Dairy-free Vegan Capsicum Raisin Raitha Recipe

Whole Food Plant Based Capsicum Raisin Raitha Recipe

Here's a recipe for a great dairy-free Capsicum Raisin Raitha!

Raithas make for great sides to a range of flavoured and spiced rice such as pulao, biriyani, and bisi bele bath. Creamy, soothing and flavoured, raithas are perfect to have just plain by the spoonful.

Here we have a recipe for a dairy-free Capsicum Raisin Raitha. The sweet-sour-spice balance of this raitha makes it unique and yummy, and the whole plant ingredients make it a healing dish.

Try this whole food plant based capsicum raisin raitha recipe and let us know if anyone found out that you haven't used dairy.

Vegan Capsicum Raisin Raitha Recipe

Course: Course 1: Raw / Side Dish for Lunch & Dinner Meals
Cuisine: Tamil Recipe from South India
Prep Time: 10 minutes
Servings: 2 people

INGREDIENTS

1. 1 Capsicum
2. 1/4 cup Raisins
3. 1/4 cup Cashews
4. 1/2 Green Chili
5. 1 tsp Miso Paste
6. Juice of 1/2 Lemon
7. 1/4 cup Coriander Leaves Chopped, loosely packed

INSTRUCTIONS

1. Remove stalk and chop capsicum into tiny pieces with seeds. Slit green chili along its length.
2. Grind cashews with lemon to a powder in a high powered blender. Add water and grind to a smooth paste. Add miso paste and blend well.
3. Mix cashew cream, slit green chili and chopped cucumber. Garnish with plenty of coriander leaves. Serve fresh!

Nutrition Science for WFPB Capsicum Raisin Raitha Recipe

1. Why miso paste? Miso paste is fermented & salted soya bean paste. Maximum recommended salt intake is 3 grams per day per person. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why not dairy? Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!