Many new to vegetarianism believe that once they rid their diets of meat, that they also will never be able to enjoy the taste of the sea again. This is a definite fallacy! Seaweed and other sea vegetables provide that ocean-y taste without the guilt, not too mention they are packed with nutrition.
Today we ventured to Whole Foods and came across a bag of sea vegetables. The brand, Sea Tangle, imports their sea vegetables from Korea, and are mighty delicious. The $3.39 bag contains 2.5 servings (but is more like 4), and an ample amount of sea veggies. You do not necessarily have to buy this brand, I’m just throwing it out there because I ended up buying it :). Many Asian markets sell sea vegetables where they can probably be bought for an even lower price.
The bag has: seaweed, agar-agar, seaweed stems, kelp, seastring, gufuweed, and montagne. Sea vegetables are high in Calcium, they provide 20% of your daily value per serving, and also 10% of your daily Iron requirement.
** Sea Veggie Salad**
This recipe serves 2!
What you’ll need:
2 cups of spinach tofu noodles or kelp noodles
1 cup sea vegetables
1 tablespoon rice vinegar (or red wine vinegar)
2 teaspoons Braggs Nutritional Yeast Flakes
Drain any excess water from the noodles. Rinse the sea vegetables if they are coated in salt (They often will be to keep the veggies fresh). Rinse thoroughly and it is advisable to soak them too for about 2 minutes. Drain the water.
Add the noodles and vegetables to a bowl. Stir together, add vinegar and Braggs Nutritional yeast flakes.
There you go! A super low-fat, and nutrient packed meal. Enjoy!