Tzatziki, Veganized!

vegan tzatziki pairings

Tzatziki.Tzatziki that's vegan.This recipe is a bit of a revelation to me. Let me explain why, beginning with a little digression...I have a hard time picking favorites when it comes to food - specific items or dishes, restaurants, cuisines, etc. So I just accept the fact that I have many favorites. And one such favorite, when it comes to cuisines, is Greek food. I love everything about it. Mezes like tzatziki and taramasalata, gigantes with tomato, horiatiki salad with tangy feta, lamb, fish, lightly grilled pita, baklava, galaktoboureko... yup, I love it all. And when I have the opportunity to go to a really great Greek restaurant (a rarer occasion now due to proximity), I will happily partake in any of these. But, there are obvious animal-derived ingredients in the mix that I otherwise regularly stay away from.Actually, I take back what I said before about never being able to pick favorites - as much as I love all of those Greek foods I listed, I can pick one favorite: tzatziki. I can make a bowl of it and some warm pita bread vanish awfully quickly!I used to make it the traditional way - with strained/Greek plain yogurt - but since focusing on eating a majorly plant-based diet, I was determined to find an alternative base around which to make it. Lo and behold, silken tofu turned out to be just the thing. I am still a little surprised when I make this at how close to the dairy version this tastes and feels. I really think if someone had just set a dish of this vegan tzatziki in front of me, I would have eaten it and not known that it was made with tofu (which also gives it an added dose of healthy!).When I got the recipe just right for the first time, I was so excited and enjoyed it so much that I kept making things for dinner that it would go with (see photo above!), so I'd have an excuse to eat it. Not that I need an excuse. But you know what I mean. And when we ran out, I made more. And so on. It's that good!Here's the recipe (and by the way, stay tuned for recipes on the other components of the dishes in the pictures above... oven-"fried" zucchini, oven-"fried" pickles, roasted sweet potato chips, cucumber dill salad, sweet potato veggie burgers...):Recipe: Tzatziki, VeganizedWhat You Need

• 14 oz package of soft/silken tofu (organic, non-GMO), drained

• the juice of one medium lemon (about 2-3 tbsp)

• 1 tbsp white wine vinegar

• 1/2 tsp salt

• 1/4 tsp ground pepper

• 1 large garlic clove

• 2 tbsp olive oil, plus another 1/2 tbsp separated

• 1 medium/large cucumber, peeled, seeded and grated, with excess water squeezed out*

• 2-4 tbsp chopped fresh dill, or 3 tsp dried dill (measurements depend on how much dill you like - I like a lot!)

What You Do

• Put garlic in blender or food processor container (I use my mini Cuisinart food processor for this recipe) and grind until it's finely shredded

• Add the tofu and pulse to combine with the garlic

• Add the lemon juice and vinegar and blend until the texture gets smoother and creamier

• Add the salt and pepper, pulse to combine (taste now and add more if desired)

• Add the olive oil and blend to thoroughly combine

• Using a spatula, scoop the mixture into a bowl, add the cucumber and dill and stir to distribute evenly

• Add in the remaining 1/2 tbsp olive oil and stir

• Taste again for seasoning - serve/eat right away, or store in the fridge (keep in mind the garlic will come through more the longer you keep this in the refrigerator)

• Serve with warm pita bread, sliced veggies, a veggie burger, fish, rice - you name it!

*Once the cucumbers are grated, take some in your fist and squeeze over the sink to wring out some of the water. I also let the prepared cuke sit on paper towels until I'm ready to throw it in the mix.

Tomato Avocado Stacks with Scallion-Lime Corn

Sweet fresh corn, creamy hass avocados and juicy beefsteak tomatoes, all piled together... yum.

tomato avocado stacks with scallion lime corn 2

Throw in some scallions, lime juice & zest, plenty of ground black pepper and a balsamic-dijon-honey-lime vinaigrette and you've got yourself a light and delicious summery dinner!If you want an alternative to a typical salad, this veg dish is just the thing. And with corn and tomatoes are locally in season, you have all themore reason to make this asap!Recipe: Tomato Avocado Stacks with Scallion-Lime CornWhat You Need:For the Vegetables

• 3 large, ripe tomatoes (heirloom, beefsteak)

• 2 ripe avocados

• approx. 1/2 c very finely sliced scallions (with 2 tbsp of it separated and set aside)

• 4 ears of fresh corn, shucked

• juice of 1 lime and zest of 1/2 lime

• 1 tbsp Earth Balance

• sea salt & freshly ground pepper, to taste

• NOTE: I thought of this after the fact, so I didn't do it yet myself, but black beans would be a great addition to the corn - so consider adding a 14 oz can of rinsed and drain black beans to the cooked corn to make it all a little heartier, if you'd like!

