Black Seaweed Pasta
Don’t let the black look and seaweed taste discourage you …. I love the taste very much but was worried if people who come to my cooking class would like it. I tested this dish with a very fussy pasta-loving Italian friend (Nicla, it is you!), and other unadventurous friends and got approval. In the class, Everybody loved it!
Power of seaweed
I love seaweeds because they have almost no calories but are abundant in nutrients and very alkalising which is key for overall health. It is the total opposite of junk foods which are high calorie with minimum nutrients, even steal some minerals while digesting and highly acidic which make any types of virus thrive and can cause inflammation.
Seaweeds have so many health benefits due to being high in unique dietary fibres both soluble and insoluble and alkalising effect such as helping thyroid functionality, full of protective antioxidants and vitamins and it can help promote a stronger gut and reduce the risk of heart disease and diabetes. Amazing, right?
ARAME for seaweed beginners
I recommend trying ARAME seaweed for seaweed beginners since it doesn’t have a strong flavour compared to other seaweed and it is easy to use.
You can find Arame at health food stores rather than Asian grocery shops.
Cooking traditional Japanese can be challenging so I made a pasta recipe which I am sure most of you cook quite often.
This recipe is from Japanese superfoods cookbook and is also in the recent issue of EAT WELL MAGAZINE along with my interview!
- 50g (2oz) dry arame
- 2 tsp minced garlic
- 60ml (2fl oz) olive oil
- 60ml (2fl oz) ?miso
- 200g (7oz) fresh tomato or tomato tin (half tin)
- 200ml (7fl oz) water
- 1/2 tsp Sea salt
- 400g (14oz) your favourite pasta
- Chopped tomato
- Your favourite herbs (ex parsley, coriander)
- Wash the arame with running water and soak for 5 minutes.
- Place arame, garlic, pinch of salt and enough water to cover in a pot and heat over medium high heat.
- Once it is boiling, simmer until the water is almost reduced to none.
- Place arame, tomato, olive oil, miso and 200 millilitres (7 fluid ounce) of water in a blender and process until very smooth.
- Toss with cooked pasta and garnish with chopped tomato and your favourite herb.
You can use hijiki instead of arame.
You can use 200 grams (7 ounce) tinned tomato instead of fresh tomato (tinned tomato has a deeper flavour, the fresh tomato has more refreshing flavor but not suitable to eat as dip).
You can have this sauce as a dip with steamed veggies. You mix this sauce with cooked rice and extra water to cook risotto-style.
DO YOU NEED HEALTHY COOKING INSPIRATIONS?
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