Recipes

These recipes, compiled by Rae Hopkins, are selected from Pacific Seaweeds (2001, Harbour Publishing, Maderia Park, British Columbia) by Louis Druehl.

Please note that some of the recipes contain strips of bull kelp and not granulated kelp meal.

 Kelp Egg Noodles– An interesting savory pasta
Seaweed Quiche – Bull Kelp is a versatile vegetable that can be used in place of spinach in most recipes.
Nereo Soup – A delicious soup that takes little time to prepare
Sesame Kelp Crackers – A crunchy treat, good with smoked oysters or sardines
Macro Soup – Tasty light vegetable soup

Nereo Soup

A delicious soup that takes little time to prepare
2-3 Servings

½ – 1 Cup Bull Kelp Blades (dried) use scissors to snip into small pieces
3 Cups Vegetable or Chicken Stock
½ Cup Cubed Tofu or Pork
½ Cup Broccoli florets
¼ Cup Soy Sauce
1 Egg, beaten
2 Green Onions, thinly sliced

Combine first 5 ingredients and heat to boiling. Stir beaten egg into soup. Ladle into bowls. Garnish with green onions.

Macro Soup

Tasty light vegetable soup

2 -3 servings

1 Cup Dried Macrocystis blades (Macrokelp), cut into thin strips (use scissors)
3 Cups Kombu-Dashi or Chicken or Vegetable stock
Rind of Lemon or Orange, cut into thin match-like strips (avoid getting the white pulp – it is bitter)
optional: ¼ tsp. Salt
2 T. Light Soy Sauce

Bring stock to a simmer. Add thin strips of Macrocystis. After the kelp has softened add lemon rind, salt, if used and soy sauce. Ladle into bowls. Garnish with a thin slice of lemon.

Kelp Egg Noodles

An interesting savory pasta

½ Cup Kelp Flakes
1 Cup Flour
1 T. + 1 tsp. cold unsalted Butter
1/8 tsp. Salt
2 large Egg Yolks
2 Large Eggs

Blend flour and kelp flakes in large bowl. Cut together with pastry blender or your fingers to form fine crumbs with the flour, butter and salt.Make a well in the center of the blended mixture.Add lightly beaten eggs and yolks to the well.Using a fork gradually mix flour mixture into the eggs and continue to mix until the dough comes together. Divide the dough into quarters. Start rolling out a piece of the dough with a rolling pin, stretching it a little more with each roll. Between each rolling and stretching, continue to sprinkle it with flour to keep it from sticking. Repeat this procedure until the dough is paper thin and translucent. Repeat with remaining dough. Let the dough dry on a pasta rack or makeshift dowel for about 20 minutes. Avoid drying noodles too much. Roll the noodle sheets up and cut the desired width. The noodle dough can also be rolled and cut with a hand cranked pasta machine. Cook in boiling water. Store unused noodles in an airtight container in refrigerator.

Bull Kelp is a versatile vegetable that can be used in place of spinach in most recipes.

Sesame Kelp Crackers

A crunchy treat, good with smoked oysters or sardines

350° (3-4 dozen)
1 ½ Cups Whole Wheat Flour
1/4 Cup Kelp Flakes
1/4 Cup Sesame Seed
1/4 Cup Oil
approximately 1/2 Cup Water

Combine first 5 ingredients, mixing until crumbly. Add enough water to bind together. Gather dough into ball. With rolling pin, roll dough on lightly floured board to 1/8″ thick. Cut into squares. Bake on ungreased pan @ 350° until golden, about 10 minutes. Store in airtight container after crackers have totally cooled.

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Seaweed Quiche

Crust:
¼ Cup Kelp Flakes
2 ½ – 3 Cups Flour
1 tsp. Baking Powder
1 tsp. Salt
½ pound Shortening
1 Egg
2 tsp. Vinegar
Cold Water

Combine first 4 ingredients. Cut in shortening. Lightly beat an egg into 1 Cup measure, and add 2 tsp. vinegar and enough cold water to make ½ Cup. Add to the dry mixture and blend until just combined. Roll out crust and put in 9″ or 10″ pie pan.

OR try the Whole Wheat Crust:
¼ Cup Kelp Flakes
1 ½ Cups Whole Wheat Flour
1 tsp. Salt
1 ½ Cup Wheat Germ
4 oz. Margarine
Approximately 2/3 Cup Cold Water

Combine first 3 ingredients. Cut in margarine. Add enough cold water to bind dough. Roll out crust and place in 9″ or 10″ pie pan.

