After indulging over the holidays, this classic recipe from the original cookbook, by Shelley Adams is perfect for a healthy start to 2016. Glory Bowl is loaded with beets, carrots, spinach, tofu and almonds served on a bed of brown rice. Topped with the now famous Glory Bowl dressing, this recipe is simply delicious. If you have never made Glory Bowl, be warned the dressing is truly addictive.
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
1/2 cup nutritional yeast flakes*
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1 1/2 cups vegetable oil
2 tbsp tahini paste
Prepare your favorite brown rice and set aside.
Saute tofu cubes in a skillet.
Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini and crushed garlic in blender to prepare the dressing.
Add oil in a steady stream. You will have leftover dressing to use again.
Assemble the bowls by placing cooked brown rice into 8 bowls, top with beets, carrots, spinach leaves, almonds and sauteed tofu cubes.
Drizzle bowls with dressing.
*Yeast flakes can be purchased in Â鶹´«Ã½Ó³»at Whole Foods Market.
Shelley Adams, the former owner of the Fresh Tracks Cafe at Nelson's , is the author of four national best-selling cookbooks, part of the Whitewater Cooks series. All of Shelley's cookbooks showcase easy to follow instructions and beautiful illustrations that can have even the novice home chef recreating the recipes with confidence. We eagerly await her next cookbook.
All photos courtesy of Whitewater Cooks.
