If there’s one thing I love to dabble about in for the sake of blogging (and eating), it’s fancy and interesting ingredients. It’s particularly thrilling if said ingredients are intended for use with meat, but anything new and different is enough to make me excited to get in the kitchen.
I’ve also still been feeling inspired by the couple of times in recent months when I’ve used smoked tofu in place of smoked fish, in both this Norwegian-inspired fiskesuppe and these smoked tofu fritters. So when the lovely folks at Weed & Wonderful got in touch to ask if I’d like to try their seaweed products, of course, I said a big yes please and plotted on how best to use their smoked-seaweed-infused organic rapeseed oil.
Did you know that rapeseed (canola) oil is lower in saturates than other oils, high in monounsaturates, and has a high content of the omega 3 fatty acid ALA? Rapeseed once got a pretty bad rap, but is enjoying a well-deserved better reputation these days.
This oil has the added benefit of an additional iodine source, as well as being super tasty. We have particularly enjoyed making salad dressings with this oil; the smokiness is delicious and not at all overpowering. (Mr. J-M recommends mixing with some balsamic vinegar, salt & pepper, and Italian herbs).
As well as smothering on salad, I also wanted to use this in a recipe that took advantage of its smoky flavour and decided to throw together this risotto, which is intended to mimic a smoked fish risotto. Let’s go!
If it’s a fishy taste you’re after, you could also use tofu to make this British chippy-style vegan beer battered fish recipe. Or if you want something a touch healthier, why not try whipping up some chickpea tuna? Follow this recipe to make the ultimate vegan tuna sandwich with minimal effort and ingredients!
If it’s more the risotto element of this dish that interests you, you could also have a go at making this vegan champagne and mushroom risotto recipe with black rice, or maybe this warming butternut and kale risotto recipe.