LCBO Food & Drink Autumn 2023

COMING ATTRACTIONS

SEAWEED BY MARCELLA DiLONARDO

The pinnacle of sustainable farming, sea weed is touted by many as the food of the future. Unlike land-based agriculture, this fast-growing marine plant doesn’t require fresh water or fertilizer to grow. It thrives on nothing but sunlight and dries easily, allowing families all over the world to enjoy its delicious and nutritious benefits. A natural source of umami, seaweed is used in everything from soups and salads to flavouring spirits for savoury cocktails. These protein-rich snack bars get a boost from nori, dried sheets made from red algae, an excellent plant-based source of omega-3 fatty acids.

Sesame-Seaweed Snack Bars These sweet-salty bars have the unconventional addition of seaweed, which gives them a savoury boost. Loaded with creamy cashews, nutty sesame seeds and chewy hemp hearts, they’re the perfect protein-rich snack at home or on the go. 2 nori sheets, torn into small pieces 1 1/2 cups (375 mL) roasted unsalted cashews 1/3 cup (80 mL) white sesame seeds, plus more to finish 1/3 cup (80 mL) black sesame seeds, plus more to finish 1/3 cup (80 mL) hemp hearts 1/2 tsp (2 mL) kosher salt or 1/4 tsp (1 mL) fine sea salt 1/2 cup (125 mL) pure maple syrup 2 tbsp (30 mL) coconut oil

3. In a small saucepan, heat maple syrup, coconut oil and tamari to a simmer over medium heat. Remove from heat and pour over cashew mixture. Using a silicone spatula, mix until well-coated. Transfer to prepared dish and press down firmly to flatten. Sprinkle with sesame seeds and flaky salt. Bake until edges are golden, 25 to 30 minutes. Remove from

1. Preheat oven to 350°F (177°C). Grease and line an 8-inch (20-cm) square baking dish with parch ment paper, leaving a 2-inch (5-cm) overhang for easy removal. 2. Place nori, cashews, sesame seeds, hemp hearts and salt in bowl of a food processor. Pulse until mixture is finely chopped but not clumping together, about 6 to 8 pulses. Transfer to a mixing bowl.

oven and transfer to a cool ing rack. Cool completely.

4. Carefully transfer cooked mixture to a cutting board. Cut into 2 by 6 rows to make 12 even bars. Transfer to an airtight container. Bars will keep in a cool, dark place for up to 1 week.

2 tsp (10 mL) tamari Flaky sea salt to finish

Makes 12 bars

142 FOOD & DRINK AUTUMN 2023