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.
Share on facebook
Share on pinterest
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!
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
I sea stuffed turkey
Try out this stuffed turkey recipe for a classic American dish reinvented! Dear seaweed pasta lovers, take a culinary step with 'I sea pasta'. 100% sustainable and hand-picked from the Irish Sea. Try this stuffed turkey with I sea pasta (believe us, it's good!). Do we need to Sea more?
Share on facebook
Share on pinterest
Ingredients
- 50 gram I sea pasta
- 50 gram breadcrumbs
- 2 sausages
- 1 cup of chestnut mushrooms
- 3 cloves of garlic (pressed)
- 1 onion (chopped into pieces)
- 3 leaves of sage (finely chopped)
- 3 tbsp parsley
- 3 sprigs of rosemary
- 1 whole turkey (or free-range chicken )
- 3 tbsp oil
- salt and pepper to taste.
Stuffed Turkey Preparation
- Heat the oven at 200 degrees.
- Cook the I sea pasta for 15 minutes.
- Fry the mushrooms until they are golden. Get them off the stove and drain them. Add some new oil to the same pan and fry the garlic together with the onion.
- Remove the skins from the sausage and add the meat to the mixture. After a few minutes add the parsley and sage. Stir for a few minutes more and season with salt and pepper. Let the mixture cool and mix it with the breadcrumbs and mushrooms.
- When the I sea pasta is ready, drain the excess water and rinse it. Put the I sea pasta in a blender and blend until you get pieces of ca 3 cm. Add it to the rest of the stuffing and mix it well.
- Stuff the turkey with the mixture until it is full.
- Close the turkey with cooking twine and rub it well with oil, salt and pepper.
- Put the turkey in a baking dish and place the sprigs of rosemary in the dish and on top of the turkey. Put it in the oven for about an hour.
- The timing depends on the size of the turkey and on the oven. The turkey is ready when you can insert a fork easily and the juice that runs out is clear.
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
I sea stir fry
We love this stiry fry recipe in the office. This stir-fry is healthy, quick and easy to prepare and we can combine it with leftovers. This is really important here at Seamore to reduce food waste. Give this stir-fry a sea chance and let it amaze your taste buds with an oh so flavorful sauce which is always nice with noodles.
Share on facebook
Share on pinterest
Ingredients
- 1 pack(500g) I sea pasta
- 2 tbs Oyster sauce
- 1 tbs Soy sauce
- 1/2 tbs Brown Sugar
- 1 tbs Lemon juice
- 2 tbs Sesame oil
- 1 Broccoli cut into florets
- 1 Carrot peeled and sliced
- 1 small onion sliced
- 1 tsp ginger
- 1 Garlic clove finely chopped
- Salt & pepper to taste
Stir Fry Preparation
- Soak the I sea pasta in warm water for 20 minutes. Then boil for another 10-20 minutes.
- While the I sea pasta is boiling, whisk in a small bowl the oyster and soy sauce, brown sugar, lemon juice and set aside.
- In a large nonstick saute pan or a wok, heat the sesame oil over high heat. When the oil begins to swirl add the chopped broccoli, carrots and onion. Saute while rapidly tossing and stirring.
- Once tender, pour in the sauce and add the fresh ginger and finely chopped garlic.Add satl and pepper to taste.
- Drain the I sea pasta add it to the wok.
- Stir to coat the I sea pasta on low heat and once fully coated, transfer the mixture to a serving bowl.
- Have a great asian inspired dish with Ireland’s best pasta, from the sea. A meal that can persuade your family members to join the seaweed revolution for a better health and better planet.
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
I sea risotto
Our risotto recipe with seaweed bacon is warm, comforting, and satisfying. Swap out the chicken broth for veggie broth and you'll have a completely plant-based meal. Feel free to add your favorite extra vegetables for a simple but impressive dinner.
Share on facebook
Share on pinterest
Ingredients
- 12 I sea bacon leaves
- 5 cups chicken broth
- 500 gr asparagus, trimmed, cut into 2-inch length
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 6 tablespoons (3/4 stick) butter
- 3/4 cup freshly grated Parmesan cheese (if needed)
Risotto 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.
