Ranch dressing really makes just about everything taste better! For years I tried to perfect an incredible vegan ranch and after dozens of attempts, I believe I have finally nailed it! Creamy, just the right amount of herbs and spices, and delicious!
There is something wrong with the plant-based bottled ranch dressings available today. They all have a metal-like aftertaste which is not something anyone should have to deal with when eating!
You can adjust the herbs and spices to your individual taste however this recipe seems to tick all of the boxes.
This New York Times recipe popped into my inbox a few days ago and I was excited to give it a try. I went to pick up some dumpling wrappers at Whole Foods and unfortunately, they only had eggroll wrappers. Being a fan of Bob Ross, I subscribe to the saying that “We don’t make mistakes, we just have happy little accidents!”
I followed the recipe for the “dumplings” but was not happy with the filling. It tasted bland and spicey. So, I decided to make some adjustments and the outcome was spectacular.
I’ve included a step-by-step picture tutorial on how to wrap the pockets. First, cut the squares into two triangles. Add a small amount of filling and fold over like shown in the pictures. Please use water and lightly coat the edges to make sure every side is sealed.
This does take a bit of time but makes enough to pop in the freezer for a quick, weeknight meal alongside a salad.
When my husband and I were first married, I used to make quiche several times a year. I am not sure why I have not made it in recent years but am happy I made some today!
If you are not a fan of asparagus, you can substitute spinach, broccoli, or cauliflower. This recipe comes together in about 30 minutes and can be made ahead and served at room temperature, heated in the microwave, or cold.
It is always great with a side salad or some freshly sliced tomatoes. You can also use any pie crust recipe or the refrigerated version.
This recipe makes 2 pie dishes and is good in the refrigerator for about a week. You can also slice it and freeze individual portions that can be defrosted and reheated in the microwave.