commit: 3e4c203d816283cacbc7d1b8da3f880d92d8aa25
parent d3ff738eb4a6d65735040e29fd2a1cdf2d11bcf9
Author: microlith57 <microlith57@gmail.com>
Date: Mon, 24 Jun 2019 15:54:32 +1200
Merge remote-tracking branch 'hundredrabbits/master'
Diffstat:
4 files changed, 509 insertions(+), 433 deletions(-)
diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl
@@ -23,26 +23,40 @@ Coffee
Lentils
BREF : Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil.
+ TAGS
+ Legume
+ Lentil
Beluga Lentils
- Color : #000000
+ COLOR : #000000
+ TAGS
+ Legume
+ Lentil
Brown Lentils
BREF : The most common variety of lentils, found in most grocery stores. They have a mild, earthy-flavor.
+ TAGS
+ Legume
+ Lentil
+
Tempeh
- Color : #875A2C
-Peanut
+ COLOR : #875A2C
Peanut Butter
- BREF : A spread made from dry-roasted peanuts, kinds without added sugar or oils are preferable. The US consumes $800 million of this stuff annually. Peanut butter's flavor combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers
+ BREF : A spread made from dry-roasted {{peanuts}}, kinds without added sugar or oils are preferable. The US consumes $800 million of this stuff annually. Peanut butter's flavor combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.
Peanuts
- BREF : A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts.
+ BREF : A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into {{peanut butter}}.
Soy beans
- BREF : [#EFEFEF milk flour] A staple in Eastern Asia. It is used as a base for many vegan faux-meat dishes. If you produce your own soy milk, know that there wont be any waste. The pulp can be used to make okara, which you can use to make baked goods.
+ COLOR : #EFEFEF
+ LONG
+ & A staple in Eastern Asia, soy beans are used as a base for many vegan faux-meat dishes. If you produce your own {{soy milk}}, know that there won't be any waste. The pulp can be used to make okara, which you can use to make baked goods.
+ & Soy beans can be made into {{milk|soy milk}}, {{yoghurt|soy yogurt}}, {{soy sauce}}, and {{protein|soy protein}}.
Beans
- BREF : [black green kidney] There are over 130 varieties of green beans.
+ LONG
+ & Fun fact: there are over 130 varieties of {{green beans}}.
+ & See also: {{black beans}}, {{green beans}}, and {{kidney beans}}
Edamame
Chickpeas
-Chickpea
Chickpea Flour
+ BREF : Chickpea flour is made from {{chickpeas}}.
Peas
Green Peas
Mungbeans
@@ -50,26 +64,31 @@ Mungbeans
~ CRUCIFEROUS
Broccoli
- BREF : No description.
-Cabbage
- BREF : [red#6620B3 sauerkraut#C820B3] Red cabbage can be used as a natural colorant, it needs to be boiled and mixed with vinegar to keep its colour
- Tags
+Green Cabbage
+ TAGS
Cruciferous
-
+
+~ sauerkraut #C820B3
Red Cabbage
- BREF : Red cabbage can be used as a natural colorant, it needs to be boiled and mixed with vinegar to keep its colour
- Tags
+ COLOR : #6620B3
+ BREF : Red cabbage can be used as a natural colorant - it needs to be boiled and mixed with vinegar to keep its colour.
+ TAGS
Cruciferous
Kale
- BREF : [#006633] Some people grow kale for their ornamental leaves, in colours varying in red, pink and even lavender. They are beautiful and eatable!
+ COLOR : #006633
+ BREF : Some people grow kale for their ornamental leaves, in colours varying in red, pink and even lavender. They are beautiful and eatable!
Arugula
- BREF : [#006633]
+ COLOR : #006633
Cauliflower
- BREF : [#EFEFEF purple#6620B3 white] The oldest record of cauliflower dates back to the 6th century bc.
+ BREF : The oldest record of cauliflower dates back to the 6th century BC. They come in {{white|white cauliflower}} and {{purple|purple cauliflower}} varieties.
White Cauliflower
+ COLOR : #EFEFEF
+ BREF : A type of {{cauliflower}}.
Purple Cauliflower
+ COLOR : #6620B3
+ BREF : A type of {{cauliflower}}.
Brussel sprouts
Daikon
Bok choy
@@ -78,19 +97,22 @@ Radish
~ ALGEA FUNGI
Wakame
- BREF : [#006633] Wakame is a very invasive plant, its even banned in australia.
+ COLOR : #006633
+ BREF : Wakame is a very invasive plant - it's even banned in Australia.
Dried Hijiki
Bull kelp powder
- BREF : No description.
Nori
- BREF : [#000000 sheets] Seaweed takes about 45 days to grow.
+ COLOR : #000000
+ BREF : Nori can be made into {{sheets|nori sheets}}. Fun fact: seaweed takes about 45 days to grow.
Nori Sheets
Shiitake
- BREF : [#875A2C]
+ COLOR : #875A2C
Crimini
- BREF : [#875A2C] Mature crimini mushrooms are actually portobello mushrooms
+ COLOR : #875A2C
+ BREF : Mature crimini mushrooms are actually {{portobello}} mushrooms.
Portobello
- BREF : [#875A2C] Portobello are mature 'common mushroom'. They can be used in plantbased recipes as hamburger steaks, you can even use them as buns.
+ COLOR : #875A2C
+ BREF : Portobello are mature {{crimini}} (or common) mushrooms. They can be used in plantbased recipes as hamburger steaks, you can even use them as buns.
Shimeji
Button Mushrooms
Dehydrated mushro
@@ -105,10 +127,10 @@ Sunflower seeds
Pumpkin seeds
Sesame seeds
BREF : Tahini is made by grinding toasted hulled sesame seeds. It is used in baba ghanoush, halva, hummus and in many other recipes. Because of its high oil content, it needs to be refrigerated to prevent spoilage. Tahini has high levels of calcium and protein, making it a must ingredient in any plantbased pantry.
-White Sesame seeds
-Black Sesame seeds
+White sesame seeds
+Black sesame seeds
Tahini
-pomegranate seeds
+Pomegranate seeds
Chia seeds
~ ROOT VEGETABLES
@@ -120,37 +142,40 @@ Heirloom Carrots
Ginger
Ginger Root
Potatoes
- BREF : Since vitamin A deficiency is a common problem in africa, people are encouraged to eat sweet potatoes.
+ BREF : Since vitamin A deficiency is a common problem in Africa, people are encouraged to eat {{sweet potatoes}}.
Russet Potatoes
+ BREF : A type of {{potato|potatoes}}.
Sweet Potatoes
+ BREF : A type of {{potato|potatoes}}.
Beets
- BREF : Golden beets are rich in b-xanthin pigment, making it not a replacement to red beets (which contain betalain pigment). Both pigments offer different health benefits! Don't be alarmed, beet root juice will make your urine red for a day.
+ LONG
+ & {{Golden beets}} are rich in b-xanthin pigment, so they cannot replace {{red beets}} (which contain betalain pigment). Both pigments offer different health benefits!
+ & The root of the beet plant is called a beetroot. Don't be alarmed, beetroot juice will make your urine red for a day.
Golden Beets
+ BREF : A type of {{beet|beets}} containing b-xanthin pigment.
Red Beets
+ BREF : A type of {{beet|beets}} containing betalain pigment.
Yuka
BREF : Tapioca is actually a starch extracted from Yuca roots.
Garlic
- BREF : Garlic has been used in many cultures around the world for thousands of years. Dating all the way back to the time the pyramids were built!
+ BREF : Garlic has been used in many cultures around the world for thousands of years, dating all the way back to the time the pyramids were built!
Garlic Powder
Red Onion
- Color : #C820B3
+ COLOR : #C820B3
BREF : There is a variety of red onions in italy that has a stronger and sweeter taste, it is sometimes made into marmalades.
Onion Powder
Yellow Onion
~ OTHER VEGETABLES
-Green cabbage
Cucumber
BREF : Cucumbers are usually more than 90% water.
Eggplant
Zucchini
Chives
- BREF : Chinese chives or "nira" in Japanese, are full of vitamins and add a lot of flavor to a dish. Nira is often found in gyoza, it shares the same pungent smell as garlic.
-Chile
-Green Chile
+ BREF : Chinese chives or "nira" in Japanese, are full of vitamins and add a lot of flavor to a dish. Nira is often found in gyoza, it shares the same pungent smell as garlic.
Peppers
- BREF : The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to europe. The word pepper was given to all spices in europe that had a hot and pungent taste.
+ BREF : The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.
Green Peppers
Red Peppers
Yellow Peppers
@@ -159,14 +184,14 @@ Tomato
Tomato Paste
BREF : The tomatoes can also be dried with an oven.
Avocado
- BREF : Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. It is a good source of fat. Fun fact: Avocado trees dont self-pollinate, they need another avocado tree nearby to bear fruit.
+ BREF : Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of fat. Fun fact: Avocado trees don't self-pollinate, they need another avocado tree nearby to bear fruit.
Pumpkin
- BREF : The darker the skin of the pumpkin, the higher the beta carotene content.
+ BREF : The darker the skin of the pumpkin, the higher the beta-carotene content.
Olives
Green Olives
Black Olives
Palm
- BREF : Heart of palm is a vegetable that is harvested from the inner core of certain palm trees. They can be eaten as is, but they're especially delicious when tossed into a salad.
+ BREF : Heart of palm is a vegetable that is harvested from the inner core of certain palm trees. They can be eaten as is, but they're especially delicious when tossed into a salad.
Squash
BREF : The seeds of the acorn squash can be eaten, they're delicious when roasted!
Artichokes
@@ -176,7 +201,7 @@ Breadfruit
Scallions
BREF : In some countries scallions are mistakenly referred to as 'shallots'.
Spinach
- Desc : During the cold war, wine with added spinach juice was given to weakened soldiers.
+ BREF : During the Cold War, wine with added spinach juice was given to weakened soldiers.
Alfaalfa sprouts
~ BERRIES
@@ -189,22 +214,25 @@ Mulberries
Raspberries
Strawberries
Cranberries
- BREF : Dried cranberries are often coated with a bit of vegetable oil to keep them from sticking to each other, look in natural food stores to find brands that don't do this
+ BREF : Dried cranberries are often coated with a bit of vegetable oil to keep them from sticking to each other. Look in natural food stores to find brands that don't do this.
Goji
Mixed Berries
~ OTHER FRUITS
Pandanus fruit
- BREF : The fruit of the pandanus tectorius tree is widely consumed in the pacific islands, but it goes under other names, like "hala", "screwpine" or "pu hala". The phalanges covering the inner core are buoyant, so like coconuts they be transported for many months by ocean currents while remaining viable.
+ BREF : The fruit of the pandanus tectorius tree is widely consumed in the pacific islands, but it goes under other names, like "hala", "screwpine" or "pu hala". The phalanges covering the inner core are buoyant, so like coconuts they can be transported for many months by ocean currents while remaining viable.
Banana
- BREF : A fruit (actually a berry) consummed the world over, and come from two wild species. It varies in size and color, and always grows in clusters at the top of the plant. They're 75% water. They can be used in a variety of ways in recipes, for both desserts and savoury meals. A low source of fat, it can be used to make non-dairy ice cream.
+ LONG
+ & Bananas are fruit (actually berries) consumed the world over, and come from two wild species. They vary in size and color, and always grow in clusters at the top of the banana palm.
+ & Fun fact: they're 75% water.
+ & They can be used in a variety of ways in recipes, for both desserts and savoury meals. As a low source of fat, they can be used to make non-dairy {{ice creams|balsamic banana ice cream}}.
Kiwi
Apple
Apples
Lemon
- BREF : Lemon juice can be used as an invisible ink, revealed with heat.
+ BREF : Fun fact: lemon juice can be used as an invisible ink, revealed with heat.
Lemon Zest
Lemon Juice
Orange
@@ -219,7 +247,7 @@ Lime
Hachiya Persimmon
Persimmon
Dates
- BREF : Date palms have been around for at least 50 million years
+ BREF : Date palms have been around for at least 50 million years!
Deglet Noor Dates
Pamplemousse
Rhubarb
@@ -235,24 +263,26 @@ Pineapple
Aonori
Kanten powder
- BREF : A seaweed-based gelling agent derived from tengusa, a specific type of red seaweed. Kanten confections don't dissolve at room temperature, unlike gelatin.
+ BREF : A seaweed-based gelling agent derived from tengusa, a specific type of red seaweed. Kanten confections don't dissolve at room temperature, unlike gelatin.
Turmeric
- BREF : Its sometimes used as a fabric dye, namely for Buddhist Monk's robes.
+ BREF : Turmeric is sometimes used as a fabric dye, namely for Buddhist Monks' robes.
Ground Turmeric
Cinnamon
- Color : 875A2C
- BREF : Cinnamon and {{garlic}} and be used to preserve fried foods
+ COLOR : #875A2C
+ BREF : Cinnamon and {{garlic}} and be used to preserve fried foods.
Rosemary
Basil
Dried Basil
- BREF : When soaked in water, the seeds of some basil varieties become gelatinous. They are in turn used in drinks and desserts.
+ BREF : When soaked in water, the seeds of some basil varieties become gelatinous. They are in turn used in drinks and desserts.
Wasabi
Wasabi Powder
Sichuan peppercorns
+ BREF : Sichuan peppercorns are a numbing pepper, and are not to be confused with {{black peppeercorns}}.
Coriander
Mint
- BREF : [#006633 fresh] Oil derived from fresh mint can be used as a friendly insecticide.
+ COLOR : #006633
+ BREF : Oil derived from {{fresh mint}} can be used as a friendly insecticide.
Fresh Mint
Cocoa
Cocoa Powder
@@ -261,53 +291,72 @@ Cayenne Pepper
Anise
Anise Seeds
Nutritional yeast
- BREF : [#FFD800] In the US it's sometimes referred to as "nooch".
+ COLOR : #FFD800
+ BREF : In the US it's sometimes referred to as "nooch".
Vanilla
Vanilla Extract
Nutmeg
- BREF : [#875A2C] If consumed in high doses, raw nutmeg has psychoactive effects.
+ COLOR : #875A2C
+ BREF : If consumed in high doses, raw nutmeg has psychoactive effects.
Thyme
- BREF : [#006633] Thyme keeps its flavour better when dried than other herbs.
+ COLOR : #006633
+ BREF : Thyme keeps its flavour better when dried than other herbs.
Poppy seeds
- BREF : [#000000] Poppy seeds are less allergenic than a lot of other seeds or nuts.
+ COLOR : #000000
+ BREF : Poppy seeds are less allergenic than a lot of other seeds or nuts.
Paprika
- BREF : [#94191C smoked] Paprika is used with henna to give a red tint.
+ COLOR : #94191C
+ BREF : Paprika is used with henna to give a red tint. It can be {{smoked|smoked paprika}}.
Smoked Paprika
Curry
- BREF : [#FFD800 powder green yellow] The word curry is derived from the word 'kari' meaning 'sauce' or 'relish for rice'
+ COLOR : #FFD800
+ LONG
+ & The word curry is derived from the word 'kari' meaning 'sauce' or 'relish for rice'.
+ & Curry can be made as {{a powder|curry powder}}, and comes in several colors such as {{green|green curry}} and {{yellow|yellow curry}}.
Curry Powder
Tamarind
- BREF : [#875A2C paste]
+ COLOR : #875A2C
+ BREF : Tamarinds can be made into a {{paste|tamarind paste}}.
Cumin
- BREF : [#875A2C seeds] In Sanskrit Cumin is known as {_Jira_} which also means {_that which helps digestion_}
+ COLOR : #875A2C
+ BREF : In Sanskrit Cumin is known as {_Jira_} which also means {_that which helps digestion_}. It is derived from the {{cumin seed|cumin seeds}}.
Cumin Seeds
-Mustard
- BREF : [#FFD800 seeds dijon] Canada is the top producer of mustard seeds, it produces over 200,700 tonnes of it per year.
+Mustard Seeds
+ COLOR : #FFD800
+ BREF : Canada is the top producer of {{mustard seeds}}, producing over 200,700 tonnes per year. One form of mustard is {{dijon mustard}}.
Dijon Mustard
Pepper
- BREF : [#000000 black] Historically, black pepper is the world's most traded spice.
+ COLOR : #000000
+ BREF : Historically, {{black pepper}} is the world's most traded spice.
Black Pepper
Shichimi togarashi
- BREF : [#94191C] 'shichi' is the japanese word for 7 and 'togarashi' for 'chiles'.
+ COLOR : #94191C
+ BREF : 'shichi' is the japanese word for 7 and 'togarashi' for 'chiles'.
Gojuchang
- BREF : [#94191C] Traditionally, gojuchang was fermented outdoors in large earthen pots.
+ COLOR : #94191C
+ BREF : Traditionally, gojuchang was fermented outdoors in large earthen pots.
Masala
- BREF : [#875A2C garam]
+ COLOR : #875A2C
+ BREF : Masala is a general term for many spice mixes used in Indian cooking (such as {{garam masala}}).
Garam Masala
Panko
- BREF : No description.
Carob
- BREF : [#875A2C chips]
+ COLOR : #875A2C
+ BREF : Carob trees bear edible pods. The dried pod can be made into a powder often used as a cocoa substitute (for example, in {{carob chips}}).
Carob Chips
Peppercorn
- BREF : [#000000 black]
+ COLOR : #000000
+ BREF : There are several types of peppercorn ({{black|black pepper}} and {{sichuan|sichuan peppercorns}}).
Bay leaf
- BREF : [#006633]
+ COLOR : #006633
Chili
- BREF : [#94191C flakes pepper peppers pepper_flakes] Chili pepper flakes have become a table top must over the years, it will often be present on a restaurant table alongside salt and pepper.
+ COLOR : #94191C
+ BREF : {{Chili pepper flakes}} have become a table top must over the years, and will often be present on a restaurant table alongside salt and pepper. See also {{green chili}}.
+Green Chili
Chili Pepper Flakes
Hops
- BREF : [#006633] There are many different varieties of hops around, from all corners of the globe.
+ COLOR : #006633
+ BREF : There are many different varieties of hops around, from all corners of the globe.
Dried orange peel
Oregano
Cardamom
@@ -321,7 +370,6 @@ Buckwheat
Buckwheat noodles
Buckwheat flour
Quinoa
- BREF : No description.
Whole wheat
Einkorn
Einkorn Flour
@@ -334,9 +382,10 @@ Corn Semolina
~ GRAINS
Oats
- BREF : [#EFEFEF] If oat flour is used alone in baking, the flour wont rise. Best to mix it with other types of flour!
+ COLOR : #EFEFEF
+ BREF : If oat flour is used alone in baking, the flour won't rise. Best to mix it with other types of flour!
Rice
- BREF : Preparing puffed rice this way makes it less perishable. Brown rice is a wholegrain rice that has a nutty flavour, it's also more nutritious and chewier than white rice. Brown rice is producted by only removing the outermost husk, while white rice has several other layers removed. It is best to soak the rice for a day before cooking it to obtain a more nutritionally complete food, soaking it beforehand activates various enzymes in the rice.
+ BREF : Preparing puffed rice this way makes it less perishable. Brown rice is a wholegrain rice that has a nutty flavour, and it's more nutritious and chewy than white rice. It is produced by only removing the outermost husk, while white rice has several other layers removed. It is best to soak the rice for a day before cooking it to obtain a more nutritionally complete food, soaking it beforehand activates various enzymes in the rice.
Basmati Rice
White Rice
Black Rice
@@ -348,7 +397,13 @@ Rice Noodles
Rice Flour
Flour
- BREF : [all_purpose#EFEFEF rice] Plain flour has an average protein content, making it versatile to use in almost any recipe that requires flour. Spelt flour was a staple food during the Bronze age all the way up to medieval times. Brown rice flour is sometimes used as a base to grow mushrooms. Einkorn wheat was one of the first plants to be domesticated and cultivated. It has a high percentage of protein, more than regular wheat. It also has high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene, making it more nutritious than other kinds of grains. Another great thing about einkorn is that it isn't as toxic to people on gluten-free diets, it as yet to be proven but it should definitely be looked into!
+ COLOR : #EFEFEF
+ LONG
+ & {{Plain flour|all purpose flour}} has an average protein content, making it versatile to use in almost any recipe that requires flour.
+ & {{Spelt flour}} was a staple food during the Bronze age all the way up to medieval times.
+ & Brown {{rice flour}} is sometimes used as a base to grow mushrooms.
+ & {{Einkorn|einkorn flour}} wheat was one of the first plants to be domesticated and cultivated. It has a high percentage of protein, more than regular wheat. It also has high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene, making it more nutritious than other kinds of grains. Another great thing about einkorn is that it isn't as toxic to people on gluten-free diets, it as yet to be proven but it should definitely be looked into!
+ & {{Breadfruit flour}} is a type of flour made from dried and ground breadfruit.
