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for the person who wanted a fondue recipe:
Andrea Batres Chacon sent in this recipe for "Cheeze" which she got from the
Farm Vegetarian Cookbook. I've used this for nachos, Macaroni and "cheese",
with sliced potatoes... possibilities are endless, including fondue!
1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp salt (I omit this)
1/2 tsp garlic powder
2 cups water
1 tsp wet mustard (I use a spicy dijon)
1/4 cup oil or margarine (I use a spoonful of reduced fat margarine; Andrea
said she's made it without any and it's still good)

mix dry ingredients in saucepan. Whisk in water. Cook over medium heat,
whisking it until it thickends and bubbles. Cook 30 seconds, then remove
from heat and add mustard and margarine, if using.

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TOFU TOMATO FONDUE



2/3 C. (158 ml) finely minced onions
1 lb. (453 g) fresh tomatoes, diced
1 T. extra virgin olive oil

1 12-oz. (340 g) pkg. soft silken tofu
1/4 C. + 2 T. (89 ml) unsweetened soymilk
3 T. nutritional yeast flakes
1 t. salt

2 T. cornstarch
2 T. water

Combine onions, tomatoes, and olive oil in a 2-quart (2 liter) saucepan. Cook over medium-high heat for about 10 minutes, stirring frequently, until soft and broken down.
Add tofu, soymilk, nutritional yeast, and salt and stir with a wire whip to make a smooth fondue.
Combine cornstarch and water in a small cup and stir until smooth. Add to bubbling fondue a little at a time until thickened to desired consistency.
Serve some of the fondue in small bowls and keep the remainder warm over low heat. Makes 4 servings.
Prepare a platter of raw finger vegetables along with lightly steamed vegetables to dip into the fondue. To round out the meal, serve with salad and cooked grains such as brown rice, barley, or quinoa.

SUGGESTIONS FOR RAW VEGETABLES: carrot sticks, celery sticks, daikon radish strips, bell pepper strips, zucchini sticks or rounds, jicama sticks, red and green cabbage wedges, beet sticks, radishes, anise wedges, turnip rounds, rutabaga rounds, kabocha squash sticks, asparagus spears, fresh green beans, Jerusalem artichokes, kohlrabi slices, broccoli florets, cauliflower florets.

SUGGESTIONS FOR STEAMED VEGETABLES: Asparagus spears, green beans, Brussels sprouts, broccoli florets, cauliflower florets, artichoke hearts, beet slices, winter squash cubes, rutabaga slices, roasted eggplant cubes, zucchini, yellow crookneck squash.

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ok...here is one more! gee I might have to get the fondue pot out of the closet
web page

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Cheeze Fondue

6 oz soy cheeze, shredded
8 oz soy cream cheese
1/4 cup Silk Creamer or Coffee Rich Creamer
1/4 tsp garlic powder
1/4 tsp salt
1/2 tsp vegetarian Worcestershire sauce (optional)
1/4 tsp cayenne pepper (optional)

In a double boiler over medium heat, put cheeze and cream cheese.
Cook, stirring constantly, until smooth.
Add rest of ingredients, and heat, stirring constantly until thoroughly blended.
If too thick, add more creamer.
Continue stirring until smooth and hot.
Put in a fondue pot, and keep hot.
Serve with chunks of french bread on fondue forks.

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"Crab" Fondue

To above recipe, add 1/2 lb Tofu "crabmeat"

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