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 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 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 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) sushi with seaweed chips

Delicious recipe for plant-based sushi with roasted miso eggplant, smoked tofu, cucumber and avocado. Served with seaweed chips on the side.

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By Alyssa Schipper from @alyssaplantbased

Alyssa Schipper @alyssaplantbased Read More
"The seaweed chips are a delicious side dish to every meal!"
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Ingredients

1 bag of Seamore's Seaweed Chips, pick your favorite flavor
Sushi rice
Nori sheets
Eggplant, cut into slices
Miso paste
Smoked tofu
Avocado
Cucumber

Preparation

Prepare the sushi rice following the package instructions. Roast the eggplant in the oven covered with some miso paste. Roll up the sushi rolls with the eggplant, smoked tofu, avocado and cucumber. Serve with seaweed chips on the side. Enjoy! ?

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I sea jackfruit bitterballen

I sea colorful jackfruit bitterballen

One of the tastiest snacks we have ever made. These colorful jackfruit bitterballen are really crunchy, have a delicious meaty structure and a cheerful color. This festive, vegetarian version is an innovative interpretation of a much loved Dutch snack. Only an oven or air fryer needed.

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By Manon Jousset from @courgetticonfetti

Manon Jousset@courgetticonfetti Read More
"These chips are not only tasty but also a sustainable choice."
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Ingredients

1 can of young jackfruit
50gr of Seamore's Seaweed Chips, choose your favorite flavor
50g oat flour
2 eggs
1 shallot
2 garlic cloves
1-2 tbsp tomato paste
1 tbsp smoked paprika powder
1 tsp chili flakes or more if you like it spicy

Preparation

Preheat the oven on 180 degrees or use an air fryer.
Put the jackfruit pieces in a sieve and rinse them with cold water. Then chop them into small pieces.
Chop the shallot and fry in a pan. After a minute, add the crushed garlic cloves, 1 tbsp tomato puree, 1 tbsp smoked paprika and a good pinch of salt. Taste and add more salt if needed.
Fry everything for a few minutes on medium heat.
Add everything to a large bowl and leave to cool.
Meanwhile, prepare one bowl with a beaten egg and one bowl with the seaweed chips. Mash the chips finely. We used two different flavors.
Once the filling has cooled down a bit, add 1 egg and the oat flour to the jackfruit and stir everything together.
Make about 10 to 12 balls of the jackfruit, then dip them in the egg and then in the chips. Place them on a baking tray with baking paper.
Bake the jackfruit bitterballen in the oven for 20 minutes or in the airfryer for 10 minutes. Turn or shake them halfway through. Enjoy! ?

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I sea tapenade

Could your sandwiches use an upgrade ? This seaweed tapenade recipe could be your chance to shine at the next dinner party. Or treat yourself and brighten up your palette over lunch. We love how versatile this seaweed tapenade is: vegans, vegetarians, and carnivores alike are sure to enjoy the bright, bold flavors. This tapenade recipe is easy to make and very tasty! Whip up a big batch for yourself and enjoy all week long.

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Ingredients

Seamore's seaweed pasta (1 pack / 500g pasta after cooking)
1 tablespoon of olive oil
Salt and pepper
150g of green olives
6 sundried tomatoes
1-3 garlic clove

Preparation

Soak the seaweed pasta for twenty mins in warm water.
Bake or toast a loaf of bread. We recommend ciabatae or a baguette.
Mince the garlic cloves.
Chop up the sundried tomatoes into bite sized pieces.
Cut the olives in quarters.
Drain and rinse the seaweed pasta.
Mix the pasta together with the olive oil, green olives, and sundried tomatoes.
Season to taste with salt and pepper.
Slice the toasted bread and top with the tapenade.
Enjoy the seaweed sensation! ?

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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

By Marjolein Maatman from @veggiereceptjes

Recept afdrukken Pin recept

Ingrediënten

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

Instructies

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! ?

Notities

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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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