The Real Housewife of Santa Monica

Glory Bowl

 

During my salad-a-day month last March, my Canadian friend Kinga sent me this recipe. It’s a really popular dish named not after anything in the movie Porky’s but rather a ski bowl at Whitewater Ski Resort in Nelson, British Columbia. It took me a while to get over to Whole Foods for the nutritional yeast flakes. I had never heard of them & tried to never go to Whole Foods for various reasons. Also, when I read this recipe it sounded a little TOO healthy in that unsatisfying way some restaurant salads are. So I put it off.

Finally I had all the ingredients and decided to go for it. It’s SO WORTH IT!!!! SOOOOO WORTH IT!!!!! It’s amazing – something that looks like a pile of what G would call “Rabbit Food” but is so flavorful, satisfying & doesn’t weigh you down.

You’ve got to try this. Although it has a lot of components, the prep for each one is pretty simple.

Here’s what you need for the salad:

**NOTE: this makes enough for 8 people so you may want to halve it, which is what I did.**

SALAD INGREDIENTS:
2 TBSP vegetable oil
2 c cubed extra firm tofu (remember to press water out first!)
8 c hot cooked brown rice
2 c grated carrots
2 c grated beets
2 c packed baby spinach
2 c slivered or slice almonds, toasted

For the dressing:

and this:

DRESSING INGREDIENTS:
1/2 c nutritional yeast flakes
1/3 c soy sauce (or tamari)
1/3 c apple cider vinegar
1/3 c water
2 TBSP tahini
2 cloves garlic, crushed or minced
1-1/2 c vegetable oil

1. First, press your tofu. You can need to press it for about 15 minutes and can do that while making the dressing.

2. While that’s a-pressin’, add all your dressing ingredients to the blender & puree until creamy!

(Note: Properly stored, this can be kept for up to ONE week in the refrigerator.)

3. Cook your rice. I found this quick cook brown rice at Trader Joe’s. Takes about 10 mins instead of 45 mins so I did it! You can also find pre-cooked brown rice in the FREEZER section at Trader Joe’s. Just pop in micro for about 3 mins. That’s what I do when I’m in a crunch. **NOTE: if you’re using the regular brown rice – start this earlier according to how much time you need. You can always heat it up if you need to.**

4. Now prep your veggies. As you may or may not know (or care) I use a hand grater. Builds character.

5. Time to lightly pan fry that tofu! Heat oil over medium-high heat in a large skillet. I sprinkle a few pinches of salt over the tofu and turn when it’s golden brown. After all sides are lightly browned, drain on a paper towel lined plate.

6. Now for the fun part: ASSEMBLY! Add your rice layer in a nice sized bowl.

Drizzle about a tablespoon of dressing over the rice.

Top rice with spinach.

Add carrots & beets.

Now the almonds.

The tofu and about 3 more TBSP of the dressing.

Bea loved this dish! She doesn’t have that many teeth yet so she had some trouble chewing the spinach but she ate 2 bowls of this.

M ate only the rice.

Thanks, Kinga!

Glory Bowl
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • SALAD INGREDIENTS:
  • 2 TBSP vegetable oil
  • 2 c cubed extra firm tofu (remember to press water out first!)
  • 8 c hot cooked brown rice
  • 2 c grated carrots
  • 2 c grated beets
  • 2 c packed baby spinach
  • 2 c slivered or slice almonds, toasted
  • DRESSING INGREDIENTS:
  • ½ c nutritional yeast flakes
  • ⅓ c soy sauce (or tamari)
  • ⅓ c apple cider vinegar
  • ⅓ c water
  • 2 TBSP tahini
  • 2 cloves garlic, crushed or minced
  • 1-1/2 c vegetable oil

Instructions
  1. First, press your tofu. This needs about 15-30 mins and can be done while making the dressing, cooking the rice & grating the carrots/beets.
  2. While that’s a-pressin’, add all your dressing ingredients to the blender & puree until creamy! (OR start your rice – depending on your cook time.)
  3. Cook your rice. I found this quick cook brown rice at Trader Joe’s. Takes about 10 mins instead of 45 mins so I did it! You can also find pre-cooked brown rice in the FREEZER section at Trader Joe’s. Just pop in micro for about 3 mins. That’s what I do when I’m in a crunch.
  4. Now prep your veggies. As you may or may not know (or care) I use a hand grater. Builds character.
  5. Time to lightly pan fry that tofu! Heat oil over medium-high heat in a large skillet. I sprinkle a few pinches of salt over the tofu and turn when it’s golden brown. After all sides are lightly browned, drain on a paper towel lined plate.
  6. Now for the fun part: ASSEMBLY! Add your rice layer in a nice sized bowl. Drizzle about a tablespoon of dressing over the rice. Top rice with spinach. Add carrots & beets.
  7. Now the almonds, the tofu and about 3 more TBSP of the dressing.
  8. Glory, glory!!!

Notes
1. Start your rice depending on how much time you need. You’ll want warm rice to put in your bowl. Or you can always reheat your rice if you’ve made it ahead of time. 2. The dressing will keep for up to a week, properly stored in the fridge. 3. Definitely halve this recipe if you need to. This is for EIGHT people!

 

 

Source: Canadian Living Magazine



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2 comments on Glory Bowl

  1. charlotte fitz
    May 7, 2012 at 6:22 pm (2022 days ago)

    Sounds like the prefect meal to torture my step children with!!

  2. Kinga
    May 9, 2012 at 2:12 pm (2021 days ago)

    Yaay! So glad you made it and loved it! It’s a great example of ten wrongs making a right. I mean, nutritional yeast flakes, tahini, and beets? How could that turn out so good?

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