ENG/UK Plant-based Inspiration Foodservice - Version 1.0

Uhhmami brings taste to the table and revolutionises plant-based dishes

For as long as I’ve been working with food, it’s been all about flavour. It’s as simple as that, but in practice it’s a little more complicated. In classic cuisine, things that taste good are often made up of many individual layers that build on each other to create a greater whole.

During my time as chef and head chef in gourmet and Michelin-starred kitchens, we literally spent days cooking the broths and stocks that formed the backbone of our flavour profile. Beef bones and chicken carcasses were roasted, cooked, sieved, reduced, tasted and so on. Fish bones and seafood simmered under constant supervision to ensure that unwanted bitterness and other off-flavours didn’t ruin our broths. In other words: Producing a high-quality broth or stock requires a lot of time, a lot of animal raw materials and a high consumption of electricity and gas.

It’s all about flavour A great alternative

The easy and cheap alternative has been stock cubes. These are made from undefinable and questionable ingredients and huge amounts of salt, making them difficult to work with in cooking. The frustration at the absence of a proper alternative became the motivation for creating a green and easy-to-use product with high quality and great taste, without the use of all manner of additives. I call the result Uhhmami.

Uhhmami is a range of broths and flavours that can instantly add new depth, complexity and flavour to your dishes. The broths come in powder form and are inspired by the four classic basic broths, based on beef, chicken, fish and vegetables, and can be used in the same way – just add water. The four flavours, representing truffle, blue cheese, parmesan and bacon, can be used as a condiment or as a small sprinkle to elevate your dish to new heights. All eight flavours are 100 percent vegan, organic and additive-free.

The flavours are created in the same way as when I worked in a professional restaurant kitchen: from scratch and with good ingredients. The products have been sautéed, fried, dried and fermented until I reached a result that is on par with old-fashioned, slow-cooked broth.

Read the following pages and find inspiration for how you can use Uhhmami products.

Frank Lantz Director of Taste

Briefly about Uhhmami

○

Award-winning products acclaimed by international Michelinstarred chefs and consumers alike

○ Sustainability as the cornerstone: All Uhhmami products are 100 percent plant-based and come in powder form. It simply doesn’t make sense to transport water around the world.

○ Plant-based

○ Organic

○ No additives

○ Allergen-free

○ Gluten-free

○ Halal

○ Kosher

Stocks/ broths

Stocks and broths are in many ways the backbone of a multitude of different dishes. They taste amazing, but they’re complicated, time-consuming and expensive to make from scratch. The four broths/stocks from Uhhmami – Chicken’ish, Beef’ish, Ocean’ish and Vegetables – are my take on vegan alternatives to the classic basic stocks. You can use them in the same way by mixing them with water, but you can also use them in their pure form in dishes that need a little extra kick.

Mixing the different stocks/broths also works great – so the opportunities are virtually endless.

20 g per litre

100 g = 5 litres

1 kg = 50 litres

3 kg = 150 litres

Uhhmami Vegetables

This variant is my take on the perfect herbal stock, which can form the base of a multitude of different dishes. It is rich in herbs, onions, leeks and celery, to name just a few of the components that form the backbone of this broth.

There is almost no limit to when I use Vegetables in my cooking. I cook vegetables in it for extra flavour. It adds finesse to my risotto, and when I make tarts, I add a sprinkle of Vegetables to the mixture for a particularly complex flavour.

Overall, this broth is great to have on hand when you feel like something is missing but can’t quite put your finger on what it is.

My top tips

○ Use it in all kinds of soups – clear soups, potato soup and lentil soup to name just a few – where Vegetables will contribute with its elegant notes of vegetables and herbs.

○ Sprinkle Vegetables in your bechamel sauce for an extra complex expression in your lasagne

○ Add extra depth to your fried vegetables with a sprinkle of Vegetables right at the end

○ Is your vegetable risotto lacking depth of flavour? Use Vegetables as a base and let the magic unfold

○ Avoid flavourless grains and seeds – from now on, cook everything from pearl spelt to quinoa and bulgur in Vegetables for a much deeper flavour experience. And the same goes for potatoes or any other vegetables.

