I sea veggie noodles
This veggie noodles recipe is a tasty, easy and nutritious vegan noodle dish.
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Ingredients
- 100 gr I sea pasta (1 pack)
- 300 g mushrooms, sliced
- 2 onions, chopped
- 3 tablespoons soy sauce
- 3 cups vegetable broth
- 3 tablespoons almond butter
- 2 cups fresh baby spinach
- 1 small red bell pepper, chopped into slices
- Olive oil, pepper & salt, nutritional yeast
Veggie Noodles 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.
- Heat some olive oil in a frying pan and add in the chopped onions. Sautee until it starts to become golden.
- Add in the mushrooms and cook until soft. Drizzle over the soy sauce and cook two more minutes.
- Mix almond butter and vegetable broth in a small bowl until smooth. Then pour into the pan and give it a stir. Let simmer for a few minutes, until the sauce gets a creamy consistency.
- Season with pepper and a pinch of salt. Then add the cooked I sea pasta and stir well.
- Let simmer for five more minutes and stir in nutritional yeast and baby spinach.
- Divide over 4 plates and top off with red bell pepper slices or vegetable of your choice.
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I sea green nachos with Tuna Sushi bowl
Great Italian recipe for 4 people. Your favorite bolognese recipe upgraded with seaweed.
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Ingredients
- 100 gr I sea pasta (1 pack)
- 400 gr minced beef
- 1 onion
- 2 cloves of garlic
- 1 tbl tomato paste
- 1 splash of balsamic
- 1 can of chopped tomatoes
- 12 cherry tomatoes
- Italian herbs
- Olive oil
Bolognese 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.
- Add minced beef and bake until cooked.
- 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 add tomato paste, balsamic, chopped & cherry tomatoes, add Italian herbs and let is simmer until your pasta is cooked.
- Rinse the cooked I sea pasta and stir it through the mixture.
- Divide over 4 plates.
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I sea mussels & red curry
I sea mussels & red curry
One of our new favorite dishes. Simple to make and a real eye-catcher.
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Ingredients
- 1 pack of seaweed pasta
- 1 kilo mussels
- 400 gram monkfish
- 2 tablespoons curry paste
- 2 onions
- 2 carrots
- 2 tablespoons of oil
- Coriander
- A splash of white wine
- 2 yellow bell pepper
- 250 ml coconut cream
Mussels & Red Curry Preparation
- Cook the seaweed pasta in plenty of water after soaking. Drain when finished.
- Warm thai red curry in some oil until it dissolves.
- Add chopped yellow bell pepper and stiryfry for a few minutes.
- Stir in coconut cream and fishsauce. Let simmer.
- Fry onion and carrots in a tall pot. Add wine and mussels. Cover with a lid and cook until finished.
- Fry a piece of monkfish. Keep warm in foil until ready to serve the whole dish.
- Create a layer of curry sauce on the plate. Create a pile of seaweed pasta on top of the sauce. Add mussels and fish.
- Garnish with fresh coriander. Enjoy!
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