Strawberry milkshake and getting started on some book writing

I have started working on two e-books. One will pertain to how to make seitan at home (a multi-purpose kind of seitan, seitan chorizo and a seitan specially made for thin slicing for sandwiches, pizzas and salads). I am working on developing new improved recipes for the book, as the previous ones are from a project I embarked with on a friend to create a company of seitan products here in Portugal.

The first seitan experiment didn't go so well as I was using a petroleum grade soy sauce I bought by the gallon at the chinese supermarket. Maybe the restaurants are suppose to dilute it with some water? This is what my otherwise pinkish seitan looked like.

I think the colour actually turned out ok, the problem was I couldn't taste anything but the soy sauce. Which isn't necessarily bad if that's what you're going after, and don't spend a lot of money on spices and herbs you will never taste >D

Still, they made for some nice Lisbon style steaks. Though I'm pretty sure they make them the same way all over the country. Also called pregos, they were super delicious on bread with mustard. Also a nice idea, is to soak up the bread in the sauce on the pan before assembling your super delicious sandwich. This second experience pertains to the second book, I'm also starting to work on with the theme of Portuguese Traditional Food (veganized).

If anyone from Portugal is reading what are your favourite portuguese traditional recipes?

Also more ratios, because most recipes are just that. Proportions of ingredients.

For a strawberry milkshake I like to use 100g of frozen strawberries to 350ml of Soy milk. That's about 3,5 ounces of frozen strawberries to 1,5 cups of soy milk. I don't use any sugar as the soy milk is quite sweet already.