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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...

Sweet Potato Chili Boats

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Sweet Potato Chili Boats 4 Medium Sweet Potatoes, cut in half, length-wise Place the potato boats on baking sheet and cover with foil BAKE at 400 degrees F. until done.  Remove from oven to cool. Sauté 1 T. Oil,           2 cloves Garlic, minced           1 Onion, chopped           1 Red Bell Pepper, chopped           1 Green Bell Pepper, chopped  ADD:           1 can Black Beans           1 C. Corn Kernels           1/2 tsp. Chili or Cajun-type Seasoning           2 T. Tomato Purée or Paste MASH (gently) with a Fork:            Insides of Sweet Potatoes (maintain skins in boat shapes) TOP boats with Chili SERVE with Endive or Very Green Salad