For a better approach the 200 main courses have been arranged in 5 different sections, easily guiding the reader’s taste and choice.
This section includes many dishes inspired by the Italian and international cooking tradition, offering a varied choice of simple main courses having classic or “homemade” tastes, along with more elaborate recipes recalling the flavours of refined Italian and European cuisine. A wide range of tastes, smells and ingredients, full of fragrant and familiar memories. Seitan escalopes, Seitan rolls, Seitan milanese, Seitan roast, Seitan Cacciatora, Seitan Velouté, Seitan sweet and sour, Seitan with bechamel or ragù, Cheesy Seitan dishes, Seitan quenelles, Seitan truffles, Grilled Seitan and Seitan stews, Boiled Seitan, Seitan aspic, Seitan savarin, Seitan fondue, Pickled and braised Seitan, Seitan with assorted sauces…..A large variety of appetizing dishes all made with Seitan, good for everyday cooking and the most exclusive occasions.
With its simple harmony of tastes and ingredients the Mediterranean cuisine conquerred all the world, inspiring a variety of savoury dishes. The recipes in this section reflect the solar Mediterranean cooking tradition, adapted to vegetarian cuisine. Here you will find many Italian typical dishes with an inviting taste and name, like Seitan pummarò, Seitan pesto, Seitan with olives, Seitan parmigiana, Seitan with herbs or chili, Seitan pizzaiola, Seitan Mediterranean kebabs, Seitan assorted rolls, Seitan peperonata, Seitan & vegetables cacciucco, Seitan & aubergines caponata, Seitan tomate, Seitan ratatouille. And more….Assorted baked vegetables stuffed with Seitan, Greek Seitan, Seitan moussaka, Seitan paella, Seitan dolmades, Seitan cous cous, and so on. A great variety of dishes with typical flavours and tastes, where Seitan well matches the ingredients and aromas of Mediterranean cuisine.
Exotic & oriental tastes
The recipes and dishes gathered in this section recall distant countries, enhancing our sense of adventure and dreaming, bringing into the kitchen and on the table smells and flavours of different traditions and people. Thus opening our senses and mind to a fusion of cultures not simply gastronomic. Here you will find spiced aromatic dishes with exotic tastes and names, like Oriental Seitan, Seitan orange, Seitan curry, Seitan with ginger, with saffron, or coconut, Spicy and tropical Seitan, Seitan in yoghurt sauce, Seitan gipsy kekabs, Seitan koftes, Chinese, Creole, Thai, and Balinese Seitan, Seitan won ton, Seitan embutido, Seitan satay, Seitan chutney, pakora, tandoori, Seitan vindaloo and Seitan boortha, Seitan samoosas, Seitan sushi and sashimi…...Taking us on a flavoured journey through gastronomic horizons full of tinges, going from India to Caribbean, from Mexico to Japan, from the Middle to the Far East.
This section presents a selection of exclusive dishes born from sudden culinary intuitions, or mixing together different recipes and gastronomic experiences. Improvised or fusion cooking, creative or nouvelle cuisine, whatever the name, it always remains the happy result of creative moments dedicated trying new tastes and aromas. Searching for refined combinations of flavours and appetizing results, all supported by patience and skill. 50 recipes very varied in taste and presentation, like Seitan with light sauce, Seitan in pepper crust, Seitan carpaccio, Seitan imperatrice, Seitan terrines and kebabs, Seitan balls and pancakes, Seitan puffs and tarts…..And more…Seitan burger, Seitan baked in foil or with puff pastry, Seitan golosine…. to end with the exclusive dish Seitan chocolate.
Tarts, pies & Co.
In this section you will find a delicious assortment of tarts, flans, pies, terrines, gateaux, quiches, cakes, etc. An appetizing display of gastronomic delights all made with Seitan, very good to taste and beautiful to see. Special dishes like Tart Gourmet and Mediterranean pie, Seitan gratin, Arabian pie, Seitan pissaladiere, Seitan clafoutis, Seitan calzone, Seitan terrine…..Fleeting and appetizing trophies full of aromas and flavours, resulting in a coloured variety of tasty specialities .
