These were the side vegetable dishes of my Vegan Japanese dinner. For those of you who missed some 'episodes', the antipasto was raw avocado sashimi, and the main Fried tofu puffs simmered in vegetable broth. I wanted to have a cooked and warm side vegetable dish, and a raw one. Of course variety, colour and difference in texture were as important as taste. For the warm vegetables I used broccoli and cauliflowers with a very easy miso sauce:
Broccoli and cauliflowers with easy miso sauce
A few broccoli and cauliflower florets
Hot vegetable stock (I used the broth strained from cooking the Fried tofu puffs simmered in vegetable stock - recycling is everything in Japanese Vegetarian Cuisine!)
Steam the broccoli and cauliflowers for a few minutes (they should be cooked but not mushy, nor too crunchy). In a small ball thin down about a tbsp of miso paste with some hot vegetable broth to make a thin paste. Arrange the broccoli and cauliflower florets in pretty serving bowls or small plates and drizzle just a little miso dressing on each dish. Don't overdress, as miso is quite salty, but leave some miso sauce in a side bowl for diners to help themselves if you like, or use the remaining miso sauce to make miso soup (this will be the last course, recipe coming soon).
Photos and Recipes by Alessandra Zecchini ©