Vegetarian

Fresh Salsa with Kelp

 
 

⏲️  Prep Time: 30 minutes Makes:  Approximately 5 cups of salsa

 

Ingredients

2 cups finely diced tomatoes

1 cup each finely diced red and green pepper

2 finely diced jalapeño peppers

1 large red onion, finely diced

3 Tbsp. minced garlic

1 bunch cilantro, finely chopped

3 Tbsp. Ocean’s Balance Kelp Purée

3-5 Tbsp. freshly squeezed lime juice

Salt

 

Directions

Combine all ingredients in a large mixing bowl. Adjust seasonings to taste.  Serve immediately with large nacho chips for dipping.

This salsa is also great as a topping for burritos, huevos rancheros, or quesadillas.

 

 

Great with: Ice cold Mexican beer like Tecate or Dos Equis. 🍺

Beet Burgers

 

Savory and sweet combine for a beautiful main course dish.

 
 
beet burger.jpg
 

⏲️  Prep Time: 30 minutes Cooking Time: 30 minutes

Makes:  6 to 8 burgers  

Ingredients

3 large beets (approximately 1 lb.)

1-/2 cup uncooked brown rice

1 medium yellow onion, diced

4 cloves garlic, minced

2 Tbsp. cider vinegar

1/4 cup rolled oats

2 (15.5 oz) cans black beans

1/4 cup prunes, chopped

1 Tbsp. olive oil

3 tsp. paprika

2 tsp. cumin

1 tsp. coriander

1/2 tsp. dried thyme

1/2 cup Ocean's Balance Kelp Purée

Salt & Pepper

Directions

Step 1

Roast beets at 400 degrees, wrapped in foil for about an hour, until soft. Remove from foil and allow to cool. Remove skin (you should be able to rub it off with your fingers). 

Step 2

Cook brown rice until slightly overcooked, but not mushy.

Step 3

Sauté the onion in olive oil and a dash of salt until golden and slightly charred, approximately 10-12 minutes. Add garlic; cook until fragrant, about 30 seconds.  Add cider vinegar; stir until evaporated.  Remove pan from heat.

Step 4

Process oats in a food processor to achieve a flour.  Remove from the processor; set aside.

Step 5

Drain and rinse 1 can of beans; put in food processor along with chopped prunes.  Pulse until beans are roughly chopped.

Step 6

Grate roasted beets using larger holes.  Press grated beets in a colander to remove as much liquid as possible. 

Step 7

Combine beets, rice, bean and prune mixture, second can of beans and onion mixture.  Sprinkle with olive oil.  Add spices and kelp purée. Mix by hand; add salt and pepper to taste.  Add oatmeal flour and mix by hand until combined. Shape into burgers.

Step 8

Heat 2 Tbsp. of olive oil over medium-high heat in a heavy-bottomed sauté pan.  Cook burgers 2-3 minutes on each side until slightly brown. Reduce heat to low, cook 3-4 minutes more (to ensure the middle is cooked).  Serve with sautéed green beans, a chopped kale salad or on a toasted bun.  Melted cheddar cheese on top of the burger is also very good!
 

Recipe courtesy of Pratt Olson

 

Pairs with: A lemony white beer 🍺