I sea Asian style (veggie) burger

We like to try a different style burger every time, this time: an Asian-inspired veggie burger.

It is a tasty umami bomb with crunchy seaweed chips on the side.

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Recipe video

Ingredients

Seamore’s Seaweed Chips, flavor of your choice
Jackfruit Burgers
Hamburger buns
Spring onion, cut into rings
Cucumber, cut lengthwise
Tauge
Black sesame seeds
Soy sauce

Preparation

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I sea classic nachos

Treat yourself and make this pure comfort food nachos dish. Healthy, easy to make, but most important: super tasty. Add some extra spice if you like.

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By Mirka Kudlacova from @amira.cookland

Recipe video

Mirka Kudlacova@amira.cookland Read More
"If you haven't tried these special surfin' sweet chili chips yet, it's time to switch!"
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Ingredients

1 bag Seamore's Sweet Chilli Seaweed Chips
1 tbs coconut oil
1 medium onion, chopped
1 bell pepper, diced
500g lamb, minced (swap this for a plant-based version of minced meat to make the recipe 100% vegan/vegeterian friendly)
1 tsp garlic
1 tsp paprika
1/3 salt & pepper
1 tsp cumin powder
1 large tomato, diced
1 can of red kidney beans
100g corn

For the guacamole

1 ripe avocado
1/2 lime juice
Salt & Pepper to taste

Preparation

1. Melt the coconut oil in a large cooking pan. Once melted, cook the onions. Add minced meat, salt, and spices. Leave to simmer for about 20 minutes.

2. Once the meat is done, add tomatoes, bell peppers, red kidney beans, and corns. Cook for about 10 minutes. Finally, squeeze some lime juice and set it aside.

3. Meanwhile, prepare the guacamole. Cut the avocado in half, remove the seed and scoop out the avocado flesh with a spoon. Mash the avocado with a fork. Season with salt and pepper. Squeeze some lime juice and mix well.

4. Serve everything in a nice bowl, and scoop guacamole on top. Enjoy with Seaweed Chips! ?

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I sea plant-based Köfte wraps

Plant-based köfte made out of red kidney beans. Super easy and quick to make. Served in a seaweed wrap with a fresh dressing.

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By @amira.cookland

Mirka Cudlacova@amira.cookland Read More
"I really enjoyed these wraps and will definitely include more seaweed in my diet for its health benefits and great taste."

Recipe video

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Ingredients (to make 2 wraps)

For the wraps

Seamore's Seaweed Wraps
Seamore's Original Seaweed Chips
Yogurt garlic sauce
Hot sauce

For the köftas

1 onion
1 can of red kidney beans
1 tsp cumin, garlic powder & paprika
1/2 tsp coriander powder & turmeric
Pinch of salt
1 tps of tomato paste
4 tsp bread crumbs
1 squeeze of lemon juice

Preparation

1. Blend all the ingredients for the köftas in a food processor. Make 8 pieces.

2. Roast köftas from every side for 5-10 minutes...

3. Fill 2 seaweed wraps with 4 köfta pieces each.

4. Drizzle some yogurt garlic sauce and red hot sauce on top of the wraps.

5. Serve with fresh parsley and add some seaweed chips for extra crunch. Enjoy! ?

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I sea Puffer Bao

Nothing beets a soft bao bun with a crunchy haddock burger and seaweed chips on the side. Comfort food but then healthier and homemade.

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By Magna Carta

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Ingredients (for 4 portions)

On the side

Seamore's Original Seaweed Chips

Battered haddock

400gr haddock
30gr hummus di mare (anchovy, lemon, caper)
50gr onion & sweet chili sauce
10gr season pepper - seaweed lemon
60gr arrow root, grounded
150gr battering 4 kinds of pepper
20ml sesame oil
20gr chopped coriander
Salt
Sunflower oil, for the frying

Bao buns

235gr water
30gr sunflower oil
9gr dried yeast
7gr baking powder
75gr granulated sugar
500gr all-purpose flour
4gr salt

Seafood mayonnaise

6 egg yolks
Sunflower oil
80gr cetarese pesto
10 ml ginger vinegar

Seaweed salad

30gr hydrated seaweed salad
Hot water
20g lolo rosso

Preparation

For the battered haddock:

1. Cut the haddock in fillets of 100gr each.

2. Add in a bowl the hummus di mare anchovy-lemon-caper, onion & sweet chili sauce, season pepper - seaweed lemon, sesame oil, coriander and the salt.

