Dear CHEF AJ KATHY’S FAVORITE SALT SUBSTITUTE BLEND INGREDIENTS • • • • • • • • • • • •
½ cup nutritional yeast 2 Tablespoons dried parsley 2 Tablespoons tomato or carrot powder 1 tablespoon granulated garlic 1½ teaspoons dry ground lemon peel 1 teaspoon onion powder 1 teaspoon celery seed 1 teaspoon paprika 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon marjoram ¾ teaspoon mustard powder
DIRECTIONS 1. Blend all ingredients in a dry blender, food processor, or spice grinder. 2. Store in an airtight container for up to 4 months.
I live in Australia and can’t get Benson’s Table Tasty (salt substitute). Do you have any other ideas on how to make food taste salty? As a matter of fact, I do. My dear friend Kathy Hester is a fabulous plant-based chef, culinary instructor, and cookbook author. Kathy graciously allowed me to do three of her recipes from her new cookbook, Gluten-free Vegan Cooking In Your Instant Pot, and her favorite salt-free seasoning blend was one of them. If you are more of a visual learner, please hop on over to my CHEF AJ YouTube page (www.youtube. com/c/ChefAJ) to watch me make the recipe.
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The Food Issue
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Issue 59 - July/August 2020
If you don’t want to go to all the trouble of making your own salt-free seasoning, or purchase many of the varieties now widely available in person and by mail order (at least in the United States) in stores like Penzeys, Savory Spice Shop, and my favorite, Local Spicery, then there are ways to make food taste more salty: •
Whenever you use sour in a recipe, it can make you perceive a more salty flavor in your food. I was taught that this is because our taste buds for sour sit right next to our taste buds for salt. You can test this for yourself by cooking a food with a lot of natural sodium, like greens, and then adding some lemon juice, lime juice, or apple cider vinegar; see if you notice that it tastes more salty.
VEGWORLD Magazine