All Purpose Flour
Breadfruit Flour
BREF : The product of dried and ground breadfruit. Can be used to make cakes, pasta and a number of other meals.
@@ -360,15 +415,23 @@ Cornmeal
Beni shouga
Vegemite
- BREF : [#875A2C] It's one of the richest sources of B vitamins, specifically thiamine, riboglavin, niacin and folic acid. It doesn't have any fat, added sugar or animal content.
+ COLOR : #875A2C
+ BREF : It's one of the richest sources of B vitamins, specifically thiamine, riboglavin, niacin and folic acid. It doesn't have any fat, added sugar or animal content.
Miso
- BREF : [white red#875A2C] Miso can be used to pickle vegetables.
+ BREF : Miso can be used to pickle vegetables. It can be different colors such as {{red|red miso}} and {{white|white miso}}.
Red Miso
+ COLOR : #875A2C
+~ Tell me (microlith57) if this color needs changing.
White Miso
+ COLOR : #955C19
+~ #FFD800 mayo?
Tofu
- BREF : [#EFEFEF silken burmese#FFD800 mayo] The word {_bean curds_} for tofu has been used in the US since 1840.
+ COLOR : #EFEFEF
+ BREF : The word {_bean curds_} for tofu has been used in the US since 1840. See also: {{silken tofu}}, {{burmese tofu}}.
Silken Tofu
+ COLOR : #EFEFEF
Burmese Tofu
+ COLOR : #EFEFEF
Nutolene
Soy protein
@@ -377,7 +440,8 @@ Soy protein
Soy sauce
BREF : The solids left behind after the fermentation process is used as animal feed
Sriracha
- BREF : [#94191C] Sauce is named after the town of Si Racha in thailand where it was first made and served in restaurants.
+ COLOR : #94191C
+ BREF : Sauce is named after the town of Si Racha in thailand where it was first made and served in restaurants.
Mirin
BREF : Mirin is added to grilled fish to help reduce the fishy smell.
@@ -385,7 +449,11 @@ Mirin
Baking powder
Bamboo charcoal powder
- BREF : [#000000] Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from 800 to 1200 °C. It benefits environmental protection by reducing pollutant residue. It is an environmentally functional material featuring excellent absorption properties. It can be added to foods to give it a black tint, it's very popular in Japan. You can get some through Taketora, a japanese company. (wikipedia description). & NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
+ COLOR : #000000
+ LONG
+ & Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from {#800 °C#} to {#1200 °C#}.
+ & It benefits environmental protection by reducing pollutant residue. It is an environmentally functional material featuring excellent absorption properties. It can be added to foods to give it a black tint, it's very popular in Japan. You can get some through Taketora, a japanese company. (wikipedia description).
+ & {*Important note*}: Bamboo charcoal binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
Cornstarch
Active dry yeast
Baking soda
@@ -397,18 +465,20 @@ Arrowroot starch
~ SYRUPS
Maple syrup
- BREF : [#875A2C] Quebec is the largest producer of maple syrup in the world
+ COLOR : #875A2C
+ BREF : Quebec is the largest producer of maple syrup in the world!
Brown rice syrup
- BREF : [#875A2C] Brown rice syrup is used to sweeten rice milk.
+ COLOR : #875A2C
+ BREF : Brown rice syrup is used to sweeten rice milk.
~ VINEGARS
Rice vinegar
- BREF : Substituting rice vinegar for western style vinegar isnt really appropriate, its too acidic.
+ BREF : Substituting rice vinegar for western style vinegar isnt really appropriate, it's too acidic.
Balsamic vinegar
- BREF : [#6620B3]
+ COLOR : #6620B3
Apple cider vinegar
- BREF : It is thought that consuming vinegar between meals will help to make you feel full longer.
+ BREF : It is thought that consuming vinegar between meals will help to make you feel full for longer.
~ SUPPLEMENTS
@@ -418,27 +488,26 @@ B12 supplement
Matcha Powder
BREF : Only Tencha can be used to make matcha.
- Color : #006633
- Tags
+ COLOR : #006633
+ TAGS
Tea
Houjicha
- BREF : KitKat in japan has a houjicha flavour.
- color : #875A2C
+ BREF : KitKat in Japan has a houjicha flavour.
+ COLOR : #875A2C
Hibiscus
Mint tea
Lapsang souchong
- BREF : Missing.
- color : #875A2C
- Tags
+ COLOR : #875A2C
+ TAGS
Tea
~ ALCOHOL
Wine
- BREF : Wine has long been used as an antiseptic to treat wounds, it was even used to treat pain from child birth.
+ BREF : Wine has long been used as an antiseptic to treat wounds - it was even used to treat pain from child birth.
Beer
Sake
Whisky
@@ -449,13 +518,15 @@ Porto
~ OILS
Coconut oil
- BREF : [#EFEFEF] Coconut oil was used in oil lamps in India before they had electrical lighting.
+ COLOR : #EFEFEF
+ BREF : Coconut oil was used in oil lamps in India before they had electrical lighting.
Canola oil
- BREF : Canola oil has many non food uses, it is used in candles, lipsticks, inks etc
+ BREF : Canola oil has many non food uses, it is used in candles, lipsticks, inks etc
Olive oil
BREF : Extra virgin olive oil has strict requirements, it's checked for all kinds of defects to be made perfect
Sesame oil
- BREF : [#875A2C] Sesame oil is sometimes mixed into very hot and spicy food to help neutralize the heat.
+ COLOR : #875A2C
+ BREF : Sesame oil is sometimes mixed into very hot and spicy food to help neutralize the heat.
Peppermint oil
~ MISC
@@ -463,12 +534,12 @@ Peppermint oil
Coconut milk
Soy milk
Purple potato powder
- BREF : [#6620B3]
+ COLOR : #6620B3
Baguette
- BREF : [#875A2C] A law in the 1920's was put in place to keep bakers from working before 4 am, this didn't give them time to make proper rounded loaves. Making slender baguettes was a simple solution to this problem since they bake more rapidly.
+ COLOR : #875A2C
+ BREF : A law in the 1920's was put in place to keep bakers from working before 4 am, this didn't give them time to make proper rounded loaves. Making slender baguettes was a simple solution to this problem since they bake more rapidly.
Bread crusts
Vegan butter
- BREF : No description.
Royal blue colouring
Violet colouring
Wholegrain macaroni
@@ -480,11 +551,11 @@ Blue corn tortilla
Tofurky sausages
Corn tortillas
Sugar apple
- BREF : Sugar apples are covered with scale-like protuberances that you can pry off easily when the fruit is ripe. The skin is soft and sweet and can be eaten with a spoon, once the seeds have been removed. Sugar apples are high energy, and str very rich in minerals. They are a good source of calcium, manganese, phosphorus and vitamins B and C.
+ BREF : Sugar apples are covered with scale-like protuberances that you can pry off easily when the fruit is ripe. The skin is soft and sweet and can be eaten with a spoon, once the seeds have been removed. Sugar apples are high energy, and str very rich in minerals. They are a good source of calcium, manganese, phosphorus and vitamins B and C.
Fleur de sel
Vegetable bouillon
- BREF : Dehydrated vegetable bouillon has many names depending on where you live. In Canada and the US it is known as 'bouillon cube', it's known as 'stock cube' in Australia, Ireland, New Zealand, South Africa and in the UK. And as 'dehydrated bouillon' in France.
-macaroni
+ BREF : Dehydrated vegetable bouillon has many names depending on where you live. In Canada and the US it is known as 'bouillon cube', as 'stock cube' in Australia, Ireland, New Zealand, South Africa, and the UK, and as 'dehydrated bouillon' in France.
+Macaroni
Tajin
Instant noodles
Water
@@ -496,7 +567,7 @@ Whole Cane Sugar
Coconut Sugar
Brown Sugar
Salt
- BREF : Some boutiques in hawaii sell black salt with powdered black lava added in. Fleur de sel is considered more of a garnish or a condiment, it creates contrast in sweet deserts.
+ BREF : Some boutiques in hawaii sell black salt with powdered black lava added in. {{Fleur de sel}} is considered more of a garnish or a condiment, used to create contrast in sweet deserts.
Sea Salt
Chocolate
`
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -7,27 +7,27 @@ CHEESE
TIME : 60
SERV : 2 servings
DESC
- & I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.
- & This is a basic cheese recipe, that you can onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!
+ & I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.
+ & This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!
% recipes/cheese.1.jpg
& This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!
- & In this recipe I use kanten, which is similar to agar agar except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, I highly recommend using kanten if available.
+ & In this recipe I use {{kanten}}, which is similar to {{agar agar}} except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.
& {*Flavors*}
- & For a pepper jack cheese flavor, add garlic, onion powder and chili flakes. You can also add black pepper, for a bit of spice, or pimento olives!
+ & For a pepper jack cheese flavor, add {{garlic}}, {{onion powder}} and {{chili pepper flakes}}. You can also add {{black pepper}}, for a bit of spice, or {{pimento olives}}!
% recipes/cheese.2.jpg
-
+
INST
- SAUCE
+ CHEESE
- In a bowl, mix {_1/4 cup_} of {{soy milk}}, {_4 tbsp_} of {{nutritional yeast}}, {_2 tbsp_} of {{tahini}}, {_1 tsp_} of {{apple cider vinegar}} and {_1 tsp_} of {{red miso}}.
- Heat a saucepan at medium heat, pour {_3/4 cup_} of {{soy milk}} and sprinkle {_1 generous tsp_} of {{kanten powder}}. Stir {{kanten powder}} into the milk.
- When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for {#a minute or two#} and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.
- - Let mixture rest for {#1 hour or so, 2 is better#} (especially if it's hot where you are).
+ - Let mixture rest for {#1 hour or so, 2 is better#} (especially if it's hot where you are).
- Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!
INGR
Main
Soy milk : 1 cup
- Nutritional yeast : 4 tbsp
+ Nutritional yeast : 4 tbsp
Tahini : 2 tbsp
Apple cider vinegar : 1 tsp
Red miso : 1 tsp
@@ -40,31 +40,31 @@ SWEET AND SOUR LENTILS
TIME : 30
SERV : 2 servings
DESC
- & In my galley I have a few recipes that I consider staples, that I'm always in the mood to eat. I usually rotate these throughout the week, adding maybe a new recipe or two to change things up. This sweet and sour lentils recipe is one of these, a favourite of ours.
- & You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.
- & We've cooked sweet and sour lentils often on long passages, it's a simple one-pot meal. It's also my go-to recipe during pot lucks, even people who don't like lentils will enjoy it (I've never had any complaints, not yet).
+ & In my galley I have a few recipes that I consider staples, that I'm always in the mood to eat. I usually rotate these throughout the week, adding maybe a new recipe or two to change things up. This sweet and sour lentils recipe is one of these, a favourite of ours.
+ & You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.
+ & We've cooked sweet and sour lentils often on long passages, it's a simple one-pot meal. It's also my go-to recipe during pot lucks - even people who don't like lentils will enjoy it (I've never had any complaints, not yet).
& {*Substitutions*}
- & It's a versatile recipe, say I don't have any carrots or daikon I'll sometimes put brocoli or fresh green peas instead. For a heartier meal, adding sweet potatoes is also delicious. Sometimes, if I'm out of peanut butter I'll use tahini instead, the flavour is very similar and doesn't change much in the recipe (also nice for those with peanut allergies). This recipe only works with whole lentils, because there's still a bite to them, halved lentils will soften too much and the resulting texture won't be as pleasant.
- & Enjoy this humble, but delicious recipe.
+ & It's a versatile recipe, so if I don't have any carrots or daikon I'll sometimes put brocoli or fresh green peas instead. For a heartier meal, adding sweet potatoes is also delicious. Sometimes, if I'm out of peanut butter I'll use tahini instead, the flavour is very similar and doesn't change much in the recipe (also nice for those with peanut allergies). This recipe only works with whole lentils, because there's still a bite to them, halved lentils will soften too much and the resulting texture won't be as pleasant.
+ & Enjoy this humble, but delicious recipe.
% recipes/sweet.and.sour.lentils.2.jpg
-
+
INST
SAUCE
- Mix all liquid ingredients together in a bowl, add {_1 tbsp_} of {{peanut butter}} and stir until dissolved.
- Stir in {_1 tbsp_} of {{arrowroot starch}} (to help thicken sauce).
- Add {_2 tsp_} of {{chili pepper flakes}}, {_3_} minced {{garlic cloves}} and roughly {_1 inch_} of minced {{ginger root}}.
LENTILS
- - Rinse lentils. Transfer rinsed lentils to a pot and add {_1 1/2 cups_} of {{vegetable bouillon}}.
- - Bring water to a rapid simmer, then reduce heat to medium.
- - Simmer uncovered. After {#10 minutes#} add {_1_} cubeb {{carrot}} and {_2 inches_} of cubed {{daikon}}.
- - Let mixture simmer for an additional {#10-20 minutes#}, add extra water as needed.
+ - Rinse lentils. Transfer rinsed lentils to a pot and add {_1 1/2 cups_} of {{vegetable bouillon}}.
+ - Bring water to a rapid simmer, then reduce heat to medium.
+ - Simmer uncovered. After {#10 minutes#} add {_1_} cubed {{carrot}} and {_2 inches_} of cubed {{daikon}}.
+ - Let mixture simmer for an additional {#10-20 minutes#}, add extra water as needed.
- If lentils are tender, they are ready. Strain lentils and return to pot with {_1/4 tsp_} of {{salt}}.
- Pour sauce onto lentils, mix well. Serve into two bowls with some {{chives}}. Eat wrapped in salad or cabbage leaves, or with {{crackers}}.
INGR
Main
Brown lentils : 1/2 cup
- Vegetable bouillon : 1 1/2 cups
+ Vegetable bouillon : 1 1/2 cups
carrot : 1, cubed
daikon : 2", cubed
chives : 3 stalks
@@ -87,19 +87,19 @@ COFFEE JELLY
TIME : 40
SERV : 2 servings
DESC
- & Coffee jelly is a popular dessert and drink (you could say) that is served in coffee shops in Japan. It is very simple to make, it doesn't require refrigeration to become jelly and it is delicious!
- & The key ingredient in this recipe is kanten, or agar agar, a gelling agent that is algae based and that is widely available in asia. It is available in powder form, and also in sheets. Sheets can be melted in a liquid the same way as the powder form. Agar agar has no calories, and imparts no flavour.
+ & Coffee jelly is a popular dessert and drink (you could say) that is served in coffee shops in Japan. It is very simple to make, it doesn't require refrigeration to become jelly and it is delicious!
+ & The key ingredient in this recipe is kanten, or agar agar, a gelling agent that is algae based and that is widely available in asia. It is available in powder form, and also in sheets. Sheets can be melted in a liquid the same way as the powder form. Agar agar has no calories, and imparts no flavour.
& You can use instant coffee as well for this recipe, using 2 tbsp of instant coffee per cup.
- & On Pino, we sometimes make the mix without a sweetener, and pour a spoonful on top afterwards.
+ & On Pino, we sometimes make the mix without a sweetener, and pour a spoonful on top afterwards.
& {*Quick soy pudding*}
- & Also, I sometimes make a quick 'soy pudding' by heating some soy milk in a pan with some arrowroot starch. The mixture will thicken, it becomes pudding-like and is delicious over coffee jelly.
+ & Also, I sometimes make a quick 'soy pudding' by heating some soy milk in a pan with some arrowroot starch. The mixture will thicken, it becomes pudding-like and is delicious over coffee jelly.
% recipes/coffee.jelly.2.jpg
-
+
INST
BASIC
- Brew a pot of {{coffee}}.
- - Pour 350ml of coffee into a saucepan, add {_2 tbsp_} of {{maple syrup}} and bring to a boil,
- - Lower heat, then add {_4g_} (~2 tsp_) of {{agar agar powder}}. Stir constantly for {#2 minutes#}.
+ - Pour 350ml of coffee into a saucepan, add {_2 tbsp_} of {{maple syrup}} and bring to a boil,
+ - Lower heat, then add {_4g_} (around {_2 tsp_}) of {{agar agar powder}}. Stir constantly for {#2 minutes#}.
- Pour the mixture into two small bowls, or cups. Let stand for {#30 minutes and up to 1 hour#}. It doesn't need to be refrigerated to solidify, but you can do that if you prefer it cold.
TOPPINGS
- You can eat as is, or you can add the cubes in another recipe like a coconut or soy milk pudding. It can also be used as a garnish for other desserts.
@@ -107,7 +107,7 @@ COFFEE JELLY
INGR
Main
Coffee : 350 ml
- Agar agar powder : 4 g
+ Agar agar powder : 4 g
Maple syrup : 2 tbsp
OKONOMIYAKI
@@ -117,22 +117,22 @@ OKONOMIYAKI
TIME : 20
SERV : 4 servings
DESC
- & {*okonomiyaki*} (meaning, 'grilled as you like it') is a japanese dish, similar to the american omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.
+ & {*Okonomiyaki*} (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.
& The key ingredient? Chickpea flour, or 'besan flour'. We make chickpea pancakes, and scrambled chickpea flour (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.
% recipes/okonomiyaki.1.jpg
- & If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. Although, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant {*oxalate crystals*} found on their skin. Nagaimo low-calorie, high in protein, and has much potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy); it is present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.
- & Aonori is another obscure ingredient, again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, and that it simply wasn't available. What we did, was use finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. Though, nori is still very delicious and pairs well enough with the okonomiyaki.
+ & If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant {*oxalate crystals*} found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy); it is present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.
+ & Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.
% recipes/okonomiyaki.2.jpg
& {*How to make true okonomi sauce*}
- & In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative. If you want to make your own, you can mix {*1 1/2 tbsp sugar, 4 tbsp ketchup*} and {*3 1/3 tbsp worcestershire sauce*}. If like me, you don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too. To make worcestershire sauce: combine {*apple cider vinegar, water, soy sauce, sugar, mustard powder, onion powder, garlic powder, cinnamon*} and {*black pepper*} in pan, bring to a boil and cook for a minute, then let cool. For {*ketchup*}, using some {*fresh tomato sauce*} may be enough, otherwise, add a bit of {*sugar*} and {*apple cider vinegar*} to it.
-
+ & In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative. If you want to make your own, you can mix {*1 1/2 tbsp sugar, 4 tbsp ketchup*} and {*3 1/3 tbsp worcestershire sauce*}. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too. To make worcestershire sauce, combine {*apple cider vinegar, water, soy sauce, sugar, mustard powder, onion powder, garlic powder, cinnamon*} and {*black pepper*} in pan, bring to a boil and cook for a minute, then let cool. For {*ketchup*}, using some {*fresh tomato sauce*} may be enough, otherwise, add a bit of {*sugar*} and {*apple cider vinegar*} to it.
+
INST
MAIN
- - Peel the {{nagaimo}}, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate {_3 inches_} of {{nagaimo}} (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.
+ - Peel the {{nagaimo}}, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate {_3 inches_} of {{nagaimo}} (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.
- Mince {_1 medium_} {{green cabbage}}, keep aside.
- - In a bowl, mix {_1 cup_} of {{chickpea flour}}, {_4 tbsp_} {{nutritional yeast}}, {_1/4 cup_} of grated {{nagaimo}}, the minced {{green cabbage}} and {_1/4 tsp_} of {{salt}}. Then, add {_320 ml_} of {{water}}, or {{shiitake}} dashi. (for shiitake dashi, soak 5-6 shiitake 320 ml of hot water for {#15 minutes#}, or {#overnight#} in cold water.)
- - Heat a non-stick pan at high heat, add {_1 tsp_} of {{sesame oil}}. If you throw some water on and it starts to sizzle, the pan is hot and you can add {_1/4_} of the batter. Alternatively, you can add 1/2, although this makes two very large portions.
- - Let okonomiyaki cook for {#5 minutes#}, shaking the pan every now and then so the batter doesn't stick.
+ - In a bowl, mix {_1 cup_} of {{chickpea flour}}, {_4 tbsp_} {{nutritional yeast}}, {_1/4 cup_} of grated {{nagaimo}}, the minced {{green cabbage}} and {_1/4 tsp_} of {{salt}}. Then, add {_320 ml_} of {{water}}, or {{shiitake}} dashi. (for shiitake dashi, soak 5-6 shiitake 320 ml of hot water for {#15 minutes#}, or {#overnight#} in cold water.)
+ - Heat a non-stick pan at high heat, add {_1 tsp_} of {{sesame oil}}. If you throw some water on and it starts to sizzle, the pan is hot and you can add {_1/4_} of the batter. Alternatively, you can add 1/2, although this makes two very large portions.
+ - Let okonomiyaki cook for {#5 minutes#}, shaking the pan every now and then so the batter doesn't stick.
- After {#5 minutes#}, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).
- Cook for another {#5 minutes#}, then slide onto a plate, repeat process for the rest of the batter.
