Arrowroot is a gluten free starch that can replace wheat flour as a thickening agent in culinary dishes.  This allows people who have gluten allergies to enjoy those thick and creamy comfort dishes (being served over quinoa pasta of course).  The vegans out there can also enjoy these same comfort dishes, but would have to dissolve the arrowroot powder in almond or soy milk.

I first learned about arrowroot watching this ridiculous, but entertaining cooking show on the Create Channel called Christina Cooks.  She makes alot of vegan meals, most of which I would not replicate, but she does incorporate interesting ingredients and techniques.