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Vegetable sticks in a tumbler

Vegetable sticks in a tumbler

Based on 8 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

30 min

Resting

0 min

Ingredients

2Servings
100 g
pumpernickel (or other dark bread)
½
cucumber
½
carrot
¼
radish
1 stalks
celery
½
zucchini
½
rep pepper
50 g
green asparagus
½
avocado
½
lemon (juice)
5 g
cilantro
¼ tsp
nutmeg
salt
pepper
MetricImperial

Utensils

food processor, oven, baking tray, parchment paper, cutting board, knife, citrus juicer (optional), tumblers

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Nutrition per serving

Cal232
Fat8 g
Protein7 g
Carb32 g
  • Step 1/ 6

    Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.
    • 100 g pumpernickel (or other dark bread)
    • ¼ tsp nutmeg
    • salt
    • pepper
    • food processor
    • oven

    Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.

  • Step 2/ 6

    Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.
    • baking tray
    • parchment paper

    Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.

  • Step 3/ 6

    Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.
    • ½ avocado
    • cutting board
    • knife

    Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.

  • Step 4/ 6

    Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.
    • ½ lemon
    • 5 g coriander
    • salt
    • pepper
    • citrus juicer (optional)
    • food processor
    • cutting board
    • knife

    Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.

  • Step 5/ 6

    Next, fill the tumblers with the avocado crème.
    • tumblers

    Next, fill the tumblers with the avocado crème.

  • Step 6/ 6

    Top with a layer of dried pumpernickel. To serve, cut the vegetables into strips as desired and stick into the tumblers.
    • ½ cucumber
    • ½ carrot
    • ¼ radish
    • 1 stalks celery
    • ½ zucchini
    • ½ red pepper
    • 50 g green asparagus
    • cutting board
    • knife

    Top with a layer of dried pumpernickel. To serve, cut the vegetables into strips as desired and stick into the tumblers.

  • Enjoy your meal!

    Vegetable sticks in a tumbler

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