Spicy Mexican Fondue

veganized
Spicy Mexican Fondue
1 (15-1/2 ounces) can vegan refried beans
1/2 pound (2 cups) grated vegan cheddar or nacho cheese
2 Tbsp vegan butter
2 Tbsp minced scallion
1 clove garlic, minced
1/2 tsp vegan Worcestershire sauce
1 cayenne pepper, seeded and chopped
1 Anaheim or poblano chile pepper, seeded and chopped
3/4 cup vegan beer at room temperature

Combine refried beans, cheese, butter, scallion, garlic, Worcestershire sauce, cayenne pepper, and chile pepper in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, while stirring. Transfer to a fondue pot. Accompany with tortilla chips or fresh vegetables for dipping.

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Vegan Albondigas Soup

1 medium onion, chopped
1 clove garlic, minced
2 Tablespoons cooking oil
4 cups water
2 (10-1/2-ounce) cans condensed vegan broth
1 (6-ounce) can tomato paste
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1/4 cup snipped cilantro or parsley
1 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 tsp basil
1/8 teaspoon pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 pound vegan ground beef, sausage, or TVP
1/4 cup long grain rice
1/2 cup chopped nuts or cracker crumbs

In large saucepan cook onion and garlic in hot oil till onion is tender but not brown. Stir in water, broth, and tomato paste. Bring to boiling; add potatoes and carrots. Simmer for 5 minutes.

Meanwhile combine chopped nuts or cracker crumbs, cilantro or parsley, salt, oregano, basil, onion powder, garlic powder and pepper. Add ground beef, sausage, or TVP and uncooked rice. Mix well. Form mixture into 1-inch meatballs.

Add meatballs, a few at a time, to the simmering soup. Return soup to boiling; reduce heat and simmer about 30 minutes or till meatballs and vegetables are done.

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