Miso Deviled Eggs topped with Seaweed Sprinkles

 

This classic app is given a make-over with new ingredients and an umami-rich topping. You won’t be able to stop at one.

 
 
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⏲️  Cook Time: 20 minutes Prep Time:  20 minutes   Serves: 12

Ingredients

12 eggs, room temperature

1/2 cup mayonnaise (vegan, if desired)

2 T Shiro Miso (soy bean paste)

1 tsp Mirin (Japanese rice wine)

Ocean's Balance Seaweed Sprinkles

Directions

Step 1

Place eggs in bottom of large pot. Cover with water. Bring to a boil over medium heat; cook for 10 minutes. Rinse under cold water. Refrigerate for 20 minutes. 

Step 2

Remove shells from eggs. Cut each egg in half length-wise. Scoop out yolk into a mixing bowl.

Step 3

Add mayonnaise, miso and mirin to egg yolks. Mix well. Add more mayonnaise and/or mirin if the mixture is too dry.

Step 4

Spoon egg mixture into empty egg whites. Top with Seaweed Sprinkles. My preference is Bonito, but the Spicy and Shiitake are also great choices, especially for a vegan offering.

Dulse-wrapped Grapes

 

Move aside bacon-wrapped prunes: there’s a new app in town! Salty Dulse (which has been called the “bacon of the sea”) is moistened by the juicy grape, creating a savory-sweet experience that will have you reaching for another.

 
 
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⏲️   Prep Time: 10 minutes   Serves:  6

Ingredients

24 green or red seedless grapes

24 small strips of Ocean’s Balance Whole Leaf Dulse

Directions

Step 1

Wrap a strip of Dulse around a grape. Secure with a toothpick.

Arrange on platter.

Pairs with: Cold beer or dry, white wine.

Dulse with Cantaloupe (Dulse con Melone)

 

A vegan take on the Italian classic! The savory flavor of the Dulse mixes beautifully with the sweetness of the cantaloupe.

 
 
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⏲️   Prep Time: 10 minutes   Serves: 8

Ingredients

1 ripe cantaloupe

8 long strips Ocean’s Balance Whole Leaf Dulse

Directions

Step 1

Cut cantaloupe in half. Remove seeds. Cut each half into 4 wedges.

Step 2

Moisten a strip of Dulse by gently rubbing it against the top of a cut cantaloupe slice. Arrange Dulse as pictured above. Repeat with remaining cantaloupe slices.

 

Pairs with: A sweet white wine such as Reisling.

Avocado Toast with Seaweed Sprinkles

 

Turn this breakfast classic into a delicious and oh, so good for you delight!

 
 
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⏲️   Prep Time: 5 minutes   Serves: 1

Ingredients

1 ripe avocado

2 slices dark, hearty bread such as rye (or gluten-free)

Ocean’s Balance Seaweed Sprinkles (any flavor will do!)

Directions

Step 1

Cut avocado in half. Remove pit. Scoop out avocado into bowl. Mash with spoon.

Step 2

Spread avocado on bread slices. Top with any of our Sprinkles: the Spicy is sublime with the creaminess of the avocado ; the Bonito (not vegetarian) inspires thoughts of lox; the umami of the Shiitake wakes up the avocado and your palate.

Serve immediately.

Pairs with: Your favorite coffee beverage.

Bagel with Cream Cheese and Seaweed Sprinkles

 

Any of our flavor-packed Seaweed Sprinkles will make your bagel and cream cheese that much more tasty. Breakfast has never been this delicious!

 
 
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⏲️   Prep Time: 5 minutes   Serves: 1

Ingredients

1 bagel, any flavor

2-3 T cream cheese

Ocean’s Balance Seaweed Sprinkles (any flavor will do!)

Directions

Step 1

Cut bagel in half. Spread cream cheese.

Step 2

Top with any of our Sprinkles: the Spicy is sublime with the sweetness of the cream cheese; the Bonito inspires thoughts of lox; the umami of the Shiitake elevates this breakfast classic to new heights of breakfast delight.

Serve immediately.

Pairs with: Your favorite coffee beverage.

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. 

 
 
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⏲️  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.