My four year old hates chicken fingers. And sloppy joes. She also doesn’t like fish sticks or beef burgers. Instead she likes tofu. And veggies. Enter one of our household meal favorites: Glory Bowl. I first encountered this recipe in a great cookbook, Whitewater Cooks, a cookbook from Fresh Tracks Cafe at Whitewater Winter Resort in the West Kootenays. Everything I have made in this cookbook is amazing, but this recipe has five gold stars all over it. In fact we make it so often the page is stained and we can pretty much wing the recipe – the sign of a great recipe.
So if you love delicous, fresh, healthy with a bit of a twang, you will love this dish.
GLORY BOWL
Serves 8
The Bowl
8 cups cooked brown rice
2 cups beets, grated
2 cups carrots, grated
2 cups almonds, toasted
2 cups spinach leaves
2 cups tofu, cubed
Glory Bowl Dressing
1/3 cup water
1/3 cup water
1/3 tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1 ½ cups vegetable oil
2 tbsp tahini paste
Method – Prepare your favourite brown rice and set aside. In a skillet, sauté tofu cubes. To prepare dressing, combine water, tamari or soy sauce, apple cider vinegar, tahini and crushed garlic in blender. Add oil in a steady stream. You will have leftover dressing to use again. To assemble the bowls, place cooked brown rice into 8 bowls, top with spinach leaves, beets, carrots, almonds and sautéed tofu cubes. Drizzle bowls with dressing.
Source: Whitewater Cooks by Shelley Adams
P.S. We steam green beans and throw them on top too – just for fun.
