Stir Fry of Cauliflower, Tomatoes, Orange, and Fresh Basil

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 cup uncooked basmati rice
1 tsp. olive oil
1/2 tsp. minced garlic
1 Tbsp. coconut oil
1 Tbsp. dark sesame oil
1 medium yellow onion, diced
4 cups chopped cauliflower (about 1 medium head)
1/2 cup fresh-squeezed orange juice
1/2 lb. fresh pear tomatoes, diced (about 3 medium)
1 can (13 oz.) water-packed tomatillos, drained and chopped
1/2 cup minced fresh basil leaves
1 Tbsp. arrowroot powder or cornstarch

Bring 2 cups of water to a boil.  Add the rice, olive oil, and garlic.  Return to a boil, cover, reduce heat to very low, and cook 15-20 minutes, until water is absorbed and rice is tender.  Allow to stand, covered, for at least 5 minutes, then fluff with a fork before serving.

Meanwhile, heat the coconut and sesame oils in a wok or heavy skillet over medium-high heat and add the onion.  Saute 2-3 minutes, until onion becomes opaque.  Add the cauliflower and stir.  Stir in the orange juice, cover, and cook 5 minutes, stirring occasionally.  Add the tomatoes, tomatillos, and basil.  Stir to combine, lower the heat to medium-low, cover, and cook 5-7 minutes, stirring occasionally, until cauliflower is fork-tender.  Combine 2 Tbsp. of water with the arrowroot powder in a jar with a tight-fitting lid.  Shake to dissolve, then stir into the cauliflower mixture, cooking for a moment or two to thicken the sauce.  Place equal portions of the cooked rice on warmed serving plates and spoon the cauliflower mixture over top.

Shaved Summer Squash Salad

(recipe from Bon Appetit magazine)

3 Tbsp. whole almonds
1 lb. summer squash, a mix of green and yellow
2 1/2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 garlic clove, minced
Salt and pepper
Baby arugula
Pecorino, shaved (optional)

Roast the almonds and coarsely crush.

Trim the ends of the squash.  Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a small bowl, whisk together the oil, lemon juice, garlic, and salt to taste.  Pour dressing over squash; let stand for a few minutes, then add a few handfuls of arugula.  Shave a little Pecorino over the squash, if desired, and toss.  Season with salt and pepper to taste.  Garnish with the crushed almonds.

Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing

(recipe from Clean Eating magazine)

1 English cucumber, peeled, halved lengthwise, and seeded, thinly sliced (or julienned)
2 1/2 cups thinly sliced napa cabbage
2 cups broccoli florets, plus stems (trim and quarter florets; peel and cut stems into matchsticks)
1 tsp. coconut oil
4 green onions, sliced, whites and greens divided (reserve greens for slaw)
1/4 cup finely minced lemongrass
1 Tbsp. minced garlic
5 Tbsp. coconut milk
1 Tbsp. brown rice vinegar
1/4 tsp. sea salt
1/8 tsp. black pepper

Prepare dressing:  In a small saute pan on medium-low heat, melt oil.  Add whites of onion and lemongrass and cook until just softened and fragrant, 1 minute.  Add garlic and stir for 1 minute, until fragrant.  Let cool for 5 minutes.  Transfer to a blender.  Add remaining dressing ingredients and puree until smooth.  Refrigerate while preparing vegetables.

Prepare slaw:  To a large bowl, add cucumber, cabbage, and broccoli.  Pour in dressing and toss to combine.  Toss in greens of onions and season with additional salt and pepper if needed.

Carrot, Kasha, and Caraway Pilaf

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

1 Tbsp. oil
1 medium carrot, diced small
1/2 medium yellow onion, diced
1 cup whole roasted buckwheat groats (kasha)
2 cloves garlic, minced
1 tsp. caraway seeds, crushed
2 cups vegetable stock
1/4 tsp. salt
several grinds black pepper
2 tsp. sweet paprika

Heat the oil over medium heat in a heavy-bottomed skillet that has a tight-fitting lid.  Add the carrot and onion and saute 5 minutes.  Add the kasha, garlic, and caraway and saute 3 minutes.  Stir in the stock, salt, and pepper.  Bring to a simmer, cover the pan tightly, reduce the heat to low, and cook 20 minutes.  Turn off the heat and allow to stand 10 minutes before removing the lid.  Transfer the kasha to a bowl or platter and toss with the paprika, breaking up large clumps as you do.  Serve hot.