I sea plant-based carbonara

The ultimate Healthy Comfort food: a plant-based carbonara pasta. We combined the Seaweed Pasta with a super creamy sauce and added crunchy bacon on top. Don't wait any longer and get cooking!

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By Manon Jousset from @courgetticonfetti

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Manon Jousset@courgetticonfetti Read More
"The taste and structure of this pasta is genuinely very good!"
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Ingredients

• 50g Seamore's Seaweed Pasta

• 100g (fresh) tagliatelle

• 3-4 slices plant-based bacon

• 60g frozen peas

• 50g (plant-based) grated parmesan cheese and some extra for on top

• 250ml Rude Health almond milk

• 1⁄2 cauliflower

• 2 garlic cloves

• 1⁄2tl nutmeg

• Parsley

Preparation

Boil the seaweed pasta for 20 minutes in plenty of water with a vegetable stock cube.
In the meantime, prepare the tagliatelle following the packaging instructions.
While the pasta is cooking, you can already make the pasta sauce. Cut the cauliflower into cubes. Wash the cauliflower and put it in a pan with 250ml almond milk, the garlic (roughly chopped), nutmeg and a good pinch of salt.
Bring to boil. Occasionally poke the cauliflower, as soon as it is al dente, remove the pan from the heat. Puree with your immersion blender (or in a blender) to a smooth sauce. Stir in 20 grams of parmesan cheese.
Drain the seaweed pasta and tagliatelle after 20 minutes. Add half of the pasta sauce and the garden peas to the pan with pasta and mix everything together.
Bake the slices of vegan bacon crispy in a frying pan. Then place them on a paper towel.
Cut the bacon slices into pieces and finely chop the parsley.
Take two deep plates for serving. Heat the pasta and sauce briefly. Divide the sauce first and then the pasta between the two plates. Sprinkle the bacon, parsley and remaining Parmesan cheese over the pasta. Enjoy! ?

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I sea crunchy fried chicken

KFC got nothing on us. We made a tastier and healthier version of their famous crunchy fried chicken. This is the perfect comfort food and easy to make.

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By Ellen Paanakker from @fabandfitonabudget

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Ingredients

For the chicken:

Seamore's Surfin' Sweet Chilli Seaweed Chips
Cornstarch
1 chickenbreast
Buttermilk
A few drops hot sauce
Salt
Onion powder
Chili powder
Beaten egg

For the coleslaw:

1/8 red cabbage, cut finely
1/8 white cabbage, cut finely
1 tbsp mayonnaise
Few drops of beet juice

Preparation

Cut the chicken in pieces, put in a bowl and pour the buttermilk over it in such way that the pieces are completely submerged. Add a few drops hot sauce, for example sriracha. Leave the chicken in the fridge to marinate in the buttermilk for a few hours.
Grind the chips into coarse crumbs in a kitchen machine.
Make 3 bowls, one filled with cornstarch in which you mix in the salt, onion powder and chilipowder, the other bowl with the beaten egg and the last bowl with the crumbs of the chips.
Dip the chicken in the cornstarch first, then into the egg and finally into the crumbs. Press down a little. Bake in an air-fryer on 190 degrees for about 15 minute.
In the meanwhile make the coleslaw by mixing the red cabbage and white cabbage with a little mayonaisse and few drops of beet juice.
Serve with a spicy mayonaisse (mix mayonaisse, sriracha and a little beet juice) and extra Seaweed Chips. Enjoy! ?

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I sea Fish Burger Plate

Plant-based eating is becoming more and more common. And no, plant-based is really not just lettuce. This plant-based Japanese fish burger with Seaweed Chips proves that. Enjoy the sustainable, healthy fish burger of the future!

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By Nannique Spiek from @its.about.health

Nannique Spiek@its.about.health Read More
"I am a real fan of these Seaweed Chips, they look very similar to the tortilla chips we are used to."
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Ingredients (for 2 burgers)

• 2 handfuls of Seamore's Original Seaweed Chips
* 2 SoFish burgers from SoFine
• 2 hamburger buns
• 50g of seaweed salad (wakamé)
• 2 handfuls of romaine lettuce
• 5 radishes
• 1 red onion
• Plant-based wasabi mayonnaise

Preparation

Bake the fish burgers according to the package instructions.
Prepare the hamburger buns.
Meanwhile, cut the radishes into slices and the red onion into rings.
Open the hamburger buns, spread a handful of romaine lettuce over the bottom, followed by slices of radish.
Place the burger on top of the radish and divide the seaweed salad and red onion rings over it.
Finish the burgers with the wasabi mayonnaise to taste and add the top of the hamburger bun. If necessary, insert a wooden skewer into the burger to keep everything together.
Serve the burgers with a handful of Seaweed Chips. Enjoy! ?

