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.

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!

Ingredients

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

Preparation:

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.

Notes

*** 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