Chef Spotlight:
David Lee

Vegetarian Grain Meat Recipe: Spring Herb Flavor

6 qts. Water
Salt, to taste

Wet Mix:
1 Tbsp. chopped shallots
1 Tbsp. chopped carrots
1 Tbsp. chopped celery
1 Tbsp. chopped shiitake mushrooms
3 Tbsp. olive oil
2 cloves garlic, pressed
3/4 cup water, plus 3 Tbsp.
1 tsp. chopped tarragon
1 tsp. chopped chives
1 tsp. chopped dill
1/2 lemon, juiced with zest

Dry Mix:
1 cup vital wheat gluten
2 Tbsp. white flour
1 Tbsp. vegetarian broth mixture
1/4 tsp. black pepper

• Bring to a boil 6 quarts of water in an 8-quart stock pot. Add salt to taste.
• Prepare the wet mix: Lightly sauté the vegetables with the olive oil, add the pressed garlic after the heat is turned off, stir, and set aside.
• Combine the water and olive oil in a bowl. Add the herbs, lemon, and sautéed vegetables.
• Prepare the dry mix: Combine all the dry ingredients in large bowl. Mix well.
• Fold the wet mix into the dry mix to create a dough. Lightly mix the two with your hands for 10 seconds. Avoid overmixing.
• Form a loaf, wrap it in cheesecloth, and tie off. To create a loaf shape with the dough, cut out a rectangle of cheesecloth at least 4 inches wider than the length of the loaf, place the dough on top of the cheesecloth, and wrap like a burrito, folding in the outer edges before rolling. Secure the cheesecloth to the dough by wrapping the loaf with cotton string.
• Place the wrapped loaf in the boiling broth, bring back to a slow boil, and cook for 1 hour, or until the grain meat reaches an internal temperature of 190°F.
• Remove the loaf from the broth and cool. Remove the cheesecloth and rub the outside of the loaf with dark chili powder for color.

Makes 1 loaf

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