What you’ll need:
For the tzatziki
- 1 1/2 c easy soy yogurt
- 1/2 cucumber
- 2 T dill (dry)
- 1 T lemon juice
- 3 cloves smooshed garlic
- 1/2 t salt
- Pinch black pepper
- 2 T olive oil
For the cultures beets and turnips
- 1 medium beet
- 1 medium turnip
- 1 T salt
- 1 scoop Avellana Vegan Cultures
- A fermentation station
For the sandwich
- Falafel (you can make your own, I used this recipe, or buy pre made)
- Pita bread (I used B Free gluten free pitas-they’re quite good!)
The fermented turnips and beets will need to be made a day in advance. Peel and slice your turnip and beet and add to a quart jar. Mix up two cups of water with one tablespoon water and one blue scoop of Avellana cultures. Pour over the beets and turnips and place in your fermentation station at around 100 degrees for 24 hours. Weight the veggies down so they stay submerged. Remove after 24 hours.
The tzatziki is easy! Whisk the yogurt in a bowl until smooth.
Peel and grate the cucumber (no need to deseed the cucumber) and squeeze it really hard to get the excess water out. Add it to the yogurt along with the rest of the ingredients and stir it up!
Cook up your falafel, slice up your spinach, and throw them all together! So delicious.