fondue recipes?

December 3, 2002

Okay, I just bought the greatest little $4 fondue pot in the world, & have

no recipes. My " The Un-cheese Cookbook " doesn't get here until next week &

I have a party coming up that I would like to use the fondue pot for. Does

anyone have any really good recipes (particularly vegan) that are winners?

:-)

Megan

December 3, 2002

In the " old days " we used to use fondue pots for any dip that could

be warmed. We dipped veggies and bread cubes. And if you get some

dipping chocolate you can do strawberies, cherries, pineapple, etc.

We used long skinney two-pronged forks. (I still have my old pot

and my kids have used it, too.)

Max

, " Megan Milligan " <yasminduran@l...>

wrote:

> Okay, I just bought the greatest little $4 fondue pot in the

world, & have

> no recipes. My " The Un-cheese Cookbook " doesn't get here until

next week &

> I have a party coming up that I would like to use the fondue pot

for. Does

> anyone have any really good recipes (particularly vegan) that are

winners?

> :-)

>

> Megan

December 3, 2002

thanks. The pot I got, luckily, happens to be an exact match (save for

the handle) for my 1975 vermillion-colored electric wok. :-)

Megan

-

> In the " old days " we used to use fondue pots for any dip that could

> be warmed. We dipped veggies and bread cubes. And if you get some

> dipping chocolate you can do strawberies, cherries, pineapple, etc.

> We used long skinney two-pronged forks. (I still have my old pot

> and my kids have used it, too.)

> Max

>

> , " Megan Milligan " <yasminduran@l...>

> wrote:

> > Okay, I just bought the greatest little $4 fondue pot in the

> world, & have

> > no recipes. My " The Un-cheese Cookbook " doesn't get here until

> next week &

> > I have a party coming up that I would like to use the fondue pot

> for. Does

> > anyone have any really good recipes (particularly vegan) that are

> winners?

> > :-)

> >

> > Megan

>

> contact owner: -owner

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>

> no flaming arguing or denigration of others allowed

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> or anything else. Thank you.

> please share/comment/inform and mostly enjoy this list

>

December 4, 2002

On Tue, 3 Dec 2002, Megan Milligan wrote:

> Okay, I just bought the greatest little $4 fondue pot in the world, & have

> no recipes. My " The Un-cheese Cookbook " doesn't get here until next week &

> I have a party coming up that I would like to use the fondue pot for. Does

> anyone have any really good recipes (particularly vegan) that are winners?

> :-)

>

> Megan

A really easy, great one you could do is just with pasta/tomatoe sauce.

Warm up the sauce and provide veggie sausages, bread, peppers, stuffed

tortellini...any thing you can think of!

December 4, 2002

I found these recipes on this site

http://www.aboverubies.org/health/cheese.html Some are spreads and sauces

and such, but I think many can be made as fondue. It looks like they are

all vegan. I have never tried any of these recipes. However, I do love

this jalapeno/nutritional yeast/tahini recipe I make and eat cold. Good

Luck.

Shawn

I'm sure you'll find some wonderful cheese substitutes from the following 14

recipes. You may not have some of these ingredients, but you can usually

find something else to replace them.. I have written my suggestions or

comments in italics. However, it is worth purchasing some of these basic

ingredients to have on hand to make your own cheeses. They are all so simple

to make and they are all nutritious and healthy. Once you start enjoying

these cheeses, you will never miss dairy cheese again!

LESSARELLA CHEEZ (From " Country Life Vegetarian Cookbook " )

2 cups water

3 Tbs lemon juice

1/2 cup Nutritional Yeast

1/3 cup quick oats

1/4 cup arrowroot or cornstarch

1 Tbs onion powder

1/4 cup tahini (if you don't have tahini, you can use sesame seeds - tahini

is sesame seed paste)

1 1/2 tsp salt

Optional: You can also add 1/2 chopped red bell pepper if you want to make

the cheese more orange coloured. I like to do this. Also, if you are not

going to set the cheese, you can leave out the cornstarch. The oats are

enough to thicken the cheese for pizzas and other savoury cheese dishes.

