Here is the Willamette Valley we have a local chain called Cafe Yumm. Their Yumm Bowls make up a fair part of the kids eating-out experience. They key is their amazing Yumm Sauce. Tasty.
But we can’t afford to eat out often, and I love to make things myself. A dear friend gave me her recipe for what she calls Yummish Sauce. Be patient, we will get there.
A Yumm Bowl spread is a great thing to serve to large groups of diverse eaters, especially when kids are involved. It’s super basic and pretty much infinitely adjustable. It falls into the 3 Gs without any effort at all.
Here we go, from the bottom of your (large) bowl up:
Greens of some kind – mixed salad greens, cooked kale, chard, or collards, spinach, steamed nettles, steamed broccoli….
Cooked grain of some kind – brown rice, millet, quinoa, wheat berries, barley, corn chips…. Or skip the grain if you don’t do grain.
Cooked beans – our last bowls had Lonesome Whistle’s Rio Zapé beans. So good. But any bean will do. Black, white, red, pinto, cranberry, garbanzo…
(You begin to see how infinitely adaptable these are, right?)
Okay, that’s the base. Traditionally this is vegetarian, but I’ve been known to throw in left over meat that was available – some slow-cooked chipotle goat leg was incredible. Extra taco or burrito meat, turkey, chicken, whatever. I think pulled meats work better than others, but that’s more of an aesthetic choice than anything.
All kinds of other stuff goes on top:
Fresh Basil or Cilantro
Anything else your imagination inspires you to try…
On top of all that, we slather on the Yummish Sauce. Mix it up (or not – your preference) and watch it get inhaled out of the bowls.
What? The Sauce recipe? But of course!
This makes about 2 1/2 cups, which we will use up in a couple of days. However, it freezes really well, so making a little extra (or a lot extra…I usually make about a gallon at a time) and popping containers in the freezer means having a go-to snack and dinner option.
Blend in a food processor:
1/2 cup oil – I usually use Olive Oil
1/2 cup almonds
1/2 cup cooked and drained garbanzos
1/4 cup soy beans
4-6 garlic cloves
(I’ve successfully used cashews in place of the almonds, and other white type beans, like Arikara Beans, in place of the garbanzos and/or soy beans. Like the bowl recipe, this is only limited by your imagination and what is in your cupboard.)
Slowly add, one at a time:
1/3 cup nutritional yeast
1/2 cup water
1/3 cup lemon juice
1 tsp. salt
1 tsp curry powder
1 tsp. soy sauce or Braggs Liquid Aminos
(Here I have tried other herbs and spices. When Sister-Bug had broken her clavicle, I blended up a bunch of sauce with Comfrey tea and leaf for its bone healing properties. I plan on putting nettles into the next batch…and who knows what else!)
Blend well with each addition. Adjust the salt and spices as desired. Adjust the thickness with water and oil – I like to make mine like a thick dip, knowing it’s easy to thin later and makes a nice dip or sandwich snack if it’s a little thicker.
This is a guaranteed kid-pleaser…or has been with every kid I have ever fed it to!