Type what you have

Ingredients

• ✓ black salt
• mayonnaise
• green onion
• yellow mustard
• black pepper
• paprika
• avocado
• potato bread

Instructions

1. 1 Whisk mayonnaise, green onion, mustard, black pepper, and paprika together in a mixing bowl; add diced avocado, sprinkle with black salt, and stir.
2. 2 Divide salad between 4 bread slices. Top with remaining bread slices to finish sandwiches.

By tried2bmerciful

Ingredients

• ✓ black salt
• orange
• water
• mint
• lemon
• powdered sugar
• ice
• jalapeno pepper

Instructions

1. 1 Peel oranges, removing threads and seeds. Cut roughly into cubes.
2. 2 Transfer oranges into a blender with water, 3 mint leaves, lemon juice, black salt, and powdered sugar. Blend until smooth.
3. 3 Strain into a large glass over ice. Add jalapeno. Taste and adjust salt and sugar as needed. Stir continuously, 10 to 15 times. Add remaining mint leaves as garnish.

By Priyanka Shah

Ingredients

• ✓ black salt
• watermelon
• lemon juice
• ginger juice
• white sugar
• black pepper
• water
• ice cube
• mint leaf

Instructions

1. 1 Place watermelon, lemon juice, ginger juice, salt, sugar, and black pepper in a blender; blend until smooth. Pour mixture through a fine-mesh strainer; discard pulp.
2. 2 Pour juice back into the blender. Add cold water and ice; blend. Pour lemonade into glasses; stir gently. Garnish with mint leaves.

By Swati Paathak

Ingredients

• ✓ black salt
• flour tortilla
• avocado
• tomato
• seitan
• water
• black pepper
• garlic powder
• coconut aminos
• nutritional yeast
• firm tofu
• black pepper
• garlic powder
• coconut aminos
• lime
• green bell pepper
• onion
• sweet potato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking tray with parchment paper or a silicone liner (such as Silpat®).
2. 2 Combine sweet potatoes, onion, bell pepper, lime juice, coconut aminos, garlic powder, and pepper for potatoes in a medium bowl, stirring so that everything is evenly coated. Transfer to the prepared baking tray.
3. 3 Cook in the preheated oven until crisp and tender, 30 to 40 minutes, stirring halfway through cooking time.
4. 4 While the potatoes are cooking, crumble the tofu into a large, nonstick pan. Add nutritional yeast, coconut aminos, garlic powder, pepper, and black salt. Cook over low heat, adding 1 tablespoon of water at a time if the tofu starts to stick, for 10 minutes. Add seitan and tomato, and cook until everything is warmed through, about 20 minutes.
5. 5 Place a tortilla on a flat surface. Place some potatoes, avocado, and tofu scramble on the tortilla. Start at the bottom and fold the tortilla edge up and over the center into a wrap. Repeat to form remaining wraps.
6. 6 Heat a flat-bottomed, cast iron pan over medium heat. Place the wraps in the hot pan, folded-side down. Cook until golden brown and sealed, about 4 minutes.

By The Vegan Red Princess