White Bean Gravy (From Everyday Happy Herbivore)

This is a healthy alternative to regular gravy. I tried it on mashed potatoes and we really liked it. You can also use it for biscuits and gravy. The author likes it so well she says she often eats it as a soup. If you don't have all the seasoning ingredients, just jazz it up the way you like.

1 15-oz can navy beans, (or any other kind of white bean) drained and rinsed
1/4 c vegetable broth
2 T nutritional yeast
1/2  t. onion powder
1/2 t. garlic powder
1/4 t Cajun Seasoning
1/8 t. black pepper

Combine everything in blender and puree until silky smooth, adding more broth as necessary to achieve the desired consistency. You don't want to thin it out too much: it should be creamy and gravy-thick. Warm over low heat. (I always cook up a big batch of white beans from scratch, then freeze them in portions. Much better than canned beans, and much cheaper too!)

Here's a similar recipe from "How to Cook Everything Vegetarian" by Mark Bitman

CHICKPEA FONDU

3 cups cooked chickpeas with 3-4 cups of their liquid
2 cloves garlic
3 T extra virgin olive oil
Salt and pepper
3 T lemon juice

Puree all ingredients in blender until very smooth. Add more cooking liquid, broth, or water until the consistency is like a smooth dip or thick soup. Heat mixture over medium heat. Use for dipping such foods as cherry tomatoes, broccoli or cauliflower florets, slices of cucumber, bell pepper, cubes of cooked potato, etc. This fondu won't harden like cheese fondu. Hummus is also a nutritious dip for veggies.

Parmesan Fondue

(We cut this in half for our family and it filled my mini fondue crock pot.)

1 1/2 cups milk
2 (8 ounce) packages cream cheese, cubed
1 1/2 cups grated Parmesan cheese (fresh is best)
1/2 tsp. garlic salt
1 (1 pound) loaf French bread, cubed

In a 2-quart saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted.  Stir in Parmesan cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm.  Serve with bread cubes.

Dipping sauces for fondue

BBQ Sauce:
1 1/2 cup ketchup
3 Tbsp white vinegar
3 Tbsp sugar
3 Tbsp Worcestershire sauce
salt & pepper to taste

Combine ingredients in sauce pan and cook for 5 minutes, making sure sugar is dissolved


Seafood Sauce:
1/4 cup ketchub
1 to 2 heaping tsp horseradish


Sour Cream Mustard Sauce:
1/2 pint sour cream
1/2 cup mayonaise
1/4 cup prepared mustard
1 Tbsp finely chopped onion
Dash of Tabasco sauce

Mix all ingredients together and chill...



Horseradish Cream Sauce for beef fondue:
1 cup sour cream
3 Tbsp prepared horseradish
2 tsp lemon juice
2 scallions, finely chopped
1/4 tsp Worcestershire sauce
Salt & pepper to taste

Mix all ingredients together and chill for at least 1 hour.


Herb Butter Dipping Sauce:
1 cup butter or margarine, melted
2 Tbsp lemon juice
1/4 tsp fines herbes blend*
Dash Tobasco sauce

*Fines Herbes consists of equal parts chopped tarragon, chervil, chives, and parsley.


Honey Mustard Dipping Sauce
1/2 cup mayonnaise
2 Tbsp honey
2 Tbsp Creole mustard or other hot whole-grain mustard
Pinch salt
Pinch cayenne

In small bowl, combine all ingredients; stir well, and chill.


Rouille
1 cup mayonnaise
1 Tbsp minced garlic
1 Tbsp lemon juice
1/2 tsp cayenne

Mix and chill.

Fondue Bourguignonne

I confess, I have no idea whether "Bourguignonne" is spelled right...

Ingredients:
3 pounds boneless beef sirloin or tenderloin
Canola or vegetable oil
Butter

Trim fat from meat and cut into bite-size pieces. Refrigerate until ready to cook.
Fill fondue pot with 50:50 mixture of cooking oil and butter. Heat slowly on stove until butter bubbles and the mixture is golden in color. Carefully transfer pot from the stove to the fondue stand, and maintain medium-high temperature.

Broth recipe for fondue

Ingredients:
1 tsp olive oil
1 cup onion, chopped
1 cup fennel, chopped
3 cloves garlic (peeled, pressed)
5 cups chicken broth
1 cup white grape juice or ginger ale
1 Tbsp tomato paste
2 tsp dried thyme
1/16 tsp powdered saffron

Place olive oil, onion, fennel, garlic in a large sauce pan and stir over medium-high heat until onions are opaque. Add chicken broth and remaining ingredients, then bring to a boil. Cover and simmer over low heat for about 15 minutes. Transfer to fondue pan.

This broth is recommended for cooking seafood...

Suggestions for fondue cooking:
New potatoes (red or white)
Broccoli
Mushrooms
Zucchini
Beef, chicken, or pork, 1-inch cubes (keep refrigerated until 20 min before cooking)
Seafood (halibut, scallops, shrimp)

"Flaming Turtle" Chocolate Fondue (Melting Pot recipe)

Ingredients:
1/4 cup milk
1/2 cup milk chocolate
1/4 cup caramel syrup
2 Tbsp pecans, chopped
2 Tbsp rum, 151-proof for flambe (omit this if you opt for non-flaming turtle...)

For dipping:
Fruit, cut (strawberries, bananas, pineapple, raspberries, blackberries, etc)
Marshmallows
Cake, cubed (pound cake, cheesecake)

Soften milk chocolate in the microwave. Heat the milk in the fondue pot. Once the milk is hot, add the softened chocolate. Stir until consistency is smooth. Pour caramel into a pool in the middle of the chocolate. When it's time to serve, pour the rum over the top of the chocolate. Leave a small amount in the spoon to ignite with a lighter. Use flaming spoon to ignite the rum on the chocolate. Add the chopped pecans to the chocolate. Allow the flame to burn out.