Diet plans – Greek Tzatziki Sauce and Portabello Gyros – Vegan, Gluten-Free, Soy-Free, Oil-Free

I am not going to lie, the idea of gyros have always given me the creeps. Perhaps because I think of a lot of meat, spinning.

Okay.

Won’t go there.

Greek food on the other hand, I love! Something about the atmosphere is just so fun, sociable, and romantic, that I love when a client requests a redo of their old favorites.

Created for a client and friend of mine, this oil-free, vegan, Greek inspired recipe tastes remarkably like the yogurt sauce popular in this traditional dish. This bright and just mildly acidic cream sauce is the perfect compliment to a thick and juicy mushroom.

Greek Tzatziki Sauce

  • 1 cup cashews, soaked in water for 3 hours (be sure to cover all cashews with the liquid), drained
  • ½ cup water
  • 1 large cucumber, peeled, seeded, chopped (about 1 ½ cups)
  • ½ lemon, juice of (1 ½ tbsp)
  • 1 tbsp raw apple cider vinegar
  • 2 tsp fresh dill sprigs, chopped
  • 1 tbsp garlic clove, freshly chopped
  • 4 mint leaves (spearmint)
  • 1/8 tsp sea salt

In your high-speed blender, blend cashews with water until well combined. Add cucumber and blend again until smooth.   Add additional ingredients and repeat blending, until a consistently smooth and creamy texture. Drizzle over mushrooms, or use as a salad dressing. Refrigerate extra sauce in a sealed container for 3-5 days.

Portabello Gyros

  • 10 large portabello mushrooms, stems and gills removed
  • 2 tsp of sea salt, divided
  • 2 tsp dried rosemary
  • 1 tsp fresh ground black pepper

Preheat your oven to 375 degrees. Lay out mushrooms on a non-stick baking sheet, or line it with parchment paper. Mushrooms should be belly up. In a small bowl, mix together spices. Sprinkle a pinch of spice blend on each mushroom. Bake for 20-25 minutes, or until mushrooms are steaming, and juicy in the center. Continue baking for additional 5-8 minutes, for a denser “meatier” mushroom.

Serve on a bed of greens, and drizzle each mushroom with 2-4 tbsp of dressing, or dress and slice each mushrooms and wrap in your tortilla of choice.