This “Three Ingredient Vegan Ranch” is tangy, creamy and super easy to throw together. Your kids will love you (and their veggies) for it!
I’m “the Garden Mom”.
This means that when volunteer requests came around at school I put my hand up to help fill the garden beds at my daughter’s school that were established by her teacher Sarah. Sarah’s passion for teaching kids about veggies and where they come from is inspirational and I hope that more teachers follow her lead in growing healthy minds AND bodies!
To fill the garden I called my friends at KyV farm and guess what they did…..
They donated TONS of organic seedlings and one of the owners, Vivian, came over to help me and the kids plant them. Vivian is just as passionate about teaching kids about farming and where veggies are grown. She patiently helped each child dig a small hole in the soil and gently place their delicate seedling. Each child left with a deeper connection to the earth and where food comes from. I can only hope that this experience will ignite a passion for conservation, local and sustainable farming and the importance of consuming lots of plants.
Many thanks to KyV Farm!
Here is a recent photo of the fruits of our labor. Gorgeous!
So far we have created “Monster Smoothies” at Halloween and the kids enjoyed delicious veggie and fruit smoothies made with several kale varieties and Swiss chard.
Today some of the kohlrabi and a few more of the greens were harvested to be eaten raw. What better way to eat raw veggies than with ranch dressing right? Except….my daughter is allergic to dairy and frankly, I’m not that excited about the idea of her having dairy anyway. So just this morning I created this recipe.
I was SO happy with the results that I simply had to share. Three ingredients almost doesn’t seem like a recipe at all, but it is a great way to get skeptical kids to eat a whole variety of veggies. I can’t wait to use this for all the veggies we will get next week from our first KyV Farm Share installment!
**Please keep in mind that this is meant to be used sparingly. You’ll definitely want to stick to 1-2 tablespoons because it is fairly calorie dense. Use this as a treat to help kids dip their toe into trying new veggies or as a fun party dip.
- 1/4 cups Pesto Vegenaise
- 1 Tbsp plain non-dairy milk (I used rice milk)
- 1 tsp coarse ground prepared mustard
- Mix all ingredients in a small bowl or dish. Use as dip, dressing or spread!
- Vegan, Gluten Free
Amount Per Serving
Total Fat 9.0 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 116.4 mg
Potassium 0.0 mg
Total Carbohydrate 0.4 g
Dietary Fiber 0.0
Sugars 0.0 g
Protein 0.0 g
Vitamin E 0.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Proof that kids will eat raw vegetables….
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