Excellent with vegetables, on crackers or in a pita with lettuce and alfalfa.
Ingredients :
- 1/4 cup tahini
- 1 tbsp salted plum (umeboshi) mashed
- 1/4 cup of carrot juice (with the extractor)
- 1 tsp dried onion soup (powder)
- 1 pinch cayenne pepper
Preparation:
1. Mix well and refrigerate unused portions (up to 2 days).
Recipe from La boîte à lunch santé, Colombe Plante, 1996 p. 55.
Découvrez d'autres recettes végétariennes sur www.geccoe.com