Dips

Chocolate Peanut Butter Dip

½ c. peanut butter                           6 tbsp. chocolate syrup

½ c. vegan cream cheese                ¼ c. carrot puree

Fruit slices for dipping (apples, banana, strawberry, etc.)

1.       Mix all together.

Caramel Dip

8 oz. vegan cream cheese, softened

¾ c. brown sugar                              1 tsp. vanilla

1.       Blend with a hand mixer. Refrigerate.

Chocolate Fondue- tastes like brownie batter

1 tbsp. vegan butter                        2 c. powdered sugar

½ c. avocado puree                          ½ c. cocoa

¼ c. carrot puree                              1 tsp. vanilla

Sliced fruit for dipping and marshmallows

1.       Melt and whisk together all ingredients.

2.       Serve warm and dip the fruit.

Hummus

1 (16 oz) can garbanzos, drained (save liquid)

2 roasted red pepper strips (from 15 oz jar Mezetta Roasted Red Bell Peppers-find near pickles at the store), or roast your own

4 tbsp. of garbanzo liquid                3 tbsp. lemon juice

3 tbsp. tahini                                      1 small clove garlic

½ tsp. sea salt                                     ¼ tsp. cumin

1/8 tsp. chili powder                         A few drops of el pato

A dash of soy sauce                           2 tbsp. olive oil

1.       Place all ingredients, except bell peppers in a blender and blend till creamy.

2.       I chop up 2 or more of the roasted bell pepper strips and stir in at the end.

My Salsa

2 big cans of diced tomatoes        1 lime, peeled
1 bell pepper, cut up                      1 bunch of cilantro
garlic and onion powders              salt

1.       Put tomatoes, bell pepper, lime, and cilantro in a blender. I don't use the cilantro stems; I just rip off the top part with leaves. Blend till smooth.

2.       Pour blender mixture into a bowl and season with spices. Serve with chips.

Eggplant Caviar

2 tbsp. tomato paste, unsalted

1 tbsp. vinegar                                    1 tbsp. olive oil

½ tsp. salt                                            4 tbsp. chopped onion

¼ tsp. pepper                                      ½ tsp. garlic powder

1/8 tsp. cayenne                                 1 eggplant

1.       Roast eggplant at 375 till skin darkens and becomes crisp. Remove and cool.

2.       Peel eggplant and mash in a mixing bowl. Add remaining ingredients and mix.

3.       Place on a platter and chill. Serve with crisp French bread.

Eggplant Puree

1 large eggplant                                    1 tbsp. water

1 chopped onion                                   1 minced garlic clove

4 tbsp. lemon juice                              1/8 tsp. cayenne

½ tsp. ea. Salt and pepper                  1 tbsp. olive oil

2 tbsp. fresh parsley                            3 tbsp. tahini

1 small tomato, finely chopped

1.       Grill or bake eggplant till crisp. Cool.

2.       Peel eggplant and blend in a blender with remaining ingredients except tomato.

3.       Place in a serving platter and stir in tomatoes. Use as a dip for sliced bread.

Berry Salsa and Cinnamon Chips

1 package of raspberries                2 apples

1 package of strawberries              2 kiwi

Pita cinnamon and sugar chips

1.       Cut up fruit and toss together. You could sprinkle with sugar.

2.       Serve with cinnamon chips.

Mango Salsa

2 mango, peeled and diced              Pineapple

Lime juice                                            Orange juice

Chopped Red bell pepper                 Cilantro

Chopped Red onion                           Salt and pepper

1.       Mix to taste. Serve with toasted French bread or tortilla chips.