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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...

Curried Chickpeas with Spinach and Tomatoes

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Curried Chickpeas with Spinach and Tomatoes  (image by Cynthia Zirkwitz) Indian cuisine is, in my experience, fragrant, delicious and satisfying to eat.  For vegans, an Indian restaurant always offers a variety of dishes to meet their religious or ethical requirements.  When I first mentioned the upcoming "Crazy About Curry" Night hosted by the Alberni Vegetarian Supper Club on March 21, 2019, many folks responded with "I love Indian food!" on social media. Happily for you lovers of Indian vegetarian recipes, I have scored this and many other sumptuous Indian recipes that I will share over the next few weeks until the NEXT Supper Night, which will likely be foods from another ethnic or cultural community.  If you live near Port Alberni, B|C (on Vancouver Island), you are very welcome to drop in and share the dining pleasures with the Supper Club-- every third Thursday of the month (except for July/August) at 4109 Kendall Street in the Basement Kitchen of the ...