| 1 | Cut peanut butter or tahini into gluten flour (as you would shortening in corn meal - this is my enhancement). |
| 2 | Stir in nutritional yeast, cumin powder, coriander, garlic powder, onion powder, salt and pepper, mixing well. |
| 3 | add tamari and oil to one c of water and pour into gluten mix. |
| 4 | Knead into a rough ball and place into a slow cooker (crock pot) that has been sprayed with non-stick spray. |
| 5 | mix additional water (1 & ?c) and cider vinegar and pour over gluten. |
| 6 | (i sometimes add about a tb and/or tamari of liquid smoke to add a bit of flavor. |
| 7 | How about basil? sprinkle it on. |
| 8 | What the heck). |
| 9 | top gluten ball with margarine and garlic halves. |
| 10 | cook in slow cooker on low setting for 5-7 hours. |
| 11 | slice thinly and serve as you would roast beef. |
| 12 | Makes great fajitas and stir-fry pieces. |
| 13 | note: this recipe can also be cooked in a covered dish in a 250 °F. |
| 14 | Oven for 3-4 hours. |
| 15 | note: makes a "leg of wheat" roast that weighs approx. two pounds. |
| 16 | Double the mix for four pounds but cook in 6-quart size crock pot. |
| 17 | at the urging of deeanne, i am sharing a secret recipe with you. |
| 18 | I _hope_ it comes out for you. |
| 19 | If it doesn"t, please keep it as your secret! |
| 20 | (the basics of this concoction are from shirley wilkes-johnson"s cooking class. |
| 21 | Of course, i"ve added some enhancements. |
| 22 | I can"t leave well enough alone). |
