Vegan Ranch Dressing & Dip.

Ranch dressing was and will forever be one of my most favorite condiments. Plant-based living I had to say good-bye to Hidden Valley and was on the search for an awesome vegan one. I found it. And it's like magic. 

Magic because anything it's over, my kids eat. SO awesome. They dip all sorts of veggies in it, on baked potatoes, over lentil taco salad, regular salad... Magic, right? Mama thinks so.

1 cup vegenaise (if you haven't tried this stuff... you really should. Better then mayo and SO much better for you!)
1/4 - 1/2 cup unsweetened almond milk
1 tablespoon red wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1-2 tablespoon of parsley, dill and chives, chopped (or 1-2 teaspoons dried)

Whisk all ingredients together - except milk - until well combined.Then slowly add the milk until you get the consistency of dip or dressing you like. It will thicken some after it's chilled. (You can always add more milk too before using.) Chill and let flavors combine.

A Hummus Recipe.

I posted this forever ago when I posted my Rainbow Wraps... but never posted it's on it's own... with a picture. Love how it looks in the blender. All fluffy, yummy and creamy.

2 (15 oz.) cans chickpeas, drained and rinsed {i've used navy & pinto beans in here too}

1/3 cup fat-free oil substitute (or olive oil)
1/4 cup fresh lemon juice
3 tablespoons sesame tahini
2-3 cloves garlic, crushed
1/4 cup water, more or less for desired thickness
pinch of ground cumin or ground coriander (optional - did both)
salt and pepper
paprika (preferably Hungarian smoked - or just smoked)

Place half the chickpeas and oil substitute in a blender {makes it more creamier then a big ole food processor}. Pulse several times, stopping to stir with a rubber spatula. When the mixture is almost pureed and creamy, add the remaining chickpeas and oil, lemon juice, tahini, garlic, cumin, and a little salt. Pulse, stopping to stir several times, until the mixture is very creamy. Season with salt and pepper; add more lemon juice to taste if necessary.

Transfer to an airtight container and chill for 30 minutes before serving. To serve: spread into a shallow bowl, dust with paprika, and drizzle a tablespoon of olive oil on top. (i just added the paprika when i mixed and forgot about the pretty drizzle of olive oil - no need for cute presentation for lunch)

I've added 2 roasted red peppers to this, and it turned out yummy. Another recipe variation is to add 2-3 tablespoons of chopped fresh dill and parsley to it.

Veganomicon, pg 67

serves 4

time: 10 minutes, plus chill time

Spicy Doritos Cheezy Dip.

My friend Crysta turned me onto the blog, loveveggiesandyoga. And what I've tried has been some pretty good stuff. This one included. I have a dream of my kids sitting in front of a platter of all raw veggies and gobbling them up with some really yummy and healthy dip. The did like, but didn't gobble... at least not yet. But I'll try again. But that night for dinner we had this with nachos... yum!

1/3 cup sunflower seeds
1/2 cup hemp seeds (if you don’t have these, use Cashews, all Sunflower Seeds.Mix & Match your seeds as necessary)
1/4 cup nutritional yeast
1/2 of a red pepper
3 tablespoons lemon juice 
1/2 teaspoon salt
1/2 teaspoon chili powder (add more to taste if desired)
1/8 teaspoon cayenne pepper 

Combine all ingredients in a blender and blend until smooth and well combined.

lovesveggiesandyoga

Sunflower Seed Ranch Dip.

I think that those that have known me from way back only knew it was a matter of time before I layed up here a vegan version of ranch. I love ranch. I use to put it on everything. Salad, pizza, salsa, hamburgers, popcorn...

My kids like carrots, but I thought if they had a little dipper they may just love them. Turns out I know my kids better then I thought I did. They love this. Coco loves this. And not getting fat from meat, they need to get it from somewhere - so I love this healthy alternative. I merged 2 recipes... one from my friend Brooke and her Sunflower Seed Sour Cream and the other from OurBestBites. Thank you both. Ya'll did all of the hard work for me, all I had to do is merge, and then some.

With this baby, I can see updating my pork-fave with vegan tomatillo black bean burritos in my very near future...

1 cup raw sunflower seeds

1 cup water

4 tablespoons lemon juice

1 garlic clove pressed (or 1/2 tsp. garlic powder)

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon white vinegar {double all down?}

1 teaspoon parsley

1/8 teaspoon dill

1 1/2 teaspoon dried chives

1/8 teaspoon black pepper

1/4 teaspoon seasoned salt

1/8 teaspoon dry mustard

Place first 7 ingredients into the blender and blend until smooth... like, really really smooth. I didn't do it all that long the first time, like in the picture above because I was so excited to get it done. Then, add the rest - here you can blend or just stir in.

Now, here's the important part... put it in the fridge and let it chill. Warm ranch is no bueno. Especially if you're using dried... they need a little time to let out their flavor. It's only until after it cools that I'd taste it and adjust... you've gotta give the flavors time to mush. It got better and better each day. You'll have to stir it each time you pull it out... and I wouldn't keep it for much longer then 3-4 days.

*note that all spices/herbs listed are dried. If substituting fresh, use the rules 1 part dry = 3 parts fresh.

Sun-dried Tomato Basil Dip.

This dip is pretty much awesome... and with the smoked tomatoes, it reminds me of eating smoked mozzarella cheese. And that just makes me happy. We ate it with flat crackers {Sprouts brand}, Crispbread and in wainbow wraps, and just in lettuce as wraps. Yum.

2 cups sun-dried tomatoes {dry ones, not the kind packed in oil... I bought smoked ones - yum!}
2 cups boiling water
1/2 cup slivered or sliced almonds
1/2 cup cooked white beans, drained
2 cloves garlic, chopped coarsely
1/4 cup olive oil {i omit and just add more tomato water}
2 tablespoons lemon juice
1/8 teaspoon salt
several pinches of freshly ground black pepper
1/2 cup fresh basil leaves

Place the tomatoes in a bowl and pour 2 cups of boiling water over them. Cover with a plate and let soak for about 15 minutes.

In a blender or food processor, grind the almonds to a powder. Use a slotted spoon or tongs to remove the tomatoes from the water... don't discard the water... and add them to the almonds. Add the remaining ingredients and puree, adding up to 1/4 cup of the tomato water and scraping down the sides often until smooth. Add basil leaves and pulse a few times so that the leaves are chopped and dispersed but not pureed.

Cover and chill for at least and hour.

Belly Bites:

Jen {yum!!} - Shayne {yum!} - Ava {yum.} - Nolan {too spicy!} - Coco {yum!}

Veganomicon: The Ultimate Vegan Cookbook

Isa Chandra Moskowitz & Terry Hope Romero

page 64

Vegetarian "Refried" Beans.

This dip is yummy... and Shayne and I find ourselves devouring it with a bag of tortilla chips. Which isn't the healthiest way to eat it... but it's gooood. It also makes a great warm bean dip or a good cold spread for sandwiches, wraps, or crackers.

4 1/2 cups cooked or 3 cans beans - black, small red, kidney, or pinto - rinsed and drained
1 small onion, finely chopped
2 tablespoons red wine vinegar
1 teaspoon salt
1 teaspoon groun cumin
1 teaspoon dried oregano
1 teaspoon dried garlic granules
1 teaspoon chili powder
hot-pepper sauce to taste (optional)
a few dashes of liquid smoke (optional)

Place all ingredients in a food processor. Blend for several minutes or untilo very smooth. Transfer to a serving bowl, cover and refrigerate.

For hot dip, microwave on high for about 3 mintues or heat in a skillet, stirring constantly.