Blend all ingredients on high for one minute. Pour into saucepan and cook on

medium, stirring constantly until thickened. Put into loaf pan or other

mold. Chill overnight. Remove from mold and slice. Delicious on crackers,

pizza or in sandwiches. For pizza or fondue, use half the amount of

arrowroot.

You can use this cheese on pizzas, to make lasagna, macaroni cheese, on the

top of mashed potatoes when making a beanshepherd's pie, on toast with

tomatoes. You can make it thick and set it and cut it the next day or you

can make it thinner and pour it over vegetables as a cheese sauce. I use

this recipe most frequently as it has no nuts or seeds which makes it

cheaper. However, if you can afford them, the recipes with nuts and seeds

are so good for nutritional value.

N.B. Nutritional Yeast which is used in most of these cheese recipes is also

called Food Yeast or Savoury Yeast. It is not Brewers Yeast. It can be

purchased at most Health shops.

PIMENTO CHEESE (From " Country Life Vegetarian Cookbook " )

1 cup water

3/4 cup cashew nuts or sunflower seeds

2 Tbs sesame seeds or 1 Tbs tahini

1 Tsp salt

3 Tbs Nutritional Yeast flakes

2 tsp onion powder

1/8 tsp garlic powder

1/8 tsp dill seed (optional)

1/2 cup pimentos (or red peppers)

2 Tbs lemon juice (or to taste)

Blend until smooth. I think this cheese is superior if you use the cashew

nuts, although we usually use the sunflower seeds as they are cheaper. It's

still good. If it needs to be thicker, just add some rolled oats or quick

oats when blending. A very delicious cheese to use in pizzas and lasagna

etc.

PIMENTO CHEESE BRICK (From Country Life Vegetarian Cookbook " )

1 1/2 cups water

5 Tbs agar flakes

3/4 cup cashew pieces or tahini

2 Tbs sesame seeds or 1 Tbs tahini

1 1/4 tsp salt

2 tsp onion powder

1/4 tsp garlic powder

1/4 cup Nutritional Yeast flakes

1/2 cup pimentos (or red pepper)

2 1/2 Tbs lemon juice

Put first two ingredients into small saucepan and bring to boil. Reduce heat

to medium and simmer for 5 minutes, stirring frequently. Place remaining

ingredients in blender. Add agar mixture when cooked. Blend all ingredients

on high 1 - 2 minutes until creamy, stopping blender once or twice to stir

contents. Pour into mold and chill overnight.

Variations: To make different flavours, fold in one of the following before

pouring cheese into mold.

1. Olive - 3/4 cup finely chopped olives

2. Toasted Sesame - 2 Tbs toasted sesame seeds

3 Caraway - 1 1/2 Tbs caraway seeds

4. Dill - 2 Tbs dill weed powder

5. Onion-Dill - 1 Tbs and 2 tsp onion flakes and 2 1/4 tsp dill seed or dill

weed.

TOFU CHEESE RAREBIT (From " Country Life Vegetarian Cookbook " )

1 cup cashew pieces

2 1/3 cups water

2 cups tofu

1/4 cup oil (or you may use water)

2 1/2 tsp salt

1 Tbs seasoning

1 Tbs onion powder

1/4 tsp garlic powder

1/4 cup yeast flakes

1/2 cup pimentos (or red peppers)

1/4 cup lemon juice

Blend 1 cup water with cashews on high speed 1 - 2 minutes until creamy.

Pour into saucepan. Blend rest of ingredients with remaining water until

smooth. Pour into saucepan with blended cashews. Bring to boil; reduce heat

and simmer until thick, stirring constantly. Serve over toast, pasta or

grains. We love to put onions and tomatoes on toast and then pour this

cheese on top and grill in the oven. Really delicious.

