How to Make Ranch Dressing | Interview and Cooking with Dreena Burton
7515 DELICIOUS DINNER RECIPES to support your weight loss:
https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
Dreena Burton has been vegan for over 20 years. During that time she has written five bestselling cookbooks, charting her journey as a plant-powered cook and at-home mom of three. Passionate about health, she creates recipes using whole foods and minimally processed ingredients. Find Dreena's recipes at www.dreenaburton.com.
NUT FREE RANCH DRESSING
Many vegan ranch dressings use either vegan mayonnaise as the base. If it’s a whole foods recipe, they typically use nuts. I created this version to be nut-free but keep all the flavor!
1/4 cup packed pre-cooked potatoes, skins removed (red or yellow, not russet)
1 tbsp tahini
1 1/2 tbsp plain non-dairy yogurt
1 tsp dijon mustard 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp sea salt
1/2 tsp dill seeds
freshly ground black pepper, to taste
1/2 cup + 1-2 tbsp plain unsweetened non-dairy milk (to thin as needed)
2 1/2 tbsp red wine vinegar
1-3 tsp pure maple syrup (sweeten to taste)
optional: 1 tbsp minced parsley or 1 tbsp chopped dill
In a blender or with an immersion blender and deep cup, add all ingredients (except optional parsley, and starting with 1/2 cup of milk and 1 tsp maple syrup). If using a high-powered blender, this will smooth out very quickly. If using a standard blender/ immersion blender, it will take a few minutes of blending. Once smooth, add the extra milk as desired to thin. Taste, and add more maple syrup if needed to balance sweetness (will depend on brand/type of non-dairy milk) If you want to add the minced parsley or dill, stir that through a well. Serve, or refrigerate. This dressing will keep 4-5 days, and the flavor develops after a day of chilling, as the dill seed infuses more flavor. Makes about 1 cup.
Substitution Note: Cooked white beans can be substituted for the cooked potatoes, though I prefer the texture with the potatoes.
Recipe from Plant-Powered Dressings by Dreena Burton which you can get here: https://www.amazon.com/dp/1941631045/?ref=exp_chefaj_dp_vv_d
Zucchini Fritters
I created this recipe when growing our own zucchini one year. Now, those zucchini can’t grow fast enough to keep up with how much we love this recipe!
Ingredients
3 cups grated zucchini yellow or green, do not peel, just trim ends; use large hole of a standard cheese grater
3/4 – 1 cup chickpea flour see note
1 tbsp lemon juice
1 tbsp tahini
3-4 tbsp chives or sliced green onions green portion
1/2 tsp salt
1/2 tsp dill seed don’t substitute dried dill week; see note for substitutions
freshly ground black pepper to taste
Instructions
In a large bowl, combine all ingredients (it’s helpful to first mix the tahini with the lemon juice). Combine with a spoon or spatula until you have a uniform mixture. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow mixture to sit for 15-20 minutes. When ready to cook, heat a non-stick skillet over medium-high heat. Use an ice cream scoop to measure the mix, and transfer level scoops to your skillet. Use a spatula to flatten into a fritter shape on the pan. Cook over medium-high heat for 3-4 minutes, until golden on the first side. Flip with the spatula, and cook for another 2-4 minutes on the second side. If the fritters are getting too brown, reduce heat to allow the centers of the fritters to cook more fully. Work in batches, you should be able to cook the mixture in two batches on the pan. Once golden brown and set, remove and serve immediately. Makes 7-8 fritters, serving 3 as a light meal, or more as an appetizer (see note).
Cooking Note:
These are best pan-fried. Oven baking doesn’t give the same texture. I use a large ScanPan for these (and for other oil-free pan cooking).
Serving Suggestions: These make a light meal, or a delightful appetizer. Try serving with a vegan sour cream (or a thinned cream cheese – try thinning this recipe with a little water), or even simply with ketchup or a balsamic reduction. Also try these as a savory breakfast!
Flour Note: Depending on the moisture in the zucchini, and how it measures grated, you may need more/less flour. Start with 3/4 cup, and adjust with more if batter seems loose. More flour will also yield firmer patties. As mentioned in the blog post, don’t substitute other flour here.
Dill Seed Note: Dill seed beautifully accents these fritters. If you don’t have it, I wouldn’t substitute fresh or dried dill weed. Instead, try substituting 1/4-1/2 tsp cumin seed or fennel seed.
Batch Note: If you have hearty appetites or serving more than 3 people, definitely double this recipe!
Appetizer Note: Shape these into smaller fritters for appetizer or nibbler portions. You can serve each with a small dollop of vegan sour cream or a drizzle of a balsamic reduction.