commit: 3b3bf2ed10ed700a38b443b129e250fba9fde307 parent 3091f1c7cb7c9da5336a6c5c977c27b8652da0d5 Author: rekkabell <rekkabell@gmail.com> Date: Thu, 9 Jan 2020 15:46:44 -0500 recipe updates, SI units changeDiffstat:
44 files changed, 401 insertions(+), 387 deletions(-)
diff --git a/media/ingredients/fresh_bread.png b/media/ingredients/fresh_bread.png Binary files differ. diff --git a/media/recipes/panko_chickpea_fingers.jpg b/media/recipes/breaded_veggie_fingers.jpg Binary files differ. diff --git a/media/recipes/panko_chickpea_fingers_1.jpg b/media/recipes/breaded_veggie_fingers_1.jpg Binary files differ. diff --git a/media/recipes/panko_chickpea_fingers_3.jpg b/media/recipes/breaded_veggie_fingers_3.jpg Binary files differ. diff --git a/media/recipes/teriyaki_carrot_patties.jpg b/media/recipes/teriyaki_veggie_patties.jpg Binary files differ. diff --git a/site/anise_bread_with_sweet_pear_sauce.html b/site/anise_bread_with_sweet_pear_sauce.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — anise bread with sweet pear sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>anise bread with sweet pear sauce</h1><h2>2 mini loaves — 40 minutes</h2><img src='../media/recipes/anise_bread_with_sweet_pear_sauce.jpg'/><p class='col2'>It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.<img src='../media/recipes/anise_bread_with_sweet_pear_sauce_1.png'>The taste of anise pairs very well with pears.<br /><br /></p><dl class='ingredients'><h3>bread</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>1/4 cup</u></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b> <u>5 ml, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>3/4 cup</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>1/10 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1/2 cup + 30 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>325F</u>.</li><li>Put <i>15 ml</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml</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='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>5 ml</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>1/10 ml</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><dl class='ingredients'><h3>sauce</h3><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b> <u>1</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><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>15 ml</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — anise bread with sweet pear sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>anise bread with sweet pear sauce</h1><h2>2 mini loaves — 40 minutes</h2><img src='../media/recipes/anise_bread_with_sweet_pear_sauce.jpg'/><p class='col2'>It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.<img src='../media/recipes/anise_bread_with_sweet_pear_sauce_1.png'>The taste of anise pairs very well with pears.<br /><br /></p><dl class='ingredients'><h3>bread</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>50 g</u></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b> <u>5 ml, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>150 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>325F</u>.</li><li>Put <i>15 ml (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (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>50 g (1/4 cup)</i> of <a href='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>5 ml (1 tsp)</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more.</li><li>Add <i>90 g (3/4 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>7 ml (1 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>150 ml</i> of <a href='soy_milk.html'>soy milk</a>.</li><li>Transfer evenly, to 2 mini loaf pans.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b> <u>1</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><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>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Once melted, add <i>15 ml (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 ml (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/basic_black_bread.html b/site/basic_black_bread.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — basic black bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>basic black bread</h1><h2>1 loaf — 140 minutes</h2><img src='../media/recipes/basic_black_bread.jpg'/><p class='col2'>Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.<br /><br />I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.<br /><br />Truth is, it depends on the type of bread you want.<br /><br /><img src='../media/recipes/basic_black_bread_1.jpg'/><br /><br />I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.<br /><br />The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.<br /><br />There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!<br /><br />I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!<br /><br /><img src='../media/recipes/basic_black_bread_2.jpg'/><br /><br />So there you have it! A basic black bread!<br /><br /></p><dl class='ingredients'><h3>bread</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>1 1/2 cups</u></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>1 1/2 cups</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1 cup, warm</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1 1/10 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>3/50 ml</u></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png'/><b>white sesame seeds</b> <u>5 ml</u></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b> <u>15 ml</u></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png'/><b>coconut oil</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>In a large bowl, stir <i>1 1/10 ml</i> of <a href='salt.html'>salt</a> and <i>3/50 ml</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>5 ml</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>15 ml</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>180°C (350°F)</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>180°C (350°F)</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>180°C (350°F)</u>.</li><li>Let cool on a pile of towels or cooling rack.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — basic black bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>basic black bread</h1><h2>1 loaf — 140 minutes</h2><img src='../media/recipes/basic_black_bread.jpg'/><p class='col2'>Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.<br /><br />I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.<br /><br />Truth is, it depends on the type of bread you want.<br /><br /><img src='../media/recipes/basic_black_bread_1.jpg'/><br /><br />I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.<br /><br />The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.<br /><br />There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!<br /><br />I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!<br /><br /><img src='../media/recipes/basic_black_bread_2.jpg'/><br /><br />So there you have it! A basic black bread!<br /><br /></p><dl class='ingredients'><h3>bread</h3><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml, warm</u></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b> <u>5 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>180 g</u></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>180 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>7 ml</u></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png'/><b>white sesame seeds</b> <u>5 ml</u></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b> <u>15 ml</u></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png'/><b>coconut oil</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>In a large bowl, stir <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a> in <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a> until dissolved. Sprinkle <i>5 ml (1 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>, let sit for <u>10 minutes</u>.</li><li>Sift <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>180 g (1 1/2 cups)</i> of <a href='whole_grain_flour.html'>whole grain flour</a>, <i>7 ml (1 1/2 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 ml (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>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> to the water mix, then stir in <i>60 g (1/2 cup)</i> of the flour mix with a wooden spoon. Keep adding flour a <u>60 g (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 25-28 cm 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>180°C (350°F)</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 <i>15 ml (1 tbsp)</i> of <a href='coconut_oil.html'>coconut oil</a> (for browning) and put <a href='white_sesame_seeds.html'>white sesame seeds</a> on top. Bake uncovered for <u>20 minutes</u> at <u>180°C (350°F)</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>180°C (350°F)</u>.</li><li>Let cool on a pile of towels or cooling rack.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/black_sesame_brittle.html b/site/black_sesame_brittle.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame brittle</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame brittle</h1><h2>10 pieces — 20 minutes</h2><img src='../media/recipes/black_sesame_brittle.jpg'/><p class='col2'>Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.<br /><br />It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.<br /><br />These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).<br /><br /></p><dl class='ingredients'><h3>brittle</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>1/4 cup</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>1/4 cup</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1/4 tsp</u></a></dt></dl><ul class='instructions'><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame brittle</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame brittle</h1><h2>10 pieces — 20 minutes</h2><img src='../media/recipes/black_sesame_brittle.jpg'/><p class='col2'>Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.<br /><br />It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.<br /><br />These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).<br /><br /></p><dl class='ingredients'><h3>brittle</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>45 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>30 g</u></a></dt></dl><ul class='instructions'><li>Prepare baking sheet lined with a baking mat, keep a flat spatula close by.</li><li>Put the <i>45 g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (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>30 g (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/black_sesame_rice_pancakes.html b/site/black_sesame_rice_pancakes.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame rice pancakes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame rice pancakes</h1><h2>12 servings — 20 minutes</h2><img src='../media/recipes/black_sesame_rice_pancakes.jpg'/><p class='col2'>Black sesame rice pancakes, for those who share my love of sesame.<br /><br />Photo is with a generous dollop of <a href='mango.html'>mango</a>, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with <a href='maple_syrup.html'>maple syrup</a>.<br /><br /><b>Substitutions:</b> For matcha pancakes, omit the black sesame seeds and add 15 ml of matcha powder.<br /><br /></p><dl class='ingredients'><h3>pancakes</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1 1/4 cup</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b> <u>1 cup</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>1/4 cup</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>pinch</u></a></dt></dl><ul class='instructions'><li>Measure <i>1 1/4 cups</i> of <a href='soy_milk.html'>soy milk</a>, add <i>30 ml</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>5 ml</u> of <a href='vanilla_extract.html'>vanilla extract</a>, <i>15 ml</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>5 ml</i> of <a href='baking_powder.html'>baking powder</a> and <i>15 ml</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>15 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame rice pancakes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame rice pancakes</h1><h2>12 servings — 20 minutes</h2><img src='../media/recipes/black_sesame_rice_pancakes.jpg'/><p class='col2'>Black sesame rice pancakes, for those who share my love of sesame.<br /><br />Photo is with a generous dollop of <a href='mango.html'>mango</a>, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with <a href='maple_syrup.html'>maple syrup</a>.<br /><br /><b>Substitutions:</b> For matcha pancakes, omit the black sesame seeds and add 15 ml of matcha powder.<br /><br /></p><dl class='ingredients'><h3>pancakes</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>300 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b> <u>120 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>1/4 cup</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 ml</u></a></dt></dl><ul class='instructions'><li>Measure <i>300 ml (1 1/4 cups)</i> of <a href='soy_milk.html'>soy milk</a>, add <i>30 ml (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 <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>, <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> and the 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>120 g (~1 cup)</i> of <a href='rice_flour.html'>rice flour</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a> and <i>15 ml (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>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Spoon about <i>60 ml (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/borscht_with_tofu_sour_cream.html b/site/borscht_with_tofu_sour_cream.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — borscht with tofu sour cream</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>borscht with tofu sour cream</h1><h2>4 quarts — 60 minutes</h2><img src='../media/recipes/borscht_with_tofu_sour_cream.jpg'/><p class='col2'>Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe.<br /><br />Borscht is traditionally served with sour cream. A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. soft tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste!<br /><br /></p><dl class='ingredients'><h3>sour cream</h3><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b> <u>1 pack</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 tsp</u></a></dt></dl><ul class='instructions'><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>5 ml</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>15 ml</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><dl class='ingredients'><h3>borscht</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>4 cups</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png'/><b>red onion</b> <u>1/2</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3</u></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b> <u>30 ml</u></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b> <u>2 1/2 cups</u></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b> <u>1</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>pinch</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>pinch</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><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>30 ml</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>10 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — borscht with tofu sour cream</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>borscht with tofu sour cream</h1><h2>4 quarts — 60 minutes</h2><img src='../media/recipes/borscht_with_tofu_sour_cream.jpg'/><p class='col2'>Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe.<br /><br />Borscht is traditionally served with sour cream. A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. soft tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste!<br /><br /></p><dl class='ingredients'><h3>sour cream</h3><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b> <u>349 g</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 tsp</u></a></dt></dl><ul class='instructions'><li>Drain <i>349g (1 pack)</i> 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>5 ml (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>15 ml (1 tbsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>25 ml (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><dl class='ingredients'><h3>borscht</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>950 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png'/><b>red onion</b> <u>1/2</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3</u></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b> <u>30 ml</u></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b> <u>1.5, medium</u></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b> <u>1</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>2.5ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>2.5 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Bring <i>950 ml (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>30 ml (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>10 ml (2 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Remove the <a href='bay_leaf.html'>bay leaf</a>.</li><li>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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/breaded_veggie_fingers.html b/site/breaded_veggie_fingers.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — breaded veggie fingers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>breaded veggie fingers</h1><h2>24 servings — 90 minutes</h2><img src='../media/recipes/breaded_veggie_fingers.jpg'/><p class='col2'>Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br /></p><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>1 1/2 cups</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>1 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>1/10 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1 1/2 cups</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 branches</u></a></dt></dl><ul class='instructions'><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>1/10 ml</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 ml</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><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b> <u>5 slices</u></a></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150°C (300°F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='panko.html'><img src='../media/ingredients/panko.png'/><b>panko</b> <u>150 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>50 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>220°C (425°F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>40g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 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 the breadming mix. 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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/buckwheat_tea.html b/site/buckwheat_tea.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat tea</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>buckwheat tea</h1><h2>1 teapot — 15 minutes</h2><img src='../media/recipes/buckwheat_tea.jpg'/><p class='col2'>A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as a companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. <br /><br /><b>Roasting a larger batch:</b> When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc.<br /><br /> <b>Cooking groats using oven:</b> You can roast your buckwheat groats in your oven. Roast them at 180°C (350°F) for 50 minutes, while stirring on occasion.</p><dl class='ingredients'><h3>roasting</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Bring a pan to medium heat, add <i>30 ml (2 tbsp)</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. </li><li>Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color (~5 minutes, depending on the temperature of the pan). Continue stirring, and watch them so they don't burn. </li><li>Transfer to a bowl, let cool. </li></ul><dl class='ingredients'><h3>infusion</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>30 ml, roasted</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>800ml, hot</u></a></dt></dl><ul class='instructions'><li>Add <i>30 ml (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — buckwheat tea</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>buckwheat tea</h1><h2>1 teapot — 15 minutes</h2><img src='../media/recipes/buckwheat_tea.jpg'/><p class='col2'>A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as a companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. <br /><br /><b>Roasting a larger batch:</b> When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc.<br /><br /> <b>Cooking groats using oven:</b> You can roast your buckwheat groats in your oven. Roast them at 180°C (350°F) for 50 minutes, while stirring on occasion.</p><dl class='ingredients'><h3>roasting</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Bring a pan to medium heat, add <i>30 ml (2 tbsp)</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. </li><li>Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color (~5 minutes, depending on the temperature of the pan). Continue stirring, and watch them so they don't burn. </li><li>Transfer to a bowl, let cool. </li></ul><dl class='ingredients'><h3>infusion</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>30 ml, roasted</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>800ml, hot</u></a></dt></dl><ul class='instructions'><li>Add <i>30 ml (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>.</li><li>The used buckwheat groats can be re-used in other meals. You can add it to cooked rice, pasta, or in baked goods. I like to use it to replace the oats in <a href='crackers.html'>this cracker</a> recipe.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/carrot_kinpira_onigirazu.html b/site/carrot_kinpira_onigirazu.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — carrot kinpira onigirazu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>carrot kinpira onigirazu</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/carrot_kinpira_onigirazu.jpg'/><p class='col2'>An onigirazu is a Japanese rice ball sandwich, or a 'lazy onigiri'.<br /><br />The word onigiri (or nigiru) means to press into shape using your hands, while "razu" means the opposite. Free form onigiri! This is perfect for people who have a hard time making rice balls, as is the case for me. Onigirazu has the same great taste, without the fear of imperfection.<br /><br />This recipe is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, I tested it out a few different kinds. The seaweed wrapping will keep it together, thus eliminating the need for sticky rice.<br /><br />The rice was seasoned with miso for added flavour, and was filled with carrot 'kinpira' — 'Kinpira' means "sauteed" (usually with a mixture of mirin soy sauce and chili peppers.) It's a sweet and spicy dish that is often served in bentos.<br /><br /><img src='../media/recipes/carrot_kinpira_onigirazu_2.jpg'/><br /><br />You should try and make your own version of onigirazu at home! As I said, it's no-fail.<br /><br /></p><dl class='ingredients'><h3>kinpira carrot</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>10 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>10 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>15 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><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>10 ml</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>10 ml</i> of <a href='mirin.html'>mirin</a> and <i>30 ml</i> of <a href='soy_sauce.html'>soy sauce</a>.</li><li>Heat <u>15 ml</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>1/10 ml</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><dl class='ingredients'><h3>rice</h3><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png'/><b>short grain white rice</b> <u>1 cup</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1 1/2 cup</u></a></dt></dl><ul class='instructions'><li>Dissolve <i>15 ml</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><dl class='ingredients'><h3>wrapper</h3><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>4</u></a></dt></dl><ul class='instructions'><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — carrot kinpira onigirazu</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>carrot kinpira onigirazu</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/carrot_kinpira_onigirazu.jpg'/><p class='col2'>An onigirazu is a Japanese rice ball sandwich, or a 'lazy onigiri'.<br /><br />The word onigiri (or nigiru) means to press into shape using your hands, while "razu" means the opposite. Free form onigiri! This is perfect for people who have a hard time making rice balls, as is the case for me. Onigirazu has the same great taste, without the fear of imperfection.<br /><br />This recipe is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, I tested it out a few different kinds. The seaweed wrapping will keep it together, thus eliminating the need for sticky rice.<br /><br />The rice was seasoned with miso for added flavour, and was filled with carrot 'kinpira' — 'Kinpira' means "sauteed" (usually with a mixture of mirin soy sauce and chili peppers.) It's a sweet and spicy dish that is often served in bentos.<br /><br /><img src='../media/recipes/carrot_kinpira_onigirazu_2.jpg'/><br /><br />You should try and make your own version of onigirazu at home! As I said, it's no-fail.<br /><br /></p><dl class='ingredients'><h3>kinpira carrot</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>10 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>10 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>15 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Peel and cut <i>2 large</i> <a href='carrot.html'>carrot</a> into thin strips using a julienne peeler (a knife will do, but it will take longer).</li><li>Stir these ingredients together to make the sauce for the kinpira: <i>10 ml (2 tsp)</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>10 ml (2 tsp)</i> of <a href='mirin.html'>mirin</a> and <i>30 ml (2 tsp)</i> of <a href='soy_sauce.html'>soy sauce</a>.</li><li>Heat <u>15 ml (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>5 ml (1 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><dl class='ingredients'><h3>rice</h3><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png'/><b>short grain white rice</b> <u>1 cup</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>350 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>190g (~1 cup)</i> of <a href='short_grain_white_rice.html'>short grain white rice</a> to release excess starch, until water runs clear. Soak for <u>30 min</u> (in summer) and <u>2h</u> (in winter).</li><li>Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> into a pot, add the rice and <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a>. Stir to dissolve miso into liquid/rice. Bring pot contents to a boil, turn heat to low and cover pot with lid. Cook for <u>10 minutes</u>, turn heat off and let rest for <u>10 min</u> before uncovering.</li></ul><dl class='ingredients'><h3>wrapper</h3><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>4</u></a></dt></dl><ul class='instructions'><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/cheese.html b/site/cheese.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cheese</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/cheese.jpg'/><p class='col2'>I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br /></p><dl class='ingredients'><h3>cheese</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>240 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>50 ml</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>30 ml</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>1/10 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>5 ml</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 ml</u></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b> <u>4 g</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 ml</i> of <a href='soy_milk.html'>soy milk</a>, <i>50 ml</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 ml</i> of <a href='white_miso.html'>white miso</a>.</li><li>Heat a saucepan at medium heat, pour <i>180 ml (3/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>4 g</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cheese</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/cheese.jpg'/><p class='col2'>I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br /></p><dl class='ingredients'><h3>cheese</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>240 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>50 ml</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>30 ml</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>1/10 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>5 ml</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 ml</u></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b> <u>4 g</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, <i>50 ml (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 ml (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.</li><li>Heat a saucepan at medium heat, pour <i>180 ml (3/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>4 g</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/chili_pomegranate_brownies.html b/site/chili_pomegranate_brownies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chili pomegranate brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chili pomegranate brownies</h1><h2>24 servings — 60 minutes</h2><img src='../media/recipes/chili_pomegranate_brownies.jpg'/><p class='col2'>Making brownies has been on my mind for some time, I finally settled for <b>spicy brownies</b> with a sweet and spicy <b>pomegranate syrup</b>!<br /><br />I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it.<br /><br />These were a big success.<br /><br />I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.<br /><br /><img src='../media/recipes/chili.pomegranate_brownies_2.jpg'/><br /><br />In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute <b>half the amount</b> of fat before it effects the texture.