See, I was all hyped up from the Sandor Katz class and making a couple kinds of sauerkraut. (It’s a good thing Sandor convinced me I don’t need to weigh my salt because my scale is on the fritz, which is terrible because even if I don’t need it for sauerkraut, I NEED it for bread. ACK!) I don’t know about you, but when I make sauerkraut, or really any time I use my mandoline, I end up with a bunch of little nubbies – the ends of vegetables I can’t slice on the mandoline without slicing my fingers along with them. Because I was making cabbage-based sauerkraut/pickles, I thought it would be smart to use those leftover pieces in wontons or dumplings, which I’d been planning to make this week anyway, because Mark moved a package of wonton wrappers from the freezer to the refrigerator.

My Sandor-inspired sauerkrauts:

I don’t have pictures of the first couple of steps because, like I said, I didn’t think to turn it into a post until a little into the process. But what I did was take a scant cup (because that’s what I had) of TVP and reconstituted it with an even more scant cup of boiling “beef” broth (I used Better Than Bouillon) by placing them together in a bowl and covering with a plate for a few minutes.

Next, I took the scraps I had from making sauerkraut: both green and red cabbage, some carrots, and daikon – about 2 cups worth – and put them into a food processor/chopper along with a few cloves of garlic and some roughly chopped ginger and processed until of a minced consistency. I ended up with somewhere between a cup and a cup and a half of minced vegetables. I also chopped a couple of scallions and assembled some shaoxing wine (sherry is a good sub), soy sauce, and toasted sesame oil:

I heated some oil in a cast iron skillet, then added the contents of the food chopper (i.e. the veggies) and cooked them down just a little, then added the TVP and cooked it all for another 3 or 5 minutes. I tossed the scallions into the mixture, then I sprinkled it with some of each of the soy sauce, shaoxing wine, and (less of the) sesame oil. Just a bit, you don’t want it to be soggy or even all that wet; you just want to add some flavor.

This is the exact moment I decided to start documenting – I didn’t even do my neurotic cleaning-as-I-go before I snapped the picture: look at that mess! I’m moving it from the skillet to a bowl so it cools down faster.

A close-up:

Next I found my trusty wonton press:

To fill the wontons or dumplings, a rounded tablespoon measure is perfect …

… or a small cookie dough scoop is perhaps even more perfect:

Put a round wonton wrapper (watch the labels; these aren’t always vegan) onto the press:

Plop the veggie/TVP mixture into the middle, …

… brush a little water on the edges of the wrapper, and squeeze the handles together. Look, it’s the Easter bunny!

Voila, a perfect wonton! Or dumpling. Or whatever you want to call it. Tasty stuff in a wrapper.

Keep on truckin’ until you’ve gone through all your filling. Don’t worry about making too many; these things freeze beautifully. I made about 3 dozen.

You have your choice of cooking methods from here. You can steam them, or boil them for a couple of minutes, or add to soup, or bake them, or steam/pan-fry them as I did. I followed Bryanna’s pan-fried dumpling method in Authentic Chinese Cuisine. I’ll show you pictures without writing out her entire instructions because Bryanna is extremely generous with her recipes and you should buy her books, and this one in particular is great. Basically you just fry on one side for a bit …

… then add some water and steam for a few minutes.

Make a dipping sauce of your choosing; I always just mix up some soy sauce, black or rice vinegar (they’re quite different so aren’t interchangeable, but both are nice in their own right), a few drops of toasted sesame oil, chili-garlic sauce, and some chopped scallions. I also served the chili green beans from Authentic Chinese Cuisine:

(Gomez is in this picture. Sigh.)

Don’t cook any leftover wontons you have. Instead, arrange them in a single layer without touching on a tray and put in the freezer until solid (this only takes 15-20 minutes, which is good because unless you have a gigantic freezer, you’ll have to do it in pretty small batches), then plop them all into a freezer bag. When you want to make them, just start to so as if they were freshly-made – no need to thaw. I’m excited to have stored some of these because with baby wildlife season coming up, I’m going to be having some late nights when I come home starving and these are going to get devoured.

Next, to show you how serious I am about staying on topic, tonight’s bonus picture is NOT of cats, NOT about travel, NOT of raccoons, NOT related to crafts, NOT taken with an infrared filter, and is FOOD! I don’t know why, but when I chopped this cabbage in half this evening, I was struck by its beauty. I can’t decide if the core reminds me of a woman dancing, Ganesh, or the tree of life, but I was moved by it nonetheless. Moved enough to spend 45 minutes with a tripod trying to get what I saw to show up in a photograph. Not sure I succeeded, but this is me demonstrating to you that in addition to all the other things I celebrate in life, I celebrate food.

