Tahini Arame Casserole

This is a riff on a recipe that I learned in culinary school.  There were only a few recipes that I tested in culinary school that stood out as something I would replicate, and with a few changes, this dish is something that meat lovers and vegetarians alike request on a weekly basis.  Not only is this a health supportive recipe, but it's super tasty.

Here is the winner of a recipe: 

1 small onion, sliced in saute slices

2 Tablespoons toasted sesame oil

2 cups arame, soaked in cold water for 5 minutes and drained

2 cups vegetable stock

4 Tablespoons Nama Shoyu

1 lb. quinoa spiral noodles***note, in photo, rice noodles are pictures

1/4 cup tahini

5 Tablespoons Shoyu

1 cup breadcrumbs (optional)

(1) Preheat the oven to 375 degrees

(2) Saute onion in sesame oil until transparent.  Place arame on top of onions.  Add stock and cover with lid, bring to boil over high heat and then reduce to low.  Add nama shoyu, and cook about 30 minutes until liquid is absorbed.  

(3) In the meantime, cook noodles until done.  Drain and set aside.

(4) Mix together tahini, shoyu, and 3/4 cup stock until smooth.  If the sauce curdles, continue mixing.

(5) Mix onion, arame mixture, noodles and tahini together.  Cover with breadcrumbs (optional)

(6) Bake for approximately 20 minutes.

(Variation: Mix the cooked onion / arame mixture with tahini sauce and noodles and don't bake)