This recipe came from the Pacific Northwest where
the Tsawatainak Indian tribe would harvest their local laver (nori) each year and
cook it up with corn. Traditionally they undoubtedly did not use dairy
products, but by the time Judith Cooper Madlener came on this recipe, they
had started using a local brand of creamed corn. Take your pick.
Ingredients
1 can creamed corn or 2 cups fresh or frozen corn
4 Tbls. milk or soy
milk
1 cup nori or 3 Tbls. Nori Granules
Sea Seasonings.
Method
1. Heat creamed corn in sauce pan.
2. Roast nori in medium to low oven for 5-8 minutes, then crumble into
corn. Or shake on 3 Tbls. of Nori Granules Sea Seasonings.
3. Simmer for 10 minutes. Add extra water or milk or soymilk if too
thick. Serves 4.
Suggestion
Add Gluckastan to refried pinto beans and use to fill burritos.
Yum!
