Carrot mayo
Boil:
4 Carrots
1 potato
with salt in water.
When soft, dump out all the water and put veggies in blender
with 2 T olive oil, 2-3 cloves fresh garlic, lemon juice and more salt to
taste.
Eggplant Spread
2-3 large grilled eggplants peeled
1 Tablespoon of vegenaise or homemade vegan mayonnaise
1 Tablespoon of oil
1/2 medium white onion minced
Salt to taste
In a medium bowl purée eggplants with hand mixer. Add oil,
Vegenaise & salt. Mix well for a minute until everything is incorporated
& creamy. Add onion & mix together just before serving. Serve chilled.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
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If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
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