I sea baba ganoush

I sea baba ganoush

Smokey, creamy and healthy, this baba ganoush dip recipe is a must-try. No difficult instructions. Serve the dip with crunchy Seaweed Chips on the side. 

By Mirka Cudlacova from @amira.cookland

Ingredients

Preparation

Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern, making sure to not pierce the skin.

Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper. Season evenly with salt and pepper.

Let them sit for 30 minutes on the sheet pan.

Preheat the oven to 200 degrees C.

Brush the halves evenly with olive oil.
Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.

Scoop eggplant flesh and transfer into a food processor. Add tahini, water, salt, and blend until smooth.

Serve with pomegranate seeds and seaweed chips. Enjoy! ?

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I sea baba ganoush

Smokey, creamy and healthy, this baba ganoush dip recipe is a must-try. No difficult instructions. Serve the dip with crunchy Seaweed Chips on the side. 
By Mirka Cudlacova from @amira.cookland

Ingrediënten
  

  • 1 package of Seamore's Seaweed Chips
  • 1 large eggplant
  • 3 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp water
  • 1/2 lemon juice
  • Salt & pepper
  • Mint leaves
  • 1 tbsp of pomegranate seeds

Instructies
 

  • Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern, making sure to not pierce the skin.
  • Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper. Season evenly with salt and pepper.
  • Let them sit for 30 minutes on the sheet pan.
  • Preheat the oven to 200 degrees C.
  • Brush the halves evenly with olive oil.Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.
  • Scoop eggplant flesh and transfer into a food processor. Add tahini, water, salt, and blend until smooth.
  • Serve with pomegranate seeds and seaweed chips. Enjoy! ?

Notities

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You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos! 

I sea fried haddock

I sea fried haddock

Upgrading your daily veggie intake has never been this easy and tasty. Swap your regular potato fries for Seaweed Chips or combine them. This fried haddock with fresh homemade dips is a delicious combination to serve the chips with.

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By Magna Carta

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Ingredients

Preparation

1. Cut the haddock fillets in small pieces and put in an absorbent paper.

 

For the battering:

1. In a big bowl add the flour, the sepia and the beer. Mix until a mixture is created.

2. Then, put the mixture in the fridge.

3. Dip the haddock in the flour and in the battering. Fry the fish in plenty of sunflower oil, until it becomes crispy.

 

For the pea puree:

1.  Add in a pot the pea, the dairy cream and cook until the pea becomes soft.

2. Add the asparagus cream and use a hand blender.

3. Add the salt and the pepper with 20 ml of white balsamic vinegar.

 

For the walnut pesto:

1. Soak the bread in water and get it well strained.

2. Add in a mixer the walnut pesto, the walnut oil, the walnuts, the garlic and the bread.

3.  Blend until homogenous, add salt to taste. 

 

For the potatoes:

1. Cut the potatoes in thin sticks and fry them until they become crispy.

2. Once they are ready, put them in an absorbent paper and blend them with Seaweed Chips.

3. Cover with season pepper - garlic onion and a little bit of salt. Enjoy! ?

You need the following product to prepare this dish:

Seaweed Chips Original


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I sea Alma de Peru

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)

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! ?

You need the following product to prepare this dish:

Seaweed Chips Spicy Tuna


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I sea Tofu & Green Bean Chili

I sea Tofu & Green Bean Chili

Let's stack up veggies today! How about this delicious Tofu & Great Bean chili ? We promise you, you won't miss a thing. Mexican flavors, crunchiness and a fresh dressing. Serve as a lunch or light dinner.

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By Jenny Lu @jengoesnuts


Jenny Lu
Jenny Lu@jengoesnuts Read More

"The Surfin' Sweet Chilli Chips add a crispy and spicy flavor!"
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Ingredients (for 3 portions)

Sides: 

For the salad: 

Toppings:

Preparation

Wash and cut the beans into small pieces. Heat up olive oil in a pan, add the seasoning of choice, ginger slices, the green beans and can of tomatoes cubes.
Let this simmer fo 2 minutes. Then add in al the other ingredients except the corn. Serve with the Seaweed Chips and the other sides and toppings. Enjoy! ?

You need the following product to prepare this dish:

Seaweed Chips Surfin' Sweet Chili


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I sea pumpkin pasta

I sea pumpkin pasta

This pumpkin pasta recipe is perfect for colder (autumn) days, you only need a few ingredients and it's ready in no time.

By Laura Vermeire from @laura.and.her.evil.monkey


Laura Vermeire
Laura Vermeire @laura.and.her.evil.monkey Read More


Recipe video

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Ingredients

Preparation

You can see the preparation method in the recipe video. 

You need the following product to prepare this dish:

seaweed pasta


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I sea Ruga Maro

I sea Ruga Maro

Τhe translation of the dish is red sea and if you take a look at the pictures you will understand the reason why. The first reason is the prevalence of the red color. The second reason is its high salt content, as in the red sea we can float on its surface due to the salt. Seaweed Bacon is added for the ultimate crunch. 

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By Magna Carta

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Ingredients (1 portion)

Preparation

 

For the celeriac cream

You need the following product to prepare this dish:

Seaweed bacon


Get it !

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You can share your recipes with us via Instagram or Facebook, don't forget to use #iseabacon! 

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