Louisa Shafia’s Hijiki Caviar
Louisa Shafia has cooked at lots of great vegan restaurants, and also helped open one of my favorite spots in NY, Pure Food and Wine. She’s written books, teaches cooking classes, and gives lectures. Lucid Food is all about bringing earth-friendly practices to the world of fine catering.
However, Louisa is not strictly vegan, or even vegetarian, and some of her recipes include meat… so beware if you browse her website for recipes (I will be bringing you the recipes that I think are worth checking out, to save you the work of browsing). But, she doesn’t eat very many animal products, and in her books she suggests that everyone should eat less meat. So even though she isn’t vegan, she incorporates some kind elements in her cooking, and she has some good veggie recipes that are easily altered to make them kind!
This Hijiki Caviar looks yummy. Louisa uses sour cream in the recipe, which I wouldn’t use. If you want to know why I wouldn’t use sour cream, take a look at pages 34-43 in my book. There are plenty of kind substitutes to use in its place… Like Tofutti Sour Supreme Better than Sour Cream, which would do the trick… or you could use my Tofu Cream recipe (page 225) from The Kind Diet. That might be super yummie with this. There is also a bit of honey in this recipe, which I would substitute with brown rice syrup or agave.
MAKES 1 cup caviar
1/4 cup hijiki seaweed
2 1/2 tablespoons rice vinegar
1 teaspoon honey substitute (brown rice syrup or agave)
1 1/4 teaspoons salt, plus extra
Sour cream substitute (like Toffuti Sour Supreme, or my Tofu Cream)
Freshly squeezed lemon juice
Soak the hijiki in cold water for one hour.
Drain well and place the hijiki in the bowl of a food processor.
Grind until the hijiki is broken down into caviar sized bits (about 1 minute).
Transfer to a bowl and add the vinegar, honey substitute, and 1 1/4 teaspoons salt.
Stir well and cover.
Let the hijiki marinate for at least 1 hour, up to 24 hours, in the refrigerator.
When you’re ready to serve, pour the hijiki through a fine mesh strainer to remove excess liquid.
Place a small spoonful of caviar on a toast point.
Top with sour cream substitute and scallions.
Season generously with salt, and a dash of lemon juice.
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