Free Muffin Tin Chef by Matt Kadey

leaves
salt and pepper
    Bring the wild rice and water to a boil in a medium saucepan over high heat. Reduce the heat to low and simmer, covered, until the rice is tender, about 40 minutes. Drain the rice and add to a large bowl along with the walnuts, celery, mushrooms, thyme, brie, and salt and pepper to taste.
    Preheat the oven to 400°F. Bring a large pot of water to a boil and fill a large bowl with ice water. In batches, blanch the cabbage leaves in the hot water for 1 to 2 minutes to soften slightly and then plunge into the ice water. Drain, and slice off the tough lower spine of each cabbage leaf. Press the cabbage leaves into 12 medium muffin cups, making sure a generous amount of leaf hangs over the sides. Fill each cup with the wild rice mixture. Fold over the tops of the leaves to seal. Bake for about 20 minutes, being careful not to burn the leaves. Let cool for about 5 minutes, then place a flat object such as a cutting board over the muffin tin and invert to unmold.

SWEET-AND-SOUR TOFU EGG ROLLS
    This is very different from take-out sweet and sour. Low-fat tofu replaces deep-fried chicken and the sauce tastes much lighter and fresher than the mystery neon goop often served at restaurants. Serves 6 V
    1/3 cup reduced-sodium vegetable broth
1 tablespoon soy sauce or tamari
2 teaspoons toasted sesame oil
2 tablespoons seasoned rice vinegar
2 tablespoons ketchup
1 tablespoon coconut palm sugar or
other granulated sugar
1/4 cup plus 2 teaspoons cornstarch, divided
1 large egg white
1 tablespoon water
3 tablespoons coconut oil or other oil, divided
1 block firm tofu (about 12 ounces), cut into 1/4-inch cubes
1 small green bell pepper, chopped
1 small red bell pepper, chopped
2 green onions, green and white parts, sliced
2 garlic cloves, minced
1 tablespoon minced ginger
1 cup cubed pineapple
12 egg roll wraps salt
    To make the sauce, in a small bowl, whisk together the vegetable broth, soy sauce or tamari, sesame oil, rice vinegar, ketchup, sugar, 2 teaspoons of the cornstarch, and salt to taste. Set aside. In a large bowl, whisk together the egg white and water. Add the tofu cubes and toss to coat. Stir in the remaining 1/4 cup cornstarch and mix well.
    Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of the oil, swirl to coat the pan, and add the tofu. Cook until golden on all sides, about 6 minutes. Remove from the pan and set aside. Add the remaining 1 tablespoon oil to the pan, swirl to coat, and add the green and red bell pepper, green onions, garlic, and ginger. Cook until the peppers are tender, about 1 minute, stirring often. Pour in the sauce and cook until slightly thickened, about 30 seconds. Add the tofu and pineapple, and cook for 2 minutes, stirring often. Remove the pan from the heat.
    Preheat the oven to 375°F. Press the egg roll wraps into 12 medium muffin cups. Fill each egg roll cup with the tofu mixture, fold over the tops to seal, and brush with oil. Bake until golden and crisp, about 15 minutes. Let cool for a few minutes before unmolding. Serve warm.

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    SWEET-AND-SOUR TOFU EGG ROLLS, page 86

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    PORK CAKES WITH APPLE-PLUM CHUTNEY, page 88

PORK CAKES WITH APPLE-PLUM CHUTNEY
    Pork and apple is a classic combination that’s hard to beat. The sweet apple chutney gussied up with dried plums just might be the star of the show here. The flavors of the pork cakes actually get better after a day or two. Use gluten-free oats as a binder if needed. Serves 6 F
    Chutney:
    3 medium red apples, diced
1 cup chopped dried plums (prunes)
2 tablespoons coconut palm sugar or other granulated sugar
1 teaspoon brown mustard seeds (optional)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon grated lemon zest
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    Pork Cakes:
    1 large egg
1 shallot, finely chopped
2 garlic cloves, finely diced
1 jalapeño pepper, seeded and finely diced
1 tablespoon fresh sage or 1 teaspoon dried sage
2 teaspoons grainy or Dijon mustard
1 teaspoon ground cumin
1/3 cup bread