Just blend one large cucumber (peeled and diced) with a bunch of finely chopped mint leaves, half a cup of vegan yogurt, ...

Add the shallots and cool. Mix in the oil. Remove leaves from mint stalks and chop finely. Mix into the vinegar mixture and season to taste. Fry the onion and the garlic in the butter in a ...

Dollop the yogurt on top of the cauliflower and strew the mint and pomegranate seeds over the yogurt. Recipe courtesy of Cook This Now by Melissa Clark/Hyperion, 2011.