commit: 2d389327656280e6668be7429a8c78aa2093461c parent d485c9bf09c4d558c1da966a432aea0769442df7 Author: neauoire <aliceffekt@gmail.com> Date: Fri, 20 Dec 2019 17:43:30 -0500 Basic contentDiffstat:
63 files changed, 847 insertions(+), 65 deletions(-)
diff --git a/site/anise_bread_with_sweet_pear_sauce.html b/site/anise_bread_with_sweet_pear_sauce.html @@ -1 +1,17 @@ -anise_bread_with_sweet_pear_sauce! +<h1>anise bread with sweet pear sauce</h1> +<h2>bread</h2> +<ul> +<li>Preheat oven to <u>325F</u>.</li> +<li>Put <i>1 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>3 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>1/4 cup</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and stir until dissolved. Add <i>1 tsp</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more.</li> +<li>Add <i>3/4 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>1/2 tsp</i> of <a href='baking_powder.html'>baking powder</a>. Mix.</li> +<li>Pour the wet ingredients into the dry ones, while gradually adding a bit over <i>1/2 cup</i> of <a href='soy_milk.html'>soy milk</a>.</li> +<li>Transfer evenly, to 2 mini loaf pans.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Cut your <a href='bartlett_pear.html'>bartlett pear</a> into cubes.</li> +<li>Heat a pan at medium to high heat, add <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a>. Once melted, add <i>1 tbsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1 tbsp</i> of <a href='maple_syrup.html'>maple syrup</a>.</li> +<li>Once it starts to boil, add the cubed pear and lower the heat. Let it bathe in the sweet mixture for <u>3-5 minutes</u>.</li> +<li>Pour the sauce over the 2 mini loaves, bake for <u>30 minutes</u>.</li> +<li>Let cool and serve!</li> +</ul> diff --git a/site/arame_soba.html b/site/arame_soba.html @@ -1 +1,10 @@ -arame_soba! +<h1>arame soba</h1> +<h2>main</h2> +<ul> +<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>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>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 set aside.</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. I used <b>noble bean</b> original tempeh.</li> +<li>Heat a pan with a drizzle of <a href='oil.html'>oil</a> at medium heat and sautee the <a href='garlic.html'>garlic</a> for a minute 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.</li> +<li>Remove from heat and add the noodles, as well as the <a href='arame.html'>arame</a>. Stir well and divide into 2 plates, season with some <a href='sichuan_pepper.html'>sichuan pepper</a>.</li> +</ul> diff --git a/site/balsamic_banana_ice_cream.html b/site/balsamic_banana_ice_cream.html @@ -1 +1,13 @@ -balsamic_banana_ice_cream! +<h1>balsamic banana ice cream</h1> +<h2>balsamic reduction</h2> +<ul> +<li>Put <i>1 cup</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a> in a non-stick pan.</li> +<li>Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion. Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smell!</li> +<li>Transfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit.</li> +</ul> +<h2>banana ice cream</h2> +<ul> +<li>Peel and cut <i>2 whole</i> <a href='bananas.html'>bananas</a> into slices, lay slices flat onto a plate and put in the freezer for at least <u>2 hours</u>.</li> +<li>When properly frozen, put the banana slices in a blender — or food processor — with <i>1/4 cup</i> of <a href='soy_milk.html'>soy milk</a> and <i>1/4 tsp</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Process until smooth.</li> +<li>Serve in individual bowls, with <i>1 tsp</i> or more of balsamic reduction.</li> +</ul> diff --git a/site/basic_black_bread.html b/site/basic_black_bread.html @@ -1 +1,20 @@ -basic_black_bread! +<h1>basic black bread</h1> +<h2>bread</h2> +<ul> +<li>In a large bowl, stir <i>1 1/2 tsp</i> of <a href='salt.html'>salt</a> and <i>3/4 tbsp</i> of <a href='maple_syrup.html'>maple syrup</a> in <i>1 cup</i> of <a href='warm_water.html'>warm water</a> until dissolved. Sprinkle tsp of <a href='active_dry_yeast.html'>active dry yeast</a>, let sit for <u>10 minutes</u>.</li> +<li>Sift <i>1 1/2 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>1 1/2 cups</i> of <a href='whole_grain_flour.html'>whole grain flour</a> and <i>1 tsp</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> together in a separate bowl. Once flours are mixed evenly enough.</li> +<li>Add <i>1 tbsp</i> of <a href='canola_oil.html'>canola oil</a> to the water mix, then stir in <i>1/2 cup</i> of the flour mix with a wooden spoon. Keep adding flour a <u>1/2 cup</u> at a time, until the dough stops sticking to the sides.</li> +<li>Put ball of dough on lightly floured counter-top and start kneading, add a bit of flour everytime it starts to stick to your hands. Knead for <u>15 minutes</u>. You may not use up all of your flour, if there's still a lot left and your dough is nice smooth don't add any more. Don't want to risk drying it out.</li> +<li>Heat up oven at the very lowest setting. This will be our warm place for bread rising.</li> +<li>Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. <i>Let rise for 45 minutes</i>.</li> +<li>Your bread should have doubled in size. Take bread out of oven, knead a few times and shape into a 10-11 inch cigar-shape. Sprinkle some <a href='corn_semolina.html'>corn semolina</a> on a baking sheet and place bread on top - this will keep it from sticking. Slash the top of the bread in the middle with a knife, doing this will keep the ends of the bread from splitting. Mist top of bread lightly with <a href='water.html'>water</a>, then add <a href='white_sesame_seeds.html'>white sesame seeds</a>. Press lightly to make them stick. Cover loaf with a cloth, put back in oven to rise for an additional <u>45 minutes</u>. If you don't want a traditional bread shape, put bread in a greased loaf pan to rise.</li> +<li>Turn oven up to <u>350F</u> . Bake for <a href='30_minutes.html'>30 minutes</a>, or until it sounds hollow when tapped at the bottom.</li> +<li>Brush sides lightly with <a href='coconut_oil.html'>coconut oil</a>, then let cool on a pile of towels or a cooling rack if you have one.</li> +<li>BURGER BUNS: Repeat steps 1 to 6.</li> +<li>Instead of forming into a 'cigar' shape at step 7, <i>divide into 8 pieces</i> and shape into a tight ball. Sprinkle baking sheet with some <a href='corn_semolina.html'>corn semolina</a> and put buns on top. Cover and let rise for another 45 minutes in the warmed oven.</li> +<li>Take buns out of oven, brush lightly with <a href='vegan_butter.html'>vegan butter</a> and put <a href='white_sesame_seeds.html'>white sesame seeds</a> on top. Bake uncovered for <u>20 minutes</u> at <u>350F</u>.</li> +<li>Let cool on a pile of towels or cooling rack.</li> +<li>HOT DOG BUNS: Repeat steps 1 to 6. <i>Divide through into 15 pieces</i> and shape into small cylinders (or general elongated hot dog shape). Sprinkle baking sheet with some <a href='corn_semolina.html'>corn semolina</a> and put buns on top. Cover and let rise for another <u>45 minutes</u> in the warmed oven.</li> +<li>Take buns out of oven, brush lightly with <a href='coconut_oil.html'>coconut oil</a>. Bake uncovered for <u>20 minutes</u> at <u>350F</u>.</li> +<li>Let cool on a pile of towels or cooling rack.</li> +</ul> diff --git a/site/basic_toothpaste.html b/site/basic_toothpaste.html @@ -1 +1,7 @@ -basic_toothpaste! +<h1>basic toothpaste</h1> +<h2>toothpaste</h2> +<ul> +<li>Mix <i>1 1/2 tbsp</i> of <a href='baking_soda.html'>baking soda</a> with <i>3 tbsp</i> of <a href='coconut_oil.html'>coconut oil</a>. If the coconut oil is hard, melt it down and mix it with the dry ingredients</li> +<li>Add <i>1/2 tsp</i> of food grade <a href='peppermint_oil.html'>peppermint oil</a>.</li> +<li>Mix everything up and brush your teeth!</li> +</ul> diff --git a/site/beer_bread.html b/site/beer_bread.html @@ -1 +1,10 @@ -beer_bread! +<h1>beer bread</h1> +<h2>beer bread</h2> +<ul> +<li>Preheat your oven at <u>350F</u>.</li> +<li>Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required.</li> +<li>Coat the bottom of your bread pan with <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a>, make sure to spread it out evenly, and thinly. Sprinkle <a href='corn_meal.html'>corn meal</a> in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.</li> +<li>Transfer the bread dough into the pan. Optionally, you can add some rolled oats on top of the bread.</li> +<li>Bake for <u>1 hour</u>.</li> +<li>Let cool on a dish towel, or rack.</li> +</ul> diff --git a/site/black_sesame_brittle.html b/site/black_sesame_brittle.html @@ -1 +1,10 @@ -black_sesame_brittle! +<h1>black sesame brittle</h1> +<h2>brittle</h2> +<ul> +<li>Prepare baking sheet lined with a baking mat, keep a flat spatula close by.</li> +<li>Put the <i>1/4 cup</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1/4 tsp</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat.</li> +<li>Stir constantly, until the sugar is completely dissolved.</li> +<li>Add <i>1/4 cup</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly.</li> +<li>This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can.</li> +<li>Cut the brittle while it's still warm, serve with fresh fruit!</li> +</ul> diff --git a/site/black_sesame_rice_pancakes.html b/site/black_sesame_rice_pancakes.html @@ -1 +1,11 @@ -black_sesame_rice_pancakes! +<h1>black sesame rice pancakes</h1> +<h2>pancakes</h2> +<ul> +<li>Measure <i>1 1/4 cups</i> of <a href='soy_milk.html'>soy milk</a>, add <i>2 tbsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>. Let sit for <u>5 minutes</u>.</li> +<li>Heat <i>1/4 cup</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender.</li> +<li>Mix the soured soy milk with <u>1 tsp</u> of <a href='vanilla_extract.html'>vanilla extract</a>, <i>1 tbsp</i> of <a href='canola_oil.html'>canola oil</a> and <i>1/4 cup</i> of ground <a href='black_sesame_seeds.html'>black sesame seeds</a>. Blend until you get a smooth grey liquid.</li> +<li>In another bowl, mix <i>1 cup</i> of <a href='rice_flour.html'>rice flour</a>, <i>1/4 tsp</i> of <a href='salt.html'>salt</a>, <i>1 tsp</i> of <a href='baking_powder.html'>baking powder</a> and <i>1 tbsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> together.</li> +<li>Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can.