I sea Tofu & Green Bean Chili

Let's stack up veggies today! How about this delicious Tofu & Great Bean chili ? We promise you, you won't miss a thing. Mexican flavors, crunchiness and a fresh dressing. Serve as a lunch or light dinner.

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By Jenny Lu @jengoesnuts

Jenny Lu@jengoesnuts Read More
"The Surfin' Sweet Chilli Chips add a crispy and spicy flavor!"
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Ingredients (for 3 portions)

Sides:

Seamore's Seaweed Chips
Arugula
Roasted squash

For the salad:

400g green beans
1 can kidney beans
1 can corn
1 package of mexican/taco/shakshuka seasoning (choose one)
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp sriracha sauce
1 tbsp balsamic vinegar
2 slices of ginger
1 block of tofu cut into small cubes
200ml creamy coconut milk
1 tbsp olive oil
1 can of tomatoes cubes
optional: chili pepper, garlic, union, paprika powder etc.

Toppings:

Black mulberries
Coconut yoghurt

Preparation

Wash and cut the beans into small pieces. Heat up olive oil in a pan, add the seasoning of choice, ginger slices, the green beans and can of tomatoes cubes.
Let this simmer fo 2 minutes. Then add in al the other ingredients except the corn. Serve with the Seaweed Chips and the other sides and toppings. Enjoy! ?

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I sea smoked salmon and cream cheese wraps

In this recipe there is no cooking involved — you just assemble the ingredients and have an awesome and healthy breakfast ready in just 10 minutes!

By Julia from @foodloveramsterdam

Julia@foodloveramsterdam Read More
"I liked the taste of these wraps and also the fact that they are so healthy."
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Ingredients

Seamore's Seaweed Wraps
Cream cheese
Dill
Pepper
Smoked salmon
Arugula
Spring onions
Lettuce
Veggies of your choice

Preparation

Heat up the wrap in a microwave.
Mix together the cream cheese, dill and pepper, then spread it onto the tortilla.
Top it off with smoked salmon, arugula, spring onions, lettuce and any veggies of your choice.
Roll up the wrap and enjoy! ?
If you have time, leave the wraps in the fridge for 1-2 hours before serving.

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I sea Ultimate Seaweed Burger

It is always burger time. Make your burger a lot tastier, healthier and sustainable this way. No need to feel any guilt after eating this Seaweed Burger.

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"These Seaweed Chips are my favorite nachos!"
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Ingredients

Seamore's Seaweed Chips
Dutch Weed Burgers
Burger buns, check Dutch Food Heritage her recipe to make these yourself
(pickled) red onion rings
Mayonnaise of your choice
Sliced tomatoes
(plant-based) cheese
Iceberg lettuce
Optional: nori sheets

Preparation

Prepare the Dutch Weed Burgers following the package instructions. Melt the cheese on top.
Spread the bottom of the burger bun with mayonnaise.
Place the tomatoes, onion rings, lettuce and burger on top.
Serve the burger with Seaweed Chips. Enjoy! ?

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I sea Easy Sushi Bake

This sushi bake is everything you love about sushi in a recipe that you can easily follow at home. This sushi dish is flavorful, delicious with creamy spicy crab mayo and a crunchy Seaweed Chips topping!

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By Winnie from @winniefoodiemoments

Winnie@winniefoodiemoments Read More
"These chips taste a bit like doritos but better and much healhtier, highly recommended. They can be so addictive!"
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Ingredients

Seamore's Original Seaweed Chips
2 cups japanese rice, cooked
1 tbsp sushi vinegar (or regular vinegar)
2 medium eggs
14 crab sticks
Pepper (to taste)
½ cup kewpie Japanese mayo
Furikake seasoning (for topping)
Nori sheets

Preparation

1. Clean and cook rice to make 2 cups cooked rice. Set aside.

2. Beat the eggs (add salt and pepper to taste) and scramble the eggs in a pan. Set aside.

3. Shred crab-sticks add 1/3 cup kewpie mayo, 1 tablespoon sriracha chili sauce and mix until combined.

4. After mixing, add an additional 2 tablespoons of Kewpie mayo and sprinkle pepper to taste. Set aside.

5. Prepare the rice as the base of the sushi: Combine cooked rice with rice vinegar and sesame oil.

6. Mix and flatten rice into an oven-proof glass container or casserole baking dish and then sprinkle furikake seasoning on top of the rice.

