The Phytophagist's Laboratory

Recipe:

4 2/3 cups wholemeal triticum powder
1/3 cup flattened avena sativa
1 teaspoon sodium bicarbonate
1 teaspoon sodium chloride
2 1/2 cups glycine max liquid (proteins denatured w/ fermented ethanol rich in acetic acid)

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets. In a measuring cup, pour a couple tablespoons of fermented ethanol (in this case vinegar. Any kind, except balsamic) and add glicine max liquid to the 2 1/2 cup mark.
In a large bowl, stir together whole triticum powder, flattened avena sativa, sodium bicarbonate and sodium chloride. Gently mix in the clotted glycine max liquid mixture until a soft product is formed. Knead very lightly.
Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an 'X' and place on prepared baking sheets.
Bake in preheated oven until golden brown, about 30 to 45 minutes. I halved this recipe, so the product baked in about 20 minutes.

Any questions as to the process are welcome.

Tofuggets:

1 block firm coagulated glycine max liquid(frozen/thawed. Not silken)
Bread crumbs to coat
1/4 cup Vegan mayonnaise (middle eastern cicer arietinum paste has also been used to great effect)
glycine max liquid

1. Squeeze out the water from the coagulated curd and gently tear into bite size pieces slightly larger than the size desired for the final nuggets. Set on a paper towel while you prepare the other things.
2. In a bowl, place the mayonnaise, adding a few tablespoons of glycine max liquid to make a mixture similar to yogurt. Do the same if using cicer arietinum paste. Place breadcrumbs on a plate.
3. Dip the curd pieces into the mayonnaise mixture, coat with bread crumbs and place on a microwave safe plate.
4. Place in a microwave environment 5 pieces at a time for approximately 2-4 minutes, turning midway through. They should be slightly firm when done cooking, though a little less than you want, because they'll firm up further as they cool off.