This plate was one of the most satisfying meals I have had in a long time. The teaser is I have made possibly the most simple and wonderful gluten free seitan ever! Stay tuned for the recipe. The tzaziki was the perfect compliment for my gryo flavored sietan, and is as simple as can be.
1/2 container of Toffuti Sour Cream 2 Persian Cucumbers or 1 regular Cucumber 1 teaspoon dried dill 1/2 tsp garlic powder 1/2 tsp salt
Chop and mince the cucumbers finely and mix all ingredients together. Let sit in the fridge for an hour or two to let the flavors meld.
Thats it! This makes an amazing dip for cucumbers or chips, as well as a good filling for lettuce wraps. You can also make it non vegan by using regular sour cream or greek yogurt.
1 cup chick'n consume 1 1/2 tsp cornstarch desolved in 1/8 cup water 1/4 cup cider vinegar 1 teaspoon minced garlic 2 teaspoons sugar 1/4 teaspoon pepper 1 teaspoon grated parmesan cheese or nutritional yeast (optional)
Heat the consume until boiling, add in the cornstarch with water, and boil until sligtly thickened, to normal salad dressing consistancy. Add the other ingrediant, stir to mix, and place in the refridgerator to allow the flavors to meld for an hour or so.