The fifth in our series of FREE online vegan cooking classes, this one is all about umami!
Watch it on YouTube.
RECIPES
- Umami Anasazi Beans
- Infused vinegar: 2 tablespoons chopped dried fruit + 1/4 cup balsamic vinegar. Infuse for two days on the counter. Remove the fruit (use with roasted veggies!) and use the vinegar within seven days (or refrigerate for up to two weeks).
UMAMI NOTES
Umami: The secret ingredient for plant-based cooking
“Umami (Savoriness) In addition to the four original tastes, there is now widespread acceptance of a fifth taste, umami, which Andrew and I first wrote about in 1996 in Culinary Artistry. It is often described as the savory or meaty “mouth-filling” taste that is noticeable in such ingredients as aged cheese fermented foods (e.g., miso, sauerkraut), mushrooms, and sea vegetables, and in such flavorings as monosodium glutamate (MSG), which is the primary component of branded seasonings such as Acćent. Vegetarian dishes loaded with umami range from miso soup with shiitakes, tofu, and wakame to pastas with tomato sauce, and mushrooms...” From: The Vegetarian Flavor Bible.
Umami foods:
- Ripe and Sun-dried tomatoes
- Ketchup
- Wine
- Tamari (soy) sauce
- Nutritional yeast
- Toasted nuts and seeds
- Savory spices
- Vegetable broth
- Miso
- Dried sea vegetables (dulse flakes, nori sheets)
- Olives
- Balsamic vinegar
- Fermented foods: sauerkraut, kimchee
- Umeboshi plums
- Umeboshi vinegar
How to add Umami:
- Add vinegar to cooked vegetables
- Sprinkle nutritional yeast over beans
- Blend sundried tomatoes with beans for an umami-packed dip
- Add marmite or miso to soups
- Braise or grill vegetables
LINKS
