I sea Sushi Wrap

I sea sushi wrap

This asian style wrap is full of subtle satisfying flavors. Perfectly topped with your choice of vegetable.

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Ingredients

Sushi Wrap Preparation

Optional Additions to Your Sushi Wrap

Optional garnishes:

Non-vegan additions:

Black seasame, thin pieces of nori sheets, additional vegetables

Shrimp, eggs, or raw salmon

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I sea Italian Wrap

I sea Italian wrap

This Italian wrap makes the perfect snack, lunch, or picnic meal! This Mediterranean wrap is full of flavors and perfectly topped with your choice of vegetable.

italian wrap recipe wrapped up on a plate

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Ingredients

Suggested toppings: pine seeds, fresh basil, olives, sundried tomato
Non-Vegan options: add mozzarella or fry minced meat with the bell pepper

Italian Wrap Preparation

  1. Cut paprika, onion, garlic and cherry tomatoes
  2. Heat olive oil in pan, fry paprika and onion together
  3. Add garlic, salt, pepper, Italian herbs and last cherry tomatoes
  4. Sprinkle lightly with balsamic
  5. cover wrap with thin layer of pesto
  6. Add a handful of rocket salad in a long line through the middle and put fried mix on top
  7. Top off with pine seeds, olives, basil, sundried tomato (mozzarella works great if its in your diet)

You need the following product to prepare this dish:

Seaweed Wrap


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I sea Summer Wrap

I sea summer wrap

What could be better than fresh veggies wrapped in a savory seaweed wrap? We can't think of anything. Most of these ingredients are pantry staples, with a few special ingredients to make it an everyday treat. Enjoy!

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Ingredients

Fillings: Shredded carrot, edamame beans, radish

Optional: garnish with black sesame, add other vegetables, cut thin pieces of nori sheets

Non-vegan additions: add raw salmon, shrimp or omelette

Summer Wrap Preparation

  1. Mash pieces of mango and avocado with salt, pepper and lemon sauce
  2. Marinade tempeh in oil, soy sauce, garlic and ginger
  3. Fry tempeh, keep some marinade for later
  4. Cover wrap in mango and avocado mash
  5. Add grated veggies (red beet, carrot), cucumber, taugé, mango and cilantro
  6.  Top with fried tempeh and some marinade
  7. Ready to roll and enjoy!

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I sea Miso Porridge

I sea miso porridge

We've got this amazing miso porridge recipe made by Farah from The Soul Spoon, she shares plant based and gluten free recipes and just started with her youtube channel sharing mindfulness tips and more. Check her out!

This porridge bowl is full of subtle satisfying flavors. Perfectly topped with your choice of vegetable or just to have on its own!

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Ingredients

Miso Porridge Preparation

  1. Stir the mixture together in a pan and heat on medium heat for 5-10 minutes.
  2. Remember to keep stirring, and add milk if the mixture starts to become dry.
  3. I think this porridge is perfect on its own! I topped mine with fried mushrooms and fried I sea bacon (fried in 1 tsp coconut oil for 3 minutes) but feel free to get creative with your toppings or enjoy just as it is.

You need the following product to prepare this dish:

Seaweed bacon


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I sea cheesy and smokey plant-based carbonara

I sea cheesy & smoky plant-based carbonara

We are thrilled to share this plant-based carbonara recipe by Farah from The Soul Spoon, she shared this plant based and gluten free recipe with seaweed pasta and bacon, that started out from her Youtube channel, sharing mindfulness tips and more. Check her out!

This is the ultimate comfort food and is SO nutritious. The sauce is full of gorgeous nutrients even though it tastes like melted cheese! The seaweed bacon bacon adds a beautiful smoky flavor and also brings a lot of great nutrients to the table like iodine and potassium to name a few. Pair it with some of your favorite spaghetti or some seaweed pasta like we did. 

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Ingredients

Vegan Cheese Sauce:

For the pasta:

Toppings:  Handful of I sea bacon, cut into thin strips.

Plant-Based Carbonara Preparation

  1. Blend all the ingredients for the vegan cheese sauce together in a food processor or blender until totally smooth.
  2. Add more milk if you want it to be a thinner consistency.
  3. Spoon the sauce over your favourite spaghetti or make a mix of spaghetti and I sea pasta for added texture and health boost. 
  4. Enjoy!

You need the following product to prepare this dish:

Seaweed bacon


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I sea stuffed turkey

I sea stuffed turkey

Try out this stuffed turkey recipe for a classic American dish reinvented! Dear seaweed pasta lovers, take a culinary step with 'I sea pasta'.  100% sustainable and hand-picked from the Irish Sea. Try this stuffed turkey with I sea pasta (believe us, it's good!). Do we need to Sea more?

