I sea Asian style (veggie) burger

We like to try a different style burger every time, this time: an Asian-inspired veggie burger.

It is a tasty umami bomb with crunchy seaweed chips on the side.

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Recipe video

Ingredients

Seamore’s Seaweed Chips, flavor of your choice
Jackfruit Burgers
Hamburger buns
Spring onion, cut into rings
Cucumber, cut lengthwise
Tauge
Black sesame seeds
Soy sauce

Preparation

You can watch the video for recipe instructions.

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I sea spiced butternut squash & feta cheese soup

I sea spiced butternut squash & feta cheese soup

A delicious butternut squash soup recipe. We combined the creaminess of butternut squash with fresh feta cheese and crunchy seaweed chips.

By Mirka Kudlacova from @amira.cookland
Recipe video

Ingredients

1 tsp coconut oil
1 red onion, finely chopped
1/2 butternut squash, diced
8 cherry tomatoes, diced
1/2 zucchini, diced
100 g red lentils
1/2 tsp paprika
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp salt and pepper
600 ml vegetable broth
5 leaves fresh basil, chopped
1 tsp pumpkin seeds
60 g feta cheese for garnish, crumbled
1 tbsp chili oil

Preparation

1. Add coconut oil to a large soup pot, set over medium heat. Once hot add onions and cook for about 3-5 minutes. Add butternut squash, cook for another 5 minutes, stir. Add tomatoes, zucchini, red lentils, and spices, season with salt and pepper.

2. Add vegetable broth and bring soup to boil, reduce heat, cover, and simmer for 20-25 minutes or until butternut squash is tender to fork.

3. When the soup is ready, blend it with an immersion blender till smooth.

4. For serving. Add crumbled feta cheese, fresh basil leaves, and roasted pumpkin seeds.

5. Ladle soup in a bowl and drizzle some chili oil. Enjoy with seaweed chips! ?

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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 Ultimate Seaweed Burger

It is always burger time. Make your burger a lot tastier, healthier and sustainable this way. No need to feel any guilt after eating this Seaweed Burger.

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"These Seaweed Chips are my favorite nachos!"
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Ingredients

Seamore's Seaweed Chips
Dutch Weed Burgers
Burger buns, check Dutch Food Heritage her recipe to make these yourself
(pickled) red onion rings
Mayonnaise of your choice
Sliced tomatoes
(plant-based) cheese
Iceberg lettuce
Optional: nori sheets

Preparation

Prepare the Dutch Weed Burgers following the package instructions. Melt the cheese on top.
Spread the bottom of the burger bun with mayonnaise.
Place the tomatoes, onion rings, lettuce and burger on top.
Serve the burger with Seaweed Chips. Enjoy! ?

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I sea Fava Bean Stew

This is one of our favorite recipes of the middle eastern kitchen. Usually served with bread. but we love to use Seaweed Chips for crunch, taste and extra nutrients.

By Mirka Kudlacova from @amira.cookland

Mirka Kudlacova @amira.cookland Read More
"I try to include the Seaweed Chips in everyday recipes to substitute bread and nachos."
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Ingredients

1 tin of fava beans
1 large diced onion
3 cloves diced garlic
1 tbsp cooking oil
1 tbsp sesame oil
1 1/2 teaspoon tahini
1/3 black pepper & salt
1/2 tsp cumin
1/3 tsp paprika
1 - 2 boiled eggs
3 stems parsley
1 cup water
1/2 lemon juice

Preparation

Preheat a large pan or pot and start to cook onions and garlic in cooking oil. Add cumin seeds and fry them together with onions.
In another pot boil 2 eggs and cook them for about 20 minutes.
Open a tin of fava beans and rinse properly. Transfer to the same pot and add some water. Season with paprika, salt.
Bring mixture to a boil. Reduce heat to low and let simmer uncovered for 15 minutes until water is absorbed, mash some beans with a wooden spoon too desired consistency.
Finally add some tahini with lemon juice and stir well.
Serve with fresh parsley, eggs and Seaweed Chips. Enjoy!?

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I sea Fish Burger Plate

Plant-based eating is becoming more and more common. And no, plant-based is really not just lettuce. This plant-based Japanese fish burger with Seaweed Chips proves that. Enjoy the sustainable, healthy fish burger of the future!

