I sea lentils
Delicious and nutritious, this lentils & seaweed bacon recipe is satisfyingly vegetarian. The combination of a lentil base, creamy eggplant, fresh goat cheese and crunchy seaweed bacon is filling, satisfying, and healthy. Enjoy!
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Ingredients
- 5 pieces of I sea bacon
- 1/2 eggplant
- 50g goat cheese
- 75g mixed salad
- 100g lentils
- 50g quinoa
- 1 red onion
- 2 tbsp balsamic vinegar
- A handful of flat-leaf parsley
- Olive oil
- Salt and pepper
Preparation
- Tear the seaweed bacon leaves in smaller pieces.
- Next, heat a generous layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that the bacon leaves don't touch the bottom of the pan).
- Grill the eggplant.
- While the eggplant grills, slice the goat cheese.
- Simmer the onion in 1 tablespoon of balsamic vinegar.
- Stir-fry the lentils with the onion.
- Cook the quinoa and add both salt and pepper.
- Finally, serve the lentil mix on a plate, add the eggplant and goat cheese and top with seaweed bacon. Enjoy! ?
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I sea (plant-based) spicy sushi nachos plate
I sea (plant-based) spicy sushi nachos plate
Feeling like spicing up your regular nachos plate ? We created a delicious recipe with the Spicy Sushi Seaweed Chips. Combining your favorite classic ingredients ? with new ingredients, like (plant-based) chicken pieces and white cabbage. ?
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Ingredients
- 1 bag of Spicy Sushi Seaweed Chips
- 100g white cabbage, finely chopped
- 1/2 avocado, sliced in cubes
- Sesame seeds
- Sriracha sauce
- 2 handfuls of (plant-based) cheddar cheese, grated
- 80g (plant-based) chicken pieces
Preparation
- Place the full bag of seaweed chips on a plate.
- Fry the chicken pieces in a pan until crispy.
- Quickly warm up the white cabbage in the same pan.
- Divide the chicken pieces, white cabbage and cheddar cheese on top of the nachos.
- Place the nachos in the microwave until the cheese is melted, this will take approximately 1.5min.
- Once the plate is out of the microwave, add the avocado, drizzle some sriracha and sprinkle some sesame seeds on top. Enjoy! ?
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I sea fattoush salad
Fattoush is a popular Middle Eastern salad. Fattoush salads are colorful and bursting with bright, refreshing flavors. This Fattoush salad recipe contains a variety of different vegetables. Seamore's Original Seaweed Chips are used as a colorful, crunchy toping. This recipe is fresh, easy and tasty.
By Amira Kudlacova from @amira.cookland
Mirka Kudlacova@amira.cookland Read More
"My variation of Fattoush salad consists of a healthy twist by adding Seamore's Seaweed Chips to the salad for crispyness, instead of the regularly used unhealthy toasted flatbread.
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Ingredients
- 1 bag of Seamore's Seaweed Chips
- 1 head lettuce, washed and chopped
- 4 small fresh pickle size cucumbers, chopped
- 5-6 radishes, chopped
- 10 cherry tomatoes, cut in half
- 1/2 lemon juice
- 2 tbsp feta cheese, crumbled
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Preparation
- In a large bowl mix all chopped vegetables together.
- Mix the lemon juice, salt, pepper, olive oil in a small cup and pour this over the vegetables. Make sure that everything is well mixed.
- Add the seaweed chips and feta cheese on top, enjoy! ?
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I sea plant-based Mexican salad
I sea plant-based Mexican salad
The Seaweed Chips are ideal to use with this plant-based Mexican salad recipe. This plant-based salad contains rice and many vegetables, making it the ideal meal for summer days. The recipe allows you to enjoy all of the delicious Mexican flavors and textures while still savoring a feel-good meal.
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By Nannique Spiek from @its.about.health
Nannique Spiek@its.about.health Read More
"You have to believe me when I say that these Seaweed Chips from Seamore are really tasty. And what I like best about these chips is the fact that they are a lot more sustainable than the classic tortilla chips we all know."
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Ingredients (for 2 people)
- 120g brown rice
- 70g Seamore's Seaweed Chips Original
- 1 red pepper
- 150g corn (1 small tin)
- 160g kidney beans (1 small tin)
- 1 tomato
- 1 onion
- ½ jalapeño pepper
- ½ lime
- 2 tbsp olive oil
- Fresh cilantro to taste
- Pepper and salt
Preparation
-
- Cook the rice according to the package instructions.
- Drain the corn and kidney beans in a colander. Rinse afterwards.
- Slice the bell pepper and tomato. Chop the onion. Halve the jalapeño pepper, remove the seeds and finely chop the pepper. Break some of the the tortilla chips into smaller pieces
- Divide the rice between two plates and add the bell pepper, tomato, corn, kidney beans and onion on top.
- Make a dressing with the olive oil, the juice of half a lime and a pinch of salt and pepper. Divide the dressing over the two salads.
