Mother Earth Living

Hold the Salt: Vegetable Blend

Substitute with a dash of herbs.
By Erica Levy Klein
February/March 1996
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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.

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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.

  • 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.

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