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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I sea Jack-O-Lantern soup

I sea Jack-O-Lantern soup

This is the perfect meal to warm you up as the days get cooler. It is originally a soup made with the classic jack-o-lantern pumpkins that people buy for halloween, we love this idea to reduce food waste. We used the seaweed bacon as a topping, adding a great crunch and nutrients.

By Magna Carta

Ingredients (for 4 portions)

35g Seamore's Seaweed Bacon
300g pumpkin cream
15g Vadouvan spice-mix
250g baldo rice
10g Del Mondo La Spezia spice-mix
15ml pumpkin seed oil
150g mushroom mix, chopped
200g stroganoff mix
200g leek
200g dried onion
200g sweet pumpkin
10g garlic paste
500g dairy cream
20ml natural 100% lemon juice
300g parmesan cheese
120ml white wine
50g butter
Olive oil
Salt
Whole black pepper granules

Preparation

For the soup:

1. Add in a pan on medium heat the olive oil together with the onion, leek, pumpkin and the garlic paste.

2. Add the dairy cream and the water until the vegetables are covered.

3. Cook this for about 25 minutes.

4. Add the sweet pumpkin cream, Vadouvan, fresh lemon juice, salt and pepper. Mix this with a hand-blender, untill it takes a creamy texture.

For the Arancini:

5. Add the rice to the pan on medium heat together with the mushrooms.

6. Reduce the heat by pouring white wine and once it evaporates add 500 ml of water.

7. Reduce the heat and let the rice absorb the water. Once the rice is ready and there is no humidity in the pan add the parmesan, La spezia mix, butter, salt, pepper and mix this.

8. Transfer this in a baking dish and let it cool down. Once the mixture has cooled down, we make balls with our hands (50g each ball) and we bread them as usual with flour, egg and stroganoff mixture.

9. Fry the arancini until they get a golden colour.

10. Fry the Seaweed Bacon following the packaging instructions.

11. Serve the soup. Add on the top of the dish the arancini, seaweed bacon, pumpkin seeds and some olive oil. Place this all in the center of the dish. Enjoy!

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I sea Jack-O-Lantern soup

By Magna Carta

Recept afdrukken Pin recept

Porties 4

Ingrediënten

35 g Seamore's Seaweed Bacon
300 g pumpkin cream
15 g Vadouvan spice-mix
250 g baldo rice
10 g Del Mondo La Spezia spice-mix
15 ml pumpkin seed oil
150 g mushroom mix, chopped
200 g stroganoff mix
200 g leek
200 g dried onion
200 g sweet pumpkin
10 g garlic paste
500 g dairy cream
20 ml natural 100% lemon juice
300 g parmesan cheese
120 ml white wine
50 g butter
Olive oil
Salt
Whole black pepper granules

Instructies

For the soup:

1. Add in a pan on medium heat the olive oil together with the onion, leek, pumpkin and the garlic paste.
2. Add the dairy cream and the water until the vegetables are covered.
3. Cook this for about 25 minutes.
4. Add the sweet pumpkin cream, Vadouvan, fresh lemon juice, salt and pepper. Mix this with a hand-blender, untill it takes a creamy texture.

For the Arancini:

5. Add the rice to the pan on medium heat together with the mushrooms.
6. Reduce the heat by pouring white wine and once it evaporates add 500 ml of water.
7. Reduce the heat and let the rice absorb the water. Once the rice is ready and there is no humidity in the pan add the parmesan, La spezia mix, butter, salt, pepper and mix this.
8. Transfer this in a baking dish and let it cool down. Once the mixture has cooled down, we make balls with our hands (50g each ball) and we bread them as usual with flour, egg and stroganoff mixture.
9. Fry the arancini until they get a golden colour.
10. Fry the Seaweed Bacon following the packaging instructions.
11. Serve the soup. Add on the top of the dish the arancini, seaweed bacon, pumpkin seeds and some olive oil. Place this all in the center of the dish. Enjoy!

Notities

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I sea avocado toast with poached egg

This avocado toast with poached egg and seaweed bacon recipe will make you rethink breakfasts. Looking for a way to upgrade your weekend brunch to a next level ? We upgraded the classic avocado toast with our seaweed bacon, adding the ultimate crunchiness and salty taste. ?

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By Lieke Boerema from @dutchfoodheritage

Lieke Boerema@dutchfoodheritage Read More
"Pimp up your regular avocado toast with this crispy seaweed bacon! It adds not only a great savory flavor but also crispness."
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Ingredients

4 pieces of Seamore's Seaweed Bacon
2 slices of bread
2 eggs
2 tbsp vinegar
A few radishes
2 tbsp olive oil
2 tbsp vinegar

For the avocado mash

1 avocado
1/2 lemon
Crushed or powdered garlic
Optional: parsley

Avocado Toast With Poached Egg: Preparation

Let's start preparing the water for the poached eggs. Bring about a liter of water to a boil. Besides that, you can already toast the slices of bread.
Then, the mashed avocado. For this, you cut open the avocado. Remove the seed and scoop out the avocado flesh. Mix the avocado with a pinch of salt, pepper, freshly grated lemon zest and lemon juice. If you like to add any herbs like cilantro or parsley, you can chop that and mix it in as well.
Divide the mashed avocado on the two slices of bread.