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I sea Ruga Maro

Τhe translation of the dish is red sea and if you take a look at the pictures you will understand the reason why. The first reason is the prevalence of the red color. The second reason is its high salt content, as in the red sea we can float on its surface due to the salt. Seaweed Bacon is added for the ultimate crunch.

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By Magna Carta

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Ingredients (1 portion)

Seamore's Seaweed Bacon
120 g sea bream fillet
5g aji mirasol
3g season pepper seaweed-lemon
20ml mango vinegar
2g fleur de sel
2g back pepper "Lambong" whole
80-100ml Tomato San Marzano
70g aloe vera
Fresh chilli
Fresh coriander
Sun-dried crispy pepperoni
10ml celeriac cream
20ml fresh lime juice

Preparation

Cut the sea beam fillet in small cubes of 3-4 cm.
Marinate the fish with Aji mirasol, Fleur de sel and black pepper“Lambong”whole.

For the celeriac cream

Βoil half of the celeriac for 40 minutes in 300ml coconut milk and 200 gr water.
Remove the celeriac and blend them with orange peel of the half orange, a little bit of dairy cream and butter. Check the salt and pepper.
Cool it down and put it in a feeding bottle.
Blend the San Marzano and add a little bit of salt and pepper.
Create the Leche de Tigre with Aloe vera, San Marzano tomato, mango vinegar and fresh lime juice.
Add the sea beam cubes,the Leche de Tigre (keep some of it for the final stage of the dish), the fresh herbs and blend them.
Fry the seaweed bacon for 10sec on 160 degrees celsius.
Put the fish in the center of the plate and add some celeriac cream dots. Add on the top the sun-dried crispy pepperoni, the seaweed bacon and in the end the Season pepper seaweed-lemon.
When the decoration of the plate is finished, add the rest of Leche de Tigre. Enjoy! ?

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I sea lobster and shellfish soup with egg-lemon sauce

This soup based on shellfish and lobster is fresh, tasty and full of flavor. Served with seaweed pasta, egg-lemon sauce and toast.

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By Magna Carta

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Ingredients (2 portions)

30g Seamore's Seaweed Pasta
500g sea bass
1 baguette

For the sauce:

100ml shellfish bisque
30ml water
25ml passion fruit vinegar
25ml kalamansi vinegar
25g blue lobster pate
1 dash of tarragon
1 dash of salt
1 dash of Black pepper

For the egg-lemon sauce:

1 egg
20ml natural lemon juice
100ml fish broth

Preparation

For the sauce:

Boil the water in a small pot.
Add all the ingredients, lower the heat and let the sauce become homogenous.

For the fish:

Fillet the sea bass and remove the bones.
Add in the pan 25ml of olive oil and fry the fillets for 1 minute. Αt first fry the fish by pressing their skin in the pan and then turn it from the opposite side and fry it for 1 more minute.

For the seaweed:

Add water in a pot and let it start boiling.
Then, add the seaweed in the water and leave to boil for 5 minutes.
Remove from the pot and put in a bowl with water and ice cubes for 30 seconds.

For the crostini:

Cut the baguette in 2 thin slices, flavor them with olive oil, black pepper and salt and put them in the oven in 180 degrees for 5 minutes.

For the egg-lemon sauce:

Add the egg in a bowl and whip it up.
Add gradually the lemon juice along with the fish broth.
Then, add the mixture in a pot and when it reaches 65 to 70 °C use a balloon whisk to blend it quickly until it becomes a foam.
Once the dish is ready, flavor it by adding lobster oil on the top. Enjoy! ?

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I sea vegan redpool

I sea vegan redpool

Impress everyone with this vegan redpool recipe. The flavors are amazing and the seaweed chips add that extra crunch.

By Magna Carta

Ingredients (1 portion)

Seamore's Seaweed Chips
5g shiitakes
60g pond scum green noodles
30g passion fruit vinegar
8g black garlic jam
2g grounded Galangal
4g grounded Arrow root
50g tofu cream
2 beetroots
Fresh chives
300ml water
2g garlic powder
Season pepper seaweed-lemon
Sea salt
Optional: 3-4 edible flowers

Preparation

For the tοfu ballotine

1. Blend in mixer or in a food processor the tofu cream, the Arrow root, a little bit of season pepper seaweed-lemon and the garlic powder.

