>put the lime in the coconut…and add tofu.

Actually, don’t add the tofu. It was disappointing. Not zesty enough – tofu (especially the cheaper stuff that I can afford) needs all the help it can get. I adapted the recipe to give it more oompf but the tofu still tasted like, well, tofu. Meh. So while the picture above has yummy lemon-y purple kale with lime coconut basmati rice, sesame seeds, green onions and “orange sesame tofu”, I’m only giving you the recipe for the rice (because let’s face it, purple kale is awesome no matter how you eat it – I added 1/2 cup lemon juice, some tamari, bit of sesame oil, and some cayenne…).

“‘Put the lime in the coconut and add rice’ Rice”

*1 cup basmati rice
*1 tin coconut milk (I went with an organic ‘light’ one…but that’s only because it was the cheaper one at the shop)
*3-4 limes (I used three, but I think four would have really been the best. Lime-tastic! You’ll be using the zest and the juice)
*1/4 tsp or so of sea salt
*1-2 tbsp sesame seeds (optional)
*2 green onions (optional but I love love love green onions in rice)

Soak your rice while you are chopping up stuff (leafy greens and so on). Zest your limes and then juice the hell out of them (you can put this all in one bowl). In a pot, add the rice, 1/2 cup of water, the salt, and the tin of coconut milk and bring to boil. Once boiling, cover and turn down to low and cook as you would any old rice (except this isn’t any old rice…this is glorious rice). Once the rice is cooked (pretty much all of the liquid should be soaked up) stir in the lime juice, zest, green onions and sesame seeds. Set aside for five minutes (covered) and then serve with leafy greens, some tamari sauce (or soy), and a protein (NOT orange sesame tofu…perhaps a handful of toasted almonds…or 1/2 cup of chickpeas with lemon or lime juice).



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