commit: 04fe1c1f6bf86791064491be4a9bcd4d5a35fe08
parent 8f329feb6de99e0ad8bba8dce28d0f26d613d509
Author: rekkabell <rekkabell@gmail.com>
Date: Wed, 7 Oct 2020 19:12:16 -0700
*
Diffstat:
3 files changed, 5 insertions(+), 5 deletions(-)
diff --git a/site/arame_soba.html b/site/arame_soba.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — arame soba</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>arame soba</h1><h2>2 portions — 40 minutes</h2><img src='../media/recipes/arame_soba.jpg'/><p class='col2'><b>Recipe location:</b> Montreal, QC. Canada<br /><br />We cook a lot of Japanese-style food, not just because we lived there for a few years, but because we appreciate the subtle flavors and aesthetics of Japanese cuisine.<br /><br /><b>Soba</b>: In this recipe I used pre-packaged buckwheat noodles (そば soba), but it is possible to prepare from scratch using a 1:0.5 mixture of buckwheat and whole wheat flour. Making juwari soba 十割そば (100% buckwheat noodles) is very difficult to master, and is best left for the patient, which I am not, and the experienced, which I also, am not.<br /><br /><b>Arame</b>: <a href='Arame.html'>Arame</a> is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. It can be reconstituted in about 5 minutes, and can be added to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A. This recipe used to include <a href='dried_hijiki.html'>hijiki</a>, but I've since removed it because it contains potentially toxic quantities of inorganic arsenic. Arame seaweed doesn't share this toxicity, and is a good substitute in both texture and taste.<br /><br /></p><dl class='ingredients'><h3>main</h3><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b> <u>handful</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 g</u></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b> <u>2 portions</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>2.5 ml</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b> <u>60 g</u></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>Put <i>handful</i> of dried <a href='arame.html'>arame</a> in a bowl and cover with a cup of <a href='water.html'>water</a>. Let re-hydrate for at least <u>5 minutes</u>, drain.</li><li>In a small bowl, mix the sauce ingredients together: <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Keep aside.</li><li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>2 portions</i> of soba (<a href='buckwheat_noodles.html'>buckwheat noodles</a>) and give them a quick stir so they go underwater. Reduce heat to medium and cook for <u>4-5 minutes</u>. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and place in a bowl. Then, toss noodles with <i>2.5 ml (1/2 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.</li><li>Julienne <i>1</i> <a href='carrot.html'>carrot</a>, chop <i>2 cloves</i> of <a href='garlic.html'>garlic</a> and cut <i>60g</i> of <a href='tempeh.html'>tempeh</a> into small cubes.</li><li>Heat a pan with a drizzle of <a href='sesame_oil.html'>sesame oil</a> at medium heat and sautee the <i>2 minced</i> <a href='garlic.html'>garlic cloves</a> <u>for a minute</u> until fragrant. Add the <a href='tempeh.html'>tempeh</a> as well as the julienned <a href='carrot.html'>carrot</a> and cook for <u>2-3 minutes</u>.</li><li>Pour the sauce and cook for an additional <u>5 minutes</u> until the <a href='tempeh.html'>tempeh</a> and <a href='carrots.html'>carrots</a> are cooked, then turn off heat and add cooked <a href='buckwheat_noodles.html'>soba noodles</a> and the <a href='arame.html'>arame</a>. Stir until noodles are well-coated.</li><li>Season with some <a href='sichuan_pepper.html'>sichuan pepper</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — arame soba</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>arame soba</h1><h2>2 portions — 40 minutes</h2><img src='../media/recipes/arame_soba.jpg'/><p class='col2'><b>Recipe location:</b> Montreal, QC. Canada<br /><br />We cook a lot of Japanese-style food, not just because we lived there for a few years, but because we appreciate the subtle flavors and aesthetics of Japanese cuisine.<br /><br /><b>Soba</b>: In this recipe I used pre-packaged buckwheat noodles (そば soba), but it is possible to prepare from scratch using a 1:0.5 mixture of buckwheat and whole wheat flour. Making juwari soba 十割そば (100% buckwheat noodles) is very difficult to master, and is best left for the patient, which I am not, and the experienced, which I also, am not.<br /><br /><b>Arame</b>: <a href='arame.html'>Arame</a> is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. It can be reconstituted in about 5 minutes, and can be added to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A. This recipe used to include <a href='dried_hijiki.html'>hijiki</a>, but I've since removed it because it contains potentially toxic quantities of inorganic arsenic. Arame seaweed doesn't share this toxicity, and is a good substitute in both texture and taste.<br /><br /></p><dl class='ingredients'><h3>main</h3><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b> <u>handful</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 g</u></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b> <u>2 portions</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>2.5 ml</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b> <u>60 g</u></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>Put <i>handful</i> of dried <a href='arame.html'>arame</a> in a bowl and cover with a cup of <a href='water.html'>water</a>. Let re-hydrate for at least <u>5 minutes</u>, drain.</li><li>In a small bowl, mix the sauce ingredients together: <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Keep aside.