The algae Arame (Eisenia bicyclis) is a brown alga delicate flavor and soft texture. Rich in calcium, phosphorus, iodine and other minerals and vitamins A, B1 and B2. Promotes blood circulation

Is very similar to Iziki although Arame touch is softer and sweeter and milder flavor. Algae is quickly accepted by the Western taste. It combines well with that tofu, cooked with vegetables and legumes. The
Arame inhabits rocks below the water level. It is traditionally harvested by women, who dive into the waters where they breed.

Its sweet taste is due to their high sugar content without calories, rich in mannitol. Mineral balance combat hypertension and endocrine disorders to treat women. It is especially rich in calcium and iodine.

Cauliflower Soup with Seaweed
Ingredients:
• 1 small onion, grated
• 1 piece of ginger, peeled and chopped • 1 clove
garlic,
machado • 1 tablespoon sesame oil 1 carrot •
,
pieces • 1 / 4 cauliflower, flaked •
1.15 dl water • 1 tablespoon
algae Arame
• 30 g of peas
• 2 tablespoons shoyu, soy sauce • 1 tablespoon
Japanese miso, soybean paste

• black pepper • 2 chives, minced fine

Preparation: Fry a few minutes
onion, ginger and garlic.
Add the carrots and cauliflower and cook for 5 minutes.
Add water, Aram, peas and shoyu . Bring to a boil over low heat for 15-20 minutes.
Make the puree with some miso soup and add it. Take care not to boil soup.
Season with pepper. Garnish with chives.

Seitan with mushrooms on the grill
Ingredients: 1 block •
seitan cut
• 300 gr of mushrooms
• 1 / 2 cup of soaked algae Arame 10 min.
• 3 cs oil • 3
C.S.
soy sauce • 5-6 slices of fresh ginger
• 3 bay leaves • 3
cs • apple concentrate
fresh parsley

Clean the mushrooms well and, if they are large, cut them in half. Heat oil in a pan and add mushrooms.
Sauté about 2 or 3 min. Add the seitan into pieces, drained Arame seaweed, bay leaves, the
sliced ginger and water to cover the amount of ingredients.
Add apple concentrate and soy sauce. Cover and cook over medium heat until
to evaporate the liquid (approx. 20 min.) Serve sprinkling fresh parsley.

andalusia oriental
Ingredients:
• 1 package of rice noodles
• 1 carrot cut julienne style
• 1 red pepper cut fine
• ½ package of soybean sprouts
• ½ cup corn cobs over a small cut in half
• 1 bunch of fresh onions, green part cut into strips
• ½ cup Arame seaweed soaked 10 minutes and drained

• • Sea salt Olive oil

1 cup water • 2 tablespoons soy sauce •
1 tbsp toasted sesame oil
• 2 tablespoons apple juice concentrate
• 1 ½ tablespoons of fresh ginger juice (grated and drained)
• 2 tablespoons balsamic vinegar • 3 tablespoons
thickening of flour or corn Arroruz

Preparation: Cook the spaghetti
rice in plenty of boiling water, as indicated in the package. Wash with cold water and escurrir.Saltear the green onions with a little olive oil and a pinch of sea salt for 2-3 minutes. Add the red pepper, carrots and corn and skip half flame and a few drops of soy sauce for 7-10 minutes. If necessary, add a few drops of water to avoid scorching.
Add Arame seaweed and sprouts. Skip 2 minutes.
Add spaghetti to rice and mix well.
Heat the water in the sauce and add remaining ingredients.
Dilute the thickener with a little cold water, add to sauce and mix well to get a thicker consistency and transparency.
Pour the sauce over the spaghetti and vegetables.

algae
Ingredients: •
green beans, half quarter kg.
• Red and green pepper to taste.
• Some garlic, andalusia taste.
• One medium tomato chopped not too fine.
• Algae kombu, wakame and Arame
• A cup of rice per person or half integral.
pads • Two vegetable broth. < BR> • Olive oil, half a small glass
• 3 cups water for each of rice.
• A little salt.

Instructions:
cut green beans and red pepper.
Place a skillet or paella (pan = typical Valencian) andalusia fire with olive oil.
Add vegetables to the fire, and a stir-fry simmer, but not done. Can tomato stir-fry at the end, because less time is what we need and not too fried.
Add water to cover the skillet or paella without the fire and make it harder for cuezca. Add a pinch or handful Arame seaweed, bits of seaweed around a piece of kombu and wakame seaweed in water. And a pill or two of vegetable broth to taste.
Try the soup and correct for salt, if necessary.
As cuezca can throw rice.
Were removed and then let cook for time, as brown rice (about 40 minutes) or semiointegral (approx. 25 minutes), checking the package.