 Chili Recipe The seaweed makes this a very tasty chili recipe.
2 cups onion – chopped
½ cup celery – chopped
1 can tomatoes – diced
3 tablespoons tomato paste
2½ cups red kidney beans
2-3 medium carrots – chopped
1 teaspoon salt
2 tablespoons oil
1 cup brown or green seaweed jelly
3 cloves of garlic
3 teaspoons chili powder (or to taste)
1 teaspoon oregano
1 teaspoon parsley, dried
¼ teaspoons cumin seeds or powder
1/8 teaspoon cayenne pepper, or to taste
3 cups water
Sauté the onions and garlic with the oil until caramelized. Add the chopped carrots, celery, and seasoning and let slightly soften by the steam. Add the canned tomatoes, tomato paste, water, beans, seaweed, and spices. Simmer for 1/2 hour. Add salt and pepper to taste. |
 Cauliflower Curry This is a delicious curry. The seaweed makes the curry sauce thick and creamy.
1 lb. cauliflower (1 medium head)
1½ tablespoons butter
¼ teaspoon ginger
¼ teaspoon salt
¼ teaspoon turmeric, cayenne, and coriander
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
1/8 teaspoon cinnamon
1 small clove garlic, put through a press
½ cup water-based seaweed paste
1½ cups fresh peas
2 tablespoons torn cilantro leaves
2 tomatoes, diced
Wash and break the cauliflower into small flowerets. Heat the butter in a large skillet and add to it all the spices. Stir the mixture and when thoroughly warmed, add the cauliflower and let it steam until almost tender. Add the peas, cilantro, tomatoes, and seaweed paste, and cook another seven minutes, stirring gently until hot, and serve. |
