commit: 420cd349ffae9425eeb006bc8a3940c7591f6cc9 parent c179eb5c98cd9839add286ecc203e386ce0fc4ea Author: rekkabell <rekkabell@gmail.com> Date: Sun, 12 Jan 2020 12:42:40 -0500 fixed gram measurements for nutritional yeast, sunflower seeds, oats, sesame seeds, coconut sugar etcDiffstat:
25 files changed, 111 insertions(+), 111 deletions(-)
diff --git a/site/black_sesame_brittle.html b/site/black_sesame_brittle.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame brittle</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame brittle</h1><h2>10 pieces — 20 minutes</h2><img src='../media/recipes/black_sesame_brittle.jpg'/><p class='col2'>Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.<br /><br />It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.<br /><br />These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).<br /><br /></p><dl class='ingredients'><h3>brittle</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>45g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>30g</u></a></dt></dl><ul class='instructions'><li>Prepare baking sheet lined with a baking mat, keep a flat spatula close by.</li><li>Put the <i>45g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat.</li><li>Stir constantly, until the sugar is completely dissolved.</li><li>Add <i>30g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly.</li><li>This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can.</li><li>Cut the brittle while it's still warm, serve with fresh fruit!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame brittle</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame brittle</h1><h2>10 pieces — 20 minutes</h2><img src='../media/recipes/black_sesame_brittle.jpg'/><p class='col2'>Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.<br /><br />It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.<br /><br />These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).<br /><br /></p><dl class='ingredients'><h3>brittle</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>45 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>35 g</u></a></dt></dl><ul class='instructions'><li>Prepare baking sheet lined with a baking mat, keep a flat spatula close by.</li><li>Put the <i>45g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat.</li><li>Stir constantly, until the sugar is completely dissolved.</li><li>Add <i>30 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly.</li><li>This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can.</li><li>Cut the brittle while it's still warm, serve with fresh fruit!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/black_sesame_rice_pancakes.html b/site/black_sesame_rice_pancakes.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame rice pancakes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame rice pancakes</h1><h2>12 servings — 20 minutes</h2><img src='../media/recipes/black_sesame_rice_pancakes.jpg'/><p class='col2'>Black sesame rice pancakes, for those who share my love of sesame.<br /><br />Photo is with a generous dollop of <a href='mango.html'>mango</a>, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with <a href='maple_syrup.html'>maple syrup</a>.<br /><br /><b>Substitutions:</b> For matcha pancakes, omit the black sesame seeds and add 15 ml of matcha powder.<br /><br /></p><dl class='ingredients'><h3>pancakes</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>300 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b> <u>120 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>2.5 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 g</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>1/4 cup</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>300 ml (1 1/4 cups)</i> of <a href='soy_milk.html'>soy milk</a>, add <i>30 ml (2 tbsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>. Let sit for <u>5 minutes</u>.</li><li>Heat <i>30g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender.</li><li>Mix the soured soy milk with <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>, <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> and the ground <a href='black_sesame_seeds.html'>black sesame seeds</a>. Blend until you get a smooth grey liquid.</li><li>In another bowl, mix <i>120 g (~1 cup)</i> of <a href='rice_flour.html'>rice flour</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> together.</li><li>Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can.</li><li>Heat up non-stick pan at medium heat, add <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Spoon about <i>60 ml (1/4 cup)</i> of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top.</li><li>Repeat for the rest of the pancake mix.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame rice pancakes</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame rice pancakes</h1><h2>12 servings — 20 minutes</h2><img src='../media/recipes/black_sesame_rice_pancakes.jpg'/><p class='col2'>Black sesame rice pancakes, for those who share my love of sesame.<br /><br />Photo is with a generous dollop of <a href='mango.html'>mango</a>, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with <a href='maple_syrup.html'>maple syrup</a>.<br /><br /><b>Substitutions:</b> For matcha pancakes, omit the black sesame seeds and add 15 ml of matcha powder.<br /><br /></p><dl class='ingredients'><h3>pancakes</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>300 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b> <u>130 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>2.5 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 g</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>35 g</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>300 ml (1 1/4 cups)</i> of <a href='soy_milk.html'>soy milk</a>, add <i>30 ml (2 tbsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>. Let sit for <u>5 minutes</u>.</li><li>Heat <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender.</li><li>Mix the soured soy milk with <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>, <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> and the ground <a href='black_sesame_seeds.html'>black sesame seeds</a>. Blend until you get a smooth grey liquid.