These light, satisfying and delicious cousins of deep fried spring rolls are colorful and fun. I keep rice paper wrappers in my kitchen all the time hoping for the chance to whip these gluten-free, oil-free delights right up. 8 rolls in 20 min 10 round rice paper wrappers (some may break) 8 fresh basil or mint leaves 1 medium carrot shredded ½ cup shredded red cabbage (optional. Great color) 8 slices of raw tofu, tofukan or homemade seitan 2 cups mixed greens, lettuce and/or sprouts 1 cup of brown rice vermicelli, cooked and cooled ½ cup hoisin sauce (use gluten-free soy sauce instead
Seitan is delicious and satisfying plant-based protein great in a sandwich, pasta or stir-fry. Homemade seitan is a special occasion treat that will impress your gluten-loving friends. This recipe is inspired by Terry Hope Romero’s seitan recipes in "Vegan Eats World". Get her cookbooks! Makes 4 fist-size loaves of seitan. Takes about 45 min. 1 ¾ cups warm or cold vegetable broth 1 clove of garlic diced 1 Tbs sesame oil 1 tsp grated ginger (fresh or frozen) 2 Tbs nutritional yeast or chick pea flour ½ cup chick pea flour 1 ½ cups vital wheat gluten (sold in bulk in co-ops and packaged) 2