Meera Sodha’s Vegan Recipe for Filipino Miso and Coconut Winter Vegetables | Vegan food and drink

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Jhere’s something about chef Mary San Pablo, and that something is that she cooks exceptionally refined dishes of Filipino origin, with an English cadence. She runs Luto, a pop-up but soon to be permanent restaurant in east London, and it’s where I first ate layer, a dish of braised green vegetables in coconut milk traditionally prepared with taro leaves. Mary used kale, which she cooked to a silky, flavorful tenderness (not words usually reserved for kale) and served over rice. I wrote this recipe down because I had to eat it again before Mary’s restaurant opened, and really as a note to say, when it opens, go.

Winter vegetables with miso and coconut

I use Clearspring brown rice miso, but any black miso will do. Misos vary in potency and saltiness, with the darker ones being much more potent than the lighter, creamier and sweeter ones.

Preperation 20 mins
to cook 40 minutes
Serves 4

3 tablespoons canola oil – I like Mr Bio
1 large onion, peeled and thinly sliced
4 garlic cloves, peeled and crushed
5cm x 5cm fresh ginger, peeled and grated
4 red bird’s eye peppers, finely chopped
250g of leeks (about 2), trimmed and thinly sliced
400g kale or cavolo nero, ribs removed and saved for broth or soup, shredded leaves
400g savoy cabbage, seeded and finely grated
250g frozen peas, thawed
2½ tablespoons dark brown miso
2 tablespoons of white wine vinegar
¾ teaspoon fine sea salt
1 tablespoon light soy sauce
1 can of 400ml coconut milk
Jasmine rice
, to serve

Put a large deep saucepan on the stove over medium heat, add three tablespoons of oil and when hot, add the onion and cook, stirring regularly, for 10 minutes, until soft. tender and golden. Add the garlic, chillies and ginger, cook, stirring often, for three minutes, then add the leeks and cook for another five minutes.

Stir in the chopped kale – you may need to add this in batches, to allow the leaves to wilt a bit – then cook, stirring occasionally, for five minutes. Add the savoy cabbage and cook for another five minutes, until the cabbage leaves are tender and bright green in color.

Add the miso, vinegar, salt and soybeans to the pan, stir to combine well, then pour in the coconut milk. Fill the empty can with water, add it to the pot as well and bring everything to a boil. Add the peas, cook for three or four minutes, just to warm through, then remove from the heat and serve hot over freshly boiled rice.

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