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Showing posts with the label Spiced Coconut Sweet Potatoes

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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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Spiced Coconut Sweet Potatoes - Filipino

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The Alberni Vegetarian Supper Club - see page bottom for more information! The following wonderful VEGAN  Filipino Favourites -- recipes like these yummy veggie Spiced Coconut Sweet Potatoes were served in September 2019.   RECIPE FOR  SPICED COCONUT SWEET POTATOES INGREDIENTS: 1 onion, chopped 3 garlic cloves, crushed 2 large chillies, finely chopped 1 tsp. each: ground  turmeric, freshly grated ginger,  salt and  black pepper to taste 1 T. each: soy sauce, lemon juice 1 cup/240ml/8 fl.oz. coconut milk 1 1/2 cups/360ml/12 fl.oz water 450g/1 lb. sweet potatoes, peeled and sliced or cubed Farmer with a potato .   METHOD: Place all ingredients, except potatoes, in a  large saucepan. Bring to a boil while stirring, then reduce  heat and  simmer for 5 minutes Add the sweet potato, mix well, and simmer for 15-20 minutes until the potatoes are tender. Serve hot. A Coconut-Sweet Potato + Kidney Bean-Quinoa Bowl Bot...
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