Appetite For Instruction: Vegan Ranch Dressing

Demonstrated by Sara Tomerlin of Spiral Diner

It's not just for hippies and health nuts anymore. Take a look around Spiral Diner any day for proof that veganism appeals to a wide range of folks for many different reasons. Maybe they like the idea of going all-plant once in a while for the sake of their waistline, or maybe they just can't get enough of that Sweet Luv'Us Humus Wrap. Or maybe they're dating Veggie Girl (she just happens to be writing about the place today). Who knows? The point is, this food tastes good, is good for you, and nobody seems to give a damn that there's no chicken fried steak on the menu.

Well, probably some do.

Sara Tomerlin, owner of the diner's Oak Cliff location, will demonstrate a creamy and delicious Vegan Ranch Dressing for us today. This recipe, developed by Spiral founders Amy McNutt and James Johnston, is a great way to get a little taste of what veganism has to offer. Try it on a salad or as a dip for veggies. Hey, try it with meat, if you wish.

Step 1: Assemble the following ingredients:
½ cup Nayonaise
½ cup Veganaise
¼ soy milk
¼ tsp. salt
½ tsp. garlic powder (or two cloves fresh garlic)
½ tsp. onion powder
¼ tsp. black pepper
2 rounded tsp. fresh chopped parsley
¼ tsp. dill
1 ½ tsp. apple cider vinegar

Tomerlin explains that the secret to this recipe is the combination of two different kinds of vegan mayo (both available at Whole Foods). It's sort of like mixing Hellman's and Miracle Whip--you get the best of both worlds.

Step 2: Combine all ingredients in a blender and process until creamy. We'll proceed to grilled tofu over quinoa with yeast gravy whenever you're ready, cowboy.


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