Using up food and a lot of cabbage

So, I'm moving to D.C. in less than a week! I'm pretty excited about starting my Dream Job, even though the food scene there is pretty bleak compared with Minneapolis or Portland. I've been spoiled by coops, farmers markets, CSAs, and socially responsible, affordable restaurants with vegan options and organic ingredients. Expect griping on future posts.

Regardless, moving across the country (again) means using up food and making meals out of odds and ends.

I used a box of silken tofu, brown basmati rice, a bunch of seasonings, gluten flour, and chickpea flour to make these baked rice balls. I ate them with coleslaw seasoned with rice vinegar, soy sauce, sesame oil, etc. They were good, but if I make them again I'll use slightly more flour and less tofu.



Before I knew I was moving, I made a big trip to my local Asian grocery store, United Noodles, and got some yam noodles (shirataki), seaweed, and other fun stuff. I made a noodle stir fry with cabbage, garlic, onions, carrots, the noodles, soy sauce, sesame oil, black vinegar, and ginger.



If you haven't tried yam noodles, I recommend them. They're the nutritional equivalent of chewy water, but still. I like the texture a lot and they absorb flavors well. I made this even better by eating it with the best chopsticks ever.

Finally, last week I made some really simple wontons with a tofu, red onion, garlic, purple cabbage, and carrot filling. Just put about a tablespoon of filling on a wrapper, wet the edges, and press together. Don't overfill them, or they won't stay sealed.



I browned them in a pan rather than frying them.



I won't be doing a lot of cooking in the next few days, since I have to pack up my kitchen for the move. I can't wait to have a gas stove again!