</li><li>In another bowl, mix <i>130 g (1 cup)</i> of <a href='rice_flour.html'>rice flour</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> together.</li><li>Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can.</li><li>Heat up non-stick pan at medium heat, add <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Spoon about <i>60 ml (1/4 cup)</i> of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top.</li><li>Repeat for the rest of the pancake mix.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/black_sesame_syrup.html b/site/black_sesame_syrup.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame syrup</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame syrup</h1><h2>2 servings — 120 minutes</h2><img src='../media/recipes/black_sesame_syrup.jpg'/><p class='col2'>I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'.<br /><br />I used a technique by the cook <a href='https://discoginferno.wordpress.com/tag/sesame-seed-syrup' target='_blank'>Mike Case</a>, 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!<br /><br />This syrup pairs well with ice cream, especially those with subtle flavors like coconut and vanilla. It's also delicious on fruit ice cream. To make fruit ice cream, slice fruit of choice thinly. Lay a sheet of parchment paper over a plate, and lay your fruit overtop (this will keep the fruit from sticking). Let them freeze for a few hours, then run them through an immersion blender. You can use almost any fruit to make it, but it works especially well for <a href='mango.html'>mango</a> and <a href='bananas.html'>bananas</a>.<br /><br />You can use the left-over seeds to bake into desserts, or to add as an extra topping.<br /><br /></p><dl class='ingredients'><h3>syrup</h3><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>120 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>100 g</u></a></dt></dl><ul class='instructions'><li>Put <i>120 g (1 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a pan, bring to medium heat and toast them until they start to pop.</li><li>In a pot, combine <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> with the <a href='black_sesame_seeds.html'>black sesame seeds</a>. Bring to a boil and let simmer for <u>10-15 minutes</u>.</li><li>Strain liquid from sesame seeds using a cheese cloth or with a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use.</li><li>Return liquid to pot, add <i>100 g (1/2 cup)</i> of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.</li><li>Serve of fresh fruit, or fruit ice cream.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — black sesame syrup</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame syrup</h1><h2>2 servings — 120 minutes</h2><img src='../media/recipes/black_sesame_syrup.jpg'/><p class='col2'>I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'.<br /><br />I used a technique by the cook <a href='https://discoginferno.wordpress.com/tag/sesame-seed-syrup' target='_blank'>Mike Case</a>, 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!<br /><br />This syrup pairs well with ice cream, especially those with subtle flavors like coconut and vanilla. It's also delicious on fruit ice cream. To make fruit ice cream, slice fruit of choice thinly. Lay a sheet of parchment paper over a plate, and lay your fruit overtop (this will keep the fruit from sticking). Let them freeze for a few hours, then run them through an immersion blender. You can use almost any fruit to make it, but it works especially well for <a href='mango.html'>mango</a> and <a href='bananas.html'>bananas</a>.<br /><br />You can use the left-over seeds to bake into desserts, or to add as an extra topping.<br /><br /></p><dl class='ingredients'><h3>syrup</h3><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>140 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>100 g</u></a></dt></dl><ul class='instructions'><li>Put <i>140 g (1 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a pan, bring to medium heat and toast them until they start to pop.</li><li>In a pot, combine <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> with the <a href='black_sesame_seeds.html'>black sesame seeds</a>. Bring to a boil and let simmer for <u>10-15 minutes</u>.</li><li>Strain liquid from sesame seeds using a cheese cloth or with a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use.</li><li>Return liquid to pot, add <i>100 g (1/2 cup)</i> of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.</li><li>Serve of fresh fruit, or fruit ice cream.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/breaded_veggie_fingers.html b/site/breaded_veggie_fingers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — breaded veggie fingers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>breaded veggie fingers</h1><h2>24 servings — 90 minutes</h2><img src='../media/recipes/breaded_veggie_fingers.jpg'/><p class='col2'>Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br /></p><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>360 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>2.5 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>360 ml</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 stalks</u></a></dt></dl><ul class='instructions'><li>In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li><li>Mix <i>120g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.</li><li>Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.</li></ul><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b> <u>5 slices</u></a></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>50 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>220 °C (425 °F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>40g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li><li>Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.