Sea Palm Lasagna
Serves 6

Sauce:
1 large onion
1 1/2 lbs. carrots
3 Tbs. umeboshi plum paste
pinch sea salt

Filling:
1 oz. sea palm fronds
1 lb. tofu
1 tsp. basil
1/2 tsp. Oregano
pinch sea salt

Topping:
1/3 cup toasted sesame seeds
shoyu
chopped parsley
Rinse and soak palm fronds, mash tofu into small curds and mix with salt and herbs.

Prepare sauce: peel and dice onion, wash and cut carrots diagonally into 3" lengths. Take enough sea palm soaking water to fill bottom of pressure cooker to depth of 1 1/2" with water. Place onions, then carrots in pressure cooker with pinch sea salt, bring to pressure and cook 10 minutes. Reduce pressure, puree contents with the plum paste for a mock "tomato sauce" flavor.

Drain postelsia and cut into 2" lengths; water sauce, covered, on medium-low fire for 20 minutes. Add mashed tofu, stir, cook covered while you make sesame sauce. Grind sesame seeds together in suribachi to a paste, add a few, drops shoyu and enough water to make thick sauce. Stir tofu and palm to break up curds, cover with carrot then sesame sauce, chopped parsley and cook together for 10 minutes before serving.

NOTE: sea palm soaking water may be reserved for cooking grains, beans, or vegetable dishes. Adjust salt accordingly.