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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.