Wasabi Seaweed Snacks

Seaweed is such a nutritious and delicious vegetable.  Lately I've developed an addiction to Seasnacks especially the wasabi flavor.  So I decided to try making some myself and realized how easy it was.  

INGREDIENTS

sheets of nori

about two tablespoons of wasabi (more if you want it REALLY wasabi-y like I like it)

water to thin out the wasabi a bit so you can paint it on the sheets

some salt for sprinkling

METHOD

Preheat oven to 250 F.  Take a sheet of nori and fold it in half.  Reopen and paint half of the sheet with the thinned out wasabi.  Sprinkle the inside with a bit of salt and then close.  Then paint the top with a bit more of the wasabi and set aside and repeat with as many as you want to make.  You can eat them as big chips or cut them into smaller strips.  A pizza cutter works perfectly for making the strips.  Place on baking sheet with a silpat or lined with parchment paper.  Bake for 10 minutes or until crispy.  Cool on wire rack and enjoy.  

Whole Wheat Velveeta style Shells and Trees

one of my favorite combinations is broccoli, cheese, and pasta.  this is reminiscent of velveeta style mac n' cheese but better for you and cruelty free.  this can also be made gluten free by using gluten free products.

INGREDIENTS
2 cups whole wheat shells cooked to package directions (for gluten free I recommend these quinoa shells)
2 cups chopped broccoli 

1 tablespoon Earth Balance
1 and 1/2 tablespoons all purpose flour (chickpea flour for gluten free)
1 and 1/2 cup unsweetened almond milk (room temperature or slightly warmed)
4 oz. cubed Daiya Cheddar Style Wedge
1 teaspoon salt (plus extra for salting pasta water)
pinch of nutmeg
1 tablespoon nutritional yeast
fresh cracked pepper
sriracha

METHOD
serves two hungry people with left overs
or four with a side salad of greens

bring salted water to a boil and add pasta when boiling.  cook according to directions on package.  however I cook whole wheat or gluten free pastas a little bit longer then the package directions.  just start tasting the pasta 5 minutes in or so.  when pasta is slightly passed al dente add in chopped broccoli right into pasta water and cook for 2 minutes longer.  drain and shock with cold water.  let drain while you make the cheese sauce.  in the same pot you boiled your water add the earth balance and melt over medium high heat. add flour to create roux by stirring constantly to cook out the starchy taste (about 2 minute or until barely tan.)  add in warmed almond milk and stir very well and bring to a boil.  when milk comes to a boil add in cubed daiya cheese, salt, nutritional yeast, and pinch of nutmeg.  stir until all cheese is melted and sauce takes on a thick consistency.  stir in pasta and broccoli and warm through and serve promptly!

I had to have seconds however!

Simple Pan Fried Tofu

tofu is one of my favorite foods.. however getting out the extra water is essential.  one of my favorite kitchen gadgets is the TofuXpress.  the container also doubles as a marinating dish.

INGREDIENTS 

1 lb. organic firm tofu (pressed for one hour)

1 tablespoon peanut oil (or canola oil)

salt

fresh ground pepper

paper towels 

METHOD

16 slices or so

heat oil with a cast iron pan on medium high heat.  while heating pan.. slice tofu into 1/4 inch slices.  pan fry each side for about five minutes on both sides (10 minutes total) or until browned marks are present.  I usually do this in two batches.  drain on paper towels to get extra oil off the tofu.  sprinkle with salt and fresh ground pepper.  enjoy hot or cool them and stuff them into sandwiches.