3. Blend to create a mixture, which will be used in order to marinate the haddock and which will help the breading to be applied on the fillets.

4. Dip the haddock in the mixture and then bread the fillets with the 4 peppers battering.

5. Put the fillets in the fridge for at least half an hour.

6. In a big pan add the sunflower oil and fry the haddock fillets until they become crispy.

For the bao burger:

1. Blend the flour, sugar, dried yeast, salt and the baking powder.

2. Cut the dough into pieces and let it rest.

3. Warm a pot with water- Put a baking paper above the water and put on it the bao buns until they prove.

For the seafood mayonnaise:

1. Blend the egg yolks along with the cetarese pesto and ginger vinegar. Add the sunflower oil gradually until a creamy mayonnaise is made.

For the seaweed salad:

1. Put the dehydrated seaweed salad in a bowl and cover it with hot water until they expand.

2. Get them strained and cool them down.

3. Mix the seaweed with the lolo rosso.

Serve

Serve the bao burger with the seaweed chips.

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I sea fried haddock

Upgrading your daily veggie intake has never been this easy and tasty. Swap your regular potato fries for Seaweed Chips or combine them. This fried haddock with fresh homemade dips is a delicious combination to serve the chips with.

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By Magna Carta

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Ingredients

30gr Original Seaweed Chips
800gr haddock fillet (moist)
150gr peas
100gr green asparagus cream
200gr dairy cream
150gr walnut pesto
120gr bread
50gr walnuts
2 cloves of garlic
90ml walnut oil
500gr flour
4 eggs
10gr season pepper - garlic onion (shallot)
10gr sepia
500gr beer with yeast
300gr bread crumbs
50ml white balsamic vinegar
5 medium potatoes
Salt
Black pepper “Lampong” whole
Sunflower oil, for frying

Preparation

1. Cut the haddock fillets in small pieces and put in an absorbent paper.

For the battering:

1. In a big bowl add the flour, the sepia and the beer. Mix until a mixture is created.

2. Then, put the mixture in the fridge.

3. Dip the haddock in the flour and in the battering. Fry the fish in plenty of sunflower oil, until it becomes crispy.

For the pea puree:

1. Add in a pot the pea, the dairy cream and cook until the pea becomes soft.

2. Add the asparagus cream and use a hand blender.

3. Add the salt and the pepper with 20 ml of white balsamic vinegar.

For the walnut pesto:

1. Soak the bread in water and get it well strained.

2. Add in a mixer the walnut pesto, the walnut oil, the walnuts, the garlic and the bread.

3. Blend until homogenous, add salt to taste.

For the potatoes:

1. Cut the potatoes in thin sticks and fry them until they become crispy.

2. Once they are ready, put them in an absorbent paper and blend them with Seaweed Chips.

3. Cover with season pepper - garlic onion and a little bit of salt. Enjoy! ?

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I sea Tofu & Green Bean Chili

Let's stack up veggies today! How about this delicious Tofu & Great Bean chili ? We promise you, you won't miss a thing. Mexican flavors, crunchiness and a fresh dressing. Serve as a lunch or light dinner.

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By Jenny Lu @jengoesnuts

Jenny Lu@jengoesnuts Read More
"The Surfin' Sweet Chilli Chips add a crispy and spicy flavor!"
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Ingredients (for 3 portions)

Sides:

Seamore's Seaweed Chips
Arugula
Roasted squash

For the salad:

400g green beans
1 can kidney beans
1 can corn
1 package of mexican/taco/shakshuka seasoning (choose one)
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp sriracha sauce
1 tbsp balsamic vinegar
2 slices of ginger
1 block of tofu cut into small cubes
200ml creamy coconut milk
1 tbsp olive oil
1 can of tomatoes cubes
optional: chili pepper, garlic, union, paprika powder etc.

Toppings:

Black mulberries
Coconut yoghurt

Preparation

Wash and cut the beans into small pieces. Heat up olive oil in a pan, add the seasoning of choice, ginger slices, the green beans and can of tomatoes cubes.
Let this simmer fo 2 minutes. Then add in al the other ingredients except the corn. Serve with the Seaweed Chips and the other sides and toppings. Enjoy! ?

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I sea smoked salmon and cream cheese wraps

In this recipe there is no cooking involved — you just assemble the ingredients and have an awesome and healthy breakfast ready in just 10 minutes!

