They’re vegan and organic… and it shows! The quality of their meals is out of this world good. That is precisely why I needed to replicate my absolute favourite dish from there: the Goddess Bowl.
I typically keep things simple in the kitchen, and prepping a few things for a meal is usually how I roll. But, with this dish, there’s a lot going on, and was well worth the extra work. That’s why I’d like to share with YOU how I managed to recreate the most scrumptious dish there is. Be prepared; it’s no simple task, but well worth the reward (of excited tastebuds!).
The Goddess Bowl
(as described by Kindfood):
Braised organic Kale on a bed of organic brown rice, with gluten-free tamari, shredded raw carrots and beets, topped with a cashew ginger sauce and marinated (orange marinade) tofu then sprinkled with sesame seeds.
Here’s a list of all the ingredients, and some specified with the recipe below (and this is the order that the dish is prepared in) that you’ll need:
- short grain brown rice
- tamari/soy sauce
- shredded raw beets and carrots
- braised kale
- sesame seeds
- cashew-ginger-cilantro dressing
- orange marinated tofu
- sliced avocado
And, here’s the list of the things you need to do, individually, to make the dish come together.
1. Prepare the marinade for the tofu so it can sit for (at least) a few hours.
Use one or one and a half packages of extra-firm tofu for this recipe. Make sure to press the water out of them prior to placing in marinade.
Orange Marinated Tofu
- 1 tbsp ginger, minced
- 2 large garlic cloves, minced
- zest from 1 large orange
- juice from 1 orange (~1/2 cup)
- 1/4 cup maple syrup
- 1/4 cup water
- 1/2 tbsp red wine vinegar or rice wine vinegar
- 1 tsp tamari sauce
- 1 tbsp oil
- Combine all ingredients in a large bowl and whisk.
- Place sliced tofu in bowl and place in fridge to marinate.
- 1/2 cup raw cashews
- 1/2 cup water (for a thinner sauce, double the amount of liquid)
- 1 tbsp ginger, minced
- 1/2 tsp tamari sauce
- 1/4 tsp agave syrup (or other sweetener of choice)
- 1 tsp apple cider vinegar
- salt and pepper, to taste
- generous handful of cilantro
- Place all ingredients in a high-speed blender and process until smooth.
- Move to a container and let chill until ready to serve with meal.
- 1-1.5 heads of kale, stems removed and torn into pieces
- 2 garlic cloves, minced
- vegetable broth (amount will vary)
- In a frying pan over high heat, add oil and garlic. Sauté for a few minutes until garlic is cooked.
- Add some vegetable broth, and then add in kale.
- Continue sautéing for another few minutes, adding more vegetable broth when needed, until kale begins to wilt (~5-7 minutes).
- Remove from heat once kale has softened/wilted a bit (but not overly cooked).
How To Assemble
- Put rice as your base (spread a layer across the bowl). Sprinkle on the tamari sauce.
- Add the raw beets, raw carrots and braised kale. (I do it so they are in three rows – if you can kind of see in the picture above; beets on the left, kale in the middle and carrots on the right.)
- Spread on dressing (as much or as little as you’d like).
- Sprinkle on sesame seeds.
- Top with tofu.
- Top with sliced avocado.