Vegan Recipe Starring: Dulse Leaf and Chia Seeds

Here's another vegan recipe that was inspired from this website. I had heard about dulse leaf on youtube from a woman who has been vegan for 20+ years. 

She said that it contains a lot of iron and is a good way to substitute the salty, fishy flavors in dishes. So I really wanted to try it.

My husband and I went to a health food shop in Seville back in March and bought a few things that are impossible to find in Córoda. 

I had never even heard of dulse until watching youtube so this dish was my first experiment with it. 

It's a type of seaweed, which we bought dried. Once you add a liquid to it, it softens up nicely. 

So you can choose to add it directly to your dish or simply soak it in water and add only the liquid.

We both loved the recipe. The salty, sweet, fishy flavors really mimicked authentic asian cuisine. I say if you're ever in the mood for some Chinese food, this dish is a great healthy alternative.

The chia seeds were not the protagonist in this recipe. But we have tons of them left so I hope to experiment with them this summer. There are some desserts and beverages and things I'm hoping to try with them so stay tuned!

 

Ingredients: 

soba noodles
2 Tbsp peanut or sesame oil
Any mix of fresh or frozen veggies you like
2 baby bok choy
4 green onions
1 Tbsp CHIA SEEDS (or sesame seeds)
½ cup DULSE LEAF

Sauce:
2 Tbsp minced ginger (I used 2 tsp. dried ginger)
1 cup soy sauce
4 Tbsp honey
4 Tbsp raw, shredded coconut
1 Tbsp sesame oil
1 Tbsp rice wine vinegar (or apple cider vinegar)
 

Cook the noodles according to directions and toss with sesame oil when done – keep warm. Prepare sauce by whisking all ingredients in a small pot, slow-simmering 10 mins. Prepare veggies. Stir fry veggies and sauce, tossing constantly until just done. Remove veggies and lower heat until the sauce thickens a little. Place veggies back in pan and then spoon over noodles. Sprinkle with chia seeds and dulse leaf and serve.