I sea Mexican Taco Salad

I sea Mexican Taco Salad

This salad has a delicious Mexican taste twist, and not only the taste but also the nutritional values are great. Lots of protein and not so high in salt/kcal. Go try this recipe!

By Pascal van der Haas de Vos from @passie.volleven


Pascal van der Haas de Vos
Pascal van der Haas de Vos @passie.volleven Read More
"The Surfin' Sweet Chilli Seaweed Chips are deliciously spicy!"

Recipe video

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Ingredients (per person)

Preparation

Check the recipe video for the instructions. 

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I sea Spicy Sushi Tuna Tartare

I sea Spicy Sushi Tuna Tartare

This recipe for a spicy sushi tuna tartare is tasty, spicy, and light on the stomach. The flavors blend perfectly. Ideal for a summer dinner. Finish with the Spicy Sushi Seaweed Chips for the ultimate crunch. 

By Pascal van der Haas from @passie.volleven


Pascal van der Haas
Pascal van der Haas@passie.volleven Read More
Finish this tuna tartare with the Spicy Sushi Seaweed Chips for a nice crunch and you are good to go!

Ingredients

 

Tuna tartare

 

Pickled radish

Preparation

Radish (make 2 hours ahead)

Wash the radish and cut it into cubes. Bring the water and vinegar to a boil. Add all spices. Pour the brine over the radish and allow it to cool completely to room temperature. Store in the refrigerator.

Tartare

Cut the tuna into 1cm cubes. Mix the tuna with soy sauce, sriracha, and mirin. Finely chop the chives and add to the tuna.

Cut the cucumber into cubes and add 3 tbsp pickled radish.

Place a garnish ring on the plate and fill it halfway with the cucumber-radish mixture. Then fill to the top with tuna.

Cut the avocado into thin slices. Cover the tartare with avocado slices and wakame. Garnish with sriracha, soy sauce, and spicy sushi tortilla chips. Enjoy!?

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I sea Greek Tirokafteri

I sea Greek Tirokafteri

This Spicy Creamy Greek whipped feta dip just takes a handful of ingredients to make and is great for any occasion. It’s the second most famous dip after Tzatziki and is delicious in combination with Seaweed Chips. Another bonus; by eating Seaweed Chips, you eat extra veggies without noticing 😉

By Mirka Cudlacova from @amira.cookland


Mirka Cudlacova@amira.cookland Read More
"If you haven't tried these special surfin' sweet chili chips yet, it's time to switch!"

Recipe video

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Ingredients

Preparation

1. Dice feta cheese, and transfer into a food processor. Add a spoon of olive oil, minced garlic and yoghurt. Add lemon zest and oregano for extra flavor and blend  until smooth.

2. If required add some water, to get a smooth texture.

3. Serve on a large serving dish, spread it evenly. Drizzle with some olive oil. Top with chilli flakes and fresh veggies. Serve with seaweed chips. Enjoy!?

You need the following product to prepare this dish:

Seaweed Chips Original

 


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I sea chicken satay

I sea chicken satay

We upgraded the classic Indonesian chicken satay recipe with Seaweed Chips on the side. Perfectly grilled chicken satay skewers in a flavorful marinade. Served with a creamy, deliciously marinated peanut sauce and crunchy Seaweed Chips. 

By Mirka Cudlacova from @amira.cookland


Mirka Cudlacova@amira.cookland Read More
"I felt in love with Seaweed Chips and have an obsession with them."

Recipe video

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Ingredients

 

For the marinate

Instructions

1. Whisk together the marinate ingredients in a medium bowl. Marinate the chicken and leave  in a refrigerator for a couple of hours or overnight. Refrigerate a small bowl of marinate separately, this will be the base of peanut sauce.

2. When ready to cook, remove the chicken from the refrigerator and thread the chicken onto skewers.

3. Preheat oven to 250°C. Line the tray with a baking sheet, and bake the chicken for about 15-20 minutes until done.

4. Add the leftover marinade to a medium saucepan. Bring it to a boil, then simmer for 1 minute. Stir in peanut butter, and mix it well, add more water if required.

5. Serve the chicken with peanut sauce and Seaweed Chips. Enjoy! ?

You need the following product to prepare this dish:

Seaweed Chips Original


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I sea paella​

I sea paella

Paella is an original Valencian and typical Spanish dish, originally from the lagoon of Albufera. This is a version with small shrimps, a splash of lemon, and delicious crunchy seaweed chips on the side, giving you all the summer feels you need. 

By Mirka Cudlacova from @amira.cookland "Eating seaweed is nutritionally superior. These Seaweed Chips are one great way to add seaweed on your plate."

Recipe video

Ingredients

  • 1 package of Seaweed Chips
  • 1 medium onion, sliced
  • 4 cloves garlic, chopped
  • 3 tbsp olive oil
  • 1 cup tomato sauce
  • 1 bunch chopped fresh thyme
  • 2 cups risotto rice
  • 4 cups vegetable broth
  • 1 tbsp salt
  • 400g prawns
  • 1 bunch of fresh parsley
  • Fresh lemon wedges

Preparation

  1. Heat olive oil in a large pan, and soften onions and garlic. Add tomato sauce, and stir well.
  2. Add fresh thyme, and paella rice. Stir for 1 minute. Add the vegetable broth at the end.
  3. Season and cook, uncovered for about 30 minutes, stirring occasionally. Cook until rice is almost tender and still surrounded with some liquid.
  4. Add prawns on top over the rice and let it cook for another 15 minutes until the prawns are cooked and the rice is tender.
  5. Squeeze some of the lemon wedges and scatter them over the parsley. Serve with lemon wedges and Seaweed Chips. Enjoy!?

