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9/13/2021 0 Comments

PT KITCHEN: "GLORY BOWLS"

Author

Brace Hayden, DPT

Picture
This is a fairly easy and healthy family favorite for entertaining guests or making delicious leftovers. Originally a recipe by Shelley Adams, a British Columbian chef that named the recipe after a favorite Whitewater ski area run "Glory Bowl". Definitely a tried and true year-round dish that holds up to its hyperbolic namesake. 
COOKING TIME:15 minutesPORTION SIZE:6-8 servings

INGREDIENTS:
  •  2 tablespoons vegetable oil
  • 2 cups cubed extra-firm tofu
  •  8 cups hot cooked brown or white rice
  •  2 cups grated or sliced carrots
  •  2 cups grated or cubed beets
  •  2 cups packed baby spinach  leaves  (or whatever leafy greens you have around)
  •  2 cups slivered and toasted almonds 
​
Glory Bowl Dressing (or use whatever dressing you have on hand that looks like it would mix well):
  •  1/2 cup nutritional yeast flakes
  •  1/3 cup Tamari or soy sauce
  •  1/3 cup apple cider vinegar
  • 1/3 cup water
  •   2 tablespoons tahini
  • 2 cloves garlic crushed
  •  1 1/2 cup vegetable oil
  •  1/3 cup apple cider vinegar
  •  1/3 cup water
  • 2 tablespoons tahini
  •  2 cloves garlic crushed
  •  1 1/2 cup vegetable oil


METHOD:

  • In large skillet, heat vegetable oil over medium-high heat.
  • Fry tofu, stirring often, until brown and crispy, ~10 minutes. 
  • Pad fried tofu on a paper towel–lined plate.




GLORY BOWL DRESSING:

  • In a blender, purée together nutritional yeast flakes, tamari, vinegar, water, tahini and garlic. 
  • With motor running, add vegetable oil in slow, steady stream. 
  • Blend until smooth. 
  • Cover and refrigerate for up to 1 week




TO SERVE, DIVIDE RICE AMONG 6-8 BOWLS
  • Drizzle each with 1-3 tablespoons of the dressing
  • Top each with tofu, carrots, beets, spinach and almonds
  • Drizzle each with 3 tablespoons of the dressing
CREDITS:Canadian Living Magazine, July 2011
https://www.canadianliving.com/food/recipe/glory-bowl
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