It’s by no means been simpler (or tastier) to prepare dinner vegan, even in case you’re not doing it full-time. In Half-Time Plant-Based mostly, affiliate cooking editor Antara Sinha brings you vibrant concepts from veggie-forward cookbooks.
Like carrot tops and potato peels, broccoli stems fall into that class of meals scraps we all know we may eat, however stealthily slide into the compost bin as an alternative. When grocery procuring, I’ll discover myself solely shopping for luggage of frozen broccoli florets, or in search of out broccoli heads with particularly stubby stems, simply to keep away from contending with them.
That’s not the case in all places: “In Japan the broccoli stems are valued, so broccoli is offered with for much longer stem parts,” Nancy Singleton Hachisu, creator of Japan: The Vegetarian Cookbook instructed me. “When shopping for greens in Berkeley, CA, for the photoshoot for this e-book I had to purchase fairly a bit extra broccoli than we would have liked, simply to get sufficient stems.”
Hachisu’s Miso-Pickled Broccoli Stems had been a revelation in my broccoli conundrum. All you want are two substances (sure, miso and broccoli) and a stint within the fridge. They make the stalks a enjoyable deal with in their very own proper—a crunchy savory standalone snack, or pickle-y topping to veggie stews or rice. It’s true to the kind of Japanese cooking that Hachisu loves most.
“Vegetable-forward cooking makes a lot sense because the greens and aromatics are what drive a menu—all the things else is secondary,” she says. “The greens are the pop it doesn’t matter what sort of dish you might be creating. With out the greens, you simply can’t begin.”
In the case of selecting the correct miso for the job, “I’d watch out about overusing ‘white’ miso because it lacks maturity or depth of taste—and out of doors of Japan tends to be bitter,” says Hachisu. As a substitute, she recommends extra flavorful misos comparable to barley, or brown rice miso. (You possibly can study extra in regards to the distinction between numerous kinds of miso right here.) This Natural 2-12 months Barley Miso made by the Yamaki Firm is one among Hachisu’s favorites for its sturdy, assertive, particularly full-bodied savoriness. However no matter miso is lingering behind your fridge can get the job achieved.
Serve Miso-Pickled Broccoli Stems in sandwiches, alongside noodles, fried rice, veggie stews, or nibbled on as a cool, umami snack with a sprinkle of spicy shichimi togarashi or nutty furikake. They’re scrumptious sufficient that I’ll be preserving my eyes out for additional lengthy broccoli stems on my subsequent grocery run.
The best way to make Miso-Pickled Broccoli Stems
Pare off any dried, fibrous nubs or robust parts of pores and skin from the surface of 2 massive broccoli stems. Drop the stems into a big resealable plastic or silicone bag and smear 6 Tbsp. miso round all surfaces of the stems to cowl. Roll the bag tightly, squeezing out the air, and seal. Retailer within the fridge for 1–2 days to pickle.
When prepared to make use of, take away the stems from the miso, scraping off the miso together with your fingers. (You possibly can reuse this miso—reserve it for the subsequent time you make Fast Miso Soup, or Miso Polenta With Spring Greens and Tofu.)
To serve, reduce the stems into spears or thick cash, and sprinkle with shichimi togarashi, if desired.
Tailored with permission from Japan: The Vegetarian Cookbook by Nancy Singleton Hachisu, revealed by Phaidon.
