Small Batch Raw Vegan Ranch Dressing (1 cup)

Yummy ranch dressing- fabulous on veggie wraps. Based on a recipe from this blog!

Blend until creamy:
3/4 C cashews
scant 1/2 C water
1.5 TB lemon juice
2.5 TB cider vinegar
2.5 TB olive oil
1.5 TB agave
0.5 tea garlic
1.5 tea onion powder
0.5 TB salt
0.24 tea basil

At the end add 2 TB parsley and pulse to chop coarsely.

Blender Hummus

Blend until smooth and creamy:

1 can chickpeas or approx 1 C cooked
1/4 C water
1/8 C lemon juice (from approx 1/2 large lemon)
1/4 C olive oil
1/4 tea salt
1 clove garlic

Optional: serve with herb oil, pine nuts and/or diced roasted red pepper or sundried tomatoes.


Small Batch Raw Ceasar Dressing (1 cup)

Blend first til creamy:
1/4 C raw cashews
1/8 C lemon juice
1 TB white vinegar (white wine, komezu or other vinegar)

Then add and blend:
1/8 C cashews (in addition to what's already in the blender)
1/2 C water
2 tea miso
2 tea dijon mustard
1 clove garlic
1 TB olive oil
1 TB kombu, chopped

Last, add 1/8 C olives (black or kalamata, pitted) and pulse to combine.

Pour into containers and refrigerate. It will thicken as it cools. Makes about 1 cups.


Chocolate Chia Pudding

Combine in a blender to make the chocolate mylk:
1/4 C walnuts
2 TB cocoa powder (raw or regular)
2 large Medjool dates, pitted (or a handful of small dates)
2.5 C water
optional: vanilla bean
optional: cinnamon and cloves

Pour all of some of the chocolate mylk into a container. Add chia seeds, stir or shake and chill in the fridge. Approximately 1 TB of chia seeds per 1 C of liquid- but you can vary the proportions. The longer the chia seeds soak in the liquid they will gel up more.


Tahini Chickpeas (Tahini Garlic Sauce)

Rinse and drain canned chickpeas. Toss with chopped parsley

Make sauce (see below) and stir into chickpeas. Serve over greens.

Tahini Garlic Sauce
2 cloves garlic
2 TB tahini
1 TB olive oil
1 TB water
1 tea apple cider vinegar
2 tea - 1 TB lemon juice
1 TB + nutritional yeast