I sea bacon toasts

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

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

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

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"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

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

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 omelet

I sea sorrel omelette

This omelet filled wrap is perfect for a quick, tasty and easy lunch.

By Lieke Boerema from @dutchfoodheritage

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

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

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

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...

Chili oil

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

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 noodle salad

This dish tastes like a takeaway but has all the goodness of a salad. The seaweed pasta is amazing together with the asian dressing. ?

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Ingredients

1 pack of seamore’s seaweed pasta
6 tbsp sesame oil
2 cucumbers
2 red peppers
1 carrot
1 head pak choi
Fresh coriander leaves
10cm piece fresh ginger
2 limes
1 tbsp of chili flakes
5 tbsp of peanut butter
3 tbsp soy sauce
3 tbsp maple syrup
6 tbsp water
350g mushrooms
1 tbsp vegetable oil
Optional: vegan chicken pieces

Preparation

For the pasta

Prepare the pasta by soaking it in hot water for 20-25 minutes and rinse with cold water afterwards. Pour over 2 tablespoons of sesame oil.

For the salad

In the meantime while your pasta is soaking, peel the cucumber into ribbons using a vegetable peeler, discarding the watery middle. Trim and peel the carrots, then peel them into ribbons. Cut the peppers in half, cut out the stem and seeds and slice into long, thin strips. Cut out the thick stem off the pak choi and shred the leaves thinly. Pick the coriander leaves and discard the stems.

Add the vegetables and herbs you’ve just prepared to the bowl with the pasta. Toss everything together to combine. Divide between bowls and set to one side.

For the dressing

Peel the ginger by scraping off the skin with a spoon and roughly chop. Zest one of the limes. Cut the limes in half and squeeze the juice into the food processor. Add the lime zest, peeled ginger, 3 tablespoons of sesame oil, the chili flakes, peanut butter, soy sauce, maple syrup and water. Blitz to make a sauce.

For the mushrooms

Put the wok over a high heat and add the vegetable oil and remaining sesame oil. When the pan is hot, add the mushrooms and fry for 5-6 minutes, until they shrink in size and darken in colour.

Optional: while you are preparing the mushrooms, fry the vegan chicken pieces in a pan until they are crispy.

Divide the cooked mushrooms (and vegan chicken) among the bowls and drizzle over the spicy peanut dressing. Enjoy! ?

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