But let's just say I eat a lot of chickpeas during the week. A lot of salty lentil soup, bean burritos, and baked potatoes. I don't mind simple food, and it's fine, but usually by the weekend I am ready for something a little wilder, something that makes my cells and tastebuds sing a different song.
Add to this my recent fixation on seaweed, and here's what you get: a bowl-full of lively macrobiotic-inspired dishes: soba noodles with tahini-umeboshi sauce; tofu marinated in soy sauce, browned in coconut oil and coated with toasted sesame seeds; piles of steamed baby kale; and the pièce de résistance, a zingy sauté of onions, carrots, and the most powerful tasting seaweed of them all, hijiki.
Spicy Seaweed Sauté
Serves 3 or 4 as a side dish
2 tablespoons coconut oil
1 small onion, sliced thinly
Big pinch sea salt
2 carrots, sliced into thin rounds
Big handful dried hijiki, soaked in water to cover for 30 minutes (or you can use arame, no need to soak)
1/2 cup water
2 tablespoon shoyu or any good-quality soy sauce
2 tablespoons mirin or cooking sherry
Big pinch cayenne pepper
Heat coconut oil in skillet, add onion and salt and cook ten minutes over medium heat. Add carrot and stir well. Drain hijiki and stir into vegetables, cooking for a few minutes.
Add water, shoyu, mirin, and cayenne. Bring to a boil, reduce heat to medium, cover, and simmer for 30 minutes. Check and add a little more water if you need to.
Uncover and cook off any remaining liquid. Taste and adjust seasoning.
Hail hijiki! Baked potato, I'll see you on Monday.