Vegan Veggie Dips with Prune Sticks - Sunsweet

Ingredients

• 300 g silken tofu (from the health food store)
• 120 g boiled carrots
• Lemon juice
• Salt and 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