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Você só vai tirar ele depois de 1h;","divider":null},{"instruction":"Cortar a cebola e o pimentão em cubinhos bem pequenos","divider":null},{"instruction":"Ralar a abobrinha ou cortar em pedaços minúsculos - quanto menor melhor, já que você quer que ela vire uma massa quase homogênea quando for refogar!","divider":null},{"instruction":"Refogar a cebola, o pimentão, a abobrinha e o alho e temperar do jeito que você preferir. Eu gosto de colocar só a cebola e o pimentão no azeite até eles ficarem transparentes, aí jogo o alho, espero ele ficar quase dourado e então adiciono a abobrinha. A questão é que a abobrinha solta muita água, então se você botar ela cedo demais o resto não vai fritar e o aroma não vai soltar tanto.","divider":null},{"instruction":"Depois de 1h de molho, escorra o trigo numa peneira - de preferência uma mais resistente, de metal - e espreme ele até soltar quase toda a água;","divider":null},{"instruction":"Agora é só juntar bem o refogado e o trigo e jogar numa travessa pra ir no forno, não precisa untar!!","divider":null},{"instruction":"O quibe vai estar pronto depois de ~ 30 minutos no forno (210°)... Você vai descobrir se ele tá bom pela cor: vai dar uma leve escurecida e ficar mais marrom, aí você pode tirar e provar. Cuidado pra não passar do ponto porque aí ele pode grudar na travessa e ficar seco e sem graça!","divider":null}],"_createdAt":"2018-07-08T11:47:43Z","_updatedAt":"2018-07-08T12:17:57Z"}},"pageContext":{"recipe":{"id":"f2d4e63a-d98a-4060-baf7-db4c13884f6e","meta":{"ogImage":"https://cdn.sanity.io/images/t16av4jn/production/436052cd47bc8f0a8b08ca930f39eb7d7b83fd37-800x502.jpg","seoDescription":"Não vai te tomar nem 25 minutos pra preparar e são só 35 minutos no forno... quer coisa melhor?","seoTitle":"Quibe vegano de abobrinha - saudável, rápido e maravilhoso","slug":"quibe-abobrinha","title":"Quibe vegano de 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ele poder crescer sem medo). Você só vai tirar ele depois de 1h;","divider":null},{"instruction":"Cortar a cebola e o pimentão em cubinhos bem pequenos","divider":null},{"instruction":"Ralar a abobrinha ou cortar em pedaços minúsculos - quanto menor melhor, já que você quer que ela vire uma massa quase homogênea quando for refogar!","divider":null},{"instruction":"Refogar a cebola, o pimentão, a abobrinha e o alho e temperar do jeito que você preferir. Eu gosto de colocar só a cebola e o pimentão no azeite até eles ficarem transparentes, aí jogo o alho, espero ele ficar quase dourado e então adiciono a abobrinha. A questão é que a abobrinha solta muita água, então se você botar ela cedo demais o resto não vai fritar e o aroma não vai soltar tanto.","divider":null},{"instruction":"Depois de 1h de molho, escorra o trigo numa peneira - de preferência uma mais resistente, de metal - e espreme ele até soltar quase toda a água;","divider":null},{"instruction":"Agora é só juntar bem o refogado e o trigo e jogar numa travessa pra ir no forno, não precisa untar!!","divider":null},{"instruction":"O quibe vai estar pronto depois de ~ 30 minutos no forno (210°)... Você vai descobrir se ele tá bom pela cor: vai dar uma leve escurecida e ficar mais marrom, aí você pode tirar e provar. Cuidado pra não passar do ponto porque aí ele pode grudar na travessa e ficar seco e sem graça!","divider":null}],"_createdAt":"2018-07-08T11:47:43Z","_updatedAt":"2018-07-08T12:17:57Z"},"id":"f2d4e63a-d98a-4060-baf7-db4c13884f6e"}}