Raw Vegan Vegetable Platter with Dip
Ingredients
- Sprouted lentils
- Clover sprouts
- Purple pepper
- Local English cucumber
- Extra shishito peppers
- Green onions
Dip
- 1/2 English cucumber
- 1/4 green onions
- 3 cloves black garlic
- 5 stalks celery
- 1 tangerine, juiced
- 1 shishito pepper
- 1/2 lemon, juiced
- 1/2 avocado
Crackers
- 2 cups celery pulp
- 1 cup mung bean sprouts
- 1 bell pepper
- 1 small papaya
Preparation
Food process all the dip ingredients together to make the dip.
Food process all the cracker ingredients.
Spread the cracker mixture onto a nonstick dehydrator sheet.
Score the mixture with a knife.
Dehydrate at 115°F until the crackers can be flipped.
Flip the crackers onto a mesh sheet and dehydrate until crispy.
Slice the purple pepper and any other vegetables as desired.
Arrange the sprouted lentils, clover sprouts, sliced vegetables, and green onions on a plate.
Serve the arranged vegetables with the dip and crackers.