I sea vegan bacon avocado toast
I sea vegan bacon avocado toast
Vegan bacon avocado toast has never been easier or more satisfying. We love a good avocado toast, but after some time the classic avo-bread combo gets a little boring. And that is why we love to top our toast with some delicious seaweed bacon. Our seaweed bacon is sure to impress even dedicated carnivores, so feel free to serve this simple breakfast to anyone in your life!
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Ingredients
- 4 Strips of Seamore's Seaweed Bacon
- Half of a large ripe avocado, pitted and peeled
- 2 teaspoons of lemon juice
- Sea salt and pepper
- 2 slices of your favorite bread
Preparation
- Prepare the seaweed bacon according to package directions. You can also visit our YouTube channel to watch the video tutorial.
- Toast your bread in a toaster or in a pan.
- Mash the avocado in a medium bowl.
- Stir in lemon juice, salt, and pepper into the avocado mixture.
- Spread the avocado mixture onto your toast.
- Finally, top your toast with your crispy Seaweed Bacon.
- Enjoy your vegan bacon avocado toast!
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I sea asian style seaweed pasta
This asian style seaweed pasta recipe just does to show that vegan food doesn't just include salads. Try this delicious plant-based seaweed pasta full of the best ingredients. Soy sauce, edamame, courgette (zucchini), and argula combine on the plate for a green meal (in many ways). Our deliciously sustainable seaweed pasta adds the perfect flavor and textures to compliment this asian style dish.
By Neeltje Coenegracht from @naturallyneel_
Neeltje Coenegracht@naturallyneel_ Read More
'This dish is super healthy and most of all delicious'
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Ingredients (Serves 1 Person)
- 35g of seaweed pasta
- few strips of seaweed bacon
- 1/2 courgette
- a few handfuls arugula
- 100g edamame
- 1 clove of garlic
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- handful (oyster) mushrooms
- salt + pepper
- one tbsp lemon juice
Preparation
- Cook your pasta on the stove for about 15-20 minutes.
- In the meantime preheat a little pan with some oil and fry the seaweed bacon until soft and tender.
- In a separate pan add the garlic.
- After frying that for a couple of minutes add the zucchini, mushrooms and edamame to the pan.
- Fry for a bit longer and add the cooked pasta. Add the desired amount of salt and pepper, a tbsp soy sauce, a tbsp lemon juice and a tbsp of the pasta water to it and let it simmer for a bit.
- Add the pasta to the veggie mixture and mix well.
- Serve the pasta on a bed of arugula and add the seaweed bacon on top.
- Enjoy your asian style seaweed pasta.
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I sea miso porridge
We've got this amazing miso porridge recipe made by Farah from The Soul Spoon, she shares plant based and gluten free recipes and just started with her youtube channel sharing mindfulness tips and more. Check her out!
This porridge bowl is full of subtle satisfying flavors. Perfectly topped with your choice of vegetable or just to have on its own!
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Ingredients
- 1.5 cups oats (or gluten free oats)
- 6 cups milk of choice (I used Oat Milk)
- 1 Tsp Miso Paste
- 5 Strips I sea bacon
- Pinch of salt
Miso Porridge Preparation
- Stir the mixture together in a pan and heat on medium heat for 5-10 minutes.
- Remember to keep stirring, and add milk if the mixture starts to become dry.
- I think this porridge is perfect on its own! I topped mine with fried mushrooms and fried I sea bacon (fried in 1 tsp coconut oil for 3 minutes) but feel free to get creative with your toppings or enjoy just as it is.
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I sea cheesy and smokey plant-based carbonara
I sea cheesy & smoky plant-based carbonara
We are thrilled to share this plant-based carbonara recipe by Farah from The Soul Spoon, she shared this plant based and gluten free recipe with seaweed pasta and bacon, that started out from her Youtube channel, sharing mindfulness tips and more. Check her out!
This is the ultimate comfort food and is SO nutritious. The sauce is full of gorgeous nutrients even though it tastes like melted cheese! The seaweed bacon bacon adds a beautiful smoky flavor and also brings a lot of great nutrients to the table like iodine and potassium to name a few. Pair it with some of your favorite spaghetti or some seaweed pasta like we did.
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Ingredients
Vegan Cheese Sauce:
- 5 tsp soy sauce
- 3 small potatoes boiled until soft with skins taken off
- 1 tbsp nutritional yeast
- 250g soaked and drained cashews (soak in hot water for at least 4 hours)
- 1 tbsp lemon juice
- Sprinkle of I sea bacon flakes
- 6 tbsp dairy free milk of choice
- Salt and pepper to taste
For the pasta:
- 50g I sea pasta
- 25g spaghetti or linguine
Toppings: Handful of I sea bacon, cut into thin strips.
Plant-Based Carbonara Preparation
- Blend all the ingredients for the vegan cheese sauce together in a food processor or blender until totally smooth.
- Add more milk if you want it to be a thinner consistency.
- Spoon the sauce over your favourite spaghetti or make a mix of spaghetti and I sea pasta for added texture and health boost.
- Enjoy!
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I sea bacon cookies
Today we will upgrade a traditional dish with seaweed bacon: cookies! We will create 'I sea bacon cookie'. Tender on the inside, crunchy on the outside.
