Nori Condiment
It’s about time I gave you a recipe for one of my favorite condiments! Especially delicious on pressure cooked rice and garbanzo beans, nori condiment can be spooned on top of just about any grain. Try it on millet with … Continued
Virtual Vegan Potluck 2014: Arame Tofu Pate with Carrot Chips and Escarole
Welcome to The Virtual Vegan Potluck December 2014 edition. This is my fourth time participating and it keeps getting better. Thank you to the whole team of vegan bloggers out there organizing to keep the links rolling, but the biggest … Continued
Hijiki with Fresh Corn and Onion
We still have about a month left of fresh corn in the PNW and when I made this hijiki variation I just knew I had to share it. The fresh corn adds a yummy sweetness that I wasn’t expecting. I … Continued
Day 6: Vegetables with Breakfast Challenge and Veggie Wraps with Avocado Sauce
Vegetables with Breakfast for 10 days in a row. We’re halfway. How are you doing? Are you on the way to creating some new habits? I thought I would be using this challenge to eat greens every morning with breakfast. … Continued
Vegetables with Arame and Lemony Kuzu Sauce
Kuzu has an amazing ability to create a magical, silky and healing sauce. I love the way the flavors cling to the vegetables and how this sauce adds an easy elegance. The small amount of arame adds some flavor and … Continued
Seed and Nut Crunch with Nori
I have tasted many versions of this sweet and salty crunch in the past year, including one prepared by Chef Zephyr Dunnicliffe during my seaweed adventure. Zephyr used brown rice syrup and dried kelp harvested off the coast of the … Continued
10 Ways to Incorporate Sea Vegetables
Several people have asked me for simple ideas for incorporating sea vegetables into meals. Sea vegetables are packed full of minerals and other nutrients. They are potent and you really don’t need much. In my macrobiotic studies, a common recommendation … Continued
Arame with Daikon, Carrot and Onion
Arame is one of my favorite sea vegetables and this is a dish that I make at least every other week. Sometimes with the daikon, sometimes without. Sometimes with corn added near the end. You can also substitute a variety … Continued
Sea Palm with Corn and Onion
My first experience with sea vegetables was in a macrobiotic cooking class in Austin, TX. I think my instructor, Dawn Ludwig, taught us at least eight recipes that day using a variety of different sea vegetables. Although this has changed … Continued