I sea Mexican Taco Salad
This salad has a delicious Mexican taste twist, and not only the taste but also the nutritional values are great. Lots of protein and not so high in salt/kcal. Go try this recipe!
By Pascal van der Haas de Vos from @passie.volleven
Pascal van der Haas de Vos @passie.volleven Read More
"The Surfin' Sweet Chilli Seaweed Chips are deliciously spicy!"
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Ingredients (per person)
- Seamore's Seaweed Chips
- 1 hand arugula lettuce
- 1/2 red bell pepper
- 1/4 cucumber
- 1/4 avocado
- Cherry tomatoes
- 3 tbsp corn
- 3 tbsp black beans
- 90g (plant-based) chicken pieces
- 1 tsp chicken seasoning
- Dressing of your choice
Preparation
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I sea Spicy Sushi Tuna Tartare
I sea Spicy Sushi Tuna Tartare
This recipe for a spicy sushi tuna tartare is tasty, spicy, and light on the stomach. The flavors blend perfectly. Ideal for a summer dinner. Finish with the Spicy Sushi Seaweed Chips for the ultimate crunch.
By Pascal van der Haas from @passie.volleven
Pascal van der Haas@passie.volleven Read More
Finish this tuna tartare with the Spicy Sushi Seaweed Chips for a nice crunch and you are good to go!
Ingredients
- Seamore's Spicy Sushi Seaweed Chips
- Cucumber
- Avocado
- Wakame
Tuna tartare
- 200g tuna steaks (ahi or albacore)
- 2 tbsp fresh chives
- 1 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp mirin
Pickled radish
- 100g radish
- 180 ml vinegar
- 180 ml boiled water
- 2 tbsp sugar (or honey)
- 1 tsp chili flakes
- 2 tsp salt
Preparation
Radish (make 2 hours ahead)
Wash the radish and cut it into cubes. Bring the water and vinegar to a boil. Add all spices. Pour the brine over the radish and allow it to cool completely to room temperature. Store in the refrigerator.
Tartare
Cut the tuna into 1cm cubes. Mix the tuna with soy sauce, sriracha, and mirin. Finely chop the chives and add to the tuna.
Cut the cucumber into cubes and add 3 tbsp pickled radish.
Place a garnish ring on the plate and fill it halfway with the cucumber-radish mixture. Then fill to the top with tuna.
Cut the avocado into thin slices. Cover the tartare with avocado slices and wakame. Garnish with sriracha, soy sauce, and spicy sushi tortilla chips. Enjoy!?
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I sea Greek Tirokafteri
This Spicy Creamy Greek whipped feta dip just takes a handful of ingredients to make and is great for any occasion. It’s the second most famous dip after Tzatziki and is delicious in combination with Seaweed Chips. Another bonus; by eating Seaweed Chips, you eat extra veggies without noticing 😉
By Mirka Cudlacova from @amira.cookland
Mirka Cudlacova@amira.cookland Read More
"If you haven't tried these special surfin' sweet chili chips yet, it's time to switch!"
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Ingredients
- 1 pack of Seamore Surfin' Sweet Chilli Chips
- 200g feta cheese
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp lemon zest
1 cup greek yogurt
- 1 tsp oregano
- 1 tsp chili flakes
Preparation
1. Dice feta cheese, and transfer into a food processor. Add a spoon of olive oil, minced garlic and yoghurt. Add lemon zest and oregano for extra flavor and blend until smooth.
2. If required add some water, to get a smooth texture.
3. Serve on a large serving dish, spread it evenly. Drizzle with some olive oil. Top with chilli flakes and fresh veggies. Serve with seaweed chips. Enjoy!?
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I sea chicken satay
We upgraded the classic Indonesian chicken satay recipe with Seaweed Chips on the side. Perfectly grilled chicken satay skewers in a flavorful marinade. Served with a creamy, deliciously marinated peanut sauce and crunchy Seaweed Chips.
