Black Seaweed Pasta

Don’t let the black look and seaweed taste discourage you! I love the taste, but I was initially concerned if people in my cooking class would enjoy it. However, I tested this dish with a very fussy pasta-loving Italian friend (Nicla, it’s you!), and other unadventurous friends – and it received their approval. In the class, everybody loved it! This vegan pasta recipe is both delicious and nutritious as seaweed, a key ingredient, contributes to its alkalising properties.

 

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!

 

Recipe

Serves 4 

Ingredients 

• 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 

Garnish 

• Chopped tomato 
• Your favourite herbs (ex parsley, coriander) 

Method 

1. Wash the arame with running water and soak for 5 minutes.
2. Place arame, garlic, pinch of salt and enough water to cover in a pot and heat over medium high heat. 
3. Once it is boiling, simmer until the water is almost reduced to none.
4. Place arame, tomato, olive oil, miso and 200 millilitres (7 fluid ounce) of water in a blender and process until very smooth.
5. Toss with cooked pasta and garnish with chopped tomato and your favourite herb. 

Memo:

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). 

Arrange:  

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.

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This recipe is from my cookbook ” Japanese superfoods“.

If you want to cook more Japanese superfoods – real key for Japanese health, grab my latest edition Now!

Please come and join my healthy Japanese superfoods cooking class in Sydney. We offer vegan, vegetarian, gluten-free cooking classes that are filled with tasty and easy recipes. You will learn not only cooking skills and tips but also how to use Japanese ancient wisdom on a daily basis for your health, energy, and beauty! Don’t be afraid to make it a group event, team building cooking classes, hens party cooking classes and other group classes are available, the more the merrier! Join my cooking class from HERE or leave me an inquiry HERE.

Don’t worry, there are two ways to learn Japanese cooking with me.
– Online Course
I run online Japanese cooking courses! but I open the course 3 times a year. So if you want to be notified,  just drop your email address HERE
– Plant Based Cookbook
You can grab my vegan cookbook “Japanese superfoods“
If you want to cook more easy and tasty Japanese vegan meals using Japanese superfoods – real key for Japanese health, grab my latest edition Now!

Happy Japanese superfoods cooking xx