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I sea paella

Paella is an original Valencian and typical Spanish dish, originally from the lagoon of Albufera. This is a version with small shrimps, a splash of lemon, and delicious crunchy seaweed chips on the side, giving you all the summer feels you need. 
By Mirka Cudlacova from @amira.cookland"Eating seaweed is nutritionally superior. These Seaweed Chips are one great way to add seaweed on your plate."Recipe video
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Ingrediënten
  

  • 1 package of Seaweed Chips
  • 1 medium onion sliced
  • 4 cloves garlic chopped
  • 3 tbsp olive oil
  • 1 cup tomato sauce
  • 1 bunch chopped fresh thyme
  • 2 cups risotto rice
  • 4 cups vegetable broth
  • 1 tbsp salt
  • 400 g prawns
  • 1 bunch of fresh parsley
  • Fresh lemon wedges

Instructies
 

  • Heat olive oil in a large pan, and soften onions and garlic. Add tomato sauce, and stir well.
  • Add fresh thyme, and paella rice. Stir for 1 minute. Add the vegetable broth at the end.
  • Season and cook, uncovered for about 30 minutes, stirring occasionally. Cook until rice is almost tender and still surrounded with some liquid.
  • Add prawns on top over the rice and let it cook for another 15 minutes until the prawns are cooked and the rice is tender.
  • Squeeze some of the lemon wedges and scatter them over the parsley. Serve with lemon wedges and Seaweed Chips. Enjoy!?

Notities

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I sea mushroom risotto​

I SEA MUSHROOM RISOTTO

I sea mushroom risotto

Risotto originally comes from the north of Italy and is served as a first course before the main course. We use the seaweed chips to dip in the creamy risotto dish full of flavor. A must try.

By Mirka Cudlacova from @amira.cookland

Watch the next video if you want to see how this recipe is prepared:
Recipe video

Ingredients

  • Seamore's Seaweed Chips
  • 300g mushrooms, sliced
  • 1 large onion, diced
  • 3 tbsp rapeseed oil
  • 200g orzo
  • 100ml fresh cream
  • 400ml vegetable broth
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/3 tsp pepper
  • 20g grated parmesan cheese

Preparation

1. Slice mushrooms and cook them on medium heat for about 15 minutes until golden brown. Remove from pan.

2. Cook onions in same pan until soften. Then add the cooked mushrooms, orzo and vegetable broth.

3. Season with salt and pepper. Add fresh cream and stir enough. 

4. Leave the orzo rice to simmer until the orzo rice has absorbed all the liquid. 

5. Add the dried oregano and grated parmesan cheese, mix. Serve with seaweed chips and enjoy!?

 

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I SEA MUSHROOM RISOTTO

I sea mushroom risotto

Risotto originally comes from the north of Italy and is served as a first course before the main course. We use the seaweed chips to dip in the creamy risotto dish full of flavor. A must try.
By Mirka Cudlacova from @amira.cookland
Watch the next video if you want to see how this recipe is prepared:Recipe video
Recept afdrukken Pin recept

Ingrediënten
  

  • Seamore's Seaweed Chips
  • 300 g mushrooms sliced
  • 1 onion large and diced
  • 3 tbsp rapeseed oil
  • 200 g orzo
  • 100 ml fresh cream
  • 400 ml vegetable broth
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/3 tsp pepper
  • 20 g grated parmesan cheese

Instructies
 

  • Slice mushrooms and cook them on medium heat for about 15 minutes until golden brown. Remove from pan.
  • Cook onions in same pan until soften. Then add the cooked mushrooms, orzo and vegetable broth.
  • Season with salt and pepper. Add fresh cream and stir enough. 
  • Leave the orzo rice to simmer until the orzo rice has absorbed all the liquid. 
  • Add the dried oregano and grated parmesan cheese, mix. Serve with seaweed chips and enjoy!?

Notities

Are you feeling creative?

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I sea greek shoarma wrap

I sea greek shoarma wrap

Try this recipe for greek shoarma wraps with tzatziki for the ultimate summer feeling this weekend! Tzatziki is a traditional Greek dip, fresh, light, and perfect in combination with seaweed wraps.

By Laura Vermeire from @laura.and.her.evil.monkey


Laura Vermeire
Laura Vermeire@laura.and.her.evil.monkey Read More
"I used the seaweed wraps for an extra special taste!"

Recipe video

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Ingredients

Preparation

Check the recipe video for instructions. 

You need the following product to prepare this dish:


Get it !

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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

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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You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos! 

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 tortizza

I sea tortizza

Skip the guilt, and enjoy your pizza. By using a seaweed wrap as a base instead of pizza dough, you add protein, fiber, and minerals while reducing calories and fats. Feel free to add your favorite toppings. 

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By Laura Vermeire from @laura.and.her.evil.monkey


Laura Vermeire
Laura Vermeire@laura.and.her.evil.monkey Read More
"I used the seaweed wraps for an extra special taste!"
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Ingredients

Preparation

Top the seaweed wrap with all toppings and put it in the oven until the wrap is crispy and the cheese is melted. Enjoy!?

You need the following product to prepare this dish:


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I sea mini taco's

I sea mini taco's

Looking for the perfect snack? These mini tacos with creamy pulled chicken are not only a feast for the eyes, but also for your stomach. And the best thing is: you can enjoy them without any guilty feelings because the macros of these mini taste bombs are amazing.

By Thamar Bos from @thamargoesbananas


Thamar Bos
Thamar Bos@thamargoesbananas Read More
"These green wraps contain much more fiber than normal wraps, are rich in protein, and are full of (sea) vegetables."
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Ingredients (for 8 mini taco's)

Preparation

You need the following product to prepare this dish:


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