VEGGIE CUTLETS

Blend:

2 cups soaked beans (soy, navy, garbanzos etc.)

Note:  It is handy to soak 3-4 cups beans in a double the water for 12-24 hours, then drain and freeze for use whenever needed.

1-1/2 cups water (If you use canned garbanzos, use the liquid and add water to equal 1-1/2 cups total.)

1/4 cup juice from olives

4 tablespoons sesame seeds

1 tablespoon onion powder

2 teaspoons sage

2 teaspoons ground celery seed

1 large clove garlic OR 1/2 teaspoon garlic powder

1 teaspoon salt

Pour blended mixture into a bowl and add:

2 to 2-1/2 cups vital wheat gluten flour

Stir to mix.  Then knead for 2 minutes.  If it does not hold together in an elastic ball, knead in 1/4 to 1/2 cups vital wheat gluten flour.  Longer kneading makes a loaf that is more chewy and elastic, while less kneading is more spongy and bread-like.

Form two long oval-shaped loaves and prlace on a lightly oiled cookie sheet or use parchment paper. 

Bake 50 minutes at 350 degrees farenheit.  Cool on a rack. Slice into 1/4 inch slices.

Simmer the sliced cutlets in the following broth for 5 minutes.

4 cups water

1/2 cup juice from olives

2 tablespoons dark sesame seeds, groud

Remove from broth and tuck into the Bread Dressing and bake according to instructions.

Note: This is a versatile substitute for chicken or turkey.  It can be sliced, diced or shredded (to use as burger) in a food processor.  It keeps beautifully in the freezer, so making a double recipe saves time allowing for extra to be on hand for another time.