I don’t know if it’s because the days are getting shorter – I hate driving home from work in the dark – but I’ve been feeling more and more pressured to get home and get dinner on the table earlier, while not bothering to drag myself out of bed any earlier in order to make that possible. (It’s too cold in the mornings to get up!) Dinner, therefore, ends up being less creative and less good (and less blog-worthy). Tonight I knew I was going to use some of my homemade tofu in a stir fry and planned to stop by Super H and pick up some exotic Chinese veggies – gai lan or something of that sort – to accompany it, but once en route (hence en traffic), I realized I didn’t feel like going a couple of miles out of my way to go to Super H and decided to use up the boring old veggies I had in the fridge. And the following was born:

Bean Curd with Fermented Black Beans

Fermented (or preserved) black beans are one of my favorite ingredients and are available at most Asian grocery stores. They are actually soy beans (not black beans), and are rather salty. There really isn’t a substitute for them that I can think of, although if you can’t find them in bean form, you can probably find black bean paste or sauce, which are fermented black beans that have been mushed up into paste or sauce form.

2 carrots, chopped
4 stalks celery, chopped
1/2 bell pepper (any colour), chopped
10 oz extra firm tofu (preferably homemade), chopped
thumb-sized piece of ginger, grated or minced
4 cloves garlic, pressed or minced
2 Tbsp fermented black beans
2 Tbsp Shaoxing wine (or dry sherry, or even sake)
2 Tbsp soy sauce
1 Tbsp black vinegar
1 Tbsp chili garlic paste
1/2 cup vegan broth, any flavor
2 Tbsp cornstarch + 2 Tbsp cold water

Place the fermented black beans, wine, soy sauce, and vinegar in a small bowl and stir. Set aside.

Prep all the veggies and tofu.

Heat a wok over medium high heat and add some peanut oil. When it’s hot, add the carrots and stir fry for a minute.

Add the garlic and ginger, fry for a few seconds.

Add the celery and stir fry for a minute or two.

Add the bell pepper and stir fry another minute or two.

Add the tofu and chili paste; stir fry for yet another minute or two (the advantage of making your own tofu is you can make it as firm as you like so it won’t crumble when stir-fried).

Pour in the fermented black bean mixture and stir.

Pour in the broth and bring to a boil.

Whisk together the cornstarch and cold water, pour into the wok and stir as it thickens the broth and coats the veggies and tofu.

Serve with brown rice.

This wasn’t the most exciting meal in the world, but it was fast, used up stuff from the fridge, and is healthy. Mine came out just on the cusp of saltiness I can tolerate, but that’s because I used about 3 tablespoons of the fermented black beans (I reduced it to 2 tablespoons in the recipe). You can rinse the beans before using to reduce the saltiness. I usually don’t bother, but I think the next time I use so much of them, I’ll either rinse them or reduce/eliminate the soy sauce.

I visited the parental homestead on Saturday and my mom gave me a framed photo of my great-grandmother, the one to whom I’m nearly certain my beloved cast iron skillet used to belong, and which I hung on the kitchen wall so she can be near her skillet:

I really like the homey atmosphere it adds to the kitchen and I’m still really tickled to have her skillet. Unfortunately, Mark keeps demanding that I serve him coffee like an “obedient wife”, as she’s doing to my great-grandfather. (My response to Mark is not fit for a public blog.)

I liked it, but Mark emphatically did not. Actually, when I told him I was making eggplant for dinner, he promptly started preparing himself some soy nuggets, exclaiming he hated eggplant and wasn’t going to touch it. He did get very brave and snatched a piece off my plate to try…and immediately spit it out into the sink. So it MAY not be the dish for eggplant haters. Since I was cooking for just myself, I was glad how quick it was. I halved everything but the garlic and the Szechuan peppers, and since I didn’t have scallions, put about 1/4 white onion, chopped, in the wok about a minute before the eggplant.

In the same post, Jes mentioned that she was finding Roanoke a little too suburban for her tastes and that she often needs to get away to nature. Which reminded me of a “hike” I’d taken just the day before here in Northern Virginia. (I put hike in quotation marks because I realized I wasn’t having to put much effort into it when I came across a couple pushing their baby along the trail in a stoller.) Here’s Northern Virginia’s idea of nature, my friends:

That’s SO typical. Tree decimation is rampant in these parts.

In the middle of the woods, I came across this:

I feel like I should know what it is?

It’s also sort of discouraging when I’m tempted to listen to my iPod on the “hike” with the sole intent of drowning out the sounds of that delightful NoVA traffic I love so much.

On the upside, here are a few shots of nature not looking quite so infringed upon:

In cat news, Brachtune ran away Saturday night. Now, don’t be alarmed. She’s back home, safe and sound. But it was pretty rocky for about 20 minutes there after I finished making my last post here and realized afterwards that it was strange Brachtune hadn’t been on my lap while I was typing it, her chin on my hand as I type, drooling all over me and the keyboard. I searched the house and became a bit frantic when we realized she must be outside. (I later determined she must have snuck out about an hour earlier when I’d stepped outside for a moment.) It was dark, so Mark took the flashlight and started off looking for her (he later told me he thought about way Tigger would have run and went in the opposite direction), while I stayed near the house looking in the side yard, where she likes to sit and eat grass when she’s on her leash and we’re on the patio supervising her.

