Corn Starch Substitute Recipes

(Heat) Hot and a little bit spicy- Great on a cold night! And it's VERY easy!

Simple and nutritious

This is a great low calorie alternative to your traditional maple syrup. Raspberries are also loaded with fiber.

A basic white sauce with parmesan added.

This simple fruit syrup tastes amazing drizzled on a hot stack of pancakes. It also works great on top of yogurt, ice cream, or pound cake.

This is a chocolate pudding recipe that I modified for my lactose intolerant husband. It uses Unsweetened Original Almond Breeze, but I think that unsweetened soy milk would work too.

This is so simple and you don't need to stand over it while it cooks. Everyone in the house loves it, except the 3yr old lol. The rest of my children actually beg me to make it!

This is good for using up all those garden vegetables that are low in calories but high in vitamins.

Fried rice using quinoa instead of rice, edamame and egg for protein, and lots of frozen veggies to keep things easy.

Beef and broccoli in a brown sauce

Delicious easy-to-make pie

Versatile stew that you can personalize by changing the veggies.

DELICIOUS PHILIPPINE DISH SERVED USUALLY OVER RICE OR GREEN BEANS SERVED HERE IN PICTURE WITH RICE AND LUMPIA'S

A delicious, nutritious, hearty soup.

Adapted from Taste of Home Simple and Delicious cookbook. My husband likes extra sauce so I doubled the marinade and added extra vegetables.

This Weight Watchers recipe is a family favorite!

This is my basic Sweet & Sour stir-fry recipe. I cook this for us fairly often but it is also very versatile and can be easily altered to suit your particular needs or taste. If you like the sauce sharper add more vinegar, if you like it sweeter add more sugar. This recipe is low-sodium, but if you would prefer, you may use regular ketchup and add salt or soy sauce to your taste.

Big Batch Variation: I often do a variation of this recipe in a large batch for family get-togethers. When I’m cooking this for a lot of people I usually cook my sauce first in a big heavy stewpot or dutch oven on the stove. The only difference in the sauce for the big batch is that I add a can of low sodium chicken broth (or homemade) and double the rest of the sauce ingredients, especially the cornstarch, to thicken the extra liquid. I leave the sauce on low in the stew-pot and fry each ingredient separately in my frying pan, adding each one to the stew-pot as I go. I start with the meat until it’s completely cooked and golden brown, then move on through each of the vegetables until everything is cooked and warming in the big pan. I usually do dense vegetables first and delicate ones last to keep the latter from getting overly abused and over done.

Substitutions: You may substitute chicken or even meat-balls made with ground beef or turkey for the pork. If using meatballs cook them separately ahead of time and add them to the vegetables with the pineapple chunks until everything is evenly hot. Preheat the meatballs in the microwave or oven if necessary. I have often done a super sweet version of sweet & sour meatballs for cocktail parties, but it’s not healthy enough for an every-day meal. (You use a little more ketchup and vinegar, and a lot more sugar until the sauce is almost a glaze or syrup.) You may substitute green onions for the regular onions but they cook quicker so add them after the green peppers have had a chance to cook a bit.

Additions: Other additions that work well with this recipe include broccoli, celery, bok choy, zucchini, other sweet peppers, mushrooms, cashews or peanuts. If you add nuts they should be stir-fried too along with the other vegetables to improve their texture.

Great as a Tex-Mex side dish or a topping for baked pita chips!