7. Add scrambled eggs and crab sticks mixture. Spread this over the rice layer.

8. Top with kewpie mayo and sriracha chili sauce and sprinkle with more furikake seasoning.

9. Bake for 10 mins. Once done, let it cool down a bit and serve with nori.

10. Crush the Seaweed Chips and sprinkle over the sushi bake. Enjoy! ?

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I sea pumpkin pasta

This pumpkin pasta recipe is perfect for colder (autumn) days, you only need a few ingredients and it's ready in no time.

By Laura Vermeire from @laura.and.her.evil.monkey

Laura Vermeire @laura.and.her.evil.monkey Read More

Recipe video

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Ingredients

Seamore's Seaweed Tagliatelle
Tempeh
Butternut pumpkin
Vegetable stock
1 red pepper
2 cloves of garlic
1 onion
Pepper and salt

Preparation

You can see the preparation method in the recipe video.

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I sea Fava Bean Stew

This is one of our favorite recipes of the middle eastern kitchen. Usually served with bread. but we love to use Seaweed Chips for crunch, taste and extra nutrients.

By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova @amira.cookland Read More
"I try to include the Seaweed Chips in everyday recipes to substitute bread and nachos."
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Ingredients

1 tin of fava beans
1 large diced onion
3 cloves diced garlic
1 tbsp cooking oil
1 tbsp sesame oil
1 1/2 teaspoon tahini
1/3 black pepper & salt
1/2 tsp cumin
1/3 tsp paprika
1 - 2 boiled eggs
3 stems parsley
1 cup water
1/2 lemon juice

Preparation

Preheat a large pan or pot and start to cook onions and garlic in cooking oil. Add cumin seeds and fry them together with onions.
In another pot boil 2 eggs and cook them for about 20 minutes.
Open a tin of fava beans and rinse properly. Transfer to the same pot and add some water. Season with paprika, salt.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 15 minutes until water is absorbed, mash some beans with a wooden spoon too desired consistency.
Finally add some tahini with lemon juice and stir well.
Serve with fresh parsley, eggs and Seaweed Chips. Enjoy!?

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I sea plant-based carbonara

The ultimate Healthy Comfort food: a plant-based carbonara pasta. We combined the Seaweed Pasta with a super creamy sauce and added crunchy bacon on top. Don't wait any longer and get cooking!

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By Manon Jousset from @courgetticonfetti

Recipe video

Manon Jousset@courgetticonfetti Read More
"The taste and structure of this pasta is genuinely very good!"
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Ingredients

• 50g Seamore's Seaweed Pasta

• 100g (fresh) tagliatelle

• 3-4 slices plant-based bacon

• 60g frozen peas

• 50g (plant-based) grated parmesan cheese and some extra for on top

• 250ml Rude Health almond milk

• 1⁄2 cauliflower

• 2 garlic cloves

• 1⁄2tl nutmeg

• Parsley

Preparation

Boil the seaweed pasta for 20 minutes in plenty of water with a vegetable stock cube.
In the meantime, prepare the tagliatelle following the packaging instructions.
While the pasta is cooking, you can already make the pasta sauce. Cut the cauliflower into cubes. Wash the cauliflower and put it in a pan with 250ml almond milk, the garlic (roughly chopped), nutmeg and a good pinch of salt.
Bring to boil. Occasionally poke the cauliflower, as soon as it is al dente, remove the pan from the heat. Puree with your immersion blender (or in a blender) to a smooth sauce. Stir in 20 grams of parmesan cheese.
Drain the seaweed pasta and tagliatelle after 20 minutes. Add half of the pasta sauce and the garden peas to the pan with pasta and mix everything together.
Bake the slices of vegan bacon crispy in a frying pan. Then place them on a paper towel.
Cut the bacon slices into pieces and finely chop the parsley.
Take two deep plates for serving. Heat the pasta and sauce briefly. Divide the sauce first and then the pasta between the two plates. Sprinkle the bacon, parsley and remaining Parmesan cheese over the pasta. Enjoy! ?

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I sea crunchy fried chicken

KFC got nothing on us. We made a tastier and healthier version of their famous crunchy fried chicken. This is the perfect comfort food and easy to make.

