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Cajun and Roasted Garlic Ranch Dressing

29 Mar

Emeril is awesome (well, he is – he may eat meat and all, but he still knows how to cook like a mofo). Veganized Emeril is WAY more awesome.

We made our own veganaise. You can, of course, use store bought. It’s great and it’s less time consuming, but at the same time, it tastes awesome made from scratch AND you get the personal satisfation of making your own veganaise.

Tonight, we made Cajun and Roasted Garlic Ranch dressing. It is awesome served up with Cajun Sweet Potato oven fries, served in veggie burgers or as a topping for Nirvana Falafel.

Peace.

– Mags

Cajun and Roasted Garlic Ranch Dressing

Photo by D.

Photo by D.


1/2 C (or however much the yield is from the recipe below – I didn’t measure it.) veganaise (recipe below)

1 C (or however much the yield is from the recipe below – I didn’t measure it.) vegan buttermilk (recipe below)

1 head garlic

2 Tbs sunflower oil

1 tsp Essence (Emeril’s Creole Seasoning) (recipe below)

2 Tbs fresh chopped parsley

2 Tbs fresh chopped chives

1 tsp lemon zest

Chop off the top of the garlic head, to expose the meaty part of the cloves. Place on aluminum foil and drizzle with sunflower oil. Wrap and place in preaheated 350F oven. Cook until garlic is fragrant.

Mix veganaise and buttermilk in a bowl. Add the creole seasoning, lemon zest, parsley and chives. Mush the garlic and mix into the dressing. Cover and chill for at least 30 minutes before serving.

Veganaise

1/4 – 19oz block silken tofu

1/5 C sunflower oil

juice of 1/2 lemon

1 tsp apple cider vinegar

1-2 tsp dijon

1/4 tsp salt

1 tsp nutritional yeast

Blend well in blender.

Vegan Buttermilk

1/4 – 19oz block silken tofu

1/5 C unsweetened soymilk

2 tsp apple cider vinegar

1/4 tsp salt

Essence (Emeril’s Creole Seasoning)

2-1/2 Tbs paprika (I used chili powder.)

2 Tbs salt

2 Tbs garlic powder

1 Tbs black pepper

1 Tbs onion powder

1 Tbs cayenne pepper

1 Tbs dried leaf oregano

1 Tbs dried leaf oregano

1 Tbs dried thyme

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993