• 1 cup spelt flour
• 1/2 cup amaranth flour; 1/2 cup millet flour
• 1/2 cup unbleached flour
• 1 1/2 tablespoon nutritional yeast
• 1 tablespoon sea salt
• 1 tablespoon paprika
• 1 teaspoon granulated garlic
• 1/4 teaspoon Italian seasoning pulverized
• 1 tablespoon beet powder
• 1 teaspoon celery salt
• 1 tablespoon onion powder
• 1 1/2 tablespoon pecan or walnut meal
• 1 tablespoon extra virgin oil
• 3/4 cup Vital Gluten
• 8 oz. water

Mix well the flours, spices and the rest of the ingredients. Mix in the vital gluten and add the oil and salt. Gradually add the water until you have a soft dough. (Your dough is ready when it won't stick to your hands.) Take small amounts of the dough and stretch them in the palms of your hands to form like little cutlets. Dump them in the following broth to boil for about 30 min. Broth: (In a medium size pot) put about 6 cups of water, 1 onion cut in half, 2 cloves garlic, salt to taste, 1/2 Tb. beet powder for color.

When done, cut them in strips and cook them for about 10 minutes in your favorite tomato sauce.

I'm getting ready for fall on my website and will soon be having great recipes to share there. Come and visit if you want at: www.frontiernet.net/~rexfam

Serves: At least 4

Preparation time: About 1 hour