<br /><br /></p><dl class='ingredients'><h3>brownies</h3><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>1/3 cup</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>45 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>9 tbsp</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>5 tbsp</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>3/4 cup</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>3/4 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>1/2 cup</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>30 ml</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><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>45 ml</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>30 ml</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 ml</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><dl class='ingredients'><h3>syrup</h3><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>3/4 cup</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 ml</u></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b> <u>2 cups</u></a></dt></dl><ul class='instructions'><li>Pour <i>2 cups</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 ml</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 ml</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><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b> <u>1 cup</u></a></dt></dl><ul class='instructions'><li>Top brownies with fresh <a href='pomegranate_seeds.html'>pomegranate seeds</a>, and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chili pomegranate brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chili pomegranate brownies</h1><h2>24 servings — 60 minutes</h2><img src='../media/recipes/chili_pomegranate_brownies.jpg'/><p class='col2'>Making brownies has been on my mind for some time, I finally settled for <b>spicy brownies</b> with a sweet and spicy <b>pomegranate syrup</b>!<br /><br />I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it.<br /><br />These were a big success.<br /><br />I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.<br /><br /><img src='../media/recipes/chili_pomegranate_brownies_2.jpg'/><br /><br />In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute <b>half the amount</b> of fat before it effects the texture.<br /><br /></p><dl class='ingredients'><h3>brownies</h3><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>50 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>45 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>75 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>150 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>80 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>60 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>30 ml</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>160°C (325°F)</u>.</li><li>Cut <i>50 g (~1/3 cup)</i> of <a href='pumpkin.html'>pumpkin</a>, steam until softened and process into a purée.</li><li>Put <i>45 ml (3 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> in a bowl with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>. Set aside.</li><li>Put <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, the <a href='pumpkin_purée.html'>pumpkin purée</a>, <i>150 g (3/4 cup)</i> <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>80 g (3/4 cup)</i> <a href='cocoa_powder.html'>cocoa powder</a> and a <i>1.25 ml (1/4 tsp)</i> <a href='salt.html'>salt</a> in a pan over medium to low heat. Stir until well incorporated. Let cool.</li><li>Stir in the flax 'egg', as well as the <i>30 ml (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 ml (1 tsp)</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Add <i>60 g (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><dl class='ingredients'><h3>syrup</h3><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 ml</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 ml</u></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b> <u>475 ml</u></a></dt></dl><ul class='instructions'><li>Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 ml (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 ml (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 half.</li><li>Let cool, the syrup will thicken when cooled.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b> <u>2</u></a></dt></dl><ul class='instructions'><li>Top brownies with the <a href='pomegranate_seeds.html'>seeds</a>, of two fresh <a href='pomegranate.html'>pomegranates</a> (read about <a href='pomegranate_seeds.html'>a technique</a> on how to remove the seeds) and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/dark_gyoza.html b/site/dark_gyoza.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dark gyoza</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>dark gyoza</h1><h2>40 wrappers — 60 minutes</h2><img src='../media/recipes/dark_gyoza.jpg'/><p class='col2'>We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!<br /><br /><img src='../media/recipes/dark_gyoza_1.jpg'/><br /><br />We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough.<br /><br /><img src='../media/recipes/dark_gyoza_2.jpg'/><br /><br />I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.<br /><br /><img src='../media/recipes/dark_gyoza_4.jpg'><br /><br />Gyoza wrapper techniques and ratios were based on the recipe from <a href='http://www.justonecookbook.com/recipes/gyoza-wrappers/' target='_blank'>Just one cookbook</a>. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.<br /><br /><img src='../media/recipes/dark_gyoza_5.jpg'/><br /><br /></p><dl class='ingredients'><h3>dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>2 cups</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/2 cup</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>2 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>5 ml</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl.</li><li>Dissolve <i>1/10 ml</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 15 ml 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><dl class='ingredients'><h3>filling</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>4</u></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b> <u>1/2 block</u></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png'/><b>coriander</b> <u>2/3 cup</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>4 cloves</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>10 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>pinch</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/10 ml</u></a></dt></dl><ul class='instructions'><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>10 ml</i> of <a href='ginger_root.html'>ginger root</a> together in a bowl. Add <i>30 ml</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><dl class='ingredients'><h3>dipping sauce</h3><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>45 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Combine <i>45 ml</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml</i> of <a href='soy_sauce.html'>soy sauce</a> and <i>5 ml</i> of <a href='sesame_oil.html'>sesame oil</a>.</li></ul><dl class='ingredients'><h3>pan fry</h3><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — dark gyoza</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>dark gyoza</h1><h2>40 wrappers — 60 minutes</h2><img src='../media/recipes/dark_gyoza.jpg'/><p class='col2'>We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!<br /><br /><img src='../media/recipes/dark_gyoza_1.jpg'/><br /><br />We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough.<br /><br /><img src='../media/recipes/dark_gyoza_2.jpg'/><br /><br />I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.<br /><br /><img src='../media/recipes/dark_gyoza_4.jpg'><br /><br />Gyoza wrapper techniques and ratios were based on the recipe from <a href='http://www.justonecookbook.com/recipes/gyoza-wrappers/' target='_blank'>Just one cookbook</a>. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.<br /><br /><img src='../media/recipes/dark_gyoza_5.jpg'/><br /><br /></p><dl class='ingredients'><h3>dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>240 g (2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>5 ml (1 tsp)</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl.</li><li>Dissolve <i>2.5 ml (1/2 tsp)</i> of <a href='salt.html'>salt</a> in <i>120 ml (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 15 ml (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 7.6 cm 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><dl class='ingredients'><h3>filling</h3><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b> <u>227 g</u></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png'/><b>coriander</b> <u>160 ml</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>4</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>4 cloves</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>10 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>pinch</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>2.5 ml</u></a></dt></dl><ul class='instructions'><li>Mix the <i>227 g (1/2 pack)</i> of <a href='tofu.html'> firm tofu</a>, <i>160 ml (2/3 cup)</i> of <a href='coriander.html'>coriander</a>, <i>4 grated</i> <a href='carrots.html'>carrots</a>, <i>4 cloves</i> of minced <a href='garlic.html'>garlic</a> and <i>~10 ml (2 tsp)</i> of minced <a href='ginger_root.html'>ginger root</a> together in a bowl. Add <i>30 ml (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><dl class='ingredients'><h3>dipping sauce</h3><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>45 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Combine <i>45 ml (3 tbsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a> and <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.</li></ul><dl class='ingredients'><h3>pan fry</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Take 1 gyoza wrapper, 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>80 ml (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/fresh_bread.html b/site/fresh_bread.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — fresh bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>fresh bread</h1><img class='right' src='../media/ingredients/fresh_bread.png'/><p>No description yet.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/home.html b/site/home.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — Home</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='home'><h1>239 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png'/><b>lentils</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png'/><b>beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png'/><b>green beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png'/><b>green peas</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b></a></dt><dt><a href='bok_choy.html'><img src='../media/ingredients/bok_choy.png'/><b>bok choy</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png'/><b>coriander</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png'/><b>short grain white rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png'/><b>burmese tofu</b></a></dt><dt><a href='veganaise.html'><img src='../media/ingredients/veganaise.png'/><b>veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png'/><b>brown rice syrup</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png'/><b>cavatappi</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b></a></dt><dt><a href='green_bell_peppers.html'><img src='../media/ingredients/green_bell_peppers.png'/><b>green bell peppers</b></a></dt><dt><a href='yellow_bell_peppers.html'><img src='../media/ingredients/yellow_bell_peppers.png'/><b>yellow bell peppers</b></a></dt><dt><a href='kiwi.html'><img src='../media/ingredients/kiwi.png'/><b>kiwi</b></a></dt><dt><a href='tamarind_paste.html'><img src='../media/ingredients/tamarind_paste.png'/><b>tamarind paste</b></a></dt><dt><a href='gochujang.html'><img src='../media/ingredients/gochujang.png'/><b>gochujang</b></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png'/><b>oats</b></a></dt><dt><a href='red_wine.html'><img src='../media/ingredients/red_wine.png'/><b>red wine</b></a></dt><dt><a href='plantains.html'><img src='../media/ingredients/plantains.png'/><b>plantains</b></a></dt><dt><a href='tsubuan.html'><img src='../media/ingredients/tsubuan.png'/><b>tsubuan</b></a></dt><dt><a href='ume_vinegar.html'><img src='../media/ingredients/ume_vinegar.png'/><b>ume vinegar</b></a></dt><dt><a href='lime.html'><img src='../media/ingredients/lime.png'/><b>lime</b></a></dt><dt><a href='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png'/><b>bosc pear</b></a></dt></dl><h1 id='recipes'>63 Recipes</h1><ul class='recipes col3'><h3>breakfast</h3><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><h3>dinner</h3><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='spinach_pajeon.html'>spinach pajeon</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='persimmon_curry.html'>persimmon curry</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='pate_chinois.html'>pate chinois</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><h3>sidedish</h3><li><a href='veggie_pate.html'>veggie pate</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='scrambled_chickpeas.html'>scrambled chickpeas</a></li><li><a href='borscht_with_tofu_sour_cream.html'>borscht with tofu sour cream</a></li><li><a href='dark_gyoza.html'>dark gyoza</a></li><li><a href='teriyaki_carrot_patties.html'>teriyaki carrot patties</a></li><li><a href='panko_chickpea_fingers.html'>panko chickpea fingers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><h3>dessert</h3><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='savoury_turmeric_cookies.html'>savoury turmeric cookies</a></li><li><a href='chili_pomegranate_brownies.html'>chili pomegranate brownies</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='salted_caramel_carob_chip_cookies.html'>salted caramel carob chip cookies</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><h3>sauce</h3><li><a href='tzaziki.html'>tzaziki</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='homemade_veganaise.html'>homemade veganaise</a></li><h3>pasta</h3><li><a href='potato_gnocchi.html'>potato gnocchi</a></li><li><a href='mushroom_zucchini_pasta.html'>mushroom zucchini pasta</a></li><li><a href='sunflower_heirloom_carrot_pasta.html'>sunflower heirloom carrot pasta</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='arame_soba.html'>arame soba</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='spinach_faux_cheese_ravioli.html'>spinach faux cheese ravioli</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><h3>bread</h3><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><h3>snack</h3><li><a href='wakame_bites.html'>wakame bites</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><h3>basic</h3><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='cheese.html'>cheese</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='crackers.html'>crackers</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta 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class='home'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='home'><h1>240 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png'/><b>lentils</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png'/><b>beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png'/><b>green beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png'/><b>green peas</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b></a></dt><dt><a href='bok_choy.html'><img src='../media/ingredients/bok_choy.png'/><b>bok choy</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png'/><b>coriander</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png'/><b>short grain white rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous 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href='cheese.html'>cheese</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='crackers.html'>crackers</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/hop_ice_cream.html b/site/hop_ice_cream.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — hop ice cream</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>hop ice cream</h1><h2>1 quart — 600 minutes</h2><img src='../media/recipes/hop_ice_cream.jpg'/><p class='col2'>Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream.<br /><br />This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats).<br /><br /><img src='../media/recipes/hop_ice_cream_2.jpg'/><br /><br />I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time.<br /><br />The hops used in this recipe are an American variety called "Colombus". We got them from <a href='http://www.choppeabarrock.com' target='_blank'>La Choppe a Barrock</a> on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.<br /><br />It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it!<br /><br />If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!<br /><br /></p><dl class='ingredients'><h3>hop ice cream</h3><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b> <u>7 buds</u></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b> <u>2 X 378ml cans</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>1/2 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>1 1/30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><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 1/30 ml</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>5 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — hop ice cream</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>hop ice cream</h1><h2>1 L — 600 minutes</h2><img src='../media/recipes/hop_ice_cream.jpg'/><p class='col2'>Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream.<br /><br />This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats).<br /><br /><img src='../media/recipes/hop_ice_cream_2.jpg'/><br /><br />I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time.<br /><br />The hops used in this recipe are an American variety called "Colombus". We got them from <a href='http://www.choppeabarrock.com' target='_blank'>La Choppe a Barrock</a> on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.<br /><br />It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it!<br /><br />If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!<br /><br /></p><dl class='ingredients'><h3>hop ice cream</h3><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b> <u>7 buds</u></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b> <u>2 X 378ml cans</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>120 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>22 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><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 378ml 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>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> for later, put the rest in a pan with <i>120 ml (1/2 cup)</i> of <a href='maple_syrup.html'>maple syrup</a> and <i>1.25 ml (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>22 ml (1 1/2 tbsp)</i> of <a href='cornstarch.html'>cornstarch</a> into the <i>120 ml (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>5 ml (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/lentils_with_roasted_beet_sauce.html b/site/lentils_with_roasted_beet_sauce.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lentils with roasted beet sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>lentils with roasted beet sauce</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/lentils_with_roasted_beet_sauce.jpg'/><p class='col2'>This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than <a href='brown_lentils.html'>brown lentils</a>.<br /><br />Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.<br /><br />Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.<br /><br /></p><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>1/2 cup</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>1 1/3 cup</u></a></dt></dl><ul class='instructions'><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><dl class='ingredients'><h3>sauce</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>3</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>10 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>1/4 cup</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>1/2 cup</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1/4 cup</u></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b> <u>1/4 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1/4 tsp</u></a></dt></dl><ul class='instructions'><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>5 ml</i> of <a href='olive_oil.html'>olive oil</a>, <i>5 ml</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>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lentils with roasted beet sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>lentils with roasted beet sauce</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/lentils_with_roasted_beet_sauce.jpg'/><p class='col2'>This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than <a href='brown_lentils.html'>brown lentils</a>.<br /><br />Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.<br /><br />Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.<br /><br /></p><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>115 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</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 it out.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>3</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>120 ml</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>60 ml</u></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200°C (400°F)</u>.</li><li>Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>.</li><li>Put chopped <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>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>40g (~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, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>60 ml (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 <i>5g</i> of chopped <a href='peppermint.html'>peppermint</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/mason_jar_bread_pudding.html b/site/mason_jar_bread_pudding.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mason jar bread pudding</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>mason jar bread pudding</h1><h2>1 serving — 30 minutes</h2><img src='../media/recipes/mason_jar_bread_pudding.jpg'/><p class='col2'>Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-free sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding.<br /><br /><img src='../media/recipes/mason_jar_bread_pudding_1.jpg'/><br /><br />I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down.<br /><br />When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it.<br /><br />As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar.<br /><br />If ever you have some leftover crusts (even just a few) you can totally make this. It's a quick and simple dessert, with a taste of home.<br /><br /></p><dl class='ingredients'><h3>bread pudding</h3><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b> <u>1/2 cup, packed</u></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>15 ml</u></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b> <u>1, small</u></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b> <u>1/4 cup</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1/3 cup</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1/4 tsp</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>5 ml</u></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b> <u>1/10 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven at <u>180°C (350°F)</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 <i>1/2 cubed</i> <a href='apple.html'>apple</a> and <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover Until it's level with the 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>5 ml</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with the rest of the cubed <a href='apple.html'>apples</a> and add <a href='cinnamon.html'>cinnamon</a> and <a href='maple_syrup'>maple syrup</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mason jar bread pudding</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>mason jar bread pudding</h1><h2>1 serving — 30 minutes</h2><img src='../media/recipes/mason_jar_bread_pudding.jpg'/><p class='col2'>Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-free sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding.<br /><br /><img src='../media/recipes/mason_jar_bread_pudding_1.jpg'/><br /><br />I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down.<br /><br />When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it.<br /><br />As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar.<br /><br />If ever you have some leftover crusts (even just a few) you can totally make this. It's a quick and simple dessert, with a taste of home.<br /><br /></p><dl class='ingredients'><h3>bread pudding</h3><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b> <u>90 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>80 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b> <u>20 g, packed</u></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>15 ml</u></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b> <u>1, small</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>5 ml</u></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b> <u>1.25 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven at <u>180°C (350°F)</u></li><li>Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth.</li><li>Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add the <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the 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>5 ml (1 tsp)</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 ml (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop.</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/mushroom_zucchini_pasta.html b/site/mushroom_zucchini_pasta.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mushroom zucchini pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>mushroom zucchini pasta</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/mushroom_zucchini_pasta.jpg'/><p class='col2'>As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce.<br /><br /><img src='../media/recipes/mushroom_zucchini_pasta_2.jpg'/><br /><br />This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.<br /><br />What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of <b>Iodine</b>.<br /><br />Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.<br /><br />Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.<br /><br /></p><dl class='ingredients'><h3>veggie noodles and toppings</h3><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b> <u>4</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>30 ml</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>1/4 cup</u></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b> <u>1/4 cup</u></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>30 ml</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><dl class='ingredients'><h3>sauce</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>30 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>2 cups</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Put <i>30 ml</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>30 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — mushroom zucchini pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>mushroom zucchini pasta</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/mushroom_zucchini_pasta.jpg'/><p class='col2'>As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce.<br /><br /><img src='../media/recipes/mushroom_zucchini_pasta_2.jpg'/><br /><br />This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.<br /><br />What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of <b>Iodine</b>.<br /><br />Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.<br /><br />Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.<br /><br /></p><dl class='ingredients'><h3>veggie noodles and toppings</h3><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>30 ml</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>5-6</u></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b> <u>4</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>30 ml (2 tbsp)</i> of <a href='wakame.html'>wakame</a> in water, drain and set aside.</li><li>Cut stems off of <i>5-6</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><dl class='ingredients'><h3>sauce</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>30 ml</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>475 molds</u></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b> <u>50 g</u></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b> <u>50 g</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>30 ml (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>475 ml (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>5-6</i> of <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, a <i>50 g</i> of <a href='shimeji_mushrooms.html'>shimeji mushrooms</a> and a <i>50 g (~1/3 cup)</i> of <a href='edamame.html'>shelled 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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/no_knead_bread.html b/site/no_knead_bread.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — no knead bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>no knead bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/no_knead_bread.jpg'/><p class='col2'><b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with <i>3-50 ml</i> of <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br /></p><dl class='ingredients'><h3>bread preparation</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>120 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>350 ml</u></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b> <u>2.5 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>240g (2 cups)</i> of all purpose flour, <i>120g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 ml (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 ml (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.</li><li>Add <i>350 ml (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>230°C (450°F)</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — no knead bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>no knead bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/no_knead_bread.jpg'/><p class='col2'><b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br /></p><dl class='ingredients'><h3>bread preparation</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>120 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>350 ml</u></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b> <u>2.5 ml</u></a></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>240g (2 cups)</i> of all purpose flour, <i>120g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 ml (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 ml (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.</li><li>Add <i>350 ml (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>, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h.</li><li>Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230°C (450°F)</u>. Pre-heat your container for <u>30 minutes</u>. (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>After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). 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>. Let cool completely before slicing.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/okonomiyaki.html b/site/okonomiyaki.