I have another “converted” Jewish recipe from Marlena Spieler’s Jewish Cooking book. I remember looking at this very recipe at the bookstore and making a snap decision of buying the book right there and then. At the time, I was vegetarian so the yoghurt bit didn’t bother me. However, I still haven’t found a palatable substitute for it in Australia. At the risk of being boring, I will be mixing lemon juice and Tofutti Sour Supreme –again.
Ingredients for Bulgarian Cucumber and Walnut Appetizer:
1 cucumber, diced (unpeeled)
3 walnuts, shelled and chopped roughly
1 tbsp fresh dill, chopped
1 garlic clove, crushed (minced)
2 tbsp Tofutti Sour Supreme (vegan sour cream)
Juice of ½ lemon
• To make the yoghurt substitute: Whisk together Tofutti Sour Supreme and lemon juice in a small bowl. Add the garlic and salt.
• In a salad bowl, combine the cucumber and with fresh dill. Add the yoghurt substitute and mix well. If you are not going to serve it immediately, then cover and chill until you do.
• To serve, pile the mixture into a bowl and sprinkle with walnuts. Garnish with dill if you prefer.