January 8th, 2010 
Makes 4 servings of vegetarian soups (easily multiplied): Soup can be as simple as combing 1T Ooohmami™ and 1/2 t salt in 1Q hot water with vegetables of your choice. Simmer until tender. Serve as is, or add a block of soft silken tofu and puree in a blender for creaminess
| Soup | Ooohmami™ | Water | Vegetable | Spices | Binder/protein | Optional Additions |
|---|
| Carrot Ginger | 1T | 1Q | 4 large carrots | 1t Ginger (or 1T dried) | 1 12 oz block soft silken tofu | 1t Coriander
1t Cumin
1/2 t salt |
| Corn Chowder | 1T | 1Q | 1 can creamed corn
Chopped roasted
red peppers
1 cup edamame
Green chilis | | 1 12 oz block soft silken tofu | 1/2 t salt |
| Cream of Asparagus | 1T | 1Q | 1lb. asparagus | | 1 12 oz block soft silken tofu | 1/2 t salt |
| Cream of Broccoli | 1T | 1Q | 1 large head broccoli | | 1 12 oz block soft silken tofu | 1/2 t salt |
| Green Cleanse | 1T | 1Q | 4 sprigs parsley or watercress
1 cup spinach
1 cup cabbage | | | 1/2 t salt |
| Roasted Red Pepper Tomato Bisque | 1T | 1Q | 1 can roasted red peppers
1 can fire roasted tomatoes | 1t fresh or
1T dried basil | 1 12 oz block soft silken tofu | 1 chipotle pepper
1/2 t salt |
| Rockin’ Chili | 1T | 1Q | 1 can black beans
1 can fire roasted tomatoes
1/2 chipolte pepper
1/4 cup chopped
red onions | 2t cumin
One lime juice squeeze
1/4 cup cilantro
1/2 cup yogurt or vegan sour cream | 2 cups tvp (texturized vegetable protein (Available at health food stores) | 1/2 t salt |
| Vegan Dahl (lentil) | 1T | 1Q | 2 cups lentils | | 1t Curry powder
1t Garam masala | 1/2 t salt |
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January 8th, 2010 
One tablespoon Ooohmami to 1 quart of hot water– creates a perfect soup stock on its own, or added to your favorite vegetables for “instant” soup, or as the base for countless recipes.
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January 8th, 2010 
2 cups Brown rice
3 cups hot water
1 tablespoon Ooohmami
2T olive oil, vegan margarine, or butter
1t salt
Stove top:
Place the rice, salt, and olive oil in a saucepan with a tight fitting lid. Over medium heat, stir the rice until coated with the olive oil. Mix the Ooohmami™ and water together and pour over the rice. Bring to a boil, then turn it to the lowest setting cook approximately 45 minutes without stirring. Then turn off and let sit fifteen minutes.
Oven:
You can also do this in a 350° oven in a pan tightly covered in aluminum foil.
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January 8th, 2010 
Incredibly savory, budget friendly, meat free and EASY!
Serves 4
1 can beans (black, kidney, garbanzo, etc) drained, mashed
3 Tablespoons Ooohmami
1/2 cup oats (old fashioned or quick cooking)
Mash ingredients together in a bowl. Let stand 15 minutes. Shape into four thin patties, heat 4T canola oil, fry 3 minutes per side, drain on paper towels. You won’t believe how “meaty” these taste.
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December 14th, 2009 1 stick melted margarine
1/2 cup of brown flour*
3 cups of Ooohmami!™ stock
1 cup chopped button mushrooms
pinch of dried thyme
pinch of white pepper
pinch of salt
splash of sherry cooking wine
pan drippings if desired
Sautee mushrooms on medium to high heat in the margarine until soft, then add the brown flour stir well for about a minute. The mushrooms will thicken. Next add the splash of sherry, let the pan deglaze, and stir well. Next, add the Ooohmami!™ stock (1 ½ teaspoons Ooohmami!™ flavor enhancer in warm water), stir well to get rid of any lumps, then add thyme, salt, white pepper and pan drippings (if desired).
*Brown flour is normal white flour that has been baked on a roasting pan in a 350 degree oven for 30 – 45 minutes until brown.
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October 13th, 2009 Louisville Business Releases Umami Flavor Enhancer
(Monday, June 01, 2009) Louisville, KY – Dolce, LLC, based in downtown Louisville, has released a new umami flavor enhancer and soup stock base called, Ooohmami!™. Dolce owner, Rachel Colvin Torres, hopes to use this new product to expand into the global marketplace.
Ooohmami!™ is a unique blend of all natural vegetable and nutritional ingredients that evoke the fifth taste called, umami: savory and meaty flavor sensations found most commonly in mushrooms, tomatoes, cheese, and grilled meat. Ooohmami!™ utilizes synergistic combinations of organic shittake mushrooms, organic kombu (kelp), nutritional yeast, and organic tomatoes to bring out this flavor without the use of any animal or synthetic products. Ooohmami!™ is a perfect substitute for monosodium glutamate for cooks looking for a flavor/savory boost. It is also a perfect substitute for chicken stock, helping cooks easily create soups and enhance flavors. Each 4.5 ounce bag makes 85 cups of soup.
Owner and Executive Chef, Rachel Colvin Torres, learned about umami while studying synergistic glutamate compounds at the Women Chefs and Restaurateurs National Conference in Atlanta in November 2006. She has been working on prototypes for over three years and has finalized both packaging and ingredient details to sell Ooohmami!™ in a variety of retail outlets in addition to the online store at www.ooohmami.com.
Dolce was formerly a single employee operation with a primary focus on selling desserts and baked goods to Louisville’s fine dining establishments. The operation has recently expanded to create nutrient dense deli items to local health food stores in addition to the production of Ooohmami!™ soup base and flavor enhancer.
Please contact marketing and sales director Adam Colvin at:
info@ooohmami.com for more information.
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