I sea Avocadospread

I sea avocadospread

Avocado is a dream ingredient. Smooth, versatile and packed with good fats. This creamy spread with cottage cheese is perfect on a rice cracker, as a salad dressing or as a dip with crunchy veggies like carrots. Simple, fresh, and full of flavor. Ready in just 5 minutes.

By Beau from Beaubewust

Ingredients

2 tablespoons cottage cheese (Hüttenkäse)
1 ripe avocado, pitted
A splash of lemon juice
Fresh chives, to taste
Salt & pepper
Optional: radishes, thinly sliced

Preparation

Add avocado, cottage cheese, lemon juice, chives, salt and pepper into a bowl or food processor.
Blend using a stick blender or food processor until smooth and creamy.
Spread onto your favorite cracker or rice cake, and top with sliced radishes for a fresh bite.

Serving Tip

This spread also makes a delicious dip for veggie sticks or a topping for buddha bowls. Want to level it up? Add a few Seaweed Chips on top for that perfect ocean-inspired crunch.

I sea avocadospread

Avocado is a dream ingredient. Smooth, versatile and packedwith good fats. This creamy spread with cottage cheese is perfect on a ricecracker, as a salad dressing or as a dip with crunchy veggies like carrots.Simple, fresh, and full of flavor. Ready in just 5 minutes.

By Beau from Beaubewust

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Bereidingstijd 5

Gang Side Dish

Ingrediënten

2 tablespoons cottage cheese Hüttenkäse
1 ripe avocado pitted
A splash of lemon juice
Fresh chives to taste
Salt & pepper
Optional: radishes thinly sliced

Instructies

Add avocado, cottage cheese, lemon juice, chives, salt and pepper into a bowl or food processor.
Blend using a stick blender or food processor until smooth and creamy.
Spread onto your favorite cracker or rice cake, and top with sliced radishes for a fresh bite.

Notities

Serving Tip

This spread also makes a delicious dip for veggie sticks or a topping for buddha bowls. Want to level it up? Add a few Seaweed Chips on top for that perfect ocean-inspired crunch.

Trefwoord Avocado, Spread

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!"

Recipe video

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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

Check the recipe video for the instructions.

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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!"

Recipe video

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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 baba ganoush

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.

By Mirka Cudlacova from @amira.cookland

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 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.

By Mirka Cudlacova from @amira.cookland

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Ingrediënten

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

Instructies

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! ?

Notities

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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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I sea classic nachos

Treat yourself and make this pure comfort food nachos dish. Healthy, easy to make, but most important: super tasty. Add some extra spice if you like.

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By Mirka Kudlacova from @amira.cookland

Recipe video

Mirka Kudlacova@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 bag Seamore's Sweet Chilli Seaweed Chips
1 tbs coconut oil
1 medium onion, chopped
1 bell pepper, diced
500g lamb, minced (swap this for a plant-based version of minced meat to make the recipe 100% vegan/vegeterian friendly)
1 tsp garlic
1 tsp paprika
1/3 salt & pepper
1 tsp cumin powder
1 large tomato, diced
1 can of red kidney beans
100g corn

For the guacamole

1 ripe avocado
1/2 lime juice
Salt & Pepper to taste

Preparation

1. Melt the coconut oil in a large cooking pan. Once melted, cook the onions. Add minced meat, salt, and spices. Leave to simmer for about 20 minutes.

2. Once the meat is done, add tomatoes, bell peppers, red kidney beans, and corns. Cook for about 10 minutes. Finally, squeeze some lime juice and set it aside.

3. Meanwhile, prepare the guacamole. Cut the avocado in half, remove the seed and scoop out the avocado flesh with a spoon. Mash the avocado with a fork. Season with salt and pepper. Squeeze some lime juice and mix well.

4. Serve everything in a nice bowl, and scoop guacamole on top. Enjoy with Seaweed Chips! ?

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I sea spiced butternut squash & feta cheese soup

I sea spiced butternut squash & feta cheese soup

A delicious butternut squash soup recipe. We combined the creaminess of butternut squash with fresh feta cheese and crunchy seaweed chips.

By Mirka Kudlacova from @amira.cookland
Recipe video

Ingredients

1 tsp coconut oil
1 red onion, finely chopped
1/2 butternut squash, diced
8 cherry tomatoes, diced
1/2 zucchini, diced
100 g red lentils
1/2 tsp paprika
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp salt and pepper
600 ml vegetable broth
5 leaves fresh basil, chopped
1 tsp pumpkin seeds
60 g feta cheese for garnish, crumbled
1 tbsp chili oil

Preparation

1. Add coconut oil to a large soup pot, set over medium heat. Once hot add onions and cook for about 3-5 minutes. Add butternut squash, cook for another 5 minutes, stir. Add tomatoes, zucchini, red lentils, and spices, season with salt and pepper.

