1. Cut peanut butter or tahini into gluten flour (as you would shortening in corn meal - this is my enhancement). Stir in nutritional yeast, cumin powder, coriander, garlic powder, onion powder, salt and pepper, mixing well.

2. Add tamari and oil to one cup of water and pour into gluten mix. Knead into a rough ball and place into a slow cooker (crock pot) that has been sprayed with non-stick spray.

3. Mix additional water (1 & 1/4 cups) and cider vinegar and pour over gluten. (I sometimes add about a tablespoon and/or tamari of liquid smoke to add a bit of flavor. How about basil? Sprinkle it on. What the heck.)

4. Top gluten ball with margarine and garlic halves.

5. Cook in slow cooker on low setting for 5 to 7 hours.

6. Slice thinly and serve as you would roast beef. Makes great fajitas and stir-fry pieces.

oven for 3 to 4 hours.

the mix for four pounds but cook in 6-quart size crock pot.

At the urging of Deeanne, I am sharing a secret recipe with you. I _hope_ it comes out for you. If it doesn't, please keep it as your secret!

(The basics of this concoction are from Shirley Wilkes- Johnson's cooking class. Of course, I've added some enhancements. I can't leave well enough alone.)

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Good luck. I've just fixed stir-fried vegies with sliced "leg of wheat" and served it over rice. It's good.

Jorge