Manioc and Its Possibilities

THAT's A BIG POST :P

Food community pal Adriano Torri (as well as his wife Silvia) is one of the most intuitive cooks I've ever seen. He specializes in gluten/lactose/egg-free recipes; a humble man that has lots to teach! He’s always searching for new possibilities for his beloved son Vicenzo, who has some dietary restrictions. Unfortunately he doesn’t have a blog yet, but I’ll let you know if he decides to write one.

Good thing about manioc is that it has a totally neutral taste. Sweet or savory, it’s your call. No milk, no eggs, no flour. I would not substitute the real things (normal cheese, milk, etc.) for it (manioc) if you can have them; one must know that this was specially thought for a family into a tight budget that also can’t go for any of the foods here stated.

Enjoy Adriano’s tips below!

BASE:

Cooked manioc/cassava. That’s it!!! (Peeled & cooked in water)

OPTIONS:

The more water you add, the runnier it will be. Add less water to make it thicker/creamier.

  

Manioc cream cheese = Blend manioc with water. Add Nutritional Yeast and salt to taste.

Manioc spread = Blend manioc with water. Add garlic and salt. Spread over some artichoke or crackers.

Manioc ice ream/frappé = Blend manioc with water + honey + fruit of preference. Freeze.

Manioc mayo salad = Blend manioc with water. Pour into a bowl and add lettuce, carrots, cooked yacon, cooked yam, parsley and sprinkle olive oil and salt to taste. Mix everything.

Natural manioc mayo = Blend manioc with lime and Dijon mustard.

Salmon or chicken manioc spread = Blend manioc with water. Add shredded salmon/chicken and mix well.

Manioc flan = Blend manioc with water, vanilla. Sweeten to taste.

Manioc yogurt = Blend manioc with water, strawberry and honey. You can also add some lime for a “bitter” twist that resembles yogurt.

NOTE: After cooked, store in the fridge and use within 3 days.