Glory Bowl

August 31, 2015

Glory Bowl came from the Whitewater Ski Hill Restaturant in Nelson, BC. They published this recipe in their first cookbook. This is served in the Modern Bakeshop in Revelstoke, but we made these at home.

The recipe is easily modifiable which makes it a staple for any household. It makes good use of nutritional yeast so it is high in B vitamins, is a great protein source for vegans and non-vegans alike.

Glory BowlModern_bakeshop

3/4 cup quinoa, rinsed in cold water and cooked - this makes approximately 2 cups

4 loose cups chopped greens - spinach, kale, chard, beet greens, dandelion greens, mustard greens

1 block of tofu - cubed and marinated. Bake or stirfry depending on your taste

1 cup each shredded carrots and beets, or cubed and steamed until just tender

1/2 cup each peppers, halved grape or cherry tomatoes, green beans, etc any veggies you want

1/2 cup toasted slivered almonds, pumpkin seeds, sunflower seeds, walnuts, etc - you choose

Glory SauceGlory_sauce

1/3 cup Braggs or soy sauce

1/3 cup water

1/3 cup apple cider vinegar

1 1/2 cups olive, grapeseed, flaxseed, hemp seed oil - you choose

1/2 cup nutritional yeast

1 Tbsp tahini

1-2 cloves crushed garlic, to taste

Place all sauce ingredients into a blender and blend until smooth. Store extra sauce in a glass jar in the fridge for up to 1 week.

To Assemble:Glory_bowl

Place 1 cup shredded greens in to bottom of a large bowl. Top with 1/2 cup cooked quinoa and cubes of tofu. Add carrots, beets, and other veggies to taste. Drizzle with ample sauce. Enjoy the deliciousness.

Serves approximately 4 people, maybe more maybe less depending how hungry people are!

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