This crunchy slaw takes advantage of the wide variety of winter roots available right now: beets, carrots, celery root and daikon radish. You could easily add others as well, perhaps some turnip or rutabaga. I use a julienne peeler to make the vegetable strips, but a box grater or mandoline slicer will do just as well. Just make sure your strips aren’t too delicate or your slaw will quickly disintegrate into mush.
(Serves 8)
My version of the eastern European classic — feel free to add vegetables or subtract, as you like. Just be sure to include the basics: onion, garlic, carrots and beets, of course. A dollop of yogurt or sour cream as a garnish turns the broth a deeply saturated rose color.
We’ve made this cake for years — it’s sneaky fun and invariably fools even the most astute taste buds. It’s not overly sweet. With a dusting of powdered sugar (perhaps some whipped cream) for serving it’s just right for most tastes, but if you prefer a sweeter cake, add another ¼ cup of sugar (either kind). You can also increase the cinnamon to one teaspoon if you like a stronger taste of spice. Prepare the beet purée by roughly chopping peeled, cooked beets, then processing with a scant amount of water in a blender or food processor until smooth. For cupcakes, bake at 375 degrees in prepared muffin tins (greased or lined with paper cups) for about 20 minutes (makes 18).
Makes about one cup sauce; summer roll servings vary
Café Gratitude is a natural foods restaurant with locations in San Francisco and Berkeley. A favorite dish is their collard-wrapped summer rolls. This is my approximation. You can improvise the fillings—mix and match as you like. Choose raw items that offer a range of textures, with plenty of crunch. Kids will enjoy wrapping their own green bundles. By the way, the dipping sauce makes a great sandwich or veggie burger spread, too.
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