It’s never been easier to cook vegan, even if you’re not doing it full-time. In Part-Time Plant-Based, associate cooking editor Antara Sinha brings you bright ideas from veggie-forward cookbooks. Like carrot tops and potato peels, broccoli stems fall into that category of food scraps we know we could eat, but stealthily slide into the compost bin instead.
Without the vegetables, you just can’t start.” When it comes to picking the right miso for the job, “I would be careful about overusing ‘white’ miso since it lacks maturity or depth of flavor—and outside of Japan tends to be sour,” says Hachisu. Instead, she recommends more flavorful misos such as barley, or brown rice miso. This Organic 2-Year Barley Miso made by the Yamaki Company is one of Hachisu’s favorites for its robust, assertive, especially full-bodied savoriness.
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