7 Things You Didn’t Know About…Seaweed

7 Things You Didn’t Know About…Seaweed

The idea of eating seaweed might sound a bit odd, but if you’ve ever had sushi before, then you’ve already done it! The black paper-like sheet that holds your fish and rice together, called nori, is just one of the many types of edible seaweeds.

Nori comes from Japan, as does hijiki, arame, wakame, and kombu, while the Philippines gives us crunchy guso, and Korea provides gim. There are actually over 400 seaweed varieties in the world, but these are some of the most popular.

They may have exotic names and come from faraway lands, but seaweed is a healthful food you don’t want to exclude from your regular diet. Loaded with minerals and antioxidants, it can be used in a variety of dishes, from seaweed soup and sushi to salads and grain dishes.

Despite its popularity in Asian countries, seaweed is not typically found outside of Japanese restaurants here in the US. So, I think it’s safe to say most people don’t know a lot about seaweed. Check out these 7 surprising facts about seaweed, and impress your friends the next time you go out for sushi!  Continue reading

Mexican Sweet Potato Quesadillas

Mexican Sweet Potato Quesadillas

Sweet potato mince spiced with cumin, chili, cayenne and zesty lime juice. This taco filling is super quick to put together…and, vegan, too!

Here’s what you’ll need to make the “cheese”:

VEGAN QUESO CHEESE
  • 1 cup raw cashews (soaked overnight)
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1/2 tsp ground chili
  • 1 tsp ground paprika
  • 1 tbsp extra virgin olive oil
  • 1/2 – 1 cup hot water
Print Recipe
Mexican Sweet Potato Quesadillas
Instructions
  1. In a large pan set over medium heat, sauté the onions and garlic in 2 tbsp of the oil until the onions are cooked.
  2. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook for about 10 minutes. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Squeeze ½ a lime over the sweet potatoes and mix.
  3. For the Vegan Queso... Combine all ingredients (except water) in a high-speed blender or food processor and process until smooth. Gradually add in the hot water while processing to form a smooth mixture. You don't want this to be too runny.
  4. To cook the quesadillas on the stovetop, heat 2 tsp oil over medium heat in a large frying pan. Fill tortillas lightly, with sweet potato filling and some Queso Cheese. Fold them in half and place into the heated frying pan. Cook two at a time until golden, about 2 minutes then flip. Cook until golden, about 2 more minutes. Repeat with remaining tortillas and Queso Cheese.
  5. Serve fresh lime wedges, some salsa and fresh cilantro!
Recipe Notes
Credit: Food Matters
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