Creamy & Delicious Herb Ranch Dressing Recipe || Vegan Option

herb ranch dressing

This herb ranch dressing is creamy, savory and so delicious. Yogurt combined with a zing of lemon and dill herb makes this dressing almost drinkable. I’m in love.

 

What I love about this dressing is that it is so versatile.

  • Pour it on a bed of mixed greens
  • Use it as a base for your pasta salad
  • Take a little dip with a carrot, celery stick, cracker, or chip.

It’s a simple and quick recipe to whip up and it’s free of all the unnecessary ingredients you find in store-bought dressings.

Want to make this herb ranch dressing vegan?

If you want to make it vegan, simply use a plant-based yogurt instead of dairy. (Siggi’s plain yogurt is a good brand to use).

Herb Ranch Dressing Ingredients

herb ranch dressing ingredients

Herb Ranch Dressing Instructions

  1. To make the dressing, simply add all ingredients to a pint mason jar.
  2. Screw on the lid and give it a good shake, and voila, you have yourself a delicious, healthy, creamy, and homemade dressing that you can use pretty much on anything.

This herb ranch dressing will keep fresh for up to 3 days in the fridge. Be sure to give it a good shake before using it.

Makes about one cup of dressing.

Enjoy!

Creamy & Delicious Herb Ranch Dressing Recipe || Vegan Option

herb ranch dressing
For those of you who like blueberry pie, this recipe is a keeper. Simple, straight forward ingredients make this blueberry pie yummy and easy to make.
  • Prep Time5 min
  • Cook Time50 min
  • Total Time55 min
  • Ready in5 minutes
  • Yield1 cup

    INGREDIENTS

      • ½ cup yogurt (make your own delicious yogurt with this simple recipe)
      • 1/3 cup olive oil
      • 1 tsp lemon juice
      • ½ tsp salt
      • 1 tsp garlic powder
      • ¼ tsp onion powder
      • 1 tsp dried dill
      • ¼ tsp ground black
      • pepper
      • 1 tsp Dijon mustard
      • 1 tsp dried parsley

    INSTUCTIONS

    1

    To make the dressing, simply add all ingredients to a pint mason jar.

     
    2

    Screw on the lid and give it a good shake, and voila, you have yourself a delicious, healthy, creamy, and homemade dressing that you can use pretty much on anything.

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    Jan Howell

    Jan Howell

    Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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    Roasted Veggie Orzo Salad Recipe | Simply Delicious

    roasted veggie orzo salad

    Oh, baby, this warm roasted veggie orzo salad is packed with nutrition and flavor and is super easy to make. The creamy dressing combined with roasted vegetables, and the small pasta pellets is an amazing combination your palate is going to love.

    This recipe can be modified to make it vegan and gluten-free if desired.

    Makes a great leftover meal the next day and the salad is good cold or reheated.

    Feel free to add whatever vegetables you want to roast. I give some other options below.

    The dressing for this roasted veggie orzo salad is also really good on other things. You’ll see when you make it and taste it how versatile and yummy this would be on other things, and it is so simple to make!

    roasted veggie orzo

    What is orzo?

    Orzo is a thin, oval, rice-shaped pasta that is often used in soups in Italian cuisine, but you can use it in pasta dishes, soups, grain bowls, and other places where a small pasta can come in handy. Here are some tips on how to cook it.

    Roasted Veggie Orzo Salad Ingredients

    • 3 cups COOKED orzo (quinoa, rice, or gluten-free orzo)
    • 2 diced red pepper
    • 4 diced large carrots
    • 1 small head of cauliflower (chopped)
    • 2 zucchini (cubed)
    • 1 red onion (diced)
    • 1 15 oz can chickpeas rinsed and drained
    • 1/2 cup feta (optional vegan feta)
    • parsley: garnish

    Other veggie options: asparagus, mushrooms, cherry tomatoes, and broccoli.c

    Dressing Ingredients

    • 1/2 cup hummus (EASY TO MAKE RECIPE HERE).
    • 2 TB lemon
    • 1 TB extra virgin olive oil
    • 2 TB water
    • 1 tsp garlic powder
    • salt (to taste)
    • pepper (to taste)

    This roasted veggie orzo salad dressing can be used and is so yummy for all kinds of other salads and dressings, and it is so simple to make!

    warm roasted veggie orzo salad youmakeitsimple.com

    Instructions Roasted Veggie Orzo Salad

    1. Preheat the oven to 425° F.
    2. Cook orzo following directions on the package. Drain and set aside.warm roasted veggie orzo salad chopper
    3. Chop the vegetables and place them in a big bowl. ( I LOVE THIS FOOD CHOPPER). It comes in so handy when making soups, salads, and snacks. I use it all the time).
    4. Drizzle a little olive oil over the veggies, add salt and pepper and mix well to coat veggies.
    5. Place the coated vegetables on a large cookie sheet (You may need two pans if your cookie sheets are small). THE VEGGIES DO SHRINK DOWN QUITE A BIT.

