All the world is nuts about
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This tasty vegan fondue evolved out of a desire to create a main dish that was not dripping with fat. The original intention was to prepare the fondue in the traditional fondue pot and place the pot on the stand. What a disaster! The bottom of the pot began to burn.
Since this was not the traditional fondue pot filled with oil, the pot could not stand the heat.
Out of this misadventure came a creative opportunity. Why not serve the fondue in individual bowls and simply enjoy dipping an array of raw and cooked veggies.
So here it is.
TOFU TOMATO FONDUE
- Combine onions, tomatoes, and olive oil in a 2-quart (2 liter) saucepan. Cook over medium-high heat for about 10 minutes, stirring frequently, until soft and broken down.
- Add tofu, soymilk, nutritional yeast, and salt and stir with a wire whip to make a smooth fondue.
- Combine cornstarch and water in a small cup and stir until smooth. Add to bubbling fondue a little at a time until thickened to desired consistency.
- Serve some of the fondue in small bowls and keep the remainder warm over low heat. Makes 4 servings.
Prepare a platter of raw finger vegetables along with lightly steamed vegetables to dip into the fondue. To round out the meal, serve with salad and cooked grains such as brown rice, barley, or quinoa.
SUGGESTIONS FOR RAW VEGETABLES: carrot sticks, celery sticks, daikon radish strips, bell pepper strips, zucchini sticks or rounds, jicama sticks, red and green cabbage wedges, beet sticks, radishes, anise wedges, turnip rounds, rutabaga rounds, kabocha squash sticks, asparagus spears, fresh green beans, Jerusalem artichokes, kohlrabi slices, broccoli florets, cauliflower florets.
SUGGESTIONS FOR STEAMED VEGETABLES: Asparagus spears, green beans, Brussels sprouts, broccoli florets, cauliflower florets, artichoke hearts, beet slices, winter squash cubes, rutabaga slices, roasted eggplant cubes, zucchini, yellow crookneck squash.
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