Some Vegan Recipes I Am Going To Try

I remember saying in another post that my goal is to be a better vegan. Being a better vegan includes making food that is easy to take on the go for school. I've been very hungry lately and it's affecting my daily life, so it's essential that I eat better. These are the recipes I want to try out. Hopefully they do not break my budget.

Vegetarian Spring Rolls with Tofu


INGREDIENTS:

1/2 container firm or extra firm tofu, well pressed

2 tbsp soy sauce

1 tbsp olive oil

2 tbsp sesame oil

1/2 tsp ginger

1/4 head green cabbage, sliced thin

2 carrots, grated

1 cup cooked bean thread noodles or rice vermicelli

one bunch fresh mint leaves

spring roll wrappers

water

PREPARATION:

Slice the pressed tofu into thin strips. Heat the soy sauce, olive oil, sesame oil and ginger in a skillet and sautee the tofu for 5-7 minutes, just until lightly crisp.

In a large bowl, toss together the tofu with the cabbage, carrots and noodles.

Submerge spring roll wrappers in water until pliable one at a time.

Place 2 to 3 tablespoons of the tofu and veggie mixture in wrappers.

Place two or three mint leaves on top of the filling and wrap up. Serve with a dipping sauce.

*These are cooked Spring Rolls, I plan on trying this recipe as well as a raw version with fried tofu.


Fettucine (Raw)


INGREDIENTS
1 zucchini

1 cup fresh mushrooms

¾ cup raw cashews

1 cup water

6 leaves of fresh basil

1 tablespoon nutritional yeast flakes

1 tablespoon cold pressed olive oil

1 tablespoon agave nectar

1 tablespoon lemon juice

½ teaspoon white pepper

pinch salt + pepper

PREPARATION

Step 1. Slice zucchini lengthwise with a mandolin, then cut into the strips with a knife to create fettuccine-like noodles.

Step 2. Throw all other ingredients into a blender/food processor and puree to a smooth, creamy consistency.

Step 3. Toss zucchini noodles with sauce and let sit for about 30 minutes before serving.

Step 4: Garnish with a sprinkle of nutritional yeast, cracked pepper and fresh basil.

* This is a raw foodist recipe that can be made with some substitutions. I want to try this with some vegan meatballs and quinoa. This recipe looks like a creative take on a salad.

I found two recipes that I want to use to make "chicken" flavored seitan:

http://vegandad.blogspot.com/2007/11/seitan-parmigiana.html

http://vegetarian.about.com/od/cookingtipstools/ss/HowToSeitan_2.htm

Amazon seems like the best place to buy commercial brand vegetarian broths. Marmite (yeast extract from Great Britain) seems like a good idea for beef substitute. Poultry seasoning in vegetable broth seems like a great idea for chicken. There are so many resources online for vegan broth.