Last week’s newsletter explored why developing umami in food is important – especially in vegan cooking. This week, in part two of the series, I take a closer look at umami-rich ingredients I like to use, how I combine ingredients to optimize umami sensations and how cooking methods work in coordination with ingredients to develop umami. These ideas are used in the recipes I share this week: Tofu Teriyaki, Lamb’s Lettuce with Smoky Crumbled Tempeh and Jackfruit and Mushroom Ragu.
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