Featured recipe from Marilu’s table * Vegan fondue
It’s another Meatless Monday meal. This one is a favorite with kids (of any age) – because fondue means playing with your food! Set out a large platter of dippers, and give everyone a long-handled fork and a plate.
This recipe also makes a nice “cheese” sauce to pour over baked potatoes or steamed greens.
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Vegan Fondue
from Vegan Lunch Box: 130 Amazing, Animal-Free Lunches Kids and Grown-Ups Will Love!
Green * Makes about 2 cups
1/2 cup chopped baby carrots
one 12-ounce package soft or firm silken tofu
1/4 cup nutritional yeast flakes
1/4 teaspoon dry mustard
1 Tablespoon mellow brown rice or white miso
1 teaspoon fresh lemon juice
3/4 teaspoon salt, or to taste
pinch of white pepper
pinch of nutmeg
Place the carrots in a small saucepan and cover with a scant 1/2 cup of water. Bring to boil and lower the heat to a simmer. Cook until the carrots are completely tender.
Meanwhile, place all the rest of the ingredients in a blender. When the carrots are done add them and their cooking liquid and puree until completely smooth.
Place the fondue back into the saucepan and heat on medium low heat, stirring frequently, until piping hot.
To serve, pour the fondue into a small crockpot or fondue pot and serve surrounded by vegetables and bread for dipping (see our list of favorites below). To pack for a lunch, pour hot fondue into a small thermos that has been preheated with boiling water for 10 minutes.
Some Favorite Fondue Dippers:
- cubes of crusty wholegrain bread
- boiled baby new potatoes
- lightly steamed baby carrots
- raw or lightly steamed cauliflower florets
- raw or lightly steamed broccoli florets
- steamed Brussels sprouts
- blanched asparagus spears
- bell pepper strips
- apple chunks
- cherry tomatoes
- artichoke hearts
- raw button mushrooms
- raw zucchini slices
- blanched whole green beans