</li> +<li>Heat up non-stick pan at medium heat, add <i>1 tbsp</i> of <a href='canola_oil.html'>canola oil</a>. Spoon about <i>1/4 cup</i> of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top.</li> +<li>Repeat for the rest of the pancake mix.</li> +</ul> diff --git a/site/black_sesame_syrup.html b/site/black_sesame_syrup.html @@ -1 +1,9 @@ -black_sesame_syrup! +<h1>black sesame syrup</h1> +<h2>syrup</h2> +<ul> +<li>Put <i>1 cup</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a pan, bring to medium heat and toast them until they start to pop.</li> +<li>In a pot, combine <i>1 cup</i> of <a href='water.html'>water</a> with the <a href='black_sesame_seeds.html'>black sesame seeds</a>. Bring to a boil and let simmer for <u>10-15 minutes</u>.</li> +<li>Strain liquid from sesame seeds using a cheese cloth or with a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use.</li> +<li>Return liquid to pot, add <i>1/2 cup</i> of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.</li> +<li>Serve of fresh fruit, or fruit ice cream.</li> +</ul> diff --git a/site/borscht_with_tofu_sour_cream.html b/site/borscht_with_tofu_sour_cream.html @@ -1 +1,16 @@ -borscht_with_tofu_sour_cream! +<h1>borscht with tofu sour cream</h1> +<h2>sour cream</h2> +<ul> +<li>Drain the pack of <a href='soft_tofu.html'>soft tofu</a>, press it lightly with a cloth or paper towels to remove some of the water.</li> +<li>Put the <a href='tofu.html'>tofu</a>, <i>1 tsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>1 tbsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 tsp</i> of <a href='lemon_juice.html'>lemon juice</a> in a bowl. Blend until smooth.</li> +<li>Put in the refrigerator for <u>1 hour</u> to give it time to thicken.</li> +</ul> +<h2>borscht</h2> +<ul> +<li>Bring <i>4 cups</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a boil, add <i>2 peeled medium-sized</i> <a href='red_beets.html'>red beets</a>. Boil until softened.</li> +<li>Peel and slice <i>1 medium-sized</i> <a href='sweet_potato.html'>sweet potato</a>. Add to pot and let boil for <u>15 minutes</u>.</li> +<li>While the potatoes are cooking, peel and julienne <i>2 carrots</i>, cut <i>1/2</i> a <a href='red_onion.html'>red onion</a> and mince <i>3 cloves</i> of <a href='garlic.html'>garlic</a>. Add it all to a pan and fry until fragrant. Near the end add <i>2 tbsp</i> of <a href='tomato_paste.html'>tomato paste</a>, then toss in the pot.</li> +<li>Cut <i>1/2 head</i> of a small <a href='red_cabbage.html'>red cabbage</a> into thin strips, add to pot.</li> +<li>Put <i>1</i> <a href='bay_leaf.html'>bay leaf</a>, season with <a href='salt.html'>salt</a> and <a href='pepper.html'>pepper</a> and let it simmer for <u>10 minutes</u> or until all the veggies are nice and soft.</li> +<li>At the end, take pot off heat and stir in <i>2 tsp</i> of <a href='lemon_juice.html'>lemon juice</a>. You can serve as is if you like a chunkier soup, otherwise purée it with a handblender. Serve hot with tofu sour cream! For thicker and tastier Borscht, cook the soup the day before you plan to eat it. Let it cool and refrigerate it. It tastes better the next day, just re-heat it. Trust me, it'll be delicious.</li> +</ul> diff --git a/site/breadfruit_gnocchi.html b/site/breadfruit_gnocchi.html @@ -1 +1,11 @@ -breadfruit_gnocchi! +<h1>breadfruit gnocchi</h1> +<h2>gnocchi</h2> +<ul> +<li>Wait until your <a href='breadfruit.html'>breadfruit</a> is very ripe, soft to the touch. A softer breadfruit will be easier to knead, and will taste sweeter.</li> +<li>Preheat oven to <u>425F</u>. Rub outside of breadfruit with <a href='olive_oil.html'>olive oil</a>, and wrap with aluminium foil. Cook for <u>1 hour</u>.</li> +<li>Remove foil, peel skin away, cut in half, and remove the seed.</li> +<li>Let cool, and mash with your hands into a cohesive dough. Add <a href='flour.html'>flour</a>, <i>1/4 cup</i> at a time, until the <a href='breadfruit.html'>breadfruit</a> flesh stops sticking to your fingers. You may need more, or less, depending on the size of your fruit.</li> +<li>Sprinkle your work surface with <a href='flour.html'>flour</a>, take a golf-sized ball of dough, and roll it into a thin, finger-sized log. Cut the log into bite-sized pieces (around 2cm long) and repeat for the rest of the dough.</li> +<li>At this point, you can choose to freeze the gnocchi, or to prepare them straight away. To cook them, bring a pot of <a href='water.html'>water</a> to a boil, add the gnocchi, and cook for <u>5 minutes</u> or so, or <i>until they start to rise to the surface</i>.</li> +<li>Serve with a light sauce, to better taste the subtle, but sweet flavor of the breadfruit gnocchi.</li> +</ul> diff --git a/site/breadfruit_pasta.html b/site/breadfruit_pasta.html @@ -1 +1,13 @@ -breadfruit_pasta! +<h1>breadfruit pasta</h1> +<h2>breadfruit pasta</h2> +<ul> +<li>In a large bowl, mix <i>3/4 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>3/4 cup</i> of <a href='breadfruit_flour.html'>breadfruit flour</a>.</li> +<li>Add <i>1/2 tsp</i> of <a href='salt.html'>salt</a>, mix well.</li> +<li>Add <i>3/4 cup</i> of <a href='water.html'>water</a>, mix until it starts to clump up, then knead with your hands until you have a smooth dough. Let rest for <u>20 mins</u> (this will make it easier to roll).</li> +<li>Separate dough in two, put one half aside. Separating the dough makes it easier to roll if you have limited counter space (like I do).</li> +<li>Sprinkle flour on your working surface, flatten the ball out from the center to the outer edge. Continue to roll, flipping the dough over once or twice and dusting it with flour to prevent it sticking. Roll to desired thickness.</li> +<li>Fold the sheet of dough into a flat roll, then cut into it cross-wise into 0.5cm strips.</li> +<li>Repeat all the steps for the other half of the dough.</li> +<li>Carefully unroll each coil with your fingers, then transfer to a floured surface.</li> +<li>Bring water to a boil. Add pasta. Cook for a minute or so, and serve with a light sauce!</li> +</ul> diff --git a/site/carrot_kinpira_onigirazu.html b/site/carrot_kinpira_onigirazu.html @@ -1 +1,19 @@ -carrot_kinpira_onigirazu! +<h1>carrot kinpira onigirazu</h1> +<h2>kinpira carrot</h2> +<ul> +<li>Peel and cut <i>2 large</i> <a href='carrot.html'>carrot</a> into thin strips.</li> +<li>Stir these ingredients together to make the sauce for the kinpira - <i>2 tsp</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>2 tsp</i> of <a href='mirin.html'>mirin</a> and <i>2 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>.</li> +<li>Heat <u>1 tbsp</u> of <a href='sesame_oil.html'>sesame oil</a> in a pan at medium heat, add the carrot strips and cook for <u>2-3 minutes</u>. Stir in <i>1/2 tsp</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> as well as the sauce prepared in the previous step.</li> +<li>Cook until no liquid remains. Let cool.</li> +</ul> +<h2>rice</h2> +<ul> +<li>Dissolve <i>1 tbsp</i> of <a href='white_miso.html'>white miso</a> in <i>1 1/2 cups</i> of <a href='water.html'>water</a> and pour into pot with <i>1 cup</i> of <a href='short_grain_white_rice.html'>short grain white rice</a> (first, wash the rice until water runs clear).</li> +<li>Bring to a boil. Once it starts to bubble up lower to a simmer, cover and cook for <u>5-10 minutes</u> or until all of the liquid has been absorbed.</li> +</ul> +<h2>wrapper</h2> +<ul> +<li>Lay out <i>4 pieces</i> of <a href='nori_sheets.html'>nori sheets</a>, rough side up. Lay out some rice in the center of the 4 sheets, then divide the carrot kinpira into 4 portions and lay over the rice. Cover the carrots with the remaining rice.</li> +<li>Now, take one corner of the nori sheet and fold over into the middle, do the same for the opposing corner. Then, repeat for the other 2 corners. Press down gently.</li> +<li>Wait until the nori has softened and then cut into the middle! Serve as is.</li> +</ul> diff --git a/site/cheese.html b/site/cheese.html @@ -1 +1,9 @@ -cheese! +<h1>cheese</h1> +<h2>cheese</h2> +<ul> +<li>In a bowl, mix <i>1/4 cup</i> of <a href='soy_milk.html'>soy milk</a>, <i>4 tbsp</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2 tbsp</i> of <a href='tahini.html'>tahini</a>, <i>1 tsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>1 tsp</i> of <a href='red_miso.html'>red miso</a>.</li> +<li>Heat a saucepan at medium heat, pour <i>3/4 cup</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>1 generous tsp</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk.</li> +<li>When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for <u>a minute or two</u> and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.</li> +<li>Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are).</li> +<li>Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!</li> +</ul> diff --git a/site/chickpea_salad_sandwich.html b/site/chickpea_salad_sandwich.html @@ -1 +1,8 @@ -chickpea_salad_sandwich! +<h1>chickpea salad sandwich</h1> +<h2>chickpea salad</h2> +<ul> +<li>For veganaise, see the <a href='#homemade_veganaise.html'>recipe</a>.</li> +<li>Cook <i>3/4 cup</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz).</li> +<li>Mix the cooked <a href='chickpeas.html'>chickpeas</a> with <i>3-4 tbsp</i> of <a href='#homemade_veganaise.html'>venagaise</a>, <i>1 tbsp</i> <a href='dijon_mustard.html'>dijon mustard</a>, <i>1/2 tsp</i> <a href='bull_kelp_powder.html'>bull kelp powder</a>, <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and <i>1/4 tsp</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>.</li> +<li>Season with <a href='black_pepper.html'>black pepper</a> and <a href='shichimi_togarashi.html'>shichimi togarashi</a>, and serve over toasted bread.</li> +</ul> diff --git a/site/chili_pomegranate_brownies.html b/site/chili_pomegranate_brownies.html @@ -1 +1,19 @@ -chili_pomegranate_brownies! +<h1>chili pomegranate brownies</h1> +<h2>brownies</h2> +<ul> +<li>Preheat oven to <u>325F</u>.</li> +<li>Cut <i>1/3 cup</i> of <a href='pumpkin.html'>pumpkin</a>, steam until softened and process into a purée.</li> +<li>Put <i>3 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> in a bowl with <i>9 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>. Set aside.