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Smoked Sunflower Seeds
Appetizer American

Smoked Sunflower Seeds

Prep
5 min
Cook
180 min
Total
305 min

Instructions

  1. 1 Bring water and salt to a boil in a large saucepan over high heat. Turn off heat; stir in sunflower seeds and let sit for 2 hours.
  2. 2 Preheat the smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's directions.
  3. 3 Drain water from sunflower seeds; do not rinse. Place seeds inside a disposable foil pan.
  4. 4 Smoke in the preheated smoker for 3 hours, shaking the pan every hour. Set seeds aside to cool.

By Soup Loving Nicole

Berry Nut and Seed Crunch
Appetizer

Berry Nut and Seed Crunch

4.0

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Line a baking sheet with parchment paper.
  2. 2 Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. Transfer coated walnuts to the prepared baking sheet; set aside until cooled.
  3. 3 Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.

By Chef Boyardee

Josephine's No-Bake Granola Bars
Appetizer

Josephine's No-Bake Granola Bars

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Lightly grease an 8-inch glass baking dish.
  2. 2 Bring brown sugar and honey to a boil in a saucepan, stirring constantly. Remove from heat and stir peanut butter and vanilla into the sugar mixture.
  3. 3 Mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. Press mixture into the prepared pan.
  4. 4 Cool mixture completely before cutting into bars.

By cookiegirl40

Dried Cranberry Fruit-Nut Bars
Appetizer

Dried Cranberry Fruit-Nut Bars

Prep
15 min
Cook
25 min
Total
190 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix almond flour, butter, and 1 egg in a bowl until well combined. Press into the bottom of an 8-inch square pan.
  3. 3 Stir chocolate chips, walnuts, cranberries, coconut flakes, sunflower seeds, and flax seeds together in a large bowl. Cover the almond dough with this mixture.
  4. 4 Mix cream and remaining egg thoroughly in a small bowl; pour evenly over the fruit-nut mixture.
  5. 5 Bake in the preheated oven for 25 minutes. Remove from the oven and cool to room temperature, 30 to 45 minutes. Chill in the refrigerator for 2 hours before cutting into 16 bars.

By catwall

Energy Balls without Peanut Butter
Appetizer

Energy Balls without Peanut Butter

5.0

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Burst oats into a coarse meal in the bowl of a food processor. Add pumpkin seeds, walnuts, and pecans; pulse 10 to 15 times, until chunks are desired size.
  2. 2 Toss dates into the food processor and mix for 30 seconds. Pour rice syrup in slowly, with the processor running, until combined and starting to ball up.
  3. 3 Transfer to a bowl and mix in chocolate chips, coconut, raisins, and sunflower seeds. Pull off dough in 25 gram sections and roll into balls. Place in a single layer on a cookie sheet; it's okay if they touch but make sure they are not stacked.
  4. 4 Refrigerate for 2 to 24 hours before serving.

By Erena Wismer

Chocolate Chip Coconut No-Bake Granola Bars
Appetizer

Chocolate Chip Coconut No-Bake Granola Bars

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Line a 9x13-inch baking dish with waxed paper so that the paper hangs over the edges of dish.
  2. 2 Combine dates and water in a food processor or blender; process until a paste forms, adding more water if needed to thin it.
  3. 3 Combine oats, coconut, chocolate chips, almonds, pumpkin seeds, sunflower seeds, and cinnamon in a large bowl. Add date paste, almond butter, applesauce, and vanilla extract; mix, using your hands, until wet ingredients are fully incorporated.
  4. 4 Press mixture into the prepared baking dish. Cover with another piece of waxed paper and press down using a can or mini roller. Freeze for 1 hour.
  5. 5 Remove dish from freezer and lift out of dish using the edges of the waxed paper. Cut into 25 squares.

By Barbara Ortiz

Veggie Pate
Appetizer

Veggie Pate

4.4

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. 2 In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
  3. 3 Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

By Paula

Peanut Butter Trail Mix Bars
Appetizer

Peanut Butter Trail Mix Bars

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Mix together granola, bran cereal, dry milk, cranberries, sunflower seeds, almonds, raisins, and flax seeds in a large bowl.
  2. 2 Bring honey, brown sugar, and salt to a boil in a large saucepan over medium-high heat. Remove from heat.
  3. 3 Stir peanut butter and vanilla extract into the honey mixture until melted and combined.
  4. 4 Add peanut butter-honey mixture to the dry ingredients and stir well to combine.
  5. 5 Press mixture into a 9x13-inch baking pan lined with parchment or waxed paper.
  6. 6 Refrigerate for 30 minutes before cutting into bars.

By greenlight

Chuck's Protein Bars
Appetizer American

Chuck's Protein Bars

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  2. 2 Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl.
  3. 3 Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish.
  4. 4 Bake in preheated oven until browned, about 15 minutes.

By Amy Gray-Hughes

Vegan Energy Balls
Appetizer American

Vegan Energy Balls

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ground almonds and cinnamon in a small bowl; set aside.
  2. 2 Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
  3. 3 Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
  4. 4 Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
  5. 5 Place in the freezer to firm up and store.

