Sunday, May 3, 2015

"Low fat" Vegan Ranch Dressing

The best and easiest ranch dressing ever! Getting the right balance of the spices is the part that makes this all come together, I'm a lover of creamy dressings but some can be quite high in fat, I've made this one leaving out as much of the fat as I could while not sacrificing the flavor.

Dry herbs can be used in place of fresh, but I can't guarantee the same flavor outcome.

1/2-1 cup Vegan Butter Milk- depending how runny you like. (1Tbsp Vinegar or Lemon Juice and top up to 1 cup Lite Soy Milk) stir and leave it to sit for 10-15mins to thicken.
1 cup Low Fat Mayonnaise I use this
1 tsp Fresh chopped Dill
1 tsp Fresh chopped Parsley
1/2 tsp Onion Powder
1/2 tsp Garlic powder
1/4 tsp Sugar
Himalayan Pink Salt and White Pepper to taste

 In a bowl add the ingredients add just a small amount of salt and pepper till you have tasted it first.

Stir till all is combined and taste, makes just over 2 cups of liquid, place in a jar with lid and store in fridge. Mine is served with Teriyaki Chicken-less Strips by making an *optional marinade up of,

Vegan Soy Sauce or Tamari
Fresh Garlic
Mirin or Maple Syrup or sugar if you don't have either
Fry's Rice Protein & Chia Stir Fry Strips Here!
2 slices bread (crumbs)
2 Tbsp Flax Meal and water I use This

Marinade for 1 hour drain and pat dry with paper towel, In a bag add plain flour and the strips to it and coat well.

Mix a small amount of flax meal and water and coat each piece in the flax egg and then in bread crumbs, Fry in a small amount of oil or oven bake till golden.  Enjoy!  =)

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