Ingredients: 400 g seitan, 2 cups fresh basil leaves, 6 tablespoons pine nuts, 100 g grated parmesan cheese, 8 tablespoons olive oil, salt. A hand made pesto using the pestle is always the best, but is time consuming and takes lot of patience, while in a mixer we can make a quick excellent pesto. Put the basil leaves in the mixer together with little olive oil and give a short mincing. Add the pine nuts, grated parmesan cheese, salt, the rest of the oil, and blend well together to make a smooth sauce. Season the salt at taste. Cut medium sized seitan slices, put them in a serving tray, and spoon them generously with pesto. Serve garnished with lemon slices and fresh basil leaves.
Ingredients: 400 g seitan, 2 big yellow peppers, 2 big red peppers, 6 tablespoons olive oil, 8 big ripe fresh tomatoes, plenty fresh basil leaves, salt.
For this recipe use sweet pulpy peppers, full of flavour and taste. Wash and halve the peppers, scoop out the cores and seeds, and cut them into medium sized pieces. Cube the seitan, chop the tomatoes after removing the seeds, roughly mince the basil, and put all the ingredients together in a saucepan adding oil and salt. Cover with a lid, and cook on medium heat for 20/30 minutes, untill the peppers are soft and the sauce is slightly thick.
SEITAN WITH TOFUNNAISE & TOMATOES
Ingredients: 400 g seitan, 1 big cup tofunnaise, 6 tomatoes for salad, 10 basil leaves, 2 tablespoons olive oil, few capers, salt. Cut the seitan in small cubes, coarsely chop the tomatoes and mince roughly the cappers and basil. Mix everything together in a bowl, season with salt and oil, stir in the tofunnaise, mix well and serve cool.
Ingredients: 400 g seitan, 2 knobs butter, 2 tablespoons olive oil, 3 tablespoons tamari, 6 big organic oranges, 1 teaspoon cane sugar, 1 pinch salt
. Squeeze the oranges and keep the juice aside. With a sharp knife cut 6 tablespoons of very thin orange zests, avoiding the white bitter part. In a saucepan melt the butter in oil, cut thin seitan slices and fry gently in the oil until lightly browned. Season with 1 pinch of salt, add the tamari, and cook on low heat for few minutes while turning to absorb the tamari. Add the orange juice, orange zests, cane sugar, and 1pinch of salt. Cover with a lid and cook on low heat for about 15 minutes, until the sauce is slightly thickened.
Ingredients: 400 g seitan, 3 very ripe bananas, 3 tablespoons pine nuts, 2 tablespoons raisins, 3 tablespoons tamari, 2 tablespoons olive oil, 2 knobs butter, 4 tablespoons water, salt. In a saucepan melt the butter in oil, cut very thin seitan slices and fry gently in the oil untill little browned. Season with 1 pinch of salt, add the tamari, and cook on low heat for few minutes while turning to absorb the tamari. Remove from the heat and set aside. Using a fork smash the bananas in a plate and whip to make a fluid cream. Again put the pan on to cook, pour the banana cream on top of the seitan, add the pine nuts and raisins, and cook on low heat for few minutes stirring gently. Turn up the heat to slightly caramelize, add the water, and cook gently for 10 minutes more. If the taste is too sweet add more tamari and 1 pinch of salt.
Ingredients: 500 g seitan, 1 knob butter, 6 tablespoons olive oil, 1 small branch rosmary, 6 bay and sage leaves, 6 tablespoons tamari, ½ glass of water, salt. For this recipe you need a whole seitan loaf, like the meat loaf used to make roast-beef. In a large saucepan gently melt the butter in oil, add the seitan loaf, rosmary, sage and bay leaves, turn it over and season with salt. Let it cook on low eat for about 30 minutes till cooked and browned thoroughly, turning over time to time to avoid burning. In the last few minutes sprinkle with tamari and let it brown gently for 5/10 minutes. Remove the seitan loaf and set aside. Add water to the pan and bring to the boil on high heat for a few minutes to make the sauce. Slice the seitan loaf on a tray, spoon generously with the steaming sauce and serve it hot.
Ingredients: 400 g seitan, 2 cups black olives, 6 bay leaves, 10 sage leaves, 8 juniper berries, 4 tablespoons olive oil, 5 tablespoons tomato paste, 1 cup of water, salt.
Cut small seitan cubes and keep aside. Heat the oil in a saucepan, add the olives, juniper berries, sage and bay leaves, and cook together for few minutes. Sprinkle with salt, add the seitan cubes and let them brown for 5 minutes with the olives, stirring often to avoid sticking. Add the tomato paste diluted in 1 cup of water, cover the saucepan with a lid, and let it simmer gently on low heat for about 30 minutes to thicken the sauce.