</li> +<li>Put <i>5 tbsp</i> of <a href='canola_oil.html'>canola oil</a>, <i>5 tbsp</i> of <a href='pumpkin_purée.html'>pumpkin purée</a>, <i>3/4 cup</i> <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>3/4 cup</i> <a href='cocoa_powder.html'>cocoa powder</a> and a <i>1/4 tsp</i> <a href='salt.html'>salt</a> in a pan over medium to low heat. Stir until the <a href='canola_oil.html'>canola oil</a> is melted, and all is well mixed.</li> +<li>Stir in the flax 'egg', as well as the <i>2 tbsp</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Add <i>1/2 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be very thick.</li> +<li>Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for <u>25 minutes</u>, or until knife comes out clean. Let cool. <i>Cut in 24 small squares</i>.</li> +</ul> +<h2>syrup</h2> +<ul> +<li>Pour <i>2 cups</i> of <a href='unsweetened_pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>1 tsp</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to <i>1 cup</i>.</li> +<li>Let cool, the syrup will thicken when cooled.</li> +</ul> +<h2>topping</h2> +<ul> +<li>Top brownies with fresh <a href='pomegranate_seeds.html'>pomegranate seeds</a>, and drizzle with the chili-infused syrup!</li> +</ul> diff --git a/site/coffee_jelly.html b/site/coffee_jelly.html @@ -1 +1,8 @@ -coffee_jelly! +<h1>coffee jelly</h1> +<h2>jelly</h2> +<ul> +<li>Brew a pot of <a href='coffee.html'>coffee</a>.</li> +<li>Pour 350ml of coffee into a saucepan, add <i>2 tbsp</i> of <a href='maple_syrup.html'>maple syrup</a> and bring to a boil,</li> +<li>Lower heat, then add <i>4g</i> (around <i>2 tsp</i>) of <a href='agar_agar_powder.html'>agar agar powder</a>. Stir constantly for <u>2 minutes</u>.</li> +<li>Pour the mixture into two small bowls, or cups. Let stand for <u>30 minutes and up to 1 hour</u>. It doesn't need to be refrigerated to solidify, but you can do that if you prefer it cold.</li> +</ul> diff --git a/site/corn_dumplings.html b/site/corn_dumplings.html @@ -1 +1,14 @@ -corn_dumplings! +<h1>corn dumplings</h1> +<h2>dumplings</h2> +<ul> +<li>Mix <i>1 cup</i> <a href='corn_semolina.html'>corn semolina</a>, <i>1/4 cup</i> <a href='all_purpose_flour.html'>all purpose flour</a>, <i>1/2 tsp</i> <a href='baking_soda.html'>baking soda</a>, <i>1 tsp</i> <a href='baking_powder.html'>baking powder</a>, and <i>1/2 tsp</i> of <a href='salt.html'>salt</a>. Stir until well mixed.</li> +<li>Bring <i>1 cup</i> of <a href='water.html'>water</a> to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form <b>1/2" balls</b> with your hands. You can make larger or smaller balls - note that cooking time will change if the diameter is bigger.</li> +<li>Bring a big pot of water to a boil, add corn balls and boil for <u>10-15 minutes</u>.</li> +<li>Drain, let cool.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Mix all sauce ingredients together (all, except the arrowroot starch).</li> +<li>Put <i>1 tsp</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> in a bowl, and dissolve in <i>1/4 cup</i> of <a href='water.html'>water</a>. Set aside.</li> +<li>Pour sauce into a pan, and bring to medium heat. Once the sauce starts to boil, add a few spoonfuls of the arrowroot starch mix to thicken the sauce. Once thickened, divide corn dumplings into bowls and pour sauce overtop.</li> +</ul> diff --git a/site/crackers.html b/site/crackers.html @@ -1 +1,16 @@ -crackers! +<h1>crackers</h1> +<h2>crackers</h2> +<ul> +<li>Preheat oven to <u>400F</u>.</li> +<li>In a mortar, grind <i>1/4 cup</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder.</li> +<li>Mix the <i>1/4 cup</i> of powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>3/4 cup</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1/3 tsp</i> of <a href='salt.html'>salt</a>, <i>1 tbsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>1 1/2 tbsp</i> of <a href='olive_oil.html'>olive oil</a>.</li> +<li>If you want to add extras, add them now, and stir well.</li> +<li>Add <i>1/4 cup</i> of <a href='water.html'>water</a>. Add an <i>extra tbsp</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball.</li> +<li>Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin.</li> +<li><i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.</li> +<li>Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!</li> +</ul> +<h2>extras</h2> +<ul> +<li>For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!</li> +</ul> diff --git a/site/dark_gyoza.html b/site/dark_gyoza.html @@ -1 +1,28 @@ -dark_gyoza! +<h1>dark gyoza</h1> +<h2>dough</h2> +<ul> +<li>Mix <i>2 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>1 tsp</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl.</li> +<li>Dissolve <i>1/2 tsp</i> of <a href='salt.html'>salt</a> in <i>1/2 cup</i> of <a href='just-boiled_water.html'>just-boiled water</a>, and pour into the flour little by little while mixing.</li> +<li>Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 1 tbsp of hot water and repeat as needed.</li> +<li><i>Separate the dough in 3</i>. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least <u>30 minutes</u>. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.</li> +<li>Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.</li> +<li>Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 3" diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had.</li> +<li>Pile the wrappers, sprinkle some <a href='cornstarch.html'>cornstarch</a> (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker.</li> +</ul> +<h2>filling</h2> +<ul> +<li>Mix the <i>1/2 block</i> of <a href='tofu.html'>tofu</a>, the <i>2/3 cup</i> of <a href='coriander.html'>coriander</a>, the <i>4 grated</i> <a href='carrots.html'>carrots</a> and the <i>2 tsp</i> of <a href='ginger_root.html'>ginger root</a> together in a bowl. Add <i>2 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a> as well as <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a> to taste. Mix.</li> +</ul> +<h2>dipping sauce</h2> +<ul> +<li>Combine <i>3 tbsp</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a> and <i>1 tsp</i> of <a href='sesame_oil.html'>sesame oil</a>.</li> +</ul> +<h2>pan fry</h2> +<ul> +<li>Take 1 gyoza wrapper (<a href='#dark_gyoza_wrappers.html'>see recipe</a>), wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in.</li> +<li>Put a spoonful of filling in the middle.</li> +<li>Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up.</li> +<li>Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden.</li> +<li>Add <i>1/3 cup</i> of <a href='water.html'>water</a> and put a lid on. Let steam until all the water evaporates.</li> +<li>Add a bit of <a href='sesame_oil.html'>sesame oil</a> and cook until crispy.</li> +</ul> diff --git a/site/fresh_pesto_pasta.html b/site/fresh_pesto_pasta.html @@ -1 +1,13 @@ -fresh_pesto_pasta! +<h1>fresh pesto pasta</h1> +<h2>pesto</h2> +<ul> +<li>Blend the following ingredients in a food processor or blender: <i>2 cups</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>1/4 cup</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1/4 tsp</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>.</li> +<li>Add <i>1/4 cup</i> of <a href='olive_oil.html'>olive oil</a> and blend again until smooth. Set aside.</li> +</ul> +<h2>main</h2> +<ul> +<li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>1 1/2 cups</i> of <a href='scoobi_do.html'>scoobi do</a> pasta and cook until tender. While the pasta is cooking julienne <i>2</i> <a href='carrots.html'>carrots</a> and <i>1</i> <a href='zucchini.html'>zucchini</a>.</li> +<li>Drizzle some <a href='olive_oil.html'>olive oil</a> in a pan and bring up to medium heat. Add the vegetable strips and cook for <u>2-3 minutes</u>.</li> +<li>Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about 1 cup of pesto, which you can keep and use for future meals.</li> +<li>Season pasta with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. Finally, top it all off with <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a> and <a href='small_heirloom_tomatoes.html'>small heirloom tomatoes</a>!</li> +</ul> diff --git a/site/halloween_pumpkin_cookies.html b/site/halloween_pumpkin_cookies.html @@ -1 +1,18 @@ -halloween_pumpkin_cookies! +<h1>halloween pumpkin cookies</h1> +<h2>cookie dough</h2> +<ul> +<li>Preheat oven to <u>350F</u>.</li> +<li>Steam <i>1/2 cup</i>'s worth of <a href='pumpkin.html'>pumpkin</a> cubes. Set aside to cool.</li> +<li>Stir <i>1/2 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>1/2 cup</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>1/2 tsp</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl.</li> +<li>Put the steamed pumpkin, the <i>4 tbsp</i> of melted <a href='canola_oil.html'>canola oil</a> as well as the <i>1/2 cup</i> of <a href='coconut_sugar.html'>coconut sugar</a> in another bowl. Mash the <a href='pumpkin.html'>pumpkin</a> with a fork (or use a hand blender) and stir everything together until smooth and well mixed.</li> +<li>Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky but that's fine, if it's too sticky feel free to add a bit of extra flour. Let the dough rest for <u>10 minutes</u>.</li> +<li>Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for <u>15 minutes</u>.</li> +<li>Decorate each cookie with <i>3</i> <a href='pumpkin_seeds.html'>pumpkin seeds</a>, sticking them at the top (pointy end in).</li> +</ul> +<h2>chocolate</h2> +<ul> +<li>Mix <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a>, <i>1/4 cup</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>1/4 tsp</i> <a href='vanilla_extract.html'>vanilla extract</a>, <i>2 tbsp</i> <a href='maple_syrup.html'>maple syrup</a> and a pinch of <a href='salt.html'>salt</a> together in a glass bowl.</li> +<li>Put a bit of <a href='water.html'>water</a> to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).</li> +<li>Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.</li> +<li>Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!</li> +</ul> diff --git a/site/homemade_veganaise.html b/site/homemade_veganaise.html @@ -1 +1,5 @@ -homemade_veganaise! +<h1>homemade veganaise</h1> +<h2>veganaise</h2> +<ul> +<li>Blend <i>1 cup</i> of <a href='soft_tofu.html'>soft tofu</a>, <i>3 tbsp</i> of olive oil, <i>2 tbsp</i> <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, <i>3 tbsp</i> <a href='dijon_mustard.html'>dijon mustard</a> and <i>1/4 tsp</i> <a href='salt.html'>salt</a>.