commit: 3d5942c20fb6c900fce0dcdff7bfcc9cb27fe721
parent 764345fa5ebc60d6316ad584ee663d66b47e6c21
Author: rekkabell <rekkabell@gmail.com>
Date: Sat, 14 Jan 2023 11:50:33 -0800
*
Diffstat:
12 files changed, 46 insertions(+), 47 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -172,7 +172,7 @@
<dc:creator><![CDATA[Rekka Bellum]]></dc:creator>
<description>
<![CDATA[<img src='https://grimgrains.com/media/recipes/choco_peanut_blondies.jpg' width='600'/>
-<div><p>A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>.</p><p>We re-use the cooking liquid from the chickpeas in the same recipe, it works as a binding and leavening agent. When whipped at high speeds, the chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size, and acts as an egg replacer.</p><p><b class='head'>Recommendations</b></p><p>I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.</p><p><b class='head'>Substitutions</b></p><p>It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above).</p></div><p><a href='https://grimgrains.com/site/choco_peanut_blondies.html'>Continue reading</a></p>]]>
+<div><p>A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>.</p><p><b class='head'>Substitutions</b></p><p>It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas.<br>We've also made this recipe without chickpeas and vegan butter, adding 250 g of peanut butter as the sole source of fat. The result is very dense but very good, akin to REESE'S peanut butter cups.</p><p><b>Note:</b> This recipe used to include aquafaba, but it is difficult to get right, it's an overall overly complex ingredient, and not entirely necesssary in our humble opinion. If done right, it can make the texture of the blondies feel 'lighter', but they taste and look absolutely fine without it. In all, we prefer simpler recipes.</p></div><p><a href='https://grimgrains.com/site/choco_peanut_blondies.html'>Continue reading</a></p>]]>
</description>
</item>
<item>
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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — anise bread with sweet pear sauce</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</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'/><div class='col2'><p>Since getting those mini silicone pans, we've been making mini everything. This time, we made some anise sweet bread topped with a sauce, and loaded with caramelized pear chunks.</p><p>My bag of anise seeds has been sitting in my pantry, for way too long, begging for purpose. We are happy to report that the taste of anise pairs very well with pears.</p></div><dl class='ingredients'><h3>bread</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>7 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>45 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>50 g</u></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b></a><u>5 g, ground</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>90 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>7 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>150 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>160°C (325°F)</u>.</li><li>Put <i>7 g (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 g (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='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png'/><b>bosc pear</b></a><u>1</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>15 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>15 g</u></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Cut your <a href='bosc_pear.html'>bosc 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 g (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 <a href='bosc_pear.html'>bosc pear</a> 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—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — anise bread with sweet pear sauce</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</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'/><div class='col2'><p>Since getting those mini silicone pans, we've been making mini everything. This time, we made some anise sweet bread topped with a sauce, and loaded with caramelized pear chunks.</p><p>My bag of anise seeds has been sitting in my pantry, for way too long, begging for purpose. We are happy to report that the taste of anise pairs very well with pears.</p></div><dl class='ingredients'><h3>bread</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>7 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>45 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>50 g</u></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b></a><u>3 g, ground</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>90 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>3 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>150 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>160°C (325°F)</u>.</li><li>Put <i>7 g (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>3 g (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>3 g (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='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png'/><b>bosc pear</b></a><u>1</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>15 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>15 g</u></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Cut your <a href='bosc_pear.html'>bosc 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 g (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 <a href='bosc_pear.html'>bosc pear</a> 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—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/baking_powder.html b/site/baking_powder.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — baking powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>baking powder</h1><img class='right' src='../media/ingredients/baking_powder.png'/><div><p>Baking powder is a chemical leavening agent made from a combination of a carbonate or bicarbonate and a weak acid. The acid doesn't react prematurely to the carbonate due to the added <a href='cornstarch.html'>cornstarch</a>. Baking powder helps give rise and volume to baked goods by releasing carbon dioxide gas into the batter by way of an acid-base reaction. There are two types: single and double-acting. Double acting acid reacts in a wet mixture with baking soda at room temperature, while slow-acting only reacts when heated.</p><p> Baking powder is used instead of yeast in some recipes to avoid fermentation flavors, and to speed the production of baked goods (as carbon dioxide gas is released quicker with an acid-base reaction). Generally, 1 tsp of baking powder is used to raise a mix of 1 cup of flour and 1 cup of liquid. If the recipe is acidic (lemon juice, citrus, buttermilk etc) some of the baking powder should be replaced with baking soda, for example: 1 cup flour + 1 cup buttermilk requires 1/2 tsp of baking powder and 1/4 tsp of baking soda.</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — baking powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>baking powder</h1><img class='right' src='../media/ingredients/baking_powder.png'/><div><p>Baking powder is a chemical leavening agent made from a combination of a carbonate or bicarbonate and a weak acid. The acid doesn't react prematurely to the carbonate due to the added <a href='cornstarch.html'>cornstarch</a>. Baking powder helps give rise and volume to baked goods by releasing carbon dioxide gas into the batter by way of an acid-base reaction. There are two types: single and double-acting. Double acting acid reacts in a wet mixture with baking soda at room temperature, while slow-acting only reacts when heated.</p><p> Baking powder is used instead of yeast in some recipes to avoid fermentation flavors, and to speed the production of baked goods (as carbon dioxide gas is released quicker with an acid-base reaction). Generally, 1 tsp of baking powder is used to raise a mix of 1 cup of flour and 1 cup of liquid. If the recipe is acidic (lemon juice, citrus, buttermilk etc) some of the baking powder should be replaced with baking soda, for example: 1 cup flour + 1 cup buttermilk requires 1/2 tsp of baking powder and 1/4 tsp of baking soda.</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/bean_chili.html b/site/bean_chili.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — bean chili</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>bean chili</h1><h2>6 portions — 25 minutes</h2><img src='../media/recipes/bean_chili.jpg'/><div class='col2'><p>A hearty, warm dish. The above photo is the day-after portion.</p><p>When making chili, we swap vegetables in and out depending on what we have. For instance, we might add only carrots, or two parsnips, or potatoes. Parnips, like carrots, are cheap and plentiful in winter. Celery is common in chili recipes, but we omit it because Devine isn't a fan.<p><p><b>Beans</b>. For beans, we try and use black beans as the bulk of the recipe, but we like to add chickpeas. Chickpeas in chili is not common, but it's a legume that we always have on hand and that we both love (we don't keep pinto, or kidney beans). Swapping chickpeas for lentils would also be delicious.</p><p><b>Canned beans?</b> It is possible to use canned beans, but buying dry beans is cheaper, and means less weight on the boat. For those who insist on using cans, <b>1 drained 425 g (15 oz) can of chickpeas</b> and <b>1 drained 425 g (15 oz) cans of black beans</b> is fine for this recipe.</p><p><b>Beer?</b> Beer provides a great flavorful medium for the beans and vegetables to simmer in, it adds depth of flavor. Dark, stouts and amber beer lend well to chili. You can omit the broth or beer and exchange for <b>350 ml</b> of extra tomatoes and their juices.</p><p><b>Chile powder</b>. This is different than chili powder. Chile powder refers to pure dried, crushed (and sometimes smoked) chipotle, habanero, ancho, guajillo, piri piri, kashmiri, etc. There are no other added ingredients. To make your own, see <a href='chile_powder.html'>this recipe</a>.