Vegan and high protein. I like to throw some sliced grilled chicken on the side. The delightful secret to this creation is the creamy yellow sauce made from garbanzo beans and spices. The sauce is pretty close to the original you find in Oregon. I could-not find edamame in Wytheville, Va so I sub’d lima beans. (What? They are green.)

Eating healthy can be really delicious too! Enjoy.

Shannon’s Take on Yumm Sauce

3/4 C organic caned Garbanzo beans
1 tsp baking soda
1/2 C water
1/2 cup canola oil
2.5 Tablespoons Nutrional Yeast
1/2 t garlic powder
3/4 tsp dry oregano
1/2 tsp ground sage
1/2 tsp sea salt or to taste
3/4 C Almond flour
Juice of 2 fresh lemons
1 tsp turmeric (sub 1/2 tsp yellow curry)

Boil garbonzos for 3 minutes in 3 cups water and baking soda. Drain and rinse in coldcwater discarding skins that fall off.

Blend all ingredients with an imersion blender or as I love my BlendTec until smooth. (Add water for consistency if too thick)
Refrigerates for 1 week.
I like turmeric for its healthy benifits but curry seems to be more the taste to me. Both good. Careful too much curry can make sauce spicy hot.

Assemble time. Grab a bowl and top with what you fancy. The basic ingredients

Rice: hot white, brown, or wild

• Chopped avacado
• Black beans warm
• Chopped tomato
• Cilanto
• Cheddar cheese
• Black olives
• Sour cream
• Edamame
• Grilled chicken breast or tofu

Start with a smear of yumm sauce on the base

Then assemble your toppings ending with one more dollop of yumm. Mix it all up and enjoy!

This recipe is not the exacts of the trademarked Yumm sauce. This is my version thats pretty close from mix and matching all the recipes I could find online.