Tempeh Souvlaki with Vegan Tzatziki Sauce

I love Greek food. Here is my version of Souvlaki served with Tzatziki sauce (which is so freaking good, I piled my plate super high), homemade pita bread, and a salad inspired by a restaurant I used to go to in the Berkshires.

Tzatziki Sauce (makes about 1 cup)
1 cup raw cashews, soaked overnight
1/2 cup water
1/2 cucumber
1 tablespoon fresh lemon juice (approx. 1/2 lemon)
1 tablespoon dill (CSA Week #6)
1/4 teaspoon garlic powder
1/4 teaspoon salt

Soak the cashews overnight. Drain the cashews and along with a half cup of new water, place into the blender and blend until smooth. Turnout into a mixing bowl.

Peel, deseed and dice the cucumber. Chop the dill. Mix everything together with fresh lemon juice, garlic powder and salt. Taste and adjust. Make ahead of time and chill until ready to use.

Tempeh Souvlaki (makes enough for 2 adults + 1 3-year old)
1 package tempeh
The juice of 2 lemons
1/4 cup olive oil
1/4 teaspoon garlic powder
S and P

Cut the tempeh into strips. Steam for five minutes. Whisk the marinade ingredients together and brush onto one side of the tempeh. Grill until grill marks appear on the first side. Brush marinade on the top and flip over. Grill until grill marks appear.

Salad
1 head of romaine
2 scallions
Generous bunch of fresh dill
1 tablespoon fresh lemon juice (approx. 1/2 lemon)
3 tablespoons olive oil
S and P

Chop the romaine, thinly slice the scallions and chop the dill. Whisk together the lemon juice, olive oil and salt and pepper. Toss everything together.

Heat up three pita breads and top salad, tempeh and Tzatziki sauce. Enjoy!