Pacific Coast Wakame
Wakame Soup
Ingredients: 1 quart water 1-2 dried pieces dried Wakame 1 Tablespoon miso paste (I like South River Miso) Instructions: Additions: Alternatively, you can add cloves of sliced garlic, dried diced ginger root 10 minutes before removing from heat. This wonderful broth can be also be a base for any soup. Add your vegetables during the
Wakame and Cucumber Salad
Yield 4 cups 2 strips wakame, each piece 6 inches long 2 cups water 1 Tbsp. Rice Miso 2 Tbsp. Sesame oil ½ lemon, juiced 2 medium cucumbers cut in thin quarter rounds Soak wakame in the water for 10 minutes. Drain. Separate leaves from the stems and chop leaves in ½ inch squares. (Reserve
Vegetable Miso Soup with Wakame
Makes 10-12 cups. 6 inch strip of Wakame 10-12 cups water 1 tsp. Sesame Oil 1 large onion cut in thin crescents ½ small butternut squash cut into thin quarter rounds ½ medium daikon radish 3 Tbsp. Barley Miso Soak wakame in 2 cups cold water until softened, 10-15 minutes. Drain wakame and reserve soaking
Simple Wakame Salad
(serves 2) 1 clove garlic grated ½ tsp. Ginger grated ½ avocado Braggs to taste 3 cups greens (sunflower, buckwheat, spinach, lettuce, etc.) 1 cup Wakame soaked and chopped- 1 inch pieces Optional: tomatoes, walnuts, pecans, almonds, pine nuts. Mix and eat
Shiitake Potato Salad with Sea Veggie Gomasio
2 pounds potatoes, cubed with peel on 1 cup (or more) shiitake mushrooms, sliced ½ cup rice vinegar (plain or seasoned) 4 Tablespoons sesame oil 2 Tablespoons tamari 2 cloves garlic crushed 1 teaspoon Dijon mustard 3 Tablespoons chopped parsley 3 Tablespoons Sea Veggie Gomasio 2 Tablespoons chopped green onions (optional) Cube and steam potatoes.
