I sea prawn ceviche

This is a light and refreshing dish that requires no cooking! Full of amazing and delicious ingredients, served with Seaweed Chips for the ultimate crunch. ???

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By Shenaz Wardally from @shenazfooddiaries

Shenaz Wardally@shenazfooddiaries Read More
"These highly addictive seaweed chips are a perfect match with the refreshing and light prawn ceviche."
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Ingredients

1 bag of Seamore's Seaweed Chips

1 small chopped red onion

2 limes, juiced

2 tbsp of olive oil

500g raw prawns

1 medium avocado, diced

1 jalapeño, finely diced

2 tbsp chopped coriander

salt and black pepper to taste

tomatoes

Preparation

Poach the prawns for a couple of minutes. Let them cool down completely and chop them roughly.
In a small bowl combine the red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine the chopped prawns, avocado, tomato and jalapeño.
Combine and mix all the ingredients together with the coriander. Add salt and pepper to taste.
Let this sit for an our for the flavors to combine.
Serve the ceviche with the seaweed chips, enjoy! ?

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I sea easy veggie quesadillas

This easy veggie quesadilla recipe is the perfect, effortless way to make leftovers tasty. Our seaweed wraps add extra color, flavor, and excitement to this simple but satisfying dish. You can use any type of leftover vegetables and/or (vegan) chicken. Take these to work for lunch, feed the family with a quick dinner, or freeze and save for busy days.

By Shenaz Wardally from @shenazfooddiaries

Shenaz Wardally@shenazfooddiaries Read More
"We really enjoyed the seaweed wraps and these quesadillas are a quick and easy way to make leftovers tasty."
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Ingredients

- 1 pack of Seamore's Seaweed Wraps

- Grated cheese (cheddar and mozzarella)

- Leftover chopped veggies (courgette, mushroom, red peppers, sweetcorn, onions and spinach)

- Homemade salsa and guacamole to serve

Easy Veggie Quesadilla Preparation

1. (Optional): Cut up and saute your leftover veggies in a frying pan with the cooking oil of your choice.

2. Heat a non stick frying pan.

3. Lay one wrap in the frying pan. Spread over the veggies and scatter with grated cheese.

4. Fold the wrap and leave to toast until the cheese is melted and deliciously gooey.

5. Finally, remove the veggie quesadilla from the pan, cut into wedges and serve with guacamole and salsa. Enjoy! ?

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I sea veggie wraps

This veggie wraps recipe is the perfect quick and easy meal. Treat yourself to a light, satisfying lunch or serve them as a colorful appetizer. The best part about this veggie wraps recipe is that it can be adjusted to use up any veggies you have on-hand. There's no excuse for expired vegetables in the refrigerator anymore! Say goodbye to food waste and hello to tasty veggie wraps. Grab your Seamore Seaweed Wraps and enjoy the tastiest way to save the planet!

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By Marjolein Maatman from @veggiereceptjes

Marjolein Maatman@veggiereceptjes Read More
"Just like the seaweed chips, these wraps are a real winner."
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Ingredients

Seamore's Seaweed Wraps
Avocado
Spicy hummus
Green pepper
Arugula
Pepper and salt

Veggie Wraps Preparation

Quickly warm up the wrap in the microwave. Use the hummus as a spread. Top the wrap with the avocado, green pepper, arugula, pepper and salt. Enjoy! ?

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I sea chili con or sin carne

We added some crunch to our favorite Mexican dish by using Seaweed Chips as a topping. This chili & seaweed chips recipe is the ultimate healthy comfort food for those cold evenings. Serve this for either vegetarians or carnivores with just a few simple swaps. Use a store-bought bean dip if you're running low on time or make it special with homemade sauce. Tasty, healthy and sustainable comfort food. Yum! ?

By Onika from @littlefoodiethoughts

Onika @littlefoodiethoughts Read More
"These chips are really amazing and delcious, they taste like doritos but then lightly salted with a hint of seaweed."
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Ingredients

Seamore's Seaweed Chips
(vegan) minced meat
Bean dish for chili con carne (prepackaged or homemade)
Rice
Fresh coriander
Sliced spring onion

Chili Preparation

Prepare the rice following the package instructions.
Fry the (vegan or regular) minced meat in a frying pan and add the bean dish once it's done. Make sure everything is warmed up.
Next, add the rice as a base of your bowl, top it with the bean and (vegan) meat mixture, fresh coriander, spring onion and Seaweed Chips. Enjoy! ?

