This is a very savory recipe for gluten, for those of you are not allergic to this delicious meat substitute! It is a lot more flavorful because it also contains some vegetables. Enjoy!
1 cup whole wheat flour
1/4 cup all purpose flour
1/3 cup Do-Pep or gluten flour
1 celery stalk, washed and chopped
1 carrot, peeled and sliced
1 Roma or Plum tomato, seeded and chopped
1 tsp. garlic powder
1 small red onion, peeled and sliced
Salt to taste
1 Tbsp. sweet paprika powder
Water
In a blender, with some water, process the vegetables with a little water until you have a paste.
Scrape into a bowl. Add the rest of the ingredients and mix well, adding the water little by little, carefully until you have a dough that is neither too hard nor too runny.
Cover with a kitchen towel and let it rest for awhile while you prepare the cooking broth.
Broth
5 cups water
1 stalk celery
1 medium carrot, peeled and chopped
1/2 sweet pimento, seeded
Salt to taste
1 medium onion, peeled and halved
1 garlic clove, peeled
Bring broth to a boil. Cut your gluten dough in chunks, and drop them into the boiling broth. Let them cook in the broth for 30 minutes.
While the gluten boils, prepare your favorite spaghetti-like sauce. Once the sauce is ready, drop the chunks into the sauce and let them cook until they absorb the flavors of hte sauce, about 15 minutes or so. You can also cook them in a sofrito. If you use a sofrito, cook the chunks until lightly browned on all sides.
Yield: Serves 3 or 4, depending on portion sizes
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