Leaving California behind to continue along with this week’s fantasy restaurant tour, our next stop is Victoria. Home to the author of my very first vegan cookbook, How It All Vegan, a beautiful harbour city and one of the warmest in Canada.
The recipe I chose to share with you today comes from Rebar, a lovely cafe that I stumbled into almost a decade ago. I was working in a job that had me traveling across the country every week. Happy Cow had become my very best friend. I remember going to Rebar for brunch with a colleague – from the first sip of the juice bar concoction I was in love.
The Rebar cookbook is vegetarian, not vegan but the authors do offer many alternatives for the animal products they include. These days, I tend to stick with exclusively vegan titles (and I can’t even keep up with those), but there a lot of memories tide to the meals I’ve made from Rebar‘s pages and I don’t plan to give up those or this book anytime soon.
For this fantasy restaurant tour I wanted to try something new, fresh and fun. Rebar delivered (well, you know what I mean).
Let’s play with some colour.
A rainbow of fresh flavours.
Then add something hot and creamy.
It is getting exciting, right?
Fabulous. A great winter dish, relying on cabbage and carrots, with vibrant colours and Thai-inspired flavours.
Thai Cabbage Slaw with Spicy Green Curry Vinaigrette
(adapted from Rebar
1/4 cup chopped shallots
2 TBSP chopped fresh ginger
1 serrano chile, seeded
2 garlic cloves, minced
1/4 cup lime juice
2 TBSP Braggs
2 TBSP agave
3/4 tsp Thai green curry paste
1/4 cup Udo’s oil
1/4 tsp salt
1 medium purple cabbage
2 carrots, shredded
2 red peppers
1 small red onion
1/2 bunch of cilantro
pistachios for garnish
Pulse shallots, ginger, garlic and chiles in the bowl of a food processor. Add the next six ingredients and blend until smooth. Season to taste.
Core and finely shred the cabbage. Peel and shred the carrots. Julienne the red peppers and onions. Stem cilantro and roughly chop. Toss together all the vegetables with enough dressing to coat. Garnish with pistachios.
Included with permission from Rebar modern food cookbook by Audrey Alsterberg and Wanda Urbanowicz.
Have you ever found a fantastic vegan recipe in an non-vegan cookbook? If you never want to buy another cookbook I suggest you checkout the Vegan MoFo blogroll and start bookmarking recipes. That should keep your kitchen exciting for years to come.