SAUCE
@@ -149,7 +149,7 @@ OKONOMIYAKI
salt : 1/4 tsp
nagaimo : 1/4 cup, grated
green cabbage : 1 medium, minced
- shiitake : 6
+ shiitake : 6
water : 320 ml
sesame oil : 1-2 tsp
Sauce
@@ -169,27 +169,27 @@ SEITAN
TIME : 60
SERV : 2 servings
DESC
- & {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there, it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).
+ & {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).
% recipes/seitan.2.jpg
- & Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you; but otherwise, gluten flour (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.
+ & Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you; but otherwise, gluten flour (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.
& In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.
% recipes/seitan.3.jpg
- & When preparing seitan, it's important to flavour the inside, and outside of the dough. Adding a variation of ingredients to the dough mix, like ginger, garlic, onion powder, tomato sauce, soy sauce etc. will make it extra flavourful, the same goes for the broth; adding vegetable broth and soy sauce as a base, and roughly chopped onions, garlic and ginger will season the outside of the dough.
+ & When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as {{ginger}}, {{garlic}}, {{onion powder}}, {{tomato sauce}}, {{soy sauce}} and so on will make it extra flavourful, the same goes for the broth; adding vegetable broth and {{soy sauce}} as a base, and roughly chopped {{onions}}, {{garlic}} and {{ginger}} will season the outside of the dough.
% recipes/seitan.4.jpg
- & There are {*3 ways*} to cook seitan: {*boiling, steaming or baking*}. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then, steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals. .
+ & There are {*3 ways*} to cook seitan: {*boiling, steaming or baking*}. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.
INST
MAIN
- - In a bowl, stir {_1/2 cup_} of {{gluten flour}} with {_1/4 cup_} of {{chickpea flour}}.
+ - In a bowl, stir {_1/2 cup_} of {{gluten flour}} with {_1/4 cup_} of {{chickpea flour}}.
- In another bowl, mix {_1/3 cup_} of {{water}} (or vegetable broth) and {_1 tbsp_} of {{soy sauce}}. Pour into dry ingredients.
- - Knead for {#2-3 minutes#}. If dough is too sticky, add more flour. Let rest for {#10 minutes#}, and knead for another set of {#2-3 minutes#}.
- - {_Separate dough in two_} - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable.
+ - Knead for {#2-3 minutes#}. If dough is too sticky, add more flour. Let rest for {#10 minutes#}, and knead for another set of {#2-3 minutes#}.
+ - {_Separate dough in two_} - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable.
BROTH
- - Cut the following ingredients into smaller pieces: {_2 cloves_} of {{garlic}}, a {_1/2 large_} {{yellow onion}} and {_1 palm-sized knob_} of {{ginger}}.
+ - Cut the following ingredients into smaller pieces: {_2 cloves_} of {{garlic}}, a {_1/2 large_} {{yellow onion}} and {_1 palm-sized knob_} of {{ginger}}.
- Add the cut ingredients to a pot, add {_3 cups_} of {{vegetable broth}} (or 1 tbsp of vegetable broth powder in 3 cups of water) and {_2 tbsp_} of {{soy sauce}}. Bring to a boil.
- - Add the seitan cutlets, reduce heat to low, and cover.
- - Let the seitan simmer for {#1 hour#}.
+ - Add the seitan cutlets, reduce heat to low, and cover.
+ - Let the seitan simmer for {#1 hour#}.
HOW TO SERVE
- - Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavour. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty.
+ - Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavour. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty.
INGR
Main
gluten flour : 1/2 cup
@@ -209,13 +209,13 @@ SPINACH PAJEON
TIME : 15
SERV : 1 pancake
DESC
- & A dish of korean inspiration! A delicious scallion pancake coloured green with spinach. This is a great way to add an extra portion of vegetables to your meal.
+ & A dish of korean inspiration! A delicious scallion pancake coloured green with spinach. This is a great way to add an extra portion of vegetables to your meal.
INST
Pancake
- Blend {_1/2 cup_} of {{spinach}} with {_1/2 cup_} of {{water}} until smooth. Set aside.
- In a bowl, whisk together {_1/2 cup_} of {{spelt flour}}, {_1 tsp_} {{sesame oil}} and the blended spinach.
- Heat a large pan with {_1 tsp_} of {{sesame oil}} over {_medium heat_}.
- - Put the chopped {{scallions}} in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out.
+ - Put the chopped {{scallions}} in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out.
- Cook for {#3-4 minutes#} until the sides come off the pan and the bottom is cooked. Flip, cook for a a few extra minutes and transfer to a plate.
- Cut it into pieces to make it easier to dip into the sauce!
Sauce
@@ -242,19 +242,19 @@ HOUJICHA OVERNIGHT OATMEAL
TIME : 10
SERV : 1 serving
DESC
- & Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.
+ & Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.
INST
Preparation
- Boil {_1 cup_} of {{water}}, then infuse {_1 1/2 tsp_} of {{houjicha leaves}} in a tea strainer. You can leave it anywhere from {#1-3 min#}, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.
- Remove the tea leaves and let cool.
- - Add a chopped {{banana}} (to cut the bitterness of the tea), as well as {_1 tbsp_} of ground {{flax seeds}} (for added nutrition), blend until smooth.
- - Mix in {_1/3 cup_} of {{oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!
+ - Add a chopped {{banana}} (to cut the bitterness of the tea), as well as {_1 tbsp_} of ground {{flax seeds}} (for added nutrition), blend until smooth.
+ - Mix in {_1/3 cup_} of {{oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!
INGR
Main
Water : 1 cup
Houjicha : 1 1/2 tsp
Banana : 1
- Flax seeds : 1 tbsp, ground
+ Flax seeds : 1 tbsp, ground
Oats : 1/3 cup
SEAWEED BITES
@@ -265,7 +265,7 @@ SEAWEED BITES
SERV : 30 small cookies
DESC
& Seaweed bites, a great snack packed with your a good dose of {*iodine*} - necessary for good health. These are highly addictive and sweet — beware.
- & I went all out this time, and used my fancy cookie cutters, but most times I just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because I want to use every bit of the dough and that means re-using the bits around the cut outs.
+ & I went all out this time, and used my fancy cookie cutters, but most times I just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because I want to use every bit of the dough and that means re-using the bits around the cut outs.
& The cookies were adapted from a recipe by {{Kiuchi Yuki-san|http://www.food-sommelier.jp/recipe/R0123/173155.html}}
INST
Prepare
@@ -276,7 +276,7 @@ SEAWEED BITES
Baking
- Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately {#20 minutes#}.
- Preheat your oven to {#350F#}. After the {#20 minutes#} is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about {#1/2 cm#}. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.
- - Prepare a baking sheet lined with a baking mat, bake for about {#15 minutes#} until they brown on top.
+ - Prepare a baking sheet lined with a baking mat, bake for about {#15 minutes#} until they brown on top.
- Place on a cooling rack and enjoy!
INGR
Main
@@ -287,7 +287,7 @@ SEAWEED BITES
Coconut oil : 6 tbsp
Soy milk : 2 tbsp
Wakame : 2 tsp
-
+
NO KNEAD BREAD
DATE : 2019-01-12
TAGS
@@ -295,24 +295,24 @@ NO KNEAD BREAD
TIME : 60
SERV : 1 loaf
DESC
- & {*No knead bread*} is the easiest kind of artisan-style bread you can make at home, it requires little effort and absolutely no kneading what-so-ever.
- & This forgiving recipe allows for substitutions, and addition, of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, know that it may not rise as well as one with a mix of {{all purpose flour}}, but you'll still get a rise out of it.
- & The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, there is only one and you don't need to knead or monitor it at all. The gluten develops on its own, because of the long overnight rise. It's a recipe that is very hard to fail at, you'll get good bread everytime!
+ & {*No knead bread*} is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.
+ & This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, know that it may not rise as well as one with a mix of {{all purpose flour}}, but you'll still get a rise out of it.
+ & The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!
% recipes/no.knead.bread.1.jpg
- & We sometimes add spices to the dough, like {{chilies}} and {{garlic}}, or we make a more hearty bread by adding {{pumpkin seeds}} or {{sunflower seeds}}. Experiment with it!
+ & We sometimes add spices to the dough, like {{chili|chili pepper flakes}} and {{garlic}}, or we make a more hearty bread by adding {{pumpkin seeds}} or {{sunflower seeds}}. Experiment with it!
& {*Baking without a dutch oven*}
& If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with {_1 tbsp_} {{olive oil}}, and sprinkle the inside of the pan with {_3-4 tbsp_} of {{cornmeal}} (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.
INST
Preparation
- - In a bowl, mix {_2 cups_} of all purpose flour, {_1 cup_} of {{spelt flour}} (whole wheat works too), {_1 tsp_} of {{salt}} and {_1/2 tsp_} of {{active dry yeast}}. Mix well.
- - Add {_1 1/2 cups_} of {{water}} gradually, stirring it with a spoon into a cohesive dough. The dough will be wet, it's okay, no need to add extra flour.
- - Put a bag, or cloth over the bowl, and let the dough rest {#anywhere from 9 to 24 hours#}. Ideally, prepare the dough in the evening and let it rest overnight.
+ - In a bowl, mix {_2 cups_} of all purpose flour, {_1 cup_} of {{spelt flour}} (whole wheat works too), {_1 tsp_} of {{salt}}, and {_1/2 tsp_} of {{active dry yeast}}. Mix well.
+ - Add {_1 1/2 cups_} of {{water}} gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.
+ - Put a bag or cloth over the bowl, and let the dough rest {#anywhere from 9 to 24 hours#}. Ideally, prepare the dough in the evening and let it rest overnight.
The Next Morning
- - Pre-heat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, i have a mini tutorial in the recipe description above.)
+ - Preheat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, I have a mini-tutorial in the recipe description above.)
- Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.
- - Once the oven is at temperature, carefully take out the dutch oven with oven mits — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used sesame seeds, but poppy seeds, or oats would also be good. Cover with lid and place back inside oven.
- - Bake for {#30 minutes#}.
- - After {#30 minutes#}, take the lid off, and let it cook uncovered for {#another 7 minutes#}.
+ - Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used {{sesame seeds}}, but {{poppy seeds}} or {{oats}} would also be good. Cover with lid and place back inside oven.
+ - Bake for {#30 minutes#}.
+ - After {#30 minutes#}, take the lid off, and let it cook uncovered for {#another 7 minutes#}.
INGR
Main
@@ -321,7 +321,7 @@ NO KNEAD BREAD
Salt : 1 tsp
Water : 1 1/2 cups
Active dry yeast : 1/2 tsp
-
+
ROASTED CARROTS WITH BELUGA LENTILS
DATE : 2014-10-25
TAGS
@@ -329,24 +329,24 @@ ROASTED CARROTS WITH BELUGA LENTILS
TIME : 30
SERV : 2 servings
DESC
- & My oven has been working overtime these days, I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil and served them over a bed of beluga lentils, all this, topped with a delicious spicy peanut butter sauce!
- & Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas i also need to feed Devine.
- & I like buying grains or flours in bulk, but I don't always get to buy huge quantities; I don't own a car, and walking long distances with a heavy load can be difficult at times. Since my bike accident, i haven't been able to carry heavy stuff for too long. Luckily, I went to my parent's house on sunday, they have a car, and access to a terrific bulk food store. I bought a ton of black rice and some black beluga lentils!
+ & My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils, and topped with a delicious spicy peanut butter sauce!
+ & Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas, I also need to feed Devine.
+ & I like buying grains and flours in bulk, but I don't always get to buy huge quantities; I don't own a car, and walking long distances with a heavy load can be difficult at times. Since my bike accident, I haven't been able to carry heavy stuff for too long. Luckily, I went to my parents' house on Sunday - they have a car, and access to a terrific bulk food store. I bought a ton of {{black rice}} and some black {{beluga lentils}}!
& Beluga lentils aren't the cheapest kind you can get, but certainly a wonderful addition to my black food pantry.
% recipes/roasted.carrots.with.beluga.lentils.1.jpg
- & Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peter's {{beluga lentil salad recipe|http://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}.
+ & Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peters' {{beluga lentil salad recipe|https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}.
INST
- Carrots
+ Carrots
- Preheat oven to {#400F#}
- - Wash {_8_} organic {{heirloom carrots}}, do not peel them. Dry the carrots, and then toss them with {_1 tbsp_} of {{olive oil}} and {_1 tsp_} of {{thyme}}.
- - Lay on a baking sheet and sprinkle with a dash of {{salt}} and some {{black pepper}}. Bake for {#25 minutes#}, make sure to flip the carrots halfway through.
+ - Wash {_8_} organic {{heirloom carrots}} but do not peel them. Dry the carrots, and then toss them with {_1 tbsp_} of {{olive oil}} and {_1 tsp_} of {{thyme}}.
+ - Lay on a baking sheet and sprinkle with a dash of {{salt}} and some {{black pepper}}. Bake for {#25 minutes#}, making sure to flip the carrots halfway through.
Lentils
- Wash {_1/2 cup_} of {{beluga lentils}}. Put {_375 ml_} of {{vegetable bouillon}} in a pot and add the {{lentils}}, bring to a boil.
- - Reduce heat to medium and simmer for {#25 minutes#} — don't let them cook for too long, otherwise they'll get too mushy. If the lentils seem cooked but havent absorbed all of the water, strain them out.
+ - Reduce heat to {#medium#} and simmer for {#25 minutes#} — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.
Sauce
- - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} of {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} of {{rice vinegar}} in a small bowl.
+ - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} {{rice vinegar}} in a small bowl.
Combine
- - Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!
+ - Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!
INGR
Carrots
Heirloom carrots : 8
@@ -354,7 +354,7 @@ ROASTED CARROTS WITH BELUGA LENTILS
Thyme : 1 tsp
Sea salt : 1 tsp
Black pepper : pinch
- Lentils
+ Lentils
Beluga lentils : 1/2 cup
Vegetable bouillon : 375 ml
Sauce
@@ -376,7 +376,7 @@ BLACK SESAME BRITTLE
INST
Preparation
- Prepare baking sheet lined with a baking mat, keep a flat spatula close by.
- - Put the {_1/4 cup_} of {{brown sugar}} and {_1/4 tsp_} of {{vanilla extract}} in a pot at medium heat.
+ - Put the {_1/4 cup_} of {{brown sugar}} and {_1/4 tsp_} of {{vanilla extract}} in a pot at medium heat.
- Stir constantly, until the sugar is completely dissolved.
- Add {_1/4 cup_} of {{black sesame seeds}}. Mix thoroughly.
- This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can.
@@ -395,22 +395,22 @@ SPINACH OATMEAL COOKIES
SERV : 5 pieces
DESC
& When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.
- & I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour - flour is fussy, flour is mean.
+ & I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour - flour is fussy, flour is mean.
& Using oats for bulk is a great, and healthier alternative to flour (plus it's hard to mess up.) Failing at food is the worse. I can never bring myself to throw it away. It feels like a waste to trash it, so what happens is I end up storing it in the back of the fridge. In refrigerators, unlike on school buses, the cool kids don't hang out in the back. After 3 days my anger subsides, and I toss it in the garbage and deny ever making it.
& On a brighter note, THESE cookies were crazy successful! Super moist, tasty and GREEN.
& Plus, these don't take a very long time to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.
INST
Preparation
- Preheat oven to {#350F#}
- - Puree {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}.
+ - Purée {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}.
- Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{steel cut oats}}.
- Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness.
- - Bake for {#12-15 minutes#}, let cool for {#10 minutes#} before you move them off the baking mat.
+ - Bake for {#12-15 minutes#}, let cool for {#10 minutes#} before you move them off the baking mat.
INGR
Main
Spinach : 1 handful
- Banana : 1
+ Banana : 1
Vanilla extract : 1/4 tsp
Oats : 1/2 cup
@@ -422,21 +422,21 @@ BORSCHT WITH TOFU SOUR CREAM
SERV : 4 quarts
DESC
& Funny to think that when I was a kid, I didn't want to go anywhere near beets. For the longest time, it was this thing that my family served around xmas time and that i didn't like. How things change! I buy beets regularly now, I use it to make pasta sauce, to serve over salads, to mix into smoothies and now to make Borscht!
- & Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe. Borscht fits perfectly in the Grim Grains universe - It's bright, red, beautiful and delicious!
+ & Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe. Borscht fits perfectly in the Grim Grains universe - It's bright, red, beautiful and delicious!
% recipes/borscht.with.tofu.sour.cream.1.jpg
& Borscht is traditionally served with sour cream, so evidently I needed to have that be part of this recipe as well! A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. Silken tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste! Sour cream recipe adapted from {{The blender girl|http://healthyblenderrecipes.com/recipes/tonys_vegan_tofu_sour_cream}}.
INST
Tofu sour cream
- Drain the pack of {{silken tofu}}, press it lightly with a cloth or paper towels to remove some of the water.
- Put the {{tofu}}, {_1 tsp_} of {{whole cane sugar}}, {_1 tbsp_} of {{apple cider vinegar}} and {_5 tsp_} of {{lemon juice}} in a bowl. Blend until smooth.
- - Put in the refrigerator for {#1 hour#} to give it time to thicken.
+ - Put in the refrigerator for {#1 hour#} to give it time to thicken.
Borscht
- Bring {_4 cups_} of {{vegetable bouillon}} to a boil, add {_2 peeled medium-sized_} {{red beets}}. Boil until softened.
- Peel and slice {_1 medium-sized_} {{sweet potato}}. Add to pot and let boil for {#15 minutes#}.
- While the potatoes are cooking, peel and julienne {_2 carrots_}, cut {_1/2_} a {{red onion}} and mince {_3 cloves_} of {{garlic}}. Add it all to a pan and fry until fragrant. Near the end add {_2 tbsp_} of {{tomato paste}}, then toss in the pot.
- Cut {_1/2 head_} of a small {{red cabbage}} into thin strips, add to pot.
- Put {_1_} {{bay leaf}}, season with {{salt}} and {{pepper}} and let it simmer for {#10 minutes#} or until all the veggies are nice and soft.
- - At the end, take pot off heat and stir in {_2 tsp_} of {{lemon juice}}. You can serve as is if you like a chunkier soup, otherwise puree it with a handblender. Serve hot with tofu sour cream! For thicker and tastier Borscht, cook the soup the day before you plan to eat it. Let it cool and refrigerate it. It tastes better the next day, just re-heat it. Trust me, it'll be delicious.
+ - At the end, take pot off heat and stir in {_2 tsp_} of {{lemon juice}}. You can serve as is if you like a chunkier soup, otherwise purée it with a handblender. Serve hot with tofu sour cream! For thicker and tastier Borscht, cook the soup the day before you plan to eat it. Let it cool and refrigerate it. It tastes better the next day, just re-heat it. Trust me, it'll be delicious.
INGR
Sour cream
Silken tofu : 1 pack
@@ -445,7 +445,7 @@ BORSCHT WITH TOFU SOUR CREAM
Lemon juice : 5 tsp
Soup
Vegetable bouillon : 4 cups
- Red beets : 2
+ Red beets : 2
Sweet potatoes : 1
Carrots : 2
Red onion : 1/2
@@ -472,12 +472,12 @@ DARK YAKI GYOZA
& We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough. Genius right?
& I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.
% recipes/dark.yaki.gyoza.3.jpg
- & The fillings was another experiment, since i like to cook with colours in mind, i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional, as far as traditional japanese gyozas go, but very delicious and very beautiful.
+ & The fillings was another experiment, since i like to cook with colours in mind, i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional, as far as traditional Japanese gyozas go, but very delicious and very beautiful.
% recipes/dark.yaki.gyoza.4.jpg
& We had a lot of fun making these gyoza, it's best made and eaten with friends!
% recipes/dark.yaki.gyoza.5.jpg
& Gyoza wrapper techniques and ratios were based on the recipe from {{Just one cookbook|http://www.justonecookbook.com/recipes/gyoza-wrappers/}}. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.
- & NOTE: Bamboo charcoal binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
+ & NOTE: Bamboo charcoal binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
INST
Dough
- Mix {_2 cups_} of {{all purpose flour}} with {_1 tsp_} of {{bamboo charcoal powder}} in a bowl.
@@ -487,19 +487,19 @@ DARK YAKI GYOZA
- Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.
- Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 3" diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had.
- Pile the wrappers, sprinkle some {{cornstarch}} (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out.
- - Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker (no waste~).
+ - Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker (no waste~).
Carrot filling
- - Mix the {_1/2 block_} of {{tofu}}, the {_2/3 cup_} of {{coriander}}, the {_4 grated_} {{carrots}} and the {_2 tsp_} of {{ginger root}} together in a bowl. Add {_2 tbsp_} of {{soy sauce}} as well as {{black pepper}} and {{salt}} to taste. Mix once more.
