Dulse seaweed is one of the most nutritious foods on earth, which has been used as food, flavoring, and medicine by people on all continents since ancient times.
Dulse in cooking
Dulse is considered one of the most exquisite seaweeds with its salty, slightly smoky flavor while also having an easily likable taste with a chewy consistency. You can use it raw in a salad or add it rinsed or blanched in, for example, a stew, soup, on vegetables, or in noodles.
We naturally have several favorite recipes with dulse and here is one created by Andrew Olson "The one ingredient chef" on oneingredientchef.com. He makes super delicious recipes based on a belief that food is power, and that we decide for each bite whether that power works for us or against us. Inspiring! This particular dulse recipe works equally well as a spread on a sandwich and as a dip for vegetables.
Lemon Flavored Dulse Dip/Spread
Recipe yields approx. 1 cup
Ingredients:
1/2 cup cashew nuts
4 tbsp sunflower seeds
3 tbsp tahini
1 whole lemon (juice + grated zest)
1-2 garlic cloves
3 tbsp sun-dried tomatoes (dry, without oil)
3 tablespoons Dulse flakes
1 pinch of salt (optional if you want it)
Water (as needed for consistency)
Step one
Soak the cashew nuts and sunflower seeds for at least 2 hours in approximately 3-4 cups of water. Also soak the sun-dried tomatoes in boiling water for about 30 minutes. Pour enough water to cover them completely.
Step two
Drain the water from the nuts/seeds and place them in a food processor with tahini, lemon juice, grated lemon zest, and 1-2 garlic cloves. Pulse in the blender until everything has broken down and the consistency is fairly creamy.
Step three
Drain the water from the sun-dried tomatoes and chop them. Place them in the blender with the dulse flakes, salt (optional), and a little water (as needed) to achieve a spreadable/dippable but not watery consistency. Taste and adjust with more ingredients as needed.
Step four
Chill! Like with most nut-based recipes, this becomes even better after chilling for 2-3 hours. When the ingredients have a chance to rest, the flavors develop. Serve with crackers, bread, carrots, celery, or other tasty options!