</p><p><b>Cocoa powder</b>. Adding cocoa powder is a trick we learned from making Japanese curry roux. Japanese cooks like to add chocolate. It pairs well with chili. Like beer, it adds depth to the dish.</a>.</p><p><b>Pressure cooker</b>. We use our pressure cooker to prepare our chili because it helps us save on fuel (our boat uses LPG), and because we prepare beans from dry. Adjust cooking times for your altitude.</p><p><b>Fresh tomatoes</b>. If you have plenty of chopped fresh tomatoes available, or if you can your own, you can use <b>800 g</b> (roughly 10 to 12 whole, although it depends on the kind of tomato, e.g., cherry vs roma) of chopped fresh tomatoes instead of a can.</p></div><dl class='ingredients'><h3>chili</h3><dt><a href='black_beans.html'><img src='../media/ingredients/black_beans.png'/><b>black beans</b></a><u>375 g, cooked</u></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>250 g, cooked</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1</u></dt><dt><a href='parsnips.html'><img src='../media/ingredients/parsnips.png'/><b>parsnips</b></a><u>1</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>4 cloves, minced</u></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b></a><u>2</u></dt><dt><a href='chile_powder.html'><img src='../media/ingredients/chile_powder.png'/><b>chile powder</b></a><u>10 g</u></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a><u>6 g</u></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b></a><u>3 g, dry</u></dt><dt><a href='tomato_can.html'><img src='../media/ingredients/tomato_can.png'/><b>tomato can</b></a><u>796 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>2.5 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>500 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>to taste</u></dt></dl><ul class='instructions'><li>Soak <i>125 g (3/4 cup)</i> of <a href='chickpeas.html'>dry chickpeas</a> and <i>125 g (3/4 cup)</i> <a href='black_beans.html'>black beans</a> in water for <u>4-8 hours</u> (I soak them in separate bowls). Drain.</li><li>In a small skillet, toast <i>6 g (1 tbsp)</i> of whole cumin seeds until fragrant. Using a mortar and pestle, grind to a powder. Set ground cumin aside.</li><li>Bring pressure cooker pot (or regular pot if not using a pressure cooker) to <u>medium-high heat</u>, add <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>1</i> chopped <a href='yellow_onion.html'>yellow onion</a>, <i>4</i> minced <a href='garlic.html'>garlic cloves</a>, <i>2</i> stemmed, seeded and chopped <a href='jalapeno_peppers.html'>jalapeños</a>, <i>10 g (2 tbsp)</i> of chile powder (I use either chipotle, ancho or habanero), the ground cumin powder and <i>3 g (1 tbsp)</i> of <a href='oregano.html'>dried oregano</a>. Cook the mixture for <u>5-7 minutes</u>, or until onion is well-browned.</li><li>Add the <i>1</i> chopped <a href='parsnip.html'>parsnip</a>, <i>1</i> chopped <a href='carrot.html'>carrot</a>, the drained <a href='chickpeas.html'>chickpeas</a> and drained <a href='black_beans.html'>black beans</a>, <i>796 g (or 28 oz can, 10-12 whole tomatoes)</i> of <a href='tomato_can.html'>diced tomatoes</a>, <i>2.5 g (1 tsp)</i> of <a href='cocoa_powder.html'>cocoa powder</a> (or 1 chocolate square), <i>500 ml (2 cups)</i> of <a href='water.html'>water</a> (or broth, also possible to sub 350 ml for beer). Cook in a pressure cooker for <u>7-8 minutes</u>, let pressure release naturally. If not using a pressure cooker, lower heat, and simmer for <u>1 1/2 hours</u>.</li><li>Optionally, add <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>sugar</a> (or maple syrup), and a dash of <a href='lemon_juice.html'>lemon juice</a> to help balance the sauce. Season with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. For a thicker chili, transfer half of the mixture into another bowl and mash it with a potato masher. Serve immediately or let cool. The chili tastes best the day after it is made. We usually have it on the same day, and then again for lunch the next day *chef's kiss*.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — bean chili</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>bean chili</h1><h2>6 portions — 25 minutes</h2><img src='../media/recipes/bean_chili.jpg'/><div class='col2'><p>A hearty, warm dish. The above photo is the day-after portion.</p><p>When making chili, we swap vegetables in and out depending on what we have. For instance, we might add only carrots, or two parsnips, or potatoes. Parnips, like carrots, are cheap and plentiful in winter. Celery is common in chili recipes, but we omit it because Devine isn't a fan.<p><p><b>Beans</b>. For beans, we try and use black beans as the bulk of the recipe, but we like to add chickpeas. Chickpeas in chili is not common, but it's a legume that we always have on hand and that we both love (we don't keep pinto, or kidney beans). Swapping chickpeas for lentils would also be delicious.</p><p><b>Canned beans?</b> It is possible to use canned beans, but buying dry beans is cheaper, and means less weight on the boat. For those who insist on using cans, <b>1 drained 425 g (15 oz) can of chickpeas</b> and <b>1 drained 425 g (15 oz) cans of black beans</b> is fine for this recipe.</p><p><b>Beer?</b> Beer provides a great flavorful medium for the beans and vegetables to simmer in, it adds depth of flavor. Dark, stouts and amber beer lend well to chili. You can omit the broth or beer and exchange for <b>350 ml</b> of extra tomatoes and their juices.</p><p><b>Chile powder</b>. This is different than chili powder. Chile powder refers to pure dried, crushed (and sometimes smoked) chipotle, habanero, ancho, guajillo, piri piri, kashmiri, etc. There are no other added ingredients. To make your own, see <a href='chile_powder.html'>this recipe</a>.</p><p><b>Cocoa powder</b>. Adding cocoa powder is a trick we learned from making Japanese curry roux. Japanese cooks like to add chocolate. It pairs well with chili. Like beer, it adds depth to the dish.</a>.</p><p><b>Pressure cooker</b>. We use our pressure cooker to prepare our chili because it helps us save on fuel (our boat uses LPG), and because we prepare beans from dry. Adjust cooking times for your altitude.</p><p><b>Fresh tomatoes</b>. If you have plenty of chopped fresh tomatoes available, or if you can your own, you can use <b>800 g</b> (roughly 10 to 12 whole, although it depends on the kind of tomato, e.g., cherry vs roma) of chopped fresh tomatoes instead of a can.</p></div><dl class='ingredients'><h3>chili</h3><dt><a href='black_beans.html'><img src='../media/ingredients/black_beans.png'/><b>black beans</b></a><u>375 g, cooked</u></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>250 g, cooked</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1</u></dt><dt><a href='parsnips.html'><img src='../media/ingredients/parsnips.png'/><b>parsnips</b></a><u>1</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>4 cloves, minced</u></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b></a><u>2</u></dt><dt><a href='chile_powder.html'><img src='../media/ingredients/chile_powder.png'/><b>chile powder</b></a><u>8 g</u></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a><u>5 g</u></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b></a><u>3 g, dry</u></dt><dt><a href='tomato_can.html'><img src='../media/ingredients/tomato_can.png'/><b>tomato can</b></a><u>796 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>2.5 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>500 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>to taste</u></dt></dl><ul class='instructions'><li>Soak <i>125 g (3/4 cup)</i> of <a href='chickpeas.html'>dry chickpeas</a> and <i>125 g (3/4 cup)</i> <a href='black_beans.html'>black beans</a> in water for <u>4-8 hours</u> (I soak them in separate bowls). Drain.</li><li>In a small skillet, toast <i>5 g (1 tbsp)</i> of whole cumin seeds until fragrant. Using a mortar and pestle, grind to a powder. Set ground cumin aside.</li><li>Bring pressure cooker pot (or regular pot if not using a pressure cooker) to <u>medium-high heat</u>, add <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>1</i> chopped <a href='yellow_onion.html'>yellow onion</a>, <i>4</i> minced <a href='garlic.html'>garlic cloves</a>, <i>2</i> stemmed, seeded and chopped <a href='jalapeno_peppers.html'>jalapeños</a>, <i>8 g (2 tbsp)</i> of chile powder (I use either chipotle, ancho or habanero), the ground cumin powder and <i>3 g (1 tbsp)</i> of <a href='oregano.html'>dried oregano</a>. Cook the mixture for <u>5-7 minutes</u>, or until onion is well-browned.</li><li>Add the <i>1</i> chopped <a href='parsnip.html'>parsnip</a>, <i>1</i> chopped <a href='carrot.html'>carrot</a>, the drained <a href='chickpeas.html'>chickpeas</a> and drained <a href='black_beans.html'>black beans</a>, <i>796 g (or 28 oz can, 10-12 whole tomatoes)</i> of <a href='tomato_can.html'>diced tomatoes</a>, <i>2.5 g (1 tsp)</i> of <a href='cocoa_powder.html'>cocoa powder</a> (or 1 chocolate square), <i>500 ml (2 cups)</i> of <a href='water.html'>water</a> (or broth, also possible to sub 350 ml for beer). Cook in a pressure cooker for <u>7-8 minutes</u>, let pressure release naturally. If not using a pressure cooker, lower heat, and simmer for <u>1 1/2 hours</u>.</li><li>Optionally, add <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>sugar</a> (or maple syrup), and a dash of <a href='lemon_juice.html'>lemon juice</a> to help balance the sauce. Season with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. For a thicker chili, transfer half of the mixture into another bowl and mash it with a potato masher. Serve immediately or let cool. The chili tastes best the day after it is made. We usually have it on the same day, and then again for lunch the next day *chef's kiss*.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/breaded_chickpea_tofu_fingers.html b/site/breaded_chickpea_tofu_fingers.