On a day like today when candy is king, here is a great recipe to use in order to get some salad into your little ones before they go out trick-or-treating.
I was contacted this morning by Amanda from the Secret Recipe Club because the blog, A Cooks Quest, was orphaned in this mornings reveal. I checked-out her blog and instantly found the recipe I wanted to make. My son has been begging me lately to make a vegan ranch dressing that ACTUALLY tastes like ranch and thanks to A Cooks Quest I just made a vegan version that will fool the most discerning ranch aficionado! My little guy is going to be soooooo thrilled with me (major mom points!).
I did need to alter the recipe a little since I could not find dried minced onions (my grocery store had 4 different brands of onion powder, but no minced onions) and I think that the next time I make the mix I will reduce the salt a little. It did not taste overly salty, but I am trying to reduce my family’s salt consumption.
Click here for the original recipe from A Cooks Quest.
INGREDIENTS for Ranch Dressing Mix
3 1/2 teaspoons organic onion powder
8 teaspoon parsley flakes
4 teaspoon salt
2 teaspoon garlic powder
1/2 tsp paprika
**Cook’s note-this recipe is easily modified! I love to add salsa to it for taco salads and roasted garlic for a delicious dip**
Mix together in a bowl and then pour the contents into a coffee grinder to reduce the size of the parsley flakes. That’s it! Store the mix in an air tight container (I used a small mason jar).
Now you have a great mix that you can use to make Ranch Dressing and Ranch Dip. Since I did not use the minced onions and the powder had a smaller volume, I had to adjust the amount of mix you use to make the dressing and dip. Thank you Google for helping me figure out that 1/3 cup total mix – 16 teaspoons. I knew that the mix would yield 4 full size dressing or dip recipes, so I was able to figure out that 4 teaspoons of mix is needed for each recipe.
To veganize the recipes I used Vegenaise and Sour Supreme by Tofutti sour cream. I also reduced the amount of mayonnaise (originally was 1 cup) to reduce the amount of fat in the total recipe. I replaced 1/3 cup of the mayonnaise with So Delicious Original Creamer.
DIP RECIPE *
Mix 4 teaspoons dry mix with 2 cups vegan sour cream
*Mix up a few hours before serving, so the flavors all blend nicely.