December 31, 2010
Happy soon-to-be New Year’s Eve! I’ll keep this brief, because I know we all have celebrations to get back to. Well one of my family traditions is that every New Year’s Eve, we have chili for dinner, then later that night, for dinner #2, we have cheese fondue. YUM. I’m talking the good stuff, too. It’s a fondue imported from Switzerland, called Swiss Knight. It is made with Swiss Emmentaler and Guryere cheese, white wine, and Kirsch brandy, and is delicious. Well, now that I’ve switched to a vegan diet – (you know the drill), where does that leave me?
I’m not gonna lie, I thought missing out on the cheesey cheese goodness of the cheese fondue was going to be harder than missing out on the Thanksgiving turkey, and Christmas salmon – combined. This, of course, is because I used to have a major thing for cheese. I’m talking, we had it GOIN’ ON at one point. Cheese is honestly the thing that I miss most from my old diet. So I figured I was not goin’ down without a fight.
Well I did some poking around on the internet, and found a few different vegan cheese fondue recipes. Some of them sounded a bit complicated, others called for ingredients that I don’t typically have, and then I found it. A vegan cheese fondue that sounded relatively simple, looked good in pictures, and got a few rave reviews. So I decided to try it myself.
You know those moments in life, where the clouds part, the sun breaks through, and you hear angels singing? Yah. It was kinda like that. The texture, smell, taste… was all so much like the cheese fondue that I’m used to, I could have cried. I will DEFINITELY repeat this recipe. It was that good. But don’t take my word for it. Try it for yourself.
- 2 cups white wine, or 1 cup rice vinegar plus one cup water (I used white wine, because Swiss Knight contains white wine, so I thought it would be the most similar in taste, and I was right. It had a very similar tangy taste.)
- 1 cup water
- 1/2 cup nutritional yeast flakes
- 1/3 cup quick-cooking rolled oats
- 1/4 cup tahini
- 4 tbsp arrowroot or cornstarch
- 2 tbsp fresh lemon juice
- 2 tbsp onion granules
- 2 tbsp Dijon mustard or 1/2 tsp mustard powder
- 1 tsp salt (I omitted this)
- 1/8 tsp ground white pepper
- Put all ingredients in a blender. Blend for a few minutes. Ensure that the oats are ground until fine. You are aiming for a smooth consistency.
- Pour this mixture into a heavy-based saucepan. Bring to the boil whilst stirring constantly.
- Reduce heat to low and simmer for a few minutes. Continue to stir.
- Keep cooking until the mixture turns thick and smooth.
- Prepare the fondue pot. Pour in the vegan fondue and keep warm in the usual fashion for fondue.
- Serve with bread and other accompanying food that is vegan friendly. (I served it with bread, broccoli, cauliflower, mushrooms, and potatoes. I think next time I’ll try apples and grape tomatoes as well).
References: I found this recipe at The Culinary Confessions of Betty Rocker blog (http://myculinaryconfessions.wordpress.com/2009/12/22/tangy-vegan-cheese-fondue/), but it can also be found at wikiHow (http://www.wikihow.com/Make-Vegan-Fondue).