First order of business, to see the winner of the Free For All Cooking cookbook giveaway, please see the video drawing here: Free For All Cooking Giveaway. Thank you all for your participation and enthusiasm! Congrats to the winner!
Now, on to the food! Is your kid a dunker or a dipper? Do veggies need to be disguised as the vehicle by which the dip or dressing is transported to the mouth? Then this Allergy-Free Gluten-Free Ranch Dressing is the perfect ruse for you!
Ranch Dressing is a favorite with kids and grownups alike. But how do you convert Ranch Dressing into something allergy-friendly? It’s usually dependent on mayonnaise, which is egg based. Well, I knew I’d solved that ingredient problem with my Rice Milk Mayonnaise so I sourced from myself, starting the recipe with an emulsification of rice milk and olive oil. Next allergenic ingredient to replace: buttermilk or sour cream. For that I sour rice milk with lemon juice. This is a pretty useful trick that I come back to again and again. An old standard, shall we say?
Next, the xanthan gum, to keep its viscosity, and to maintain the emulsification. And the final touch, fresh herbs, to give it that lovely fresh flavor. If you like, please feel free to add 2 Tablespoons fresh dill, in addition to the parsley and celery leaves. I would have, but was out of dill, (and my husband doesn’t like it!) Will do so next time.
I hope you enjoy this creamy, vegan dressing in all its traditional ways. It’s great for salad, but also for dunking veggies. So put it out with crudites for your kids as an after school snack.
What’s your favorite salad dressing? Leave me a comment below.
Rice Milk Ranch Dressing (Allergy-free)
Makes 1 1/2 cups
- 3/4 cup chilled rice milk
- 4 teaspoons freshly squeezed lemon juice
- pinch of white pepper
- 1 Tablespoon grated yellow onion
- small clove of garlic
- 1/4 teaspoon xanthan gum
- 1/4 cup olive oil
- 1/4 cup + 1 Tablespoon canola oil
- 1/2 teaspoon salt
- freshly ground black pepper
- 2 Tablespoons finely minced parsley
- 2 Tablespoons finely minced celery leaves
- 1 1/2 teaspoons Dijon mustard
1. Combine 1/2 cup of the rice milk with 1 1/2 teaspoons of the lemon juice. Set aside for 10 minutes.
2. In a blender, combine remaining 1/4 cup of rice milk, 1 teaspoon more of the lemon juice, and a pinch of white pepper. Blend on high speed. Add grated onion, and use a garlic press to add the clove of garlic. Add xanthan gum and mix on high speed till frothy.
3. Add the olive oil, with the blender running, drizzling it in through the hole in the cap of the blender, a little at a time. It will start to emulsify. Add the canola oil, again, drizzling in a little at a time. It should get thick and creamy.
4. Add reserved soured rice milk, parsley, celery leaves, remaining 1 1/2 teaspoons of lemon juice, and Dijon mustard. Blend until combined. Pour into an airtight container (glass, please!), cover and refrigerate for at least an hour to chill. Serve over salad, or as a dip.
Rice Milk Ranch Dressing
© 2010 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.