Radish Raita

Radishes are at their best right now. If you buy them in summer, they tend to have a sharper, biting taste. But right now, fresh out of the ground, radishes are delicious and mild. I'm going to feature radishes in a couple more dishes this month, but here they take center stage in a variation on the traditional Indian yogurt condiment.

Peel a medium cucumber; cut it in half lengthwise and scoop out the seeds with a spoon. Grate the cucumber over a bowl using the large holes of a grater.

Add 1 cup diced radishes, 3/4 cup plain soy yogurt (such as Whole Soy), 2 tablespoons chopped golden raisins, 1 tablespoon fresh-squeezed lime juice, 1/4 tsp. salt, 1/4 tsp. cumin and 1/8 tsp. hot pepper sauce. Stir gently to combine.

Cover and chill for at least two hours, and up to overnight. Raita is often served alongside spicy meats, as a cooling compliment; try serving it over any imitation meat or spicy grilled tempeh. It would also be great over stewed lentils, or in pita pocket sandwiches.

1/4 cup is 40 calories.

Note: for the hot pepper sauce, I bought the Hot Stuff from The Wizard condiment company - it is certified vegan, which means I don't have to worry about it, even though I'm sure other organic hot sauce varieties probably are vegan as well.

www.edwardandsons.com/thewizards_info.itml

Cost:
cucumber $0.99
radishes $0.99
plain soy yogurt $0.99
hot pepper sauce $2.99