Vegan fondue

Happy third advent to everyone!
Today's the big kinship meeting, we will be about 11 person, but this is only my mothers side. My fathers side would be much more. So every kind of meeting the kinship is always a big crowd. Mostly we see each other on special occasions, and this will be one today. As a recently posted it will be a christmas pre-celebration, but without a christmastree and presents.

As I'm the only person being vegan, I will bring some food for myself, cause the others eat "fondue", witch I don't like - too much of cheese. I would not even eat it, if it would be a vegan fondue. Not my food. This might sound strange, but....



For those who like fondue I will post a recipe

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Vegan Fondue

Ingredients for cheese fondue:

-500 g Yofu natural

-Glass vegetable Bolognese of Alnatura

-Onion

-black olives

-Oil

-Italian herbs (dried)

-Garlic spice

-Vegetable stock

-Mushroom stems

To the pure dip:

-Roasted mushroom heads

-Rigatoni, tortellini, ravioli (vegan of course)

-small potatoes

-Baguette cubes and/or different bread cubes

-Broccoli

-Zucchini

-Eggplant

Preparation:

Very small cut onion and olives. Remove the stems from the mushrooms and chop the also very. FRY in a pan with oil. Yofu and vegetable Bolognese and season with quite a lot of Italian herbs and garlic. give as much vegetable stock to do so until the desired consistency is reached.

The whole then fill the fondue pot and enjoy with the vegetables and baguette/bread.

 

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Roasted Vegetable Salad with Dill Dressing

 

Salad:

6 small golden beets, skins on and washed

1 red onion, quartered

2 zucchinis, each cut into 12 pcs

1 yellow/red bell pepper, sliced

10-15 cherry tomatoes cut in half

1 ½ avocado, diced

1 can (or 2 cups) salt-free Cannellini beans

Dressing:

½ cup tofu

3 tablespoons lemon juice

½ cup non-dairy milk

½ teaspoon garlic powder

½ avocado

2 green onions (scallions), chopped

2-3 tablespoons fresh dill weed

Preheat oven to 375. Place the whole beets on a non-stick baking sheet; roast uncovered for 30 minutes. Add the onion, zucchini, and bell pepper to the pan and roast everything for an additional 15 minutes, until vegetables start to brown around the edges. While the vegetables are roasting, place the tomatoes, avocado and beans in a bowl. To make the dressing, combine the tofu, lemon juice, non-dairy milk, garlic powder and avocado in a blender or Vitamix, and blend until smooth. Add in the onions and dill weed, and blend for just a couple of seconds (so that specks of dill are still visible). When the vegetables are done roasting, combine them with the tomatoes, avocado and beans, and toss with the dressing. Serve warm with a sprig of dill garnish.

 

Notes: You may also use red beets, but they may color your salad red. This salad may also be made with all the same salad ingredients, but raw (in this case, grate the peeled beets and zucchini, and dice the onion and bell pepper).

Preparation: 25 minutes; cooking time: 45 minutes; serves: 6

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