filed under: cooking, food, health & body, healthy recipe, kid friendly, recipe, vegan cooking, vegetarian
We thought we’d start off with an easy entrance into the world of seaweed. Nori is the dark green stuff that goes around the rice and veggies in sushi rolls. It can be raw or toasted, and it’s a great vehicle for rolling up virtually anything. In addition to traditional sushi fillings, nori can be rolled around hummus, cooked and cooled veggies of any sort, or any other dip or spread you feel adventurous enough to try. Nori is a super versatile sea veggie: there’s an ice cream shop near my family that actually offers nori crumbles as a topping. We typically use it in slightly more traditional (savory) ways — many stores sell packages of plain or flavored nori, which my kids love to snack on. Alicia Silverstone’s The Kind Diet includes a super delicious recipe for Caesar salad, and she tops hers with strips of nori. You can crumble dulse flakes, another type of seaweed, over salads for some crunch.
Agar-agar flakes or powder make for a wonderful gelling agent. We use them in puddings and vegan lemon and mango bars as well as vegan cream pies. You can use agar to make vegan JELLO or a macrobiotic dessert/snack called kanten, which is super soothing for upset tummies. Agar turns liquids into a firmer, yet still creamy feel — and it’s totally vegan!
Image via Marilyn Barbone/Shutterstock
3. Irish Moss
Here’s another thing to add to those beloved and fortifying morning smoothies: Irish moss. Irish moss comes in dried form. You soak it in warm water and it gets totally slimy (as you might expect from seaweed). When added to smoothies or homemade nut milks, it adds a creamy texture, and you should not be able to taste any residual seaweed flavor. However, do not confuse Irish moss with its processed cousin carrageenan. Carrageenan can be found in many products including organic ones such as yogurts, milks, puddings. It has been linked with digestive inflammation, so steer clear!
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