123 celery seed recipes

Justin's Barbecue Sauce: a Cajun-style finishing sauce with red wine, ketchup, hot sauce, garlic, and aromatic vegetables. Two-hour simmer for depth, served over barbecue not basted.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Tofu fiesta loaded with broccoli, mushrooms, carrots, and bell pepper, finished with ricotta cheese and toasted sesame seeds. A colorful, veggie-packed skillet dinner for two.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Turkey chili with dried black beans, a whole browned turkey breast simmered and shredded, and hand-toasted cumin seeds. A from-scratch, slow-simmered chili with deep flavor.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

If you are a fan of beans you will simply love this scrumptious dish that will satisfy your tastebuds!

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Delicious and everyone who tried it absolutely loved the flavor and the texture of this salad. A winning dish.

If you're busy during the day, use the crockpot to make this easy and scrumptious meal.

Sicilian garbanzo stew with chickpeas, potatoes, carrots, fennel seed, and thyme mashed into a thick, chunky vegetarian broth. A hearty Italian peasant stew ready in 40 minutes with no added fat.

Vegetarian spaghetti with pressed tofu cooked to a ground-beef texture, mushrooms, herbs, garlic, tamari, and red wine. A meatless pasta that eats like a classic Bolognese.

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Buttermilk coleslaw with sour cream, apple cider vinegar, celery seed, and a kick of hot sauce. A tangy, creamy slaw that skips the mayo entirely.