Starch recipes

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

A healthier take on a traditional Chinese recipe, with no MSG or food colouring, which are often added to commercially made versions.

Gluten Free Gingersnaps recipe

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Viennese Chocolate Torte Passover recipe

Banana Passover Sponge Cake recipe

Mix'N'Match Meatballs recipe

Mom's Strawberry Rhubarb Pie recipe

I have adapted this recipe from one called "Mom's Chocolate Pudding" in my new FAVE cookbook, "La Dolce Vegan!" by Sarah Kramer. Check her out at GoVegan.net! :D I swapped out tapioca starch for cornstarch as corn is a very high allergy food, to make this recipe not only Vegan, but also more Allergen FREE. Chocolate is still an allergen, but I can do on occasion, so I hope you can too...

Another delicious cake recipe from my Norway friend: Here in Norway, the cake has both names, but the offecial name is sucsess cake!