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Vegan Spring Rolls - 3 Ways

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    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...
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BAKED TOFU: Sesame Surprise (Vegan, Gluten-Free)

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I have to tell you that this BAKED TOFU recipe is one of my favourite tofu recipes of all time. Baked Tofu: Sesame Surprise  My husband and I have been back and forth on the Tofu Road.   We read a lot of health-related articles and watch a lot of (junk?) science on Youtube, so of course, we are well aware of the controversy around soy products... you know where you can go to read that side of the story as well. Well, here we are back again!  Because we have such great respect for slim heralds of plant-strong health like Dr. Darlene Blaney (recipes on this site),  Dr. Hans Diehl, Dr. John A. McDougall, Lani  Muelrath , Dr. Neal Barnard , among many others, some people we actually rub shoulders with on a regular basis, these tofu-eating crusaders for a healthy lifestyle have won us back again to tofu.   We're sort of like "slacker voters" I guess... we go with who impresses us the most with their pitch for benefits we will receive, and we vo...
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