Appetizers

Veggie Spring Rolls

Ginnie Leeming
August 05, 2014

These Veggie Spring Rolls, served with two dipping sauces, are fresh, healthy, and delicious.

4
4 oz. brown rice noodles
1 (6-ounce) package baked tofu, thinly sliced
2 small red peppers, julienned
2 medium carrots, julienned
1 cup basil, julienned
3/4 cup mint, leaves only
1/2 cup cilantro, leaves only
1 small head butter lettuce, sliced
1 package rice paper wrappers
1/4 cup almond butter
2 tbsp. soy sauce
2 tbsp. water
1 tbsp. seasoned rice vinegar
1 tsp. sesame oil
1 tsp. honey
1/2 tsp. crushed red pepper flakes
1/4 cup rice vinegar
2 tbsp. honey
1 tsp. sriracha
Prepare Almond Butter Sauce by combining all ingredients in a small bowl. Whisk together and set aside. Combine Spicy Sweet and Sour Sauce ingredients in a small bowl. Whisk together and set aside. Bring a...
See the full directions on my site
Nutritions

Calories
405

Sodium
1073mg
44% DV

Fat
16g
24% DV

Protein
12g
24% DV

Carbs
55g
18% DV

Fiber
8g
32% DV
Boiled Vietnamese Dairy-Free Low-Calorie Vegan Dinner Low-Fat Vegetarian

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Marinated Taro Root

60
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A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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