Vegan Veggie Dips with Prune Sticks
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Cooking tools:
- Blender
- Kitchen scale
- Pot
- Stove
- Colander
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Spoon
- Serving bowl
- Plate
Ingredients
- 300 g silken tofu (from the health food store)
- 120 g boiled carrots
- Lemon juice
- Salt
- pepper
- Grated organic lemon peel
- 1 tablespoon of cress
- 100 g boiled cauliflower
- 1-2 teaspoons of curry powder
- 120 g boiled peas
- Grated peel and juice from 1/2 an organic lime
- 1 tablespoon of finely chopped mint
- 250 g Sunsweet prunes
- Wasabi paste (from a tube)
- Approx. 25 g salted, roasted peanuts
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