SC - nightshades

[Ron Martino Jr]

Gluten is the protein part of wheat.   It is basically pure protein,
(though something in the back of my memory tells me it is an
incomplete protein and needs to be served with green vegies
to make a complete protein...)
When I make gluten up using mushroom soy and herbs and
use it to replace mince, it is actually pretty hard to discern from
cooked mince.  (I also sometimes add parisian essence, just
to make it look a bit more like cooked mince).  We have made
a lasagne using gluten mince, which confirmed meaties swore
had meat in it.

If you just make it with water, which most recipes for gluten
list, it has even less taste than tofu; but more chewy a  texture.
One recipe I came across uses a little tapioca in the dough, to make it
lighter.

To give you an idea of its protein, here is a recipe which contains
gluten, and gives the total protein details; I make no promise
as to the accuracy of the protein count:

Gluten Burger Loaf

     1/2 c rolled oats, uncooked
     1 c milk
     1/4 c oil
     1/2 c chopped onion
     1/2 c diced celery
     1-3/4 c ground fresh gluten
     3/4 c bread crumbs
     1 tsp vegetarian beef flavored seasoning
     1-1/2 t seasoning salt or less to taste

Combine oats and milk, allow to stand 5 minutes. Saute onion and celery
in oil; add gluten burger or vegeburger and saute, mixing well for three
more minutes. Combine all ingredients, mixing well. Pour into Pam
sprayed casserole or loaf pan. Bake at 375 degrees for 45 minutes or
until set.

Nutrition info: 1 serving loaf, 264 calories, 13 gm protein, 14 grams total
fat, 21 grams carbohydrate, 76 mg calcium, .7 mg iron, 1,969 mg
sodium. These are the figures if you use real milk, they would change
somewhat for soymilk. I use only about 1/2 tsp seasoned salt, in
place of the 1-1/2 tsp.

Kiriel

 ----------
From: caitlin at phosphor-ink.com
At 09:25 AM 2/19/98 +1100, Kiriel wrote:
It will
>expand, making vast quantities of gluten.  You can use this in small
>strips in stirfrys; my favourite use is minced up in the food processor,
>used where ever you would use mince.

So is the idea that you just eat this?  What is it, nutritionally --
protein, starch, other?  and what does it taste like? Does it have more or
less (if possible) taste than tofu?
 --Caitlin Cheannlaidir

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