Miso Deviled Eggs topped with Seaweed Sprinkles

 

Miso mixed with eggs yolks is intriguing enough.  Top it with Spicy Seaweed Sprinkles and you'll be transported to a happy place!

 
 
Miso deviled eggs
 

⏲️  Cook time: 20 minutes   Prep Time: 15 minutes   Makes: 12

Ingredients

6 large eggs, at room temperature

1/4 cup mayonnaise (use our Kelp Mayo recipe for more umami flavor!)

1/3 cup white miso paste (use gluten-free miso for a gluten-free dish)

2 T mirin (seasoned  

2 Tbsp. soy sauce (or Tamari for a gluten-free dish)

Ocean's Balance Bonito or Spicy Seaweed Sprinkles

Directions

Place eggs in medium-sized pot. Cover with water.  Bring to a boil over high heat.  Reduce heat to medium and continue to boil for 20 minutes.  Drain and cool. 

Cut eggs in half length-wise. Scoop out yolks into separate bowl.  Reserve whites. Add remaining ingredients except the Sprinkles.  Stir well to combine.  Adjust seasoning.  Fill reserved whites making a small mound on each. Top with your choice of Bonito or Spicy Sprinkles.

Serve immediately.

 

Avocado & Tomato Salad with Miso Dressing and Bonito Sprinkle

 

Our own Shitake Seaweed Sprinkle marries beautifully with a flavorful miso dressing to make an irresistible salad!

 
 
Avo&Tom salad with Sprinkle.jpg
 

⏲️  Prep Time: 10 minutes   Serves: 1

Ingredients

1 ripe avocado

5 cherry tomatoes, cut in half

1 tsp. white miso (soy bean paste)

2 tsp. mirin (Japanese rice wine)

1 tsp. soy sauce

1 Tbsp. Ocean's Balance Shitake Seaweed Sprinkle

Directions

Step 1

Cut avocado in half length-wise and peel the skin off both halves.  Cut each half into crescent-shaped slices or bite-size chunks. Arrange avocado pieces on a plate; cover with cherry tomato halves. 

Step 2

For the miso dressing: Put miso in small bowl. Stir in mirin one tablespoon at a time until smooth.  Stir in soy sauce.

Pour over avocado and tomato pieces.

Step 3

Top with Ocean's Balance Bonito Sprinkle and enjoy!

The perfect lunch.  Try our other Sprinkle flavors on this salad too!

Beet and Kelp Hummus

 

Impress your friends with tasty (and beautiful!) nutrition. 

 
 
IMG_5780.JPG
 

⏲️  Prep Time: 1 hour  Makes: 3-4 cups

 

Ingredients

4 large beets  

2-19 oz. cans small white beans (Cannellini or Great Northern)

Juice of 2-3 limes

3 Tbsp. Ocean's Balance Kelp Purée

1/4 cup Extra Virgin olive oil

Freshly ground sea salt and black pepper

Directions

Step 1

Preheat oven to 400°F.  Rinse beets, cut off ends, wrap in foil. Place on a baking tray and bake for 45 minutes, until soft.

Step 2

Remove from oven, remove foil and allow to cool enough to handle.  Rub off skin, cut into chunks, and continue to allow to cool for 15 minutes.

Step 3

Place all ingredients in food processor. Mix to a consistent texture.  Adjust oil, lime juice, salt and pepper to taste.

Serve with lime-infused tortilla chips.

 

Recipe courtesy of Linda Olson.

 

Pairs with: Mojitos! 

Kelp Mushroom Soup

 

Let's Talk about Umami!!!

 
 
Kelp Mushroom soup.jpg
 

⏲️  Prep Time: 10 minutes Cooking Time: 1 hour Serves: 4

 

Ingredients

1 lb. mushrooms (Baby Bella, Cremini, Button), cut into thick slices  

1 Tbsp. olive oil

3 Tbsp. butter

1 small onion, chopped

1 Tbsp. flour (all-purpose or gluten-free)

2 Tbsp. Ocean's Balance Kelp Purée

2 cups chicken or vegetable broth

2 cups milk

2-3 Tbsp. heavy cream

Salt & Freshly ground pepper

Directions

Step 1

Melt butter in a soup pot, then add oil.  Cook onions in butter/oil combination over medium heat until soft, about 5-7 minutes. 

Step 2

Add mushrooms and a dash of salt and stir to combine.  Cover pot and let the mushrooms sweat for about 7 minutes.  Stir in flour, let cook one more minute.

Step 3

Add Kelp Purée, broth and milk.  Bring to a boil, then lower heat and simmer for 20 minutes.

Step 4

Using an immersion blender,  blend soup until it is thick and smooth.  Stir in cream. Season with salt and pepper.  For added flavor, top with additional sliced mushrooms that you have cooked in butter until crisp, and/or a swirl of truffle oil.  

