FOR THE YUMM SAUCE:
- 1/2 cup water
- 1/2 cup fresh lemon juice
- 1/2 cup grape seed or canola oil
- 1/2 cup almond meal or finely chopped almonds
- 1/3 cup nutritional yeast
- 1/2 cup cooked garbanzo beans
- 1/4 cup cooked soybeans or 1/3 cup tofu
- 1-2 garlic cloves, minced or pressed
- 1/2 teaspoon salt
- 1 1/2 teaspoons curry powder
- 1 teaspoon dried oregano
- 1 teaspoon dried cilantro
FOR THE ORIGINAL YUMM BOWL:
- Brown rice, cooked
- Black beans, cooked
- Shredded cheddar cheese
- Salsa
- Diced fresh tomato
- Sliced fresh avocado
- Sliced black olives
- Sour cream
- Fresh cilantro sprigs
DIRECTIONS
FOR THE YUMM SAUCE:
- 1In a small measuring cup, mix together the water and lemon juice. In a separate small measuring cup, measure out the appropriate amount of oil. Set both aside.
- 2In a blender or food processor, process the almonds, nutritional yeast, garbanzo beans, soybeans or tofu, garlic, salt, curry, oregano, and cilantro together until almost fully ground, about 15 seconds.
- 3Scrape down the bowl with a rubber spatula. With the machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With the machine running, add the oil mixture in a steady stream through feed tube; continue to process until the sauce is smooth and creamy, about 15 seconds, scraping down bowl as needed.
- 4Transfer the sauce to a clean bottle or jar, cover, and refrigerate overnight to allow the flavors to blend.
TO ASSEMBLE THE YUMM BOWL:
- 1Place a scoop of brown rice in an individual-sized serving bowl, then layer a scoop of black beans over the rice. Drizzle the rice and beans with a desired amount of Yumm Sauce, then sprinkle shredded cheddar cheese over the rice.
- 2Spoon a dollop of salsa in the middle of the bowl, then spoon the tomato, avocado, and olives around the perimeter. Place a dollop of sour cream in the center of the bowl, garnish with some cilantro sprigs, and serve.Here I made the edamame bowl.
