This hearty vegan dish has an addictive quality-with its fresh medley of vegetables and savory spices. Serving the dish in the cups ups the cuteness factor. For a small crowd, use bowls instead of the clementines to serve.
MAKES 24 BOWLS
COOK THE RICE
1 1/2 CUPS basmati rice
2 1/4 CUPS water
1 1/2 TB coconut-canola oil
Put all the ingredients in a pot. Bring to a boil, then simmer covered for 15 min. Turn off heat and let rice steam for 10 min more with cover on. Fluff rice with a fork.
FRY THE CAULIFLOWER
1/4 CUP chickpea-fava flour
1 tsp chill powder
1/2 tsp cayenne
1/2 tsp salt
1/2 head cauliflower, cut into tiny florets
Mix dry ingredients, toss cauliflower florets in to coat. Heat about 1/4 inch of oil in a large skillet, drop the cauliflower in (do not overcrowd). Allow to brown, about 3 min. Remove and drain on paper towels. Sprinkle with salt, set aside.
SAUTE THE VEGGIES
4 TB coconut oil
3 carrots, shredded
1 large yellow squash, shredded
3 jalapeños, diced
1-inch piece of ginger, shredded
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp black pepper
3 scallions, cut into thin strips
Heat oil in a large skillet, add carrots, cook for 3 min. Add squash, jalapeños, ginger, garlic, s + p, saute for 5 min more. Add scallions, cook another minute or so. Turn off heat, keeping it in the pan.
TOAST THE SPICES
2 TB coriander
2 TB cumin
1 TB chili powder
1 tsp turmeric
In a separate pan, toast spices for a minute. Add to the vegetable mix.
MAKE THE CLEMENTINE BOWLS
12 clementines, cut in half
Remove the fruit from the oranges, by cutting around the edge of the peel, and scooping out the flesh. (Save for use in cocktails or smoothie.)
PUT IT ALL TOGETHER
slivered almonds, for garnish
Combine rice and cauliflower with the vegetables. Fill each clementine bowl with the rice mixture and garnish with slivered almonds.
See more recipes for creating cool, mod, Indian-inspired bites in 08 India Calling