I saw the topic up in the whine thread and thought I’d post a few recipes. My mother went on a low sodium diet in about 1978. When I started cooking for myself, I just didn’t even add the salt the receipes called for it. I still think I can cook. Here are two of my current favorites.
My first is based on a carrot hummus.
http://blog.fatfreevegan.com/2006/04/sh ... ummus.htmlTomato Basil Hummus
1 can of chick peas rinsed and peeled
1/4 cup juice from no salt added canned tomatoes
at least 1/3 of the tomatoes from a 14.5 ounce can tomatoes
1 tlbs tahini
a ton of dried basil (start off with at least 1 tlbs I just coat the top several times)
onion or garlic powder (optional)
combine in a blender and make smooth. My one secret to this is that even though my tomatoes are no salt added I get the fire roasted ones to add a little more flavor.
then there is this recipe I just found the other week.
http://vegweb.com/index.php?PHPSESSID=7 ... pic=4917.0The main thing you need for this recipe is a curry powder that you really like. I used a no salt added vegetable stock but you can probably find a a chicken stock like that. I didn’t add any salt when I made it. I left out the red chili powder because my stomach just can’t take spicy food. I was out of garlic and onions when I made it. So if you don’t normally eat them, it will turn out fine with out them. I wouldn’t give up garlic onions and salt all at once though. When I make it again with the garlic and the onions, the main change I plan to make is trying to use 1-1 1/2 tlbs of oil instead of 4-5 tlbs.
Grrr