So yesterday, we talked a bit about Trekkies and my fascination with them. When I am totally honest it isn’t so much a fascination as it is a sincere admiration. I love it when people own their “freak flag” per say and aren’t afraid to be themselves.
Here’s one of my many many freak flags : Sometimes I like to be “French“. I love French music. I like French movies. I wear black a lot – maybe too much. I like bike rides and wearing hats all year round. I’ve even been known to wear a scarf with a t-shirt or sundress. I LOVE vegan French Food! I know this sounds obnoxious. I guess if we are being honest, I am a Frenchie ( I am also the most mixed up non-delinquent on the block).
So really it only makes sense I would get so excited about Betty’s Fondue. It seemed like with all the bounty from our Farmer’s Market Crusades*, it was only right that we should include a good sized pot of fake cheese to dip stuff in. ALSO – These 2 vegetable recipes were already vegan and are good on their own so don’t dip them in the Fondue pot unless you feel compelled. These Betty vegetable recipes needed very little tweaking.
- 1/2 Cup Margarine
- 2 Tablespoons Whole Wheat Flour
- 1 1/2 Cups Water
- 3 Teaspoons Braggs
- Dash of Liquid Smoke
- 1 1/2 Teaspoons Garlic Powder
- 1 Teaspoon Onion Powder
- 2 1/2 Cups Nutritional Yeast
- 2 Cups Daiya Mozzarella Cheese (shredded)
- 1 Cup Dry White Wine
- 2 Cloves Garlic (minced)
- 1 Tablespoons Lemon Juice
- 1 Teaspoon Dry Sherry
- 1 Baguette(sliced and slightly toasted)
- Apple & Pear Slices
Melt Margarine in a Dutch Oven over a low heat. Beat in Flour and Nutritional Yeast with a whisk until smooth, then whisk into the mix the following ingredients in this order : Water, Braggs, Liquid Smoke, Garlic Powder, Onion Powder, White Wine, Lemon Juice, Garlic and Sherry. Let simmer till it starts to bubble. Then stir in with a spoon the Daiya Mozzarella. Turn the heat up a little and let the Daiya melt. Stir the mix occasionally to keep cheese from sticking the bottom.
Serve warm with the slices of bread and fruit. You’ll have a lot – so invite over some friends. TIP : The pear slices were a particularly delicious with the Faux Fondue.
Green Beans with Shiitake Mushrooms
- 1 1/2 Pounds of Fresh Green Beans (cleaned and with their ends removed)
- 1/4 Cup Almond Slivers
- 6 oz Shiitake Mushrooms (cleaned and with their steams removed – you’re only using the caps)
- 1 1/2 Tablespoons of Olive Oil
- 1 Tablespoon Sesame Oil
- 3 Cloves Garlic (minced)
- 3 Tablespoons of Braggs
- Pinch of Black Pepper
Steam your Green Beans. Please follow the directions on your steamer – they are all different. I use a bamboo steamer that I got from our wedding and I think it is AWESOME! But some people have electric ones – some have baskets – it’s a big world with a lot of steamers out there. In the spirit of inclusiveness, I accept you all.
In your handy cast iron skillet, heat the Almonds on a low heat till the start to turn a golden brown and have a lovely smell. Stir them constantly to make sure they brown evenly.
Add Olive and Sesame Oil. Turn heat up slightly. Once you feel the Oil mix has started to heat add the Mushrooms, Garlic and Green Beans. Keep stirring, making sure to cover the Mushrooms and Green Beans evenly with the Oil mix. Add the Braggs and remove from heat when the Mushrooms are a desired softness.
Asparagus and Dijon-Maple Sauce (YES – This is a VEGAN Honey Mustard Sauce you can use on salads or fake chicken whatever)
- 2 pounds of Fresh Asparagus
- 2 Tablespoons Real Maple Syrup
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Lemon Juice
- Pinch of Paprika
- 2 Tablespoons Olive Oil
Cut the tough ends off the Asparagus. In a dutch oven, heat 1 inch of salted water to a boiling. Add Asparagus. Reduce heat to medium and cover. Cook for 5 minutes or until the Asparagus is crisp-tender; drain.
In a small bowl, mix Maple Syrup, Dijon Mustard, Lemon Juice, Paprika and Olive Oil. Drizzle over Asparagus.
*Not an actual photo from The Farmer’s Market Crusades. There was only 2 of us and we would never wear fur.