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
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"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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I sea vegetarian bacon tartines
Two wonderfully delicious sandwich options for a healthy lunch!
By Thamar Zeijen from @thaamskookshow
Thamar Zeijen@thaamskookshow Read More
"This seaweed bacon is deliciously crunchy & ideal as a meat substitute."
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Ingredients
- Handful of Seamore's Seaweed Bacon
- 2 toasts
- Salt and pepper
- Farmers salad
- 1 egg
- 1 avocado
- Fresh cilantro
- Olive oil
Vegetarian Bacon Tartine Preparation
- Toast the sandwiches in the toaster.
- Fry the egg and season with salt and pepper.
- Next, fry the seaweed bacon briefly until it turns green.
- Cut the avocado into the desired shape and mix ¼ of the avocado with some olive oil, salt and pepper.
- Top one piece of bread with farmers salad, bacon, avocado, salt and pepper.
- Top the second piece of bread with avocado (that has been mixed with the olive oil), bacon, fried egg, fresh coriander.
- Finally, you can squeeze some lemon juice on top of both sandwiches. Enjoy! ?
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I sea smoked salmon wraps
I sea smoked salmon wraps
Looking for a healthy but tasty wrapcipe ? Look no further. This wrap filled with smoked salmon, mango and vegetables will fulfill all your wishes.
By Thamar Zeijen from @thaamskookshow
Thamar Zeijen@thaamskookshow Read More
"Delicious green seaweed wraps filled with a colorful mix of healthy ingredients!"
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Ingredients
- 1 of Seamore's Seaweed Wraps
- ½ mango
- ¼ avocado
- 40g wok vegetables
- Oregano
- Salt and pepper
- 1 tbsp herb cheese
- 30g smoked salmon
- 1 tomato
- Handful of freshly chopped cilantro
Preparation
Heat a pan with a thin layer of olive oil and fry the wok vegetables, in the meantime season with salt, pepper and oregano. Heat the wrap briefly over the stove (so that it becomes nice and crunchy). Cut the mango, avocado, tomato and salmon into fine pieces. Then top the wrap with all the ingredients: start with a layer of herb cheese, the wok vegetables, the salmon, mango, avocado, tomato and the fresh coriander. Finally, add some salt and pepper. Enjoy! ?
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I sea smoked salmon sandwich
I sea smoked salmon sandwich
We love a good classic smoked salmon sandwich. However, to add a little bit more crunch and flavor, we always make sure to add some seaweed chips.
By Lieke Boerema from @dutchfoodheritage
Lieke Boerema@dutchfoodheritage Read More
"To add a little bit more crunch, I love to add seaweed nacho’s to my bun. It doesn’t only add crunch, but also more flavor."
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Ingredients
- Seamore's Seaweed Chips
- 2 buns
- 3 tbsp crème fraîche or cream cheese
- ½ cucumber
- 100g smoked salmon
- Some sprouts or micro greens
Preparation
- Let's start with cutting the buns in half (horizontally). Divide the crème fraîche on the two bottom parts.
- Use a peeler to make thin long strips of cucumber. Then you can add the cucumber strips on top of the crème fraîche. We love to twist the cucumber strips a few times so they fit on the bun.
- Then add the salmon, sprouts, a good amount of chips and the top of the bun.
- Serve the sandwich with more chips or a salad on the side! Enjoy ?
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I sea pasta with carrots and a creamy pesto sauce
I sea pasta with carrots and a creamy pesto sauce
This creamy pasta dish is perfect for an Italian night at home. By using the seaweed pasta in this plant-based dish, you add delicious and unique flavors!
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By Lieke Boerema from @dutchfoodheritage
Lieke Boerema@dutchfoodheritage Read More
"Adding seaweed to this pasta dish doesn’t only lower the carbohydrates, but also adds extra jodium, omega 3 & iron! To me, that’s a great way of eating healthier!"
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Ingredients
- 60g of Seamore’s Seaweed Pasta
- 150g spaghetti (in this recipe we used black spaghetti)
- 1 small shallot
- 100g carrots
- 2 tbsp red pesto
- 120g (plant-based) creme fraîche
Serve with..
- 250g cherry tomatoes
- Arugula
Preparation
- Preheat the oven on 160 degrees Celsius or 320 degrees Fahrenheit.
- Add the cherry tomatoes to an oven tray. Sprinkle with some salt, pepper & olive oil. Roast the tomatoes until caramelized. This should take about 45 minutes.
- Cut the carrots in thin strips and the shallot in small cubes.
Cooking
- Bring some water to boil.
- Fry the shallots and carrots in a pan for about 5 minutes. Then add the pesto, creme fraîche and 50 ml of water. Mix everything and bring to a boil. Leave to simmer for 5 minutes and then turn off the heat.
- Once the water is cooking, you can add the seaweed pasta. Cook the seaweed pasta for 10 minutes, whereafter you can add the other pasta. From this moment, you need to cook everything for another 8 minutes. Transfer 1 soupspoon of the water used for the pasta to the sauce and then drain the pasta.
