I sea crema de elote
Looking for something less spicy between all the violence of the chili peppers when you feel like cooking Mexican food ? Crema de elote is an extremely tasty, creamy soup based on corn. Except for the jalapeño topping, very child-friendly, but of course you can also replace those peppers for extra Seaweed Chips.
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By Anouk Goedegebuur from @anoukgdgbuur
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"The crunchy seaweed chips are the perfect topping for this creamy soup."
Ingredients (for 4 big bowls)
- Seamore's Original Seaweed Chips
- 5 corn cobs (of 200g each)
- 1 red onion
- 4 garlic cloves
- 150g leek
- 2 tbsp of ghee (or coconut oil)
- ½ tsp oregano
- 800 ml stock (chicken or vegetable)
- 250 ml whole milk (or coconut milk)
- Salt and pepper, to taste
- Lime juice, to taste
- Sliced jalapeño pepper, to taste
Preparation
- Start by washing and cutting the vegetables. Cut the corn kernels (from top to bottom) from the cob, the leek into rings and the onion and garlic finely.
- Heat the ghee in a large pan and fry the onion and garlic until they are glassy. Add the leek and fry for a few minutes.
- Then add the corn kernels, oregano, stock and milk to the pan and bring everything to the boil, stirring occasionally.
- Place the lid on the pan and leave this to simmer gently for 30 minutes.
- Puree the content of the pan with a stick blender until smooth.
- Taste and season the crema de elote with lime juice and salt and pepper.
- Pour the soup into bowls, finish with jalapeño if desired and serve with Seaweed Chips. Enjoy! ?
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I sea yellow-curry
This easy chickpea curry recipe is your go-to if you don't feel like cooking. The vegan curry is served with Sweet Chili Seaweed Chips on the side, adding crunchiness. Eating the rainbow has never been simpler or tastier.
By Pascal van der Haas de Vos from @passiekookt
Pascal van der Haas @passiekookt Read More
"De Surfin' Sweet Chilli zeewier chips zijn heerlijk spicy!"
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Ingredients (for 1 person)
- Seamore's Surfin' Sweet Chilli seaweed chips
- 1 red bell pepper
- 5 big carrots
- 400g chickpeas
- 200g sugarsnaps
- 1 can of coconut milk
- Yellow curry paste
- 75g uncooked brown rice
- Fresh cilantro
Yellow Curry Preparation
- Prepare the rice following the package instructions.
- In the meantime, heat up the wok pan and fry the curry paste for approximately 2 minutes on high temperature.
- Add the chopped vegetables and chickpeas, wok this for another 2 minutes.
- Add the coconut milk and leave to simmer on low heat until the vegetables are ready.
- Serve the curry with rice and seaweed chips on the side. Enjoy! ?
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I sea classic Fish 'n Chips
I sea classic Fish 'n Chips
Who said that Fish 'n Chips can't be special? We upgraded the classic version of the famous English recipe by replacing potato chips with seaweed chips, adding taste, nutrients and even more crunch.
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By Mirka Kudlacova from @amira.cookland
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 of Seamore's Surfin' Sweet Chilli chips
- 4 fish fillets
- 2 beaten eggs
- 120g breadcrumbs
- 70g flour
- 2 tbsp olive oil
- 150g frozen peas with mint
- 110g butter
- Salt and pepper
Preparation
- Preheat the oven to 180 degrees.
- Season fillets from each side with salt and pepper.
- Cover the fish fillets with flour, dip into the egg mixture and then coat in breadcrumbs.
- Lay down on the baking tray, lightly spray with oil from each side.
- Bake it for 20 minutes until golden brown.
- Meanwhile, prepare the mashed peas puree. First you wash the frozen peas with tap water.
- Boil about 200ml water and cook the peas for about 10 minutes.
- Add the salt and butter.
- Remove 2 tablespoons of peas (for the serving) and blend the rest with a hand mixer in a bowl. Add fresh mint and blend until smooth.
- Serve the fish fillers with mashed peas puree and ofcourse seaweed chips on the side. Enjoy! ?
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I sea lentils
Delicious and nutritious, this lentils & seaweed bacon recipe is satisfyingly vegetarian. The combination of a lentil base, creamy eggplant, fresh goat cheese and crunchy seaweed bacon is filling, satisfying, and healthy. Enjoy!
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Ingredients
- 5 pieces of I sea bacon
- 1/2 eggplant
- 50g goat cheese
- 75g mixed salad
- 100g lentils
- 50g quinoa
- 1 red onion
- 2 tbsp balsamic vinegar
- A handful of flat-leaf parsley
- Olive oil
- Salt and pepper
Preparation
- Tear the seaweed bacon leaves in smaller pieces.
- Next, heat a generous layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that the bacon leaves don't touch the bottom of the pan).
- Grill the eggplant.
- While the eggplant grills, slice the goat cheese.
- Simmer the onion in 1 tablespoon of balsamic vinegar.
