Glory Bowl

When Canadian chef Shelley Adams invented this recipe some 20 years ago, she probably had no idea what a runaway sensation it would be! Named after a back-country North American ski bowl, this delicious combination of ultra-nutritious foods is the single best salad/main dish I’ve ever had. No one pays me to say stuff like this … I’m completely sincere. If your local grocer doesn’t stock nutritional yeast flakes, you’ll find them in the bulk foods section of a health foods store, or online. 

Glory Bowl: 

To Prepare the Salad:

2 tbsp. (3o mL) canola oil

2 c. (500 mL) cubed extra-firm tofu

8 c. (2 L) hot brown rice (see Note) 

2 c. (500 mL) grated carrots, peeled, raw

2 c. (500 mL) grated beets, peeled, raw

2 c. (500 mL) packed baby spinach leaves, washed, stemmed, uncooked

2 c. (500 mL) slivered almonds, toasted

Ready to serve: Glory Bowl

In large skillet, heat oil over medium-high heat. Sauté tofu, stirring frequently until brown and crispy, about 10 min. Drain on paper towel. Divide rice among 8 bowls; drizzle each with 1 tbsp. (15 mL) dressing. Top each bowl with tofu, carrots, beets, spinach and almonds, drizzling each serving with an additional 3 tbsp. (45 mL) dressing.

Note: If you need to, see How to Cook Rice, with reference to the section on brown rice.

To Prepare the Dressing:

1/2 c. (125 c.) nutritional yeast flakes

1/3 c. (0.333 mL) tamari or light soy sauce

1/3 c. (0.333 mL) apple cider vinegar

1/3 c. (0.333 mL) water

2 tbsp. (30 mL) tahini

2 medium-sized cloves garlic, peeled and crushed

1-1/2 c. (375 mL) canola oil

In blender, purée nutritional yeast flakes, tamari or light soy sauce, vinegar, water, tahini and garlic. With motor running on low, add oil in slow, steady stream. Blend until smooth. Serves 8 grown-ups or 12 intelligent, nutritionally aware children.

 

(Tip: You can make this excellent dressing in advance. Covered and refrigerated, it keeps up to a week.)