Serves 4 to 5 | Ready in 10 minutes (if cashews are pre-soaked)
Vegan tzatziki. Yep, I did it—and before I dive into this recipe, I feel like I owe an apology to my family. I must admit making this dip didn’t feel right. It was like I was cheating on my Greek family . . . but then I tried it. Oh my gosh: it’s pretty damn close to the real deal and so flavorful. Suddenly my guilt evaporated, and I was surprisingly happy that I made it!
This dish is traditionally vegetarian and often accompanies me at the table with all my vegetable recipes. I decided why not make it vegan and add it to my list of plant-based recipes that everyone must have, and I certainly do not regret it. It doesn’t lack flavor, creaminess or strength. It’s completely balanced with the amounts of fat, acidity and salt—I know you will love it!
Add cashews, lemon juice, tahini, garlic, water and salt and pepper to food processor and blend until very smooth, scraping down sides as necessary.
Remove mixture from processor and transfer to large mixing bowl. Add cucumber, dill, mint (if using) and olive oil and stir until well combined. Adjust seasonings as desired.
Serve with salads, falafel, fresh veggies or your favorite crackers, or store in tightly sealed jar in refrigerator for up to 1 week.
This recipe is part of the Greek to me collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
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