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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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Broccoli-Mushroom Quiche

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Wyona Hertwig was a wonderful person, baker, cook and developer of fine recipes, like this one. ROLL out Savory Pastry (see next line) LINE any pie or Quiche Pan with pastry ( Recipe for vegan Barley-Rice Pastry here ) or alternate recipe of your choice (example, a gluten-free pastry). FILLING: 2 T. vegan  Chicken-style Seasoning  (if you are reading this recipe in advance of making it, you will save money by making a jar of your own chicken-type seasoning mix-- you will know what's in it and you can adjust the seasonings to suit your preferences and needs) 1 T. Mrs. Dash Original or Spike Seasoning PLACE small pieces broccoli florets and thinly-sliced mushrooms  and 1 chopped Red Bell Pepper, 1 chopped Onion onto savory pie crust MAKE cashew sauce:  ADD  into blender carafe and  BLEND  until smooth: 2 C.      Water 1/4 C.   Cashews 2 T.       Starch 1/2 tsp.  Salt COOK on Medium, stirri...
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