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Meera Sodha's vegan recipe for Filippino-style miso and coconut winter greens | The new vegan

5 days ago   |   By The Guardian

Salty-sweet and silky coconut-scented kale and cabbage on a bed of fragrant rice There's something about chef Mary San Pablo , and that something is that she cooks some exceptionally fine food of Filipino origin, with an English lilt. She runs Luto, a pop-up but soon-to-be-permanent restaurant in east London, and it was there that I first ate laing , a dish of coconut milk-braised greens that's traditionally made with taro leaves. Mary used kale, which she cooked to silky, flavourful submission and served over rice. I wrote this recipe because I had to eat it again before Mary's restaurant...
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