Vegan South & Central American Recipes
Contributed by Vegetarians and Vegans from around the world
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Refogada (Brazilian Stewed Pumpkin)
1 lb pumpkin, seeded, peeled and cut into 1 in square pieces
2 talespoons cooking oil
1 clove garlic, minced
2 scallions, minced
salt and pepper to taste
Place the pumpkin, butter, garlic and scallions in a saucepan.
Cook over medium heat, stirring, until the butter melts.
Cover, reduce the heat and cook until the pumpkin is fork tender.
Stir the mixture occasionally so that it does not stick.
Season and cook for 3 more minutes.