When the DH and I went on a trip to the Northwest in our Gypsy Van, we encountered a sauce called “yumm sauce” at a local cafe chain in Eugene, Oregon. The sauce was delicious, and I bought a salad dressing sized container of it to take home. However, I realized that I would soon run out of this tasty concoction, and the DH and I can only go to Eugene once or twice a year, so I got cracking in the kitchen to come up with a similar sauce based in nutritional yeasty bean goodness. I was out of chickpeas at the time so used white beans, to good effect. I served it on gluten-free pasta with crunchy veggies and the DH and I both enjoyed this hearty, nutritious sauce. Unfortunately I neglected to photograph the pasta dish, but I did record the ingredients. That pasta (and sauce, which made way too much for just one recipe) is long gone, but I did still have some Yumm sauce. This morning as I whipped myself up a tofu saute using some very well pressed firm tofu that had been left in the fridge overnight, I decided to use yum sauce along with a wealth of fresh veggies and just a touch of cheese for seasoning. The dish was delicious- and one I’ll be making again. Of course this recipe is most convenient if you have a bottle of the Eugene based company’s Yumm sauce, but if you can’t visit their Oregon cafes, you can still make some sauce and have it on hand for a variety of recipes. Let me know if you try it- and how you end up using it! *Note: this sauce is best for a vegan/ vegetarian palate- and for those who like nutritional yeast. Luckily the DH, while not vegetarian himself, enjoys vegetarian cuisine and is something of a nutritional yeast junkie. I knew I loved him for a reason!
Tofu Veggie Saute Recipe
1 tbsp. olive oil
1 small onion, chopped or 3/4 medium onion, chopped
1/2 firm tofu package drained and pressed for 1 hour, diced
1 large handful crimini mushrooms, de-stemmed and chopped
1/2 red or yellow pepper, diced
1 small zucchini, diced
1-2 tbsp. Yumm Sauce (from Eugene or homemade)
1 large handful fresh spinach
1 inch cube pepper jack cheese, diced into squares
freshly ground black pepper
Heat olive oil in frypan on medium and add onion and then diced, pressed tofu. Saute until onion starts turning translucent and then add mushrooms. As mushrooms soften and start to release liquid, add pepper and zucchini. After a minute or two, add your yumm sauce and work throughout the dish. Add cheese and let start to melt, and then add your pepper jack cheese. Season generously with pepper (and salt if you think it needs it).
Serve with brown rice or gluten-free toast. Mmmm. Breakfast of champions.
Vegan High Protein Nutritional Yeast Chard Pasta Recipe
Homemade Yum Nutritional Yeast Cheese Sauce:
3/4 cup nutritional yeast
3/4 cup almonds
3 tbsp. sesame seeds
1/4 cup olive oil
1/4 cup lemon juice
1/8 cup braggs wheat-free liquid aminos
3/4 of a can of rinsed and drained cannelloni beans (white kidney beans)
1/2 cup water
Brown rice spiral pasta
1 tbsp. olive oil
Combine ingredients of nutritional yeast cheese sauce in food processor, starting by blending nutritional yeast, almonds, and sesame seeds. Then add olive oil, lemon juice, liquid aminos, beans and water and blend into a smooth sauce. Taste and add more ingredients to taste.
Prepare gluten-free pasta in a pot, and then rinse under cool water and drain.
Heat olive oil in a nonstick pan and saute onion. After it turns translucent, add chopped chard leaves. As it wilts, add capers and saute for another few minutes. Add smoked paprika and pepper. Add some of the blended sauce (less than half) to one side of the pan and combine with sauteed onion and chard. Let warm and turn off the heat.
Toss some of the pasta into the pan, mixing in with the sauce. Add a little lemon juice and toss in carrots and baby tomatoes. Serve.