Umami heaven

Natural Health magazine may have atrocious covers, but it's a great read. I actually find myself taking notes when I read it. Last month's issue had a story on umami, the recently-discovered fifth type of taste. Umami is a savory, rich taste. Mushrooms, aged cheese, and balsamic vinegar are all umami-heavy. (By the way, is umami a band name? It should be.) The image above shows a world map of popular umami foods.

HS (my partner in vegan crime) and I made an umami-packed dinner that ranks as one of our most triumphant meals. It is not vegan, but I swear I'll make it vegan next time. Also, this contains more processed foods than I aim for, but I don't see a way around that.

Umami BLTs
(makes about 5 sandwiches)

1 loaf of whole-grain bread
Umamayo: whip in the food processor half a carton of silken tofu, a few tablespoons of blue cheese (substitute chipotles in adobo to make it vegan), 1 clove raw garlic, salt, pepper, and 1-1/2 tablespoons balsamic vinegar.
1 or 2 tomatoes
1 avocado, sliced
1 red onion, sliced
Leaf lettuce
1 package "Smart bacon" (fakin' bacon), pan-fried and blotted on paper towels.

Toast the bread and spread the umamayo on it. Layer the other ingredients and enjoy!