- Ingredients
Wednesday, February 16, 2011
Denise Milani Suspenders
cake winter
250 g wholemeal wheat
200 g of non-hydrogenated vegetable margarine salt
of pie filling
250 g tofu
500 g pumpkin 2 carrots 2 leeks
1 / 2 small cauliflower florets, or 2 potatoes
1 tablespoon cumin seeds
7 grains of coriander seeds 1 broken
solver
pepper 2 tablespoons soy sauce
To skip
1 tablespoon vegetable oil
Preparation
200 g of non-hydrogenated vegetable margarine salt
of pie filling
250 g tofu
500 g pumpkin 2 carrots 2 leeks
1 / 2 small cauliflower florets, or 2 potatoes
1 tablespoon cumin seeds
7 grains of coriander seeds 1 broken
solver
pepper 2 tablespoons soy sauce
To skip
1 tablespoon vegetable oil
Preparation
| Pasta Mix crust ingredients for the pastry crust and then, once formed a ball, let it rest in refrigerator for about 15 minutes. Then roll it out with a rolling pin to form two bases for the line pie pan of both above and below. |
| Cut the vegetables into cubes about 1 cm per side and cauliflower florets. Sauté in a wok with a tablespoon of oil, starting with the harder ones and gradually adding the others. half cooked, add spices, crumbled tofu with your hands and jump around with the soy sauce. If too dry add a few tablespoons of hot water. When cooked, pour the vegetables into the pan already lined with pastry crust and bake at 180 ° C for about 30 minutes. Notes The next day is even better! (Thanks to Cristina C.) |
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