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Eat-a-Lot Wakame Sea Vegetable Soup


Tis soup satisfies a body’s call for a dish rich in minerals and vitamins. Yields: 4 servings


1 Tbsp sesame oil 2 garlic cloves, minced 1 Tbsp peeled and julienned ginger


3 scallions, both green and white parts, cut into thin disks


4¼ cups chicken or vegetable broth ¼ cup sake


1 Tbsp instant wakame sea vegetable, soaked in cold water for 2 minutes and drained


1 Tbsp white sesame seeds, toasted in a skillet


Tamari to taste Ground white pepper to taste


In a medium pot, heat the sesame


oil over medium heat until it’s hot, but not smoking. Add the garlic and gin- ger and cook, stirring, for 30 seconds. Add the white part of the scallions, reserving the green part, and cook, stirring, for 1 minute. Add the chicken broth and sake,


then bring the mixture to a boil. Add the wakame and the sesame seeds. Season the soup with a few drops of tamari and ground white pepper, and add the green part of the scallions. Aſter a few strong stirs, serve pip- ing hot in individual bowls.


Recipe of Hiroko Shimbo from Te Jap- anese Kitchen; permission from Quarto Publishing Group USA.


30 NA Triangle www.natriangle.com For the caponata, heat the olive oil in


a large skillet over medium heat. Add the eggplant and cook over medium-high heat, for 15 minutes, until lightly browned, mixing oſten. Remove the eggplant with a slotted


spoon and add the onions and celery to the skillet. Lower the heat and sauté, stirring occasionally. When the celery is tender, in about 10 minutes, add the tomatoes. Cover and continue to cook, mixing


the vegetables together, for 10 minutes more. Add the eggplant. Drain the capers and soak them in


cold water for 15 minutes. Rinse and blot on a paper towel. In a small pan, heat the vinegar and


natural sugar together. As soon as the mix- ture boils, add desired amount of capers and pine nuts, then salt and pepper to taste. Simmer for 1 minute, and then add to the eggplant mixture. Cook over a low heat for 5 minutes. Adjust the seasoning. Transfer to a large serving bowl. Te


dish is best at room temperature, but can be cold. For the pasta, bring a big pot of salted


water to a boil and add the pasta. Cook until al dente, drain and pour over the caponata. Add the tuna if desired. Toss gently and garnish with the Parmesan cheese and fresh basil. Recipe courtesy of Eugenia Bone (KitchenEcosystem.com)


CAPONATA: 2 Tbsp olive oil


¾ lb eggplant, peeled and diced (about 2 cups) 1 celery rib (about ½ cup) 1 medium onion, chopped (about 1 cup)


1 small tomato, coarsely chopped (about ½ cup) 2 Tbsp capers packed in vinegar 2 Tbsp wine vinegar


Pasta with Caponata


Try adding a sliced avocado or a can of tuna fish packed in olive oil. Yields: 4 servings


2 tsp natural sugar, optional 1 Tbsp pine nuts


Kosher or sea salt and freshly ground black pepper to taste PASTA: ¾ lb farfalle or penne pasta


1 can tuna packed in olive oil, drained (optional) 2 Tbsp grated Parmesan 2 Tbsp julienned fresh basil leaves


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