Another recipe I want to try in the future is this take on a West Coast restaurant's "Yumm Sauce". One of the blogs that I routinely follow has been featuring it nearly every day for the past week, which has admittedly been frustrating me (I want some culinary inspiration!), but it's come to the point where I am going to go ahead and try it. The real sauce is actually vegan, as is that recipe, but when I make it this evening I am going to go ahead and make it vegetarian and more to my liking by replacing the nutritional yeast with some parmesan cheese, and the chickpeas with freshly re-hydrated cannellini beans. I also hope to play around with the flavor profiles by adding lime instead of lemon, but I'll leave that idea for a little later on.