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Cucumber and Buckwheat Yogurt Jars

Layered jars of coconut yogurt with mint, raisins, walnuts, soaked buckwheat groats and squeezed cucumber. A savoury yogurt pot built to travel.

5 servings · 10 min · lunch · vegan

Ingredients

  • 1¼ cucumber, halved, seeded, and chopped
  • 2½ cup coconut yogurt
  • 3¾ tablespoon mint, chopped
  • 1¼ teaspoon sea salt
  • 1¼ teaspoon black pepper
  • ⅚ cup raisins, sun-dried
  • ⅝ cup walnuts, chopped
  • 1 cup buckwheat groats, soaked 20 minutes, drained, and rinsed
  • 25 leaf mint, to garnish

Method

  1. Wrap the cucumber pieces in paper towels and squeeze to release the moisture — the paper towels should end up soaked.
  2. Mix the yogurt, mint, salt, and pepper together in a bowl.
  3. Divide the ingredients evenly among five 9- to 10-ounce jars with lids. Layer with the raisins, half the walnuts, the soaked groats, three-quarters of the cucumber, and the yogurt mixture. Garnish with the remaining cucumber and walnuts.
  4. Divide the mint leaves among each of the jars and chill for 30 minutes before serving.

Notes

Squeezing the cucumber dry is what keeps the jars from going watery. Finely chopped scallions and a little crushed garlic work in place of the mint.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.