Sesame Carrots recipe post vegan, from my sea veggie cookbook

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These are very good and a very unique twist to cooked carrots.

 

"Sesame Carrots"

 

2 5 inch strips of kelp or kombu

3/4 cup water

4 med/large carrots

1 Tblspn. sesame oil

1/2 tsp. rice vinegar or white wine (optional)

1 tsp. toasted sesame seeds for garnish

 

Soak kelp or kombu in water for 10 mins. until soft. Then bring water to a boil and simmer for 20 minutes. Set aside.

Slice carrots in diagonal to about 1/2 inch thick. Slice the seaweed

into thin strips.

In a heavy skillet place carrots, sesame oil, rice vinegar and saute for 5 minutes.

Add sliced seaweed and cooking water to the carrot mixture, cover, bring to a boil and simmer for 10 minutes. Stir occasionally until seaweed and carrots are tender.

Season to taste with salt & pepper.

Serve with sesame seeds sprinkled over top for garnish.

 

Each serving has 52 mg. of calcium. 9 gm of carbs. Lots of minerals

"In the present position of the planets, it's impossible to say;Just when I'll find my course again, with the boulders in my way.I should be rolling down the skyway on my cosmic wheels;Instead of stumbling down this highway on my boots of steel"Source: Cosmic Wheels by Donovan

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