Herbed Ranch Dipping Sauce

We love this herbed ranch dipping sauce. It’s great for fresh cut veggies, deep fried tempura tofu or veggies, or anything you would want to dip in ranch sauce!

Serves: dipping sauce for 6-8 people

Time: 45 minutes (15 min active)

Ingredients

1 cup cashews soaked in water for 30 min

1/4 cup water, plus additional if needed

1 and 1/2 tbsp lime juice

1 tsp of lime zest

1 and 1/2tbsp scallion

1/4 cup parsley

2 cloves of garlic, finely minced

1/2 tsp garlic powder

1/2 tsp salt

2 pinches (or some freshly ground) black pepper

pinch of cayenne

Mince the garlic and then sprinkle it with kosher salt and smash it with the side of a knife (being careful not to cut yourself). Then mince the parsley and the scallions.

Blend the cashews, water, lime juice, garlic powder, salt, black pepper, and cayenne until it is smooth and creamy. For this, start with 1/4 cup of water and then add additional water if needed to make it blend well and to achieve a thick liquid texture. Now stir in the minced garlic, parsley and scallions and serve!

Roasted Potatoes with Curried Mayonaise

Potatoes, have we mentioned how much we love them? We can’t get enough of this super simple yet delightfully delicious dish!

Serves: 2-4 as a side

Time: 1 hr 15 minutes (15 minutes active)

Ingredients

6 medium sized potatoes (we like the waxy kind for this)

2 tbsp olive oil

salt

For the mayonnaise:

1 small shallot

2 tbsp olive oil

1/4 tsp kosher salt

2.5 tsp curry powder

1/3 cup of vegan mayonnaise, soy-free option

Pre-heat the oven to 375 F. Wash and cut the potatoes into 1-2 inch chunks (or in 8ths). Put on cookie sheet (optionally use a silpat or parchment paper). Drizzle with olive oil and sprinkle with salt. Roast for 45 minutes to one hour, stirring every 15 minutes, or until golden brown and slightly crispy.

While the potatoes are roasting, mince the shallot and heat up a pan to medium high heat with some olive oil. Add the onions and salt and cook, stirring constantly until caramelized. Add the curry powder and cook stirring for about 30 seconds until it is a fragrant paste. Combine all of these ingredients with the mayonaise in a small bowl, whisking to emulsify.

Dip the roasted potatoes in the curried mayonnaise and enjoy!