Un-tomato Ketchupappetizers, dips, sauces, vegan 1 cup cooked carrots 1/4 cup cooked beets 1/4 cup water 1/4 cup lemon juice 1 tablespoon sweetener 1/2 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon oregano Blend all ingredients till smooth. Keep in the refrigerator. JoAnn Racho, "Of These Ye May Freely Eat" |
