Ranch Dressing

DSC_0327My favorite salad is one with lots of fresh, organic veggies and really good quality olive oil and balsamic vinegar drizzled on top.  That’s what does it for me.  But I have to admit, there are times when a creamy dressing really hits the spot.  I won’t buy creamy dressings that are processed and contain way too many ingredients, but my kids really wanted ranch dressing.  They loved it before going vegan and I really wanted to come up with a simple vegan version that they would like just as much.  Well, I finally succeeded and I am excited to share it with you!  Enjoy!

  • 1/4 cup vegan mayo
  • 1/4 cup vegan sour cream
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/4 t salt
  • 1/8 t pepper
  • 1 t white vinegar
  • 1/4 t braggs liquid aminos
  • 1/4 t lemon juice

Place all ingredients in a medium size bowl and stir to combine.

Makes about 1/2 cup.


Crunchy Jicama Slaw

jicamaI love jicama, also known as the jicama Mexican yam, or the Mexican turnip.  It has a subtle taste that is reminiscent of both an apple and a potato.  It is so crispy and refreshing and loaded with vitamin C.  My only issue with jicama is that it does not have an amazing color, but that is no problem.  I just paired it with orange, purple and green veggies for a delicious salad that is pleasing to the eye and full of nutrition.  I love knowing that I am eating the colors of the rainbow, with some jicama thrown in!

Just peel the jicama and shred for this salad.  You can even just bite into it like an apple!

Just peel the jicama and shred for this salad. You can even just bite into it like an apple!

  • 1 1/2 c shredded carrot
  • 1 1/2 c shredded purple cabbage
  • 1 1/2 c shredded jicama
  • 1 1/2 c shredded kale


For the dressing:

  • 2 T soy sauce
  • 1 T olive oil
  • 1 T lemon juice
  • 2 T walnuts
  • 2 t agave nectar
  • 1 t sesame oil

I use my food processor with a shredding blade, but if you don’t have one, you can certainly shred the carrots, cabbage and jicama with a hand grater.  The kale, however, you will have to finely chop.


Place carrot, cabbage, jicama and kale in a large bowl.

Please click on this photo to enlarge it soyou can see how beautiful the colors are!

Please click on this photo to enlarge it so
you can see how beautiful the colors are!

Combine the dressing ingredients in a blender or food processor and pour over the vegetables.  Mix well.  Note – you may prefer not to use all of the dressing.   I like it a bit dry, but some people prefer it with more dressing.


If you do not have a blender, or want to take a shortcut, omit the walnuts and just mix the remaining sauce ingredients by hand.  While the walnuts add texture and a bit of creaminess and protein, the sauce will still taste great without them.


Easy and Delicious Caesar Salad Dressing

saladMy very first post was for this caesar dressing back in February 2012 when I had hardly any followers.  Now that some time has passed and I have over 45,000 followers (thank you so very much to everyone who follows along and takes the time to check out my posts) I am posting it again so that everyone can see it because it is that great!  It was the first recipe I ever veganized because my family absolutely loves caesar salad and it is one of those things that is rarely ever vegan.  Even if a restaurant can hold the anchovies, the parmesan cheese is already in the dressing.  Also, most of the vegan versions I have tried are either too lemony or too bland.  So, I played around and came up with a delicious vegan caesar salad dressing that tastes great and is really simple to make. Now we are not missing out at all and there is no need for any cheese or anchovies – I promise!  Just break some romaine lettuce up and make some croutons and you’re good to go.  For the croutons, I love any kind of bread, especially pumpernickel, but to keep it classic, just cut up a loaf of french or italian bread into small cubes.  Place in a bowl and drizzle olive oil on top and sprinkle with salt.  Mix well with your hands and then place them on a baking sheet lined with foil and bake at 375 degrees for about 15 minutes.  Toss lettuce, croutons and dressing and ENJOY!!

Vegan Caesar Dressing
2-3 garlic cloves
3/4 cup vegan mayo
1 jar capers, drained
4 t nutritional yeast*
1 T lemon juice
1 t vegan worcestershire sauce
1 t dijon mustard
a dash of curry powder
Mix all ingredients in a blender, or use an immersion blender.







makes about 1 1/2 cup

* nutritional yeast – a complete protein superfood. It is an excellent source of protein, B-Complex vitamins, minerals and fiber. It boasts the ability to assist with: sugar regulation, mood and energy elevation, detox and anti-aging efforts. Nutritional yeast is a relatively low-calorie food (around 80 calories per serving) and is gluten-fee, cholesterol-free, sugar-free and dairy-free.  I use the KAL brand, available at health food stores or online.