In one episode, Terry Hope Romero (one of my favorite chefs) whips up vegan tzatziki. We soon made up a batch of our own using silken tofu, lemon, olive oil, oregano, parsley and cucumber and that set the tone for a few meals throughout the week.
I bought the chickpea flour from the bulk section at my local health food store. I bought enough flour to make 6 crepes and it only cost me 52 cents. No joke.
The batter for the crepes is a cinch to make, however, Kris & Chad do warn that the first crepe usually does not come out well. They were right.
However, they improved as time went on.
We filled the crepes with sautéed seitan, fresh tomatoes, spinach, carrots, red onion and cilantro. I poured the tzatziki inside the crepes and added a bit more on top.
This was an amazing dinner! It was filled with fresh flavors, one of the better dishes I have made in awhile.
Since there was still more tzatziki leftover, we made another type of wraps using some of my Trader Joe’s favorites. We warmed up Trader Joe’s brown rice wraps (gluten-free!) and filled them with their pre-made falafels (found in the frozen section), along with sliced bell peppers, spinach, carrots, tomatoes and more tzatziki.
We made us of the tzatziki with one more meal. We made a HUGE Greek salad with spinach, capers, kalamata olives, artichokes, red onion, tomatoes, tofu feta (recipe found here) and Trader Joe’s chickenless strips (found in the refrigerator section). We used the tzatziki (thinned with a little bit of lemon juice) as the dressing.
Mediterranean fare is one of my favorite ways to enjoy healthy fats, yet still load up on fresh veggies and spices.
What is your favorite Mediterranean dish?