Gratitude. Such an important ingredient of happiness. Gratitude is a state of mindfulness. The practice of writing down each day three things that you are grateful for brings about a different daily perspective. You catch yourself thinking – how wonderful that sound is, what a wonderful butterfly, how heavenly the sky looks today, the rain will feel so delicious on the skin.
I am grateful for kombu, that Japanese seaweed that adds such a gentle flavour to dishes.
You can make this dish at any time of year, just use vegetables that are in season.
Kombu Baked Vegetables
Source: A recipe given to me years ago by Amber
Prep Time: 10 – 15 mins
Cooking Time: up to 50 mins
Serves: 2-6 depending how many veggies you use
15 cm kombu (available from Asian shops and Organic/Health Food shops)
1 tspn tamari or soy sauce
a variety of vegetables, up to a kilo, eg potatoes, celeriac, pumpkin, carrots, parsnips, onions, cabbage, cauliflower, broccoli, turnip, jimaca, etc
half a lemon
350 ml water
Heat the oven to 200C.
Peel the vegetables and cut into chunks or wedges. Halve the onions if small, or quarter them if large.
Soak the kombu in the water for 10 minutes, then remove the kombu and save the water. Cut the kombu into 5cm squares and add to the bottom of an oven proof dish. Lay the prepared vegetables on top, making sure the lemon is cut side up.
Mix the sea salt and tamari/soy sauce with the reserved water and pour over the vegetables.
Bake uncovered for 30-50 minutes until the vegetables are cooked. Take the lemon and squeeze the juice over the vegetables. Remove them to a serving plate with the kombu pieces and pour over any remaining juices. Make sure everyone gets some kombu and juice with their veggies.
Looking for something to do with your left over kombu? Break it into pieces, and heat in a dry skillet over medium heat. Stir constantly until it is crispy and toasted. Use a spice grinder or mortar and pestle to grind the toasted kombu into a powder. Use it to sprinkle over veggies, salads, grains or soups.