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 wild salmon pokébowl

This wild salmon poke bowl recipe is always a winner. With this bowl full of nutritious ingredients, you have a delicious and festive plate in front of you. And at the same time you are eating super healthy. Enjoy!

By Alyssa Blok from @coffeewithalyss

Alyssa Blok@coffeewithalyss Read More
"This bowl is super nutritious and healthy at the same time."

Recipe video

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Ingredients (For 2 People)

2 handfuls of Seamore's Seaweed Chips
100g basmati rice
1/3 cucumber
1 big/thick carrot
1 avocado
130g broad beans
A piece of smoked salmon
3 spring onions
1 tbsp sesame seeds

For the dressing

1 tbsp yoghurt mayonaise
1 tbsp soy sauce
1 tsp rice vinegar

Salmon Poke Bowl Preparation

Prepare the rice following the package instructions.
Cut the cucumber and carrot in long slices.
Next, cut the avocado in slices and the spring onions in rings.
Create the plate with all the ingredients.
Mix all the ingredients for the dressing together and use this as a final topping, enjoy! ?

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I sea spicy purple carrot dip

I sea spicy purple carrot dip

Looking for a new purple carrot recipe? This incredible recipe transforms the beautiful vegetable into an incredible spicy purple carrot dip. If you’re looking for a quick party snack this spicy purple carrot dip will do the trick.

The base for the dip next to carrots is silken tofu which adds a silky smooth texture. Besides texture it also adds a whopping 24 grams of protein. This dip spicy purple carrot dip did not come play, it came to slay!

By Jason Tjon Affo from @theindigokitchen

Jason Tjon Affo@theindigokitchen Read More

Ingredients (For 4 People)

Seamore's seaweed chips
400 gram purple carrot or any other carrot
300 gram silken tofu
1 madame jeanette pepper or any other hot pepper like habanero
2 cloves garlic minced
25 grams dates
1 tbsp shiro miso
1 tbsp rice vinegar

Purple Carrot Dip Preparation

Preheat the oven to 210 degrees celsius.
Cut the carrots into even chunks and roast the carrots for 20 minutes.
Remove the carrots from the oven and let them cool.
Next, add the carrots and the remaining ingredients to a high speed blender and blend until silky smooth.
You may want to use the blenders tamper and scrape down the sides every now and then.
Enjoy together with the Seaweed Chips! ?

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I sea spicy purple carrot dip

By Jason Tjon Affo from @theindigokitchenJason Tjon Affo@theindigokitchen Read More

Recept afdrukken Pin recept

Porties 4

Ingrediënten

Seamore's seaweed chips
400 g purple carrot or any other carrot
300 g silken tofu
1 madame jeanette pepper or any other hot pepper like habanero
2 cloves garlic minced
25 g dates
1 tbsp shiro miso
1 tbsp rice vinegar

Instructies

Preheat the oven to 210 degrees celsius.
Cut the carrots into even chunks and roast the carrots for 20 minutes.
Remove the carrots from the oven and let them cool.
Next, add the carrots and the remaining ingredients to a high speed blender and blend until silky smooth.
You may want to use the blenders tamper and scrape down the sides every now and then.
Enjoy together with the Seaweed Chips! ?

Notities

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I sea green poké bowl

This recipe is perfect after a working day, if you want to make something both healthy and tasty. Packed with fresh vegetables, healthy fats and ready within 15 minutes.

By Pascal van der Haas from @passiekookt

Pascal van der Haas@passiekookt Read More
"My whole family was really enthusiastic about these chips"
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Ingredients (for 2)

For the rice

125g of steamed rice
200ml of water
2,5 tsp ricevinegar
1/2 tsp salt
1/2 tsp sugar

Toppings

2 handfuls of Seamore's seaweed chips
2 nori sheets
150g edamame beans
1/2 avocado
1/2 cucumber
1 mango
2 tsp soy sauce
sesame seeds or chili flakes to garnish
sriracha or another type of hotsauce

Preparation

Heat the rice vinegar with the salt and sugar in a saucepan until the sugar has dissolved. This is the dressing for the rice. Pour the dressing over the rice and stir a few times. Let this cool to room temperature.

Cut the vegetables into cubes. Make up the Pokébowl by serving up the rice in the middle of the bowl and the other ingredients in a circle around it. Drizzle with the dressing. Garnish the poké bowl with black sesame seeds or chili flakes and top it off with a handful of seaweed chips. Serve immediately, enjoy! ?

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I sea chili sin carne

Save this chili sin carne recipe for when you want to feel full and warm. We all know that fall has started, and as much as we like the coziness, we could you some rays of sunshine in the middle of this rainy week. Did someone say nachos ? Grab your bag of Seamore's Tortilla Chips and dive in to this comforting chili sin carne dish ?

