INGREDIENTS

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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