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Here is a great everyday dinner that can be fancy enough to wow guests! I found this recipe a few years ago in the Whitewater Cooks recipe book by Shelley Adams.
This Glory Bowl recipe has a warm, soulful feeling to it. It is an excellent, tried and true recipe perfect for cool nights! The tofu can be omitted or exchanged for chickpeas making it pleasing for everyone.
Ingredients
- 8 cups cooked brown rice2 cups beets, grated2 cups carrots, grated1.5 cups almonds, chopped and toasted2 cups spinach leaves2 cups mushrooms, cut in fours2 cups tofu, drained and cubed (I like smoked tofu) optional- (could substitute chick peas) Dressing:1/2 cup olive oil1/2 cup nutritional yeast3/4 cup water1/3 cup tamari or soy sauce1/3 cup apple cider vinegar2 cloves garlic, crushed2 T tahini paste
Instructions
- Blend all ingredients for the dressing except for the oil. Add oil in a steady stream on low once remainder is blended. Allow to sit for a few minutes.
- Prepare the brown rice to have it finish cooking just before you are wanting to serve the meal. In a skillet saute tofu cubes.
- In a separate skillet, fry mushrooms using a tiny bit of water, salt and pepper.
- Chop almonds roughly then toast in the oven at 325 degrees for 5-10 minutes watching carefully that they do not burn.
- To assemble bowls, layer rice, beets, carrots, spinach, mushrooms, tofu and almonds. Drizzle bowls with dressing. There will be left over dressing which is great used as a salad dressing. It will last for at least 2 weeks in the fridge.
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