We have a cute little garden growing in our backyard. Callum helped me plant it – we planted tomatoes, carrots, broccoli, collard greens, lots of kale, and cucumbers.
The kids and I have had lots of fun watching our veggies grow.
Our cucumber plant has seen better days, but we’ve been lucky enough to get three or four good-sized cucumbers. Thankfully we’ll get even more from my Mom’s garden and from our CSA box.
So now that we know what to do with the zucchini that seems to be everywhere, it’s time to get creative with cucumbers.
I’ve been throwing a few slices in our morning smoothies, they add such a refreshing taste.
But my favorite way to use cucumbers is by making dairy-free tzatziki. It’s so good, and this recipe is really easy to make. I’m sure I’ll be whipping it up in January too, even if my cucumbers aren’t quite so garden-fresh.
½ cup grated cucumber
Cashew pulp (what’s left after making cashew milk, or you could make your own cashew cream)
½ tsp Herbamare or sea salt
1 large clove of garlic, crushed or finely diced
squeeze of half a lemon
freshly ground pepper to taste (add more salt or herbamare if necessary)
Place colander/sieve over a bowl. Place a sheet of cheesecloth inside. Grate cucumber and place in cheesecloth. Squeeze excess juice into bowl and discard.
Combine cashew pulp or cashew cream, grated and drained cucumber, salt, and crushed garlic. Squeeze a couple teaspoons of lemon juice into mixture. Taste and season with pepper and more salt if necessary.
Store in a covered container in the fridge for up to three days.
Yield: 1 ½ cups
We’ve been using this amazing dairy-free tzatziki sauce as part of our gluten-free veggie wraps, but you could also use it as a dip for veggies, tofu, or meat.