Discovery: Sea Kelp Noodles

1 04 2012

Birds are singing, guess it’s time to go outside and take the ‘once gorgeous holiday planters’ apart. Spring is here! Well sort of, Calgary spring anyhow. Time to at least ponder what we’re going to do in the yard this year, cause some stuff is still frozen and snow will arrive again I’m sure.

Stuck in the house on a recent cold day, time to experiment. I bought sea kelp noodles from Real Raw Food awhile back. Remember to check them out for all your nut and seed needs. I blogged here about them. Not a regular accompaniment to the dinner table, sea kelp noodles took some getting use to. I used them in place of rice in a veggie bowl dish and well, they were good. Strangely crunchy, they have no flavour on their own, but pick up the flavours of what you add to them or cook them in. In this case it was yummy miso gravy. It made the meal altogether lighter. I read a lot about the goodness sea vegetables have, iodine, a multitude of vitamins and other minerals. I haven’t seen these anywhere in town, but have only looked at Planet Organic, maybe Community sells them? Let me know if you see them. There is a bunch of stuff you can do with them, I think salads and stir-fry’s make the most sense from a texture perspective. I’d try them again for sure.

This veggie bowl recipe is so simple. I didn’t make my own miso gravy, although I know it is better than bottled, but hey, this is quick and good for you. I buy Naam Miso Gravy from Planet.Ā For two veggie bowls:

  • Marinade a block of tofu, cut into triangles. Cut the block in half lengthwise, then into four squares and then cut those into triangles. Marinade them in 1/4 cup of Bragg’s (or Tamari) 1 tbsp Sesame Oil, 2 tsp ground coriander, fresh cracked pepper and enough filtered water to cover the tofu. Let it sit in the marinade for a couple of hours if possible. The longer it sits the better the flavour. You won’t use it all up but keep in the fridge for the next meal or two.
  • Slice thick a small eggplant, red or yellow pepper and one firm tomato. Brush them with a bit of olive oil. Grill 8 slices of tofu and the veggies while you heat 1/2 cup or so of miso gravy on very low heat, stirring now and then, don’t let it bubble. Grill everything so there are grill marks – you might need to grill the tomato a little less so it’s still a bit firm. I use a stove top grill, a good investment!
  • For the sea kelp, I cut them up with scissors, heated a pan and stir-fried them with 1 tbsp of soy sauce and 1/4 cup of water, covered and let warm and soften a bit. Tossing now and then.

  • To serve it up, in a big bowl add the sea kelp noodles, arrange the veggies and tofu slices on top, drizzle with the miso gravy and sprinkle with toasted sesame seeds.

  • Now if this sea kelp idea is a bit funky to you, make some flavourful brown basmati or jasmine rice instead. This is a super comforting dish.

Eat well, Be well,

Nat

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13 02 2010

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