Veggie Punk Kitchen

Vegetarian cooking to a punk soundtrack.

Coconut Lime Rice

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Coconut Lime Rice is a great side dish for Thai or Indian inspired meals. The citrus fruit adds a sweet bright note.

Coconut Lime Rice is a great side dish for Thai or Indian inspired meals. The citrus fruit adds a sweet bright note.Coconut Lime Rice is something you can prepare quickly in a rice cooker while you are making a main dish. I paired this with my Bbq Baked Tofu and it was delicious. After I post this recipe, I will get to work on that one.

By adding a cinnamon stick to the coconut milk while the rice cooked, I made it taste a bit like horchata. You could even have this for breakfast or dessert.

This recipe is the ratio for white or jasmine rice. If using brown rice, you will need more liquid and cook it for longer. Follow your specific cooking directions, and replace water with equal parts coconut milk.

Coconut Lime Rice is a great side dish for Thai or Indian inspired meals. The citrus fruit adds a sweet bright note.

There is a vegetarian Thai restaurant near my house I visited when it first opened. The owner was cooking the food with the enthusiasm of someone who loves sharing recipes passed down across generations.

His Coconut Lime Rice was a thing of beauty. A perfect, citrusy summer dish. The sticky mango rice was a winner too. He could also bake tofu to an excellent blend of crunch and softness. Unfortunately, the next few times I went in, he was nowhere to be found and his new cook had not grasped the nuances of preparing delicate things like tofu.

The restaurant remains deserted besides the gum chewing cashier, the befuddled cook, and the sour faced waitress. Add an unfortunate smell that permeates the poorly ventilated space and I fear this place won’t be around much longer.

I guess I will have to try to re-create his dish at home. Here you go:

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Coconut Lime Rice
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 cups rice
  • 1 13.5 oz. can light coconut milk
  • 1 cup water
  • 1 cinnamon stick
  • ¼ tsp. salt
  • zest of 1 lime
  • 2 tbsp lime juice
  • ½ cup unsweetened, shredded coconut
Instructions
  1. Combine rice, coconut milk, water, cinnamon stick, and salt in rice cooker
  2. While rice cooks, add shredded coconut to dry pan and toast, stir, about 3 minutes
  3. Once rice is done add lime zest and juice, Fluff with fork. Let stand 10 minutes
  4. Sprinkle toasted coconut over each serving

Cooking tunes: Mad Sin – Amphigory, Demented Are Go – Kicked Out of Hell, The Cramps – Stay Sick

Writing tunes: Punk 1977 / 2007 – disc 3 (Roots & Rarities), Stiff Little Fingers – All The Best 

Blackberry Basil Empanadas

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Blackberry Basil Empanadas are a  sweet-tooths dream. Flaky pie crust wrapped around a creamy, fruity center.

Blackberry Basil Empanadas are a sweet-tooths dream. Flaky pie crust wrapped around a creamy, fruity center.Blackberry Basil Empanadas were an experiment in unusual flavor combinations. I like how this one turned out. I also got to use some herbs from my kitchen garden. The chocolate mint smells great and adds hints of sweetness to the berries while the basil is a subtle contrast.

Here are some other unique flavor combinations that sound exciting to me:

  • Asian pear & cracked black pepper
  • Blood orange & cardamom
  • Figs & fennel
  • Raspberry & thyme
  • Strawberry & coriander
  • Watermelon & pineapple mint

I know I just posted savory empanadas, but I was dying to try these. As this blog moves along, you’ll see more too, trust. Hand pies are the bomb, whatever the filling. Do you have a personal favorite? Let me know, and I’ll definitely give them a shot at some point.

To save a little time, I used the 2 pack of the Pillsbury pie crust and just used a cookie cutter to make the rounds. I have heard mention of an empanada maker, but I’ve yet to spot one. One of those would be handy. Especially if you’re making a sizable batch.

For my vegan friends: You can substitute vegan cream cheese and a flax egg as well as your own vegan version of the dough. I sometimes use this pretty simple recipe and put it into the refrigerator to set:

  • 1 cup spelt flour
  • 1/4 teaspoon salt
  • 1 tablespoon coconut sugar
  • 3 tablespoons cold coconut oil
  • 3 tablespoons applesauce
  • 1/4 cup ice water, plus extra if needed
  1. Add the flour, salt, and coconut sugar to a large bowl. Using a fork, cut the coconut oil into the flour. Mix in the applesauce.
  2. Begin to add the water in slowly, just until the dough comes together.
  3. Wrap the dough in plastic wrap and chill in the fridge for at least 45 minutes.
  4. Once chilled, remove from fridge and let warm up on the counter for 30 minutes.

Enjoy the Blackberry Basil Empanadas warm or at room temperature. Refrigerate baked empanadas for up to a few days. Reheat in a toaster oven or bake at 350 degrees for 5 minutes.

Added bonus! I used the excess liquid from draining the berries/sugar to make blackberry mint lemonade. I just added sweet mint leaves and 2 cans of Spindrift lemon seltzer, and a squeeze of lime. It’s pretty sweet, so add more water if needed.

Blackberry Basil Empanadas are a sweet-tooths dream. Flaky pie crust wrapped around a creamy, fruity center.

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Blackberry Basil Empanadas
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 pkg. Pillsbury pie crusts (they come in 2 rolls per package)
  • ¼ cup water
  • 1 cup sugar
  • 1 pkg. blackberries
  • 1 lime, zest and juice
  • ½ cup cream cheese (or soy cream cheese).
  • 2 Tbsp. sweet basil - fresh, chopped fine, keep some bits aside for garnish
  • 1 Tbsp. chocolate mint leaves - chopped fine
  • ⅛ teaspoon salt
  • 1 egg white (or flax egg)
Instructions
  1. In a small saucepan add water and sugar over low heat
  2. Sugar melts quickly so stir continually until dissolved. 5 mins.
  3. Combine the berries and melted sugar in a saucepan
  4. Add lime zest, lime juice, herbs, & salt
  5. Cook over low heat for 15 minutes, stirring occasionally
  6. Remove most of the liquid with strainer over bowl and set bowl aside
  7. Coarsely mash berries with potato masher
  8. Transfer mixture to a bowl and refrigerate until thickened for at least two hours
  9. Mix herbs with cream cheese, fold in berries
  10. Pre-heat the oven to 350 degrees
  11. On lightly floured surface, roll dough ⅛ inch thick.
  12. Use round cookie cutter or cup to cut out 3 to 4 inch circles
  13. Add a small amount of mixture to the center of circle
  14. Wet the outer edge of circle with water using fingertip
  15. Fold in half, pressing edges together
  16. Seal off the edges by pressing down with a fork
  17. Repeat with remaining dough and filling.
  18. Brush each empanada with an egg white wash using pastry brush or fingers
  19. Puncture two slits on the top of each empanada with a knife .
  20. Spray a large cookie sheet with cooking spray, or line with parchment paper
  21. Place them on the cookie sheet and bake for 12 to 14 minutes, or until golden
  22. For added sweetness, sprinkle with a mixture of cinnamon & sugar
  23. Place on baking rack to cool

Blackberry Basil Empanadas are a sweet-tooths dream. Flaky pie crust wrapped around a creamy, fruity center.