Vegan Cucumber Yogurt Tzatziki
Ingredients
- 1 medium English cucumber
- 2 tsp. lemon juice
- 1 small garlic clove, minced
- 1 Tbsp. fresh dill, finely chopped
- 1 Tbsp. fresh basil, finely chopped
- 1 6 oz. container of plain soy yogurt
- 1/2 c. soy sour cream
- salt
About the Chef
Brittany Roberts is the witty blue-haired host of The Tofu Guru, an online vegan cooking show and video blog. Began during her senior year of high school, Brittany created the show and accompanying website to combine her love of vegan food with her interests in digital video production and web design.
Now a full-time art student living in Boston, Brittany enjoys keeping up with her little show's blossoming popularity and reveling in the fact that her dorm room has a full kitchen.
Chef's Website
http://tofuguru.netDirections
Wash and grate the English cucumber, then sprinkle it with 2 pinches of salt and set it aside.
In the meantime, combine the rest of the ingredients in a medium sized bowl.
Squeeze as much water as possible out of the cucumber pulp, then add it to the mixture as well.
Allow the tzatziki to chill in the fridge for at least an hour before serving it as a dip, on a sandwich, or with pita and hummus.
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