New discoveries

It's awesome when you find something that's vegan, that you never knew existed, and it turns out to be great. My latest discovery is Mimicreme. This stuff is amazing! I knew it existed, because I'd heard talk of it, but I don't usually shop the asceptic boxes of non-dairy milk, and that's where it is. I got some, wondering if I could whip it (ended up using Soyatoo), but then took it with me on Thanksgiving to make the green bean casserole. Then I used it to make macaroni & cheeze.

I am in LOVE. It doesn't separate, and it comes in unsweetened, so I can use it in savory recipes. It mixed really nicely with white wine, as well as margarine and Daiya. It really is easy to use for any kind of "creamy" needs.

Tonight, I'm going to share the recipe for some soup that calls for it. I have tried making creamy soups with soy creamer, and it just didn't do it for me. This totally hit it on the head.


You can tell I slurped some up before I took pictures.

Creamy Potato, Mushroom, and Asparagus Soup
Makes 4 servings

1 small onion, chopped
1 tbsp olive oil
2 cups cremini mushrooms, sliced
1 tsp crushed garlic
1 quart vegetable stock or boullion
3 average red potatoes, cut into bite sized pieces (I leave the skins on)
8 spears asparagus, cut into 1 inch pieces
1 carrot, peeled and diced
1 tsp dried thyme
1 tsp dried rosemary
1/4 cup cooking sherry
salt, pepper
1/2 cup Mimicreme


Heat the olive oil in your soup pot, and cook the onion and mushrooms on medium heat until the onion is translucent and the mushrooms are nearly black. Add garlic, and cook for a couple minutes. Add broth, potatoes, carrot, and herbs. Cook until veggies are near tender, about 7 minutes. Then add asparagus, and cook for another 5. Add sherry. Salt and pepper to taste. Add Mimicreme. Heat through, and serve.