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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Cucumber Yogurt Sauce

By Chef Linda

Even the best recipes sometimes need a little something extra. A little "special sauce" can elevate a dish, unite flavors, and tie everything together. Yogurt sauce is used many cultures as an accompaniment or as a marinade, and with so many options for dairy-free yogurt, there's no reason not to slather this tasty, tangy sauce on everything from Simple Seitan Skewers to sandwiches, tempeh and even salads. Here, we use cucumber for favor and color, but feel free to substitute fresh herbs for a variation on a familiar favorite. Make it a day in advance so that the flavors mingle and come alive.

Ingredients

 ½ of a large cucumber
 1 teaspoon fine salt
 Juice of one large lemon, about 2 to 3 tablespoons (add zest if you like)
 2 large cloves garlic
 1 teaspoon extra virgin olive oil, plus more to drizzle
 1 cup non-dairy Greek yogurt (I used So Delicious Greek Style, made with coconut milk)
 Small handful of fresh mint, chopped

Directions

1

Slice the cucumber in half lengthways, and remove the seeds with a teaspoon. Coarsely grate the unpeeled cucumber with a box grater and put into a wire mesh strainer or colander. Sprinkle with salt and toss with your hands. Place the strainer over a bowl or sink and let stand for about 30 minutes. Gently squeeze out all of the excess moisture and place cucumber in a bowl. Add garlic, lemon juice and oil. Mix thoroughly, then add yogurt. Stir to combine, then taste and adjust seasonings. Refrigerate for about an hour, or make a day in advance.

Notes

Cucumber Yogurt Sauce
IngredientsDirections

Cucumber Yogurt Sauce

DifficultySuper Easy
YIELDS
About 1 1/2 cups

INGREDIENTS

 ½ of a large cucumber
 1 teaspoon fine salt
 Juice of one large lemon, about 2 to 3 tablespoons (add zest if you like)
 2 large cloves garlic
 1 teaspoon extra virgin olive oil, plus more to drizzle
 1 cup non-dairy Greek yogurt (I used So Delicious Greek Style, made with coconut milk)
 Small handful of fresh mint, chopped

DIRECTIONS

1

Slice the cucumber in half lengthways, and remove the seeds with a teaspoon. Coarsely grate the unpeeled cucumber with a box grater and put into a wire mesh strainer or colander. Sprinkle with salt and toss with your hands. Place the strainer over a bowl or sink and let stand for about 30 minutes. Gently squeeze out all of the excess moisture and place cucumber in a bowl. Add garlic, lemon juice and oil. Mix thoroughly, then add yogurt. Stir to combine, then taste and adjust seasonings. Refrigerate for about an hour, or make a day in advance.

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