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I sea crunchy bagel

This bagel sandwich recipe is a must in next week's meal planning. Pack it for lunch or enjoy a relaxed dinner at home. The perfect brunch dish. We upgraded the classic bagel with colorful ingredients and the crunchiest topping. Enjoy the vibrant flavors and long-lasting energy this sophisticated bagel sandwich provides!

By Marjolein Maatman from @veggiereceptjes

Marjolein Maatman@veggiereceptjes Read More
"These chips are really tasty, especially in combination with this bagel."
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Ingredients

Seamore's Seaweed Chips
Bagels (we recommend seasame bagels, but pick your favorite flavor)
Red beet hummus spread
Mashed or sliced avocado
Rucola
(vegan) feta cheese

Bagel Sandwich Preparation

Cut the bagel in half and toast both sides to taste.
Slice or mash the avocado.
Crumble the feta cheese.
Next, spread the hummus on both sides.
Optional: grind a bit of salt and pepper on top of the hummus.
Top the bagel with the avocado, rucola, feta and seaweed chips. Enjoy! ?

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I sea avocado toast with poached egg

This avocado toast with poached egg and seaweed bacon recipe will make you rethink breakfasts. Looking for a way to upgrade your weekend brunch to a next level ? We upgraded the classic avocado toast with our seaweed bacon, adding the ultimate crunchiness and salty taste. ?

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Pimp up your regular avocado toast with this crispy seaweed bacon! It adds not only a great savory flavor but also crispness."
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Ingredients

4 pieces of Seamore's Seaweed Bacon
2 slices of bread
2 eggs
2 tbsp vinegar
A few radishes
2 tbsp olive oil
2 tbsp vinegar

For the avocado mash

1 avocado
1/2 lemon
Crushed or powdered garlic
Optional: parsley

Avocado Toast With Poached Egg: Preparation

Let's start preparing the water for the poached eggs. Bring about a liter of water to a boil. Besides that, you can already toast the slices of bread.
Then, the mashed avocado. For this, you cut open the avocado. Remove the seed and scoop out the avocado flesh. Mix the avocado with a pinch of salt, pepper, freshly grated lemon zest and lemon juice. If you like to add any herbs like cilantro or parsley, you can chop that and mix it in as well.
Divide the mashed avocado on the two slices of bread.

Heat the olive oil in the frying pan, and bake the Seaweed Bacon for about 30 seconds.

Next, break the egg in a small bowl, however making sure the egg yolk remains intact.
When the water is cooking, you can add the vinegar. Mix this shortly and bring the water to a boil again. Turn the heat on a low level. The big bubbles should be gone and only small bubbles should appear on the bottom of the pan.
Use a whisk to create a strong whirlpool, and while the whirlpool is still there, you can gently drop the egg in the center of the whirlpool. Let the egg cook for about 3 minutes, after which you can take it out with a slotted spoon.
Keeping the in the slotted spoon, tap the egg on a kitchen towel to remove any water.
Poach the second egg using the same steps as above.

Add the poached eggs on top of the mashed avocado.
Top the toast with the Seaweed Bacon, radish slices and some salt & pepper. Enjoy!?

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I sea Mexican bowl

Add healthy Mexican bowl recipes to your cookbook! Make a big batch and eat it all week, or share with family and friends. The Mexican ingredients match perfectly with the crunchiness of the Seaweed Chips. Plus, swapping traditional tortilla chips for seaweed tortilla chips is a more sustainable and healthy option.?

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By Nikhil and Sohini from @twofoodiesinthecity

Nikhil and Sohini@twofoodiesinthecity Read More
"These chips give that extra CRUNCH, bringing a bowl to another level!"
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Ingredients

Seamore's Seaweed Chips
Vegan chicken pieces
Bell peppers
Fajita seasoning
Corn
Drained back beans
Drained kidney beans
Tomatoes sliced in cubes
Cucumber sliced in cubes
Mexican rice
Sliced avocado
Tajin
Sliced jalapeño
Chipotle mayo

Mexican Bowl Preparation

Prepare the rice following the package instructions.
Fry the vegan chicken pieces and the bell peppers with fajita seasoning.
Mix the corn, black beans, kidney beans, tomatoes and cucumber together in a bowl.
Next, use the rice as a base for the bowl.
Top it with the vegan chicken pieces, bell peppers, the homemade black bean salad, sliced avocado with some tajin on top, jalapeño, and chipotle mayo.
Finally, top with Seaweed Chips!

