Tuesday, March 20, 2007
Sloppy Joes, which I can make blindfolded, and a HUGE bunch of fresh veggies dipped in ranch dressing. The Sprouts and I could live on veggies and ranch, I swear.
BV (Before Veganism) we were all HUGE Ranch Dressing addicts - almost harder to give up than cheese - and it's taken me many trials to find the exact recipe combination that tasted "ranch-y" and tangy and creamy enough for all of us. Here ya go... (Oh, and I'll post the Sloppy Joes another Day).
2/3 cup Vegannaise (vegan mayonnaise)
1/2 cup plain soy milk
2/3 cup Sour Supreme vegan sour cream
2/3 cup pureed silken tofu
1 tsp. white vinegar
1/2 tsp celery salt OR:1 tsp celery seed AND 1/4 tsp salt
*2 tablespoons chopped green onions (or fresh chives, chopped)
*1/4 teaspoon onion powder
*1 Tablespoon minced parsley (fresh is WAY better here)
*1 garlic clove, finely minced
(*You can whiz the chives, parsley, onion and garlic with a little soymilk in the food processor to speed up making the dressing)
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon black pepper
Use an immersion blender to combine all ingredients, or shake in a jar with tight-fitting lid.
Taste and adjust seasonings to your preference.
Chill for an hour or so to thicken and blend flavors.
Makes 2 cups.