Seaweeds contain many valuable nutrients, are rich in umami taste, very versatile in use and very tasty, provided you know how to use these salty sea treasures in the kitchen. Get to know sea lettuce, kombu, nori, sea spaghetti, wakame, velvet horn seaweed and spirulina in seven delicious vegetarian recipes.

1. Spring rolls with shiitake and sea lettuce

INGREDIENTS

4 shiitake ✔ 4 rice sheets (for spring rolls) ✔ 30 g fresh sea lettuce ✔ 8 leaves fresh mint ✔ 4 sprigs fresh coriander ✔ 1 handful mixed sprouts (e.g. cress and alfalfa) ✔ 2 tablespoons cashew nuts ✔ soy sauce

PREPARATION

Seaweed and mushrooms are an unexpectedly good combination. Stir-fry the shiitake mushrooms in a little coconut oil for 4-6 minutes until al dente. Soak the rice sheets in lukewarm water and drain them on a clean tea towel. Arrange the sea lettuce, mint leaves, coriander, sprouts, cashew nuts and finally a shiitake in the middle of each spring roll sheet. Fold the sides over the filling and make nice packets. Serve the spring rolls with bowls of soy sauce.

2. Vegan pasta with nori

INGREDIENTS

2 cloves of garlic ✔ 1 red pepper ✔ 50 ml extra virgin olive oil ✔ 250 g pasta linguine Farro ✔ 1 nori sheet ✔ handful of fresh flat parsley ✔ ½ organic lemon

PREPARATION

Cut the garlic into slices. Cut the pepper into rings. Heat the oil in a frying pan and sauté the garlic and pepper for 4 min. over a low heat. Meanwhile, cook the pasta al dente according to the instructions on the packet. Tear or cut the nori into the smallest possible pieces. Chop the parsley finely. Grate the peel of the lemon and cut the flesh into wedges. Drain the pasta and spoon through the garlic oil together with the nori sheets and parsley. Divide the pasta over the plates and sprinkle with the lemon zest. Serve with the lemon segments.

3. Velvet horn seaweed croquettes a la La Patrona

4. Wakame seaweed salad with lime and cucumber

INGREDIENTS

60 g wakame (cut into thin strips) ✔1 cucumber ✔ 4 tbsp sesame oil ✔ 2 tbsp lime juice ✔ 4 tbsp rice vinegar ✔ 1 large tbsp freshly grated ginger tsp coconut blossom sugar ✔ 1 crushed clove of garlic ✔ ½ tsp chilli powder ✔ 3 tbsp finely chopped fresh coriander leaves ✔ 2 large tablespoons sesame seeds

PREPARATION

Place the dried wakame strips in a bowl of lukewarm water so that the seaweed is just covered. Leave to soak for 20 minutes. Then drain the water and squeeze the wakame lightly. Cut the unpeeled cucumbers into thin strips. Lightly toast the sesame seeds in a dry pan. Mix all the ingredients in a bowl, except the seaweed, the cucumber and the sesame seeds. Stir this into a dressing. Add the seaweed and cucumber to the dressing and sprinkle with the sesame seeds. Leave it to soak for 15 minutes for optimum flavour.

5. Sea spaghetti with pesto a la La Patrona

6. Miso soup with kombu

INGREDIENTS

20g kombu ✔ 4 tbsp miso ✔ 3 spring onions ✔ 100g mushroom mix ✔ 1 tbsp garlic granules ✔ 300g pak choi ✔ 150g tofu ✔ 300g noodles

PREPARATION

Start soaking the kombu a few hours in advance. Bring 2 litres to the boil in a pan, together with the miso. This is your basic stock. Add the pak choi cut into pieces. Also add the soaked kombu, cut into thin strips. Add the garlic granules. Let the miso soup boil for 10 minutes. Then add the mushrooms and shiitake cut into thin strips and cook for a further 3 minutes. Remove the soup from the heat. Add the tofu cut into cubes and the spring onion cut into strips.

7. Spirulina Smoothie a la Lisette Kreischer

INGREDIENTS

1 tbsp crushed linseed ✔ 2 peeled bananas, cut into pieces ✔ 75 g spinach, washed ✔ juice of an orange ✔ 225 ml almond milk (unsweetened) ✔ 2 tbsp spirulina ✔ 2 tbsp hemp seeds ✔ 2 tbsp coconut yoghurt

PREPARATION

Boil some water. Put the linseed in a cup or small bowl and cover with a little boiled water so that it is just covered. Leave to soak for 5 minutes. Put the bananas, spinach, almond milk and orange juice in a blender. Add the spirulina and soaked flaxseed with water. Blend everything at high speed until you have a nice smooth and green mixture. Serve with some hemp seeds and a scoop of soy yoghurt.