Monday, August 10, 2009

Meatless Mondays are back! (Walnut Wheat Crumbles)

Another goodie from my friend Robin. I haven't made them in awhile...partially because I'm lazy and partially because we have so much 'real' hamburger from our Meat CSA. But these are a great source of protein and came in really handy when I couldn't eat meat while pregnant with Kate. Enjoy!

Walnut Wheat Crumbles

Tasty Vegan Delights

First Step:
Place 1 cup walnuts (or pecan meal) and 1 cup water in blender and blend until creamy. Add and blend 1 cup additional water.

Second Step:
Add the following ingredients:
½ c. onion powder
¾ celery salt
1 ¼ tsp garlic salt
½ tsp salt
½ tsp onion salt

Third Step:
Pour mixture into 2 qt sauce pan and add 2 ½ cups of water. Bring to boil and add 2 cups of bulgur wheat. Return to boil and then lower heat to lowest setting. Cook approximately 15 minutes or until bulgur is almost cooked through. Turn off heat and let mixture cool until thick.

Fourth Step:
Pour evenly onto 2 non-stick cooking sheet or onto two prepared cookie sheets. Bake at 200 degrees for 3 ¼ hours or until completely dehydrated. Fluff or crumble mixture every hour w/ fork. Turn off oven and let crumbles cool thoroughly. They will be dry and crunchy. Makes about 4 cups.

Crumbles can be stored in an air tight container and will keep for weeks. They can also be stored in the freezer.

Crumbles can be reconstituted by combining 2 cups crumbles with 2 cups hot liquid (water, tomato juice, broth or other cooking liquid) and cooking over low heat until they have reached the desired consistency. However, there is no need to reconstitute them for chili or other recipes that contain liquid.

Can be used in:
Crumbles can be used in any recipe that calls for hamburger or vegetarian burger. Some uses include: Lasagna, Chili, Tacos, Stuffed Zucchini, Stuffed Peppers and Sloppy Joes.


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