206 sea salt recipes

Next time make your own sauerkraut instead of store-bought, it's so easy to make, and there is no comparison between this two versions. Homemade one tastes a lot better, I just made my second bunch. I finished the first bunch within 3 days :-)

Soft, puffed Indian chapati made with just semolina flour, water, oil, and salt. No yeast, no oven. Cooked on a hot griddle in about a minute per side. Vegan friendly.

Toasted millet casserole with chickpeas, broccoli, and onion. A hearty plant-based main packed with protein and fiber. Press into squares or serve as pilaf.

Quick and easy way to dress up the baby new potatoes.

These muffins turned out surprisingly delicious and moist. I processed rolled oats in food processor to get the oat flour, and it worked just fine. Buttermilk added some tang and made muffins very moist. Raisin was a yummy addition...

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!

Garbanzo potato pancakes blend chickpea flour, instant potato flakes, grated zucchini, and onion into vegan, gluten-free pancakes that griddle up tender and savory. Five ingredients, 20 minutes start to finish. A protein-packed side or breakfast.

This favorite back-to-school treat is kicked up with a topping of creamy caramel and a sprinkling of sea salt.

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

The crispy texture and flavor reminded me of Ritz Cheese crackers but with a richer cheese flavor.

Cucumber and cilantro add the extra fresh taste into the salad!

Vegan winter squash and apple soup with butternut squash, sweet potato, apples, and a Chinese five-spice kick. Eight ingredients, naturally creamy, perfect fall comfort food.

Creamy vegan butternut squash soup blended with blanched almonds for a dairy-free silky texture, finished with curry powder and topped with pepitas, parsley and cherry tomato halves. No cream, no dairy, all velvet.

One day I was in the mood for rye bread but I had no rye flour, so what did I do? I made a loaf of bread that tastes so much like the real thing, I am not sure I will mess with real rye (and the extra gluten) anymore.

These are great party pickles that are ready in a flash, no need to wait weeks. A great way to add zing to otherwise boring zucchini.

Butternut Squash Soup with Celery and Carrots recipe