DO was impressed with the Vegan Spring Rolls I cooked tonight. I didn't have the right noodles, but I had some vermicelli spaghetti which worked in a pinch and I also left out the cilantro as I didn't have any. I made them a bit fatter than the recipe recommended, so I only made 6 rolls. I sprayed them with oil and baked them in a hot oven to make them crispy and healthier.
I served the Spring Rolls with a choice of two dipping sauces... Hoisin Sauce and a dipping sauce that I made by whisking together soy sauce, rice wine vinegar, sesame oil and a little sugar.
HOW TO REPLACE EXPENSIVE (& SOMETIMES ECOLOGICALLY AND/OR ETHICALLY SUSPECT) NUTS IN VEGAN COOKING - *My Lowfat Vegan Mayonnaise, utilizing peanuts, sunflower seeds and/or sesame seeds* *Peanut and/or Sunflower Seed and Tofu Ricotta * *Lasagne made with m...
3 weeks ago