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By Nannique Spiek from @its.about.health

Nannique Spiek@its.about.health Read More
"I am a real fan of these Seaweed Chips, they look very similar to the tortilla chips we are used to."
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Ingredients (for 2 burgers)

• 2 handfuls of Seamore's Original Seaweed Chips
* 2 SoFish burgers from SoFine
• 2 hamburger buns
• 50g of seaweed salad (wakamé)
• 2 handfuls of romaine lettuce
• 5 radishes
• 1 red onion
• Plant-based wasabi mayonnaise

Preparation

Bake the fish burgers according to the package instructions.
Prepare the hamburger buns.
Meanwhile, cut the radishes into slices and the red onion into rings.
Open the hamburger buns, spread a handful of romaine lettuce over the bottom, followed by slices of radish.
Place the burger on top of the radish and divide the seaweed salad and red onion rings over it.
Finish the burgers with the wasabi mayonnaise to taste and add the top of the hamburger bun. If necessary, insert a wooden skewer into the burger to keep everything together.
Serve the burgers with a handful of Seaweed Chips. Enjoy! ?

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I sea vegan redpool

I sea vegan redpool

Impress everyone with this vegan redpool recipe. The flavors are amazing and the seaweed chips add that extra crunch.

By Magna Carta

Ingredients (1 portion)

Seamore's Seaweed Chips
5g shiitakes
60g pond scum green noodles
30g passion fruit vinegar
8g black garlic jam
2g grounded Galangal
4g grounded Arrow root
50g tofu cream
2 beetroots
Fresh chives
300ml water
2g garlic powder
Season pepper seaweed-lemon
Sea salt
Optional: 3-4 edible flowers

Preparation

For the tοfu ballotine

1. Blend in mixer or in a food processor the tofu cream, the Arrow root, a little bit of season pepper seaweed-lemon and the garlic powder.

2. Use a rubber spatula to pour the mixture in a non-stick pan, in a moderate heat.

3. Mix the mixture, till it becomes homogenous.

4. Cut the chives in 6 cm.

5. Use a film to spread the mixture in a rectangular shape, so that the chives can fit in the film.

6. Wrap the film, so that the chives will be in the center and put the ballotine in the fridge for 2 hours.

For the broth

1. Add water, one beetroot and Galangal in a blender.

2. Use a cheesecloth for the broth.

3. Boil the broth in a high heat and once it is boiled, turn off the burner, add the Shiitakes and blend.

4. Cover the broth with a top for 10 minutes.

For the pond scum green noodles

1. Add the pond scum green noodles in a boiled water and cook them with salt for 8-10 minutes.

Decorate the dish

1. Add the black garlic jam in a feeding bottle along with the passion fruit vinegar and “draw” the dish.

2. Cut the ballotine in 3 pieces and put them in the middle.

3. Add the shiitakes and the beetroot (Paysanne cut)

4. Put the pond scum green noodles in two chopsticks.

5. Break the seaweed Chips on the top to make the dish more crispy.

6. Decorate the dish with edible flowers and add a little bit of season pepper seaweed-lemon.

7. In the end, pour the broth. Enjoy! ?

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I sea vegan redpool

Impress everyone with this vegan redpool recipe. The flavors are amazing and the seaweed chips add that extra crunch.

By Magna Carta

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Porties 1

Ingrediënten

Seamore's Seaweed Chips
5 g shiitakes
60 g pond scum green noodles
30 g passion fruit vinegar
8 g black garlic jam
2 g grounded Galangal
4 g grounded Arrow root
50 g tofu cream
2 beetroots
Fresh chives
300 ml water
2 g garlic powder
Season pepper seaweed-lemon
Sea salt
3-4 edible flowers Optional

Instructies

For the tοfu ballotine

Blend in mixer or in a food processor the tofu cream, the Arrow root, a little bit of season pepper seaweed-lemon and the garlic powder.
Use a rubber spatula to pour the mixture in a non-stick pan, in a moderate heat.
Mix the mixture, till it becomes homogenous.
Cut the chives in 6 cm.
Use a film to spread the mixture in a rectangular shape, so that the chives can fit in the film.
Wrap the film, so that the chives will be in the center and put the ballotine in the fridge for 2 hours.

For the broth

Add water, one beetroot and Galangal in a blender.
Use a cheesecloth for the broth.
Boil the broth in a high heat and once it is boiled, turn off the burner, add the Shiitakes and blend.
Cover the broth with a top for 10 minutes.

For the pond scum green noodles

Add the pond scum green noodles in a boiled water and cook them with salt for 8-10 minutes.

