Blend:
2 cups soaked beans (soy, navy, garbanzos etc.)
Note: It is handy to soak 3-4 cups beans in a double the water for 12-24 hours, then drain and freeze for use whenever needed.
1-1/2 cups water (If you use canned garbanzos, use the liquid and add water to equal 1-1/2 cups total.)
1/4 cup juice from olives
4 tablespoons sesame seeds
1 tablespoon onion powder
2 teaspoons sage
2 teaspoons ground celery seed
1 large clove garlic OR 1/2 teaspoon garlic powder
1 teaspoon salt
Pour blended mixture into a bowl and add:
2 to 2-1/2 cups vital wheat gluten flour
Stir to mix. Then knead for 2 minutes. If it does not hold together in an elastic ball, knead in 1/4 to 1/2 cups vital wheat gluten flour. Longer kneading makes a loaf that is more chewy and elastic, while less kneading is more spongy and bread-like.
Form two long oval-shaped loaves and prlace on a lightly oiled cookie sheet or use parchment paper.
Bake 50 minutes at 350 degrees farenheit. Cool on a rack. Slice into 1/4 inch slices.
Simmer the sliced cutlets in the following broth for 5 minutes.
4 cups water
1/2 cup juice from olives
2 tablespoons dark sesame seeds, groud
Remove from broth and tuck into the Bread Dressing and bake according to instructions.
Note: This is a versatile substitute for chicken or turkey. It can be sliced, diced or shredded (to use as burger) in a food processor. It keeps beautifully in the freezer, so making a double recipe saves time allowing for extra to be on hand for another time.