- Finish the salads with some fresh coriander, jalapeño pepper to taste and the smaller pieces of Seaweed Chips.
- Serve the salad with the remaining Seaweed Chips, enjoy! ?
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I sea ultimate nachos plate
I sea ultimate nachos plate
This nachos plate is the definition of delicious and nourishing comfort food. We used both of our chips flavors for the ultimate crunchiness and taste experience. Since Seamore's Seaweed Chips contain 35% seaweed superfood, you can feel good about indulging in this epic nachos plate. We recommend inviting a few friends over to help you eat this filling ultimate nachos plate.
By Marjolein Maatman from @veggiereceptjes
Ingredients
- 1 bag of Seamore's Seaweed Chips Original
- 1 bag of Seamore's Seaweed Chips Surfin' Sweet Chili
- 1/2 red onion
- Red lentils
- 2 tsp Mexican spices
- Cherry tomatoes
- Grated cheese
- Fresh coriander
Guacamole
- 1 avocado
- Pepper and salt
- 1/2 chilipepper
- 1 garlic clove
- 1/2 red onion
Preparation
- Cut half a red onion into rings and slice the cherry tomatoes in half.
- Cook the lentils following the package instructions and add the Mexican spices.
- Prepare the guacamole by chopping everything finely, mashing the avocado and mixing all the ingredients together.
- Make a tower of nachos and divide the lentils, onion rings, tomatoes and cheese in layers.
- Garnish the nacho tower with some coriander and optionally some delicious sauces (we used spicy mayonaise and garlic sauce), serve with the guacamole and enjoy! ?
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I sea ultimate nachos plate
This nachos plate is the definition of delicious and nourishing comfort food. We used both of our chips flavors for the ultimate crunchiness and taste experience. Since Seamore's Seaweed Chips contain 35% seaweed superfood, you can feel good about indulging in this epic nachos plate. We recommend inviting a few friends over to help you eat this filling ultimate nachos plate. By Marjolein Maatman from @veggiereceptjes
- 1 bag of Seamore's Seaweed Chips Original
- 1 bag of Seamore's Seaweed Chips Surfin' Sweet Chili
- 1/2 red onion
- red lentils
- 2 tsp mexican spices
- Cherry tomatoes
- Grated cheese
- Fresh coriander
Guacamole
- 1 avocado
- Pepper and salt
- 1/2 chilipepper
- 1 garlic clove
- 1/2 red onion
Cut half a red onion into rings and slice the cherry tomatoes in half.
Cook the lentils following the package instructions and add the Mexican spices.
Prepare the guacamole by chopping everything finely, mashing the avocado and mixing all the ingredients together.
Make a tower of nachos and divide the lentils, onion rings, tomatoes and cheese in layers.
Garnish the nacho tower with some coriander and optionally some delicious sauces (we used spicy mayonaise and garlic sauce), serve with the guacamole and enjoy! ?
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I sea tomato and spinach hummus
I sea tomato and spinach hummus
Two different hummus recipes, two different colored dips. Creamy, healthy and easy to make. Really tasty in combination with our different Seaweed Chips flavors.
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By Julie Kreis from @juliecooksgreen
Julie Kreis@juliecooksgreen Read More
"Serve these hummus dips together with Seamore's crunchy Seaweed Chips and you have a great snack or appetizer for any meal or small get together."
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Ingredients
- 100g cooked chickpeas
- 4 tomatoes or 3 full hands of fresh spinach leaves (this of course depends on which of the two hummus dips you are making)
- 1 small garlic
- 3 tbsp of tahin
- 1/2 freshly squeezed lemon
- Some seaweed salt
- 1/2 tbsp of harissa or plain cumin
- As much water to get the consistency you like
Preparation
- To make the hummus, you mix all the ingredients together with any blender you prefer. Serve with the Seaweed Chips and enjoy! ?
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I sea spicy guacamole
Tasty and easy to make. This delicious spicy guacamole combines perfectly with the slightly salty, sweet and chili flavor of the new Surfin' Sweet Chili seaweed chips. ??
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By Thamar Zeijen from @thaamskookshow
Thamar Zeijen@thaamskookshow Read More
"The new Surfin' Sweet Chilli flavor tasted great, the bag was empty immediately."
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Ingredients
- Seamore's Surfin' Sweet Chilli Seaweed Chips
- 2 avocados
- 1/2 lemon (juice)
- 1 tsp cottage cheese
- 1 clove of garlic
- Salt and pepper
- Olive oil
- 1/2 red pepper
- 1 small red onion
Preparation
1. Mash the avocados and mix with a dash of olive oil.
2. Finely chop the red onion and red pepper. Grate the garlic.
3. Mix all ingredients together and season with salt and pepper. Serve your homemade guacamole together with the Seaweed Chips, Enjoy! ?
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I sea plant-based Asian loaded nachos
I sea plant-based Asian loaded nachos
This recipe combines our huge love for a large bowl of loaded nachos and sushi. Try it out yourself.
