Name: Wheat Roast
Ingredients: 2 c Gluten flour; 1/4 c Peanut butter or tahini; 2 tb Nutritional yeast; 2 ts Cumin powder; 1 ts Ground coriander; 1 ts 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

No unwelcome tasks become any the less unwelcome by putting them off till tomorrow. It is only when they are behind us and done, that we begin to find that there is a sweetness to be tasted afterwards, and that the remembrance of unwelcome duties unhesitatingly done is welcome and pleasant. Accomplished, they are full of blessing, and there is a smile on their faces as they leave us. Undone, they stand threatening and disturbing our tranquility, and hindering our communion with God. If there be lying before you any bit of work from which you shrink, go straight up to it, and do it at once. The only way to get rid of it is to do it.

Alexander MacLaren

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian	6	Servings

INGREDIENTS

2	c	Gluten flour
1/4	c	Peanut butter or tahini
2	tb	Nutritional yeast
2	ts	Cumin powder
1	ts	Ground coriander
1	ts	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

INSTRUCTIONS

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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