|Seitan is an ideal meat and fish substitute. With little experience in preparing seitan dishes, people trying to eliminate animal foods will never even miss them. Seitan readily accepts all types of seasoning; marinated and cooked in red wine and stock, it makes a succulent bourguignon; ground like chopped meat, it is a great addition to old favorites like chili, meat loaf, sloppy Joes, lasagna, spaghetti sauce, Swedish meatballs, tacos, and burgers. Seitan can be breaded and deep-fried or prepared like cutlets; pan -fried and smothered in onions and mushrooms; added to New England Boiled Dinner (see recipe in the Tamari section), sandwiches, stews, casseroles, fried rice, shishkabob, pot pies, stir-fries, and salads. If desired, season the dish you are making with appropriate herbs for a specific flavor. For example, rosemary and thyme lend a more meaty taste, and of course, oregano or marjoram, basil, and garlic are indispensable in Italian cooking. European and American cooks immediately know what to do with this meat-like food, and are able to prepare dishes that are familiar and enjoyable to guests and family.