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — breaded chickpea tofu fingers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>breaded chickpea tofu fingers</h1><h2>20 servings — 90 minutes</h2><img src='../media/recipes/breaded_chickpea_tofu_fingers.jpg'/><div class='col2'><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 2 extra tablespoons of flour.</div><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>250 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>125 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>2.5 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>15 g</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>2 stalks</u></dt></dl><ul class='instructions'><li>In a pot, add <i>250 ml (1 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li><li>Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>250 ml (1 cup)</i> of <a href='water.html'>vegetable bouillon(or 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 stalks</i> of chopped <a href='scallions.html'>scallions</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 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></a><u>5 slices</u></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='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>50 ml</u></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>15 g (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 chickpea tofu 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—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — breaded chickpea tofu fingers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>breaded chickpea tofu fingers</h1><h2>20 servings — 90 minutes</h2><img src='../media/recipes/breaded_chickpea_tofu_fingers.jpg'/><div class='col2'><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 2 extra tablespoons of flour.</div><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>250 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>125 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>2.5 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>8 g</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>2 stalks</u></dt></dl><ul class='instructions'><li>In a pot, add <i>250 ml (1 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li><li>Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>8 g (~3 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>250 ml (1 cup)</i> of <a href='water.html'>vegetable bouillon(or 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 stalks</i> of chopped <a href='scallions.html'>scallions</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 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></a><u>5 slices</u></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='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>50 ml</u></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>15 g (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 chickpea tofu 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—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — buckwheat dumplings</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>buckwheat dumplings</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/buckwheat_dumplings.jpg'/><div class='col2'><p>A recipe for the March 2021 Merveilles Cooking Jam.</p><p>Our default buckwheat recipes include <a href='buckwheat_tea.html'>Buckwheat Tea</a> and <a href='arame_soba.html'>Soba</a>. We like making soba, but it is a long, and messy process. Buckwheat is difficult to work with, especially if the aim is to make 100% soba (most are cut with wheat flour). So this recipe is a way to eat more buckwheat in our diet without defaulting to soba.</p><p><b class='head'>Substitutions</b></p><p><b>Buckwheat:</b> It is possible to use pre-ground flour, I just like to grind my own because it keeps longer as groats. If buying flour, you'll notice a darker and lighter variety, using either is fine. The darker variety has the hull mixed in, and the lighter version doesn't. Hulled buckwheat has more nutrients.</p><p><b>Tomato:</b> tomato paste is a concentrate, it is useful on a boat as it helps save space (instead of carrying larger cans). When using tomato paste, use it with equal parts water. If using whole tomatoes from a can, be sure to crush the tomatoes to help release its juices, and don't add extra water. The cooking time might be longer to help reduce and thicken the liquid. Using fresh tomatoes is another obvious option. Cut, and crush them with a fork in the pan when cooking.</p></div><dl class='ingredients'><h3>dumplings</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b></a><u>1 cup</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>2.5 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>300 ml</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt></dl><ul class='instructions'><li>In a pan, roast <i>150 g (1 cup)</i> (to yield 1 cup flour) of <a href='buckwheat_groats.html'>buckwheat groats</a> (the de-hulled kind) for <u>3-5 minutes</u>. Roasting groats in a pan lightly dries them out, and makes them easier to grind them afterwards.</li><li>Transfer 1/4 of the groats in a mortar and pestle, and grind into a fine powder. Repeat for the rest of the groats. We process a small amount at a time because of the size of our mortar.</li><li>Transfer the buckwheat flour into a bowl. Mix in <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>Bring <i>300 ml (1 1/4 cup)</i> of water to a boil. Pour hot water into flour, and mix until well incorporated.</li><li>Prepare a small bowl with <i>30 ml (2 tbsp)</i> <a href='olive_oil.html'>olive oil</a> (melted vegan butter is also fine), and bring a pan to medium heat. Dip a spoon into the bowl of oil to coat it, and scoop up a chunk of dough. Form the dough with your fingers into a cohesive 'ball' and dump it into the hot pan. Continue until all the dough is used up.</li><li>For extra heat, add more olive oil to the pan, and sauté the dumplings until lightly browned on all sides. Divide cooked dumplings into two bowls.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, small</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>2 cloves</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>90 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>120 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>1.25 g</u></dt></dl><ul class='instructions'><li>In a small pan, cook <i>1 small</i> diced <a href='yellow_onion.html'>yellow onion</a>, <i>2</i> minced <a href='garlic.html'>garlic cloves</a> in <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a> over medium heat until the onion is just translucent.</li><li>Add <i>90 g (1/2 of a 170g can)</i> of <a href='tomato_paste.html'>tomato paste</a> and <i>120 ml (1/2 cup)</i> of water (or 1/2 cup of tomato sauce) and mix until it's blended. Add to pan, along with a pinch of <a href='oregano.html'>dried oregano</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Bring sauce to a simmer over medium-high heat, then lower heat to a simmer and cook for about <u>15-20 minutes</u>.</li><li>Pour sauce over buckwheat dumplings, and season with salt and black pepper.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — buckwheat dumplings</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>buckwheat dumplings</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/buckwheat_dumplings.jpg'/><div class='col2'><p>A recipe for the March 2021 Merveilles Cooking Jam.</p><p>Our default buckwheat recipes include <a href='buckwheat_tea.html'>Buckwheat Tea</a> and <a href='arame_soba.html'>Soba</a>. We like making soba, but it is a long, and messy process. Buckwheat is difficult to work with, especially if the aim is to make 100% soba (most are cut with wheat flour). So this recipe is a way to eat more buckwheat in our diet without defaulting to soba.</p><p><b class='head'>Substitutions</b></p><p><b>Buckwheat:</b> It is possible to use pre-ground flour, I just like to grind my own because it keeps longer as groats. If buying flour, you'll notice a darker and lighter variety, using either is fine. The darker variety has the hull mixed in, and the lighter version doesn't. Hulled buckwheat has more nutrients.</p><p><b>Tomato:</b> tomato paste is a concentrate, it is useful on a boat as it helps save space (instead of carrying larger cans). When using tomato paste, use it with equal parts water. If using whole tomatoes from a can, be sure to crush the tomatoes to help release its juices, and don't add extra water. The cooking time might be longer to help reduce and thicken the liquid. Using fresh tomatoes is another obvious option. Cut, and crush them with a fork in the pan when cooking.</p></div><dl class='ingredients'><h3>dumplings</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b></a><u>1 cup</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>2.5 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>300 ml</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>30 ml</u></dt></dl><ul class='instructions'><li>In a pan, roast <i>150 g (1 cup)</i> (to yield 1 cup flour) of <a href='buckwheat_groats.html'>buckwheat groats</a> (the de-hulled kind) for <u>3-5 minutes</u>. Roasting groats in a pan lightly dries them out, and makes them easier to grind them afterwards.</li><li>Transfer 1/4 of the groats in a mortar and pestle, and grind into a fine powder. Repeat for the rest of the groats. We process a small amount at a time because of the size of our mortar.</li><li>Transfer the buckwheat flour into a bowl. Mix in <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>Bring <i>300 ml (1 1/4 cup)</i> of water to a boil. Pour hot water into flour, and mix until well incorporated.</li><li>Prepare a small bowl with <i>30 ml (2 tbsp)</i> <a href='olive_oil.html'>olive oil</a> (melted vegan butter is also fine), and bring a pan to medium heat. Dip a spoon into the bowl of oil to coat it, and scoop up a chunk of dough. Form the dough with your fingers into a cohesive 'ball' and dump it into the hot pan. Continue until all the dough is used up.