This is one of those meals that will make you wish you wore your elastic waistbands pants. It’s actually pretty easy to throw together because you can do a lot of the prep work ahead of time. So invite your friends over and don’t be shy, put on some sweatpants or yoga pants and sit down to a long evening of fondue!
INGREDIENTS:
Coq Au Vin Fondue:
3-1/2 C vegetable stock
1/2 C Burgundy wine
1/2 C mushrooms, sliced
1 Tbs garlic, minced
2 green onions, sliced
Cilantro-Yogurt Dip:
1 C soy yogurt
4 green onions, minced
1/4 C cilantro, chopped fine
2 tsp fresh ginger
1/4 tsp garlic powder
Salt and pepper, to taste
Sour Cream & Horseradish Dip:
1-1/4 C Tofutti sour cream
5 tsp prepared horseradish
2 Tbs lemon juice
2 Tbs red onion, chopped fine
1/4 tsp cayenne
Salt and pepper, to taste
Sesame-Soy Sauce:
1/2 C tamari
1/4 C rice wine vinegar
2 tsp toasted sesame oil
1 tsp agave
1 Tbs garlic, minced
1-1/2 tsp fresh ginger
1 green onion, sliced thin
1 Tbs sesame seeds, toasted
2 Tbs fresh chives, chopped
Butter-Mustard Sauce:
1/2 C Earth Balance margarine
3 Tbs Dijon mustard
5 Tbs Worcestershire sauce
The rest:
Whole mushrooms
zucchini/yellow squash
asparagus
potatoes
bell peppers
broccoli
DIRECTIONS:
It’s best to make the dipping sauces ahead of time. The Butter-Mustard Sauce is served warm, so you can do that one last minute. To make the Cilantro-Yogurt Dip, combine all the ingredients and refrigerate. To make the Sour Cream Horseradish Dip, combine all ingredients and refrigerate. To make the Sesame-Soy Dipping Sauce, combine all ingredients and set aside. Refrigerate if not using right away. To make the Butter-Mustard Sauce, combine all ingredients in a small saucepan and melt together–takes only a few minutes.
When you’re ready to eat, make the Coq Au Vin Fondue, by combining all the ingredients in a fondue pot and bring to a boil.
Divide the dipping sauces evenly among everyone.
The potatoes will take the longest, so it might be best to zap them in the microwave first, just to soften them a little. Everything else will take 3-5 minutes. Enjoy! (And you’ll know you’re done eating when you pass your fondue forks over to The Husband who will most likely continue to eat for another 45 minutes)!
Between school, tae kwon do practice, errands, and well . . . life, I love meals that make themselves. Ok, well, they don’t exactly make themselves, but pretty close. I had lots of veggies to use up, so fajitas/tacos were perfect. I added lime juice and cilantro for a flavorful combination. I served them with some warmed refried beans topped with vegan cheese for some protein.