    6. Roast the veggies for 30 minutes.

    7. Warm chickpeas up in the microwave for a minute with a little olive oil, salt, and pepper.

    8. Add all ingredients into a large serving bowl.

    9. Mix dressing together and pour on top. Garnish with parsley!

    roasted veggie orzo salad

    This roasted veggie orzo salad is a really good salad for parties, family gatherings, and luncheons. 

    Roasted Veggie Orzo Salad Recipe | Simply Delicious

    roasted veggie orzo salad

    This warm roasted veggie orzo salad is packed with nutrition and flavor and is super easy to make. The creamy dressing combined with roasted vegetables, and the small pasta pellets is an amazing combination your palate is going to love.

    This recipe can be modified to make it vegan and gluten-free if desired.

    • Prep Time15 min
    • Cook Time10 min
    • Total Time25 min
    • Yield8
    • Serving Size1 cup

    INGREDIENTS

    SALAD

      • 3 cups cooked orzo (quinoa, rice, or gluten-free orzo)
      • 2 diced red pepper
      • 4 diced large carrots
      • 1 small head of cauliflower (chopped)
      • 2 zucchini (cubed)
      • 1 red onion (diced)
      • 1 15 oz can chickpeas rinsed and drained
      • 1/2 cup feta (optional vegan feta)
      • parsley: garnish

    SALAD DRESSING

      • 1/2 cup hummus
      • 2 TB lemon
      • 1 TB extra virgin olive oil
      • 2 TB water
      • 1 tsp garlic powder
      • salt (to taste)
      • pepper (to taste)

    INSTUCTIONS

    1

    Preheat oven to 425° F.

     
    2

    Cook orzo following directions on the package. Drain and set aside.

    3

    Chop vegetables and place them in a big bowl. Drizzle a little olive oil over the veggies, add salt and pepper and mix well to coat the veggies.

    4

    Place the coated vegetables on a large cookie sheet (You may need two pans if your cookie sheets are small). THE VEGGIES DO SHRINK DOWN QUITE A BIT.

    5

    Roast the veggies for 30 minutes.

    6

    Make the dressing while veggies are roasting.

    7

    Warm chickpeas up in the microwave for a minute with a little olive oil, salt, and pepper.

    8

    Add all ingredients into a large serving bowl and mix well.

    9

    Enjoy!

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    Jan Howell

    Jan Howell

    Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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    The Best Gluten-Free Carrot Cake Recipe // Simply Delicious

    gluten-free carrot cake

    If you’re looking for a delicious gluten-free carrot cake recipe, this is the bomb! I think it’s better than my wheat flour recipe!!! It’s moist, not overly sweet, and super easy to make. We’re talking about a ONE-BOWL recipe. (That’s my kind of baking).

    This gluten-free carrot cake is made with almond flour, a little gluten-free all-purpose flour, and lightly sweetened with coconut sugar which is a great lower glycemic sugar option than white processed sugar. Make it vegan by using flax egg and dairy-free yogurt. The 3-ingredient cream cheese frosting can be made vegan and is sweetened with maple syrup.

    Make this cake for a holiday treat, family gatherings (your family will LOVE it), brunch, or a side kick to a hot cup of coffee! Yum!

    Here are a few tips and preferences:

    • For the vegan cream cheese, I find Kite Hill to be a good brand. It’s made from almond milk and has clean ingredients
    gluten-free carrot cake nutmeg
    • If you’ve never tried FRESH GRATED NUTMEG, you’ve got to try it. Just grating the nut-like spice will send you into aroma heaven, and the flavor is amazing. A few of these whole nutmegs will last a long time in your spice pantry.
    • I absolutely love my nut chopper. It’s quick, easy to clean, and chops nuts to the perfect consistency.
    • Make sure to not under-bake. Leave in for the full 60 minutes if needed. This is a very moist cake so depending on your oven it may need up to an hour. It does firm up a lot once cooled and once you leave it in the fridge.
    • Because this uses cream cheese, make sure to store it in a container in the fridge to keep the frosting from spoiling, and who doesn’t like a chilled piece of cake with frosting.

    If you want more information on flax eggs, this is a good article that gives a nutritional analysis and compares them to chicken eggs.

