| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low-, Fat | 1 | Servings | |
INGREDIENTS
| 2 | c | Gluten flour |
| 1 | ts | Garlic powder |
| 1 | ts | Ground ginger |
| 1 1/4 | c | Water or vegetable stock |
| 3 | tb | Lite tamari; Braggs liquid amino |
| Acids, or soy sauce | ||
| 1 | ts | Toasted sesame oil (optional); (1 to 3) |
| Broth: | ||
| 4 | c | Water |
| 1/4 | c | Tamari or soy sauce |
| 1 | Piece kombu (a type of seaweed); (3 inch) | |
| 3 | sl | Ginger (optional); (3 to 4) |
| This is the basic recipe for gluten. | ||
| ; (Makes 1-1/4 to | ||
| 1-1/2 pounds or 2 to 2-1/2 cups) | ||
| Add garlic powder and ginger to flour and | ||
| Stir. Mix liquids together and add to | ||
| Flour mixture all at once. Mix | ||
| Vigorously with a fork. When it forms a | ||
| Stiff dough knead it 10 to 15 times. |
INSTRUCTIONS
Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes. Broth: Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point. Total Calories per 4 oz. Serving: 77 Fat: 0 grams Recipe By : Jill Nussinow, M.S., R.D. Posted to Digest eat-lf.v096.n164 Date: Fri, 20 Sep 1996 09:49:18 -0600 From: "Robin Goldberg Isaacs" <isaacs@rmi.net>
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