</li> +</ul> diff --git a/site/hop_ice_cream.html b/site/hop_ice_cream.html @@ -1 +1,14 @@ -hop_ice_cream! +<h1>hop ice cream</h1> +<h2>hop ice cream</h2> +<ul> +<li>Roughly chop 7 hop buds (may want to use less if you want it less hoppy). Place leaves into the center of a cheese cloth and make a little loose pouch with it, tying the end. Reserve for later.</li> +<li>Shake <i>2 cans</i> of <a href='coconut_milk.html'>coconut milk</a> before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a <i>1/2 cup</i> of <a href='coconut_milk.html'>coconut milk</a> for later, put the rest in a pan with <i>1/2 cup</i> of <a href='maple_syrup.html'>maple syrup</a> and <i>1/4 tsp</i> of <a href='salt.html'>salt</a>.</li> +<li>Bring up to medium-low heat, stir until the <a href='maple_syrup.html'>maple syrup</a> has dissolved completely.</li> +<li>Stir <i>1 1/2 tbsp</i> of <a href='cornstarch.html'>cornstarch</a> into the <i>1/2 cup</i> of <a href='coconut_milk.html'>coconut milk</a> that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly.</li> +<li>Increase the heat to medium and add your hop pouch! Let the mixture cook for about <u>8 minutes</u>. Don't let it come to a boil! Reduce the heat if necessary. Move the pouch around once in a while, pinching it down lightly with a wooden spoon to get some of that nice hop flavour out into your ice cream base.</li> +<li>Remove from heat, stir in <i>1 tsp</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Leave it to cool — don't remove the hop pouch!</li> +<li>When cool, take the pouch out and squeeze out all of the 'hop juice' into the pan using your hands. Mix one last time and pour into a container. Place a sheet of parchment paper over the top so you don't get a skin forming on the surface. Refrigerate for a minimum of <u>4 hours</u> (or overnight!).</li> +<li>Pull your ice cream out of the fridge. It should have a thick pudding-like texture. Pour into your ice cream maker and churn it to desired consistency (I let it run for <u>~23 minutes</u>).</li> +<li>If you don't have an ice cream maker, please refer to any these <a href='http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060' target='_blank'>6 methods</a> from the Kitchn.</li> +<li>Transfer to a container and press a sheet of parchment paper over the top to keep ice crystals from forming. Your ice cream should be ready to eat in <u>5 hours</u> or so! If you want harder ice cream wait until the next day to eat it. Enjoy!</li> +</ul> diff --git a/site/houjicha_overnight_oatmeal.html b/site/houjicha_overnight_oatmeal.html @@ -1 +1,8 @@ -houjicha_overnight_oatmeal! +<h1>houjicha overnight oatmeal</h1> +<h2>oatmeal</h2> +<ul> +<li>Boil <i>1 cup</i> of <a href='water.html'>water</a>, then infuse <i>1 1/2 tsp</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a tea strainer. You can leave it anywhere from <u>1-3 min</u>, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.</li> +<li>Remove the tea leaves and let cool.</li> +<li>Add a chopped <a href='banana.html'>banana</a> (to cut the bitterness of the tea), as well as <i>1 tbsp</i> of ground <a href='flax_seeds.html'>flax seeds</a> (for added nutrition), blend until smooth.</li> +<li>Mix in <i>1/3 cup</i> of <a href='rolled_oats.html'>rolled oats</a>, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!</li> +</ul> diff --git a/site/lentils_with_roasted_beet_sauce.html b/site/lentils_with_roasted_beet_sauce.html @@ -1 +1,15 @@ -lentils_with_roasted_beet_sauce! +<h1>lentils with roasted beet sauce</h1> +<h2>lentils</h2> +<ul> +<li>Wash <i>1/2 cup</i> of <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>1 1/3 cup</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot, add the lentils, and bring to a boil.</li> +<li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u>. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Preheat oven to <u>400F</u>.</li> +<li>Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into pieces. Toss with <i>1 tsp</i> of <a href='olive_oil.html'>olive oil</a>, <i>1 tsp</i> of <a href='thyme.html'>thyme</a>, <i>a pinch</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>.</li> +<li>Put <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>.</li> +<li>Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>. Transfer to a food processor along with <i>1/4 cup</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>1 tbsp</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>1 tbsp</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>1/4 cup</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>.</li> +<li>Once the red beets are ready, add them in with the rest and then purée everything until smooth.</li> +<li>Transfer the sauce to a pan with the rest of the <a href='vegetable_bouillon.html'>vegetable bouillon</a>, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>1/4 cup</i> of <a href='soy_milk.html'>soy milk</a>. Cook for an additional <u>5 minutes</u> and then serve over the lentils with minced <a href='peppermint.html'>peppermint</a>.</li> +</ul> diff --git a/site/mason_jar_bread_pudding.html b/site/mason_jar_bread_pudding.html @@ -1 +1,10 @@ -mason_jar_bread_pudding! +<h1>mason jar bread pudding</h1> +<h2>bread pudding</h2> +<ul> +<li>Preheat oven at <u>350F</u></li> +<li>Combine <i>1/4 cup</i> of <a href='tofu.html'>tofu</a> (or soft tofu), <i>1/3 cup</i> of <a href='soy_milk.html'>soy milk</a> and <i>1/4 tsp</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth.</li> +<li>Take a <i>1/2 pint</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Add a bit of <a href='dried_raisins.html'>dried raisins</a>, pour liquid to cover Until it's at a level with bread crusts</li> +<li>Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.</li> +<li>Sprinkle <i>1 tsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> on top, decorate with slices of <a href='apple.html'>apple</a> and add <a href='cinnamon.html'>cinnamon</a> to taste.</li> +<li>Cook for <u>20-25 minutes</u>, or until top is browned. Let cool, drizzle with some <a href='maple_syrup.html'>maple syrup</a> and enjoy!</li> +</ul> diff --git a/site/miso_veggie_pate.html b/site/miso_veggie_pate.html @@ -1 +1,11 @@ -miso_veggie_pate! +<h1>miso veggie pate</h1> +<h2>veggie pate</h2> +<ul> +<li>Soak <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2h</u> (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).</li> +<li>Preheat oven to <u>350F</u>.</li> +<li>Put a few inches of water in a pot, add steamer basket and bring to a boil. Add <i>1/3 cup</i> of peeled <a href='pumpkin.html'>pumpkin</a> cubes (or sweet potato). Cover, and let steam until softened.</li> +<li>Combine <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>1/2 cup</i> of finely ground oats, <i>1 large diced</i> <a href='carrot.html'>carrot</a> (or two medium), the <a href='pumpkin.html'>pumpkin</a> (or sweet potato), <i>2 minced cloves</i> of <a href='garlic.html'>garlic</a>, <i>1 tbsp minced</i> <a href='ginger_root.html'>ginger root</a>, <i>2 chopped</i> <a href='scallions.html'>scallions</a>, <i>1/4 cup</i> fresh <a href='coriander.html'>coriander</a>, <i>2 tbsp</i> <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> <a href='lemon_juice.html'>lemon juice</a>, <i>2 tbsp</i> <a href='white_miso.html'>white miso</a> and <i>1/3 cup</i> of <a href='water.html'>water</a>. Purée with a food processor until smooth.</li> +<li>Stir in <i>1/4 cup</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, and season with <a href='black_pepper.html'>black pepper</a> to taste.</li> +<li>Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula.</li> +<li>Bake for <u>50 minutes</u>, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen.</li> +</ul> diff --git a/site/mushroom_zucchini_pasta.html b/site/mushroom_zucchini_pasta.html @@ -1 +1,15 @@ -mushroom_zucchini_pasta! +<h1>mushroom zucchini pasta</h1> +<h2>veggie noodles and toppings</h2> +<ul> +<li>Rehydrate <i>2 tbsp</i> of <a href='wakame.html'>wakame</a> in water, drain and set aside.</li> +<li>Cut stems off of <i>1/4 cup</i> of dried <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min</u>, or up to <u>1 hour</u>. It's better to rehydrate them overnight, for <u>a minimum of 8 hours</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh <a href='shiitake.html'>shiitake</a>, you can also skip this step.</li> +<li>Cut <i>4 medium-sized</i> <a href='zucchinis.html'>zucchinis</a> thinly using a julienne peeler or knife. Place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Put <i>2 tbsp</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>2 tbsp</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so.</li> +<li>Stir in <i>2 cups</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, bring heat up to a boil and then lower to a simmer. Add a <i>1/4 cup</i> of <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, a <i>1/4 cup</i> of <a href='shimeji_mushrooms.html'>shimeji mushrooms</a> and a <i>1/3 cup</i> of <a href='edamame.html'>edamame</a> to the sauce.</li> +<li>Let cook for <u>10 minutes</u>.</li> +<li>When cooked, season sauce with salt and black pepper.</li> +<li>Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!</li> +</ul> diff --git a/site/mustard_from_seed.html b/site/mustard_from_seed.html @@ -1 +1,10 @@ -mustard_from_seed! +<h1>mustard from seed</h1> +<h2>mustard</h2> +<ul> +<li>Soak <i>1/4 cup</i> of <a href='mustard_seeds.html'>mustard seeds</a> in a mixture of <i>45ml</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>20ml</i> of water.</li> +<li>Let soak for a few days, or until seeds have expanded 3 times their size (from 3 to 7 days). If the seeds have soaked up all of the liquids, add more water.</li> +<li>Drain the seeds from the liquids. Reserve liquids for later.</li> +<li>If you've got a blender or food processor, purée the seeds until smooth. Otherwise, add a small quantity of seeds in your mortar and grind them down with your pestle. Repeat until the seeds are crushed and puréed - the mixture doesn't need to be perfectly smooth.</li> +<li>Add the reserved liquid from before, bit by bit, until you get a nice smooth consistency.</li> +<li>Store into a glass jar at room temperature, and enjoy!</li> +</ul> diff --git a/site/no_knead_bread.html b/site/no_knead_bread.html @@ -1 +1,12 @@ -no_knead_bread! +<h1>no knead bread</h1> +<h2>bread preparation</h2> +<ul> +<li>In a bowl, mix <i>2 cups</i> of all purpose flour, <i>1 cup</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>1 tsp</i> of <a href='salt.html'>salt</a>, and <i>1/2 tsp</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.