Dying for a crispy Crunchy snack !!

[Miss Phode]

Re: Dying for a crispy Crunchy snack !!

Seaweed is sold dry. I buy Nori and Wakame. I have dulse in my cabinet, but it's dulse flakes, and you use it instead of salt. I bought it because it's good for your thyroid.

Nori is good for wraps. Wakame is good in soups. Dulse you can sprinke on anything that you'd usually put salt on.

[MotherOfGizmo]

Re: Dying for a crispy Crunchy snack !!

Seaweed is sold dry. I buy Nori and Wakame. I have dulse in my cabinet, but it's dulse flakes, and you use it instead of salt. I bought it because it's good for your thyroid.

Nori is good for wraps. Wakame is good in soups. Dulse you can sprinke on anything that you'd usually put salt on.

I love Nori and Wakame. I can eat the nori just like it is!
I've never purchased dulse though, I have seen it at Whole Foods.

[boonie stomper]

Re: Dying for a crispy Crunchy snack !!

Thanks, Miss Phode. Bet it is just full of trace minerals! Will have to try it out, instead of my sea salt.

Anyone know if crispy fried tempeh is Atkins friendly?

[dotsamantha]

Re: Dying for a crispy Crunchy snack !!

Courtesy Wikipedia

Tempeh is a fermented food typically made from soybeans, most popular in Indonesia and other parts of Southeast Asia. Tempeh is similar to tofu in providing a way to improve the digestibility of soybeans, but different from it in nutritional characteristics and eating qualities, as tempeh's fermentation process and its retention of the whole bean give it a higher content of dietary fiber and vitamins, as well as firmer texture and stronger flavor. Tempeh is used worldwide in vegetarian cuisine as a meat analogue.

Tempeh begins with whole soybeans, which are softened by soaking and dehulled, then partly cooked. Specialty tempehs may be made from other types of beans, wheat, or may include a mixture of beans and whole grains.
A mild acidulent, usually vinegar, may be added and a culture containing the spores of fungus Rhizopus oligosporus is then mixed in. The beans are spread into a thin layer and are allowed to ferment for approximately 24 hours at a temperature around 30°C (86°F). In good tempeh, the beans are knit together by a mat of white mycelia.

Under conditions of lower temperature, or higher ventilation, gray or black patches of spores may form on the surface -- this is not harmful, and should not affect the flavor or quality of the tempeh. This sporulation is normal on fully mature tempeh. A mild ammonia smell may accompany good tempeh as it ferments, but it should not be overpowering. In Indonesia, ripe tempeh (two or more days old) is considered a delicacy.

I would say, minus any arguement over the benefits/harm of soy, tempeh is atkins friendly.

[boonie stomper]

Re: Dying for a crispy Crunchy snack !!

Thanks, Dots - looks to me like Tempeh would not be OK for induction, though, like vegetarian cheese, because beans and grain make it, but then fermentation denatures carbs in a lot of things.

[Elizellen]

Re: Dying for a crispy Crunchy snack !!

Jicama doesn't ever get really "soft", it stays kinda crunchy, so I don't think it will mash very well.
I love mashed cauliflower though

As well as mashed cauliflower you can try mashed celeriac (celery root) with loads of butter and pepper it is really yummy!!

[jonnydollar1]

Re: Dying for a crispy Crunchy snack !!

Ice from your refrigorator is good or hot'n spicy porkrinds are tasty.