Friday, March 8, 2013

Exchange Description and Freezer Tip: Arrowroot Powder

End Product
For a lot of cooking we can trade starch thickeners (cornstarch, flour, tapioca, arrowroot etc) back and forth depending on what you have on hand. However, when freezing stay away from cornstarch. It may end up spongy. Tapioca and arrowroot normally work best for the freezer. I have avoided arrowroot because of cost but more and more I am seeing it reasonably priced. A good guide for starch thickeners is found here. This week I did the Butternut Squash Mac ‘n Cheeze (which is a favorite of our group) and it includes arrowroot powder in order to thicken the beautiful "cheese" sauce. 

We also exchanged: 

Spinach Lasagna Rolls with Vegan Spinach Ricotta Filling
Winter squash coconut curry soup and Muffins

Portioned for the Group

This was surprisingly easy to make.