Seaweed Pat

[Guest guest]

I look forward to your soybeans and seaweed recipe. I don't see it in the

recipe files. Have you tried the hijiki and sometimes spelled hiziki? It's

little black seaweed sprigs. I soak those and sprinkle over rice. I put them

into vegetarian sushi rolls also. Next time you pick up any kombu or nori grab

some of this. Most of the seaweeds I find easily in an Asian store that caters

more towards Japanese food items but usually all Asian stores have a little

section on the shelf with various ones.

Thanks again Pat.

Love to you also, Donna

 

Dr Patricia Sant <veggiehound wrote:

 

Glad you liked it. Next time I'll use more apple

- and maybe a few walnuts. Also, I kept it pretty

bland (free from herbs and spices) because of the

stronger flavoured accompaniments we were having.

Another time, I might spice it up a bit or a lot

:=) I was startled, however, at how well the

seaweed went with both the sweetish beets and

sweet-acidic apple. Plainly, I have been missing

out on some great food - never had it before

these last weeks except in those Japanese

thingies :=) which I eat rarely and never make.

 

I also like the seaweed with soybeans - cooked

dried soybeans re-cooked in spices and brown

sugar, seaweed added at the end. The slightly

syrupy sauce (enough to coat the beans) is a

great contrast with the seaweed! But I can't

remember if I sent you guys this recipe :=(

 

Best love, Pat

 

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