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — okonomiyaki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><p class='col2'><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 1 1/30 ml <a href='#whole_can_sugar.html'>sugar</a>, 50 ml <b>ketchup</b> and 48ml <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br /></p><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>50 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>pinch</u></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b> <u>160 g, grated</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>500 g, minced</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>6</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>320 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><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>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>500g</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>50 ml</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>5 ml (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><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>60 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 ml</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 ml (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 ml (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><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b> <u>30 ml</u></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b> <u>to taste</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>4 stalks</u></a></dt></dl><ul class='instructions'><li>First, add about <i>15 ml (1 tbsp)</i> of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add some <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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — okonomiyaki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><p class='col2'><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7 ml (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45 ml (3 tbsp) <b>ketchup</b> and 45 ml (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br /></p><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b> <u>160 g, grated</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>500 g, minced</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 ml</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>6</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>320 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><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>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>500g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>40 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 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>5 ml (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><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>60 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 ml</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 ml (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 ml (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><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b> <u>30 ml</u></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b> <u>to taste</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>4 stalks</u></a></dt></dl><ul class='instructions'><li>First, add about <i>15 ml (1 tbsp)</i> of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add some <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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/panko_chickpea_fingers.html b/site/panko_chickpea_fingers.html @@ -1 +0,0 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — panko chickpea fingers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>panko chickpea fingers</h1><h2>24 servings — 90 minutes</h2><img src='../media/recipes/panko_chickpea_fingers.jpg'/><p class='col2'>Was in the mood for some panko, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked panko chickpea fingers!<br /><br /><img src='../media/recipes/panko_chickpea_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br /><b>How to make panko from scratch:</b><br /><br />If you don't have any panko, making something similar is simple: all you need is some left-over bread. I had bread I needed to use up so I tore the slices into smaller bits using my hands. It's easier to do that with a food processor, but not necessary. Then, I lined a baking sheet with a mat and put the crumbs down in a thin layer, laying them out this way ensures even browning. Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up shake them around, and bake them for an additional 5 minutes.<br /><br />Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature. This doesn't make 'panko', but american-style breading, panko is made using a complex process that results in a 'drier' texture. The difference is that panko absorbs less oil, but in the case of this recipe it doesn't matter since the chickpea fingers are baked, not fried.<br /><br /></p><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>1 1/2 cups</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>1 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>1/10 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1 1/2 cups</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 branches</u></a></dt></dl><ul class='instructions'><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>1/10 ml</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 ml</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><dl class='ingredients'><h3>panko coating mix</h3><dt><a href='panko.html'><img src='../media/ingredients/panko.png'/><b>panko</b> <u>1/2 cup</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>1/4 cup</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>50 ml</u></a></dt></dl><ul class='instructions'><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>50 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file diff --git a/site/pate_chinois.html b/site/pate_chinois.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pate chinois</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>pate chinois</h1><h2>4 servings — 40 minutes</h2><img src='../media/recipes/pate_chinois.jpg'/><p class='col2'>Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.<br /><br /><img src='../media/recipes/pate_chinois_1.jpg'/><br /><br />Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know.<br /><br />My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort.<br /><br /><b>Substitutions:</b><br /><br />I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, cauliflower etc).<br /><br />I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms!<br /><br /></p><dl class='ingredients'><h3>pate chinois</h3><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png'/><b>white cauliflower</b> <u>1 cup</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1</u></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png'/><b>green peas</b> <u>1 small can</u></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b> <u>1 pack , firm</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1/2</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><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>5 ml</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>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Add the <a href='tofu.html'>tofu</a>, <i>30 ml</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 <a href='green_peas.html'>green peas</a> and sprinkle with <a href='smoked_paprika.html'>smoked paprika</a>.</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — pate chinois</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>pate chinois</h1><h2>4 servings — 40 minutes</h2><img src='../media/recipes/pate_chinois.jpg'/><p class='col2'>Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.<br /><br /><img src='../media/recipes/pate_chinois_1.jpg'/><br /><br />Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know.<br /><br />My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort.<br /><br /><b>Substitutions:</b><br /><br />I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, parnisps, cauliflower etc).<br /><br />I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms!<br /><br /></p><dl class='ingredients'><h3>pate chinois</h3><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png'/><b>white cauliflower</b> <u>1 head, small</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1, large</u></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png'/><b>green peas</b> <u>1 small can</u></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b> <u>454 g, firm</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1, small</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>190°C (375°F)</u>.</li><li>Cut <i>1 large</i> <a href='sweet_potato.html'>sweet potato</a> into cubes, and chop <i>1 head</i> <a href='white_cauliflower.html'>white cauliflower</a> into bite-sized pieces. 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, add chopped sweet potato and cauliflower and cook until tender.</li><li>Drain, mix with <i>5 ml (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, and purée with an immersion blender. Season with <i>1.25 ml</i> of <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. Set aside.</li><li>Take <i>454 g (1 block)</i> of firm <a href='tofu.html'>tofu</a>, cut it into fours, then mash it down using your hands. I like to squish the tofu down with my fingers to get a crumbly texture. You can also grate the tofu with a grater. (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 <i>1 small</i> <a href='yellow_onion.html'>yellow onion</a> with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>. Add the <a href='tofu.html'>crumbled tofu</a>, <i>30 ml (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 an ~8x8 baking dish.</li><li>Cover tofu mix with the contents of <i>400 g (1 can)</i> of of <a href='green_peas.html'>green peas</a> (reserve a few for the top) and top with the puréed cauliflower/sweet potato mixture.</li><li>Smooth with a spatula, decorate with some <a href='green_peas.html'>green peas</a> and sprinkle with <a href='smoked_paprika.html'>smoked paprika</a>.</li><li>Bake for <u>30 minutes</u>, then broil on high for <u>3-5 minutes</u> to brown the top. Let rest for <u>10 minutes</u> before serving.</li><li>Serve with some <a href='sambal_oelek.html'>sambal oelek</a> or some other spicy condiment! Keeps in the fridge for 5 days or can be frozen for 2-3 months.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/persimmon_curry.html b/site/persimmon_curry.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — persimmon curry</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>persimmon curry</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/persimmon_curry.jpg'/><p class='col2'>I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If puréed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.<br /><br />Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.<br /><br />There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red bell pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.<br /><br />Enjoy over some basmasti rice.<br /><br /></p><dl class='ingredients'><h3>rice</h3><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b> <u>1 cup</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1 1/2 cup</u></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b> <u>1</u></a></dt></dl><ul class='instructions'><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><dl class='ingredients'><h3>sauce</h3><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png'/><b>hachiya persimmon</b> <u>2</u></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b> <u>15 ml</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>5 ml, minced</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><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>5 ml</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>15 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — persimmon curry</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>persimmon curry</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/persimmon_curry.jpg'/><p class='col2'>I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If puréed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.<br /><br />Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.<br /><br />There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red bell pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.<br /><br />Enjoy over some basmasti rice.<br /><br /></p><dl class='ingredients'><h3>rice</h3><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b> <u>100 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>180 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 ml</u></a></dt></dl><ul class='instructions'><li>Rinse <i>100 g (1/2 cup)</i> of <a href='basmati_rice.html'>basmati rice</a> under cold water, transfer to pot.</li><li>Boil some water, pour <i>180 ml</i> of it over the rice. Bring pot to a boil. Add <i>2.5 ml (1/2 tsp)</i> of <a href='salt.html'>salt</a>, and <i>1</i> <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><dl class='ingredients'><h3>sauce</h3><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png'/><b>hachiya persimmon</b> <u>2</u></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b> <u>15 ml</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>5 ml, minced</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>15 g</u></a></dt></dl><ul class='instructions'><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'>yellow onion</a>, <i>2 minced</i> <a href='garlic.html'>garlic cloves</a>, <i>5 ml (1 tsp)</i> of grated <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 <i>2 diced</i> <a href='carrots.html'>carrots</a>,<i>15 g (handful)</i> of <a href='spinach.html'>spinach</a>. Stir for <u>2 minutes</u>, then add <i>15 ml (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 <i>1.25 ml (1/4 tsp) of <a href='salt.html'>salt</a>. Serve over <a href='rice.html'>basmati rice</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/potato_gnocchi.html b/site/potato_gnocchi.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — potato gnocchi</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>potato gnocchi</h1><h2>6 servings — 60 minutes</h2><img src='../media/recipes/potato_gnocchi.jpg'/><p class='col2'>A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br /><img src='../media/recipes/potato_gnocchi_2.jpg'/><br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br /></p><dl class='ingredients'><h3>gnocchi</h3><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b> <u>2 1/2</u></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>1 1/4 cup</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>15 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt></dl><ul class='instructions'><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>15 ml</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><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>6 tbsp</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>45 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>4 tsp</u></a></dt></dl><ul class='instructions'><li>Mix <i>6 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>45 ml</i> of <a href='mirin.html'>mirin</a> and <i>4 tsp</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>1/2 cup</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>5 branches</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>1/3 cup</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>45 ml</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>45 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — potato gnocchi</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>potato gnocchi</h1><h2>6 servings — 60 minutes</h2><img src='../media/recipes/potato_gnocchi.jpg'/><p class='col2'>A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br /><img src='../media/recipes/potato_gnocchi_2.jpg'/><br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br /></p><dl class='ingredients'><h3>gnocchi</h3><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b> <u>3 medium</u></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>150 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>15 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200°C (400°F)</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>150g (1 1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 ml (1 tbsp)</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1.25 ml (1/4 tsp)</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>2 cm diameter</i>.</li><li>Proceed to cutting up the ropes into <i>2 cm 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><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>90 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>45 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>20 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>90 ml (6 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>45 ml (3 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>20 ml (4 tsp)</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>5</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>5 branches</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>1/3 cup</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>45 ml</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>45 ml (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 stalks</i> <a href='scallions.html'>scallion stalks</a> and grate <i>5 cm</i> 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 <i>5</i> shiitake for <u>4-5 minutes</u>.</li><li>Serve enough gnocchi in two separate bowls (the top recipe makes it for more than 2 ppl), 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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/raisin_beet_bread.html b/site/raisin_beet_bread.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — raisin beet bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><p class='col2'>I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br /></p><dl class='ingredients'><h3>sweet bread</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>2 1/4 cup</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>15 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/10 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>30 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>1/4 cup</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>1/3 cup</u></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>1 1/4 cup</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1 cup</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1/10 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>1 cup, puréed</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</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>1/10 ml</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>30 ml</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>1/10 ml</i> of <a href='salt.html'>salt</a> and <i>15 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — raisin beet bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><p class='col2'>I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br /></p><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>220 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml, warm</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2 small, puréed</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>30 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>90 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>1/4 cup</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>1/3 cup</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>270 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>2.5 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>175 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (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>30 ml (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65g (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>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>2.5 ml (1/2 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 ml (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>45 g (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/roasted_carrots_with_beluga_lentils.html b/site/roasted_carrots_with_beluga_lentils.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — roasted carrots with beluga lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>roasted carrots with beluga lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/roasted_carrots_with_beluga_lentils.jpg'/><p class='col2'>My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils! I also topped it with a delicious spicy peanut butter sauce.<br /><br />Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but I also need to feed Devine.<br /><br />Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well.<br /><br /><b>Credits:</b> The idea to make a recipe with beluga lentils was inspired by Meike Peters' <a href='https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/' target='_blank'>beluga lentil salad recipe</a>.<br /><br /></p><dl class='ingredients'><h3>carrots</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>8</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>pinch</u></a></dt></dl><ul class='instructions'><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>15 ml</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 ml</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><dl class='ingredients'><h3>sauce</h3><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b> <u>30 ml</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>30 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>1/4 cup</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml</i> of <a href='sriracha.html'>sriracha</a>, <i>30 ml</i> <a href='peanut_butter.html'>peanut butter</a>, <i>1/4 cup</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>1/2 cup</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — roasted carrots with beluga lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>roasted carrots with beluga lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/roasted_carrots_with_beluga_lentils.jpg'/><p class='col2'>My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils! I also topped it with a delicious spicy peanut butter sauce.<br /><br />Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but I also need to feed Devine.<br /><br />Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well.<br /><br /><b>Credits:</b> The idea to make a recipe with beluga lentils was inspired by Meike Peters' <a href='https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/' target='_blank'>beluga lentil salad recipe</a>.<br /><br /></p><dl class='ingredients'><h3>carrots</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>8</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>pinch</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200°C (400°F)</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>15 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 ml (1 tsp)</i> of <a href='thyme.html'>thyme</a>.</li><li>Lay on a baking sheet and sprinkle with <i>1.25 ml (1/4 tsp)</i> 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><dl class='ingredients'><h3>sauce</h3><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b> <u>30 ml</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>30 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>30 ml (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>115 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/savoury_turmeric_cookies.html b/site/savoury_turmeric_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — savoury turmeric cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>savoury turmeric cookies</h1><h2>16 servings — 30 minutes</h2><img src='../media/recipes/savoury_turmeric_cookies.jpg'/><p class='col2'>These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!<br /><br />In these cookies, I use <a href='spelt_flour.html'>spelt flour</a> because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used canola oil because it imparts little flavor, and because it's a source of <a href='#nutrition.html'>omega3</a>.<br /><br /><img src='../media/recipes/savoury_turmeric_cookies_2.jpg'/><br /><br />It's possible to use chocolate chips, but I like to use <a href='carob_chips.html'>Carob chips</a> because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain <b>theobromine</b>.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>1/2 cup</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>1/2 cup</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>1/10 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>1/2 cup</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>6 tbsp</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>10 ml</u></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b> <u>5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>6 tbsp</u></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b> <u>20</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</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>1/10 ml</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 ml</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 ml</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>15 ml 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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — savoury turmeric cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>savoury turmeric cookies</h1><h2>16 servings — 30 minutes</h2><img src='../media/recipes/savoury_turmeric_cookies.jpg'/><p class='col2'>These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!<br /><br />In these cookies, I use <a href='spelt_flour.html'>spelt flour</a> because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used canola oil because it imparts little flavor, and because it's a source of <a href='#nutrition.html'>omega3</a>.<br /><br />It's possible to use chocolate chips, but I like to use <a href='carob_chips.html'>Carob chips</a> because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain <b>theobromine</b>.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>60 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>60 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 ml</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>10 ml</u></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b> <u>5 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>100 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>90 mold</u></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b> <u>20</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</u>.</li><li>Mix <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>7 ml (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 ml (2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 ml (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>90°C (200°F)</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>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100g (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 <i>90 ml (6 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> (<i>15 ml 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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/scrambled_chickpeas.html b/site/scrambled_chickpeas.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — scrambled chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>scrambled chickpeas</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/scrambled_chickpeas.jpg'/><p class='col2'>An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br /></p><dl class='ingredients'><h3>scrambled chickpeas</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>60 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>30 g</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>15 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>30 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, a <i>1.25 (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml</> of <a href='water.html'>water</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — scrambled chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>scrambled chickpeas</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/scrambled_chickpeas.jpg'/><p class='col2'>An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br /></p><dl class='ingredients'><h3>scrambled chickpeas</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>60 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>30 g</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>15 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>30 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/shichimi_togarashi_crackers.html b/site/shichimi_togarashi_crackers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shichimi togarashi crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>shichimi togarashi crackers</h1><h2>30 crackers — 40 minutes</h2><img src='../media/recipes/shichimi_togarashi_crackers.jpg'/><p class='col2'>I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 ml chili flakes, 15 ml sanshou (sichuan peppercorns), 15 ml <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 ml ground ginger and 30 ml <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br /></p><dl class='ingredients'><h3>crackers</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1/4 tsp</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>1/10 ml</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>15 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>pinch</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</u>.</li><li>In a bowl, combine <i>120 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 ml (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>1/10 ml</i> <a href='sesame_oil.html'>sesame oil</a>, <i>a pinch</i> of <a href='sea_salt.html'>sea salt</a> and <i>15 ml (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (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, 15 ml 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>0.7cm thick rectangle</i>.</li><li>Cut about 1.2cm 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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shichimi togarashi crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>shichimi togarashi crackers</h1><h2>30 crackers — 40 minutes</h2><img src='../media/recipes/shichimi_togarashi_crackers.jpg'/><p class='col2'>I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 ml chili flakes, 15 ml sanshou (sichuan peppercorns), 15 ml <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 ml ground ginger and 30 ml <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br /></p><dl class='ingredients'><h3>crackers</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>7 ml</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>15 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</u>.</li><li>In a bowl, combine <i>120 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 ml (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='sea_salt.html'>sea salt</a> and <i>15 ml (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (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, 15 ml 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>0.7 cm thick rectangle</i>.