Tahini recipes: Swiss and Mushroom Fondues

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These two recipes are from the UnCheese Cookbook.

 

Mushroom Fondue

 

2 tbsp water + 1 tbsp white wine

1 lb mushrooms, chopped

3 cloves garlic, chopped

 

2 1/2 cups water

1/3 cup quick cooking rolled oats

4 tbsp spike or dry soup mix

5 tbsp tahini

4 tbsp arrowroot or cornstarch/cornflour

1 1/2 tsp onion granules

dash of cayenne pepper or several drops of Tabasco

sauce

 

Method

Heat the water and wine in a large saucepan and braise

the mushrooms and garlic over medium heat for 10

minutes.

 

Place the remaining ingredients in a blender and

process until smooth. Add the cooked mushrooms and

their cooking liquid to the mixture and puree (you may

need to process only half the mixture at a time).

 

Return the saucepan to a boil, stirring constantly.

Reduce the heat to low and cook until thickened and

smooth, stirring constantly. Transfer to fondue pot or

bowl on a hot plate to keep warm.

 

Serve with streamed broccoli florets, cubed breads,

steamed red-skinned potatoes (quartered) and chunks of

seasoned seitan.

 

 

Swiss Fondue

 

3 cups water

1/2 cup nutritional yeast flakes

1/3 cup quick cooking rolled oats

1/4 cup fresh lemon juice

1/4 cup tahini

4 tbsp arrowroot or cornstarch/cornflour

1 tsp salt

1/2 tsp mustard powder

 

Method

Place all ingredients in a blender and process several

minutes until the oats are finely ground and the sauce

is completely smooth. Pour into a saucepan and bring

to a boil, stirring constantly. Reduce the heat to low

and continue to cook for a few minutes, stirring

constantly until thick and smooth. Transfer to a

fondue pot or a bowl on a hot-plate and keep warm.

Serve with crusty bread cubes, seitan chunks and

lightly steamed vegetables.

 

 

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