Alaria is a delicious seaweed from the Northern Hemisphere, in fact an Atlantic cousin to the Pacific Wakame. Also classified as a brown seaweed, it has many of the same nutritional & culinary characteristics. What makes it different is mainly its shape, a long ribbon suitable for rolling. Delicious!!
1 cup almond pulp
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup nutritional yeast
Pinch lime salt or Kelp Salt
Handful of herbs (eg. coriander, dill, oregano)
1/4 tsp white miso paste
2 tbsp lemon juice
2 tbsp coconut oil, melted
2-3 tbsp ground flaxseed, if the mixture is too wet to hold together
Soak Alaria leaves in tepid water for 30-45 minutes, minding the quantity as Alaria will expand significantly (about 10 times). Drain and pat dry. Set aside.
Blend all ingredients for the filling until well mixed. Form into a ball (approximately 1 tablespoon.
Wrap it with ~ 10cm lengths of Alaria and secure with a toothpick.
This recipe can also be used as a spread/dip, served on zucchini rounds or crackers.