I got some giant end of the season green beans from my CSA. So I oven fried them with a good bit of olive oil and ate them with a side of ranch dressing.
I mixed some Penzeys Buttermilk Ranch Dressing mix with some tofutti sour cream for the dip. Although the name says buttermilk, the mix ingredients are all vegan: salt, bell peppers, garlic, onion, sugar, black pepper, parsley, thyme, basil.
Artsy Vegan Buffet Dinner in My 'Hood!
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