Vegan Tzatziki Dip

Before I start, happy new year! I apologise for not updating in a Month, well kind of, actually no I don’t! I had an amazing holiday going to Los Angeles and home to London. I had too much of a good time putting on loads of weight to think about anything! LA and London though, like they usually do, have inspired me beyond belief food wise. I will do a Los Angeles post soon I think.

Anyway……

The good people OF Greece REALLY know their food don’t they???

One of my all time favourite meals is a kebab/gyros/souvlaki (whatever it is called!) with lamb (not anymore, calm it down!) or chicken (not anymore, calm it down!), salad and tzatziki sauce loaded into a flatbread. Amazing.

Since going vegan, I have obviously had to knock the kebabs on the head. That was until I came up with a great seitan recipe and then this, an all vegan version of tzatziki (or “Suzuki” if you are an idiot like myself).

Up until now, I have messed around with different methods, mainly using silken tofu as replacement for the yoghurt. This has been good, but never good enough to want to share. It is 2015 now though and in pretty much all supermarkets, the World over, you can get coconut yogurt, a completely dairy free version. They are so good that now, you can even get coconut yoghurts that emulate the thicker Greek yogurts, a requirement of tzatziki.

Once you have a good quality yoghurt, the next step is ensuring your cucumber is ready. That means de-seeding, peeling  and grating. Then, using salt to draw out the moisture, you squeeze the absolute hell out of it to get rid of as much liquid as possible. You’ll then mince the garlic. This is an important step as it releases a lot of flavour and having a paste will get rid of any big lumps of raw garlic. You can buy garlic paste but really, it takes about a minute you lazy git.

Finally, and everyone will have an opinion on this – mint or dill? REAL purists will release the hounds if either go in, but I love both. For this recipe, I have used dill but mint is just as good.

Tzatziki is really versatile. It can obviously go in souvlakis/gyros/kebabs but is a great dip in its own right and can be used as a sauce in any kind of Juddy bowl….

Keep an eye on the site for a future seitan souvlaki recipe….

Makes a buttload

Tzatzuki top

 Ingredients:

  • 500g coconut yoghurt
  • 1 large cucumber (called English cucumber in certain parts of the World, but I am English so just cucucmber!)
  • 2 garlic cloves
  • Juice from 1 lemon
  • Small handful of dill/mint/combination of both
  • Salt and pepper

Tzatzuki side

Cook it:

  1. Start by getting a large mixing bowl. Peel the cucumber, cut in half lengthways and scoup out all the seeds, using a teaspoon. Grate the remaining cucumber into the bowl. Add about a teaspoon of salt, mix well and leave for 10 minutes. This will draw out moisture. After 10 minutes, pick up the grated cucumber and squeeze the hell out of it, making sure you don’t lose any cucumber on the process. Do this over a sink otherwise your girlfriend will get really angry. Use a clean towel or good quality paper towels if you prefer
  2. Add the drained cucumber back to the bowl and add the coconut yogurt. Stir
  3. Peel the garlic and slice thinly. Add some salt (this helps make it a paste) and then using the side of a knife (or a meat tenderizer if you kept yours like I did) and squash it until it is a paste. Obviously be careful if using a knife to do this
  4. Once it is a paste, add to the bowl and stir
  5. Chop the dill and add to the bowl
  6. Add the lemon juice (use as much as you want. 1 lemon will make it very lemony)
  7. Season with salt and pepper, but make sure you taste it first. You have already added quite a bit of salt so go easy if it needs it
  8. Stir and you’re done
  9. Get it into ya

Recommended Tunes:

Adalita_-_Adalita

Adalita “Adalita”

When I first joined Mushroom Music, my knowledge of Australian music was pretty average. Like most outsiders, AC/DC, Jet and Wolfmother were pretty much my only impressions of Aussie bands. Great in their own right, but Australia has SO much more to offer. The best thing about joining Mushroom was, it gave me an immediate education on some fucking great artists.

Most notably for me, fellow vegan Adalita. A great songwriter and rare case where the solo career is up there with the band that made them.

Adalita’s previous band “Magic Dirt” are excellent, check them out, but for right now, check out the stripped back 2011 debut solo album from her. Buy the albums and have a read of the below interview. I guarantee that after, you will want to listen to more and listen to the complete Adalita/Magic Dirt discography.

http://veganeasy.org/Adalita

Listen – but do yourself a favour and buy it on vinyl!!
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