○ Are you missing flavour in your stuffed vegetables? Vegetables take the filling to new heights with just a sprinkle or two

○ Add an extra layer to your Vegetables broth by boiling it with dried seaweed

○ Are the vegetables not adding enough flavour to your ragouts, stews and other casseroles? Not to worry, Vegetables is just what you need!

Uhhmami Chicken’ish

Vegan alternative to chicken stock

There is something almost relaxing about a good chicken broth, which thanks to its rounded flavour and nearly caramelised sweetness, can help you settle down and enjoy your food even more. That’s the feeling I’ve tried to recreate with Chicken’ish.

When you mix Chicken’ish in hot water, you’ll immediately notice the roasted flavours of chicken and chicken skin – without any chicken in the actual product.

It is perfect for risotto, as a base in a sauce or with dishes that contain cheese. It also works great in classic mayonnaise salads, such as chicken salad, where you want to boost the flavour of chicken. In fact, it can improve any mayonnaise that needs to be spiced up.

My top tips

○ Try it in a vegan chicken salad with chickpeas, roasted mushrooms, mustard and lots of herbs

○ Make a warm, comforting ”chicken soup” by simmering vegetables and noodles in a stock made from Chicken’ish

○ Chicken broth is a classic for risotto, and with Chicken’ish you won’t miss a thing – quite the opposite

○ Make a classic alfredo sauce by blending Chicken’ish with cashews, plant-based milk and Chee’ish. Swirl the sauce with your favourite pasta for a delicate twist on a classic dish

○ Give your stir-fry an extra layer with a sprinkle of Chicken’ish

○ Try Chicken’ish in green, yellow and red curry for extra depth and complexity

○ Use Chicken’ish for fondue. Dip your favourite vegetables, bread and vegan protein into the fondue for an aromatic, deep flavour experience

Uhhmami Beef’ish

Vegan alternative to beef stock

Beef’ish really does have strong flavours. The model is the concentrated beef broth, boiled for days, which had to be able to complete even the strongest stew, white sauce or sauce. It is the strongest of the base stocks in Uhhmami’s product range, and apart from the collagen from ”real” beef stock, it is a very authentic experience.

Use it in classic or vegan stews, or let it be your best friend when making clear soups and sauces.

My top tips

○ Try Beef’ish in a sauce with chopped tomatoes and baked peppers, blended, sieved and flavoured with red wine

○ Boost the flavour of your stews by using Beef’ish as a base – it really brings life to the flavour experience

○ Create the deepest and richest ramen soup with Beef’ish – an umami bomb of a flavour enhancer – with no cheating and no additives

○ If you want your risotto to have deeper resonance, use Beef’ish as the base

○ A beef soup is the perfect way to warm up both body and soul, especially during the cold months – so use Beef’ish for a legitimate vegan alternative

○ There’s hardly a sauce that doesn’t benefit from a sprinkle of Beef’ish, whether we’re talking about baked sauces, cream sauces or something else entirely

○ Add a dash of Beef’ish to your vegetables, and they’ll take their umami richness to the next level

I once ”tricked” my family by serving a sauce made from Beef’ish, without them realising that it was vegan and didn’t contain a single beef bone. They almost didn’t believe me, but they cleaned their plates.

Uhhmami Ocean’ish

Vegan alternative to fish stock

Ocean’ish is one of my absolute favourites. I actually think it tastes better than the fish broths we used to make at Krogs Fiskerestaurant. The hardest part of making a good fish broth is creating a clean, clear direction with no off-flavours. This risk can be eliminated by using Ocean’ish, which is characterised by a clear, pure taste every time.

Ocean’ish embodies the flavour of the ocean, with a depth that can be hard to put into words, but you know it’s there when you taste it. It is a wonderful alternative to a classic fish fumet, and it is also excellent in a beurre blanc, not to mention bouillabaisse when also adding some paprika, pepper and tomatoes.

It’s the perfect choice whenever you think of a classic fish broth, whether the meal includes fish or not. I also often use it in a vinaigrette when I need to add a surprising note of the ocean, in the best sense of the words.

