Avocados are rich in Umami and amazingly versatile. This vegetarian (and vegan) & raw dessert has the texture and flavour of cheesecake! We used a 7"/18cm pie dish with removable bottom. Ingredients For The Base 80g chopped dried apricot* 60g...
May 2021
In the Middle East, tabouli is traditionally made with bulgur, or cracked wheat. This recipe replaces bulgur with cauliflower, and you’ll be surprised how the minced cauliflower tastes like bulgur or Cous Cous.⠀ The mash, made with raw beetroot and...
April 2021
This quick and simple breakfast dish will satisfy vegetarians as well as meat eaters.⠀ Ingredients (for 1 person)⠀ ⠀ 1 tbsp of olive oil⠀ 1 lb cremini mushrooms⠀ 4 large eggs, beaten⠀ salt, pepper and cayenne pepper to taste ⠀...
April 2021
Ingredients: Makes 10⠀ ⠀ 30 round flour dumpling skins ⠀ ⠀ For the filling⠀ 50g mixed wild mushrooms, pured⠀ 10g re-hydrated shiitake mushrooms, finely chopped⠀ 30g tofu, mashed⠀ 50g quorn or soya mince⠀ 3 spring onions, finely chopped⠀ For the...
April 2021
Kale can grow in winter and fill the “hungry gap” period when other leafy vegetables are scarce.⠀ ⠀ This vegetable belongs to the cabbage group and is rich in the Umami element Glutamic acid. Kale is nutritious, including Vitamin A,...
March 2021
This savoury cake is often called “turnip cake” and is made with Chinese turnip, a large white radish (also know as daikon or mooli). Our version uses the ordinary salad radish.⠀ Traditionally, various dried ingredients are used in this cake,...
February 2021
Stilton cheese is quintessentially English. There are two main varieties: Blue Stilton with marbled blue veins, and milder White Stilton. Blue Stilton is high in glutamate. We matched it with roasted cauliflower, another Umami food. Just three Umami ingredients create...
February 2021
The mushroom is marinated and baked to make a juicy, chewy, flavourful steak. The gorgeous sauce is made with red wine and stock from dried mushrooms for Umami oomph. ⠀ Rich yet light, you can eat two or three of...
December 2020