This foolproof recipe for a Greek classic—from Dunja Gulin’s Falafel Forever: Nutritious and Tasty Recipes for Fried, Baked, Raw, Vegan and More!—is easy to make and perfect for everything from traditional gyros to vegan omelettes stuffed with vegetables.
What you need:
2 medium cucumbers, peeled and grated
1 teaspoon salt
2 cups plain vegan yogurt
6 tablespoons olive oil
1 tablespoon umeboshi vinegar (optional)
2 garlic cloves, crushed
Lemon juice, to taste
1 tablespoon chopped parsley
1 tablespoon chopped chives
Salt, to taste
What you do:
- Combine cucumbers with salt and let sit 15 minutes to help draw out liquid. Using a cheesecloth, squeeze out as much of the liquid as possible.
- Into a small bowl, add cucumbers and remaining ingredients, mix well, and chill for an hour until ready to serve.
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