These steaks are super juicy and melt in the mouth. There’s a slight but certain hint of umami in a melon, and by grilling or roasting it, the umami becomes more pronounced. Simple and good. Perfect for summer BBQ’s too!
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umami
FISHY EGGPLANT
Eggplant is one of the most served veggies for vegetarians and vegans in restaurants. Amazingly enough though it is also one of the most misunderstood and poorly prepared vegetables. This should not be the case. Eggplant is a beastly veggie with a bizarre flavour and texture potential. You just have to know how to handle it. Hence this recipe. Especially for the former fish lovers, this is probably a very special taste experience. You can give the eggplant a surprisingly sea-ish taste by smoking it. The silky smooth structure of eggplant in combination with the smoky flavour makes this an amazing delicacy. Serve on toasted sourdough bread with arugula, avocado and vegan mayo.
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MIGHTY KALE WRAP
Wrap that kale up! This recipe will satisfy your savoury taste buds. There’s a nice textural thing going on, and the flavours are complex. Perfect for lunch or a quick dinner!
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CAULI BOMBED MAC
Mac & cheese, an all time favorite. No animal cheese of course, that’s soooo last season. Plant cheese is da sjit. We made this version with a rich and cheesy walnut and cauliflower sauce. The guerilla shiitake ‘bacon’ hidden between two layers of creamy pasta goodness will release a flavor attack as soon as they hit your mouth. Soak the walnuts overnight for the best result. You can use rejuvelac, bread drink or vinegar diluted with water as soaking liquid for extra pungent flavor. Enjoy!
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BOUDIN NOIR + ‘STAMPPOT’
This recipe is featured in the MAN.EAT.PLANT. book, but it’s too epic not to share with you international folks! Almost every European country (or even region) has their own version of a Boudin Noir or black pudding. With this future proof and bleed free variety the disgusting classic horror sausage will be swept off the map. It consists of ‘bloody’ black rice (no kidding, the cooking liquid will turn into a bloody red juice with mineral flavour), oats and lots of spices, just like a traditional black pudding. Delectable with all kinds of mashes, like Dutch ‘stamppot’ (recipe included), or as burger on a bun. You HAVE to give this one a try.
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DOG.EAT.PLANT
Snackin’ along with your loyal canine friend: today a recipe for the dog (and all beasts, man as animal) to celebrate World Animal Day. Doggy will devour these cookies in a matter of seconds. Serve with a bowl of water, or glass of beer, because yep you guessed it right, you can feast on them yourself too!
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RED WINE & PORCINI STEW
Fall is almost kicking in, and so is this stew! Porcini equals umami. MUCH. The meaty texture of the dried shrooms works perfect in stews and soups, especially accompanied by all the funky fresh fungi out there. With just a few ingredients you can whip up the most convenient autumn comfort food meal. Serve with pasta, sourdough bread or mashed potatoes.
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UMAMI BOMBED BURGER
In this recipe tempé is bombarded with the umami-rich ingredients tomato and soy sauce. The peanut sauce makes it irresistible for hungry stomachs. We created this recipe especially for Oxfam Novib.
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Meaty Bean Burger
Here ya go, the secret to a good bean burger: do not take canned beans but use dried beans that you soak overnight and process the next day into burger meat. You will be amazed how meaty the texture of the burger will be! We created this recipe especially for Oxfam Novib.
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Brutal Brocco Burger
Broccoli is full of intense and savory flavors. With some simple actions, you can ultimately enjoy its potential and rock your taste buds. We created this recipe especially for Oxfam Novib.
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