| 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>
A Message from our Provider:
“The art of love is God at work through you. #Wilferd A. Peterson”