I sea Dutch herring sandwich
I sea Dutch herring sandwich
From June to September, we have a Dutch Herring season in the Netherlands. In May, when the fishes have not yet reproduced, the fishes are more fatty, bigger and ‘ as experts say’ more delicious. Enjoy this fish with a sandwich and seaweed chips!
By Lieke Boerema from @dutchfoodheritage
Lieke Boerema@dutchfoodheritage Read More
"I can definitely can get used to this more sweet/salty version of Seaweed Chips."
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Ingredients
- Seamore's Surfin' Sweet Chilli Seaweed Chips
- 4 buns
- 4 Hollandse Nieuwe Fishes or Dutch Herring
- 1/2 cucumber
- 1 small white onion
- 20g parsley or cilantro
- 1/4 jalapeño
- 1/2 lemon
- 2 tbsp olive oil
Preparation
The Cucumber Salsa
- Cut the cucumber and white onion in even cubes. Chop the parsley and, if you like to add any spice, some jalapeño very fine.
- Mix the cucumber, onion, parsley, jalapeño, juice of ½ lemon, olive oil, salt and pepper. Taste the salsa and add any additional flavoring to your liking.
Serving..
- Use a bread knife to cut the buns open. Add a piece of fish and top with the cucumber salsa!
- Serve the bun with the Seaweed Chips. Enjoy! ?
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I sea fluffy banana pancakes
I sea fluffy banana pancakes
This is a delicious and super easy recipe for plant-based fluffy banana pancakes. Only a few ingredients needed, 100% gluten and guilt-free.
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By Ieke Booij from @foodbyieke
Ieke Booij@foodbyieke Read More
"By combining the pancakes with the seaweed chips you add a plant-based, gluten-free, Iodine, Fiber, Magnesium, Iron rich topping."
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Ingredients (for 2 people)
For the pancakes
- 1 fresh banana
- 90g rolled oats
- 240ml plant milk
- 3 tbsp (vanilla flavored) plant-based protein powder
- 1/2 tsp baking soda
For the toppings
- 1/2 cup frozen raspberries
- 2 tbsp plant based yogurt
- Seamore's Surfin" Sweet Chilli Chips
Preparation
1. Add all the pancake ingredients to a blender and mix until smooth, pour the batter into a bowl and let sit for 5 minutes.
2. In a non-stick pan without oil, cook the pancakes on medium heat for about 2 minutes on each side.
3. Thaw the frozen raspberries in the microwave or in a saucepan, then roughly mash them.
4. When the pancakes are done, serve with the seaweed chips, raspberries and some vegan yogurt. Enjoy! ?
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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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Anouk Goedegebuur@anoukgdgbuur Read More
"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 crayfish salad
This light crayfish salad is perfect during the summer as an appetizer or lunch. The taste of crayfish with the saltiness of the seaweed chips and the spicy flavor of the chili sauce is a golden combination.
By Nanouk el Gamal - Wijchers from @love.foodnook
Nanouk el Gamal@love.foodnook Read More
"I am a real fan of these seaweed chips from the start."
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Ingredients (for 2 people)
- 40g of Seamore's Original Seaweed Chips
- 1 zucchini
- 100g lettuce
- 100g sliced cucumber
- 1/5 sweet bell pepper, cute in strips
- 2 spring onions
- 200g crayfish
- 40ml mayonnaise
- 15ml chili sauce
- 15ml fresh lemon juice
Preparation
- Cut the zucchini into 1 cm thick slices.
- Sprinkle with freshly ground black pepper and salt.
- Grill these in a hot grill pan with some olive oil on both sides.
- After the zucchini is ready you can mix the mayonnaise, chili sauce and fresh lemon juice together as a dressing.
- When the zucchini is cooled, divide on 2 plates.
- Place the lettuce, cucumber and bell pepper on top. Add the shrimps and divide the dressing.
- Finish with the Seaweed Chips. Enjoy! ?
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I sea plant-based crunchy poké bowl
I sea plant-based crunchy poké bowl
Looking for an easy, healthy and tasty summer recipe ? We got you covered. We used sushi rice and seaweed chips as a base for this bowl and added all of our favorite toppings.
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By Ghislaine from @veggilaine
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Ingredients
- Seamore's Seaweed Chips: Spicy Sushi and Original
-
Sushi rice
-
Rice vinegar
-
Sesame oil
-
Seaweed salad
-
Tofu
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Cucumber, cut into cubes
-
Carrot, shredded
-
Avocado, , cut into cubes
-
Radish, cut into slices
-
Cashew nuts, roughly chopped
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For the tofu marinade: Soy sauce, Ketjap, Garlic, Rice vinegar and Lemon juice
Preparation
- Cook the sushi rice (500 g = 5/6 servings). Add 2 tbsp rice vinegar and 2 tbsp sesame oil and cover with a lid after cooking.
- Let stand for another 10 minutes.
- Fry the tofu with some oil and add garlic, soy sauce and rice vinegar to taste.
- Serve the sushi rice with all ingredients and the seaweed chips on the side. Enjoy! ?
