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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  1. Looks so yummy! I'm going to try it this week. I have a fridge full of salad ingredients ready to roll for a healthy week :)

    1. Thanks Ali! Let me know how it turns out! I had leftover dressing and drizzled it over roasted veggies and rice and it was delicious!

  2. Nice posting. I am going to check out your website on a regular basis for a few newest submit.

  3. We additionally discovered this particular outfitting for sale with a little vegan company which out of stock of the farmer's marketplace, and today within their small restaurant/shop. It had been just like great.

  4. This is the recipe I am looking for, I don't have Tahini, can I use something other instead?

    1. I haven't tried anything else myself, but if I was going to try substituting I would recommend PB which will give it a slightly different but still good taste, or sesame oil, to make it have similar taste to tahini. Let me know if you try it out :)

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