</li><li>Cut about 1.2 cm 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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/spinach_oatmeal_cookies.html b/site/spinach_oatmeal_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — spinach oatmeal cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spinach oatmeal cookies</h1><h2>5 pieces — 20 minutes</h2><img src='../media/recipes/spinach_oatmeal_cookies.jpg'/><p class='col2'>When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.<br /><br />I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour.<br /><br />This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>1 handful</u></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b> <u>1</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1/4 tsp</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>1/2 cup</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — spinach oatmeal cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spinach oatmeal cookies</h1><h2>5 pieces — 20 minutes</h2><img src='../media/recipes/spinach_oatmeal_cookies.jpg'/><p class='col2'>When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.<br /><br />I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour.<br /><br />This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>15 g</u></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b> <u>1</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>65 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</u></li><li>Purée <i>15 g (~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>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>65 g (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sunflower_heirloom_carrot_pasta.html b/site/sunflower_heirloom_carrot_pasta.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sunflower heirloom carrot pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sunflower heirloom carrot pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/sunflower_heirloom_carrot_pasta.jpg'/><p class='col2'>I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br /></p><dl class='ingredients'><h3>sunflower sauce</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>1/4 cup</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/2 cup</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>15 ml</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>1/10 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><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>5 ml</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>15 ml</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1/10 ml</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>15 ml</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><dl class='ingredients'><h3>carrot pasta</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>4 large</u></a></dt></dl><ul class='instructions'><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sunflower heirloom carrot pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sunflower heirloom carrot pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/sunflower_heirloom_carrot_pasta.jpg'/><p class='col2'>I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br /></p><dl class='ingredients'><h3>sunflower sauce</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>120 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>15 ml</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Soak <i>120 g (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>5 ml</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>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 ml (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>15 ml (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth.</li></ul><dl class='ingredients'><h3>carrot pasta</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>4 large</u></a></dt></dl><ul class='instructions'><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sweet_and_sour_lentils.html b/site/sweet_and_sour_lentils.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sweet and sour lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sweet and sour lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/sweet_and_sour_lentils.jpg'/><p class='col2'>In my galley I have a few recipes that I consider staples, that I'm always in the mood to eat. I usually rotate these throughout the week, adding maybe a new recipe or two to change things up. This sweet and sour lentils recipe is one of these, a favourite of ours.<br /><br />You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.<br /><br />We've cooked sweet and sour lentils often on long passages, it's a simple one-pot meal. It's also my go-to recipe during pot lucks - even people who don't like lentils will enjoy it (I've never had any complaints, not yet).<br /><br /><b>Substitutions</b><br /><br />It's a versatile recipe, so if I don't have any carrots or daikon I'll sometimes put brocoli or fresh green peas instead. For a heartier meal, adding sweet potatoes is also delicious. Sometimes, if I'm out of peanut butter I'll use tahini instead, the flavour is very similar and doesn't change much in the recipe (also nice for those with peanut allergies). This recipe only works with whole lentils, because there's still a bite to them, halved lentils will soften too much and the resulting texture won't be as pleasant.<br /><br />Enjoy this humble, but delicious recipe.<br /><br /><img src='../media/recipes/sweet_and_sour_lentils_2.jpg'/><br /><br /></p><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>10 ml</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>15 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves, minced</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>15 ml</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix all liquid ingredients together in a bowl, add <i>15 ml (1 tbsp)</i> of <a href='peanut_butter.html'>peanut butter</a> and stir until dissolved.</li><li>Stir in <i>15 ml (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (to help thicken sauce).</li><li>Add <i>10 ml (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 the garlic equivalent of minced <a href='ginger_root.html'>ginger root</a>.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b> <u>100 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>350 ml</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, cubed</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>4cm, cubed</u></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b> <u>3 stalks</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1/4 tsp</u></a></dt></dl><ul class='instructions'><li>Rinse lentils. Transfer rinsed lentils to a pot and add <i>350 ml</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>. Cut <i>~4 cm</i> of <a href='daikon.html'>daikon</a>, cut into small cubes and add to the pot.</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sweet and sour lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sweet and sour lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/sweet_and_sour_lentils.jpg'/><p class='col2'>In my galley I have a few recipes that I consider staples, that I'm always in the mood to eat. I usually rotate these throughout the week, adding maybe a new recipe or two to change things up. This sweet and sour lentils recipe is one of these, a favourite of ours.<br /><br />You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.<br /><br />We've cooked sweet and sour lentils often on long passages, it's a simple one-pot meal. It's also my go-to recipe during pot lucks - even people who don't like lentils will enjoy it (I've never had any complaints, not yet).<br /><br /><b>Substitutions</b><br /><br />It's a versatile recipe, so if I don't have any carrots or daikon I'll sometimes put brocoli or fresh green peas instead. For a heartier meal, adding sweet potatoes is also delicious. Sometimes, if I'm out of peanut butter I'll use tahini instead, the flavour is very similar and doesn't change much in the recipe (also nice for those with peanut allergies). This recipe only works with whole lentils, because there's still a bite to them, halved lentils will soften too much and the resulting texture won't be as pleasant.<br /><br />Enjoy this humble, but delicious recipe.<br /><br /><img src='../media/recipes/sweet_and_sour_lentils_2.jpg'/><br /><br /></p><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>10 ml</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>15 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves, minced</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>15 ml</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix all liquid ingredients together in a bowl, add <i>15 ml (1 tbsp)</i> of <a href='peanut_butter.html'>peanut butter</a> and stir until dissolved.</li><li>Stir in <i>15 ml (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (to help thicken sauce).</li><li>Add <i>10 ml (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 the garlic equivalent of minced <a href='ginger_root.html'>ginger root</a>.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b> <u>100 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>350 ml</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, cubed</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>4cm, cubed</u></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b> <u>3 stalks</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 ml</u></a></dt></dl><ul class='instructions'><li>Rinse <i>100 g (1/2 cup)</i> of <a href='brown_lentils.html'>brown lentils</a>. Transfer rinsed lentils to a pot and add <i>350 ml</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> chopped <a href='carrot.html'>carrot</a>. Cut <i>~4 cm</i> of <a href='daikon.html'>daikon</a>, chopped into small pieces and add to the pot.</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>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well.</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sweet_mock_eel_nigiri.html b/site/sweet_mock_eel_nigiri.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sweet mock eel nigiri</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><p class='col2'>Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_1.jpg'/><br /><br />The original recipe for chickpea tofu, I believe, was sourced from a book called <a href='http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20' target='_blank'>The Burmese kitchen</a> by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.<br /><br />I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/><br /><br />The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.<br /><br /></p><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b> <u>3/4 cup</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>2 cups</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>1 1/30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/10 ml</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><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 1/30 ml</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 ml</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1/10 ml</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><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='mirin.html'>mirin</a>, <i>15 ml</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml</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><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>3 cups</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>1 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/4 tsp</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>1/10 ml</u></a></dt></dl><ul class='instructions'><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>1/10 ml</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>180°C (350°F)</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sweet mock eel nigiri</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><p class='col2'>Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_1.jpg'/><br /><br />The original recipe for chickpea tofu, I believe, was sourced from a book called <a href='http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20' target='_blank'>The Burmese kitchen</a> by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.<br /><br />I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/><br /><br />The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.<br /><br /></p><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b> <u>140 g</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>7 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> in a sauce pan. Stir over low heat, until sugar and salt crystals dissolve. Let cool.</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></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (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><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>700 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Bring <i>350 ml (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>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 ml (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (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>180°C (350°F)</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><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/teriyaki_carrot_patties.html b/site/teriyaki_carrot_patties.html @@ -1 +0,0 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — teriyaki carrot patties</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>teriyaki carrot patties</h1><h2>2 servings — 40 minutes</h2><img src='../media/recipes/teriyaki_carrot_patties.jpg'/><p class='col2'>Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br /></p><dl class='ingredients'><h3>patties</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b> <u>5 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1/2</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>50 ml</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>1 cup</u></a></dt></dl><ul class='instructions'><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>50 ml</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>5 ml</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><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml</i> of <a href='mirin.html'>mirin</a> and <i>5 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file diff --git a/site/teriyaki_veggie_patties.html b/site/teriyaki_veggie_patties.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — teriyaki veggie patties</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>teriyaki veggie patties</h1><h2>2 servings — 40 minutes</h2><img src='../media/recipes/teriyaki_veggie_patties.jpg'/><p class='col2'>Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br /></p><dl class='ingredients'><h3>patties</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b> <u>5 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1/2</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>50 ml</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>150 g</u></a></dt></dl><ul class='instructions'><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>50 ml</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>.</li><li>Mix in <i>5 ml (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, flip and repeat.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 ml (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/uzumaki_hummus_bites.html b/site/uzumaki_hummus_bites.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — uzumaki hummus bites</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>uzumaki hummus bites</h1><h2>11 tortillas — 50 minutes</h2><img src='../media/recipes/uzumaki_hummus_bites.jpg'/><p class='col2'><b>Uzumaki</b> means 'spiral' in Japanese, it is also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.<br /><br />Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way is to use a tortilla press, or it just requires lots of practice.<br /><br /><img src='../media/recipes/uzumaki_hummus_bites_3.jpg'/><br /><br />Making the tortillas black is optional, but it adds a nice contrast to the beet hummus.<br /><br /></p><dl class='ingredients'><h3>beet hummus</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2</u></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b> <u>1 1/4 cups, cooked</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves, minced</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>1/4 cup</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/10 ml</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><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>1/10 ml</i> of <a href='salt.html'>salt</a> and <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>30 ml</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><dl class='ingredients'><h3>tortillas</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>3 cups</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>1/4 cup</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>3/4 cup, cold</u></a></dt></dl><ul class='instructions'><li>Put <i>3 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>5 ml</i> <a href='bamboo_powder.html'>bamboo powder</a> and <i>5 ml</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><dl class='ingredients'><h3>filling</h3><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b> <u>1 cup</u></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b> <u>few bunches</u></a></dt></dl><ul class='instructions'><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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — uzumaki hummus bites</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>uzumaki hummus bites</h1><h2>11 tortillas — 50 minutes</h2><img src='../media/recipes/uzumaki_hummus_bites.jpg'/><p class='col2'><b>Uzumaki</b> means 'spiral' in Japanese, it is also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.<br /><br />Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way is to use a tortilla press, or it just requires lots of practice.<br /><br /><img src='../media/recipes/uzumaki_hummus_bites_3.jpg'/><br /><br />Making the tortillas black is optional, but it adds a nice contrast to the beet hummus.<br /><br /></p><dl class='ingredients'><h3>beet hummus</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2</u></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b> <u>250g, cooked</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves, minced</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>60 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>190°C (375°F)</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>Cook <i>125 g (3/4 cup)</i> of dried chickpeas (see <a href='chickpeas.html'>instructions</a>), or use 1 can (15oz).</li><li>Purée the roasted beets, with the cooked <i>250 g (1x400g can)</i> <a href='chickpeas.html'>chickpeas</a>, <i>2 minced cloves</i> of <a href='garlic.html'>garlic</a>, a <i>60 ml (1/4 cup)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>30 ml (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><dl class='ingredients'><h3>tortillas</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>360 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>180 ml, cold</u></a></dt></dl><ul class='instructions'><li>Put <i>360 g (3 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>5 ml (1 tsp)</i> <a href='bamboo_powder.html'>bamboo powder</a> and <i>5 ml (1 tsp)</i> of <a href='salt.html'>salt</a> in a bowl. Mix well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and <i>180 ml (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><dl class='ingredients'><h3>filling</h3><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b> <u>150 g</u></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b> <u>few bunches</u></a></dt></dl><ul class='instructions'><li>Brush some beet hummus onto a tortilla, add <i>~150g (1 cup)</i> of chopped <a href='black_olives.html'>black olives</a> and some <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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/veggie_pate.html b/site/veggie_pate.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p class='col2'>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br /></p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>480g</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 large, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>30 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>65 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 ml</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>5 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt></dl><ul class='instructions'><li>Soak <i>480g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>190°C (375°F)</u>.</li><li>Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>, or enough to fill <i>1 1/2 cups</i>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>65g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 ml (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 ml (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>40g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p class='col2'>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br /></p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>480g</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 large, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>30 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>65 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 ml</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>480g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>190°C (375°F)</u>.</li><li>Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>, or enough to fill <i>1 1/2 cups</i>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>65g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 ml (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 ml (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>40g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/wasabi_swirl_chocolate_cookies.html b/site/wasabi_swirl_chocolate_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wasabi swirl chocolate cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wasabi swirl chocolate cookies</h1><h2>13 cookies — 30 minutes</h2><img src='../media/recipes/wasabi_swirl_chocolate_cookies.jpg'/><p class='col2'>Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk, 1 1/50 ml for every 1 1/4 cup of milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>1/4 cup</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>1/4 cup</u></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>2/3 cup</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1/10 ml</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>1/10 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1/10 ml</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>30 ml</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>1 1/2 cups, ground</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</u>.</li><li>Mix <i>15 ml</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with {<i>45 ml</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>30 ml</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>5 ml</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>1/10 ml</i> of <a href='baking_soda.html'>baking soda</a>, <i>1/10 ml</i> of <a href='baking_powder.html'>baking powder</a>, <i>1/10 ml</i> of <a href='salt.html'>salt</a>, <i>30 ml</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml</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><dl class='ingredients'><h3>glaze</h3><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b> <u>1/2 cup</u></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b> <u>15 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1 1/30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>1/2 cup</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 ml</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li><li>Add <i>1 1/30 ml</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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wasabi swirl chocolate cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wasabi swirl chocolate cookies</h1><h2>13 cookies — 30 minutes</h2><img src='../media/recipes/wasabi_swirl_chocolate_cookies.jpg'/><p class='col2'>Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>30 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>130 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>7 ml</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 ml</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>30 ml</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>195 g, ground</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180°C (350°F)</u>.</li><li>Mix <i>15 ml (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.</li><li>Sautee <i>30 g (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>30 ml</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>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well.</li><li>Take <i>195 g (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>7 ml (1 1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 ml (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a></li><li>Take <i>1 generous spoonful</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><dl class='ingredients'><h3>glaze</h3><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b> <u>50 g</u></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b> <u>15 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>50 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li><li>Add <i>30 ml (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></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/src/ingredients.c b/src/ingredients.c @@ -483,6 +483,8 @@ Ingredient ume_vinegar = create_ingredient("ume vinegar", "Ume vinegar (not a tr Ingredient lime = create_ingredient("lime", "Limes are citrus fruits which are typically round and green. There are many species of citrus trees with fruits referred to as 'limes', like the <b>Key lime</b>, <b>Persian lime</b> (being the most common), <b>Kaffir lime</b> and <b>Desert lime</b>. Limes are sour and rich in <a href='nutrition.html#vitamin-c'>vitamin c</a><br /><br />Limes have high contents of sugars and acids, but some varieties lack in citric acid (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2637791/'>ref</a>). It is used in cooking for its juices and zest, the juice can be concentrated, dried, frozen or canned."); +Ingredient fresh_bread = create_ingredient("fresh bread", "No description yet."); + // removed: &coconut, &tomato, &radish -Ingredient *ingredients[] = {&coffee, &lentils, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &chickpeas, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &whole_cane_sugar, &coconut_sugar, &brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear }; +Ingredient *ingredients[] = {&coffee, &lentils, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &chickpeas, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &whole_cane_sugar, &coconut_sugar, &brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &fresh_bread }; diff --git a/src/recipes.c b/src/recipes.c @@ -46,8 +46,9 @@ add_serving(&veggie_pate_preparation, &soy_sauce, "45 ml"); add_serving(&veggie_pate_preparation, &lemon_juice, "5 ml"); add_serving(&veggie_pate_preparation, &thyme, "5 ml"); add_serving(&veggie_pate_preparation, &oregano, "5 ml"); -add_serving(&veggie_pate_preparation, &black_pepper, "to taste"); add_serving(&veggie_pate_preparation, &water, "80 ml"); +add_serving(&veggie_pate_preparation, &black_pepper, "to taste"); +add_serving(&veggie_pate_preparation, &nutritional_yeast, "40 g"); add_part(&veggie_pate, &veggie_pate_preparation); // buckwheat tea @@ -61,6 +62,7 @@ add_serving(&buckwheat_tea_roasting, &buckwheat_groats, "30 ml"); add_part(&buckwheat_tea, &buckwheat_tea_roasting); RecipePart buckwheat_tea_infusion = create_part("infusion"); add_instruction(&buckwheat_tea_infusion, "Add <i>30 ml (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>."); +add_instruction(&buckwheat_tea_infusion, "The used buckwheat groats can be re-used in other meals. You can add it to cooked rice, pasta, or in baked goods. I like to use it to replace the oats in <a href='crackers.html'>this cracker</a> recipe."); add_serving(&buckwheat_tea_infusion, &buckwheat_groats, "30 ml, roasted"); add_serving(&buckwheat_tea_infusion, &water, "800ml, hot"); add_part(&buckwheat_tea, &buckwheat_tea_infusion); @@ -127,7 +129,7 @@ add_part(&spicy_stirfry_chickpeas, &spicy_stirfry_chickpeas_stir_fry); Recipe scrambled_chickpeas = create_recipe("scrambled chickpeas", sidedish, "2 servings", 20190625, 15); set_description(&scrambled_chickpeas, "An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br />"); RecipePart scrambled_chickpeas_scrambled_chickpeas = create_part("scrambled chickpeas"); -add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>30 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, a <i>1.25 (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml</> of <a href='water.html'>water</a>."); +add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>30 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "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)"); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Let mixture heat for <u>3-5 minutes</u>."