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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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Sweet Potato Stew- Vegan- Gluten Free- Low Fat

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  I attempt to cook my vegetables to maintain the most nutrition possible, via the cooking process.  Dr. Michael Greger of NutritionFacts.org, one of my go-to vegan nutrition gurus, states that sweet potatoes maintain the most nutrition if they are boiled vs. baked .  Sweet potatoes, believe it or not, are classed as a Superfood because of their anti-cancer properties.  So, boil them for the best maintenance of nutrients. INGREDIENTS: (Serves 6 as a one-pot meal, serves 12+ at a Potluck) 1/2 C. Water  2 C.    Chopped Onions 1 T.    Chopped Garlic 4        Bay Leaves 2 tsp.  Dried Thyme 1 C.     Sliced Celery 14.5 oz/412 ml/ 1 1/2 C Stewed Tomatoes with Juice 4 C.    1/2 " Cubed/Peeled Sweet Potatoes (immerse in cold water to prevent discoloration) 6 C.    Vegetable Stock (or 6 cubes of Best Golden Soup Bouillion and 6 C. Water) 2 C.     Green Beans 2 C. ...
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