COOKING SEAWEED RECIPES
COOKING SEAWEED RECIPES
Sea Spaghetti with Garlic and noodles
Serve with parsley and with the benefits of the sea spaghetti, you will have a delicious dish simple and healthy
Ingredients
- 25 g of dried Sea Spaghetti
- 200 g rice noodles
- 3 Garlic cloves
- Olive oil
- Salt
- 1 teaspoon dried chilli (optional)
- Parsley
Atlantic Wakame and Tofu Salad
Delicious Stir fried vegetable with the vegan ocean twist of the Wakame.
Ingredients
- 10 g of Dried Wakame
- 2 Carrots
- 150 g Spinach
- 1 Red Capsicum
- 1 Zucchini
- 1 Onion
- 1 Garlic glove
- 200g Tofu
- Olive oil
- 1 tablespoon of black sesame (optional)
Sea Moss leek soup
Your leek soup get a new dimension with the alive appereance provided by the new garnish sensation.
Ingredients
- 10 g Dried Sea Moss
- 375 g Leek
- 150 g potatos
- 750 ml vegetable broth
- Olive oil
- Salt
Sea Lettuce Cous Cous
Ocean twist and the iron power of the Sea Lettuce for this traditional vegan recipe.
Ingredients
- 10 g dried Sea Lettuce
- 200 g dried Cous Cous
- 250 g Pumpkin
- 1/2 cooked Beetroot
- 50 g Spinach leaves
- 1/2 Onion
- Olive oil
- 10 g Lemon juice
- 25 g Apple vinager
- Salt
Codium Pumpkin Soup
Oyster seasoning for your pumpkin soup is definetely a new wow factor. Get with this recipe a perfect blend of sea and montain twist in every soup spoon.
Ingredients
- 10 g Dried Codium
- Onion
- Garlic
- 700 g Pumpkin
- 2 Potatos
- 1 litre of broth
- Olive oil
- Salt & Pepper
Kombu & Chickpeas Soup
Traditional Gramma recipe boosted with the umami flavour and the macrobiotic properties from the Atlantic Kombu.
Ingredients
- 10 g dried Kombu
- 1 litre of vegetable broth
- 150 g Leek
- 100 g Zucchini
- 90 g Carrots
- 1 Onion
- Olive oil
- 100 g Chickpeas
ALGATINADO VELVET COUPETTE
Enjoy this delicate and refreshing cocktail, the texture provided by the red seaweed gel and the beatiful branch garnish is a new sensation for your drinks.
Ingredients
- 2 g Salted Algatinado
- 60 ml Gin
- 25 ml Lemon Juice
- 30 ml Pineapple Juice
- 1 Tea spoon Seaweed Gel
- 15 ml Sugar Syrup
- 1 Slice of Cucumber
- 6 Basil Leaves
MULTIPARTITA PICKLED VEGGIES
The pickled vegetables are getting a new dimension in combination with this red Atlantic seaweed. Feel the interesting bite provided by the different texture of the blend of the raw and cooked Multipartita
Ingredients
- 40 g Multipartita
- 2 Carrots
- 6 Shiitake mushrooms
- 1/2 Fennel
- 150 g Broccolini
- 1/2 Red capsicum
- 1 Zuchini
- 100 g Baby Spinach leaves
- 2 Garlic cloves
- 300 g olive oil
- 100 g White wine vinegar
- 50 g Lemon juice
- 50 g White wine
