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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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Almond Sour Cream - Raw Vegan, Gluten-Free, Soy-Free, Whole Food

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As you can see from the following photo, this Almond Sour Cream is a silky, thick, creamy vegan sub for dairy sour cream .  And it costs lots less than Tufutti or other commercial vegan formulations. INGREDIENTS: 1 C. Raw Almonds Filtered Water to soak almonds 1/4 C. Fresh-squeezed Lemon Juice 1 C. Fresh Filtered Water Pinch of Salt METHOD: Soak Almonds in 2 C. Water for 12-48 hours Drain and rinse almonds Remove husks from almonds and set aside Whirl up almonds in blender with fresh water until smooth and fluffy Blend the lemon juice into the almond puree and add a pinch of salt Use this wonderful non-dairy sour cream as a topping on your vegan Taco Salad!  Use it wherever you would have used dairy sour cream in the past. -------------------------------------------
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Barley-Pecan Burger Recipe (Vegan)

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Barley Pecan Burger -- doesn't look the greatest, but it's the best-tasting burger, bar none! Cook 1 C. Pot Barley in 4 C. Water until plump Let cool.   Blend together: • ½ C. Cooked Barley * with 2 Cloves Garlic  • 1 Raw Onion,  *2 T. Caflib (Roasted Chicory,  coffee substitute) • 1 T. Marmite or Savorx (Vegan Beef Seasoning) In a Large Bowl, blend together:   • 6 C. Dry Crumbs,  *2 C. coarse-grind Pecans or Walnuts • the other half of the Cooked Pot Barley • FORM into Burgers the size of your palm and place on a well-greased Cookie Sheet • BAKE at 450 F for 15 to 20 minutes on Upper Oven Rack • OPTIONAL Seasoning: Mrs.Dash Original and or Cajun *For a gluten-free substitution, my friend Ruby suggests that you could use 1  cup cooked Buckwheat groats in place of the Barley. The burger will have ''a nice nutty flavor''. Recipe by Wyona Hertwig. These barley-pecan burgers were one of the samples at her cooking schools and a cont...
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