Veg Cooking for Everyone: Herb Salts

[Guest guest]

Here are the five herb salts from Madison's book. I haven't made any

of these, but I have purchased prepared gomashio and really enjoy it.

 

Ellen

 

* Exported from MasterCook Mac *

 

Gomashio

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison p76

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup white or black sesame seeds

- or a mixture

2 teaspoons sea salt

- or kosher salt

 

Makes about 1/3 cup.

 

Roast the sesame seeds and salt in a heavy skillet over medium heat

until fragrant and light gold, about 3 minutes. Grind them in a

suribachi or in a small spice grinder. Leave plenty of texture; it

shouldn't be a powder.

 

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol;

3760mg Sodium

 

NOTES : Gomashio, a Japanese condiment is delicious over rice and

other grains, including hot breakfast cereals like oatmeal, cornmeal,

and rice cream

 

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* Exported from MasterCook Mac *

 

Indian Salt with Mixed Spices

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison p77

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons sesame seeds

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 tablespoons sea salt

1/4 teaspoon cayenne

or freshly milled black pepper

 

Makes about 1/2 cup

 

Toast the seeds in a dry skillet over medium heat until fragrant. Let

them cool briefly on a plate then grind with the salt and cayenne to

make a fine or coarse dipping salt.

 

 

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Per serving (excluding unknown items): 156 Calories; 13g Fat (73%

calories from fat); 5g Protein; 6g Carbohydrate; 0mg Cholesterol;

11283mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Lean Meat; 2 1/2 Fat

 

NOTES : In her classic World of the East, Madhur Jaffrey suggests

this combination in what she calls a " dry dip " . It has a gusty flavor

and in indeed a good dip for vegetables.

 

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* Exported from MasterCook Mac *

 

Sea Salt with Fennel Seeds and Thyme

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison p77

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup fennel seeds

1 1/2 teaspoons dried marjoram

1 teaspoon dried thyme

4 teaspoons sea salt

 

Toast the fennel seed in a dry skillet over medium heat until they

release their aroma and begin to darken slightly, 4 to 5 minutes.

Cool, then grind with the herbs and salt.

 

 

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Per serving: 87 Calories; 4g Fat (32% calories from fat); 4g Protein;

14g Carbohydrate; 0mg Cholesterol; 7542mg Sodium

Food Exchanges: 2 1/2 Vegetable; 1/2 Fat

 

NOTES : Use this mixture with carrots, cucumbers, and fennel or to

season soups and stews.

 

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* Exported from MasterCook Mac *

 

Sichuan Pepper Salt

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison p76

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Sichuan peppercorns

1/4 cup sea or kosher salt

1 teaspoon black peppercorns

 

Makes about 1/3 cup

 

Toast the peppercorns and salt in a heavy skillet over medium heat

until the peppers are fragrant and the salt has begun to lose its

whiteness, about 4 minutes. Grind or pound in a mortar to break up

the peppers, then pass through a sieve to separate out the hulls.

The black pepper gives spice and warmth to the perfumed Sichuan

peppercorns.

 

 

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Per serving (excluding unknown items): 2 Calories; less than one gram

Fat (9% calories from fat); 0g Protein; 0g Carbohydrate; 0mg

Cholesterol; 0mg Sodium

 

NOTES : Sprinkle this Chinese condiment on raw cabbage, asparagus, or

Asian pear-apples, but especially on corn and eggs, where it really

shines.

 

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* Exported from MasterCook Mac *

 

Toasted Nori with Sesame Seeds

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison p76

Serving Size : 1 Preparation Time :0:00

Categories : Condiments & Seasoning

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 sheets of nori

2 teaspoons sea salt or kosher salt

1/2 cup white sesame seeds

1 teaspoon red pepper flakes

 

Makes about 1/2 cup

 

Toast the nori by passing each sheet repeatedly over a hot burner

until it becomes crisp and the color dulls. Put the sheets together

and, using scissors, slice them into thin strips, then into small

squares. Toast the seeds and salt in a dry skillet over medium heat

until the seeds begin to color, then grind them just enough for the

salt to adhere. Combine with the nori and pepper flakes. Cool, then

store in a covered jar so that they'll stay crisp.

 

 

 

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Per serving (excluding unknown items): 6 Calories; less than one gram

Fat (7% calories from fat); 0g Protein; 1g Carbohydrate; 0mg

Cholesterol; 3mg Sodium

 

NOTES : Use just as you would gomashio. Mix it with leftover white or

brown rice and form it into rice balls for a bag lunch item.

 

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