Heat the olive oil in the frying pan, and bake the Seaweed Bacon for about 30 seconds.

Next, break the egg in a small bowl, however making sure the egg yolk remains intact.
When the water is cooking, you can add the vinegar. Mix this shortly and bring the water to a boil again. Turn the heat on a low level. The big bubbles should be gone and only small bubbles should appear on the bottom of the pan.
Use a whisk to create a strong whirlpool, and while the whirlpool is still there, you can gently drop the egg in the center of the whirlpool. Let the egg cook for about 3 minutes, after which you can take it out with a slotted spoon.
Keeping the in the slotted spoon, tap the egg on a kitchen towel to remove any water.
Poach the second egg using the same steps as above.

Add the poached eggs on top of the mashed avocado.
Top the toast with the Seaweed Bacon, radish slices and some salt & pepper. Enjoy!?

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I sea bacon toasts

I sea vegetarian bacon tartines

Two wonderfully delicious sandwich options for a healthy lunch!

By Thamar Zeijen from @thaamskookshow

Thamar Zeijen@thaamskookshow Read More
"This seaweed bacon is deliciously crunchy & ideal as a meat substitute."

Recipe video

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Ingredients

Handful of Seamore's Seaweed Bacon
2 toasts
Salt and pepper
Farmers salad
1 egg
1 avocado
Fresh cilantro
Olive oil

Vegetarian Bacon Tartine Preparation

Toast the sandwiches in the toaster.
Fry the egg and season with salt and pepper.
Next, fry the seaweed bacon briefly until it turns green.
Cut the avocado into the desired shape and mix ¼ of the avocado with some olive oil, salt and pepper.
Top one piece of bread with farmers salad, bacon, avocado, salt and pepper.
Top the second piece of bread with avocado (that has been mixed with the olive oil), bacon, fried egg, fresh coriander.
Finally, you can squeeze some lemon juice on top of both sandwiches. Enjoy! ?

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I sea pizza with mozzarella, bell pepper and seaweed bacon

This healthy tortilla pizza recipe is perfect if you are craving comfort food but still want to stay on track with eating healthy. Feel free to add your own personal favorite toppings as well! ?

By from Lieke Boerema @dutchfoodheritage

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"Due to these superfoods in the wraps, these wraps contain more fiber, magnesium, manganese and protein than regular wraps. To me, that’s a great food switch!"
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Ingredients (For 2 People)

2 of Seamore's Seaweed Wraps
170 ml passata
2 tbsp Italian herb mix or oregano
1 (vegan) mozzarella boll
½ bell pepper
Seamore's Seaweed Bacon

Serve with...

Chili oil

Tortilla Pizza Preparation

Preheat your oven on 150 degrees celsius or 302 degrees Fahrenheit.

Cut the bell pepper in really thin slices and tear the mozzarella ball apart in very small pieces.
Mix the passata with the Italian herb mix, salt & pepper.
Time to assemble the pizza's! Use a spoon to divide the passata sauce on the wraps. Top off with the mozzarella and bell pepper.
Bake the wraps in the middle of the oven. The pizza's are ready once the cheese is melted, which should take about 7 minutes. Once the cheese is melted, you can add the seaweed bacon. Bake the pizza for another couple of minutes to crisp up the bacon.
You can also bake the seaweed bacon in some olive oil until crispy. This takes about 30 seconds. Now you're pizza is ready, Enjoy! ?

Serving

We love chili oil & pizza! So we always add some chili oil after baking to spice up our pizza. But if you don't really like spicy foods, feel free to leave this step out.

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I sea tortellini di Seaweed

This is one of those recipes that can't go wrong. You can prepare it within 15 minutes, making it perfect for chefs of all levels.

By Pascal van der Haas from @passiekookt

Pascal van der Haas@passiekookt Read More
"This "bacon" is a real positive surprise that I will certainly use more often."
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Ingredients

10g of Seamore's Seaweed Bacon
Fresh ricotta tortellini
Tomato seaweed pastasauce
150g cherry tomatoes
40g (vegan) parmesan cheese

Preparation

Prepare the tortellini and the pasta sauce following the package instructions. Heat a dash of (olive) oil in a frying pan and fry the seaweed bacon for about 20-30 sec. Leave the bacon to drain on a piece of paper. Cut the cherry tomatoes in half. Serve the pasta in deep plates with a spoonful of sauce. Divide the cherry tomatoes and seaweed bacon. Top it off with some (vegan) parmesan. Enjoy! ?

