Growing up, Oscar night was always very exciting. My Mom would let my sisters and me stay up to watch the show, and we’d ooh and ahh over the actresses’ dresses, and root for our favorite movies and directors to win. Know this: I am no less excited now by the big show than I was back then. I don’t think I’ve missed a broadcast since those days. It’s my Superbowl.

For the past three or four years, I’ve had a lot of fun trying to see as many of the best picture nominees on the big screen as possible. This is, of course, more difficult now that there are NINE, but trying to keep up with what’s still out in theaters (often movies are re-released before the Academy Awards) is a blast- I see a lot of movies I may not have chosen to otherwise (ahem, Moneyball).

Since the Oscar night tradish starts with watching the red carpet broadcasts and snarkily panning sub-par dresses, I uncorked a bottle of wine, ogled Gwyneth’s Tom Ford-designed dress and CAPE (cape!!), and made these:

VEGETARIAN STEAMED DUMPLINGS

adapted, to the T, from Alton Brown

Ingredients:

• 1/2 pound firm tofu (I used Nasoya sprouted tofu)
• 1/2 c grated carrot (about half a large carrot)
• 1/2 cup shredded cabbage (I used bagged angel hair cole slaw cabbage) 
• 1/2 red bell pepper, finely diced
• 1 large scallion, finely chopped (2 tbsp)
• 2 tsp grated fresh ginger
• 1 tbsp finely chopped cilantro
• 1 tbsp reduced- sodium soy sauce (Kikkoman is delicious)
• 1 tbsp hoisin sauce
• 2 tsp sesame oil
• 1 lightly beaten egg
• 1 tsp salt
• 1/2 tsp black pepper
• wonton wrappers (package of 35-40)
• bowl of water and pastry brush
• non-stick canola oil spray Read More