Whitewater Glory Bowl from Vicki Delany

Whitewater is a ski resort just outside Nelson BC (which some of you might know is the real-life location of my Constable Molly Smith series). Whitewater is famous not only for the quality of its snow, but the food served in the lodge. Perhaps most famous of all is this Glory Bowl. If you’re interested in this sort of cooking, check out the series of aptly named cookbooks. (Whitewater Cooks etc.). I've provided measurements to serve either 8 or 2 people, but it can can easily be adapted for any number. 

Serves 8

The Bowl

8 cups cooked brown rice

2 cups beets, grated

2 cups carrots, grated

2 cups almonds, toasted

2 cups spinach leaves

2 cups tofu, cubed

Glory Bowl Dressing

1/2 cup nutritional yeast flakes*

1/3 cup water

1/3 cup tamari or soy sauce

1/3 cup apple cider vinegar

2 cloves garlic, crushed

1 1/2 cups vegetable oil

2 tbsp tahini paste

Serves 2

The Bowl

2 cups cooked brown rice

1/2 cup beets, grated

½ cup carrots, grated

1/2 cup almonds

½ cup spinach leaves

½ cup tofu, cubed

Glory Bowl Dressing

2 tbsp nutritional yeast flakes*

1 ¼ tbsp. water

1 ¼ tbsp. tamari or soy sauce

1 ¼ tbsp. apple cider vinegar

½ cloves garlic, crushed

1/3 cups vegetable oil

1 ½ tbsp tahini paste

In large skillet, heat oil over medium-high heat; fry tofu, stirring often, until brown and crispy, 10 minutes. Drain on paper towel–lined plate.

Glory Bowl Dressing: In blender, purée together nutritional yeast flakes, tamari, vinegar, water, tahini and garlic. With motor running, add oil in slow, steady stream. Blend until smooth. (Make-ahead: Cover and refrigerate for up to 1 week.)

To serve, divide rice among 8 (or 2) bowls; drizzle each with 1 tbsp of the dressing. Top each with tofu, carrots, beets, spinach and almonds. Drizzle each with 3 tbsp of the dressing.

*Nutritional yeast flakes can be found at most natural food stores.

(Note: I don‘t care for beets so left them out of my recipe)


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