So, this is my first post to CS. I was too excited about my veggie Demi that's passable for a meat one (nicknamed Umami Bomb) and had to share it with someone. The recipe is inspired by the R&D-V4 with plenty of additions, substitutions, and tweaks. Vegetables (squash, cauliflower, broccoli, fennel, carrot, red and green onions, potatoes, beets, garlic, and black walnuts) roasted until deeply caramelized, combined with tomato paste herbs, and spices (black cardamom, cumin, juniper, caraway, clove, rosehips, thyme, and bay leaf.), and covered in "dashi" (kombu, arame, dried and toasted shiitake, and fermented black bean) in a pressure cooker. Everything went through a chinois and pressed to extract all liquid. Xanthan and pectin were added. The base was then reduced roughly by half, then seasoned with salt, MSG, maple, and malic acid. Oh, and a small amount of baking soda was added to the veg (prior to adding dashi) to promote a rich brown color in the finished product.
