Archive for October 26th, 2011

October 26, 2011

glory bowl dressing with roasted glorious squash

I know this dish looks pretty monotone.. but the flavours are a rainbow of fabulous-ness!

This dish also happens to be maybe the best way to ever to eat squash… certainly it did the trick with my daughter.. who really dislikes every variety of squash (unless i stuff it in ravioli and slather it with cheese). I traded a few little acorn squash I grew with a girlfriend who grew lovely huge spaghetti squash, and her squash was the feature in this meal, which seamlessly blended into brown basmati rice topped with toasted tofu and roasted seeds, all in a smooth garlicky glory bowl sauce.

First things first… the glory bowl dressing recipe comes from whitewater cooks recipe book and it’s fabulous on salad, rice, greens, roasted potatoes or whatever… the nice thing is you can make a big batch and keep it in the fridge, because it contains no olive oil, and it’s scrumptious!

Glory Bowl Dressing

1/2 cup nutritional yeast flakes
1/3 cup water
1/3 cup tamari or soy sauce
1/3 cup apple cider vinegar
2 cloves garlic, crushed
1 1/2 cups vegetable oil
2 tbsp tahini paste

Mix well in blender or processor and keep in a mason jar ready to drizzle when ever you need a good kick of yum.

Now for the roasting goodness…

Get your oven fired up to 375

Half a large spaghetti squash and clean inside, saving the seeds for toasting. On a large roasting pan place both halves insides up and drizzle each half with an organic veggie oil and a heavy dusting of course sea salt, pepper, chillies and parsley, along with 3 cloves of smashed garlic dropped inside each half. (these pockets will soon fill with bubbling garlic oily goodness)

Roast for 3o minutes then add to the same pan:

1/2 cube of firm organic tofu sliced into strips and seasoned with S+P, a pinch of cane sugar, and a dash of parsley.

and all of the seeds from the squash, cleaned and patted dry then seasoned with S+P, and paprika along with a drizzle of oil and a quick toss.

Put the pan back into the oven for another 30 minutes,  flipping the seeds and tofu every 10 minutes, so all sides get toasty brown

meanwhile cook 1.5 cups of brown basmati rice.

Once the rice is cooked mix in about 3/4 of a cup of glory bowl dressing along with the garlic and oil and squash from one of the halves (use a fork to remove the spagetti squash gently from the skin). Use this rice squash rice mix as a base for your toasty tofu and seeds. The other roasted squash half is sitting in my fridge destine for a soup one day soon.

If I made this again I would add some leafy bitter greens to the mix at the last minute.. as I was missing a hearty green kick.. but a big salad easily overcame my green craving, but as I stare at this yummy image.. my heart bleeds for some green!

So give this a try next time you are drumming on a squash wondering how to deliver it to the table! And until then, whip up some glory bowl dressing!