This is not a very original recipe (nor is it a very good pic- sorry). I was dreaming up a swiss chard wrap and was trying to think of a sauce I wanted to go with it. "Chard tastes like beets... what's good with beets? Mint and goat cheese... but maybe yogurt instead of the goat cheese. Mint and yogurt... and cucumber. Cucumber would be good with that. It would be like a mint cucumber raita! Oh wait, that exists already." Even though this is not a creative sauce, I want to give you the recipe anyway because it is a sauce worth making. 3 ingredients and very little prep time yield a cool, refreshing sauce that can compliment a spicy dish or enhance a milder one.
Mint Cucumber Raita
Makes about 5.5 ounces
• 1/2 cucumber, peeled, grated, and squeezed of excess liquid
• 1/2 cup soy (or regular) yogurt
• 1/4 cup finely chopped mint
Once you mix the ingredients, this sauce is ready to go. This will yield a fairly thick sauce, but keep in mind that if you put it in the fridge and use it the next day, the cucumber will have released more water into the yogurt and will be runnier. I used some two days after I made it and the sauce was thinner, but still went very well with my lunch of rice, pigeon peas, and red pepper seitan.
Makes about 5.5 ounces
• 1/2 cucumber, peeled, grated, and squeezed of excess liquid
• 1/2 cup soy (or regular) yogurt
• 1/4 cup finely chopped mint
Once you mix the ingredients, this sauce is ready to go. This will yield a fairly thick sauce, but keep in mind that if you put it in the fridge and use it the next day, the cucumber will have released more water into the yogurt and will be runnier. I used some two days after I made it and the sauce was thinner, but still went very well with my lunch of rice, pigeon peas, and red pepper seitan.
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