Vegan Mint Raita

>> Monday, February 16

(Raita over crispy slices of oven-toasted Kvass-Potato Paprikash Bread)

Raita is an Indian dip served with spicy food as a cooling agent. As this one involves its own chilis, it is also a little spicy, but it still maintains the cool sensation of the yogurt/kefir. Since making it to go with an Indian meal cooked by a friend the other day, I have been addicted to its spicy-cold duality. I now have a jar permanently out at meals to add to salad, today’s risotto, or to dip veggies and bread in.

Vegan Mint Raita

  • 2 cups soy kefir, strained, or soy yogurt
  • 1 cucumber, peeled
  • 1 green chili
  • ½ bunch cilantro
  • ½ bunch mint
  • 1 clove garlic
  • Grated zest of 1 lemon
  • Ground, roasted cumin seeds*, to taste
  • ½ tsp salt
  • ½ tsp grated ginger

  1. Grate the cucumber and add it to the yogurt or kefir
  2. Finely chop and add the chili, cilantro, and mint.
  3. Grate in the garlic clove and add the lemon zest, cumin, salt, and ginger.
  4. Taste and adjust, then cover and let sit in the fridge for at least an hour before serving. It's even better the next day ☺

* Roast about 1 tbsp cumin seeds in a dry skillet over medium-low heat until lightly browned. Grind into a powder and add as much as you like the taste of. It’s strong, so test it as you go.


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