By Roos Glows from @roosglows

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“These chips are amazing, especially in combination with this chili sin carne”
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Ingredients

1 paprika
½ leek
½ eggplant
3 tomatoes
200g (vegan) minced meat
50g kidney beans
50g chickpeas
50g peas
2 small onions
Spices to taste (like paprika powder, chili, garlic, cumin and turmeric
Seamore's Seaweed Chips

Chili Sin Carne Preparation

Heat up a pan with some oil.
Once the pan is heated, prepare the onions.
After a few minutes you can add the garlic.
Next add all of the vegetables to the pan.
Once the vegetables are nearly done, add the (vegan) minced meat.
After the vegan meat and vegetables are well cooked, add the beans and chickpeas.
When the beans are warm you top the dish with the spices and turn off the heat.
You can use some spinach as the base of the bowl and of course don’t forget your #greennachos on the side. Enjoy!?

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I sea chips with marinated salmon

Who doesn’t say YES to this marinated salmon recipe? Say goodbye to your old, boring salmon recipes and delight your family with this dish. Finish your day the right way with some delicious seaweed nachos and marinated salmon.

By Nannique Spiek from @its.about.health

Nannique Spiek@its.about.health Read More
These chips are made from seaweed, but taste almost like normal chips.
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Ingredients (Serves 2 People)

150 g of rice
2 salmon fillets (about 150g)
200g samphire
2 tbsp soy sauce
1 garlic clove
½ cube of vegetable stock
50g of seaweed nachos

Marinated Salmon Preparation

Place the salmon fillets in a deep plate and add on top of each salmon fillet a tbsp of soy sauce. Leave the salmon in the fridge for 20 minutes to marinate. In the meantime you can pre-heat the oven at 200 degrees Celsius..
Place the salmon fillets in an oven tray, pour the remaining soy sauce in the deep plate over the fillets and bake the salmon in the oven for 8 minutes. Turn the salmon fillets around and put them in the oven again for 8 minutes.
Dissolve the vegetable stock in 400 millilitres of boiling water.
Heat a pan without oil on high heat and stir fry the rice for half a minute. Meanwhile keep stirring well through the rice.
After half a minute, pour the vegetable stock in the pan with the rice, bring this to boil and let the rice boil for 10 minutes in the stock over low heat. You will see that the rice completely absorbs the stock, keep stirring it regularly so that it does not burn.
In another pan, heat a small splash of oil and chop the garlic.
Stir fry the samphire together with the garlic for 5 minutes.
Divide the rice and the samphire between over the two plates, place a salmon fillet on each plate and serve with the seaweed nachos.

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I sea chips on sushi towers

Who said that nachos can't be eaten with sushi ? Try these delicious sushi towers with a crispy nachos topping.

By Laura Vellema from @lauras_super_vood

Laura Vellema@lauras_super_vood Read More
These chips are super tasty, crunchy and salty!
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Ingredients

For 2 people:

- Handful of Seamore's Seaweed Chips

- 1 small diced garlic clove

- 150g of fresh tuna or salmon

- 1/2 spring onion, finely chopped

- 1 tbsp of tamari

- 1 tbsp of sesame oil

- 1 tsp of balsamic vinegar

-100g of (sushi) rice

-100g mango in small cubes

- 1/2 red bell pepper (paprika) in small cubes

- 1/2 red onion

- a few sprigs of chopped cilantro

- a bit of lime juice

-1 avocado

-3 tbsp of (light) mayonaise

-1 or 2 tsp of sriracha sauce

-1 tsp of chilli sauce

-1/2 nori sheets sliced in strips

-Black sesame seeds

Preparation

Marinate 150g of fresh tuna/ or salmon in cubes with;

1 small diced garlic clove, 1/2 spring onion (finely chopped), 1 tbsp of tamari, 1 tbsp of sesame oil and 1 tsp of balsamic vinegar. Leave this in the fridge for 1 hour.

Prepare the 100g of (sushi) rice following the package instructions.

In the meantime you make the mango salsa with;

100g mango in small cubes, 1/2 red bell pepper (paprika) in small cubes, 1/2 red onion, a few sprigs of chopped cilantro and a bit of lime juice.

Guacamole:

1 avocado mashed with 1 tbsp lime juice, a small diced garlic clove, salt and pepper.

Dressing;

Mix together 3 tbsp of (light) mayonaise, 1 or 2 tsp of sriracha sauce and 1 tsp of chili sauce.

Use a cooking ring and make towers by first adding the cooked sushi rice. Divide the nori strips on top, than the marinated tuna, the guacamole, the mango salsa, you finish with seaweed chips, black sesame seeds and the dressing.

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I sea caribbean chips

A delicious Caribbean seaweed bowl packed full of delicious ingredients like marinated tempeh, banana chips, seaweed salad, wasabi dressing and of course our seaweed nachos to finish it all off.