My top tips

○ Ocean’ish adds surprising depth to a classic oil and vinegar vinaigrette

○ Everyone loves a good chowder – take it to the next level with Ocean’ish as the base

○ Create an amazing seafood pasta without seafood by sprinkling Ocean’ish on your pasta and sautéed vegetables

○ Create a plant-based bouillabaisse by mixing Ocean’ish and Beef’ish. Simmer them with a selection of vegetables and herbs for an intense and complex result

○ Give your rice bowl a touch of seafood flavour by boiling the rice in Ocean’ish. Serve with mixed salads, avocado and roasted vegetables

○ Risotto made with Ocean’ish brings a delicate taste of the ocean to the table

Award Winning Flavours

The world’s best new organic product

Award-winning Uhhmami

BIOFACH 2023

○ The world’s largest organic trade fair

○ Uhhmami won the award for best new product in 2023

○ VOTED FOR BY CONSUMERS – the award is voted for at the trade fair by 35,000 visitors from 135 countries

The world’s most innovative product for Foodservice

SIAL 2022 PARIS

○ The world’s largest food fair with 400,000 products from 200 countries and 7,000 manufacturers

○ CHOSEN BY THE INDUSTRY! – Uhhmami wins Gold for the most innovative product in Restaurant, Catering and Foodservice

Flavours/ tastes

1-3 g per dish

100 g = 50 dishes

1 kg = 500 dishes

3 kg = 1500 dishes

It’s often the final touch that elevates a dish from good to great. The four flavours/tastes, Chee’ish, Blue Chee’ish, Truffle’ish and Bacon’ish, do just that. They elevate the umami barometer and add plenty of flavour to your dishes. The four variants are named after the flavours they are inspired by and can be used as an authentic vegan alternative in many of the same ways in pestos, dressings, dips, sauces and so much more.

Uhhmami Chee’ish

Vegan alternative to cheese taste

Chee’ish is modelled on classic Parmesan cheese and can be used in the same way. Sprinkle it directly onto a pasta dish or a platter of vegetables, or use it in a pesto, on popcorn or in a classic cheese sauce when you want a vegan alternative.

Essentially, Chee’ish is the universal saviour for the cheese lover who, for one reason or another, needs a vegan alternative. It’s a true umami bomb that blends perfectly with Italian cuisine, and a sprinkle of Chee’ish on something as simple as a piece of toast with olive oil is simply out of this world.

Sniff the contents of the bag and you’ll be convinced!

My top tips

○ Sprinkle Chee’ish in your pizza dough and experience a complex flavour of cheese in the baked dough

○ Replace Parmesan with Chee’ish to make an amazing Caesar dressing

○ Sprinkle Chee’ish on top of your lasagne and experience that rich umami flavour

○ Do you love a good Caesar salad? Sprinkle Chee’ish on top for a wealth of cheese notes

○ Take your mac and cheese to new heights – add Chee’ish to the sauce and pour it over pasta for an irresistible pasta experience

○ Sometimes the simplest things are also the best. Sprinkle Chee’ish on hot popcorn and you’ll never want them any other way.

○ Creamy cheese sauce without cheese? Yes, please! Melt plant butter in a saucepan and whisk in flour. Slowly add almond milk while stirring and finish with Chee’ish, for the creamiest cheese-flavoured sauce you’ve ever seen!

○ Make a quick ”cheese dip” by adding Chee’ish to plantbased yoghurt or cream cheese, and add herbs and spices for the perfect dip for toast and vegetables

Uhhmami Blue Chee’ish

Vegan alternative to blue cheese

It was quite the surprise when I opened the container of fermented pineapple – it was like smelling a blue cheese. That’s when I knew that this will be a product Uhhmami will offer. After further tweaking and fine-tuning, Blue Chee’ish is arguably the closest thing to authentic blue cheese.

Blue Chee’ish has a sophisticated blue cheese aroma and flavour that works perfectly in spreads, dressings and sauces. The classic is, of course, a blue cheese dip, but it also works well in a white sauce for a pasta dish, not to mention the classic pear and walnut salad, where Blue Chee’ish can replace the crumbled blue cheese as an authentic vegan alternative.

