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.

Sunflower Seed Sour Cream.

I love real sour cream. I remember while growing up and clearing off the table... I'd use the spoon from the leftover sour cream, get a big scoop, eat it, then stick the spoon in the dishwasher. While it doesn't repulse me to think about it now, I'll never know - but it should. This is from my friend Brooke and is a great sub, and super easy to make.

If I think about it the night before or morning of, I'll soak the sunflower seeds. Makes it so they blend up a lot creamier. If not, no biggie. So good!

1 cup raw sunflower seeds
1 cup water
4 tablespoons lemon juice
1 garlic clove pressed (or 1/2 teaspoon garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon salt

Place ingredients in blender and blend until smooth.

Cheezy Sauce.

Love this for nachos, pastas, to dip broccoli or steak fries in. Yum.

2 cups vegetable broth or water
1/4 cup whole wheat flour
1 tablespoon olive oil
3 garlic cloves, minced
pinch of dried thyme (crumbled in your fingers)
1/4 teaspoon salt
several pinches of freshly ground black pepper
1/8 teaspoon turmeric
3/4 cup nutritional yeast flakes
1 tablespoon fresh lemon juice
1 teaspoon prepared yellow mustard

Combine the broth and flour in a measuring cup and whisk with a fork until dissolved.

Preheat a small saucepan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 minutes (or just steam-fry), stirring often and being careful not to burn the garlic.

Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3 minutes; if it doesn't, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more minutes. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more depending on how salty your vegetable broth is), turn off the heat, and cover the pan to keep it warm until ready to use. The top might thicken a bit while it sits, but you can just stir it and it will be fine. Serve warm.

Veganomicon, page 214-215

Isa Chandra Moskowitz & Terry Hope Romero