Cucumber-Mint Raita

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* Exported from MasterCook *

 

Cucumber-Mint " Raita "

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Sauces

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces silken soft tofu -- (1 1/2 cups)

2 large cucumbers (about 12 ounces each) -- peeled and cut

into

chunks

4 tablespoons freshly squeezed lime juice -- (4 to 5)

1 tablespoon neutral oil -- such as corn or

canola

1 cup tightly packed fresh mint leaves

1/2 cup tightly packed cilantro leaves

1/2 teaspoon Dijon mustard -- plus more if needed

1 3/4 teaspoons salt -- plus more if needed

 

In a blender, purée the tofu, cucumbers, 4 tablespoons of the lime juice,

oil, mint, cilantro, mustard, and salt. Adjust the seasonings to your taste

by adding more mustard, lime juice, and salt.

 

Refrigerate the mixture for at least 1/2 hour before serving. It keeps well

for up to 3 days.

 

Be sure to use standard, watery cucumbers—not the burpless kind—and don't

remove the seeds.

 

Other Ideas:

Served chilled as a refreshing hot-weather soup. Or thin slightly with water

and serve as a drink.

 

Use as a salad dressing for greens or sliced tomatoes.

 

 

 

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