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Friday, May 27, 2022

Susan Jane White’s recipe for vegetarian caviar (yes, really!) is the perfect iron-rich perimenopausal snack

Vegetarian caviar is a total yamdinger. It also happily hinges on durable, accessible and affordable boxes. (Was that a backflip?) The chia seeds in this recipe resemble tiny eggs, which are padded with a sea smack of nori.

Egan caviar is the genius of Canada’s most influential plant-based chef Sarah Britton—and one of my all-time favorite humans. Weaving a combination of nurturing and mindfulness, the Briton’s Instagram feed, @mynewroots, is probably the closest thing to a religion I have. (Apart from my cat. and my Vitamix).

Nori is the dry, shiny seaweed we find wrapped around sushi, so chances are you love it already! Now you can find packets of nori in the sushi section of most Irish supermarkets. I like to think of it as an underwater vegetable. And like other dark green leaves, nori is wildly nutritious.

Iron, vitamin C, plant protein and calcium all make it especially good for perimenopausal babies. One serving of this ‘chaviar’ will gift you half of the recommended daily intake of iron. That’s because chia seeds are dancing with iron too. There’s also a nifty cargo of omega-3s and bone-building boron inside each chia seed, making it a favorite snack for us all. Omega-3 is basically Beethoven for hormones.


Vegetarian Caviar. Photograph: Susan Jane White

vegetarian caviar

6-8 servings
you will need:

3 sheets of sushi-grade nori
125 ml hot water
a splash of tamarind or soy sauce
1 teaspoon extra-virgin olive oil
2 tbsp chia seeds

1 Cut the nori sheet with kitchen shears. In a high-speed blender, combine this nori ‘confetti’ with 125 ml of hot water and the tamarind or soy sauce, whichever you’re using. Blitz carefully to avoid hot splatter. Stop blitzing when the mixture becomes silky smooth.

2Pour your nori paste into an immaculately clean jar and stir the extra virgin olive oil and chia seeds through the mixture. Let the chia seeds bloom (swell as they absorb the liquid) and soak up the nori paste, stirring every few minutes. You can serve 10 minutes after rising, or refrigerate until needed. We love to eat it on our toast or piled on a buckwheat blini. It’s also delicious with leftover noodles or simple slices of cucumber.

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