Hijiki Pate

Calcium-rich! 

1 cup Hijiki
1–1-1/2 cups Water or Apple Juice
1–2 teaspoons Soy Sauce
1/4 cup Sesame Seeds, toasted, then ground
1/2 pound firm Tofu, crumbled with a fork
2 Tablespoons light or white Miso
½ bunch Parsley, finely chopped
2 Scallions, thinly sliced

Soak hijiki in water for 5 minutes and chop fine. Put hijiki in a medium size pan and add the water or apple juice to cover; bring to a simmer. Cover and cook until water is absorbed, about 15–20 minutes. Toward the end of the cooking time, season hijiki with soy sauce.

While hijiki is cooking, prepare other ingredients. Sesame seeds can be toasted in a skillet on the stove for several minutes, then ground. Gently mix sesame seeds, tofu, miso, parsley, and scallions together in a bowl. Let the hijiki cool and then add to the mixture.

Serve with whole-grain crackers, bread, or as a side dish. Top it on salad greens for a protein serving. Will keep for 3 days in the refrigerator.

– Adapted from Feeding the Whole Family by Cynthia Lair