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5/5/2016

Gluten Buljol Recipe

1 Comment

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Gluten Buljol with Cooked Breadfruit

PictureGluten buljol with cooked breadfruit.
 In the 1870-1880 Health Reform message was given to sis Ellen G. White for the benefit of the church. Gluten  or wheat protein or seitan (protein), as it is called in China, is one of the main meat substitute which was used by the early pioneers.  According to www.livestrong.com  “A 4-ounce serving of seitan contains about 50 percent of the recommended daily intake of protein or about 26 grams of protein.” 

Today we will make the gluten into a buljol style as a substitute for codfish buljol.  It is a very simple method of preparation.








Picture

​INGREDIENTS (makes 4 servings)
¼ lb gluten chopped
1 large tomatoes or 3 small ones, chopped
1 large onion, chopped                                                                             
1 medium sweet pepper, chopped
Cayenne pepper (to taste)
4 tablespoons coconut oil
½ limes (optional)
Dill and chive (optional)

Picture
DIRECTIONS
  • ​Heat oil in a skillet or sauce pan and add onion, sweet peppers and hot pepper. Sauté until tender.
  • Add the tomato, mix well and cook until tomatoes are just soft. Add  gluten, mix well.
  • Add salt to taste and squeeze half lime over mixture.
  • Cover and let simmer.
  • Serve with , coconut bake, steamed provisions, banana, breadfruit ( roasted or steamed) with your favorite vegetable salad or  avocado pear.







Karima Paris


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1 Comment
Anesia Baptiste
5/8/2016 08:06:15 pm

This is a favorite way for me to use gluten (although i try not to eat breadfruit too often..smile). I love your process pictures sis. Karima. They are very colorful and inviting. Keep it up!

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  • Home
  • About
  • STUDY MATERIAL
    • Bible Study Videos
    • Bible Study Booklets & Tracts
    • Study Charts
    • Published Books
    • Translations
  • TSDA Gospel Blog
  • Radio Programs
  • Justification by Faith Blog
  • Thusian SDA Orientation Blog
  • Health Reform Blog
  • Thusian Institute for Religious Liberty
  • Contact
  • Untitled