Spaghetti Vegan: Kelp noodles

There has been a lot of experimenting with foodstuffs around here. And after seeing these curly wonders recommended enthusiastically by raw food types, I bought a bag.

Then they sat in the refrigerator for a month. Or two.

After sampling nori sheets used as sandwich wraps in lieu of tortillas (nori are those dried sheets of seaweed surrounding sushi rolls), I was suspect. Nori has a strong oceanic smell, or more bluntly, it stinks of fish, putting this writer off her feed. So it was with great trepidation that I snipped open the kelp noodle pack.

The noodles are translucent and bouyant and not at all redolent of fish. I had read to cut them up a bit, so as to prevent slurping, and to rinse well. All of which I did. I then incorporated them into a salad of sliced carrots, cucumbers and peanuts drenched in an almond-butter "peanut" sauce you can find here.

Don't expect 100 percent durum semolina pasta. The noodles have a healthy vegetal crunch (marinating ameliorates this, apparently), a neutral taste and make a fine low-calorie bed for Asian salad. But they are not linguine.

Strict raw foodists fuss that the noodles are too highly processed to be raw. As these things go, it's hard to tell. I wondered about their nutritional content, given their albino aspect. (A good source of calcium and trace minerals, not much else.) For gluten-intolerant folks and calorie watchers, Kelp Noodles are probably a welcome treat. For my noodle analog, I'll stick with spaghetti squash.

Comments (1) -

November 18. 2011 01:37

bbq catering

But you can also saute the strands with a sauce to warm them up. The night we served the spaghetti squash as a side dish we tossed it while it was still warm with aglio olio.

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