Log in or Become a Member!

All About Sea Vegetables! And Wakame Tofu “Bacon” Quiche


One thing that sets apart Blissful Bites from other vegan cookbooks is the chapter on Sea Vegetables (or seaweed). It wasn’t until I went to a macrobiotic culinary school that I was introduced to the exciting world of sea veggies. Honestly, I didn’t even like sushi until after that and came to love nori for wrapping and snacking.

Sea vegetables are an important missing link to the plant-based diet in the US (and many other countries for that matter!). Sea vegetables, or seaweeds, are some of the most nutritious foods we can eat. They have more vitamins and trace minerals per ounce than any other food. They are very alkaline, have antibiotic and antibacterial properties, aid in digestion, and help reduce cholesterol. You don’t need to have a lot to get the benefits. Just a tablespoon or two a day will do the trick. Keep in mind that sea vegetables are usually dried and will double or triple in size once rehydrated. Be sure to drain off the soaking water and cook in fresh water.

Buy your sea vegetables from a reputable source.  They are readily available at natural food stores, but that aisle is often neglected. Each one has a different taste, texture, and smell. I personally love some more than I do others but have found some delicious ways to make them edible and even enticing. They may be cheaper at Asian markets, but they also may contain fish by-products or unwanted chemicals.


Today we spotlight Wakame!!

Wakame is part of the kelp family. Often found in soups and light salads, it supports the liver and nervous system. Usually it comes in flakes or long strips. If you find it in long strips, use kitchen scissors to cut into 1/2-inch pieces. For soups, toss in a pinch or two toward the beginning. For salads, marinate the wakame for up to 20 minutes.

If you love quiche, you will love this recipe, which has wakame for an added nutritional explosion. It has the perfect quiche-like consistency, so you’ll never know it’s vegan! To make this a traditional quiche with a crust, use the homemade flaky crust recipe in Blissful Bites or buy a crust from the store.

What are YOUR favorite sea veggies and how do you like to use them?

Posted in My Blog on 09/18/2013 07:44 am


  1. Hi Christy! I have a wide variety of sea vegetables in my pantry, so I love this series you’ve started. I have to admit I am nervous to eat any sea vegetables coming from Asia, again, since the Fukushima disaster has been revisited and is now worse than ever thought (still leaking badly). What are your thoughts on this? Most of my sea vegetables are from Eden, so I’m planning to send them a note to see what they say, too. Thanks!


Leave a Reply