Recipe by VegSocialWorker
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.
Top Review by mersaydees
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.
- 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 See How It's Made
- 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.