STEW OF BAKED WHEAT GLUTEN, POTATO, TURNIP, CARROT, AND CABBAGE ROLLS (Japan) 4 baked wheat-gluten balls 1 medium potato 1 medium turnip 3 cups Delicious Stock 1-1/2 medium carrots salt 3 large, unbroken outer leaves from a Chinese cabbage 15 fresh spinach leaves Japanese soy sauce 2 tsp dry English-type mustard Cut each ball of wheat gluten into 2 pieces. Peel the potato and turnip and dice each into about 6 pieces. Put the gluten, potato, turnip, and stock into a casserole-type pot that is wider than its height. Bring to a boil. Cover, turn heat to low and simmer gently for 20 minutes. Meanwhile, peel the carrots and cut them into 3/4-inch long chunks. Bring about 12 cups of water to a rolling boil in a large pot. Put about 2 tsp salt into it. Now put in the cabbage leaves and bring to a boil again. Cook for a couple of minutes or until the leaves wilt. Throw in the spinach leaves and let them wilt, too. Drain the leaves and rinse under cold running water. Gently squeeze some of the moisture out of the leaves. You do not have to be too thorough. Lay one cabbage leaf in front of you with its root end to your left. Lay another cabbage leaf directly over it but with its root end to your right. Lay the third cabbage leaf over the second, with its root end to your left. Lay the spinach leaves lengthwise along the center of the top cabbage leaf. Roll the cabbage leaves lengthwise away from you. Make a tight roll. The spinach will be in the center. Squeeze each of the smaller rolls gently to firm up the shape and get rid of extra water. Cut the roll crosswise at 1-inch intervals. Once the stew has cooked for 20 minutes, season it very lightly with about 1/8 tsp salt or less, leaving it slightly undersalted. Carefully place the cabbage rolls, cut side up, inside the pot, all bunched together in a single layer in one area. Make room for the carrots somewhere near the cabbage rolls and keep the pieces near each other. Bring to a simmer. Cover and simmer on low heat for another 5 to 10 minutes or until carrots are just tender. Serve hot, with shallow bowls containing extra soy sauce, salt, and a mustard paste made by mixing the 2 tsp dry mustard with 2 tsp hot water. The stew should be seasoned at the table to your taste. Serves 2-4. -WOTE --------------------------- FRIED WHEAT GLUTEN WITH BROCCOLI, CARROT, AND MUSHROOMS (China) For the gluten balls 4 fried wheat-gluten balls 3/4 tsp salt 1 tsp Chinese thin soy sauce 1 tsp sugar For the sauce 1/4 cup Delicious Stock or gluten cooking water 1 tsp cornstarch 1 tsp sesame oil 1 Tbl Chinese thin soy sauce 1/2 tsp sugar 1/2 bunch (about) broccoli (enough to have 2 heaping cups when cut) 1 carrot 4 medium mushrooms 2 Tbl vegetable oil 3/4 tsp salt 2 cloves garlic, peeled and very lightly crushed 1/4 cup Delicious Stock or water from boiling the gluten Combine all the ingredients listed under gluten balls with 3 cups water and bring to a boil. Cover, turn heat to low, and simmer for 15 minutes. Remove the balls with a slotted spoon and cool slightly. Reserve 1/4 cup cooking water, if using it. Cut the balls into 1/3-inch wide strips. Add the 1/4 cup stock or gluten cooking water gradually to the cornstarch and make a paste in a small cup. Add all the other ingredients for the sauce and mix. Cut the broccoli into very slim flowerets that are about 2 inches long. Peel the carrot and cut at a slight diagonal into 1/8-inch thick slices. Wipe the mushrooms with a damp cloth and cut them into 1/8-inch thick slices, including the stem. Heat the oil in a wok over a medium flame. When hot, put in the salt and garlic. Stir and fry until the garlic browns lightly. Now put in all the vegetables and the strips of wheat gluten. Stir fry for about 2 minutes. Pour in the 1/4 cup stock, cover immediately and cook for 30 seconds. Remove the cover and turn the flame to low. Give the cornstarch mixture a quick stir and pour it over the vegetables. Turn the heat to medium-low and cook, stirring, until the sauce thickens and reduces slightly. Serve at once. Serves 4-6. -WOTE --------------------------- FRIED WHEAT GLUTEN AND POTATO STEW (India) 3/4 inch cube of fresh ginger, peeled 3 to 4 cloves garlic, peeled 4 fried wheat-gluten balls 3 medium boiling potatoes 2 Tbl vegetable oil 1 tsp whole cumin seeds 1/4 tsp ground turmeric 1/8 tsp cayenne pepper 1/2 cup tomato sauce 3/4 tsp salt Put the ginger and garlic into the container of an electric blender or food processor. Add 1/4 cup water and blend. Put the fried wheat-gluten balls in a bowl. Pour about 4 to 5 cups boiling water over them. Squeeze them a few times with a pair of spoons to get rid of the extra oil. Now take them out of the hot water and cut into halves. Peel the potatoes and cut roughly into 3/4- to 1-inch cubes. Heat the oil in a 2-1/2- to 3-quart pot over a medium flame. When hot, put in the cumin seeds. Stir once. Put in the turmeric and cayenne. Give another stir and pour in the ginger-garlic mixture, making sure you get all of it out of the blender container. Stir for a few seconds until the paste thickens. Put in the potato pieces and stir a few times. Now put in 1-3/4 cups water, the tomato sauce, salt, and wheat gluten. Stir to mix and bring to a boil. Cover, lower heat, and simmer for half an hour or until potatoes are tender. Check the salt. Serves 4. -WOTE --------------------------- SHREDDED WHEAT GLUTEN AND CABBAGE WITH FENNEL SEEDS (India) 3/4 pound (about) cabbage (1/2 a small head) 4 fried wheat-gluten balls 3 Tbl vegetable oil 1 tsp whole fennel seeds 1 tsp whole cumin seeds 1 tsp whole black mustard seeds 1/4 tsp ground turmeric 1/8 tsp cayenne pepper 3/4 tsp salt Core the cabbage and cut it into very thin, long shreds. Put the wheat-gluten balls in a bowl. Pour 4 to 5 cups boiling water over them. Squeeze them a few times with a pair of spoons to rid them of extra oil. Take them out of the water and cut them into 1/8-inch thick strips. Heat the oil in a wok over a medium flame. When hot, put in the fennel, cumin, and mustard seeds. As soon as the mustard seeds begin to pop, put in the cabbage and the wheat gluten. Stir for 10 seconds. Sprinkle the turmeric, cayenne, and salt over the top. Stir to mix. Add 1/4 cup water, turn heat to low and partially cover. Simmer gently for 15 to 20 minutes or until cabbage and gluten are tender. Stir several times during this cooking period. Serves 6. -WOTE