+ - Mix the {_1/2 block_} of {{tofu}}, the {_2/3 cup_} of {{coriander}}, the {_4 grated_} {{carrots}} and the {_2 tsp_} of {{ginger root}} together in a bowl. Add {_2 tbsp_} of {{soy sauce}} as well as {{black pepper}} and {{salt}} to taste. Mix once more.
Cooking
- Take 1 wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in.
- Put a spoonful of filling in the middle.
- Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up.
- Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden.
- - Add {_1/3 cup_} of {{water}} and put a lid on. Let steam until all the water evaporates.
- - Add a bit of {{sesame oil}} and cook until crispy. Serve with a dipping sauce!
+ - Add {_1/3 cup_} of {{water}} and put a lid on. Let steam until all the water evaporates.
+ - Add a bit of {{sesame oil}} and cook until crispy. Serve with a dipping sauce!
INGR
Dough
- All purpose flour : 2 cups
+ All purpose flour : 2 cups
Bamboo charcoal powder : 1 tsp
Sea salt : 1 tsp
Water : 1/2 cup
@@ -528,16 +528,16 @@ RAISIN BEET BREAD
& I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.
& I baked a similar bread for my dad a few weeks ago. He's truly the best dad. Whenever me or my sisters ask for help, he always says yes. No hesitation, ever. He wouldn't ever think of refusing, the thought probably never even crosses his mind. Can't say how thankful I am to have someone like that in my life. Because of everything he does for me, once in a while I bring him some raisin bread.
% recipes/raisin.beet.bread.1.jpg
- & If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver {*les menus de margo oliver*}.
+ & If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver {*les menus de margo oliver*}.
& It's simple to make, and you can replace the raisins for cranberries or even chocolate chips for a different taste! If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.
INST
Preparation
- Preheat oven to {#350F#}. Grease a baking pan and set aside.
- Put {_1 cup_} of {{dried raisins}} in a bowl, cover with {_1 cup_} of {{warm water}}. Let cool, then add {_1/2 tsp_} of {{vanilla extract}}.
- - Peel and cut {_2 small_} {{red beets}} into cubes, puree in food processor, set aside.
- - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{coconut oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{pureed beets}}. This is the sweet part of our bread: the cream.
+ - Peel and cut {_2 small_} {{red beets}} into cubes, purée in food processor, set aside.
+ - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{coconut oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{puréed beets}}. This is the sweet part of our bread: the cream.
- Mix your dry ingredients together, {_2 1/4 cups_} of {{all purpose flour}}, the {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{baking soda}}.
- - Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.
+ - Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.
- Add spoonfuls of the wet dough to your greased pan, add the remaining {_1/4 cup_} of {{dried raisins}} on the top of the dough. Push down gently to make sure they stick.
- Bake in the oven for {#45 minutes#}.
- Let cool, and enjoy!
@@ -552,7 +552,7 @@ RAISIN BEET BREAD
Dried raisins : 1 1/4 cup
Water : 1 cup
Vanilla extract : 1/2 tsp
- Red beets : 1 cup, pureed
+ Red beets : 1 cup, puréed
MISO VEGGIE PATE
@@ -563,13 +563,13 @@ MISO VEGGIE PATE
SERV : 4 blocks
DESC
& Végé pâté is a quebec staple food, it's one of those things that you never think to make yourself. Every picnic i had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can get expensive, and not all kinds are good. This summer i decided to make it myself.
- & A lot of végé pâté recipes call for whole wheat flour, I've made it using it before with great results. If you don't have oats, you can use whole wheat flour instead. AUsing oats as a substitute works great, I always have a bucket-load of steel-cut oats lying around. To grind it down into flour i use my blender stick, it takes more time but it works well!
+ & A lot of végé pâté recipes call for whole wheat flour, I've made it using it before with great results. If you don't have oats, you can use whole wheat flour instead. AUsing oats as a substitute works great, I always have a bucket-load of steel-cut oats lying around. To grind it down into flour i use my blender stick, it takes more time but it works well!
INST
Preparation
- Soak {_1 cup_} of deshelled and {{unsalted sunflower seeds}} in {{water}} for at least {#8 hours#}. They will be easier to grind this way.
- Preheat oven to {#350F#}.
- Put a few inches of water in a pot, add steamer basket and bring to a boil. Add {_1/3 cup_} of peeled {{pumpkin}} cubes (or sweet potato). Cover, and let steam until softened.
- - Strain and rinse off {{sunflower seeds}}. Combine with {_1/2 cup_} of {{ground oats}}, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Puree with a food processor until smooth.
+ - Strain and rinse off {{sunflower seeds}}. Combine with {_1/2 cup_} of {{ground oats}}, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Purée with a food processor until smooth.
- Stir in {_1/4 cup_} of {{nutritional yeast}}, and season with {{black pepper}} to taste.
- Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula.
- Bake for {#50 minutes#}, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen.
@@ -596,9 +596,9 @@ PERSIMMON CURRY
TIME : 30
SERV : 2 servings
DESC
- & I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If pureed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.
- & Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.
- & There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.
+ & I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If puréed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.
+ & Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.
+ & There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.
& Enjoy over some basmasti rice, or grated cauliflower rice for a lighter and grain-free meal.
INST
Rice
@@ -606,10 +606,10 @@ PERSIMMON CURRY
- Boil some water, pour {_1 1/2 cups_} of it over the rice. Bring pot to a boil. Add {{bay leaf}}, lower heat and cover. Simmer for {#15 minutes#}, remove from heat and let steam for an additional {#5 minutes#} with the lid on.
- Remove {{bay leaf}} and serve.
Sauce
- - Scoop the flesh out of {_2 ripe_} {{hachiya persimmons}}, puree with a hand blender.
+ - Scoop the flesh out of {_2 ripe_} {{hachiya persimmons}}, purée with a hand blender.
- Sauté {_1 chopped_} {{onion}}, {_2 minced_} {{garlic}} cloves, {_1 tsp_} {{ginger root}} with a bit of {{olive oil}} in a pan over medium heat. Cook until onions become translucent.
- Add the {_2 diced_} {{carrots}} and the {_handful_} of {{spinach}}. Stir for {#2 minutes#}, then add {_1 tbsp_} of {{curry powder}}. Cook for an additional minute.
- - Add pureed persimmon, cook for {#5 minutes#} and then season with {{salt}}. Serve over {{rice}}.
+ - Add puréed persimmon, cook for {#5 minutes#} and then season with {{salt}}. Serve over {{rice}}.
INGR
Rice
Basmati rice : 1 cup
@@ -623,7 +623,7 @@ PERSIMMON CURRY
Carrots : 2
Sea salt : 1/4 tsp
Yellow onion : 1
- Spinach : 1/3 cup
+ Spinach : 1/3 cup
MASON JAR BREAD PUDDING
DATE : 2015-01-08
@@ -650,7 +650,7 @@ MASON JAR BREAD PUDDING
- Cook for {#20-25 minutes#}, or until top is browned. Let cool, drizzle with some {{maple syrup}} and enjoy!
INGR
Main
- Bread crusts : 1/2 cup, packed
+ Bread crusts : 1/2 cup, packed
Dried raisins : 1 tbsp
Silken tofu : 1/4 cup
Soy milk : 1/3 cup
@@ -667,23 +667,23 @@ BASIC BLACK BREAD
SERV : 1 loaf
DESC
& Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.
- & I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.
+ & I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.
& Truth is, it depends on the type of bread you want.
% recipes/basic.black.bread.1.jpg
& I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.
- & The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.
+ & The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.
& There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!
& I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!
% recipes/basic.black.bread.2.jpg
- & So there you have it! A basic black bread!
- & NOTE: Bamboo charcoal binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
+ & So there you have it! A basic black bread!
+ & NOTE: Bamboo charcoal binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
INST
Loaf
- In a large bowl, stir {_1 1/2 tsp_} of {{salt}} and {_3/4 tbsp_} of {{maple syrup}} in {_1 cup_} of {{warm water}} until dissolved. Sprinkle tsp of {{active dry yeast}}, let sit for {#10 minutes#}.
- Sift {_1 1/2 cups_} of {{all purpose flour}}, {_1 1/2 cups_} of {{whole grain flour}} and {_1 tsp_} of {{bamboo charcoal powder}} together in a separate bowl. Once flours are mixed evenly enough.
- - Add {_1 tbsp_} of {{coconut oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides.
+ - Add {_1 tbsp_} of {{coconut oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides.
- Put ball of dough on lightly floured counter-top and start kneading, add a bit of flour everytime it starts to stick to your hands. Knead for {#15 minutes#}. You may not use up all of your flour, if there's still a lot left and your dough is nice smooth don't add any more. Don't want to risk drying it out.
- - Heat up oven at the very lowest setting. This will be our warm place for bread rising.
+ - Heat up oven at the very lowest setting. This will be our warm place for bread rising.
- Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. {_Let rise for 45 minutes_}.
- Your bread should have doubled in size. Take bread out of oven, knead a few times and shape into a 10-11 inch cigar-shape. Sprinkle some {{corn semolina}} on a baking sheet and place bread on top - this will keep it from sticking. Slash the top of the bread in the middle with a knife, doing this will keep the ends of the bread from splitting. Mist top of bread lightly with {{water}}, then add {{white sesame seeds}}. Press lightly to make them stick. Cover loaf with a cloth, put back in oven to rise for an additional {#45 minutes#}. If you don't want a traditional bread shape, put bread in a greased loaf pan to rise.
- Turn oven up to {#350F#} . Bake for {{30 minutes}}, or until it sounds hollow when tapped at the bottom.
@@ -717,12 +717,12 @@ SHICHIMI TOGARASHI CRACKERS
TIME : 40
SERV : 30 crackers
DESC
- & Japanese konbini always have a ton of fun flavours for crackers and chips. Anything with shiso, or ume flavoured are insta-buys for me. Stuff like that isn't as available in Montreal, but at least you can find other things like shichimi togarashi!
+ & Japanese konbini always have a ton of fun flavours for crackers and chips. Anything with shiso, or ume flavoured are insta-buys for me. Stuff like that isn't as available in Montreal, but at least you can find other things like shichimi togarashi!
& Ume and shiso aren't anything like shichimi togarashi. Originally, i wanted to make senbei but since i recently purchased a bag of chickpea flour, i wanted to have a recipe using that. Senbei is typically made with rice flour and/or rice left-overs. I don't have rice left-overs on hand, we usually just eat it all on the same day. I never make extras.
- & When i decided i was going to make this, i didn't have any shichimi togarashi left, so I made my own! if you have a well-stocked spice rack, you can easily make it yourself. 'Shichimi togarashi' means '7-flavour chili pepper'. If you have some already at home just use that, but if you don't all you need is to grind these spices together -
+ & When i decided i was going to make this, i didn't have any shichimi togarashi left, so I made my own! if you have a well-stocked spice rack, you can easily make it yourself. 'Shichimi togarashi' means '7-flavour chili pepper'. If you have some already at home just use that, but if you don't all you need is to grind these spices together -
& 2 tbsp chili flakes but if you don't all you need is to grind these together - 2 tbsp chili flakes 1 tbsp sanshou (sichuan peppercorns) 1 tbsp roasted orange peel 1 tbsp black sesame seeds 1 tbsp white sesame seeds 2 tsp ground ginger and 2 tbsp nori (or aonori).
% recipes/shichimi.togarashi.crackers.2.jpg
- & Some people substitute sichuan peppercorns for black peppercorns, i don't reccommend doing that. They're not interchangeable, sichuan peppercorns is what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.
+ & Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.
INST
Preparation
- Preheat oven to {#350F#}.
@@ -782,16 +782,16 @@ POTATO GNOCCHI
& Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.
& These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.
% recipes/potato.gnocchi.2.jpg
- & Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.
- & NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
+ & Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.
+ & NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
INST
Gnocchi
- - Preheat oven to {#400F#}.
+ - Preheat oven to {#400F#}.
- Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).
- Sift {_1 1/4 cup_} of {{whole wheat flour}}, {_1 tbsp_} {{bamboo charcoal powder}} and {_1 pinch_} of {{salt}} together in a bowl.
- - Mix the potatoes in gradually, and knead until you get a consistent dough.
+ - Mix the potatoes in gradually, and knead until you get a consistent dough.
- Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate {_2cm diameter_}.
- - Proceed to cutting up the ropes into {_2cm sections_}.
+ - Proceed to cutting up the ropes into {_2cm sections_}.
- To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.
- Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.
Topping
@@ -825,23 +825,23 @@ ROASTED BEET LENTILS
TIME : 60
SERV : 2 servings
DESC
- & I wasn't always a fan of beets, that is, until i started to oven-roast them. Since then, i've been making recipes with beets almost every week, including this simple, and amazingly delicious beet sauce!
- & Yes, you could say i'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind. I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls.
- & To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better.
+ & I wasn't always a fan of {{beets}} - that is, until I started to oven-roast them. Since then, I've been making recipes with beets almost every week, including this simple and amazingly delicious beet sauce!
+ & Yes, you could say I'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind. I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls.
+ & To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs, and bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better.
% recipes/roasted.beet.lentils.1.jpg
- & Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though it doesn't stay ;). You'll just look like you killed something.
- & Fresh mint is key in this recipe! Don't omit it! I wish i had a mint plant growing in my appartment, i had one last summer but it died. My plants always die, growing plants indoors has always been a challenge for me.
- & If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps - Tear off any wilted leaves wash the mint gently put the stalks in a glass with a bit of water put a plastic bag over it and stick it in the fridge.
+ & Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though - it doesn't stay ;). You'll just look like you killed something.
+ & Fresh mint is key in this recipe! Don't omit it! I wish I had a mint plant growing in my apartment - I had one last summer, but it died. My plants always die, growing plants indoors has always been a challenge for me.
+ & If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a plastic bag over the top. Then, stick the lot in the fridge.
INST
Lentils
- - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_1 1/3 cup_} of {{vegetable bouillon}} in a pot and add the lentils, bring to a boil.
- - Reduce heat to medium and simmer for {#25 minutes#}. Don't let them cook for too long, otherwise they'll get too mushy. If the lentils seem cooked but havent absorbed all of the water, strain it out.
+ - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_1 1/3 cup_} of {{vegetable bouillon}} in a pot, add the lentils, and bring to a boil.
+ - Reduce heat to {#medium#} and simmer for {#25 minutes#}. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.
Sauce
- Preheat oven to {#400F#}.
- - Peel and cut {_3 medium-sized_} {{red beets}} into pieces. Toss with {_1 tsp_} of {{olive oil}}, {_1 tsp_} of {{thyme}}, {_a pinch_} of {{salt}} and {{black pepper}}.
- - Put {{red beets}} on baking sheet and roast for {#30 minutes#}.
- - Cook {_3 minced cloves_} of {{garlic}} in a pan with a bit of {{olive oil}}. Transfer to food processor along with {_1/4 cup_} of {{vegetable bouillon}}, {_1 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{lemon juice}} and a {_1/4 cup_} of {{nutritional yeast}}.
- - Once the red beets are ready, add them in with the rest and then puree everything until smooth.
+ - Peel and cut {_3 medium-sized_} {{red beets}} into pieces. Toss with {_1 tsp_} of {{olive oil}}, {_1 tsp_} of {{thyme}}, {_a pinch_} of {{salt}} and some {{black pepper}}.
+ - Put {{red beets}} on a baking sheet and roast for {#30 minutes#}.
+ - Cook {_3 minced cloves_} of {{garlic}} in a pan with a bit of {{olive oil}}. Transfer to a food processor along with {_1/4 cup_} of {{vegetable bouillon}}, {_1 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{lemon juice}} and a {_1/4 cup_} of {{nutritional yeast}}.
+ - Once the red beets are ready, add them in with the rest and then purée everything until smooth.
- Transfer the sauce to a pan with the rest of the {{vegetable bouillon}}, bring to medium heat and cook for {#10 minutes#}. Stir in {_1/4 cup_} of {{soy milk}}. Cook for an additional {#5 minutes#} and then serve over the lentils with minced {{fresh mint}}.
INGR
Lentils
@@ -870,16 +870,16 @@ TERIYAKI CARROT PATTIES
DESC
& Taking the time to cook good food, is important. Someone said this to me ages ago, never forgot it, but it took me a while to understand and to do that myself. I now take the time, because food matters.
% recipes/teriyaki.carrot.patties.2.jpg
- & Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.
+ & Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.
& With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. If you're planning a meal but are missing an item, try and see what else you can use instead. Doing this, will make you a more creative cook.
INST
Patties
- - Peel, and chop {_2_} {{carrots}} into pieces, mince {_2 cloves_} of {{garlic}}, chop {_1/2_} a {{yellow onion}} finely, grind {_4 tbsp_} of {{steel-cut oats}} into powder, and cut {_1 cup_} of {{raw cubed pumpkin bits}}.
+ - Peel, and chop {_2_} {{carrots}} into pieces, mince {_2 cloves_} of {{garlic}}, chop {_1/2_} a {{yellow onion}} finely, grind {_4 tbsp_} of {{steel-cut oats}} into powder, and cut {_1 cup_} of {{raw cubed pumpkin bits}}.
- Mix in {_1 tsp_} of {{curry powder}} and pulse in a food processor.
- Separate into {_6 patties_}, cook 3 at a time in a pan with a bit of {{olive oil}}. Flatten the balls with a spatula and cook until lightly browned.
Sauce
- - Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{sake}}, {_2 tbsp_} of {{mirin}} and {_1 tsp_} of {{whole cane sugar}}.
- - Pour in a pan, bring to medium-heat and cook for {#5 minutes#} or until thickened.
+ - Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{sake}}, {_2 tbsp_} of {{mirin}} and {_1 tsp_} of {{whole cane sugar}}.
+ - Pour in a pan, bring to medium-heat and cook for {#5 minutes#} or until thickened.
Combine
- Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!
INGR
@@ -903,25 +903,25 @@ SAVOURY TURMERIC COOKIES
TIME : 30
SERV : 16 servings
DESC
- & These yellow treats will help brighten up cold, and grey winter days.
+ & These yellow treats will help brighten up cold, and grey winter days.
% recipes/savoury.turmeric.cookies.1.jpg
- & Turmeric powder is often used as a dye for clothes, and will also do a good job of making your baked goods yellow! These cookies have the right amount of sweet.
+ & Turmeric powder is often used as a dye for clothes, and will also do a good job of making your baked goods yellow! These cookies have the right amount of sweet.
& I suggest pairing these with tea, I always drink a ton of it come February. It's the toughest month to go through, temperature is still in the -15C average here in Montreal. Can't go grocery shopping without my hands and feet freezing over.
% recipes/savoury.turmeric.cookies.2.jpg
INST
Preparation
- Preheat oven to {#350F#}.
- - Mix {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1/2 tsp_} of {{baking powder}}, {_2 tsp_} of {{turmeric powder}} and {_1 tsp_} of ground {{dried orange peels}} in a bowl. Stir well to mix.
+ - Mix {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1/2 tsp_} of {{baking powder}}, {_2 tsp_} of {{turmeric powder}} and {_1 tsp_} of ground {{dried orange peels}} in a bowl. Stir well to mix.
- NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at {#200F#} for {#25-30 minutes#}. They keep {#3 months#} in the refrigerator. You can grind them with a mortar and pestle for this recipe
- Cream {_6 tbsp_} of {{coconut oil}} with {_1/2 cup_} of {{whole cane sugar}} in a separate bowl. Then. mix with the dry ingredients, gradually adding the {{soy milk}} {_1 tbsp at a time_} until you get a soft and consistent dough.
- - Line a baking sheet with a baking mat, make {_16 little balls of dough_} and flatten each one gently. Add a {{carob chips}} at the center of each cookie.
- - Bake for {#15-20 minutes#}. Let cool, and serve with some tea!
+ - Line a baking sheet with a baking mat, make {_16 little balls of dough_} and flatten each one gently. Add a {{carob chips}} at the center of each cookie.
+ - Bake for {#15-20 minutes#}. Let cool, and serve with some tea!
INGR
Main
All purpose flour : 1/2 cup
Spelt flour : 1/2 cup
Baking powder : 1/2 tsp
- Whole cane sugar : 1/2 cup
+ Whole cane sugar : 1/2 cup
Coconut oil : 6 tbsp
Ground turmeric : 2 tsp
Dried orange peel : 1 tsp
@@ -939,30 +939,30 @@ SWEET MOCK EEL NIGIRI
% recipes/sweet.mock.eel.nigiri.1.jpg
& The original recipe for chickpea tofu, I believe, was sourced from a book called {{The Burmese kitchen|http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20}} by Aung Thein.
& This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.
- & I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.
+ & I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.
% recipes/sweet.mock.eel.nigiri.2.jpg
- & The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel; it's easy to prepare and really makes the dish!
- & Most japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or rice vinegar. If you want to cook japanese food, having these around is a must.
+ & The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel; it's easy to prepare and really makes the dish!
+ & Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or rice vinegar. If you want to cook Japanese food, having these around is a must.
INST
Rice
- Prepare {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water.
- Put {_1 1/2 tbsp_} of {{rice vinegar}}, {_1 tbsp_} of {{whole cane sugar}} and {_1/2 tsp_} of {{salt}} in a sauce pan. Stir over low heat, until sugar dissolves.
- Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.
Unagi sauce
- - Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{mirin}}, {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{sake}}.
+ - Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{mirin}}, {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{sake}}.
- Bring to a boil in a pan, lower heat and let thicken for a few minutes.
Chickpea tofu
- Bring {_1 1/2 cups_} of {{vegetable bouillon}} to a rolling boil in a pot.
- Mix {_1 cup_} of {{chickpea flour}} with {_1/4 tsp_} of {{salt}} and {_1/2 tsp_} of {{ground turmeric}}. Add an additional {_1 1/2 cups_} of {{vegetable bouillon}}. Stir until the mixture is lump-free.
- - Lower to medium heat, and pour in chickpea batter. Whisk continuously for {#5-10 minutes#}, until thickened.
+ - Lower to medium heat, and pour in chickpea batter. Whisk continuously for {#5-10 minutes#}, until thickened.
- Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.
- - Let cool and set for {#1 hour#}, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.
- - After 1 hour, {_cut into 12 pieces_}, and then cut in 2 again lenghtwise to make them fit over nigiri.
+ - Let cool and set for {#1 hour#}, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.
+ - After 1 hour, {_cut into 12 pieces_}, and then cut in 2 again lenghtwise to make them fit over nigiri.
- Preheat oven to {#350F#}.
- - Line backing sheet with a baking mat, line up pieces of chickpea tofu.
+ - Line backing sheet with a baking mat, line up pieces of chickpea tofu.
- Bake for {#15 minutes#}. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional {#15 minutes#}.
Nigiri
- - Shape tablespoons of black rice into oblongs, smear tops with a bit of {{wasabi}}, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).
+ - Shape tablespoons of black rice into oblongs, smear tops with a bit of {{wasabi}}, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).
- Makes about {_12 nigiri_}. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.
INGR
Nigiri
@@ -990,26 +990,26 @@ BLACK SESAME RICE PANCAKES
TIME : 20
SERV : 12 servings
DESC
- & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup — okay. No we don't, but here's something different anyway!
- & Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night.
+ & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup — okay. No we don't, but here's something different anyway!
+ & Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night.
% recipes/black.sesame.rice.pancakes.1.jpg
- & I paired the remaining 2 pancakes with a bit of fresh mango and MAN!
+ & I paired the remaining 2 pancakes with a bit of fresh mango and MAN!
& It tastes so damn GOOD together!
& Using fruit, instead of syrup is a nice change, and looks beautiful on a plate. For matcha pancakes, omit the black sesame seeds and add 1 tbsp of {*matcha powder*}!
INST
Pancake
- - Heat {_1/4 cup_} of {{black sesame seeds}}, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle.
- - Mix {_1 1/4 cup_} of {{soy milk}}, {#1 tsp#} of {{vanilla extract}} and {_1/4 cup_} of ground {{black sesame seeds}}. Blend, until you get a smooth grey liquid.
- - Mix {_1 cup_} of {{rice flour}}, {_1/4 tsp_} of {{salt}}, {_1 tsp_} of {{baking powder}} and {_1 tbsp_} of {{whole cane sugar}} together.
+ - Heat {_1/4 cup_} of {{black sesame seeds}}, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle.
+ - Mix {_1 1/4 cup_} of {{soy milk}}, {#1 tsp#} of {{vanilla extract}} and {_1/4 cup_} of ground {{black sesame seeds}}. Blend, until you get a smooth grey liquid.
+ - Mix {_1 cup_} of {{rice flour}}, {_1/4 tsp_} of {{salt}}, {_1 tsp_} of {{baking powder}} and {_1 tbsp_} of {{whole cane sugar}} together.
- Pour wet ingredients into the dry ones, and mix until smooth, make it as lump-free as you can.
- Heat up non-stick pan at medium heat, spoon a portion of batter into it. Flip once the bottoms have browned, and little bubbles appear at the top.
- - Repeat for the rest of the pancake mix.
+ - Repeat for the rest of the pancake mix.
Topping
- - Scoop flesh out of the {{mango}}, puree. Serve over pancakes!
+ - Scoop flesh out of the {{mango}}, purée. Serve over pancakes!
INGR
Sauce
Mango : 1
- Pancakes
+ Pancakes
Rice flour : 1 cup
Baking powder : 1 tsp
Black sesame seeds : 1/4 cup
@@ -1027,20 +1027,20 @@ MUSHROOM ZUCCHINI PASTA
& As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. This meal is also green on green, most of the ingredients are different shades of the same colour — cool huh?
& What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of {*Iodine*}, essential for health.
% recipes/mushroom.zucchini.pasta.1.jpg
- & Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.
+ & Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.
% recipes/mushroom.zucchini.pasta.2.jpg
& Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.
& You can make this recipe using regular pasta, but it wont be green... how sad.
INST
Preparation
- Rehydrate {_2 tbsp_} of {{wakame}} in water, drain and set aside.
- - Cut stems off of {_1/4 cup_} of dried {{shiitake mushrooms}}, rehydrate by pouring boiling water over them. Keep them submerged for {#30 min#}, or up to {#1 hour#}. It's better to rehydrate them overnight, for {#a minimum of 8 hours#}. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh {{shiitake}}, you can also skip this step.
+ - Cut stems off of {_1/4 cup_} of dried {{shiitake mushrooms}}, rehydrate by pouring boiling water over them. Keep them submerged for {#30 min#}, or up to {#1 hour#}. It's better to rehydrate them overnight, for {#a minimum of 8 hours#}. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh {{shiitake}}, you can also skip this step.
- Cut {_4 medium-sized_} {{zucchinis}} thinly using a julienne peeler or knife. Place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.
Sauce
- Put {_2 tbsp_} of {{olive oil}} in a saucepan over medium heat, whisk in {_2 tbsp_} of {{all purpose flour}}. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so.
- - Stir in {_2 cups_} of {{vegetable bouillon}}, bring heat up to a boil and then lower to a simmer. Add a {_1/4 cup_} of {{shiitake mushrooms}}, a {_1/4 cup_} of {{shimeji mushrooms}} and a {_1/3 cup_} of {{edamame}} to the sauce.
+ - Stir in {_2 cups_} of {{vegetable bouillon}}, bring heat up to a boil and then lower to a simmer. Add a {_1/4 cup_} of {{shiitake mushrooms}}, a {_1/4 cup_} of {{shimeji mushrooms}} and a {_1/3 cup_} of {{edamame}} to the sauce.
- Let cook for {#10 minutes#}.
- - When cooked, season sauce with salt and black pepper.
+ - When cooked, season sauce with salt and black pepper.
- Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!
INGR
Pasta
@@ -1053,35 +1053,36 @@ MUSHROOM ZUCCHINI PASTA
Shimeji : 1/4 cup
Edamame : 1/3 cup
Wakame : 2 tbsp
- Shichimi togarashi : 1 tsp
+ Shichimi togarashi : 1 tsp
PATE CHINOIS
+ TITLE : PÂTÉ CHINOIS
DATE : 2015-03-10
TAGS
dinner
TIME : 40
SERV : 4 servings
DESC
- & Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless i want to eat pasta everyday. Secondly, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so i succumb, peek into the fridge and see what variation of it i can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.
+ & Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.
% recipes/pate.chinois.1.jpg
- & Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know.
- & My mom made this all the time when i was a kid, she would make the traditional meat version with creamed corn.
+ & Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know.
+ & My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn.
& My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort.
% recipes/pate.chinois.2.jpg
- & I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility.
+ & I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility.
& All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, cauliflower etc).
- % recipes/pate.chinois.3.jpg
+ % recipes/pate.chinois.3.jpg
& I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms!
INST
Preparation
- - Preheat oven to {{375F}}.
- - Bring a pot of {{water}} (or vegetable bouillon for added flavour) to a boil. Cook {_1 cubed large_} {{sweet potato}} as well as {_1 cup_} of chopped {{white cauliflower}} florets until tender.
- - Drain, mix with {_1 tsp_} of {{smoked paprika}}, and puree with an immersion blender. Season with sea salt and black pepper. Set aside.
- - Take {_1 block_} of firm {{tofu}}, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. (Alternatively, for a soy-free pate chinois you can also use {{burmese tofu|Sweet Mock Eel Nigiri}}.)
+ - Preheat oven to {#375F#}.
+ - Bring a pot of {{water}} (or {{vegetable bouillon}} for added flavour) to a boil. Cook {_1 large cubed_} {{sweet potato}} as well as {_1 cup_} of chopped {{white cauliflower}} florets until tender.
+ - Drain, mix with {_1 tsp_} of {{smoked paprika}}, and purée with an immersion blender. Season with sea salt and black pepper. Set aside.
+ - Take {_1 block_} of firm {{tofu}}, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. (Alternatively, for a soy-free Pâté Chinois you can also use {{burmese tofu|Sweet Mock Eel Nigiri}}.)
- In a large pan, brown the {{yellow onion}} with {_1 tsp_} of {{olive oil}}. Add the {{tofu}}, {_2 tbsp_} of {{soy sauce}} and {_1 drop_} of {{liquid smoke}}. Cook for a few minutes. Season with black pepper and sea salt.
- When cooked, press tofu mix into bottom of a 8x8 baking dish.
- - Cover tofu mix with the contents of {_1 can_} of unsalted {{green peas}} (reserve a few for the top) and with the pureed cauliflower/sweet potato.
+ - Cover tofu mix with the contents of {_1 can_} of unsalted {{green peas}} (reserve a few for the top) and with the puréed cauliflower/sweet potato.
- Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika.
- Bake for {#30 minutes#}, or until lightly browned.
- Let cool, serve with some {{sambal oelek}} or some other spicy condiment!
@@ -1089,7 +1090,7 @@ PATE CHINOIS
Main
White cauliflower : 1 cup
Sweet potatoes : 1
- Green peas : 1 small can
+ Green peas : 1 small can
Tofu : 1 pack , firm
Soy sauce : 2 tbsp
Yellow onion : 1/2
@@ -1105,21 +1106,21 @@ CHILI POMEGRANATE BROWNIES
& Making brownies has been on my mind for some time, I finally settled for {*spicy brownies*} with a sweet and spicy {*pomegranate syrup*}!
% recipes/chili.pomegranate.brownies.3.jpg
& I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it.
- & These were a big success.
+ & These were a big success.
& I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.
% recipes/chili.pomegranate.brownies.2.jpg
- & In this recipe I substituted half of the fat for pureed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute {*half the amount*} of fat before it effects the texture.
+ & In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute {*half the amount*} of fat before it effects the texture.
INST
Preparation
- Preheat oven to {#325F#}.
- - Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a puree.
+ - Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a purée.
- Put {_3 tbsp_} of {{ground flax seeds}} in a bowl with {_9 tbsp_} of {{water}}, let thicken for {#5 minutes#}. Set aside.
- - Put {_5 tbsp_} of {{coconut oil}}, {_5 tbsp_} of {{pumpkin puree}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{coconut oil}} is melted, and all is well mixed.
+ - Put {_5 tbsp_} of {{coconut oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{coconut oil}} is melted, and all is well mixed.
- Stir in the flax 'egg', as well as the {_2 tbsp_} of {{red pepper flakes}} and {_1 tsp_} of {{cayenne powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick.
- Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for {#25 minutes#}, or until knife comes out clean. Let cool. {_Cut in 24 small squares_}.
Syrup
- Pour {_2 cups_} of {{unsweetened pomegranate juice}} into a pot with {_1 tsp_} {{red pepper flakes}} and {_1 tsp_} {{cayenne}}. Bring to a boil, lower to medium-high heat and leave for up to {#1h#} or until liquid has been reduced to {_1 cup_}.
- - Let cool, the syrup will thicken when cooled.
+ - Let cool, the syrup will thicken when cooled.
- Top brownies with fresh {{pomegranate seeds}}, and drizzle with the chili-infused syrup!
INGR
Brownie
@@ -1148,16 +1149,16 @@ FRENCH TOAST
TIME : 20
SERV : 4 servings
DESC
- & I baked a beautiful loaf of sandwich bread, with a soft texture that is perfect for french toast.
- & It was my first time baking bread in a bread pan, I usually opt for free-form loaves, but for sandwich and french toast purposes it works better if it has a constrained shape.
+ & I baked a beautiful loaf of sandwich bread, with a soft texture that is perfect for french toast.
+ & It was my first time baking bread in a bread pan, I usually opt for free-form loaves, but for sandwich and french toast purposes it works better if it has a constrained shape.
& You can make your own soft bread, using my {{Basic bread|basic black bread}} recipe - it's very easy to make and you don't have to make it black (you can omit the bamboo charcoal).
& Using bananas makes for a consistent morning meal, and adds a bit of sweetness to it — bananas become sweeter when heated in a pan, it caramelizes and has a very pleasant taste. Adding a banana to the soy milk helps to thicken the mix, and will make the bread become a 'golden' color.
% recipes/french.toast.2.jpg
- & NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
+ & NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
INST
Preparation
- - Puree {_1_} {{banana}}, {_3/4 cup_} of {{soy milk}} and {_1/2 tsp_} of {{vanilla extract}}.
- - Melt {_1 tsp_} of {{coconut oil}} in a pan at medium heat, dip slice into the banana puree batter. Pan-fry bread until golden and crispy on both sides.
+ - Purée {_1_} {{banana}}, {_3/4 cup_} of {{soy milk}} and {_1/2 tsp_} of {{vanilla extract}}.
+ - Melt {_1 tsp_} of {{coconut oil}} in a pan at medium heat, dip slice into the banana purée batter. Pan-fry bread until golden and crispy on both sides.
- Serve with slices of {{kiwi}}, or a fruit of your choice, along with a generous serving of maple syrup!
Black bread
- If you want to make black bread please refer to my {{basic bread recipe|basic black bread}}. Follow the recipe, be sure to place it in a loaf pan for the second rise for a proper 'bread shape'.
@@ -1188,14 +1189,14 @@ PANKO CHICKPEA FINGERS
Chickpea tofu
- In a pot, add {_1 1/2 cups_} of {{vegetable bouillon}} and bring to a rolling boil.
- Mix {_1 cup_} of {{chickpea flour}} with {_1/4 tsp_} of {{salt}}, {_1/2 tsp_} of {{ground turmeric}} and {_1 tbsp_} of {{chili pepper flakes}}. Add {_1 1/2 cups_} of {{water}} and stir until the mixture is lump-free.
- - Lower heat to medium, and pour in chickpea batter. Whisk continuously for {#5-10 minutes#} until the mixture has thickened.
- - Remove from heat, add {_2 chopped_} {{green onions}} and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.
+ - Lower heat to medium, and pour in chickpea batter. Whisk continuously for {#5-10 minutes#} until the mixture has thickened.
+ - Remove from heat, add {_2 chopped_} {{green onions}} and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.
- Let cool and set for {#1 hour#}, then refrigerate for a little while longer before cutting. {_Cut into 24 strips_}.
Panko coating mix
- Preheat oven to {#425F#}.
- Mix {_1 cup_} of {{panko bread crumbs}} and {_1/4 cup_} of {{nutritional yeast}}. Spread out thinly onto a plate.
- Pour {_4 tbsp_} of {{lemon juice}} in a separate plate.
- - Take a slice of the {{chickpea tofu}} and dip into the {{lemon juice}}, making sure all sides are covered, then dip into panko. Make sure all sides are well coated.
+ - Take a slice of the {{chickpea tofu}} and dip into the {{lemon juice}}, making sure all sides are covered, then dip into panko. Make sure all sides are well coated.
- Place on baking sheet lined a baking mat, season with {{black pepper}} and {{salt}}. Spray lightly with {{olive oil}}.
- Bake for {#15 minutes#}, flip, bake for another {#15 minutes#}. Serve with dipping sauce of choice!
INGR
@@ -1218,28 +1219,28 @@ UZUMAKI HUMMUS BITES
TIME : 50
SERV : 11 tortillas
DESC
- & {*Uzumaki*} means 'spiral' in japanese, also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.
+ & {*Uzumaki*} means 'spiral' in Japanese, also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.
% recipes/uzumaki.hummus.bites.2.jpg
- & Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way, is to use a tortilla press, or it just requires lots of practice.
+ & Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way, is to use a tortilla press, or it just requires lots of practice.
% recipes/uzumaki.hummus.bites.3.jpg
- & Making the tortillas black is optional, but it adds a nice contrast to the beet hummus. NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
+ & Making the tortillas black is optional, but it adds a nice contrast to the beet hummus. NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
INST
Beet hummus
- Preheat oven to {#375F#}.
- - Wash and cut {_2 small_} {{red beets}} into 4, rub quarters lightly with {{olive oil}}.
+ - Wash and cut {_2 small_} {{red beets}} into 4, rub quarters lightly with {{olive oil}}.
- Roast for {#30-40 minutes#} or until fork tender.
- - Puree the roasted beets, with {_1 1/4 cup_} of {{chickpeas}}, {_2 minced cloves_} of {{garlic}}, a {_1/4 cup_} of {{tahini}}, {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{balsamic vinegar}}. Mix in {_2 tbsp_} of {{olive oil}} at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.
+ - Purée the roasted beets, with {_1 1/4 cup_} of {{chickpeas}}, {_2 minced cloves_} of {{garlic}}, a {_1/4 cup_} of {{tahini}}, {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{balsamic vinegar}}. Mix in {_2 tbsp_} of {{olive oil}} at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.
Tortillas
- Put {_3 cups_} of {{all purpose flour}}, {_1 tsp_} {{bamboo powder}} and {_1 tsp_} of {{salt}} in a bowl. Mix well.
- Add {_1/4 cup_} of {{olive oil}} and {_3/4 cup_} of {{cold water}}.
- - Knead into a smooth dough, and separate into {_11 balls_}. Dust the balls lightly with flour, and let rest for {#5 minutes#}.
+ - Knead into a smooth dough, and separate into {_11 balls_}. Dust the balls lightly with flour, and let rest for {#5 minutes#}.
- Roll the balls out into circles. Put the tortillas under a moist cloth until you're ready to cook them so they don't dry up (I usually spray a bit of water over the cloth).
- Heat a non-stick pan at medium heat, cook tortillas for {#30 seconds#} on each side. Again, put the warmed tortillas under a cloth so they stay nice and moist.
Combine
- Brush some beet hummus onto a tortilla, add some chopped black olives and arugula overtop. Be sure to put the fillings near the edge to make it easier to roll.
- Roll the tortillas tightly and then slice into bite-sized bits.
INGR
- Beet hummus
+ Beet hummus
Red beets : 2
Chickpeas : 1 1/4 cups
Garlic : 2 cloves, minced
@@ -1253,9 +1254,9 @@ UZUMAKI HUMMUS BITES
Sea salt : 1 tsp
Olive oil : 1/4 cup
Water : 3/4 cup, cold
- Filling
+ Filling
Black olives : 1 cup
- Arugula : few bunches
+ Arugula : few bunches
ANISE BREAD WITH SWEET PEAR SAUCE
DATE : 2015-05-14
@@ -1270,17 +1271,17 @@ ANISE BREAD WITH SWEET PEAR SAUCE
& I'm sorry I neglected you for so long anise seeds, you're delicious, and you smell so, so nice. No hard feelings? We're good you and I right?
& Right.
% recipes/anise.bread.with.sweet.pear.sauce.2.jpg
- & The taste of anise pairs very well with pears, as you will come to find out.
+ & The taste of anise pairs very well with pears, as you will come to find out.
INST
Preparation
- Preheat oven to {#325F#}.
- Put {_1 tbsp_} of {{ground flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#} (this is your flax 'egg'). Mix in {_1/4 cup_} of {{whole cane sugar}} and stir until dissolved. Add {_1 tsp_} of {{ground anise seeds}}, and mix once more.
- - Add {_3/4 cup_} of {{all purpose flour}} to a bowl with {_1/2 tsp_} of {{baking powder}}. Mix.
+ - Add {_3/4 cup_} of {{all purpose flour}} to a bowl with {_1/2 tsp_} of {{baking powder}}. Mix.
- Pour the wet ingredients into the dry ones, while gradually adding a bit over {_1/2 cup_} of {{soy milk}}.
- Transfer evenly, to 2 mini loaf pans.
Sauce
- Cut your {{bartlett pear}} into cubes.
- - Heat a pan at medium to high heat, add {_1/4 cup_} of {{coconut oil}}. Once melted, add {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{maple syrup}}.
+ - Heat a pan at medium to high heat, add {_1/4 cup_} of {{coconut oil}}. Once melted, add {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{maple syrup}}.
- Once it starts to boil, add the cubed pear and lower the heat. Let it bathe in the sweet mixture for {#3-5 minutes#}.
