Dulse!
Posted by macie26 on Sep 19, 2007 · Member since Feb 2007 · 85 posts
So I bought a bag of dulse recently and I'm not sure what to do with it. I've seen it ripped up into salads, but I don't really like it straight out of the bag. Any suggestions? I have tons of it to use and I'd hate to waste it!
I use it in corn chowder. It's got a great salty marine flavor, so it makes it great for thick soups.
just regular...can I smoke it? does it make a difference?
can I smoke it?
sure...why not? ::)
;D ;D ;D ;D ;D
(sorry...when I saw that....I couldn't resist)....
can I smoke it?
sure...why not? ::)
;D ;D ;D ;D ;D
(sorry...when I saw that....I couldn't resist)....
awww...i didn't know we were back to the drugs thread. maybe i should package it in dime bags and try to make some extra cash off it from the stoners at school. they'd really smoke anything...and i'd at least have something to do with the dulse. makin' momma proud with my entrepreneurship ;)!
you can crush it up with your hands and sprinkle it on to salad or add it to homemade salad dressings or sprinkle it on anything where you want a little saltiness instead of using salt. :)
Sorry for sounding stupid, but what is it? ???
It's an Atlantic sea vegetable. It's salty and chewy and very earthy tasting-- definitely my favorite sea vegetable. I've mostly seen it as a rusty or purplish color.
I also saw a good looking recipe in the most recent issue of Vegetarian T1mes for a gluten-free veggie burger, made from TVP and chopped dulse. I am quite fond of the burgers we make with vegetables and split peas, but I'd probably give it a shot.
the burgers sound good, thanks! maybe i'll play around with a faux crab-cake type of thing :)
maybe i'll play around with a faux crab-cake type of thing :)
That's a great use for it. If you shred some zucchini and freeze it (or if you have some from this summers harvest), when it thaws it's a great base for a mock crab cake because it gets a little "stringy" like real crab. That and a little tofu and some dulse,then the more traditional crab cake ingredients and you're in business.
I always include a strip of dulse in my miso soup.
Just tried dulse for the first time at a raw cooking class. The chef blended about 1/2 cup dulse into a kale salad dressing she made. Dulse has a leafy, leathery texture and is a good source of iron, protein and trace minerals. I like it because it is a sea vegetable but doesn't have a fishy taste.
I had dulse last night and leftovers just a moment ago! Funny timing.
I put it in miso soup and stir fries. I plan to slip it into green salads and sandwiches.
DLT sandwiches are great. Just fry up the dulse like one would bacon and add it to a sandwich. It is also GREAT sprinkled on avocados or any salad or soup. To get it ground up, heat it up in oven until crispy (about 20 min on 200 degrees) then blend in a vitamix or extra strength blender. I also have recipes in my sea veggie recipe book that I can send you if you send your e-mail to eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%6f%68%76%65%67%67%69%65%73%40%70%61%63%69%66%69%63%2e%6e%65%74%22%3e%6f%68%76%65%67%67%69%65%73%40%70%61%63%69%66%69%63%2e%6e%65%74%3c%2f%61%3e%27%29%3b'))
huh, I've only ever used dried dulse flakes, but I put them into the bean patties I make sometimes to approximate a fish cake. um...http://vegweb.com/index.php?topic=32283.0
My favorite sea vegetable. All the others taste quite similar to me but this one has more unique flavor. I just like it crumbled in my salads or added to soups, especially miso. Wakame is my second choice.
Seaweed scones are at the top of my list.
If a lass presented me with one as a gift truth be told I would ask her for her hand in marriage on the spot.
I used to always add dulse flakes to my salad, sorta like bacon bits... okay completely not, really, but they are salty and savory and in small sprinkly chunks...