I want my (u)mami

[florafloraflora]

So, for nearly four months I've been cooking and eating vegan. I'm mostly happy with my options, but there's one stumbling block I haven't gotten over and that's the tendency of vegan recipes and foods to be sweeter than I want them to be. I like a dessert now and then, I live for sweet potatoes in the fall, I sweeten my oatmeal in the morning,

Comments

[renagrrl7]

I'm a big fan of mushrooms for umami -- dried shiitakes are inexpensive, can be reconstituted easily and added to dishes for some extra savoriness. I also love sauteing sliced white button mushrooms with olive oil, garlic, a little dry white wine and thyme as a side dish -- very deliciously savory

[florafloraflora]

Thanks for the gravy recipe! I think I'll try adapting it to use soaked dried mushrooms and their liquid in place of the soy sauce.

[renagrrl7]

I figured you might want to do that -- just remember to use salt to taste (depends on how salty your bouillon or broth powder is). You may also want to reduce the amount of water depending on how much soaking water you use. The gravy was SO good with the garlic mashed potatoes we made last night that I'm really looking forward to the leftovers for lunch.

Also, I'd imagine you can add some additional umami to other dishes by roasting your veggies with some olive oil and fresh or dried herbs, or add sundried tomatoes to things as simplychristina mentioned. Lastly, maybe incorporating more savory herbs/spices into your recipes might help "cut" the sweetness factor you're experiencing? Adding an extra dash of salt might help, too. Happy cooking!

[kingfissure]

As for seaweeds, I'll occasionally sprinkle dulse or shredded nori into soups and stews.

I've always wondered if it would work to use kombu in much the same way as bay leaves--add it at the beginning and remove at the end.

[teostra]

Kombu works perfectly that way! That's how my grandmother always used it.

[florafloraflora]

Good ideas, thanks.

[rebirthoxide]

http://en.wikipedia.org/wiki/Ribonucleotides

[amolibertas]

[ Vegetables ]

* Tomatoes
* Shiitake mushrooms
* Enokitake mushrooms
* Truffles
* Soy beans
* Potatoes
* Sweet potatoes
* Chinese cabbage
* Carrots
found on this website

http://www.umamiinfo.com/umami-rich_food/

I didn't even know what umami was so I can't help :/

[_amyface]

I'm glad I'm not the only one who hadn't heard of that before!

[amolibertas]

I'm just learning to cook - I'm basic beginner. All I know is if it tastes bad or good to me at the end. Not why based off the apparent 5 sets of taste buds folks have lol

[florafloraflora]

Cabbage, hmmm. I've been wondering if the cabbage family wouldn't be helpful. I used to have a recipe for rice with kale and chicken stock, and I really liked what the kale brought to that dish. Maybe I'll try it again once I come up with a veg stock I like.

[mostlycrazy]

If you are not already using it, switch to a real (unbleached) sea salt. I crave savoury taste too, and it's made a huge difference for me! You need way less of it in cooking and it has a much heartier flavour than regular table salt. Not to mention it is actually good for you. (Because I'm a nerd I really like to get it in the big crystals and then grind it over my food... :P`)

[florafloraflora]

I have some sea salt that I grind up myself, but I'm not sure it's unbleached. Good point to consider, thanks.