Alaria with Vegetables and Pasta
Ingredients
Alaria
- 6 6" strips alaria
Sauce
- 1/2 cup Tahini
- 1-2 cloves garlic
- 1/2 inch ginger fresh and peeled
- 1 tbsp miso or tamari
Vegetables
- 2 carrots sliced into rounds or matchsticks
- 1/2 cup red or yellow bell peppers (or mix of both)
- 10-15 snow peas cut into diagonal strips
- 1/2 cup cauliflower florets
- 1/2 cup broccoli florets
- 4 oz whole wheat linguine or fettuccine pasta
Servings:
Instructions
Alaria
- Snip the alaria into one inch strips directly into a small saucepan. Add enough water to cover. Simmer for 20-30 minutes until tender.
- Drain and save the cooking water. Set alaria aside.
Sauce
- Combine in a blender: 1/2 cup tahini with lemon juice to taste, fresh herbs like thyme and basil and oregano, a clove or two of garlic, soak water from Alaria.
- Set aside.
Vegetables
- You may use any of your favorite vegetables. Blanch sliced vegetables in boiling water, looking for an intensification of color, immediately removing them to cold water and drain.
- Bring the blanching water back to a boil and cook pasta according to package directions until al dente. Drain, saving one cup cooking water. Put the pasta back in the pot and stir in a tablespoon of olive oil.
- Add the vegetables and Alaria to the pasta and stir in the sauce, combining gently. Add a few tablespoons of saved cooking water if desired.
- Reheat the mixture briefly and serve garnished with parsley and fresh herbs.
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Sauteed Alaria with Vegetables
Ingredients
- 2 tbsp oil (refined sesame or olive)
- 2 tbsp tamari
- 1 tbsp rice syrup (or less to taste)
- 1 tsp ginger grated
- 1/2 medium onion finely diced
- 1-2 cloves garlic minced (optional)
- 1/4 cup maitake mushrooms soaked, 20 minutes
- 1/2 cup (1/4 oz. dry) Alaria soaked, 20 minutes and sliced into small pieces
- 1-2 cups vegetables finely sliced (green beans, leeks, cauliflower, carrots, etc.)
- 1 tsp ginger grated
Servings:
Instructions
- Heat skillet and add oil, tamari, rice syrup & ginger. Simmer 30 seconds, then add onion and garlic (if using). Sauté 1-2 minutes.
- Add Alaria and sauté until well coated.
- Add water just to cover and simmer 15-20 minutes. Peek at the simmering Alaria every five minutes and add more water if needed to prevent sticking or burning.
- Add vegetables, sauté briefly, cover and steam until vegetables are bright and crispy tender.
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