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I sea summer strawberry salad
I sea summer strawberry salad
This delicious strawberry salad recipe gives you the summer feeling instantly. A bed of fresh mesclun salad, crispy tomatoes, ripe sweet strawberries, creamy avocado, salty feta and to top it off seaweed chip croutons! Tasty and nutritious.
By Pascal van der Haas from @passiekookt
Pascal van der Haas@passiekookt Read More
"These chips are definitely a pleasantly suprising replacement for the standard croutons made from bread and they are also gluten-free."
Recipe video
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Ingredients
- 25g Seamore's Original Seaweed Chips
- 100g mesclun salad
- 200g cherry tomatoes
- 1/2 avocado
- 1/2 onion
- 150g strawberries
- 50g feta
- Edible flowers
Salad Preparation
- Add the salad to a large bowl.
- Cut the cherry tomatoes in half. Cut the avocado and the strawberries in slices and the onions in rings. Add everything to the salad.
- Crumble the feta on top of the salad.
- Break the chips into chunks and divide these on top of the salad. Garnish with the edible flowers and serve with a suitable dressing. (for example a lemon dressing or balsamic glaze) Enjoy! ?
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I sea plant-based Banh Mi
I sea plant-based Banh Mi
We upgraded the classic Vietnamese sandwich with seaweed chips, adding crunch and a sweet and spicy flavor. This vegan Banh Mi sandwich is perfect for any time when you need some good energy. Enjoy the Surfin' Sweet Chili Seaweed Chips as a crunchy filling and as the perfect side dish.
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By Jem Mantiri from @thefruityjem
Jem Mantiri@thefruityjem Read More
"The seaweed chips are gonna give this sandwich a nice crunch and an added sweet and spicy flavor."
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Ingredients (Serves 2)
- 1 handful Seamore's Surfin' Sweet Chilli Chips
- 1 french baguette
- 1 medium cucumber
- 1 large carrot
- 1 bunch coriander/cilantro
- 1 green chilli
- 1 red chilli
For the tofu marinade
- 150g tofu
- 3 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp chilli powder
Preparation
- Start by cutting the tofu into slices as in the picture. Mix in the rest of the marinade ingredients and marinade the tofu. We did this for 15 minutes, but the longer the better.
- Then, bake the tofu in the oven for 15 minutes at 220 degrees.
- Meanwhile, thinly slice the cucumber and cut the carrot into thin strips.
- Stuff the baguette with the cucumber, carrot, coriander and seaweed chips.
- The tofu should be done by now. Add it to your banh mi and top it with some green and red chili. Enjoy! ?
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I sea cottage cheese caprese
I sea cottage cheese caprese
Caprese salad is one of our all time favorites! In the basis, this salad only needs a handful of ingredients and you'll be ready to eat in no time. Our Surfin' Sweet Chili Seaweed Chips add crunch and stay in the classic Italian color scheme.
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By Anouk Goedegebuur from @anoukgdgbuur
Anouk Goedegebuur@anoukgdgbuur Read More
"In the basis, this salad only needs a handful of ingredients and you'll be ready to eat in no time."
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Ingredients
- Seamore's Surfin' Sweet Chilli Chips, to serve
- 150g cherry tomatoes
- 1 tbsp olive oil
- Pepper and salt
- 100g cottage cheese
- Fresh basil
- Balsamico syrup
Preparation
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Preheat the oven to 140 degrees celsius and line a baking tray with baking paper.
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Halve the cherry tomatoes and place them on the plate with the convex side down. Drizzle with olive oil and season with some salt and pepper. Bake the tomatoes in the preheated oven for 45 minutes. Turn off the oven and leave the tomatoes (with the door closed) in the oven for another 15 minutes.
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Season the Hüttenkase with salt and use two spoons to form a ball of the cheese. Place the ball on a plate and divide the roasted tomatoes on and around the cheese.
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Garnish the Caprese salad with balsamic syrup and serve with the seaweed chips. Enjoy! ?
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I sea tapenade
Could your sandwiches use an upgrade ? This seaweed tapenade recipe could be your chance to shine at the next dinner party. Or treat yourself and brighten up your palette over lunch. We love how versatile this seaweed tapenade is: vegans, vegetarians, and carnivores alike are sure to enjoy the bright, bold flavors. This tapenade recipe is easy to make and very tasty! Whip up a big batch for yourself and enjoy all week long.
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Ingredients
- Seamore's seaweed pasta (1 pack / 500g pasta after cooking)
- 1 tablespoon of olive oil
- Salt and pepper
- 150g of green olives
- 6 sundried tomatoes
- 1-3 garlic clove
Preparation
- Soak the seaweed pasta for twenty mins in warm water.
- Bake or toast a loaf of bread. We recommend ciabatae or a baguette.
- Mince the garlic cloves.
- Chop up the sundried tomatoes into bite sized pieces.
- Cut the olives in quarters.
- Drain and rinse the seaweed pasta.
- Mix the pasta together with the olive oil, green olives, and sundried tomatoes.
- Season to taste with salt and pepper.
- Slice the toasted bread and top with the tapenade.
- Enjoy the seaweed sensation! ?
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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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