Saturday, September 29, 2007

Ranch Dip

We reheated/revived the pasta from last night, but added some fresh veggies and ranch dip. Vegan ranch dip is easy to make and much healthier for you. Lower in fat, no additives, no cholesterol, and cruelty free.

INGREDIENTS
- 1 pkg firm tofu, drained
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp parsley
- 1 tsp dill
- 1/2 tsp tarragon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or more, to taste)
- freshly ground pepper to taste

METHOD
1. Place all ingredients in a blender or food processor until smooth. If mixture is to thick, add a little plain soymilk.
TIP: I really should have included this last night, but spaghetti sauce is a great opportunity to stuff all sorts of veggies into your kids. Dice up things like peppers, eggplant, mushrooms, etc., and grate in carrots and cook them in the sauce. Once cooked, blend the sauce with a hand blender and the kids are none the wiser.

1 comments:

Kelsey said...

looks great! my local grocery store's brand of ranch dip powder is vegan so I just add that to the tofu/lemon juice/vinegar mixture. You may want to post, for future readers, what weight and kind of tofu you use. (I use the 12.3 oz silken lite firm tofu aseptic packs) Using Lite makes it taste more like sour cream because you can't really taste the soy.