Sauces and dips

Daniela’s salad sauce

• 4 Tbsp soy yoghurt
• 0.5 Tbsp mustard
• 1 clove of garlic
• 1 Tbsp olive oil
• 2 Tsp lemon juice
• 3 Tbsp water
• A pinch of pepper
• Salad herbs of your choice

Mix everything together and let it sit for at least 15 minutes.

Basti’s Szechuan sauce

• 2 Tbsp dried Shiitake
• 3 Tsp tomato puree
• 2 pinch of pepper
• Some chili if you like
• 1 Tsp of ginger powder
• 1 Tbsp rice wine
• 2 Tsp Balsamic vinegar
• 1 clove of garlic
• 4 Tbsp soy sauce
• 1 Tbsp flour
• 3 Tsp agave syrup

Soak the mushrooms in warm water for 30 minutes, get them out and remove the stem.

Whisk the other ingredients into the mushroom water.

Let it cook together with your vegetables for about 10 minutes.

Sour creme

• 1 package (350g) silken tofu
• 1-2 clove of garlic
• 1/4 Tsp of salt
• 1 Tbsp herbal or apple vinegar
• 2 Tbsp lemon juice

Blend all ingredients in a blender until smooth.