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Arame Tortilla's by Christine Stevens |
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Written by Administrator
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Thursday, 23 December 2004 |
 arame Tortilla's by Christine Stevens
John and Christine Stevens operate The MACROWAVE macrobiotic study house, located in Saint Paul, Minnesota. From here they offer regular macrobiotic cooking classes. dinners, and special events which have included a recent weekend back in October with David Briscoe.
Ingredients:
- 1 cup of dried arame
- 1 cup thinly sliced yellow or sweet onions
- 1/2 cup of carrot, cut in thin strips
- 1/2 tsp. of toasted or hot or regular sesame oil
- 2 tsp. of shoyu
- 1 tsp. of toasted, blonde sesame seeds
- 3/4 cup of good water
- Preperation:
Boiling arame with onions and carrots:
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Rinse arame under cold water - put in bowl and set aside, so arame can absorb the rinsing water and get soft.( 10 min.)
(No need to soak!)
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Meanwhile slice onions and carrots. In small sauce pan: warm the oil and sauté onions for 1 min. Add carrots and sauté together for 2 min. Add soft arame. Do not mix.Add water to cover the carrot and onion and the bottom of the arame.
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Add 1 tsp. of shoyu. Hold the handle of the sauce pan and circle pot to coat the vegetables with the liquids. Bring to boil, cover and simmer for 25 min. Add the other tsp. of shoyu and cook off extra cooking water by taking off the lid. This usually takes another 10 min.
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Serve in ceramic bowl with sesame seeds sprinkled on top.
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To serve: steam 3 corn tortilla's at a time for 1/2 min.
Fill each tortilla with a tablespoon of arame mix. Roll up and enjoy as a side dish any time!
Save the leftover arame in the bowl with a saucer on top in the fridge for up to 4 days.
Variation:
- Make a dough with 2 cups Gold-n-White flour - available at the Minnesota Co-ops and consisting of sifted pastry flour - a 1/4 tsp sea salt and 1/2-3/4 cup water.
- Mix enough to get a dough ball. Use wax paper to roll it out on a cool surface. As thin as the egg roll dough you could also get for this recipe. (You could add an egg to the dough mix) Cut into saucer shape or squares.
- Place one tbsp. of prepared arame or hijiki with onions and carrots on the sheet. Roll and fold into an envelope. It should measure about 3 " long.
- Continue till all the sea vegetable or dough is gone.
- Deep fry two at a time in sesame oil till light golden. Turn over with a chop stick and fry the other side. Remove with a flat strainer and drain on a brown paper bag.
Talk about a naturally sweet flavor! Serve on special occasions or during cold winters. I wonder which fast food chain I could interest in these....?
Please visit John and Christine's web site for full details of all the macrobiotic related events they offer.
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