- Bring the sauce to a boil and let it reduce to your preferred thickness. Then add the pasta & tomatoes and mix everything.
Serve the pasta with arugula , enjoy! ?
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I sea (plant-based) quesadilla with spinach
I sea (plant-based) quesadilla with spinach
Looking for a healthier lunch option? Try these grilled seaweed wraps with melted (plant-based) cheese and spinach! We love to serve the quesadilla with a fresh tomato salsa. However, you can also serve the wrap with sweet chili sauce!
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By Lieke Boerema from @dutchfoodheritage
Lieke Boerema@dutchfoodheritage Read More
"Due to these superfoods in the wraps, these wraps contain more fiber, magnesium, manganese and protein than regular wraps. To me, that’s a great food switch!"
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Ingredients
- 1 of Seamore's Seaweed Wraps
- 4 sundried tomatoes
- Hand of spinach
- (vegan) meltable cheese
For the tomato salsa
- 3 tomatoes
- 1/2 clove of garlic
- Some parsley
- 1/2 shallot
- Optional: some chili
Preparation
- Fry the spinach in a pan until it has shrunk.
- Cut the sundried tomatoes in smaller slices.
- Warm up a frying pan.
- Time to make the quesadilla! Add the baked spinach on one half of the wrap, whereafter you can top it off with sundried tomatoes and cheese. Fold the wrap and place it in the pan.
- Fry the wrap until the cheese is melted and the wrap is crispy. In the meantime you can chop all salsa ingredients very fine and add them to a bowl together with salt and pepper to season the salsa. Serve the quesadilla with the tomato salsa, enjoy! ?
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I sea sorrel omelette
This omelet filled wrap is perfect for a quick, tasty and easy lunch.
By Lieke Boerema from @dutchfoodheritage
Lieke Boerema@dutchfoodheritage Read More
"Due to these superfoods in the wraps, these wraps contain more fiber, magnesium, manganese and protein than regular wraps. To me, that’s a great food switch!"
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Ingredients (For 1 Person)
- 1 of Seamore's Seaweed Wraps
- 2 eggs
- Handful of sorrel
- Fresh herbs or spinach
Top with..
- Cherry Tomatoes
- Seamore's Seaweed Bacon
- Spinach
Sorrel Omelette Preparation
- Cut the sorrel in small pieces and the cherry tomatoes in half.
- Add the eggs to the bowl as well as the sorrel, salt & pepper. Use a fork to mix everything.
Baking
- Place a non-stick baking pan on the heat and add a few tablespoons of olive oil. Then you can add the egg mixture.
- Stir the egg mixture around until it starts to thicken. Bake the omelet on a medium-low heat, until the bottom is completely cooked and the top is still a little wet. Not too liquid though.
- Place the wrap on the omelet and turn the omelet. Do you like a soft wrap? Then your omelet is ready. However do you prefer a crispy wrap? In that case, you can bake the wrap until crisp.
- In the meanwhile, you can bake the seaweed bacon in some olive oil for about 30 seconds.
Serving
- Serve the wrap with tomatoes, seaweed bacon and extra herbs/spinach. Enjoy!?
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I sea wild salmon pokébowl
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."
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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 pizza with mozzarella, bell pepper and seaweed bacon
I sea pizza with mozzarella, bell pepper and seaweed bacon
This healthy tortilla pizza recipe is perfect if you are craving comfort food but still want to stay on track with eating healthy. Feel free to add your own personal favorite toppings as well! ?
By from Lieke Boerema @dutchfoodheritage
Lieke Boerema@dutchfoodheritage Read More
"Due to these superfoods in the wraps, these wraps contain more fiber, magnesium, manganese and protein than regular wraps. To me, that’s a great food switch!"
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Ingredients (For 2 People)
- 2 of Seamore's Seaweed Wraps
- 170 ml passata
- 2 tbsp Italian herb mix or oregano
- 1 (vegan) mozzarella boll
- ½ bell pepper
- Seamore's Seaweed Bacon
Serve with...
Tortilla Pizza Preparation
- Preheat your oven on 150 degrees celsius or 302 degrees Fahrenheit.
- Cut the bell pepper in really thin slices and tear the mozzarella ball apart in very small pieces.
- Mix the passata with the Italian herb mix, salt & pepper.
- Time to assemble the pizza's! Use a spoon to divide the passata sauce on the wraps. Top off with the mozzarella and bell pepper.
- Bake the wraps in the middle of the oven. The pizza's are ready once the cheese is melted, which should take about 7 minutes. Once the cheese is melted, you can add the seaweed bacon. Bake the pizza for another couple of minutes to crisp up the bacon.
- You can also bake the seaweed bacon in some olive oil until crispy. This takes about 30 seconds. Now you're pizza is ready, Enjoy! ?
Serving
- We love chili oil & pizza! So we always add some chili oil after baking to spice up our pizza. But if you don't really like spicy foods, feel free to leave this step out.
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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
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"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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