A quick meal, a family dinner, or a company dish, this surprisingly light fondue will quickly become a favorite. It also doubles well as a sauce for such varied dishes as grains, baked potatoes, steamed artichokes, baked tofu, and as a topping over vegetable casseroles. Serve this along with some whole grains and a salad to round out the meal.

1. Grind pistachios in several batches in an electric coffee grinder, and set aside.
2. Combine soy milk, salt, nutritional yeast flakes, black pepper, and cayenne pepper in a 2-quart (2 liter) saucepan. Bring to boil over medium-high heat, uncovered, watching carefully to prevent boil-over.
3. Add ground pistachios to bubbling mixture a little at a time, stirring with a wire whip until thickened, about 2 minutes. If necessary, lower heat slightly to prevent burning.
4. Allow fondue to rest about 15 to 20 minutes. Gently reheat if needed. Makes 3 to 4 servings.

NOTE: Leftovers store well in a covered container in the refrigerator for up to 3 days.

SERVING SUGGESTIONS: Serve in small bowls and accompany with steamed vegetables for dipping, such as broccoli florets, cauliflower florets, thick zucchini slices, thick yellow crookneck squashes, button mushrooms, green beans, asparagus spears, or carrot sticks.

Extra firm tofu cut into cubes and browned in a little olive oil and Tamari also makes a tasty item to dip into the fondue. Steamed tempeh cubes can also be dipped.

Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.