Yumm Bowls

For those familiar with the Oregonian restaurant Café Yumm, you know the mythic wonder that is Yumm Sauce. Not having been able to obtain such delight since visiting Oregon in August, I vowed to make a knock-off.

I found this recipe, and it's a decent approximation. It has a distinct lemony and garlic tang. The recipe makes quite a bit, and it keeps well in the fridge for at least a month.

Yumm Sauce:

Original Yumm Sauce:
1/2 cup oil (I used a olive oil, but I imagine other light oils like safflower or canola would work, too)
1/2 cup almonds
1/3 cup nutritional yeast (NOT active yeast! This is available in the bulk foods section usually)
1/3 cup canned garbonzo beans - drained (I used closer to 1/2 cup)
1/4 cup canned soybeans (available at Good Earth here in Utah and likely at Whole Foods and probably Harmons)
1/2 cup water
1/2 cup lemon juice
2 garlic cloves
1/2 tsp salt

A few grinds of white pepper
1 tsp curry powder

1/2 tsp. dried basil

Dump the ingredients into a blender and blend until smooth and creamy.

Serve over rice. My favorite is short-grain brown rice with this. An ancillary benefit of using brown rice is that brown rice leftovers keep better refrigerated. See best way to cook brown rice here.

Spoon a couple of tablespoons over rice and serve with:

Diced fresh tomatoes

Sliced avocado

Canned black beans

Sliced black olives

Sour cream or creme fraiche

Shredded cheddar cheese

This last time, I sliced up baby zucchini from our food co-up, tossed them in olive oil and salt and pepper and lime juice in a skillet, and sautéed them for about eight minutes and served them warm with the other ingredients. Very tasty with this, too.