Welcome to Saturday's Potluck
“Learn the rules like a pro, so you can break them like an artist.”
What is new is old, what is old is new, rinse and repeat. Vegetarian cooking waxes and wanes over the centuries for various reasons. Sometimes vegetarian lifestyle are for for religious reasons, other times for health and often forced by economics. I find it interesting in our current economic model in the United States a vegetarian diet is considered more expensive than low cost animal sources of protein.
The recipe prompting this weeks subject is from a small book Stirring Passages: Healthful Cooking Made Easy published 1941 found in my Grandmother's collection of cookbooks. As in many older cookbooks there is an assumption of skill level and familiarity of ingredients.
1 pint cold water
1 3/4 cups flour
Mix the flour and water into a dough and let soak in water for 1/2 hour or longer. Then wash the starch out out until clear. The lump of gluten is then ready for use.
Recipes in the book include options to turn the gluten into fairly typical American meals of Gluten Roast, Pot Pie and Steak. The type of meatless meals we now find in the frozen food section at the grocery or ingredients showing up in the deli section. Making your own does provide more control on ingredient quality and limiting undesired additives. It just takes time which we all have in abundance. Right.
This video does a better job of explaining the process.
What is on your mind today?