Author Archive

Garden Salad with Dulse

Place all salad greens, tomatoes, garbanzo beans, olives, and dulse in a salad bowl. Mix the oil, vinegar and lemon juice together and spoon over the salad. Toss to mix.

Dulse Vegetable Chowder

Place water, potato, onion, celery, bonito flakes, salt and marjoram in a medium pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 10 minutes until the vegetables are tender. Purée half the vegetables and liquid at a time in a blender. Add the purée back to the pot. Add the carrots, corn and green beans. Cover and simmer 5 to 7 minutes. Add the Edensoy and dulse, heat until hot but not boiling and serve.

Dulse Miso Soup

Place water in a saucepan and bring to a boil. Add bonito flakes and onions. Reduce the flame to medium-low and cook 2 to 3 minutes. Add carrots and green beans, cover and simmer about 4 to 5 minutes. Reduce the flame to low. Add the miso, tofu and dulse. Cook two minutes. Serve garnished with green onion.

Dulse Irish Soda Scones

Preheat the oven to 400°. Combine all dry ingredients and dulse in a medium mixing bowl. Combine all wet ingredients in a measuring cup, stir and let sit for 5 minutes to form soy buttermilk. Combine wet and dry ingredients and form into a ball of dough. Roll out dough and cut into triangular shapes. Lightly oil a baking sheet. Place the scones on the sheet and brush the top of each with olive oil. Bake for 20 minutes until golden brown. Remove and serve with Eden Organic Apple Butter, Apple Cherry Butter, Cherry Butter or your favorite spread. Yields: 8 scones; 2 per person

Sauted Vegetables with Dulse

Heat oil in a skillet and sauté onion and garlic for 2 minutes. Add carrots, broccoli and water. Cover and simmer 3 to 4 minutes until broccoli and carrots are tender but brightly colored. Add dulse and sauté until all water evaporates. Garnish with gomasio.

Dulse Chips

Preheat oven to 400°. Place dulse on a baking sheet and bake about 15 minutes, turning every 5 minutes, until crispy.

DLT (Dulse, Lettuce & Tomato) Sandwich

Preheat the oven to 400°. Place the dulse on a baking sheet and bake for 15 until crisp. Remove dulse from the oven. Toast the bread in a toaster. Spread mayonnaise on two slices of toasted bread and top with lettuce, tomato and baked dulse. Spread mayonnaise on the remaining bread and place on top of sandwich. Slice and serve.

Fruit Punch

Mix juices and sparkling water together in a pitcher and add the fruit slices. Refrigerate until chilled or add ice and serve.

Udon & Portabella Mushroom Stir Fry

Cook udon according to package directions, rinse, drain and set aside. Heat the oils in a large skillet and sauté the garlic, onions, mushrooms and 1/2 tablespoon of shoyu for 3 to 4 minutes. Place the udon on top of the mushrooms and onions. Turn the flame to medium-low. Sprinkle the remaining shoyu over the udon, add the scallions, cover and simmer for 5 to 7 minutes or until the udon is hot, mixing periodically. Place in a serving dish.

Pumpkin Tarts

To prepare the filling, soak agar flakes in Edensoy for 20 minutes. Pour into a medium size pot, add the maple syrup and bring almost to a boil. Reduce heat and simmer, stirring frequently, until the agar melts, about 20 minutes. Turn off the flame, pour Edensoy mixture into a blender and pulse several seconds to further dissolve the agar. Pour back into the pot. Add the pumpkin, salt, spices, vanilla and diluted kuzu. Stir to mix well, bring almost to a boil and remove from the flame. To prepare the tart crust, mix all dry ingredients together in a medium bowl. Pulse the oil and Edensoy in the blender several seconds or whisk in a bowl to blend thoroughly. Add the wet ingredients to the dry, mix and form into a ball of dough. Preheat the oven to 350°. Pull pieces off the ball and roll the dough into several 1 to 1 1/2 inch round balls. Place the balls in the sections of a lightly oiled mini muffin tin or tart pan. Using a pestle, press the center of a ball of dough and roll from side to side to shape the dough into the sections. Repeat until all tart shells are shaped. Do not make them too thick or too thin. Spoon the pumpkin filling into each tart shell. Garnish with nuts and bake about 25 minutes or until the crust is golden. Allow to cool so that the filling sets before serving. Yield: about 2 dozen tarts