Hijiki Strudel
2015-10-12 20:46:11
Recipe developed by Chef Simone Parris. For more information on Chef Simone, please view her website Simone's Kitchen* – Simone creates natural gourmet cuisine for health, happiness and success. *http://www.simoneskitchen.com/aboutsimone.htm
Strudel Crust
- 1½ cups organic unbleached white or spelt flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ cup chlled organic corn oil, room temperature coconut oil or chilled deodorized sunflower oil
- 1/4 - 1/2 cup chilled apple juice
- 1 Tbsp apple cider vinegar
Strudel filling
- 1 cup hijiki – soaked in cold water to cover
- 3 onions – cut in thin half moons
- 2 carrots – cut in matchsticks
- 1 Tbsp sesame oil
- 2 Tbsp shoyu
- ½ cup chopped scallions or parsley
- 2 Tbsp white tahini
Strudel Crust
- Sift flours, baking powder and sea salt; rub in oil until pebbles appear.
- Mix apple cider vinegar with apple juice then press with a fork until dough forms.
- For a super flaky crust touch and handle the dough as little as possible.
- Cover with a cold wet cloth and refrigerate for about 20 minutes.
Studel filling
- Heat oil to medium heavy saute pan. Saute onions with a pinch of sea salt for several minutes.
- Add hijiki and continue to sautee for several more minutes.
- Add 1/2 cup water, cover. When steam builds up, turn to low and simmer 20 minutes.
- Layer carrots on top. Cover and continue to simmer 10 minutes.
- Remove lid. Add shoyu and cook down excess liquid.
- Remove from heat and stir in scallions or parsley and tahini.
Cooking the strudel
- Preheat the oven to 375F.
- Roll out the strudel dough between two sheets baking paper in a large rectangular shape.
- Spoon a thick, three inch wide layer of the seaweed onto the pastry about 2 inches from the edge closest to you.
- Next fold that 2 inch edge onto the seaweed and fold the strudel and seal the edge and the ends.
- Still working with the strudel on the baking paper, lift the baking paper to move the strudel onto a baking tray.
- Bake at 375 °F until golden brown, about 20-25 minutes.
- Allow to cool slightly before cutting.
Notes
- Crust recipe makes about three strudel crusts.
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