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What is your favorite way to prepare sea vegetables?

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  • #16
    In my mind it's a stretch to call it a "vegetable". The only thing you can do with it is eat it straight. Put it in soup and..ick. Preparation ruins it.

    I don't consider traditional fruit leather to be "fruit", nor rice paper to be "rice". But I eat nori.

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    • #17
      We eat dried dulse as a snack and in seafood soups. It's a delicious salty snack. When we vacation in New Brunswick I pick up a fresh bag of locally harvested dulse to replenish my supply.

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      • #18
        The fresh version of the seaweed that nori is made from would behave exactly the same way -- it's fine and slimy when wet. If you want other ideas of what to use it for look at Japanese (or some Korean) recipes -- it's not just for sushi.
        Primal food in Japan

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        • #19
          Originally posted by Faumdano View Post
          The fresh version of the seaweed that nori is made from would behave exactly the same way -- it's fine and slimy when wet. If you want other ideas of what to use it for look at Japanese (or some Korean) recipes -- it's not just for sushi.
          Thank you!
          Ruth

          See my journal, The Balancing Act: Integrating Primal into My Life, for menu plans, musings, and more.

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          • #20
            I like dried sea vegetables. Just reconstitute in hot water, a little fish sauce, chilli, ginger and garlic, and whatever protein you have to hand: thinly sliced beef dropped in, shellfish, salmon, whatever. Yum!

            I also like samphire, which is an estuary vegetable that is collected at low tide. Think tiny, salty asparagus. That, and something steaky, be it beef, tuna or swordfish.

            Dried sea vegetables are also fun drained and some fried offals over: kidney, liver and heart.
            Paul
            http://www.pjgh.co.uk
            http://www.livingintheiceage.co.uk

            "... needs more fish!"

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