VEGAN RANCH DRESSING
12 ounces firm tofu, drained 10-15 minutes
1/2 cup extra virgin olive oil
1/4 cup vinegar (any type is okay)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seed
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dill weed
1/2 cup extra virgin olive oil
1/4 cup vinegar (any type is okay)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon celery seed
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dill weed
In a blender, place all ingredients except the oil. Process until smooth. Drizzle the oil slowly through the hole in the lid. Blend for 1 minute. Refrigerate.
Makes 1 quart.
LEMON-MISO-TAHINI DRESSING
1/4 cup sesame tahini
2 tablespoons lemon juice
1 tablespoon any light-colored miso
1 tablespoon fresh dill, minced
1 clove garlic, minced or pressed
3 to 4 tablespoons water, start with less
If you chop the dill and garlic finely, you can whisk the ingredients together in a bowl, adding water gradually until you achieve the texture you desire.
This dressing is too thick for most regular blenders to puree. But if you have a Vitamix, you can blend it all without having to chop the garlic and dill so finely.