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Showing posts with the label chickpeas

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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...

Tunah Spread

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  Tunah Spread This is a very simple spread, a veganized version of tuna spread that can be used on sandwiches, wraps, in pitas, as a salad base, as a filling for buns, and as a snack spread on rice cakes.  The "secret" flavoring is a small amount of kelp or dulse or nori granules. **If you are on blood thinners or other medicines that your health person told you to limit your salt/sodium, please ask about the kelp in this recipe! This warning was on the package of kelp I used. Also, it is a good idea to ask the person in the Health Store where you buy the granulated sea vegetable if that is the best quality that they have in stock. Very cheap sea vegetable granules are more apt to be contaminated by impurities (such as sewage sludge!). But fortunately, there are very high quality organic, clean sea vegetable granules available as well.     Tempting Tunah Sandwich INGREDIENTS: 1  14-oz. can of chickpeas (garbanzo beans), drained and rinsed 1/2 cup (or less)...

Vegan Potato Chickpea Stew

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This lovely Indian Vegan Chickpea Stew makes 4 generous servings and takes only 30 minutes to prepare once you have all the supplies in order.  Delicious spiced vegetables simmered in a savory gravy with spinach and raisins.  Toasted cashews and fresh lemon add crunch and zest! Vegan Potato Chickpea Stew Ingredients 1 Tbsp Vegetable Oil 2 Carrots, cut into bite-sized pieces 2 Yukon Gold Potatoes, peeled, sliced in to 1/2" OR use Sweet Potatoes (same cut)  1 Tbsp Garam Masala * 1 tsp. Cumin 1 Tbsp. chopped Garlic (about 2 cloves) 1/2 Cup Chopped Yellow Onion 1 1/2 Cups Vegetable Broth 1 (14 oz) can of Chickpeas (or 2 cups cooked and drained) 4 Tbsp. Raisins 1/3 Cup Cashew Pieces 3 Cups Spinach Leaves 1/4 Cup Cilantro Leaves, chopped 1 Tbsp. freshly-squeezed Lemon Juice *Click to go to Recipe for HomeMade Garam Masala METHOD Heat the vegetable oil in a large skillet over medium-high heat.  Once the oil is simmering, add the carrots, p...