20 minutes


plant protein




Seitan Schnitzel 

Especially on cold winter days, we need a warming and energising meal, and pan fried Seitan is exactly the solution!
A dish full of plant protein, that is easily prepared in a few minutes, preparing us for a strong taste and strength.

Wheat fillet, is rich in protein and iron, and we can serve it with a tasty mustard sauce or any other we prefer. Along with few sauteed vegetables, pickles and brown rice, we have a complete, nutritious, strengthening meal.


  • 200gr Seitan-Wheat fillet 
  • 4 TBs organic flour 70%
  • 1 TBs organic corn or rice starch
  • 3-4 TBs water
  • 1/4 ts wasabi powder
  • 2 ts poppy seeds
  • salt
  • bread crumbs
  • Sunflower-olive oil to fry
Mustard sauce:
  • Finely chopped parsley, Sushi Nori


Step 1

Prepare the batter
In a deep bowl we mix the flour, starch, wasabi and salt, whisk well with water. Add the poppy seeds and whisk.


Step 2

Cut Seitan in parallel fillets, 1-1,5 cm thick. 

Step 3

Warm the oil in a pan. Dust the fillets in plain flour, both sides and dip them in the batter. Then cover them with bread crumbs in another plate and put them in hot oil to fry, 203 minutes on each side. We remove and place on kitchen paper.

Step 4

Mustard sauce
Mix all ingredients together to homogenize. If we need to dilute the sauce, add some water, until desirable consistency is achieved.


Step 5            

For a complete, nutritious and tasty meal, serve half a cup brown rice, sprinkled with stripes of Sushi Nori, some sauteed vegetables and the Schnitzel with mustard sauce. Serving some pickles on the plate, will add the necessary enzymes and probiotic bacteria for better digestion.


Step 6

Don’t forget… Chew well each bite, 30-50 times!



  • 2 tablespoons dry Hijiki (soaked in water for 1 hour)
  • 100 g of Seitan-wheat fillet (cut in stripes)
  • 1 medium carrot (cut into thick strips or rounds)
  • 1 medium onion (cut in half-moons)
  • 1 1/2 tablespoons Soy Sauce ONE Project
  • 1 tablespoon virgin olive oil
  • 1 teaspoon natural sesame seeds (roasted)


Βήμα 1 In a saucepan, sauté in olive oil the onion for 2 minutes, until glassy. Cut the Seitan-Wheat fillet in stripes and add to sauté for 2-3 more minutes.
Βήμα 2 Remove the Hijiki from the water, drain it and add it to the pot, above all other materials.
Βήμα 3 Add fresh water, just enough to cover the Hijiki. Add the carrot on top.
Βήμα 4 Cover with lid, bring to boiling point and then add Soy sauce, lower and simmer for about 40-45 minutes on low flame.
Βήμα 5 If the liquids have not been absorbed, remove the lid and continue for a little while until almost evaporated and remain a little like glaze.
Βήμα 6 Roast the sesame seeds in a pan and sprinkle on top, while serving.


  • The water that we soaked the seaweed can be used in cooking legumes.
  • Instead of carrot (or together with it), we can also use, pumpkin, sweet potato, daikon (Chinese radish), turnip, parsnip and so on.


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1 teaspoon of Kukicha tea ONE Project

1 cup of water

few drops of Soy sauce ONE Project

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Step 1.  Bring the water along with the Soy sauce to boiling point, pour in the tea and turn off the fire.

Step 2.  Let brew for 3-4 minutes.

Step 3.  Drain the tea and serve warm.


* Kukicha (roasted tea branches)

We can reuse the tea, by cooking it in water for 3-4 minutes.




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1/2 liter of orange juice

2 medium apples (sliced)

2 tablespoons agar-agar (powder)

1/2 tablespoon of ginger juice

Minimum salt

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Step 1 In a saucepan; bring the juice with salt to boil.

Step 2 Add agar-agar powder and apple slices and continue simmering for 5 minutes.

Step 3 Add the juice of ginger and turn off the fire.

Step 4 We serve in individual bowls or in a large bowl where we cut into pieces when it cools and binds sweet.

Step 5 If we want, sprinkle some cinnamon and roasted sesame on top.



If we use agar-agar flakes:


Put them in the juice, before toning, for 10 minutes, soften.

Boil for 5 minutes and then add the slices of apple and continue for another 5.



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1 teaspoon of couscous

1/2 Umeboshi

1/4 teaspoon soy sauce (soy sauce)

1/2 cup of water (source or filtered)

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Step 1 Chop or melt the smoky, almost as a paste, and leave it in my cup.

Step 2 Dissolve the coat in 2 tablespoons of cold water.

Step 3 Put the water in a saucepan or casserole and add the dissolved chalky.

Step 4 I bring it to boiling, and lower the heat to simmer.

Stir continuously not to stick, for 2-3 minutes.

Step 5 Now the blend has begun to become transparent. Add the soybean and mix for another 2-3 minutes.

