So I’ve been wanting to make desserts with irish moss for an age, but have hesitated. I have frankly been a little intimidated by it. Last week, however, I got introduced to the trick of working with Irish Moss by my friend Shanti, who frankly speaking is a food prep avatar. “Why would I want to make desserts with seaweed?” you may ask. How bizarre.
Well irish moss when mixed and blended has a gelatinous quality that is ideal to add to a variety of vegan dishes where ordinarily certain textures could only be achieved by eggs, gelatin or various other animal products which vegans make a choice to not consume. It is also much more nutritionally beneficial than both the plant-based and animal based alternatives.
It is chock full of minerals and B Vitamins. It is great for treating lung conditions. The plant actually looks like bronchioles, the little passages in our lungs. Used topically it is extremely beautifying – creating very hydrated, soft and glowing skin. It is also useful in treating any imbalances of the mucous membranes because of its high content of mucilaginous matter.
It is a great binder and thickener for soups, sauces, smoothies, jams and desserts. Usually very little is required to create the desired effect so it also has the appeal of being relatively tasteless in the dishes in which it is incorporated.
It is also great for raw foodists, because it can be used in its live, and most nutritionally potent form.
Anyway, getting back to the issue of how to actually use it. First of all. I have never encountered any plant food as dirty and gritty as Irish Moss. You have to wash it and scrub it and soak it at least 3 times before it is ready for use. Having completed that task, you want to whip together a small portion (Maybe one cup) of the seaweed in what I will call “glob” form. I realize that is not a very elegant word but that is what it looks like.
Place 1 part irish moss to 3 parts water in a blender. Blend until smooth. This will probably take about two minute rounds in a high powered blender (like VitaMix or Blendtec) and longer in a regular blender.
Pour this mixture into a glass container with an airtight lid and store until you are ready to use it. It should keep, stored in this manner, for about 3 to 4 weeks.
To make apricot jam you will need:
1 cup dried organic unsulphured apricots
2-3 tablespoons agave or your favorite sweetener
2 tablespoons irish moss (glob)
½ teaspoon cardamom
1 teaspoon cinnamon
½ teaspoon ginger (optional)
Soak the apricots overnight in just enough water to cover. Drain the apricots the next day and keep the soak water. Add the drained soaked apricots, sweetener, spices, irish moss and about ¼ cup of the soak water to a blender. Blend until smooth. You may need to add more water if the consistency is too thick for your tastes. If it is too thin add more apricots or irish moss. Play with the flavor until it suits your tastes.
Of course other kinds of fresh or dried fruit can be substituted for apricots, and the glob makes a really great face mask too.
This jam can also be used to make salad dressing. Just add a few tablespoons to oil, vinegar and appropriate spices
Have fun, and do let me know what your experiences are playing with irish moss.
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