Not having any luck, I went back inside and searched even more thoroughly, getting a bit upset because if she was in the house and hadn’t heard me calling her, something was very wrong. Just as I was about to burst into tears with worry, I heard the back door open and a familiar meow: Mark had found her across the street, looking scared. Now, I don’t know what in the world could possibly have possessed a 17-year old cat, who probably has cancer, who’s wasting away (she’d down to 5 pounds), who’s currently battling a urinary tract infection, who is the sweetest little bundle of love and affection, and who prior to this year was too scared to try to go outside and if she ever worked up the nerve, would go about a foot and run back in terrified, to suddenly decide – in the middle of the night – that she wants to run away from home. She’s been wanting to go out a lot lately, but the vet said she’s not allowed, even on her leash, until she’s recovered from this latest infection and can get her shots. So we have to keep an eye on her when we’re going in and out, but I never thought she’d do this, and certainly never thought she’d take off across the street! Fortunately we don’t get much traffic in our neighborhood and none of our wild friends like the neighborhood raccoon were around. And fortunately Mark was able to find her when he did. But I think she must be crazy! And the next day? She was on her hind legs, pawing at the back door, reaching for the handle, howling piteously, demanding to go back out. Despite the fact she must have been terrified. Who is this cat???

Tofu and Tomato Stir Fry
Adapted from Fanchie-dofu in The Book of Tofu by William Shurtleff and Akiko Aoyagi

12 oz fresh tofu, preferably homemade
1 1/2 medium tomatoes, chopped into wedges
1/2 medium onion, sliced thinly
2 large cloves garlic
2 Tbsp fermented black beans
2 Tbsp soy sauce
2 Tbsp sake, shaoxing wine, or sherry
2 Tbsp tomato sauce
2-3 Tbsp chili garlic sauce
1 cup frozen peas or edamame
1 Tbsp cornstarch

In a small bowl, combine the fermented black beans (you can rinse these first to make them less salty, but I prefer not to), soy sauce, and wine.

Chop the tofu into 3/4″ squares.

Mince or press the garlic, slice the onions, and chop the tomatoes into wedges (make them thicker than I show here because mine cooked down too quickly).

When ready to cook the meal, heat some oil (I used peanut) in a hot wok. When hot, add the onions and stir fry for a minute.

Add the garlic and stir fry for 30 seconds.

Add the tomato wedges and stir fry for a minute or two.

Add the fermented black beans, soy sauce, and wine. If you can’t find or don’t have fermented black beans, you can just omit them and maybe add a little bit of vegan “beef” boullion, which is a totally different flavor but will give the dish a similar flavor boost. Try to find fermented black beans, though, because they are really, really good.

Stir in the tomato sauce and chili garlic sauce, adjusting for the amount of heat you like. I used about 2 tablespoons and Mark added hot sauce to his plate and I regretted not adding a little more. We both really like heat, though.

Gently stir in the tofu …

… and the peas or edamame. I think edamame would have been awesome here, and I sometimes have frozen edamame on hand but was sad to discover I didn’t have any tonight.

Allow to simmer for 4 minutes. Meanwhile, whisk the cornstarch into 2 tablespoons cold water:

Stir the cornstarch mixture into the wok and stir for a minute or two until mixture thickens and becomes a bit glossy.

Serve with brown rice.

Every ingredient in this dish is a favorite of mine, so this was a no-brainer!

In other news, I GOT IN THE POOL yesterday. The water was a bit cold upon first contact but I was determined to go swimming, and it wasn’t at all bad after the initial shock. Despite this happy news, the forecast for this week is yet more cooler temperatures and even more thunderstorms. I can’t believe it! It’s supposed to be in the SIXTIES on Wednesday. What kind of horrible summer is this? Also, I have a busy week ahead of me and then Saturday morning Mark and I leave for our annual Beach Week with his family in Charleston, South Carolina, which I am looking forward to (the beach there is really nice and I also love Mark’s family). There’s no internet at the beach, so you may not hear from me for a couple of weeks, but don’t be alarmed. I’m just relaxing and probably taking a million pictures I’ll later subject you to, some of which may involve food. Mark’s family contains several vegetarians and is extremely accomodating of vegans.

I took Brachtune in for a check-up in anticipation of leaving her alone for a week, to make myself feel better, and the vet called Friday to tell me that according to all the tests they ran she’s doing “amazing”. Which didn’t surprise me at all because Brachtune has been acting nothing at all like a 17-year old cat who probably has cancer: she’s been acting like a little ole hunk of purring love.

Also, tomorrow (Tuesday) is BLOOMSDAY! So read some of Ulysses (I’ve downloaded it to my phone for free!!), drink a lot of beer or whiskey, and act real pretentious!

Here’s Pig checking out his copy of Ulysses during Bloomsday 2004: the centennial!