Meat is known for its umami flavor, so this and the other two plant-based recipes focus on umami. Cabbage and lettuce don't have umami on their own, so the light miso dressing in this recipe adds it. This salad has all the basic flavors: sour (clementine and apple), sweet (cranberry and apple), salty (miso), bitter (chicory and cabbage) and umami (miso).

Ingredients:

• 100 g chicory 
• 100 g cabbage, e.g. red cabbage or red pointed cabbage
• 200 g apples, preferably a tart and crisp variety
• 50 g sunflower sprouts
• 1 ½ tsp light miso
• 2 tbsp walnut oil
• 2-3 clementines, juice (use the peel if using organic clementines)
• Roasted walnut kernels
• Dried cranberries

How to make it

1. If you choose to use walnut kernels, roast them first in a pan with a little salt over medium heat and then let them cool.
   
   
2. Using a knife or mandolin slicer, chop the cabbage and chicory as finely as possible and chop the apples. If there is time before serving, place the apples in a bowl of water in the fridge to prevent them from browning.
   
   
3. Mix the cabbage, chicory and sunflower sprouts with the dressing.
   
   
4. Top the salad with the chopped apples and optionally roasted walnut kernels and cranberries.

This recipe has umami from the potatoes, miso and yeast flakes. The umami flavor enhances the sweet taste, reducing the need for added sugar compared to the classic browned potatoes.

Ingredients:

• 3 tbsp light miso paste
• 2 tbsp dried yeast flakes
• 50 g butter
• 1 egg
• ½ dl water or vegetable stock
• 3 tbsp brown sugar
• ½ tsp salt
• ½ tsp cloves, crushed
• ½ tsp allspice
• 1 large sweet potato, washed and scrubbed (approx. 250 g)
• 2 large baked potatoes, washed and scrubbed (approx. 500 g)

How to make it

1. Cut the potatoes into thin slices (approx. 2 mm) with a mandolin slicer. Place the baked potatoes in one bowl and the sweet potatoes in another.
   
   
2. Gently melt the butter in a saucepan or microwave and set it aside.
   
   
3. Whisk the other ingredients together well. Slowly add the warm butter (it should not be hotter than 60 degrees).
   
   
4. The finished sauce should be about 2 dl. Rub half of the sauce into the potato slices: ¼ dl for the baked ones and ¼ dl for the sweet ones. There will be 1 dl of sauce left.
   
   
5. Grease an ovenproof dish (about A5 size) with a little butter.
   
   
6. Layer the potato slices in the dish, first a baked layer, then a sweet layer. The last layer should be baked potatoes as they will be more crispy due to their starch content.
   
   
7. Pour the remaining 1 dl sauce over the potatoes and place the dish in a preheated oven at 175 degrees. Bake under foil for about 30 minutes, then remove the foil and bake for another 30 minutes until the potatoes are tender, golden and crispy on top.

The umami flavor in this recipe is found in the oyster mushrooms. The umami flavor can be enhanced by adding dark miso instead of salt. The onions, in combination with the umami, will enhance the mouth-filling effect and amplify the sweetness of the onions.

Ingredients:

• 1-2 beets, washed and scrubbed
• 3 carrots, washed and scrubbed
• 3 celery leaves, washed and peeled
• 2-3 zittauer onions, peeled
• 4-6 shallots, peeled
• 4 small red onions
• 3 dl red wine
• 3 dl water, mushroom or vegetable stock
• 400 g oyster mushrooms (1 tray)
• Bay leaves
• 1-2 tsp salt (less if using salted stock and not water)

How to make it

1. Chop the celery, carrots and zittauer onion into small cubes and brown them in a sauté pan until golden, about 5 minutes.
   
   
2. Cut the beetroot into 2 cm thick slices and halve the red onions. Add them to the pan with the whole shallots and brown them for about 5 minutes.
   
   
3. Pour water or stock and red wine over the vegetables and cover the pan with a lid. Simmer on low heat for about 20 minutes with the lid on and another 5-10 minutes without the lid until the onions are completely tender and the beets still have some bite. Make sure the liquid doesn't evaporate completely - turn the heat down and add more liquid if necessary.
   
   
4. Carefully scoop up the red onion, shallots and beets with a spoon. Sieve and squeeze the rest of the vegetables, sauce and bay leaves. This is the finished sauce, which can be seasoned with a little salt or dark miso.
   
   
5. Brown the oyster mushrooms in a hot skillet over high heat in butter or olive oil until golden, about 2-3 minutes.
   
   
6. Arrange the food and pour over the sauce. Garnish with some greens, such as sunflower sprouts or oven-baked crispy kale.