VEGAN RAITA
From the October 2006 issue of Vegetarian Times. This recipe has substituted the yogurt with silken tofu, lemon juice and vinegar for a creamy-tangy taste without the dairy. This is delicious as a condiment with Indian food or as a dip with pita bread. It is not lacking in flavor and a bit on the spicy side. The mint is lovely and adds a nice cooling effect with the chili.
Provided by VegSocialWorker
Categories Soy/Tofu
Time 25m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Puree tofu, oil, lemon juice and vinegar and salt in food processor until smooth.
- Transfer to a medium bowl.
- Stir in cucumber, Tbsp peanuts, chile, mint and cumin.
- Sprinkle remaining peanuts on top.
Nutrition Facts : Calories 219.5, Fat 18.9, SaturatedFat 2.5, Sodium 556.7, Carbohydrate 8.4, Fiber 1.8, Sugar 2.8, Protein 6.7
VEGAN RAITA - MADE WITH CASHEW CREAM
I gave this a try with dinner tonight and it was pretty delicious. Vegan, gluten-free and added-sugar free. It is totally appropriate for the 21 Day Quantum Wellness Cleanse.
Provided by Ex-Pat Mama
Categories Nuts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Make the cashew cream by combining the cashews, water and lemon juice in a blender. Puree until it attains a yogurt like consistency. If the cashews are really dry, let them soak in the water and lemon juice for an hour or two before blending.
- Spoon the cashew cream into a bowl and add the cucumber, corn and salt. Mix well.
- Serve cold with Indian food.
Nutrition Facts : Calories 129.1, Fat 8.2, SaturatedFat 1.6, Sodium 499.6, Carbohydrate 13.1, Fiber 1.6, Sugar 1.5, Protein 3.7
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- Seed and grate the cucumber and add to a bowl with the yogurt, fresh mint and cilantro, sour cream (if using), lemon juice, garlic and spices.
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- Grate the cucumber using a box grater. Wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
- Add the grated cucumber to a bowl with the nondairy yogurt. Add in the remaining ingredients. Stir well to combine. Store leftovers in an airtight container in the fridge for 2-3 days.
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- Grate the cucumber into a bowl. Sprinkle with 1 tsp of salt and set aside for 5 minutes. Then drain in a fine-mesh strainer and squeeze out any excess liquid with your hands. Set aside.
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- Garnish with fresh mint and serve as a dip or sauce to Indian Samosas or your favorite dishes (see blog post above for serving suggestions).
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