Sea and Green Beans, Tempeh-Portabello Stack, Vegan Cheddar Spread on Muffin.jpg

A few days ago, I picked up a thin little sea vegetable called seabean (or pousse-pierre, sea green bean, or sea pickle). I know that sea vegetables are quite nutritious, but I generally don't like them as they're salty and often fishy smelling and tasting. But I thought I would try these little vegetables. I simply sauteed thinly sliced elephant garlic for a few minutes, then added green beans. A few minutes later, I added the seabeans and cooked just for a minute or two.

I also served a stack of sauteed portabello mushroom, slice of onion, and poato. Great news; my favorite vegan cheese, Scotland's Isle of Bute Foods, now has a spreadable "cream cheese". The U.S. distributor contacted me late last week to ask if I'd like to sample it. Today, I received several flavors, and opened the cheddar. It's very good! It has a good flavor, definitely reminiscent of cheddar cheese, and has a good spreading consistency. I put some on an English muffin half and served with fresh tomato; later, I added a little to several potato slices - it was quite good.

My wife loved dinner. I thought it was good, but the seabeans were salty.