Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Gluten flour |
| ¼ cup | Peanut butter or tahini |
| 2 tablespoons | Nutritional yeast |
| 2 teaspoons | Cumin powder |
| 1 teaspoon | Ground coriander |
| 1 teaspoon | Garlic powder |
| ½ teaspoon | Onion powder |
| ½ teaspoon | Salt |
| ½ teaspoon | Black pepper |
| 1 cup | Water |
| 3 tablespoons | Tamari (or soy sauce) |
| 1 tablespoon | Vegetable oil |
| 1¼ cup | Additional water |
| ¼ cup | Cider vinegar |
| 1 tablespoon | Dairy-free margarine |
| 1 \N | 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& ¼ 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