I used to use Greek yogurt a lot and make a delicious dressing for veggies before I became vegan, and I especially loved it on carrots and beets. Since I had a lot of coconuts on hand last weekend, I thought why not try and recreate it with them when I was making dinner for Eric and I. Now, I know this is not technically considered yogurt since I did not have any probiotics but it could pass for yogurt, and I think it was even better than the Greek yogurt I used to use.
I scented it with cumin, whisked in a little tahini and lemon. Then drizzled it over a rainbow of veggies, carrots, beets, peppers, and avocado, finished it off with fresh thyme, and a sprinkle of smoked paprika and sesame seeds and it was a delicious dinner!
Raw Composed Beet and Carrot Salad with Cumin Scented Coconut Yogurt
1 cup young coconut meat
juice of 3 lemons
1 tsp cumin
3 Tbsp raw tahini
1/4 tsp sea salt
2 avocadoes, sliced
1 large yellow bell pepper, cut julienne
2 medium carrots, cut julienne
1 large red or orange bell pepper, cut julienne
2 red beets, cut julienne
raw sesame seeds
For the yogurt, combine all ingredients in the food processor and process until smooth, adding enough filtered water to thin it to a sauce consistency so you can drizzle it.
On the plates, line up the veggies decoratively as well as the avocado, then drizzle with the yogurt, sprinkle with sesame seeds and a little smoked paprika.