Glory Bowl
EVOO = olive oil (a Rachael Rayism)
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 almonds toasted (I like to leave some whole & chop some)
2 cups spinach leaves (give or take - buy a pre-washed bag/box 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) -or- 2 chicken skewers (or breasts) 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 most supermarkets, in the natural foods aisle - a little sprinkled on your popcorn is delicious 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 neutral flavored oil (avocado oil is my fave)
2 tbsp tahini paste
Method:
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 or use a hand-held mixer, 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!!!!