Sweet kombu Vegan Soup

Ingredients

10g of dried sweet kombu
1 courgette, chopped
1 big onion, chopped
1 celery stick, chopped
1 carrot, chopped
2 potatoes, chopped
4tbs olive oil
Salt and pepper
4 cups of water
Parsley

Soak the dried seaweed in fresh water and chop it.

Heat the oil in a saucepan. Add onion, celery, carrot, potatoes and sweet kombu. Fry over low heat for 5 minutes.Add the water and the courgette. Cook for 30 minutes, always stirring. Add extra water if needed.

Season with salt and pepper, add the parsley, lower the heat, cover and simmer for 10 minutes. Serve on a bed of toasted brown bread.

Serves 4

(Source - Algaran product packaging) 

Barley, Leek and Wakame Soup

Ingredients

2 leeks, chopped
10g dried wakame
300g pearl barley
1.5ltr vegetable stock
2tbs of parmesan cheese, freshly grated
2tbs of olive oil
Salt and pepper

Bring the vegetable stock to the boil in a saucepan.

Heat the oil in another saucepan. Meanwhile, soak the dried seaweed in fresh water and chop it. Add the leeks and chopped wakame and cook over a low heat, stirring occasionally until golden brown.

Add the barley and pour in the stock. Season with salt and simmer over a low heat for 1.5 hours or until the barley is tender.

Add pepper. Drizzle with olive oil and serve with parmesan.

Serves 4

(Source - Algaran product packaging)

I made this soup during the week and it worked out really well. The only change I'd make to the original recipe would be to reduce the amount of barley to 100g. I used 200g and it was still too much.

Kombu (Kelp) Stew

Ingredients

10g dried kombu
2 aubergine, thickly sliced
2 courgettes, chopped
1 big onion, chopped
1 celery stick, chopped
1 cup of tomato passata
100g of chopped green olives
4 tbs of olive oil
Salt and pepper

Soak the dried seaweed with fresh water and thinly chop it. Heat the oil in a saucepan. Add the onion, celery and kombu. Cook over a low heat for 5 minutes. Add all the other ingredients (except courgettes) and cook for 30 minutes, always stirring. Add extra water if needed. Season with salt and pepper, add the courgettes, lower the heat, cover and simmer for 20 minutes. Serve on a bed of brown bread.

Serves 4

(Source - Algaran product packaging)

Bruschetta z pomidorami i spiruliną

Składniki


10g irlandzkiej spiruliny, po wypłukaniu
4 ząbki czosnku
8 kromek chleba wiejskiego
8 dojrzałych pomidorów pokrojonych w kostkę
4 łyżki oliwy z oliwek
Sól i pieprz
Mozzarella (opcjonalnie)
Podgrzać oliwę w rondlu. Dodać jeden rozdrobniony ząbek czosnku. Wodorosty osuszyć, pokroić i wrzucić na oliwę. Obsmażyć na chrupko na wolnym ogniu przez ok. 5 minut.

Opiec kromki pieczywa z obu stron w piekarniku. Jeszcze gorące posmarować ząbkiem czosnku i ponownie na chwilę włożyć pod opiekacz. Po wyjęciu na kromkach ułożyć pomidory.

Doprawić solą i pieprzem, skropić oliwą, posypać spiruliną. Na wierzchu można ułożyć plastry mozzarelli.
Porcja na 4 osoby

(Źródło - z etykiet produktów Algaran)