For the Vinaigrette (I winged this, so measurements are approximations - you can't really go wrong though; just taste as you go!)

• 1/4 c balsamic vinegar

• 1 tsp dijon mustard

• 2-3 tsp honey

• 1 tbsp fresh lime juice

• 1/2 tsp garlic powder

• 1/2 tsp ground black pepper

• pinch of sea salt

• 2-3 tbsp olive oil

What You Do:

• Cut the stem out of the tomatoes and slice tomatoes into 1/8-1/4 inch slices

• Halve the avocados, remove the cores and peel off the skin; cut lengthwise into very fine slices

• Cut the kernels off of the ears of corn

• Melt the Earth Balance in a medium saucepan over medium heat

• Add the corn and scallions (minus the 2 tbsp) to the saucepan, mixing occasionally

• Once the corn is heated through and the scallions have softened a bit, add the lime juice and zest, salt and pepper to taste, and stir to combine; cook for another 3-5 minutes and then remove from heat

• Combine all vinaigrette ingredients, minus the olive oil, in a small bowl and stir with a fork or whisk; then whisk in olive oil (as I've said before, I like vinaigrettes to have more vinegar than oil, but they are typically made the other way around - so adjust as needed and make it to your preference!)

• For assembly: On a platter or large plate, alternate layers of tomato and a few slices of avocado to make 3-4 stacks. Scoop the corn and scallions onto the plate around the stacks, drizzle 2-3 tbsp of the vinaigrette over the stacks, and sprinkle the remaining 2 tbsp of scallions over the tops.

Nutritional Yeast Vegan "Cheese" Sauce

Creaminess is texture not found consistently or very frequently in vegan eating due to the absence of dairy. The most common vegan sources of something creamy are probably avocado, soaked and blended nuts, non-dairy milks and butter substitutes, and tofu. But certainly when cheese is removed from the picture, you need to get a little more creative to bring back a creamy texture to your plate.I made vegan mac & "cheese" a while back, the base of which was Daiya "cheddar", and was extremely pleasantly surprised with how great it turned out both in favor and mouth-feel - though Daiya gets most of the credit for creating a product that melts and imitates real cheese so closely.I've been reading a lot about nutritional yeast though, and my curiosity to make something in which that was the main ingredient finally got the best of me. I made this nutritional yeast sauce over the weekend and similar to my vegan mac & cheese, I was yet again taken aback by how well this creation turned out.On a slight digression... I've seen nutritional yeast referred to as "nooch" on many online resources... and maybe since "nutritional yeast" is a lot (I guess?) to say/type over and over, I can begin to understand a shortened nickname... but even so, I just can't get on board with calling it nooch. No judgement, but I prefer the whole name or an initial abbreviation (NY?)!Nutritional yeast is an interesting and versatile ingredient. I've been using Bragg brand, which is vegan, gluten-free, non-GMO and sugar-free. And, not only does it taste great in many recipes, nutritional yeast has some noteworthy nutritional value, particularly for a vegan source. Most of all it's a tremendous source of B vitamins - thiamine (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), biotin (B7), folic acid (B9), cobalamin (B12) - as well as other vitamins like selenium, 18 amino acids, and minerals such as zinc and iron. (On yet another quick digression, I've been thinking a lot lately about how we are constantly told to "take our vitamins", but sometimes the benefits and specific importance of each gets lost in translation. So, stay tuned for a post on the breakdown of important vitamins and minerals!).This nutritional yeast cheesey sauce is easy to whip up in no time, and is so tasty: it's very creamy, rich, salty and tangy. It's also very versatile: eat is as is and dip in your favorite chips or crudite, pour it over raw or cooked veggies or grains, or add in some diced tomatoes, olives, peppers or herbs for a new twist.Click through for the recipe!Recipe: Nutritional Yeast "Cheese" SauceWhat You Need

