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Fondue Flop

January 9, 2012 by epicureanvegan

Looks good, huh? And actually, it wasn’t too bad, but NOT as a fondue. The recipe is called Blonde Bliss Vegan Fondue from the Jan/Feb issue of Vegetarian Times. (I tried to find the recipe on their site, but couldn’t,  but found it HERE). The stars of the show are potatoes and I figured since the Veg News’ Mac n’ Cheese is made with potatoes and is SO DELICIOUS, then this one has got to be pretty good. It tasted more like a potato chowder, which is good in its own right, but not as a fondue. I wanted to add some Daiya cheese, Tofutti sour cream and some chopped chives. Oh well.

Fondue was invented for cow’s milk cheese—that’s just the way it is, but I think  the Veg News’ sauce , a vegan white sauce, and the creamy cashew sauce would make much better fondues. Next time, I might give that a try. For now, at least I have some leftover chowder for tomorrow’s lunch.

The apples, bread and mushrooms were good though!

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Filed Under: Dinners Tagged With: fondue, Vegetarian Times

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Comments

  1. Suburban Snow White says

    January 9, 2012 at 7:41 pm

    Sorry the fondue didn’t turn out as expected! I admire you for posting something that didn’t turn out as you wanted. 🙂 I’ve had so many of those so it’s nice to hear about other people’s adventures that took an unexpected turn. Keep doing your thing! Love reading your posts.

  2. Veg4Life says

    January 9, 2012 at 8:18 pm

    I totally agree with you! That was the first recipe I made from the magazine and was quite disappointed. Nothing fondue-ish at all. You’re spot on with the potato chowder comparison. And it’s funny because my rationale involved the VegNews Mac&Cheese logic too.

    I have a bowl full in the fridge. I might still in some veggies and rice and call it a cassarole. I bet it’s perfect for that.

    But what were those editors at VT thinking???

    Let us know if you find a good vegan fondue. There must be a way…

    • epicureanvegan says

      January 9, 2012 at 9:44 pm

      I thought maybe I could have used too much potato, but it doesn’t sound like that was the issue. Using the leftovers in a casserole is brilliant! I’ll keep on the lookout for that perfect vegan fondue–it’s out there…

  3. Patricia Stoltey says

    January 10, 2012 at 4:30 pm

    LOL — The title of your post lured me right over to see what happened. It did make me hungry for some good old-fashioned potato soup….

    • epicureanvegan says

      January 10, 2012 at 4:39 pm

      Yeah, I love potato soup like the next gal, but not as a fondue!

  4. veggiegirl216 says

    January 16, 2012 at 8:50 am

    Ha! That’s how I make “cheese sauce” too…Daiya and tofutti ! The light bulb went on when making “mac n’ cheese” and wanted it to look and taste authentic. I have read lots of recipes for fondue online- and they are all pretty similar with nutritional yearst, rolled oats, dijon etc., but I think the daiya and tofutti mixture is a no-brainer for authentic fondue.

    • epicureanvegan says

      January 16, 2012 at 9:03 am

      Yep, it’s just not the same. I think the cashew cheese sauce or the Veg News sauce would be close 2nd…

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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