Yumm Sauce Recipe

I was first introduced to this by my best friend Megan while we lived post college in our small two bedroom apartment, single, broke and hungry. Megan went to college in Eugene, Oregon where they had a joint called Cafe Yumm, which served a variety of vegan meals (and meat if you dared), her favorite being the chicken Yumm bowl.

After a year of marriage I visited my cousin in Eugene, Oregon and had the sheer joy to step into one.  Angels sang as I purchased my first jar of Yumm sauce. I brought it back to hubby for him to enjoy his first bowl of Yumm! He says now after two years of marriage this is one of his favorite meals. Thus, I had to find a recipe for the sauce because driving to Oregon to purchase twelve dollar Yumm sauce was out of the question.

This is the closest recipe to the real thing I've ever found.

 

Yumm Sauce:

(kudos to this website)

 

½  cup canola oil

½ cup slivered almonds (whole are fine too)

1/3 cup nutritional yeast
½ cup cooked garbanzo beans
¼ cup cooked soybeans
½ cup water
½ c lemon juice
2-3 garlic cloves
½ tsp salt
1 tsp   curry  powder
½ tsp dried basil
1/8    tsp ascorbic acid
Dashes of Paprika

Combine all the ingredients in a food processor and blender until smooth. Mine was pretty thick so I added a little more water to make it easier to pour. It was the consistency of peanut butter, but after adding water it resembled ranch dressing.

This sauce is ideally used in a Yumm bowl but it can be used on salad, meat, etc. And yes, those are my paw prints in the sauce!

What is in a Yumm bowl you might ask? Well, a variety of things. The base of the bowl is brown or white rice. Then you can add any off the following to your bowl and top it with Yumm sauce or mix it in the rice beforehand.

black beans
kidney beans
avocados
tomatoes
salsa
black olives
shredded cheddar cheese
sour cream
chicken
tofu
cilantro

My favorite combination is white rice, black beans, tomatoes, grilled chicken, sour cream, cheddar cheese, cilantro, avocados topped with some Yumm sauce and cracked pepper and sometimes a dash of kosher salt. Pardon the expression...Yum ;)
 

 

 

ASIAN ORANGE CHICKEN

My husband and I love orange chicken, but hadn't found a recipe that really struck our fancy until we found this one. I made a few alterations because the original version is a little too sweet and needed more kick! It's simple enough and makes for one great delish dish!

ASIAN ORANGE CHICKEN

Serving Size: 4

1 1/2 cup water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest
3/4 cup packed brown sugar (can be less)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic

1/2 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

 

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cupall-purpose flour

1/4 teaspoon of salt & pepper

3 tablespoonsolive oil

 

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

 

 

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

 

 

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

 

 

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

 

 

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water (can combine the two in a small jar and shake); stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

 

 

 

I served this dish with some sliced oranges, broccoli and white rice. It was a hit and we even had leftovers. For the original recipe (without my alterations) go to allrecipes.

 

LOVE THAT SHIRTLESS MAN!