Gluten Mock Clams
"Another way to try gluten."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1⁄2 cup firmly packed fresh seaweed (dulse, kombu or wakame, obtainable at Oriental food stores) (optional)
- 3 cups water
- 1 tablespoon liquid barley malt
- 1⁄2 teaspoon salt
- 1 tablespoon oil
- 2 tablespoons fresh lemon juice
- 2 cups raw gluten
directions
- Tear seaweed, if available, into 1-inch pieces. Place in a saucepan.
- Add water. Stir in malt, salt, oil and lemon juice.
- Break gluten into small clam-size pieces and set aside.
- Bring water mixture to a gentle boil. Drop the gluten pieces into boiling broth. The gluten will sink. As soon as they rise to the top of the liquid, remove them with a slotted spoon and drain on paper towels.
- The seawheat will be cooked in about 3 minutes and will have the chewy texture of clams. If they have a spongy texture, the water has boiled too rapidly or the gluten has been cooked too long.
- Seawheat can be eaten immediately, dipped in sauce, or it can be breaded and deep-fried to resemble fried clams.
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RECIPE SUBMITTED BY
I have always enjoyed cooking and looking for recipes. I have to admit though, until I joined Weight Watchers four years ago I never did much cooking. Since then it has became vital to do my own cooking and I find I am really good at it. I really enjoy trying new ingredients like Quinoa, Millet, Porktenderloin, hoisin sauce, beans, Textured Vegetable Protein among many other new ingredients. My family has started thinking I am a little weird with all the unusual ingredients I have in my pantry. My passions are my 3 nephews, Matthew, Lucas and Charles and my 8 parrots, Guy, Pete, Toby, Daisy, Zeke, Ernie, Max and Lu. They keep me positive when life takes a nose dive.
