Tzatziki

Tonight we had tzatziki, which I'd like some help from the vegans out there to veganize. Hibi tried, but soy yogurt doesn't do really well when stirred--also, she didn't have time to drain it, which would maybe have helped. She added some tofu, but it didn't seem to help. The texture was weird.

Here's my recipe:

To start: if you're not using Greek-style yogurt (sold in a green-labelled container, very thick) you need to get started early, at least half a day before you want to make it. Strain a couple (maybe 1 1/2) big containers (32 oz.) of plain yogurt, using coffee filters lining a colander or strainer, set over a bowl. Put it in the fridge while draining. You can drain it for up to 2 or 3 days. Just dump out the water periodically, especially right after you start it draining.

Grate 2 good sized cucumbers and squeeze as much water out of them as you can. Leave them to drain while you're working on the rest.

With a mortar and pestle, mash 2 cloves of garlic with 1/2 teaspoon salt until it is a paste. Stir this into yogurt (one big container if using Greek-style yogurt--I don't think those have quite 32 oz.), then add cucumber. Stir in 4 tablespoons (or so) of olive oil and 3 tablespoons of vinegar--I like wine vinegar. Stir in some chopped dill, about 2 tablespoons, or any other herb you like and have on hand. Serve with pita wedges, brushed with olive oil and toasted in the oven to desired crispness. (Greeks often eat it just barely crisp, still chewy and soft, but my kids like it quite crunchy.)

I enjoy tzatziki and pita with a carrot salad, made with herbs and olive oil and vinegar.