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By Manon Jousset from @courgetticonfetti
Manon Jousset@courgetticonfetti Read More
"These chips are amazing. They taste exactly like "normal" nachos, are super crunchy and have an amazing bright color."
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Ingredients
- 1 bag of Seamore's Seaweed Chips
- (vegan) salmon sashimi
- 2 avocado's
- Wasabi
- Soy sauce
- 1/2 tsp ginger powder
- 1/2 tsp laos
- 50g edamame beans
- 1 tbsp (vegan) mayonaise
- 60g unsweetened (soy) quark
- Black sesame seeds
- Optional: seaweed flakes
Preparation
- Create your own vegan salmon tartare using the vegan salmon, cut it into small cubes. Put everything in a bowl and add a good dash of soy sauce, 1 tsp wasabi and 1 tbsp sesame seeds. Mix this together and let the flavors absorb for a while.
- Meanwhile make the guacamole. mash the avocado and add 1 / 2tsp ginger powder, 1 / 2tsp galangal and a good pinch of salt.
- Mix some vegan mayonnaise with unsweetened soy quark and 1 tsp wasabi in a bowl. Taste if you find it spicy enough and add some more wasabi to taste.
- Take a deep plate and divide the guacamole over half of the plate with the seaweed chips next to it. Put the vegan salmon tartare on top of the guacamole and add some soy beans, homemade wasabi mayonnaise, sesame seeds and seaweed flakes.
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I sea risotto
Asparagus and risotto rice is a real tasty combination and of course we need to add some seaweed along with that dish, adding extra taste and nutrients.
"Pssst, for all ladies out there, this seaweed pasta contains quite an interesting high amount of iron (about 9x more than lentils), so go for this pasta whenever you need a push and add some freshly squeezed lemon to your meal as well for a better absorption!"
Ingredients
- Seamore's Seaweed Pasta
- Risotto rice
- Green asparagus
- 1 white onion
- 4 garlic cloves
- 500ml vegetable stock
- A good splash of balsamic vinegar or 100ml white wine
- Lemon juice for preparing the seaweed pasta and as a topping on the finished dish
Preparation
- Let the seaweed pasta soak in cold water for about 20-30 min and then cook the pasta in some lemon water for another 20-30 min.
- Prepare the risotto as you like and in case that you don't want to use white wine, use white balsamic vinegar.
- Fry the asparagus and mix the risotto with the seaweed pasta. Place the asparagus on a plate together with the mix of risotto and seaweed pasta. Enjoy! ?
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I sea risotto
Asparagus and risotto rice is a real tasty combination and of course we need to add some seaweed along with that dish, adding extra taste and nutrients."Pssst, for all ladies out there, this seaweed pasta contains quite an interesting high amount of iron (about 9x more than lentils), so go for this pasta whenever you need a push and add some freshly squeezed lemon to your meal as well for a better absorption!"
- Seamore's Seaweed Pasta
- Risotto rice
- Green asparagus
- 1 White onion
- 4 Garlic cloves
- 500 ml vegetable stock
- 100 ml white wine or A good splash of balsamic vinegar
- Lemon juice for preparing the seaweed pasta and as a topping on the finished dish
Let the seaweed pasta soak in cold water for about 20-30 min and then cook the pasta in some lemon water for another 20-30 min.
Prepare the risotto as you like and in case that you don't want to use white wine, use white balsamic vinegar.
Fry the asparagus and mix the risotto with the seaweed pasta. Place the asparagus on a plate together with the mix of risotto and seaweed pasta. Enjoy! ?
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #iseapasta!
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I sea (plant-based) chicken style nachos
I sea (plant-based) chicken style nachos
This 100% plant-based comfort food dish is a pure mood booster, perfect for any day of the week! ?Take a quick break of your day because this bowl is ready in 15 minutes. ?
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Ingredients
- 200g Seamore’s Original Seaweed Chips
- 1 pack of Like Chicken Bites
- Taco seasoning mix
- Oil for frying
- 150g of (vegan) cheese
- 1 red bell pepper
- 1 red chili pepper
- Guacamole
- 200g cherry tomatoes
- Sriracha sauce
Preparation
- Preheat the oven to 180 ° C. Heat the oil in a frying pan and fry the chicken bites strips with the spice mix for 5 minutes on medium heat.
- Divide half of the seaweed chips over a baking tray. Divide half of the cheese on top. Divide the rest of the seaweed chips, the rest of the cheese and the chicken on top. Bake for about 10 minutes in the middle of the oven until the cheese has melted.
- Meanwhile, chop the bell pepper in small pieces and cut the tomatoes in half. Cut the stalk off the chili pepper. Roll the chili pepper between your hands so that the seeds fall out. Cut the pulp into rings.
- Remove the nachos from the oven. Divide the tomato, red bell pepper and chili pepper on top of this. Serve with the guacamole and sriracha sauce. Enjoy! ?
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