Vegan Raita Food

VEGAN RAITA

Vegan Raita image

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

Ingredients

8 ounces silken tofu, drained
3 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons brown rice vinegar or 2 teaspoons rice vinegar
3/4 teaspoon salt
1 large cucumber, peeled, seeded and cut into thin crescents
1/4 cup dry roasted peanuts, chopped, divided
1 serrano chili, seeded and finely chopped
1 tablespoon finely chopped of fresh mint
1/2 teaspoon ground cumin

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

Vegan Raita - Made With Cashew Cream image

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

Ingredients

3/4 cup cashews, raw
3/4 cup water
1 lemon, juiced
1/2 cucumber, diced
1/2 cup frozen corn
1 teaspoon salt

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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