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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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Roast Cauliflower with No-Fat Brown Gravy (Gluten-Free, Vegan)

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Delicious Roast Cauliflower with Delectable No-Fat Brown Gravy I know that you have likely seen this roast cauliflower picture on Facebook or Pinterest.  Well, I did too.  So, I went looking for recipes and couldn't find any that met my chief requirement for the sauce: NO fat.  So I made up my own recipe that I think is super delicious.  I invite you to try it. ROAST CAULIFLOWER : HEAT oven to 425 degrees Fahrenheit. REMOVE leaves and bottom of core from Cauliflower so that it stands upright nicely. TOSS Cauliflower in a bowl (or large baggy) with 2 tsp. of Olive Oil and about 1 tsp. of Celtic Sea Salt or Kosher Salt. PUT IN OVEN for about 20-30 minutes to roast. MAKE BEAN SAUCE/GRAVY: COMBINE the following in a saucepan, and cook, stirring occasionally, for about 10 - 15 minutes: 1- 2 C. Cooked Mashed Beans (I used Pinto Beans, but other legumes would also be great) 2-4       Garlic cloves , grated 1 -2 T. Nutritional Y...
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