Sea Vegetable Dishes

Tempeh Arame Mash

Tempeh Mash with Arame

Serves 2-4


½ cup arame
8 ounces tempeh
1 cup finely diced onion
½ cup water
Pinch of sea salt
½ cup finely chopped celery
2 T tahini
1 T ginger juice
1 T lemon juice
½ t umeboshi vinegar (optional)
Chopped parsley for garnish


  1. Rinse arame and let stand for 2 minutes.
  2. Cut the tempeh in large chunks and place it in a pot with the onion and arame.
  3. Add water and a pinch of salt and bring to a boil over a medium flame.
  4. Reduce heat to low and cook for 30 minutes, stirring occasionally.
  5. When it’s done cooking, drain excess water, transfer to a mixing bowl, and mash with a fork.
  6. Add celery, tahini, umeboshi vinegar, ginger juice, and lemon juice.
  7. Mix well and garnish with chopped parsley.

Enjoy alone, on bread as a sandwich, or wrapped inside a lettuce leaf or lightly steamed collard green leaf.

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Dulse Salad with Umeboshi-Sesame Dressing

Serves 4


½ cup dulse
1 cup Chinese cabbage, sliced into 1 inch pieces
½ cup daikon, cut into matchsticks
½ cup carrot, cut into matchsticks
¼ cup onion, cut into thin half moons
¼ cup celery, sliced on a thin diagonal


  1. Place 4 cups of water with a pinch of sea salt in a pot. Cover and bring to a boil.
  2. Add carrots and boil for 1 minute. Remove and let cool.
  3. Add celery and boil for 1 minute. Remove and let cool.
  4. Add daikon and boil for 1 minute. Remove and let cool.
  5. Add onion and boil for 45 seconds. Remove and let cool.
  6. Add Chinese cabbage and boil for 1 minute. Remove and let cool.
  7. Turn heat down, add dulse and simmer for 30 seconds. Remove and let cool.
  8. Place all ingredients in a bowl and toss with umeboshi-sesame dressing.

Umeboshi-Sesame Dressing

Serves 4


1 ½ umeboshi plums (pits removed)
2 tablespoons toasted seeds (sesame, sunflower or pumpkin seeds)
1 teaspoon minced parsley or scallions
¾ cup water


  1. If you are using sesame seeds, place them in a suribachi or blender and grind until half-crushed.
  2. Add the umeboshi plums and grind or blend to a smooth paste.
  3. Add the parsley and water and puree.
Wakame Salad with Pine Nuts

Wakame Salad with Amaranth and Pine Nuts

4-5 servings


¾ cup water
½ cup amaranth
Pinch of sea salt
2 cups sliced cucumber, marinated with ¼ teaspoon of sea salt
¼ cup dried wakame flakes, soaked in water until soft and drained
¼ cup pine nuts, toasted
¼ cup scallions, sliced finely

Ponzu sauce:

3 tablespoons soy source
2 tablespoons lemon juice


  1. Slice the cucumbers and mix with ¼ t salt.
  2. Place in a bowl, then place a small plate on top of the cucumber, then place a 1-2 lb weight on top of the plate (I like to use a jar or tea kettle filled with water). Press the cucumbers for 15 minutes, then drain the excess water.
  3. While the cucumbers are pressing, bring the water to a boil in a saucepan.
  4. Add a pinch of sea salt and amaranth and bring to a boil again.
  5. Place a flame deflector underneath the saucepan, reduce the flame to low and simmer for 15 minutes.
  6. When finished remove from the flame and allow it to sit covered for 10 minutes. Then flavor with ponzu sauce and allow it to come to room temperature.
  7. Mix the rest of the ingredients together with the amaranth.

*To toast the pine nuts heat a pan over medium-high heat. Then add the pine nuts, turn the flame to low and continuously move the nuts around until they are lightly toasted. They toast fast and burn easily so be careful not to burn them.

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