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…

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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…

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