KEZIAH JONES LIVE IN LONDON

‘Tony Allen 70 – Nigeria 50′

by Keziah Jones

FRANK TELL
Backstage

by Refinery 29

CHARLOTTE GAINSBOURG
The B-Side

    

                                       

by Vogue Paris and vimeo                                                        

ON THE STREETS
Milan

 

by Garance Doré

MARIA BETHÂNIA | PAULINHO DA VIOLA





 

by Saravah

KASIA STRUSS
Wearing a customized t-shirt

by Jak & Jil

ECO BOOKS

by Verdinho Básico

by Style

by Green Gloss

BEAUTY BOX

Colette

by Dia de Beauté

MISO VEGETABLES & TOFU

 

Have fun experimenting with different in-season ingredients wherever you are.

Ingredients

6 oz awase miso (or blend or equal parts white & red miso)

1/4 cup sake

1/2 cup mirin

3 tablespoons sifted natural cane sugar

red pepper flakes or shichimi tōgarashi, a big pinch or two

4 cups / 12 oz / 340 g bite-sized veggies (see headnotes)

12 ounces / 340 g baked or grilled (or lightly pan-fried) firm tofu, cut into bite-sized pieces

Start the dressing first. Combine miso, sake, mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool.

In the meantime, bring a pot of water to a boil. Salt the water and blanch the vegetables very briefly, just long enough to take the raw edge off, no more than a minute. I knew the broccoli might take 20-30 seconds longer to cook than the thin asparagus, so I added it to the pot first. Use your best judgment based on whatever vegetables you are using. Drain and immediately run under cold water to stop the cooking. Drain well, you want to try to get as much water off the vegetables as possible.

In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing. Add the tofu and toss again. Taste and add more dressing if you like, just keep in mind, this particular dressing is quite strong and rich. Serve family-style or individually topped with a bit more shichimi tōgarashi or a sprinkling of red pepper flakes.

Serves 4 - 6, plus leftover dressing.

by 101 Cookbooks

YOGA
By Elena Brower

 

 

 



by Goop

O MUNDO DE SOFIA

 


  

   

             

 

by Vogue Paris & Louis Vuitton