My top tips

○ Blue Chee’ish adds that unmistakable blue mould aroma to everything from dressings and dips to your chips, vegetables or bread

○ Do you love blue mould in your salad? Make your favour-

○ ite salad the way you normally do, then sprinkle Blue Chee’ish at the end

○ Make a delicious crostini by mixing Blue Chee’ish with plant-based cream cheese. Sprinkle with freshly chopped herbs on top, and your guests will love you for it

○ Blue mould and pasta is a classic that you don’t have to do without in your plant-based kitchen. Sprinkle Blue Chee’ish into your creamy sauce and toss it with the pasta for an excellent result

○ If you like plant-based burgers, try this version with grilled portobello mushrooms, lettuce, tomato and a mayonnaise flavoured with Blue Chee’ish. Serve in a toasted bun and your guests will forget all about beef

For better or worse, most people can relate to the smell of blue cheese; fewer would have imagined that a faithful replica of this particular type of cheese could be made using fermented pineapple. That’s nevertheless the case with Blue Chee’ish, which can fool even the best cheese connoisseur.

Uhhmami Truffle’ish

Vegan alternative to truffle taste

You can incorporate Truffle’ish in any context where you would normally think a dose of truffle would be nice: in a truffle or mushroom stuffing, in a hummus, in dressings, light sauces, risotto and pasta. Our Beef’ish practically screams for a sprinkle of Truffle’ish when making sauce. The combination of these two products is truly explosive.

Truffle’ish is great for adding a boost of umami to everything from vegetables to pasta, and even animal dishes for that matter – the only limit is your imagination.

My top tips

○ Truffle’ish also works perfectly to support and enhance the truffle flavour in dishes with fresh truffle

○ Make a fantastic barbecue marinade by mixing Truffle’ish with olive oil, herbs and lemon juice

○ Truffle dip deluxe: Take your snacking experience to new heights with a dip made from Greek yoghurt, black pepper and Truffle’ish – perfect for potato chips and vegetables

○ Make an umami-rich truffle stock by mixing Truffle’ish and Beef’ish. Use it for risotto, mushroom soups and the like

○ Does your pizza need a dose of truffle? Make a delicious spread by mixing Truffle’ish with cream cheese or hummus. Spread it on the pizza base and finish with your other favourite toppings for an unmistakable truffle experience

○ Make a creamy truffle sauce by boiling cream in a saucepan with Truffle’ish and Chee’ish. Use it with freshly cooked pasta and watch the joy spread

Truffle’ish is not designed to replace fresh black truffles – nothing can or should. On the other hand, this variant is a great alternative to truffle oil and puree. The aroma and flavour of truffle is simply purer, and it’s even cheaper than the aforementioned products.

Uhhmami Bacon’ish

Vegan alternative to bacon taste

Part of the secret is lots of baked red peppers and onions, which provide the sweet umami flavour that bacon is so prized for. Once Bacon’ish has reached its powdered form, it is smoked to complete the scent and flavour profile as we know and love it.

Try it in a spaghetti carbonara, simmered dishes and ragouts or with vegetables for an extra shot of umami. It also works great in a bordelaise sauce, where the smoke and sweetness of the peppers bring out just the right notes.

My top tips

○ Make the perfect plant-based BLT sandwich by sprinkling Bacon’ish on tomato and lettuce between two pieces of toast

○ The flavour of bacon is part of a classic carbonara – bring it out by adding Bacon’ish to the dish

○ Take the flavour of your chili con/sin carne and bolognese to new heights with a sprinkle of Bacon’ish, which adds just the right amount of sweetness and smoke to the dish

○ Make the ultimate baked potatoes by sprinkling Bacon’ish on the potatoes with olive oil before they go into the oven. The unctuous smoky character will add a whole new dimension of flavour to your baked potatoes

○ Enhance the flavour of your dishes with quinoa, grains and stir-fried vegetables by adding Bacon’ish, which brings just the right smoky notes and umami to the dish

When you stop for a moment and think about why bacon is so appreciated, it’s not so much the experience of chewing bacon, but rather the delicate notes of smoke, salt and umami. These are the nuances we’ve strived to capture in Bacon’ish, which can give the impression that a dish contains bacon even if it has never been anywhere near the real thing.

Organic Vegan & Plantbased

Inspiration for plantbased dishes with lots of flavour

With Uhhmami

Sauce bordelaise

200 g whole red onions

250g whole carrots

1 whole garlic

1 bell pepper

Roughly chop the vegetables and bake them for 25 min. at 220 degrees.

Then place them in a saucepan with:

45 g Beef’ish

1.3 L water

7 dl red wine

1 dl balsamic vinegar

100 g tomato paste

100 g soya

Cook for one hour. Sieve – try to press the vegetables through the sieve, or possibly blend it on high.

