Not much to say about this that hasn’t already been said. We’re very late to the party on this one. We are in for a delicious week of plant-based, gluten-free meals. Here are the dishes we made:• Cumin Tofu Stir-Fry - Although simple in appearance, there’s a lot going on with this dish. To begin, extra-firm tofu is marinated with tamari and rice wine. There’s also a spice mixture containing cumin, gochugaru, sugar and salt. This will form the base of your “dry fry” later on, along with onion, chile, ginger and garlic. But first, the tofu is coated in cornstarch and fried until crispy. We followed one of the suggested substitutions and swapped the cauliflower in the recipe for broccolini. Even when divided in half, we still had leftovers. We’ve decided that, personally, we aren’t fans of dry fries. We prefer our stir fries to have a bit of sauce. In hindsight, we also should have cut the broccolini in half and blanched the thicker stalks before adding them to the hot wok. This would have ensured they achieved the same level of doneness as the florets. Don’t get us wrong - this was still a tasty, nourishing dish. It had a fair amount of heat, as well as flavor. We’d probably just choose to sauce things up if we were to make this again.• Egg, Pea and Ginger Fried Rice - Our local Indian takeout joint always includes WAY too much plain white rice with our order. Seriously. This dish is a great solution to that dilemma. Best of all, you can throw this together in less time than it took us to prepare this post! While your wok is heating, beat a few eggs and chop some ginger and scallions. Add a bit of soy sauce or tamari, along with some frozen peas & carrots, and you’ve got yourself a quick, delicious meal suitable for any time of day.• Black Pepper Brussels Sprouts with Cold Silken Tofu - We don’t work with the silken variety of tofu often, and this was a new presentation for us. Oven-roasted Brussels are tossed in a frying pan with a sticky black pepper sauce before piling onto a block of silken tofu. Any apprehension we had over the texture quickly disappeared. We enjoyed this over some rice.• Soy Sauce Chow Mein with a Fried Egg - To keep things gluten free, we swapped out the noodles I. The recipe for a rice-based variety. We also used tamari instead of soy sauce. Is there anything that isn’t vastly improved with a fried egg on top?• Gluten-free Dumplings - The resulting soft dough lacks elasticity. You’ve got to treat these gently when working with them. Additionally, it’s a challenge to roll these as thin as we would have liked. In hindsight, we likely could have added a tiny bit more water to create a slightly more hydrated dough. We filled these with an herby mushroom and onion mixture - flavors perfectly evocative of the Fall weather we are experiencing. If it’s true you need to spend about 10,000 hours on a skill to truly master it, we only need about 9,990 more for our dumpling making proficiency.• Wontons and Noodles in Ginger-Turmeric Broth - This is the dish we made using the dumplings!We would argue this comforting bowl of goodness rivals chicken soup when you are trying to cure what ails you. The rich broth consists of ginger, garlic, turmeric and vegetable stock. Chickpeas are added, along with broccolini, our (a bit too thick) dumplings and thin rice noods. A bit of diced green chili adds a pleasant heat to the pot. Once we can perfect our dumpling skills, we’ll gladly make this all the time!