    Gluten-Free Carrot Cake Ingredients

    • 1/4 cup applesauce
    • 1 tsp vanilla
    • 1/4 cup avocado oil or any neutral vegetable oil
    • flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)
    • 1/4 cup non-dairy yogurt
    • 1 cup almond flour
    • 3/4 cup gluten-free all-purpose flour
    • 1 cup coconut sugar
    • 2 cups finely shredded carrots (use a food processor or hand grater)
    • 1.5 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/8 tsp cloves
    • 1 tsp baking soda
    • 1 tsp baking powder
    • pinch of salt

    Cream Cheese Frosting

    • 8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)
    • 1/2 cup maple syrup
    • 1 tsp vanilla

    Garnish

    • cinnamon
    • chopped pecans

    Gluten-Free Carrot Cake Instructions

    1. Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.
    2. Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.
    3. In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.
    4. Add the dry ingredients to the bowl and mix well.
    5. Fold in the carrots and pour them into a loaf pan.
    6. Bake for 50-60 minutes until a toothpick comes out clean.
    7. Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter. Spread the frosting on top. Sprinkle on cinnamon and pecans.
    8. Slice and enjoy! Store in the fridge.

    Cream Cheese Frosting

    1. Add all frosting ingredients into a bowl and whip until smooth and combined.

    The Best Gluten-Free Carrot Cake Recipe // Simply Delicious

    gluten-free carrot cake

    If you’re looking for a delicious gluten-free carrot cake recipe, this is the bomb! It’s moist, not overly sweet, and super easy to make.

    • Prep Time10 min
    • Cook Time50 min
    • Total Time1 hr
    • Yield8 slices
    • Serving Size1 slice
    • Course
      • Dessert

    Ingredients

    Cake

      • 1/4 cup applesauce
      • 1 tsp vanilla
      • 1/4 cup avocado oil or any neutral vegetable oil
      • 2 flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)
      • 1/4 cup non-dairy yogurt
      • 1 cup almond flour
      • 3/4 cup gluten-free all purpose flour
      • 1 cup coconut sugar
      • 2 cups finely shredded carrots (use a food processor or hand grater)
      • 1.5 tsp cinnamon
      • 1/4 tsp nutmeg
      • 1/8 tsp cloves
      • 1 tsp baking soda
      • 1 tsp baking powder
      • pinch of salt

    Cream Cheese Frosting

      • 8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)
      • 1/2 cup maple syrup
      • 1 tsp vanilla

    Garnish

      • Cinnamon
      • Chopped pecans

    Instructions

    1

    Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.

     
    2

    Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.

    3

    In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.

    4

    Add the dry ingredients to the bowl and mix well.

    5

    Fold in the carrots and pour them into a loaf pan.

    6

    Bake for 50-60 minutes until a toothpick comes out clean.

    7

    Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter.

    8

    Spread the frosting on top. Sprinkle on cinnamon and pecans.

    9

    Slice and enjoy! Store in the fridge.

    Frosting Instructions

    10

    Add all frosting ingredients into a bowl and whip until smooth and combined.

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    Jan Howell

    Jan Howell

    Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

    Read More

    Instant Pot Lentils – Simple, Tasty and Nutritious

    freezing instant pot lentils

    I am just now realizing that I have not shared with you how to make simple, tasty, and nutritious lentils in the Instant Pot. Lentils are chuck full of nutrition and a great source of protein, especially if you are choosing to eat a more plant-based diet. Instant Pot lentils are the perfect legume to eat in the summer. They are hassle-free to make, especially if you make them in the Instant Pot. You don’t have to pre-soak or babysit them while they are cooking. I love my Instant Pot!

    Lentils have a nutty, earthy flavor that can complement almost any meal. Put them in salads, spreads, soups, tacos, wraps, or just eat them flavored by themselves.

    Lentil health benefits include:

    1-Lower Cholesterol

    Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber.

    2-Heart Healthy

    Lentils are a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen, and nutrients throughout the body.

    3-Stabilizes Blood Sugar

    Lentils are full of fiber. Fiber-rich foods slow down digestion and stabilize blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance, or hypoglycemia.

    4- Digestive Health

    Insoluble dietary fiber found in lentils helps prevent constipation and other digestive disorders like irritable bowel syndrome and diverticulitis.

    5-Good Source of Protein

    Of all legumes and nuts, lentils contain the third-highest levels of protein. This makes them a wonderful source of protein for those choosing to eat a plant-based diet.

    Now you know some of the reasons why you may want to start adding this legume to your diet. Let’s get to how you make them, shall we?

