Vegan Japanese Fall/Autumn Lunch (or Dinner)

This is easy even if it looks complex. I made a stock using some dried shitake mushrooms, some seaweed (kombu strips, a softer type that can be eaten in salad) and some carrots. But (check this out) I cooked the veggies in three separate pots with just a little water, then I kept the veggies and kombu aside, I mixed the three 'broths' and added some white miso paste. This was my soup. The carrots were cut like flowers, and then arranged with some seaweed 'leaves'. I mixed the remaining carrots and kombu with the mushrooms and pass them quickly in a frying pan with a little soy sauce, lemon juice, and sesame seeds. No oil.

I used the same pan, but added a little sesame oil and a little vegetable oil, to quickly cook some broccolini and bok choy (both from my garden) and added more soy sauce and lemon juice. For the rest... the rice was just plain, to be served with umeboshi plums, plus I had some ready made Japanese pickles (takuan, pickled daikon) and some nori seaweed cut into strips.

Probably in Japan this would look more like a breakfast than a lunch, but not for me (just caffellatte for breakfast!). And dessert was persimmon, the soft type that you eat with a spoon.

All good for Autumn, or Winter.

Photos and Recipes by Alessandra Zecchini ©