Kids love to dip things! Be sure to include a long-handled fork to dip the veggies with. This recipe also makes a nice "cheese" sauce to pour over baked potatoes or steamed greens.
makes about 2 cups
½ cup chopped baby carrots
one 12-oz. package soft or firm silken tofu
¼ cup nutritional yeast flakes
¼ tsp. dry mustard
1 TB mellow brown rice or white miso
1 tsp. fresh lemon juice
¾ tsp. salt, or to taste
pinch of white pepper
pinch of nutmeg
Place the carrots in a small saucepan and cover with a scant ½ 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 Vita-Mix or other 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 aspargus spears
bell pepper strips
raw button mushrooms
raw zucchini slices
blanched whole green beans