With the proliferation of vegan food shops and juice bars popping up in Toronto, The Goods on Dundas and Dovercourt stands out for its delicious (mostly raw) offerings that are made from scratch every day as well as the sunny disposition of co-founders Lisa Labute and Cat Parker. Their lunch club delivery service brings their delicious goodies all around the city, but I get ‘the goods’ straight from their bright and airy shop on Dundas West.
Everything on the menu is organic, super colourful and super healthy (the three things go hand in hand) and though all the produce is raw, they do offer cooked whole grains like quinoa and wild rice and a few soups. Since they went into business, over a year ago, their Chuck Norris salad has become an uber-popular menu item and customers go wild for the accompanying Toasty Sesame dressing! Naturally, I couldn’t wait to get into Lisa’s kitchen so she could show me how she gets the goods into that delish dressing.
As you’ll see, this salad packs a nutritional punch with a ton of raw, liver-loving foods like arugula, beets and mint. Spiralizing raw veggies is a fantastic replacement for starchy carbs like pasta. Since the food is raw, all the plant enzymes remain in-tact, which helps you digest them better!
And, in case you’re wondering about the difference between tamari and regular soy sauce: in a nutshell, there’s no gluten in tamari. While typical soy sauce is made from fermenting soybeans AND wheat, tamari is usually made from fermented soy alone so it’s a good option if you’re avoiding gluten.
This is a great dish for anyone looking for a hearty, gluten-free and delicious meal.
- ⅓ cup cups organic olive oil
- ½ cup organic toasted sesame oil
- ⅓ cup organic, gluten-free tamari
- 1 tsp crushed chili
- Blend all ingredients well in mixer. Store in 500 ml mason jar.
- (Note: oil and tamari will separate over time. Shake or re-blend before serving. Will last 7-10 days in fridge)
- ¼ c wild rice
- ½ c quinoa
- ¼ c chopped cucumber
- ¼ c organic peas/corn
- ¼ c chickpeas
- ¼ cup sprouted mung beans
- 1-1/2 c spiraled zucchini
- ¾ c spiraled beets
- Sprinkle of fresh mint
- 8 oz box of arugula
- Layer veggies, quinoa, rice and chickpeas on bed of arugula, add dressing and mix well!
Let me know how it goes! If you make it tag me in your pics @kimdeoncom or include the hashtag #EatSomeGood so I can see your tasty creations.