MILLET CHEESE

1 cup cooked millet

1/4 cup water

1/4 cup cashews

1 Tbs lemon juice

2 Tbs Nutritional Yeast

1 clove garlic

1 tsp onion powder

1 tsp salt

Blend until creamy and smooth. Add extra water if necessary. Make it thick

or thin according to your needs. I really like this recipe. It is also a

very healthy cheese, using the millet. Low cost also.

GOLDEN SAUCE

3/4 cup water

1/2 cup potatoes

1/4 cup carrots

3 Tbs Nutritional Yeast

1 Tbs oil

1/2 tsp salt

3 Tbs lemon juice

Liquefy until smooth. Cook only if potatoes and carrots are raw. Otherwise

heat to serving temperature. Good on greens, grits, rice or vegetables.

Flavour may be varied by whizzing in 1 cup tomatoes in place of carrots and

water and 1/2 cup cooked cereal in place of potatoes. Use for grilled

sandwich by toasting open face under grill.

CHEE SAUCE

1 cup tomatoes

1 cup water

1/2 cup lemon juice

1 1/2 tsp salt

3 Tbs oil

1/8 tsp garlic powder

4 Tbs Nutritional Yeast

Optional:

1 tsp onion powder

1/2 tsp celery seed

2 Tbs sesame seeds

Blend in blender until smooth. Good substitute in macaroni cheese or

spaghetti casseroles.

NO CHEESE SPREAD (From " May All be Fed " by John Robbins)

5 Tbs olive oil

1 small red pepper, seeded and coarsely chopped

1 1/2 cups raw cashews

1/4 cup raw sesame seeds

1/2 cup water

1/3 cup Nutritional Yeast flakes

1/4 cup freshly squeezed lemon juice

1/4 cup canola oil

1 Tbs Braggs Liquid Aminos

Heat 1 Tbs olive oil in frying pan over medium high heat. Add bell pepper

and cook until tender. Transfer to blender. Add all remaining ingredients

and blend until smooth. Will keep to a week in fridge. I think you could

also make this without cooking the pepper, but just mixing all ingredients

raw in the blender.

N.B. If you are not able to purchase Braggs Liquid Aminos at your health

shop, you can use Tamari or a low salt soy sauce instead.

TOFU CHEESE SAUCE (From " May All be Fed " by John Robbins)

1/2 pound firm tofu, crumbled

1/3 cup freshly squeezed lemon juice

1/3 cup Nutritional yeast

1/3 cup raw tahini (if you don't have tahini, you can use raw sesame seeds -

tahini is

sesame seed paste)

3 Tbs Tamari (or low salt soy sauce)

3 Tbs water

1 tsp dried basil

1/8 tsp turmeric

1 garlic

1/4 tsp freshly ground black pepper

Put all ingredients in blender until smooth. Serve sauce warm or at room

temperature. Great topping for Baked Potatoes.

SAVORY TOFU SAUCE (From " May All be Fed " by John Robbins)

1/2 pound firm tofu, crumbled

3/4 cup vegetable stock or water

1/4 cup canola oil

2 Tbs Tamari

2 Tbs Nutritional yeast

2 Tbs chopped fresh basil or 1 tsp dried basil

2 tsp freshly squeezed lemon juice

1 garlic

1 tsp Dijon mustard

Blend until smooth. Serve hot or cold.

GEE WHIZ SPREAD (From " The Un-Cheese Cookbook " by Joanne Stepaniak)

1 (15 1/2 oz can great northern beans (about 1 1/2 cups) rinsed well and

drained. I soak and cook my own

beans rather than using canned ones..

1/2 cup pimento pieces, drained (or you can use red bell pepper)

6 Tbs Nutritional yeast flakes

3 Tbs fresh lemon juice

2 - 3 Tbs tahini

1/2 tsp onion flakes

1/2 tsp prepared yellow mustard

1/2 tsp salt

Place all ingredients in a blender. Process until completely smooth.

Transfer to a storage container and chill thoroughly before serving. Good on

crackers or bread.

