I sea Dutch herring sandwich

From June to September, we have a Dutch Herring season in the Netherlands. In May, when the fishes have not yet reproduced, the fishes are more fatty, bigger and ‘ as experts say’ more delicious. Enjoy this fish with a sandwich and seaweed chips!

By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"I can definitely can get used to this more sweet/salty version of Seaweed Chips."
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Ingredients

Seamore's Surfin' Sweet Chilli Seaweed Chips
4 buns
4 Hollandse Nieuwe Fishes or Dutch Herring
1/2 cucumber
1 small white onion
20g parsley or cilantro
1/4 jalapeño
1/2 lemon
2 tbsp olive oil

Preparation

The Cucumber Salsa

Cut the cucumber and white onion in even cubes. Chop the parsley and, if you like to add any spice, some jalapeño very fine.
Mix the cucumber, onion, parsley, jalapeño, juice of ½ lemon, olive oil, salt and pepper. Taste the salsa and add any additional flavoring to your liking.

Serving..

Use a bread knife to cut the buns open. Add a piece of fish and top with the cucumber salsa!
Serve the bun with the 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 quinoa pumpkin salad with burgers 'n chips

This delicious quinoa pumpkin salad is the perfect nutritious bowl filled with goodness. By serving the salad with crunchy seaweed chips, you will feel completely satisfied while eating healthy and sustainable.

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By Jenny Lu @jengoesnuts

Jenny Lu@jengoesnuts Read More
"The chips add a crispy and spicy flavor which pairs perfect with the umami flavor of the burger and refreshing salad!"
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Ingredients (for 2 people)

Quinoa pumpkin salad:

roasted butternut squash with Italian herbs*
120g uncooked quinoa
150g rocket mix
1/2 cucumber
1 small can of corn
12 cherry tomatoes
salt & black pepper
30g raisins
30g roasted pumpkinseeds
1 avocado

Dressing:

3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp maple syrup
Salt & black pepper
Optional: minced garlic

Serve with:

Seaweed burger
1 bag of Seamore’s Surfin Sweet Chilli Seaweed Chips
Sauce of choice!

Preparation

Mix the salad dressing ingredients together and add it to the rocket mix and massage it through it.
Cut and wash the veggies and add them all into the salad mixture! Prepare the pumpkin using olive oil, salt, black pepper & italian seasoning!
Heat up the dutch weed burger on the bbq or in a pan and serve it with your sauce of choice and the seaweed chips. Enjoy! ?

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I sea miso eggplant salad with tofu and seaweed chips

Seaweed is such a healthy vegetable that some people really don't get enough off. The seaweed chips making eating seaweed super easy and pair perfect as a side dish next to this delicious asian salad.

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By Jenny Lu from @jengoesnuts

Jenny Lu@jengoesnuts Read More
"The seaweed chips make eating seaweed super easy and pair perfect as a side dish next to this delicious Asian salad!"
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Ingredients

Seamore’s Original Seaweed Chips
120g uncooked brown rice
2 handfuls of spinach
300g tofu
1 egg plant
1 can of corn
1/2 cucumber
2 tbs tahini
marinated ginger

Miso sauce:

2 big tbsp miso paste
3 tbsp dark soy sauce
2 tbsp tahini
salt & black pepper
1 tbsp maple syrup
1 tbsp rice syrup
1,5 tbsp sesame oil

Preparation

Cook the brown rice according to the packaging instructions. In the mean time whisk all the miso sauce ingredients together. We will use this both for the tofu as for the eggplant! Cut the tofu into cubes and press out as much liquid as possible. Then let the tofu marinate in the sauce for at least 1 hour in the fridge. Reserve some sauce for the eggplant.
Slice the eggplant in half and score it with a knife. Then steam the eggplant for 10 minutes in a pan with water. Add the miso sauce on the steamed eggplant and let it bake in a preheated oven for about 30 minutes. Also let the tofu bake in the oven for 20 minutes (so first the eggplant 10 min, then add tofu).
To make the salad: add brown rice, spinach, corn, cucumber in a bowl. Then add the eggplant and top with tofu. Serve with the seaweed chips & a fat drizzle of tahini. Optional to add marinated ginger as well. Enjoy! ?

