Wheat Meat  .
Vegan Lasagne   .
Rhubarab and Strawberry Galette (Pie)   .
Vegan Potato Salad   .
Silk Chocolate Soy Shake   . 

1/4 Cup garlic granules
1/4 Cup cumin
2 Tbsp basil
2 Tbsp coriander
1 Cup mock-chicken flavored vegetable broth powder
1 Cup nutritional yeast
1 Cup wheat
1 Cup whole wheat flour
5 Cups wheat gluten
12oz Fine chopped mushrooms
1 Cup soy sauce
1 Cup wheat soaking water

Fine chop mushrooms in a food processor and set aside. Take 1 cup of soaked wheat (over-night in water), fine chop and place in a large bowl. Place all dry spices into bowl and mix. Add whole wheat flour and mix. Add gluten flour, mix. Add soy sauce, mush-rooms wheat water and mix everything together with your hands. Knead dough mixture until it is well elasticized and uniform. The wheat meat can be made into 1/4 to 3/8 inch thick patties and deep fried in oil. It is easily put into casseroles, spaghetti sauce, lasagne, hamburgers, etc...anything that calls for meat.

6 Lasagne noodles, Pure Durum Semolina, (Wild Oats brand)
l2oz Tofu, Organic Firm Style. (White Wave brand)
12 oz Vegan Rella cheddar cheese
2 Cups organic broccoli
2 bunches organic spinach
2 Bottles 26oz organic tomato sauce
2 Tsp oregano
2 Tsp basil
2 Cups olive oil
2 Large yellow onions
2 Lbs of Tulaire's Fabulous Vegan Wheat Meat (above)

Chop 1 lb of cooked wheat meat in a food processor and set aside. Cut up 1 lb of cooked wheat meat into bite sized pieces and set aside. Steam or boil 2 cups of broccoli for 5 minutes and set aside. Chop onions and saute in 1 cup olive oil using a 10” skillet. Fine chop spinach in a food processor and add to skillet. Add in 1 cup water and the tomato sauce. Add the oregano, basil, broccoli, 1 cup olive oil, and all of the wheat meat into the skillet and mix thoroughly. Cook for about 45 mm. on low heat. Boil 6 lasagne noodles until tender, but do not overcook. Chop the tofu in a food processor until grainy. Shred the Vegan Rella cheese. Layer the Lasagne to you own preference, and cook covered in oven at 350 for 30 minutes.

Pastry:
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tablespoon organic sugar or Sucanat
1/2 teaspoon salt
1/3 cup canola oil
1/4 cup cold apple juice
 

2 3/4 cups fresh rhubarb (about 6 stalks), cut in 1/2-inch slices
1/2 cup water
1/4 cup raspberry jam or preserves
2 tablespoons fresh-squeezed lemon juice
1 teaspoon grated lemon zest
1 tablespoon unbleached all-purpose flour
3/4 cup organic sugar or Sucanat
2 cups fresh strawberries, cut in halves or quarters

2 teaspoons organic sugar

To make the pastry:
Stir the flours, sugar and salt together in a medium bowl. Pour the oil over the flour and mix it in with a fork until the mixture forms pea-size balls. Drizzle the apple juice over and stir until the dough comes together. Work it until smooth and form into a flattened ball. Wrap in plastic wrap and refrigerate at least 1/2 hour.
To make the filling:
Put the rhubarb, water, raspberry jam, lemon juice and lemon zest in a saucepan.
Simmer on medium heat for about 5 minutes, until the rhubarb is just tender. Cool.
Refrigerate until cold.
To assemble and bake the galette:
Preheat the oven to 400. Roll the pastry dough between 2 sheets of waxed paper into a 12 to 13-inch circle. Transfer the dough to a pizza pan or baking sheet.
Drain the rhubarb mixture, discarding the juice. Mix the flour and brown sugar and add to the fruit. Toss in the strawberries and mix gently to distribute them. Spread the fruit mixture on the dough, leaving a 2-inch border. Fold the border up over the fruit pleating the dough as needed. Sprinkle the exposed rim of pastiy with sugar. Bake 30 to 40 minutes until the dough is a rich golden brown and the juices of the fruit are definitely bubbling.
Allow to cool about 15 minutes before cutting.
Serves 8.
Letty Flatt, June 13, 2001

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Last edited 11 July 2001