As more people turn to plant-based nutrition and seek foods which provide added nutrients, they are discovering the delights of seaweeds.
Pacific Harvest have released 2 new products:
- Seaweed Salt – with organically harvested Atlantic Dulse flakes and wild wakame from the pristine waters of the South Island.
- The Power of Three – a blend of flaked, Sea Lettuce, Atlantic Dulse and Sugar Kelp.
Fresh vegan black bean and quinoa patties infused with seaweed. Great as a wrap filler, burger patty or a perfect health bowl pairing. Pair with our Seaweed salt tzatziki for the ultimate flavour combination.
Power of three Vegan patties
Prep time: 20 Cook time:20 Makes: 6 large patties
Ingredients:
100ml Quinoa
200ml water
1 vegetable stock cube
1 can black beans (drained, rinsed and patted down)
1 tbsp extra virgin olive oil
2 garlic cloves (minced)
1 medium finely chopped red onion
2 tbsp tomato paste
2 tsp power of three
1 tsp cayenne pepper
1 tsp paprika
1 tsp chilli kelp (optional for added spice)
1tbsp flour
Method:
- Rinse quinoa, place in a saucepan with water and vegetable stock and boil for about 10 minutes. Cover the pan and reduce heat to medium-low heat, so the liquid simmers. Quinoa holds lots of water, so you have to make sure you drain it thoroughly after it’s cooked.
- Meanwhile, sauté olive oil, the red onion and garlic until it is golden brown and set aside.
- Mash rinsed black beans in a bowl with a fork, leaving some larger chunks of beans.
- Add the onion and quinoa to the bean mix along with the tomato paste, power of three, cayenne pepper, paprika and chilli kelp. Mix until combined.
- Divide bean mixture into 6 balls, flatten into patties.
- Place patties on a parchment paper lined baking sheet and bake at 180°C for 10 minutes on each side, 20 minutes total.
Seaweed salt tzatziki
Ingredients:
1 ½ cups grated and drained cucumber
1 cup plain Greek yogurt
1 tbsp extra virgin oil
1 minced garlic clove
1 tsp dill
1 tbsp lemon juice
1 tsp seaweed salt
Cracked pepper and chilli flakes to taste
Method
- Grate whole cucumber, drain excess juice of cucumber by squeezing the grated cucumber between your palms in handfuls.
- Add yogurt, olive oil, garlic, dill, lemon juice and seaweed salt. Adding pepper and chilli flakes to taste.
- Let it sit for 5 minutes and serve immediately or chill for later.