Falafel Pitas with Smoky Lemon Yogurt Sauce
This post is sponsored by So Delicious and all opinions are my own.
One of the hardest parts for most people about living a plant-based lifestyle is ditching the dairy - especially for someone like me who has always been lactose intolerant! Luckily for us, So Delicious continues to churn out impressive, better-than-the-real-thing, dairy-free alternatives to our favorite foods, making it easier and easier to say no to milk, cheese, and even yogurt. So Delicious has been in the dairy-free game for over 30 years and their products are at the top of the market for taste and accessibility. They offer all kinds of allergen-free options and different types of dairy alternatives, but one of the products I reach for over and over again is their thick, creamy coconut milk yogurt!
Made with organic coconuts, active cultures and non-GMO ingredients, each flavor offers just the right amount of sweetness - their unsweetened flavor contains LESS than 1 g of sugar - and a truly unsweetened yogurt can be SO hard to find! Because these yogurts are made similarly to traditional yogurts, they don’t sacrifice taste and texture - but you can feel a lot better about eating them!
I like eating the yogurts on their own (obvs - YUM!), but also love them in smoothies, parfaits, and even use the unsweetened flavor a base for savory sauces. I think yogurt tends to get a bad rap for being too much of a breakfast food, and I think that’s silly. Yogurt is great any time of the day! You’ve just gotta get creative. Which is exactly why we’re sharing one of my favorite easy yogurt sauce recipes today - so you can start loving and using yogurt and reaping the probiotic (and delicious) benefits, too. We love toasting and stuffing warm pita full of healthy ingredients for an easy lunch around here, and we almost always have avocados and hummus on hand. We bought some falafel, added our favorite homemade yogurt sauce and our on-the-go pitas went from lunchbox worthy to Instagram worthy real quick.
We shot the recipe + are sharing it so you can enjoy some seriously tangy, savory, smoky yogurt sauce stuffed with fresh herbs that’ll leave you craving more and finding new ways to eat more of it. As a dressing for roasted vegetables, anyone? Scroll down for our recipe!
FALAFEL PITAS WITH SMOKY LEMON YOGURT SAUCE
1 (5.3 oz) container So Delicious Unsweetened Dairy Free Yogurt Alternative
1 tablespoon lemon juice
1 tablespoon chopped fresh dill
1 clove fresh garlic, minced
1/2 teaspoon smoked paprika
1/4-1/2 teaspoon (to taste preference) each salt + pepper
In a small dish combine all the ingredients and stir until combined. Serve over falafel, roasted veggies, as a dip with pita or warm bread, or as a dip for french fries! Leftovers save well in the fridge for up to a week too. We simply stuffed our favorite pitas with pre-made falafel and some chopped veggies, then drizzled the sauce all over. Yum! Serves 2-4.
Find So Delicious Dairy Free Yogurt Alternatives at stores nationwide - head to their website to find a store locator and sign up to receive exclusive product coupons! And, if you love their new Almondmilk with Cashew as much as I do, you need to check out this creamy morning matcha recipe, too. Enjoy, friends!
Herbed Lemon Tahini Potato Salad
'Tis the season of potato salad! Seriously, I've made more cole slaw and potato salads this month than I think I ever have...which is fine with me! We've had a lot of BBQ's, backyard parties, and things to celebrate this summer so we've been loving experimenting with different ingredients, and until last week, I had never thought to toss tahini in my the mix. I know - WHAT?! I LOVE pouring tahini on all things potato normally, and literally make a snack out of baked potatoes with tahini, lemon and dill on the regular. So how had I never poured any in my potato salad and served it up? Well, it was love at first taste. The addition of crunchy veggies and a little vegan mayo for creaminess makes it next-level good. I've been eating the leftovers all week! You AND your dinner guests will love it, too, I promise. So what're we waiting for?! Let's eat!
2 lbs. red potatoes, chopped
1/2 red onion, chopped
3 ribs of celery, thinly sliced
4 green onions, thinly sliced
1 cup vegan mayo
1 cup tahini
2-4 tablespoons of lemon juice
3 tablespoons freshly chopped dill
1 teaspoon salt
1/2 teaspoon pepper
Place the potatoes in a large pot of water over medium heat and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork tender. Drain and set aside to cool.
While the potatoes are cooling, chop up the onions and celery and them set aside.
Whisk together the mayo, tahini, lemon juice, dill, salt and pepper in a large mixing bowl. Toss in the potatoes, chopped red + green onions and celery, and toss to combine.
Serve + enjoy immediately or keep it in the fridge up to a week!
Leftovers may need to be tossed as the lemon juice and tahini will separate slightly overtime.
Pickled Cucumber Salad with Peas and Fresh Dill
Its been a great week for us. We spent the last week vacationing in Maine, where Amber originally grew up. While there we hiked to the top of Maine's tallest mountain, Mt. Katahdin (about 4,000+ft elevation), successfully rafted Class V rapids on the Penobscot river, and spent time catching up with friends and family. We'll have a post coming up all about that trip and the amazing food we ate, but for now, we're just happy to get back to our regular routine. Nothing like sleeping in your own bed after a week of air mattresses and futons! We were able to find plenty of fresh fruits and veggies in season and farmers markets being held in Maine, which means it if OFFICIALLY summer. To celebrate, and to get our bodies back on track after a week of travel and extreme workouts, we're munching this easy-to-whip-up summer salad with quick-pickled cukes, crunchy English peas, spicy shallots, and a bunch of fresh dill to kick it up a notch (you know, Emeril-style). It's a great recipe for eating up garden-grown goodies and for feeling a little reset after a week of treatin' yo'self, like we did. Let's eat!
-2 large cucumbers, peeled, deseeded, and sliced (about 3 cups)
-1 large shallot, thinly sliced
-1½ tablespoons sea salt
-1½ tablespoons champagne vinegar OR apple cider vinegar
-1 teaspoon organic sugar
-2 tablespoons fresh dill, finely chopped
-1 cup uncooked english peas
-¼ teaspoon ground black pepper
Wash and peel cucumbers. Remove ends and cut lengthwise, using a spoon to scoop out the seeds from the middle so you have two boat-like halves. Slice the halves thinly into little crescent moon shapes. Place into a medium sized colander. Thinly slice the shallot and add to colander. Toss shallots and cucumbers in the salt and let sit about 20 minutes. Once ready, squeeze the veggies to drain excess liquid and rinse the veggies well under cool water. Place drained + rinsed veggies into a medium mixing bowl and set aside.
In a small bowl, combine vinegar with sugar and stir well. Toss into cucumber + shallot mixture and stir in dill, peas, and pepper. Toss to combine, and serve immediately with an extra sprig of fresh dill. Leftover can be refrigerated up to 3 days. Enjoy!