• Chipotle Carrot Dip
  Chipotle Carrot Dip 2 lbs. carrots 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 3 cloves garlic 1 1/4 tbsps. chipotle vanned chili puree 1 1/2 tbsps. cumin 1 tbsp. fresh ginger kosher salt to taste Garnish with Calamata olives, feta and fresh herbs Bring a stockpot of water to a boil. Peel and cut carrots into uniform size, and add to boiling water. Cook until tender, about 15 minutes. Strain and cool carrots, then add to a food processor. Add the remaining ingredients to the food processor and process until smooth. Let chill in the refrigerator for at least 1 hour before served. You can garnish with crumbled feta cheese, chopped Calamata olives, or fresh herbs if you like, and enjoy! Recommend you serve this with pita chips. Serves 6.
  By DuchessOfDirt in Food > Vegetarian with carrot chipotle dip
• Veggie Sauce Z'ara or Veggie in Peanut Sauce
  * 1 cup of peanut butter * 2 tablespoons of tomato paste * 1 medium red onion, finely chopped * 5 cloves of garlic, mashed * some oil to sautee the onions * 1 zucchini * 1 carrot * 1 big eggplant * 1of red, yellow,green sweet pepper * 1 bay leaf
  By DuchessOfDirt in Food > Vegetarian with african bell-pepper carrot eggplant peanut-butter red-onion zucchini

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