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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This delicious recipe came from a class I took at my local food co-op on sea vegetables by Nishanga Bliss. It is super easy to make and is wonderful for people who have not done a lot of cooking with or eating of seaweed, like me. I served it as a side to veggie burgers and ate leftovers cold in my lunch the next day. You will probably be able to find the seaweed in natural food or Asian stores. Variations: use almond or peanut butter instead of tahini, add garlic while cooking the onion, add whole toasted sesame, pumpkin or sunflower seeds. Ingredients:
1 ounce sea vegetables (sea palm, arame, hijiki) |
1 onion, sliced |
1 tablespoon sesame or 1 tablespoon olive oil |
2 tablespoons tahini |
1/2 teaspoon tamari |
1 dash umeboshi vinegar |
Directions:
1. Soak seaweed in cool water to cover, 10-15 minutes. Drain (save the water for soup stock, to water plants or to use in a bath. It has tons of nutients in it).
2. Heat oil in a skillet and sautee the onions until they begin to brown.
3. Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes).
4. Stir in the tahini and a splash of water it the tahini is very thick.
5. Stir in the tamari until all is smooth. Finish with a dash of umeboshi vineger, to taste.
6. Enjoy!
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