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Vegan for the Holidays


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Vegetarians in Paradise
 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.

Family menbers who are vegetable averse may discover this fondue is the perfect vehicle to help them make friends with veggies. Below are some suggestions for vegetable that can be included for dipping into the fondue.


DILLED GARBANZO FONDUE

Yield: 4 to 5 servings

    2 15-ounce cans (850g) cans garbanzo beans with the liquid
    1 12.3-ounce box (340g) firm silken tofu
    2 to 4 tablespoons fresh lemon juice
    1 tablespoon dried dill weed
    4 large cloves garlic
    1 teaspoon ground nutmeg
    1 teaspoon salt or to taste
    1/2 teaspoon freshly ground black pepper

    Raw vegetables
    Cooked vegetables
    Whole grain breads or crackers

  1. Place the barbanzo beans, tofu, lemon juice,garlic, dill weed, nutmeg, salt, and pepper into the food processor, and process until smooth and creamy.

  2. Transfer the garbanzo mixture to a 2-quart (2 liter) saucepan and warm gently over medium heat. Spoon the warmed fondue into a tureen and bring it to the table.

  3. To serve, provide small bowls and ladle a portion of fondue into each bowl. Arrange a platter of raw vegetables and a platter of steamed tender-crisp vegetables, and bring them to the table along with a basket of whole-grain breads or crackers.

Bread Basket Suggestions:

  • Whole wheat pita
  • Whole wheat English muffins
  • Rice cakes
  • Whole wheat bread
  • Whole rye bread
  • Multi-grain bread
  • Whole wheat or oat bran bagels
  • Rice Bread

Raw Vegetable Platter Suggestions:

  • Bell pepper strips using red, yellow, orange, and green bell peppers
  • Tomato wedges
  • Carrot sticks
  • Celery sticks
  • Jicama sticks
  • Turnip sticks
  • Cauliflower and broccoli florets
  • Daikon radish spears
  • Whole red radishes
  • Zucchini slices
  • Snap peas

Steamed Vegetable Platter Suggestions:

  • Broccoli florets
  • Cauliflower florets
  • Asparagus spears
  • Green beans
  • Brussels sprouts
  • Baby carrots
  • Canned, water-packed artichoke hearts



Click here for past cookingwithzel@home.comeonin recipes



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