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

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 fluffy banana pancakes

This is a delicious and super easy recipe for plant-based fluffy banana pancakes. Only a few ingredients needed, 100% gluten and guilt-free.

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By Ieke Booij from @foodbyieke

Ieke Booij@foodbyieke Read More
"By combining the pancakes with the seaweed chips you add a plant-based, gluten-free, Iodine, Fiber, Magnesium, Iron rich topping."
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Ingredients (for 2 people)

For the pancakes

1 fresh banana
90g rolled oats
240ml plant milk
3 tbsp (vanilla flavored) plant-based protein powder
1/2 tsp baking soda

For the toppings

1/2 cup frozen raspberries
2 tbsp plant based yogurt
Seamore's Surfin" Sweet Chilli Chips

Preparation

1. Add all the pancake ingredients to a blender and mix until smooth, pour the batter into a bowl and let sit for 5 minutes.

2. In a non-stick pan without oil, cook the pancakes on medium heat for about 2 minutes on each side.

3. Thaw the frozen raspberries in the microwave or in a saucepan, then roughly mash them.

4. When the pancakes are done, serve with the seaweed chips, raspberries and some vegan yogurt. 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

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 plant-based Banh Mi

We upgraded the classic Vietnamese sandwich with seaweed chips, adding crunch and a sweet and spicy flavor. This vegan Banh Mi sandwich is perfect for any time when you need some good energy. Enjoy the Surfin' Sweet Chili Seaweed Chips as a crunchy filling and as the perfect side dish.

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By Jem Mantiri from @thefruityjem

Jem Mantiri@thefruityjem Read More
"The seaweed chips are gonna give this sandwich a nice crunch and an added sweet and spicy flavor."
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Ingredients (Serves 2)

1 handful Seamore's Surfin' Sweet Chilli Chips
1 french baguette
1 medium cucumber
1 large carrot
1 bunch coriander/cilantro
1 green chilli
1 red chilli

For the tofu marinade

150g tofu
3 tbsp soy sauce
1 tsp garlic powder
1 tsp chilli powder

Preparation

Start by cutting the tofu into slices as in the picture. Mix in the rest of the marinade ingredients and marinade the tofu. We did this for 15 minutes, but the longer the better.
Then, bake the tofu in the oven for 15 minutes at 220 degrees.
Meanwhile, thinly slice the cucumber and cut the carrot into thin strips.
Stuff the baguette with the cucumber, carrot, coriander and seaweed chips.
The tofu should be done by now. Add it to your banh mi and top it with some green and red chili. Enjoy! ?

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I sea plant-based Asian loaded nachos

This recipe combines our huge love for a large bowl of loaded nachos and sushi. Try it out yourself.

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By Manon Jousset from @courgetticonfetti

Manon Jousset@courgetticonfetti Read More
"These chips are amazing. They taste exactly like "normal" nachos, are super crunchy and have an amazing bright color."
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Ingredients

1 bag of Seamore's Seaweed Chips
(vegan) salmon sashimi
2 avocado's
Wasabi
Soy sauce
1/2 tsp ginger powder
1/2 tsp laos
50g edamame beans
1 tbsp (vegan) mayonaise
60g unsweetened (soy) quark
Black sesame seeds
Optional: seaweed flakes

Preparation

Create your own vegan salmon tartare using the vegan salmon, cut it into small cubes. Put everything in a bowl and add a good dash of soy sauce, 1 tsp wasabi and 1 tbsp sesame seeds. Mix this together and let the flavors absorb for a while.
Meanwhile make the guacamole. mash the avocado and add 1 / 2tsp ginger powder, 1 / 2tsp galangal and a good pinch of salt.
Mix some vegan mayonnaise with unsweetened soy quark and 1 tsp wasabi in a bowl. Taste if you find it spicy enough and add some more wasabi to taste.
Take a deep plate and divide the guacamole over half of the plate with the seaweed chips next to it. Put the vegan salmon tartare on top of the guacamole and add some soy beans, homemade wasabi mayonnaise, sesame seeds and seaweed flakes.

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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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