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

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

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

Recept afdrukken Pin recept

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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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

30gr Original Seaweed Chips
800gr haddock fillet (moist)
150gr peas
100gr green asparagus cream
200gr dairy cream
150gr walnut pesto
120gr bread
50gr walnuts
2 cloves of garlic
90ml walnut oil
500gr flour
4 eggs
10gr season pepper - garlic onion (shallot)
10gr sepia
500gr beer with yeast
300gr bread crumbs
50ml white balsamic vinegar
5 medium potatoes
Salt
Black pepper “Lampong” whole
Sunflower oil, for frying

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! ?

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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)

20gr Seamore's Spicy Sushi Seaweed Chips
100ml yellow chili paste
10gr mirasol chili
10gr season pepper - Seaweed Lemon
5gr black Hawaiian salt
10gr crispy rice
20gr yuzu pearls
40ml lime juice
25ml vinegar green apple-honey
150gr black beans
1 onion
20gr sugar
100ml water
5gr xanthana gum
100ml grapeseed oil
100gr fresh coriander
500gr sea bream, in slices
salt & pepper

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! ?

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

Sides:

Seamore's Seaweed Chips
Arugula
Roasted squash

For the salad:

400g green beans
1 can kidney beans
1 can corn
1 package of mexican/taco/shakshuka seasoning (choose one)
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp sriracha sauce
1 tbsp balsamic vinegar
2 slices of ginger
1 block of tofu cut into small cubes
200ml creamy coconut milk
1 tbsp olive oil
1 can of tomatoes cubes
optional: chili pepper, garlic, union, paprika powder etc.

Toppings:

Black mulberries
Coconut yoghurt

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! ?

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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.and.her.evil.monkey Read More

Recipe video

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Ingredients

Seamore's Seaweed Tagliatelle
Tempeh
Butternut pumpkin
Vegetable stock
1 red pepper
2 cloves of garlic
1 onion
Pepper and salt

Preparation

You can see the preparation method in the recipe video.

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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)

Seamore's Seaweed Bacon
120 g sea bream fillet
5g aji mirasol
3g season pepper seaweed-lemon
20ml mango vinegar
2g fleur de sel
2g back pepper "Lambong" whole
80-100ml Tomato San Marzano
70g aloe vera
Fresh chilli
Fresh coriander
Sun-dried crispy pepperoni
10ml celeriac cream
20ml fresh lime juice

Preparation

Cut the sea beam fillet in small cubes of 3-4 cm.
Marinate the fish with Aji mirasol, Fleur de sel and black pepper“Lambong”whole.

For the celeriac cream

Βoil half of the celeriac for 40 minutes in 300ml coconut milk and 200 gr water.
Remove the celeriac and blend them with orange peel of the half orange, a little bit of dairy cream and butter. Check the salt and pepper.
Cool it down and put it in a feeding bottle.
Blend the San Marzano and add a little bit of salt and pepper.
Create the Leche de Tigre with Aloe vera, San Marzano tomato, mango vinegar and fresh lime juice.
Add the sea beam cubes,the Leche de Tigre (keep some of it for the final stage of the dish), the fresh herbs and blend them.
Fry the seaweed bacon for 10sec on 160 degrees celsius.
Put the fish in the center of the plate and add some celeriac cream dots. Add on the top the sun-dried crispy pepperoni, the seaweed bacon and in the end the Season pepper seaweed-lemon.
When the decoration of the plate is finished, add the rest of Leche de Tigre. Enjoy! ?

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