Saturday, May 31, 2014

Umami vs. OOh Mommy

Not only is this the first post in more than 2 months but it is also some exciting news! The reason I have not been on the blog post band wagon recently is because we are expecting the newest little Rugged Woodsbaby in early November! Nothing makes you avoid the kitchen more than feeling like you have the stomach flu for weeks on end, hence no new posts. Thankfully I am feeling much better and have been back full-swing into creating chaos in the kitchen (and lets be honest, the rest of the house too). So that is the OOh Mommy part.


The Umami (pronounced ooo-mommy) I am talking about is that mysterious 'fifth taste' that has recently become popular among the culinary world. Our regular 4 tastes are sweet, sour, bitter, and salty but umami might arguably be the better than all of these. It is called the savory flavour, think of roasted mushrooms, grilled meat, aged cheese and soy sauce. Personally I love these flavours and when I came across a recipe titled 'Umami Sauce' I knew I had to try it out. After a few tweaks I feel I have come up with the ultimate savory yum sauce. I mostly use it as a salad dressing but feel free to drizzle it on roasted veggies, meat, or anything your heart desires.


The key ingredient in this dressing is nutritional yeast. If you don't know what this is then you need to buy some immediately and eat it on everything! It is a deactivated yeast with a delicious cheesy/nutty flavour. It is way better than what you are imagining, I guarantee. Amazing on popcorn, roasted with cauliflower, blended in with squash, etc... I usually buy a big bag from the bulk food store. Most often I use it in this dressing which seems to be a staple in our household:

Umami Dressing/Sauce
- 1/2 Cup Extra virgin olive oil
- 1/2 Cup Nutritional yeast
- 1/4 Cup Soy sauce
- 1/4 Cup water
- 3 cloves garlic, crushed

Place all ingredients in blender and blend until smooth.
Strain through a mesh strainer.
Use on salad, veggies, meat, or anything else that need a savory kick.
Refrigerate extra in an air tight container for up to 10 days.

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