Buttermilk Ranch Ingredients: 1/2 cup lowfat mayonnaise 1/4 cup buttermilk 1
tablespoon pickle brine from jar 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dill 1/4 teaspoon celery salt 1/4 teaspoon salt 1/2 teaspoon pepper 1 tablespoon fresh minced parsley
Not exact matches
Small tin
brine tuna mixed with chopped
pickle, celery or cucumber, diced pepper, dash of mustard and
tablespoon low - fat yogurt.
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4
tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2
tablespoons white wine vinegar 3
tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round
tablespoons Dijon mustard 1 scant
tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round
tablespoons pickle relish 2
tablespoons small capers in
brine, drained 3 store - bought hard - boiled eggs 2
tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2
tablespoons butter
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1
tablespoon white wine 3
tablespoons Bragg's liquid aminos or soy sauce 1
tablespoon dill
pickle brine Dash of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup
pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1
tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2
tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2
tablespoons (30 ml) kimchi
brine 2
tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot
Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)