By Kameron

Sweet and Spicy High-Protein Snack Mix
Appetizer American

Sweet and Spicy High-Protein Snack Mix

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Combine wheat cereal squares, mixed nuts, oat cereal, pretzels, crackers, and sunflower seeds in a large bowl; set aside.
  3. 3 Combine butter, honey, Worcestershire sauce, salt, cayenne pepper, chili powder, garlic powder, and onion powder in a small saucepan over medium-low heat until butter is melted and spices are blended; pour over wheat cereal square mixture and stir until well combined. Transfer to a large baking sheet.
  4. 4 Bake in the preheated oven for 1 hour, stirring every 15 minutes. Cool completely.
  5. 5 Stir in dried cherries and smoked beef stick pieces.

By Tammy Lynn

Ramen Slaw
Lunch Asian

Ramen Slaw

4.8

Prep
15 min
Cook
Total
105 min

Instructions

  1. 1 Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles in a bowl.
  2. 2 Whisk canola oil, sugar, vinegar, and ramen noodle seasoning packet together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in the refrigerator before serving, 1 ½ hours.

By ASMITH27516

Emily's Coleslaw
Side Dish Asian

Emily's Coleslaw

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
  2. 2 Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

By Allrecipes Member

Asian Coleslaw Light
Lunch Asian

Asian Coleslaw Light

4.4

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
  2. 2 Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

By WebsByMegan

Crunchy Ramen Coleslaw
Lunch Asian

Crunchy Ramen Coleslaw

3.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Crush ramen noodles into a large bowl. Pour seasoning packets into a jar.
  2. 2 Add coleslaw mix, almonds, sunflower seeds, and green onions to ramen noodles. Mix until well combined.
  3. 3 Add vinegar to ramen seasoning; cover the jar and shake until well mixed. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until flavors have blended, about 1 hour.

By SloppyJo

Vegan Thai Mac n Cheese
Dinner Asian

Vegan Thai Mac n Cheese

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
  3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
  4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
  5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
  6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
  7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
  8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Crunchy Ramen-Bok Choy Salad
Lunch Asian

Crunchy Ramen-Bok Choy Salad

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
  3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
  4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
  5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Lawn Mower Salad
Lunch Asian

Lawn Mower Salad

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
  2. 2 Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

By Molly

Sausage Egg Roll in Bowl
Dinner Asian

Sausage Egg Roll in Bowl

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until vegetables are tender, 7 to 10 minutes. Stir in sunflower seeds and ginger.

By Cara

Donna Leigh's Creamy Broccoli Slaw
Lunch Asian

Donna Leigh's Creamy Broccoli Slaw

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine mayonnaise, seasoning packet, vinegar, sugar, and celery seeds in a bowl; chill dressing in the refrigerator until ready to use.
  2. 2 Heat olive oil and sesame oil in a skillet over medium heat. Add ramen noodles and almonds; cook and stir until toasted, stirring frequently, 3 to 5 minutes. Cool.
  3. 3 Combine ramen noodle mixture, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

By Donna Leigh

Asian Broccoli Slaw
Lunch Asian

Asian Broccoli Slaw

4.9

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Crush ramen noodles and set seasoning packets aside.
  2. 2 Heat a large skillet over medium-low heat. Cook and stir crushed ramen noodles and sunflower seeds in the hot skillet until toasted and fragrant, 5 to 10 minutes. Remove from heat and set aside.
  3. 3 Combine broccoli coleslaw mix, pineapple, cilantro, and green onions in a large serving bowl.
  4. 4 Make dressing: Whisk together sugar, vinegar, olive oil, sesame oil, black pepper, cayenne pepper, and ramen seasoning packets in a medium bowl until smooth. Pour over slaw mixture; toss to coat.
  5. 5 Mix in toasted ramen noodles and sunflower seeds just before serving.

By Faith

Chickpea and Edamame Salad
Lunch Asian

Chickpea and Edamame Salad

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Asian Chicken Noodle Salad
Salad Asian

Asian Chicken Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
  3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
  4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
  5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Sandra's Party Salad
Dinner Asian

Sandra's Party Salad

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Mix bok choy, napa cabbage, carrots, and bell pepper together.
  2. 2 Reserve ramen seasoning packets. Mix noodles, sunflower seeds, almonds, and sugar in a separate bowl.
  3. 3 Heat olive oil in a skillet over medium heat. Toss in the noodle mixture and cook until toasted, 3 to 5 minutes. Set aside.
  4. 4 Mix ramen seasoning packets with soy sauce, vinegar, peanut butter, sugar, curry, and red pepper flakes for the dressing.
  5. 5 Toss vegetables, noodle mixture, and dressing together. Serve immediately.

By Sandra Swan

Homemade Honey-Sunflower Butter

Homemade Honey-Sunflower Butter

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour sunflower seeds into the container of a high-powered blender, such as a Vitamix®, and secure lid.
  2. 2 Select Variable 1. Slowly increase speed to Variable 10, then switch from Variable to High. Use the tamper to push sunflower seeds into the blades, and mix until sunflower seed butter develops an oily sheen. Store in an airtight container.

By thedailygourmet

Homemade Sunflower Butter
Snack American

Homemade Sunflower Butter

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sunflower seeds to a high-powered blender, such as a Vitamix; secure lid.
  2. 2 Select Variable 1, slowly increase speed to Variable 10, then switch to High, according to manufacturer's instructions. Push sunflower seeds into blades with the tamper; blend until sunflower butter develops an oily sheen. Season with salt. Store in an airtight container.

By thedailygourmet