Whaddaya mean, you want vinaigrette?

With my move to Charlotte a couple years back came a few new things.

A certain twangy affectation, usually when I'm drinking around the natives
A heretofore unknown, fiery passion for gardening
8 pounds, which I attribute totally to Ranch Dressing.

Fried zucchini? Comes with ranch. Fries? Ranch. Burger? Ranch on there. Ya, everywhere's got bottles of mustard and ketchup out, but they're just for show - EVERYONE dips EVERYTHING in the "house sauce".

During the summer, Erk and I tend to go semi-vegan, and this summer'll be no different. So what's a girl with a ranch-obsessed SO to do? Whip some tofu and lemon juice together, maybe some pickle juice, mince some herbs and garlic, and proclaim the results Vegan Ranch, that's what.

(And if you think this is good, wait till you see Vegan Blue Cheese - that'll be next week, and there's a killer secret ingredient to be revealed)

Vegan Ranch Dressin'

1 tub medium-firm tofu
Juice of 1 lemon
4 tablespoons chive oil
3 tablespoons dill pickle juice
4 cloves garlic, minced fine
1 tsp mustard, spicy
1.5 tablespoons each - minced parsley, chives and dill, fresh
20-30 twists of your pepper grinder (yup, I like mine punchy)

In a blender, blend the first 4 ingredients until super-smooth (you can add a little more oil if you need to, and remember to scrape down the sides as you go). Scrape the white sauce into a bowl and add remaining ingredients.

Taste for salt and add a little more if you need, but usually the pickle juice + mustard is enough for moi. Resist the temptation to add nutritional yeast - this is just tangy enough as it is.

Keeps for a week or two in the fridgedero. Killer with dippables - carrots, cukes, etc - or thinned with a tiny bit of water and poured over your favorite delicious salad.

Oh ya.