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I sea spicy falafel wrap

This spicy falafel wrap recipe is guaranteed to satisfy you even on your hungriest days. It's perfect for a healthy lunch or quick dinner. Filled with falafel, seeds, veggies and delicious spices and held together with a beautiful green seaweed wrap, this falafel wrap recipe is guaranteed to "hit the spot." ?

By Marjolein Maatman from @veggiereceptjes

Marjolein Maatman@veggiereceptjes Read More
"Just like the seaweed chips, these wraps are a real winner."
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Ingredients

1 of Seamore's Seaweed Wraps
1 tbsp spicy hummus
Handful of lettuce
Olive oil
10 cherry tomatoes
1/2 tbsp salad spices
3 pieces of spicy falafel
Pepper and salt
1 tbsp pumpkin & sunflower seeds
Spicy mayonaise

Falafel Wrap Preparation

Fry the falafel in a pan.
Spread the wrap with the hummus
Mix the lettuce with half a tablespoon of salad spices and a bit of olive oil, top the wrap with this.
Cut the cherry tomatoes and place these on the salad together with the falafel.
Garnish with the seeds, pepper, salt and some spicy mayonaise, Enjoy! ?

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I sea tagliatelle salad

A super healthy pasta salad with vegetarian ingredients and our tasty seaweed tagliatelle. If you'd like to adapt the recipe to be vegan, you only need to make a few simple swaps. This healthy pasta salad makes a delicious and colorful lunch. If you want to know how we made this salad, read on!

By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"The tagliatelle contains few carbohydrates and a lot of fiber, which means that it is super filling!"
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Ingredients

Handful of Seamore's Seaweed Tagliatelle
¼ cucumber
1 tomato
½ red onion
Fresh cilantro
2 tbsp pomegranate seeds
10g of salad seeds
¼ avocado
1 tbsp mustard
1 tbsp mayonnaise
1 tsp honey
1 tsp white wine vinegar
Salt and pepper
½ lemon

Pasta Salad Preparation

Prepare the pasta by leaving it in hot water for 20-25 minutes.
Rinse the pasta with cold water.
Grate the cucumber into thin slices and also cut the tomato, red onion and avocado into the desired pieces.
Next, make a dressing with the mustard, mayonnaise, honey, white wine vinegar, salt and pepper.
Mix all ingredients together: the pasta, cucumber, tomato, red onion, avocado, pomegranate seeds and the dressing.
Garnish the salad with the salad seeds, half a lemon (juice), fresh coriander and some salt and pepper if desired. Enjoy! ?

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I sea couscous salad

I sea couscous salad recipe

This couscous salad recipe is full of colorful and healthy ingredients. Our Seaweed Tortilla Chips add an extra burst of color and the perfect crunchy texture. The salad bowl looks impressive but is quick and easy to assemble. The recipe is already vegetarian, but can easily be made 100% plant-based by swapping out the mayonnaise and cottage cheese with vegan alternatives.

By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"I liked these chips even better than normal tortilla chips! In addition, they are also vegan and gluten-free, so a perfect option for everyone. Especially in a salad like this they are a great addition and give extra crunch to the dish."
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Ingredients

Handful of Seamore's Seaweed Chips
75g couscous
Fresh cilantro
½ cube of vegetable stock
½ mango
¼ avocado
2 tbsp chickpeas
Paprika powder Garlic powder
2 tbsp. cottage cheese
1 tsp mayonnaise
Olive oil
Balsamic vinegar
White wine vinegar
125g falafel
3 tbsp canned red cabbage

Couscous Salad Preparation

Preheat the oven to 200 degrees.
Prepare the couscous according to the package: soak the couscous for 5 minutes in warm water (in which dissolved the vegetable stock cube). Read on the package exactly how many ml of water is needed for 75 g of couscous and do not use more water than necessary.
Rinse the chickpeas briefly under the tap and place them on a baking tray. Marinate them with some paprika, garlic powder, salt, pepper and a little bit of olive oil.
Next roast the chickpeas in the oven for 15-20 minutes to roast them nice and crispy.
Finely chop the coriander and mix it with the couscous with some more salt and pepper.
Cut the mango and avocado into the desired shape.
Heat a frying pan with some olive oil and fry the falafel in it.
Make a sauce with the cottage cheese, mayonnaise, olive oil, balsamic vinegar, white wine vinegar, salt and pepper. The sauce should not become too thin, but mix these ingredients together to taste.
Put the couscous in a bowl and complete your salad with the mango, avocado, red cabbage (cold), the roasted chickpeas, falafel, seaweed chips and 2 tbsp of dressing.
Add a little more salt, pepper and fresh coriander if desired. Enjoy! ?

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