Algae, Book by: Jörg Ullmann and Kirstin Knufmann
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60 kreative, vegane Rezepte
Nachhaltige Ernährung leicht gemacht
Von Experten geschrieben
Description
Algae - the food of the future.
Healthy and resource-efficient nutrition.
All important information and over 50 recipes with this superfood.
Algae as a superfood: Rich in high-quality protein, valuable nutrients and fiber, hardly any fat, few calories - algae are rightly called a superfood.
In Asian cuisine, they have long been on the menu. Now, these versatile ingredients are increasingly appearing on our tables as well. For their book Algen (Algae), Jörg Ullmann and Kirstin Knufmann developed 60 vegan recipes with this healthy vegetable from the sea.
Whether with an Italian touch as "Bruschetta with Wakame and Orange Carpaccio," American as "Eggplant Dulse Burger," or more traditional as "Sauerkraut Stew with Potatoes, Tomatoes, and Hijiki" - there's something for every taste.
In addition to appetizers, soups, and main courses, various smoothie and snack variations are also presented.
The chapter "Sweets & Pastries" also offers a variety of tempting ideas for those with a sweet tooth.
All in all, a perfect mix to discover the food of the future in all its facets.
Additional Information
Miso Soup with Wakame
4 people
25 minutes
- 15 g wakame
- 1 spring onion
- 6 basil leaves
- 2 shiitake mushrooms
- 100 g tofu
- ½ red bell pepper
- ½ yellow bell pepper
- 4 thin slices
- lotus root
- handful of radish sprouts
- 800 ml water
- tbsp dark miso
- 1 tsp black sesame
Method of Preparation
Soak the wakame in water for 15 minutes, then cut into coarse strips. Remove the midrib if it is too tough. Clean, wash and diagonally slice the spring onion into thin rings.
Wash the basil leaves and cut them into fine strips. Wash the shiitake mushrooms and slice them thinly. Dice the tofu. Wash, core and slice the bell peppers into fine strips. Wash the lotus root slices and radish sprouts.
Bring 800 ml of water to a boil. Add the spring onion, wakame, lotus root slices, shiitake mushrooms, tofu and bell pepper. Simmer for 4 to 5 minutes, then remove from heat. In a small bowl, thoroughly mix 3 tbsp of the soup liquid with the dark miso. Then add to the soup and stir well. Do not boil the miso!
Serve the miso soup in 4 bowls and garnish with basil, sesame seeds and sprouts.