Ingredients: 400 g seitan, 8 knobs butter, 6 sage leaves, 2 tablespoons white wheat flour, 3 tablespoons tamari, 1 glass water, some lemon segments, salt. Cut thin seitan slices and coat them with flour. Melt 4 butter knobs in a saucepan, stirr in the sage and gently fry for few minutes to flavour the butter. Pour in the seitan slices, season with salt, and cook and brown on both sides on very low heat for about 10 minutes, avoiding burning. When nicely brown take the seitan out and set aside. Melt the rest of the butter in the saucepan, add 2 tablespoons of flour while stirring, and let it brown for few minutes on low heat. When the flour is golden slowly pour in the water while stirring to make a thin sauce, simmer for few minutes, and finally add the tamari. If the sauce is too thick add some more water and bring to the boil. Remove from the heat, and at the time of serving add the seitan slices to the sauce and warm them together. Serve hot and garnished with lemon segments, before the sauce gets cold.
SEITAN IN CAPERS SAUCE
Ingredients: 400 g seitan, 6 tablespoons nutritional yeast flakes, 3 tablespoons capers finely minced, 2 tablespoons parsley finely minced, ½ lemon juice, 3 tablespoons olive oil, ½ glass water, salt, parsley leaves for garnish. Cut very thin seitan slices and set aside. To make the sauce dilute the yeast flakes with slightly warm water to make a cream, add the minced capers and parsley, oil, salt, lemon juice and mix well. Put the seitan slices in a serving tray, spoon them generously on top with the sauce and garnish with parsley leaves.
Ingredients:400 g seitan, 4 tablespoons olive oil, 2 tablespoons tamari, 2 small bunchs of rocket or plenty fresh parsley, 1 lemon, salt, pepper or chili to taste. Cut very thin seitan slices, put them in a saucepan together with 2 tablespoons olive oil and tamari, and quickly cook on medium heat to absorb the tamari. Remove from the pan and set aside in a serving tray. Finely chop the rocket or parsley and spoon it generously on top of the seitan. Squeeze the lemon and pour the juice on top, seasoning with 1 pinch of salt and 2 tablespoon olive oil. If you love a hot taste you can add freshly ground pepper or finely minced chili. Let the Carpaccio set for few hours or overnight before serving.
SEITAN & CHEESE KEBABS
Ingredients: 300 g seitan, 200 g feta cheese, 200 g emmenthal cheese, 200 g asiago cheese, fresh mint leaves, fresh parsley leaves, big stoned Greek olives, some gurken (sweet and sour pickled cucumbers), some peppers and artichoks pickled in olive oil, 2 tablespoons olive oil, salt, pepper, seasoning sauces of choice. Cut thick seitan slices, season with salt, pepper and little olive oil. Quickly grill the seitan and cut in cubes. Cube all the cheeses, seasoning the feta cheese with 1 pinch of salt. Thread the seitan cubes, cheeses, olives, pickled gurken, pickled peppers and artichoks, parsley, mint leaves, onto medium kebab skewers. Serve with appetizing tasty sauces, like ketchup, mustard, tofunnaise, etc. You can also change the type of cheese and use grilled tofu to vary the dish.
Ingredients: 400 g seitan, 300 g cherry tomatoes, 1 celery stalk, 1 big cup white cream, 200 g tofu, 100 g ricotta cheese, ½ glass milk, 50 g freshly grated parmesan cheese, 1 tablespoon minced parsley, 4 tablespoons olive oil, mixed aromatic herbs at choice, salt and pepper
. Wash the cherry tomatoes, dry and set aside. Cube the seitan, finely chop the celery, and cook them together in a saucepan seasoning with olive oil. Add the tomatoes and fry together on high heat for 5 more minutes, seasoning with salt and pepper. Butter a flan tin, pour in the seitan and cherry tomatoes and set aside. Blend the tofu in a mixer together with the milk, white cream, ricotta, grated parmesan cheese, salt, making a fluid cream. Pour the cream into the flan tin on top of the seitan and cherry tomatoes, and bake it in preheated oven at 180° for 30 minutes till the cream is set and golden. A very special dish, good both hot and cold.