Spinach-Tofu Balls

1 (10 oz.) pkg. frozen chopped spinach
1 cup tofu
1/4 cup Do-pep or gluten flour
1/8 tsp. thyme
2 tsp. chicken-like seasoning
1/2 cup soft bread crumbs
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. veggie
1/2 cup dried onion flakes
1/2 cup chopped pecans (opt.)

Thaw spinach. Strain and save water in case more moisture is needed in mix.

Combine seasonings, bread crumbs, and gluten flour; mix well.

Hint: It is important to mix the gluten flour with bread crumbs before adding to the wet ingredients, otherwise the gluten flour will clump together if moistened in its concentrated form.

Add spinach and finely mashed tofu and mix with hands. If mix is too dry, add a bit of the spinach juice or water. Form into balls about the size of pecans.

Hint: Instead of chopped spinach, use an equivalent amount of shredded, steamed, and drained zucchini or carrots. Very delicious!

Place on a non-stick cookie sheet and bake for 30-40 minutes at 350 degrees until lightly browned.

Prep. time: 30 min. Baking time: 30-40 min.
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OLD WORLD BLACK BREAD
Yields one 22-ounce loaf

2 cups lukewarm water
1 tablespoon honey
1 tablespoon active dry yeast
2 cups rye flour
1/2 cup gluten flour or Do-Pep
1/2 cup rolled oats
1/4 cup carob powder
1 tablespoon salt
1/3 cup molasses
2 cups whole wheat flour
2/3 cup unbleached flour (as required for kneading)

Combine first 3 ingredients in a bowl. Stir next 5 ingredients together and add to yeast mixture. Stir in molasses. Let stand for 10 minutes. Add whole wheat flour and unbleached flour as needed until you have a stiff dough. Knead vigorously for 10 minutes, or until dough is moist, but not sticky. Allow to rise until doubled (at least 1 hour). Punch down.

Spray your hands with a food release spray and shape dough into a round loaf. Place on a cookie sheet and let rise for 45 minutes in a warm place. Bake in a preheated 350° F oven for 1 hour, or until thoroughly baked. If it gets too brown on top, cover with foil until baking is completed.