1,160 black salt recipes

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Homemade sesame cheese dip mix with Parmesan, toasted sesame seeds, and celery seed. Stir into sour cream or yogurt for a nutty, savory party dip ready in minutes.

Yellow split pea dal finished with a popping mustard seed tadka, golden turmeric, and bright lemon juice. A simple vegan Indian side ready in under an hour.

Penne puttanesca with anchovies, capers, and briny olives in a bold marinara. A classic Italian pasta with big flavor built in one pan, weeknight-fast.

German cucumber salad with a creamy sour cream dill dressing, sliced tomatoes, and scallions. A cool, tangy no-cook side dish that improves after chilling.

Elegant broccoli terrine with basil, Parmesan, and lemon baked in a water bath until silky smooth. Served chilled and sliced, this low-calorie vegetable showstopper is a stunning appetizer or light lunch.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.

Pressure cooker saffron brown rice with mushrooms, leeks, carrots, and fennel seeds. A one-pot vegetarian side that cooks hands-off in 25 minutes.

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

Irish vegetables simmered in white wine vinegar with bay leaf, broccoli, cauliflower, carrots, and corn. A bright, diabetic-friendly side dish ready in 30 minutes.

Cajun dry-rub pork ribs: paprika, three peppers (white, black, red flake), garlic, onion, thyme, and oregano pressed into pork ribs and grilled low and slow over indirect heat. Bayou-style barbecue without sauce.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.