Feeds:
Posts
Comments

Posts Tagged ‘kelp’

This is a large sea veggie salad rich with wakame, spirulina, kelp, sesame seeds, sesame oil and locally grown greens, made into a sandwich by harnessing the power of large cabbage leaves (substituted for bread). Queer Vegan Food is all about crossing boundaries, transgressing social culinary norms and straddling multiple identity categories. With that in mind, I ask you to accept that this is not a salad, but rather a sandwich. Or call it whatever you will–make it, and I bet you’ll agree with me that it’s absolutely healthfully delicious!

Raw Vegan Cabbage-Sea Veggie Sandwich

Close-up of the filling: spirulina-coated sea veggies, greens, almonds and more!

Ingredients:

Sandwich filling:

3 cups chopped greens (I used kale and romaine)

1/2 cup chopped cabbage

1/2 cup pre-soaked wakame

1/4 cup nori strips (optional)

handful raw almonds (optional)

1/4 cup chopped plain tofu (optional)

2 tsp sesame seeds (optional)

Spirulina dressing:

1 tsp Apple Cider Vinegar

1 Tbs spirulina

1-2 tsp olive oil or sesame oil

dash high-quality salt

dash kelp flakes

Cabbage “bread”:

4-6 large/medium outer cabbage leaves

Instructions:

Toss all salad ingredients and mix in spirulina dressing in a large salad bowl. Use large cabbage leaves to make sandwiches out of the salad filling. Enjoy!

Read Full Post »

Fall recipes may have arrived to the Blogosphere, but it’s still quite hot here in Patagonia. I’m not sure why October has brought us such high temperatures (last week we were 17 degrees F above average recorded temps for the day!), but we’ve been taking advantage of the cooler mornings by enjoying warm, delicious raw soups. This morning’s iteration featured soy-free chickpea miso, red bell peppers with kelp flakes and a bit of tomato concentrate. Feel free to substitute Aduki miso or soy miso if you’d like, and if you have kelp noodles, chunks of avocado or wakame on hand, they work great, too. Crushed nori sheets can also be fabulous, and their bold sea flavor definitely complements the mildness of the miso. Enjoy warm, hot, or at room temperature!

Chickpea Miso Soup With Red Bell Peppers And Kelp (Serves 1-2)

Ingredients:

Chickpea miso

Red bell peppers (ours were local from our garden today, lucky us!)

Raw kelp flakes

Tomato Concentrate (We use PR Labs brand)

Avocado chunks (optional)

Wakame strips (optional)

Kelp noodles (optional)

Crushed nori sheets (optional)

Heat hot water until nearly boiling. Add 1-1 1/2 Tbs chickpea miso to a bowl. Pour hot water into miso, then add raw vegetables and seaweed. Stir, and allow to cool to desired temperature.

Enjoy!

;)

Read Full Post »

Follow

Get every new post delivered to your Inbox.

Join 589 other followers