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Showing posts with the label bread crumbs OR quinoa

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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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Lima Bean Casserole Recipe (Gluten-free, Egg-free, Dairy-free)

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To make this delicious lima bean casserole, IN MIXING BOWL combine: *2 C. grated Carrots *2 C. Celery, chopped *1 C. Nuts, ground (Walnuts, Pecans, etc.) *1 C. shredded Cabbage *1 medium Onion, chopped *2 cloves Garlic, minced *1 Bell Pepper, chopped **2 C. Dry Bread or Cracker Crumbs OR 2 C. Cooked Quinoa or Rice *1 C. Cashew or Rice Milk *2 T. Oil *2 T. Chicken-Style Seasoning (No MSG) or 1 tsp. Cajun Seasoning *2 C. frozen Lima Beans, unthawed MIX and put into well-greased casserole dish BAKE at 350F for approximately 45 minutes **(Note from Cynthia re above recipe: if making this Gluten-Free you will want to use either GF bread crumbs (expensive) or 2 C. cooked quinoa, rice or millet-- the picture shows the casserole made with cooked quinoa.  Delicious topped with Tomato Pasta Sauce.)
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