I sea quinoa pumpkin salad with burgers 'n chips
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
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 hamburger and chips
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 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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I sea plant-based crunchy poké bowl
I sea plant-based crunchy poké bowl
Looking for an easy, healthy and tasty summer recipe ? We got you covered. We used sushi rice and seaweed chips as a base for this bowl and added all of our favorite toppings.
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By Ghislaine from @veggilaine
Ghislaine@veggilaine Read More
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Ingredients
- Seamore's Seaweed Chips: Spicy Sushi and Original
-
Sushi rice
-
Rice vinegar
-
Sesame oil
-
Seaweed salad
-
Tofu
-
Cucumber, cut into cubes
-
Carrot, shredded
-
Avocado, , cut into cubes
-
Radish, cut into slices
-
Cashew nuts, roughly chopped
-
For the tofu marinade: Soy sauce, Ketjap, Garlic, Rice vinegar and Lemon juice
Preparation
- Cook the sushi rice (500 g = 5/6 servings). Add 2 tbsp rice vinegar and 2 tbsp sesame oil and cover with a lid after cooking.
- Let stand for another 10 minutes.
- Fry the tofu with some oil and add garlic, soy sauce and rice vinegar to taste.
- Serve the sushi rice with all ingredients and the seaweed chips on the side. Enjoy! ?
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I sea classic Fish 'n Chips
I sea classic Fish 'n Chips
Who said that Fish 'n Chips can't be special? We upgraded the classic version of the famous English recipe by replacing potato chips with seaweed chips, adding taste, nutrients and even more crunch.
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By Mirka Kudlacova from @amira.cookland
Mirka Kudlacova@amira.cookland Read More
"If you haven't tried these special surfin' sweet chili chips yet, it's time to switch!"
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Ingredients
- 1 bag of Seamore's Surfin' Sweet Chilli chips
- 4 fish fillets
- 2 beaten eggs
- 120g breadcrumbs
- 70g flour
- 2 tbsp olive oil
- 150g frozen peas with mint
- 110g butter
- Salt and pepper
Preparation
- Preheat the oven to 180 degrees.
- Season fillets from each side with salt and pepper.
- Cover the fish fillets with flour, dip into the egg mixture and then coat in breadcrumbs.
- Lay down on the baking tray, lightly spray with oil from each side.
- Bake it for 20 minutes until golden brown.
- Meanwhile, prepare the mashed peas puree. First you wash the frozen peas with tap water.
- Boil about 200ml water and cook the peas for about 10 minutes.
- Add the salt and butter.
- Remove 2 tablespoons of peas (for the serving) and blend the rest with a hand mixer in a bowl. Add fresh mint and blend until smooth.
- Serve the fish fillers with mashed peas puree and ofcourse seaweed chips on the side. Enjoy! ?
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I sea prawn ceviche
This is a light and refreshing dish that requires no cooking! Full of amazing and delicious ingredients, served with Seaweed Chips for the ultimate crunch. ???
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By Shenaz Wardally from @shenazfooddiaries
Shenaz Wardally@shenazfooddiaries Read More
"These highly addictive seaweed chips are a perfect match with the refreshing and light prawn ceviche."
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Ingredients
1 bag of Seamore's Seaweed Chips
1 small chopped red onion
2 limes, juiced
2 tbsp of olive oil
500g raw prawns
1 medium avocado, diced
1 jalapeño, finely diced
2 tbsp chopped coriander
salt and black pepper to taste
tomatoes
Preparation
- Poach the prawns for a couple of minutes. Let them cool down completely and chop them roughly.
- In a small bowl combine the red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
- In a large bowl combine the chopped prawns, avocado, tomato and jalapeño.
- Combine and mix all the ingredients together with the coriander. Add salt and pepper to taste.
- Let this sit for an our for the flavors to combine.
- Serve the ceviche with the seaweed chips, enjoy! ?
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I sea chili con or sin carne
I sea chili con or sin carne
We added some crunch to our favorite Mexican dish by using Seaweed Chips as a topping. This chili & seaweed chips recipe is the ultimate healthy comfort food for those cold evenings. Serve this for either vegetarians or carnivores with just a few simple swaps. Use a store-bought bean dip if you're running low on time or make it special with homemade sauce. Tasty, healthy and sustainable comfort food. Yum! ?
By Onika from @littlefoodiethoughts
Onika @littlefoodiethoughts Read More
"These chips are really amazing and delcious, they taste like doritos but then lightly salted with a hint of seaweed."
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Ingredients
- Seamore's Seaweed Chips
- (vegan) minced meat
- Bean dish for chili con carne (prepackaged or homemade)
- Rice
- Fresh coriander
- Sliced spring onion
Chili Preparation
- Prepare the rice following the package instructions.
- Fry the (vegan or regular) minced meat in a frying pan and add the bean dish once it's done. Make sure everything is warmed up.
- Next, add the rice as a base of your bowl, top it with the bean and (vegan) meat mixture, fresh coriander, spring onion and Seaweed Chips. Enjoy! ?
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