This asian style wrap is full of subtle satisfying flavors. Perfectly topped with your choice of vegetable.
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Ingredients
1.5 cups of sushi rice
1 Avocado
Sesame Oil
Lemon juice
White tofu
Soy sauce
Rapeseed oil
1 garlic clove
Pepper, salt
Shredded carrot
Edamame beans
Radish
Sushi Wrap Preparation
Start preparing rice as instructed on package
meanwhile, cut garlic very fine and mix with soy sauce and a bit of rape seed oil
press water out of tofu and cut into cubes, marinade in soy sauce mix
cut radish (and/or other vegetables) into thin slices, set aside
fry tofu in a pan with oil until all sides are golden brown, season with pepper
mash avocado with a fork until smooth, mix in sprinkles of sesame oil and lemon juice, season with salt and pepper
spread a thin layer of avocado on the wrap,
cover evenly with a thin layer of sushi rice
add raw vegetables and fried tofu in an even line down the middle of the wrap
sprinkle with remaining soy sauce/oil from pan and top with sesame seeds
roll the wrap like a sushi roll and cut evenly into “sushi” pieces
Tip: make rolling easier by cutting the wrap into a square ?
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.
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Ingredients
I sea wrap
1 bell pepper
1 onion
1 garlic clove
6 cherry tomatoes
balsamic vinegar
olive oil
salt, pepper, italian spices
one handful of rocket salad
pesto of choice
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
Cut paprika, onion, garlic and cherry tomatoes
Heat olive oil in pan, fry paprika and onion together
Add garlic, salt, pepper, Italian herbs and last cherry tomatoes
Sprinkle lightly with balsamic
cover wrap with thin layer of pesto
Add a handful of rocket salad in a long line through the middle and put fried mix on top
Top off with pine seeds, olives, basil, sundried tomato (mozzarella works great if its in your diet)
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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
1 Fresh Mango
1 Avocado
Lemon Juice
Tempeh
Oil (Rapeseed)
Soy Sauce
Garlic
Ginger
Shredded carrot
Shredded red beet
Taugé
Cucumber
Cilantro
Pepper, Salt
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
Mash pieces of mango and avocado with salt, pepper and lemon sauce
Marinade tempeh in oil, soy sauce, garlic and ginger
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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
1.5 cups oats (or gluten free oats)
6 cups milk of choice (I used Oat Milk)
1 Tsp Miso Paste
5 Strips I sea bacon
Pinch of salt
Miso Porridge Preparation
Stir the mixture together in a pan and heat on medium heat for 5-10 minutes.
Remember to keep stirring, and add milk if the mixture starts to become dry.
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:
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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:
5 tsp soy sauce
3 small potatoes boiled until soft with skins taken off
1 tbsp nutritional yeast
250g soaked and drained cashews (soak in hot water for at least 4 hours)
1 tbsp lemon juice
Sprinkle of I sea bacon flakes
6 tbsp dairy free milk of choice
Salt and pepper to taste
For the pasta:
50g I sea pasta
25g spaghetti or linguine
Toppings: Handful of I sea bacon, cut into thin strips.
Plant-Based Carbonara Preparation
Blend all the ingredients for the vegan cheese sauce together in a food processor or blender until totally smooth.
Add more milk if you want it to be a thinner consistency.
Spoon the sauce over your favourite spaghetti or make a mix of spaghetti and I sea pasta for added texture and health boost.
Enjoy!
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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
50 gram I sea pasta
50 gram breadcrumbs
2 sausages
1 cup of chestnut mushrooms
3 cloves of garlic (pressed)
1 onion (chopped into pieces)
3 leaves of sage (finely chopped)
3 tbsp parsley
3 sprigs of rosemary
1 whole turkey (or free-range chicken )
3 tbsp oil
salt and pepper to taste.
Stuffed Turkey Preparation
Heat the oven at 200 degrees.
Cook the I sea pasta for 15 minutes.
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.
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.
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.
Stuff the turkey with the mixture until it is full.
Close the turkey with cooking twine and rub it well with oil, salt and pepper.
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.
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.
You need the following product to prepare this dish:
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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
1 pack(500g) I sea pasta
2 tbs Oyster sauce
1 tbs Soy sauce
1/2 tbs Brown Sugar
1 tbs Lemon juice
2 tbs Sesame oil
1 Broccoli cut into florets
1 Carrot peeled and sliced
1 small onion sliced
1 tsp ginger
1 Garlic clove finely chopped
Salt & pepper to taste
Stir Fry Preparation
Soak the I sea pasta in warm water for 20 minutes. Then boil for another 10-20 minutes.
While the I sea pasta is boiling, whisk in a small bowl the oyster and soy sauce, brown sugar, lemon juice and set aside.
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.
Once tender, pour in the sauce and add the fresh ginger and finely chopped garlic.Add satl and pepper to taste.
Drain the I sea pasta add it to the wok.
Stir to coat the I sea pasta on low heat and once fully coated, transfer the mixture to a serving bowl.
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
1 ¼ cup oats
1 ½ tbsp. cornstarch
½ tsp baking powder
½ tsp kosher sea salt
½ cup unsalted butter
2 tbs granulated sugar
½ cup brown sugar packed
1 large ggs
1 ½ tsp vanilla extract
1 cup crumbled I sea bacon
1 cup chocolate chips or chunks
Bacon Cookies Preparation
Preheat oven to 180°C, line a baking sheet pan with parchment paper which is a fancy word for baking paper.
Next, add the oats in a food processor or blender with the baking powder and salt, pulse until finely grounded but not powdery.
In a large mixing bowl, beat the butter and sugar until fluffy, then add the egg and vanilla extract and mix them until combined.
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.
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.
Once it’s done, let them cool for a bit or put them next to your favourite ice cream. Enjoy!
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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
500 g romane hearts, leaves separated, washed and dried
4 salmon fillets with skin on (about 150 g each)
2 teaspoons maple syrup
2/3 teaspoon salt
Black pepper
1 tablespoon coconut oil (replace with olive oil)
Cesar Salad Preparation
Wash and dry the salmon fillets and marinate with maple syrup, salt and pepper
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)
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).
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.
Add the dressing to the romane leaves
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
12 I sea bacon leaves
5 cups chicken broth
500 gr asparagus, trimmed, cut into 2-inch length
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
6 tablespoons (3/4 stick) butter
3/4 cup freshly grated Parmesan cheese (if needed)
Risotto Preparation
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).
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.
Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain the asparagus well.
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.
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.
Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
Put baked I sea bacon leaves on the top of the dish and spread it over 4 plates
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