When I decided to recreate those amazing Lamb Meatballs I knew I was going to need to create an equally amazing Tzatziki recipe to smoother them in. The problem is, I have not had tzatziki since the last time I ate a fallafel, which was in my vegetarian (gasp, shriek, BLAH) days, circa 2010! So I consulted Google and hoped that my taste buds had a better memory than my actually memory…..it’s true decisions you make in high school and college can kill short term memory. Lesson learned folks! Get over it and grow up already! For those that are living under a rock (if you are I would ask how you are reading this and then say GET OUT OF THERE and live a little), or choose not to venture outside the proverbial box when it comes to exciting ethnic cuisine, tzatziki is a Greek sauce served with grilled meats or used as a dip. It is typically made by straining yogurt that is then mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and sometimes dill. It is just plain delicious!
I tend to stay clear of dairy. Doing so helps me breathe free and clear. When I give in to my cheese obsession I usually end up with a stuffy nose and cold like symptoms. I typically do okay with a quality, grass-fed dairy product, but if I overindulge in any way, which lets face it I always do, I end up with said cold symptoms anyway. Sometimes the symptoms are totally worth it, and sometimes I wish I hadn’t eaten a pound of cheese! What I am trying to say is, I have NO self-control when it comes to dairy so avoidance is basically the best approach for me to feel like the greatest version of Nat that exists. That is why I chose to make a dairy-free version of this tasty Greek sauce.
The part of tzatziki sauce that I was able to remember was the tartness of lemon and delightful aroma from dill. So I started there, with some cucumber of course, and awesomeness ensued! Make sure you have a clean, dry dishtowel or some cheese cloth to get all the water out of the cucumber once shredded, otherwise you end up with a watery mess. Your watery mess may taste great, mine did, but it wont look that appetizing nor will it photograph well. Then you go back to the drawing board and the end result is this tasty treat! I ended up drowning my Lamb Meatballs in this stuff because I loved it so much. Luckily I had some left and was able to dip all my vegetables in it, as well as top my scrambled eggs with it, and dip my finger in the jar and eat it like a manner-less heathen!
Serves: 1½ cup
- 1 cup cucumber, seeded and shredded
- ½ cup full fat coconut milk**
- 2 garlic cloves, smashed
- 2 TBSP lemon juice
- 1 TBSP fresh dill or 1 tsp dried dill
- ¼ cup finely chopped chives
- ¼ tsp salt
- ¼ tsp pepper
- **Put coconut milk in fridge 24 hours prior to making this recipe
- Grate cucumber, using food processor grating tool or cheese grater
- Squeeze water from grated cucumber, using cheesecloth or clean, dry dishtowel
- Put grated cucumber back in food processor with regular blade attachment
- Scoop out ½ cup coconut cream from coconut milk can
- Add coconut cream and remaining ingredients into food processor.
- Pulse until well blended
Remember, no utensils are required if you want to snack on this stuff. Carrots and fingers are proper vessels for this tzatziki sauce!
To a nourished life,