Wheat Roast

Photo: flickr user Bernt Rostad

Ingredients

2 cups Gluten flour

cup Peanut butter or tahini

2 tablespoons Nutritional yeast

2 teaspoons Cumin powder

1 teaspoon Ground coriander

1 teaspoon Garlic powder

teaspoon Onion powder

teaspoon Salt

teaspoon Black pepper

1 cup Water

3 tablespoons Tamari (or soy sauce)

1 tablespoon Vegetable oil

cup Additional water

cup Cider vinegar

1 tablespoon Dairy-free margarine

1 Clove garlic, sliced in half

Preparation

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.)