Monday, February 8, 2016

Oh Glory!!

Several years ago, I was introduced to a recipe from a Restaurant in BC. They had published a cookbook called Whitewater Cooks. My mom's BF had bought it and after combing through the book, I borrowed it to make this delicious sounding salad.

That day marked the day that I discovered my absolute favorite salad ever!! Their salad is called the Glory Bowl. It is filled with greens, brown rice, beets, carrots, crispy tofu, and almonds. The dressing with this food combo is amazing.
It is rich and creamy. I could eat it everyday---except that the dressing calls for 1.5 cups of OIL!! Yikes!! 

Eating like that is not going to help me be healthy, or lose weight!! A few years later, I also found this dressing being sold by a small vegan business that sold out of a farmer's market, and now in their little restaurant/shop. It was just as good, BUT...

1. The store is a fair distance from where I l live 
2. It was still made with EVOO  
3. There is no nutritional info for a person like me, on a mission to know what I am consuming, and
4. It was pretty pricey for a small amount.

So I set out to tweak this salad recipe to make it a bit more health friendly, without sacrificing the rich taste or texture.
I share with you my version of a health-ified Glory Bowl Dressing!

Oil Free Glory Bowl Dressing

by Natasha Hurst- slightly adapted from Whitewater Cooks
Prep Time: 10min
Cook Time: 0
Ingredients (Serves 8, 2 Tbsp servings)
  • 1 Tbsp Tahini
  • 2 Tbsp low sodium soy sauce or Tamari
  • 2 Tbsp apple cider vinegar
  • 1/3c Nutritional Yeast
  • 1/3 cup cold water
  • 85g Mori-Nu Extra firm, silken tofu(approx. a heaping 1/3c)
  • 2 cloves garlic
Add all ingredients into a high powered blender or mixture (I used a Ninja)
Mix at high speed until smooth and creamy. Store in the fridge for up to a week.

For the base of my salad I like to use: (serves 1)

2 cups of spinach (Spring mix or baby kale works well too)
1/2 cup cooked brown rice, warm
50g firm pressed tofu, seasoned with a sprinkle of garlic powder, salt and pepper, diced and pan fried or baked until golden and crispy.
1 beet (I have used one pre-cooked store bought(Love Beets brand) sliced into strips, as well as raw, shredded in my food processor. Both are fantastic.)
1/4 cup of cucumber, diced
4 baby carrots, thinly sliced
1 Tbsp slivered almonds
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Tuesday, February 2, 2016

Toasted Tofu breakfast bagel sandwich!

Every Saturday my husband and I love to start the day with a nice big breakfast. We usually indulge in something we do not have time to make during the week, and a bigger meal that we normally have more as a brunch. We miss having egg bagel sandwiches, so I thought why not try to swap the egg for tofu?

It was a hit!!

This sandwich comes in at about 400 calories(using Dempsters bagels and vegan becel), but feels like comfort food!

Toasted Tofu Breakfast Bagel Sandwich

by Natasha Hurst
Prep Time: 10 min
Cook Time: 10-12 min
Ingredients (2 servings)
  • 2 Dempsters Everything Bagels
  • 2 85g squares of firm, pressed tofu
  • 2 slices of Chao, or other vegan cheese (optional)
  • 2 tsp becel vegan margarine, or 2 Tbsp vegenaise (optional)
  • 1 small tomato, sliced
  • 1/2 small white onion, sliced
  • 1/2 cup cremini mushrooms, washed and sliced
  • 1/2 cup baby spinach leaves
  • Turmeric
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Black Salt (Kala Namak)
  • Sea salt
  • Pepper
  • Spray Oil
Place bagels in toaster ready to toast. Do not toast yet!
Place 2 pieces of square tofu patties on a plate. Lightly sprinkle both sides of the tofu with each seasoning.
In a medium frying pan, on med/high heat, saute sliced onions and mushrooms in a small amount of vegetable broth or water, flipping every minute or so. Once the moister in mushrooms has evaporated and mushrooms are starting to brown, and onions are soft and translucent, set to low, just to keep warm.
While that is cooking, in another frying pan sprayed lightly with cooking oil, fry tofu over high heat. You want to get a nice sear on it, but be careful not to burn it. Turn down the heat after it begins to get a golden crust forming. If you want to melt your vegan cheese, add it now and let it sit on top of the tofu on low temperature until melty.
Now toast your bagels.
Spread 1 tsp vegan margarine or 1 Tbsp of vegenaise over each bagel bottom.
Top each bagel bottom with crispy tofu, a slice of vegan cheese, half of the onions and mushrooms, tomato and spinach.

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