Hey guys, Amanda here. I just wanna start by saying YAY! FIRST BLOG POST!! I felt like this really needed mentioning! XD Anyway I want to hurry up and get my hands dirty and give y’all two things; A recipe review and a recipe! :) So let’s get started!

So I am fairly new to being vegan, but I have always had a soft spot for collecting vegan cookbooks. (I had always wanted to go completely vegan, but the cheese lover in me would cry!) So today I will be reviewing a recipe from a cookbook, which is none other than Vegan Eats World by Terry Romero.

Even though I have just bought this book, it doesn’t mean that I am unfamiliar with this author. In fact, if you don’t know her, or Isa Moskowitz for that matter,  YOU SHOULD! They have coauthored many a cookbook, but my personal favorite is the VEGANOMICON! (A cookbook must for any vegan/H.P Lovecraft lover) Anyway, I would never have survived without their guidance! I am forever grateful! Anyway, this book has some really amazing recipes I can’t wait to try, but today I will be reviewing my experience with Terry’s Gyro Roasted Seitan.

The Seitan Experience: So Terry has a recipe for seitan called “Lemon and Olive Chickpea Seitan. Since I wanted something as close to the delishness that is a gyro, I decided to give this a whirl. I feel like it is really important for me to say that I had only made seitan one other time and it turned out HORRID! I mean it was bad. So I am really pleased to say that Terry’s method of making this seitan was FOOLPROOF! Take it from this fool, it was easy!


That is a pic of the glorious seitan, post kneading. It was really fun to knead! XD


And here is a picture of the finished seitan! :) It looks amazing!

SO! I t was really easy to make and I am very pleased with the results. So now that I had my seitan, it was time to finally be able to follow the recipe. Basically it was a marinade recipe and it had me cut strips of the seitan and soak it in there. Now I kept mine in a bit longer, mostly because I wasn’t ready to cook mine at the time.  Of course that is Okay, because I think the longer it sits the better. XD


Doesn’t that look super delish as it soaks in the garlicky lemony goodness!?!?!  After the oven preheated, you pop these bad boys in, turn em a few times,  and VIOLA! These boys turned out AMAZING!! The chickpeas in the seitain adds a really nice grainy texture which reminded me of the lamb gyro I have had before. By itself, the seitan was very mild, but had the nice texture and slight lemony garlic taste. The real magic happened when you put your gyro together, aka cover it with tzatziki sauce!  I couldn’t really get a great photo, mostly because I had made a huge mess and was toooooooo lazy to clean it up. But here is the best shot I got.


Did I mention it was really yummy?!?!? This honestly was the best Gyro I have had in a while! And before I committed to being vegan I had gone to yia yia marys in Houston. If you like Gyros as much as I do, then do yourself a favor and try Terry’s recipe! :)

Now for the recipe part! Terry has a recipe for a tzatziki sauce is her book, but I didn’t have tofu on hand. I also live in a very rural area and soy yogurt is basically impossible. So I decided to try my hand at making a tzatziki sauce.  I was really worried because I didn’t have the two main things all the recipes I was reading had. I feel really happy to say that the tzatziki sauce turned out really amazing! :) I didn’t really have  a written recipe, so this will be a rough estimate. NOTE: This made a BUTT TON of tzatziki sauce for my crew, I would say about 2 1/2 cups.


3/4 cups raw cashews

2 Tbsp Chia seeds

1 cucumber, nice and diced

1/2 cup soymilk

4 cloves garlic

1 lemon (More might be nice, I ran out of lemons!)

DILL! Fresh! I used….maybe  3-5 Tbsp? I love dill, so I used a bunch! 

Salt and pepper

**Fair warning, I love garlicy stuff and I love dill! Adjust to your taste.** 

Basically all I did was throw everything minus the chia seeds into the food processor (I first did the cucumber and soy milk, then added the cashews) After all was done, popped the chia seeds in and pulsed. I let it sit for a few minutes so it would thicken up.

The sauce turned out perfect! It was fresh and cucumber like with a nice thickness to it. I was worried that it was going to be thin and runny, so I threw the chia seeds in. I would say it turned to a nice slightly watered down sour cream texture. I also did NOT soak my cashews, so my tzatziki sauce had a grainy texture to it. I really enjoyed that about it! All in all I will be making this again! :)


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