Several people have also asked for the vegan ranch dressing recipe I have used on the Eat to Live plan. This is my adaptation of the Tofu Ranch Dressing/Dip recipe found in Eat for Health (Book 2, page 163). I switched up the spices in favor of my taste buds. If you keep the base of tofu, dates, and water, you can change-up the spices to your liking too.
Vegan Ranch Dressing
- 6 oz. silken tofu
- 3 dates, pitted
- 1 clove garlic
- 1/4 c. chopped green onions
- 3 tbsp. water
- 2 tbsp. fresh squeeze lemon juice
- 2 tsp. Italian seasoning
- 1-2 tbsp. fresh cilantro
- 1 tsp. dill
- 2 tbsp. Bragg’s Liquid Aminos (found at Whole Foods and other natural food stores; substitute with low-sodium soy sauce if not available)
- 1 tsp. cayenne or other hot pepper spice (This may be too spicy for some. A pinch may be better.)
Add all ingredients in a blender and mix until smooth. This dressing only has about 2 grams of fat per serving.
About fat and salads — Yesterday I stopped by VeganMania to hear Dr. Greger speak. (Dr. Greger reads about 5,000 nutritional studies a year. He knows his stuff when it comes to nutrition.) He mentioned that you need fat in your salad to help with digestion, so low-fat or fat-free dressings are not always a good idea unless you add nuts, seeds, or avocados to your salad. I typically have nuts on my salad, so using a low-fat dressing is fine. What ‘s important to remember is fat is good if it’s in moderation and the good kind of fat, i.e. from nuts, seeds, or avocados.