</li><li>For extra heat, add more olive oil to the pan, and sauté the dumplings until lightly browned on all sides. Divide cooked dumplings into two bowls.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, small</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>2 cloves</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a><u>90 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>120 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>1.25 g</u></dt></dl><ul class='instructions'><li>In a small pan, cook <i>1 small</i> diced <a href='yellow_onion.html'>yellow onion</a>, <i>2</i> minced <a href='garlic.html'>garlic cloves</a> in <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a> over medium heat until the onion is just translucent.</li><li>Add <i>90 g (1/2 of a 170g can)</i> of <a href='tomato_paste.html'>tomato paste</a> and <i>120 ml (1/2 cup)</i> of water (or 1/2 cup of tomato sauce) and mix until it's blended. Add to pan, along with a pinch of <a href='oregano.html'>dried oregano</a> and some <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Bring sauce to a simmer over medium-high heat, then lower heat to a simmer and cook for about <u>15-20 minutes</u>.</li><li>Pour sauce over buckwheat dumplings, and season with salt and black pepper.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — carrot kinpira onigirazu</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</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'/><div class='col2'><p>An onigirazu is a Japanese rice ball sandwich, or a 'lazy onigiri'.</p><p>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. Onigirazu has the same great taste, without the fear of imperfection.</p><p>This recipe is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, we tested it out a few different kinds. The seaweed wrapping will keep it together, yhus eliminating the need for sticky rice.</p><p>We seasoned the rice with miso for added flavor, and filled it 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 the Japanese serve in bentos.</p><p><img src='../media/recipes/carrot_kinpira_onigirazu_2.jpg'/></p></div><dl class='ingredients'><h3>kinpira carrot</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>2</u></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>10 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>10 ml</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>15 ml</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>5 g</u></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 tbsp)</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 g (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></a><u>1 cup</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>350 ml</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>15 g</u></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, and add the 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><li>Fluff the rice with a fork, and mix in <i>15 g (1 tbsp)</i> of <a href='white_miso.html'>white miso</a>.</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></a><u>4</u></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—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — carrot kinpira onigirazu</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</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'/><div class='col2'><p>An onigirazu is a Japanese rice ball sandwich, or a 'lazy onigiri'.</p><p>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. Onigirazu has the same great taste, without the fear of imperfection.</p><p>This recipe is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, we tested it out a few different kinds. The seaweed wrapping will keep it together, yhus eliminating the need for sticky rice.</p><p>We seasoned the rice with miso for added flavor, and filled it 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 the Japanese serve in bentos.</p><p><img src='../media/recipes/carrot_kinpira_onigirazu_2.jpg'/></p></div><dl class='ingredients'><h3>kinpira carrot</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>2</u></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>10 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>10 ml</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>15 ml</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>2 g</u></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 tbsp)</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>2 g (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></a><u>1 cup</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>350 ml</u></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a><u>15 g</u></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, and add the 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><li>Fluff the rice with a fork, and mix in <i>15 g (1 tbsp)</i> of <a href='white_miso.html'>white miso</a>.</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></a><u>4</u></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—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/choco_peanut_blondies.html b/site/choco_peanut_blondies.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Choco peanut blondies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Choco peanut blondies</h1><h2>24 squares — 45 minutes</h2><img src='../media/recipes/choco_peanut_blondies.jpg'/><div class='col2'><p>A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>.</p><p>We re-use the cooking liquid from the chickpeas in the same recipe, it works as a binding and leavening agent. When whipped at high speeds, the chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size, and acts as an egg replacer.</p><p><b class='head'>Recommendations</b></p><p>I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.</p><p><b class='head'>Substitutions</b></p><p>It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above).</p></div><dl class='ingredients'><h3>blondies</h3><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>180 g</u></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>113 g</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>135 g</u></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>120 g, cooked</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>20 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>180 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>5 g</u></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b></a><u>190 g</u></dt></dl><ul class='instructions'><li>Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid.</li><li>Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil or vegan butter.</li><li>In a big bowl, beat <i>180 g (1 cup)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended.</li><li>Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish.</li><li>Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Choco peanut blondies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Choco peanut blondies</h1><h2>24 squares — 45 minutes</h2><img src='../media/recipes/choco_peanut_blondies.jpg'/><div class='col2'><p>A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>.</p><p><b class='head'>Substitutions</b></p><p>It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas.<br>We've also made this recipe without chickpeas and vegan butter, adding 250 g of peanut butter as the sole source of fat. The result is very dense but very good, akin to REESE'S peanut butter cups.</p><p><b>Note:</b> This recipe used to include aquafaba, but it is difficult to get right, it's an overall overly complex ingredient, and not entirely necesssary in our humble opinion. If done right, it can make the texture of the blondies feel 'lighter', but they taste and look absolutely fine without it. In all, we prefer simpler recipes.</p></div><dl class='ingredients'><h3>blondies</h3><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>180 g</u></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>113 g</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>135 g</u></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>120 g, cooked</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>20 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>180 g</u></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b></a><u>190 g</u></dt></dl><ul class='instructions'><li>Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, discard liquid</li><li>Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil, or vegan butter.</li><li>In a big bowl, beat <i>180 g (1 cup)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> until well blended.</li><li>Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish.</li><li>Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/chunky_apple_jam.html b/site/chunky_apple_jam.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chunky apple jam</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chunky apple jam</h1><h2>2-3 230g jars — 50 minutes</h2><img src='../media/recipes/chunky_apple_jam.jpg'/><div class='col2'><p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time to avoid having to pre-boil the jars. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p><p><b>Sterilizing Empty Jars</b></p><p>It is unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.</div><dl class='ingredients'><h3>jam</h3><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>900 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>60 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>900 g</u></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png'/><b>cardamom</b></a><u>4 pods</u></dt></dl><ul class='instructions'><li>Prepare clean <i>2-3 230 g (8 oz, 1/2 pint)</i> glass canning jars. It not necessary to pre-sterilize the jars since they'll be processed for 10 minutes or longer in a boiling-water canner afterwards.</li><li>Peel, and cut the <a href='apple.html'>apples</a> into cubes, around <i>900 g (or 8 cups)</i>'s worth. Toss the apples cubes into a bowl with <i>60 ml (4 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Add <i>(2 cups)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam.</li><li>There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with <i>4</i> crushed <a href='cardamom.html'>cardamom pods</a> (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for <u>30 minutes</u>. Stir mixture often to prevent scorching.</li><li>Jam will thicken, and apples will soften. After the <u>30 minute</u> mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can.</li><li>It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for <u>10 minutes</u> (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra <u>5 minutes</u>. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chunky apple jam</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chunky apple jam</h1><h2>2-3 230g jars — 50 minutes</h2><img src='../media/recipes/chunky_apple_jam.jpg'/><div class='col2'><p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time to avoid having to pre-boil the jars. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p><p><b>Sterilizing Empty Jars</b></p><p>It is unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.</div><dl class='ingredients'><h3>jam</h3><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>900 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>60 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>900 g</u></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png'/><b>cardamom</b></a><u>4 pods, ground</u></dt></dl><ul class='instructions'><li>Prepare clean <i>2-3 230 g (8 oz, 1/2 pint)</i> glass canning jars. It not necessary to pre-sterilize the jars since they'll be processed for 10 minutes or longer in a boiling-water canner afterwards.</li><li>Peel, and cut the <a href='apple.html'>apples</a> into cubes, around <i>900 g (or 8 cups)</i>'s worth. Toss the apples cubes into a bowl with <i>60 ml (4 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Add <i>(2 cups)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam.</li><li>There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with <i>4</i> crushed <a href='cardamom.html'>cardamom pods</a> (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for <u>30 minutes</u>. Stir mixture often to prevent scorching.</li><li>Jam will thicken, and apples will soften. After the <u>30 minute</u> mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can.</li><li>It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for <u>10 minutes</u> (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra <u>5 minutes</u>. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/spicy_brownies_with_pomegranate_syrup.html b/site/spicy_brownies_with_pomegranate_syrup.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — spicy brownies with pomegranate syrup</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>spicy brownies with pomegranate syrup</h1><h2>24 servings — 30 minutes</h2><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup.jpg'/><div class='col2'><p>A brownie recipe with a kick, topped with a chili-infused pomegranate syrup.</p><p>We put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but we recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.</p><p>You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a 'touch of fancy'.</p><p><b class='head'>Substitutions</b></p><p><b>Fat :</b> Use 60 g (~1/4 cup) vegan butter instead of oil. If you do this, you'll have to heat the cocoa powder, butter, salt, sugar and spices in a double boiler or any small pan placed over a pot of gently simmering water. When you mix the chocolate/butter mix with the flour, beat vigorously (40-50 strokes) with a spatula so that the fat doesn't separate when baking. Alternatively, you can use coconut oil, but it will alter the base flavor of the brownies in a big way. It's better to use neutral oils, like sunflower. A final option is to use 100% vegan butter, if you want to do this add 145 g (~10 tbsp) to your recipe instead of the canola oil and pumpkin.</p><p>Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.</p></div><dl class='ingredients'><h3>brownies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>15 g, ground</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>75 ml</u></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a><u>45 g</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>200 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>60 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>30 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>5 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>60 g</u></dt></dl><ul class='instructions'><li>Position oven rack on lower-third of oven, and preheat it to <u>160 °C (325 °F)</u>.</li><li>In a small bowl add <i>15 g (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 for <u>5 minutes</u>.</li><li>In a bowl, combine <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> with <i>45 g (1/3 cup)</i> of <a href='pumpkin.html'>pumpkin purée</a>, <i>200 g (1 cup)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>60 g (~3/4 cup)</i> <a href='cocoa_powder.html'>unsweetened cocoa powder</a> and a <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until contents are well mixed.</li><li>Stir in the flax 'egg', as well as the <i>30 g (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>red pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='cayenned.html'>cayenne 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 thick.</li><li>Grease a 8X8 baking dish with vegetable oil, pour batter and spread evenly. Bake for <u>20-25 minutes</u>, or until knife comes out with a few moist crumbs. Let cool. Cut in 24 or 16 squares.</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></a><u>5 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>5 g</u></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a><u>475 ml</u></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 g (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (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></a><u>2</u></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—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — spicy brownies with pomegranate syrup</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>spicy brownies with pomegranate syrup</h1><h2>24 servings — 30 minutes</h2><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup.jpg'/><div class='col2'><p>A brownie recipe with a kick, topped with a chili-infused pomegranate syrup.</p><p>We put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but we recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.</p><p>You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a 'touch of fancy'.</p><p><b class='head'>Substitutions</b></p><p><b>Fat :</b> Use 60 g (~1/4 cup) vegan butter instead of oil. If you do this, you'll have to heat the cocoa powder, butter, salt, sugar and spices in a double boiler or any small pan placed over a pot of gently simmering water. When you mix the chocolate/butter mix with the flour, beat vigorously (40-50 strokes) with a spatula so that the fat doesn't separate when baking. Alternatively, you can use coconut oil, but it will alter the base flavor of the brownies in a big way. It's better to use neutral oils, like sunflower. A final option is to use 100% vegan butter, if you want to do this add 145 g (~10 tbsp) to your recipe instead of the canola oil and pumpkin.</p><p>Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.</p></div><dl class='ingredients'><h3>brownies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>15 g, ground</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>75 ml</u></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a><u>45 g</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>200 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>60 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>30 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>5 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>60 g</u></dt></dl><ul class='instructions'><li>Position oven rack on lower-third of oven, and preheat it to <u>160 °C (325 °F)</u>.</li><li>In a small bowl add <i>15 g (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 for <u>5 minutes</u>.</li><li>In a bowl, combine <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> with <i>45 g (1/3 cup)</i> of <a href='pumpkin.html'>pumpkin purée</a>, <i>200 g (1 cup)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>60 g (~3/4 cup)</i> <a href='cocoa_powder.html'>unsweetened cocoa powder</a> and a <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until contents are well mixed.</li><li>Stir in the flax 'egg', as well as the <i>30 g (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>red pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='cayenned.html'>cayenne 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 thick.</li><li>Grease a 8X8 baking dish with vegetable oil, pour batter and spread evenly. Bake for <u>20-25 minutes</u>, or until knife comes out with a few moist crumbs. Let cool. Cut in 24 or 16 squares.</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></a><u>3 g</u></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a><u>pinch</u></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a><u>475 ml</u></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>3 g (~1.5 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and a <i>pinch</i> of <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></a><u>2</u></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—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/spicy_stirfry_chickpeas.html b/site/spicy_stirfry_chickpeas.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — spicy stirfry chickpeas</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>spicy stirfry chickpeas</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/spicy_stirfry_chickpeas.jpg'/><div class='col2'><p>If someone was to ask us which food we could eat forever without stopping, we'd answer chickpeas. There's a TON of different ways to prepare them, and all of these ways are delicious. Chickpeas are delicious when baked, squished, pureed, ground and sprouted. Their versatility make our lives easier, we can eat them everyday and it doesn't ever get boring.