WALNUT WHEAT CRUMBLES
Blend in a blender:
Add and blend:
Pour mixture into 2-quart saucepan.
Then add the following in the blender and let blend for 10-20 seconds:
Pour into saucepan and mix together.
Bring to a boil.
Then add and stir to blend in the 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)
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)