Recipe
- Indian Inspired Beany Bites
- Shop bought naan breads or flatbread of choice
- Thinly sliced cucumber
- Chopped Coriander
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Raita (Indian Yogurt Dip) -
- 1/4 of a medium cucumber, unpeeled
- 1 cup unsweetened nondairy yogurt
- 1 garlic clove, crushed
- 1- inch piece fresh ginger, grated or finely minced
- 1/4 cup fresh coriander, chopped
- 1/4 cup fresh mint leaves, chopped
- Juice of 1⁄2 lime
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garam masala
- Pinch of cayenne pepper or Indian red chilli powder
- 1/4 teaspoon kosher salt, plus more to taste
Instructions
- 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 - Pickled Red Onion -
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- tablespoon granulated sugar1 1/2 teaspoons salt
- 1 cup hot water (not boiling)
Instructions
-
Slice the red onions as thin as you can.
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Stuff all the red onions in the jar of your choice. A bowl works too but a jar is easier to store in the fridge.
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In a measuring cup, combine apple cider vinegar, salt, sugar, and warm water. Stir to dissolve the sugar and salt. Pour the pickling mixture over the sliced onions, making sure they are immersed in the liquid, and let them set for an hour.
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After an hour, cover and store in the fridge for up to three weeks.
