Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site hscfvax.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxn!ihnp4!houxm!mtuxo!mtunh!mtung!mtunf!ariel!vax135!timeinc!phri!pesnta!amd!amdcad!decwrl!decvax!genrad!panda!talcott!wjh12!hscfvax!ewj From: ewj@hscfvax.UUCP (850039@P.Fuller) Newsgroups: net.veg Subject: Re: Vegetarian Cookout Message-ID: <119@hscfvax.UUCP> Date: Mon, 1-Jul-85 02:41:19 EDT Article-I.D.: hscfvax.119 Posted: Mon Jul 1 02:41:19 1985 Date-Received: Wed, 3-Jul-85 08:16:55 EDT References: <2928@decwrl.UUCP> Organization: Health Sciences Computing Facility, Harvard University Lines: 81 The following recipes have been adapted from an upcoming vegetarian cookbook called COOKING WITH SEITAN that will be published in the Spring of 1986. They are offered for those of you interested in barbecues/cookouts. In addition, the folowing news item includes the basic recipe for making wheat gluten (seitan). Try it and you may like it. Apologies for the length of the copy, but imagine if you were to explain how to tie shoes in this type of format. Copyright (c) 1985 Leonard Jacobs BARBECUE SAUCE I makes about 2 1/4 cups 2 cups water 2" kombu 1 recipe sausage seasoning mix 2 tablespoons barley malt syrup 1tablespoon tamari 2tablespoons sesame, safflower, or olive oil Combine all ingredients and bring to a boil. Simmer 10 minutes. Use as a marinade before broiling seitan cutlets. BARBECUE SAUCE II (MILD) makes 1 1/4 cups 1 cup stock left from cooking cutlets 3 tablespoons tomato paste 2 tablespoons brown rice or cider vinegar 2 teaspoons barley malt syrup Combine all the ingredients over a low heat and simmer 15 minutes. Spread on each cutlet and broil, 6" below the fire. 2. BARBECUE SAUCE III -- HICKORY Makes 1\(12 cups 1 1/2 tablespoons mugi miso 4 tablespoons tomato paste 2 tablespoons Wright's natural liquid hickory smoke 2 tablespoons barley malt syrup 2 1/2 tablespoons cider vinegar 1 tablespoon olive oil 1/2 medium onion, minced 2 cloves garlic, crushed and minced Prepare in one of the following ways: 1. Simmer all together 5-8 minutes. Refrigerate covered for use in salad dressings, sauces, marinades, or on sandwiches 2. Spread on thin slices of \#56 roast and broil. Use in sandwiches. 4. BARBECUE SAUCE IV makes about 1 cup, to be used in kebabs,salad dressings, sauces, marinades, or as a "ketchup" for burgers or cutlets, or ``corn doggies'' and hot dogs. 1/4 cup red or mugi miso 1/4 cup tomato paste 1/4 cup grated onion (about 1/2 medium onion) 2 cloves garlic, crushed and minced well 2 tablespoons olive oil 1/4 cup cider vinegar 1/4 cup barley malt syrup 1/4 teaspoon dry mustard 1/4 teaspoon allspice Combine the miso, tomato paste, and grated onion, mixing thoroughly. Mix in the garlic and olive oil, then the cider vinegar. Add the barley malt syrup, mixing vigorously. Sprinkle on the mustard and allspice and blend in. Allow the sauce to rest at room temperature about 1/2 hour before using, to blend flavors.