MY DIN­NER RECIPE

Glory bowl vari­a­tion from White­wa­ter Cooks, a glass of Mal­bec and a glass of wa­ter with a slice of le­mon

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The Bowl for two or three

3 cups cooked brown rice (use a rice cooker) 1 grated beet 1 grated car­rot hand­ful of hemp hearts hand­ful of sun­flower seeds 1 cup of spinach 1 cup of roasted beet greens 1 roasted head of gar­lic 1 hard­boiled egg 1 shal­lot 1 cup of firm tofu

Glory Bowl Dress­ing (ap­prox­i­mate)

1/4 cup nutri­tional yeast flakes 1/4 cup wa­ter 1/3 cup tamari or soy sauce 1/4 cup ap­ple cider vine­gar 2 cloves gar­lic, crushed 1 1/2 cups olive oil 2 tbsp tahini paste salt & pep­per

Add tofu to the dress­ing and bake along with gar­lic and shal­lot at 375 F for about 25 min­utes. Mix all to­gether in a bowl and driz­zle dress­ing over it.

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