105 sunflower oil recipes

Crunchy clusters of toasted oats, nuts, and seeds glazed with honey, then tossed with chewy dried fruit for a homemade granola that beats any store-bought version.

An easy and tasty side dish - spicy beans and rice.

Lentil bobotie is a vegetarian South African curry bake with red lentils, golden raisins, and curry powder slow-baked in milk. A hearty, protein-rich plant-based main dish.

There are a lot of ways to make granola, this is a very tasty combination, but you can also use dried other berries, or nuts, different ways can always be tasty.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.

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

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.

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.

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.

Sweet corn fritters studded with edible marigold petals, fried until golden with lacy, crispy edges. A stunning appetizer that brings the garden straight to the plate.