Step 6 I serve the cousin in my bowl, above the bougainvillea, which I mix to mix the entire beverage.

Step 7 I slowly drink a teaspoon while it’s hot.



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300 g Tempeh (cut in cubes)

200 g Seitan – Wheat fillet (cut in cubes)

200 g Oyster mushrooms (in squares)

1 kilogram of green herbs (white chard, spinach, sweet enndive, radish/carrot greens, lettuce)

2 large onions (medium-sized)

6 onions (finely chopped)

1 cup dill (finely chopped)

1/2 cup of olive oil

1 lemon (juice)

1/3 cup ginger juice

1/3 cup Soy sauce

1/3 cup of sweet or sweet wine

2 tablespoons of Kuzu starch

1 cup brown rice (cooked)

2 cups of hot water

1 tablespoon of sea salt



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Step 1 Cut the Tempe and sow it into cubes, not too large

Step 2 In a deep saucepan, sauté onion in olive oil for 2-3 minutes until it becomes transparent.

Step 3 Add the Tempe and continue to sabotage until all sides are golden.

Step 4 Add the Seitan and ribbons and stir and get the aroma from the olive oil.

Step 5 Add the white part of the onions and mix.

Step 6 Turn off the mutter, the soybean, half a ginger juice and a little water.

Let cook until cooked half their liquids.

Step 7 Ginger green leafy vegetables and pour them into the pot, along with rice and 2 cups of hot water. Add a little salt, depending on the taste we want (1/2 teaspoon maybe it’s ok).

Let simmer for 20 minutes.

Step 8 Prepare the couscous, dissolve it in the remaining ginger juice and lemon juice.

Step 9 Put the couscous in the soup, along with the dill and let it simmer for 3-4 minutes, until it ties a little.

Step 10 Serve the raspberry soup and … Good Easter!



Tempe and fillet of wheat (Seitan), you can find in Peonia,



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2 tablespoons of tahini (whole grain)

1 tablespoon white, sweet hate

1 teaspoon of vinegar Ume(Umeboshi)

1 teaspoonful of soy (soy sauce)

1/2 lemon (juice)

Some water (from the vegetables we prepared)

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Step 1 Mix the tahini with hate.

Step 2 Add the remaining materials, except water, until they are well mixed.

Step 3 Add as much water as we want to get the desired texture.

Step 4 Serve on our vegetables, our salad and so on.



Store in the refrigerator for 2-3 days.


Attention! In the fridge, the sauce will thicken. If we want, add a little water before reusing it.

Probiotics play an important role in maintaining and improving our health. The easiest way to hire them is through our food. And the easiest way to have them at our table is to do it ourselves. Making pickles!




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1 moderate shift Cut into small pieces

1 medium carrot Cut into small crescents

1/2 small cauliflower Divided into small bouquets

1 liter of water | Boiled but brought to ambient temperature

1 1/2 teaspoon of salt Seafood, unprocessed

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Step 1 Mix the salt with water, well, dissolves completely.

Step 2 Cut all vegetables and add them to a pot, glass or ceramic, preferably.

Step 3 Add the water, cover the vegetables.

Place a dish on top so the vegetables are immersed in the water.

Step 4 Cover and leave for 4-5 days.

Step 5 After 2-3 days, check if foam has formed, removes it with a spoon.

Step 6 After 5 days, put the pot in the refrigerator and consume our picnics with every meal.



In the summer, fermentation occurs faster (3-4 days), and in winter it may take up to 5-7 days.

Of course, we can leave the pickles above to make them stronger!

Good appetite..!



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2 large mugs of water

1 medium carrot

5 cm daikon (Chinese radish)

2 dried mushrooms shiitake

2 teaspoons Barley horseradish

4-6 flakes instant seaweed wiggle

Chopped onion or parsley for garnish

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Step 1 We will cook for 2-3 hours.

Step 2 Put a pot of water in the fire and bring it to a boil.

Step 3 Cut the stalk from the mushrooms and throw it away, cut the head of the nest in strips and add it to the water, simmer for 5 minutes.

Step 4 Cut the carrot into thin strips, add to the saucepan.

Step 5 Just cut the dictum, and add it.

Step 6 Lower the fire to a minimum (do not boil). We dissolve the Miso in a bit of the hot broth and re-add it to the soup. Add the guacamole and simmer for 3-4 minutes without boiling!

Step 7 Add (optional) a few drops of ginger juice. Serve the soup warm, sprinkling with chopped fresh onion.



2 servings



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1 small cabbage

2 tablespoons of olive oil (or one tablespoon of sesame oil)

2 tablespoons of soy sauce

Some water

A little salt

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Step 1 Chop the cabbage.

Step 2 In a deep pan, heat (without burning) the oil.

Step 3 Add the cabbage and a little salt and, stirring constantly, cook it in medium to high heat.

Step 4 Add some water, cover the pan, lower the heat and let cook for 2-3 minutes.

Step 5 Remove the lid, add the soy sauce, stir well for a minute, remove the pan from the fire and serve.



4 servings