No Meat in Your Storage, Learn to Cook with Gluten

gluten

A meatloaf made with ground up gluten

Recently I received a request from a reader for recipes that can be made with a very limited number of ingredients.  I choose not to put the full text of what she wrote up today.  But I understand what information she wants.  Today many people are stocking up with limited funds and as such, they are only stocking the very basics. In addition, young people today are not taught how to cook from basic ingredients.  Many are too dependent on frozen, packaged or canned goods and have no idea of how to use substitutes like gluten.

So starting today, I will make an effort to post more of these very basic recipes.  Now understand that just having the recipe and the necessary ingredients will not make you a chef, anymore than a book on auto repair will make you a mechanic.  You will have to try them out and learn the tricks.

Let’s say you have a lot of whole wheat in your storage.  Due to a lack of finances you are short of meat and other proteins.   So how can you solve this problem?  First, read the following link, Making a Gluten Meat Substitute.  This will give you a source of protein and when used correctly can be used as a meat substitute.

To make seasoned gluten, use the following recipe.

  • 2 tablespoons beef bouillon
  • 1 tablespoon soy sauce
  • 2 teaspoons salt or to taste, remember the bouillon is salty.
  • 1 teaspoon pepper
  • ½ cup onion, fresh or dried
  • 1 cup water

Mix the ingredients and bring to a boil.  Add the gluten meat substitute and simmer for at least 30 minutes.  Add more water is necessary.  The gluten can then be used like meat.

glutenAn example would be, making a stew with the vegetables from your garden and seasoned gluten.

  • 5 cups seasoned gluten cut in small cubes
  • 2 cups potatoes cut into bit size pieces
  • 1 cup of tomatoes sauce or fresh tomatoes if you have them
  • 1 chopped onion or ½ cup dried onion
  • 2 cups carrots, fresh or dried
  • 4 stalks of celery
  • Any other vegetables or wild edible plants you have found.

Cover the seasoned gluten with water and bring to a boil.  Add the remaining ingredients and cook until the vegetables are tender.

Now is this going to taste like a beef stew from a fine restaurant, probably not, but it will be acceptable and fill the holes in your belly.  The whole idea of this type of cooking is to learn to be flexible and use what you have.  At the same time think about adding a few things like bouillon to your storage, it is inexpensive and can be used in many ways.

Howard

 

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