</li> +<li>Add <i>1 1/2 cups</i> of <a href='water.html'>water</a> gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.</li> +<li>Put a bag or cloth over the bowl, and let the dough rest <u>anywhere from 9 to 24 hours</u>. Ideally, prepare the dough in the evening and let it rest overnight.</li> +<li><u>Next morning:</u> Preheat your oven to <u>450F</u>, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)</li> +<li>Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.</li> +<li>Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used <a href='sesame_seeds.html'>sesame seeds</a>, but <a href='poppy_seeds.html'>poppy seeds</a> or quick oats would also be good. Cover with lid and place back inside oven.</li> +<li>Bake for <u>30 minutes</u>.</li> +<li>After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>.</li> +</ul> diff --git a/site/okonomiyaki.html b/site/okonomiyaki.html @@ -1 +1,22 @@ -okonomiyaki! +<h1>okonomiyaki</h1> +<h2>okonomiyaki</h2> +<ul> +<li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>3 inches</i> of <a href='nagaimo.html'>nagaimo</a> (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li> +<li>Mince <i>1 medium</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li> +<li>In a bowl, mix <i>1 cup</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 tbsp</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1/4 cup</i> of grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1/4 tsp</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li> +<li>Heat a non-stick pan at high heat, add <i>1 tsp</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li> +<li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li> +<li>After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).</li> +<li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>In a small bowl, mix <i>4 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>4 tbsp</i> of <a href='mirin.html'>mirin</a>, <i>1 tbsp</i> of <a href='sugar.html'>sugar</a> and <i>1 tbsp</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li> +<li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li> +</ul> +<h2>topping</h2> +<ul> +<li>First, add about <i>1 tbsp</i> of <a href='aonori.html'>aonori</a> on top of the sauce.</li> +<li>Then, add <i>1 or 2 tbsp</i> of <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li> +<li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li> +</ul> diff --git a/site/pan_fried_breadfruit.html b/site/pan_fried_breadfruit.html @@ -1 +1,15 @@ -pan_fried_breadfruit! +<h1>pan fried breadfruit</h1> +<h2>breadfruit</h2> +<ul> +<li>Preheat oven to <u>425F</u>.</li> +<li>Brush outside of <a href='breadfruit.html'>breadfruit</a> with <a href='olive_oil.html'>olive oil</a>.</li> +<li>Wrap in aluminum foil, and bake for <u>1 hour</u>.</li> +<li>To check if it is ready, poke a knife through. If it is soft, it is ready.</li> +<li>Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle.</li> +<li>Cut into wedges, and sautée in a pan with a bit of oil. Season with some salt and pepper.</li> +<li>Cook both sides until crispy and golden.</li> +</ul> +<h2>toppings</h2> +<ul> +<li>Mix <i>4 tbsp</i> <a href='soy_sauce.html'>soy sauce</a> and <i>2 tsp</i> of <a href='sugar.html'>sugar</a> in a pan, stir, and cook on medium-heat for a few minutes. Add <a href='button_mushrooms.html'>button mushrooms</a>, and stir to coat them with the sauce. Serve over breadfruit wedges.</li> +</ul> diff --git a/site/pandanus_fruit_bread.html b/site/pandanus_fruit_bread.html @@ -1 +1,18 @@ -pandanus_fruit_bread! +<h1>pandanus fruit bread</h1> +<h2>pandanus bread</h2> +<ul> +<li>Preheat oven to <u>350F</u>.</li> +<li>Mix <i>1/2 tsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>1/4 cup</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle — it helps the bread rise while imparting flavour.</li> +<li>In a bowl, combine <i>1 1/2 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>1/2 cup</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>1 tsp</i> of <a href='baking_powder.html'>baking powder</a>, <i>1/2 tsp</i> of <a href='baking_soda.html'>baking soda</a> and <i>1/4 tsp</i> of <a href='salt.html'>salt</a>. Mix well.</li> +<li>In yet, another bowl, cream <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a> with <i>1/2 cup</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, stir in the curdled <a href='soy_milk.html'>soy milk</a>.</li> +<li>Add the wet to the dry ingredients and stir until evenly mixed.</li> +<li>Pour the batter into an oiled square baking pan.</li> +<li>Bake for <u>45 minutes</u>.</li> +</ul> +<h2>topping</h2> +<ul> +<li>In a saucepan, add <i>1 cup</i> of puréed <a href='pandanus.html'>pandanus</a> (add some water if too thick), <i>1 tsp</i> of <a href='chili_flakes.html'>chili flakes</a> and <i>2 tbsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir well and bring to a boil.</li> +<li>Reduce heat, cook for <u>5 minutes</u>, then remove from heat.</li> +<li>When cool, stir in <i>2 tbsp</i> of <a href='chia_seeds.html'>chia seeds</a>.</li> +<li>Serve with the pandanus bread!</li> +</ul> diff --git a/site/panko_chickpea_fingers.html b/site/panko_chickpea_fingers.html @@ -1 +1,18 @@ -panko_chickpea_fingers! +<h1>panko chickpea fingers</h1> +<h2>chickpea tofu</h2> +<ul> +<li>In a pot, add <i>1 1/2 cups</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li> +<li>Mix <i>1 cup</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1/4 tsp</i> of <a href='salt.html'>salt</a>, <i>1/2 tsp</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>1 tbsp</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>1 1/2 cups</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.</li> +<li>Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li> +<li>Remove from heat, add <i>2 chopped</i> <a href='green_onions.html'>green onions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li> +<li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.</li> +</ul> +<h2>panko coating mix</h2> +<ul> +<li>Preheat oven to <u>425F</u>.</li> +<li>Mix <i>1 cup</i> of <a href='panko_bread_crumbs.html'>panko bread crumbs</a> and <i>1/4 cup</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li> +<li>Pour <i>4 tbsp</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li> +<li>Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into panko. Make sure all sides are well coated.</li> +<li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li> +<li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li> +</ul> diff --git a/site/papaya_bruschetta_topping.html b/site/papaya_bruschetta_topping.html @@ -1 +1,7 @@ -papaya_bruschetta_topping! +<h1>papaya bruschetta topping</h1> +<h2>bruschetta</h2> +<ul> +<li>Peep skin from <a href='papaya.html'>papaya</a>, scoop out the seeds insides and cut the flesh into small cubes. NOTE: You can wash and dry the papaya seeds to make pepper! Or process them into juice with other fruits.</li> +<li>Mix <i>2 tbsp</i> of <a href='olive_oil.html'>olive oil</a>, <i>2 tbsp</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>1 tbsp</i> of <a href='dried_basil.html'>dried basil</a> and a pinch of <a href='salt.html'>salt</a> together.</li> +<li>Pour over cubed papaya and serve with homemade <a href='crackers.html'>crackers</a>.</li> +</ul> diff --git a/site/pate_chinois.html b/site/pate_chinois.html @@ -1 +1,14 @@ -pate_chinois! +<h1>pate chinois</h1> +<h2>pate chinois</h2> +<ul> +<li>Preheat oven to <u>375F</u>.</li> +<li>Bring a pot of <a href='water.html'>water</a> (or <a href='vegetable_bouillon.html'>vegetable bouillon</a> for added flavour) to a boil. Cook <i>1 large cubed</i> <a href='sweet_potato.html'>sweet potato</a> as well as <i>1 cup</i> of chopped <a href='white_cauliflower.html'>white cauliflower</a> florets until tender.</li> +<li>Drain, mix with <i>1 tsp</i> of <a href='smoked_paprika.html'>smoked paprika</a>, and purée with an immersion blender. Season with sea salt and black pepper. Set aside.</li> +<li>Take <i>1 block</i> of firm <a href='tofu.html'>tofu</a>, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. (Alternatively, for a soy-free Pâté Chinois you can also use <a href='Sweet_Mock_Eel_Nigiri.html'>burmese tofu</a>.)</li> +<li>In a large pan, brown the <a href='yellow_onion.html'>yellow onion</a> with <i>1 tsp</i> of <a href='olive_oil.html'>olive oil</a>. Add the <a href='tofu.html'>tofu</a>, <i>2 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a> and <i>1 drop</i> of <a href='liquid_smoke.html'>liquid smoke</a>. Cook for a few minutes. Season with black pepper and sea salt.</li> +<li>When cooked, press tofu mix into bottom of a 8x8 baking dish.</li> +<li>Cover tofu mix with the contents of <i>1 can</i> of unsalted <a href='green_peas.html'>green peas</a> (reserve a few for the top) and with the puréed cauliflower/sweet potato.</li> +<li>Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika.</li> +<li>Bake for <u>30 minutes</u>, or until lightly browned.</li> +<li>Let cool, serve with some <a href='sambal_oelek.html'>sambal oelek</a> or some other spicy condiment!</li> +</ul> diff --git a/site/persimmon_curry.html b/site/persimmon_curry.html @@ -1 +1,14 @@ -persimmon_curry! +<h1>persimmon curry</h1> +<h2>rice</h2> +<ul> +<li>Rinse <i>1 cup</i> of <a href='basmati_rice.html'>basmati rice</a> under cold water, transfer to pot.</li> +<li>Boil some water, pour <i>1 1/2 cups</i> of it over the rice. Bring pot to a boil. Add <a href='bay_leaf.html'>bay leaf</a>, lower heat and cover. Simmer for <u>15 minutes</u>, remove from heat and let steam for an additional <u>5 minutes</u> with the lid on.</li> +<li>Remove <a href='bay_leaf.html'>bay leaf</a> and serve.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Scoop the flesh out of <i>2 ripe</i> <a href='hachiya_persimmons.html'>hachiya persimmons</a>, purée with a hand blender.</li> +<li>Sauté <i>1 chopped</i> <a href='onion.html'>onion</a>, <i>2 minced</i> <a href='garlic.html'>garlic</a> cloves, <i>1 tsp</i> <a href='ginger_root.html'>ginger root</a> with a bit of <a href='olive_oil.html'>olive oil</a> in a pan over medium heat. Cook until onions become translucent.</li> +<li>Add the <i>2 diced</i> <a href='carrots.html'>carrots</a> and the <i>handful</i> of <a href='spinach.html'>spinach</a>. Stir for <u>2 minutes</u>, then add <i>1 tbsp</i> of <a href='curry_powder.html'>curry powder</a>. Cook for an additional minute.