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "When the edges start to cook, flip it and start to break it apart with the side of the spatula."); @@ -144,7 +146,7 @@ add_part(&scrambled_chickpeas, &scrambled_chickpeas_scrambled_chickpeas); Recipe cheese = create_recipe("cheese", basic, "2 servings", 20190609, 60); set_description(&cheese, "I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br />"); RecipePart cheese_cheese = create_part("cheese"); -add_instruction(&cheese_cheese, "In a bowl, mix <i>60 ml</i> of <a href='soy_milk.html'>soy milk</a>, <i>50 ml</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 ml</i> of <a href='white_miso.html'>white miso</a>."); +add_instruction(&cheese_cheese, "In a bowl, mix <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, <i>50 ml (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 ml (1 tsp)</i> of <a href='white_miso.html'>white miso</a>."); add_instruction(&cheese_cheese, "Heat a saucepan at medium heat, pour <i>180 ml (3/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>4 g</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk."); add_instruction(&cheese_cheese, "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."); add_instruction(&cheese_cheese, "Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are)."); @@ -176,18 +178,18 @@ add_serving(&sweet_and_sour_lentils_sauce, &ginger_root, "15 ml"); add_serving(&sweet_and_sour_lentils_sauce, &arrowroot_starch, "15 ml"); add_part(&sweet_and_sour_lentils, &sweet_and_sour_lentils_sauce); RecipePart sweet_and_sour_lentils_lentils = create_part("lentils"); -add_instruction(&sweet_and_sour_lentils_lentils, "Rinse lentils. Transfer rinsed lentils to a pot and add <i>350 ml</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>."); +add_instruction(&sweet_and_sour_lentils_lentils, "Rinse <i>100 g (1/2 cup)</i> of <a href='brown_lentils.html'>brown lentils</a>. Transfer rinsed lentils to a pot and add <i>350 ml</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>."); add_instruction(&sweet_and_sour_lentils_lentils, "Bring water to a rapid simmer, then reduce heat to medium."); -add_instruction(&sweet_and_sour_lentils_lentils, "Simmer uncovered. After <u>10 minutes</u> add <i>1</i> cubed <a href='carrot.html'>carrot</a>. Cut <i>~4 cm</i> of <a href='daikon.html'>daikon</a>, cut into small cubes and add to the pot."); +add_instruction(&sweet_and_sour_lentils_lentils, "Simmer uncovered. After <u>10 minutes</u> add <i>1</i> chopped <a href='carrot.html'>carrot</a>. Cut <i>~4 cm</i> of <a href='daikon.html'>daikon</a>, chopped into small pieces and add to the pot."); add_instruction(&sweet_and_sour_lentils_lentils, "Let mixture simmer for an additional <u>10-20 minutes</u>, add extra water as needed."); -add_instruction(&sweet_and_sour_lentils_lentils, "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>."); +add_instruction(&sweet_and_sour_lentils_lentils, "If lentils are tender, they are ready. Strain lentils and return to pot with <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well."); add_instruction(&sweet_and_sour_lentils_lentils, "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>."); add_serving(&sweet_and_sour_lentils_lentils, &brown_lentils, "100 g"); add_serving(&sweet_and_sour_lentils_lentils, &vegetable_bouillon, "350 ml"); add_serving(&sweet_and_sour_lentils_lentils, &carrots, "1, cubed"); add_serving(&sweet_and_sour_lentils_lentils, &daikon, "4cm, cubed"); add_serving(&sweet_and_sour_lentils_lentils, &chives, "3 stalks"); -add_serving(&sweet_and_sour_lentils_lentils, &salt, "1/4 tsp"); +add_serving(&sweet_and_sour_lentils_lentils, &salt, "1.25 ml"); add_part(&sweet_and_sour_lentils, &sweet_and_sour_lentils_lentils); // coffee jelly @@ -205,20 +207,20 @@ add_part(&coffee_jelly, &coffee_jelly_jelly); // okonomiyaki Recipe okonomiyaki = create_recipe("okonomiyaki", dinner, "4 servings", 20190221, 20); -set_description(&okonomiyaki, "<b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being \"neba neba\" (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 1 1/30 ml <a href='#whole_can_sugar.html'>sugar</a>, 50 ml <b>ketchup</b> and 48ml <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br />"); +set_description(&okonomiyaki, "<b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7 ml (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45 ml (3 tbsp) <b>ketchup</b> and 45 ml (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br />"); RecipePart okonomiyaki_okonomiyaki = create_part("okonomiyaki"); add_instruction(&okonomiyaki_okonomiyaki, "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>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside."); -add_instruction(&okonomiyaki_okonomiyaki, "Mince <i>500g</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside."); -add_instruction(&okonomiyaki_okonomiyaki, "In a bowl, mix <i>1 cup</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>50 ml</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.)"); +add_instruction(&okonomiyaki_okonomiyaki, "Mince <i>500g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside."); +add_instruction(&okonomiyaki_okonomiyaki, "In a bowl, mix <i>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>40 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)"); add_instruction(&okonomiyaki_okonomiyaki, "Heat a non-stick pan at high heat, add <i>5 ml (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."); add_instruction(&okonomiyaki_okonomiyaki, "Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick."); add_instruction(&okonomiyaki_okonomiyaki, "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 :)."); add_instruction(&okonomiyaki_okonomiyaki, "Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter."); -add_serving(&okonomiyaki_okonomiyaki, &chickpea_flour, "120 g"); -add_serving(&okonomiyaki_okonomiyaki, &nutritional_yeast, "50 ml"); -add_serving(&okonomiyaki_okonomiyaki, &salt, "pinch"); add_serving(&okonomiyaki_okonomiyaki, &nagaimo, "160 g, grated"); add_serving(&okonomiyaki_okonomiyaki, &green_cabbage, "500 g, minced"); +add_serving(&okonomiyaki_okonomiyaki, &chickpea_flour, "120 g"); +add_serving(&okonomiyaki_okonomiyaki, &nutritional_yeast, "40 g"); +add_serving(&okonomiyaki_okonomiyaki, &salt, "1.25 ml"); add_serving(&okonomiyaki_okonomiyaki, &shiitake, "6"); add_serving(&okonomiyaki_okonomiyaki, &water, "320 ml"); add_serving(&okonomiyaki_okonomiyaki, &sesame_oil, "10 ml"); @@ -329,16 +331,17 @@ add_part(&wakame_bites, &wakame_bites_cookies); // no knead bread Recipe no_knead_bread = create_recipe("no knead bread", basic, "1 loaf", 20190112, 60); -set_description(&no_knead_bread, "<b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with <i>3-50 ml</i> of <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br />"); +set_description(&no_knead_bread, "<b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br />"); RecipePart no_knead_bread_bread_preparation = create_part("bread preparation"); -add_instruction(&no_knead_bread_bread_preparation, "In a bowl, mix <i>240g (2 cups)</i> of all purpose flour, <i>120g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 ml (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 ml (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well."); +add_instruction(&no_knead_bread_bread_preparation, "In a large bowl, mix <i>240g (2 cups)</i> of all purpose flour, <i>120g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 ml (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 ml (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well."); add_instruction(&no_knead_bread_bread_preparation, "Add <i>350 ml (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."); add_instruction(&no_knead_bread_bread_preparation, "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."); -add_instruction(&no_knead_bread_bread_preparation, "<u>Next morning:</u> Preheat your oven to <u>230°C (450°F)</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.)"); +add_instruction(&no_knead_bread_bread_preparation, "<u>Next morning:</u>, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h."); +add_instruction(&no_knead_bread_bread_preparation, "Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230°C (450°F)</u>. Pre-heat your container for <u>30 minutes</u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)"); add_instruction(&no_knead_bread_bread_preparation, "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."); -add_instruction(&no_knead_bread_bread_preparation, "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."); +add_instruction(&no_knead_bread_bread_preparation, "After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). 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."); add_instruction(&no_knead_bread_bread_preparation, "Bake for <u>30 minutes</u>."); -add_instruction(&no_knead_bread_bread_preparation, "After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>."); +add_instruction(&no_knead_bread_bread_preparation, "After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>. Let cool completely before slicing."); add_serving(&no_knead_bread_bread_preparation, &all_purpose_flour, "240 g"); add_serving(&no_knead_bread_bread_preparation, &spelt_flour, "120 g"); add_serving(&no_knead_bread_bread_preparation, &salt, "5 ml"); @@ -350,9 +353,9 @@ add_part(&no_knead_bread, &no_knead_bread_bread_preparation); Recipe roasted_carrots_with_beluga_lentils = create_recipe("roasted carrots with beluga lentils", dinner, "2 servings", 20141025, 30); set_description(&roasted_carrots_with_beluga_lentils, "My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils! I also topped it with a delicious spicy peanut butter sauce.<br /><br />Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but I also need to feed Devine.<br /><br />Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well.<br /><br /><b>Credits:</b> The idea to make a recipe with beluga lentils was inspired by Meike Peters' <a href='https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/' target='_blank'>beluga lentil salad recipe</a>.<br /><br />"); RecipePart roasted_carrots_with_beluga_lentils_carrots = create_part("carrots"); -add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "Preheat oven to <u>400F</u>"); -add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "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>15 ml</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 ml</i> of <a href='thyme.html'>thyme</a>."); -add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "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."); +add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "Preheat oven to <u>200°C (400°F)</u>"); +add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "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>15 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 ml (1 tsp)</i> of <a href='thyme.html'>thyme</a>."); +add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "Lay on a baking sheet and sprinkle with <i>1.25 ml (1/4 tsp)</i> 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."); add_serving(&roasted_carrots_with_beluga_lentils_carrots, &heirloom_carrots, "8"); add_serving(&roasted_carrots_with_beluga_lentils_carrots, &olive_oil, "15 ml"); add_serving(&roasted_carrots_with_beluga_lentils_carrots, &thyme, "5 ml"); @@ -360,17 +363,17 @@ add_serving(&roasted_carrots_with_beluga_lentils_carrots, &sea_salt, "5 ml"); add_serving(&roasted_carrots_with_beluga_lentils_carrots, &black_pepper, "pinch"); add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_carrots); RecipePart roasted_carrots_with_beluga_lentils_sauce = create_part("sauce"); -add_instruction(&roasted_carrots_with_beluga_lentils_sauce, "Mix <i>30 ml</i> of <a href='sriracha.html'>sriracha</a>, <i>30 ml</i> <a href='peanut_butter.html'>peanut butter</a>, <i>1/4 cup</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl."); +add_instruction(&roasted_carrots_with_beluga_lentils_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>30 ml (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl."); add_serving(&roasted_carrots_with_beluga_lentils_sauce, &sriracha, "30 ml"); add_serving(&roasted_carrots_with_beluga_lentils_sauce, &peanut_butter, "30 ml"); -add_serving(&roasted_carrots_with_beluga_lentils_sauce, &soy_sauce, "1/4 cup"); +add_serving(&roasted_carrots_with_beluga_lentils_sauce, &soy_sauce, "60 ml"); add_serving(&roasted_carrots_with_beluga_lentils_sauce, &japanese_rice_vinegar, "30 ml"); add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_sauce); RecipePart roasted_carrots_with_beluga_lentils_lentils = create_part("lentils"); -add_instruction(&roasted_carrots_with_beluga_lentils_lentils, "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."); +add_instruction(&roasted_carrots_with_beluga_lentils_lentils, "Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</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."); add_instruction(&roasted_carrots_with_beluga_lentils_lentils, "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."); add_instruction(&roasted_carrots_with_beluga_lentils_lentils, "Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!"); -add_serving(&roasted_carrots_with_beluga_lentils_lentils, &beluga_lentils, "1/2 cup"); +add_serving(&roasted_carrots_with_beluga_lentils_lentils, &beluga_lentils, "115 g"); add_serving(&roasted_carrots_with_beluga_lentils_lentils, &vegetable_bouillon, "375 ml"); add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_lentils); @@ -379,14 +382,14 @@ Recipe black_sesame_brittle = create_recipe("black sesame brittle", dessert, "10 set_description(&black_sesame_brittle, "Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.<br /><br />It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.<br /><br />These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).<br /><br />"); RecipePart black_sesame_brittle_brittle = create_part("brittle"); add_instruction(&black_sesame_brittle_brittle, "Prepare baking sheet lined with a baking mat, keep a flat spatula close by."); -add_instruction(&black_sesame_brittle_brittle, "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."); +add_instruction(&black_sesame_brittle_brittle, "Put the <i>45 g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat."); add_instruction(&black_sesame_brittle_brittle, "Stir constantly, until the sugar is completely dissolved."); -add_instruction(&black_sesame_brittle_brittle, "Add <i>1/4 cup</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly."); +add_instruction(&black_sesame_brittle_brittle, "Add <i>30 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly."); add_instruction(&black_sesame_brittle_brittle, "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."); add_instruction(&black_sesame_brittle_brittle, "Cut the brittle while it's still warm, serve with fresh fruit!"); -add_serving(&black_sesame_brittle_brittle, &brown_sugar, "1/4 cup"); -add_serving(&black_sesame_brittle_brittle, &black_sesame_seeds, "1/4 cup"); -add_serving(&black_sesame_brittle_brittle, &vanilla_extract, "1/4 tsp"); +add_serving(&black_sesame_brittle_brittle, &brown_sugar, "45 g"); +add_serving(&black_sesame_brittle_brittle, &vanilla_extract, "1.25 ml"); +add_serving(&black_sesame_brittle_brittle, &black_sesame_seeds, "30 g"); add_part(&black_sesame_brittle, &black_sesame_brittle_brittle); // spinach oatmeal cookies @@ -394,46 +397,47 @@ Recipe spinach_oatmeal_cookies = create_recipe("spinach oatmeal cookies", desser set_description(&spinach_oatmeal_cookies, "When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.<br /><br />I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour.<br /><br />This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.<br /><br />"); RecipePart spinach_oatmeal_cookies_cookies = create_part("cookies"); add_instruction(&spinach_oatmeal_cookies_cookies, "Preheat oven to <u>180°C (350°F)</u>"); -add_instruction(&spinach_oatmeal_cookies_cookies, "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>."); -add_instruction(&spinach_oatmeal_cookies_cookies, "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>."); +add_instruction(&spinach_oatmeal_cookies_cookies, "Purée <i>15 g (~1 handful)</i> of <a href='spinach_leaves.html'>spinach leaves</a> with <i>1 whole</i> <a href='banana.html'>banana</a>."); +add_instruction(&spinach_oatmeal_cookies_cookies, "Stir in <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>65 g (1/2 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>."); add_instruction(&spinach_oatmeal_cookies_cookies, "Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness."); add_instruction(&spinach_oatmeal_cookies_cookies, "Bake for <u>12-15 minutes</u>, let cool for <u>10 minutes</u> before you move them off the baking mat."); -add_serving(&spinach_oatmeal_cookies_cookies, &spinach, "1 handful"); +add_serving(&spinach_oatmeal_cookies_cookies, &spinach, "15 g"); add_serving(&spinach_oatmeal_cookies_cookies, &banana, "1"); -add_serving(&spinach_oatmeal_cookies_cookies, &vanilla_extract, "1/4 tsp"); -add_serving(&spinach_oatmeal_cookies_cookies, &rolled_oats, "1/2 cup"); +add_serving(&spinach_oatmeal_cookies_cookies, &vanilla_extract, "1.25 ml"); +add_serving(&spinach_oatmeal_cookies_cookies, &rolled_oats, "65 g"); add_part(&spinach_oatmeal_cookies, &spinach_oatmeal_cookies_cookies); // borscht with tofu sour cream Recipe borscht_with_tofu_sour_cream = create_recipe("borscht with tofu sour cream", sidedish, "4 quarts", 20141116, 60); set_description(&borscht_with_tofu_sour_cream, "Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe.<br /><br />Borscht is traditionally served with sour cream. A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. soft tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste!<br /><br />"); RecipePart borscht_with_tofu_sour_cream_sour_cream = create_part("sour cream"); -add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "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."); -add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "Put the <a href='tofu.html'>tofu</a>, <i>5 ml</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>15 ml</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."); +add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "Drain <i>349g (1 pack)</i> of <a href='soft_tofu.html'>soft tofu</a>, press it lightly with a cloth or paper towels to remove some of the water."); +add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "Put the <a href='tofu.html'>tofu</a>, <i>5 ml (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>15 ml (1 tbsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>25 ml (5 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a bowl. Blend until smooth."); add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "Put in the refrigerator for <u>1 hour</u> to give it time to thicken."); -add_serving(&borscht_with_tofu_sour_cream_sour_cream, &soft_tofu, "1 pack"); +add_serving(&borscht_with_tofu_sour_cream_sour_cream, &soft_tofu, "349 g"); add_serving(&borscht_with_tofu_sour_cream_sour_cream, &whole_cane_sugar, "5 ml"); add_serving(&borscht_with_tofu_sour_cream_sour_cream, &apple_cider_vinegar, "15 ml"); add_serving(&borscht_with_tofu_sour_cream_sour_cream, &lemon_juice, "5 tsp"); add_part(&borscht_with_tofu_sour_cream, &borscht_with_tofu_sour_cream_sour_cream); RecipePart borscht_with_tofu_sour_cream_borscht = create_part("borscht"); -add_instruction(&borscht_with_tofu_sour_cream_borscht, "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."); +add_instruction(&borscht_with_tofu_sour_cream_borscht, "Bring <i>950 ml (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."); add_instruction(&borscht_with_tofu_sour_cream_borscht, "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>."); -add_instruction(&borscht_with_tofu_sour_cream_borscht, "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>30 ml</i> of <a href='tomato_paste.html'>tomato paste</a>, then toss in the pot."); +add_instruction(&borscht_with_tofu_sour_cream_borscht, "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>30 ml (2 tbsp)</i> of <a href='tomato_paste.html'>tomato paste</a>, then toss in the pot."); add_instruction(&borscht_with_tofu_sour_cream_borscht, "Cut <i>1/2 head</i> of a small <a href='red_cabbage.html'>red cabbage</a> into thin strips, add to pot."); add_instruction(&borscht_with_tofu_sour_cream_borscht, "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."); -add_instruction(&borscht_with_tofu_sour_cream_borscht, "At the end, take pot off heat and stir in <i>10 ml</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."); -add_serving(&borscht_with_tofu_sour_cream_borscht, &vegetable_bouillon, "4 cups"); +add_instruction(&borscht_with_tofu_sour_cream_borscht, "At the end, take pot off heat and stir in <i>10 ml (2 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Remove the <a href='bay_leaf.html'>bay leaf</a>." ); +add_instruction(&borscht_with_tofu_sour_cream_borscht, "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."); +add_serving(&borscht_with_tofu_sour_cream_borscht, &vegetable_bouillon, "950 ml"); add_serving(&borscht_with_tofu_sour_cream_borscht, &red_beets, "2"); add_serving(&borscht_with_tofu_sour_cream_borscht, &sweet_potatoes, "1"); add_serving(&borscht_with_tofu_sour_cream_borscht, &carrots, "2"); add_serving(&borscht_with_tofu_sour_cream_borscht, &red_onion, "1/2"); add_serving(&borscht_with_tofu_sour_cream_borscht, &garlic, "3"); add_serving(&borscht_with_tofu_sour_cream_borscht, &tomato_paste, "30 ml"); -add_serving(&borscht_with_tofu_sour_cream_borscht, &red_cabbage, "2 1/2 cups"); +add_serving(&borscht_with_tofu_sour_cream_borscht, &red_cabbage, "1.5, medium"); add_serving(&borscht_with_tofu_sour_cream_borscht, &bay_leaf, "1"); -add_serving(&borscht_with_tofu_sour_cream_borscht, &sea_salt, "pinch"); -add_serving(&borscht_with_tofu_sour_cream_borscht, &black_pepper, "pinch"); +add_serving(&borscht_with_tofu_sour_cream_borscht, &sea_salt, "2.5ml"); +add_serving(&borscht_with_tofu_sour_cream_borscht, &black_pepper, "2.5 ml"); add_serving(&borscht_with_tofu_sour_cream_borscht, &lemon_juice, "10 ml"); add_part(&borscht_with_tofu_sour_cream, &borscht_with_tofu_sour_cream_borscht); @@ -441,96 +445,97 @@ add_part(&borscht_with_tofu_sour_cream, &borscht_with_tofu_sour_cream_borscht); Recipe dark_gyoza = create_recipe("dark gyoza", sidedish, "40 wrappers", 20141217, 60); set_description(&dark_gyoza, "We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!<br /><br /><img src='../media/recipes/dark_gyoza_1.jpg'/><br /><br />We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough.<br /><br /><img src='../media/recipes/dark_gyoza_2.jpg'/><br /><br />I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.<br /><br /><img src='../media/recipes/dark_gyoza_4.jpg'><br /><br />Gyoza wrapper techniques and ratios were based on the recipe from <a href='http://www.justonecookbook.com/recipes/gyoza-wrappers/' target='_blank'>Just one cookbook</a>. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.<br /><br /><img src='../media/recipes/dark_gyoza_5.jpg'/><br /><br />"); RecipePart dark_gyoza_dough = create_part("dough"); -add_instruction(&dark_gyoza_dough, "Mix <i>2 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>5 ml</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl."); -add_instruction(&dark_gyoza_dough, "Dissolve <i>1/10 ml</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."); -add_instruction(&dark_gyoza_dough, "Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 15 ml of hot water and repeat as needed."); +add_instruction(&dark_gyoza_dough, "Mix <i>240 g (2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>5 ml (1 tsp)</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl."); +add_instruction(&dark_gyoza_dough, "Dissolve <i>2.5 ml (1/2 tsp)</i> of <a href='salt.html'>salt</a> in <i>120 ml (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."); +add_instruction(&dark_gyoza_dough, "Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 15 ml (1 tbsp) of hot water and repeat as needed."); add_instruction(&dark_gyoza_dough, "<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."); add_instruction(&dark_gyoza_dough, "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."); -add_instruction(&dark_gyoza_dough, "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."); +add_instruction(&dark_gyoza_dough, "Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 7.6 cm 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."); add_instruction(&dark_gyoza_dough, "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."); -add_serving(&dark_gyoza_dough, &all_purpose_flour, "2 cups"); +add_serving(&dark_gyoza_dough, &all_purpose_flour, "240 g"); add_serving(&dark_gyoza_dough, &bamboo_charcoal_powder, "5 ml"); add_serving(&dark_gyoza_dough, &sea_salt, "5 ml"); -add_serving(&dark_gyoza_dough, &water, "1/2 cup"); +add_serving(&dark_gyoza_dough, &water, "120 ml"); add_serving(&dark_gyoza_dough, &cornstarch, "15 ml"); add_part(&dark_gyoza, &dark_gyoza_dough); RecipePart dark_gyoza_filling = create_part("filling"); -add_instruction(&dark_gyoza_filling, "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>10 ml</i> of <a href='ginger_root.html'>ginger root</a> together in a bowl. Add <i>30 ml</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."); +add_instruction(&dark_gyoza_filling, "Mix the <i>227 g (1/2 pack)</i> of <a href='tofu.html'> firm tofu</a>, <i>160 ml (2/3 cup)</i> of <a href='coriander.html'>coriander</a>, <i>4 grated</i> <a href='carrots.html'>carrots</a>, <i>4 cloves</i> of minced <a href='garlic.html'>garlic</a> and <i>~10 ml (2 tsp)</i> of minced <a href='ginger_root.html'>ginger root</a> together in a bowl. Add <i>30 ml (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."); +add_serving(&dark_gyoza_filling, &tofu, "227 g"); +add_serving(&dark_gyoza_filling, &coriander, "160 ml"); add_serving(&dark_gyoza_filling, &carrots, "4"); -add_serving(&dark_gyoza_filling, &tofu, "1/2 block"); -add_serving(&dark_gyoza_filling, &coriander, "2/3 cup"); add_serving(&dark_gyoza_filling, &garlic, "4 cloves"); add_serving(&dark_gyoza_filling, &ginger_root, "10 ml"); add_serving(&dark_gyoza_filling, &soy_sauce, "30 ml"); add_serving(&dark_gyoza_filling, &black_pepper, "pinch"); -add_serving(&dark_gyoza_filling, &sea_salt, "1/10 ml"); +add_serving(&dark_gyoza_filling, &sea_salt, "2.5 ml"); add_part(&dark_gyoza, &dark_gyoza_filling); RecipePart dark_gyoza_dipping_sauce = create_part("dipping sauce"); -add_instruction(&dark_gyoza_dipping_sauce, "Combine <i>45 ml</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml</i> of <a href='soy_sauce.html'>soy sauce</a> and <i>5 ml</i> of <a href='sesame_oil.html'>sesame oil</a>."); +add_instruction(&dark_gyoza_dipping_sauce, "Combine <i>45 ml (3 tbsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a> and <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>."); add_serving(&dark_gyoza_dipping_sauce, &japanese_rice_vinegar, "45 ml"); add_serving(&dark_gyoza_dipping_sauce, &soy_sauce, "45 ml"); add_serving(&dark_gyoza_dipping_sauce, &sesame_oil, "5 ml"); add_part(&dark_gyoza, &dark_gyoza_dipping_sauce); RecipePart dark_gyoza_pan_fry = create_part("pan fry"); -add_instruction(&dark_gyoza_pan_fry, "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."); +add_instruction(&dark_gyoza_pan_fry, "Take 1 gyoza wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in."); add_instruction(&dark_gyoza_pan_fry, "Put a spoonful of filling in the middle."); add_instruction(&dark_gyoza_pan_fry, "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."); add_instruction(&dark_gyoza_pan_fry, "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."); -add_instruction(&dark_gyoza_pan_fry, "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."); +add_instruction(&dark_gyoza_pan_fry, "Add <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam until all the water evaporates."); add_instruction(&dark_gyoza_pan_fry, "Add a bit of <a href='sesame_oil.html'>sesame oil</a> and cook until crispy."); +add_serving(&dark_gyoza_pan_fry, &water, "80 ml"); add_serving(&dark_gyoza_pan_fry, &sesame_oil, "5 ml"); -add_serving(&dark_gyoza_pan_fry, &water, "1/3 cup"); add_part(&dark_gyoza, &dark_gyoza_pan_fry); // raisin beet bread Recipe raisin_beet_bread = create_recipe("raisin beet bread", bread, "1 loaf", 20141220, 60); set_description(&raisin_beet_bread, "I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br />"); RecipePart raisin_beet_bread_sweet_bread = create_part("sweet bread"); -add_instruction(&raisin_beet_bread_sweet_bread, "Preheat oven to <u>180°C (350°F)</u>. Grease a baking pan and set aside."); -add_instruction(&raisin_beet_bread_sweet_bread, "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>1/10 ml</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); +add_instruction(&raisin_beet_bread_sweet_bread, "Preheat oven to <u>180°C (350°F)</u>. Grease a baking pan with vegetable oil and set aside."); +add_instruction(&raisin_beet_bread_sweet_bread, "Put <i>175 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); add_instruction(&raisin_beet_bread_sweet_bread, "Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside."); -add_instruction(&raisin_beet_bread_sweet_bread, "Mix <i>30 ml</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."); -add_instruction(&raisin_beet_bread_sweet_bread, "Mix your dry ingredients together, <i>2 1/4 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1/10 ml</i> of <a href='salt.html'>salt</a> and <i>15 ml</i> of <a href='baking_soda.html'>baking soda</a>."); +add_instruction(&raisin_beet_bread_sweet_bread, "Mix <i>30 ml (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65g (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."); +add_instruction(&raisin_beet_bread_sweet_bread, "Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>2.5 ml (1/2 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 ml (1 tbsp)</i> of <a href='baking_soda.html'>baking soda</a>."); add_instruction(&raisin_beet_bread_sweet_bread, "Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream."); -add_instruction(&raisin_beet_bread_sweet_bread, "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."); +add_instruction(&raisin_beet_bread_sweet_bread, "Add spoonfuls of the wet dough to your greased pan, add the remaining <i>45 g (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."); add_instruction(&raisin_beet_bread_sweet_bread, "Bake in the oven for <u>45 minutes</u>."); add_instruction(&raisin_beet_bread_sweet_bread, "Let cool, and enjoy!"); -add_serving(&raisin_beet_bread_sweet_bread, &all_purpose_flour, "2 1/4 cup"); -add_serving(&raisin_beet_bread_sweet_bread, &baking_soda, "15 ml"); -add_serving(&raisin_beet_bread_sweet_bread, &sea_salt, "1/10 ml"); +add_serving(&raisin_beet_bread_sweet_bread, &dried_raisins, "220 g"); +add_serving(&raisin_beet_bread_sweet_bread, &water, "240 ml, warm"); +add_serving(&raisin_beet_bread_sweet_bread, &vanilla_extract, "2.5 ml"); +add_serving(&raisin_beet_bread_sweet_bread, &red_beets, "2 small, puréed"); add_serving(&raisin_beet_bread_sweet_bread, &flax_seeds, "30 ml"); +add_serving(&raisin_beet_bread_sweet_bread, &water, "90 ml"); add_serving(&raisin_beet_bread_sweet_bread, &canola_oil, "1/4 cup"); add_serving(&raisin_beet_bread_sweet_bread, &whole_cane_sugar, "1/3 cup"); -add_serving(&raisin_beet_bread_sweet_bread, &dried_raisins, "1 1/4 cup"); -add_serving(&raisin_beet_bread_sweet_bread, &water, "1 cup"); -add_serving(&raisin_beet_bread_sweet_bread, &vanilla_extract, "1/10 ml"); -add_serving(&raisin_beet_bread_sweet_bread, &red_beets, "1 cup, puréed"); +add_serving(&raisin_beet_bread_sweet_bread, &all_purpose_flour, "270 g"); +add_serving(&raisin_beet_bread_sweet_bread, &sea_salt, "2.5 ml"); +add_serving(&raisin_beet_bread_sweet_bread, &baking_soda, "15 ml"); add_part(&raisin_beet_bread, &raisin_beet_bread_sweet_bread); // persimmon curry Recipe persimmon_curry = create_recipe("persimmon curry", dinner, "2 servings", 20150103, 30); set_description(&persimmon_curry, "I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If puréed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.<br /><br />Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.<br /><br />There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red bell pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.<br /><br />Enjoy over some basmasti rice.