LCBO Food and Drink Holiday 2016

TRENDS  BOWLED OVER

This bowl, packed with vegetarian nutrition, will fill you up and make you feel great about your life choices. That said, it’s not fat-free because we like a little envy to go along with our greens, and a decadent green goddess dressing and cashews fill the bill. If you want to slim it down, swap out the mayo for fat-free, and the sour cream for low-fat. GREEN GODDESS DRESSING 1 cup (250 mL) mayonnaise 1 cup (250 mL) sour cream 1 bunch tarragon, leaves removed from stems 1 bunch chives, roughly chopped GREEN GODDESS BOWL

1 Make dressing by placing all ingredients in a blender and blending until smooth, with salt and pepper to taste. Makes 2 cups (500 mL) and you won’t need it all, but leftovers store well in the refrigerator for several days and it’ll be great on your leftover baby kale. 2 Bring 2 cups (500 mL) of salted water to a boil in a medium saucepan. Add 1 cup (250mL) quinoa, stir, cover and reduce to a simmer un- til quinoa is tender, 12 to 15 minutes. Remove from heat and let stand for 15 minutes, then fluff with a fork. Set aside. 3 Remove tofu from package and pat dry. Cut into 1-inch (2.5-cm) cubes and season liber- ally with salt and black pepper, then toss to coat in cornstarch. Heat oil in a large nonstick skillet over medium heat. Add tofu cubes and fry until lightly golden and crispy, turning now and then, for 6 to 8 minutes. 4 Using the rinsed-out quinoa pot, add 2 inches (5 cm) of water and bring to a simmer. Add prepared broccoli and rapini and steam for 4 minutes. Add peas and steam for 1 minute more. Drain and rinse with cold water in a col- ander. Pat off excess water. 5 To assemble, divide quinoa equally among 4 bowls, top with a mélange of the steamed green vegetables, then cubes of crispy salt- and-pepper tofu, drizzle with a healthy dose of the green goddess dressing, and garnish with fresh baby kale and ca- shews (if desired). Serves 4

1 garlic clove, chopped 1 tsp (5 mL) anchovy paste Juice of 1 lemon Salt and pepper to taste 2 cups (500 mL) water 1 cup (250 mL) quinoa 1 pkg (350 g) firm tofu Salt and pepper to taste

2 tbsp (30 mL) cornstarch 1 tbsp (15 mL) vegetable oil 1 small bunch broccoli, trimmed and sliced into florets, about 2 cups (500 mL) 1 bunch rapini, trimmed of stems, sliced into thirds, about 3 cups (750 mL) 1 cup (250 mL) frozen peas, defrosted 2 cups (500 mL) baby kale ½ cup (125 mL) salted roasted cashews (optional)

WHAT TO SERVE Willm Gewürztraminer Reserve Alsace LCBO 269852, $17.45 Segura Viudas Brut Reserva Cava Sparkling LCBO 216960, $15.10

172  FOOD & DRI NK HOLIDAY 2016