*Or, Nori is the New Kale
[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
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Remember this old joke?
Ricki: I’m on the seafood diet.
HH: What’s that?
Ricki: I see food, and I eat it.
Story of my life.
I’m aware that a common term for seaweed (ie, arame, nori, dulse, wakame, etc.) today is “sea veggies,” but every time I hear the term, I think of that old joke. Then again, there’s nothing wrong with eating sea veggies!
Seaweed is actually a stellar source of Omega 3s, those essential fatty acids (EFAs) that help feed the brain, decrease inflammation, prevent chronic degenerative diseases such as arthritis and heart disease (and even lupus), and basically just keep us healthy. Because our bodies can’t manufacture EFAs on their own, we need to eat foods that contain them. For many people, salmon or fish oil is a key source, but those of us following vegan diets need to find other means. For many years, flax seeds were the stars in the Omega 3 arena, but recently chia has taken over that first place position (walnuts are also great sources).
But guess what? All those salmon and fishies people consume for the high Omega 3 content have to get their O-3s somewhere, too–and their source for EFAs is–seaweed!
The toasted nori craze has been around for a while, but I came rather late to the bandwagon (or, in this case, submarine). I was delighted to be a guest this week on the Rogers TV show In the Know with Julia Suppa. Our topic was “The Problem with Sugar,” and as an example of a sugar-free snack, I brought some toasted Sea Veggie bites with me. The ones I brought were store-bought, but I knew they wouldn’t be hard to make at home. So I pulled out my nori and got baking!
I consulted this recipe for inspiration, but in the end made my version quite differently (except for folding the nori in half before baking). Compared to standard sea veggie crisps, these strips are thicker and crunchier because of their double thickness. I will warn you, though, they are incredibly addictive! It’s very easy to eat the entire batch on your own.
In fact, if you see these nori snacks, you may just eat these nori snacks–all of them. Well, there’s nothing wrong with getting some extra Omega-3s, right?
Quick Spicy, Salty, Crunchy Nori Snacks (ACD all stages)
inspired by this recipe
I originally wanted to make these with wasabi powder, but realized we were out, so I used Thai Green Curry Paste. It worked beautifully. For the spice element, you could use hot pepper sauce, Sriracha, hot chili oil, or another type of curry paste that suits your fancy. NOTE: You need a pastry brush for this recipe.
1-1/2 heaping tsp (8 ml) Thai green curry paste (I used Thai Kitchen)*
1-1/2 tsp (7.5 ml) toasted sesame oil
3 Tbsp (45 ml) Bragg’s liquid aminos, tamari or soy sauce
2 Tbsp (30 ml) water
9-10 nori sheets (the kind you buy to make sushi at home)
Preheat oven to 250F (120 C). Line 2 cookie sheets with parchment, or spray with nonstick spray.
In a small bowl, mix together the curry paste and oil until you have a smooth paste. Add the Bragg’s and water and whisk until well combined.
Take the nori sheets one at a time and lay out on a cutting board. Fold in half along the long edge, then unfold. Using a pastry brush, brush one half of the inside with the curry paste mixture, then fold the nori back in half to cover it. Brush the top of the rectangle, flip it over and brush the bottom so that both outside surfaces are coated. Cut the nori into 6 relatively even strips (cutting perpendicular to the fold). Gently lift the strips and place on the cookie sheet in a single layer (they can be close together as long as they’re not overlapping). Continue until all of the curry mixture is finished (you should have enough for 9 or 10 nori sheets).
Bake in preheated oven 15-20 minutes, rotating the sheets about halfway through, until the strips are dry, beginning to curl up on the edges, and almost brittle (they can have a bit of flexibility left in the middle; this will dry out as they cool).
Remove the strips to a plate to cool. Store in an airtight bag or container for up to 3 days. Makes 27-30 nori crisps, about 3 servings.
* For ACD Stage One, use about 1/4 tsp (1 ml, or to taste) cayenne pepper instead of the curry paste.
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I thought this recipe would be great as a submission to Amy’s Slightly Indulgent Tuesdays this week.
Last Year at this Time: Review and Recipes: Becoming Raw (Zucchini “Linguine” with Marinara and Hemp Parmesan–all raw!)–ACD Stage 1 & beyond
Two Years Ago: Blog Break
Three Years Ago: Old Reliables: Salads You Can Count On (3-Bean Salad, Coleslaw, Baby Greens w/ Hearts of Palm)–ACD Stage 1 and Maintenance
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