Vegan Fondue Part Deux

Last year we decided to try fondue out with the kids on New Year's Eve. After enjoying ourselves so plentifully, we elected to make a tradition out of it.

This year we tried a few new things. We did broccoli, tofu, bread, bananas, and marshmallows again, but added seitan, black eyed pea fritters, and polenta.

We learned a couple of things. Seitan cooks much faster than tofu, so we'll skip the tofu next year. Little kids don't have a whole lot of patience for waiting. Polenta was more finicky and just crumbled with the first batch we made. It was best to cut it into larger chunks and fry it on a higher setting separate from the other food. In the future, I'd save it for last or single it our for its own pot.

To keep it more simple, we had three fondue pots going verses four (thanks to Auntie Camille for the loan). One pot contained Baker's Semi-Sweet chocolate, another had Leahy's Vegan Cheese Sauce, and the last was canola oil. We did bread and broccoli in the vegan "cheese." The oil worked well for the fritters, tofu, seitan, and polenta (you can do broccoli too).

Lastly, we dipped bananas and Dandies vegan marshmallows into the chocolate. This was by far the kids favorite, which was no surprise. You can see by the look on Elliott's face, he is pretty darn happy about the chocolate covered banana.

To celebrate the New Year's, we set a clock ahead and rang in the New Year with the kids at 7:45. They really got into the toasting part of tapping your cups/glasses together. It is always the small things.

If you are interested in making the Black-eyed Pea Fritters, I'll be posting the recipe soon. Happy New Year!