Garage Sale Find – Baguette Pan

This baguette pan is made by Chicago Metallic and had never been used. It was still in the original shrink-wrap and had a $20 price tag on it from Marshall Fields. I picked it up for $1.50.

I’ve been making my own bread from scratch for several years. My favorite bread cookbooks are by Father Dominic Garramone. He also had an awesome PBS show called Breaking Bread with Father Dominic. Of course, the lousy Detroit PBS station did not carry the show but I was able to catch it on the Toledo PBS station. Unfortunately the show is no longer in production and the companion web site is gone too.

Almost all of his recipes can be easily veganized. He had a total of four cookbooks. Check them out from the library if you can or you should be able to find used copies cheap.

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Cabbage with Bean Curd with Recipe

It’s cabbage, green onions, and tofu in a slightly sweet yet slightly sour sauce. The sweetness comes from a little bit of sugar while the sour is from rice wine vinegar. It’s a quick and cheap meal. Sometimes I serve it with rice, sometimes I don’t.

Cabbage with Bean Curd

1 pound firm bean curd (tofu)
1 pound green cabbage
3 tablespoons peanut oil
1 bunch scallions, chopped
2 cloves garlic, chopped
2 tablespoons rice vinegar
1 tablespoon tamari
½ teaspoon sea salt
2 teaspoons sugar
1 tablespoon sesame oil

1. Drain and press the tofu. Cut into 1-inch squares. Cut the cabbage into 1/4-inch shreds and set aside.

2. Heat a wok or large skillet until it is hot. Add 2 tablespoons peanut oil and when the oil is hot, add the tofu. Fry bean curd on both sides until it is golden brown on both sides. Once golden brown, drain the tofu on paper towels.

3. Drain and discard the oil. Wipe the wok or skillet clean. Reheat the pan and add 1 tablespoons of oil. Put in the scallions and garlic and stir-fry for a minute or two. Then add the cabbage and the rest of the ingredients except the sesame oil. Continue to stir-fry until the cabbage wilts. Add the fried tofu to the pan. Then add the sesame oil and give the mixture a final turn. Serve at once.

Can serve with rice if desired.

Garage Sale Find – Glasbake Custard Cups

I use custard cups/ramekins all the time – from making Ener-G Egg Replacer, to catching the espresso from my Barista machine, to holding small amounts of ingredients until I’m ready for them in a recipe. I found them just in time too, as my previous Glasbake ones are wearing out and getting rough around the edges.  I paid $1 for all four custard cups. I think I paid double that when I bought my previous Glasbake ones a few years ago.

Cold Sesame Noodles and Vegetables

The recipe can be found in Vegan Deli by Jo Stepaniak. It's easy to make and I always have the dressing ingredients on hand. Any dressing left in the bottom of the bowl will be absorbed by the noodles as the salad chills. The vegetables used are green onions, broccoli, and carrots. The broccoli and carrots are added during the last few minutes of cooking the pasta. That way the broccoli and carrots are a bit softer but still have plenty of bite. No need to dirty up another pan to cook them.

This is the only cold noodle salad I've ever eaten and liked.