Search results
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.
- Glory Bowl Dressing
Glory Bowl Dressing. A creamy tahini and nutritional yeast...
- Drunken Prawns
Cook rice according to package instructions.. Sauté onion,...
- Mocha Cheesecakes
Preheat oven to 325 F.. Prepare a 12 cup mini cheesecake pan...
- Rustic Tomato Tarts
Stir the sour cream and ice water together in a small bowl.....
- Red Velvet Beet Cupcakes
Preheat oven to 350°F.. Beat together beets, oil,...
- Margie's Pork Tenderloin
Brush dijon on top of pork.. Sprinkle with salt and pepper.....
- Pacific Sashimi Towers
Mix avocado salsa ingredients together lightly in a small...
- Chicken Tortilla Soup
Cut the tortillas into thin strips.. Heat 1/2 cup of oil...
- Glory Bowl Dressing
Named after a favourite ski bowl at Whitewater Ski Resort in Nelson, B.C., it embodies healthy, fun West Kootenay living. This recipe makes more dressing than you need, but leftovers are excellent on chicken, rice, noodles or salad.
- What’s in A Glory Bowl?
- How to Make A Glory Bowl
- Tips and Variations
- More Grain Bowl Toppings
- Make Ahead and Storing
- Looking For More Healthy Vegan Recipes?
Tofu- Extra firm tofu is pressed and seasoned with tamari and cornstarch before it’s pan fried until crisp. It’s the main source of protein in this bowl, but you can swap it for tempeh, edamame, or...
Most of the layers in a glory bowl can be made ahead of time, making this a time-saving and healthy option for meal prep. Learn how to make your own in a few simple steps: 1. Cook the rice:Cook the wild rice or your grain of choice according to the package instructions. 2. Fry the tofu:Toss the pressed and cubed tofu with the tamari and cornstarch....
Always press the tofu to remove as much excess moisture as possible. The less moisture in your tofu, the crispier it will become!Feel free to bake, air fry, or grill the tofu instead of pan frying.For a gorgeous presentation, transfer some of the hot rice into a small ramekin. Dump the ramekin upside down in the middle of your bowl, then lift it away. The rice should have a perfect dome shape.Enjoy the bowls on their own or serve them next to garlic bread, focaccia, or homemade artisan bread.Get creative with your vegan glory bowls. There’s so much room for extra toppings, such as: 1. Edamame 2. Cucumber 3. Snap peas 4. Crispy roasted chickpeas 5. Radishes 6. Pickled red onions 7. White beans 8. Red cabbage 9. Roasted sweet potatoes 10. Fresh herbs You can also switch up the tahini dressing and use vegan ranch dressing, an easy hummus ...
To make ahead:Prepare your rice, tofu, dressing, and vegetables up to 3 days ahead of time. Store them in separate containers in the fridge, then toss everything together when it’s time to eat. (dressing keeps for up to 2 weeks in fridge) To store:The assembled glory bowls will stay fresh in the fridge for 1 or 2 days. They’re best eaten fresh beca...
- Salads
- 298
- Canadian
Jan 4, 2016 · After indulging over the holidays, this classic recipe from the original cookbook, Whitewater Cooks 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.
- Claire Sear
A UBC dietitian shares her favourite recipe to make at home Melissa Baker. This “glory bowl” is inexpensive and easy to make, so it’s a great option for university students. Plus, it’s a ...
The Glory Bowl starts with brown rice, then you add spinach, shredded carrots and beets, roasted almonds, pan-fried (or in my case baked) tofu cubes, with the Glory Bowl home-made dressing drizzled over top.
People also ask
What is a whitewater cooks Glory Bowl?
What is in a Glory Bowl?
How do you make a vegan Glory Bowl?
What is a vegan Glory Bowl?
GLORY BOWL. This recipe is the most popular recipe from Whitewater cooks (Whitecap, 2008) by BC chef Shelley Adams. It was named after the Whitewater Ski Resort in Nelson, BC. It makes more dressing than you will need therefore can be used on leftover chicken, rice, noodles or salad. Serves 8.
