Lay down a slice of bread and spread with a few tablespoons of
the sunflower tzatziki.
While the beets are roasting, make
the sunflower tzatziki.
Not exact matches
I used her
sunflower seed + lemon juice + olive oil base and then added some salt, pepper, fresh dill, and diced cucumber to change it from an aioli to a mediterranean
tzatziki.
That
sunflower seed
tzatziki is brilliant idea!
* I have made this
tzatziki with the raw
sunflower seeds soaked (in water for four hours) and not soaked.
I usually make vegan
tzatziki with cashews (there's a recipe in Power Plates), but I love Margaret's
sunflower seed version and can't wait to try it.
Sunflower Seed Tzatziki Adapted from Jodi's Aioli 1/2 cup sunflower seeds * 1/4 cup fresh lemon juice 1/4 cup olive oil 1/4 to 1/2 teaspoon salt to taste few dashes of pepper 2 heaping tablespoons fresh dill 1/4 to 1/3 cup diced
Sunflower Seed
Tzatziki Adapted from Jodi's Aioli 1/2 cup
sunflower seeds * 1/4 cup fresh lemon juice 1/4 cup olive oil 1/4 to 1/2 teaspoon salt to taste few dashes of pepper 2 heaping tablespoons fresh dill 1/4 to 1/3 cup diced
sunflower seeds * 1/4 cup fresh lemon juice 1/4 cup olive oil 1/4 to 1/2 teaspoon salt to taste few dashes of pepper 2 heaping tablespoons fresh dill 1/4 to 1/3 cup diced cucumber
I have souvlaki every other day, and also eat a lot of
tzatziki, eggs,
sunflower seed, peanuts, salami and cheese.