FoodFash

FoodFash is a food and travel blog based in Austin, TX.

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Tzatziki!

June 28, 2015 by Kristin

Tzatziki

Tzatziki is, hands down, my favorite accompaniment.  I’m certain it has much to do with nostalgia – walking with my family through the Sponge Docks, eating Chicken Souvlaki, and begging for a second piece of baklava.  As a kid, my tzatziki to sandwich ratio was always out of proportion.  As an adult, not much has changed.

Grated English Cuke

The homemade tzatziki story is the same as any other why-did-it-take-me-so-long-to-make-this story. Taking almost as little effort as hummus, it’s not complicated to make. And I even found that all of the leftover juice gave me perfect excuse to make a super summery cucumber cocktail that I can’t wait to share with you!

Tzatziki Ingredients

There are so many ways to use tzatziki that leftovers couldn’t possibly be a problem.  This light and fresh cucumber sauce could be used as a dip {with sliced veggies or pita chips}, in place of mayo for chicken salad, as a sandwich spread, or as a side for grilled meat and veggies.

Recipe below adapted from this recipe.

Filed Under: Gluten Free Recipes, Sides Recipes Tagged With: cucumber sauce, dips, gluten free, tzatziki

Chicka Chicka Yeah!

March 3, 2011 by foodfash

I promise I recognize the irony of admitting that I don’t fancy meat substitutes and then immediately dedicating a two week period to faux meat meals.

But I wasn’t thinking far beyond tzatziki today.

Growing up within miles of Tarpon Springs will do that to a girl (give her random Greek food cravings).  Baklava, avgolemono soup, tzatziki, souvlaki – I think about them all the time.

I modified this recipe by replacing the yogurt/sour cream with Tofutti sour cream and doubling the dill.

I shredded the cucumber rather than dicing it.  In hindsight, I should have squeezed the cucumber with a paper towel to remove excess moisture prior to mixing it with the rest of the ingredients.  It was a tad too watery.

Then what to do with the sauce?  Leftover Gardein?  I microwaved a mini, room temperature pita for 15 seconds and a Gardein patty for 30 seconds.  After cubing the Gardein, I topped it with some iceberg and COVERED with the vegan tzatziki.

I will surely be making the thicker version of this sauce often.  I loved it.  As far as the whole souvlaki shebang?  I’m Gardein-ed out.  Fear not, the faux meat meals will be winding down, effective immediately.

Filed Under: recipes Tagged With: florida, Greek food, healthbuzz, recipes, souvlaki, tarpon springs, tzatziki, vegan, vegetarian

Hello and Welcome!

I'm Kristin - a Florida girl turned Austinite, adventuring my way through life. Whether I'm in the kitchen, around town, or 1000 miles away, I'm sure to put myself in the midst of merriment.... and then write about it! Read More…

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