2. Use a rubber spatula to pour the mixture in a non-stick pan, in a moderate heat.

3. Mix the mixture, till it becomes homogenous.

4. Cut the chives in 6 cm.

5. Use a film to spread the mixture in a rectangular shape, so that the chives can fit in the film.

6. Wrap the film, so that the chives will be in the center and put the ballotine in the fridge for 2 hours.

For the broth

1. Add water, one beetroot and Galangal in a blender.

2. Use a cheesecloth for the broth.

3. Boil the broth in a high heat and once it is boiled, turn off the burner, add the Shiitakes and blend.

4. Cover the broth with a top for 10 minutes.

For the pond scum green noodles

1. Add the pond scum green noodles in a boiled water and cook them with salt for 8-10 minutes.

Decorate the dish

1. Add the black garlic jam in a feeding bottle along with the passion fruit vinegar and “draw” the dish.

2. Cut the ballotine in 3 pieces and put them in the middle.

3. Add the shiitakes and the beetroot (Paysanne cut)

4. Put the pond scum green noodles in two chopsticks.

5. Break the seaweed Chips on the top to make the dish more crispy.

6. Decorate the dish with edible flowers and add a little bit of season pepper seaweed-lemon.

7. In the end, pour the broth. Enjoy! ?

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I sea vegan redpool

Impress everyone with this vegan redpool recipe. The flavors are amazing and the seaweed chips add that extra crunch.

By Magna Carta

Recept afdrukken Pin recept

Porties 1

Ingrediënten

Seamore's Seaweed Chips
5 g shiitakes
60 g pond scum green noodles
30 g passion fruit vinegar
8 g black garlic jam
2 g grounded Galangal
4 g grounded Arrow root
50 g tofu cream
2 beetroots
Fresh chives
300 ml water
2 g garlic powder
Season pepper seaweed-lemon
Sea salt
3-4 edible flowers Optional

Instructies

For the tοfu ballotine

Blend in mixer or in a food processor the tofu cream, the Arrow root, a little bit of season pepper seaweed-lemon and the garlic powder.
Use a rubber spatula to pour the mixture in a non-stick pan, in a moderate heat.
Mix the mixture, till it becomes homogenous.
Cut the chives in 6 cm.
Use a film to spread the mixture in a rectangular shape, so that the chives can fit in the film.
Wrap the film, so that the chives will be in the center and put the ballotine in the fridge for 2 hours.

For the broth

Add water, one beetroot and Galangal in a blender.
Use a cheesecloth for the broth.
Boil the broth in a high heat and once it is boiled, turn off the burner, add the Shiitakes and blend.
Cover the broth with a top for 10 minutes.

For the pond scum green noodles

Add the pond scum green noodles in a boiled water and cook them with salt for 8-10 minutes.

Decorate the dish

Add the black garlic jam in a feeding bottle along with the passion fruit vinegar and “draw” the dish.
Cut the ballotine in 3 pieces and put them in the middle.
Add the shiitakes and the beetroot (Paysanne cut)
Put the pond scum green noodles in two chopsticks.
Break the seaweed Chips on the top to make the dish more crispy.
Decorate the dish with edible flowers and add a little bit of season pepper seaweed-lemon.
In the end, pour the broth. Enjoy! ?

Notities

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I sea Jack-O-Lantern soup

This is the perfect meal to warm you up as the days get cooler. It is originally a soup made with the classic jack-o-lantern pumpkins that people buy for halloween, we love this idea to reduce food waste. We used the seaweed bacon as a topping, adding a great crunch and nutrients.

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By Magna Carta

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Ingredients (for 4 portions)

35g Seamore's Seaweed Bacon
300g pumpkin cream
15g Vadouvan spice-mix
250g baldo rice
10g Del Mondo La Spezia spice-mix
15ml pumpkin seed oil
150g mushroom mix, chopped
200g stroganoff mix
200g leek
200g dried onion
200g sweet pumpkin
10g garlic paste
500g dairy cream
20ml natural 100% lemon juice
300g parmesan cheese
120ml white wine
50g butter
Olive oil
Salt
Whole black pepper granules

Preparation

For the soup:

1. Add in a pan on medium heat the olive oil together with the onion, leek, pumpkin and the garlic paste.

2. Add the dairy cream and the water until the vegetables are covered.

3. Cook this for about 25 minutes.

4. Add the sweet pumpkin cream, Vadouvan, fresh lemon juice, salt and pepper. Mix this with a hand-blender, untill it takes a creamy texture.

For the Arancini:

5. Add the rice to the pan on medium heat together with the mushrooms.

6. Reduce the heat by pouring white wine and once it evaporates add 500 ml of water.

7. Reduce the heat and let the rice absorb the water. Once the rice is ready and there is no humidity in the pan add the parmesan, La spezia mix, butter, salt, pepper and mix this.

8. Transfer this in a baking dish and let it cool down. Once the mixture has cooled down, we make balls with our hands (50g each ball) and we bread them as usual with flour, egg and stroganoff mixture.