Decorate the dish

Add the black garlic jam in a feeding bottle along with the passion fruit vinegar and “draw” the dish.
Cut the ballotine in 3 pieces and put them in the middle.
Add the shiitakes and the beetroot (Paysanne cut)
Put the pond scum green noodles in two chopsticks.
Break the seaweed Chips on the top to make the dish more crispy.
Decorate the dish with edible flowers and add a little bit of season pepper seaweed-lemon.
In the end, pour the broth. Enjoy! ?

Notities

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I sea dark soy tofu, chips and roasted veggies

The combination of the seaweed with the sushi and the crunchiness is absolutely phenomenal. We paired it with some dark soy tofu that is easily made in a pan or oven. All you need are a couple of ingredients and you are ready to go!

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By Jenny Lu @jengoesnuts

Jenny Lu@jengoesnuts Read More
"This new Spicy Sushi Seaweed Chips flavor is absolutely insane!"
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Ingredients

On the side:

Spicy Sushi Seaweed Chips
Roasted vegetables of your choice

Dark soy tofu:

1 block of extra firm tofu (500g)
3 tbsp dark soy sauce
2 tbsp maple syrup
Black pepper
Garlic powder (optional)
Ginger powder (optional)
2 tbsp roasted sesame oil
1 tbsp tahini

Preparation

Cut the tofu into cubes. Mix all the other ingredients in a bowl together and pour it over the tofu until every cube is well coated. Preferably let this sit in the fridge for at least 1 hour. Either fry it on medium heat in a pan for about 5 minutes or let it bake in the oven for 15 minutes on 180C. Serve with the seaweed chips and vegetables. A big drizzle of tahini is also recommended. Enjoy! ?

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I sea poké bowl with peanut butter dressing

Looking for a very easy and nutritious poké bowl recipe ? This plant-based version does the trick. The vegetables look so colorful together that even vegetable-haters will be convinced. For sure.

By Enya Kellermann from @enya.kellermann

Enya Kellermann@enya.kellermann Read More
"This is probably the best thing I have ever made!"
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Ingredients

Seamore's Spicy Sushi Seaweed Chips
Sushi rice
Beetroot, cut in cubes
Carrots, shredded
Cucumber, cut in cubes
Zucchini, cut in cubes
Plant-based chicken pieces
Avocado, cut in cubes

For the peanut butter sauce:

2 tbsp of peanut butter
1 tbsp of soy sauce
1 tbsp lemon juice
A splash of water.

Preparation

Cook the sushi rice following the package instructions. In the meanwhile, fry the zucchini and chicken pieces in a pan. Transfer the rice into a bowl and add all of the vegetables together with the avocado and chicken pieces. Quickly mix all the ingredients for the dressing together and sprinkle over the bowl. To finish, add the Seaweed Chips. Enjoy! ?

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I sea Seaweed Chips toasts

I sea Seaweed Chips toasts

Craving a fancy breakfast or brunch ? Make these easy Seaweed Chips toasts with your favorite toppings! We made the following combinations:

- Tomato & Artichokes with Original
- Eggs with Spicy Sushi

By Mirka Kudlacova from @amira.cookland

Ingredients

Seamore's Seaweed Chips, choose your favorite flavor(s)
Bread of your choice, toasted
1 tomato, sliced
2 boiled eggs, sliced
1 tbsp artichokes
1 small onion, diced
1/2 tsp chia seeds
Pinch of pepper

Preparation

Spread cream cheese over your toasts and layer them with tomatoes, artichokes, eggs and any other ingredients of your choice. Top them off with chia seeds and seaweed chips. Enjoy! ?

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I sea Seaweed Chips toasts

Craving a fancy breakfast or brunch ? Make these easy Seaweed Chips toasts with your favorite toppings! We made the following combinations:

- Mushrooms with Surfin' Sweet Chili- Tomato & Artichokes with Original- Eggs with Spicy Sushi

By Mirka Kudlacova from @amira.cookland

Recept afdrukken Pin recept

Ingrediënten

Seamore's Seaweed Chips, choose your favorite flavor(s)
Bread of your choice, toasted
1 tomato, sliced
2 mushrooms, sliced and cooked
2 boiled eggs, sliced
1 tbsp artichokes
1 diced small onion
1/2 tsp chia seeds
Pinch of pepper

Instructies

Spread cream cheese over your toasts and layer them with tomatoes, artichokes, sliced onions, eggs, mushrooms and any other ingredients of your choice. Top them off with chia seeds and seaweed chips. Enjoy! ?

Notities

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