• 1/4 c nutritional yeast 
• 1 tsp salt
• a few grinds of fresh black pepper
• 1/4 c flour (brown rice or other gluten-free blend, or all purpose unbleached flour)
• 3/4 tsp garlic powder
• 1/2 tsp mustard powder
• 1 c water
• 1 1/2 tbsp Earth Balance (or other vegan butter substitute)
• dried cayenne (optional)

What You Do

• Mix all of the dry ingredients in a small saucepan
• Slowly whisk in the water, whisking until all clumps are gone
• Add Earth Balance and put the saucepan over medium heat, whisking frequently until it begins to bubble and thicken
• Remove from heat and taste in case you need to adjust any seasoning
• Add a pinch or two of cayenne for some heat, or chopped veggies for a heartier dip/sauce
• Leftovers should keep for a couple of days in an airtight container in the refrigerator - but my guess is you'll rarely have any leftovers to save when you make this!

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How to Make a Salad an Awesome Entree

I am extremely excited and proud to be writing for This Dish is Veg - and today, my first article for the site was posted. If you're interested in getting some tips on how to transform a salad into a satisfying and delicious (and vegan!) entree, read more here! 

Recipe: Vegan Mac & Cheese

If you'd told me a couple of years ago that I'd eat and enjoy - let alone cook myself - vegan "mac and cheese," I'd have laughed. And rolled my eyes. And probably gagged. But curiosity got the better of me recently, after reading about different and new dairy replacement options, and I decided to go for it... still without much confidence that I would end up with a dish I'd feel compelled to eat.Fortunately, I was pleasantly surprised.Let me backtrack again for a moment to say I've personally never been a fan of soy cheese. For lack of a better word... yuck. Even since scaling way back on my dairy intake - a decision I'm happy with for the physical and health benefits - I don't find I miss it. And I was a dairy lover. Ice cream, yogurt, cheese, you name it. Dairy ice cream is easy to replace with non-dairy alternatives (more to come on that soon...), but as for straight up cheese I'd rather generally avoid non-dairy alternatives and instead just savor a few bites of the real deal (helloo Humboldt Fog) on a rare occasion.But then recently, I read about Daiya - a new non-dairy "cheese" that is also soy-free. I came across a few other blogs raving about it's authentic-like properties - the absence of a funky aftertaste, a pleasant flavor and texture, great melting ability, and all-around cooking versatility. So I decided to give it a try.I stood over the stove, beginning the cooking process with what I can only imagine was a skeptical look on my face (think eyebrows either slightly arched or furrowed) as I stirred the pot... literally, not figuratively... and my expression relaxed and morphed into one of happy intrigue (think eyebrows slightly raised while smiling smirkily).  I boiled some pasta, made the "cheese" sauce, combined the two and then baked them. And this is the happy dish I wound up with:This was my first attempt making anything like this, and it's a recipe I'd like to tweak and evolve - I wish I'd made brazil nut "parmesan" before making this dish, because I think it would be great sprinkled on top; I also think chopped broccoli and tomatoes would work very well baked in - but I do think this is a tasty starting place in the world of non-dairy macaroni and cheese.Without sacrificing taste and texture, I'd rather have the ingredients in this go into my body than the bagillion things I can't pronounce on a box of Velveeta or something along those lines, that's for sure - and it's vegan, soy-free and could also be easily made gluten-free with rice pasta or quinoa pasta.So, give it a go and let me know what you think!Recipe: Vegan Macaroni Gemelli & CheeseWhat You Need:

• 8-10 oz pasta (I used regular gemelli)
• 1 package of Daiya Shredded "Cheddar"
• 1 1/4 c coconut milk (from a carton - I think canned would be too rich in this case)
• 2 tbsp non-dairy "butter" (no margarine - try soy-free Earth Balance)
• 1 tsp ground mustard seed
• 1 tbsp nutritional yeast
• salt to taste (a pinch or two should do)
• lots of fresh ground pepper
• garlic powder to taste
• red pepper flakes to taste
• 1/8 c breadcrumbs (more about my thoughts on breadcrumbs here!)

