I finally got my hands on some kelp granules, and so this will be the first of many seafood-y dishes I’ll be making (hellooooo ceviche!). The flavors that many people associate with the sea are, in actuality, derived from some plant-based items such as kelp and algae. Yes, I get that everything that people eat that comes out of the water doesn’t taste exactly like plants, but if you taste the granules you’ll see what I mean. And it makes sense because the creatures of the sea consume the algae and kelp both intentionally and as part of their existence within that habitat– which just goes to further prove the saying: “you are what you eat”. Thanks for helping us vegans prove a point Mother Nature.
What You’ll Need:
- 1 cup cooked rice
- 1 cup fresh or frozen green beans
- 1 cup fresh or frozen broccoli florets
- 2 carrots, sliced
- 1/2 yellow onion, diced
- 2 teaspoons ginger powder
- 3 teaspoons kelp granules (I used Main Coast Seasoning Organic Kelp granules)
- 1/2 cup teriyaki sauce (I used Kikkoman’s teriyaki baste and glaze)
- 3 tablespoons soy sauce ( I didn’t use low-sodium because I didn’t add any extra salt)
- 2 tablespoons olive oil
What to Do:
- Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
- Heat a large skillet on low-medium heat with 2 tablespoon of olive oil.
- Once oil is hot, add carrots and saute for approximately 2 minutes.
- Add broccoli and continue saute for another 3-4 minutes, stirring carrots and broccoli occasionally.
- Add green beans to veggie mix, stir, and let saute for approximately 5 minutes.
- Add onion and ginger powder and stir.
- Add soy sauce, teriyaki sauce and kelp granules; stir. Saute for a few more minutes, until onions have become translucent. Remove from heat.
- Transfer stir-fry to serving dish.
- Transfer rice to serving dish and sprinkle remaining teaspoon of kelp granules on rice. Bon appetit!
Date posted on Instagram: 5/20/18