Thai Rice

Now and then it’s fun to have a side dish with some zing that goes beyond plain potatoes, quinoa, or rice. Also, recently I have been loving recipes with fresh lime and lemon flavours. I find cooking with citrus super fun, and I always like to have a lime and lemon on hand.

As I have mentioned before, the cookbook called Vegetarian Cooking by Linda Fraser has some delicious recipes in it, including a mouth-watering side dish section.  This cookbook is small in size, but huge in success; every recipe I have made from it has been exquisite. One day I made the dahl recipe from a previous post, and accompanied it with this rice recipe. This recipe for Thai Rice can be served with any kind of curry, and is also good on its own.

1 stalk lemongrass, finely chopped
2 limes, zested
1 cup brown basmati rice
1 tbsp olive oil
1 onion, chopped
1-inch piece of fresh ginger, peeled and minced
1 1/2 tsp coriander seeds (I used coriander powder)
1 1/2 tsp cumin seeds
3 cups vegetable stock
1/4 cup cilantro, chopped
lime wedges, to serve

I began by rinsing the rice in cold water  until the water ran clear, and drained it through a sieve. In a large pot I heated the oil and cooked the onion, ginger, spices, lemongrass, and lime zest for about 3 minutes. I then added the rice and let it cook for a minute, then added the vegetable stock. I let the stock reach a boil and then reduced the heat and covered the pot. The pot was left to cook for at least 30 minutes, and was left cooking until there was no longer any liquid in the pot. Next, the pot was removed from the heat. Lastly, I stirred in the cilantro, fluffed the rice, and let stand for another 10 minutes.


Summer Potato Salad

BBQ season is upon us, and in my opinion, potato salad is the perfect side to any grilled main dish. I decided to make a potato salad to go with some veggie burgers, and it turned out dill-icious… What can I say, I like puns. And dill.

I also have to report that the ultimate veggie burger has been brought to my attention. It is by the company Soyarie, which has a few different options for flavours. I got the herb flavour, and the package looks like the picture below. The reason why I am sharing this is because they are far superior to the other ones in the tofu section at my grocery store, and I have much difficulty making my own veggie burgers that don’t squeeze out of the bun upon being eaten.


4-5 cups cubed potatoes, skins on (this was about 2 1/2 large potatoes for me)
3 green onions, diced
1-2 celery stalks, minced
3-4 tbsp chopped fresh dill
1/3 cup vegan mayonnaise
1 tbsp apple cider vinegar
1 tbsp dijon mustard
Salt and pepper to taste
Dash of paprika

I began by placing the potatoes in a pot, covered in water by about one inch. I salted the water and gave it a stir. The potatoes cooked until a fork could be easily inserted into them, about 10 minutes. This depends on the size of the cubes. When the potatoes were cooked, I drained them and let them cool until room temperature.

All of the rest of the ingredients were added to a large bowl with the cooked potatoes.

Enjoy with anything off the BBQ or bring on a picnic! You don’t have to worry about the mayo going bad the way that you have to with real mayo. Also, Vegenaise is delicious.