9. Fry the arancini until they get a golden colour.

10. Fry the Seaweed Bacon following the packaging instructions.

11. Serve the soup. Add on the top of the dish the arancini, seaweed bacon, pumpkin seeds and some olive oil. Place this all in the center of the dish. Enjoy!?

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I sea dark soy tofu, chips and roasted veggies

The combination of the seaweed with the sushi and the crunchiness is absolutely phenomenal. We paired it with some dark soy tofu that is easily made in a pan or oven. All you need are a couple of ingredients and you are ready to go!

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By Jenny Lu @jengoesnuts

Jenny Lu@jengoesnuts Read More
"This new Spicy Sushi Seaweed Chips flavor is absolutely insane!"
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Ingredients

On the side:

Spicy Sushi Seaweed Chips
Roasted vegetables of your choice

Dark soy tofu:

1 block of extra firm tofu (500g)
3 tbsp dark soy sauce
2 tbsp maple syrup
Black pepper
Garlic powder (optional)
Ginger powder (optional)
2 tbsp roasted sesame oil
1 tbsp tahini

Preparation

Cut the tofu into cubes. Mix all the other ingredients in a bowl together and pour it over the tofu until every cube is well coated. Preferably let this sit in the fridge for at least 1 hour. Either fry it on medium heat in a pan for about 5 minutes or let it bake in the oven for 15 minutes on 180C. Serve with the seaweed chips and vegetables. A big drizzle of tahini is also recommended. Enjoy! ?

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I sea homemade crunchy sushi

Making sushi yourself is quite a challenge, but very tasty! ? Get your favorite fillings and use the seaweed chips as a crunchy topping.

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By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"The seaweed chips add an extra crunchy bite to the the sushi!"
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Ingredients

Seamore's Spicy Sushi Chips
Bamboo roll mat
300g sushi rice
3 nori sheets
4 tbsp rice vinegar
Bowl of water
100g smoked salmon
100g shrimps
Flour
1 egg
Breadcrumbs
100g chicken breast
Ketjap manis
Honey
Baharat spices
1/2 cucumber
1/2 mango
1/2 avocado
Herb butter
Salt and pepper
Spicy mango mayo sauce: mayonnaise, mashed mango, sriracha, smoked paprika (mix to taste)
Sesame seeds
Fried onions
Soy sauce (to serve)

Preparation

1. Cook the sushi rice according to the instructions and let it cool to room temperature. Mix in the rice vinegar.
2. For the perfect rolling of the sushi, we refer you to youtube where you can find loads of tutorials. You can use the nori sheets as a base (around the sushi) or as a filling.
3. Cut all ingredients into thin strips and make the spicy mango mayo.

Shrimp Sushi:
- Heat a pan with a good layer of sunflower oil.
- Mix a beaten egg with 2/3 tablespoons of water and 1/2 teaspoon of salt.
- Coat the prawns with flour and then with the egg mixture you just made.
- Roll them in the breadcrumbs and fry them in the oil until golden brown.
- The fried shrimps are delicious in combination with cucumber, avocado and the spicy mango mayo sauce.
- As a topping to make this sushi even crunchier, use a mix of the sushi chips and the fried onions.

Salmon Sushi:
- The smoked salmon is ready-to-eat and can be combined with the herb butter, avocado, cucumber and sesame seeds. Top with the seaweed chips.

Sushi Chicken:
- Cut the chicken into thin strips and marinate this in a mix of sweet soy sauce, honey, Baharat, salt and pepper.
- Heat a frying pan with butter, fry the chicken and let it cool.
- The chicken is very tasty in combination with the spicy mango mayo, mango, avocado and the seaweed chips.

Eat the sushi with extra Seaweed Chips on the side. Enjoy! ?

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I sea poké bowl with peanut butter dressing

Looking for a very easy and nutritious poké bowl recipe ? This plant-based version does the trick. The vegetables look so colorful together that even vegetable-haters will be convinced. For sure.

By Enya Kellermann from @enya.kellermann

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"This is probably the best thing I have ever made!"
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Ingredients

Seamore's Spicy Sushi Seaweed Chips
Sushi rice
Beetroot, cut in cubes
Carrots, shredded
Cucumber, cut in cubes
Zucchini, cut in cubes
Plant-based chicken pieces
Avocado, cut in cubes

For the peanut butter sauce:

2 tbsp of peanut butter
1 tbsp of soy sauce
1 tbsp lemon juice
A splash of water.

Preparation

Cook the sushi rice following the package instructions. In the meanwhile, fry the zucchini and chicken pieces in a pan. Transfer the rice into a bowl and add all of the vegetables together with the avocado and chicken pieces. Quickly mix all the ingredients for the dressing together and sprinkle over the bowl. To finish, add the Seaweed Chips. Enjoy! ?

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