Tangy Vegan Ranch Dip

Roasted veggies drizzled with olive oil, and a tangy vegan ranch sauce to dip them in from @drstevengundry ‘s new book! This is the type of lunch that just makes your body happy! ☀️ The veggies I tossed in avocado oil, garlic flakes, salt and pepper, and roasted at 400F for 20 minutes. Make sure to slice your carrots a little thinner so they cook at the same time as the broccoli! 🥦🥕 Full recipe is listed on my blog! Hope everyone is having a happy and relaxing weekend! 💫


Ingredients:

1 1/2 cup @kitehillfoodsunsweetened almond yogurt 1/4 cup minced flat leaf parsley 2 Tbsp minced fresh chives 1 Tbsp minced fresh dill 2 small garlic gloves minced 1 small shallot minced 1 tsp sea salt, or more to taste 1 tsp fresh cracked black pepper 1/2 tsp paprika 1/4 tsp mustard powder Zest and juice from 1 lemon Splash white wine vinegar

Recipe:


1. In a large bowl, stir together everything but the salt and yogurt. Let the mixture mellow for 5-10 minutes, so the shallot looses it's sharp taste.


2. Add the salt and yogurt. Stir to combine.


3. Taste, and add salt as needed. Enjoy!

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