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Under the sea While we mostly think of seafood as being fish, crustacean, or bi-valve, sea vegetables are one protein category that is currently gaining traction. The category of sea vegetables is incredibly broad and includes such ingredients as nori, duckweed, spirulina, sea moss, kelp, dulse, agar agar, and so many more. These exotic sounding delicacies have been a staple in Asian cuisine for centuries for good reason— each one is packed with fiber and nutrients like antioxidants, iodine, iron, protein, amino acids, folic acid, calcium, and more, making them superfoods. However, in Western civilizations they are only now just being added to menus. In fact, Whole Foods identified plant-based aquatic ingredients as one of its top trends for 2025. What’s more, since about 70% of the Earth is covered with water, sea vegetable aquaculture is viable in myriad locations on both the East and West coasts of the U.S. For example, kelp farming requires no land, fresh water, or fertilizers and actually helps improve water quality by absorbing carbon dioxide and excess nutrients. As a result, seaweed and kelp have become favorites among eco-conscious chefs and diners alike, appearing in everything from kelp noodle salads to seaweed crisps, making it easy for consumers to enjoy a delicious, low-impact food source. Or consider featuring spirulina in smoothies, energy bars, or as a topping for vegan bowls. Use seaweed in sushi- inspired hors d’oeuvres or as a salty garnish for soups. Algae and seaweed are also the main ingredients in many plant-based seafood alternatives, such as tuna, salmon, scallops, and shrimp. “We saw an opportunity to create unique and sustainable menu
energy is channeled into the meat- based options,” says Cantrell. “As a result, many people have negative connotations of plant-based items as bland and insubstantial. Often the plant-based option is just roasted vegetables, which are lacking in calories and protein, leaving diners hungry 20 minutes later. “When caterers use their creativity and skill to craft dishes containing plant-based proteins that feature popular flavors and ingredients, they can sell them as exciting new options that all guests can enjoy.” While a Quinoa-Stuffed Bell Pepper might sound boring even to vegans, everyone’s mouths will water at the idea of Porcini Truffle Risotto with Cannellini Beans or Fresh Spring Rolls with Lemongrass Tofu and Peanut Sauce. Plant-based proteins lend themselves quite well to a variety of cuisines, especially those with bold, rich flavors like Mexican, Floribbean, Mediterranean, and Asian. They can easily take on spices and sauces, making them versatile in many dishes. It's also important to emphasize the popularity and deliciousness of the plant-based options, rather than that they’re plant-based. Many studies have found that prominently labeling an option as plant-based/vegetarian/ meatless dramatically lowers the chances that an omnivore will choose those options, says Cantrell. “Often caterers market vegetarian options towards vegetarians, which becomes a self-fulfilling prophecy; people who don’t identify as vegetarian will not go out of their way to select a vegetarian meal or settle for a hummus wrap when there are burgers available,” she says. “By placing the focus on flavor, we can avoid the identity triggers that come with emphasizing that foods are plant-based.”
Foie gras mousse and wine gelée on brioche with pomegranate
Marinated Beef and Seaweed Salad. Photo courtesy Thomas Ca
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SPRING 2025 ■ CATERSOURCE
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