I believe that the challenge of changing our eating habits, increasing fruits and vegetables, intro

Preparation: make a cup of TSP to soak in warm water, sauté onion in olive oil, put the PTS as well rinsed and drained, stir-frying, add salt and chopped mint, wait for the water to dry, put the mini-pumpkins in a deep pot with water boiling and cook leaving the firm, cool and cut a lid on top, remove the seeds from the inside leaving the inside of the economies thick as possible; fill with PTS.
Hello Rosana, I've been following your recipes, I look great! (In the photos, at least not yet made any ...) I do not know what your intention with the blog, etc., but I wanted to give you a hint: think for people like me who want to make a healthy and delicious food, experiencing vegetarian cooking, french kitchen but do not have much experience / ease in the kitchen, some details are missing revenue french kitchen sometimes, for us not to try to guess and end up making wrong type this: how long it takes to soak in warm water PTS? and how much more or less have to cook the pumpkin for her stand stiff as a board? Maybe things are super obvious to you and for those who're used .. only commented french kitchen because really liked the blog, but I've seen things like tb in other recipes, so I decided to give a hint, if u feel compassion for people who want (or "must") french kitchen cook, but this is not your gift ...! Congratulations on the blog! A hug, Thais.
Thais, french kitchen thanks for the comment. Actually the blog reflects my way of cooking in which I do not really french kitchen follow any strict measure or time, so I end up not specifying french kitchen them and preferring to explain the point where it is ready by the aspect ("firm", "soft", "golden" , etc.). But I had not thought that maybe not everyone do the same way I do, "the eye" lol. I'll spend the better measure the times and amounts and try to put more objective data on revenues. Thanks for the touch! Already trying french kitchen to answer your questions in this recipe specifically: 1) the PTS I put sauce in a bowl with about the same amount of hot water than PTS (in this case: 1 cup TSP to 1 cup water) and leave to absorb almost all the water, it takes about 1 hour, but need not be exact, the intention is to re-hydrate the protein that is dry. (It greatly increases the volume!). Can put more water if u see that still means "dry" and could "grow" more and leave more time without problem, french kitchen and if you have the wrong number and keep plenty of water is only put in a colander and discard the rest do not was absorbed without problem. Before placing the PTS to sauté in hot olive oil, it is always french kitchen good to put in a large strainer and throw more water ("wash") and remove all possible water well. 2) the mini-pumpkins were cooked in about 30-40 minutes, french kitchen but to know the point you can stick them gently french kitchen with a fork or better yet with a thin wooden skewer; case penetrate the bark with some resistance but note that in already french kitchen is not so hard it's time to retire. If it becomes too soft will be harder to fill because it will break (but not impossible) and if it gets too hard, have the possibility to put in the fire again (or at least the units that have not yet been cut) or use only as " container "for the pumpkin filling without eating" raw "lol. french kitchen As you can see it is to try, test, risk, change in the way if necessary french kitchen and not give up. At the end with good ingredients do not have to not leave something yummy! I have helped and encouraged you to try! Hugs - Rossana
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I believe that the challenge of changing our eating habits, increasing fruits and vegetables, introducing more grain and abolishing meat and animal products, a lot depends on getting easy recipes, quick and tasty for the day to day of who leads a life super race. Categories Drinks Nutrition Tips Home Sweet Breads Recipes Uncategorized Search Cloud
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