From The Indian Vegan Kitchen, by Madhu Gadia
2 C plain soy yogurt
2 C cucumber, peeled and grated
4 T chopped cilantro
1 ½ t roasted cumin powder
¾ t of black pepper
¼ t black salt
Pinch of ground ginger
¾ t salt
½ t cayenne pepper
4 t lemon or lime juice
- In a small bowl, whip soy yogurt. Add the grated cucumber. Add everything else. Mix well, adjust seasonings to taste.
- Refrigerate until ready to serve.
Makes 8-12 servings
This turned our very well! Two other vegan Jains attended the Frugal Foodies session in which we made this raita and she said it tasted as good as she remembered from her dairy consuming days….