</li> +<li>Add puréed persimmon, cook for <u>5 minutes</u> and then season with <a href='salt.html'>salt</a>. Serve over <a href='rice.html'>rice</a>.</li> +</ul> diff --git a/site/potato_gnocchi.html b/site/potato_gnocchi.html @@ -1 +1,23 @@ -potato_gnocchi! +<h1>potato gnocchi</h1> +<h2>gnocchi</h2> +<ul> +<li>Preheat oven to <u>400F</u>.</li> +<li>Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).</li> +<li>Sift <i>1 1/4 cup</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>1 tbsp</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1 pinch</i> of <a href='salt.html'>salt</a> together in a bowl.</li> +<li>Mix the potatoes in gradually, and knead until you get a consistent dough.</li> +<li>Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate <i>2cm diameter</i>.</li> +<li>Proceed to cutting up the ropes into <i>2cm sections</i>.</li> +<li>To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.</li> +<li>Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Mix <i>6 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>3 tbsp</i> of <a href='mirin.html'>mirin</a> and <i>4 tsp</i> of <a href='sugar.html'>sugar</a> in a bowl.</li> +</ul> +<h2>toppings</h2> +<ul> +<li>Rehydrate <i>3 tbsp</i> of <a href='wakame.html'>wakame</a> as well in a separate cup. Let stand for <u>5 minutes</u>, drain, rinse and cut into smaller pieces.</li> +<li>Chop up <i>5 branches</i> of <a href='scallions.html'>scallions</a> and grate <i>1/3 cup</i> worth of <a href='daikon.html'>daikon</a>. Squeeze water out of daikon, and set aside.</li> +<li>When gnocchi are cooked, sauté in a pan with the sauce and shiitake for <u>4-5 minutes</u>.</li> +<li>Serve gnocchi in two separate bowls, and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some <a href='shichimi_togarashi.html'>shichimi togarashi</a> on top!</li> +</ul> diff --git a/site/raisin_beet_bread.html b/site/raisin_beet_bread.html @@ -1 +1,13 @@ -raisin_beet_bread! +<h1>raisin beet bread</h1> +<h2>sweet bread</h2> +<ul> +<li>Preheat oven to <u>350F</u>. Grease a baking pan and set aside.</li> +<li>Put <i>1 cup</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>1 cup</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>1/2 tsp</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li> +<li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li> +<li>Mix <i>2 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>6 tbsp</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>1/3 cup</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li> +<li>Mix your dry ingredients together, <i>2 1/4 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1/2 tsp</i> of <a href='salt.html'>salt</a> and <i>1 tbsp</i> of <a href='baking_soda.html'>baking soda</a>.</li> +<li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li> +<li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>1/4 cup</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li> +<li>Bake in the oven for <u>45 minutes</u>.</li> +<li>Let cool, and enjoy!</li> +</ul> diff --git a/site/roasted_carrots_with_beluga_lentils.html b/site/roasted_carrots_with_beluga_lentils.html @@ -1 +1,17 @@ -roasted_carrots_with_beluga_lentils! +<h1>roasted carrots with beluga lentils</h1> +<h2>carrots</h2> +<ul> +<li>Preheat oven to <u>400F</u></li> +<li>Wash <i>8</i> organic <a href='heirloom_carrots.html'>heirloom carrots</a> but do not peel them. Dry the carrots, and then toss them with <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a> and <i>1 tsp</i> of <a href='thyme.html'>thyme</a>.</li> +<li>Lay on a baking sheet and sprinkle with a dash of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>. Bake for <u>25 minutes</u>, making sure to flip the carrots halfway through.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Mix <i>2 tbsp</i> of <a href='sriracha.html'>sriracha</a>, <i>2 tbsp</i> <a href='peanut_butter.html'>peanut butter</a>, <i>1/4 cup</i> <a href='soy_sauce.html'>soy sauce</a> and <i>2 tbsp</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.</li> +</ul> +<h2>lentils</h2> +<ul> +<li>Wash <i>1/2 cup</i> of <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li> +<li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u> — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.</li> +<li>Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!</li> +</ul> diff --git a/site/roasted_pumpkin_seeds.html b/site/roasted_pumpkin_seeds.html @@ -1 +1,9 @@ -roasted_pumpkin_seeds! +<h1>roasted pumpkin seeds</h1> +<h2>pumpkin seeds</h2> +<ul> +<li>Preheat oven to <u>300F</u>.</li> +<li>Mix <i>1/2 tsp</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>1/2 tsp</i> of <a href='ground_cumin.html'>ground cumin</a>, <i>1/4 tps</i> of <a href='sea_salt.html'>sea salt</a> and <i>1 tsp</i> of <a href='maple_syrup.html'>maple syrup</a> together. Add <i>1/2 cup</i> of <a href='raw_pumpkin_seeds.html'>raw pumpkin seeds</a>.</li> +<li>Line baking sheet with parchment paper, spread seeds out as flat and as apart from each other as you can on the sheet.</li> +<li>Bake for <u>20 minutes</u>, at the 10 minute mark stir seeds around and then bake for another <u>10 minutes</u>.</li> +<li>Eat as a snack or add as a topping in soups!</li> +</ul> diff --git a/site/salted_caramel_carob_chip_cookies.html b/site/salted_caramel_carob_chip_cookies.html @@ -1 +1,13 @@ -salted_caramel_carob_chip_cookies! +<h1>salted caramel carob chip cookies</h1> +<h2>date caramel</h2> +<ul> +<li>To make date caramel, soak <i>1/2 cup</i> of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>1/2 tsp</i> <a href='lemon_juice.html'>lemon juice</a>, <i>2 tbsp</i> <a href='soy_milk.html'>soy milk</a> and <i>1/2 tsp</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside.</li> +</ul> +<h2>cookies</h2> +<ul> +<li>Pre-heat oven to <u>350F</u>.</li> +<li>Make your flax egg - put <i>1 tbsp</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>3 tbsp</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.</li> +<li>In a large bowl, mix <i>1 cup + 3 tbsp</i> of <a href='einkorn_wheat_flour.html'>einkorn wheat flour</a> with <i>3/4 tsp</i> of <a href='baking_soda.html'>baking soda</a> and <i>1/4 tsp</i> of <a href='salt.html'>salt</a>.</li> +<li>In a separate bowl, cream <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a> with <i>3/4 cup</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>1/4 cup</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>1/2 cup</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed.</li> +<li>Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some <a href='fleur_de_sel.html'>fleur de sel</a> on top and bake for <u>10 minutes</u>, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about <b>20 cookies</b>.</li> +</ul> diff --git a/site/savoury_turmeric_cookies.html b/site/savoury_turmeric_cookies.html @@ -1 +1,10 @@ -savoury_turmeric_cookies! +<h1>savoury turmeric cookies</h1> +<h2>cookies</h2> +<ul> +<li>Preheat oven to <u>350F</u>.</li> +<li>Mix <i>1/2 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>1/2 cup</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>1/2 tsp</i> of <a href='baking_powder.html'>baking powder</a>, <i>2 tsp</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>1 tsp</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix.</li> +<li>NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at <u>200F</u> for <u>25-30 minutes</u>. They keep <u>3 months</u> in the refrigerator. You can grind them with a mortar and pestle for this recipe</li> +<li>Cream <i>6 tbsp</i> of <a href='canola_oil.html'>canola oil</a> with <i>1/2 cup</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a separate bowl. Then. mix with the dry ingredients, gradually adding the <a href='soy_milk.html'>soy milk</a> <i>1 tbsp at a time</i> until you get a soft and consistent dough.</li> +<li>Line a baking sheet with a baking mat, make <i>16 little balls of dough</i> and flatten each one gently. Add a <a href='carob_chips.html'>carob chips</a> at the center of each cookie.</li> +<li>Bake for <u>15-20 minutes</u>. Let cool, and serve with some tea!</li> +</ul> diff --git a/site/scrambled_chickpeas.html b/site/scrambled_chickpeas.html @@ -1 +1,10 @@ -scrambled_chickpeas! +<h1>scrambled chickpeas</h1> +<h2>scrambled chickpeas</h2> +<ul> +<li>In a bowl, mix <i>1/2 cup</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>1/4 cup</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1 tbsp</i> of <a href='tahini.html'>tahini</a> and a <i>pinch</i> of <a href='salt.html'>salt</a>.</li> +<li>Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)</li> +<li>Let mixture heat for <u>3-5 minutes</u>.</li> +<li>When the edges start to cook, flip it and start to break it apart with the side of the spatula.</li> +<li>Let it cook <u>for a minute</u>, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for <u>8-10 minutes or so</u>. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook.</li> +<li>NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes.</li> +</ul> diff --git a/site/seitan.html b/site/seitan.html @@ -1 +1,16 @@ -seitan! +<h1>seitan</h1> +<h2>seitan</h2> +<ul> +<li>In a bowl, stir <i>1/2 cup</i> of <a href='gluten_flour.html'>gluten flour</a> with <i>1/4 cup</i> of <a href='chickpea_flour.html'>chickpea flour</a>.</li> +<li>In another bowl, mix <i>1/3 cup</i> of <a href='water.html'>water</a> (or vegetable broth) and <i>1 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>. Pour into dry ingredients.</li> +<li>Knead for <u>2-3 minutes</u>. If dough is too sticky, add more flour. Let rest for <u>10 minutes</u>, and knead for another set of <u>2-3 minutes</u>.</li> +<li><i>Separate dough in two</i> - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable.</li> +</ul> +<h2>broth</h2> +<ul> +<li>Cut the following ingredients into smaller pieces: <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, a <i>1/2 large</i> <a href='yellow_onion.html'>yellow onion</a> and <i>1 palm-sized knob</i> of <a href='ginger.html'>ginger</a>.</li> +<li>Add the cut ingredients to a pot, add <i>3 cups</i> of <a href='vegetable_broth.html'>vegetable broth</a> (or 1 tbsp of vegetable broth powder in 3 cups of water) and <i>2 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>. Bring to a boil.</li> +<li>Add the seitan cutlets, reduce heat to low, and cover.