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I sea fluffy banana pancakes

This is a delicious and super easy recipe for plant-based fluffy banana pancakes. Only a few ingredients needed, 100% gluten and guilt-free.

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By Ieke Booij from @foodbyieke

Ieke Booij@foodbyieke Read More
"By combining the pancakes with the seaweed chips you add a plant-based, gluten-free, Iodine, Fiber, Magnesium, Iron rich topping."
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Ingredients (for 2 people)

For the pancakes

1 fresh banana
90g rolled oats
240ml plant milk
3 tbsp (vanilla flavored) plant-based protein powder
1/2 tsp baking soda

For the toppings

1/2 cup frozen raspberries
2 tbsp plant based yogurt
Seamore's Surfin" Sweet Chilli Chips

Preparation

1. Add all the pancake ingredients to a blender and mix until smooth, pour the batter into a bowl and let sit for 5 minutes.

2. In a non-stick pan without oil, cook the pancakes on medium heat for about 2 minutes on each side.

3. Thaw the frozen raspberries in the microwave or in a saucepan, then roughly mash them.

4. When the pancakes are done, serve with the seaweed chips, raspberries and some vegan yogurt. Enjoy! ?

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I sea hamburger and chips

An updated version of the classic Burger ' n Chips dish. Delicious, crispy and packed with nutrients seaweed chips are the perfect healthy and sustainable upgrade to classic french fries chips.

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By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova@amira.cookland Read More
"You must try @seamorefood seaweed chips with classics chips meals."
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Ingredients

1 bag of Seamore's Original Seaweed Chips
500g minced lamb
1 tbsp smoked paprika
1 tsp garam masala
1 tsp tandoori masala
1/2 tsp turmeric
1 tsp salt
1 pinch of pepper
1/3 red bell pepper, finely chopped
3 stems of fresh mint
3 tbsp dried fried onions
4 sesame seeds buns (toasted)
4 tomato slices
4 onions, sliced
1 large pickled cucumber, sliced
4 leaves of lettuce
240ml garlic sauce
4 slices of cheddar cheese

Preparation

1. Place the minced lamb in a large bowl, add all spices, salt, chopped pepper, chopped mint and dried fried onions. Mix well.
2. Divide the meat into 4 portions and shape them into patties. Let them rest in the refrigerator.
3. Meanwhile prepare your toppings and cut all vegetables. Preheat the pan or grill.
4. Start frying burgers on a pan on medium heat. Fry for about 4 minutes on each side. Flip and fry another 4 minutes. Place cheese slice on the burger, the last minute of frying.
5. Remove the burgers from the pan and toast the buns for a minute.
6. Assemble the burgers with desired toppings, start with sauce, meat and then the rest.
Serve the burgers with seaweed chips. Enjoy!?

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I sea Turkish pide

This classic Turkish recipe will be enjoyed by everybody. We love to serve the pides with Seaweed Chips. They are the perfect crunchy, tasty and nutritious side dish together with some fresh salad.

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By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova@amira.cookland Read More
"These seaweed chips are healthy, nutritious and crispy. Everybody loves them."
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Ingredients

Seamore's Seaweed Chips
300g all-purpose flour
14g dried yeast
1 tsp of sugar to activate the yeast
240ml warm milk or water
A pinch of salt
Mince lamb
2 tomatoes, diced or tomato sauce
Spices: paprika powder, coriander and garam masala
Dried mint

Preparation

Stir dried active yeast with sugar in a small bowl and pour half of the warm milk. Dissolve the yeast in milk, set this aside for 5 minutes.
Combine flour with salt in a large bowl and then add the yeast mixture. Knead for about 3 minutes until you have smooth dough.
Cover the dough with a cloth and leave it to rise for about 30 minutes.
In the meantime prepare your filing. Start to cook the minced lamb in a pan, add spices and salt. Cook this for about 20 minutes, add the tomato sauce and stir well. Using an immersion blender makes the meat mixture more smooth.
Once is dough has risen, preheat the oven to 180 degrees.
Place the dough on a floured surface. Divide the dough into small even balls.
The pide should be thin, make sure the thickness is 1/2 cm. Roll the dough into oval shapes. By using roll transfer dough into a baking tray.
Spread the meat mixture and close corners into a pide shape. Brush edges with olive oil.
Bake for about 20 minutes until the pide is golden brown.
Once the pide is cooled, cut into slices and serve with hummus, seaweed chips and salad on the side. Enjoy!?

