MoFo 2013 - Day 10 - I - Scream You Scream

You got it. I is for ice cream! Who doesn't love a sweet creamy bowl of rich, delicious ice cream. The first ice cream parlor in America was opened in 1776, which just happens to coincide with the birth of our nation. Seriously, it is Americana in a bowl. I'm sure most of you have some great childhood memory that involves getting all sticky from your favorite frozen treat. My personal favorites growing up were good old chocolate chip and orange sherbet. I still love the simpler flavors, but my palate has matured and I like to try some unusual flavors as well.

I've tried a few different commercial brands with mixed results, so I am experimenting with making my own. I like the idea of controlling how much and what type of sweeteners I use Fred is more the ice cream eater than I am, so he is going to be the final judge of my efforts. I do have Hannah Kaminsky's Vegan A La Mode, but the last two times I went to make something from it, I've been missing important ingredients for the ones I wanted to make. There are some exciting flavors in that book that I am excited to try like White Russian Ice Cream, Banana Pudding Ice Cream, Mouse Tracks Ice Cream to name a few.

But this time around, I decided to create my own. I'm a little pre-mature, but I am starting to dream about fall and winter flavors. The holidays will be here before we know it. Put away your rolling pin. This creation is like a frozen version of pumpkin pie without the crust.

Pumpkin Pie Ice Cream with Toasted Walnuts and Pecans

Makes a generous quart

2 cups soy creamer, separated
1 - 15 oz can organic pumpkin puree (not pumpkin pie filling)
1 1/2 tablespoons arrowroot
1/4 cup maple syrup
1/2 cup dark brown sugar*
1 teaspoon vanilla
1 teaspoon cinnamon
pinch nutmeg
1/2 cup chopped walnuts, toasted
1/2 cup chopped pecans, toasted

In a small bowl mix arrowroot and 1/4 cup soy creamer and set aside. In a heavy bottomed saucepan whisk together remaining soy creamer, pumpkin puree, maple syrup, dark brown sugar, vanilla, cinnamon and nutmeg. Turn heat to medium-low and cook until mixture just starts to boil, stirring frequently to prevent scorching. Remove from heat and whisk in arrowroot mixture. Whisk for 3-4 minute until mixture thickens slightly. Place in refrigerator and make sure to chill for a few hours until mixture is COLD. Churn the ice cream in your ice cream maker according to the manufacturers directions. About 1 minute before it finished, pour in chopped nuts. Let go one more minute to combine. Place ice cream in airtight sealed container and freeze for at least 4 hours.

Vegan MOFO - Day 3 - MMmm MMmm Cream of Mushroom Soup

I'm pretty certain most of the people who grew up in the US in the last few decades have a family recipe that included the famous red and white can of Cream of Mushroom Soup. Over the years this pantry staple has shown up on millions of Thanksgiving tables as part of the ever-popular green bean casserole. A dear friend of mine uses it in her cheezy potato dish - which I plan on veganizing later this month. My mom used to make a giant pan of pork chops and simmer them in cream of mushroom soup. It made them fall-off-the-bone (I know gross) tender. Fred made some type of tuna concoction with it. This was the experiment that failed miserably for me the other day. I'm hoping that with this creation, I can perfect that dish and re-claim my kitchen dignity.

I don't want to break my arm patting myself on the back, but this was teh bomb. It was darn close to the original. The parsley makes it look slightly different, but the flavor is just about spot on. I'm still doing my Biggest Loser Challenge, so sadly I only had a little taste. I don't know how long I can hold out. I may just need to hit the gym for an extra hour or two this week.

Without further ado, I bring you:

MMmm MMmm Cream of Mushroom Soup

6 - 1 cup Servings

2 Tablespoon Earth Balance or canola oil (Earth Balance will give a richer flavor)
1 medium onion, diced fine
1 stalk celery, diced fine
2 cloves garlic minced
8 oz sliced white or cremini mushrooms
1 Tablespoon dried parsley
1 teaspoon salt or to taste
½ teaspoon thyme
¼ teaspoon white pepper
Pinch nutmeg
¼ cup all purpose flour
(if you like your soup thicker use 1/3 cup)
(if you are substituting in a recipe that calls for condensed undiluted, use 2/3 cup)
3 cups vegetable broth, hot
1 cup soy creamer

Fresh parsley for garnish (optional)

In a 2 quart sauce pan heat Earth Balance or canola oil and add onion, celery, and garlic. Sauté until softened, about 5 minutes. Add sliced mushrooms and cook until liquid is released, about 5-10 minutes. Make sure there is still a bit of liquid from the mushrooms. Add dried spices mixing thoroughly. Sauté for about another minute, until herbs are fragrant. Stir in flour and cook for 5 minutes, stirring constantly, adding a small amount of the broth if needed. Slowly pour in hot vegetable broth, whisking frequently. Bring to a simmer. Simmer for 20 minutes until thickened. At this point you can use an immersion blender to puree if you like a smoother soup before adding soy creamer. Add soy creamer and simmer for 5 more minutes being careful not to boil.

**If you use this recipe for blogging or posting, I just ask that you make sure to link to this post.

Vegan MOFO Day 27 - Soup's on!

Quite some time ago, I was at a restaurant and had this incredible soup. It was a cream of mushroom with green chiles. It has haunted my dreams ever since. I could not stop thinking about the intermingling of the robust mushrooms and the spicy chiles. The original version was chock full of heavy cream and butter. I wanted my own veganized version to enjoy. I thawed out my hatch green chiles and got to creating. When the soup was finished, it just seemed like it was missing something. I threw in 1/2 teaspoon of cumin and it was magic. This is a perfect soup to enjoy now that the weather is cooling off.

Hatch Green Chile and Mushroom Bisque

6 servings

1 Tablespoon canola oil
1 medium onion, diced fine
1 stalk celery, diced fine
2 cloves garlic, minced
1/4 cup cilantro leaves gently packed
4 roasted and peeled hatch chilis with seeds
1 teaspoon mexican oregano
1/2 teaspoon thyme
1/2 teaspoon hot chili powder
1/2 teaspoon cumin
5 Tablespoons flour
1/4 cup dry sherry
4 cups hot vegetable broth or stock
8 oz package of cremini mushrooms, sliced
2 bay leaves
1 cup soy creamer
juice of 1/2 small lemon
2 teaspoons vegan Worcestershire Sauce

Heat oil in large heavy bottomed pot. Saute onions, celery, and garlic until onions are transluscent. Add cilantro and chiles and saute for 2 more minutes. Add oregano through cumin and saute until liquid is almost gone. Stir in flour until incorporated. Deglaze with sherry. Add hot stock, sliced mushrooms, and bay leaves. Simmer on low heat for 20-30 minutes. Stir in soy creamer, lemon, and Worcestershire and simmer for 10 more minutes on very low heat, do not boil. Serve with cilanto leaves as garnish (optional)

If you want to make this a more hearty soup for a meal, add one can of drained and rinsed black beans. This will up the protein content and fill you right up.

I heated this up for lunch today. It is even better after sitting overnight. I hope you love it as much as I do!