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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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Barley-Pecan Burger Recipe (Vegan)

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Barley Pecan Burger -- doesn't look the greatest, but it's the best-tasting burger, bar none! Cook 1 C. Pot Barley in 4 C. Water until plump Let cool.   Blend together: • ½ C. Cooked Barley * with 2 Cloves Garlic  • 1 Raw Onion,  *2 T. Caflib (Roasted Chicory,  coffee substitute) • 1 T. Marmite or Savorx (Vegan Beef Seasoning) In a Large Bowl, blend together:   • 6 C. Dry Crumbs,  *2 C. coarse-grind Pecans or Walnuts • the other half of the Cooked Pot Barley • FORM into Burgers the size of your palm and place on a well-greased Cookie Sheet • BAKE at 450 F for 15 to 20 minutes on Upper Oven Rack • OPTIONAL Seasoning: Mrs.Dash Original and or Cajun *For a gluten-free substitution, my friend Ruby suggests that you could use 1  cup cooked Buckwheat groats in place of the Barley. The burger will have ''a nice nutty flavor''. Recipe by Wyona Hertwig. These barley-pecan burgers were one of the samples at her cooking schools and a cont...
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Jiggs Dinner Recipe (dairy-free, egg-free, vegan)

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Plant-Based Jiggs Dinner-- so yummy! SOAK OVERNIGHT: *1 C. Split Green Peas with 3 C. Water in a 4-Qt. Pot (or just add frozen green peas in at the end of cooking). NEXT DAY: Bring Peas to a boil, lower to simmer for about 45 minutes. (Or if using frozen green peas, just add in towards the end of the simmer of the other vegetables.) ADD: *3 c. Cabbage, chopped *2 Parsnip (and/or 1 medium size Turnip) and 2 Carrots, diced or sliced *4 medium Potatoes, cut in chunks *1 T. Mrs. Dash Original seasoning or just salt, pepper and your favorite seasonings. *2 T. Soy Sauce or 1 T. Marmite or Savorx (optional or swap out with your brown favorite sauces such as vegan Worcestershire Sauce or vegan HP sauce (that has always been vegan-- who knew?). AFTER SIMMERING vegetables until tender, ADD Gluten Beef-like pieces (or  Gardein or  Yves  plant-based product) or organic smoked tofu (as in photo above) or 2 Field sausages sliced into rounds, or other vegan faux mea...
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Sunflower "Meat Loaf" recipe (dairy-free, egg-free)

MIX WELL all the following ingredients: *1 C. raw Sunflower Seeds, ground *1 C. Bread Crumbs *1 C. Walnuts, ground *1 C. raw Potato, grated BLEND: *1 T. Marmite or Savorx *1 C. Rice or Soy Milk *1 large Onion, grated *2 T. Caflib *1 T. Oil *1 tsp. Savory or Sage *1 clove Garlic (optional) ADD to above mixture. MIX well. LET STAND for 15 minutes. BAKE at 350F for 1 hour. SERVE with a mushroom gravy.
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