Ideas for dips (and carrots too)

Please excuse me for putting two requests in the same thread, but can anyone suggest some ideas for dips? I'm getting so bored with hummus/bean dips/sun-dried tomato and tofu. Or ways to liven up bean dips. Also I need to eat more carrots but don't really like them, does anyone have any bright ideas? Thanks :)

carrot cake :D

Quote:

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Mr Flibble

carrot cake :D

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Good idea, very droll ;) I love carrot cake and make a wicked one with indian spices. But I was looking for savoury recipes Mr F. Thanks for your help though, much appreciated :D

fiamma, take a look at this:

http://vegweb.com/index.php?board=254.0

also, you say you are sick of a sundried tomato dip. have a good one to share? :D

i love this recipe for carrots:

http://www.pakupaku.info/thanksgivin..._carrots.shtml

and these vegan 'meat balls'. scroll down to posts 10 and 11.

http://veganforum.com/forums/showthr...ght=meat+balls

I normally just whizz up some sun-dried tomatoes and a block of tofu - that's probably why it's so boring! I think the original recipe called for scallions and possibly garlic too, but raw garlic and I are not getting on well at the moment (leaves a really weird aftertaste) and I never have scallions in the house. You might need to add a little soyamilk to get the consistency you want. It's a Rose Elliot recipe from Vegan Feasts. Thanks for the links BTW - I'll check them out later.

Artichoke dip

15 ounces can artichoke hearts, drained
tofu (soft or firm)
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
1 tablespoon olive oil
Salt to taste

Whiz together in a blender... serve... Makes 2 cups.

OMG thanks Maya!!! I looooove artichokes :D

Me too....yum!!!!!!!

Grate a couple of fresh carrots, add almonds, raisins and seeds, then add cider vinegar, oil, seasoning, and some fruit concentrate.
Dips: try baba ganoush or pease pudding (recipes via google) also mashed avocado is nice. Both nutrient dense.

What about this one...

2 small cucumbers
1/4 cup finely sliced red onion
1 pound firm tofu
3 1/2 tbsp lemon juice
2 garlic cloves, peeled
1/2 tsp salt
1/2 tsp coriander
1/2 tsp cumin
pinch cayenne

Peel, seed, and grate the cucumbers. Let stand 10 minutes. In a blender, combine the tofu, lemon juice, garlic, salt, coriander, cumin, and cayenne. Blend until completely smooth. Squeeze the cucumbers to remove excess moisture, then place them in a serving bowl with the red onion. Stir in the tofu mixture. Chill 2 to 3 hours.