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Posts Tagged ‘seaweed’

To be happy I need a generous daily dose of straight up greens, relatively unaltered and preferably raw. Here’s what it looked like today.

Kale and wakame salad.

Ingredients

  • 1 bunch kale, chopped
  • 20 gr wakame seaweed, rehydrated and drained well
  • 3 scallions, sliced thinly
  • 30 ml raw tahini
  • 30 ml toasted sesame oil
  • 30 ml wheat free tamari
  • 45 ml rice wine vinegar
  • 60 ml water
  • 15 ml sriracha hot sauce
  • 1 clove garlic
  • 3 cm piece of fresh ginger
  • 45 ml sesame seed

Clean and chop kale. Rehydrate wakame in plenty of warm water until tender. Drain well. Thinly slice scallions. Combine these 3 ingredients in a large salad bowl.

Put tahini, sesame oil, tamari, rice wine vinegar, water, sriracha, garlic and ginger in a blender and process until creamy and smooth. Pour the dressing on the salad, adjust seasoning to taste and sprinkle with sesame seeds. Let sit for an hour for flavours to combine.

Unlike many other salads, this one keeps well in the fridge overnight.

serves 6

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Yesterday I woke up craving crab cakes, god only knows why. Here’s the outcome. I should be good for an other 3 years or so. Or maybe not, those were pretty good.

Vegan crab cake with cilantro lime mayo and Sriracha sauce.

Ingredients

250 ml (1 cup) bread crumbs
250 ml (1 cup) non-dairy milk
450 gr (1 lb) firm tofu, drained well and mashed
1 green bell pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
125 ml (1/2 cup) wakame seaweed, rehydrated and chopped finely
4 green onions, thinly sliced
60 ml (1/4 cup) fresh parsley, chopped
60 ml (1/4 cup)fresh dill, chopped
30 ml (2 tbsp) fresh lemon juice
zest of one lemon
1/4 cup vegetarian nuoc nam
1/2 tsp dried thyme
couple dashes chili sauce
salt and black pepper to taste

Extra bread crumbs for coating

In a bowl, combine 1 cup bread crumbs and milk.

Using a blender or food processor, cream 1/4 of the tofu. Add this to the bread crumbs and milk mixture along with all other ingredients and mix well. Go easy with the salt as the seaweed and vege nuoc nam are quite salty. Adjust seasoning to taste.

Form into 16 cakes. Coat in the remaining bread crumbs. Bake on a cookie sheet coated with oil, turning once or, pan fry until golden.

Makes 8 generous appetizer.

Note: You can buy vegetarian nuoc nam in large Asian supermarkets. If it is unavailable substitute with 30 ml (2 tbsp) lemon juice + 5 ml (1 tsp) sugar. But try to get your hands on it, it’s really great stuff.

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