Yucca (cassava) Wasabi Whip
1 lb. yucca (peeled and cubed)
6c water
1 1/2 tsp. salt
2 cloves garlic
1 tsp. wasabi paste
1c rice milk
Directions:
In a medium sauce pot bring water and salt to a boil. Add yucca and garlic; boil until yucca and garlic are tender. Drain the water off and mash with a potato masher until mixture is smooth. Add wasabi paste and milk as needed to make mixture as smooth as possible.
Add salt and pepper to taste. With a wire whisk, whip mixture until light and fluffy. Enjoy with fish, chicken or any entrée.
Yucca Bread
2 cups grated, peeled yucca
6 egg whites, beaten
3 (14 ounce) can coconut milk
1 1/2 whole wheat flour
1 1/2 cups honey
Directions:
Preheat an oven to 350 degrees F (175 degrees C). Stir the yucca, egg whites, honey, flour and coconut milk together in a bowl until thoroughly combined; pour into a baking dish. Bake in the preheated oven for 1 hour. Switch the oven’s broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.
