Oh Monday, why are you back so soon? Saturday was very productive knocking out chores and house projects. Hubby cleaned out and re-organized the pantry and I did tons of laundry – including washing Miko’s favorite stuffed snowman toy. Poor guy has been carefully protecting it since so I won’t take it away again.
Sunday wasn’t so much. I woke up early planning to go for a run, but got a migraine instead and ended up parked on the couch waiting for it to go away which thankfully it did later in the morning and I salvaged the day by going to church with my mom and cramming in a 4-mile run before dinner. And we had a very low-key St. Patty’s Day dinner at home with beer mustard.
I skipped the corned beef and opted for sauteed curry tofu cubes to go with the steamed veggies and mustard.
Nothing too fancy there, but simple and pleasant.
Tonight I created my favorite kind of dressing – a healthier raw vegan version of an unhealthy comfort food classic. Ranch dressing seemed like a good target, I can’t remember the last time I’ve had the traditional stuff it’s been that long! But I was shocked when I started looking up ranch dressing recipes, it’s large amounts of mayonnaise and sour cream mixed together and seasoned. Bleech! Just one measly ounce of the stuff has 150+ calories and no nutritional value! But an ounce of avocado only has about 50 calories and packs vitamins and fiber – much better!
The Raw Project
Avocado Ranch Dressing
- 1 avocado, seeded and scooped
- 2 tbsp. lemon juice
- 1/2 tsp. dried chives
- 1/2 tsp. dried parsley
- 1/2 tsp. dried dill weed
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 2 tbsp. nutritional yeast
- 1/8 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup water
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Makes 4-6 servings.
The dressing is very thick and creamy, it could easily be a dip for vegan wings, veggies, and chips too.
I coated a huge kale salad in it because it’s Monday and huge salads are a great way to start the week for me. :-)
And topped the salad with hemp seeds for added texture and protein, yum.
The dressing has a strong herb flavor, the dill and chives were most noticeable adding a savory tang and bright spring flavor. And the texture is very smooth, creamy, and whipped.
It could easily be a hit with kids too for tasting a lot like the processed stuff and having a great dipping texture for carrot sticks and other finger foods.