I've recently been making this for my crews and they ask for it all the time now. Obviously this isn't a recipe for those with multiple intolerances and I make the sauce with my homemade gluten free "soy sauce". It is ridiculously simple to make, once you've made the sauce or can find the Yumm Sauce, but I think it's only available in Oregon, and expensive, so I found this recipe for the sauce and it is delish. I use almonds instead of hazelnuts.
YUMM BOWLS
Cook the rice and heat the beans and layer as follows:
Organic brown rice
Black beans
Yumm Sauce
Grated cheese
Diced tomatoes
Sliced avocado
Salsa - I prefer chipotle
Sour cream
HEAVENLY SAUCE - Makes 2 1/2 cups
Veteran Oregon cookbook author Jan Roberts-Dominguez's inspiration for this recipe was the signature
house sauce from the Earth-friendly Oregon chain Cafe Yumm. It can be poured on rice bowls in much the
same way it's used at the restaurant but has plenty of other heavenly uses, too.
INGREDIENTS:
1/2 cup vegetable oil
1/2 cup roasted and skinned hazelnuts (see note)
1/3 cup cooked and drained garbanzo beans (canned is fine)
1/4 cup cooked and drained soybeans (canned is fine; see note)
4 cloves garlic
1/2 cup water
1/2 cup freshly squeezed lemon juice (Meyer lemon is ideal but not essential)
1/3 cup nutritional yeast (see note)
1 tablespoon Ponzu sauce (or soy sauce)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/8 teaspoon ascorbic acid (see note)
INSTRUCTIONS:
In a blender, combine oil, hazelnuts, garbanzo beans, soybeans and garlic. Run the blender, stopping several
times to scrape the sides of the jar and push the mixture into the blades. Once the mixture is a rough purée,
add the water, lemon juice, yeast, Ponzu, salt, basil, cumin and ascorbic acid. Continue blending until the
mixture is relatively smooth. Scrape into a container and store in the refrigerator for up to two weeks.
Variations: Cafe Yumm uses almonds in its original sauce, and you can experiment with other varieties of
nuts, like 1/2 cup of raw slivered almonds or 1/2 cup of soaked raw cashews, which can yield a smoother
texture than roasted hazelnuts. It's easy to play around with the sauce's flavor profile, substituting curry
powder for the ground cumin or tossing in a single canned chipotle pepper to ratchet up the heat.
Note: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350-degree oven for 8 to 10
minutes or until the skins crack. Rub warm nuts with a rough cloth or between your hands to remove as
much skin as possible.
Note: Nutritional yeast is not the same as active dry yeast or brewer's yeast. Nutritional yeast has a nutty
flavor and is used by many vegans as a substitute for cheese on things like pasta dishes or popcorn. It has
plenty of B-complex vitamins and is a complete protein. Look for it -- along with soybeans and ascorbic
acid -- in the health and bulk food sections of most well-stocked grocery stores
PER SERVING (2 tablespoons): calories: 94 (77% from fat); protein: 3.5 grams; total fat: 8 grams; saturated
fat: 0.6 gram; cholesterol: 0; sodium: 114 mg; carbohydrate: 3.6 grams; dietary fiber: 1.2 grams
From "Oregon Hazelnut Country," by Jan Roberts-Dominguez
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