Sure, pretzels, hummus, and veggies is a tried-and-true snack combo that’ll quell your growling stomach until dinnertime. But that munchie medley can get real old real fast. Your game plan to re-enliven snack time: Grab a pack of seaweed snacks and fix yourself a batch of these crispy bites.
Fresh and flavourful, these seaweed snack-based crisps combine everything you crave — salty, spicy, creamy, and crunchy — into one mini meal. Plus, it’s packed with nutrients to fuel you through the afternoon; the cauliflower’s fibre will keep you feeling satisfied long after you’ve finished eating, while the avocado’s healthy fats will give you a boost of long-lasting energy.
Thankfully, you don’t have to be an experienced sushi chef to concoct the munchies. Just place a scoop of the cauliflower rice mixture on top of the seaweed snacks, top with avocado slices and sauce, and chomp away.
Seaweed Snacks with Cauliflower Rice and Mushrooms
- 2 tablespoons mirin
- 1 tablespoon white miso
- 2 teaspoon reduced-sodium soy sauce or tamari
- 1/4 cup vegan mayonnaise
- 1 teaspoon toasted sesame oil
- 4 teaspoon sriracha
- 1 1/2 lb (680 gm) cauliflower rice
- 3 tablespoons ground flaxseeds
- 2 tablespoon rice vinegar
- Kosher salt
- 2 tablespoon safflower oil
- 1 lb(453 gm) king trumpet mushrooms (aka royal trumpet), cut into 3/4-inch pieces
- 2 teaspoon furikake, plus more for serving
- Toasted seaweed snacks, sliced avocado, and sliced cucumber, for serving
- In a small bowl, whisk mirin, miso, soy sauce, and 1 tbsp water until smooth. In another small bowl, whisk mayonnaise, sesame oil, and sriracha until combined. Set both sauces aside.
- Heat a large nonstick skillet over medium-high. Add cauliflower rice, 1/2 cup water, flaxseeds, and vinegar. Season lightly with salt. Cook, stirring frequently and smashing with the back of a wooden spoon as cauliflower rice turns tender, until it starts to hold together, about 7 min.
- Scrape the cauliflower mixture into an 8-by-8-inch baking dish, and press with the back of a spoon to form a firm, even layer. Set aside.
- Wipe the skillet, and return to medium-high heat. Add safflower oil and mushrooms and cook, tossing occasionally, until tender and golden in spots, about 4 minutes.
- Pour in mirin mixture and cook, stirring, until sauce evenly coats the mushrooms, about 30 seconds more. Scrape into an even layer over cauliflower rice.
- Drizzle mushrooms with spicy mayo sauce, and sprinkle with furikake. Scoop onto seaweed snacks, and serve with more sauce, more furikake, the sliced avocado, and the sliced cucumber.
3 Ways to Switch Up Your Seaweed Snack
- Swap in a New Sauce: Drizzle with ponzu, teriyaki, or wasabi mixed with mayo.
- Give Your Topping a Twist: Replace furikake with sesame seeds, shichimi togarashi, julienned pickled ginger, or radish.
- Use a Different Veggie: Try thinly sliced cooked beets, diced and roasted butternut squash, or shaved Brussels sprouts marinated in lemon and oil instead of the mushrooms.
This story first appeared on www.shape.com
(Main and Feature Image Credit: Caitlin Bensel)
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