By Mirka Cudlacova from @amira.cookland
Mirka Cudlacova@amira.cookland Read More
"I felt in love with Seaweed Chips and have an obsession with them."
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Ingredients
- 1 pack of Seamore's Seaweed Chips
- 500g chicken breasts or thighs sliced into wide strips
- 3 tsp olive oil
- 120g peanut butter
- 10-12 skewers
For the marinate
- 60ml low sodium soy sauce
- 40g brown sugar
- 1 tsp chili paste
- 1 1/2 tsp lime juice
- 1 tsp dried basil
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp ground turmeric
Instructions
1. Whisk together the marinate ingredients in a medium bowl. Marinate the chicken and leave in a refrigerator for a couple of hours or overnight. Refrigerate a small bowl of marinate separately, this will be the base of peanut sauce.
2. When ready to cook, remove the chicken from the refrigerator and thread the chicken onto skewers.
3. Preheat oven to 250°C. Line the tray with a baking sheet, and bake the chicken for about 15-20 minutes until done.
4. Add the leftover marinade to a medium saucepan. Bring it to a boil, then simmer for 1 minute. Stir in peanut butter, and mix it well, add more water if required.
5. Serve the chicken with peanut sauce and Seaweed Chips. Enjoy! ?
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I sea paella
Paella is an original Valencian and typical Spanish dish, originally from the lagoon of Albufera. This is a version with small shrimps, a splash of lemon, and delicious crunchy seaweed chips on the side, giving you all the summer feels you need.
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By Mirka Cudlacova from @amira.cookland
Mirka Cudlacova@amira.cookland Read More
"Eating seaweed is nutritionally superior. These Seaweed Chips are one great way to add seaweed on your plate."
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Ingredients
- 1 package of Seaweed Chips
- 1 medium onion, sliced
- 4 cloves garlic, chopped
- 3 tbsp olive oil
- 1 cup tomato sauce
- 1 bunch chopped fresh thyme
- 2 cups risotto rice
- 4 cups vegetable broth
- 1 tbsp salt
- 400g prawns
- 1 bunch of fresh parsley
- Fresh lemon wedges
Preparation
- Heat olive oil in a large pan, and soften onions and garlic. Add tomato sauce, and stir well.
- Add fresh thyme, and paella rice. Stir for 1 minute. Add the vegetable broth at the end.
- Season and cook, uncovered for about 30 minutes, stirring occasionally. Cook until rice is almost tender and still surrounded with some liquid.
- Add prawns on top over the rice and let it cook for another 15 minutes until the prawns are cooked and the rice is tender.
- Squeeze some of the lemon wedges and scatter them over the parsley. Serve with lemon wedges and Seaweed Chips. Enjoy!?
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I sea mushroom risotto
Risotto originally comes from the north of Italy and is served as a first course before the main course. We use the seaweed chips to dip in the creamy risotto dish full of flavor. A must try.
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By Mirka Cudlacova from @amira.cookland
Mirka Cudlacova@amira.cookland Read More
"These Seaweed Chips don't only taste great but are also good for your health."
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Ingredients
- Seamore's Seaweed Chips
- 300g mushrooms, sliced
- 1 large onion, diced
- 3 tbsp rapeseed oil
- 200g orzo
- 100ml fresh cream
- 400ml vegetable broth
- 1 tbsp dried oregano
- 1 tsp salt
- 1/3 tsp pepper
- 20g grated parmesan cheese
Preparation
1. Slice mushrooms and cook them on medium heat for about 15 minutes until golden brown. Remove from pan.
2. Cook onions in same pan until soften. Then add the cooked mushrooms, orzo and vegetable broth.
3. Season with salt and pepper. Add fresh cream and stir enough.
4. Leave the orzo rice to simmer until the orzo rice has absorbed all the liquid.
5. Add the dried oregano and grated parmesan cheese, mix. Serve with seaweed chips and enjoy!?
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I sea greek shoarma wrap
Try this recipe for greek shoarma wraps with tzatziki for the ultimate summer feeling this weekend! Tzatziki is a traditional Greek dip, fresh, light, and perfect in combination with seaweed wraps.
