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SEITAN MOUSSE CANAPÉS

Ingredients: 6 sandwich loaf slices, 200 g seitan, 100 g unsalted butter, 1 organic lemon, salt. Put the seitan in the mixer with 1 pinch of salt and mince very finely to make a smooth mixture. Soften the butter and whip with a fork untill fluffly, then mix thoroughly together with the seitan mixture. With a knife remove the bread crusts, cut the bread slices in 4 making smaller squares and spread them generously with the seitan mousse. Cut very thin lemon slices with zest, making small triangles to garnish the canapés.

CROUTONS PARMIGIANA

Ingredients:10 homemade bread slices or 2 french bread rolls, 200 g seitan, 2 medium size aubergines, 3tablespoons tomato paste, 2 tablespoons fresh basil leaves finely minced, 3 tablespoons freshly grated parmesan cheese, 3 tablespoons olive oil, salt, pepper if you like. Slice the bread making 20 croutons and toast them in preheated oven at 180° till golden and crunchy. Take the croutons out of the oven and immediately brush with olive oil, setting aside. Wash the aubergines and cube them in small pieces without removing the skin. Put the aubergines in a saucepan together with the olive oil, basil,1 pinch of salt, and fry on low heat until soft. Add pepper if you like. Mash the aubergines with a fork to make a rough cream and let it cool aside. When cool add the tomato paste and parmesan cheese, mix thoroughly with the fork, add the minced seitan and stirr. Give a final mixing and spread generously on the croutons.

ENGLISH MINI-SANDWICHES

Ingredients:10 sandwich loaf slices, 200 g seitan, 1 tablespoon tamari, 50 gr unsalted butter, 2 cucumbers, salt and pepper. Butter 5 bread slices with softened butter. Put the seitan and tamari in the mixer and mince thoroughly to make a smooth mixture. Spread generously this seitan mixture on top of the buttered bread slices. Remove the bread crusts with a knife and cut the bread slices in 4 making smaller squares. Slice the cucumbers in thick rounds, and put one cucumber round on each bread square spread with the seitan mix. Sprinkle with salt and pepper, cover with the empty bread squares, and stick together with a toothpick.

SEITAN & CUCUMBER CANAPÉS

Ingredients:6 rye bread or 6 sandwich loaf slices, 200 g seitan, 6 tablespoons tofunnaise or soft white creamy cheese, 8 gurken (sweet and sour pickled cucumbers), 2 tablespoons very finely minced parsley, 2 tablespoons rustic mustard, salt. Put the seitan in the mixer and mince very finely. Put the minced seitan in a bowl and mix it thoroughly together with the tofunnaise or white cheese, mustard, minced parsley and 1 pinch of salt. Remove the bread crusts with a knife and cut the bread slices in 4 to make smaller squares. Spread generously the seitan mixture on top of each canapé, and garnish with round gurken slices.



 


In the tray: Seitan mousse canapés, Croutons parmigiana, English mini-sandwiches.




In the tray: Seitan & cucumber canapés, Sandwiches gourmet


SANDWICHES GOURMET

Ingredients:16 small round butter or milk bread rolls, 200 g seitan, 8 sundried tomatoes, 3 tablespoons olive oil, some small basil leaves. Finely mince the sundried tomatoes in the mixer. Roughly cut the seitan in pieces, put in the mixer together with olive oil and mince thoroughly together to make a smooth mixture. Cut the bread rolls in half, spread generously the lower halves with the seitan mixture, put 1 basil leaf in the middle, and cover each roll with the upper halves.

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 info@seitangourmet.it
 Seitan gourmet – 300 vegetarian recipes 

 
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