Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish.
Fresh or dried
If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
In large skillet (or skillets) over medium, heat 1 tsp (5 mL) olive oil. Add half the mushrooms. Sprinkle with 1/8 tsp (0.5 mL) salt, 1/8 tsp (0.5 mL) pepper, and 1/2 tsp (2 mL) thyme. Cook until liquid has almost evaporated and mushrooms are browned on both sides, about 4 minutes. Transfer to plate and repeat with remaining mushrooms. Add more oil only if needed.
In large pot, heat remaining 2 tsp (10 mL) olive oil over medium heat. Add onions and green onion whites (reserve greens for later) and cook, stirring occasionally, until caramelized, about 17 minutes. Reduce heat if onions are turning black at edges, adding 1 Tbsp (15 mL) water if too dry.
Preheat oven to 350 F (180 C).
Rinse eggplant quickly, then, using paper towel, gently squeeze eggplant to remove juices. Add eggplant to caramelized onions along with gingerroot and bay leaves. Stir for 1 minute. Add vegetable stock and half of arame and simmer over medium-high heat, stirring frequently, about 8 minutes, until eggplant is tender and fairly dry. Stir in 4 1/2 tsp (22 mL) lime juice and 3 tsp (15 mL) Dijon. Cook for 1 minute. Add more Dijon or up to 1 1/2 tsp (7 mL) more lime juice—the mixture should have a sharp flavour. Remove from heat and use stick blender to blend to rough purée.
Grease 8 in (20 cm) springform pan or 8 in (20 cm) round or square casserole dish. Press eggplant mixture into bottom and up sides. Bake for 25 minutes.
With 10 minutes remaining, in large bowl, beat egg whites with cream of tartar to stiff peaks. In small bowl, whisk egg yolks with remaining 1/2 cup (125 mL) arame, 1 tsp (5 mL) Dijon, 1 1/2 tsp (7 mL) fresh thyme, reserved green onion greens, 1 1/2 tsp (7 mL) lime juice, plant-based milk, parsley, and 1/2 tsp (2 mL) salt. Fold 1/2 cup (125 mL) beaten egg whites into egg yolk mixture, then fold into remaining egg whites. Pour on top of eggplant crust. Gently lay mushrooms on top of egg mixture.
Bake for 35 to 40 minutes, until eggs are set.
Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.
These are the perfect two-bite appetizers. Though the first bite likely won’t “wow” you, the more you chew, the more the salt from the dulse soaks into the avocado and tomato. Wait for it. You can also turn these into breakfast à la avocado toast by substituting a piece of your favourite bread for a slice of baguette. What’s in a name? Theoretically, this should be called a “DLTA” because of the avocado (dulse, lettuce, tomato, and avocado). And if you left out the lettuce, you’d have a “DTA.” A DTA would arguably be a better overall eating experience, since lettuce slightly waters down the rich and creamy result and makes it harder to keep the tomatoes from sliding off the top of the crostini. But the juicy lettuce is actually helpful, since it spreads the salt from the dulse throughout the entire bite, making the “wow” moment come sooner. Besides, neither DLTA nor DTA is as fun an acronym as DLT.
This triple-threat recipe is made with (up to) three types of seaweed. Wakame is essential for the pesto, but kombu boosts the umami punch of sautéed garlic and cherry tomatoes, while kelp noodles are a low-carb substitute for flour-based noodles. Because kelp noodles can be hard to find (you’ll likely need to order them online), feel free to use your favourite boxed linguine, zucchini noodles, shirataki konjac, tofu, or yam noodles instead. You can also leave out the vongole (clams) to keep the recipe plant-based, or use mussels, which are usually more affordable than clams. Both clams and mussels are generally sustainable, as, like seaweed, they’re farmed without feed or antibiotics, unlike many farmed fish operations. Double-duty pesto Make a double batch of seaweed pesto, and enjoy it with eggs, scrambled tofu, or toast.
Spicy popcorn? You bet. This Japanese seven-spice blend combines salty and spicy notes for a healthy snack. If you don’t make your own togarashi, check the container before adding it to your popcorn to make sure it doesn’t contain salt. For an even simpler recipe, skip the togarashi and just grind a few pieces of nori and a pinch of salt in a blender or spice grinder to sprinkle on your popcorn instead. If you’re fresh out of nori, you can always grind wakame, arame, or dulse instead, leaving out the pinch of salt for dulse or any seaweed you taste and find already salty. Shichimi togarashi This customizable spice blend generally features sansho pepper, a.k.a. Japanese prickly ash, a green peppercorn with a citrusy taste, along with seaweed flakes, chili pepper, and dried citrus peel—often yuzu or mandarin orange. If you can’t find sansho, look for Sichuan peppercorn, which has a slightly stronger mouth-tingling effect. You can buy dried orange, mandarin, or tangerine peel. Or you can dehydrate your own, in which case you might as well dehydrate a 1/8 in (3 mm) thick piece of fresh ginger along with the peel. If you can’t handle a lot of chili pepper heat, reduce the pepper to your taste.