It’s official. Nana has joined the won ton cupcake bandwagon. Except as usual Nana has thrown in something I’ve either never heard of, never used, or have no clue what to do with it. May I introduce to you….Arrowroot Starch. Ok if you already know what this is or how to use it please just skip to the recipe. I really don’t want to hear that I’m behind the times and everyone knows what arrowroot is but me hahaha.
She uses Bob’s Red Mill and according to their website: “Arrowroot starch does not turn sauces cloudy, and it works at temperatures below a simmer. There is a secret to a smooth sauce with arrowroot starch. Bring the sauce base to a simmer over medium-low heat. Next, whisk ¼ cup water and 2 Tbsp. arrowroot starch together to make a slurry. Stir the slurry into the simmering sauce and heat for one minute or until thickened. Arrowroot starch is also gluten free. It’s an excellent substitute for cornstarch and flour as a thickening agent in sauces, gravies, pie fillings, and puddings. Arrowroot starch is neutral tasting and tolerates acidic ingredients, such as citrus. The starch also freezes well and dissolves well at lower temperatures. In fact, it must be cooked over low heat as it doesn’t endure high temperature cooking and does not reheat well. Also, arrowroot does not do well in milk-based cream sauces (it changes the texture), but bakes well in cakes, cookies and biscuits made with milk.” Source www.bobsredmill.com
Sounds like a plan.
Vegan Nana’s Pot Pie Cupcakes – 6 Smart Points per serving (4 servings, 3 cupcakes each)
Ingredients:
- 24 Nasoya Won Ton Wrappers
- 1/2 pound Nasoya Sprouted Extra Firm or Super Firm Tofu cut into 1/2 inch cubes
- 1 cup chopped broccoli
- 1/2 cup chopped cauliflower
- 1/2 cup diced onion
- 3 cloves garlic minced
- 1/2 cup frozen corn kernels
- 1/2 cup raw sweet potatoes cubed
- 1 tbsp Braggs Liquid Aminos
- 2 tbsp Bob’s Red Mill Arrowroot Starch
- 1/4 cup water
- Smart Balance spray
Add water and arrowroot to a medium sized saucepan and heat over medium low while whisking until sauce starts to thicken. Add tofu, all vegetables and Braggs to saucepan. Toss gently to make sure all is covered with the arrowroot sauce and heated slightly.
Spray 12 regular size muffin tins with Smart Balance spray
Insert two won ton wrappers into each muffin cup, turning so that corners are opposite each other. Fill each cup equally with mixture from saucepan and bake on 375 degrees for 15-18 minutes or until corners of wrapper have started to brown. Remove from oven and allow to cool for 5 minutes for cupcake to “set”. And if you’re a decent poker player you can keep a straight face while you tell your husband and kids these contain meat…but you did notice from this recipe they don’t right? Right? Vegans and carnivores alike rejoice!
#tofu #nasoya #wonton #weightwatchers #pointsplus #vegan #vegetarian #smartbalance #smartpoints
