Guest guest Posted January 1, 2008 Report Share Posted January 1, 2008 * 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 ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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