Sea salad

In the plant-based kitchen, we often try to “imitate” meat dishes. Sometimes, it’s because we miss those flavors, and sometimes, it’s for the professional satisfaction of achieving a good culinary illusion. I especially like it when such a dish passes the “carnivore test.” Someone claims that there must be meat in there. But it doesn’t have to be. It just has to have flavor. It needs umami and a few more flavor-nutrient elements. And it doesn’t have to imitate the flavors and textures of meat or fish dishes, but rather create something new.

This dish or dishes, primarily based on a mixture, are exactly elements of such an approach. Creating a flavor that’s reminiscent of the sea. An additional interesting effect is the color. Depending on the variety, spirulina can color various shades from green to blue. I became fascinated with this some time ago when I had a blue spirulina smoothie in Hamburg. And that green-blue color is also associated with the sea, right?

Sea Mix:
5 grams of bladderwrack
1 sheet of nori seaweed
5 grams of wakame
10 grams of spirulina
Grind them together in a mill as finely as possible.

Basic Salad Version:
1 can of chickpeas (or the same amount of cooked chickpeas)
1 tablespoon of flaxseed oil
1 teaspoon of sea mix
1…