<br /><br />"); RecipePart persimmon_curry_rice = create_part("rice"); -add_instruction(&persimmon_curry_rice, "Rinse <i>1 cup</i> of <a href='basmati_rice.html'>basmati rice</a> under cold water, transfer to pot."); -add_instruction(&persimmon_curry_rice, "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."); +add_instruction(&persimmon_curry_rice, "Rinse <i>100 g (1/2 cup)</i> of <a href='basmati_rice.html'>basmati rice</a> under cold water, transfer to pot."); +add_instruction(&persimmon_curry_rice, "Boil some water, pour <i>180 ml</i> of it over the rice. Bring pot to a boil. Add <i>2.5 ml (1/2 tsp)</i> of <a href='salt.html'>salt</a>, and <i>1</i> <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."); add_instruction(&persimmon_curry_rice, "Remove <a href='bay_leaf.html'>bay leaf</a> and serve."); -add_serving(&persimmon_curry_rice, &basmati_rice, "1 cup"); -add_serving(&persimmon_curry_rice, &water, "1 1/2 cup"); -add_serving(&persimmon_curry_rice, &bay_leaf, "1"); +add_serving(&persimmon_curry_rice, &basmati_rice, "100 g"); +add_serving(&persimmon_curry_rice, &water, "180 ml"); +add_serving(&persimmon_curry_rice, &salt, "2.5 ml"); add_part(&persimmon_curry, &persimmon_curry_rice); RecipePart persimmon_curry_sauce = create_part("sauce"); add_instruction(&persimmon_curry_sauce, "Scoop the flesh out of <i>2 ripe</i> <a href='hachiya_persimmons.html'>hachiya persimmons</a>, purée with a hand blender."); -add_instruction(&persimmon_curry_sauce, "Sauté <i>1 chopped</i> <a href='onion.html'>onion</a>, <i>2 minced</i> <a href='garlic.html'>garlic</a> cloves, <i>5 ml</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."); -add_instruction(&persimmon_curry_sauce, "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>15 ml</i> of <a href='curry_powder.html'>curry powder</a>. Cook for an additional minute."); -add_instruction(&persimmon_curry_sauce, "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>."); +add_instruction(&persimmon_curry_sauce, "Sauté <i>1 chopped</i> <a href='onion.html'>yellow onion</a>, <i>2 minced</i> <a href='garlic.html'>garlic cloves</a>, <i>5 ml (1 tsp)</i> of grated <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."); +add_instruction(&persimmon_curry_sauce, "Add <i>2 diced</i> <a href='carrots.html'>carrots</a>,<i>15 g (handful)</i> of <a href='spinach.html'>spinach</a>. Stir for <u>2 minutes</u>, then add <i>15 ml (1 tbsp)</i> of <a href='curry_powder.html'>curry powder</a>. Cook for an additional minute."); +add_instruction(&persimmon_curry_sauce, "Add puréed persimmon, cook for <u>5 minutes</u> and then season with <i>1.25 ml (1/4 tsp) of <a href='salt.html'>salt</a>. Serve over <a href='rice.html'>basmati rice</a>."); add_serving(&persimmon_curry_sauce, &hachiya_persimmon, "2"); add_serving(&persimmon_curry_sauce, &curry_powder, "15 ml"); add_serving(&persimmon_curry_sauce, &ginger_root, "5 ml, minced"); add_serving(&persimmon_curry_sauce, &garlic, "2 cloves"); add_serving(&persimmon_curry_sauce, &carrots, "2"); -add_serving(&persimmon_curry_sauce, &sea_salt, "1/4 tsp"); +add_serving(&persimmon_curry_sauce, &sea_salt, "1.25 ml"); add_serving(&persimmon_curry_sauce, &yellow_onion, "1"); -add_serving(&persimmon_curry_sauce, &spinach, "1/3 cup"); +add_serving(&persimmon_curry_sauce, &spinach, "15 g"); add_part(&persimmon_curry, &persimmon_curry_sauce); // mason jar bread pudding @@ -538,19 +543,19 @@ Recipe mason_jar_bread_pudding = create_recipe("mason jar bread pudding", desser set_description(&mason_jar_bread_pudding, "Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-free sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding.<br /><br /><img src='../media/recipes/mason_jar_bread_pudding_1.jpg'/><br /><br />I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down.<br /><br />When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it.<br /><br />As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar.<br /><br />If ever you have some leftover crusts (even just a few) you can totally make this. It's a quick and simple dessert, with a taste of home.<br /><br />"); RecipePart mason_jar_bread_pudding_bread_pudding = create_part("bread pudding"); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Preheat oven at <u>180°C (350°F)</u>"); -add_instruction(&mason_jar_bread_pudding_bread_pudding, "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."); -add_instruction(&mason_jar_bread_pudding_bread_pudding, "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 <i>1/2 cubed</i> <a href='apple.html'>apple</a> and <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover Until it's level with the bread crusts"); +add_instruction(&mason_jar_bread_pudding_bread_pudding, "Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth."); +add_instruction(&mason_jar_bread_pudding_bread_pudding, "Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add the <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts"); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full."); -add_instruction(&mason_jar_bread_pudding_bread_pudding, "Sprinkle <i>5 ml</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with the rest of the cubed <a href='apple.html'>apples</a> and add <a href='cinnamon.html'>cinnamon</a> and <a href='maple_syrup'>maple syrup</a> to taste."); +add_instruction(&mason_jar_bread_pudding_bread_pudding, "Sprinkle <i>5 ml (1 tsp)</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 ml (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop."); add_instruction(&mason_jar_bread_pudding_bread_pudding, "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!"); -add_serving(&mason_jar_bread_pudding_bread_pudding, &bread_crusts, "1/2 cup, packed"); +add_serving(&mason_jar_bread_pudding_bread_pudding, &soft_tofu, "90 g"); +add_serving(&mason_jar_bread_pudding_bread_pudding, &soy_milk, "80 ml"); +add_serving(&mason_jar_bread_pudding_bread_pudding, &vanilla_extract, "1.25 ml"); +add_serving(&mason_jar_bread_pudding_bread_pudding, &bread_crusts, "20 g, packed"); add_serving(&mason_jar_bread_pudding_bread_pudding, &dried_raisins, "15 ml"); add_serving(&mason_jar_bread_pudding_bread_pudding, &apple, "1, small"); -add_serving(&mason_jar_bread_pudding_bread_pudding, &soft_tofu, "1/4 cup"); -add_serving(&mason_jar_bread_pudding_bread_pudding, &soy_milk, "1/3 cup"); -add_serving(&mason_jar_bread_pudding_bread_pudding, &vanilla_extract, "1/4 tsp"); add_serving(&mason_jar_bread_pudding_bread_pudding, &brown_sugar, "5 ml"); -add_serving(&mason_jar_bread_pudding_bread_pudding, &cinnamon, "1/10 ml"); +add_serving(&mason_jar_bread_pudding_bread_pudding, &cinnamon, "1.25 ml"); add_serving(&mason_jar_bread_pudding_bread_pudding, &maple_syrup, "15 ml"); add_part(&mason_jar_bread_pudding, &mason_jar_bread_pudding_bread_pudding); @@ -558,30 +563,30 @@ add_part(&mason_jar_bread_pudding, &mason_jar_bread_pudding_bread_pudding); Recipe basic_black_bread = create_recipe("basic black bread", bread, "1 loaf", 20150111, 140); set_description(&basic_black_bread, "Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.<br /><br />I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.<br /><br />Truth is, it depends on the type of bread you want.<br /><br /><img src='../media/recipes/basic_black_bread_1.jpg'/><br /><br />I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.<br /><br />The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.<br /><br />There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!<br /><br />I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!<br /><br /><img src='../media/recipes/basic_black_bread_2.jpg'/><br /><br />So there you have it! A basic black bread!<br /><br />"); RecipePart basic_black_bread_bread = create_part("bread"); -add_instruction(&basic_black_bread_bread, "In a large bowl, stir <i>1 1/10 ml</i> of <a href='salt.html'>salt</a> and <i>3/50 ml</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>."); -add_instruction(&basic_black_bread_bread, "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>5 ml</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> together in a separate bowl. Once flours are mixed evenly enough."); -add_instruction(&basic_black_bread_bread, "Add <i>15 ml</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."); +add_instruction(&basic_black_bread_bread, "In a large bowl, stir <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a> in <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a> until dissolved. Sprinkle <i>5 ml (1 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>, let sit for <u>10 minutes</u>."); +add_instruction(&basic_black_bread_bread, "Sift <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>180 g (1 1/2 cups)</i> of <a href='whole_grain_flour.html'>whole grain flour</a>, <i>7 ml (1 1/2 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 ml (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."); +add_instruction(&basic_black_bread_bread, "Add <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> to the water mix, then stir in <i>60 g (1/2 cup)</i> of the flour mix with a wooden spoon. Keep adding flour a <u>60 g (1/2 cup)</u> at a time, until the dough stops sticking to the sides."); add_instruction(&basic_black_bread_bread, "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."); add_instruction(&basic_black_bread_bread, "Heat up oven at the very lowest setting. This will be our warm place for bread rising."); add_instruction(&basic_black_bread_bread, "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>."); -add_instruction(&basic_black_bread_bread, "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."); +add_instruction(&basic_black_bread_bread, "Your bread should have doubled in size. Take bread out of oven, knead a few times and shape into a 25-28 cm 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."); add_instruction(&basic_black_bread_bread, "Turn oven up to <u>180°C (350°F)</u> . Bake for <a href='30_minutes.html'>30 minutes</a>, or until it sounds hollow when tapped at the bottom."); add_instruction(&basic_black_bread_bread, "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."); add_instruction(&basic_black_bread_bread, "BURGER BUNS: Repeat steps 1 to 6."); add_instruction(&basic_black_bread_bread, "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."); -add_instruction(&basic_black_bread_bread, "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>180°C (350°F)</u>."); +add_instruction(&basic_black_bread_bread, "Take buns out of oven, brush lightly with <i>15 ml (1 tbsp)</i> of <a href='coconut_oil.html'>coconut oil</a> (for browning) and put <a href='white_sesame_seeds.html'>white sesame seeds</a> on top. Bake uncovered for <u>20 minutes</u> at <u>180°C (350°F)</u>."); add_instruction(&basic_black_bread_bread, "Let cool on a pile of towels or cooling rack."); add_instruction(&basic_black_bread_bread, "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."); add_instruction(&basic_black_bread_bread, "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>180°C (350°F)</u>."); add_instruction(&basic_black_bread_bread, "Let cool on a pile of towels or cooling rack."); -add_serving(&basic_black_bread_bread, &all_purpose_flour, "1 1/2 cups"); -add_serving(&basic_black_bread_bread, &whole_wheat_flour, "1 1/2 cups"); -add_serving(&basic_black_bread_bread, &bamboo_charcoal_powder, "5 ml"); -add_serving(&basic_black_bread_bread, &water, "1 cup, warm"); -add_serving(&basic_black_bread_bread, &canola_oil, "15 ml"); +add_serving(&basic_black_bread_bread, &maple_syrup, "15 ml"); +add_serving(&basic_black_bread_bread, &water, "240 ml, warm"); add_serving(&basic_black_bread_bread, &active_dry_yeast, "5 ml"); -add_serving(&basic_black_bread_bread, &sea_salt, "1 1/10 ml"); -add_serving(&basic_black_bread_bread, &maple_syrup, "3/50 ml"); +add_serving(&basic_black_bread_bread, &canola_oil, "15 ml"); +add_serving(&basic_black_bread_bread, &all_purpose_flour, "180 g"); +add_serving(&basic_black_bread_bread, &whole_wheat_flour, "180 g"); +add_serving(&basic_black_bread_bread, &bamboo_charcoal_powder, "5 ml"); +add_serving(&basic_black_bread_bread, &salt, "7 ml"); add_serving(&basic_black_bread_bread, &white_sesame_seeds, "5 ml"); add_serving(&basic_black_bread_bread, &corn_semolina, "15 ml"); add_serving(&basic_black_bread_bread, &coconut_oil, "15 ml"); @@ -592,17 +597,17 @@ Recipe shichimi_togarashi_crackers = create_recipe("shichimi togarashi crackers" set_description(&shichimi_togarashi_crackers, "I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 ml chili flakes, 15 ml sanshou (sichuan peppercorns), 15 ml <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 ml ground ginger and 30 ml <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br />"); RecipePart shichimi_togarashi_crackers_crackers = create_part("crackers"); add_instruction(&shichimi_togarashi_crackers_crackers, "Preheat oven to <u>180°C (350°F)</u>."); -add_instruction(&shichimi_togarashi_crackers_crackers, "In a bowl, combine <i>120 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 ml (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>1/10 ml</i> <a href='sesame_oil.html'>sesame oil</a>, <i>a pinch</i> of <a href='sea_salt.html'>sea salt</a> and <i>15 ml (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (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, 15 ml at a time."); -add_instruction(&shichimi_togarashi_crackers_crackers, "Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7cm thick rectangle</i>."); -add_instruction(&shichimi_togarashi_crackers_crackers, "Cut about 1.2cm 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)."); +add_instruction(&shichimi_togarashi_crackers_crackers, "In a bowl, combine <i>120 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 ml (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='sea_salt.html'>sea salt</a> and <i>15 ml (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (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, 15 ml at a time."); +add_instruction(&shichimi_togarashi_crackers_crackers, "Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7 cm thick rectangle</i>."); +add_instruction(&shichimi_togarashi_crackers_crackers, "Cut about 1.2 cm 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)."); add_instruction(&shichimi_togarashi_crackers_crackers, "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."); add_instruction(&shichimi_togarashi_crackers_crackers, "Let cool, snap pieces apart and enjoy!"); add_serving(&shichimi_togarashi_crackers_crackers, &chickpea_flour, "120 g"); add_serving(&shichimi_togarashi_crackers_crackers, &flax_seeds, "15 ml"); -add_serving(&shichimi_togarashi_crackers_crackers, &baking_soda, "1/4 tsp"); -add_serving(&shichimi_togarashi_crackers_crackers, &sesame_oil, "1/10 ml"); +add_serving(&shichimi_togarashi_crackers_crackers, &baking_soda, "1.25 ml"); +add_serving(&shichimi_togarashi_crackers_crackers, &sesame_oil, "7 ml"); add_serving(&shichimi_togarashi_crackers_crackers, &shichimi_togarashi, "15 ml"); -add_serving(&shichimi_togarashi_crackers_crackers, &sea_salt, "pinch"); +add_serving(&shichimi_togarashi_crackers_crackers, &sea_salt, "1.25 ml"); add_serving(&shichimi_togarashi_crackers_crackers, &water, "60 ml"); add_serving(&shichimi_togarashi_crackers_crackers, &nori_sheets, "1 sheet"); add_part(&shichimi_togarashi_crackers, &shichimi_togarashi_crackers_crackers); @@ -627,31 +632,31 @@ add_part(&roasted_pumpkin_seeds, &roasted_pumpkin_seeds_pumpkin_seeds); Recipe potato_gnocchi = create_recipe("potato gnocchi", pasta, "6 servings", 20150121, 60); set_description(&potato_gnocchi, "A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br /><img src='../media/recipes/potato_gnocchi_2.jpg'/><br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br />"); RecipePart potato_gnocchi_gnocchi = create_part("gnocchi"); -add_instruction(&potato_gnocchi_gnocchi, "Preheat oven to <u>400F</u>."); +add_instruction(&potato_gnocchi_gnocchi, "Preheat oven to <u>200°C (400°F)</u>."); add_instruction(&potato_gnocchi_gnocchi, "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)."); -add_instruction(&potato_gnocchi_gnocchi, "Sift <i>1 1/4 cup</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 ml</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."); +add_instruction(&potato_gnocchi_gnocchi, "Sift <i>150g (1 1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 ml (1 tbsp)</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> together in a bowl."); add_instruction(&potato_gnocchi_gnocchi, "Mix the potatoes in gradually, and knead until you get a consistent dough."); -add_instruction(&potato_gnocchi_gnocchi, "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>."); -add_instruction(&potato_gnocchi_gnocchi, "Proceed to cutting up the ropes into <i>2cm sections</i>."); +add_instruction(&potato_gnocchi_gnocchi, "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>2 cm diameter</i>."); +add_instruction(&potato_gnocchi_gnocchi, "Proceed to cutting up the ropes into <i>2 cm sections</i>."); add_instruction(&potato_gnocchi_gnocchi, "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."); add_instruction(&potato_gnocchi_gnocchi, "Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface."); -add_serving(&potato_gnocchi_gnocchi, &russet_potatoes, "2 1/2"); -add_serving(&potato_gnocchi_gnocchi, &whole_wheat_flour, "1 1/4 cup"); +add_serving(&potato_gnocchi_gnocchi, &russet_potatoes, "3 medium"); +add_serving(&potato_gnocchi_gnocchi, &whole_wheat_flour, "150 g"); add_serving(&potato_gnocchi_gnocchi, &bamboo_charcoal_powder, "15 ml"); -add_serving(&potato_gnocchi_gnocchi, &sea_salt, "1/4 tsp"); +add_serving(&potato_gnocchi_gnocchi, &sea_salt, "1.25 ml"); add_part(&potato_gnocchi, &potato_gnocchi_gnocchi); RecipePart potato_gnocchi_sauce = create_part("sauce"); -add_instruction(&potato_gnocchi_sauce, "Mix <i>6 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>45 ml</i> of <a href='mirin.html'>mirin</a> and <i>4 tsp</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl."); -add_serving(&potato_gnocchi_sauce, &soy_sauce, "6 tbsp"); +add_instruction(&potato_gnocchi_sauce, "Mix <i>90 ml (6 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>45 ml (3 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>20 ml (4 tsp)</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl."); +add_serving(&potato_gnocchi_sauce, &soy_sauce, "90 ml"); add_serving(&potato_gnocchi_sauce, &mirin, "45 ml"); -add_serving(&potato_gnocchi_sauce, &granulated_sugar, "4 tsp"); +add_serving(&potato_gnocchi_sauce, &granulated_sugar, "20 ml"); add_part(&potato_gnocchi, &potato_gnocchi_sauce); RecipePart potato_gnocchi_toppings = create_part("toppings"); -add_instruction(&potato_gnocchi_toppings, "Rehydrate <i>45 ml</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."); -add_instruction(&potato_gnocchi_toppings, "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."); -add_instruction(&potato_gnocchi_toppings, "When gnocchi are cooked, sauté in a pan with the sauce and shiitake for <u>4-5 minutes</u>."); -add_instruction(&potato_gnocchi_toppings, "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!"); -add_serving(&potato_gnocchi_toppings, &shiitake, "1/2 cup"); +add_instruction(&potato_gnocchi_toppings, "Rehydrate <i>45 ml (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."); +add_instruction(&potato_gnocchi_toppings, "Chop up <i>5 stalks</i> <a href='scallions.html'>scallion stalks</a> and grate <i>5 cm</i> of <a href='daikon.html'>daikon</a>. Squeeze water out of daikon, and set aside."); +add_instruction(&potato_gnocchi_toppings, "When gnocchi are cooked, sauté in a pan with the sauce and <i>5</i> shiitake for <u>4-5 minutes</u>."); +add_instruction(&potato_gnocchi_toppings, "Serve enough gnocchi in two separate bowls (the top recipe makes it for more than 2 ppl), 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!"); +add_serving(&potato_gnocchi_toppings, &shiitake, "5"); add_serving(&potato_gnocchi_toppings, &scallions, "5 branches"); add_serving(&potato_gnocchi_toppings, &daikon, "1/3 cup"); add_serving(&potato_gnocchi_toppings, &wakame, "45 ml"); @@ -662,74 +667,74 @@ add_part(&potato_gnocchi, &potato_gnocchi_toppings); Recipe lentils_with_roasted_beet_sauce = create_recipe("lentils with roasted beet sauce", dinner, "2 servings", 20150202, 60); set_description(&lentils_with_roasted_beet_sauce, "This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than <a href='brown_lentils.html'>brown lentils</a>.<br /><br />Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.<br /><br />Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.<br /><br />"); RecipePart lentils_with_roasted_beet_sauce_lentils = create_part("lentils"); -add_instruction(&lentils_with_roasted_beet_sauce_lentils, "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."); +add_instruction(&lentils_with_roasted_beet_sauce_lentils, "Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</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."); add_instruction(&lentils_with_roasted_beet_sauce_lentils, "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."); -add_serving(&lentils_with_roasted_beet_sauce_lentils, &beluga_lentils, "1/2 cup"); -add_serving(&lentils_with_roasted_beet_sauce_lentils, &vegetable_bouillon, "1 1/3 cup"); +add_serving(&lentils_with_roasted_beet_sauce_lentils, &beluga_lentils, "115 g"); +add_serving(&lentils_with_roasted_beet_sauce_lentils, &vegetable_bouillon, "375 ml"); add_part(&lentils_with_roasted_beet_sauce, &lentils_with_roasted_beet_sauce_lentils); RecipePart lentils_with_roasted_beet_sauce_sauce = create_part("sauce"); -add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Preheat oven to <u>400F</u>."); -add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into pieces. Toss with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>, <i>5 ml</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>."); -add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Put <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>."); -add_instruction(&lentils_with_roasted_beet_sauce_sauce, "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>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</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>."); +add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Preheat oven to <u>200°C (400°F)</u>."); +add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>."); +add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>."); +add_instruction(&lentils_with_roasted_beet_sauce_sauce, "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>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>40g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Once the red beets are ready, add them in with the rest and then purée everything until smooth."); -add_instruction(&lentils_with_roasted_beet_sauce_sauce, "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>."); +add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Transfer the sauce to a pan, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>60 ml (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 <i>5g</i> of chopped <a href='peppermint.html'>peppermint</a>."); add_serving(&lentils_with_roasted_beet_sauce_sauce, &red_beets, "3"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &olive_oil, "10 ml"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &olive_oil, "15 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &thyme, "5 ml"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &sea_salt, "1.25 ml"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &black_pepper, "1.25 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &garlic, "3 cloves"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &vegetable_bouillon, "120 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &balsamic_vinegar, "15 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &lemon_juice, "15 ml"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &nutritional_yeast, "1/4 cup"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &vegetable_bouillon, "1/2 cup"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &soy_milk, "1/4 cup"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &peppermint, "1/4 cup"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &sea_salt, "1/4 tsp"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &black_pepper, "1/4 tsp"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &nutritional_yeast, "40 g"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &soy_milk, "60 ml"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &peppermint, "5 g"); add_part(&lentils_with_roasted_beet_sauce, &lentils_with_roasted_beet_sauce_sauce); // teriyaki carrot patties -Recipe teriyaki_carrot_patties = create_recipe("teriyaki carrot patties", sidedish, "2 servings", 20150217, 40); -set_description(&teriyaki_carrot_patties, "Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br />"); -RecipePart teriyaki_carrot_patties_patties = create_part("patties"); -add_instruction(&teriyaki_carrot_patties_patties, "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>50 ml</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>."); -add_instruction(&teriyaki_carrot_patties_patties, "Mix in <i>5 ml</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor."); -add_instruction(&teriyaki_carrot_patties_patties, "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."); -add_serving(&teriyaki_carrot_patties_patties, &carrots, "2"); -add_serving(&teriyaki_carrot_patties_patties, &curry_powder, "5 ml"); -add_serving(&teriyaki_carrot_patties_patties, &yellow_onion, "1/2"); -add_serving(&teriyaki_carrot_patties_patties, &garlic, "2 cloves"); -add_serving(&teriyaki_carrot_patties_patties, &rolled_oats, "50 ml"); -add_serving(&teriyaki_carrot_patties_patties, &pumpkin, "1 cup"); -add_part(&teriyaki_carrot_patties, &teriyaki_carrot_patties_patties); -RecipePart teriyaki_carrot_patties_sauce = create_part("sauce"); -add_instruction(&teriyaki_carrot_patties_sauce, "Mix <i>30 ml</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml</i> of <a href='mirin.html'>mirin</a> and <i>5 ml</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>."); -add_instruction(&teriyaki_carrot_patties_sauce, "Pour in a pan, bring to medium-heat and cook for <u>5 minutes</u> or until thickened."); -add_instruction(&teriyaki_carrot_patties_sauce, "Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!"); -add_serving(&teriyaki_carrot_patties_sauce, &soy_sauce, "30 ml"); -add_serving(&teriyaki_carrot_patties_sauce, &sake, "30 ml"); -add_serving(&teriyaki_carrot_patties_sauce, &mirin, "30 ml"); -add_serving(&teriyaki_carrot_patties_sauce, &whole_cane_sugar, "5 ml"); -add_part(&teriyaki_carrot_patties, &teriyaki_carrot_patties_sauce); +Recipe teriyaki_veggie_patties = create_recipe("teriyaki veggie patties", sidedish, "2 servings", 20150217, 40); +set_description(&teriyaki_veggie_patties, "Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br />"); +RecipePart teriyaki_veggie_patties_patties = create_part("patties"); +add_instruction(&teriyaki_veggie_patties_patties, "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>50 ml</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>."); +add_instruction(&teriyaki_veggie_patties_patties, "Mix in <i>5 ml (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor."); +add_instruction(&teriyaki_veggie_patties_patties, "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, flip and repeat."); +add_serving(&teriyaki_veggie_patties_patties, &carrots, "2"); +add_serving(&teriyaki_veggie_patties_patties, &curry_powder, "5 ml"); +add_serving(&teriyaki_veggie_patties_patties, &yellow_onion, "1/2"); +add_serving(&teriyaki_veggie_patties_patties, &garlic, "2 cloves"); +add_serving(&teriyaki_veggie_patties_patties, &rolled_oats, "50 ml"); +add_serving(&teriyaki_veggie_patties_patties, &pumpkin, "150 g"); +add_part(&teriyaki_veggie_patties, &teriyaki_veggie_patties_patties); +RecipePart teriyaki_veggie_patties_sauce = create_part("sauce"); +add_instruction(&teriyaki_veggie_patties_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 ml (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>."); +add_instruction(&teriyaki_veggie_patties_sauce, "Pour in a pan, bring to medium-heat and cook for <u>5 minutes</u> or until thickened."); +add_instruction(&teriyaki_veggie_patties_sauce, "Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!"); +add_serving(&teriyaki_veggie_patties_sauce, &soy_sauce, "30 ml"); +add_serving(&teriyaki_veggie_patties_sauce, &sake, "30 ml"); +add_serving(&teriyaki_veggie_patties_sauce, &mirin, "30 ml"); +add_serving(&teriyaki_veggie_patties_sauce, &whole_cane_sugar, "5 ml"); +add_part(&teriyaki_veggie_patties, &teriyaki_veggie_patties_sauce); // savoury turmeric cookies Recipe savoury_turmeric_cookies = create_recipe("savoury turmeric cookies", dessert, "16 servings", 20150219, 30); -set_description(&savoury_turmeric_cookies, "These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!<br /><br />In these cookies, I use <a href='spelt_flour.html'>spelt flour</a> because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used canola oil because it imparts little flavor, and because it's a source of <a href='#nutrition.html'>omega3</a>.<br /><br /><img src='../media/recipes/savoury_turmeric_cookies_2.jpg'/><br /><br />It's possible to use chocolate chips, but I like to use <a href='carob_chips.html'>Carob chips</a> because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain <b>theobromine</b>.<br /><br />"); +set_description(&savoury_turmeric_cookies, "These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!<br /><br />In these cookies, I use <a href='spelt_flour.html'>spelt flour</a> because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used canola oil because it imparts little flavor, and because it's a source of <a href='#nutrition.html'>omega3</a>.<br /><br />It's possible to use chocolate chips, but I like to use <a href='carob_chips.html'>Carob chips</a> because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain <b>theobromine</b>.