Yumm Bowl - Yumm Sauce

I discovered the Yumm bowl during a drive through Eugene Oregon. I thought it was a pho place when I dropped in and was delighted to discover a new treat.

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:

• 1
  In 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.
• 2
  In 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.
• 3
  Scrape 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.
• 4
  Transfer the sauce to a clean bottle or jar, cover, and refrigerate overnight to allow the flavors to blend.

TO ASSEMBLE THE YUMM BOWL:

• 1
  Place 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.
• 2
  Spoon 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.