Seaweed is a nutritional addition to your diet, containing high amounts of B vitamins and minerals. It's an easy ingredient to incorporate into your cooking, with most seaweeds requiring only soaking and brief cooking.
Instructions
1. Prepare seaweed for use. Seaweed is dried for packaging, and some varieties of seaweed, such as arame and wakame, need to be soaked before you use them. Read the direction on the package.
2. Consider seasonings that complement the flavor of seaweed as you create your own recipes. Asian seasonings are classic complements. Toasted sesame oil, sesame seeds, tamari, brown rice vinegar, carrots, onions and cucumbers are all delicious complements to start with.
3. Use as a digestive aid for bean dishes. Add a two-inch piece of kombu to the water when you are cooking dry beans and the beans will be easier to digest.
4. Make sushi, one of the most common uses for seaweed. Use nori seaweed for this dish. It's ready to use out of the package or you can toast it over a flame.
5. Add to soup. Seaweed can be added to miso soup or your favorite vegetable soup as it cooks, or nori can be crumbled on top as a condiment. You can also add soaked seaweed to seasoned nut milk for a raw soup.
6. Create salads. Toss soaked seaweed with cucumbers, greens, toasted sesame oil and your favorite seasonings, or experiment with it in your favorite salad recipes.
7. Try a saute. Arame and wakame make delicious main dishes when sauteed with carrots and onions. Add a splash of roasted sesame oil and some toasted sesame seeds before serving.
8. Make a sandwich. Sauteed seaweed goes well on a sandwich, as does dulse. A simple recipe is to put sauteed arame or wakame on wholegrain toast with cream cheese. Or try using fried dulse to replace bacon in a BLT.
Tags: your favorite, carrots onions, sesame seeds, soaked seaweed