Yield: 6 servings
|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||Black pepper|
|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