How often do you experience something that reshapes your view? We believe we have found something that will change the way we think of food. Seaweed bacon is our new hero. When we found out the seaweed called 'Dulse' turns into this heavenly green bacon when you fry it, we immediately wanted to try out all our favorite bacon recipes.
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Ingredients
- 1 ¼ cup oats
- 1 ½ tbsp. cornstarch
- ½ tsp baking powder
- ½ tsp kosher sea salt
- ½ cup unsalted butter
- 2 tbs granulated sugar
- ½ cup brown sugar packed
- 1 large ggs
- 1 ½ tsp vanilla extract
- 1 cup crumbled I sea bacon
- 1 cup chocolate chips or chunks
Bacon Cookies Preparation
- Preheat oven to 180°C, line a baking sheet pan with parchment paper which is a fancy word for baking paper.
- Next, add the oats in a food processor or blender with the baking powder and salt, pulse until finely grounded but not powdery.
- In a large mixing bowl, beat the butter and sugar until fluffy, then add the egg and vanilla extract and mix them until combined.
- Break the I sea bacon into pieces and mix the chocolate chips with a spatula in the dough. You can choose to fry the I sea bacon first also.
- Use a cookie scoop or tablespoon to place the dough onto your baking sheet. Place in oven and bake for 10-12 minutes or until golden brown.
- Once it’s done, let them cool for a bit or put them next to your favourite ice cream. Enjoy!
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I sea ceasar salad
Ceasar salad with a Seamore seaweed bacon. We've also added some freshly cooked salmon for extra protein. You'll have to decide whether you want to share or keep it all to your self.
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Ingredients
- 500 g romane hearts, leaves separated, washed and dried
- 4 salmon fillets with skin on (about 150 g each)
- 2 teaspoons maple syrup
- 2/3 teaspoon salt
- Black pepper
- 1 tablespoon coconut oil (replace with olive oil)
Cesar Salad Preparation
- Wash and dry the salmon fillets and marinate with maple syrup, salt and pepper
- Cook the salmon, without touching it, until the lighter-colored flesh has moved about 3/4 of the way up the fillets, for about 5–7 minutes (depending on the thickness of the fillets)
- Tear I sea bacon leaves in smaller pieces. Heat a layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that bacon leaves don`t touch the bottom of the pan).
- Bake the leaves 10sec on each side, till they turn green. Put the baked leaves out of the pan on a paper towel, repeat for all of the leaves.
- Add the dressing to the romane leaves
- Put baked I sea bacon leaves on the top of the dish and spread it over 4 plates.
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I sea quiche
This vegetarian quiche recipe keeps all the savory flavors of bacon without the actual meat. Keep it simple or classic or throw in any leftover vegetables that need eating up. Enjoy for breakfast, lunch, or dinner!
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Ingredients
- 10 I sea bacon leaves
- 6 slices of pastry
- 6 eggs
- 125 gr of grated cheese
Preparation
- Tear I sea bacon leaves in smaller pieces. Heat a layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that bacon leaves don`t touch the bottom of the pan).
- Bake the leaves 10sec on each side, till they turn green. Put the baked leaves out of the pan on a paper towel, repeat for all of the leaves.
- Heat the oven on 180 degrees.
- Put the pastry in an baking dish.
- Mix the eggs and grated cheese. Place baked I sea bacon on the pastry. Add the egg mix and shuffle a little. Put in oven for cca 30 min.
- Serve the piece with baked I sea bacon leaves on top of it.
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I sea pea soup
Warm up this winter with this pea soup recipe. Beautifully green, this is a nice, heart warming soup, topped with crunchy seaweed bacon!
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Ingredients
- 4 I sea Bacon leaves
- 4 cups of peas, fresh or frozen
- 3 cups vegetable broth
- 1 onion, chopped
- 1 clove garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
- Mint leaves
Pea Soup Preparation
- Tear I sea bacon leaves in smaller pieces. Heat a layer of olive oil in a pan. Put a few bacon leaves in the hot oil (make sure that bacon leaves don`t touch the bottom of the pan).
- Bake the leaves 10sec on each side, till they turn green. Put the baked leaves out of the pan on a paper towel, repeat for all of the leaves.
- Heat olive oil in a new pan over medium heat. Add chopped onion, garlic and thyme/parsley and cook until softened.
- Stir in the peas. Add vegetable broth and bring to a simmer. Cook until very tender.
- Puree the soup in a blender and add in salt and pepper.
- Pour into a bowl or cup and top it off with a leave of I sea bacon and some mint leaves.
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I sea scrambled eggs
Spice up your scrambled eggs with salty, crunchy, flavorful seaweed bacon.
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Ingredients
- 4 eggs
- ½ bunch parsley
- 2 small onions
- Butter
- 4 leaves
- I sea bacon
- Cream
Scrambled Eggs Preparation
- Whisk the eggs gently add some salt
- Fry the I sea bacon crispy in butter and cut in smaller pieces
- Stir-fry the onions for a few minutes and add to the eggs and mix well
- Scramble and cook the eggs over medium heat add the I sea bacon and the parsley
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