Portland, Oregon: Today was opening day of the University of Oregon football season. His pals all flocked south to Eugene, but My Driver had to watch the game on television, icing his knee. (By the way, Dave is great today. He slept well overnight and has already ditched the crutches in favor of a cane... er, gehstock, er... walking stick).
For our own private tailgate party (in front of the television this evening) I prepared a homemade version of the delicious bowls served at a local chain, Cafe Yumm! I am very fond of their Hot-n-Jazzy bowl, topped with baked tofu... so made this dish at home tonight. (Simply omitting a sprinkle of cheddar and a dollop of sour cream made this version vegan.) This is especially easy as their Yumm! sauce is available for purchase in their cafes and at many local grocers. If you do not live in the Northwest, you can purchase the sauce on-line or google ingredients for a copy-cat recipe. The original sauce is vegan and egg-free, dairy-free, non-GMO, sugar-free, gluten-free, wheat-free, cholesterol-free and low sodium. How in the heck is this stuff so ridiculously delicious? This sauce makes the meal.
Ingredients used in our bowls tonight were jasmine rice, red beans, Yumm! sauce (yellow-brown sauce at 10 o'clock in lower photo), baked spicy tofu, salsa, avocado, pickled jalapenos, sliced olives, fresh cilantro and lime wedges for squeezing. Everything was served at room temperature.Super easy and make-ahead. This situation also makes it easy for each diner to make their own bowl according to their tastes. (Obviously chicken, beef, cheddar and sour cream could be used as well.) Easy to shovel it all into your mouth while watching the Oregon Ducks basically embarrass Southern Utah, 77-21, in Eugene in 90-plus-degree temperatures. The Ducks have a new coach this year, Willie Taggart. Taggart made a good first impression as Duck punt returner Tony Brooks-James ran the opening kick-off back for a touchdown. Boom. Tomorrow is a new vegan challenge. Pizza night.
Until my next update, I remain, your yummy correspondent.