By Laura Vermeire from @laura.and.her.evil.monkey
Laura Vermeire@laura.and.her.evil.monkey Read More
"I used the seaweed wraps for an extra special taste!"
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Ingredients
- (plant-based)shoarma
- Avocado
- Cucumber
- Carrot
- Tomato
- Salad
- Tzatziki based on skyr, lemon juice, pepper, salt, coriander
Preparation
Check the recipe video for instructions.
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I sea baba ganoush
Smokey, creamy and healthy, this baba ganoush dip recipe is a must-try. No difficult instructions. Serve the dip with crunchy Seaweed Chips on the side.
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By Mirka Cudlacova from @amira.cookland
Mirka Cudlacova@amira.cookland Read More
"These chips are a healthy version of classic chips, very crispy, delicious and my favorite flavor is sweet chili."
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Ingredients
- 1 package of Seamore's Seaweed Chips
- 1 large eggplant
- 3 tbsp olive oil
- 1 tbsp tahini
- 1 tbsp water
- 1/2 lemon juice
- Salt & pepper
- Mint leaves
- 1 tbsp of pomegranate seeds
Preparation
Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern, making sure to not pierce the skin.
Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper. Season evenly with salt and pepper.
Let them sit for 30 minutes on the sheet pan.
Preheat the oven to 200 degrees C.
Brush the halves evenly with olive oil.
Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.
Scoop eggplant flesh and transfer into a food processor. Add tahini, water, salt, and blend until smooth.
Serve with pomegranate seeds and seaweed chips. Enjoy! ?
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I sea tortizza
Skip the guilt, and enjoy your pizza. By using a seaweed wrap as a base instead of pizza dough, you add protein, fiber, and minerals while reducing calories and fats. Feel free to add your favorite toppings.
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By Laura Vermeire from @laura.and.her.evil.monkey
Laura Vermeire@laura.and.her.evil.monkey Read More
"I used the seaweed wraps for an extra special taste!"
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Ingredients
- 1 of Seamore's Seaweed Wraps
- (plant-based) chicken pieces
- Red pepper
- Pineapple
- Diced tomatoes with basil (from a can)
- Pepper, salt basil, cayenne pepper, and paprika powder
- Grated (plant-based) cheese
Preparation
Top the seaweed wrap with all toppings and put it in the oven until the wrap is crispy and the cheese is melted. Enjoy!?
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I sea mini taco's
Looking for the perfect snack? These mini tacos with creamy pulled chicken are not only a feast for the eyes, but also for your stomach. And the best thing is: you can enjoy them without any guilty feelings because the macros of these mini taste bombs are amazing.
By Thamar Bos from @thamargoesbananas
Thamar Bos@thamargoesbananas Read More
"These green wraps contain much more fiber than normal wraps, are rich in protein, and are full of (sea) vegetables."
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Ingredients (for 8 mini taco's)
- 1 of Seamore's Seaweed Wraps
- 250g chicken breast
- 1/2 bell pepper
- 2 spring onions
- 2 tsp chicken herbs
- 25g dairy spread light
- Optional: Sour cream
Preparation
- Preheat the oven to 180 degrees and fry the chicken breast within 15 minutes.
- Cut 8 small rounds from the wrap, finely chop the bell pepper and cut the spring onion into rings.
- Fold the circles in half and hang them 'over' the oven rack. Bake the tacos crispy within 5 to 10 minutes. Keep a close eye on them as they burn quickly.
- Pull the chicken apart with two forks and season with the chicken seasoning. Then stir the dairy spread through the pulled chicken.
- Fill the tacos with the pulled chicken and finish with the chopped bell pepper and spring onion. Top with sour cream if desired. Enjoy! ?
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