You know how the saying goes “a little goes a long way” the same can be said about A. Vogel Herbed Sea Salt.
I recently had the pleasure of trying this delicious seasoning, you might be wondering why I am so enthusiastic about this herbed salt. The simple explanation is as someone who has chronic sinus infections my salt intake tends to be on the high side (something I am not proud of) since it is difficult to taste food when you can’t smell. By using A. Vogel Herbed Sea Salt instead of regular sea salt, I was able cut my salt consumption in more than half.
By no means am I claiming the product contains less salt compared to other brands on the market. It actually contains 90 percent salt after drying due to the herbs and vegetables having a very high water content previous to drying. I just found since it has a savory balanced flavor I use a lot less. What makes the Herbed Sea Salt (globally known as Herbamare) unique is that it contains a blend of celery, leek, watercress, onions, chives, parsley, lovage, garlic, basil, marjoram, rosemary, thyme, and kelp that are organically grown. Making it a staple in European cooking for around 60 years.
This seasoning is versatile and can be used for anything you would normally add salt, however my favorite way to use it is sprinkled on a baked potato with broccoli and homemade vegan sour cream.
Below is a simple vegan veggie burger recipe that is sure to tempt your taste buds.
Vegan Burgers with Quinoa & Vegetables
1 cup quinoa
2 shallots, finely chopped
1 clove of garlic, crushed
2 tsp paprika
½ tsp red chilli flakes
2 sprigs fresh rosemary, chopped
1 sweet potato, chopped into small chunks
Herbamare® herbed sea salt, to taste
Black pepper, to season
1 tsp olive oil
1. Boil the quinoa, until tender, approximately 15 minutes.
2. Briefly sauté the shallots and garlic.
3. Boil the sweet potato, then mash.
4. In a large bowl combine the quinoa, shallots and garlic with the herbs, spices and sweet potato mash. Mix well.
5. Form the mixture into small patties.
6. Fry the patties for three minutes on each side.
Courtesy Images and recipe: A.Vogel and Rachel Foyle