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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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Miner's Kidney Bean Patties Recipe (egg-free, dairy-free)

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COURSE GRIND 2 C. Sunflower Seeds (or chop in food processor) IN LARGE Bowl, MASH 1 large can Kidney Beans ADD: *Ground Sunflower Seeds *1 Onion, chopped *1 clove Garlic, minced *1 C. Mushrooms, grated *2 C. whole wheat Bread Crumbs SEASONINGS: Add your favorites, such as: Cajun, Curry, Chicken-style (No MSG), 1/2 tsp. Salt, 1/2 tsp. Pepper MIX all thoroughly and let stand to weld together FORM BALLS. If too wet to hold shape, add more crumbs or too dry and falling apart, add moisture. FORM PATTIES on pan BAKE at 450F on well-greased cookie sheet for about 20 minutes until beginning to brown. SERVE with Shirley Gong's Mushroom Gravy if desired.
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