980 seed recipes

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

A trail-worthy chili made from beef jerky, chili powder, cumin seeds, and oregano simmered low and slow until the jerky rehydrates and turns tender. No fresh meat or refrigeration needed.

Old-fashioned green tomato pickle with a sweet spiced vinegar syrup of cinnamon, cloves, allspice, and mace. A multi-day canning project that yields 8 pints.

Mexican chili beef with cubed round steak braised in crushed tomatoes with jalapeno, cumin seeds, and oregano. A lean, no-bean chili simmered low until fork-tender and saucy.

Lucknawi dal simmers pink lentils with turmeric and tamarind, then finishes with a sizzling tadka of cumin seeds, fried onion, garlic, ginger, and dried red chili. Sour, smoky, and brothy in the best Awadhi tradition.

Chinese coleslaw tosses crisp cabbage with cilantro, scallions, sunflower seeds, and crunchy uncooked ramen in a sweet-tangy sesame dressing. The crowd-pleasing crunchy salad made for picnics and potlucks.

Simplified nasi goreng with chicken, caramelized onions, cumin, coriander, and brown rice. A home-cook-friendly Indonesian fried rice that skips shrimp paste and keeps ingredients accessible.

These flaky and scrumptious biscuits goes well with a cup of tea which completes a quick and easy breakfast.

Baby lima beans simmered with Italian sausage, cumin seeds, and hot chili pepper in a simple brothy stew. A hearty one-pot meal with just a handful of bold ingredients.

Baked veggie burgers made with ground sunflower seeds, grated carrots, celery, and wheat germ. Crispy outside, tender inside, and naturally low in sodium.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.

Hot mulled spice mix with whole cinnamon sticks, star anise, cloves, allspice, coriander seeds, dried lemongrass, mint, and orange zest. Make a big batch for mulled wine, cider, and warm holiday drinks.

Scandinavian almond ring coffee cake with ground almond filling, cardamom, and sweet sherry - rolled, shaped into a ring, and scissor-cut for a beautiful fanned crown.

Smoky black beans simmered in tangy tamarind sauce with cumin, ginger, garlic, and garam masala. This hearty Indian-spiced side is vegan, protein-packed, and loaded with warmth from turmeric and red chile.