323 sunflower recipes

Easy to prepare, and it's loaded with yumminess. Crunchy sugar snap peas, browned mushrooms and tofu cubes with some sweet bell pepper and carrots make this quick and tasty dish ideal for a week-night meal.

Homemade crunchy granola with rolled oats, wheat germ, coconut, nuts, and raisins baked in honey and vanilla. Better than anything from a box and your kitchen will smell like a bakery.

Homemade soy burgers with cooked soybeans, brown rice, ground sesame seeds, and whole wheat flour. A hearty plant-based patty you can griddle, bake, or freeze.

Riewe Schales is a rustic German turnip and potato casserole bound with milk and yogurt, topped with whole-grain bread crumbs and baked golden. A traditional Mennonite homestyle side dish.

This Asian style bok choy stir-fry is very easy to make, and only a few ingredients, but they bring tons of flavors together!

A homemade Balti curry paste made from ground spices, vinegar, and oil, fried until thick and bubbling. Bottle it hot and keep it on hand as the flavor base for all your Balti curries and stir-fries.

Make this easy, tasty and light stir-fry for a quick week-night meal with a bowl of steamed rice or a few slices of bread.

Curried ground beef casserole with chopped apples, dried apricots, and milk-soaked bread baked until set. Serve with chutney, coconut, raisins, and sunflower seeds.

Curried rice with lentils, raisins, and apples: a vegan Indian-inspired one-pot pilaf with turmeric, ginger, curry, and sunflower seeds. Fat-free, high-fiber comfort with sweet and savory in every bite.

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.

Flour tortillas spread with a SPAM and cream cheese filling flavored with fresh dill and green onions, then rolled up with cucumber, sunflower seeds, and sprouts. A no-cook wrap that's great for lunches and picnics.

This bread is sweet but not too sweet. It is not a tall loaf. We like it a lot and plan to make it often, perhaps adding some sunflower seeds next time.

Cheesecake cookie bars with a whole wheat walnut crust and honey-sweetened cream cheese filling flavored with lemon, vanilla, and fresh nutmeg. Cut into squares.

Grilled tofu skewers with summer vegetables: tofu frozen in teriyaki overnight for chewier, more absorbent cubes, then grilled with peppers, onions, and mushrooms and glazed with barbecue sauce.

Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.