Happy Birthday my brother!!
…fear is a product of our imagination…danger is very real, but fear is a choice….After Earth
"I used to be pretty clear on what was real & what I made up, but with everything going on in the world, none of that seems to matter, so I just decided to talk less & smile to myself more, so as not to add to the general confusion."
General Confusion
Vegan Persian cucumber salad (Maast-o Khiar)
Servings: 6
3 cucumbers, diced
1/4 cup golden raisins
1/4 cup finely chopped walnuts
1-16 oz coconut milk yogurt
1 medium shallot, peeled and finely minced
1/2 clove garlic, peeled and very finely minced
2 tablespoons chopped fresh basil, plus whole sprigs for garnish
2 tablespoons chopped fresh mint, plus whole sprigs for garnish
1 tablespoon chopped fresh dill, plus whole sprigs for garnish
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 small radishes, sliced as thinly as possible
1. Bring 1 cup of water to a boil in a small saucepan, add the raisins and turn off the heat. Let sit for 5 minutes, then drain and transfer the raisins to a small bowl. Set aside to cool.
2. In a medium sauté pan over medium-high heat, toast the walnuts until fragrant, 1 to 2 minutes. Remove from the heat; cool.
3. In a large bowl, combine the yogurt, shallot, herbs, salt and pepper and mix with a rubber spatula until well blended. Add the sliced cucumbers and radishes, and stir to combine.
4. Just before serving, add the walnuts and raisin mixture and stir well to combine. Transfer to a serving bowl and garnish the outer edge of the bowl with sprigs of basil, mint and dill. Serve with lavash bread.
