Tapioca Gel, An Eggciting Egg Replacer

Thank you, Tastespotting.com, for directing me to this recipe for vegan and gluten-free chocolate crinkle cookies.


http://www.cakeandcommerce.com/cake_and_commerce/2011/04/chocolate-crinkle-cookies-my-favorite-gone-gluten-free-and-vegan-.html.  


I just came across this recipe today as well as the idea of using tapioca gel as an egg replacer. Flax seed gel appears in many eggless baking recipes, but tapioca gel?  I had not seen it until today.   I cannot wait to try it out in leu of flax gel. This is great for both egg and seed allergies alike!  I am including a link for you to read and understand more about it.


http://www.cakeandcommerce.com/cake_and_commerce/eggs/

Thermomix Butternut Squash Risotto

served with cilantro pesto
and Parmigiano shavings

No hours of stirring required!  The Thermomix makes creamy risotto in minutes, perfect for busy allergy families.  I used to make it on occasion, but now we have it whenever we want.  I love my Thermomix!!!!                 

Ingredients

50 g Parmigiano 30 g olive oil 2 shallots and 1-2 garlic cloves 300 g butternut squash, peeled, seeds removed, cut into 3 cm chunks 250 g risotto rice 50 g white wine (optional, you can use water) 500 g stock, or water with stock cube salt and pepper 30 g butter

Method

1.Grate the Parmigiano by dropping 2 cm chunks onto the running blades at Speed 8. 2.Add the oil, shallot, garlic and pumpkin or squash and chop 5 to 6 seconds/Speed 5 The pumpkin should be in small pieces, not minced. 3.Cook 8 minutes/100°C/Speed 1. 4. Add the rice and wine and cook 2 minutes/100°C/Speed Spoon/Reverse Blade direction. 5. Add stock or water and stock cube, and cook 12 minutes/100°C/Speed Spoon/Reverse Blade direction. 6. Add the 30g butter, parmesan and cook 2 minutes/100°C/ Speed Spoon/Reverse Blade direction. 7. Check the rice for “doneness” and if necessary cook another minute, or if too dry add some more stock or water. It should be quite ‘soupy’ at this stage as it absorbs the liquid as it settles. 8. Add the seasoning to taste, plus more Parmigiano and/or more butter if desired. Mix and serve immediately. *Great with side of roasted asparagus wrapped with Spanish ham.

Spinach Parathas

I make whole wheat flour tortillas all the time and often use them for mid-week quesadillas.  My toddler prefers tortillas fresh and warm off the cast-iron skillet with a little butter or olive oil. Sometimes he will eat them spread with mashed avocado, but only upside down so he can't see it. I thought, what if I add some spinach to the mix? What are the chances he'd eat something with visible green specks throughout?  


I check Tastespotting every few days for good ideas and new twists on favorites, I found this recipe for spinach parathas. Parathas are new to me, and I made this recipe without knowing anything about them.  Instead of sour cream/yogurt and buttermilk with whole wheat flour as I usually use in my tortillas, this recipe calls for sauteed spinach with some aromatics with the simple addition of water to form dough.  I do not have a tawa so I just used my cast-iron skillet.  I was personally satisfied with the way the dough turned out since it was easy to work with.  Please keep in mind that my version is a dairy-less version of my regular tortillas with the addition of spinach. Also, I am just now realizing that the spinach mixture should be folded inside, I guess you learn as you go.  I liked the addition of spinach for the added nutrition and flavor.  I now need to experiment more to figure out how to get these more pliable for folding and rolling.  I wonder if I should change up the type of flour I used.  

You can find the original recipe and instructions at: http://nisahomey.blogspot.com/2011/02/spinachpalak-parathas.html


I changed up the spices: instead of jeera and chili for this batch, I opted for garlic powder, salt and pepper.  

 they cook up quickly in cast-iron skillet