Wheat Roast Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Gluten flour,
1/4 cup: Peanut butter or tahini,
2 tbsp: Nutritional yeast,
2 tsp: Cumin powder,
1 tsp: Ground coriander,
1 tsp: Garlic powder,
1/2 tsp: Onion powder,
1/2 tsp: Salt,
1/2 tsp: Black pepper,
1 cup: Water,
3 tbsp: Tamari, or soy sauce
1 tbsp: Vegetable oil,
1 1/4 cup: Additional water,
1/4 cup: Cider vinegar,
1 tbsp: Dairy-free margarine,
1 Clove: garlic, sliced in half
Directions:
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 doesnt, please keep it as your
secret!
(The basics of this concoction are from Shirley Wilkes-Johnsons
cooking class. Of course, Ive added some enhancements. I cant
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
Source from luhu.jp
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 doesnt, please keep it as your
secret!
(The basics of this concoction are from Shirley Wilkes-Johnsons
cooking class. Of course, Ive added some enhancements. I cant
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
Source from luhu.jp
Tags
Vegetarian