161 sunflower oil recipes

Love the almonds, pecans, and pumpkin seeds in my granola, and this recipe has its all. Plus maple syrup is my favourite go-to sweeter as well. I usually use dried apricots and mangos instead of raisins. Serve it with plain yogurt and fresh berries if they are seasonal. So yummy!

for fans of spring cabbage and typical combinations..

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

Whole grain spice pumpkin muffins with whole wheat pastry flour, bran, honey, dates, and raisins. Naturally sweetened, fiber-rich fall muffins with warm spices and orange zest.

Spinach and long white radish soup: a clear beef broth scented with juniper and tarragon, loaded with daikon, potato, and spinach, brightened with lemon and turmeric. An unusual, fresh spring bowl.

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.

for fans of spring cabbage and untypical combinations..

July, the high season of chanterelle.. I like the combination of this mushroom with bear's garlic, and here it is..

I made this granola last night, it was so simple and easy. The granola turned out golden brown, and nuts were deliciously toasted, nutty and crunchy.

delicate, a bit spicy dish inspired by Asian cuisine, and stir-fried in my favorite old wok..

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.