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These are very versatile and delicious!!! A VERY BIG hit at my cooking schools. (Gluten free see Tips below.)
3 1/2 to 4 cups gluten flour (gluten free see below)
1/2 cup whole wheat flour
2 Tbsp onion powder
1 Tbsp garlic powder
2 cubes Tasty Brown Bouillon
1 cup boiling water
2 1/2 cups lukewarm water
Golden Nugget Broth - see below
Prepare two 9 x 13 pans with non-stick spray. Dissolve Bouillon in the boiling water. Combine all dry ingredients, and combine all wet ingredients with Bouillon. Mix together. This will seem gooey but will not stick to your hands. Tear into chunks about 1” or so. (Less than bite size as these will expand) Place into prepared pans. Pour broth over top and bake at 350°F for approx 1 hour. (I switch pans halfway, top to bottom, bottom to top). Cook until liquid is almost absorbed. Cool, stirring a couple times and place in baggies. Stores very well in freezer.
Yields: 4 -- 2 cup baggies
Preparation time: 10 to 15 minutes
Ready in: 90 minutes
Nutrition (per serving including broth without oil): 147.2 calories; 0.9g total fat; 0mg cholesterol; 246.7mg sodium; 83.8mg potassium; 9.3g carbs; 0.8g fiber; 0.4g sugar; 26.2g protein.
Tips ‘n’ Techniques
For gluten free: Use 8 cups dry Soy Curls (see Appendix) in place of above recipe, add 2 Tbsp Golden Seasoning or Tasty Brown Bouillon, and soak in the Golden Nugget broth for 15 minutes and bake in the broth for 30 minutes at 350°F.
Can be used for many different recipes.
Dissolve bouillon in hot water. Combine all and pour over gluten, making sure you divide evenly. Stir as pouring to ensure even flavour. Bake as described.
Preparation time: 5 minutes
Ready in: 5 minutes
Nutrition with oil (per serving): 59.7 calories; 5.3g total fat; 0mg cholesterol; 527.8mg sodium; 58.5mg potassium; 1.7g carbs; 0.1g fiber; 0g sugar; 2.3g protein.
Nutrition without oil (per serving): 14.4 calories; 0.2g total fat; 0mg cholesterol; 527.7mg sodium; 58.5mg potassium; 1.7g carbs; 0.1g fiber; 0g sugar; 2.3g protein.
Tips ‘n’ Techniques
Try using a veggie soup. Puree 3 cups of soup and add 1 cup water.
For those of us who don’t eat beans, gluten can be a staple. But remember, it is a refined product. Whole foods are the best foods.
Just because it is homemade doesn’t make it healthy. I do believe one can make doughnuts, ice cream, and fudge at home, but that doesn’t make them healthy. (Unless of course you’re cooking from our cookbooks.)
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