North Pacific Kelp Wild Foods Inc.
1201 Ocean View Drive V0T1S0 Queen Charlotte, BC, Canada

The North Pacific Water Buffalo Kelp Lasagna Recipe I package Giant Kelp Noodles 1-2 zucchinis chopped. 1 bunch of spinach or Kale (your choice)... 4 stalks of thick asparagus 2 stalks of garlic scapes or cloves. you can skip the garlic too! 1 lb of Water Buffalo ground beef 1 can (28 ounce) of crushed tomatoes. 1 can (6 ounce of tomato paste. 1 can (6.5 ounce) of tomatoes. or your own personal tomato sauce recipe! 1 teaspoon of italian seasoning. 1/2 teaspoon dried oregano or 2 tablespoon of fresh oregano. 3/4 pound of grated Water Buffalo cheddar. 3/4 pound old cheddar sliced. 3/4 cup of grated parmigiano pecorino. In a Dutch oven with frying oil: coconut oil, or avocado oil; cook ground water buffalo, add spinach or kale washed and chopped, scape or cloves garlic chopped, asparagus washed and chopped cooked all together over medium heat for 5 min. While you stir in crushed tomatoes, tomato paste, tomato sauce, and water in a pot. Season with oregano, Italian seasoning. Simmer, covered, for about 45 min, stirring occasionally. After 45 min of cooking your tomato sauce, incorporate the meat and veggies. Bring a large pot of water to a boil. Cook lasagna noodles in boiling water for 5 to 7 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine grated cheeses. Preheat the oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of cooked water buffalo meat and veggie sauce in the bottom of a 9x13 inch baking dish. Arrange 4 giant kelp noodles lengthwise over meat sauce. Spread with one half of the cheese mixture. Top with a third of old cheddar cheese slices. Spoon 1 1/2 cups meat sauce over it, and sprinkle with 1/4 cup umami rich cheese Parmigiano pecorino romano. Repeat layers, and top with remaining water buffalo grated cheddar and pecorino romano cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in a preheated oven for 25 minutes. Remove foil. Let it sit for 15-20 minutes before serving. **For Gluten free and vegan Kelp Lasagna use Cashew Cheese Sliced.

NPK would love to mention these two individuals who are very aware and connected with the importance of local foods and great respect to planet earth and its communities!!! Thank you for sharing your culinary experiences: "We really enjoyed the giant kelp lasagna that you sold us! We used all ingredients from the Trout Lake Farmers Market. We used an heirloom tomato sauce from Klippers, radish greens from Sole Foods to make a pesto, had a layer of red cabbage, and another lay...er of brussel sprouts. Then topped off with some vegan cheeses from Plant Base (TigerZord and No Harmesano). We let it sit for a while, like you said, and it was incredible. I've attached some photos. Thanks for all the kelp chat. It's nice to hear it first hand from a true kelpy." Niall & Annelies

To all our clients in Vancouver please read this important announcement: The Vancouver Farmers are open this weekend. Come to support food processors, farmers and food crafters responsibly.... We strongly recommend the following: -Please purchase what you need and leave the market. -We won't accept cash only debit and credit cards for payments. -If you are sick please stay home and arrange with someone to help you doing your groceries for you. -There will be sanitizers all across the farmer market please use them for your safety and for the others. Thank you for your collaboration during this difficult times.

"Correction does much, but encouragement does more." Goethe. NPK Wild Foods wish you joy and courage to keep you smile and strong!