Chestnut Seaweed Shiitake Broth is another classic dish. I love this dish as we come into the colder climate and fresh chestnuts are available. Though, already pre-cooked ones will equally do. I love this broth especially because it combines some of my favourite ingredients such as seaweed, sundried tomatoes and sunflower seeds. The seaweed used is what is available. I use egg wrack seaweed, which I have in my freezer and will grind whether I have need for it.
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
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