The one tangible souvenir that I brought back from Canada during our recent backcountry ski vacation was a cookbook. The Whitewater Café Cookbook, to be precise. Whitewater is a ski area just outside Nelson, and we were strongly encouraged by our Calgarian comrades to stop there for lunch on our way back to the U.S. I should note that these Canadians are die-hard skiers, yet they were recommending that we stop by a ski resort not to ski, but to eat. That is a telling sign.
The Whitewater Café is not your run of the mill ski resort restaurant. It offers an incredibly varied and large menu for its size, featuring dishes that go beyond the greasy burgers and fries that are commonplace. Think bison burgers, homemade soups and a ton of tempting baked goods. The cookbook includes signature recipes like samosas (which someone made while we were at Powder Creek and I’m still dreaming about), granola bars, and the Glory Bowl, a rice and tofu bowl with the most addictive dressing.
I’ve become a fan of nutritional yeast of late, so the dressing for the latter was particularly interesting. But instead of going to the effort of cooking rice and tofu, I decided to riff on it with a salad. We’ve been home a little less than a month, and I’ve made this salad in some variation at least once a week. The dressing is that good!
In parsing the ingredients, it appears to be a version of the peanut sauce I use on noodles, albeit with less peanut butter and more nutritional yeast. The original recipe does call for tahini, but as that’s not something I keep on hand, I subbed out peanut butter and added a tablespoon of toasted sesame oil, and it works just fine.
Glory Bowl Salad (Adapted from the Whitewater Café Cookbook)
5 oz spinach leaves, washed
½ cup grated carrots
½ cup grated cooked beet
Optional– ½ cup each diced cucumber, diced red pepper, blanched and chopped broccoli
¼ cup toasted and crumbled pistachios or pumpkin seeds (optional)
¼ cup feta, crumbled (optional)
Glory Bowl dressing to taste
Glory Bowl Dressing
1/4 cup water
1/4 cup Braggs or soy sauce
1/4 cup apple cider or rice vinegar
½ cup nutritional yeast
1-2 cloves garlic, minced
2 tbsp peanut butter
1 tbsp toasted sesame oil
1 cup vegetable or canola oil
Blend all ingredients except oil in food processor. Add oil in a fine stream through the top of the food processor until emulsified.