We are trying to give up dairy, spurred on in part by a spate of recent vegan get-togethers with some of the best, but also because of the nasty cold we are – three of us, now – battling. How long it lasts is anyone's guess, but with hayfever season in full swing, this year I’m determined to minimize its effects. Armed with little more than miso, nutritional yeast and a brain full of dairy-free information, thus far, it’s proving to be easy.
a miso dressing for shredded kale
In a lidded jar place: 1 tablespoon grain mustard, 1 heaped tablespoon white (shiro) miso, 2 tablespoons cider vinegar or fresh lemon juice, 8 tablespoons olive oil, some salt, some pepper, and a scrap of garlic that you’ve crushed. Screw the lid on and shake like mad. Enough for about 2 or 3 salads, this quantity keeps well over a couple of days if you refrigerate. Of course, you can make half of this by whisking everything together in the base of a salad bowl, it’s just that sometimes I’ve almost reached the end of the mustard and think, well, might as well use what’s left, an act that is both thrifty AND lazy. Kind of cooking I like best.
Tear the leaves of sturdy greens from their stalks then shred them, finely enough that you end up with edible ribbons, but don’t faff around. Kale is ideal here, not least because I have a garden full of the stuff, but silverbeet or the leaves of broccoli respond well to this also. Cavalo nero is my kale of choice, but really, anything goes. Tossed over and over in the dressing, a generous last minute sprinkle of nutritional yeast will mimic the grated pecorino I used to add.