From the Kitchen of Liz Culver
4 c Nutritional Wheat Flour
1/2 c Whole Wheat Flour
1/2 c White Flour
2 T McKay Chicken Seasoning
1 T Garlic Powder
3 T Nutritional Yeast
2 T Tapioca
3 1/4 c Water
1/4 c Soy Sauce, Mix with water
In large mixing bowl mix all dry ingredients. Mix them well. Pour
water/soy sauce into dry ingredients all at once. Stir immediately. Keep
stirring until mixture is formed into a ball. Knead well. Cut ball of
dough in half. Knead and make each half into a roll about 12" long. Put
each roll into a plastic bag and seal well. Put rolls into freezer and
let stay at least overnight or each roll is frozen solid.
Next day take the rolls out of freezer. Get a large kettle. Put in about 6 to 8 cups water, 2 envelopes dry soup mix, 1/2 c Soy Sauce, 1 t salt. You can make this broth most any flavor you like. Keep tasting the broth until it is to your taste.
Bring broth to a boil. Cut rolls of gluten into slices about 1/4". Drop slices into boiling broth and let boil gently for 35 to 40 minutes. Cool. You can fry the slices right away or re-freeze. The cooked gluten will keep in the refrigerator for a week. It is best to re-freeze them if you do not want to use them right away.
|KITCHEN KORNER HOME||MISCELLANEOUS||SALADS|
|SOUPS||SPREADS & DRESSINGS||VEGETABLES|
|An Asterisk * by a Recipe Means it is Vegan|
Click on picture to E-mail your recipes.
|Copyright 2003, 2004, 2005|