</li><li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>2 portions</i> of soba (<a href='buckwheat_noodles.html'>buckwheat noodles</a>) and give them a quick stir so they go underwater. Reduce heat to medium and cook for <u>4-5 minutes</u>. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and place in a bowl. Then, toss noodles with <i>2.5 ml (1/2 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.</li><li>Julienne <i>1</i> <a href='carrot.html'>carrot</a>, chop <i>2 cloves</i> of <a href='garlic.html'>garlic</a> and cut <i>60g</i> of <a href='tempeh.html'>tempeh</a> into small cubes.</li><li>Heat a pan with a drizzle of <a href='sesame_oil.html'>sesame oil</a> at medium heat and sautee the <i>2 minced</i> <a href='garlic.html'>garlic cloves</a> <u>for a minute</u> until fragrant. Add the <a href='tempeh.html'>tempeh</a> as well as the julienned <a href='carrot.html'>carrot</a> and cook for <u>2-3 minutes</u>.</li><li>Pour the sauce and cook for an additional <u>5 minutes</u> until the <a href='tempeh.html'>tempeh</a> and <a href='carrots.html'>carrots</a> are cooked, then turn off heat and add cooked <a href='buckwheat_noodles.html'>soba noodles</a> and the <a href='arame.html'>arame</a>. Stir until noodles are well-coated.</li><li>Season with some <a href='sichuan_pepper.html'>sichuan pepper</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/soybean_hummus_with_jalapenos.html b/site/soybean_hummus_with_jalapenos.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soybean hummus with jalapenos</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>soybean hummus with jalapenos</h1><h2>3 servings — 5 minutes</h2><img src='../media/recipes/soybean_hummus_with_jalapenos.jpg'/><p class='col2'>While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor. Adding white miso adds depth, and jalapeno peppers add kick.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.</p><dl class='ingredients'><h3>hummus</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b> <u>150 g, dry</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>45 ml</u></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b> <u>1/2, juiced</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>4 cloves</u></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b> <u>2</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.</li><li>In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'</a>, juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I use a potato masher, but any blending tool will do.</li><li>Bring a pan to medium heat, add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, then add <i>4 cloves</i> of <a href='garlic.html'>chopped garlic</a>. Pan-fry for <u>2-3 minutes</u>, then add <i>2 chopped</i> <a href='jalapeno_peppers.html'>jalapeno peppers</a> and continue to pan-fry for an additional <u>5 minutes</u> or until well-cooked. Add mixture overtop of soybean hummus, and season with salt and black pepper.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soybean hummus with jalapenos</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>soybean hummus with jalapenos</h1><h2>3 servings — 5 minutes</h2><img src='../media/recipes/soybean_hummus_with_jalapenos.jpg'/><p class='col2'>While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor. Adding white miso adds depth, and jalapeno peppers add kick.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.</p><dl class='ingredients'><h3>hummus</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b> <u>150 g, dry</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>45 ml</u></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b> <u>1/2, juiced</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>4 cloves</u></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b> <u>2</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.</li><li>In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.</li><li>Bring a pan to medium heat, add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, then add <i>4 cloves</i> of <a href='garlic.html'>chopped garlic</a>. Pan-fry for <u>2-3 minutes</u>, then add <i>2 chopped</i> <a href='jalapeno_peppers.html'>jalapeno peppers</a> and continue to pan-fry for an additional <u>5 minutes</u> or until well-cooked. Add mixture overtop of soybean hummus, and season with salt and black pepper.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/recipes.c b/src/recipes.c
@@ -637,7 +637,7 @@ Recipe soybean_hummus_with_jalapenos = create_recipe("soybean hummus with jalape
set_description(&soybean_hummus_with_jalapenos, "While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor. Adding white miso adds depth, and jalapeno peppers add kick.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.");
RecipePart soybean_hummus_with_jalapenos_hummus = create_part("hummus");
add_instruction(&soybean_hummus_with_jalapenos_hummus, "Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.");
-add_instruction(&soybean_hummus_with_jalapenos_hummus, "In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'</a>, juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I use a potato masher, but any blending tool will do.");
+add_instruction(&soybean_hummus_with_jalapenos_hummus, "In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.");
add_instruction(&soybean_hummus_with_jalapenos_hummus, "Bring a pan to medium heat, add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, then add <i>4 cloves</i> of <a href='garlic.html'>chopped garlic</a>. Pan-fry for <u>2-3 minutes</u>, then add <i>2 chopped</i> <a href='jalapeno_peppers.html'>jalapeno peppers</a> and continue to pan-fry for an additional <u>5 minutes</u> or until well-cooked. Add mixture overtop of soybean hummus, and season with salt and black pepper.");
add_serving(&soybean_hummus_with_jalapenos_hummus, &soy_beans, "150 g, dry");
add_serving(&soybean_hummus_with_jalapenos_hummus, &tahini, "45 ml");