- Pour the sauce over the 2 mini loaves, bake for {#30 minutes#}.
- Let cool and serve!
@@ -1307,7 +1308,7 @@ WASABI SWIRL CHOCOLATE COOKIES
SERV : 13 cookies
DESC
& Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.
- & I got the idea from a wasabi-flavoured Lindt chocolate bar. Lindt is a big company, with their products found all over the world, it was surprising to me to see they'd released such a flavour. It's an uncommon pairing. I had some for the first time recently, and was intrigued by it.
+ & I got the idea from a wasabi-flavoured Lindt chocolate bar. Lindt is a big company, with their products found all over the world, it was surprising to me to see they'd released such a flavour. It's an uncommon pairing. I had some for the first time recently, and was intrigued by it.
% recipes/wasabi.swirl.chocolate.cookies.1.jpg
& It's a strange idea. If you're used to having wasabi with sushi, wasabi mixed into anything else is strange. Why would anyone want that in a dessert? Goes to show, that sometimes it's a good idea to play around with flavours. Mixing tastes you like together will not always yield good results, but in this case, it did.
& I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze. The taste fades significantly when heated.
@@ -1318,15 +1319,15 @@ WASABI SWIRL CHOCOLATE COOKIES
Cookies
- Preheat oven to {#350F#}.
- Mix {_1 tbsp_} of {{ground flax seeds}} with {{_3 tbsp_} of {{water}} (this is your 'flax egg'). Let thicken.
- - Sautee {_1/4 cup_} of {{black sesame seeds}} in a non-stick pan at medium heat, roast until they begin to pop. Let cool.
+ - Sautee {_1/4 cup_} of {{black sesame seeds}} in a non-stick pan at medium heat, roast until they begin to pop. Let cool.
- Mix the sesame seeds with {_2 tbsp_} of {{soy yogurt}} and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.
- In a bowl, add the flax seed 'egg' to the sesame mix, along with a {_1/4 cup_} of {{coconut oil}}, {_2/3 cup_} of {{whole cane sugar}} and {_1 tsp_} of {{vanilla extract}}. Stir well.
- Take {_1 1/2 cups_} of {{steel cut oats}}, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!
- - Add the dry ingredients one by one, mixing thoroughly in-between. Add {_1/2 tsp_} of {{baking soda}}, {_1/2 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{salt}}, {_2 tbsp_} of {{unsweetened cocoa powder}}, the coarsely ground 'oat' flour as well as {_2 tsp_} of {{soy milk}}
- - Take {_1 generous tbsp_} of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.
+ - Add the dry ingredients one by one, mixing thoroughly in-between. Add {_1/2 tsp_} of {{baking soda}}, {_1/2 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{salt}}, {_2 tbsp_} of {{unsweetened cocoa powder}}, the coarsely ground 'oat' flour as well as {_2 tsp_} of {{soy milk}}
+ - Take {_1 generous tbsp_} of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.
- Bake for {#13 minutes#}, let cool.
Glaze
- - Mix {_1/2 cup_} of {{powdered sugar}} and {_1 tbsp_} of {{wasabi powder}} together.
+ - Mix {_1/2 cup_} of {{powdered sugar}} and {_1 tbsp_} of {{wasabi powder}} together.
- Add {_1 1/2 tbsp_} of {{soy milk}} in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag. Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.
INGR
Cookies
@@ -1364,12 +1365,12 @@ MANGO ICE CREAM WITH BLACK SESAME SYRUP
& I used a technique by the cook {{Mike Case|https://discoginferno.wordpress.com/tag/sesame-seed-syrup}}, he made a white sesame syrup to use in cocktails. I liked not requiring a blender to make it, blending sesame seeds into a smooth liquid is hard, my immersion blender can't grind seeds finely. Boiling the seeds, and then straining them out is simple. And since you can re-use the seeds afterwards, there's no waste! The fact the seeds are toasted beforehand helps to bring out the nutty flavour, so whatever you do, don't skip that step!
INST
Preparation
- - Peel and cut {_1 ripe_} {{mango}} into chunks, lay pieces over a plate lined with parchment paper. Put in the freezer for at least {#2h#}. I put parchment paper because sometimes the fruit will stick too much to the plate and is hard to remove.
+ - Peel and cut {_1 ripe_} {{mango}} into chunks, lay pieces over a plate lined with parchment paper. Put in the freezer for at least {#2h#}. I put parchment paper because sometimes the fruit will stick too much to the plate and is hard to remove.
- Put {_1 cup_} of {{black sesame seeds}} in a pan, bring to medium heat and toast them until they start to pop.
- In a pot, combine {_1 cup_} of {{water}} with the {{black sesame seeds}}. Bring to a boil and let simmer for {#10-15 minutes#}.
- Strain liquid from sesame seeds using a cheese cloth or with a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use.
- - Return liquid to pot, add {_1/2 cup_} of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.
- - Puree frozen mango using an immersion blender, separate in 2 bowls and serve with {_2 tbsp_} of {{black sesame syrup}} and some black sesame seeds reserved from before. Keep the sesame seeds! They're still good, you can use them in other dishes!
+ - Return liquid to pot, add {_1/2 cup_} of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.
+ - Purée frozen mango using an immersion blender, separate in 2 bowls and serve with {_2 tbsp_} of {{black sesame syrup}} and some black sesame seeds reserved from before. Keep the sesame seeds! They're still good, you can use them in other dishes!
INGR
Main
Mango : 1
@@ -1387,7 +1388,7 @@ HOP ICE CREAM
& Summers, goes hand in hand with beer. There is a wide variety of brews here, my corner store has a TON, and most are made locally. Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream!
& Sweet and bitter! SUPER TASTY! Felt like I used just the right amount. This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats)!
% recipes/hop.ice.cream.2.jpg
- & I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. We tried a batch of hop tea a few days after, adding twice as many hops and it ended up tasting too strong. We'll stick to warm infusions for now.
+ & I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. We tried a batch of hop tea a few days after, adding twice as many hops and it ended up tasting too strong. We'll stick to warm infusions for now.
& The hops used in this recipe are an American variety called "Colombus". We got them from {{La Choppe a Barrock|http://www.choppeabarrock.com}} on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.
% recipes/hop.ice.cream.3.jpg
& It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it!
@@ -1396,19 +1397,19 @@ HOP ICE CREAM
Hop Buds
- Roughly chop 7 hop buds (may want to use less if you want it less hoppy). Place leaves into the center of a cheese cloth and make a little loose pouch with it, tying the end. Reserve for later.
Base
- - Shake {_2 cans_} of {{coconut milk}} before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a {_1/2 cup_} of {{coconut milk}} for later, put the rest in a pan with {_1/2 cup_} of {{maple syrup}} and {_1/4 tsp_} of {{salt}}.
+ - Shake {_2 cans_} of {{coconut milk}} before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a {_1/2 cup_} of {{coconut milk}} for later, put the rest in a pan with {_1/2 cup_} of {{maple syrup}} and {_1/4 tsp_} of {{salt}}.
- Bring up to medium-low heat, stir until the {{maple syrup}} has dissolved completely.
- - Stir {_1 1/2 tbsp_} of {{cornstarch}} into the {_1/2 cup_} of {{coconut milk}} that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly.
+ - Stir {_1 1/2 tbsp_} of {{cornstarch}} into the {_1/2 cup_} of {{coconut milk}} that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly.
- Increase the heat to medium and add your hop pouch! Let the mixture cook for about {#8 minutes#}. Don't let it come to a boil! Reduce the heat if necessary. Move the pouch around once in a while, pinching it down lightly with a wooden spoon to get some of that nice hop flavour out into your ice cream base.
- Remove from heat, stir in {_1 tsp_} of {{vanilla extract}}. Leave it to cool — don't remove the hop pouch!
- When cool, take the pouch out and squeeze out all of the 'hop juice' into the pan using your hands. Mix one last time and pour into a container. Place a sheet of parchment paper over the top so you don't get a skin forming on the surface. Refrigerate for a minimum of {#4 hours#} (or overnight!).
Ice cream
- - Pull your ice cream out of the fridge. It should have a thick pudding-like texture. Pour into your ice cream maker and churn it to desired consistency (I let it run for {#~23 minutes#}).
+ - Pull your ice cream out of the fridge. It should have a thick pudding-like texture. Pour into your ice cream maker and churn it to desired consistency (I let it run for {#~23 minutes#}).
- If you don't have an ice cream maker, please refer to any these {{6 methods|http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060}} from the Kitchn.
- Transfer to a container and press a sheet of parchment paper over the top to keep ice crystals from forming. Your ice cream should be ready to eat in {#5 hours#} or so! If you want harder ice cream wait until the next day to eat it. Enjoy!
INGR
Main
- Hops : 7 buds
+ Hops : 7 buds
Coconut milk : 2 X 378ml cans
Maple syrup : 1/2 cup
Sea salt : 1/4 tsp
@@ -1422,16 +1423,16 @@ SUNFLOWER HEIRLOOM CARROT PASTA
TIME : 20
SERV : 2 servings
DESC
- & Using veggies as noodles in a dish, is something I really enjoy doing. It tastes fresh, and is ready in a second! Thank you julienne peeler, your precense in my kitchen has made the process of cutting vegetables in thin strips enjoyable. Spending an evening cutting daikon or cucumbers thinly by hand, are now nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots last weekend, I've been using them in meals all week. Heirloom carrots come in a wide variety of colours. The yellow ones, I thought, resembled pasta. Thus came the idea for heirloom carrot pasta!
+ & Using veggies as noodles in a dish, is something I really enjoy doing. It tastes fresh, and is ready in a second! Thank you julienne peeler, your precense in my kitchen has made the process of cutting vegetables in thin strips enjoyable. Spending an evening cutting daikon or cucumbers thinly by hand, are now nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots last weekend, I've been using them in meals all week. Heirloom carrots come in a wide variety of colours. The yellow ones, I thought, resembled pasta. Thus came the idea for heirloom carrot pasta!
& I used yellow and red carrots for this recipe, love how these veggies are coloured all the way down to the core. Zucchinis make great pasta noodles, but the white interior makes for a dull-looking meal. It looks especially beautiful with a sunflower "cheese" sauce. As you know, I'm allergic to tree nuts so my vegan cheese alternatives are somewhat limited. Luckily, I can have seeds which can be used interchangeably with nuts in most pasta sauce recipes. It produces a similar result, just as creamy and just as nutritious!
& Until recently, I didn't know why you had to soak seeds and nuts before eating them. As it turns out, they have their own personal defense mechanisms. Nutritional inhibitors and toxic substances. Ingesting seeds, or nuts, without soaking, makes it harder to digest, you're also missing out on a ton of nutritional benefits. The last time I made this recipe, I tried the quick boiling method. It is easier to grind down into a sauce, but it will still be hard on your digestive system. My stomach groaned for hours after that meal, I personally prefer to soak the seeds overnight.
INST
Preparation
- Dissolve {_1/2 tsp_} of {{salt}} in {_1/2 cup_} of {{water}}. Add {_1/4 cup_} of {{sunflower seeds}}, cover with a breathable material and leave to soak overnight or for at least {#8 hours#}. Alternatively, you can pour boiling water over the seeds and let them soak for {#10 minutes#}. This method is quicker but it will be less nutritious.
- Sautee {_1 chopped_} {{yellow onion}} and {_2 minced_} {{garlic cloves}} in a pan with {_1 tsp_} of {{olive oil}}. Cook until onion is translucent.
- - Rinse the sunflower seeds, and puree in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth.
+ - Rinse the sunflower seeds, and purée in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth.
- Peel and cut {_4 large_} {{heirloom carrots}} into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.
- - Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.
+ - Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.
- Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of {{roasted pumpkin seeds|roasted pumpkin seeds}}.
INGR
Sunflower sauce
@@ -1454,25 +1455,25 @@ CARROT KINPIRA ONIGIRAZU
TIME : 20
SERV : 4 servings
DESC
- & Even if I don't live in Tokyo anymore, I try and keep up with what's happening over there. I still follow the news, and try to translate some simple texts to see how many kanji i've forgotten. My favourite kanji, is the one for bone '骨' (pronounced 'ho-ne'). I also love the kanji combination for jellyfish or '水母' (pronounced 'ku-ra-ge'), which beautifully translates to 'water mother'. These two words come together to create this expression '水母の' or 'jellyfish bones'. It is used when talking about something that you would not expect to exist, like bones in a jellyfish. I could go on, but seeing as how this has nothing to with food, here goes. The recipe i'm sharing with you today is japanese inspired, and is also currently part of a craze over there. I made some onigirazu, a sort of hybrid, japanese rice ball sandwich.
+ & Even if I don't live in Tokyo anymore, I try and keep up with what's happening over there. I still follow the news, and try to translate some simple texts to see how many kanji I've forgotten. My favourite kanji is the one for bone '骨' (pronounced 'ho-ne'). I also love the kanji combination for jellyfish or '水母' (pronounced 'ku-ra-ge'), which beautifully translates to 'water mother'. These two words come together to create this expression '水母の' or 'jellyfish bones'. It is used when talking about something that you would not expect to exist, like bones in a jellyfish. I could go on, but seeing as how this has nothing to with food, here goes. The recipe I'm sharing with you today is Japanese inspired, and is also currently part of a craze over there. I made some onigirazu, a sort of hybrid, Japanese rice ball sandwich.
& The word onigiri (or nigiru) means to press into shape using your hands, while "razu" means the opposite. Free form onigiri! This is perfect for people who have a hard time making rice balls, as is the case for me. Onigirazu has the same great taste, without the fear of imperfection. All the shame is hidden away under a blanket of nori, and fillings.
- & The concept of this rice sandwich, is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, i tested it out a few different kinds.
- & The rice was seasoned with miso for added flavour, and was filled with carrot kinpira. Kinpira means "sauteed" (sually with a mixture of mirin soy sauce and chili peppers.) It's a sweet, and spicy dish that is often served in bentos. I knew I wanted this as a filling for my onigirazu, to satisfy my sudden craving for japanese food. This would have been amazing with gobo, but finding the root here in Montreal is no easy task.
+ & The concept of this rice sandwich, is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, i tested it out a few different kinds.
+ & The rice was seasoned with miso for added flavour, and was filled with carrot kinpira. Kinpira means "sauteed" (sually with a mixture of mirin soy sauce and chili peppers.) It's a sweet, and spicy dish that is often served in bentos. I knew I wanted this as a filling for my onigirazu, to satisfy my sudden craving for Japanese food. This would have been amazing with gobo, but finding the root here in Montreal is no easy task.
% recipes/carrot.kinpira.onigirazu.2.jpg
& You should try and make your own version of onigirazu at home! As i said, it's no-fail. I may not live near a 24h kombini, with readily available onigiri anymore, but i know i can make some at home easily, and quickly.
-
+
INST
Kinpira carrot
- Peel and cut {_2 large_} {{carrot}} into thin strips.
- Stir these ingredients together to make the sauce for the kinpira - {_2 tsp_} of {{maple syrup}}, {_2 tsp_} of {{mirin}} and {_2 tbsp_} of {{soy sauce}}.
- - Heat {#1 tbsp#} of {{sesame oil}} in a pan at medium heat, add the carrot strips and cook for {#2-3 minutes#}. Stir in {_1/2 tsp_} of {{chili pepper flakes}} as well as the sauce prepared in the previous step.
+ - Heat {#1 tbsp#} of {{sesame oil}} in a pan at medium heat, add the carrot strips and cook for {#2-3 minutes#}. Stir in {_1/2 tsp_} of {{chili pepper flakes}} as well as the sauce prepared in the previous step.
- Cook until no liquid remains. Let cool.
Rice
- - Dissolve {_1 tbsp_} of {{white miso}} in {_1 1/2 cups_} of {{water}} and pour into pot with {_1 cup_} of {{short grain white rice}} (first, wash the rice until water runs clear).
- - Bring to a boil. Once it starts to bubble up lower to a simmer, cover and cook for {#5-10 minutes#} or until all of the liquid has been absorbed.
+ - Dissolve {_1 tbsp_} of {{white miso}} in {_1 1/2 cups_} of {{water}} and pour into pot with {_1 cup_} of {{short grain white rice}} (first, wash the rice until water runs clear).
+ - Bring to a boil. Once it starts to bubble up lower to a simmer, cover and cook for {#5-10 minutes#} or until all of the liquid has been absorbed.
Combine
- Lay out {_4 pieces_} of {{nori sheets}}, 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.
- - 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.
+ - 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.
- Wait until the nori has softened and then cut into the middle! Serve as is.
INGR
Main
@@ -1496,19 +1497,19 @@ BALSAMIC BANANA ICE CREAM
DESC
& When it comes to plant-based cold desserts, Montreal has a lot of options. The places I tried are all within walking distance, because generally when I want ice cream i don't want to have to go far to get it. Luckily, the 2 places that are near my home offer dairy-free options, though often this means sorbet. While I like sorbet, the flavors are rarely as creative as milk-based ice creams. When I don't want sorbet, I just make my own ice cream at home. I have many other ice cream recipes on this blog, but some of them require a bit more waiting time and effort, which admittedly I don't always care for. Banana ice cream to the rescue! A delicious and simple alternative to dairy or coconut based desserts.
% recipes/balsamic.banana.ice.cream.3.jpg
- & I was introduced to vanilla ice cream with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides — Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things I thought could go well together.
+ & I was introduced to vanilla ice cream with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides — Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things I thought could go well together.
% recipes/balsamic.banana.ice.cream.2.jpg
& I remembered that night today, and desperarely wanted to re-create a dairy-free version of it. Making it is incredibly easy, you just put bananas in the freezer. While you wait for them to harden up, you can prepare your balsamic coulis and make your appartment reek of vinegar - yay! If you've ever boiled balsamic vinegar, you know what I'm talking about. I didn't want to pour the vinegar straight from the bottle over the ice cream, making a reduction makes it thick and syrupy, and it just works better as a topping.
- & I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth puree was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches.
+ & I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth purée was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches.
INST
Balsamic reduction
- - Put {_1 cup_} of {{balsamic vinegar}} in a non-stick pan.
+ - Put {_1 cup_} of {{balsamic vinegar}} in a non-stick pan.
- Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion. Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smell!
- Transfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit.
Ice cream
- - Peel and cut {_2 whole_} {{bananas}} into slices, lay slices flat onto a plate and put in the freezer for at least {#2 hours#}.
- - When properly frozen, put the banana slices in a blender — or food processor — with {_1/4 cup_} of {{soy milk}} and {_1/4 tsp_} of {{vanilla extract}}. Process until smooth.
- - Serve in individual bowls, with {_1 tsp_} or more of balsamic reduction.
+ - Peel and cut {_2 whole_} {{bananas}} into slices, lay slices flat onto a plate and put in the freezer for at least {#2 hours#}.
+ - When properly frozen, put the banana slices in a blender — or food processor — with {_1/4 cup_} of {{soy milk}} and {_1/4 tsp_} of {{vanilla extract}}. Process until smooth.
+ - Serve in individual bowls, with {_1 tsp_} or more of balsamic reduction.
INGR
Balsamic reduction
Balsamic vinegar : 1 cup
@@ -1550,7 +1551,7 @@ FRESH PESTO PASTA
Sea salt : 1/4 tsp
Black pepper : 1/4 tsp
-VEGEMITE CARAMEL
+VEGEMITE CARAMEL
DATE : 2015-09-27
TAGS
dessert
@@ -1561,14 +1562,14 @@ VEGEMITE CARAMEL
& I currently have two vegemite jars, a gift from a friend in Australia. It's delicious, but I don't always know what to make with it. It's great on toast, but aside from that — mind goes blank.
% recipes/vegemite.caramel.1.jpg
& The vegemite caramel mix of the Cadbury bar intrigued me. Vegemite is very salty, but I happen to be a big fan of salted sweets — I'm looking at you sea salt chocolate. If I added some to date caramel (instead of salt) I knew it would taste good. I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine.
- & I was right, it tastes amazing. Cut a few apples up, and dip them right into the vegemite caramel! You can also spread it over some toast! This is a weird mix, but believe me, it tastes awesome.
+ & I was right, it tastes amazing. Cut a few apples up, and dip them right into the vegemite caramel! You can also spread it over some toast! This is a weird mix, but believe me, it tastes awesome.
% recipes/vegemite.caramel.2.jpg
- & There are a few places in Montreal where you can get vegemite like, Ta pies on Park av. near Mont-royal street has some. Otherwise, you can get one of your nice Australian buddies to send you some!
+ & There are a few places in Montreal where you can get vegemite like, Ta pies on Park av. near Mont-royal street has some. Otherwise, you can get one of your nice Australian buddies to send you some!
INST
Caramel
- Soak {_1 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain.
