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.

Lentil and Basmati Salad with Tamarind, Coconut, and Cilantro

(recipe from Food 52)

1 cup basmati rice
1/2 cup du Puy lentils (French lentils)
2 1/4 cups water
1/3 cup plus 1 Tbsp. chopped fresh cilantro, including stems
1/4 cup shredded unsweetened coconut
1/2 tsp. salt, to taste
1 1/2 tsp. lime juice

1 1/2 Tbsp. oil
1 tsp. black caraway seeds
1 1/2 tsp. tamarind paste
3 tsp. water
salt, to taste

In a small saucepan, combine rice, lentils and water.  Cover and bring to a boil, then reduce to a simmer and cook until tender and water has evaporated, about 25 minutes.  Fluff and transfer to a large bowl to cool.

In a skillet, temper dressing by heating oil over medium heat.  Add black caraway seeds and cook for about 1 minute.  Seeds should sputter a bit.  Remove from heat.  Add tamarind paste and water, stirring to combine.

Pour dressing over rice and fold to mix thoroughly.  Fold in coconut and cilantro.  Add lime juice and salt to taste.  Serve warm or at room temperature.