We knew that umami makes foods more satisfying, but new research shows that it could actually benefit our health as we age.
Umeboshi paste is great way to add umami to vegan and vegetarian dishes, and can be used to replace anchovies, fish paste, or fish sauce in recipes.
Potatoes have been given a bad name in nutrition – most likely because of the way we prepare them. Before they were turned into french fries, loaded baked potatoes, potatoes au gratin or any of the million other extremely high-calorie bastardizations of potatoes, they started as a healthy and delicious starchy root.
Tamarind is a great ingredient for vegans because it adds umami, that savory element that is sometimes lacking in meatless dishes.
What makes a delicious broth? If you would have asked me a few months ago, I would have told you vegetable bouillon cubes, but it’s really the taste of umami [ … ]
What is umami? Learning a bit about this savory aspect of flavor can help make your vegan cooking even more satisfying!