Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 @@@@@ Hiziki (Seaweed) Tapenade 1 ounce hiziki (also spelled hijiki) 1 medium onion, diced 1 tablespoon sesame seed oil 1 small clove of garlic, peeled 1/2 cup of pitted, oil-cured olives (ideally Kalamata) 3 tablespoons drained capers 2 tablespoons olive oil 1 to 2 tablespoons of fresh lemon juice Pinch of salt Fresh thyme leaves for garnish Place the hiziki in a large bowl and cover with boiling water. Let stand until the seaweed becomes soft and pliable, about 20 minutes. Drain the hiziki into a mesh colander and rinse thoroughly under running water. In a shallow pan, saute the onion and hiziki in the sesame oil over medium heat until the onions just begin to brown, about 5 minutes. Place all ingredients, including the hiziki and onions, in the bowl of a food processor and pulse until a coarse pate is formed. Scrape down the sides of the bowl as needed. To serve, garnish with fresh thyme. For a pate, spread on thick slices of baguette. If serving as a dip with crackers or vegetables, add additional olive oil to thin the tapenade. Author: " The New Vegan Cookbook " by Lorna Sass (Chronicle Books) Formatted by Chupa BAbi in MC: 11.13.06 ----- Quote Link to comment Share on other sites More sharing options...
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