</p><p><b>Nutrition</b>: Legumes is an important part of the diet, and one of the best plant sources of <b>lysine</b>, one of 9 essential amino acids required for good health. Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. If you eat 1/2 cup dry beans a day, your daily protein needs are covered.</p><p>Another plus is that dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers. We like to buy them in bulk and cook them as needed. An advantage of buying them dry is that it is cheap, and they taste better (honest). Read about <a href='https://extension.usu.edu/foodstorage/howdoi/dry_beans' target='_blank'>storing dry beans</a>.</p><p><b class='head'>Recommendations:</b></p><p>Adding a <a href='bay_leaf.html'>bay leaf</a>, a bit of <a href='onion.html'>onion</a> or a clove or two of <a href='garlic.html'>garlic</a> to the cooking water add a subtle seasoning to the <a href='chickpeas.html'>chickpeas</a> and boost flavor.</p></div><dl class='ingredients'><h3>marinade</h3><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>250 g, cooked</u></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b></a><u>150g cubed, firm</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>10 ml</u></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a><u>5 ml</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>15 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>pinch</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>pinch</u></dt></dl><ul class='instructions'><li>Cook <i>125 g (3/4 cup)</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz).</li><li>Mix the marinade ingredients together in a wide bowl, and add the <i>250 g</i> of cooked <a href='chickpeas.html'>chickpeas</a> (or 15-19 oz can) and <i>150 g (1/3 pack firm tofu)</i> of cubed <a href='tofu.html'>tofu</a>. Leave to marinate <u>at least a few hours</u>. <u>Overnight</u> is even better.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>15 ml</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>15 ml</u></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a><u>30 ml</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>15 g</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>5 ml</u></dt></dl><ul class='instructions'><li>In a small bowl, combine the ingredients for the sauce: mix <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 g (1 tbsp)</i> <a href='arrowroot_starch.html'>arrowroot starch</a> and <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.</li></ul><dl class='ingredients'><h3>stir fry</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1</u></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b></a><u>40 g</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>2 stalks</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>3 cloves</u></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a><u>equal to garlic</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>15 g</u></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a><u>5g, whole</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>pinch</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>pinch</u></dt></dl><ul class='instructions'><li>Peel and slice <i>3 cloves</i> of <a href='garlic.html'>garlic</a> and <i>equal amounts</i> of <a href='ginger.html'>ginger</a> thinly, and chop <i>2 stalks</i> of <a href='scallions.html'>scallions</a> in a size matching their diameter. Cut <i>1</i> <a href='carrot.html'>carrot</a> (peel carrot) and <i>~40 g</i> of <a href='red_cabbage.html'>red cabbage</a> into bite-sized bits.</li><li>Add <i>15 ml (1 tbsp)</i> of vegetable oil, then warm pan to high heat. When oil is hot, add <i>~15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='sichuan_peppercorns.html'>sichuan peppercorns</a>. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.</li><li>Add the <a href='chickpeas.html'>chickpeas</a>, <a href='tofu.html'>tofu</a>, <a href='carrot.html'>carrot</a> and <a href='red_cabbage.html'>red cabbage</a> and fry over high heat, stirring constantly. <u>After a minute</u>, add the <a href='ginger_root.html'>ginger root</a>, <a href='garlic.html'>garlic</a> and <a href='scallions.html'>scallions</a> and stir-fry for <u>a few more minutes</u>.</li><li>Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — spicy stirfry chickpeas</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>spicy stirfry chickpeas</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/spicy_stirfry_chickpeas.jpg'/><div class='col2'><p>If someone was to ask us which food we could eat forever without stopping, we'd answer chickpeas. There's a TON of different ways to prepare them, and all of these ways are delicious. Chickpeas are delicious when baked, squished, pureed, ground and sprouted. Their versatility make our lives easier, we can eat them everyday and it doesn't ever get boring.</p><p><b>Nutrition</b>: Legumes is an important part of the diet, and one of the best plant sources of <b>lysine</b>, one of 9 essential amino acids required for good health. Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. If you eat 1/2 cup dry beans a day, your daily protein needs are covered.</p><p>Another plus is that dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers. We like to buy them in bulk and cook them as needed. An advantage of buying them dry is that it is cheap, and they taste better (honest). Read about <a href='https://extension.usu.edu/foodstorage/howdoi/dry_beans' target='_blank'>storing dry beans</a>.</p><p><b class='head'>Recommendations:</b></p><p>Adding a <a href='bay_leaf.html'>bay leaf</a>, a bit of <a href='onion.html'>onion</a> or a clove or two of <a href='garlic.html'>garlic</a> to the cooking water add a subtle seasoning to the <a href='chickpeas.html'>chickpeas</a> and boost flavor.</p></div><dl class='ingredients'><h3>marinade</h3><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>250 g, cooked</u></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b></a><u>150g cubed, firm</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>10 ml</u></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a><u>5 ml</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>15 ml</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>pinch</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>pinch</u></dt></dl><ul class='instructions'><li>Cook <i>125 g (3/4 cup)</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz).</li><li>Mix the marinade ingredients together in a wide bowl, and add the <i>250 g</i> of cooked <a href='chickpeas.html'>chickpeas</a> (or 15-19 oz can) and <i>150 g (1/3 pack firm tofu)</i> of cubed <a href='tofu.html'>tofu</a>. Leave to marinate <u>at least a few hours</u>. <u>Overnight</u> is even better.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>15 ml</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>15 ml</u></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a><u>30 ml</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>15 g</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>5 ml</u></dt></dl><ul class='instructions'><li>In a small bowl, combine the ingredients for the sauce: mix <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 g (1 tbsp)</i> <a href='arrowroot_starch.html'>arrowroot starch</a> and <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.</li></ul><dl class='ingredients'><h3>stir fry</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1</u></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b></a><u>40 g</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>2 stalks</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>3 cloves</u></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a><u>equal to garlic</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>6 g</u></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a><u>3 g, whole</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>pinch</u></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a><u>pinch</u></dt></dl><ul class='instructions'><li>Peel and slice <i>3 cloves</i> of <a href='garlic.html'>garlic</a> and <i>equal amounts</i> of <a href='ginger.html'>ginger</a> thinly, and chop <i>2 stalks</i> of <a href='scallions.html'>scallions</a> in a size matching their diameter. Cut <i>1</i> <a href='carrot.html'>carrot</a> (peel carrot) and <i>~40 g</i> of <a href='red_cabbage.html'>red cabbage</a> into bite-sized bits.</li><li>Add <i>15 ml (1 tbsp)</i> of vegetable oil, then warm pan to high heat. When oil is hot, add <i>~6 g (~2 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>3 g (1 tsp)</i> of <a href='sichuan_peppercorns.html'>sichuan peppercorns</a>. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.</li><li>Add the <a href='chickpeas.html'>chickpeas</a>, <a href='tofu.html'>tofu</a>, <a href='carrot.html'>carrot</a> and <a href='red_cabbage.html'>red cabbage</a> and fry over high heat, stirring constantly. <u>After a minute</u>, add the <a href='ginger_root.html'>ginger root</a>, <a href='garlic.html'>garlic</a> and <a href='scallions.html'>scallions</a> and stir-fry for <u>a few more minutes</u>.</li><li>Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -3,16 +3,16 @@ Recipe anise_bread_with_sweet_pear_sauce = create_recipe("anise bread with sweet
set_description(&anise_bread_with_sweet_pear_sauce, "<p>Since getting those mini silicone pans, we've been making mini everything. This time, we made some anise sweet bread topped with a sauce, and loaded with caramelized pear chunks.</p><p>My bag of anise seeds has been sitting in my pantry, for way too long, begging for purpose. We are happy to report that the taste of anise pairs very well with pears.</p>");
RecipePart anise_bread_with_sweet_pear_sauce_bread = create_part("bread");
