Saturday, January 23, 2010

Mimic Cream Thank You God!


It has been years since I have had the pleasure of eating a creamy soup or pasta dish. There have been whole baking recipes I would skip because of the ingredient evaporated milk or cream. But not anymore! Hello Mimic Cream! A chef came up with this cashew nut based 'cream' when her husband developed a milk allergy in adulthood. She couldn't stand that he had to go without Alfredo so she developed this. There are two versions on the market. Original and sugar. I recommend buying the original because you can always add sugar to the cream to make it like evaporated milk.

I did a pasta recipe. It wasn't my best but I was so excited to eat this!



This was made by sauteing garlic and onions with some mushrooms and salt. Then I added olive oil and about 1 cup of Mimic Cream.


I had a fantastic potato and corn chowder with Mimic Cream! Also a very healthy and delicious kale and sausage soup. Here is the recipe for that.

Kale and sausage soup:

1 small bunch kale
1/2 package frozen chopped spinach thawed
1 small onion chopped
1-2 tbl. chopped garlic
1-2 sausage links or ground pork sausage. Anytime really.
2-3 potatoes cubed
Chicken bouillon

In the soup pot add oil and saute the onions and potatoes until about soft. Then add the garlic. Try not to add garlic too early or you will get a burned flavor. Then add sausage and cook until about done. Remember you will be adding water and cooking it longer so the meat will be done. Add chicken bouillon and rest of the veggies and bring to a gentle boil until done.

At the last minute add about 1/2 Cup Mimic Cream or more if you want it thicker.

Now my fella says Mimic Cream gives him gas. I haven't had this problem. But you may notice this. If so I recommend buying charcoal pills. These help to reduce gas and can help cleanse the digestive system. I highly recommend them. I also recommend them if you know you ate something that was bad for you. If I eat out I'll come home and pop some charcoal pills, enzymes and drink 1/2 cup lemon juice.

Chocolate Pumpkin Cupcakes


Pumpkin is very good for you! An incredible source of fiber and vitamins. I have some friends that feed their dog a little pumpkin puree in their food to add fiber. Not sure about you but adding this veggie into the diet may seem difficult and daunting. But canned pumpkin is super if you can't roast your own pumpkin and freeze the chunks.

This recipe is originally from Country Living but I have adapted it to be Sueann Friendly. You will LOVE these! I made them for a friend's babyshower and they were a hit.

Recipe:

1 1/2 cup flour
2/3 cup cocoa
2 tea. Baking Powder
1 tea. Baking Soda
1/2 tea. salt
1/2 cup rice milk
1 cup canned pumpkin or puree
2 tea. vanilla
3/4 cup palm shortening
1 cup brown sugar
3 large eggs
1 egg yolk

Directions:
Sift the flour, cocoa, baking powder, baking soda and salt together.

In a separate bowl mix rice milk, pumpkin puree and vanilla together

In another bowl beat the shortening until soft. Then add sugar and brown sugar until fluffy. Beat in eggs and yolk one at a time.

Now add all ingredients alternating between dry and wet ingredients but try not to over beat the batter.

Bake: 350 degree. Cupcakes cook quick. I say about 10-15 minutes. Keep an eye on them to prevent over baking. Dry cupcakes are gross!

Now for the super yummy frosting!

1 cup palm shortening beaten until soft. Add LOTS of powdered sugar. I would say nearly 5 cups. Add 1 tea. of water until the frosting is the right consistency. Add 1 teas. vanilla extract OR artificial butter extract. I am 90% sure butter extract is total chemical and resembles nothing in the natural world but I sure do love the fake buttery taste!

Now add 2 teas. allspice, nutmeg and cinnamon until the frosting tastes the way you like. I prefer a lot more fresh nutmeg. Martha Stewart is right, fresh nutmeg is amazing!