Sweet Thai Nori Crisps

When we think of a snack, “seaweed” doesn’t really come to mind. But nori and its adaptability works for so much more than just sushi. These, trust me, are pretty addictive.

nori crisps2

Sweet Thai Nori Crisps


4 sheets nori
Water, for brushing
1 tablespoon grapeseed oil
1 tablespoon pure maple syrup
1/8 to 1/2 teaspoon Thai red curry paste (to taste)
1 tablespoon black or white sesame seeds, toasted
1 tablespoon hemp seeds
Sea salt, to taste

Preheat the oven to 350F. Lay 2 sheets of nori on a cutting board. Use a pastry brush to lightly brush water on the sheets. Only use a little, they should be slightly sticky. If you soak them, it will become soggy. Take the two remaining sheets and lay them atop the ones with water, completely covering each one. This is to make a “thicker” piece of nori, a more substantial crisp. If desired, you can layer another sheet to make them thicker.

In a small bowl, mix together the oil, maple syrup, and curry paste. Use the pastry brush to brush the mixture on top of each doubled nori sheet.

Sprinkle the sesame seeds, hemp seeds, and salt on the nori, pressing into each one.

Bake for 12 to 14 minutes until crisp. Cut into squares using scissors while still warm. They will crisp more once they cool.

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Kelp Noodle Stirfry with Tofu, Veggies, and Tamarind Sauce

Becoming increasingly popular, kelp noodles are a sea vegetable that is formulated with–you guessed it!–kelp, sodium alginate, and water. They are naturally gluten-free and vegan, and I’m pretty sure every bag I have seen says “gluten-free” right on the package. Kelp noodles stand in for grain-based noodles in this easy stir fry, excellent for those trying out a few meat-free meals. Baking the tofu brings on a meatier texture, and the sauce gives a nice balance of spicy/salty/sour/sweet.

Kelp Noodle Stirfry with Tofu, Veggies, and Tamarind Sauce

For the tofu:
1 (350g) package extra-firm tofu, squeezed of excess liquid, cut into 1/2-inch cubes
1 cup vegetable broth
3-4 tablespoons wheat-free tamari
2 cloves garlic, finely chopped
1 (2-inch) piece of fresh ginger, finely chopped
1/4 teaspoon cayenne pepper

For the stirfry sauce:
1/2 cup vegetable broth, plus more as needed
1/4 cup wheat-free tamari
2 tablespoons agave nectar
1 tablespoon tamarind paste
2 teaspoons Thai (or regular) chili powder
1/4 teaspoon cayenne pepper
2 tablespoons canola or neutral coconut oil
2-3 cloves garlic, minced

Fresh vegetables, such as snap peas, broccoli, carrots, cut into bite-sized pieces
Vegetable broth, as necessary
2 (12 ounce) bags kelp noodles, rinsed and cut into pieces with scissors
6 cups bean sprouts
4 green onions, chopped

To make the tofu, mix together all of the ingredients. Let sit 30 minutes. Preheat the oven to 425F. Pour the mixture in a small baking dish. Bake for 30 minutes until the top of the tofu pieces are dry and brown. Flip each piece and bake for another 15 to 20 minutes until the other side is browned. Set aside.

For the sauce, blend all ingredients until smooth.

To make the stirfry, heat the oil on high heat in a skillet. Add the garlic and cook for 30 seconds until it starts to brown. Add the vegetables (except for bean sprouts), starting with crispier vegetables such as carrots and broccoli, adding vegetable broth as necessary to keep a bit of liquid in the pan. Once the vegetables are tender crisp, add the tofu, noodles, and bean sprouts. Add sauce, just enough to coat the ingredients. Turn to low heat and cook until the noodles are tender, about 4 minutes. Stir in the green onions. Serve immediately. Leftover sauce can keep covered and refrigerated for up to 1 week.