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Japanese Sea Vegetable Topping - 4 pts, 3g carbs, trace fiber

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* Exported from MasterCook *

 

Sea Vegetable Topping - 4 pts, 3g carbs, trace fiber

 

Recipe By :Enemy of the Steak by Nikki Goldbeck, Square One Publishers, 2007

Serving Size : 0 Preparation Time :0:00

Categories : Condiment LowerCarbs

Vegan WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup arame seaweed -- or hijaki seaweed

warm water

1 tablespoon soy sauce

1 tablespoon toasted sesame oil

 

Place the seaweed in a bowl, and add warm water to cover. Let soak for 5 to 10

minutes, or until

the seaweed swells and softens. Drain, reserving 1/4 cup of the soaking water.

 

Combine the seaweed, reserved soaking water, and soy sauce in a small saucepan,

and simmer

uncovered for 3 to 5 minutes, or until tender. The hijiki may require an

additional few minutes.

 

Remove the saucepan from the heat, stir in the oil, and serve immediately, or

store for up to 2

weeks in the refrigerator. Serve cold or at room temperature, or rewarm over low

heat.

 

Makes 3/4 cup.

 

Description:

" 4 pts "

S(Formatted by Chupa Babi):

" 12.27.07 "

Copyright:

" 2007 "

Yield:

" 3/4 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 152 Calories; 14g Fat (78.9% calories

from fat); 5g

Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1107mg Sodium.

Exchanges: 0

Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : Arame and hijiki are both mild tasting seaweeds and good choices for

introducing

nutritious sea vegetables to the table. Novices may prefer the less briny taste

and tender texture

of arame. Use this topping to garnish salads, vegetables, beans, and grains, or

add to soups and

sandwiches for flavor and nutrition.

 

Nutr. Assoc. : 26878 0 0 0

 

 

 

 

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