Hiziki, of all the sea vegetables, is the richest in calcium. By combining it with dark green parsley and sesame seeds, you create a mineral-laden delicacy The strong "Sea" taste can be moderated in this Hiziki Pate by cooking hiziki in apple juice and by combining it with other vegetables. Two-year-olds, as well as adults, gobble this pate up.
1 cup Hijiki dried seaweed
1-1 1/2 cup water or apple juice
1 tablespoon tamari or low sodium shoyu
1/4 cup sesame seeds, toasted, then ground
1/2 pound firm tofu, crumbled with a fork
2 tablespoons white or mellow miso
1/2 bunch parsley, finely chopped
2 scallions, thinly sliced
Soak hiziki in water for 5 minutes and chop finely. Put hiziki in a medium-sized pan and add water or apple juice to cover; bring to simmer. Cover pan and cook until juice is absorbed, about 20 minutes. Toward the end of the cooking time, season hiziki with tamari.
While hiziki is cooking, prepare other ingredients. Sesame seeds can be toasted in a skillet on the stove for 5-8 minutes, then ground. Gently mix tofu, sesame seeds, miso, parsley, and scallions together in a bowl. Let the hiziki cool and then add to the mixture. For a more pureed texture, put mixture in a food processor and pulse a few times.
Serve with whole grain crackers or bread, or as a side dish. This pate will keep 3 days in the refrigerator.
Recipe makes 9 servings (2-1/2 to 3 cups).
Serving size: 1 ounce
Calories: 34; Total Fat: 2g; Carbohydrates: 3g; Sodium: 125mg; Protein: 2g; Fiber: 1g
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