What you see here is the last serving of the condiment that saved my week. If you don’t live in Portland, OR you may never have heard of Tali sauce. This creamy, lemony, garlicky wonder was one of the first culinary delights I fell in love when when I moved to this city 5 years ago. It’s served at The Whole Bowl, a downtown food cart, and it has the amazing ability to turn a plain ol’ bowl of rice and beans into something extraordinary. Of course, they don’t just give their recipe away, but I managed to find a good approximation at The Improbable Farmer blog.
Part of the amazing flavor comes from nutritional yeast, which I once heard described as catnip for vegans. I thought that was hilariously accurate. Moving on.
I’ve been enjoying this with brown rice, pinto beans, and avocado. It’s also good with a chicken breast and steamed broccoli. And I’m about to sauté some zucchini to eat with the last of it. The point is that you can let your imagination run wild. May your lunch never taste boring again.
adapted from The Improbable Farmer
– 1/4 cup pumpkin seeds
– 1/4 cup olive oil
– 1/2 cup cooked pinto (or garbanzo) beans
– 3 garlic cloves
– 1/4 cup nutritional yeast
– 1/4 cup water
– 1 Tbsp dijon mustard
– 1/4 cup lemon juice
Place all ingredients in the blender. Blend on high for a few minutes until smooth. Store tightly covered in the refrigerator for up to 5 days.