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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

This brings up memories for me! Simple, but I love these, and it’s a great way to use your Pumpkin seeds if you want to avoid wasting them. Roasted, they are also called pepitas.

You can use any flavors you like and maybe even sweet, but I haven’t tried that, though.

Difficulty: Beginner Prep Time 15 min Cook Time 10 min Total Time 25 mins Best Season: Suitable throughout the year

Description

Best way to save your pumpkin seeds from the bin!

Ingredients

Instructions

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  1. To start, cut open your pumpkin and remove the seeds. Make a soup from the pumpkin (recipe coming next week).

  2. Now remove all the flesh from the pumpkin seeds by washing them.

  3. This step is optional but recommended: boil the seeds for 10 minutes in salted water so they can absorb the salt.

  4. Drain them and add them to a baking tray.

  5. Drizzle some olive oil over them, add some salt and other seasonings. Mix well and bake them for about 10 minutes, until they become brown and crispy.

  6. Let them cool down, and once done you can eat them like that or remove the peel and only eat the nut.

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