When I first prepared this dish for dinner after our weekly yoga class, my friends commented that tapioca had the texture of fish, to my surprise. So the next time I made this dish for them, I added nori algae, knowing that it gives it the fishy flavor. As I had expected, they agreed it tasted like the traditional codfish recipe they serve at Christmas.
Kombu algaes require soaking in water for few minutes or few hours. The longer they rehydrate, the larger it gets. The kombu algaes will get softer the longer they remain soaking in water. When you allow it to cook with tapioca, the root will take on the flavor of algaes and giving you the essence of the sea.
Kombu and various sea vegetables are loaded with minerals essential for balanced health. Daily consumption of algaes will provide you with all the minerals the body requires. The minerals in algaes form a simple atomic structure easily absorbed by our bodies.
The combination of tapioca with algaes makes this dish a favorite amongst my friends who are vegetarians and still miss the fish flavors. In fact, fish taste like algaes, not the other way around. I have heard people commonly say the recipes taste like fish. Each slice of tapioca is soft. Then with a huge boost of sea flavor from the kombu. Scroll further below to learn how to make this Vegan Codfish recipe.
Nutritional Benefits: This root vegetable is easy to digest and free of common allergens. It helps support weight gain, minus the risk of adding fat and cholesterol to the body. It is low in sodium, but rich in calcium and iron. To absorb most of the iron in tapioca, it is important to have enough vitamin C as well in the body. In Ayuverda, tapioca pacifies the Pitta and Vata doshas. It is believed to be demulcent and helps soothe the throat.
- 2 Tapioca root, peeled
- 2 cups cut broccoli
- 2 cups of sprouts
- 2 sheets of nori algae
- 1 tsp turmeric powder
- 1 tsp asafoetida (optional)
- 1 tbsp black Himalayan salt
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 3 tbsp roasted sesame oil
- Salt (for boiling the tapioca)
- 2 tbsp curry leaves (optional)
In a pot, add some water and tapioca root, and season with salt. Bring to a boil and let it cook for 20-25 minutes, or until soft. Use a fork or knife to check if the tapioca can get easily pierced.
Drain the water and cut the tapioca into pieces. Set aside.
In a separate saucepan, saute the seeds in sesame oil for about 30 seconds. Add the spices and curry leaves.
Add the tapioca pieces into the spice mixture and mix well.
Sprinkle black Himalayan salt all over.
Tear up the nori algae into pieces and spread into tapioca, and mix well.
Serve on a plate with a side salad of your choice.