2. Add vegetable broth and bring soup to boil, reduce heat, cover, and simmer for 20-25 minutes or until butternut squash is tender to fork.

3. When the soup is ready, blend it with an immersion blender till smooth.

4. For serving. Add crumbled feta cheese, fresh basil leaves, and roasted pumpkin seeds.

5. Ladle soup in a bowl and drizzle some chili oil. Enjoy with seaweed chips! ?

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I sea Alma de Peru

This cold appetizer will impress all your guests. It is a light Peruvian dish that can be served throughout the year. The Seaweed Chips pair perfectly with the mild yellow chili and fresh sea bream.

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By Magna Carta

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Ingredients (for 4 portions)

20gr Seamore's Spicy Sushi Seaweed Chips
100ml yellow chili paste
10gr mirasol chili
10gr season pepper - Seaweed Lemon
5gr black Hawaiian salt
10gr crispy rice
20gr yuzu pearls
40ml lime juice
25ml vinegar green apple-honey
150gr black beans
1 onion
20gr sugar
100ml water
5gr xanthana gum
100ml grapeseed oil
100gr fresh coriander
500gr sea bream, in slices
salt & pepper

Preparation

For the yellow chilli:

1. Add in a mixer the yellow paste chilli, the onion, the lime juice, the sugar and the xantham gum.

2. Blend this until the mixture becomes homogenous. Then, strain the mixture and set it apart.

For the black beans:

1. Add in a pot the black beans and boil them for 35-40 minutes until they become soft. Get them strained and put them in a bowl.

2. Marinate them with season pepper - seaweed lemon, a little bit of lime juice, salt and pepper.

For the fish:

1. Place the fish on a plate and marinate with the vinegar, black salt and mirasol chili.

For the coriander oil:

1. Blanch the coriander and then remove the moisture by placing it in an absorbent paper.

2. Add the grape seed oil in the mixer along with the coriander, then use a sieve to get them strained.

3. Place the fish on a plate. Add the yellow chili, coriander oil, black beans and in the end the yuzu pearls, seaweed chips, crispy rice, some roots. Enjoy! ?

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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 homemade crunchy sushi

Making sushi yourself is quite a challenge, but very tasty! ? Get your favorite fillings and use the seaweed chips as a crunchy topping.

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By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"The seaweed chips add an extra crunchy bite to the the sushi!"
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Ingredients

Seamore's Spicy Sushi Chips
Bamboo roll mat
300g sushi rice
3 nori sheets
4 tbsp rice vinegar
Bowl of water
100g smoked salmon
100g shrimps
Flour
1 egg
Breadcrumbs
100g chicken breast
Ketjap manis
Honey
Baharat spices
1/2 cucumber
1/2 mango
1/2 avocado
Herb butter
Salt and pepper
Spicy mango mayo sauce: mayonnaise, mashed mango, sriracha, smoked paprika (mix to taste)
Sesame seeds
Fried onions
Soy sauce (to serve)

Preparation

1. Cook the sushi rice according to the instructions and let it cool to room temperature. Mix in the rice vinegar.
2. For the perfect rolling of the sushi, we refer you to youtube where you can find loads of tutorials. You can use the nori sheets as a base (around the sushi) or as a filling.
3. Cut all ingredients into thin strips and make the spicy mango mayo.

Shrimp Sushi:
- Heat a pan with a good layer of sunflower oil.
- Mix a beaten egg with 2/3 tablespoons of water and 1/2 teaspoon of salt.
- Coat the prawns with flour and then with the egg mixture you just made.
- Roll them in the breadcrumbs and fry them in the oil until golden brown.
- The fried shrimps are delicious in combination with cucumber, avocado and the spicy mango mayo sauce.
- As a topping to make this sushi even crunchier, use a mix of the sushi chips and the fried onions.

Salmon Sushi:
- The smoked salmon is ready-to-eat and can be combined with the herb butter, avocado, cucumber and sesame seeds. Top with the seaweed chips.

Sushi Chicken:
- Cut the chicken into thin strips and marinate this in a mix of sweet soy sauce, honey, Baharat, salt and pepper.
- Heat a frying pan with butter, fry the chicken and let it cool.
- The chicken is very tasty in combination with the spicy mango mayo, mango, avocado and the seaweed chips.

Eat the sushi with extra Seaweed Chips on the side. Enjoy! ?

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