add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Preheat oven to <u>160°C (325°F)</u>.");
-add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Put <i>7 g (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 g (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, "Put <i>7 g (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>3 g (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>3 g (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, "7 g");
add_serving(&anise_bread_with_sweet_pear_sauce_bread, &water, "45 ml");
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 g, ground");
+add_serving(&anise_bread_with_sweet_pear_sauce_bread, &anise_seeds, "3 g, ground");
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 g");
+add_serving(&anise_bread_with_sweet_pear_sauce_bread, &baking_powder, "3 g");
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");
@@ -75,8 +75,8 @@ Recipe bean_chili = create_recipe("bean chili", maindish, "6 portions", 20220221
set_description(&bean_chili, "<p>A hearty, warm dish. The above photo is the day-after portion.</p><p>When making chili, we swap vegetables in and out depending on what we have. For instance, we might add only carrots, or two parsnips, or potatoes. Parnips, like carrots, are cheap and plentiful in winter. Celery is common in chili recipes, but we omit it because Devine isn't a fan.<p><p><b>Beans</b>. For beans, we try and use black beans as the bulk of the recipe, but we like to add chickpeas. Chickpeas in chili is not common, but it's a legume that we always have on hand and that we both love (we don't keep pinto, or kidney beans). Swapping chickpeas for lentils would also be delicious.</p><p><b>Canned beans?</b> It is possible to use canned beans, but buying dry beans is cheaper, and means less weight on the boat. For those who insist on using cans, <b>1 drained 425 g (15 oz) can of chickpeas</b> and <b>1 drained 425 g (15 oz) cans of black beans</b> is fine for this recipe.</p><p><b>Beer?</b> Beer provides a great flavorful medium for the beans and vegetables to simmer in, it adds depth of flavor. Dark, stouts and amber beer lend well to chili. You can omit the broth or beer and exchange for <b>350 ml</b> of extra tomatoes and their juices.</p><p><b>Chile powder</b>. This is different than chili powder. Chile powder refers to pure dried, crushed (and sometimes smoked) chipotle, habanero, ancho, guajillo, piri piri, kashmiri, etc. There are no other added ingredients. To make your own, see <a href='chile_powder.html'>this recipe</a>.</p><p><b>Cocoa powder</b>. Adding cocoa powder is a trick we learned from making Japanese curry roux. Japanese cooks like to add chocolate. It pairs well with chili. Like beer, it adds depth to the dish.</a>.</p><p><b>Pressure cooker</b>. We use our pressure cooker to prepare our chili because it helps us save on fuel (our boat uses LPG), and because we prepare beans from dry. Adjust cooking times for your altitude.</p><p><b>Fresh tomatoes</b>. If you have plenty of chopped fresh tomatoes available, or if you can your own, you can use <b>800 g</b> (roughly 10 to 12 whole, although it depends on the kind of tomato, e.g., cherry vs roma) of chopped fresh tomatoes instead of a can.</p>");
RecipePart bean_chili_chili = create_part("chili");
add_instruction(&bean_chili_chili, "Soak <i>125 g (3/4 cup)</i> of <a href='chickpeas.html'>dry chickpeas</a> and <i>125 g (3/4 cup)</i> <a href='black_beans.html'>black beans</a> in water for <u>4-8 hours</u> (I soak them in separate bowls). Drain.");
-add_instruction(&bean_chili_chili, "In a small skillet, toast <i>6 g (1 tbsp)</i> of whole cumin seeds until fragrant. Using a mortar and pestle, grind to a powder. Set ground cumin aside.");
-add_instruction(&bean_chili_chili, "Bring pressure cooker pot (or regular pot if not using a pressure cooker) to <u>medium-high heat</u>, add <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>1</i> chopped <a href='yellow_onion.html'>yellow onion</a>, <i>4</i> minced <a href='garlic.html'>garlic cloves</a>, <i>2</i> stemmed, seeded and chopped <a href='jalapeno_peppers.html'>jalapeños</a>, <i>10 g (2 tbsp)</i> of chile powder (I use either chipotle, ancho or habanero), the ground cumin powder and <i>3 g (1 tbsp)</i> of <a href='oregano.html'>dried oregano</a>. Cook the mixture for <u>5-7 minutes</u>, or until onion is well-browned.");
+add_instruction(&bean_chili_chili, "In a small skillet, toast <i>5 g (1 tbsp)</i> of whole cumin seeds until fragrant. Using a mortar and pestle, grind to a powder. Set ground cumin aside.");
+add_instruction(&bean_chili_chili, "Bring pressure cooker pot (or regular pot if not using a pressure cooker) to <u>medium-high heat</u>, add <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>1</i> chopped <a href='yellow_onion.html'>yellow onion</a>, <i>4</i> minced <a href='garlic.html'>garlic cloves</a>, <i>2</i> stemmed, seeded and chopped <a href='jalapeno_peppers.html'>jalapeños</a>, <i>8 g (2 tbsp)</i> of chile powder (I use either chipotle, ancho or habanero), the ground cumin powder and <i>3 g (1 tbsp)</i> of <a href='oregano.html'>dried oregano</a>. Cook the mixture for <u>5-7 minutes</u>, or until onion is well-browned.");
add_instruction(&bean_chili_chili, "Add the <i>1</i> chopped <a href='parsnip.html'>parsnip</a>, <i>1</i> chopped <a href='carrot.html'>carrot</a>, the drained <a href='chickpeas.html'>chickpeas</a> and drained <a href='black_beans.html'>black beans</a>, <i>796 g (or 28 oz can, 10-12 whole tomatoes)</i> of <a href='tomato_can.html'>diced tomatoes</a>, <i>2.5 g (1 tsp)</i> of <a href='cocoa_powder.html'>cocoa powder</a> (or 1 chocolate square), <i>500 ml (2 cups)</i> of <a href='water.html'>water</a> (or broth, also possible to sub 350 ml for beer). Cook in a pressure cooker for <u>7-8 minutes</u>, let pressure release naturally. If not using a pressure cooker, lower heat, and simmer for <u>1 1/2 hours</u>.");
add_instruction(&bean_chili_chili, "Optionally, add <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>sugar</a> (or maple syrup), and a dash of <a href='lemon_juice.html'>lemon juice</a> to help balance the sauce. Season with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. For a thicker chili, transfer half of the mixture into another bowl and mash it with a potato masher. Serve immediately or let cool. The chili tastes best the day after it is made. We usually have it on the same day, and then again for lunch the next day *chef's kiss*.");
add_serving(&bean_chili_chili, &black_beans, "375 g, cooked");
@@ -87,8 +87,8 @@ add_serving(&bean_chili_chili, &carrots, "1");
add_serving(&bean_chili_chili, &parsnips, "1");
add_serving(&bean_chili_chili, &garlic, "4 cloves, minced");
add_serving(&bean_chili_chili, &jalapeno_peppers, "2");
-add_serving(&bean_chili_chili, &chile_powder, "10 g");
-add_serving(&bean_chili_chili, &cumin_seeds, "6 g");
+add_serving(&bean_chili_chili, &chile_powder, "8 g");
+add_serving(&bean_chili_chili, &cumin_seeds, "5 g");
add_serving(&bean_chili_chili, &oregano, "3 g, dry");
add_serving(&bean_chili_chili, &tomato_can, "796 g");
add_serving(&bean_chili_chili, &cocoa_powder, "2.5 g");
@@ -149,7 +149,7 @@ Recipe breaded_chickpea_tofu_fingers = create_recipe("breaded chickpea tofu fing
set_description(&breaded_chickpea_tofu_fingers, "<p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 2 extra tablespoons of flour.");
RecipePart breaded_chickpea_tofu_fingers_chickpea_tofu = create_part("chickpea tofu");
add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "In a pot, add <i>250 ml (1 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>250 ml (1 cup)</i> of <a href='water.html'>vegetable bouillon(or water)</a> and stir until the mixture is lump-free.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>8 g (~3 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>250 ml (1 cup)</i> of <a href='water.html'>vegetable bouillon(or water)</a> and stir until the mixture is lump-free.");
add_instruction(&breaded_chickpea_tofu_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_chickpea_tofu_fingers_chickpea_tofu, "Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</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_chickpea_tofu_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into strips</i>.");
@@ -157,7 +157,7 @@ add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &vegetable_bouillon, "
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chickpea_flour, "125 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &salt, "1.25 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &ground_turmeric, "2.5 g");
-add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chili_pepper_flakes, "15 g");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chili_pepper_flakes, "8 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &scallions, "2 stalks");
add_part(&breaded_chickpea_tofu_fingers, &breaded_chickpea_tofu_fingers_chickpea_tofu);
RecipePart breaded_chickpea_tofu_fingers_breading = create_part("breading");
@@ -212,7 +212,7 @@ add_serving(&buckwheat_dumplings_dumplings, &olive_oil, "30 ml");
add_part(&buckwheat_dumplings, &buckwheat_dumplings_dumplings);
RecipePart buckwheat_dumplings_sauce = create_part("sauce");
add_instruction(&buckwheat_dumplings_sauce, "In a small pan, cook <i>1 small</i> diced <a href='yellow_onion.html'>yellow onion</a>, <i>2</i> minced <a href='garlic.html'>garlic cloves</a> in <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a> over medium heat until the onion is just translucent.");
-add_instruction(&buckwheat_dumplings_sauce, "Add <i>90 g (1/2 of a 170g can)</i> of <a href='tomato_paste.html'>tomato paste</a> and <i>120 ml (1/2 cup)</i> of water (or 1/2 cup of tomato sauce) and mix until it's blended. Add to pan, along with a pinch of <a href='oregano.html'>dried oregano</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Bring sauce to a simmer over medium-high heat, then lower heat to a simmer and cook for about <u>15-20 minutes</u>.");
