This is the first post from our new guest writer, Leigh A. Hall. Leigh runs a really cool blog site called My Bikram Yoga Life
She tells us that she’s a big fan of Pinterest, and has heaps of vegetarian, vegan, and raw recipes pinned up there that she fully intends to try out. She has no idea how she’s going to make all of them during her current lifetime, but she reckons it’ll be fun to try.
One of the recipes that I had been dying to make is a simple Vegan Ranch Dressing originally found on this site
Prep time: 5 mins
Total time: 5 mins
- 2 Avocados
- 5 teaspoons Raw Apple Cider (or White Vinegar)
- 1 teaspoon Fresh Dill (roughly chopped)
- 1 tablespoon Fresh Parsley (roughly chopped)
- ¼ teaspoon Garlic Powder
- 1 tablespoon Fresh Chives (or Green Onion)
- Salt and Pepper (to taste)
- In the bowl of a food processor, add all the ingredients
- Process until smooth
- Add salt and pepper to taste
Here’s what you need to know when you make this recipe:
1. This recipe is super simple. I followed the directions exactly, and it came out perfectly. I would add that you might want to break up the avocado a bit before putting it in the food processor. I put large chunks in and then had to go back and break them up a bit with my hand to get it all to blend well.
2. The recipe makes a decent amount. However, the vinegar keeps it from turning brown. You don’t have to worry about your dip going bad if you can’t eat it all on day one. It’ll hold just fine.
3. I know they call it ranch dressing, but it doesn’t taste like ranch dressing, and I don’t think it has the consistency of a dressing. To me, this works like an avocado dip/spread. You can use it to dip veggies in or spread it on bread (I did both as soon as I made it).
4. Although I have not done this yet, I do think you can add whatever you want to this dip to make it your own. I see some jalapenos going in here the next time around. This dip would be easy to spice up. It’s going to take on whatever flavor you want it to take on.
I made this dip with the full intention of using it to dip my veggies in for a snack. However, at dinner that night I decided to see how it would work on a sandwich. I spread some on some bread, smashed up some black beans, sprinkled a little bit of cheese on top, and added some salsa. Then I tossed it in a pan and grilled it. The results? Delicious! My conclusion is that this a very versatile spread that you will be able to find many uses for.
Leigh A. Hall loves to make vegetarian, vegan, and raw foods and write up her experiences about it on My Bikram Yoga Life where she also blogs about all things Bikram. You can find her on Facebook, Twitter, and Pinterest.