Seitan

Seitan – A protein-rich food made from wheat gluten and used in many vegetarian dishes. Seitan’s firm texture is definitively chewy and meatlike (which is why it’s also called wheat meat), its flavor rather neutral. That mildness, however, allows seitan to be a kitchen chameleon that easily picks up flavours of the foods with which it is cooked. Available in the refrigerator section of natural food stores and Asian markets, seitan typically comes in foil – or plastic wrapped cakes that may be square or rectangular and that average about ½ inch thick. It also comes in 8-ounce plastic tubs. Check the expiration date on fresh seitan.

I have real difficulty with the name of this myself. (Seitan - pronounced SAY-tahn, so I really accent the h in tahhhn.) It is an ingredient required in a 40-40-20 recipe that is completely vegetarian. Two Bean Seitan Chili

A friend provided other references to learn about this stuff.
http://vegetarian.about.com/od/cookingtipstools/ss/HowToSeitan.htm

http://www.vrg.org/recipes/vjseitan.htm

Apparently seitan can be made easily enough by boiling Gluten Flour in water or flavoured broth. Still too much trouble for me as I’m not that interested in going to so much trouble to make a vegetarian recipe. The recipe was right on the box (of Arrowhead Mills Vital Wheat Gluten) I opened today when I made Irish Brown Soda Bread

If you are struggling to find a way to get more protein in your diet without eating cottage cheese then I suggest gluten flour. It would seem that you can use it in addition to the regular flour in your recipes to bump up the protein.

You can get other balanced recipes that call for gluten flour at Kinetixliving.com. Go to recipes and do a search on gluten flour.