C A N A D I A N
K E L P
R E S O U R C E S
BAMFIELD, BRITISH COLUMBIA

These recipes, compiled by Rae Hopkins, are selected from Pacific Seaweeds (2001, Harbour Publishing, Maderia Park, British Columbia) by Louis Druehl.

An interesting savory pasta

Kelp Egg Noodles

½ Cup Kelp Flakes
1 Cup Flour
1 T. + 1 tsp. cold unsalted Butter
1/8 tsp. Salt
2 large Egg Yolks
2 Large Eggs

Blend flour and kelp flakes in large bowl. Cut together with pastry blender or your fingers to form fine crumbs with the flour, butter and salt.Make a well in the center of the blended mixture.Add lightly beaten eggs and yolks to the well.Using a fork gradually mix flour mixture into the eggs and continue to mix until the dough comes together. Divide the dough into quarters. Start rolling out a piece of the dough with a rolling pin, stretching it a little more with each roll. Between each rolling and stretching, continue to sprinkle it with flour to keep it from sticking. Repeat this procedure until the dough is paper thin and translucent. Repeat with remaining dough. Let the dough dry on a pasta rack or makeshift dowel for about 20 minutes. Avoid drying noodles too much. Roll the noodle sheets up and cut the desired width. The noodle dough can also be rolled and cut with a hand cranked pasta machine. Cook in boiling water. Store unused noodles in an airtight container in refrigerator.

Bull Kelp is a versatile vegetable that can be used in place of spinach in most recipes.

Seaweed Quiche

Crust:
¼ Cup Kelp Flakes
2 ½ - 3 Cups Flour
1 tsp. Baking Powder
1 tsp. Salt
½ pound Shortening
1 Egg
2 tsp. Vinegar
Cold Water

Combine first 4 ingredients. Cut in shortening. Lightly beat an egg into 1 Cup measure, and add 2 tsp. vinegar and enough cold water to make ½ Cup. Add to the dry mixture and blend until just combined. Roll out crust and put in 9" or 10" pie pan.

OR try the Whole Wheat Crust:
¼ Cup Kelp Flakes
1 ½ Cups Whole Wheat Flour
1 tsp. Salt
1 ½ Cup Wheat Germ
4 oz. Margarine
Approximately 2/3 Cup Cold Water

Combine first 3 ingredients. Cut in margarine. Add enough cold water to bind dough. Roll out crust and place in 9" or 10" pie pan.

Filling:
½ Cup Dried Bull Kelp cut into strips (cut with scissors)
3 Eggs, beaten
1 Cup Cream
½ Cup Milk
½ Cup Green Onion, chopped
1 Cup Mushrooms, sliced
1 tsp. Dry Mustard
¼ tsp. Cayenne
1 Cup Cheddar or Swiss Cheese, grated
2 T. Butter or Margarine

Soften cut Bull Kelp in water while preparing the rest of the ingredients - discarding soaking water before combining ingredients. Combine Bull kelp, green onions, mushrooms and cheese, and place in prepared pie crust. Combine eggs, cream, milk, dry mustard and cayenne. Pour over Bull Kelp/cheese mixture and dot with butter or margarine. Bake @ 350° for approximately 45 minutes or until set.

Delicately, seafood flavoured clear soup

Kombu-dashi

Soak four 4" square pieces of dried Kombu in about 4 cups of water for an hour. Bring slowly to a boil and then remove the Kombu. This soup can be enjoyed as is or tofu pieces, sesame seeds and sliced green onion can be added.

A delicious soup that takes little time to prepare

Nereo Soup
2-3 Servings

½ - 1 Cup Bull Kelp Blades (dried) use scissors to snip into small pieces
3 Cups Vegetable or Chicken Stock
½ Cup Cubed Tofu or Pork
½ Cup Broccoli florets
¼ Cup Soy Sauce
1 Egg, beaten
2 Green Onions, thinly sliced

Combine first 5 ingredients and heat to boiling. Stir beaten egg into soup. Ladle into bowls. Garnish with green onions.

A good appetizer or salad

Marinated Macrokelp

2 servings
Dried Macrokelp
½ Cup Rice Vinegar
1/5 Cup Soy Sauce
1 T. Sugar
1 tsp. Salt
optional: thinly sliced Cucumber
Butter lettuce leaf or other tender green

Use scissors to cut dried Macrokelp into thin strips and place in bowl. Cover with warm water to rehydrate. Drain water. In small bowl or jar combine rice vinegar, soy sauce, sugar and salt, mixing well. Pour over rehydrated Macrokelp. Serve with wheat crackers as an appetizer. As a salad add thinly sliced cucumbers and serve on a leaf of butter lettuce. Garnish with sliced green onion.

A crunchy treat, good with smoked oysters or sardines

Sesame Kelp Crackers

350° (3-4 dozen)
1 ½ Cups Whole Wheat Flour
1/4 Cup Kelp Flakes
1/4 Cup Sesame Seed
1/4 Cup Oil
approximately 1/2 Cup Water

Combine first 5 ingredients, mixing until crumbly. Add enough water to bind together. Gather dough into ball. With rolling pin, roll dough on lightly floured board to 1/8" thick. Cut into squares. Bake on ungreased pan @ 350° until golden, about 10 minutes. Store in airtight container after crackers have totally cooled.

Tasty light vegetable soup

Macro Soup
2 -3 servings

1 Cup Dried Macrocystis blades (Macrokelp), cut into thin strips (use scissors)
3 Cups Kombu-Dashi or Chicken or Vegetable stock
Rind of Lemon or Orange, cut into thin match-like strips (avoid getting the white pulp - it is bitter)
optional: ¼ tsp. Salt
2 T. Light Soy Sauce

Bring stock to a simmer. Add thin strips of Macrocystis. After the kelp has softened add lemon rind, salt, if used and soy sauce. Ladle into bowls. Garnish with a thin slice of lemon.

Delicious with a cool beverage!

Macro Snack Chips
Macrocystis Blades dried
Oil to fry with (Canola)

Cut Macrocystis (Macrokelp) into chunky chip size pieces with scissors. Cover the bottom of a heavy frying pan with oil. Dip each kelp bit very briefly into hot oil. Burned bits taste bitter. Drain on paper towels.

Delicious!