Vegetarian tofu rice paper dumplings

 These are really good and not as difficult to make as they seem. 

Vegetarian tofu rice paper dumplings

(makes 9 dumplings, not quite a dinner amount for 4) 

From Tiktok:

Ingredients:

 SAUCE:

- 4 T. soy sauce

- 1.5 T. rice vinegar

- 1 t. sesame oil

- 1 clove garlic, grated

- 1 t. ginger, grated 

- 2 scallions or green onions, sliced

- sesame seeds

- add sirraccha or chili flakes if you want it spicy

 

DUMPLINGS

- 1/2 block firm tofu, shredded

- 1 large carrot, peeled and shredded

- 1/4 head cabbage, sliced thin and chopped into lengths or shredded (these measures approx -- try to get roughly even amounts of tofu, carrot and cabbage)

- 1 garlic clove, minced

- 18 rice papers 

 

INSTRUCTIONS:

1. Mix  sauce ingredients together in a bowl

2. fry veggies up in a pan with a little oil until cooked down. Near the end, add in some of the sauce to taste and cook it down -- I think I ended up adding 5 teaspoons or so? 

3. dip rice paper wrappers in warm water, put 1 heaping tablespoon of filling in the center of each one and fold over the edges: bottom, top, left, right. Then dip one more rice paper wrapper and wrap it again, making sure the folds are on the opposite side. 

4. In your frying pan, heat oil over medium-high heat. Add your dumplings and fry until crisp. serve with more of the dipping sauce to dip into.

Whole roasted garlic heads

Costco had 5 pounds of garlic on sale for something ridiculous like $3.99, so I bought it! And I've been making a bunch of garlic-heavy recipes ever since, including this one which was great and so easy it almost doesn't need a recipe. Except it does because I will forget the temperature.

Whole roasted Garlic

From Delish

1. Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with oil and season with salt and pepper. Wrap in foil and place in a shallow dish. 
2. Roast until golden and soft, 40 minutes. Let cool then squeeze out garlic cloves and use on everything.

White Bean Dip With Feta And Black Olives

A very good dip, and pretty healthy too. We ate it with raw carrots, snap peas, and red pepper strips.

From Choosy Beggars

White Bean Dip with Feta and Black Olives
Makes appx 1 3/4 cups

• 1 can (19 0z) navy beans
• 1 large clove garlic
• 4 tbsp extra virgin olive oil
• 1 smallish lemon
• 1 small sprig fresh rosemary (or 1/2 tsp dried)
• 1 cup feta cheese
• 1/2 cup oil packed sundried black olives (or kalamata olives)
• freshly ground black pepper to taste

-- Drain and rinse your can of beans.  Put the beans into a food processor and add the garlic clove and olive oil.  Crumble in the feta cheese and squeeze in the juice of one whole smallish lemon, or the better part of a large one.

-- Scrape the flavorful needles off your rosemary and add them to the beans, discarding the stalk.   There should be about 3/4 tsp of fresh rosemary.   Season the mixture generously with a good grinding of fresh black pepper.

-- Whiz the mixture up in your food processor until it is smooth and no chunks of bean or feta remain.

-- Add the olives to the mix and pulse the mixture 5 or 6 times until the olive is coarsely chopped but not blended.

-- Drizzle a little bit of extra virgin olive oil on the top, and you’re laughing.