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Ingredients

Stuffed Turkey Preparation

  1. Heat the oven at 200 degrees.
  2. Cook the I sea pasta for 15 minutes.
  3. Fry the mushrooms until they are golden. Get them off the stove and drain them. Add some new oil to the same pan and fry the garlic together with the onion.
  4. Remove the skins from the sausage and add the meat to the mixture. After a few minutes add the parsley and sage. Stir for a few minutes more and season with salt and pepper. Let the mixture cool and mix it with the breadcrumbs and mushrooms.
  5. When the I sea pasta is ready, drain the excess water and rinse it. Put the I sea pasta in a blender and blend until you get pieces of ca 3 cm. Add it to the rest of the stuffing and mix it well.
  6. Stuff the turkey with the mixture until it is full.
  7. Close the turkey with cooking twine and rub it well with oil, salt and pepper.
  8. Put the turkey in a baking dish and place the sprigs of rosemary in the dish and on top of the turkey. Put it in the oven for about an hour.
  9. The timing depends on the size of the turkey and on the oven. The turkey is ready when you can insert a fork easily and the juice that runs out is clear.

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I sea stir-fry

I sea stir fry

We love this stiry fry recipe in the office. This stir-fry is healthy, quick and easy to prepare and we can combine it with leftovers. This is really important here at Seamore to reduce food waste. Give this stir-fry a sea chance and let it amaze your taste buds with an oh so flavorful sauce which is always nice with noodles.

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Ingredients

Stir Fry Preparation

  1. Soak the I sea pasta in warm water for 20 minutes. Then boil for another 10-20 minutes.
  2. While the I sea pasta is boiling, whisk in a small bowl the oyster and soy sauce, brown sugar, lemon juice and set aside.
  3. In a large nonstick saute pan or a wok, heat the sesame oil over high heat. When the oil begins to swirl add the chopped broccoli, carrots and onion. Saute while rapidly tossing and stirring.
  4. Once tender, pour in the sauce and add the fresh ginger and finely chopped garlic.Add satl and pepper to taste.
  5. Drain the I sea pasta add it to the wok.
  6. Stir to coat the I sea pasta on low heat and once fully coated, transfer the mixture to a serving bowl.
  7. Have a great asian inspired dish with Ireland’s best pasta, from the sea. A meal that can persuade your family members to join the seaweed revolution for a better health and better planet.

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I sea bacon cookie

I sea bacon cookies

Today we will upgrade a traditional dish with seaweed bacon: cookies! We will create 'I sea bacon cookie'. Tender on the inside, crunchy on the outside.

How often do you experience something that reshapes your view? We believe we have found something that will change the way we think of food. Seaweed bacon is our new hero. When we found out the seaweed called 'Dulse' turns into this heavenly green bacon when you fry it, we immediately wanted to try out all our favorite bacon recipes.

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Ingredients

Bacon Cookies Preparation

  1. Preheat oven to 180°C, line a baking sheet pan with parchment paper which is a fancy word for baking paper.
  2. Next, add the oats in a food processor or blender with the baking powder and salt, pulse until finely grounded but not powdery.
  3. In a large mixing bowl, beat the butter and sugar until fluffy, then add the egg and vanilla  extract and mix them until combined.
  4. Break the I sea bacon into pieces and mix the chocolate chips with a spatula in the dough. You can choose to fry the I sea bacon first also.
  5. Use a cookie scoop or tablespoon to place  the dough onto your baking sheet. Place in oven and bake for 10-12 minutes or until golden brown.
  6. Once it’s done, let them cool for a bit or put them next to your favourite ice cream. Enjoy!

You need the following product to prepare this dish:

Seaweed bacon


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I seasar salad

I sea ceasar salad

Ceasar salad with a Seamore seaweed bacon. We've also added some freshly cooked salmon for extra protein. You'll have to decide whether you want to share or keep it all to your self.

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Ingredients

Cesar Salad Preparation

  1. Wash and dry the salmon fillets and marinate with maple syrup, salt and pepper
  2. Cook the salmon, without touching it, until the lighter-colored flesh has moved about 3/4 of the way up the fillets, for about 5–7 minutes (depending on the thickness of the fillets)
  3. Tear I sea bacon leaves in smaller pieces. Heat a layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that bacon leaves don`t touch the bottom of the pan).
  4. Bake the leaves 10sec on each side, till they turn green. Put the baked leaves out of the pan on a paper towel, repeat for all of the leaves.
  5. Add the dressing to the romane leaves
  6. Put baked I sea bacon leaves on the top of the dish and spread it over 4 plates.

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I sea risotto

I sea risotto

Our risotto recipe with seaweed bacon is warm, comforting, and satisfying. Swap out the chicken broth for veggie broth and you'll have a completely plant-based meal. Feel free to add your favorite extra vegetables for a simple but impressive dinner.

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Ingredients

Risotto Preparation

  1. Tear I sea bacon leaves in smaller pieces. Heat a layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that bacon leaves don`t touch the bottom of the pan).
  2. Bake the leaves 10sec on each side, till they turn green. Put the baked leaves out of the pan on a paper towel, repeat for all of the leaves.
  3. Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain the asparagus well.
  4. Bring the chicken broth to simmer in small saucepan. Reduce the heat to low and keep the broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
  5. Add the rice and stir 3 minutes. Add dry white wine and cook until the liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
  6. Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
  7. Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
  8. Put baked I sea bacon leaves on the top of the dish and spread it over 4 plates

You need the following product to prepare this dish:

Seaweed bacon


Get it !

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos! 

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