I only recently discovered the addictive Yumm! Sauce that most who have lived in Eugene, Oregon know all about. I missed it somehow while living there for 2 years. It comes from Cafe Yumm! who makes the Yumm! Bowl. I discovered first the Whole Bowl lunch cart in downtown Portland which consists of the following:
- Brown rice
- Red & black beans
- Tali sauce (secret recipe much like Yumm! sauce)
- Salsa
- Cheese
- Avocado
- Cilantro
- Black olives
- Sour Cream
It can be made vegan if specified.
I purchased the famed Yumm! Sauce at a New Seasons market here in Portland to find out what I had missed all my life. It was very good, but I wanted to make my own version substituting a couple ingredients that I find more wholesome (i.e. olive oil for canola). I also wanted to give it my own twist like the Tali sauce does. Lastly, I wanted to make it available for others to make & enjoy since the other two sauce recipes are top secret.
So here is what I have come up with for the Lemon Letter version of the Whole Bowl.
Lemon Twist Sauce:
- 1/4 C. Olive oil
- 1/4 C. Almonds (soaked)
- 2 Tbsp. Brewer's Yeast / Nutritional Yeast
- 1/4 C. Garbanzo Beans (properly sprouted and cooked)
- 1/4 C. Water
- 1/4 C. Lemon juice, fresh
- 1 clove of garlic
- 1/2 tsp. Sea salt
- 1 tsp. Curry powder
- 1 tsp. Cumin
- 1/2 tsp. Onion powder
- 2 Tbsp. Dijon mustard
Blend all ingredients together to make a creamy sauce.
Keep the sauce sealed and refridgerated for storage. I suppose it will last about a week if uneaten.
Lemon Letter Whole Bowl - building instructions:
Add the following ingredients to a bowl in this order:
- Brown rice (cooked)
- Lemon Twist Sauce
- Adzuki beans (or beans of choice! properly prepared, of course)
- Fresh tomato salsa or guacamole
- Avocado
- Sprig of cilantro for garnish
UPDATE! May 1, 2011:
Inspired by my reader Zachary (see comments), I decided to modify the Lemon Twist Sauce recipe in attempt to get it closer to the Yumm sauce. I have been eating Yumm bowls for lunch 2 or 3 times a week since a franchise was established blocks from my work. I'm not thrilled with the use of canola oil and soy in the sauce, so I really would like to make my own using olive oil and no soy.
In this modification I eliminated the mustard altogether. Last time I made the recipe it was WAY to mustardy! I also increased the lemon juice and spice content. Even though I did a side-by-side comparison with Yumm sauce while I worked, I didn't get to an exact match. I think the use of lemon juice concentrate gives Yumm sauce a stronger punch. But the sauce is still good. This is what I ended up with:
- 1/2 C. Olive oil
- 1/4 C. Almonds (soaked)
- 2 Tbsp. Brewer's Yeast / Nutritional Yeast
- 1/2 C. Garbanzo Beans (properly sprouted and cooked)
- 1/4 C. Water
- 1/2 C. Lemon juice, fresh
- 1 clove of garlic
- 1/2 tsp. Sea salt
- 1/2 tsp. Curry powder
- 1.5 tsp. Cumin
- 1.5 tsp. Onion powder
- Freshly ground pepper
Please share what YOU would change!
Read more...
Posts
