Posts

Showing posts from April, 2024

MOST RECENT POST...

Vegan Spring Rolls - 3 Ways

Image
    Here are 3 fresh, low-fat, vegan spring roll recipes inspired by traditional Asian flavors, each with a unique twist on the filling, wrapper, and dipping sauce. None are fried—they’re all served fresh, preserving both flavor and nutrients. 🥒 1. Vietnamese-Style Fresh Spring Rolls                                                  with Tofu & Vermicelli Wrapper: Rice paper Filling: Rice vermicelli noodles (cooked and cooled) Firm tofu (pan-seared or baked, lightly salted) Julienned carrots Cucumber sticks Fresh mint & Thai basil Romaine lettuce or butter lettuce leaves Dipping Sauce: Peanut Hoisin Sauce 2 tbsp hoisin sauce 1 tbsp natural peanut butter 1 tsp rice vinegar Splash of hot water to thin Optional: crushed peanuts and chili flakes on top Tip: Soften rice paper one at a time in warm water for 10 seconds, then roll tightly with a damp cl...

Vegan Carob Waffles

Image
The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! I have changed up the recipe to be gluten-free using organic oats and blending them up with all the other ingredients at once in a Vitamix (or in another high speed blender, or in smaller batches in a regular blender). And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of instant oatmeal (or 2 cups whole wheat flour) 2/3 cup of raw carob flour * 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2 1/2 cups filtered water 1/2 cup of filtered water 4 heaping tablespoons Peanut Butter or 2/3 cup of grapeseed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes c...