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By Ellen Paanakker from @fabandfitonabudget

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Ellen Paanakker@fabandfitonabudget Read More

Ingredients

For the chicken:

Seamore's Surfin' Sweet Chilli Seaweed Chips
Cornstarch
1 chickenbreast
Buttermilk
A few drops hot sauce
Salt
Onion powder
Chili powder
Beaten egg

For the coleslaw:

1/8 red cabbage, cut finely
1/8 white cabbage, cut finely
1 tbsp mayonnaise
Few drops of beet juice

Preparation

Cut the chicken in pieces, put in a bowl and pour the buttermilk over it in such way that the pieces are completely submerged. Add a few drops hot sauce, for example sriracha. Leave the chicken in the fridge to marinate in the buttermilk for a few hours.
Grind the chips into coarse crumbs in a kitchen machine.
Make 3 bowls, one filled with cornstarch in which you mix in the salt, onion powder and chilipowder, the other bowl with the beaten egg and the last bowl with the crumbs of the chips.
Dip the chicken in the cornstarch first, then into the egg and finally into the crumbs. Press down a little. Bake in an air-fryer on 190 degrees for about 15 minute.
In the meanwhile make the coleslaw by mixing the red cabbage and white cabbage with a little mayonaisse and few drops of beet juice.
Serve with a spicy mayonaisse (mix mayonaisse, sriracha and a little beet juice) and extra Seaweed Chips. Enjoy! ?

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I sea Fish Burger Plate

Plant-based eating is becoming more and more common. And no, plant-based is really not just lettuce. This plant-based Japanese fish burger with Seaweed Chips proves that. Enjoy the sustainable, healthy fish burger of the future!

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By Nannique Spiek from @its.about.health

Nannique Spiek@its.about.health Read More
"I am a real fan of these Seaweed Chips, they look very similar to the tortilla chips we are used to."
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Ingredients (for 2 burgers)

• 2 handfuls of Seamore's Original Seaweed Chips
* 2 SoFish burgers from SoFine
• 2 hamburger buns
• 50g of seaweed salad (wakamé)
• 2 handfuls of romaine lettuce
• 5 radishes
• 1 red onion
• Plant-based wasabi mayonnaise

Preparation

Bake the fish burgers according to the package instructions.
Prepare the hamburger buns.
Meanwhile, cut the radishes into slices and the red onion into rings.
Open the hamburger buns, spread a handful of romaine lettuce over the bottom, followed by slices of radish.
Place the burger on top of the radish and divide the seaweed salad and red onion rings over it.
Finish the burgers with the wasabi mayonnaise to taste and add the top of the hamburger bun. If necessary, insert a wooden skewer into the burger to keep everything together.
Serve the burgers with a handful of Seaweed Chips. Enjoy! ?

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I sea Ruga Maro

Τhe translation of the dish is red sea and if you take a look at the pictures you will understand the reason why. The first reason is the prevalence of the red color. The second reason is its high salt content, as in the red sea we can float on its surface due to the salt. Seaweed Bacon is added for the ultimate crunch.

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By Magna Carta

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Ingredients (1 portion)

Seamore's Seaweed Bacon
120 g sea bream fillet
5g aji mirasol
3g season pepper seaweed-lemon
20ml mango vinegar
2g fleur de sel
2g back pepper "Lambong" whole
80-100ml Tomato San Marzano
70g aloe vera
Fresh chilli
Fresh coriander
Sun-dried crispy pepperoni
10ml celeriac cream
20ml fresh lime juice

Preparation

Cut the sea beam fillet in small cubes of 3-4 cm.
Marinate the fish with Aji mirasol, Fleur de sel and black pepper“Lambong”whole.

For the celeriac cream

Βoil half of the celeriac for 40 minutes in 300ml coconut milk and 200 gr water.
Remove the celeriac and blend them with orange peel of the half orange, a little bit of dairy cream and butter. Check the salt and pepper.
Cool it down and put it in a feeding bottle.
Blend the San Marzano and add a little bit of salt and pepper.
Create the Leche de Tigre with Aloe vera, San Marzano tomato, mango vinegar and fresh lime juice.
Add the sea beam cubes,the Leche de Tigre (keep some of it for the final stage of the dish), the fresh herbs and blend them.
Fry the seaweed bacon for 10sec on 160 degrees celsius.
Put the fish in the center of the plate and add some celeriac cream dots. Add on the top the sun-dried crispy pepperoni, the seaweed bacon and in the end the Season pepper seaweed-lemon.
When the decoration of the plate is finished, add the rest of Leche de Tigre. Enjoy! ?

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