Recipes

Almond Pistachio Ice Cream
Coffee Ice Cream
Chocolate Ice Cream
Strawberry Ice Cream
Vegan Pumpkin Pie Ice Cream
Pudding
Broccoli Soup
Butternut Squash Soup
Vegan Fettuccini Alfredo
Chick'n Paillard Over Thyme-Whipped Potatoes With Chardonnay and Leek Creamed Wild Mushrooms by Lex Townes, Veg Advantage chef

Almond Pistachio Ice Cream
1/2 cup almonds, chopped
1 Tbs. butter substitute
1/2 cup traditional Italian almond cookies or almond macaroons, crumbled
1/2 cup unsalted pistachio nuts, chopped
2 cups MimicCreme Sweetened or Sugar-Free Sweetened
1 Tbs. Punt e Mes (Italian Vermouth) OPTIONAL

Melt butter substitute in skillet. Toast almonds until lightly brown (about 2 minutes on medium). Do not burn. Set aside to cool.

Add the crumbled almond cookies/macaroons and the chopped pistachios to the cooled chopped almond mixture in a medium sized bowl. Reserve 1/2 cup of this mixture for topping.

Add the MimicCreme to the remaining almond/pistachio/cookie mixture. If you choose to use the Punt e Mes, add it now. Stir briefly to blend.

Place this mixture in the hopper of your ice cream maker and churn as per the manufacturers instructions.

Serve with some of the reserved almond/pistachio/cookie mixture. (Makes about one quart of ice cream.)

Coffee Ice Cream
2 cups MimicCreme Sweetened or Sugar Free Cream Substitute
1/8 cup instant coffee
¼ tsp vanilla

Combine all ingredients and add mixture to ice cream freezer and prepare per manufacturers instructions.

Chocolate Ice Cream
2 cups MimicCreme Sweetened or Sugar Free Cream Substitute
2 Tbs. Unsweetened Cocoa powder of your choosing**
1 to 1 ½ tsp vanilla (to taste)

Combine all ingredients in blender. Blend on high until fully incorporated. Add mixture to ice cream freezer and prepare as per manufacturer's instructions.

**up to 1/4 cup of cocoa may be used for richer, darker chocolate taste. However, we recommend using an organic unsweetened cocoa powder if you want to add this larger amount.

Strawberry Ice Cream
2 cups MimicCreme Sweetened or Sugar Free Cream Substitute
2 cups frozen strawberries
¼ tsp vanilla

Puree frozen strawberries in blender or mash until relatively smooth. Combine strawberries with MimicCreme and vanilla. Add mixture to an ice cream freezer and prepare per manufacturers instructions.

Vegan Pumpkin Pie Ice Cream
1 can (15 ounces) pure pumpkin puree or 1-3/4 cups homemade cooked pumpkin puree, well-drained *see note below.
1-1/2 to 2 cups Sweetened or Sugar-Free MIMICCREME
1/4 cup light-brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 tsp. Vanilla extract

PREPARATION:
*Place pumpkin puree into a strainer lined with cheesecloth for 15 minutes to drain off any excess water. (You can use the liquids later in a smoothie or fruit drink.)

Transfer the drained puree to a blender hopper (or the mixing bowl of an electric mixer). Add the remaining ingredients. Blend (or mix) the drained pumpkin puree, MIMICCREME, light-brown sugar, salt, cinnamon, ginger, nutmeg, cloves and Vanilla extract on medium-high speed for 3-5 minutes, scraping sides often.

Pour mixture into ice cream machine. Start machine and freeze for 20 minutes, or as per manufacturer's recommendations for your machine. This recipe is best when churned to a semi-hard consistency-- somewhere between soft-serve and hard ice cream.

(If placed in the freezer compartment of your refrigerator for serving later, it will become quite hard, due to the large amount of pumpkin puree. So, should you have to freeze it for later enjoyment, it is best to set it out on a countertop to thaw for approximately 10-15 minutes before eating.)

Yield: 1 quart

Vanilla Pudding
2 cups Unsweetened MimicCreme
¼ cup sugar
2 egg yolks
1 whole egg
2 tbs. + 1 tsp. cornstarch
¼ cup sugar
1/8 cup butter
1 tbs. vanilla

1. In saucepan dissolve the sugar in Unsweetened MimicCreme and bring to a boil and remove from heat.
2. In a separate bowl, whisk egg yolk and whole egg then add cornstarch and sugar. Mix until smooth.
3. Slowly add the hot MimicCreme mixture to the egg mixture while mixing. It is important to add the hot MimicCreme mixture slowly so as not to "cook" the egg mixture while you are mixing.
4. Return the combined mixture to the heat and bring to a boil, stirring constantly.
5. When the mixture comes to a boil and thickens, remove from heat.
6. Stir in butter and vanilla. Mix until butter is melted and pudding is smooth.
7. Pour into individual serving dishes.

Variations:
Chocolate Pudding - 1 oz. melted chocolate may be added into hot mixture in Step 6.
Coffee Pudding - ½ tbs. instant coffee may be added to MimicCreme in Step 1

Butternut Squash Soup (by Tracy Thompson)
1 tbs. olive oil
2 yellow peppers, diced
2 carrots, diced
1 onion, diced
1 tsp. paprika
2 cloves garlic
5 cups water
¼ cup chicken soup base
1 butternut squash, peeled and cubed
½ cup MimicCreme, unsweetened
2 tbs. vegan margarine

Place all ingredients except MimicCreme and margarine in crock pot and allow to cook on low until done (approximately 4 hours). When done, carefully transfer liquid to a blender. Liquid will be hot. Blend until smooth, add MimicCreme and margarine. Blend.

Stove Top method: Sauté onion, peppers, squash and carrots until softened. Add water and seasonings. Cook until vegetables are done. Remove from heat. Carefully transfer to blender and blend until smooth, add MimicCreme and margarine. Blend.

MimicCreme of Broccoli Soup
½ onion (small) chopped
2 tbs. butter
1 cup Unsweetened MimicCreme
½ cup Unsweetened MimicCreme
1 tbs. cornstarch
1 ½ cup cooked broccoli
1 tbs. butter

1. In small saucepan, sweat onions in butter to develop flavor.
2. Add 1 cup MimicCreme, bring to a light simmer.
3. In a separate bowl add cornstarch to ½ cup MimicCreme, stir until smooth.
4. Slowly add MimicCreme and cornstarch mixture to the onions and MimicCreme, stirring constantly until mixture comes to a boil and thickens.
5. Add broccoli and stir.
6. Puree mixture in blender. Use caution, mixture will be hot!
7. Pour mixture back into saucepan, heat slightly and add butter and salt & pepper to taste.

Vegan Fettuccini Alfredo (by Tracy Thompson)
½ lb. fettuccini, cooked and drained
1/3 cup vegan margarine
2 cup MimicCreme, unsweetened
3 cloves garlic, crushed
½ - 1 tsp. salt
3-4 tbs. grated vegan parmesan cheese

Cook fettuccini in a pot of rapidly boiling salted water until al dente. While fettuccini is cooking, melt margarine in large pan, add garlic and allow to cook slightly. Add MimicCreme and whisk until margarine begins to incorporate into MimicCreme. Add salt and vegan parmesan cheese. Heat through, then add drained fettuccini. Serve Immediately.