This grain bowl is an excuse to write about Dulse Chips. The recipe for making these crisp, salty chips is way too simple. I therefore gift you four delicious, versatile recipes that will lead to the grain bowl of your dreams: hearty, warm rice, fresh, crunchy vegetables, avocado, and a dressing to dream about for days. This is a win-win-win situation.
Out of all the readily available sea vegetables, dulse is the most fascinating of them all. It’s bright, purple-pink color; salty, sea flavor; and leathery texture makes it ideal for chips. Dulse packs an umami punch, unlike the rest. Its meatiness is so predominant; some even compare it to bacon. I like it because it tastes really good; a crunchy component that can elevate any recipe from mediocre to plain delightful.
In this Asian inspired bowl, red rice serves as a base to oven roasted, sumac-coated tofu, raw vegetables, avocado, and dulse chip. Everything is then topped with an addictive, luscious sauce of tamari and tahini. When mixed, every component adds its unique flavor and texture for a well balance mouthful that is fresh, hearty, and satisfying. The dulse chips add seasoning and crunch to every bite.
This grain bowl is a nutritious, delicious solution to dinner, but I won’t be offended if you just made the chips. (At least you will be eating more sea plants.)
Dulse Chips & a Hearty Grain Bowl
Serves 4, Cook time 35 minutes
- 1 cup red rice
- 2 cups water
- 1 tsp. sea salt
- 1 tbsp. black sesame seeds
- Place rice in a pot. Add 2 cup of water with a pinch of salt.
- Set heat to medium-high and bring water to a boil. Reduce heat to medium-high, and continue cooking, uncovered until most of the water had been absorbed (about 15 minutes).
- Reduce heat to low, cover and cook for another 20 minutes.
- Rice is ready when translucent and tender. Remove from heat and fluff with a fork. Serve hot.
- This is a great resource for cooking whole grain rice!
Sumac Roasted Tofu
Serves 4, Cook time 35 minutes
- 1 block of tofu
- 1 tbsp. sumac
- 1 tbsp. olive oil
- 1 pinch of salt
- Preheat oven to 400 degrees Fahrenheit.
- Slice block of tofu into thick, 1 “ slices, then cut diagonally so that each piece is a triangle.
- Place in a baking sheet.
- Evenly add Sumac, olive oil, and salt
- Roast for 35 minutes, or until golden and crisp around edges.
- Once ready remove and set aside until bowl is ready to serve.
Makes 2 loose cups of chips
- 1 4 oz. bag dulse, preferably Maine Coast Sea Vegetables
- 1 tbsp. coconut oil
- salt to taste
- Place a skillet over high heat.
- Add a tablespoon of coconut oil, heat through for three to five minutes.
- Add dulse, a couple strips at a time, and cook for two to three minutes, flipping at least once. The dulse should change color slightly and crisp up.
- Immediately remove from heat and place in a paper towel. Sprinkle with salt and let cool completely.
- Repeat until you finish the batch.
Tamari & Tahini Dream Sauce
Makes about half a cup
- 4 tbsp. tahini
- 4 tbsp. tamari
- juice from a lemon
- 1 tsp. maple syrup
- Place ingredients in a small bowl.
- Whisk until evenly distributed.
Additional Garnishes to assemble bowl
- Handful leafy greens, radicchio or endive
- 4-6 brussels sprouts (or any other raw, pickled, or cooked vegetable of choice)
- 1 avocado, thinly sliced
- handful of fresh cilantro, chopped.
- As rice, tofu, dulse chips, and tamari & tahini sauce become ready, chop all vegetables into small thin slices, or small pieces.
- To assemble bowl, scoop a good serving of rice into each bowl.
- Add vegetables, tofu, and avocado over rice.
- Sprinkle sesame seeds and fresh cilantro
- Add dulse chips and serve with sauce.