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From:	Deborah (Recipes.vegsource.com)
Subject:	Re: Tofu, Different Grains, Gluten Free
Date:	July 20, 2009 at 8:24 am PST

In Reply to: Tofu, Different Grains, Gluten Free posted by Dede on July 18, 2009 at 11:17 am:

Hi Dede,

If you want to try something interesting and
different with tofu,
try this tofu "meat":

Freeze a block of waterpacked (drained) tofu
for at least 24 hours.
Then defrost it, and cut into thick slices.
Simmer these slices in vegetarian "chicken"
or "beef" broth
(bouillon powder and water) for 30 minutes.
Store slices in fridge in the cooking broth.

Use these slices in recipes calling for cooked
chicken or beef.
(salads, gravies, casseroles, sandwiches, etc.)

This stuff is endlessly useful!

---

Look in the health food store for gluten-free
baking mixes.
These can be used for biscuits, scones, etc.

---

A good cookbook series is "The Gluten-Free
Gourmet", "More From
The Gluten-Free Gourmet", etc.

---

Amaranth: 1 cup amaranth : 3 cups water. Cook 30
minutes, then add salt,
other seasonings, etc.

---

Quinoa: 1 cup quinoa : 2 cups water. Rinse
several times before cooking!
Cook 20 minutes, or until semi-translucent. Add
salt, etc.

---

Millet: 1 cup millet : 3 cups water. Cook 20 -
25 minutes. Add salt, etc.

---

Wild Rice: Mix with brown rice. Cook together
until tender (about 1 hour). Add salt, etc.

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