Sui Choy Slaw

From Rebar Modern Food Cookbook by Audry Alsterberg and Wanda Urbanowicz

Serves 4



1/2 small head of sui choy (Chinese cabbage)

4 baby bok choy

6 oz snow peas

2 carrots

1/2 red sweet pepper, seeded

1/2 bunch scallions, thinly sliced

1 tbsp sesame seeds

Vinaigrette (yields 1,5 cups)

3 cloves garlic (or 2 scapes!), minced

1 tbsp minced ginger

1/2 cup pickled ginger

1/3 cup fermented black beans

2 tbsp pickled ginger juice

2 tbsp rice vinegar

1/4 cup mirin

1/4 cup roasted and ground Szechuan peppercorns

1/4 tsp cracked pepper

1/2 tsp salt

3/4 cup vegetable or peanut oil


Add all of the dressing ingredients, except the oil, into the bowl of a food processor and pulse to break up the chunks.  Let the motor run while drizzling in the oil and blend until smooth.

Finely shred the Chinese cabbage.  Cut the butt end off the bok choy, separate the leaves and rinse in cold water.  If the leaves are wilted, leave them in a bowl covered with cold water for 15 minutes.  Shake off excess water and thinly shred each leaf or group of leaves on a sharp angle.

Wash and string the snow peas and thinly julienne along the length of the pea.  Peel the carrots and slice thin coins on a diagonal.  Lay each coin flat and julienne into long, thin matchsticks.  Finely julienne the red pepper.

Mix all of the vegetables together in a bowl and toss with enough vinaigrette to coat well.  Sprinkle with finely minced scallions and toasted sesame seeds.  Serve.

Winter Borscht

From Simply in Season, by Mary  Beth Lind and Cathleen Hockman-Wert

Serves 6-8


3/4 to 1 lb stewing beef or chicken (chopped)

1 cup onion (chopped)borscht

8 cups water

2 cups potatoes (diced)

1/2 head cabbage (shredded)

1 cup beets (chopped)

1/2 cup carrots (diced)

1/2 cup pearl barley

2 bay leaves

1/4 cup fresh dill or 2 tbsp dried

1 tsp salt or to taste

1/4 tsp pepper

1/2 cup fresh chives (optional)


Brown meat and onion in a large soup pot over medium heat, about 10 minutes.

Add all other ingredients and bring to a boil.  Cover and simmer for 30 minutes or so, until barley is cooked and the meat is tender.

Garnish with chives and serve with sour cream or yogourt, and thick crusty bread.

Oven-Roasted Vegetables

From Sunday at Moosewood Restaurant, by The Moosewood Collective

Serves 4 to 6

Ingredients:* (see variation below)

2 large onions, or up to 8 small onions

4 large carrots

8-10 small potatoes

2 tbsp olive oil

2 tbsp melted butter

 4 garlic cloves, minced

1 tsp crushed dried rosemary

1 tbsp minced fresh marjoram

Salt and pepper to taste


Preheat the ovoen to 375`F.  Peel all the vegetables (note: we feel this is optional, except for the onions!).  If using large onions, cut each one into eights by slicing it lengthwise into quarters and then cut each quarter crosswise.  If using large carrots, halve them lengthwise and then cut them into 1-inch sections.  Quarter the potatoes.

Arrange the vegetables in a large oiled baking dish and toss in the oil, butter, garlic and herbs.  Cover tightly with aluminum foil and bake for 35 minutes.  Unvocer and turn the vegetables with a large spoon.  Add salt and black pepper and roast at 425`F for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of the vegetables have browned.

Variation: To this basic recipe, you can add in any number of vegetables: parsnips, kohlrabi, squash, rutabaga, beets, celeriac. Try them all!

Veggie pâté

This recipe has been circulating in our network for years.  It’s a great lunch food, and can be adapted to include a huge range of veggies.  Enjoy!


2 cups ground sunflower seeds

2 cups whole wheat flour

1 cup nutritional yeast flakes

2 cloves garlic

1 tbsp basil

1 tbsp thyme

1 tbsp sage

1 tsp sea salt

1 onion, choopped

1 cup beets, chopped

1 cup grated carrot

1/2 to 3/4 cups oil

2 cups boiling water

1/4 cup tamari or soy sauce

3 tbsp lemon juice


If sunflower seeds aren’t yet ground, grind them in a food processor.

In a bowl mix dry ingredients together.

Chop veggies finely (you can use a food processor), add to dry ingredients and mix them together.

Add oil, water, tamari and lemon juice.  Mix well.

Pour into a 8”x4” pan and bake at 350F for 1 to 1.25 hour.

Cool in pan before cutting.


*** Can use any veggies instead of beets and carrots (broccoli, cabbage, parsnips, peppers, kohlrabi….)

***Nutritional yeast is NOT bread yeast!  You can find it at health food and bulk stores

***Feel free to change up the herbs and spices for different flavour combinations

Savory Tempeh and Vegetables

From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

Serves 4 to 6 people


4 tbsp               oil or butter, or a mix of the two

4                      3-4’’ strips of kombu seaweed

3                      cloves garlic, minced

1 tbsp               ginger root, peeled and minced

1 tsp                 rosemary or sage

1 cup                water

1 tbsp               maple syrup

2  medium onions, cut in ½-inch slices
1½ lb   squash, seeded & cut in 2” chunks

2 parsnips, peeled and cut in 1/2” chunks

2 carrots, peeled and cut in ½” slices

1 ½ cups cold water

16 oz/500g       tempeh, cut in 1-inch squares

2 tbsp soy sauce

2 tbsp cornstarch


1.         Melt butter and/or oil in ovenproof Dutch oven.  Add seaweed, garlic, ginger and herbs, and sauté 2 minutes

2.         Arrange tempeh in a layer on top.  Whisk together water, soy sauce and maple syrup, then pour over tempeh.

3.         Layer veggies onto tempeh in order listed.  Sprinkle with salt.  Cover and bring to a boil.

4.         Transfer to preheated oven and bake at 400’F until veggies are tender, about 25 minutes.  With a slotted spoon, transfer veggies and tempeh to a serving bowl, leaving juices.  Place Dutch oven on stove over medium heat.

5.         Combing water, soy sauce and cornstarch in bowl and mix until dissolved.  Whisk into juices.  Simmer, stirring constantly, until sauce thickens.  Pour over tempeh and veggies.  Serve with rice or bulgar.