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Recipes in harmony

The vegetarian recipes presented in the book include simple preparations combining natural delicate flavours, and more elaborate dishes enriched with aromatic herbs, spices, and other ingredients, offering a large appetizing selection of different tastes and flavours. Besides the recipes originally created by the author, and those she collected here and there through the years, many of the recipes are inspired by typical dishes of international and Mediterranean cuisine, suitably revised for vegetarians. All the recipes in the book, having Seitan as a basic ingredient, are strictly vegetarian, exploring the richness of vegetarian cuisine and offering a large panorama of Seitan cooking resources. At the same time they are full of harmony and flavours, resulting in very different dishes good for every taste and need, and making Seitan vegetarian cuisine very easy for all.



Le ricette

All the recipes include a short presentation of the dish and a scheme indicating the length and difficulty of preparation, the most suitable season, and the best type of Seitan for best results. Some symbols also indicate the presence of milk or dairy products, oven cooking, and different special ingredients, all explained in a separate chapter. Doses are for 4 people.

Starters & appetizers >>
Starters include sandwiches, canapés, croutons, vol au vents, rarebits, bread baskets, pancakes, crepes rolls, patties, scones, puffs, small “focaccias”, kebabs…..A rich and assorted gourmet of delicacies all made with Seitan, for a tasty successful buffet.

Emtrées >>
With Seitan we can also prepare many good and nutritious first courses rich in texture and taste, enough for a meal. Seitan can be used in different sauces and ragù for seasoning, or to prepare special entrées with Mediterranean or traditional, exotic or spiced, tastes and flavours. Tagliatelle, spaghetti, bucatini, orecchiette, rigatoni, penne, pappardelle, tagliolini…, and more…, tortellini, ravioli, lasagne, flans, cannelloni, crepes, pasta salads, gnocchi, risotti, pasta and rice pies, oriental rice dishes, pilafs, polenta, quenelles….The book presents a large variety of appetizing entrées, easily increased replacing meat with Seitan in your favorite recipes or creating new fancy dishes.

Main courses >>
Starters and entrées well introduce Seitan versatile cooking resources, but Seitan express its real best in the preparation of many assorted main courses full of balanced flavours and tastes, very different one from another. Combining all the different ingredients with experience and creativity, and realizing appetizing recipes ranging over international cooking tradition, up to fusion and creative cuisine. The 200 appetizing main courses presented in the book have been arranged in five different sections with a thematic approach, easily guiding the reader in choosing the best suitable dish for every occasion.



Gourmet dishes

The 300 recipes in the book include 50 Starters & Appetizers, 50 Entrées, and 200 varied Main Courses, subdivided in 5 different sections: Traditional Tastes, Mediterranean Tastes, Exotic & Oriental Flavours, Fancy Recipes, Tarts, Pies & Co. In fact Seitan versatility allows numberless recipes, ranging over the Italian and international gastronomy with surprising results, and many Italian and international traditional dishes can easily be made vegetarian using Seitan in place of meat, or just enriching with Seitan their texture and taste.



Special ingredients

Many of the recipes include some special ingredients, explained in a separate chapter and highlighted in the text with an asterisk. Such as spices, aromathic herbs, particolar sauces or other ingredients, giving a particolar flavour or texture to the dish. Like seaweeds, apple vinegar, agar-agar, peanut butter, coconut milk, or spices like curry, ginger, asafoetida and saffron. Sauces like tamari, shoyu, tarten, marmite, or food like soy-sprouts, tofu, basmati and thai rice, etc. All easily found everywhere, and each one basic to enhance the particular taste of the dish and get best final results. These the ingredients used in the recipes presented in the website:

ASAFOETIDA. Asafoetida is a spice with a peculiarly pungent aroma, replacing onion and garlic in Indian strict vegetarian cooking, and largely used in ayurvedic medicine.

TAMARI or SHOYU. Tamari and shoyu are soy sauces commonly used in macrobiotic and vegetarian cooking, stronger than the traditional Chinese soy sauce, usually too sweet and good just for some oriental dishes.

YEAST FLAKES. Nutritional yeast flakes are very usuful to make nice vegetarian sauces and different dishes, enriching their taste and nutritional values.

TOFUNNAISE. Tofunnaise is a very smooth and tasty eggless mayonnaise made with Tofu (soy cheese or curd), available in healthfood shops and some supermarkets. Tofunnaise can also be made following the recipe in the book.

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 Seitan gourmet – 300 vegetarian recipes 

 
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