Dark Leafy Greens with Sesame Miso Dressing (Recipe from The Vegan Table by Colleen Patrick-Goudreau)
This was a quick (less than 15 minutes) and easy dish to make. The greens tasted good with the sesame miso dressing, but I think I would have preferred more greens for the amount of dressing. I started with a full bunch of turnip greens, which cooked down more than expected during the steaming process (something like kale would have been sturdier), so we ended up with two small-ish servings.
Substitions:
The dressing recipe called for mirin, a sweet Japanese rice wine, but I didn't have any (and didn't want to get full bottle for the small amount needed), so I substituted 1 Tbsp rice vinegar plus 1/2 tsp sugar.
The other substitution I made was to use toasted sesame seeds, instead of starting with raw seeds and toasting them myself. This was quicker, and I don't think it detracted from the flavor.
Overall, i enjoyed this recipe. It would be a good side dish for Japanese or Thai dishes, or it could stand on its own. If I make it again, I will use more greens to get a higher ratio of greens to dressing. I might also like to try this as part of a rice & veggie bowl.
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