The Glory Bowl
Unfortunately our beloved Sens lost but the lovely sunny weather made up for it. We took advantage and went for a skate along the whole length of the Ottawa Canal – somewhere around a 12 km round-trip! #greatworkout
After the fresh air, I got together with some girlfriends for a wine-fuled feast at my place. The whole meal was celiac and vegan friendly (sauf pour dessert) but didn’t slack the least bit in the flavour department.
I heard about the Whitewater Cooks through my sister-in-law and have been dying to try their Glory Bowl recipe ever since. It’s a delicious, hearty and nutritious meal that’s perfect for after a day spent outdoors in the cold.
The prep is pretty quick and easy and the dressing that goes on top is seriously addictive. I highly recommend this dish! It pretty much changed my life…
Glory Bowl (from Whitewater Cooks)
- 2 tbsp grapeseed oil
- 1 block firm tofu, cubed
- 8 cups cooked brown rice (I used basmati brown)
- 2 cups grated carrots
- 2 cups grated beets
- 2 cups packed baby spinach (I chopped a bit)
- 2 cups slivered almonds, toasted
- 1/2 cup nutritional yeast flakes
- 1/3 cup gluten-free Tamari soy sauce (reduced sodium)
- 1/3 cup apple cider vinegar
- 1/3 cup warm water
- 2 tbsp tahini
- 2 cloves garlic, crushed
- 1 cup grapeseed oil
Heat oil in large skillet and brown tofu on all sides.
For dressing: puree first six ingredients then while still running blender, add oil in a slow, steady stream. Blend until smooth. This delightful substance can be made ahead and is good kept in the refrigerator for up to one week.
To assemble Glory Bowl: divide rice amoung 8 bowls, top with spinach, carrots, beets, tofu, and almonds. Drizzle with desired amount of dressing (a lot in my case). Gobble it up!
For dessert we had gelato from Stella Luna, arguably the best in town!