Prep 20 mins
Cook 15 mins
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.
- 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
- 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).
- Heat oil in a skillet and sautee the onions until they begin to brown.
- Add the seaweed and sautee until tender (how long this takes will depend on the type- averaging about 10 minutes).
- Stir in the tahini and a splash of water it the tahini is very thick.
- Stir in the tamari until all is smooth. Finish with a dash of umeboshi vineger, to taste.
Very fast, delicious, and healthy! I used wakame seaweed, and seasoned rice vinegar until I can get to an Asian market for the hard-to-find umeboshi vinegar. And I did save the seaweed water for plant watering! Thanks, AJO! Made for Vegetarian Recipe Swap.