Our Veggie Kitchen

I made a batch of tzatziki for last weeks zucchini fritters and I'll use the left overs this weekend for chickpea burgers.  I've also used it as a dressing for chickpea & chard salad or topped on biryani.  Typically, it is made with Greek yogurt, which is thicker than normal.  You can strain standard soy yogurt or, as I've done here, add a little cream cheese (Tofutti has a trans fat and a non-trans fat vegan cream cheese).



Vegan Tzatziki
1 cup soy yogurt
2 tbs vegan cream cheese
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1 lemon, juiced
1 tbs mint, minced
1 cucumber

combine all ingredients, except the cucumber. Either blend or vigorously whip in a bowl. For the cucumber, peel and quarter. Scoop out the seeds from each quarter, cut into long matchsticks and dice. Stir into the yogurt mixture and refrigerate for at least an hour. Makes about 2 cups.

16 servings: 29 cal (1g fat, 4g carbs, 1g protein)