The sauce can be thickened with cornflour and cooked for approx. 20 minutes.

Season to taste with salt and pepper.

Ready to use. Perfect on its own or as a base for many other sauces, such as mushroom sauce, pepper sauce, cherry sauce and all the dark sauces.

Curry sauce

40 g chopped onion

40 g coarsely sliced apple

15 g curry

5 g vinegar (possibly apple vinegar)

Boil vigorously in 2 dl water until the liquid is gone.

Add:

20 g Chicken’ish

600 g water

250 g vegan cream

Cook for 10 min, blend and sieve.

The sauce can be thickened with Maizena and cooked for approx. 10 min.

Season to taste with salt and pepper.

Creamy base sauce

20 g Uhhmami Chicken’ish

5 g Uhhmami Vegetables

25 g vinegar (possibly apple vinegar)

4 dl water

25 cl cream

Cook for 10 min.

The sauce can be thickened with cornflour and cooked for approx. 10 minutes.

Season to taste with salt and pepper. Can be used for creamy cheese sauce with Uhhmami Chee’ish or truffle sauce with Uhhmami Truffle’ish.

Use with:

Creamy cheese sauce with Uhhmami Chee’ish or truffle sauce with Uhhmami Truffle’ish. Lasagne, mac and cheese and much more.

Ramen

20 g Uhhmami Beef’ish

5 g Uhhmami Vegetables

750 g water

10 g soya

Serve with pre-cooked noodles and vegetables of your choice boiled in the soup.

Vegetables can be cabbage, carrots, peas, chilli and fresh herbs.

Mushroom toast

One slice of sourdough bread

150 g mushrooms, onions and fresh herbs

50 g light creamy base sauce

Grill bread. Roast mushrooms and add the creamy sauce – serve on the grilled bread.

Uhhmami BLT

2 slices sourdough bread

Fresh tomato slices

Salad

50 g Vegan mayo

10 g Uhhmami Bacon’ish

Spread mayo on the bread. Top with tomato and lettuce. Sprinkle with lots of Uhhmami Bacon’ish or stir it into the mayo.

a thin stream while blending.

Can also be mixed with:

Truffle’ish Bacon’ish Chee’ish Blue Chee’ish

Uhhmami Parsley Pesto

50 g parsley

50 g rucola

120 g sunflower seeds

30 g lemon juice

20 g chopped garlic

30 g Uhhmami Chee’ish

200 g mild olive oil / sunflower oil

5 g sea salt

Blend.

Uhhmami Chee’ish sprinkles

Used for:

○ Salad drizzle

○ Pasta recipes

○ Pizza toppings

○ Lasagne topping

○ In dishes and more

Best vegan chili

Vegan chilli is a delicious and tasty alternative to traditional meat-based chilli. It’s a rich and filling dish that’s perfect for a cosy dinner or a weekend with friends and family.

2 diced onions

6 cloves of garlic, chopped

A little oil

In a large saucepan, heat a tablespoon of oil over medium-high heat.

Add the onion and garlic and fry until soft and fragrant – about 5 minutes.

Add:

250 g cooked kidney beans

250 g cooked black beans

200g fresh green beans, trimmed and cut into bite-sized pieces

400g chopped tomatoes (tinned or fresh)

2-3 fresh chilli peppers, diced

1-2 dried chilli peppers, crushed

1 tsp smoked paprika

1 tsp dried oregano

3 tbsp soy sauce

2 tbsp tomato puree

1 tsp ground cumin

150 g carrots, peeled and diced

1 tbsp Uhhmami Bacon’ish

1 tbsp. Uhhmami Beef’ish

Salt and black pepper to taste

1/2 L water

Oil

Bring everything to the boil, then reduce the heat to medium-low and simmer for about 20-30 minutes, or until the vegetables are tender and the flavours have come together.

Add salt and black pepper to taste and adjust the seasoning as needed. If the chilli is too thick, add more water or stock to thin it out.

Decorate with a garnish if desired:

A few sprigs of fresh thyme

Uhhmami Chee’ish

Vegan sour cream

10 g Chee’ish

10 g Bacon’ish

2 dl Creamy Base Sauce. Stir and season to taste with salt and freshly ground pepper. Can be served with chopped parsley, peas or thyme on top.