Glory Bowl

Today, I was much more bundled, on my walk, than I care to admit.  There was a chill on the wind coming up over the vineyard, from the water, that I do not like.  At least, I will blame the wind & the water for chilling me to the bone.  That's what I felt but what I saw was a feast for the eyes that could cheat the chill out of my bones. The leaves are turning. I have witnessed this beauty, in all its glory, on the riverbanks of the South Saskatchewan River as she winds her currents through the beautiful city of Saskatoon.  However, the wind I witnessed here, in the beautiful Okanagan, today, can't meet the challenge of her efforts when she blows in with the fall air in Saskatoon.  (Just a side note here:  I can hardly type the word Okanagan without the adjective beautiful in front of it.  I pray I never tire of the tapestry of the land that God reached down & gave to this place.) And with her chill, she whisks away, with ease, so many of the fall colors on display in Saskatoon.  Here, the leaves manage to hold on to their grandeur for just a while longer.  That was what was on display for me today.  Reds, oranges, yellows, purples, greens (of every description)...really it was a dizzying array of color & content.  Every shape of leaf, every genre of flora represented, roses still bursting their vibrant colors into the fall mix, grass green as if has forgotten summer has passed...

And still, though not my favourite, fall has its place.  The fireplace can now, for a few days, take the place of the air conditioner before the furnace has to come on.  For me, the desire to cook something to eat from a bowl starts roiling in my brain.  I want something saucy, soupy, or warm, at least, to partake in when fall starts to show its antics.

Maybe, its my thoughts of glory & colourful splendour from my fall walking or maybe just that I am easily impressionable.  I have been craving a Glory Bowl every time I see them in the display case at my absolute favourite coffee stop, The Bean Scene. Several ladies ahead of me in the the line yesterday ordered them for lunch.  That was it!  I got out my Whitewater Cooks Cookbooks, looked up the recipe & gathered up the ingredients.  (I must deviate again to plug the Whitewater Cookbooks.  They are some of my faves & if you know me at all, I have a lot of cookbooks.  I read cookbooks like most people read novels & collect them with great fervour!)  I don't know if the Glory Bowl really fits the "saucy, soupy" category, but it is warm & just fits the bill for how I'm feeling food-wise today.

I actually started on the Glory Bowl prep yesterday, when Darrell & I made a midcourse correction & decided to take in a movie & have the evil movie popcorn for supper instead.  I have to admit that's not such a bad idea when it comes to Glory Bowls - to do some of the prep a day ahead, that is.  Don't let the simplicity of her look fool you - there is plenty of work involved in her "glorious" finish!

I love any excuse to get out this little gadget too!!

GLORY BOWL;

EVOO = olive oil (a Rachael Rayism)

General Ingredients:

3 cups brown rice (I use brown basmati & cook it in my rice cooker, so I cook a scant 3 cups because of using the rice cooker measuring cup - they are always smaller than a standard cup)
2 cups of raw red beets (I spiralize mine but it is unlikely that you may have a spiralizer, so grated is fine) *I keep a small bag of surgical gloves on hand for dealing with beets, raw or cooked.  And I have a couple of dark coloured plastic sheet cutting mats that are a breeze to clean after beets.*
2 cups grated carrot (the pre-grated bags of carrot are so good for a bowl like this - go ahead - no one has to be super girl!)
2 cups Tamari almonds toasted (I like to leave some whole & chop some)
2 cups spinach leaves (give or take - buy a pre-washed bag full - I like a little more spinach with mine)
2 cups tofu chopped (I prefer the firm & pressed kind, and even at that, I like to squeeze it out more in a clean kitchen towel. When I have time, I marinade the tofu in a little soy sauce first)
2 chicken skewers grilled & diced (if you have an aversion to tofu)
2 tbsp olive oil
salt & pepper
dash or two of soy sauce

Dressing:

1/2 cup nutritional yeast flakes (you can get these at a health food store - a little sprinkled on your popcorn is good too)
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2-3 cloves garlic, minced
1 1/2 cup oil (I have used veg & olive oil & I am stuck - canola oil is a little too oily & EVOO is a bit too big of a flavour in competition w/the tahini - another time I am going to use 1/2 of each)
2 tbsp tahini paste

Combine all ingredients, but oil, in a blender & give them a good whiz.  You can add oil gradually & blend but I have great results from just dumping it all in at once & blending till creamy.  Without a blender, whisk vigorously in a tall container (save a frozen yogurt or ice cream container to use) or put in a large sealer jar & shake it up baby!  *NOTE:  THIS WILL BE WAY TOO MUCH DRESSING FOR THIS SALAD* Just put into a small serving pitcher & let everyone drizzle on as much as desired.  Keep the rest in a jar or Tupperware in the fridge for at least a week. This is a very unique dressing & may have to grow on you, but once committed - you will crave it, I am certain!

Prepare brown rice as desired.  Sauté tofu cubes in a skillet with EVOO salt & pepper. If you did not marinade first in soy sauce, drizzle a little over as you sauté.  

Eat as a deconstructed salad.  Put rice into a bowl with a little drop or two of soy sauce, top w/beets, carrots, spinach leaves, almonds & sautéed tofu cubes.  Drizzle with dressing & dig in!!  It's glorious!!!!

P.S.  pairs beautifully with Little Straw Sauvignon Blanc