| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Digest, July, Text file, Fatfree | 1 | Servings | |
INGREDIENTS
INSTRUCTIONS
x Nori x Hijiki x Wakame x Kombu NORI: 8x10" paper-thin sheets. Green if pre-toasted, purplish if not. Also labeled 'dried laver'. Also available as confetti-like ribbons. For making vegan nori rolls (sheets) or sprinkling on top of soba noodles, etc. (ribbons). Nori can also be cut into squares and toasted in a dry frying pan to eat as a snack. Yum. My parents used to feed me this when I was a little kid. HIJIKI: small 1/2-1" deep purplish-black strands. Expands to about 2" long flowerlike things when soaked. Strong tasting, good for soups. WAKAME: long 1/2" wide dark-green ribbons, expands to 1" wide when soaked. Kind of slimy. Good in miso or in stir fries. Also sold as 1/4-1/2" thick rounds about 10" in diameter, with a rough surface. This is just a more 'condensed' way of storing the stuff as far as I can tell. KOMBU: 8-10" wide, tough strips with a powdery white (salt) coating. Used to flavor soup stocks, rice, etc. Can also be cut into squares and eaten but I don't like it, it's really tough and crunchy even when cooked for a long time. Maybe I just had a bad experience. From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas) Fatfree Digest [Volume 9 Issue 36]. July 27, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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