Vegetarian Cooking with Zel


The month of March still brings some chilly weather, a little rain, and possibly some snow if you're in the East. Comfort is at hand with this easy, tasty, and healthy bean fondue that warms us from nose to toes while promoting camaraderie at the table. The fondue also makes a great topping for baked potatoes or cooked grains and doubles as a sandwich spread as well.


DILLED GARBANZO FONDUE


  1. Put all ingredients into the workbowl of a food processor, and process until coarsely or thoroughly pureed, as desired.

  2. Transfer to a 2-quart (2 liter) saucepan and warm gently over medium heat.

  3. Serve with whole-grain bread or pita, raw vegetables, and steamed tender-crisp vegetables. Serves 2.

  4. For a family or company presentation to serve 6, triple the recipe. Transfer the warmed fondue to a tureen, and serve bowls at the table to ladle out each serving.

  5. Arrange a platter of raw vegetables, a platter of steamed tender-crisp vegetables, and a basket of breads to serve at the table. Below are some vegetable and bread suggestions:

Bread Basket:

Raw Vegetable Platter:

Steamed Vegetable Platter:



Click here for past cookingwithzel@home.comeonin recipes



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