Finely shredded carrots, thin strips of crunchy radishes, spinach leaves and sprouts are bundled up in an edible seaweed container and served alongside a creamy sunflower butter dip for a practical and portable lunch or snack.
I like to think of these nori vegetable wraps as a portable salad; great for getting extra fresh, raw vegetables and mineral rich seaweed into your diet while also easy to eat with your hands and a natural for picnics and parties.
Sushi’s popularity certainly has made nori a more common appearance on menu’s and supermarket shelves everywhere these days. The paper-thin sheets of seaweed best known for holding together sushi are also filled with essential minerals from the sea like much needed iodine. The taste is often described as umami which is best described as evoking a certain savoriness. …
A savory Swiss chard tart inspired by the classic French tourte de blettes studded with toasted pine nuts and currants.
(Be sure to scroll down for a collection of gluten-free and grain-free pies and tarts from around the web in honor of Pie Day.)
Hearty greens have a way of filling up my vegetable bin; I can’t seem to resist the tempting leafy bunches when I see them at the market. Some make their way into smoothies and soups, others are simply wilted and tossed with fruity olive oil and a touch of garlic alongside a creamy mash but one of my favorite ways to eat them is nestled in a delicate custard and crumbly crust like this Swiss chard tart.