- Stir-fry the lentils with the onion.
- Cook the quinoa and add both salt and pepper.
- Finally, serve the lentil mix on a plate, add the eggplant and goat cheese and top with seaweed bacon. Enjoy! ?
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I sea hamburger
We upgraded your favorite comfort food with seaweed. The seaweed bacon as a topping creates the ultimate crunchiness, without you having to feel guilty.
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Ingredients
- 3 leaves of Seamore's seaweed bacon
- Pickles
- Dijonaise
- Foccacia bread
- Sweet red onion
- Lamb burgers or vegan burgers
Preparation
- Fry the seaweed bacon and set it aside.
- Cut the focaccia in two and roast gently.
- Fry in the same pan the burgers of your choice to taste.
- Build the hamburger using the dijonaise and some onions as a first layer.
- Add the burger itself and repeat the layer of dijonaise and onions together with pickle and seaweed bacon. Enjoy! ?
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I sea plant-based Asian sweet potato wraps
I sea plant-based Asian sweet potato wraps
Love at first bite!? These Asian sweet potato wraps are delicious, gluten-free and 100% plant-based. Easy to make and even easier to devour... ?
By Ti Amo from @tishappykitchen
Ti Amo@tishappykitchen Read More
"The taste of these chips is really delicious. The original variant has a subtle umami taste and is nice and salty."
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Ingredients (for 2 people)
- Seamore's Seaweed Chips
- 400g Asian wok vegetables
- 75g mashed sweet potato
- 65g (gluten-free) oat flour
- 120g uncooked brown rice
- Sweet chili sauce to taste
- Handful of spinach
- Vegan chicken pieces
Preparation
- Knead the sweet potato together with the flour into a dough and form it into 2 wraps
- Fry them in a pan with oil. In the meantime fry the Asian vegetables together with the chicken pieces and cook the rice according to the package.
- Take a wrap, then fill it with spinach, rice, vegetables and chicken. Add some sweet chili sauce and crumbled seaweed chips. Enjoy! ?
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I sea plant-based Mexican salad
I sea plant-based Mexican salad
The Seaweed Chips are ideal to use with this plant-based Mexican salad recipe. This plant-based salad contains rice and many vegetables, making it the ideal meal for summer days. The recipe allows you to enjoy all of the delicious Mexican flavors and textures while still savoring a feel-good meal.
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By Nannique Spiek from @its.about.health
Nannique Spiek@its.about.health Read More
"You have to believe me when I say that these Seaweed Chips from Seamore are really tasty. And what I like best about these chips is the fact that they are a lot more sustainable than the classic tortilla chips we all know."
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Ingredients (for 2 people)
- 120g brown rice
- 70g Seamore's Seaweed Chips Original
- 1 red pepper
- 150g corn (1 small tin)
- 160g kidney beans (1 small tin)
- 1 tomato
- 1 onion
- ½ jalapeño pepper
- ½ lime
- 2 tbsp olive oil
- Fresh cilantro to taste
- Pepper and salt
Preparation
-
- Cook the rice according to the package instructions.
- Drain the corn and kidney beans in a colander. Rinse afterwards.
- Slice the bell pepper and tomato. Chop the onion. Halve the jalapeño pepper, remove the seeds and finely chop the pepper. Break some of the the tortilla chips into smaller pieces
- Divide the rice between two plates and add the bell pepper, tomato, corn, kidney beans and onion on top.
- Make a dressing with the olive oil, the juice of half a lime and a pinch of salt and pepper. Divide the dressing over the two salads.
- Finish the salads with some fresh coriander, jalapeño pepper to taste and the smaller pieces of Seaweed Chips.
- Serve the salad with the remaining Seaweed Chips, enjoy! ?
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I sea skillet lamb shawarma wrap
I sea skillet lamb shawarma wraps
Looking for a new type of wrapcipe (wrap recipe) ? We love these seaweed wraps filled with homemade garlic sauce, Turkish red cabbage salad and a healthy version of the famous Turkish shawarma. This skillet lamb shawarma wraps are the ideal healthy upgrade to the beloved street food.
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By Mirka Kudlacova from @amira.cookland
Mirka Kudlacova@amiracookland Read More
"I really enjoyed these wraps and will definitely include more seaweed in my diet for its health benefits and great taste."
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Ingredients
For the shawarma kebabs
- 1/2 kg lamb cubes
- 2 gloves of garlic
- 1 tsp smoked paprika powder
- 1/4 tsp ginger
- 1/4 tsp turmeric
- 1/4 tsp garam masala
- 1 tsp lemon zest
- 1/2 lemon (the juice)
- 1/4 tsp salt
- 2 tbsp greek yoghurt
- 1 tbsp olive oil
- 4 thin bamboo skewers
Ingredients for the garlic sauce
- 1 tbsp greek yoghurt
- 1/2 tbsp water
- 1 garlic clove, peeled and crushed
- A pinch of salt
What you'll need for the Turkish red cabbage salad
- 1/4 cabbage head
- 1/2 lemon (the juice) or vinegar
- Salt to taste
Required ingredients for the roasted aubergine strips
- 1 medium aubergine, cut into strips
- 1 cup of olive oil
- 1/4 tsp of salt
Preparation
For the shawarma kebabs:
- First, marinate the lamb cubes with the garlic, smoked paprika powder, ginger, turmeric, garam masala, lemon zest, olive oil and greek yoghurt. Leave to marinate for at least 20 - 30 minutes.
