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Redeveloping better ways of eating for the next 20 years.
Plant based food recipes, and cooking workshops
PLANT CENTERED BUSINESS
We specialise in providing umami modules in your menu engineering, to "veganise" your recipes and branding & marketing design how to eye catch plant-based food lovers for micro restaurants.
7 TIPS HOW TO CREATE PLANT-BASED UMAMI
Umami is the savory taste that enhances the flavor and satisfaction of many dishes. It is often associated with animal products, but it can also be found in plant-based ingredients. Here are 7 tips on how to create umami with plant-based ingredients.
1. Use fermented foods. Fermented foods like soy sauce, miso, tempeh, kimchi, and sauerkraut are rich in glutamate, the amino acid that triggers the umami taste receptors. Add them to soups, sauces, salads, or stir-fries for a boost of umami.
2. Roast, braise or caramelize vegetables. Roasting or caramelizing vegetables brings out their natural sugars and creates a complex flavor profile that includes umami. Try roasting mushrooms, tomatoes, onions, garlic, carrots, or eggplant for a delicious umami base.
3. Add dried mushrooms or seaweed. Dried mushrooms and seaweed are concentrated sources of umami that can be rehydrated and added to soups, stews, risottos, or pasta dishes. You can also grind them into a powder and use them as a seasoning for anything.
4. Sprinkle nutritional yeast. Nutritional yeast is a deactivated yeast that has a cheesy and nutty flavor. It is also high in protein and B vitamins. Sprinkle it on popcorn, pasta, salads, or roasted vegetables for a cheesy umami kick.
5. Cook with quality wine or vinegar. Wine and vinegar are acidic ingredients that can balance and enhance the umami flavor of other foods. They also add depth and complexity to the dish. Use wine or vinegar to deglaze a pan, make a sauce, or marinate tofu or tempeh.
6. Use nuts and seeds. Nuts and seeds are not only nutritious and crunchy, but they also have a subtle umami flavor that can complement other ingredients. Try using almonds, walnuts, cashews, sunflower seeds, sesame seeds, or hemp seeds in your recipes.
7. Experiment with spices and herbs. Spices and herbs can add flavor, aroma, and color to your dishes. Some of them also have umami properties, such as smoked paprika, cumin, coriander, thyme, rosemary, sage, and bay leaves. Use them to season your plant-based dishes and create your own umami blends.
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