I may surprise some people, especially Japanese readers, but I don’t cook rice anymore.
Here in Bangkok I like to keep our belongings to minimal (so that we can easily move when we want to), so I made the decision to not own a rice cooker for now.
I could still cook rice with a pot, but I don’t want to keep a large bag of rice in our pantry either.
So I now buy cooked rice from the deli section of a grocery store if I want to eat rice, and this new change has led to our eating more bread, which means I bake bread more frequently.
Flatbread is one of the easiest breads to make, so I make it regularly.
I like freshly baked flatbread for lunch.
This time I simply added sliced (pre-cooked) potatoes.
It was good just like that.
But one thing that makes my husband happy regardless of what dish I serve is sauce.
A lot of it.
Luckily, the basil I’m growing in the planter is doing great, and I needed to harvest some anyway.
I made vegan pesto and drizzled it over the flatbread.
Super yummy!
Vegan pesto: basil, cooked garlic, roasted sunflower seeds, lemon juice, extra virgin olive oil, nutritional yeast, salt, pepper, sugar
Basil bouquet!
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