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WALNUT WHEAT CRUMBLES
 
Blend in a blender: 
  • 1 cup walnuts 
  • 1 cup water till smooth.
 
Add and blend: 
  •  1 cup water
  •  ¼ cup onion powder
  • 3/4 tsp. celery salt 
  • 1 ¼ tsp. garlic salt
  • ½ tsp sea salt
  • ½ tsp onion salt

Pour mixture into 2-quart saucepan.

Then add the following in the blender and let blend for 10-20 seconds:
  • 2 ½ cups water

Pour into saucepan and mix together.
Bring to a boil. 

Then add and stir to blend in the bulgur wheat: 
  • 2 cups bulgur wheat

Return to a boil. Then lower heat to lowest setting, cover and cook for 15 minutes. 
Let it cool and place on baking sheet, spreading out with spoon. 

Bake at 200°, mixing every hour, for 6-7 hours. It should be dry and crunchy. 

Cool and store in your freezer.

*Note: These can be added to sauces to rehydrate. They will absorb the liquid. Start with 
a small quantity until you become used to working with them. 

(Recipe from the cookbook of Vegan Delight)

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