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.
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.
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.