Monday, May 28, 2012


Tzatziki is an amazing food and is not something that has to be given up as vegan!  Thanks to so many vegan yogurt options, tzatziki is easy for a venturing vegan.  I looked everywhere on my little island for almond yogurt but only found it in single serving containers in different flavors.  So, I bought soy yogurt that was organic and gmo-free.  It really is up to you but I think almond works best but you could also use coconut if you don't mind the flavor.  Soy worked really well in this recipe and the leftover yogurt was great the next morning with my granola and strawberries!  Tzatziki is really easy to make but two points: 1. If you like pieces of garlic and cucumber, do not blend just mix it all together. 2. If you blend, then it will need to sit for a few hours to solidify again before regaining it's yogurt consistency.  I chose to blend mine, let it sit and ate it a few hours later and it was divine!

Tzatziki is a cool cucumber garlic yogurt dip and it goes perfectly with my Baked Falafel.

Yields 8 servings
16 oz plain vegan yogurt
2 persian cucumbers, washed and diced
2 tbsp extra virgin olive oil
1/2 lemon, juiced
1 tbsp chopped fresh dill 
3 gloves garlic, peeled, smashed, and minced

1. Combine all ingredients in a food processor or blender and blend until well-combined.  Place in a dish, cover, and refrigerator for at least one hour for the flavors to develop.

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