Tztatziki Sauce | Vegan recipe
Yogurt, cucumbers, garlic, lemon and mint. What’s better on a hot day like this? A few ingredients for a simple fresh and quick sauce typical of Greek tradition: the tztatziki.
I often prepare this recipe, especially during the summer. It is very versatile and I love to combine it with falafel, to use it as a dressing for salads or just to enjoy on a slice of bread or spread on a pita.
This sauce is perfect as an appetizer or a snack. Its vegan version is much more appreciated and it keeps the same creamy texture and taste than the original. Moreover, between the basic ingredients of tztatziki sauce, there are cucumbers, as everyone knows, vegetables rich in beneficial properties. In fact, the cucumber is one of the plants with the highest content of water, rich in vitamins and minerals, useful for skin hydration and detoxification.
Ingredients for 4 people:
- 500 g natural soy yogurt;
- 4 cucumbers;
- 2 garlic cloves;
- Lemon juice;
- Just enough salt;
- 2 tablespoon mint leaves;
- 2 tablespoons extra-virgin olive oil.
- Shave and grate the cucumbers with a large hole grater and put the pulp into a colander, pressing it down with a spoon, to eliminate water. (I prefer to set aside some chunks of diced cucumbers and leave them whole in the sauce);
- Finely chop garlic and add it to the yogurt, along with some lemon juice, salt and olive oil;
- Add to the mixture the cucumbers and finely chopped mint leaves;
- Serve cold.
If you don’t appreciate the strong garlic flavour, you can halve the cloves, leave them to rest for half an hour in the yogurt and then remove them from it.
Pasta salad with avocado| Vegan recipe
My house is blooming. I smell scent of lavender, daisy and sunflower. Last Sunday we dropped by the amazing Flower Market on Columbia Road and, as always, I didn’t resist to all those colourful tonalities and infinite pleasant scents. We came back home with a handful of Spring in our hands and now my living room looks like the mirror of my emotions and at the same time you can feel in the air the desire to sink down in multi-coloured fields.
An old blanket, a poetry book and a basket full of delicious food: today we will have a picnic under the shade of an oak tree. I will serve a cold pasta salad with avocado, cherry tomatoes, basil, mint and other flavouring. This dish is the protagonist of my day and it looks like a floral arrangement. I am enjoying it while I am reading Neruda’s poems and I keep quiet when tasting my pasta.
“Here I love you.
Here I love you and the horizon hides you in vain.
I love you still among these cold things” (P. Neruda)
Let’s enjoy the Sun. We will blooming as love poems.
Ingredients for 4 people:
- 400 gr of Italian pasta;
- 2 not too much ripe avocados cut into chunks;
- 20 cherry tomatoes. Cut them into 2 parts;
- Some mint leaves;
- 200 gr of roughly cut basil;
- A table spoon of fennel seeds;
- Some lemon juice;
- Just enough pepper;
- Just enough extra virgin olive oil;
- 200 gr of basil;
- 1 chopped garlic clove;
- 1/5 onion finely chopped;
- 1 table spoon 100% maple syrup;
- A pinch of salt;
- Just enough balsamic vinegar.
- Cook the pasta, drain it “al dente” and pass it under cold water to stop the cooking process, then put it into a bowl;
- Stir cherry tomatoes together with basil, mint, garlic, onion, pepper, lemon juice, fennel seeds, maple syrup, vinegar, oil and salt: mix well all the ingredients and let it marinate for about 30 minutes. Stir the mixture occasionally;
- Add the seasoning to the pasta, add avocado and stir it well;
- Serve it cold.