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I sea vegan bacon avocado toast

Vegan bacon avocado toast has never been easier or more satisfying. We love a good avocado toast, but after some time the classic avo-bread combo gets a little boring. And that is why we love to top our toast with some delicious seaweed bacon. Our seaweed bacon is sure to impress even dedicated carnivores, so feel free to serve this simple breakfast to anyone in your life!

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Ingredients

4 Strips of Seamore's Seaweed Bacon
Half of a large ripe avocado, pitted and peeled
2 teaspoons of lemon juice
Sea salt and pepper
2 slices of your favorite bread

Preparation

Prepare the seaweed bacon according to package directions. You can also visit our YouTube channel to watch the video tutorial.
Toast your bread in a toaster or in a pan.
Mash the avocado in a medium bowl.
Stir in lemon juice, salt, and pepper into the avocado mixture.
Spread the avocado mixture onto your toast.
Finally, top your toast with your crispy Seaweed Bacon.
Enjoy your vegan bacon avocado toast!

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I sea Miso Porridge

I sea miso porridge

We've got this amazing miso porridge recipe made by Farah from The Soul Spoon, she shares plant based and gluten free recipes and just started with her youtube channel sharing mindfulness tips and more. Check her out!

This porridge bowl is full of subtle satisfying flavors. Perfectly topped with your choice of vegetable or just to have on its own!

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Ingredients

1.5 cups oats (or gluten free oats)
6 cups milk of choice (I used Oat Milk)
1 Tsp Miso Paste
5 Strips I sea bacon
Pinch of salt

Miso Porridge Preparation

Stir the mixture together in a pan and heat on medium heat for 5-10 minutes.
Remember to keep stirring, and add milk if the mixture starts to become dry.
I think this porridge is perfect on its own! I topped mine with fried mushrooms and fried I sea bacon (fried in 1 tsp coconut oil for 3 minutes) but feel free to get creative with your toppings or enjoy just as it is.

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I sea cheesy and smokey plant-based carbonara

I sea cheesy & smoky plant-based carbonara

We are thrilled to share this plant-based carbonara recipe by Farah from The Soul Spoon, she shared this plant based and gluten free recipe with seaweed pasta and bacon, that started out from her Youtube channel, sharing mindfulness tips and more. Check her out!

This is the ultimate comfort food and is SO nutritious. The sauce is full of gorgeous nutrients even though it tastes like melted cheese! The seaweed bacon bacon adds a beautiful smoky flavor and also brings a lot of great nutrients to the table like iodine and potassium to name a few. Pair it with some of your favorite spaghetti or some seaweed pasta like we did.

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Ingredients

Vegan Cheese Sauce:

5 tsp soy sauce
3 small potatoes boiled until soft with skins taken off
1 tbsp nutritional yeast
250g soaked and drained cashews (soak in hot water for at least 4 hours)
1 tbsp lemon juice
Sprinkle of I sea bacon flakes
6 tbsp dairy free milk of choice
Salt and pepper to taste

For the pasta:

50g I sea pasta
25g spaghetti or linguine

Toppings: Handful of I sea bacon, cut into thin strips.

Plant-Based Carbonara Preparation

Blend all the ingredients for the vegan cheese sauce together in a food processor or blender until totally smooth.
Add more milk if you want it to be a thinner consistency.
Spoon the sauce over your favourite spaghetti or make a mix of spaghetti and I sea pasta for added texture and health boost.
Enjoy!

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I sea bacon cookie

I sea bacon cookies

Today we will upgrade a traditional dish with seaweed bacon: cookies! We will create 'I sea bacon cookie'. Tender on the inside, crunchy on the outside.

How often do you experience something that reshapes your view? We believe we have found something that will change the way we think of food. Seaweed bacon is our new hero. When we found out the seaweed called 'Dulse' turns into this heavenly green bacon when you fry it, we immediately wanted to try out all our favorite bacon recipes.

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Ingredients

1 ¼ cup oats
1 ½ tbsp. cornstarch
½ tsp baking powder
½ tsp kosher sea salt
½ cup unsalted butter
2 tbs granulated sugar
½ cup brown sugar packed
1 large ggs
1 ½ tsp vanilla extract
1 cup crumbled I sea bacon
1 cup chocolate chips or chunks

Bacon Cookies Preparation

Preheat oven to 180°C, line a baking sheet pan with parchment paper which is a fancy word for baking paper.
Next, add the oats in a food processor or blender with the baking powder and salt, pulse until finely grounded but not powdery.
In a large mixing bowl, beat the butter and sugar until fluffy, then add the egg and vanilla extract and mix them until combined.
Break the I sea bacon into pieces and mix the chocolate chips with a spatula in the dough. You can choose to fry the I sea bacon first also.
Use a cookie scoop or tablespoon to place the dough onto your baking sheet. Place in oven and bake for 10-12 minutes or until golden brown.
Once it’s done, let them cool for a bit or put them next to your favourite ice cream. Enjoy!

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