For those who have had pumpkin in their diet for years, this preparation may be a welcome change to the traditional methods of preparation. This recipe features pumpkin seasoned with Pacific Harvest Furikake. It is natural & vegan and its flavour & colour comes from the variety of seaweed in the mixture (5) as well as Chilli, Garlic or Citrus.
The word ‘Pesto’ comes from the Italian for ‘pounding’ or ‘crushing’, traditionally done with a pestle & mortar. The name is now commonly used for mixtures containing various types of herbs, nuts, allium (genus for various onions & garlic) & cheese. Try this version with the red seaweed ‘Dulse’ !
This adaptation of ‘PUTTANESCA’ from the traditional Neapolitan recipe is an affordable, spicy dish intended for quick preparation. The anchovies are replaced by Karengo, a seaweed from New Zealand’s South Island. When Karengo is exposed to moisture in cooking, its flavour becomes very similar to mild anchovy.
Agar is great in fruit jelly preparations, unlike pectin; it doesn’t need the sugar to form a gel. The good news is that you can make your own preserves with minimum sugar and still get the right texture.