By Julia from @foodloveramsterdam

Julia@foodloveramsterdam Read More
"I liked the taste of these wraps and also the fact that they are so healthy."
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Ingredients

Seamore's Seaweed Wraps
Cream cheese
Dill
Pepper
Smoked salmon
Arugula
Spring onions
Lettuce
Veggies of your choice

Preparation

Heat up the wrap in a microwave.
Mix together the cream cheese, dill and pepper, then spread it onto the tortilla.
Top it off with smoked salmon, arugula, spring onions, lettuce and any veggies of your choice.
Roll up the wrap and enjoy! ?
If you have time, leave the wraps in the fridge for 1-2 hours before serving.

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I sea Ultimate Seaweed Burger

It is always burger time. Make your burger a lot tastier, healthier and sustainable this way. No need to feel any guilt after eating this Seaweed Burger.

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"These Seaweed Chips are my favorite nachos!"
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Ingredients

Seamore's Seaweed Chips
Dutch Weed Burgers
Burger buns, check Dutch Food Heritage her recipe to make these yourself
(pickled) red onion rings
Mayonnaise of your choice
Sliced tomatoes
(plant-based) cheese
Iceberg lettuce
Optional: nori sheets

Preparation

Prepare the Dutch Weed Burgers following the package instructions. Melt the cheese on top.
Spread the bottom of the burger bun with mayonnaise.
Place the tomatoes, onion rings, lettuce and burger on top.
Serve the burger with Seaweed Chips. Enjoy! ?

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I sea Easy Sushi Bake

This sushi bake is everything you love about sushi in a recipe that you can easily follow at home. This sushi dish is flavorful, delicious with creamy spicy crab mayo and a crunchy Seaweed Chips topping!

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By Winnie from @winniefoodiemoments

Winnie@winniefoodiemoments Read More
"These chips taste a bit like doritos but better and much healhtier, highly recommended. They can be so addictive!"
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Ingredients

Seamore's Original Seaweed Chips
2 cups japanese rice, cooked
1 tbsp sushi vinegar (or regular vinegar)
2 medium eggs
14 crab sticks
Pepper (to taste)
½ cup kewpie Japanese mayo
Furikake seasoning (for topping)
Nori sheets

Preparation

1. Clean and cook rice to make 2 cups cooked rice. Set aside.

2. Beat the eggs (add salt and pepper to taste) and scramble the eggs in a pan. Set aside.

3. Shred crab-sticks add 1/3 cup kewpie mayo, 1 tablespoon sriracha chili sauce and mix until combined.

4. After mixing, add an additional 2 tablespoons of Kewpie mayo and sprinkle pepper to taste. Set aside.

5. Prepare the rice as the base of the sushi: Combine cooked rice with rice vinegar and sesame oil.

6. Mix and flatten rice into an oven-proof glass container or casserole baking dish and then sprinkle furikake seasoning on top of the rice.

7. Add scrambled eggs and crab sticks mixture. Spread this over the rice layer.

8. Top with kewpie mayo and sriracha chili sauce and sprinkle with more furikake seasoning.

9. Bake for 10 mins. Once done, let it cool down a bit and serve with nori.

10. Crush the Seaweed Chips and sprinkle over the sushi bake. Enjoy! ?

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I sea Fava Bean Stew

This is one of our favorite recipes of the middle eastern kitchen. Usually served with bread. but we love to use Seaweed Chips for crunch, taste and extra nutrients.

By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova @amira.cookland Read More
"I try to include the Seaweed Chips in everyday recipes to substitute bread and nachos."
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Ingredients

1 tin of fava beans
1 large diced onion
3 cloves diced garlic
1 tbsp cooking oil
1 tbsp sesame oil
1 1/2 teaspoon tahini
1/3 black pepper & salt
1/2 tsp cumin
1/3 tsp paprika
1 - 2 boiled eggs
3 stems parsley
1 cup water
1/2 lemon juice

Preparation

Preheat a large pan or pot and start to cook onions and garlic in cooking oil. Add cumin seeds and fry them together with onions.
In another pot boil 2 eggs and cook them for about 20 minutes.
Open a tin of fava beans and rinse properly. Transfer to the same pot and add some water. Season with paprika, salt.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 15 minutes until water is absorbed, mash some beans with a wooden spoon too desired consistency.
Finally add some tahini with lemon juice and stir well.
Serve with fresh parsley, eggs and Seaweed Chips. Enjoy!?

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