Photographed in our Blue Water Bento Splash Box with no-leak lid great for sauces.
The secret that elevates this bowl of rice, beans and veggies from yummy to off-the-hook delicious is literally the sauce. Tali sauce is vegan, rich in vitamins and antioxidants, and goes great with just about anything.
Use it as a spread on crackers or bread for a nutritious snack. Spoon it onto eggs or tofu for an added pop. Season veggies with it, or use it as a dip. It's incredibly versatile and easy to make, and you can store a batch of it for up to 10 days in the fridge.
1/4 cup toasted or raw pumpkin seeds
1/2 cup blanched, peeled almonds
1/4 cup nutritional yeast
1/2 can of garbanzo beans (about a cup)
Juice of 2-3 ripe lemons
1 tablespoon Dijon mustard
1 teaspoon of cayenne
2 teaspoons EACH of powdered turmeric, curry, chili powder and onion powder*
4-6 cloves of garlic (depending on your taste)
1/2 cup olive oil
Water (add one tablespoon at a time) as needed
*You can substitute 1/8 of a medium onion for the onion powder
Throw everything in a blender and puree until smooth, adding water one tablespoon at a time until you have the consistency you want.
Store refrigerated in a Mason jar or other airtight container for up to 10 days.
You can pile all kinds of veggies and proteins into this bowl, but this is my favorite vegan combo. Layer the following in a large bowl or ECOlunchbox. I like the Splash Box for this one.
- Cooked brown rice
- Cooked black beans
- Chopped tomatoes and peppers
- Diced red onions
- Top with sliced avocado, cilantro and a few tablespoons (or more!) of Tali sauce.
Other tasty additions:
- Grilled chicken, steak, fish, tofu or tempeh
- Black olives
- Jalapeno peppers
- Green onions or chives
- Sour cream
- Fresh, grilled, or canned corn
This recipe was contributed by Melissa Bearns, an avid foodie based in Portland, Ore.