CORNMEAL CHEESE PUDDING (From " The Un-Cheese Cookbook " by Joanne Stepaniak)

2 cups low-fat, dairy-free milk (rice or soy)

1/2 cup pimento pieces drained (or red bell pepper)

1/4 cup Nutritional Yeast flakes

2 Tbs fresh lemon juice

2 tsps onion granules or powder

1 tsp salt

3/4 tsp mustard powder

1/2 tsp garlic powder

1 cup coarse, whole-grain cornmeal

1 cup low-fat, dairy free milk (rice or soy)

Place the first 8 ingredients in a blender and process until very smooth.

Set aside.

In a medium saucepan mix together the corn meal and 1 more cup of the milk

to make a smooth paste. Gradually stir in the blended ingredients. Bring to

a boil, stirring constantly. Reduce the heat to low. Cover and cook,

stirring often, for 30 minutes. Serve immediately. Makes 2 cups. A main

dish. Good topped with steam veggies and tomato sauce.

WALNUT CHEESE SPREAD (From " Country Life Vegetarian Cookbook " )

1 cup tofu, packed into cup

1/4 cup finely chopped walnuts

2/3 cup finely chopped black olives

3 Tbs finely chopped celery

1 1/4 tsp onion powder

1/8 tsp garlic powder

1/2 tsp salt

1/2 cup soy mayonnaise

Rinse, drain, measure tofu, packing into cup. Put into bowl and add

remaining ingredients. Stir together well.

SOY CHEESE (made from soy flour)

(From " Total Health in the Kitchen " by Lois Allen and D.W. Allen)

The soy flour must be fresh and fine to give a good texture and flavour.

1 cup soy flour

1 quart water

1. Blend or beat soy flour with a portion of the water until smooth. Use

only enough water to blend easily. For quick results bring the remaining

water to the boil first, then add blended soy flour and water.

2. Cook in a double boiler for 20 minutes, or simmer in a thick bottomed

saucepan, stirring frequently.

3. When piping hot, add 1 - 2 Tbs of lemon juice, citric acid or cider

vinegar. Stir slightly. Add a little more if the mixture is slow in turning.

It should separate into a very fine curd and lemon-coloured fluid.

4. Let stand for about 20 minutes until the cheese has formed a good curd.

5. Strain in a very fine strainer until all the liquid has drained away.

6. Chill and flavour with vegetable salt, tomato and green herbs.

Use in savouries and spreads. Note: Do not be too generous with the soy

flour. Milk that is too thick will not curdle. If this occurs, add more

water.

NUT CHEESE (From " Good Food, Milk Free, Grain Free " by Hilda Cherry Hills)

6 Tbs nut butter

6 Tbs soya flour (or more as required)

good pinch of turmeric

Add other flavours if you wish.

Melt the nut butter gently in a pan. Stir in the Soya flour gradually to

make a thick paste, then stir in the turmeric. Press the mixture into a

small round glass dish or cup and chill until the 'cheese' has hardened.

Plunge the dish into hot water for a few seconds to unmold. It should be

possible to cut the 'cheese' in slices and grate it.

NUT BUTTERS

To make the nut butters from almonds, peanuts, pecans, walnuts, cashews etc.

1. Toasting. Spread the shelled nuts out on a baking tin and roast at 350 F.

for about

15 minutes. Stir the nuts occasionally to ensure even roasting.

2. Grinding.

a) With a hand mill. Adjust the mill to make the nuts come out as a firm

paste but

do not set it too tight. A hand mill may be used to grind a large quantity

at a time.

b) With an electric blender. Use the grinder or set at 'grind.' Only a few

nuts should be ground at a time. Keep adding a little oil to make a paste.

At the end of the process mix in sea salt to taste and store the 'butter' in

clean airtight glass jars. The amount of salt required is generally about

half a teaspoonful to one pound of butter. Keep any opened jar refrigerated.

" If, at first, you do succeed, try to hide your astonishment. "

" If at first, you don't succeed, destroy all evidence that you tried. "

" The last four letters in " American " spell out " I Can " . "

" Everything's ok in the end, if it's not ok, it's not the end. "

----Original Message Follows----

" Megan Milligan " <yasminduran