Wheat roast

 
                                WHEAT ROAST
 
 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
  
 
 
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