</li> +<li>Let the seitan simmer for <u>1 hour</u>.</li> +<li>Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavour. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty.</li> +</ul> diff --git a/site/shichimi_togarashi_crackers.html b/site/shichimi_togarashi_crackers.html @@ -1 +1,10 @@ -shichimi_togarashi_crackers! +<h1>shichimi togarashi crackers</h1> +<h2>crackers</h2> +<ul> +<li>Preheat oven to <u>350F</u>.</li> +<li>In a bowl, combine <i>1 cup</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>1 tbsp</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, a pinch of <a href='baking_soda.html'>baking soda</a>, <i>1/2 tsp</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1/2 tsp</i> of <a href='sea_salt.html'>sea salt</a> and <i>3 tsp</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>1/4 cup</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 1 tbsp at a time.</li> +<li>Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>1/4" thick rectangle</i>.</li> +<li>Cut about 10 half-inch wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water).</li> +<li>Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for <u>15-20 minutes</u> or until golden brown.</li> +<li>Let cool, snap pieces apart and enjoy!</li> +</ul> diff --git a/site/spicy_stirfry_chickpeas.html b/site/spicy_stirfry_chickpeas.html @@ -1 +1,17 @@ -spicy_stirfry_chickpeas! +<h1>spicy stirfry chickpeas</h1> +<h2>marinade</h2> +<ul> +<li>Cook <i>3/4 cup</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz).</li> +<li>Mix the marinade ingredients together in a wide bowl, and add the <i>1.5 cups</i> of cooked <a href='chickpeas.html'>chickpeas</a> (or 15-19 oz can) and <i>175g</i> of cubed <a href='tofu.html'>tofu</a>. Leave to marinate <u>at least a few hours</u>. <u>Overnight</u> is even better.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>In a small bowl, combine the ingredients for the sauce: mix <i>3 tsp</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>1 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>2 tbsp</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>1 tbsp</i> <a href='arrowroot_starch.html'>arrowroot starch</a> and <i>1 tsp</i> of <a href='sesame_oil.html'>sesame oil</a>.</li> +</ul> +<h2>stir fry</h2> +<ul> +<li>Peel and slice <i>3 cloves</i> of <a href='garlic.html'>garlic</a> and <i>equal amounts</i> of <a href='ginger.html'>ginger</a> thinly, and chop the <i>2</i> <a href='scallions.html'>scallions</a> in a size matching their diameter. Cut <i>1</i> <a href='carrot.html'>carrot</a> (peel carrot) and <i>1/2 cup's worth</i> of <a href='red_cabbage.html'>red cabbage</a> into bite-sized bits.</li> +<li>Add <i>1 tbsp</i> of vegetable oil, then warm pan to high heat. When oil is hot, add <i>~1-2 tbsp</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>1 tsp</i> of <a href='sichuan_peppercorns.html'>sichuan peppercorns</a>. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.</li> +<li>Add the <a href='chickpeas.html'>chickpeas</a>, <a href='tofu.html'>tofu</a>, <a href='carrot.html'>carrot</a> and <a href='red_cabbage.html'>red cabbage</a> and fry over high heat, stirring constantly. <u>After a minute</u>, add the <a href='ginger_root.html'>ginger root</a>, <a href='garlic.html'>garlic</a> and <a href='scallions.html'>scallions</a> and stir-fry for <u>a few more minutes</u>.</li> +<li>Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve.</li> +</ul> diff --git a/site/spinach_faux_cheese_ravioli.html b/site/spinach_faux_cheese_ravioli.html @@ -1 +1,17 @@ -spinach_faux_cheese_ravioli! +<h1>spinach faux cheese ravioli</h1> +<h2>cheese filling</h2> +<ul> +<li>For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped <a href='spinach.html'>spinach</a>) and stir well until evenly mixed.</li> +<li>Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.</li> +</ul> +<h2>ravioli</h2> +<ul> +<li>To make the dough, mix <i>1/2 tsp</i> of <a href='salt.html'>salt</a> with <i>1 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Add <i>2/3 cup</i> of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least <u>10 minutes</u>.</li> +<li>Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.</li> +<li>On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 2 inches across and down the pasta (spaced out to look like a checker board).</li> +<li>Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).</li> +<li>Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.</li> +<li>With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.</li> +<li>Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for <u>7-8 minutes</u> or until fork tender.</li> +<li>Serve with a light sauce, we made one with <a href='chilis_pepper_flakes.html'>chilis pepper flakes</a>, fresh <a href='basil.html'>basil</a> and <a href='olive_oil.html'>olive oil</a>. A light tomato sauce would also be delicious.</li> +</ul> diff --git a/site/spinach_oatmeal_cookies.html b/site/spinach_oatmeal_cookies.html @@ -1 +1,9 @@ -spinach_oatmeal_cookies! +<h1>spinach oatmeal cookies</h1> +<h2>cookies</h2> +<ul> +<li>Preheat oven to <u>350F</u></li> +<li>Purée <i>1 handful</i> of <a href='spinach_leaves.html'>spinach leaves</a> with <i>1 whole</i> <a href='banana.html'>banana</a>.</li> +<li>Stir in <i>1/4 tsp</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>1/2 cup</i> of <a href='rolled_oats.html'>rolled oats</a>.</li> +<li>Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness.</li> +<li>Bake for <u>12-15 minutes</u>, let cool for <u>10 minutes</u> before you move them off the baking mat.</li> +</ul> diff --git a/site/spinach_pajeon.html b/site/spinach_pajeon.html @@ -1 +1,14 @@ -spinach_pajeon! +<h1>spinach pajeon</h1> +<h2>pancake</h2> +<ul> +<li>Blend <i>1/2 cup</i> of <a href='spinach.html'>spinach</a> with <i>1/2 cup</i> of <a href='water.html'>water</a> until smooth. Set aside.</li> +<li>In a bowl, whisk together <i>1/2 cup</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>1 tsp</i> <a href='sesame_oil.html'>sesame oil</a> and the blended spinach.</li> +<li>Heat a large pan with <i>1 tsp</i> of <a href='sesame_oil.html'>sesame oil</a> over <i>medium heat</i>.</li> +<li>Put the chopped <a href='scallions.html'>scallions</a> in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out.</li> +<li>Cook for <u>3-4 minutes</u> until the sides come off the pan and the bottom is cooked. Flip, cook for a a few extra minutes and transfer to a plate.</li> +<li>Cut it into pieces to make it easier to dip into the sauce!</li> +</ul> +<h2>dipping sauce</h2> +<ul> +<li>Put the sauce ingredients together in a bowl and mix!</li> +</ul> diff --git a/site/stovetop_popcorn.html b/site/stovetop_popcorn.html @@ -1 +1,11 @@ -stovetop_popcorn! +<h1>stovetop popcorn</h1> +<h2>popcorn</h2> +<ul> +<li>Put <i>2 tbsp</i> of <a href='olive_oil.html'>olive oil</a> in a deep pot, bring to a high heat.</li> +<li>Add a few corn kernels into the pot. Once they start to pop, add the rest of the <a href='dry_corn_kernels.html'>dry corn kernels</a> and cover pot with a lid.</li> +<li>Shake pot for 10 seconds, let rest for 10 seconds. Do this until the popping sounds begin to lessen.</li> +</ul> +<h2>toppings</h2> +<ul> +<li>Add desired toppings like nutritional yeast, smoked paprika or salt.</li> +</ul> diff --git a/site/sunflower_heirloom_carrot_pasta.html b/site/sunflower_heirloom_carrot_pasta.html @@ -1 +1,13 @@ -sunflower_heirloom_carrot_pasta! +<h1>sunflower heirloom carrot pasta</h1> +<h2>sunflower sauce</h2> +<ul> +<li>Soak <i>1/4 cup</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2h</u>. Rinse and strain, keep aside.</li> +<li>Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>1 tsp</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent.</li> +<li>Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>1 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1/2 tsp</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>1 heaping tsp</i> of <a href='white_miso.html'>white miso</a>, <i>1 tbsp</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>1/2 cup</i> of <a href='water.html'>water</a>. Blend until smooth.</li> +</ul> +<h2>carrot pasta</h2> +<ul> +<li>Peel and cut <i>4 large</i> <a href='heirloom_carrots.html'>heirloom carrots</a> into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.</li> +<li>Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.</li> +<li>Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a>.</li> +</ul> diff --git a/site/sweet_and_sour_lentils.html b/site/sweet_and_sour_lentils.html @@ -1 +1,16 @@ -sweet_and_sour_lentils! +<h1>sweet and sour lentils</h1> +<h2>sauce</h2> +<ul> +<li>Mix all liquid ingredients together in a bowl, add <i>1 tbsp</i> of <a href='peanut_butter.html'>peanut butter</a> and stir until dissolved.</li> +<li>Stir in <i>1 tbsp</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (to help thicken sauce).</li> +<li>Add <i>2 tsp</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, <i>3</i> minced <a href='garlic_cloves.html'>garlic cloves</a> and roughly <i>1 inch</i> of minced <a href='ginger_root.html'>ginger root</a>.</li> +</ul> +<h2>lentils</h2> +<ul> +<li>Rinse lentils. Transfer rinsed lentils to a pot and add <i>1 1/2 cups</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>.</li> +<li>Bring water to a rapid simmer, then reduce heat to medium.</li> +<li>Simmer uncovered. After <u>10 minutes</u> add <i>1</i> cubed <a href='carrot.html'>carrot</a> and <i>2 inches</i> of cubed <a href='daikon.html'>daikon</a>.</li> +<li>Let mixture simmer for an additional <u>10-20 minutes</u>, add extra water as needed.</li> +<li>If lentils are tender, they are ready. Strain lentils and return to pot with <i>1/4 tsp</i> of <a href='salt.html'>salt</a>.</li> +<li>Pour sauce onto lentils, mix well. Serve into two bowls with some <a href='chives.html'>chives</a>. Eat wrapped in salad or cabbage leaves, or with <a href='crackers.html'>crackers</a>.</li> +</ul> diff --git a/site/sweet_mock_eel_nigiri.html b/site/sweet_mock_eel_nigiri.html @@ -1 +1,26 @@ -sweet_mock_eel_nigiri! +<h1>sweet mock eel nigiri</h1> +<h2>rice</h2> +<ul> +<li>Prepare <a href='black_glutinous_rice.html'>black glutinous rice</a>, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water.