Guest recipe: raw kelp noodles with spirulina  »

Kelp noodles are a fabulous thing; they soak up all the sauces you put on them, are low density, and taste awesome. Enjoy this cheese-like flavor combination of spirulina and olive oil: It’s an algae party in your mouth and tummy! My friend is a Spirulina Junkie living in Arizona. In order to feel less like I miss her, I make tons of spirulina kelp pasta. This recipe is a great way to get into the stuff—if you close your eyes, it tastes like mac ‘n cheese!


Kelp noodles
Raw wakame (optional)
Extra virgin olive oil
Sea salt or Braggs liquid aminos

Soak kelp noodles and wakame in water. Rinse. Add other ingredients. Prepare to enjoy and cover your pucker in green! Yum.

This is Vegansaurus raw correspondent Sarah E. Brown’s latest post! Read more by Sarah on Vegansaurus, and visit her personal blog, Queer Vegan Food. Thanks, Sarah!


Guest post: Raw adventures in kelp noodle desserts  »

On Saturday, as I was chilling on my eco-friendly bed meditating for peace and waiting for my girlfriend to wake up so that I could tell her about my plans to become a six-figure woman, I had a radical insight about a sea vegetable—a divinely inspired culinary insight. I leaped out of bed, trying not to wake up the hotness still dozing beside me, and knew what I had to do. There was a seaweed that had been inappropriately neglected in the raw dessert world, and it just so happened to be sitting in my fridge! Ladies and bois and grrls and men and trannies, I now introduce you to: RAW KELP NOODLES IN DESSERTS!

I couldn’t believe I hadn’t thought of it before: raw kelp noodles have practically no flavor after you soak them, have a super-awesome texture and there’s like three calories for a big bowl. They soak up sauces (check out the wonderful Heather Pace‘s delish-looking recipes for savory raw vegan kelp noodles) and keep their form in both hot and cold dishes. Imagine eating raw cacao-coated kelp noodles, oozing with flavor but still light and low on the glycemic index. Yes!

Here’s my first attempt at using raw kelp in desserts. Spirulina genius/partner extraordinaire Courtney Pool enjoyed them, too. I hope others start experimenting with the concept of kelp in dessert!

Raw Cacao Kelp Noodles

Kelp noodles
raw cacao paste (I recommend sourcing from Vivapura)
coconut flakes (optional—also good to get from Vivapura),
sea salt

Soak kelp noodles for a while; 20 minutes is good, or you can do longer if you’d like them to be a bit plumper. Melt the cacao paste (with a dehydrator, or on the stove with low heat, or in the sun…), then add a bit of cold water and immediately stir frantically until it becomes a mousse. Check out Vegansaurus’ chocolate chantilly recipe for directions on achieving this texture. Add in stevia to taste and a dash of sea salt. Then, toss in the kelp noodles and coat evenly. Chill in the fridge. Add a sprinkle of coconut as garnish, or perhaps some other topping you’d like. Enjoy!

This is Vegansaurus raw correspondent Sarah E. Brown’s latest post, a slightly different version of which originally appeared here. Read more by Sarah on Vegansaurus, and visit her personal blog, Spiritual Hipsteria. Thanks, Sarah!

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