Have you ever ate a sauce so good that you want to pour it on everything? That is how I feel about Cafe Yumm’s delicious sauce. Cafe Yumm is a mostly vegetarian casual restaurant located in Eugene, Oregon founded by Mark and Mary Ann Beauchamp. I never heard of them before, but my friends keep raving about how good this bean sauce is on everything. I finally tried it myself and was blow away by the incredible flavors. It’s rich and creamy with a bit of tang. Not to mention, the umami flavors. As for its nutrition, it’s on par with hummus but with more protein and vitamin b. It’s pretty much the restaurant’s calling card. So much so that, they even sell a commercial bottle of their sauce in grocery stores within the Pacific Northwest. While that’s convenient, why buy when you can make it yourself. Besides, I prefer to know what’s in my food when I’m cooking at home.
The Yummy Sauce Recipe was inspired by Cafe Yumm! and this recipe.
Makes 1 1/2 cup
- 1/4 cup of sunflower oil
- 1/4 cup of almond flour
- 1/4 cup of filtered water
- 1/4 cup of chickpeas
- 1/4 cup of nutritional yeast
- 3 tablespoons of lemon juice
- 1/4 teaspoon of salt
- 3/4 teaspoon of curry powder
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried cilantro
- dash of cumin
- Food Processor
- Measuring Spoons and Cups
- Step 1 – Add the sunflower oil, almond flour, chickpeas, water, and lemon juice into the food processor. Blend all the wet ingredients until everything is well incorporated.
- Step 2 – Add cumin, curry powder, oregano, cilantro, and nutritional yeast and blend for a couple of minutes or until the entire mixture is smooth and creamy.
- Step 3 - The sauce is ready to be devoured. However, if you can resist the temptation, the sauce will be even better if you put it in the refrigerator for 2 hours. For even better results, let it sit overnight. This lets all the flavors to really sink in and blend together. For leftover sauce, keep covered in the refrigerator. It lasts for 7-10 days. The portion size of this recipe can easily be increased or decreased, just double or half the amount of ingredients.
That’s pretty simple right? The number uses for this sauce is endless. You can spread it on a gyro, put it on top of a salad, add a bit to your soup, even straight up take a sip, or whatever you like. I know many of you will want to throw this sauce on everything. Trust me I did that too, but don’t get too crazy with eating too much. It’s healthy but it still has a bit of calories and fat. One of my personal favorites is to eat this awesome sauce with the original “yumm bowl” that includes black beans, avocado, jasmine rice, tomatoes, avocado, olives and cilantro. Give it a go and let me know how it goes.
Not all days are going to be good. Today is one of those days.
A lot of things can and do go wrong.
I woke up today and broke my favorite cereal bowl before breakfast even began.
I drove 5 miles today and got a 3 inch nail stuck in new tires that I bought.
I got to work 2 hours late getting my tires replaced.
Everyone has days like this. The good thing is that most other days are great. And there’s nothing better than the comforts of making and eating peanut butter dough balls. It’s soft, sweet, and gooey peanut butter goodness. I should be guilty eating this stuff, but I don’t.
I’ve been researching different pb cookie dough ball recipes online, from friends and family, and in cookbooks. Trust me there are too many recipes to count. I’ve tried a bunch of them. Through tweaking and testing with different test batches, I’ve made it my own. I think I’ve stumbled onto something good and I’m sticking with it.
Peanut Butter Cookie Dough Balls Recipe
- 6 tablespoons Creamy Peanut Butter
- 4 tablespoons butter, softened
- 4 to 6 tablespoons mini semi-sweet chocolate chips
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 4 tablespoons granulated sugar
- 2 pinches of salt
- 2 teaspoon vanilla extract
- In a mixing bowl, put the sugar, butter, and peanut butter together, mix on high speed for 4 minutes, or until the mixture is nice and fluffy.
- Next, mix in salt and vanilla, continue mixing until these two ingredients are evenly incorporated
- After that, use your kitchen mixer with the setting on low and slowly begin to add flour, two tablespoon at a time, and mixing until the flour is thoroughly combined.
- At this point, it is time to add in those delicious chocolate chips in the mixer and and continue mixing
- After incorporating chocolate chips, take the dough out and form 1 to 1.5 inch diameter balls by rolling the mixture in the palms of your hands
- You can serve these right away or refrigerate in an airtight container for up to about a week
- The other alternative is freezing the dough balls and this can last for up to 3 months
Take the time to share this wonderful recipe with someone you love. They will thank you for it!
Perhaps I’ve watched too many Italian cooking shows. Some days I have such a big craving for Italian food, specifically lasagna. Nothing beats a good piece of lasagna with my favorite type of squash – zucchini. It’s mellow and sweet flavors goes well with the tangy taste of tomato sauce.
Zucchini Quinoa Lasagna
Serves 4 to 6 people
- 2 large zucchini
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1/2 cup of tomato sauce
- 1/4 cup of red onions
- 1 teaspoon of dried oregano
- 1/3 cup of fresh basil
- 1/8 cup of fresh parsley
- 1 jar organic marinara sauce
- 1/4 cup of organic mozzarella cheese
- 1/4 cup of organic ricotta cheese
Wash and finely mince the red onions. I like to use red onions instead of white to give it an extra sweetness that offsets the tang of the tomato sauce.
Wash the zucchini and pat them dry. Then thinly slice the zucchini into a quarter inch strips. I like to keep the skin because that’s where a lot of the nutrition is at. Try to get 12 equal slices per zucchini. Place the zucchini strips onto a paper towel and sprinkle some salt on top. While remove the excess moisture from the zucchini, let’s get to work on the quinoa. But before we do that, let’s preheat the oven to 400 degrees so by the time the prep work is done, we can bake this baby.
Carefully wash the quinoa and drain the excess water. Put the quinoa, veggie broth, tomato sauce, red onions, and dried oregano into a pot and bring into a boil. Once that happens, cover the pot with a lid and turn down the heat. Simmer the mixture for 25 minutes. You will know when its done since the quinoa will have absorbed all the tomato sauce and vegetable broth. Add in the ricotta, basil, and parsley. Carefully fold in these ingredients until everything is mixed completely. Add in salt and pepper to taste.
Now take a pan and cover it completely with the marinara sauce. Use a dry paper towel to pat dry any moisture from the zucchini. Take 4 slices and place them across the sauce on top. Put the quinoa mixture on top of the zucchini, making sure it covers them. Use more marinara sauce to cover the quinoa and repeat with another layer of zucchini, quinoa, and sauce. Finally top it off with mozzarella. Now it’s ready for the oven. Bake for half an hour until the zucchini is cooked and everything is heated thoroughly. Sprinkle some parsley on top for presentation.
I worry that the zucchini quinoa lasagna was going to be too liquidity but it turned out really well. It was quite delicious.