Dilled Garbanzo Fondue
Source of Recipe
www.vegparadise.com
List of Ingredients
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 oilRecipe
1. Put all ingredients into the workbowl of a food processor, and process until coarsely or thoroughly pureed, as desired.
2. Transfer to a 2-quart (2 liter) saucepan and warm gently over medium heat.
3. Serve with whole-grain bread or pita, raw vegetables, and steamed tender-crisp vegetables. Serves 2.
4. 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.
5. 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
* Green beans
* Brussels sprouts
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