</li> +<li>Put <i>1 1/2 tbsp</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>1 tbsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1/2 tsp</i> of <a href='salt.html'>salt</a> in a sauce pan. Stir over low heat, until sugar dissolves.</li> +<li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li> +<li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li> +<li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Mix <i>2 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>2 tbsp</i> of <a href='mirin.html'>mirin</a>, <i>1 tbsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1 tbsp</i> of <a href='sake.html'>sake</a>.</li> +<li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li> +</ul> +<h2>chickpea tofu</h2> +<ul> +<li>Bring <i>1 1/2 cups</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li> +<li>Mix <i>1 cup</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1/4 tsp</i> of <a href='salt.html'>salt</a> and <i>1/2 tsp</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>1 1/2 cups</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li> +<li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li> +<li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li> +<li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li> +<li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li> +<li>Preheat oven to <u>350F</u>.</li> +<li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li> +<li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li> +</ul> diff --git a/site/teriyaki_carrot_patties.html b/site/teriyaki_carrot_patties.html @@ -1 +1,13 @@ -teriyaki_carrot_patties! +<h1>teriyaki carrot patties</h1> +<h2>patties</h2> +<ul> +<li>Peel, and chop <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>4 tbsp</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and cut <i>1 cup</i> of <a href='raw_cubed_pumpkin_bits.html'>raw cubed pumpkin bits</a>.</li> +<li>Mix in <i>1 tsp</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor.</li> +<li>Separate into <i>6 patties</i>, cook 3 at a time in a pan with a bit of <a href='olive_oil.html'>olive oil</a>. Flatten the balls with a spatula and cook until lightly browned.</li> +</ul> +<h2>sauce</h2> +<ul> +<li>Mix <i>2 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>2 tbsp</i> of <a href='sake.html'>sake</a>, <i>2 tbsp</i> of <a href='mirin.html'>mirin</a> and <i>1 tsp</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>.</li> +<li>Pour in a pan, bring to medium-heat and cook for <u>5 minutes</u> or until thickened.</li> +<li>Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!</li> +</ul> diff --git a/site/tzaziki.html b/site/tzaziki.html @@ -1 +1,9 @@ -tzaziki! +<h1>tzaziki</h1> +<h2>sauce</h2> +<ul> +<li>Blend <i>1/2 cup</i> of <a href='shelled_hemp_seeds_.html'>shelled hemp seeds </a> with <i>225g</i> of <a href='soft_tofu.html'>soft tofu</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>1/4 cup</i> of <a href='water.html'>water</a> and the juice of <i>1</i> <a href='lemon.html'>lemon</a>.</li> +<li>Mince the <a href='fresh_dill.html'>fresh dill</a> and <a href='peppermint.html'>peppermint</a>, set aside.</li> +<li>Cut <i>1</i> cucumber into small cubes.</li> +<li>Add <a href='fresh_dill.html'>fresh dill</a>, <a href='peppermint.html'>peppermint</a>, the cubed <a href='persian_cucumbers.html'>persian cucumbers</a> and <i>1 pinch</i> of <a href='salt.html'>salt</a> to the rest of the ingredients and mix well.</li> +<li>Garnish with some <a href='peppermint.html'>peppermint</a> and <a href='fresh_dill.html'>fresh dill</a> leaves.</li> +</ul> diff --git a/site/uzumaki_hummus_bites.html b/site/uzumaki_hummus_bites.html @@ -1 +1,21 @@ -uzumaki_hummus_bites! +<h1>uzumaki hummus bites</h1> +<h2>beet hummus</h2> +<ul> +<li>Preheat oven to <u>375F</u>.</li> +<li>Wash and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into 4, rub quarters lightly with <a href='olive_oil.html'>olive oil</a>.</li> +<li>Roast for <u>30-40 minutes</u> or until fork tender.</li> +<li>Purée the roasted beets, with <i>1 1/4 cup</i> of cooked <a href='chickpeas.html'>chickpeas</a>, <i>2 minced cloves</i> of <a href='garlic.html'>garlic</a>, a <i>1/4 cup</i> of <a href='tahini.html'>tahini</a>, <i>1/2 tsp</i> of <a href='salt.html'>salt</a> and <i>1 tbsp</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>2 tbsp</i> of <a href='olive_oil.html'>olive oil</a> at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.</li> +</ul> +<h2>tortillas</h2> +<ul> +<li>Put <i>3 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>1 tsp</i> <a href='bamboo_powder.html'>bamboo powder</a> and <i>1 tsp</i> of <a href='salt.html'>salt</a> in a bowl. Mix well.</li> +<li>Add <i>1/4 cup</i> of <a href='olive_oil.html'>olive oil</a> and <i>3/4 cup</i> of <a href='cold_water.html'>cold water</a>.</li> +<li>Knead into a smooth dough, and separate into <i>11 balls</i>. Dust the balls lightly with flour, and let rest for <u>5 minutes</u>.</li> +<li>Roll the balls out into circles. Put the tortillas under a moist cloth until you're ready to cook them so they don't dry up (I usually spray a bit of water over the cloth).</li> +<li>Heat a non-stick pan at medium heat, cook tortillas for <u>30 seconds</u> on each side. Again, put the warmed tortillas under a cloth so they stay nice and moist.</li> +</ul> +<h2>filling</h2> +<ul> +<li>Brush some beet hummus onto a tortilla, add some chopped <a href='black_olives.html'>black olives</a> and <a href='arugula.html'>arugula</a> overtop. Be sure to put the fillings near the edge to make it easier to roll.</li> +<li>Roll the tortillas tightly and then slice into bite-sized bits.</li> +</ul> diff --git a/site/vegemite_caramel.html b/site/vegemite_caramel.html @@ -1 +1,7 @@ -vegemite_caramel! +<h1>vegemite caramel</h1> +<h2>caramel</h2> +<ul> +<li>Soak <i>1 cup</i> of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain.</li> +<li>Mix <a href='dates.html'>dates</a> with the following ingredients - <i>1 1/2 tsp</i> of <a href='vegemite.html'>vegemite</a>, <i>1 tsp</i> of <a href='lemon_juice.html'>lemon juice</a>, <i>4 tbsp</i> of <a href='soy_milk.html'>soy milk</a> and <i>1 tsp</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li> +<li>Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!</li> +</ul> diff --git a/site/wakame_bites.html b/site/wakame_bites.html @@ -1 +1,12 @@ -wakame_bites! +<h1>wakame bites</h1> +<h2>cookies</h2> +<ul> +<li>Mix <i>1 tbsp</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>3 tbsp</i> of <a href='water.html'>water</a>. Let it sit until it thickens.</li> +<li>In a bowl, mix <i>3/4 cup</i> of <a href='flour.html'>flour</a> with <i>4 tsp</i> of <a href='cornstarch.html'>cornstarch</a>.</li> +<li>In a separate bowl, cream <i>4 1/2 tbsp</i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>6 tbsp</i> of <a href='canola_oil.html'>canola oil</a> and <i>2 tbsp</i> of <a href='soy_milk.html'>soy milk</a>. Stir in the flax seeds and water mix.</li> +<li>Put the wet ingredients with the dry ones, add <i>2 tsp</i> of shredded <a href='wakame.html'>wakame</a> and mix well.</li> +<li>Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately <u>20 minutes</u>.</li> +<li>Preheat your oven to <u>350F</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.</li> +<li>Prepare a baking sheet lined with a baking mat, bake for about <u>15 minutes</u> until they brown on top.</li> +<li>Place on a cooling rack and enjoy!</li> +</ul> diff --git a/site/wasabi_swirl_chocolate_cookies.html b/site/wasabi_swirl_chocolate_cookies.html @@ -1 +1,18 @@ -wasabi_swirl_chocolate_cookies! +<h1>wasabi swirl chocolate cookies</h1> +<h2>cookies</h2> +<ul> +<li>Preheat oven to <u>350F</u>.</li> +<li>Mix <i>1 tbsp</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with {<i>3 tbsp</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.</li> +<li>Sautee <i>1/4 cup</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool.</li> +<li>Mix the sesame seeds with <i>2 tbsp</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.</li> +<li>In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>1/4 cup</i> of <a href='canola_oil.html'>canola oil</a>, <i>2/3 cup</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1 tsp</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well.</li> +<li>Take <i>1 1/2 cups</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!</li> +<li>Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1/2 tsp</i> of <a href='baking_soda.html'>baking soda</a>, <i>1/2 tsp</i> of <a href='baking_powder.html'>baking powder</a>, <i>1/2 tsp</i> of <a href='salt.html'>salt</a>, <i>2 tbsp</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>2 tsp</i> of <a href='soy_milk.html'>soy milk</a></li> +<li>Take <i>1 generous tbsp</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.</li> +<li>Bake for <u>13 minutes</u>, let cool.</li> +</ul> +<h2>glaze</h2> +<ul> +<li>Mix <i>1/2 cup</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>1 tbsp</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li> +<li>Add <i>1 1/2 tbsp</i> of <a href='soy_milk.html'>soy milk</a> in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag. Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.</li> +</ul> diff --git a/src/builder.c b/src/builder.c @@ -4,8 +4,6 @@ int recipes_len = sizeof recipes / sizeof recipes[0]; printf("Found Ingredients: %d, Recipes: %d\n",ingredients_len,recipes_len); - - for(int i = 0; i < ingredients_len; ++i) { build_ingredient_page(ingredients[i]); } diff --git a/src/recipe.c b/src/recipe.c @@ -74,7 +74,6 @@ void print_recipe(Recipe *recipe) { // } } - void build_recipe_page(Recipe *recipe){ char recipe_path[1024]; to_lowercase(recipe->name, recipe_path); @@ -86,7 +85,22 @@ void build_recipe_page(Recipe *recipe){ FILE *myfile = fopen(recipe_filepath, "w"); - fprintf(myfile, "%s!\n", recipe_path); + fprintf(myfile, "<h1>%s</h1>\n", recipe->name); + for(int i = 0; i < recipe->parts_len; ++i) { + fprintf(myfile, "<h2>%s</h2>\n", recipe->parts[i]->name); + fputs("<ul>\n", myfile); + for(int i2 = 0; i2 < recipe->parts[i]->instructions_len; ++i2) { + fprintf(myfile, "<li>%s</li>\n", recipe->parts[i]->instructions[i2]); + } + fputs("</ul>\n", myfile); + // fputs("<ul>", myfile); + // fputs("<li>", myfile); + // fputs(recipe->parts[i]->name, myfile); + // fputs("</li>", myfile); + } + // fputs("</ul>", myfile); + + // fprintf(myfile, "%s!\n", recipe_path); fclose(myfile); } \ No newline at end of file