Fondue is not just limited to cheese. Here is a Vegan Fondue.
I'm not a vegan myself, but I love all kinds of fondue.
DILLED GARBANZO FONDUE
1 1-lb. (450 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. (140 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 liter) 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
