Recipes with sea salt
465 recipes
Bit-O-Barley Stuffing
Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.
Myong's Kim Chee
Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.
Vegetable Pilau Special
Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.
Oat Flake Garbanzo Cookies
Wheat-free oat and garbanzo flour cookies with brown rice flour, chopped nuts, and honey. Egg-free, dairy-free, and naturally sweetened with a nutty, wholesome flavor.
Divine Corn Chowder
Curried corn chowder pulses half the corn into a silky puree, then folds in whole kernels with onion, peppers, cumin, and curry powder. Dairy-free, light-bodied, and ready in 40 minutes.
Soused Oysters or Ostiones En Escabeche
Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.
French Green Salad with Basil Shiitake
French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.
Peach & Berry Kanten
Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.
Mushroom Gravy
Vegetarian mushroom gravy built on browned flour, miso, soy sauce, and sea kelp for deep umami without meat. Pour over veggie burgers, mashed potatoes, or whole grains.
Vegetarian Gravy
Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.
Rose & Poppy Seed Pasta
Rose and poppy seed pasta with shell pasta, sweated onion rings, garlic, and fresh rose petals tossed in just before serving. A vegan floral pasta dish that's simple and elegant.
Yogurt Muffins
Whole wheat yogurt muffins made with chickpea flour, honey, and raisins. A hearty, protein-rich muffin with an earthy nuttiness from the garbanzo flour blend.
Hot Tamale Pie
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Hot Tamale Pie
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Creamy Green Garlic Dressing
Creamy roasted garlic dressing with silken tofu, fresh parsley, shallots, olive oil, and white wine vinegar. Vegan, dairy-free, and rich with mellow garlic flavor.
Garbanzo Oat Patties
Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.
Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.
Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.
Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.
Wheat-free oat and garbanzo flour cookies with brown rice flour, chopped nuts, and honey. Egg-free, dairy-free, and naturally sweetened with a nutty, wholesome flavor.
Curried corn chowder pulses half the corn into a silky puree, then folds in whole kernels with onion, peppers, cumin, and curry powder. Dairy-free, light-bodied, and ready in 40 minutes.
Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.
French green salad with butter lettuce, spinach, and sauteed shiitake mushrooms in a lemon-Dijon vinaigrette topped with fresh basil. An elegant, earthy side salad.
Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.
Vegetarian mushroom gravy built on browned flour, miso, soy sauce, and sea kelp for deep umami without meat. Pour over veggie burgers, mashed potatoes, or whole grains.
Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.
Rose and poppy seed pasta with shell pasta, sweated onion rings, garlic, and fresh rose petals tossed in just before serving. A vegan floral pasta dish that's simple and elegant.
Whole wheat yogurt muffins made with chickpea flour, honey, and raisins. A hearty, protein-rich muffin with an earthy nuttiness from the garbanzo flour blend.
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.
Creamy roasted garlic dressing with silken tofu, fresh parsley, shallots, olive oil, and white wine vinegar. Vegan, dairy-free, and rich with mellow garlic flavor.
Garbanzo oat patties with chickpea flour, oat flakes, chopped nuts, and cumin griddle-cooked until crispy on both sides. A vegan, egg-free protein patty that freezes and reheats well.
