Sui Choy Slaw

From Rebar Modern Food Cookbook by Audry Alsterberg and Wanda Urbanowicz

Serves 4

Ingredients:

Salad:

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

Preparation:

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.

Curried Potato Kale Galette

Adapted from Canadian Living’s Vegetarian Collection, by Alison Kent and The Canadian Living Test Kitchen

Serves 6

Ingredients

2 tbsp olive oil

1 large onion, or one bunch green onions, diced

5 garlic scapes, chopped

1 tbsp minced fresh ginger

1 tsp ground cumin

1 tsp garam masala (or curry powder)

1 tsp salt

1/2 tsp turmeric

pinch cayenne pepper

8 cups chopped kale leaves (about 1 bunch)

2 tsp lemon juice

1 kg potatoes, peeled

3 tbsp butter, melted

Preparation

In shallow Dutch oven or large saucepan, heat all but 1 tsp of the oil over medium heat; fry onion, garlic, ginger, cumin, garam masala, half of the salt , the turmeric and cayenne pepper, stirring often, until onion is softened, about 3 minutes.

Add kale and 1/4 cup water; cook, covered, until wilted, about 4 minutes.  Uncover and cook, scraping up any brown bits from bottom of pan, until no liquid remains, about 1 minute.  Stir in lemon juice.

Brush bottom and side of 9-inch springform pan or ovenproof skillet with remaining oil.  Using mandoline or sharp knife, cut potatoes into paper-thin slices; toss with remaining salt.  Spread one-third in pan; top with half of the kale mixture.  Repeat layers once.  Top with remaining potatoes, pressing to evenly distribute.  Pour butter over top.

Bake, covered, in 425′F oven until potatoes are tender when pierced with knife, about 50 minutes.  Uncover and broil, watching closely, until golden on top, about 1 minute.  Let stand for 10 minutes before cutting into wedges.

Vegetable Biryani

Adapted from Canadian Living : The Vegetarian Collection by Alison Kent

¾ cup (175 mL) dried green lentils (or substitute chicken or other meat if preferred)
2 tbsp (30mL) olive oil
1 bunch of bunching onions, including greens, chopped
2 carrots (or substitute 4-5 summer turnips), chopped
4-5 garlic scapes, (or 2 cloves garlic), chopped finely
1 tbsp (15mL) curry paste
¼ tsp each salt and pepper
2 cups (500mL) cauliflower (or broccoli), broken into florets
1 cup (250mL) basmati rice
¼ cup (60mL) raisins or dried currants
2 ¼ cup (550mL) vegetable or chicken broth
1 cup (250mL) peas
¼ cup (60mL) toasted sliced almonds

 

In saucepan of boiling water, cook lentils for 10 minutes and then drain.

Meanwhile, in a large pot or Dutch oven, heat oil over medium-high heat and sauté onions about 6 minutes.

Add carrots, garlic, curry paste, salt and pepper and sauté until fragrant, about three minutes.  Stir in cauliflower, rice, raisins and lentils.

Add broth and bring to a boil.  Reduce heat and simmer, covered, until rice is just tender, about 20 minutes (do not overcook, or vegetables will be soggy!) Stir in peas, cook until heated through, about four minutes.  Sprinkle with almonds and serve!

Serve with a cucumber raita (yogurt and cucumber salad).