I’ve expected to make Whitewater Cooks’ Kale Tofu Glory Bowl equation for a very long time – I have no clue about what took me such a long time! I inferred that today was the day. Okay, I lie. I made that part Monday: seven days back when I truly made it – we ought to just say it’s been one of those weeks! I was requiring kale serving of blended greens ensuing to eating the most radiant one at Azzurra diner in Collingwood (if you live in the locale or are visiting, this bistro is a MUST). All things considered, I made several changes of my own here.

I diminished the rice sum, used kale instead of spinach and a wild and ambrosia rice mix as opposed to gritty shaded rice, anyway you can use what you like’s, everything unfathomably solid! There is no sense in playing with the plate of blended greens dressing equation (other than to some degree less oil), it is unadulterated faultlessness. In case you are absolutely avoiding gluten guarantee that you use a sans gluten variation of your soy sauce. Also, if you are considering, don’t endeavor to disregard the dietary yeast chips. It adds such an incredible add up to the dressing including an unprecedented wellspring of veggie darling protein and B Vitamins. If you would favor not to make this dressing the closest I have tasted is the Little Creekdressing made here in Kelowna. It’s astonishing!

Fun reality: The possibility of Meatless Monday isn’t new. During World War I, the U.S. Food Administration urged families to diminish usage of key staples to help the war effort with the introduction of Meatless Monday. It worked. Due to an honorable man named Sid Lerner, the mission was reestablished in 2003 to help save the planet and our prosperity. Fair work Sid.


Serving of blended greens Dressing:

2 Tbps. soy sauce use a sans gluten version in case you are biased

2 tablespoon juice vinegar

1 tablespoon tahini stick

1/3 cup healthy yeast chips found in trademark sustenances stores

2 tablespoon water

1 clove garlic crushed

1/2 cup vegetable oil

Serving of blended greens Ingredients:

3 cups cooked wild and ambrosia rice OR gritty hued rice

1 cup ground beets

1 cup ground carrots

3 cups kale finely sliced and massaged*

1 cup almonds toasted and coarsely sliced

1 heap of firm tofu cut into blocks


Serving of blended greens Dressing Directions:

Incorporate the soy sauce, vinegar, tahini stick, yeast drops, water and garlic to the blender and mix until smooth.

While the blender is running, remember the oil for a consistent stream. Can be made ahead and refrigerated.

Serving of blended greens Directions:

Plan rice and put in a protected spot.

Spot tofu blocks in a shallow dish and pour 1/4 of the dressing over to marinade while setting up the vegetables.

To gather the dishes, place cooked rice into 4 dishes, top with beets, carrots, kale, almonds, and sautéed tofu 3D shapes

Sprinkle bowls with the dressing and eat up!

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