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Monday, May 4, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sue Lance
  • 2 medium potatoes
  • 2 large carrots
  • 1/2 cup nutritional yeast flakes
  • 1/3 extra virgin olive oil
  • 1/3 cup water
  • 1 TBS lemon juice
  • 1 1/2 tsp. salt
Peel and boil potatoes and carrots until they are fork tender. Measure out 2 cups of mashed potatoes to use; all of the carrots can used.
Place all ingredients in blender. Blend on high for about 30 seconds, or until mixture is completely smooth.
Serve immediately with chips or crackers or toast. Refrigerate leftovers in an airtight container for up to 1 week. Reheat leftovers on low on the stove (stirring constantly) or in the microwave for 30 seconds to 1 minute.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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