554 mill recipes

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Baked tofu spaghetti balls with walnuts, oats, and Italian herbs, smothered in tomato sauce. Vegan meatballs that hold up on pasta or stuffed into a sub roll.

Vegetarian nori rolls with brown rice, cucumber, carrots, daikon, bean sprouts, and umeboshi plum. No-cook, low calorie, and packed with crunch.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

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.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Slow cooker baked beans from scratch with bacon, molasses, pineapple chunks, dill pickles, and green olives. A tangy, smoky, loaded side dish that simmers all day long.