Philadelphia Eagles Tie Blanket

with strawberry sauce, raisin cocoa


W il pane al vapore!!!
E' una bellissima scoperta! Non troppo complessa da realizzare, buona e soprattutto non porta con se tutte le solite problematiche dei "prodotti da forno".
La macrobiotica consiglia di limitare i prodotti da forno in quanto troppo secchi e duri, la cottura in forno è considerata estremamente yang.
Se però si ama il pane, come è facile in Italia, sarà ben difficile rinunciarvi.
E' una buona idea quindi alternare il pane normale a quello cotto al vapore!
Questa is a filled version that becomes a great dish, but you can also make a plain bread to use as an accompaniment or, why not, in the morning for breakfast.


The sauce that I propose here is great! Fortunately, when I prepared (a month or so ago) I still had some grapes and strawberries in the garden I used that. Unbeatable!

Ingredients for 4 (bread)
100 g wholemeal flour 100 g

0 5 g chopped mixed herbs (optional)
8 ml water

3 g salt 2 g yeast


make bechamel sauce seitan

Sauce: 300 gr strawberry grape


cinnamon 1 gr 2 gr Cocoa

20 g 2 g pepper red wine vinegar pinch of salt


Preparation:
Mix the flour with yeast, water and a pinch of salt. Knead for 5 10 minutes at least, until the mixture is no longer sticky. Let rise until double the volume, add herbs and divide the dough into 4 parts.
Roll out the dough into circles about 1 cm high. Place a spoonful of sauce in the center and close them very well to the ball. This step is a little critical, maybe a little help yourself by wetting the dough to the edges. This will close more easily!




let rise again until double their volume and preferably in a warm (25 °).
Cook then steam for 15 minutes. If you do not have a steamer, use a pot with boiling water on the bottom. Place a rack in the pan and rolls Lie down on a piece of parchment paper.
Keep the pot with a lid closed during cooking.

For the sauce, blend the grapes strawberry and pass it with a strainer or a strainer. Add cinnamon and cocoa and a splash of wine vinegar (preferably balsamic).
Fabulous and easy! Flooded your sandwiches and bon appetit!

Homemade Luggage Tags

Tortelli stuffed with seitan and potato strudel


In fact, the peculiarity of these ravioli dough is not so much in the filling that it was composed at random with a bit of self-produced and made seitan stir-fry with onions. I added a mashed baked potato, azuki I had a bit of advanced and nutritional yeast flakes.
I had a mad desire to make ravioli ... and have come through Coppino also pretty special!

not it ???!!

For the sauce I have to get attention. What you see in the picture is a delicious cream sauce made with oats and fried vegetables ... but since I made too many ravioli, I left a bit raw and there in the evening we ate them as a kind of rivet seasoned only with olive oil garlic .... and sage were three hundred and fifty thousand more good time!! It was their death! So if you want to do it with the vegetables but I advise oil and sage all his life! Ingredients for 50

tortelli:

50 g cocoa 200 g durum wheat flour 100 grams
2
water as needed


pinch of salt For the filling ... read what I said earlier, but if you want the doses for these ravioli I'd say no more than 200 grams of seitan and a medium potato!

Preparation:
Well quite simple, chevvelodicoaffà?! Mix the flour and cocoa with a pinch of salt. Add water and form a soft dough but not sticky.
Spread it out with a lot of patience as thin as possible. Do not worry about that ... do not take break!
I bought these beautiful long coppini but if you do not have them you can use a glass and then close them by hand! Attention
obviously not to put too much filling. One teaspoon per tortello and more!
Boil the ravioli in plenty of water and salt until they are afloat. I usually leave them there for another couple of minutes, do not just take off my rose!
And then, if you follow my advice (sississsi) heated in a pan a little extra virgin olive oil with sage and garlic and then Saltatio tortelli, with a little nutritional yeast flakes .... oh my God faint, that Goduria !!!!!!!!!! Bon Apetììì!