Pan-fried Vegetable and Tofu Dumplings

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Once I’d discovered how easy spring rolls were to prepare, vegetable dumplings jumped to the top of my list.  These are a much more significant time investment than the spring rolls, but they freeze beautifully.  I made a batch of about 60 while watching an episode of Bones on my laptop (so 45 minutes, give or take).  My first try with dumplings, I followed this recipe for golden potstickers from 101 Cookbooks.  I always trust Heidi to carry me safely through any new recipe or technique with carefully crafted instructions.  I bought gyoza wrappers at Berkeley Bowl (same aisle as … Continue reading

Simple Vegetable Spring Rolls

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Isn’t it nice when something that seems intimidating turns out to be super simple? Turns out that if you can chop vegetables and roll a burrito, you can make spring rolls.  This is actually a “clean out the fridge” recipe in disguise.  That lonely carrot and half a head of cabbage?  They’ll go perfectly here.  Just chop your vegetables into similar sizes (I used the length of my tofu as a marker and went ahead and matched that), and roll them into these spring rolls.  We used some leftover peanut sauce from a spicy peanut noodle recipe earlier in the … Continue reading

Buffalo Tofu, Goat Cheese and Asparagus Sandwich

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Several days ago I saw this post by (never)homemaker of an Asparagus and Tofu Sandwich.  It looked simple, and since I’m currently having a love affair with buffalo sauce I thought buffalo tofu would go perfectly with their other sandwich ingredients.  Before J became vegetarian, buffalo chicken tenders were one of his favorite things.  Without fail, if they were on a menu, we’d be ordering them.  I had nearly no spice tolerance, and sometimes the dish would arrive at the table, and I swore I would tear up just smelling it.  I never understood why you’d want to eat something … Continue reading

Purple Cabbage, Tofu, and Bok Choy Bowl with Ginger Lime Dressing

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Sometimes you build a whole meal around a single ingredient.  In this case, I came home with the purple cabbage and everything else fell into place.  I loved the colors in this dish.  The greens and the purples made me smile, and the crispy tofu melted into a perfectly soft center. I bought the purple cabbage at the farmers’ market because I thought it was so cute (I like cute vegetables the best), and then I wasn’t sure what to do with it. I sautéed some tofu. Threw together some and ginger-lime dressing and mixed it all together with something … Continue reading

Cornmeal Crusted Fillet with Tomato-Caper Sauce

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A few weeks ago I read a number of different articles in the New York times about food.  This is an everyday occurrence for me; I usually read both the health section and the dining section of the New York times, plus anything Mark Bittman wrote.  On this particular day, I enjoyed an article on the Mediterranean Diet and an article by Mark Bittman on the various ways to cook a white fillet of fish.  Reading the Bittman article, I had a sudden flash of inspiration (and random flashes of culinary inspiration are rare for me, so this one was … Continue reading