Hold the Salt: Vegetable Blend
Substitute with a dash of herbs.
By Erica Levy Klein
February/March 1996
 |
Flavor at a shake (clockwise from top left): Seafood Blend II, Vegetable Blend and Meat Blend II are three ways to offer your taste buds something besides salt.
|
Use this blend in stir-fries with a bit of lemon juice or on any cooked vegetables, such as carrots, green beans or snow peas.
RELATED CONTENT
Much of the sodium we consume is hidden in processed foods.
...
This chicory coffee recipe has a robust coffee-like flavor and aroma, and it's caffeine-free....
Coffea arabica, an Ethiopian shrub of the madder family, has become one of the most valuable herbs ...
Yaupon and yerba maté—historically a part of Native American rituals—make excellent coffee substitu...
Today’s cooks, more aware than their mothers and grandmothers were of the salt, fat, and cholestero...
- 1½ tablespoons onion powder
- 1½ tablespoons toasted sesame seeds
- 1 tablespoon dried chives
- 1½ teaspoons dry mustard
- 1½ teaspoons dried dill weed
- 1½ teaspoons dried red bell pepper flakes
Erica Levy Klein, who lives in Princeton Junction, New Jersey, is the author of a series of low-calorie cookbooks, including Skinny Sauces, Skinny Chicken, and Skinny Spices (Chicago, Illinois: Surrey Books, 1993). The recipes in this article are adapted from the last, which includes fifty recipes for homemade blends.
Click here for the original article, Hold the Salt.