Tuesday, May 19, 2015

Bitchin' Sauce + Bowl

This sauce is amazing. Like really. I have been putting it on everything lately. Sweet potatoes, Bitchin bowls, empanadas. Additional ideas for dipping include raw or steamed veggies or chips. This sauce tastes like an awesome queso. The ingredient list looks ridiculous but these are probably all things you have in your kitchen already.
This recipe originates from the Fauxmartha and the San Diego farmer's market. Hopefully the next time I'm in California, I can check it out!

The sauce:

3/4 c. + 2 tbsp water
1/2 c. + 2 tbsp grapeseed oil
1/2 c. raw almonds, soaked overnight 
1/4 c. + 2 tbsp lemon juice
1/4 cup nutritional yeast
2 cloves garlic
2 tsp tamari 
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp coriander
1/4 tsp smoked paprika
1 tbsp raw honey
1 tsp apple cider vinegar
2 chipotles in adobo sauce
1 tsp adobo sauce 
1/4 cup diced red onion 

Rinse almonds after soaking. Place all ingredients in blender. Blend until super smooth. 
Keeps in fridge for a week or so. 

Back in college a couple of my good friends always had beans and rice for a quick dinner. With fried egg on top. The first time I ever had rice and beans was on a mission trip to Louisiana. Yum! This is like a step up.

Bitchin bowl:

Brown rice
Black beans or chickpeas
Sautéed onion plus cumin
Steamed greens (kale or spinach)
Sautéed mushrooms
Pickled red cabbage (I made my own but this one is similar)
Goat cheese Brie
I should have probably added a fried egg

And obviously cover the entire bowl with sauce.

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