<br /><br />"); RecipePart savoury_turmeric_cookies_cookies = create_part("cookies"); add_instruction(&savoury_turmeric_cookies_cookies, "Preheat oven to <u>180°C (350°F)</u>."); -add_instruction(&savoury_turmeric_cookies_cookies, "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>1/10 ml</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 ml</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 ml</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix."); -add_instruction(&savoury_turmeric_cookies_cookies, "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"); -add_instruction(&savoury_turmeric_cookies_cookies, "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>15 ml at a time</i> until you get a soft and consistent dough."); +add_instruction(&savoury_turmeric_cookies_cookies, "Mix <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>7 ml (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 ml (2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 ml (1 tsp)</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix."); +add_instruction(&savoury_turmeric_cookies_cookies, "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>90°C (200°F)</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."); +add_instruction(&savoury_turmeric_cookies_cookies, "Cream <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100g (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 <i>90 ml (6 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> (<i>15 ml at a time</i>) until you get a soft and consistent dough."); add_instruction(&savoury_turmeric_cookies_cookies, "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."); add_instruction(&savoury_turmeric_cookies_cookies, "Bake for <u>15-20 minutes</u>. Let cool, and serve with some tea!"); -add_serving(&savoury_turmeric_cookies_cookies, &all_purpose_flour, "1/2 cup"); -add_serving(&savoury_turmeric_cookies_cookies, &spelt_flour, "1/2 cup"); -add_serving(&savoury_turmeric_cookies_cookies, &baking_powder, "1/10 ml"); -add_serving(&savoury_turmeric_cookies_cookies, &whole_cane_sugar, "1/2 cup"); -add_serving(&savoury_turmeric_cookies_cookies, &canola_oil, "6 tbsp"); +add_serving(&savoury_turmeric_cookies_cookies, &all_purpose_flour, "60 g"); +add_serving(&savoury_turmeric_cookies_cookies, &spelt_flour, "60 g"); +add_serving(&savoury_turmeric_cookies_cookies, &baking_powder, "7 ml"); add_serving(&savoury_turmeric_cookies_cookies, &ground_turmeric, "10 ml"); add_serving(&savoury_turmeric_cookies_cookies, &dried_orange_peel, "5 ml"); -add_serving(&savoury_turmeric_cookies_cookies, &soy_milk, "6 tbsp"); +add_serving(&savoury_turmeric_cookies_cookies, &canola_oil, "90 ml"); +add_serving(&savoury_turmeric_cookies_cookies, &whole_cane_sugar, "100 g"); +add_serving(&savoury_turmeric_cookies_cookies, &soy_milk, "90 mold"); add_serving(&savoury_turmeric_cookies_cookies, &carob_chips, "20"); add_part(&savoury_turmeric_cookies, &savoury_turmeric_cookies_cookies); @@ -737,20 +742,18 @@ add_part(&savoury_turmeric_cookies, &savoury_turmeric_cookies_cookies); Recipe sweet_mock_eel_nigiri = create_recipe("sweet mock eel nigiri", dinner, "2 servings", 20150224, 50); set_description(&sweet_mock_eel_nigiri, "Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_1.jpg'/><br /><br />The original recipe for chickpea tofu, I believe, was sourced from a book called <a href='http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20' target='_blank'>The Burmese kitchen</a> by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.<br /><br />I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/><br /><br />The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.<br /><br />"); RecipePart sweet_mock_eel_nigiri_rice = create_part("rice"); -add_instruction(&sweet_mock_eel_nigiri_rice, "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."); -add_instruction(&sweet_mock_eel_nigiri_rice, "Put <i>1 1/30 ml</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 ml</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1/10 ml</i> of <a href='salt.html'>salt</a> in a sauce pan. Stir over low heat, until sugar dissolves."); +add_instruction(&sweet_mock_eel_nigiri_rice, "Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>."); +add_instruction(&sweet_mock_eel_nigiri_rice, "Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time."); +add_instruction(&sweet_mock_eel_nigiri_rice, "Put <i>7 ml (1 1/2 tsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> in a sauce pan. Stir over low heat, until sugar and salt crystals dissolve. Let cool."); add_instruction(&sweet_mock_eel_nigiri_rice, "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."); -add_instruction(&sweet_mock_eel_nigiri_rice, "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)."); -add_instruction(&sweet_mock_eel_nigiri_rice, "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."); -add_serving(&sweet_mock_eel_nigiri_rice, &black_glutinous_rice, "3/4 cup"); -add_serving(&sweet_mock_eel_nigiri_rice, &water, "2 cups"); -add_serving(&sweet_mock_eel_nigiri_rice, &japanese_rice_vinegar, "1 1/30 ml"); +add_serving(&sweet_mock_eel_nigiri_rice, &black_glutinous_rice, "140 g"); +add_serving(&sweet_mock_eel_nigiri_rice, &japanese_rice_vinegar, "7 ml"); add_serving(&sweet_mock_eel_nigiri_rice, &whole_cane_sugar, "15 ml"); -add_serving(&sweet_mock_eel_nigiri_rice, &sea_salt, "1/10 ml"); +add_serving(&sweet_mock_eel_nigiri_rice, &sea_salt, "1.25 ml"); add_serving(&sweet_mock_eel_nigiri_rice, &nori_sheets, "1 sheet"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_rice); RecipePart sweet_mock_eel_nigiri_sauce = create_part("sauce"); -add_instruction(&sweet_mock_eel_nigiri_sauce, "Mix <i>30 ml</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='mirin.html'>mirin</a>, <i>15 ml</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml</i> of <a href='sake.html'>sake</a>."); +add_instruction(&sweet_mock_eel_nigiri_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>."); add_instruction(&sweet_mock_eel_nigiri_sauce, "Bring to a boil in a pan, lower heat and let thicken for a few minutes."); add_serving(&sweet_mock_eel_nigiri_sauce, &soy_sauce, "30 ml"); add_serving(&sweet_mock_eel_nigiri_sauce, &mirin, "30 ml"); @@ -758,8 +761,8 @@ add_serving(&sweet_mock_eel_nigiri_sauce, &whole_cane_sugar, "15 ml"); add_serving(&sweet_mock_eel_nigiri_sauce, &sake, "15 ml"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_sauce); RecipePart sweet_mock_eel_nigiri_chickpea_tofu = create_part("chickpea tofu"); -add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bring <i>1 1/2 cups</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot."); -add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "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>1/10 ml</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."); +add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot."); +add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 ml (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "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."); @@ -767,177 +770,184 @@ add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "After 1 hour, <i>cut into add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Preheat oven to <u>180°C (350°F)</u>."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Line backing sheet with a baking mat, line up pieces of chickpea tofu."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>."); -add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &vegetable_bouillon, "3 cups"); -add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &chickpea_flour, "1 cup"); -add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &sea_salt, "1/4 tsp"); -add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &ground_turmeric, "1/10 ml"); +add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "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)."); +add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "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."); +add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &vegetable_bouillon, "700 ml"); +add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &chickpea_flour, "120 g"); +add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &sea_salt, "1.25 ml"); +add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &ground_turmeric, "5 ml"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_chickpea_tofu); // black sesame rice pancakes Recipe black_sesame_rice_pancakes = create_recipe("black sesame rice pancakes", breakfast, "12 servings", 20150226, 20); set_description(&black_sesame_rice_pancakes, "Black sesame rice pancakes, for those who share my love of sesame.<br /><br />Photo is with a generous dollop of <a href='mango.html'>mango</a>, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with <a href='maple_syrup.html'>maple syrup</a>.<br /><br /><b>Substitutions:</b> For matcha pancakes, omit the black sesame seeds and add 15 ml of matcha powder.<br /><br />"); RecipePart black_sesame_rice_pancakes_pancakes = create_part("pancakes"); -add_instruction(&black_sesame_rice_pancakes_pancakes, "Measure <i>1 1/4 cups</i> of <a href='soy_milk.html'>soy milk</a>, add <i>30 ml</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>. Let sit for <u>5 minutes</u>."); +add_instruction(&black_sesame_rice_pancakes_pancakes, "Measure <i>300 ml (1 1/4 cups)</i> of <a href='soy_milk.html'>soy milk</a>, add <i>30 ml (2 tbsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>. Let sit for <u>5 minutes</u>."); add_instruction(&black_sesame_rice_pancakes_pancakes, "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."); -add_instruction(&black_sesame_rice_pancakes_pancakes, "Mix the soured soy milk with <u>5 ml</u> of <a href='vanilla_extract.html'>vanilla extract</a>, <i>15 ml</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."); -add_instruction(&black_sesame_rice_pancakes_pancakes, "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>5 ml</i> of <a href='baking_powder.html'>baking powder</a> and <i>15 ml</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> together."); +add_instruction(&black_sesame_rice_pancakes_pancakes, "Mix the soured soy milk with <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>, <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> and the ground <a href='black_sesame_seeds.html'>black sesame seeds</a>. Blend until you get a smooth grey liquid."); +add_instruction(&black_sesame_rice_pancakes_pancakes, "In another bowl, mix <i>120 g (~1 cup)</i> of <a href='rice_flour.html'>rice flour</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a> and <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> together."); add_instruction(&black_sesame_rice_pancakes_pancakes, "Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can."); -add_instruction(&black_sesame_rice_pancakes_pancakes, "Heat up non-stick pan at medium heat, add <i>15 ml</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."); +add_instruction(&black_sesame_rice_pancakes_pancakes, "Heat up non-stick pan at medium heat, add <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Spoon about <i>60 ml (1/4 cup)</i> of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top."); add_instruction(&black_sesame_rice_pancakes_pancakes, "Repeat for the rest of the pancake mix."); -add_serving(&black_sesame_rice_pancakes_pancakes, &soy_milk, "1 1/4 cup"); +add_serving(&black_sesame_rice_pancakes_pancakes, &soy_milk, "300 ml"); add_serving(&black_sesame_rice_pancakes_pancakes, &apple_cider_vinegar, "30 ml"); add_serving(&black_sesame_rice_pancakes_pancakes, &vanilla_extract, "5 ml"); add_serving(&black_sesame_rice_pancakes_pancakes, &canola_oil, "15 ml"); -add_serving(&black_sesame_rice_pancakes_pancakes, &rice_flour, "1 cup"); +add_serving(&black_sesame_rice_pancakes_pancakes, &rice_flour, "120 g"); add_serving(&black_sesame_rice_pancakes_pancakes, &baking_powder, "5 ml"); add_serving(&black_sesame_rice_pancakes_pancakes, &black_sesame_seeds, "1/4 cup"); add_serving(&black_sesame_rice_pancakes_pancakes, &whole_cane_sugar, "15 ml"); -add_serving(&black_sesame_rice_pancakes_pancakes, &salt, "pinch"); +add_serving(&black_sesame_rice_pancakes_pancakes, &salt, "1.25 ml"); add_part(&black_sesame_rice_pancakes, &black_sesame_rice_pancakes_pancakes); // mushroom zucchini pasta Recipe mushroom_zucchini_pasta = create_recipe("mushroom zucchini pasta", pasta, "4 servings", 20150303, 20); set_description(&mushroom_zucchini_pasta, "As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce.<br /><br /><img src='../media/recipes/mushroom_zucchini_pasta_2.jpg'/><br /><br />This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.<br /><br />What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of <b>Iodine</b>.<br /><br />Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.<br /><br />Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.<br /><br />"); RecipePart mushroom_zucchini_pasta_veggie_noodles_and_toppings = create_part("veggie noodles and toppings"); -add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Rehydrate <i>30 ml</i> of <a href='wakame.html'>wakame</a> in water, drain and set aside."); -add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "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."); +add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Rehydrate <i>30 ml (2 tbsp)</i> of <a href='wakame.html'>wakame</a> in water, drain and set aside."); +add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Cut stems off of <i>5-6</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."); add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "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."); -add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &zucchini, "4"); add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &wakame, "30 ml"); -add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &shiitake, "1/4 cup"); -add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &shimeji, "1/4 cup"); -add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &edamame, "1/3 cup"); +add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &shiitake, "5-6"); +add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &zucchini, "4"); add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_veggie_noodles_and_toppings); RecipePart mushroom_zucchini_pasta_sauce = create_part("sauce"); -add_instruction(&mushroom_zucchini_pasta_sauce, "Put <i>30 ml</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>30 ml</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."); -add_instruction(&mushroom_zucchini_pasta_sauce, "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."); +add_instruction(&mushroom_zucchini_pasta_sauce, "Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>30 ml (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."); +add_instruction(&mushroom_zucchini_pasta_sauce, "Stir in <i>475 ml (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>5-6</i> of <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, a <i>50 g</i> of <a href='shimeji_mushrooms.html'>shimeji mushrooms</a> and a <i>50 g (~1/3 cup)</i> of <a href='edamame.html'>shelled edamame</a> to the sauce."); add_instruction(&mushroom_zucchini_pasta_sauce, "Let cook for <u>10 minutes</u>."); add_instruction(&mushroom_zucchini_pasta_sauce, "When cooked, season sauce with salt and black pepper."); add_instruction(&mushroom_zucchini_pasta_sauce, "Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!"); -add_serving(&mushroom_zucchini_pasta_sauce, &all_purpose_flour, "30 ml"); add_serving(&mushroom_zucchini_pasta_sauce, &olive_oil, "30 ml"); -add_serving(&mushroom_zucchini_pasta_sauce, &vegetable_bouillon, "2 cups"); +add_serving(&mushroom_zucchini_pasta_sauce, &all_purpose_flour, "30 ml"); +add_serving(&mushroom_zucchini_pasta_sauce, &vegetable_bouillon, "475 molds"); +add_serving(&mushroom_zucchini_pasta_sauce, &shimeji, "50 g"); +add_serving(&mushroom_zucchini_pasta_sauce, &edamame, "50 g"); add_serving(&mushroom_zucchini_pasta_sauce, &shichimi_togarashi, "5 ml"); add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_sauce); // pate chinois Recipe pate_chinois = create_recipe("pate chinois", dinner, "4 servings", 20150310, 40); -set_description(&pate_chinois, "Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.<br /><br /><img src='../media/recipes/pate_chinois_1.jpg'/><br /><br />Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: \"...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century\". I guess we'll never know.<br /><br />My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort.<br /><br /><b>Substitutions:</b><br /><br />I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, cauliflower etc).<br /><br />I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms!<br /><br />"); +set_description(&pate_chinois, "Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.<br /><br /><img src='../media/recipes/pate_chinois_1.jpg'/><br /><br />Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: \"...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century\". I guess we'll never know.<br /><br />My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort.<br /><br /><b>Substitutions:</b><br /><br />I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, parnisps, cauliflower etc).<br /><br />I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms!<br /><br />"); RecipePart pate_chinois_pate_chinois = create_part("pate chinois"); -add_instruction(&pate_chinois_pate_chinois, "Preheat oven to <u>375F</u>."); -add_instruction(&pate_chinois_pate_chinois, "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."); -add_instruction(&pate_chinois_pate_chinois, "Drain, mix with <i>5 ml</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."); -add_instruction(&pate_chinois_pate_chinois, "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>.)"); -add_instruction(&pate_chinois_pate_chinois, "In a large pan, brown the <a href='yellow_onion.html'>yellow onion</a> with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Add the <a href='tofu.html'>tofu</a>, <i>30 ml</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."); -add_instruction(&pate_chinois_pate_chinois, "When cooked, press tofu mix into bottom of a 8x8 baking dish."); -add_instruction(&pate_chinois_pate_chinois, "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."); +add_instruction(&pate_chinois_pate_chinois, "Preheat oven to <u>190°C (375°F)</u>."); +add_instruction(&pate_chinois_pate_chinois, "Cut <i>1 large</i> <a href='sweet_potato.html'>sweet potato</a> into cubes, and chop <i>1 head</i> <a href='white_cauliflower.html'>white cauliflower</a> into bite-sized pieces. 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, add chopped sweet potato and cauliflower and cook until tender."); +add_instruction(&pate_chinois_pate_chinois, "Drain, mix with <i>5 ml (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, and purée with an immersion blender. Season with <i>1.25 ml</i> of <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. Set aside."); +add_instruction(&pate_chinois_pate_chinois, "Take <i>454 g (1 block)</i> of firm <a href='tofu.html'>tofu</a>, cut it into fours, then mash it down using your hands. I like to squish the tofu down with my fingers to get a crumbly texture. You can also grate the tofu with a grater. (For a soy-free Pâté Chinois you can also use <a href='Sweet_Mock_Eel_Nigiri.html'>burmese tofu</a>.)"); +add_instruction(&pate_chinois_pate_chinois, "In a large pan, brown <i>1 small</i> <a href='yellow_onion.html'>yellow onion</a> with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>. Add the <a href='tofu.html'>crumbled tofu</a>, <i>30 ml (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."); +add_instruction(&pate_chinois_pate_chinois, "When cooked, press tofu mix into bottom of an ~8x8 baking dish."); +add_instruction(&pate_chinois_pate_chinois, "Cover tofu mix with the contents of <i>400 g (1 can)</i> of of <a href='green_peas.html'>green peas</a> (reserve a few for the top) and top with the puréed cauliflower/sweet potato mixture."); add_instruction(&pate_chinois_pate_chinois, "Smooth with a spatula, decorate with some <a href='green_peas.html'>green peas</a> and sprinkle with <a href='smoked_paprika.html'>smoked paprika</a>."); -add_instruction(&pate_chinois_pate_chinois, "Bake for <u>30 minutes</u>, or until lightly browned."); -add_instruction(&pate_chinois_pate_chinois, "Let cool, serve with some <a href='sambal_oelek.html'>sambal oelek</a> or some other spicy condiment!"); -add_serving(&pate_chinois_pate_chinois, &white_cauliflower, "1 cup"); -add_serving(&pate_chinois_pate_chinois, &sweet_potatoes, "1"); +add_instruction(&pate_chinois_pate_chinois, "Bake for <u>30 minutes</u>, then broil on high for <u>3-5 minutes</u> to brown the top. Let rest for <u>10 minutes</u> before serving."); +add_instruction(&pate_chinois_pate_chinois, "Serve with some <a href='sambal_oelek.html'>sambal oelek</a> or some other spicy condiment! Keeps in the fridge for 5 days or can be frozen for 2-3 months."); +add_serving(&pate_chinois_pate_chinois, &white_cauliflower, "1 head, small"); +add_serving(&pate_chinois_pate_chinois, &sweet_potatoes, "1, large"); add_serving(&pate_chinois_pate_chinois, &green_peas, "1 small can"); -add_serving(&pate_chinois_pate_chinois, &tofu, "1 pack , firm"); +add_serving(&pate_chinois_pate_chinois, &tofu, "454 g, firm"); add_serving(&pate_chinois_pate_chinois, &soy_sauce, "30 ml"); -add_serving(&pate_chinois_pate_chinois, &yellow_onion, "1/2"); +add_serving(&pate_chinois_pate_chinois, &yellow_onion, "1, small"); add_serving(&pate_chinois_pate_chinois, &smoked_paprika, "5 ml"); add_part(&pate_chinois, &pate_chinois_pate_chinois); // chili pomegranate brownies Recipe chili_pomegranate_brownies = create_recipe("chili pomegranate brownies", dessert, "24 servings", 20150324, 60); -set_description(&chili_pomegranate_brownies, "Making brownies has been on my mind for some time, I finally settled for <b>spicy brownies</b> with a sweet and spicy <b>pomegranate syrup</b>!<br /><br />I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it.<br /><br />These were a big success.<br /><br />I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.<br /><br /><img src='../media/recipes/chili.pomegranate_brownies_2.jpg'/><br /><br />In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute <b>half the amount</b> of fat before it effects the texture.<br /><br />"); +set_description(&chili_pomegranate_brownies, "Making brownies has been on my mind for some time, I finally settled for <b>spicy brownies</b> with a sweet and spicy <b>pomegranate syrup</b>!<br /><br />I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it.<br /><br />These were a big success.<br /><br />I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.<br /><br /><img src='../media/recipes/chili_pomegranate_brownies_2.jpg'/><br /><br />In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute <b>half the amount</b> of fat before it effects the texture.<br /><br />"); RecipePart chili_pomegranate_brownies_brownies = create_part("brownies"); -add_instruction(&chili_pomegranate_brownies_brownies, "Preheat oven to <u>325F</u>."); -add_instruction(&chili_pomegranate_brownies_brownies, "Cut <i>1/3 cup</i> of <a href='pumpkin.html'>pumpkin</a>, steam until softened and process into a purée."); -add_instruction(&chili_pomegranate_brownies_brownies, "Put <i>45 ml</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."); -add_instruction(&chili_pomegranate_brownies_brownies, "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."); -add_instruction(&chili_pomegranate_brownies_brownies, "Stir in the flax 'egg', as well as the <i>30 ml</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 ml</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."); +add_instruction(&chili_pomegranate_brownies_brownies, "Preheat oven to <u>160°C (325°F)</u>."); +add_instruction(&chili_pomegranate_brownies_brownies, "Cut <i>50 g (~1/3 cup)</i> of <a href='pumpkin.html'>pumpkin</a>, steam until softened and process into a purée."); +add_instruction(&chili_pomegranate_brownies_brownies, "Put <i>45 ml (3 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> in a bowl with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>. Set aside."); +add_instruction(&chili_pomegranate_brownies_brownies, "Put <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, the <a href='pumpkin_purée.html'>pumpkin purée</a>, <i>150 g (3/4 cup)</i> <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>80 g (3/4 cup)</i> <a href='cocoa_powder.html'>cocoa powder</a> and a <i>1.25 ml (1/4 tsp)</i> <a href='salt.html'>salt</a> in a pan over medium to low heat. Stir until well incorporated. Let cool."); +add_instruction(&chili_pomegranate_brownies_brownies, "Stir in the flax 'egg', as well as the <i>30 ml (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 ml (1 tsp)</i> of <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Add <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be very thick."); add_instruction(&chili_pomegranate_brownies_brownies, "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>."); -add_serving(&chili_pomegranate_brownies_brownies, &pumpkin, "1/3 cup"); +add_serving(&chili_pomegranate_brownies_brownies, &pumpkin, "50 g"); add_serving(&chili_pomegranate_brownies_brownies, &flax_seeds, "45 ml"); -add_serving(&chili_pomegranate_brownies_brownies, &water, "9 tbsp"); -add_serving(&chili_pomegranate_brownies_brownies, &canola_oil, "5 tbsp"); -add_serving(&chili_pomegranate_brownies_brownies, &granulated_sugar, "3/4 cup"); -add_serving(&chili_pomegranate_brownies_brownies, &cocoa_powder, "3/4 cup"); -add_serving(&chili_pomegranate_brownies_brownies, &sea_salt, "1/4 tsp"); -add_serving(&chili_pomegranate_brownies_brownies, &all_purpose_flour, "1/2 cup"); +add_serving(&chili_pomegranate_brownies_brownies, &water, "135 ml"); +add_serving(&chili_pomegranate_brownies_brownies, &canola_oil, "75 ml"); +add_serving(&chili_pomegranate_brownies_brownies, &granulated_sugar, "150 g"); +add_serving(&chili_pomegranate_brownies_brownies, &cocoa_powder, "80 g"); +add_serving(&chili_pomegranate_brownies_brownies, &sea_salt, "1.25 ml"); +add_serving(&chili_pomegranate_brownies_brownies, &all_purpose_flour, "60 g"); add_serving(&chili_pomegranate_brownies_brownies, &chili_pepper_flakes, "30 ml"); add_serving(&chili_pomegranate_brownies_brownies, &cayenne_pepper_powder, "5 ml"); add_part(&chili_pomegranate_brownies, &chili_pomegranate_brownies_brownies); RecipePart chili_pomegranate_brownies_syrup = create_part("syrup"); -add_instruction(&chili_pomegranate_brownies_syrup, "Pour <i>2 cups</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 ml</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 ml</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>."); +add_instruction(&chili_pomegranate_brownies_syrup, "Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 ml (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 ml (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 half."); add_instruction(&chili_pomegranate_brownies_syrup, "Let cool, the syrup will thicken when cooled."); add_serving(&chili_pomegranate_brownies_syrup, &chili_pepper_flakes, "5 ml"); -add_serving(&chili_pomegranate_brownies_syrup, &granulated_sugar, "3/4 cup"); add_serving(&chili_pomegranate_brownies_syrup, &cayenne_pepper_powder, "5 ml"); -add_serving(&chili_pomegranate_brownies_syrup, &pomegranate_juice, "2 cups"); +add_serving(&chili_pomegranate_brownies_syrup, &pomegranate_juice, "475 ml"); add_part(&chili_pomegranate_brownies, &chili_pomegranate_brownies_syrup); RecipePart chili_pomegranate_brownies_topping = create_part("topping"); -add_instruction(&chili_pomegranate_brownies_topping, "Top brownies with fresh <a href='pomegranate_seeds.html'>pomegranate seeds</a>, and drizzle with the chili-infused syrup!"); -add_serving(&chili_pomegranate_brownies_topping, &pomegranate_seeds, "1 cup"); +add_instruction(&chili_pomegranate_brownies_topping, "Top brownies with the <a href='pomegranate_seeds.html'>seeds</a>, of two fresh <a href='pomegranate.html'>pomegranates</a> (read about <a href='pomegranate_seeds.html'>a technique</a> on how to remove the seeds) and drizzle with the chili-infused syrup!"); +add_serving(&chili_pomegranate_brownies_topping, &pomegranate, "2"); add_part(&chili_pomegranate_brownies, &chili_pomegranate_brownies_topping); -// panko chickpea fingers -Recipe panko_chickpea_fingers = create_recipe("panko chickpea fingers", sidedish, "24 servings", 20150330, 90); -set_description(&panko_chickpea_fingers, "Was in the mood for some panko, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked panko chickpea fingers!<br /><br /><img src='../media/recipes/panko_chickpea_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br /><b>How to make panko from scratch:</b><br /><br />If you don't have any panko, making something similar is simple: all you need is some left-over bread. I had bread I needed to use up so I tore the slices into smaller bits using my hands. It's easier to do that with a food processor, but not necessary. Then, I lined a baking sheet with a mat and put the crumbs down in a thin layer, laying them out this way ensures even browning. Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up shake them around, and bake them for an additional 5 minutes.<br /><br />Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature. This doesn't make 'panko', but american-style breading, panko is made using a complex process that results in a 'drier' texture. The difference is that panko absorbs less oil, but in the case of this recipe it doesn't matter since the chickpea fingers are baked, not fried.