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.

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).

Fresh Pea Soup

Fresh Pea Soup

 From ‘Simply in Season’ bt Mary Beth Lind and Cathleen Hockman-Wert

 Serves 4


 1 onion

1 potato

3 ½ cups water

1-2 tsp salt

3 cups peas


In large saucepan, sauté onion in 1 tbsp olive oil until golden, 7-10 minutes. Add the potato, water and salt and cook over medium heat until soft, 10-15 minutes. Add peas and cook until bright green.  Puree in blender or food processor.  Taste and adjust seasoning.  Serve warm.  Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkly of chopped fresh bunching onions.

 Variation: Add 1 cup cooked, chopped ham