Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Gluten flour
1/4 c Peanut butter or tahini
2 tb Nutritional yeast
2 ts Cumin powder
1 t Ground coriander
1 t Garlic powder
1/2 ts Onion powder
1/2 ts Salt
1/2 ts Black pepper
1 c Water
3 tb Tamari (or soy sauce)
1 tb Vegetable oil
1 1/4 c Additional water
1/4 c Cider vinegar
1 tb Dairy-free margarine
1 Clove garlic, sliced in half
Cut peanut butter or tahini into gluten flour (as you
would shortening in corn meal - this is my
enhancement). Stir in nutritional yeast, cumin
powder, coriander, garlic powder, onion powder, salt
and pepper, mixing well.
Add tamari and oil to one c of water and pour into
gluten mix. Knead into a rough ball and place into a
slow cooker (crock pot) that has been sprayed with
non-stick spray.
Mix additional water (1 & 1/4 c) and cider vinegar and
pour over gluten. (I sometimes add about a tb and/or
tamari of liquid smoke to add a bit of flavor. How
about basil? Sprinkle it on. What the heck.)
Top gluten ball with margarine and garlic halves.
Cook in slow cooker on low setting for 5-7 hours.
Slice thinly and serve as you would roast beef. Makes
great fajitas and stir-fry pieces.
Note: This recipe can also be cooked in a covered
dish in a 250 degree F. oven for 3-4 hours.
Note: Makes a "leg of wheat" roast that weighs
approx. two pounds. Double the mix for four pounds but
cook in 6-quart size crock pot.
At the urging of DEEANNE, I am sharing a secret recipe
with you. I _hope_ it comes out for you. If it
doesn't, please keep it as your secret!
(The basics of this concoction are from Shirley
Wilkes-Johnson's cooking class. Of course, I've added
some enhancements. I can't leave well enough alone.)
Posted on GEnie Food & Wine RT Apr 12, 1993 by JORGE
[Jorge]
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node
004/005