What You Do:

• Preheat oven to 350
• Prepare pasta according to instructions on package; cook to al dente doneness
• In a small/medium saucepan, heat coconut milk and "butter" over medium heat until "butter" melts and liquid is simmering
• Add all other ingredients - minus breadcrumbs - and whisk frequently to stir as everything melts and combines together
• Simmer for 10-15 minutes, or until "cheese" mixture is smooth and creamy; taste for seasoning and adjust as needed to your preferences
• Mix "cheese" sauce and pasta in a large bowl, and pour into an oven-safe baking dish (I used a round, glass 9-inch dish)
• Sprinke breadcrumbs on top
• Bake on center rack at 350 for about 10 minutes, and then switch oven temperature to high broil
• Keep a close eye on the oven and broil for about 5 minutes (give or take a min. or two) until bubbling and the top is lightly browned
• Remove and devour!

Leftovers will keep in the fridge for a couple of days, and reheat well in the oven. I froze some leftovers too, so time will tell how well (or not) it thaws and reheats.. 

Recipe(s): Putting Vanilla Balsamic Vinegar to Delicious Use

So far, we've used the vanilla balsamic vinegar we purchased from Olive Creations in two dishes - one sweet, one savory (both vegan!) - and both were delicious. The first:Brussels Sprouts with Beans & GrainsThis was one of those on-the-spot, use-what's-in-the-fridge/cupboards meals that was simple and super healthy. It's a combination of some of my favorite foods, and the vanilla vinegar added a special touch (though regular balsamic vinegar would be more than fine as well!)What You Need:- 20 (approx.) brussels sprouts, halved- 1/2 package Trader Joes Harvest Grains blend- 1 can kidney beans, drained and rinsed- Virgin/unrefined coconut oil (a couple of tbsp, to taste)- Sea and/or truffle salt and ground pepper, to taste- Garlic powder, to taste- Vanilla balsamic vinegar, to tasteWhat You Do:- THE BRUSSELS SPROUTS: Heat a (preferably nonstick) cast-iron griddle pan on the stovetop over low-medium heat. Melt about 1 tbsp of coconut oil (add or reduce the amount of oil based on your preference and the pan you're using) on heated pan. Place brussels sprouts flat side down on the pan and season with salt (consider using truffle salt if you have it!) and pepper; cook until they are lightly browned and begin to soften, and then flip and continue cooking to desired doneness. When finished, place in a bowl and toss with approx. 1 tbsp of the vinegar.- THE GRAINS: Cook on stovetop according to directions on the package. I used coconut oil in place of butter or olive oil, and once the grains were finished cooking I added approx. another 1/2 tbsp of coconut oil. Then, season to taste with ground pepper and garlic powder. Keeping the flame beneath the pot on the lowest setting, add the kidney beans and stir; wait until they are warmed through.- SERVE: Combine all in a bowl and enjoy! (Side note: I love the vanilla vinegar so much I also added a bit to the grains in my bowl)Coconut Milk Ice Cream with Vanilla Balsamic VinegarWhat You Need:- Coconut-milk vanilla ice cream- Vegan chocolate chip cookies, or whatever you have handy (I will be posting my recipe this week!)- Vanilla balsamic vinegarWhat You Do:Kind of a no-brainer here - just combine all of the ingredients together in whatever amounts you prefer in a bowl! For three small scoops of ice cream totaling about 3/4 cups, about 1 tsp of vinegar was added on top. You may be surprised at just how tasty the vinegar is with the ice cream! And I'd bet regular aged balsamic vinegar would do just fine as well. 

Great Greens

Made a great green salad for dinner last night with Jame: baby spinach, cucumber, green pepper, avocado, broccoli, yellow grape tomatoes, mushrooms, a little goat cheese on top and some green olives on the side. While I usually opt to make a simple vinaigrette from scratch, if I reach for something store-bought chances are it's Cindy's Kitchen - the Barcelona Vinaigrette and Lemon and Shallot Vinaigrette are so good I could drink them - and both were just right with this salad mix. Leftovers to be consumed for lunch tomorrow!