Filling:
½ Cup Dried Bull Kelp cut into strips (cut with scissors)
3 Eggs, beaten
1 Cup Cream
½ Cup Milk
½ Cup Green Onion, chopped
1 Cup Mushrooms, sliced
1 tsp. Dry Mustard
¼ tsp. Cayenne
1 Cup Cheddar or Swiss Cheese, grated
2 T. Butter or Margarine

Soften cut Bull Kelp in water while preparing the rest of the ingredients – discarding soaking water before combining ingredients. Combine Bull kelp, green onions, mushrooms and cheese, and place in prepared pie crust. Combine eggs, cream, milk, dry mustard and cayenne. Pour over Bull Kelp/cheese mixture and dot with butter or margarine. Bake @ 350° for approximately 45 minutes or until set.

 

 

Sea Twists

Dr Pia Winberg heads the Shoalhaven Marine and Freshwater Centre at the University of Wollongong and is pushing for the development of sustainable primary production industries in the oceans to address global issues of food security and nutritional deficiencies.

While consumers don’t need to worry about one day facing a bowl of seaweed porridge for breakfast, there could be seaweed flavoured toast.

Dr Winberg says seaweeds can add flavour as well as healthy benefits and be used in novel and creative ways.

She cites, as an example, some novel foods including Australian Ulva powder developed at the University of Wollongong.

“This product can be incorporated into flours and breads and other products. In contrast to this, more exotic foods such as seaweed tempura can be main dish features.”

Pia’s vision is to serve an h’ors d’oeurve suite of seaweed delights to show the world that seaweed is healthy and sustainable. Read more

30g dried and powdered Ulva (from 150g wet weight)
750g + 250g flour
50g of fresh yeast
2 tsp salt
1 tblsp sugar
300ml lukewarm water
75ml olive oil
2 egg whites beaten lightly
Coarse sea salt

Dry 150g fresh cultivated (or wild) Ulva at 70C
Grind to green powder
Weigh up to 30g of drypowder for each kg of flour
Add to flour
Knead to a firm dough in extra flour and allow dough to rise covered for 1.5 hours
(we tried four concentrations here)
Add egg whites to well developed yeast mixed with lukewarm water, salt, sugar and olive oil
Roll out dough to 2mm
Slice into 1cm strips
Twist and place on baking paper on tray, baste with water and sprinkle generously with coarse sea salt
Bake on tray in 175 C oven for up to 20 minutes until crisp, but NOT too brown. The sticks should still be green.
Let cool on tray until crisp

Pia has created some recipes using seaweed with a twist

Pia has created some recipes using seaweed with a twist | Photographer: | Pia Winberg

 

Seaweed cookies

This morning I made one of my favorite seaweed recipes – Cookies of Bull Kelp. This is something that I have made regularly for years and have had a great time trying different variations. Seaweed benefits are incredible; seaweed is one of the most nutritious foods available, and I love incorporating it into my diet whenever possible.

One summer, for our first anniversary, my husband and I traveled to the San Juan Islands to harvest a bunch of sea kelp, dulse, and bladderwrack. We made tons of bull kelp pickles!

Ingredients for the Seaweed Recipe: Bull Kelp Cookies

  • 3 cups ground nuts (almond meal, walnuts, hazelnuts, etc, or whole toasted sesame seeds)
  • 3/4 cup maple syrup
  • 1/8 cup (possibly less) granulated kelp (Nereocystis luetkeana)
  • Oats (optional)
  • Dried fruit (optional)
  • Coconut oil (optional)
  • Cookie sheet or glass casserole pan

Directions for the Seaweed Recipe: Bull Kelp Cookies

Preheat the oven to 350. I like to put a little coconut oil in my glass casserole pan and let it warm up in the oven. The coconut oil helps the sea weed cookies not to stick, tastes great, and is also a very healthy oil to include in your diet. If you don’t have any on hand, butter would work as well.

Mix the nuts and bull kelp seaweed together. For those not accustomed to the taste of seaweed you may want to add less of the granulated bull kelp.

Add the maple syrup and mix well. If using dried fruit you can throw it in at this point as well. You want a mixture that will hold together well, but is not overly doughy.

Place the mixture in a glass pan or cookie sheet and using wet hands press down the dough until it is even. I like it about a 1/4 inch thick.

If desired, sprinkle oats over the top. I bake it for about 17 minutes or until the edges are brown. After it cools slightly, slice into bars with a pizza cutter and enjoy.

This is a great treat for those with gluten intolerance – just omit the oats (or try gluten free oats). If you’re allergic to nuts, try whole toasted sesame seeds in place of the nuts.

Seaweed Recipes: Bull Kelp Cookies

Recipe for seaweed cookies taken from herbalremediesAdvice.org