Archive for February 7th, 2011


We love just about every fresh herb out there, but we especially love the flavor of dill.  I wanted to incorporate some dill into a seitan recipe and decided to couple it with the Georgian spice blend, kharcho.  This is a really simple wheatloaf that takes minimal effort to make and leftovers make great sandwiches.   


Dilled Georgian Wheatloaf



1 cup vital wheat gluten

¼ cup nutritional yeast

¼ cup dark rye flour

2 T kharcho

1 T Bill’s Best Beaf Vegetarian Seasoning

1 T sweet paprika

½ tsp garlic powder

½ tsp freshly-cracked black pepper

½ tsp sea salt

¼ tsp cinnamon


1 medium onion, diced

1 red bell pepper, diced

4 cloves garlic, sliced

1 cup fresh dill

1 cup ice-cold water

1 T soy sauce

1 T olive oil

Olive oil for sautéing the vegetables


Sauté the onion, garlic and bell pepper until soft in 2-3 teaspoons of olive oil.  Set aside to cool. 

Preheat oven to 325°F.

Once the vegetables have cooled, transfer to a food processor and add the dill.  Pulse until it has a smooth consistency.  Combine all dry ingredients in a bowl, mix well and set aside.  Add the puréed vegetables and remaining wet ingredients into the bowl containing the dry ingredients. Mix by hand until the dry ingredients are fully incorporated.  Spread the mixture out evenly in a loaf pan.  Loosely cover with foil and bake for 90 minutes, removing the foil for the last 30 minutes.   

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