267 sea salt recipes

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

Golden millet porridge simmered with onions, carrots, squash, or parsnips and sea salt. A four-ingredient vegan whole grain breakfast with a creamy, slightly nutty texture that absorbs any vegetable you add.

Orange up your mornings with these scrumptious muffins that are delicious to the last bite!

For those who don't eat potatoes, this puree makes a wonderful substitute.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Vegetarian gravy made from bean cooking liquid, whole wheat flour, soy sauce, and sea kelp. Rich, savory umami flavor with no meat drippings needed.

Smoked haddock potato pie with a fluffy mash topping, flaked fish, and tangy fromage frais in place of butter. Grilled until the cheese turns golden and crunchy on top. A lighter take on classic fish 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.

Vegemillet burgers are vegan patties made from toasted millet, carrots, onions, and parsley, bound with whole wheat and soy flour, then pan-fried until crisp and golden.

Bulgar has the same kind of texture and looking as ground beef, without fat; lentils provide the protein, also there is lots of fibre in this recipe, definitely a nutritious and delicious vegetarian shepherd's pie!

Thanksgiving Day tofu: a savory tofu loaf wrapped around classic sage-and-bread stuffing, then baked into a sliceable vegan holiday centerpiece. A homemade tofurkey that gives plant-based eaters their own showpiece.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Chilled avocado soup with lime juice, chicken broth, and Mexican crema, served cold with salsa fresca. A silky, no-cook Mexican soup with rich, creamy avocado flavor.

Moroccan vegetable tagine with saffron, butternut squash, chickpeas, and raisins over whole wheat couscous topped with toasted almonds. A hearty vegan one-pot dinner full of warm spices.

Whole wheat 7-grain bread with honey, eggs, and seven grain cereal baked into a hearty, no-knead loaf. Makes two dense, nutritious loaves with a chewy, multi-grain texture.

June soup is a chunky split pea and summer vegetable soup brightened with lemony sorrel and built on a lemon-scented homemade chicken stock. Rustic, fresh, and left deliberately unblended so every vegetable keeps its bite.