I sea smoked salmon wraps
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
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
Lieke Boerema@dutchfoodheritage Read More
"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 home-made mango chutney
I sea home-made mango chutney
This mango chutney is both very tasty and colorful at the same time and even tastier in combination with your favorite seaweed chips.
Ingredients
- Seamore's Seaweed Chips
- 1 mango
- 1 onion
- 1 garlic clove
- 1 small chili pepper
- 2 tbsp olive oil
- 1 tsp sugar
- 3 tsp raspberry vinegar
- 2 cloves
Preparation
- Finely chop the onion and garlic and fry these in a pan using some oil .
- Cut the mango into small cubes and add this to the pan. Fry this for 5 minutes.
- Cut the chili into small pieces and add to the pan along with the sugar, cloves and vinegar. Let this simmer for 10 minutes. Don't forget to stir now and then.
- Remove the cloves and serve the mango chutney together with the Seaweed Chips. Enjoy! ?
- For a smooth chutney you can use a blender.
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I sea home-made mango chutney
This mango chutney is both very tasty and colorful at the same time and even tastier in combination with your favorite seaweed chips.
- Seamore's Seaweed Chips
- mango
- onion
- garlic clove
- small chili pepper
- 2 tbsp olive oil
- 1 tsp sugar
- 3 tsp raspberry vinegar
- 2 cloves
Finely chop the onion and garlic and fry these in a pan using some oil.
Cut the mango into small cubes and add this to the pan. Fry this for 5 minutes.
Cut the chili into small pieces and add to the pan along with the sugar, cloves and vinegar. Let this simmer for 10 minutes. Don't forget to stir now and then.
Remove the cloves and serve the mango chutney together with the Seaweed Chips. Enjoy! ?
For a smooth chutney you can use a blender.
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You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
I sea pasta with carrots and a creamy pesto sauce
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
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 spicy egg salad
Looking for the perfect snack that is different than all the usual dips and spreads ? This spicy egg salad together with seaweed chips will do the trick.
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By Lieke Boerema from @dutchfoodheritage
Melissa de Vos@dutchfoodheritage Read More
These chips are full of seaweed, are gluten-free, a lot healthier. You will finish this bowl completely’
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Ingredients
- 3 eggs
- 2 tbsp of mayonaise
- 1 tsp sambal or another chili paste
- optional: cress
- Seamore's Seaweed Chips
Preparation
Add the eggs to the cooking pan and cover them with water, bring this to a boil. Whenever small bubbles appear on the surface, you can turn down the heat to a low/medium level.
Cook the eggs for 8 minutes, and then directly drain them under cold water.
Making the salad
Peel the eggs, chop them in small pieces and add them to a bowl.
Add the mayonnaise, sambal and some salt & pepper. Mix until you have a creamy egg salad. Depending on the size of the eggs, you may need to add extra mayonnaise.
Serve with...
Serve the seaweed chips with the egg salad & cress, enjoy! ?
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I sea sorrel omelette
This omelet filled wrap is perfect for a quick, tasty and easy lunch.
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 (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 wraps with pineapple cream cheese and salmon caviar
I sea wraps with pineapple cream cheese and salmon caviar
This is the perfect healthy wrap recipe that is simple, impressive, and sophisticated. Perfect for entertaining! Rolled up wraps are a common Dutch snack on celebrations, parties & family get-togethers. We upgraded this snack using our seaweed wraps.
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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 (For 18 Bites)
- 3 of Seamore's Seaweed Wraps
- 200 g fresh cream cheese
- 2 pineapple rings fresh or canned
- Some arugula
- 4 tbsp salmon caviar
Wraps Preparation
- Chop the pineapple in very small cubes. Then transfer these cubes to the fine sieve, which is placed on a bowl.
- Once the pineapple cubes are drained, you can mix them with cream cheese. Important is that there is not so much liquid anymore. This can make the cream cheese too soft and wet.
- Divide a good layer of pineapple cream cheese on the wraps, whereafter you can add a bit of arugula. Roll up the wraps, and cut off the ends. Cut the remaining wraps in equal pieces.
- Finish the wrap bites with some salmon caviar and enjoy! ?
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I sea pizza with mozzarella, bell pepper and seaweed bacon
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
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 (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...
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 chips with pea-based guacamole and tomato salsa
I sea chips with pea-based guacamole and tomato salsa
If you're looking for an easy vegan chip dip, we have two for you! We're especially excited about guacamole with a twist. This dip is based on peas instead of the classic avocado, creating a protein rich and healthy spread. Perfect in combination with the fresh tomato salsa and of course Seaweed Chips.
By Lieke Boerema from @dutchfoodheritage
Lieke Boerema@dutchfoodheritage Read More
"These chips make it almost healthy to eat tasty chips ?."
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Ingredients
Seamore's Seaweed Chips
For the sweet pea dip
200 g frozen peas
¼ jalapeño or more for a spicier version
Bunch of chives
3 tbsp lime juice
4 tbsp olive oil
For the fresh tomato salsa
200 g cherry tomatoes
½ clove of garlic
½ onion
Parsley
1 tbsp lime juice
2 tbsp of olive oil
Chip Dip Preparation
Sweet pea dip
Cook the peas for about 2 minutes or until hot. In the meantime, you can finely chop the chives and jalapeño. Once the peas are cooked, you can drain them. Puree the peas with the chives, jalapeño, salt, pepper, lime juice & olive oil.
Tomato salsa
For the salsa you can choose whether to use the blender or chop all the ingredients. I personally like to use a fine grater to crush the garlic. Season the salsa by adding some salt, pepper, lime juice & olive oil.
Serve the nachos with the two dips and enjoy!?
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