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<< NEWLY EDITED!>> I first created this in February 2020 and have since made a few edits to the crunchy coating and the tartar sauce. I hope you love this as much as I do!!  Banana blossoms - all the rage as the new plant-based "meat". After it's baked it shreds like a fish filet. Most...

Cheesy, dilly, garlicky kale chips. Seriously, is there anything better??

Dive in, baby! Your plant-based blue cheese is HERE! Make it a dip, make it a dressing - it's sooo good!

I always keep a container of this in our fridge! It's so versatile. Thin it out and it makes a great salad dressing! Keep it thick and it is a fantastic dip for veggies or a drizzle over falafel. The dill is a really great fresh touch, but you can omit that if you'd like.

Karuna's Mango and Goji Berry juice is the perfect base for this summery salad dressing! Undertones of dill and a slight savory hint of miso round out this nutrient packed and delicious salad topper.

The dill makes this comforting soup pop! You'll love it!    

I'm not surprised by much, but when I dipped one of these into the mayo and then shoved it in my mouth (recipe testing is not pretty), the angels sang.

This makes a great Thanksgiving appetizer when people come flooding into your home and are ready to eat! Set this in the living room to keep them out of the kitchen so that you can finish up. This is also a winner for the kiddos, what little one doesn't like finger food?

The sweetness of the natural sugars from the vegetables coupled with the freshness of the dill offers a complex yet lovely flavor. Add the creamy tahini sauce and you have instant comfort food. 

Using a method of twos - freezing twice and battering twice, you'll get a super crispy and delicious tofu fillet of fish! Don't forget the tartar and on a lightly toasted bun!      

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