- Blanch asparagus pieces in large pot of boiling, salted water 2 minutes. Drain. Rinse asparagus under cold water. Drain the asparagus well.
- Bring the chicken broth to simmer in small saucepan. Reduce the heat to low and keep the broth hot. Heat olive oil in heavy large saucepan over medium heat. Add chopped onion and sauté until translucent, about 4 minutes.
- Add the rice and stir 3 minutes. Add dry white wine and cook until the liquid evaporates. Continue cooking until rice is tender but still slightly firm in center and mixture is creamy, adding chicken broth 1 cup at a time and stirring almost constantly, about 20 minutes.
- Add blanched asparagus pieces and stir until heated through, about 2 minutes. Remove from heat.
- Add 6 tablespoons butter and stir until incorporated. Stir in grated Parmesan cheese. Season risotto to taste with salt and pepper.
- Put baked I sea bacon leaves on the top of the dish and spread it over 4 plates
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
I sea pasta puttanesca
Great Italian recipe for 4 persons. Just like old-fashioned pasta puttanesca, but then upgraded with seaweed.
Share on facebook
Share on pinterest
Ingredients
- 100gr I sea pasta (1 pack)
- 3 cans of tuna (of 150 g) on olive oil
- 100 gr anchovies
- Black olives
- 30 g capers
- 3 tomatoes
- 2 cloves garlic
- 2 cinnamon sticks
- 300 gr parsley
- 1 white onion
- Large pinch red pepper flakes
- 1 liter of fresh tomato juice
Pasta Puttanesca Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Cut the anchovies, olives, capers, garlic, onion and tomatoes into small pieces.
- Rinse I sea pasta in a colander and put it into boiling water (make sure pasta is under water). Let it cook for 20 min.
- Cook onion, garlic, anchovies and red pepper flakes in olive oil.
- Add capres, olives and cinnamon. Mix it and add tuna, tomatoes and tomato juice.
- Rinse the cooked I sea pasta and stir it through the mixture.
- Divide over 4 plates. Spread the chopped parsley on top of the dish.
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
I sea pasta pesto
Delicious green sauce with delicious green seaweed pasta- what more could you hope for?
Share on facebook
Share on pinterest
Ingredients
- 100 gr I sea pasta (1 pack)
- 250 gr cherry tomatoes
- 30 gr parmesan cheese
- 30 gr basil
- 2 tbl toasted pine nuts
- 1 garlic clove
- Pepper and salt
- 75 dl extra virgin olive oil
Pasta Pesto Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Rinse I sea pasta in a colander and put it into boiling water (make the sure pasta is under water). Let it cook for 20 min.
- Meanwhile, cook the cherry tomatoes in olive oil until they are soft.
- Rinse the cooked I sea pasta and stir it through the pesto.
- To garnish use the cherry tomatoes. Also you could add a piece of cooked fish, meator extra vegetables. Yummy.
- Divide over 4 plates.
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
I sea carbonara
Double trouble: try our interpretation of carbonara, upgraded with seaweed pasta. Creamy, indulgent, and packed with flavor--you might never go back to a classic carbonara recipe again.
Share on facebook
Share on pinterest
Ingredients
- 100 gr I sea pasta (1 pack)
- 100 gr of small pieces of bacon
- 2 egg yolks
- 6 tbl of whipped cream
- 60 gr of grated parmesan cheese
Carbonara Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Rinse I sea pasta in a colander and put it into boiling water (make sure pasta is under water). Let it cook for 20 min.
- Meanwhile fry the bacon in their own fat.
- In a bowl mix together egg yolks, whipped cream and parmesan.
- Rinse the cooked I sea pasta and put it in a pan with bacon. Above pasta spill the mixture and let it simmer till the eggs are poached.
- Divide over 4 plates.
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
I sea vongole
This vongole recipe with seaweed pasta embraces all of the best flavors of the sea. We love this easy and fresh dish to eat after a hot summer day.
