~PT~ /dressing

[Guest guest]

I am not quite as dense as this is going to sound, but is there a spice called

Italian Seasoning for the 1/4 tsp you have listed below? Okay, so maybe I am

that dense. What brand is yours? I looked at Market yesterday and didn't see

anything but my seeing eye dog was out parking the car.

 

Also, I used to love Ranch Dressing and have never been able to replicate it in

vegan style for two reasons. Never found a recipe for it...I don't know what

seasonings to use in it and the two vegan mayonnaise's have too much spark to

them to suit me. Do you have any suggestions? I use the Tofutti sour cream. It

looks to me like the from scratch recipes for mayo also have to much spark in

them...like Miracle Whip if I remember that taste from long ago.

linda

 

 

~PT~ wrote:

Linda, i confess the Italian dressing mix i use is

one i make myself; guess i should have mentioned

it in the post.

Here is my recipe:

 

1/8 cup sucanat or sugar

1 1/2 tsp. celery seed

1 tsp. dry mustard

3/4 tsp. sea salt

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. Italian seasoning

*optional* 1/4 tsp. dried basil

 

~ Mix all ingredients together in a small dish and store

in a foil packet in a cool dry place for up to 6 months.

To make basic Italian Dressing, just mix contents of packet

with 3/4 cup olive oil with 1/4 cup vinegar [your choice].

Those store brand dressing mixes are expensive and they

are also not as fresh tasting as my homemade herb blends;

also as you mentioned, we cannot know for sure what

the natural flavorings are.

 

 

 

[Guest guest]

Hey, Linda!

 

Over your cold yet? Hope you're feeling lots better!

 

Here's a dressing I think is pretty good. It's a " buttermilk " dressing,

but it's really Ranch. Good atop spuds, in salads, as a veggie dip, etc.

 

Whisk or shake together

1/2 cup butter " milk " (1/2 cup unsweetened soymilk + 1 teaspoon cider or

white vinager, stir, let set 10 min before using)

2 Tablespoons Tofutti soy sour cream

1 1/2 Tablespoons vegan mayo (preferably homemade)

1/4 teaspoon garlic powder

1/8 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon MSG (optional -- check to make sure it's soy-derived as most

all of them do, and don't use if you're allergic)

1/2 teaspoon Vogue Veggie Base (or 1/4 teaspoon veggie bouillon powder)

1/4 teaspoon dry mustard

A few grinds pepper

1/4 teaspoon sugar or equivalent

 

Refrigerate several hours before using; always shake or stir before using.

 

(1 Tablespoon = 16 to 20 calories, depending on ingredients)

 

(Note: if you don't want to use mayo or can't find one you like, you could

try just using all Tofutti)

 

Sherry

 

 

At 08:37 AM 12/9/2005, you wrote:

>I am not quite as dense as this is going to sound, but is there a spice

>called Italian Seasoning for the 1/4 tsp you have listed below? Okay, so

>maybe I am that dense. What brand is yours? I looked at Market yesterday

>and didn't see anything but my seeing eye dog was out parking the car.

>

>Also, I used to love Ranch Dressing and have never been able to replicate

>it in vegan style for two reasons. Never found a recipe for it...I don't

>know what seasonings to use in it and the two vegan mayonnaise's have too

>much spark to them to suit me. Do you have any suggestions? I use the

>Tofutti sour cream. It looks to me like the from scratch recipes for mayo

>also have to much spark in them...like Miracle Whip if I remember that

>taste from long ago.

>linda