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I sea crema de elote

Looking for something less spicy between all the violence of the chili peppers when you feel like cooking Mexican food ? Crema de elote is an extremely tasty, creamy soup based on corn. Except for the jalapeño topping, very child-friendly, but of course you can also replace those peppers for extra Seaweed Chips.

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By Anouk Goedegebuur from @anoukgdgbuur

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Anouk Goedegebuur@anoukgdgbuur Read More
"The crunchy seaweed chips are the perfect topping for this creamy soup."

Ingredients (for 4 big bowls)

Seamore's Original Seaweed Chips
5 corn cobs (of 200g each)
1 red onion
4 garlic cloves
150g leek
2 tbsp of ghee (or coconut oil)
½ tsp oregano
800 ml stock (chicken or vegetable)
250 ml whole milk (or coconut milk)
Salt and pepper, to taste
Lime juice, to taste
Sliced jalapeño pepper, to taste

Preparation

Start by washing and cutting the vegetables. Cut the corn kernels (from top to bottom) from the cob, the leek into rings and the onion and garlic finely.
Heat the ghee in a large pan and fry the onion and garlic until they are glassy. Add the leek and fry for a few minutes.
Then add the corn kernels, oregano, stock and milk to the pan and bring everything to the boil, stirring occasionally.
Place the lid on the pan and leave this to simmer gently for 30 minutes.
Puree the content of the pan with a stick blender until smooth.
Taste and season the crema de elote with lime juice and salt and pepper.
Pour the soup into bowls, finish with jalapeño if desired and serve with Seaweed Chips. Enjoy! ?

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I sea crayfish salad

This light crayfish salad is perfect during the summer as an appetizer or lunch. The taste of crayfish with the saltiness of the seaweed chips and the spicy flavor of the chili sauce is a golden combination.

By Nanouk el Gamal - Wijchers from @love.foodnook

Nanouk el Gamal@love.foodnook Read More
"I am a real fan of these seaweed chips from the start."
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Ingredients (for 2 people)

40g of Seamore's Original Seaweed Chips
1 zucchini
100g lettuce
100g sliced cucumber
1/5 sweet bell pepper, cute in strips
2 spring onions
200g crayfish
40ml mayonnaise
15ml chili sauce
15ml fresh lemon juice

Preparation

Cut the zucchini into 1 cm thick slices.
Sprinkle with freshly ground black pepper and salt.
Grill these in a hot grill pan with some olive oil on both sides.
After the zucchini is ready you can mix the mayonnaise, chili sauce and fresh lemon juice together as a dressing.
When the zucchini is cooled, divide on 2 plates.
Place the lettuce, cucumber and bell pepper on top. Add the shrimps and divide the dressing.
Finish with the Seaweed Chips. Enjoy! ?

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I sea yellow-curry

This easy chickpea curry recipe is your go-to if you don't feel like cooking. The vegan curry is served with Sweet Chili Seaweed Chips on the side, adding crunchiness. Eating the rainbow has never been simpler or tastier.

By Pascal van der Haas de Vos from @passiekookt

Pascal van der Haas @passiekookt Read More
"De Surfin' Sweet Chilli zeewier chips zijn heerlijk spicy!"
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Ingredients (for 1 person)

Seamore's Surfin' Sweet Chilli seaweed chips
1 red bell pepper
5 big carrots
400g chickpeas
200g sugarsnaps
1 can of coconut milk
Yellow curry paste
75g uncooked brown rice
Fresh cilantro

Yellow Curry Preparation

Prepare the rice following the package instructions.
In the meantime, heat up the wok pan and fry the curry paste for approximately 2 minutes on high temperature.
Add the chopped vegetables and chickpeas, wok this for another 2 minutes.
Add the coconut milk and leave to simmer on low heat until the vegetables are ready.
Serve the curry with rice and seaweed chips on the side. Enjoy! ?

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