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
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6|
|Calories from Fat: 54 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 5.1mg||2 %|
|Sodium 425.4mg||15 %|
|Potassium 241.6mg||6 %|
|Total Carbohydrate 61.2g||18 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 57.6g|
|Protein 11.3g||16 %|
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Calories per serving: 344
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