- After your lamb has marinated, preheat a grill pan.
- While the grill pan heats up, thread the lamb cubes onto your skewers. (We recommend 2-3 skewers per person).
- Next, grill the skewers in the pan on high eat. Rotate after 2 minutes on each side.
- Remove the cooked skewers from the pan and let cool for 5 minutes.
- Finally, season the skewers with freshly squeezed lemon and a pinch of salt.
Create the garlic sauce
- Mix all the ingredients together in a small bowl until you have a nice and creamy spread.
Prepare the Turkish red cabbage salad
- Slice the cabbage into thin strips. Marinate with the lemon juice or vinegar for at least 15-20 minutes. Finish the salad by seasoning with salt (to taste).
For the roasted aubergine strips
- Finally, marinate the aubergine strips in a large bowl with the olive oil and salt for at least 20 minutes, roast in a pan on medium heat until soft.
Spread your seaweed wraps with the garlic sauce, top with the cabbage salad, shawarma and aubergine strips. Enjoy! ?
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I sea risotto
Asparagus and risotto rice is a real tasty combination and of course we need to add some seaweed along with that dish, adding extra taste and nutrients.
"Pssst, for all ladies out there, this seaweed pasta contains quite an interesting high amount of iron (about 9x more than lentils), so go for this pasta whenever you need a push and add some freshly squeezed lemon to your meal as well for a better absorption!"
Ingredients
- Seamore's Seaweed Pasta
- Risotto rice
- Green asparagus
- 1 white onion
- 4 garlic cloves
- 500ml vegetable stock
- A good splash of balsamic vinegar or 100ml white wine
- Lemon juice for preparing the seaweed pasta and as a topping on the finished dish
Preparation
- Let the seaweed pasta soak in cold water for about 20-30 min and then cook the pasta in some lemon water for another 20-30 min.
- Prepare the risotto as you like and in case that you don't want to use white wine, use white balsamic vinegar.
- Fry the asparagus and mix the risotto with the seaweed pasta. Place the asparagus on a plate together with the mix of risotto and seaweed pasta. Enjoy! ?
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I sea risotto
Asparagus and risotto rice is a real tasty combination and of course we need to add some seaweed along with that dish, adding extra taste and nutrients."Pssst, for all ladies out there, this seaweed pasta contains quite an interesting high amount of iron (about 9x more than lentils), so go for this pasta whenever you need a push and add some freshly squeezed lemon to your meal as well for a better absorption!"
- Seamore's Seaweed Pasta
- Risotto rice
- Green asparagus
- 1 White onion
- 4 Garlic cloves
- 500 ml vegetable stock
- 100 ml white wine or A good splash of balsamic vinegar
- Lemon juice for preparing the seaweed pasta and as a topping on the finished dish
Let the seaweed pasta soak in cold water for about 20-30 min and then cook the pasta in some lemon water for another 20-30 min.
Prepare the risotto as you like and in case that you don't want to use white wine, use white balsamic vinegar.
Fry the asparagus and mix the risotto with the seaweed pasta. Place the asparagus on a plate together with the mix of risotto and seaweed pasta. Enjoy! ?
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I sea tacos
What food comes to your mind when we say delicious, fresh and fun, colorful and spicy ? You guessed right it right, Mexican food ???
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By Mirka Kudlacova from @amira.cookland
Mirka Kudlacova@amira.cookland Read More
"These seaweed nachos don't only taste great but are also good for your health."
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Ingredients
- Seamore's Seaweed Chips
- 1 diced medium onion
- 300g mince lamb or vegan minced meat
- 1 tsp paprika powder
- 1/4 tsp chilli powder (optional)
- 1 tsp garam masala
- 1 tsp turmeric powder
- 3 gloves of fresh garlic
- 1 medium tomato
- 2 tbsp tomato sauce
- Taco shells
For the guacamole
- 2 medium avocados, mashed
- 1 tbsp (vegan) sour cream
- 1 pressed and chopped garlic glove
- 1/2 lime juice
- Salt and peper
Preparation
- Fry the onion and garlic on medium heat, add (vegan) mince meat and spices.
- Cook this until everything is done and add the tomato sauce for another couple of minutes.
- When this is done, start to serve. Fill the taco shells with (vegan) meat, freshly cut onion slices, tomatoes and salsa sauce.
- Prepare the guacamole by mixing all the ingredients together and serve with the Seaweed Chips, enjoy! ?
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