294 sea salt recipes

Hungarian cabbage and noodles (kaposztas teszta) with paprika, garlic, and sauteed onions. A simple, satisfying vegetarian side dish ready in 30 minutes.

Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.

Apple pie bread made easy in the bread machine: sweet yeasted loaf flavored with sliced apples, cinnamon, buttermilk, and apple juice concentrate. Fragrant, soft, and tastes like autumn baking in a single slice.

Skordalia, the bold Greek garlic and potato dip whipped smooth with lemon and olive oil. This punchy, no-bread version is naturally vegan and gluten-free, served cold with fried fish or vegetables.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Sweet roasted beets and fresh basil match perfectly in this easy to make side dish.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

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.

Grilled polenta cake with orange blossom yogurt, fresh strawberries, and pistachios. A sophisticated Middle Eastern-inspired dessert built from pantry staples and summer fruit.

Pearl barley baked with cream of broccoli soup and melted Monterey Jack cheese. A cheesy, wholesome side dish that comes together in just 35 minutes with 5 ingredients.

Salted caramel ice-cream and desserts have become standard on many restaurant menus in Singapore – as delicious as they are, they are not always the healthiest and are usually loaded with refined sugar and questionable fats. This very easy dessert will satisfy your sweet tooth, while giving you a boost of antioxidants, and magnesium. And the best part is that it can be ready in under 45 minutes (including freezing time).

Apple Cinnamon Pudding is a dairy-free rice pudding cooked in apple juice with cinnamon and pecans, then chilled until firm and cut into squares. A simple vegan dessert.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Whole grain barley and wheat muffins studded with pecans and sweetened with raw honey. Quick, hearty, and on the table in 30 minutes flat.