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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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Plum-Banana Breakfast Squares, Vegan and Gluten-Free

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These plum-banana breakfast squares are the result of wanting to use up some of the abundance of a backyard plum harvest.  I will also be making a plum upside-down cake to take to Church tomorrow (but not a very healthy recipe, so it won't be on this blog). We will use some of these plums today: I love these little orbs of sunshine.  I call them "Little Golden Plums" although I know they must have a proper scientific name. 😶You can use any sort/named plum but make sure you remove the stone when prepping them. 😶Set the Oven for 350 degrees Fahrenheit, or about 180 C. 😶Make your flaxseed or chia seed egg: ·      1 tbsp ground  Flaxseed  or  Chia Seed  + 3 tbsp  water- whisk up together and set aside until it is the consistency of whisked egg white, creamy and sticky (about 10-15 minutes)      😶Add the flaxseed/chia seed egg to the following in your food processor: ·      ...
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