| Nuteena, a canned ready-to-serve luncheon loaf prepared from
peanuts, wheat, and soy flour, was discontinued in 2005 by Worthington Foods of
But vegetarians raised on Loma Linda and Worthington processed foods went into acute withdrawal, not to mention mourning all of our recipes that no longer can be used because of the lack of this critical ingredient.
Here's one recipe and technique that reproduces what I remember it tasted like:
|Step one: make your own breadcrumbs.|
I used 12-grain bread from my local grocery store bakery, toasted it in the toaster to medium, then whirred it in my food processor. This is not very dry or fine. You can see here the size of the crumbs.
Step two: cook some rice and be sure to use lots of water so you'll have plenty left to use in the recipe.
|Here’s the recipe:|
• one 11-oz can V8 juice or tomato juice
• 1 cup pureed cooked rice (measure before you puree)
• 1 1/2 cups rice water
• 1/4 cup corn flour (I used cornmeal ground up in my coffee bean grinder)
• 1/4 cup gluten
• 1 cup bread crumbs
• 3/4 cup JIF brand smooth peanut butter
• 1 tablespoon oil (I used canola)
• 1/2 tablespoon soy sauce
• 1/2 teaspoon table salt
• 1/2 teaspoon sage (I’ve used both powdered and minced fresh)
• about 1 Tbs minced fresh onion
• about 1 Tbs minced fresh celery
Everything gets well mixed in my stand mixer.
|Pour the mixture into well-oiled cans. I now use 11 oz cans that used to hold tomato sauce, from which I removed the lid entirely along with the paper label, and sterilized. Leave about two inches between the top of the mixture and the top of the can. This is because the mixture expands during steaming.|
|Place something on the bottom of a large kettle to elevate the can(s) of nuteena mixture. I used a few canning jar rings. Add enough water to come partway up the sides of the can(s). Shown here is an early choice of a small aluminum pan in which to cook the nuteena mixture. Metal containers for the mixture work far better than glass or crockery. Set the stove burner at a setting which will keep the water just at a slow boil.|
|After about an hour, notice how the mixutre has swollen to the top of the container; this is why you leave freeboard space. This subsided later in the steaming process. It took a full 2 1/2 hours for this size container to cook. At that point, the mixure had started to pull away from the sides a bit, and the middle surface was no longer goopy to the touch but felt firm. Your cooking times will vary. . .|
|Here's the finished product. After it cooled for ten or so minutes it slid easily out of its steaming container. It can then be refrigerated for use later, or used immediately.|