You Gotta Have Umami
Let’s take a trip down Food Science Lane. The tongue perceives not four but five flavors: sweet, salty, sour, bitter, and umami, or “savory.” Cheese, mushrooms, soy sauce, MSG, and, of course, meat all contain the umami factor, which is produced by amino acids. So, in order for vegetables to be able to compete against the overwhelming allure of umami, you need to add it on. That’s why a lot of “vegetarian options” are often smothered in cheese. You need not drown your food to get the effect – but a little cheese, some soy sauce or oyster sauce, even a little bit of meat, will often bump up the umami levels of a vegetable dish. You can also play around with the rest of the flavor spectrum by adding sweet – try balsamic vinegar or dried fruit – they work in a wide variety of dishes. And for a bit of salt and spice… just add in some nuts and a touch of cayenne or jalapeno to make flavors more dynamic.
Make Your Own Take-Out
It helps to look at the cuisine of cultures that have perfected cooking vegetable-heavy fare over centuries. Just think of Indian, Chinese, and Thai food…which is what we tend to order out for anyway. If you learn a handful of recipes—and how to properly marinate tofu—you’ll get better quality take out fare and save money by making it yourself. Visit sites like epicurious.com, smittenkitchen.com (see their Surprise Me button), and Post Punk Kitchen for some veggie (and meat and veggies) friendly recipe ideas for both sides and entrees.
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