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Mushrooms are packed with flavor. Specifically, that savory, umami flavor comes from a naturally high concentration of glutamic acid. Glutamic acid is an amino acid that’s essential to many natural chemical processes. Dissolved in water, glutamic acid separates into ions, of which the negatively charged glutamates are the real heavy-hitters. When we bite into a […] Continue reading

When it comes to making smooth, velvety vegetable soups, cauliflower is kind of a secret weapon. This brassica is low in overall fiber when cooked (compared to say, carrots or broccoli), making it ideal for smooth purees and sauces. In fact, this soup is so smooth and creamy that you’d be hard pressed to believe […] Continue reading

Red lentils are a versatile member of the lentil family. Along with yellow and white lentil varieties, red lentils are sold decorticated (with their skins removed), so they cook much quicker than do their black, brown, or green counterparts. In fact, red lentils easily cook down to mush if you’re not careful, but that’s a […] Continue reading

Using homemade vegetable stock as the base, this hearty golden soup is flavor-filled with leeks, parsley, and thyme, topped with a balsamic glaze and roasted pumpkin seeds. It’s surprisingly light yet satiating at the same time. Ingredients (serves 6-8 people) one 3.5-4 lb. butternut squash 1 medium leek 1 small yellow onion 1 medium shallot 3 […] Continue reading