Sea Vegetables Make a Splash at Adult Ed

Maine Coast residents discover the delights of sea vegetable cookery…

Enthusiastic home cooks gathered recently at Sullivan Town Hall in the Adult Ed kitchen. Their mission? To learn about sea vegetables by trying several fun recipes. Lured by the promise of tasty, high-nutrient-value foods, the group chopped, minced, puréed, blended, basted, and baked their way through three 2-hour classes with delicious results.

Kelp Carrot Soup accompanied by Tangy Olive Tapenade and Sea Seasoned Pita Chips.

The first class concluded with a feast of smooth and creamy Kelp Carrot Soup garnished with sour cream and crumbled Dulse. The soup paired nicely with Pita Chips baked with Maine Coast Sea Vegetables Sea Seasonings®: Sea Salt with Sea Veg, Kelp with Cayenne, and Dulse with Garlic. There was also a slightly spicy and very Tangy Olive Tapenade with Dulse Flakes for dipping.

The second class featured main course selections that filled and delighted all! The highlight of the entire course was the Alaria (“Wild Atlantic Wakame”) Salad with its satisfying umami dressing and spiraled cucumber crunch. (See recipe below.)

Alaria (“Wild Atlantic Wakame”) has had a cold-water soak and a brief hot bath and now is ready to be made into thin strips for salad.

Dulse Cheese Scones, flavorful Black Beans with Kelp, and Southwest Peking Rolls with Toasted Dulse made for an eclectic meal alongside the Wakame Salad.

Things got even sweeter as the class explored ways to include sea vegetables in dessert. Irish Moss, after soaking in cold water, was boiled in milk to make a delightful, light, and healthy pudding. Alaria was whizzed in a blender with frozen berries, banana, and coconut milk for an incredible smoothie. Kelp was reduced with maple syrup, rolled in sesame seeds, and roasted. Dulse Flakes were soaked in dark rum before being added to a rich, dark chocolate brownie batter.

Heather selects some Candied Kelp to take home to share.

Needless to say, there were many exclamations of of joy and sweet surrender as the treats were shared at this last class of the series. Filled with inspiration and supplied with sea vegetables for their own pantries, the cooks returned home to spread the good flavors and healthy benefits of sea veggies with their family and friends.

Stay tuned for news of the next Adult Ed Sea Vegetable cooking class in the near future!

~Kara Ibarguen
MCSV Community  Outreach (and Kelp Krunch™ Baker!)

Seaweed Salad Recipe

  • 2oz Alaria
  • 3 T low-sodium Tamari
  • 3 T Rice Vinegar
  • 2 T Sesame Oil
  • 1 tsp Raw Sugar
  • 1 T Sesame Seeds
  • 1 t finely chopped Green Onions
  • 1/2 European Cucumber, spiralized
  • Crushed Red Peppers to taste (optional)

Soak the Alaria in cold water for 5 minutes. Bring a pot of water to a boil and add the Alaria, cook for 2 minutes. Drain and let cool. Cut or rip the seaweed into 1/2″ strips. Combine the dressing ingredients and mix until the sugar and miso are dissolved. Toast the sesame seeds in a dry skillet until they become aromatic. Spiralize the cucumber into a large bowl. Toss the seaweed with the dressing and put on top of the cucumber. Sprinkle with toasted sesame seeds, green onion and crushed red pepper, if desired. Yields 6 servings.

Recipe is adapted from one found in “Seaweed: Nature’s Secret to Balancing Your Metabolism, Fighting Disease and Revitalizing Body & Soul” by Valerie Gennari Cooksley, RN

 

About mcseaveg

Our mission is twofold: to provide high quality North American sea vegetables as user-friendly foods, supported by reliable information; and to build respectful, long-term relationships with our customers, suppliers, employees and the environment.
This entry was posted in Community events, Cooking, Food & Drink, Main Dishes, Outreach & Education, Recipes, Salads, Soups, Starters & Snacks and tagged , , , , , , , , , , , , , , . Bookmark the permalink.