    There are a few different types of lentils. The reason I mention it is because some of them cook faster than others and you will want to make sure you are going to get the results you are looking for.

    Types of lentils

    Red Lentils: (Actually more orange than red, these lentils are commonly used in soft dishes like soups and curries. This is because they break down quickly and become creamy and mushy when you cook them, making them the perfect thickening agent for stews, soups, and purées.

    Brown and Green Lentils: These are the most common lentils, and the ones you will most likely find in the store.  Brown and green lentils are pretty versatile. You can cook them less to get a more firm texture or longer for a softer texture.

    Black Beluga Lentils: This type of lentil is a little more expensive. The other versions are VERY cheap. They hold their shape well when cooked, so they make a great side dish or a bed on which you can serve your meal. Black beluga lentils have a hearty, full-bodied flavor.

    I am going to share with you how to make a basic pot of Brown & Green lentils.

    Ingredients

    • 2 teaspoons olive oil, coconut oil, or oil of your choice
    • 1/2 small onion, diced (about 1/3 cup)
    • 1 clove of garlic, minced
    • 2 cups water, vegetable broth, or chicken broth (Using broth will add more flavor).
    • 1 cup brown or green lentils
    • 1/2 teaspoon  salt
    • Don’t be afraid to experiment. Add other spices or seasonings. ( A little fresh minced ginger is very good).

    Instant Pot Lentils instructions

    instant pot lentils
    • Rinse lentils with water
    • Select the “SAUTE” button on the Instant Pot.
    • Place the oil in the pan and add onion, stir and cook for about 3 minutes.
    • Add the garlic and cook only until fragrant, about 2 minutes.
    • Place the liquid of choice, salt, and lentils into the pan and give it a stir.
    • Apply the lid, making sure to flip the valve to the “pressure” position.
    • Select the “MANUAL” setting.
    • Adjust time for 15 minutes. (This will give you a soft lentil, if you want it firmer, adjust down to 13-14 minutes)
    • When the beeper sounds, “Natural Release” for about 10 minutes.
    • Remove the lid and enjoy!

    This recipe makes approximately 2 1/2 cups of cooked lentils.

    instant pot lentils liquid drain

    After cooking beans and legumes, the Instant Pot may collect fluid in the little catcher on the back of the pot. Check that and empty if needed.

    Storage:

    The cooked lentils can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months. I like to double the batch and freeze it for other meals, or to add to soups later in the week.

    instant pot lentils silicone cube tray

    Another thing I like to do is freeze 1/2 cup servings to add to my smoothies. This is a great protein alternative instead of using protein powders. Use this nifty 1/2 cup silicone Jumbo ice cube tray to freeze small portions. Pop them out and place them in a zip lock bag for single use. *Just make sure you thaw them before adding to smoothies or it will take forever to blend up. I just put a few in the fridge and use them as needed.

    freezing instant pot lentils

    I hope this was helpful and inspires you to try some lentils if you are not already eating them!

    Printable Recipe

    Instant Pot Lentils – Simple, Tasty and Nutritious

    freezing instant pot lentils

     A flavorful brown or green lentil recipe. Great to eat as a side dish, added to soups, salads, tacos, or wraps. Quick and easy to make using the Instant Pot!

    • Prep Time5 min
    • Cook Time35 min
    • Total Time40 min
    • Yield5 Servings

    Ingredients

      • 2 teaspoons olive oil (coconut oil, or oil of your choice)
      • 1/2 Small onion diced (about 1/3 cup)
      • 1 Clove garlic minced
      • 2 Cups water, vegetable broth, or chicken broth (Using broth will add more flavor).
      • 1 Cup brown or green lentils
      • 1/2 Teaspoon salt
      • Don’t be afraid to experiment. Add other spices or seasonings. (A little fresh minced ginger is very good).

    INSTUCTIONS

    1

    Rinse lentils with water

     
    2

    Select the “SAUTE” button on the Instant Pot.

    3

    Place the oil in the pan and add onion, stir and cook about 3 minutes.

    4

    Add the garlic and cook only until fragrant, about 2 minutes.

    5

    Place the liquid of choice, salt and lentils into the pan and give it a stir.

    6

    Apply the lid, making sure to flip the valve to “pressure” position.

    7

    Select the “MANUAL” setting.

    8

    Adjust time for 15 minutes. (This will give you a soft lentil, if you want it more firm, adjust down to 13-14 minutes)

    9

    When the beeper sounds, “Natural Release” for about 10 minutes.

    10

    Remove the lid and enjoy!

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    Jan Howell

    Jan Howell

    Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

    Read More