- Mix {{dates}} with the following ingredients - {_1 1/2 tsp_} of {{vegemite}}, {_1 tsp_} of {{lemon juice}}, {_4 tbsp_} of {{soy milk}} and {_1 tsp_} of {{vanilla extract}}.
- - Blend to a smooth puree using a hand mixer or food processor. Serve as a dip for apple slices!
+ - Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!
INGR
Main
Deglet noor dates : 1 cup
@@ -1591,16 +1592,16 @@ HALLOWEEN PUMPKIN COOKIES
INST
Cookie dough
- Preheat oven to {#350F#}.
- - Steam {_1/2 cup_}'s worth of {{pumpkin}} cubes. Set aside to cool.
+ - Steam {_1/2 cup_}'s worth of {{pumpkin}} cubes. Set aside to cool.
- Stir {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}} and {_1/2 tsp_} of {{baking powder}} together in a bowl.
- Put the steamed pumpkin, the {_4 tbsp_} of melted {{coconut oil}} as well as the {_1/2 cup_} of {{coconut sugar}} in another bowl. Mash the {{pumpkin}} with a fork (or use a hand blender) and stir everything together until smooth and well mixed.
- Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky but that's fine, if it's too sticky feel free to add a bit of extra flour. Let the dough rest for {#10 minutes#}.
- Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for {#15 minutes#}.
- Decorate each cookie with {_3_} {{pumpkin seeds}}, sticking them at the top (pointy end in).
Chocolate
- - Mix {_1/4 cup_} of {{coconut oil}}, {_1/4 cup_} of {{unsweetened cocoa powder}}, {_1/4 tsp_} {{vanilla}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl.
+ - Mix {_1/4 cup_} of {{coconut oil}}, {_1/4 cup_} of {{unsweetened cocoa powder}}, {_1/4 tsp_} {{vanilla}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl.
- Put a bit of {{water}} to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).
- - Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.
+ - Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.
- Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!
Extra chocolate treat
- As for the rest of your chocolate mixture, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it!
@@ -1618,7 +1619,7 @@ HALLOWEEN PUMPKIN COOKIES
Maple syrup : 2 tbsp
Vanilla extract : 1/4 tsp
Sea salt : pinch
-
+
SALTED CARAMEL CAROB CHIP COOKIES
DATE : 2015-11-15
TAGS
@@ -1626,15 +1627,15 @@ SALTED CARAMEL CAROB CHIP COOKIES
TIME : 20
SERV : 20 cookies
DESC
- & Got up early sunday morning with cookies on my mind. When I peeked into my fridge, I spotted a lonely jar of leftover date caramel. I decided to make some salted caramel cookies with unsweetened carob chips!
+ & Got up early sunday morning with cookies on my mind. When I peeked into my fridge, I spotted a lonely jar of leftover date caramel. I decided to make some salted caramel cookies with unsweetened carob chips!
& The kind people at {{Daybreak mill|http://www.daybreakmill.com}} sent me a bag of einkorn flour last week, I'd never heard of it before. Einkorn was one of the first domesticated and cultivated plants. It has a higher percentage of protein than regular wheat, with high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene. Another great thing about it, is that it isn't as toxic to people on gluten-free diets. This wasn't proven, but it's worth looking into!
% recipes/salted.caramel.carob.chip.cookies.1.jpg
& I tried baking bread with it this week, it did not rise all that well. While it is a dense loaf, the texture is quite nice! It has a strong nutty taste, making it more flavorful than regular wheat. Einkorn bread is filling, I don't think I would use it to make a sandwich but it makes nice breakfast toast.
& After my bread experiment, I decided to try and make something sweet. The dates, coconut sugar and carob chips create a strong caramel taste. The fleur de sel sprinkled overtop brings out the flavor nicely.
- & I can't thank Daybreak mill enough for sending me this gift, and for introducing me to einkorn flour! Their products are grown with the utmost care. You can get your own einkorn flour from their website, they also have a ton of other great products. Encouraging companies that share your outlook on food and life is important.
+ & I can't thank Daybreak mill enough for sending me this gift, and for introducing me to einkorn flour! Their products are grown with the utmost care. You can get your own einkorn flour from their website, they also have a ton of other great products. Encouraging companies that share your outlook on food and life is important.
INST
Date caramel
- - To make date caramel, soak {_1/2 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain, puree using a hand blender or food processor with {_1/2 tsp_} {{lemon juice}}, {_2 tbsp_} {{soy milk}} and {_1/2 tsp_} {{vanilla extract}}. Set aside.
+ - To make date caramel, soak {_1/2 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain, purée using a hand blender or food processor with {_1/2 tsp_} {{lemon juice}}, {_2 tbsp_} {{soy milk}} and {_1/2 tsp_} {{vanilla extract}}. Set aside.
Cookies
- Pre-heat oven to {#350F#}.
- Make your flax egg - put {_1 tbsp_} of ground-up {{flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#}.
@@ -1656,7 +1657,7 @@ SALTED CARAMEL CAROB CHIP COOKIES
Baking soda : 3/4 tsp
Sea salt : 1/4 tsp
Carob chips : 1/2 cup
- Fleur de sel : to taste
+ Fleur de sel : to taste
HIJIKI SOBA
DATE : 2015-12-12
@@ -1665,10 +1666,10 @@ HIJIKI SOBA
TIME : 40
SERV : 2 portions
DESC
- & After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed.
+ & After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed.
% recipes/hijiki.soba.2.jpg
& While living in Tokyo, we spent many evenings at Saizeriya, a cheap Japanese food chain of family-style italian restaurants. I had my very first yoshoku-style (western style) pasta there.
- & This is a relatively simple recipe, and uses all of my favorite japanese condiments! If you've never had yoshoku pasta, i envy you. A world of creativity awaits!
+ & This is a relatively simple recipe, and uses all of my favorite Japanese condiments! If you've never had yoshoku pasta, i envy you. A world of creativity awaits!
INST
Preparation
- Put {_2 tbsp_} of dried {{hijiki}} in a bowl and cover with a cup of {{water}}. Let re-hydrate for at least {#30 minutes#}, drain.
@@ -1678,7 +1679,7 @@ HIJIKI SOBA
- Stir {_2 tbsp_} of {{soy sauce}}, or {{tamari sauce}}, with {_2 tsp_} of {{maple syrup}} and {_1 tbsp_} of {{mirin}} together.
Cook
- Heat a pan with a drizzle of {{oil}} at medium heat and sautee the {{garlic}} for a minute until fragrant. Add the {{tempeh}} as well as the julienned {{carrot}} and cook for {#2-3 minutes#}.
- - Pour the sauce and cook for an additional {#5 minutes#} until the {{tempeh}} and {{carrots}} are cooked.
+ - Pour the sauce and cook for an additional {#5 minutes#} until the {{tempeh}} and {{carrots}} are cooked.
- Remove from heat and add the noodles, as well as the {{hijiki}}. Stir well and divide into 2 plates, season with some {{sichuan pepper}}.
INGR
Main
@@ -1699,17 +1700,17 @@ CHICKPEA KELP SANDWICH
TIME : 20
SERV : 4 portions
DESC
- & I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.
+ & I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.
& I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals.
- & You can order your own bull kelp powder from the {{BC Kelp website|http://www.bckelp.com/index.html}}, they have a wide range of quality seaweed to choose from.
+ & You can order your own bull kelp powder from the {{BC Kelp website|http://www.bckelp.com/index.html}}, they have a wide range of quality seaweed to choose from.
INST
Tofu mayo
- Blend {_1 cup_} of {{tofu}}, {_3 tbsp_} of olive oil, {_2 tbsp_} {{apple cider vinegar}}, {_3 tbsp_} {{dijon mustard}} and {_1/4 tsp_} {{salt}}. This makes more than you'll need, but that means you get to use the rest in another recipe!
Main
- Soak dry {{chickpeas}} {#overnight#}, or for {#8h#}. Drain, rinse and cook according to pressure cooker instructions. I cook mine at the longer time, so they soften up. Alternatively, you can use a can of chickpeas.
- Pressure cooker chickpeas come out a lot softer, if cooked at the longer time. Because of this, they don't need to be mashed as much. If you decide to use canned chickpeas ({_1 can_} will do), you may have to put a bit more effort to soften them up.
- - Mix the mashed {{chickpeas}} with {_3-4 tbsp_} of tofu mayo, {_1 tbsp_} {{dijon mustard}}, {_1/2 tsp_} {{kelp powder}}, {_2 branches_} of chopped {{scallions}} and {_1/4 tsp_} of {{cayenne powder}}.
- - Season with {{black pepper}} and some {{shichimi togarashi}}, serve over toasted sliced bread.
+ - Mix the mashed {{chickpeas}} with {_3-4 tbsp_} of tofu mayo, {_1 tbsp_} {{dijon mustard}}, {_1/2 tsp_} {{kelp powder}}, {_2 branches_} of chopped {{scallions}} and {_1/4 tsp_} of {{cayenne powder}}.
+ - Season with {{black pepper}} and some {{shichimi togarashi}}, serve over toasted sliced bread.
INGR
Tofu Mayo
Tofu : 1 cup, silken
@@ -1735,17 +1736,17 @@ BEER BREAD
TIME : 60
SERV : 1 loaf
DESC
- & The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer.
+ & The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer.
& Beer bread you say? Right up my alley! The next day I gave it a try, the result is fantastic — surprising given the little effort it takes to make it.
& The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and color of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co) and a brown ale (Hobgoblin).
- & If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!
+ & If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!
& We made a video of the beer bread-making process, check it out {{here|https://www.youtube.com/watch?v=ppASJRVcXmM}}.
INST
Preparation
- Preheat your oven at {#350F#}.
- - Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required.
- - Coat the bottom of your bread pan with {_1 tbsp_} of {{olive oil}}, make sure to spread it out evenly, and thinly. Sprinkle {{corn meal}} in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.
- - Transfer the bread dough into the pan. Optionally, you can add some oats on top of the bread.
+ - Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required.
+ - Coat the bottom of your bread pan with {_1 tbsp_} of {{olive oil}}, make sure to spread it out evenly, and thinly. Sprinkle {{corn meal}} in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.
+ - Transfer the bread dough into the pan. Optionally, you can add some oats on top of the bread.
- Bake for {#1 hour#}.
- Let cool on a dish towel, or rack.
INGR
@@ -1768,10 +1769,10 @@ CHARCOAL TOOTHPASTE
DESC
& I've always liked making things from scratch, especially when cooking. I enjoy the process, making it myself means that i control the quality and quantity of each ingredient. In the last couple of years, I've removed most pre-made cleaning and hygiene products from my life. I make my own shampoo, deodorant, toilet cleaner, kitchen cleaner and I also make my own toothpaste.
% recipes/charcoal.toothpaste.1.jpg
- & Making it yourself is cheaper, and you're not burdened by wasteful packaging. Chances are you already have all of the ingredients at home to make it, there's nothing to it. The recipe consists of baking soda, foodgrade bamboo charcoal powder, coconut oil and peppermint oil (also food grade). You can omit the bamboo charcoal to make your own toothpaste, it will work just as well. If you want black toothpaste to match your black-everything though, this is a must. If you want some, make sure to get it from a reliable source. If you're a hardcore minimalist, you can also brush your teeth with a simple baking soda and water paste (though the saltiness can be overwhelming). Adding coconut and peppermint oil, makes for a better taste and texture. In colder climates, your toothpaste will solidify. Scraping some onto your toothbrush can be a challenge. Put the jar near a heater for 5 minutes or so to help soften it down.
+ & Making it yourself is cheaper, and you're not burdened by wasteful packaging. Chances are you already have all of the ingredients at home to make it, there's nothing to it. The recipe consists of baking soda, foodgrade bamboo charcoal powder, coconut oil and peppermint oil (also food grade). You can omit the bamboo charcoal to make your own toothpaste, it will work just as well. If you want black toothpaste to match your black-everything though, this is a must. If you want some, make sure to get it from a reliable source. If you're a hardcore minimalist, you can also brush your teeth with a simple baking soda and water paste (though the saltiness can be overwhelming). Adding coconut and peppermint oil, makes for a better taste and texture. In colder climates, your toothpaste will solidify. Scraping some onto your toothbrush can be a challenge. Put the jar near a heater for 5 minutes or so to help soften it down.
% recipes/charcoal.toothpaste.2.jpg
& Baking soda you can purchase in bulk; you can use to make a ton of products. I use it almost everyday on the boat to polish metals, unclog drains etc. One day i will make a post about cleaning products, for now, enjoy the bamboo charcoal toothpaste recipe! Awaken the Ohaguro in you (be assured that the bamboo charcoal won't really stain your teeth).
- & You can order your own bamboo charcoal powder from {{Taketora|http://www.taketora.co.jp/fs/taketora/su00248}}, it's where i got mine.
+ & You can order your own bamboo charcoal powder from {{Taketora|http://www.taketora.co.jp/fs/taketora/su00248}}, it's where i got mine.
INST
Preparation
- Mix {_1 1/2 tbsp_} of {{baking soda}} with {_1/2 tsp_} of {{bamboo charcoal powder}}.
@@ -1780,7 +1781,7 @@ CHARCOAL TOOTHPASTE
- Mix everything up and brush your teeth!
INGR
Main
- Baking soda : 1 1/2 tbsp
+ Baking soda : 1 1/2 tbsp
Bamboo charcoal powder : 1/2 tsp
Coconut oil : 3 tbsp
Peppermint oil : 1/2 tsp, to taste
@@ -1792,9 +1793,9 @@ PAPAYA BRUSCHETTA TOPPING
TIME : 5
SERV : 2-3 people
DESC
- & Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships; you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon.
- & We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else. But then I thought, what looks like tomatoes? Papaya! They have a similar reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of, and as it turns out, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs well with balsamic vinegar. I imagine it would taste great with mangoes too, it's something I may try when I get a craving again.
- & If something isn't available, or is too expensive where you are (hunting for raspberries in japan comes to mind), swap it out for something else. Not every ingredient will work, but it's fun to try isn't it?
+ & Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships; you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon.
+ & We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else. But then I thought, what looks like tomatoes? Papaya! They have a similar reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of, and as it turns out, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs well with balsamic vinegar. I imagine it would taste great with mangoes too, it's something I may try when I get a craving again.
+ & If something isn't available, or is too expensive where you are (hunting for raspberries in Japan comes to mind), swap it out for something else. Not every ingredient will work, but it's fun to try isn't it?
INST
Preparation
- Peep skin from {{papaya}}, scoop out the seeds insides and cut the flesh into small cubes. NOTE: You can wash and dry the papaya seeds to make pepper! Or process them into juice with other fruits.
@@ -1812,25 +1813,24 @@ PAN FRIED BREADFRUIT
DATE : 2017-07-03
TAGS
dinner
- TIME : 1h30
+ TIME : 1 Hour 30
SERV : 4 people
DESC
- & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit either). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. If they don’t have something, they can trade with neighbours for theirs. Getting our hands on a breadfruit was no simple task, but we are patient. At every island, we would ask the locals, but again, the fruit weren’t ready to pick off yet.
- & Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.
+ & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their properties. If they don’t have something, they can trade with neighbours for theirs. Getting our hands on a breadfruit was no simple task, but we are patient. At every island, we would ask the locals, but again, the fruit weren’t ready to pick off yet.
+ & Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.
% recipes/pan.fried.breadfruit.1.jpg
& Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different; we cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.
- & If you ever come by breadfruit fruit, please try it. It’s the perfect island food, and will keep you filled up for a long time!
+ & If you ever come by breadfruit fruit, please try it. It’s the perfect island food, and will keep you filled up for a long time!
INST
Preparation
- Preheat oven to {#425F#}.
- Brush outside of {{breadfruit}} with {{olive oil}}, or {{coconut oil}}.
- - Wrap in aluminum foil.
- - Put in oven, and bake for {#1 hour#}.
- - To check if ready, poke a knife through. If soft, it is ready.
+ - Wrap in aluminum foil, and bake for {#1 hour#}.
+ - To check if it is ready, poke a knife through. If it is soft, it is ready.
- Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle.
- Cut into wedges, and sautée in a pan with a bit of oil. Season with some salt and pepper.
- Cook both sides until crispy and golden.
- - Mix {_4 tbsp_} {{soy sauce}} and {_2 tsp_} of {{sugar}} in a pan, stir, and cook on medium-heat for a few minutes. Add {{button mushrooms}}, and stir to coat them with the sauce. Server over breadfruit wedges.
+ - Mix {_4 tbsp_} {{soy sauce}} and {_2 tsp_} of {{sugar}} in a pan, stir, and cook on medium-heat for a few minutes. Add {{button mushrooms}}, and stir to coat them with the sauce. Serve over breadfruit wedges.
INGR
Main
Breadfruit : 1
@@ -1841,26 +1841,26 @@ PAN FRIED BREADFRUIT
Soy sauce : 4 tbsp
Sugar : 2 tsp
-CORN DUMPLINGS
+CORN DUMPLINGS
DATE : 2017-14-08
TAGS
sidedish
TIME : 40
SERV : 2 people
DESC
- & While Devine & I were still in British Columbia, I remember one morning waking up to the sound knocking at our boat. It was our neighbours, coming to offer some homemade pan-fried corn pone. I'd never had corn pone before, nor did i ever think of making any sort of flat cake using corn as a base. After that, I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. While sitting in the Niue yatch club, i found an old vegetarian cookbook; I must have spent an hour reading through it, the recipes were fantastic. The title read "The Farm vegetarian cookbook". It was sitting there, amongst a panoply of writting, including a Polish Murakami book (how I wish it had been written in english). The cookbook had an entire section dedicated to cooking with corn. It's in here, that I found a recipe for masa dumplings.
- & Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it! Or, you can use it to make dumplings! I don't have access to fresh corn, nor do i have the space or the time to make my own masa, but I used polenta (corn semolina) instead and it worked! The only difference is that you need to add boiling water so you you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture. The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread. Corn dumplings, I imagine, could be used to make fake meatballs. Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce.
+ & While Devine & I were still in British Columbia, I remember one morning waking up to the sound knocking at our boat. It was our neighbours, coming to offer some homemade pan-fried corn pone. I'd never had corn pone before, nor did I ever think of making any sort of flat cake using corn as a base. After that, I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. While sitting in the Niue yatch club, I found an old vegetarian cookbook; I must have spent an hour reading through it, the recipes were fantastic. The title read "The Farm Vegetarian Cookbook". It was sitting there, amongst a panoply of writing, including a Polish Murakami book (how I wish it had been written in English). The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.
+ & Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it! Or, you can use it to make dumplings! I don't have access to fresh corn, nor do I have the space or the time to make my own masa, but I used polenta ({{corn semolina}}) instead and it worked! The only difference is that you need to add boiling water so you you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture. The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread. Corn dumplings, I imagine, could be used to make fake meatballs. Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce.
& Instead of apricot jam, you can add apricot juice to the mix (orange will taste wonderful too). I added jam because I don't have any juice on the boat currently, and besides, it works well in this recipe. Enjoy!
INST
Preparation
- - Mix {_1 cup_} {{corn semolina}}, {_1/4 cup_} {{all purpose flour}}, {_1/2 tsp_} {{baking soda}}, {_1 tsp_} {{baking powder}} and {_1/2 tsp_} of {{salt}}. Stir until well mixed.
- - Bring {_1 cup_} of {{water}} to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form {*1/2" balls*} with your hands. You can make larger or smaller balls, note that cooking time will change if the diameter is bigger.
+ - Mix {_1 cup_} {{corn semolina}}, {_1/4 cup_} {{all purpose flour}}, {_1/2 tsp_} {{baking soda}}, {_1 tsp_} {{baking powder}}, and {_1/2 tsp_} of {{salt}}. Stir until well mixed.
+ - Bring {_1 cup_} of {{water}} to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form {*1/2" balls*} with your hands. You can make larger or smaller balls - note that cooking time will change if the diameter is bigger.
- Bring a big pot of water to a boil, add corn balls and boil for {#10-15 minutes#}.
- Drain, let cool.
Sauce
- - Mix all sauce ingredients together (all, except the arrowroot starch).
+ - Mix all sauce ingredients together (all, except the arrowroot starch).
- Put {_1 tsp_} of {{arrowroot starch}} in a bowl, and dissolve in {_1/4 cup_} of {{water}}. Set aside.
- - Pour sauce into a pan, and bring to medium heat. Once the sauce starts to boil, add a few spoonfuls of the arrowroot starch mix to thicken the sauce. Once thickened, divide corn dumplings into bowls and pour sauce overtop.
+ - Pour sauce into a pan, and bring to medium heat. Once the sauce starts to boil, add a few spoonfuls of the arrowroot starch mix to thicken the sauce. Once thickened, divide corn dumplings into bowls and pour sauce overtop.