 

 

Delicious with a crispy baguette and a creamy cheese like Taleggio. 

Basil Sea Pesto Pizza

 
 

⏲️ Prep: 20 minutes  Cook time: 20 minutes Serves:

Ingredients

3 cups basil leaves

2 cloves garlic, peeled & quartered

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1/2 cup olive oil

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. salt

 1 prepared 12" pizza crust

8 oz. mozzarella cheese, grated

Directions

Step 1

Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste.

Step 2

Pre-heat oven to 400 degrees.  Spoon pesto onto pizza crust. Top with grated cheese.

Step 3

Put pizza directly on rack in oven. Bake for 20 minutes, or until cheese is melted.  Cool for 5 minutes. Cut into 8 slices.  Serve immediately.

 

🍷 Pairs with: Italian Chianti or Spanish Rioja

Basil Sea Pesto Pizza on Polenta

 
 

⏲️ Prep: 20 minutes  Cook time: 20 minutes  Makes: 20 pieces 

Ingredients

3 cups basil leaves

2 cloves garlic, peeled & quartered

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup pine nuts

1/2 cup olive oil

3 Tbsp. Ocean's Balance Kelp Purée

2 tsp. salt

 1 (18 oz.) prepared polenta log

8 oz. mozzarella cheese, grated

Directions

Step 1

Combine all ingredients in food processor. Pulse until a moist, chunky paste has been formed. Add more oil if pesto seems too dry. Adjust other ingredients to taste.

Step 2

Pre-heat oven to 400 degrees.  Line a cookie sheet with parchment paper. Using a sharp knife, slice the polenta log into 20 even discs. Spoon pesto onto each disc. Top with grated cheese.

Step 3

Bake for 20 minutes, or until cheese is melted.  Remove from cookie sheet and drain on paper towel.  Serve warm. 

 

🍷 Pairs with: Italian Chianti or Spanish Rioja

Flourless Chocolate Kelp Cake

 

Gluten-free decadence fit for a king.  Neptune would approve!

 
 
flourless chocolate cake.jpg
 

⏲️  Prep Time: 15 minutes ⏲️ Time: 25 minutes  Serves: 8  

 

Ingredients

2/3-cup heavy cream

Scant ½-cup milk

2- 100g Lindt 70% cacao chocolate bars

1 Tbsp. butter

1 egg

3 Tablespoons Ocean’s Balance Kelp Purée

Butter and sugar for buttering the cake pan

 

Directions

Step 1

Pre-heat oven to 340 degrees. Butter and sugar an 8" cake pan. 

Step 2

While still in the wrappers, break up the chocolate bars into small pieces, then open the wrapping. Heat the cream and milk over low heat. Pour the chocolate pieces into the warm cream/milk mixture and melt slowly, stirring constantly, until smooth. 

Step 3

When the chocolate is melted and smooth, stir in the butter. Remove from heat and let cool. 

Step 4

Beat in the egg by hand. Stir in the kelp purée.

Step 5 

Pour the mixture into the buttered and sugared pan. Bake for 25 minutes, until the mixture is set on the top but still a bit jiggly. Cool and refrigerate for 3 hours.

 

 

Serve with: A dollop of fresh, whipped cream. 

Baked Artichoke and Kelp Spread on Polenta Rounds

 

A touch of the ocean is added to this tasty vegetarian/gluten-free appetizer.

 

⏲️  Prep Time: 5 minutes Cooking Time: 45 minutes  Makes: 20  

 

Ingredients

1 (18 oz.) polenta log

3 cloves garlic, minced

5 Tbsp. olive oil

1 (14 oz.) can quartered artichoke hearts, packed in water (NOT marinated)

¼-cup fresh lemon juice

4 Tbsp. freshly grated Parmigiano-Reggiano cheese

2 Tbsp. Ocean's Balance Kelp Purée

2 tsp. ground black pepper

Directions

Step 1

Heat oven to 400 degrees. Cut polenta log into 20 slices.  Line cookie sheet with parchment paper. Arrange polenta slices on parchment paper. 

Step 2

In a sauce pan, cook olive oil on medium high temperature for approximately 3 minutes.  Add artichokes and brine, bring to a boil, cover and cook for 15 minute until artichokes are quite soft and most of the liquid has been cooked off.   

Step 3

Add lemon juice, cheese, Kelp Purée and pepper; stir until well combined and cheese has melted.  Remove from heat. 

Step 4

Using an immersion blender, blend ingredients until a thick, smooth paste is obtained.  Check for seasoning and adjust to taste.

Step 5 

Spoon paste onto polenta rounds.  Lightly sprinkle with grated cheese.  Bake for approximately 20 minutes, until topping and edges are brown.  Remove from tray immediately and let cool 5 minutes on wire rack.  Serve while still warm. 

 

Pairs with:  Champagne!! 🍾