<br /><br />"); -RecipePart panko_chickpea_fingers_chickpea_tofu = create_part("chickpea tofu"); -add_instruction(&panko_chickpea_fingers_chickpea_tofu, "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."); -add_instruction(&panko_chickpea_fingers_chickpea_tofu, "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>1/10 ml</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 ml</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."); -add_instruction(&panko_chickpea_fingers_chickpea_tofu, "Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened."); -add_instruction(&panko_chickpea_fingers_chickpea_tofu, "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."); -add_instruction(&panko_chickpea_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>."); -add_serving(&panko_chickpea_fingers_chickpea_tofu, &vegetable_bouillon, "1 1/2 cups"); -add_serving(&panko_chickpea_fingers_chickpea_tofu, &chickpea_flour, "1 cup"); -add_serving(&panko_chickpea_fingers_chickpea_tofu, &sea_salt, "1/4 tsp"); -add_serving(&panko_chickpea_fingers_chickpea_tofu, &ground_turmeric, "1/10 ml"); -add_serving(&panko_chickpea_fingers_chickpea_tofu, &chili_pepper_flakes, "15 ml"); -add_serving(&panko_chickpea_fingers_chickpea_tofu, &water, "1 1/2 cups"); -add_serving(&panko_chickpea_fingers_chickpea_tofu, &scallions, "2 branches"); -add_part(&panko_chickpea_fingers, &panko_chickpea_fingers_chickpea_tofu); -RecipePart panko_chickpea_fingers_panko_coating_mix = create_part("panko coating mix"); -add_instruction(&panko_chickpea_fingers_panko_coating_mix, "Preheat oven to <u>425F</u>."); -add_instruction(&panko_chickpea_fingers_panko_coating_mix, "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."); -add_instruction(&panko_chickpea_fingers_panko_coating_mix, "Pour <i>50 ml</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate."); -add_instruction(&panko_chickpea_fingers_panko_coating_mix, "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."); -add_instruction(&panko_chickpea_fingers_panko_coating_mix, "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>."); -add_instruction(&panko_chickpea_fingers_panko_coating_mix, "Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!"); -add_serving(&panko_chickpea_fingers_panko_coating_mix, &panko, "1/2 cup"); -add_serving(&panko_chickpea_fingers_panko_coating_mix, &nutritional_yeast, "1/4 cup"); -add_serving(&panko_chickpea_fingers_panko_coating_mix, &lemon_juice, "50 ml"); -add_part(&panko_chickpea_fingers, &panko_chickpea_fingers_panko_coating_mix); +// breaded veggie fingers +Recipe breaded_veggie_fingers = create_recipe("breaded veggie fingers", sidedish, "24 servings", 20150330, 90); +set_description(&breaded_veggie_fingers, "Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br />"); +RecipePart breaded_veggie_fingers_chickpea_tofu = create_part("chickpea tofu"); +add_instruction(&breaded_veggie_fingers_chickpea_tofu, "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."); +add_instruction(&breaded_veggie_fingers_chickpea_tofu, "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>1/10 ml</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 ml</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."); +add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened."); +add_instruction(&breaded_veggie_fingers_chickpea_tofu, "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."); +add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>."); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &vegetable_bouillon, "1 1/2 cups"); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &chickpea_flour, "1 cup"); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &sea_salt, "1/4 tsp"); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &ground_turmeric, "1/10 ml"); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &chili_pepper_flakes, "15 ml"); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &water, "1 1/2 cups"); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &scallions, "2 branches"); +add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_chickpea_tofu); +RecipePart breaded_veggie_fingers_breading = create_part("breading"); +add_instruction(&breaded_veggie_fingers_breading, "Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary."); +add_instruction(&breaded_veggie_fingers_breading, "Preheat your oven at <u>150°C (300°F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool."); +add_serving(&breaded_veggie_fingers_breading, &fresh_bread, "5 slices"); +add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading); +RecipePart breaded_veggie_fingers_breading_mix = create_part("breading mix"); +add_instruction(&breaded_veggie_fingers_breading_mix, "Preheat oven to <u>220°C (425°F)</u>."); +add_instruction(&breaded_veggie_fingers_breading_mix, "Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>40g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate."); +add_instruction(&breaded_veggie_fingers_breading_mix, "Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate."); +add_instruction(&breaded_veggie_fingers_breading_mix, "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 the breadming mix. Make sure all sides are well coated."); +add_instruction(&breaded_veggie_fingers_breading_mix, "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>."); +add_instruction(&breaded_veggie_fingers_breading_mix, "Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!"); +add_serving(&breaded_veggie_fingers_breading_mix, &panko, "150 g"); +add_serving(&breaded_veggie_fingers_breading_mix, &nutritional_yeast, "40 g"); +add_serving(&breaded_veggie_fingers_breading_mix, &lemon_juice, "50 ml"); +add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading_mix); // uzumaki hummus bites Recipe uzumaki_hummus_bites = create_recipe("uzumaki hummus bites", sidedish, "11 tortillas", 20150429, 50); set_description(&uzumaki_hummus_bites, "<b>Uzumaki</b> means 'spiral' in Japanese, it is also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.<br /><br />Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way is to use a tortilla press, or it just requires lots of practice.<br /><br /><img src='../media/recipes/uzumaki_hummus_bites_3.jpg'/><br /><br />Making the tortillas black is optional, but it adds a nice contrast to the beet hummus.<br /><br />"); RecipePart uzumaki_hummus_bites_beet_hummus = create_part("beet hummus"); -add_instruction(&uzumaki_hummus_bites_beet_hummus, "Preheat oven to <u>375F</u>."); +add_instruction(&uzumaki_hummus_bites_beet_hummus, "Preheat oven to <u>190°C (375°F)</u>."); add_instruction(&uzumaki_hummus_bites_beet_hummus, "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>."); add_instruction(&uzumaki_hummus_bites_beet_hummus, "Roast for <u>30-40 minutes</u> or until fork tender."); -add_instruction(&uzumaki_hummus_bites_beet_hummus, "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>1/10 ml</i> of <a href='salt.html'>salt</a> and <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>30 ml</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."); +add_instruction(&uzumaki_hummus_bites_beet_hummus, "Cook <i>125 g (3/4 cup)</i> of dried chickpeas (see <a href='chickpeas.html'>instructions</a>), or use 1 can (15oz)." ); +add_instruction(&uzumaki_hummus_bites_beet_hummus, "Purée the roasted beets, with the cooked <i>250 g (1x400g can)</i> <a href='chickpeas.html'>chickpeas</a>, <i>2 minced cloves</i> of <a href='garlic.html'>garlic</a>, a <i>60 ml (1/4 cup)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>30 ml (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."); add_serving(&uzumaki_hummus_bites_beet_hummus, &red_beets, "2"); -add_serving(&uzumaki_hummus_bites_beet_hummus, &chickpeas, "1 1/4 cups, cooked"); +add_serving(&uzumaki_hummus_bites_beet_hummus, &chickpeas, "250g, cooked"); add_serving(&uzumaki_hummus_bites_beet_hummus, &garlic, "2 cloves, minced"); -add_serving(&uzumaki_hummus_bites_beet_hummus, &tahini, "1/4 cup"); -add_serving(&uzumaki_hummus_bites_beet_hummus, &sea_salt, "1/10 ml"); +add_serving(&uzumaki_hummus_bites_beet_hummus, &tahini, "60 ml"); +add_serving(&uzumaki_hummus_bites_beet_hummus, &sea_salt, "1.25 ml"); add_serving(&uzumaki_hummus_bites_beet_hummus, &balsamic_vinegar, "15 ml"); add_serving(&uzumaki_hummus_bites_beet_hummus, &olive_oil, "30 ml"); add_part(&uzumaki_hummus_bites, &uzumaki_hummus_bites_beet_hummus); RecipePart uzumaki_hummus_bites_tortillas = create_part("tortillas"); -add_instruction(&uzumaki_hummus_bites_tortillas, "Put <i>3 cups</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>5 ml</i> <a href='bamboo_powder.html'>bamboo powder</a> and <i>5 ml</i> of <a href='salt.html'>salt</a> in a bowl. Mix well."); -add_instruction(&uzumaki_hummus_bites_tortillas, "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>."); +add_instruction(&uzumaki_hummus_bites_tortillas, "Put <i>360 g (3 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>5 ml (1 tsp)</i> <a href='bamboo_powder.html'>bamboo powder</a> and <i>5 ml (1 tsp)</i> of <a href='salt.html'>salt</a> in a bowl. Mix well."); +add_instruction(&uzumaki_hummus_bites_tortillas, "Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and <i>180 ml (3/4 cup)</i> of <a href='cold_water.html'>cold water</a>."); add_instruction(&uzumaki_hummus_bites_tortillas, "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>."); add_instruction(&uzumaki_hummus_bites_tortillas, "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)."); add_instruction(&uzumaki_hummus_bites_tortillas, "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."); -add_serving(&uzumaki_hummus_bites_tortillas, &all_purpose_flour, "3 cups"); +add_serving(&uzumaki_hummus_bites_tortillas, &all_purpose_flour, "360 g"); add_serving(&uzumaki_hummus_bites_tortillas, &bamboo_charcoal_powder, "5 ml"); add_serving(&uzumaki_hummus_bites_tortillas, &sea_salt, "5 ml"); -add_serving(&uzumaki_hummus_bites_tortillas, &olive_oil, "1/4 cup"); -add_serving(&uzumaki_hummus_bites_tortillas, &water, "3/4 cup, cold"); +add_serving(&uzumaki_hummus_bites_tortillas, &olive_oil, "60 ml"); +add_serving(&uzumaki_hummus_bites_tortillas, &water, "180 ml, cold"); add_part(&uzumaki_hummus_bites, &uzumaki_hummus_bites_tortillas); RecipePart uzumaki_hummus_bites_filling = create_part("filling"); -add_instruction(&uzumaki_hummus_bites_filling, "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."); +add_instruction(&uzumaki_hummus_bites_filling, "Brush some beet hummus onto a tortilla, add <i>~150g (1 cup)</i> of chopped <a href='black_olives.html'>black olives</a> and some <a href='arugula.html'>arugula</a> overtop. Be sure to put the fillings near the edge to make it easier to roll."); add_instruction(&uzumaki_hummus_bites_filling, "Roll the tortillas tightly and then slice into bite-sized bits."); -add_serving(&uzumaki_hummus_bites_filling, &black_olives, "1 cup"); +add_serving(&uzumaki_hummus_bites_filling, &black_olives, "150 g"); add_serving(&uzumaki_hummus_bites_filling, &arugula, "few bunches"); add_part(&uzumaki_hummus_bites, &uzumaki_hummus_bites_filling); @@ -946,21 +956,21 @@ Recipe anise_bread_with_sweet_pear_sauce = create_recipe("anise bread with sweet set_description(&anise_bread_with_sweet_pear_sauce, "It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.<img src='../media/recipes/anise_bread_with_sweet_pear_sauce_1.png'>The taste of anise pairs very well with pears.<br /><br />"); RecipePart anise_bread_with_sweet_pear_sauce_bread = create_part("bread"); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Preheat oven to <u>325F</u>."); -add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Put <i>15 ml</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml</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='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>5 ml</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more."); -add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Add <i>3/4 cup</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>1/10 ml</i> of <a href='baking_powder.html'>baking powder</a>. Mix."); -add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "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>."); +add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Put <i>15 ml (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (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>50 g (1/4 cup)</i> of <a href='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>5 ml (1 tsp)</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more."); +add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Add <i>90 g (3/4 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>7 ml (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Mix."); +add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Pour the wet ingredients into the dry ones, while gradually adding a bit over <i>150 ml</i> of <a href='soy_milk.html'>soy milk</a>."); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Transfer evenly, to 2 mini loaf pans."); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &flax_seeds, "15 ml"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &water, "45 ml"); -add_serving(&anise_bread_with_sweet_pear_sauce_bread, &granulated_sugar, "1/4 cup"); +add_serving(&anise_bread_with_sweet_pear_sauce_bread, &granulated_sugar, "50 g"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &anise_seeds, "5 ml, ground"); -add_serving(&anise_bread_with_sweet_pear_sauce_bread, &all_purpose_flour, "3/4 cup"); -add_serving(&anise_bread_with_sweet_pear_sauce_bread, &baking_powder, "1/10 ml"); -add_serving(&anise_bread_with_sweet_pear_sauce_bread, &soy_milk, "1/2 cup + 30 ml"); +add_serving(&anise_bread_with_sweet_pear_sauce_bread, &all_purpose_flour, "90 g"); +add_serving(&anise_bread_with_sweet_pear_sauce_bread, &baking_powder, "7 ml"); +add_serving(&anise_bread_with_sweet_pear_sauce_bread, &soy_milk, "150 ml"); add_part(&anise_bread_with_sweet_pear_sauce, &anise_bread_with_sweet_pear_sauce_bread); RecipePart anise_bread_with_sweet_pear_sauce_sauce = create_part("sauce"); add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Cut your <a href='bartlett_pear.html'>bartlett pear</a> into cubes."); -add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "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>15 ml</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 ml</i> of <a href='maple_syrup.html'>maple syrup</a>."); +add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Heat a pan at medium to high heat, add <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Once melted, add <i>15 ml (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a>."); add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "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>."); add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Pour the sauce over the 2 mini loaves, bake for <u>30 minutes</u>."); add_instruction(&anise_bread_with_sweet_pear_sauce_sauce, "Let cool and serve!"); @@ -972,37 +982,37 @@ add_part(&anise_bread_with_sweet_pear_sauce, &anise_bread_with_sweet_pear_sauce_ // wasabi swirl chocolate cookies Recipe wasabi_swirl_chocolate_cookies = create_recipe("wasabi swirl chocolate cookies", dessert, "13 cookies", 20150518, 30); -set_description(&wasabi_swirl_chocolate_cookies, "Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk, 1 1/50 ml for every 1 1/4 cup of milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br />"); +set_description(&wasabi_swirl_chocolate_cookies, "Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br />"); RecipePart wasabi_swirl_chocolate_cookies_cookies = create_part("cookies"); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Preheat oven to <u>180°C (350°F)</u>."); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix <i>15 ml</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with {<i>45 ml</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken."); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "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."); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix <i>15 ml (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken."); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Sautee <i>30 g (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."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix the sesame seeds with <i>30 ml</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."); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "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>5 ml</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well."); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "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!"); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1/10 ml</i> of <a href='baking_soda.html'>baking soda</a>, <i>1/10 ml</i> of <a href='baking_powder.html'>baking powder</a>, <i>1/10 ml</i> of <a href='salt.html'>salt</a>, <i>30 ml</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml</i> of <a href='soy_milk.html'>soy milk</a>"); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "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."); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well."); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>195 g (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!"); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>7 ml (1 1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 ml (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a>"); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>1 generous spoonful</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."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Bake for <u>13 minutes</u>, let cool."); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &flax_seeds, "15 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &water, "45 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &black_sesame_seeds, "1/4 cup"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &canola_oil, "1/4 cup"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &black_sesame_seeds, "30 g"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &canola_oil, "60 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &soy_yogurt, "30 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &whole_cane_sugar, "2/3 cup"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &whole_cane_sugar, "130 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &vanilla_extract, "5 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &baking_soda, "1/10 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &baking_powder, "1/10 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &sea_salt, "1/10 ml"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &baking_soda, "7 ml"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &baking_powder, "7 ml"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &sea_salt, "1.25 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &cocoa_powder, "30 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &rolled_oats, "1 1/2 cups, ground"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &rolled_oats, "195 g, ground"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &soy_milk, "10 ml"); add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_cookies); RecipePart wasabi_swirl_chocolate_cookies_glaze = create_part("glaze"); -add_instruction(&wasabi_swirl_chocolate_cookies_glaze, "Mix <i>1/2 cup</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 ml</i> of <a href='wasabi_powder.html'>wasabi powder</a> together."); -add_instruction(&wasabi_swirl_chocolate_cookies_glaze, "Add <i>1 1/30 ml</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."); -add_serving(&wasabi_swirl_chocolate_cookies_glaze, &powdered_sugar, "1/2 cup"); +add_instruction(&wasabi_swirl_chocolate_cookies_glaze, "Mix <i>50 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together."); +add_instruction(&wasabi_swirl_chocolate_cookies_glaze, "Add <i>30 ml (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."); +add_serving(&wasabi_swirl_chocolate_cookies_glaze, &powdered_sugar, "50 g"); add_serving(&wasabi_swirl_chocolate_cookies_glaze, &wasabi_powder, "15 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_glaze, &soy_milk, "1 1/30 ml"); +add_serving(&wasabi_swirl_chocolate_cookies_glaze, &soy_milk, "30 ml"); add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_glaze); // black sesame syrup @@ -1020,24 +1030,24 @@ add_serving(&black_sesame_syrup_syrup, &whole_cane_sugar, "1/2 cup"); add_part(&black_sesame_syrup, &black_sesame_syrup_syrup); // hop ice cream -Recipe hop_ice_cream = create_recipe("hop ice cream", dessert, "1 quart", 20150628, 600); +Recipe hop_ice_cream = create_recipe("hop ice cream", dessert, "1 L", 20150628, 600); set_description(&hop_ice_cream, "Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream.<br /><br />This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats).<br /><br /><img src='../media/recipes/hop_ice_cream_2.jpg'/><br /><br />I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time.<br /><br />The hops used in this recipe are an American variety called \"Colombus\". We got them from <a href='http://www.choppeabarrock.com' target='_blank'>La Choppe a Barrock</a> on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.<br /><br />It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it!<br /><br />If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!<br /><br />"); RecipePart hop_ice_cream_hop_ice_cream = create_part("hop ice cream"); add_instruction(&hop_ice_cream_hop_ice_cream, "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."); -add_instruction(&hop_ice_cream_hop_ice_cream, "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>."); +add_instruction(&hop_ice_cream_hop_ice_cream, "Shake <i>2 378ml 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>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> for later, put the rest in a pan with <i>120 ml (1/2 cup)</i> of <a href='maple_syrup.html'>maple syrup</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='salt.html'>salt</a>."); add_instruction(&hop_ice_cream_hop_ice_cream, "Bring up to medium-low heat, stir until the <a href='maple_syrup.html'>maple syrup</a> has dissolved completely."); -add_instruction(&hop_ice_cream_hop_ice_cream, "Stir <i>1 1/30 ml</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."); +add_instruction(&hop_ice_cream_hop_ice_cream, "Stir <i>22 ml (1 1/2 tbsp)</i> of <a href='cornstarch.html'>cornstarch</a> into the <i>120 ml (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."); add_instruction(&hop_ice_cream_hop_ice_cream, "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."); -add_instruction(&hop_ice_cream_hop_ice_cream, "Remove from heat, stir in <i>5 ml</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Leave it to cool — don't remove the hop pouch!"); +add_instruction(&hop_ice_cream_hop_ice_cream, "Remove from heat, stir in <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Leave it to cool — don't remove the hop pouch!"); add_instruction(&hop_ice_cream_hop_ice_cream, "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!)."); add_instruction(&hop_ice_cream_hop_ice_cream, "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>)."); add_instruction(&hop_ice_cream_hop_ice_cream, "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."); add_instruction(&hop_ice_cream_hop_ice_cream, "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!"); add_serving(&hop_ice_cream_hop_ice_cream, &hops, "7 buds"); add_serving(&hop_ice_cream_hop_ice_cream, &coconut_milk, "2 X 378ml cans"); -add_serving(&hop_ice_cream_hop_ice_cream, &maple_syrup, "1/2 cup"); -add_serving(&hop_ice_cream_hop_ice_cream, &sea_salt, "1/4 tsp"); -add_serving(&hop_ice_cream_hop_ice_cream, &cornstarch, "1 1/30 ml"); +add_serving(&hop_ice_cream_hop_ice_cream, &maple_syrup, "120 ml"); +add_serving(&hop_ice_cream_hop_ice_cream, &sea_salt, "1.25 ml"); +add_serving(&hop_ice_cream_hop_ice_cream, &cornstarch, "22 ml"); add_serving(&hop_ice_cream_hop_ice_cream, &vanilla_extract, "5 ml"); add_part(&hop_ice_cream, &hop_ice_cream_hop_ice_cream); @@ -1045,13 +1055,13 @@ add_part(&hop_ice_cream, &hop_ice_cream_hop_ice_cream); Recipe sunflower_heirloom_carrot_pasta = create_recipe("sunflower heirloom carrot pasta", pasta, "2 servings", 20150716, 20); set_description(&sunflower_heirloom_carrot_pasta, "I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br />"); RecipePart sunflower_heirloom_carrot_pasta_sunflower_sauce = create_part("sunflower sauce"); -add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "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."); +add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Soak <i>120 g (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."); add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "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>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent."); -add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1/10 ml</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>15 ml</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."); -add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &sunflower_seeds, "1/4 cup"); -add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &water, "1/2 cup"); +add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 ml (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>15 ml (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth."); +add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &sunflower_seeds, "120 g"); +add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &water, "120 ml"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &soy_sauce, "15 ml"); -add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &smoked_paprika, "1/10 ml"); +add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &smoked_paprika, "5 ml"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &yellow_onion, "1"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &garlic, "2 cloves"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &white_miso, "5 ml"); @@ -1068,9 +1078,9 @@ add_part(&sunflower_heirloom_carrot_pasta, &sunflower_heirloom_carrot_pasta_carr Recipe carrot_kinpira_onigirazu = create_recipe("carrot kinpira onigirazu", dinner, "4 servings", 20150731, 20); set_description(&carrot_kinpira_onigirazu, "An onigirazu is a Japanese rice ball sandwich, or a 'lazy onigiri'.<br /><br />The word onigiri (or nigiru) means to press into shape using your hands, while \"razu\" means the opposite. Free form onigiri! This is perfect for people who have a hard time making rice balls, as is the case for me. Onigirazu has the same great taste, without the fear of imperfection.<br /><br />This recipe is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, I tested it out a few different kinds. The seaweed wrapping will keep it together, thus eliminating the need for sticky rice.<br /><br />The rice was seasoned with miso for added flavour, and was filled with carrot 'kinpira' — 'Kinpira' means \"sauteed\" (usually with a mixture of mirin soy sauce and chili peppers.) It's a sweet and spicy dish that is often served in bentos.<br /><br /><img src='../media/recipes/carrot_kinpira_onigirazu_2.jpg'/><br /><br />You should try and make your own version of onigirazu at home! As I said, it's no-fail.<br /><br />"); RecipePart carrot_kinpira_onigirazu_kinpira_carrot = create_part("kinpira carrot"); -add_instruction(&carrot_kinpira_onigirazu_kinpira_carrot, "Peel and cut <i>2 large</i> <a href='carrot.html'>carrot</a> into thin strips."); -add_instruction(&carrot_kinpira_onigirazu_kinpira_carrot, "Stir these ingredients together to make the sauce for the kinpira - <i>10 ml</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>10 ml</i> of <a href='mirin.html'>mirin</a> and <i>30 ml</i> of <a href='soy_sauce.html'>soy sauce</a>."); -add_instruction(&carrot_kinpira_onigirazu_kinpira_carrot, "Heat <u>15 ml</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>1/10 ml</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> as well as the sauce prepared in the previous step."); +add_instruction(&carrot_kinpira_onigirazu_kinpira_carrot, "Peel and cut <i>2 large</i> <a href='carrot.html'>carrot</a> into thin strips using a julienne peeler (a knife will do, but it will take longer)."); +add_instruction(&carrot_kinpira_onigirazu_kinpira_carrot, "Stir these ingredients together to make the sauce for the kinpira: <i>10 ml (2 tsp)</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>10 ml (2 tsp)</i> of <a href='mirin.html'>mirin</a> and <i>30 ml (2 tsp)</i> of <a href='soy_sauce.html'>soy sauce</a>."); +add_instruction(&carrot_kinpira_onigirazu_kinpira_carrot, "Heat <u>15 ml (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>5 ml (1 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> as well as the sauce prepared in the previous step."); add_instruction(&carrot_kinpira_onigirazu_kinpira_carrot, "Cook until no liquid remains. Let cool."); add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &carrots, "2"); add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &maple_syrup, "10 ml"); @@ -1080,11 +1090,11 @@ add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &sesame_oil, "15 ml"); add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &chili_pepper_flakes, "5 ml"); add_part(&carrot_kinpira_onigirazu, &carrot_kinpira_onigirazu_kinpira_carrot); RecipePart carrot_kinpira_onigirazu_rice = create_part("rice"); -add_instruction(&carrot_kinpira_onigirazu_rice, "Dissolve <i>15 ml</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)."); -add_instruction(&carrot_kinpira_onigirazu_rice, "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."); +add_instruction(&carrot_kinpira_onigirazu_rice, "Wash <i>190g (~1 cup)</i> of <a href='short_grain_white_rice.html'>short grain white rice</a> to release excess starch, until water runs clear. Soak for <u>30 min</u> (in summer) and <u>2h</u> (in winter)."); +add_instruction(&carrot_kinpira_onigirazu_rice, "Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> into a pot, add the rice and <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a>. Stir to dissolve miso into liquid/rice. Bring pot contents to a boil, turn heat to low and cover pot with lid. Cook for <u>10 minutes</u>, turn heat off and let rest for <u>10 min</u> before uncovering."); add_serving(&carrot_kinpira_onigirazu_rice, &short_grain_white_rice, "1 cup"); add_serving(&carrot_kinpira_onigirazu_rice, &white_miso, "15 ml"); -add_serving(&carrot_kinpira_onigirazu_rice, &water, "1 1/2 cup"); +add_serving(&carrot_kinpira_onigirazu_rice, &water, "350 ml"); add_part(&carrot_kinpira_onigirazu, &carrot_kinpira_onigirazu_rice); RecipePart carrot_kinpira_onigirazu_wrapper = create_part("wrapper"); add_instruction(&carrot_kinpira_onigirazu_wrapper, "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."); @@ -1514,4 +1524,4 @@ add_serving(&crackers_extras, &black_sesame_seeds, "15 ml"); add_serving(&crackers_extras, &flax_seeds, "15 ml"); add_part(&crackers, &crackers_extras); -Recipe *recipes[] = {&chocolate_chip_cookies, &tzaziki, &spicy_stirfry_chickpeas, &scrambled_chickpeas, &cheese, &sweet_and_sour_lentils, &coffee_jelly, &okonomiyaki, &seitan, &spinach_pajeon, &houjicha_overnight_oatmeal, &wakame_bites, &no_knead_bread, &roasted_carrots_with_beluga_lentils, &black_sesame_brittle, &spinach_oatmeal_cookies, &borscht_with_tofu_sour_cream, &dark_gyoza, &raisin_beet_bread, &persimmon_curry, &mason_jar_bread_pudding, &basic_black_bread, &shichimi_togarashi_crackers, &roasted_pumpkin_seeds, &potato_gnocchi, &lentils_with_roasted_beet_sauce, &teriyaki_carrot_patties, &savoury_turmeric_cookies, &sweet_mock_eel_nigiri, &black_sesame_rice_pancakes, &mushroom_zucchini_pasta, &pate_chinois, &chili_pomegranate_brownies, &panko_chickpea_fingers, &uzumaki_hummus_bites, &anise_bread_with_sweet_pear_sauce, &wasabi_swirl_chocolate_cookies, &black_sesame_syrup, &hop_ice_cream, &sunflower_heirloom_carrot_pasta, &carrot_kinpira_onigirazu, &balsamic_banana_ice_cream, &fresh_pesto_pasta, &vegemite_caramel, &halloween_pumpkin_cookies, &salted_caramel_carob_chip_cookies, &arame_soba, &homemade_veganaise, &chickpea_salad_sandwich, &beer_bread, &stovetop_popcorn, &basic_toothpaste, &papaya_bruschetta_topping, &pan_fried_breadfruit, &corn_dumplings, &breadfruit_gnocchi, &spinach_faux_cheese_ravioli, &breadfruit_pasta, &pandanus_fruit_bread, &mustard_from_seed, &crackers, &buckwheat_tea, &veggie_pate, }; +Recipe *recipes[] = {&chocolate_chip_cookies, &tzaziki, &spicy_stirfry_chickpeas, &scrambled_chickpeas, &cheese, &sweet_and_sour_lentils, &coffee_jelly, &okonomiyaki, &seitan, &spinach_pajeon, &houjicha_overnight_oatmeal, &wakame_bites, &no_knead_bread, &roasted_carrots_with_beluga_lentils, &black_sesame_brittle, &spinach_oatmeal_cookies, &borscht_with_tofu_sour_cream, &dark_gyoza, &raisin_beet_bread, &persimmon_curry, &mason_jar_bread_pudding, &basic_black_bread, &shichimi_togarashi_crackers, &roasted_pumpkin_seeds, &potato_gnocchi, &lentils_with_roasted_beet_sauce, &teriyaki_veggie_patties, &savoury_turmeric_cookies, &sweet_mock_eel_nigiri, &black_sesame_rice_pancakes, &mushroom_zucchini_pasta, &pate_chinois, &chili_pomegranate_brownies, &breaded_veggie_fingers, &uzumaki_hummus_bites, &anise_bread_with_sweet_pear_sauce, &wasabi_swirl_chocolate_cookies, &black_sesame_syrup, &hop_ice_cream, &sunflower_heirloom_carrot_pasta, &carrot_kinpira_onigirazu, &balsamic_banana_ice_cream, &fresh_pesto_pasta, &vegemite_caramel, &halloween_pumpkin_cookies, &salted_caramel_carob_chip_cookies, &arame_soba, &homemade_veganaise, &chickpea_salad_sandwich, &beer_bread, &stovetop_popcorn, &basic_toothpaste, &papaya_bruschetta_topping, &pan_fried_breadfruit, &corn_dumplings, &breadfruit_gnocchi, &spinach_faux_cheese_ravioli, &breadfruit_pasta, &pandanus_fruit_bread, &mustard_from_seed, &crackers, &buckwheat_tea, &veggie_pate, };