Using Kombu as an ingredient in stocks, whether vegetarian stock or bone brothi, s a great way to achieve umami flavour and enrich the nutritional profile of your meals.
Search by using the search box. Or select a category and submit to return results.
If a category is selected the search box will search within that categories. Set to 'Recipe Categories' to search all recipes.
If you think that tofu Steak are flavourless, try this recipe by Bill Granger – the sauce & the salad make this tofu steak truly delicious and the seaweed adds a nutritional boost.
This a gorgeous soup with a colourful garnish where the hero is Dulse for its red wine colour & unique taste. Smoked kelp flavours the soup & replaces salt.
Try our fresh vegan black bean and quinoa patties infused with seaweed. Great as a wrap filler, burger patty or a perfect health bowl pairing.
Dashi is a mild Japanese stock made with Kombu and bonito flakes. Dashi is the flavour foundation for many Japanese dishes & many culinary applications.
This wakame salad is striking, nutritious and delicious.
This colourful buckwheat risotto is a deliciously satisfying & warming dish. The Sea Lettuce adds a bright green touch, flavour & much nutrition to the dish.
This kombu marinade will help you create strong umami dishes. It’s easy to make & absolutely delicious on everything!
Wakame and cucumber salad is a Japanese inspired refreshing and easy salad to make at home.
This warm roast vegetable salad is comforting and nourishing on a cold winter night. Furikake, a seaweed seasoning, adds flavour & minerals to the dish.