INGR
Main
Corn semolina : 1 cup
@@ -1890,18 +1890,18 @@ BREADFRUIT GNOCCHI
DESC
& We are about to leave Tonga, the tropics and the land of bountiful {{breadfruit}}. This versatile fruit can be cooked into fries, eaten with {{coconut milk}}, made into chips, or like this recipe suggests, it can be made into gnocchi.
% recipes/breadfruit.gnocchi.1.jpg
- & Breadfruit has a taste and texture that resembles that of {{potato}}. And so, it only makes sense that it too, can be made into gnocchi. The flesh of the fruit can be kneaded easily, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste, it can be difficult to catch it at the right moment, like avocados, sometimes it'll overripen overnight and be rendered uneatable. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes very soft to the touch, but only just.
- & We serve these with a light sauce, to better taste the gnocchi. A sauce that we enjoy, is minced garlic and chili peppers cooked in olive oil. The sauce is poured overtop and sprinkled with bits of shredded nori.
+ & Breadfruit has a taste and texture that resembles that of {{potato}}. And so, it only makes sense that it too, can be made into gnocchi. The flesh of the fruit can be kneaded easily, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste, it can be difficult to catch it at the right moment, like avocados, sometimes it'll overripen overnight and be rendered uneatable. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes very soft to the touch, but only just.
+ & We serve these with a light sauce, to better taste the gnocchi. A sauce that we enjoy, is minced garlic and chili peppers cooked in olive oil. The sauce is poured overtop and sprinkled with bits of shredded nori.
& If you happen by the south pacific and see a {{breadfruit|https://www.youtube.com/watch?v=hrZ5h0j8jTo}}, make some gnocchi. It's worth the effort.
% recipes/pan.fried.breadfruit.1.jpg
INST
Preparation
- Wait until your {{breadfruit}} is very ripe, soft to the touch. A softer breadfruit will be easier to knead, and will taste sweeter.
- Preheat oven to {#425F#}. Rub outside of breadfruit with {{olive oil}}, and wrap with aluminium foil. Cook for {#1 hour#}.
- - Remove foil, peel skin away, cut in half, and remove the seed.
- - Let cool, and mash with your hands into a cohesive dough. Add {{flour}}, {_1/4 cup_} at a time, until the {{breadfruit}} flesh stops sticking to your fingers. You may need more, or less, depending on the size of your fruit.
- - Sprinkle your work surface with {{flour}}, take a golf-sized ball of dough, and roll it into a thin, finger-sized log. Cut the log into bite-sized pieces (around 2cm long) and repeat for the rest of the dough.
- - At this point, you can choose to freeze the gnocchi, or to prepare them straight away. To cook them, bring a pot of {{water}} to a boil, add the gnocchi, and cook for {#5 minutes#} or so, or {_until they start to rise to the surface_}.
+ - Remove foil, peel skin away, cut in half, and remove the seed.
+ - Let cool, and mash with your hands into a cohesive dough. Add {{flour}}, {_1/4 cup_} at a time, until the {{breadfruit}} flesh stops sticking to your fingers. You may need more, or less, depending on the size of your fruit.
+ - Sprinkle your work surface with {{flour}}, take a golf-sized ball of dough, and roll it into a thin, finger-sized log. Cut the log into bite-sized pieces (around 2cm long) and repeat for the rest of the dough.
+ - At this point, you can choose to freeze the gnocchi, or to prepare them straight away. To cook them, bring a pot of {{water}} to a boil, add the gnocchi, and cook for {#5 minutes#} or so, or {_until they start to rise to the surface_}.
- Serve with a light sauce, to better taste the subtle, but sweet flavor of the breadfruit gnocchi.
INGR
Main
@@ -1923,16 +1923,16 @@ SPINACH FAUX CHEESE RAVIOLI
& A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make {{Richa's original pepper jack cheese recipe|http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html}} too.
INST
Preparation
- - For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped {{spinach}}) and stir well until evenly mixed.
- - Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.
- - To make the dough, mix {_1/2 tsp_} of {{salt}} with {_1 cup_} of {{all purpose flour}}. Add {_2/3 cup_} of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least {#10 minutes#}.
- - Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.
+ - For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped {{spinach}}) and stir well until evenly mixed.
+ - Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.
+ - To make the dough, mix {_1/2 tsp_} of {{salt}} with {_1 cup_} of {{all purpose flour}}. Add {_2/3 cup_} of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least {#10 minutes#}.
+ - Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.
- On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 2 inches across and down the pasta (spaced out to look like a checker board).
- - Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).
+ - Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).
- Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.
- With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.
- - Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for {#7-8 minutes#} or until fork tender.
- - Serve with a light sauce, we made one with {{chilis pepper flakes}}, fresh {{basil}} and {{olive oil}}. A light tomato sauce would also be delicious.
+ - Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for {#7-8 minutes#} or until fork tender.
+ - Serve with a light sauce, we made one with {{chilis pepper flakes}}, fresh {{basil}} and {{olive oil}}. A light tomato sauce would also be delicious.
INGR
Cheese
Chickpea flour : 1 tbsp
@@ -1963,22 +1963,22 @@ BREADFRUIT PASTA
& While in a grocery store in Fiji, we spotted breadfruit flour! A company called {*{{Friend's Fiji style|http://friendfiji.com}}*} sells it in bags of 300g, it's good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form).
% recipes/breadfruit.pasta.1.jpg
& Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle - whatever works). Making pasta that is even and thin by hand is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly by hand, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles - we're very okay with imperfect noodles.
- % recipes/breadfruit.pasta.2.jpg
+ % recipes/breadfruit.pasta.2.jpg
& Want to try learn a trick to cut pasta in even pieces? Rolling the flattened piece of dough and cutting them cross-wise is the key, the details on how to do this are in the instructions below.
- & If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour, but I've never tried it - a recipe for another time.
+ & If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour, but I've never tried it - a recipe for another time.
% recipes/breadfruit.pasta.3.jpg
- & We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for {*whole wheat*} or {*spelt flour*}.
+ & We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for {*whole wheat*} or {*spelt flour*}.
INST
Preparation
- In a large bowl, mix {_3/4 cup_} of {{all purpose flour}} with {_3/4 cup_} of {{breadfruit flour}}.
- - Add {_1/2 tsp_} of {{salt}}, mix well.
+ - Add {_1/2 tsp_} of {{salt}}, mix well.
- Add {_3/4 cup_} of {{water}}, mix until it starts to clump up, then knead with your hands until you have a smooth dough. Let rest for {#20 mins#} (this will make it easier to roll).
- Separate dough in two, put one half aside. Separating the dough makes it easier to roll if you have limited counter space (like I do).
- Sprinkle flour on your working surface, flatten the ball out from the center to the outer edge. Continue to roll, flipping the dough over once or twice and dusting it with flour to prevent it sticking. Roll to desired thickness.
- - Fold the sheet of dough into a flat roll, then cut into it cross-wise into 0.5cm strips.
- - Repeat all the steps for the other half of the dough.
+ - Fold the sheet of dough into a flat roll, then cut into it cross-wise into 0.5cm strips.
+ - Repeat all the steps for the other half of the dough.
- Carefully unroll each coil with your fingers, then transfer to a floured surface.
- - Bring water to a boil. Add pasta. Cook for a minute or so, and serve with a light sauce!
+ - Bring water to a boil. Add pasta. Cook for a minute or so, and serve with a light sauce!
INGR
Main
Breadfruit flour : 3/4 cup
@@ -1995,11 +1995,11 @@ PANDANUS FRUIT BREAD
DESC
& We arrived in the {{Marshall Islands 3 weeks ago|https://100r.co/pages/the_promise_of_pancakes.html}}, we are mostly settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables are usually rotten even before they make it onto the shelves. When possible, we opt for local produce. Majuro has little fresh vegetables, but they do have some fruit and among these, is {*the pandanus fruit*}.
% recipes/pandanus.fruit.bread.2.jpg
- & Pandanus, or {{Pandanus tectorius|https://en.wikipedia.org/wiki/Pandanus_tectorius}}, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this {*{{blog post|http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php}}*} explains the process at length.
- & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen bags of puree. This is what I used to prepare this pandanus fruit cake, and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.
+ & Pandanus, or {{Pandanus tectorius|https://en.wikipedia.org/wiki/Pandanus_tectorius}}, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this {*{{blog post|http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php}}*} explains the process at length.
+ & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen bags of purée. This is what I used to prepare this pandanus fruit cake, and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.
% recipes/pandanus.fruit.bread.1.jpg
- & I bought a generous portion of frozen pandanus puree, and couldn't use most of it in the bread so I used the rest to make a topping. The topping is optional, but very, very delicious and I recommend it. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.
- & If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.
+ & I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The topping is optional, but very, very delicious and I recommend it. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.
+ & If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.
& Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.
INST
@@ -2009,10 +2009,10 @@ PANDANUS FRUIT BREAD
- In a bowl, combine {_1 1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}. Mix well.
- In yet, another bowl, cream {_1/4 cup_} of {{coconut oil}} with {_1/2 cup_} of {{whole cane sugar}}, stir in the curdled {{soy milk}}.
- Add the wet to the dry ingredients and stir until evenly mixed.
- - Pour the batter into an oiled square baking pan.
+ - Pour the batter into an oiled square baking pan.
- Bake for {#45 minutes#}.
Topping
- - In a saucepan, add {_1 cup_} of pureed {{pandanus}} (add some water if too thick), {_1 tsp_} of {{chili flakes}} and {_2 tbsp_} of {{whole cane sugar}}. Stir well and bring to a boil.
+ - In a saucepan, add {_1 cup_} of puréed {{pandanus}} (add some water if too thick), {_1 tsp_} of {{chili flakes}} and {_2 tbsp_} of {{whole cane sugar}}. Stir well and bring to a boil.
- Reduce heat, cook for {#5 minutes#}, then remove from heat.
- When cool, stir in {_2 tbsp_} of {{chia seeds}}.
- Serve with the pandanus bread!
@@ -2025,7 +2025,7 @@ PANDANUS FRUIT BREAD
Apple cider vinegar : 1/2 tsp
Coconut oil : 1/4 cup
Whole cane sugar : 1/2 cup
- Pandanus fruit : 1 1/2 cups, pureed
+ Pandanus fruit : 1 1/2 cups, puréed
Baking powder : 1 tsp
Baking soda : 1/2 tsp
Salt : 1/4 tsp
@@ -2033,8 +2033,9 @@ PANDANUS FRUIT BREAD
Pandanus fruit : 1 cup
Chili pepper flakes : 1 tsp
Whole cane sugar : 2 tbsp
- Chia seeds : 2 tbsp
+ Chia seeds : 2 tbsp
+~ Contributor's note: this mustard is AMAZING - thank you very much
MUSTARD FROM SEED
DATE : 2018-12-21
TAGS
@@ -2042,22 +2043,22 @@ MUSTARD FROM SEED
TIME : 20
SERV : 1 quarter pint (150ml)
DESC
- & We always try our hardest to buy as little packaged foods as we can, and if we do buy pre-made goods, we aim for glass. This, too, isn't always possible.
- & We ran out of mustard the other day, and couldn't find any at the store that wasn't packaged in plastic. We decided then, that it was better to make our own. It requires few ingredients, little time to prepare (25min for prep, few days for soaking), and is inexpensive.
- & How do you do you start? First, you have to find raw mustard seeds. You can choose between yellow, brown and black seeds; these, affect the 'heat' of the mustard. A dark seed imparts more flavour than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and ACV (apple cider vinegar), although you can also use beer and white wine as a base. This recipe uses ACV. The water should be room temperature, or cold, using hot liquids denatures the enzymes that create the 'heat' in mustard.
- & We don't have {{tools|#tools}} onboard that requires electricity, to grind and crush seeds and herbs we use a {*heavy ceramic mortar and pestle*}.
+ & We always try our hardest to buy as few packaged foods as we can, and if we do buy pre-made goods, we aim for glass. This, too, isn't always possible.
+ & We ran out of mustard the other day, and couldn't find any at the store that wasn't packaged in plastic. We decided then that it was better to make our own. It requires few ingredients, little time to prepare (25min for prep, few days for soaking), and is inexpensive.
+ & How do you do you start? First, you have to find raw mustard seeds. You can choose between yellow, brown and black seeds; these affect the 'heat' of the mustard. A dark seed imparts more flavour than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and {{apple cider vinegar}}, although you can also use beer and white wine as a base. The water should be room temperature or cold, because using hot liquids denatures the enzymes that create the 'heat' in mustard.
+ & We don't have {{tools}} onboard that require electricity, so to grind and crush seeds and herbs we use a {*heavy ceramic mortar and pestle*}.
& After the mustard has been ground, it can stored in a glass jar at room temperature. Because of its antibacterial properties, mustard {*does not require refrigeration*} - another plus!
% recipes/mustard.from.seed.1.jpg
- & The best thing about making it yourself, is that you can vary the quantities and base ingredients according to your personal preferences. If you don't like having a strong vinegar taste, you can lessen the amount of ACV and add more water instead. You can also add spices and sweeteners. For traditional 'yellow mustard', all you need to do is add turmeric (for color) and a sweetener - the possibilities are endless. Give it a shot, it's cheap, fun and there's no plastic involved!
+ & The best thing about making it yourself is that you can vary the quantities and base ingredients according to your personal preferences. If you don't like having a strong vinegar taste, you can lessen the amount of apple cider vinegar and add more water instead. You can also add spices and sweeteners. For traditional 'yellow mustard', all you need to do is add turmeric (for color) and a sweetener - the possibilities are endless. Give it a shot - it's cheap, fun and there's no plastic involved!
INST
Mustard
- Soak {_1/4 cup_} of {{mustard seeds}} in a mixture of {_45ml_} of {{apple cider vinegar}} and {_20ml_} of water.
- - Let soak for a few days, or until seeds have expanded 3 times their size (from 3 to 7 days). If the seeds have soaked up all of the liquids, add more water.
+ - Let soak for a few days, or until seeds have expanded 3 times their size (from 3 to 7 days). If the seeds have soaked up all of the liquids, add more water.
- Drain the seeds from the liquids. Reserve liquids for later.
- - If you've got a blender or food processor, puree the seeds until smooth. Otherwise, add a small quantity of seeds in your mortar and grind them down with your pestle. Repeat till all the seeds are crushed and pureed - doesn't need to be perfectly smooth.
- - Add the reserved liquid from before, bit by bit, until you get a smooth consistency.
- - Store into a glass jar at room temperature, and enjoy!
+ - If you've got a blender or food processor, purée the seeds until smooth. Otherwise, add a small quantity of seeds in your mortar and grind them down with your pestle. Repeat until the seeds are crushed and puréed - the mixture doesn't need to be perfectly smooth.
+ - Add the reserved liquid from before, bit by bit, until you get a nice smooth consistency.
+ - Store into a glass jar at room temperature, and enjoy!
INGR
Mustard
@@ -2072,22 +2073,22 @@ CRACKERS
TIME : 25
SERV : 40 crackers
DESC
- & Making crackers is simple, everyone should know how to make them. It's in everyone's best interest to know how things are made, there are no downsides to knowing, and in a bind it's a useful skill, but not just this - making your own produces less waste (packaging) and you control what you ingest (less salt, sugar etc). What's great about a basic recipe, is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.
+ & Making crackers is simple, everyone should know how to make them. It's in everyone's best interest to know how things are made - there are no downsides to knowing, and in a bind it's a useful skill, but not just this - making your own produces less waste (packaging) and you control what you ingest (less salt, sugar etc). What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.
& Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We also like to eat {{papaya salsa|https://grimgrains.com/#papaya+bruschetta+topping}} with crackers, it makes a good scooping vessel for the fruit.
- & You can make these crackers without extras with just the 'cracker' portion of the recipe, they're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like pumpkin seeds, flax seeds, sesame seeds or sunflower seeds. I recommend adding black pepper, or chilis, these are also delicious if you sprinkle some salt overtop of them.
+ & You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like {{pumpkin seeds}}, {{flax seeds}}, {{sesame seeds}}, or {{sunflower seeds}}. I recommend adding {{black pepper}}, or {{chili pepper flakes}}, these are also delicious if you sprinkle some salt over the top of them.
% recipes/crackers.1.jpg
- & In this recipe, I recommend using a mortar and pestle to grind the oats, but a food processor will also work. You can use another sweetener, I used whole cane sugar because it's what's available to me at the moment, but otherwise i'd opt for maple syrup. I prefer to use a baking mat (I have a copper baking mat) than parchment paper, since it's reusable and easy to clean.
+ & In this recipe, I recommend using a mortar and pestle to grind the oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for {{maple syrup}}. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.
INST
Crackers
- Preheat oven to {#400F#}.
- - In a mortar, grind {_1/4 cup_} of {{oats}} into a fine powder.
+ - In a mortar, grind {_1/4 cup_} of {{oats}} into a fine powder.
- Mix the {_1/4 cup_} of powdered {{oats}} (rough-ish grind is fine) with {_3/4 cup_} of {{spelt flour}}. Add {_1/3 tsp_} of {{salt}}, {_1 tbsp_} of {{whole cane sugar}} as well as {_1 1/2 tbsp_} of {{olive oil}}.
- If you want to add extras, add them now, and stir well.
- - Add {_1/4 cup_} of {{water}}. Add extra tbsp of water if more moisture is needed and knead into a smooth ball.
- - Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and {_roll the dough into a thin (~3mm) rectangle_} with a rolling pin.
- - {_Score the dough_} into cracker-sized squares, it will be easier to separate them afterwards. Repeat for the second ball of dough.
- - Bake for {#10-12 minutes#}, keep an eye on them to make sure they don't burn. Let cool, enjoy!
+ - Add {_1/4 cup_} of {{water}}. Add an {_extra tbsp_} of water (sparingly!) if more moisture is needed and knead into a smooth ball.
+ - Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a {_thin (~3mm) sheet_} with a rolling pin.
+ - {_Score the dough_} into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.
+ - Bake for {#10-12 minutes#}, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!
INGR
Crackers
diff --git a/scripts/templates/recipe.js b/scripts/templates/recipe.js
@@ -6,11 +6,13 @@ function RecipeTemplate (id, rect) {
// Create the recipe body
this.answer = function (t) {
+ let name = t.name
+ if (t.result && t.result.TITLE) {name = t.result.TITLE}
return {
- title: `GrimGrains — ${t.name.capitalize()}`,
+ title: `GrimGrains — ${name.capitalize()}`,
view: {
header: {
- search: t.name.capitalize()
+ search: name.capitalize()
},
core: {
content: make_content(t),
@@ -22,10 +24,11 @@ function RecipeTemplate (id, rect) {
function make_content (q) {
let recipe = q.result
+ let name = recipe.TITLE || q.name
let html = ''
html += `
- <h1 class='name'>${q.name.capitalize()}</h1>
+ <h1 class='name'>${name.capitalize()}</h1>
<h2 class='serving'>${recipe.SERV} — ${recipe.TIME} minutes</h2>
<hr />
@@ -56,7 +59,7 @@ function RecipeTemplate (id, rect) {
function formatTemperature (temperature) {
const celcius = (parseInt(temperature) - 32) / 1.8
- return `${temperature}°F(${parseInt(celcius / 10) * 10}°C)`
+ return `${temperature}°F / ${parseInt(celcius / 10) * 10}°C`
}
function convertTemperatures (content) {
diff --git a/scripts/templates/search.js b/scripts/templates/search.js
@@ -32,7 +32,8 @@ function SearchTemplate (id, rect) {
<h1 class='name'>Could not find "${q.name}"</h1>
<h2 class='serving'>404</h2>
<hr />
- <p>Did you mean <a onclick="Ø('query').bang('${similar[0].word.toLowerCase()}')" href='#${similar[0].word.toLowerCase().to_url()}'>${similar[0].word.toLowerCase()}</a>, <a onclick="Ø('query').bang('${similar[1].word.toLowerCase()}')" href='#${similar[1].word.toLowerCase().to_url()}'>${similar[1].word.toLowerCase()}</a> or <a onclick="Ø('query').bang('${similar[2].word.toLowerCase()}')" href='#${similar[2].word.toLowerCase().to_url()}'>${similar[2].word.toLowerCase()}</a>.</p>`
+ <p>Did you mean <a onclick="Ø('query').bang('${similar[0].word.toLowerCase()}')" href='#${similar[0].word.toLowerCase().to_url()}'>${similar[0].word.toLowerCase()}</a>, <a onclick="Ø('query').bang('${similar[1].word.toLowerCase()}')" href='#${similar[1].word.toLowerCase().to_url()}'>${similar[1].word.toLowerCase()}</a>, or <a onclick="Ø('query').bang('${similar[2].word.toLowerCase()}')" href='#${similar[2].word.toLowerCase().to_url()}'>${similar[2].word.toLowerCase()}</a>?</p>
+ <p>To create this page, open an issue or pull request ${"{{on GitHub|https://github.com/hundredrabbits/Grimgrains}}".to_markup()}.</p>`
return html
}
