Warm Adzuki Bean & Potato Salad

Warm Adzuki Bean & Potato Salad

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What makes my tips special?  Like most of you, I’m a home cook. Sure, I’ve taken a few culinary courses but, at the end of the day, I’m not classically trained in the kitchen, I live a busy life, and I want delicious, healthy, quick vegan meals just like you.  But since I have taken a few cooking classes – and I am a vegan lifestyle coach - I have a few tips and tricks that you might find helpful. In a recent survey I queried: What challenges are you facing in food preparation in your vegan kitchen? My Vegan MoFo posts this month will focus on your responses to that question. In recent years, a taste receptor for umami was located, and scientists believe that we evolved to feel pleasure when we eat umami-rich foods because they are good for us. Sea vegetables, like the kombu used in miso soup, are full of umami chemistry.  Even nutritional yeast is loaded with umami…. Ginny Messina wrote the terrific post, Is Umami a Secret Ingredient of Vegan Activism? You didn’t know I have an omnivore husband? And research consistently shows that taste is the primary driver behind food choices. But that’s not as dismal for vegan diets as it sounds, because we can add umami to vegan recipes. Thanks to Ginny’s post I began to intentionally think about umami ingredients to add to recipes. My husband has said that he doesn’t like nutritional yeast. So I just stopped telling him when I used it and he’s enjoyed the recipes. (Is that bad?!)  Over the weekend I did a cooking demonstration at a local farm market. My recipe was simple – just six ingredients:  vegetable broth, garlic, onion, tofu, kale and miso (umami!).  Nope, every single person who tried the soup loved it.

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