2 tablespoons extra-virgin olive oil
1 medium onion, sliced
2 garlic cloves, minced
One 1-inch piece ginger, minced
3 medium carrots, cut into strips
¼ cup arame sea vegetable, soaked in water to cover for 15 minutes
½ teaspoon unrefined salt, or to taste
Pinch of cayenne, or to taste
1 ½ tablespoons maple syrup
1 tablespoon white wine, mirin, or sherry
1 teaspoon tamari
1 teaspoon toasted sesame oil
1 teaspoon fresh lemon juice, or to taste
1. Heat the olive oil in a medium skillet over medium-high heat. Add the onions and sauté until softened and beginning to caramelize, stirring often, about 10 minutes.
2. Add the garlic and ginger, lower the heat to medium, and sauté until softened, about 2 minutes. Add the carrots, arame, salt, and cayenne and cook until softened but still a little al dente, about 5 minutes.
3. Add the maple syrup, white wine, and tamari and stir to deglaze the pan; cook for 2 additional minutes.
4. Add the toasted sesame oil and lemon juice. Taste and add more salt or lemon juice if needed.
Leda Scheintaub’s latest work is The Sage and the Cook: Two Generations of Gluten and Dairy Free Cooking, an e-book series in collaboration with whole foods pioneer Rebecca Wood. The first book in the series is Soups and Stews, available from Amazon for $2.99. She is also the coauthor (with Denise Mari) of the forthcoming Organic Avenue; coauthor (with Carol Alt) of Easy, Sexy Raw; the recipe developer for The Ciao Bella Book of Gelato and Sorbetto; and author of Chipotle: Smoky Hot Recipes for All Occasions. She is also a graduate of the chef’s training program at the Natural Gourmet Institute in New York. She has been a freelance writer, editor, and recipe tester for the past ten years. She lives with her husband in southern Vermont, where you’ll often find her at the Brattleboro Area Farmers’ Market.