Vegetarian

the dishes in this category are mainly plant base but can contain eggs & dairy.

Seaweed Pesto, made with Dulse

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’ !

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Vegetarian Puttanesca Sauce with Karengo, the Nori from New Zealand

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.

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Beetroot, Fennel & Feta Salad flavoured with Smoked Kelp

This lovely fresh autumn salad is crunchy, colourful and satisfying. Smoked Kelp is used here instead of salt or any other seasoning; it is a lovely vegetarian alternative to bacon for those who like the smoked flavour in food.

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Simple seaweed salad, Asian-style with Wakame

The recipe for this salad taste very similar to the one that is available in the stores…only you know exactly what is in it ! The ones sold commercially often contain suspicious ingredients to preserve the colour and crunchiness.

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Low sugar Rhubarb, Orange & Walnut Marmalade with Agar

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.

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New twist on Pissaladière, the French Pizza

Pissaladière is a very popular lunch treat in the South of France and is traditionally garnished with anchois (anchovies). This version is vegetarian and is just as tasty & satisfying.

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