Teriyaki gluten

Teriyaki gluten sandwich

I’ve been trying to avoid cooking hot food in my kitchen. See, we live in an upstairs apartment and it just gets unbearably hot. (It’s bad enough that it’s in the 90’s and 100’s outside. We don’t need to counteract the air conditioning in our apartment.) SO I’ve been trying to be smart in my cooking and, like, not do much with the oven and stove.

So, this recipe uses… get this: a waffle iron, and a crock pot.

My waffle iron rocks. I can take out the plate thingys and either bake waffles, or there is a flat side that I can switch to and I can grill stuff in there. Yep. Very efficient, since I don’t have a grill.

So here we go. Now, by some standards, this is not a vegan recipe, because it uses honey. But you should be able to use agave nectar. I just don’t have any in the house. However, this is a non-dairy vegetarian recipe. 


Mrs. Cho’s Gluten:
  ● 2 cups pecans or walnuts
  ● 1 cup cashew nuts
  ● 5 cups water
  ● 2 tsp salt
  ● 3 tbsp Bragg’s Liquid Aminos
  ● 2 tbsp onion powder
  ● 1 tsp garlic powder

  ● 2 cups pecans or walnuts

  ● 1 cup cashew nuts

  ● 5 cups water

  ● 2 tsp salt

  ● 3 tbsp Bragg’s Liquid Aminos

  ● 2 tbsp onion powder

  ● 1 tsp garlic powder

  ● vital gluten flour

Blend the gluten ingredients, except gluten flour, until smooth. Pour into a big mixing bowl and add gluten flour (I guesstimate that I used about 3, maybe a little more, cups of gluten flour) until it is the consistency of soft bread dough. Roll into long rolls. Wrap in saran wrap and freeze until ready to use. 

When ready to use, slightly thaw, just enough to be able to cut. Cut into thin slices (not too thin or it will burn easily). Brown in a dry skillet or brown in a waffle iron. 

I only cut up two of the logs to cook in the following sauce. I still have like three logs in my freezer, awaiting other happy dishes. 

Teriyaki sauce:

  ● 1/4 cup plus 2 T Bragg’s Liquid Aminos

  ● 5 tbsp honey

  ● 2 tbsp fresh ginger root, chopped finely 

  ● 2 tbsp lemon juice

  ● 1 clove garlic, minced 

  ● 1 small onion, chopped finely 

Mix teriyaki ingredients together in a crock pot and either marinate for a couple of hours, and then heat, or heat up and cook until all the liquid is absorbed. I just heated it up until all the liquid was absorbed. My crock pot is really fast, and it took about one and a half hours. However, I did sorta cheat give it a head start and I microwaved the Bragg’s Liquid Aminos and the honey until it was almost boiling. 

Crockpot teriyaki gluten

I served this gluten in sandwiches this afternoon, with home-grown tomatoes that somebody dropped off at my office. YUM!

Have fun! And stay cool this summer. 
Published in: on July 31, 2009 at 4:07 pm  Comments (1)  
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One CommentLeave a comment

  1. What a creative use of kitchen appliances that won’t heat up the house too much- I love it! Sounds like a delicious sandwich, too.

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