Among women who have traveled with us on one of our domestic trips, it’s no secret that our guides are not only seasoned outdoorswomen, they are amazing cooks! Depending on our lodging for the trip, we often combine relaxed evenings “at home” enjoying meals cooked by our guides with some meals eating out at restaurants. We’re often told that we should have a cookbook – and we agree! We’re working on one now. And in the meantime we thought we’d share some of our most requested recipes.
Undoubtedly one of our most popular recipes is Glory Bowl. If you’ve ever been on a trip guided by Leigh Saint (such as Waterfalls, Wildflowers, and Wineries or Appalachian Autumn Adventures you’ve undoubtedly already had it. One of the things we love about it is that it is delicious and easy to fix for vegans and meat eaters alike by choosing tofu or chicken as the main protein source.
Glory Bowl (serves 4)
Tips: You may wonder how Leigh has the time to prepare this after a full day of hiking, rafting, riding or whatever the activity is. She has 2 hints: 1) use a food processor to shred the carrots and beets in advance and then store in an airtight container in the refrigerator; and 2) make the dressing in advance.
Ingredients:
1C cubed cooked chicken or tofu
1C shredded raw carrots
1C shredded raw beets
1C raw spinach
2C rice
Dressing:
1/3 C water
1/3 C soy sauce
1/3 C apple cider vinegar
1⁄2 C nutritional yeast flakes
2T tahini
1.5C olive oil
2 cloves garlic
Put it all in a blender and give it a whirl
Presentation
Place a half cup of cooked rice in center of plate. Around the rice, put a pile of raw spinach, 1/4C carrots, 1/4C beets, 1/4C slivered almonds and 1/4C cooked chicken or tofu. Serve dressing on the side.
With all the different colors artfully arranged, it’s appealing to both the eye and the palette.
