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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...

Toasted Almond -Bell Pepper StirFry Recipe (egg-free, dairy-free)

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DRY ROAST: 2 C. Slivered Almonds PRE-HEAT WOK or Deep Skillet SAUTE IN 1 T. Oil: 1 Onion, chopped ADD (stirring constantly to heat through): *1 Green Pepper, chunked *1 Red Pepper, chunked *1 Yellow Pepper, chunked *1 Zucchini, slant-cut pieces ADD: *1 C. Water * Chicken-Style Seasoning (No MSG) *ADD 1 package of Steam-Fried Noodles (or cook brown rice instead) COVER and Steam for 2-3 minutes ADD the slivered Almonds to serve (OPTIONAL: ADD 1 T. Oil to pan and 2 C. Sliced Mushrooms, as in picture) ~Recipe by Wyona Hertwig with Additions by Cynthia Zirkwitz