By Lucy van der Voort from @yourmealplanners

Lucy van der Voort@yourmealplanners Read More
So delicious, a bit salty, a little seaflavour. Seriously good!
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Ingredients

For for 2 people:

100g rice of your own choice
125g seaweed salad
1 plantain
3 tbsp coconut oil
About 10 radishes, in slices
2 hands of Seaweed Nachos

For the tempeh marinade (you can also buy tempeh that is already marinated):

2 tbsp soy sauce
1 tsp sweet soy sauce (ketjap)
1 garlic clove
1 tsp sambal
1 tsp honey
Juice of half a lime

For the wasabi dressing:

2 tbsp mayonnaise
3 tbs Greek (lactofree) yogurt
1 tsp wasabi
Juice of half a lemon
Pepper and salt to taste

Preparation

Make the marinade for the tempeh by mixing all the ingredients together and put this together with the tempeh in a bowl. Leave this for at least 10 minutes. Longer is better!
Cook the rice following the package instructions.
Mix all the ingredients for the dressing in a bowl until smooth.
Cut the radishes in slices and mix these together with the seaweed salad already in a big salad bowl.
Fry the tempeh in a bit of olive oil in about 5 minutes on medium heat until they are crunchy. Shovel regularly, they can go really fast due to the ketjap marinade!
Scoop the rice and fried tempeh by the seaweed salad with the radishes. Now you can crumble the seaweed nachos on top of your salad. They will give a delicious crunch!

Instructions plantain

Peel the plantain with a paring knife. You can’t peel it like a normal banana. After you removed the skin, you cut the banana in slices from about 1 cm thick. If you cut them a bit thinner than the chips will become even more crunchy.
Put a skillet on the stove and warm up the coconut oil. Let it get hot. When the oil is hot you put the slice’s banana in the pan. Don’t put them on top of each other but make sure that they all have their own space in the pan!
Turn around after about 2 minutes, they are then golden brown. Let it bake for a while and then you remove them from the pan. If everything went well than they will be golden brown and crunchy on both sides,
Leave them to drain on kitchen paper and serve them together with the wasabi dressing, with the seaweed- rice salad!

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I sea club sandwich

Who is ready for the weekend ?

Treat yourself with this delicious brunch/lunch recipe packed with amazing ingredients and a crunchy twist.

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By Charlotte Blom from @foodalalot

Charlotte Blom@foodalalot Read More
If you open the bag of chips it already smells great!
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Ingredients

3 thick slices of (wholewheat) bread
Pesto mayonnaise
Cream cheese/philadelphia
1/4 of a cucumber, in slices
100g smoked salmon
1 fried egg
A handful of arugula
A handful of Seaweed nachos

Preparation

Grill the bread slices in a pan on both sides.
Spread one slice with pesto mayonnaise and the other two with cream cheese.
Cover 2 slices with smoked salmon. One slice with pesto mayonnaice and one with cream cheese.
Divide the arugula and the sliced cucumber on top of the smoked salmon
On the other slice with cream cheese you add the fried egg, smoked salmon and veggies.
Stacking time! The slice with the fried egg is the bottom slice. On top, you place the other slice with salmon and finish with a slice of cream cheese (upside down, otherwise your hands will get really dirty while eating). Insert a skewer, so that it stays a nice stack.
Serve your sandwich on a plate and serve it with the delicious seaweed nachos.

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I sea rainbow nachos

Can we give you a tip ? Make yourself these delicious dips and serve it with some seaweed nachos, instant happy mood guaranteed!

By Ansie Smit from @fansiefood

Ansie Smit@fansiefood Read More
‘These chips are very crunchy, a little salty and they have a subtile seaweed flavor’
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Ingredients

Watermelon Salsa

200g of watermelon
1/4 of a cucumber
1 small jalapeño
Juice of half a lemon

Mango Salsa

1 mango
Half red pepper
Tea spoon of cilantro

Tomato Salsa

2 tomatoes
1 small red onion or half of a large one
1 tbsp of olive oil
Juice of half a lemon
Pinch of salt and pepper
1/2 tsp garlic powder
1 tsp of parsley

Preparation

Watermelon Salsa

Cut the watermelon in tiny pieces and remove the seeds.
Cut the cucumber and jalapeño in tiny pieces and remove the seed lists from both. The seeds from the jalapeño are the spiciest, so if you like that, you can leave these seeds.
Squeeze the lemon, mix it with the rest and the salsa is ready!

Mango Salsa

Cut the mango in tiny pieces, as well as the red pepper. Remove the seeds lists from the red pepper.
Finely slice the cilantro and add this to the mango and red pepper, mix everything together and you‘re done!

Tomato Salsa:

Cut the tomatoes in tiny pieces and remove the pulp.
Finely slice the red onion and the parsley and add this to the tomatoes.
Also add the olive oil, lemon juice, pepper, salt and garlic powder.
Mix everything together and leave this for 20 minutes, so that the onion is a little less raw. Than the salsa is ready to serve.

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