Sunday, November 6, 2011

Tzatziki Sauce

I made this to go with the gyro, but I thought it deserved it's own page. Even though this is a paleo food blog, I have several vegetarian and vegan friends I would like to share recipes with. It's really easy to be a good cook when you're an omnivore, but true talent is making due with limited ingredients. My friend, Kristy, is a vegan and she is one of the best cooks I know. Christmas dinner at her place rocks. I do like a good challenge and going out to eat with Kristy requires research. How do you find a restaurant where you can get both vegan and paleo meals? It's difficult. Z'Tejas has a gluten free menu, but they're only vegetarian entree, mushroom enchiladas, has lots of cheese. I found a BBQ place that has a gluten free menu, but absolutely nothing on their menu was meatless. Ethiopian and Indian cuisines have lots of vegetarian options, but bread and lentils are almost unavoidable. We went to a hockey game  last week and found a restaurant near Jobing Arena that has a huge vegetarian menu. I ordered a steak. There was butter on top.

Right before I started cooking, I ran out to the store to get a few thing. I meant to get fresh mint, but I forgot it. So I used dry spearmint. 

Ingredients:

2 cups yogurt (I used goat. If someone wants to try it with coconut yogurt, let me know how it turns out.)
1 medium cucumber
4 cloves garlic
juice of 1 lemon
1/2 tsp dried mint (or 1 Tbsp fresh mint, minced)
salt

Place yogurt in cheese cloth and drain excess water. This is going to take a while so leave it in the fridge and go and do some other things.

Peel cucumber. Slice in half and scoop out seeds. Chop finely, add salt and strain out excess water.

Since I used dry mint, I rehydrated it in the lemon juice for about 10 mins. I pressed the garlic into a mixing bowl then added cucumber, lemon, mint, some more salt and lastly the drained yogurt. Mixed it all up and put it back into the fridge while I was having rotisserie drama with the lamb.

No comments:

Post a Comment