Vegan Ranch Dressing

Ranch dressing was created right here in my hometown of Santa Barbara. Well, okay, it was just outside of Santa Barbara, at a dude ranch named Hidden Valley Ranch. Gayle and Steve Henson opened the ranch in 1954 and visitors came to enjoy horseback riding and whatever else they do at dude ranches. In the restaurant they served their house, or "the ranch", dressing. More and more people began visiting the Hidden Valley Ranch and when people started asking for batches to take home, the Hensons started bottling and selling their ranch dressing. In 1972, the Hensons sold their Hidden Valley Ranch brand to Clorox for $8 million. 

I have to admit that I'm one of those people who like ranch dressing on everything. I usually make a batch of this each week and keep it in the fridge for salads, dipping veggies, french fries, a spread on veggie burgers or whatever else. Even my husband and non-vegan friends like this. 

Ingredients:

• 1/2 cup plain soy milk
• 1 cup canola oil
• half of a lemon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder - OR use a handful of chopped green onion or chives instead if available.
• salt and pepper to taste

1. Place the soy milk in a food processor. Turn on and slowly add in the canola oil. Blend for 15 seconds- it should thicken up pretty well. 
2. Add in a good squeeze or 2 of lemon and the other ingredients. Blend for another 15 seconds. 
3. Thin out with more soy milk and blend again if needed for desired consistency. 

Butternut Squash and Tomato Fregola Stew

You are probably wondering "What the heck is fregola?!" Fregola is a type of pasta (little round balls, similar in size to Israeli couscous) that's been toasted to give it a slightly nutty flavor. It's origins are unknown, but it's popular in Sardinia, an Italian island in the Mediterranean Sea. 

I found some at a local Italian market, bought it without knowing what to do with it, and kept it 6 months in the cupboard. Then one day I was watching an episode of Secrets of a Restaurant Chef on the Food Network and a recipe featuring fregola. I made it that night and it was delicious! So here is my adapted version of Ann Burrell's recipe. This is a perfect, hardy stew-like dish for a cold winter night. 

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• salt
• pinch of crushed red pepper flakes
• 4 cloves garlic, minced
• 1 28 ounce can of San Marzano tomatoes, drained and diced 
• 2 cups butternut squash, diced
• 2 cups vegetable stock
• 1 1/2 cups fregola
• 1 bunch of chives, finely chopped

1. Heat olive oil in a large pan. Add onions, season with salt, and add a pinch of red pepper flakes. Saute until the onions are translucent. Add garlic and saute for another minute. 
2. Add tomatoes, butternut squash, and the stock. Add a cup or 2 of water if needed- you want the liquid to half way cover the onion, tomato, and squash mixture. Bring to a boil and reduce to a simmer. 
3. Cook for about 20-30 minutes, or until the squash is soft and most of the liquid is absorbed/evaporated.
4. Bring a pot of well-salted water to a boil. Add the fregola and cook according to package directions, but about 1-2 minutes less as you want the pasta to be al dente. 
5. Strain and add to the pan of onion, tomato, and squash. Stir well and add more stock or water if the mixture is dry, or cook longer if it's too soupy. When done, it should be stew-like. Stir in the chives and season with more salt if needed. 
6. Serve in bowls with a crusty bread. I like mine topped with nutritional yeast too!