Best Health - - BEST EATS | EXCERPT -

These are the pantry essen­tials I reach for again and again to cre­ate lay­ers of flavour in plant­based dishes. Plant-based, umami-rich foods like dried mush­rooms, toma­toes (es­pe­cially sun­dried and tomato paste), nu­tri­tional yeast, tamari, and miso add com­plex­ity and ro­bust sa­vory flavours and tex­tures. When a dish feels like it’s miss­ing some­thing, that’s usu­ally be­cause it needs one or more umamirich in­gre­di­ents added in. Acid­ity is also cru­cial, so I al­ways have a range of vine­gars on hand like ap­ple cider, white and red wine, rice, and bal­samic, as well as fresh le­mon or lime juice, to brighten the flavours and add zing to soups, stews, bowls and more. Fi­nally, some­times a lit­tle heat is all you need to round out a dish. Sriracha, red pep­per flakes, chipo­tle pow­der, and cayenne pep­per are some of my handy go-tos.

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