Dilled Garbanzo Fondue (vegan)

[Guest guest]

In my quest for vegan fondue recipes, I ran across this at

http://www.vegparadise.com/cookingwith23.html

 

Megan

 

DILLED GARBANZO FONDUE

 

 

1 1-lb. (453 g) can garbanzo beans with the liquid

2 large cloves garlic, whole

1/4 t. freshly ground black pepper

1 t. dried dill weed

1/2 t. ground nutmeg

1/2 t. salt or to taste

5 oz. (141 g) (approximately 1/2 pkg.) firm silken tofu

1 t. lemon juice

1 T. extra virgin olive oil

Put all ingredients into the workbowl of a food processor, and process until

coarsely or thoroughly pureed, as desired.

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

Serve with whole-grain bread or pita, raw vegetables, and steamed

tender-crisp vegetables. Serves 2.

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.

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:

 

Whole wheat pita

 

whole wheat English muffins

 

rice cakes

 

whole wheat bread

 

whole rye bread

 

multi-grain bread

 

whole wheat or oat bran bagels

Raw Vegetable Platter:

 

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

Steamed Vegetable Platter:

 

Broccoli florets

 

Cauliflower florets

 

Asparagus spears

 

Green beans

 

Brussels sprouts