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Ingredients

  • 2 cucumbers, chopped
  • 2 red peppers, chopped
  • 1 red onion, chopped
  • 2 tomatoes, chopped
  • 3 cups Atlantic Wakame seaweed
  • For the dressing you will need;
  • 2 Tb. brown rice vinegar
  • 2 Tb. Nama shoyu or wheat-free tamari
  • 2 Tb. raw honey
  • 2 Tb. toasted sesame oil

Preparation
Atlantic Wakame: soaked in hot water to hydrate, then drained well and sliced.
Chopped town: cucumbers, red peppers, red onion and tomatoes. 
Dressing: mix together brown rice vinegar, honey, and sesame oil.
Presentation
Place all vegetables together in a large bowl. Pour the dressing over the vegetables and seaweed. Enjoy!

Published in Salads

Ingredients

  • 1 cup Atlantic Wakame, soaked in water to soften, and then drained and chopped
  • 1 head kale, finely chopped or shredded
  • 1 avocado, diced
  • 2 green onions, chopped fine
  • Japanese Dressing:
  • 1 Tb. toasted sesame oil
  • 2 Tb. Nama shoyu (unpasteurized soy sauce) or wheat-free tamari
  • 1 1/2 Tb. brown rice vinegar


Preparation
In a bowl, mix all ingredients together. Using clean hands, "mash" the dressing into the greens until the kale appears to be quite wilted.
Presentation
Marinate in the refrigerator for several hours, if possible, or serve immediately. Garnish with toasted sesame seeds just before serving, if desired.

Published in Salads

Ingredients

  • 3 onions, chopped,
  • 3 tablespoons olive oil,
  • 6 potatoes, cubed,
  • 2 carrots sliced,
  • 2 parsnips,
  • 1 cup sliced dried or fresh wild greens,
  • 1 cup dried seaweed of your choice,
  • 12 cups pure water.

Preparation
Saute onions in oil until brown. Add all the remaining ingredients and cook until vegetables are done. Adjust seasonings adding sea salt as needed and let mellow overnight or serve immediately.


Published in Soups

Ingredients

  • 2 (8g) packets bonito dashi (stock) powder
  • 140g whole peeled bamboo shoot, thinly sliced, quartered
  • 10g dried Atlantic Wakame
  • 120g silken tofu, cut into 7mm cubes
  • 2 tabs cooking sake
  • 1 tsp soy sauce
  • Black sesame seeds, to serve

Preparation
Place 1.2L water and dashi in a large saucepan and bring to the boil over medium heat. Add bamboo and wakame and cook for 4 minutes. Add tofu and simmer for a further minute. Add sake, soy sauce and salt to taste.
Presentation
Serve in small bowls, scattered with sesame seeds.
Note: If you want to serve this lovely soup as a meal in its own right, add a packet of cooked Japanese noodles with the seaweed and 100g thinly sliced snow peas with the sake.

Published in Soups

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 or 3 garlic cloves, chopped
  • 1 quart good-quality vegetable broth
  • 1/3 cup crumbled dried seaweed (kombu, wakame and dulse)
  • 2 to 3 cups stale oat-based bread, torn into pieces
  • 1 cup chopped greens (kale, collards, Swiss chard or spinach)
  • 1 tsp crumbled dried rosemary
  • Salt or tamari to taste


Preparation
In a large soup kettle, heat the olive oil. Add the chopped onion and garlic and sauté until golden.

Seaweed: (kombu, wakame and dulse): Soak in water for 15 minutes. Drain and add into the broth and bring to a boil.

When broth is boiling well, add the torn pieces of bread.

Turn heat down to low and simmer, stirring often, until the bread has broken down. The mixture will begin to resemble thick soup instead of broth with bits of bread in it. If soup is too thick and sludgy, thin with a little extra broth.

Add the greens and rosemary. Continue cooking until greens are just wilted.

Presentation
Add salt or tamari to taste and serve hot.

Published in Soups

Ingredients

  • 1 small cucumber
  • 1 cup Atlantic Wakame seaweed (softened)
  • 4 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt

Preparation

Cut softened Atlantic Wakame seaweed into about 2inch-long pieces. Slice cucumber into thin rounds. Put salt over cucumber slices and set aside for 20 minutes. Squeeze cucumber slices to remove the liquid. Mix vinegar and sugar in a bowl.

Presentation

Add Atlantic Wakame seaweed and cucumber slices in the bowl and mix well.

 

Published in Salads


Ingredients

  • 1/2 of an English cucumber. ( Don't use field cucumbers for this recipe as they are coated with wax. English, Japanese or even Lebanese cucumbers are a great choice.)
  • 2 tablespoons of wakame
  • 1/2 fresh ginger root
  • For the dressing you will need: 
    • 1 tablespoon of light soy sauce
    • 1 1/2 tablespoons dashi stock
    • 1 1/2 tablespoons rice vinegar
    • 1/2 tablespoon sugar

Preparation

Atlantic Wakame: Soak in warm water for about 6 or 7 minutes. Drain and cut off strings. Place the seaweed in boiled water and then a bowl of cold water. This will make it a beautiful emerald green color.

Cucumber: Sprinkle some sea salt on a cutting board. Roll cucumber in the salt. Rinse in cold water and cut into paper-thin slices. Place the slices in bowl of salted water and let soak until they are soft. Use a sushi mat to wring out the water.

Combine ingredients for the dressing and chill in the fridge with all of the other ingredients.

Presentation

Arrange small portions of the wakame, cucumber, strips of ginger in a small bowl. Pour the chilled dressing around the ingredients and not on top. Enjoy!

Published in Salads

This salad can often be found at one of those all-you-can-eat sushi joints. It's really easy to make and nothing should stop you in making it at home - It's really easy! Sometimes it is rolled in toasted nori or served alone in a small bowl.

Ingredients

  • 10g (3/8 oz) dried wakame
  • 3 tablespoons light soy sauce
  • 3 tablespoons rice vinegar (without seasoning)
  • 1 teaspoon sugar
  • 2 tablespoons sesame oil
  • 2 scallions, thinly sliced
  • 1 teaspoon finely grated ginger
  • 1 tablespoon toasted sesame seeds

Preperation

Soak dried wakame in warm water for about 5-8 minutes. Drain and place in a bowl of water. Quickly remove and plunge into cold water.
Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved.
Mix wakame and dressing.
Sprinkle with toasted sesame seeds and scallions.
Chill in fridge prior to serving.

Published in Salads

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