Customized nutritional wellness & food programs
for a path to optimal health
About the Recipe:
One of the first recipes I learned as an art student in new york city many moons ago. It was cooked up in one of the first vegetarian restaurants in new york, and i would always spend my extra pennies on a special dinner there. Slightly spruced up here and created from taste bid memory, I hope I got it close to how delicious they made hijiki taste (which is rather tricky)…
Ingredients:
1 package of dried hijiki or arame seaweed, prepared
*cooking instructions are different for these seaweed, therefore you need to follow the instructions on the package of how to soak and how long to cook. These ingredients can be found in Asian supermarkets or ordered online.
1 large yellow onion, finely diced
5 cloves of garlic
2 tbsp fresh grated ginger
3 tbsp rapeseed oil
3 carrots, grated
4 tbsp of coconut aminos
1 tbsp Dijon mustard
3 tbsp finely chopped chives
To finish:
3 tbsp finely chopped chives
2 Limes
5 tbsp sesame seeds
3 tbsp roasted sesame oil
Method:
Prepare your seaweed according to type and instructions on the package. When soft, drain and set aside. If using arame, it requires no cooking, if using hijiki, it is best to cook for about twenty minutes with the ingredients below.
Prepare your onion and gently sauté on medium low heat for about five minutes until soft. Add the garlic and cook another two minutes, then the ginger for another minute. Add the carrots and cook until soft, or about 3 or four minutes. Add a little water or vegetable broth if it becomes to dry. Add your aminos, mustard, and the seaweed. If it is hijiki, you will need to cook down on a very low heat for about twenty minutes as mentioned above. If you are using arame, cook until combined, maybe a few minutes. Arame is a lighter thinner seaweed, and hijiki is a thicker toothier seaweed, almost like a short noodle in texture. Both are delicious, its more about preference and what you can find.
Add the sesame seeds, chives, and sesame oil. Serve with fresh lime wedges.
*This is a great side dish for plant proteins, like baked tempeh or roasted tofu. Pairs well with any Asian seafood or fish dish as well, like tuna, prawns, or salmon.