Share on facebook
Share on pinterest
Ingredients
- 100 gr I sea pasta (pack)
- 1 kilo vongole
- 3 garlic cloves (crushed)
- 15 cherry tomatoes (in halves)
- Handful of coriander
- 1 lime
- 250 ml white wine
- 1 chili pepper (cut in pieces)
- Olive oil, peper, salt
Vongole Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Cut the onion and garlic into small pieces, fry in some olive oil till it turns
- brown.
- Rinse I sea pasta in a colander and put it into boiling water (make sure pasta
- is under water). Let it cook for 20 min.
- Add minced tomatoes, salt and pepper.
- After 3 min add white wine and vongole. Let it simmer and add coriander.
- When shells are open get it of the stove. Finish with a splash of lemon juice.
- Rinse the cooked I sea pasta and stir it through the mixture.
- Divide over 4 plates.
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
I sea plant-based tofunese
I sea plant-based tofunese
Plant-based eating has never been so flavorful. Reinvent the Italian classic with tofu instead of meat and seaweed pasta instead of classic pasta.
Share on facebook
Share on pinterest
Ingredients
- 100 gr I sea pasta (1 pack)
- 400 gr tufu (natural and unsmoked)
- 2 onions
- 2 cloves of garlic
- 1 can tomato sauce
- 1 can of chopped tomatoes
- 4 tbsp soy sauce (unsweetened)
- Italian herbs, salt, pepper and chilli flakes to taste
- Nutritional yeast
- Olive oil
Tofunese Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Rinse I sea pasta in a colander and put it into boiling water (make sure pasta is under water). Let it cook for 20 min.
- Cut the onion and garlic into small pieces.
- Cut the tofu into pieces and then mash it with a fork until it has the consistency of minced meat.
- Fry the tofu for several minutes in some olive oil till it starts to turn slightly brown. Stir frequently!
- Add onions and garlic and fry until soft. Then add soy sauce to the pan and let cook for one more minute.
- Add tomato sauce and chopped tomatoes and let it simmer for a few minutes. Add herbs and spices to taste.
- Rinse the cooked I sea pasta and stir it through the sauce.
- Divide over 4 plates and sprinkle some nutritional yeast and more chilli flakes on top.
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!
1) Ingredients
- 100 gr I sea pasta (1 pack)
- 400 gr chicken breast
- 1 zucchini
- 4 tbsp olive oil
- 1 onion
- 250 gr cherry tomatoes
- 1 tsp dried terragon (or a handful fresh stuff)
2) Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Slice the courgette into strings and cook it for 3 minutes, leave to drip in a sieve.
- Rinse I sea pasta in a colander and put it into boiling water that you used for cooking the courgette (make sure pasta is under water). Let it cook for 20 min.
- Meanwhile cut the onion into small pieces, fry in some olive oil until transparent.
- Cut the chicken and fry it with the onion.
- Put the terragon over the sauce, add the courgette and leave to simmer for a minute.
- Rinse the cooked I sea pasta and stir it through the mixture.
3) Ready to enjoy!
I sea chicken pasta
Nice and easy, this seaweed pasta dish fills you up with protein-packed chicken, bright tomatoes, and delicious zucchini.
Share on facebook
Share on pinterest
Ingredients
- 100 gr I sea pasta (1 pack)
- 400 gr chicken breast
- 1 zucchini
- 4 tbsp olive oil
- 1 onion
- 250 gr cherry tomatoes
- 1 tsp dried terragon (or a handful fresh stuff)
Chicken Pasta Preparation
- Soak I sea pasta in lukewarm water for 20 min.
- Slice the courgette into strings and cook it for 3 minutes, leave to drip in a sieve.
- Rinse I sea pasta in a colander and put it into boiling water that you used for cooking the courgette (make sure pasta is under water). Let it cook for 20 min.
- Meanwhile cut the onion into small pieces, fry in some olive oil until transparent.
- Cut the chicken and fry it with the onion.
- Put the terragon over the sauce, add the courgette and leave to simmer for a minute.
- Rinse the cooked I sea pasta and stir it through the mixture.
You need the following product to prepare this dish:
Get it !
Are you feeling creative?
You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!
To receive the latest recipes from Seamore subscribe to our Newsletter!