+add_instruction(&buckwheat_dumplings_sauce, "Add <i>90 g (1/2 of a 170g can)</i> of <a href='tomato_paste.html'>tomato paste</a> and <i>120 ml (1/2 cup)</i> of water (or 1/2 cup of tomato sauce) and mix until it's blended. Add to pan, along with a pinch of <a href='oregano.html'>dried oregano</a> and some <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Bring sauce to a simmer over medium-high heat, then lower heat to a simmer and cook for about <u>15-20 minutes</u>.");
add_instruction(&buckwheat_dumplings_sauce, "Pour sauce over buckwheat dumplings, and season with salt and black pepper.");
add_serving(&buckwheat_dumplings_sauce, &yellow_onion, "1, small");
add_serving(&buckwheat_dumplings_sauce, &garlic, "2 cloves");
@@ -229,14 +229,14 @@ set_description(&carrot_kinpira_onigirazu, "<p>An onigirazu is a Japanese rice b
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 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 tbsp)</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 g (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, "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>2 g (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");
add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &mirin, "10 ml");
add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &soy_sauce, "30 ml");
add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &sesame_oil, "15 ml");
-add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &chili_pepper_flakes, "5 g");
+add_serving(&carrot_kinpira_onigirazu_kinpira_carrot, &chili_pepper_flakes, "2 g");
add_part(&carrot_kinpira_onigirazu, &carrot_kinpira_onigirazu_kinpira_carrot);
RecipePart carrot_kinpira_onigirazu_rice = create_part("rice");
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).");
@@ -325,12 +325,12 @@ add_part(&cheese_and_spinach_ravioli, &cheese_and_spinach_ravioli_ravioli);
// Choco peanut blondies
Recipe choco_peanut_blondies = create_recipe("Choco peanut blondies", sweet, "24 squares", 20191102, 45);
-set_description(&choco_peanut_blondies, "<p>A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>.</p><p>We re-use the cooking liquid from the chickpeas in the same recipe, it works as a binding and leavening agent. When whipped at high speeds, the chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size, and acts as an egg replacer.</p><p><b class='head'>Recommendations</b></p><p>I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.</p><p><b class='head'>Substitutions</b></p><p>It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above).</p>");
+set_description(&choco_peanut_blondies, "<p>A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>.</p><p><b class='head'>Substitutions</b></p><p>It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas.<br>We've also made this recipe without chickpeas and vegan butter, adding 250 g of peanut butter as the sole source of fat. The result is very dense but very good, akin to REESE'S peanut butter cups.</p><p><b>Note:</b> This recipe used to include aquafaba, but it is difficult to get right, it's an overall overly complex ingredient, and not entirely necesssary in our humble opinion. If done right, it can make the texture of the blondies feel 'lighter', but they taste and look absolutely fine without it. In all, we prefer simpler recipes.</p>");
RecipePart choco_peanut_blondies_blondies = create_part("blondies");
-add_instruction(&choco_peanut_blondies_blondies, "Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid.");
-add_instruction(&choco_peanut_blondies_blondies, "Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil or vegan butter.");
-add_instruction(&choco_peanut_blondies_blondies, "In a big bowl, beat <i>180 g (1 cup)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended.");
-add_instruction(&choco_peanut_blondies_blondies, "Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish.");
+add_instruction(&choco_peanut_blondies_blondies, "Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, discard liquid");
+add_instruction(&choco_peanut_blondies_blondies, "Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil, or vegan butter.");
+add_instruction(&choco_peanut_blondies_blondies, "In a big bowl, beat <i>180 g (1 cup)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> until well blended.");
+add_instruction(&choco_peanut_blondies_blondies, "Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish.");
add_instruction(&choco_peanut_blondies_blondies, "Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares.");
add_serving(&choco_peanut_blondies_blondies, &natural_brown_sugar, "180 g");
add_serving(&choco_peanut_blondies_blondies, &vegan_butter, "113 g");
@@ -338,7 +338,6 @@ add_serving(&choco_peanut_blondies_blondies, &peanut_butter, "135 g");
add_serving(&choco_peanut_blondies_blondies, &chickpeas, "120 g, cooked");
add_serving(&choco_peanut_blondies_blondies, &cocoa_powder, "20 g");
add_serving(&choco_peanut_blondies_blondies, &all_purpose_flour, "180 g");
-add_serving(&choco_peanut_blondies_blondies, &baking_powder, "5 g");
add_serving(&choco_peanut_blondies_blondies, &dark_chocolate, "190 g");
add_part(&choco_peanut_blondies, &choco_peanut_blondies_blondies);
@@ -538,7 +537,7 @@ add_instruction(&chunky_apple_jam_jam, "It's possible to refrigerate and eat the
add_serving(&chunky_apple_jam_jam, &apple, "900 g");
add_serving(&chunky_apple_jam_jam, &lemon_juice, "60 ml");
add_serving(&chunky_apple_jam_jam, &natural_brown_sugar, "900 g");
-add_serving(&chunky_apple_jam_jam, &cardamom, "4 pods");
+add_serving(&chunky_apple_jam_jam, &cardamom, "4 pods, ground");
add_part(&chunky_apple_jam, &chunky_apple_jam_jam);
// coffee jelly
@@ -1324,10 +1323,10 @@ add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &cayenne_pepper_pow
add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &all_purpose_flour, "60 g");
add_part(&spicy_brownies_with_pomegranate_syrup, &spicy_brownies_with_pomegranate_syrup_brownies);
RecipePart spicy_brownies_with_pomegranate_syrup_syrup = create_part("syrup");
-add_instruction(&spicy_brownies_with_pomegranate_syrup_syrup, "Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 g (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (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(&spicy_brownies_with_pomegranate_syrup_syrup, "Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>3 g (~1.5 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and a <i>pinch</i> of <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(&spicy_brownies_with_pomegranate_syrup_syrup, "Let cool, the syrup will thicken when cooled.");
-add_serving(&spicy_brownies_with_pomegranate_syrup_syrup, &chili_pepper_flakes, "5 g");
-add_serving(&spicy_brownies_with_pomegranate_syrup_syrup, &cayenne_pepper_powder, "5 g");
+add_serving(&spicy_brownies_with_pomegranate_syrup_syrup, &chili_pepper_flakes, "3 g");
+add_serving(&spicy_brownies_with_pomegranate_syrup_syrup, &cayenne_pepper_powder, "pinch");
add_serving(&spicy_brownies_with_pomegranate_syrup_syrup, &pomegranate_juice, "475 ml");
add_part(&spicy_brownies_with_pomegranate_syrup, &spicy_brownies_with_pomegranate_syrup_syrup);
RecipePart spicy_brownies_with_pomegranate_syrup_topping = create_part("topping");
@@ -1611,7 +1610,7 @@ add_serving(&spicy_stirfry_chickpeas_sauce, &sesame_oil, "5 ml");
add_part(&spicy_stirfry_chickpeas, &spicy_stirfry_chickpeas_sauce);
RecipePart spicy_stirfry_chickpeas_stir_fry = create_part("stir fry");
add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Peel and slice <i>3 cloves</i> of <a href='garlic.html'>garlic</a> and <i>equal amounts</i> of <a href='ginger.html'>ginger</a> thinly, and chop <i>2 stalks</i> of <a href='scallions.html'>scallions</a> in a size matching their diameter. Cut <i>1</i> <a href='carrot.html'>carrot</a> (peel carrot) and <i>~40 g</i> of <a href='red_cabbage.html'>red cabbage</a> into bite-sized bits.");
-add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Add <i>15 ml (1 tbsp)</i> of vegetable oil, then warm pan to high heat. When oil is hot, add <i>~15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='sichuan_peppercorns.html'>sichuan peppercorns</a>. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.");
+add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Add <i>15 ml (1 tbsp)</i> of vegetable oil, then warm pan to high heat. When oil is hot, add <i>~6 g (~2 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>3 g (1 tsp)</i> of <a href='sichuan_peppercorns.html'>sichuan peppercorns</a>. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.");
add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Add the <a href='chickpeas.html'>chickpeas</a>, <a href='tofu.html'>tofu</a>, <a href='carrot.html'>carrot</a> and <a href='red_cabbage.html'>red cabbage</a> and fry over high heat, stirring constantly. <u>After a minute</u>, add the <a href='ginger_root.html'>ginger root</a>, <a href='garlic.html'>garlic</a> and <a href='scallions.html'>scallions</a> and stir-fry for <u>a few more minutes</u>.");
add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve.");
add_serving(&spicy_stirfry_chickpeas_stir_fry, &carrots, "1");
@@ -1619,8 +1618,8 @@ add_serving(&spicy_stirfry_chickpeas_stir_fry, &red_cabbage, "40 g");
add_serving(&spicy_stirfry_chickpeas_stir_fry, &scallions, "2 stalks");
add_serving(&spicy_stirfry_chickpeas_stir_fry, &garlic, "3 cloves");
add_serving(&spicy_stirfry_chickpeas_stir_fry, &ginger_root, "equal to garlic");
-add_serving(&spicy_stirfry_chickpeas_stir_fry, &chili_pepper_flakes, "15 g");
-add_serving(&spicy_stirfry_chickpeas_stir_fry, &sichuan_peppercorns, "5g, whole");
+add_serving(&spicy_stirfry_chickpeas_stir_fry, &chili_pepper_flakes, "6 g");
+add_serving(&spicy_stirfry_chickpeas_stir_fry, &sichuan_peppercorns, "3 g, whole");
add_serving(&spicy_stirfry_chickpeas_stir_fry, &salt, "pinch");
add_serving(&spicy_stirfry_chickpeas_stir_fry, &black_pepper, "pinch");
add_part(&spicy_stirfry_chickpeas, &spicy_stirfry_chickpeas_stir_fry);