</li><li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — breaded veggie fingers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>breaded veggie fingers</h1><h2>24 servings — 90 minutes</h2><img src='../media/recipes/breaded_veggie_fingers.jpg'/><p class='col2'>Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br /></p><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>360 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>110 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>2.5 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>360 ml</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 stalks</u></a></dt></dl><ul class='instructions'><li>In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li><li>Mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.</li><li>Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.</li></ul><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b> <u>5 slices</u></a></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>50 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>220 °C (425 °F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>10g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li><li>Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.</li><li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/cheese.html b/site/cheese.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cheese</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/cheese.jpg'/><p class='col2'>I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br /></p><dl class='ingredients'><h3>cheese</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>240 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>50 ml</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>30 ml</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>2.5 g</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>5 ml</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 g</u></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b> <u>4 g</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, <i>50 ml (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.</li><li>Heat a saucepan at medium heat, pour <i>180 ml (3/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>4 g</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk.</li><li>When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for <u>a minute or two</u> and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.</li><li>Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are).</li><li>Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cheese</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/cheese.jpg'/><p class='col2'>I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br /></p><dl class='ingredients'><h3>cheese</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>240 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>30 ml</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>2.5 g</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>5 ml</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 g</u></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b> <u>4 g</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.</li><li>Heat a saucepan at medium heat, pour <i>180 ml (3/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>4 g</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk.</li><li>When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for <u>a minute or two</u> and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.</li><li>Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are).</li><li>Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/cheese_and_spinach_ravioli.html b/site/cheese_and_spinach_ravioli.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cheese and spinach ravioli</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese and spinach ravioli</h1><h2>2 people — 40 minutes</h2><img src='../media/recipes/cheese_and_spinach_ravioli.jpg'/><p class='col2'><b>Recipe location:</b> Whangarei, New Zealand.<br /><br />We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from <b>Vegan Richa</b> that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids gellify). Making your own dough is simple, the whole process will take you less than 40 minutes.<br /><br /><img src='../media/recipes/cheese_and_spinach_ravioli_1.jpg'/><br /><br />I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei, we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.<br /><br /><img src='../media/recipes/cheese_and_spinach_ravioli_2.jpg'/><br /><br />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 <a href='http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html' target='_blank'>Richa's original pepper jack cheese recipe</a> too.<br /><br /></p><dl class='ingredients'><h3>filling</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>22 g</u></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b> <u>1.25 g</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>1.25 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>1.25 g</u></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>20 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>180 ml</u></a></dt></dl><ul class='instructions'><li>For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped <a href='spinach.html'>spinach</a>) and stir well until evenly mixed.</li><li>Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.</li></ul><dl class='ingredients'><h3>ravioli</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>To make the dough, mix <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> with <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Add <i>160 ml</i> of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least <u>10 minutes</u>.</li><li>Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.</li><li>On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 5 cm across and down the pasta (spaced out to look like a checker board).</li><li>Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).</li><li>Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.</li><li>With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.</li><li>Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for <u>7-8 minutes</u> or until fork tender.</li><li>Serve with a light sauce, we made one with <a href='chilis_pepper_flakes.html'>chilis pepper flakes</a>, fresh <a href='basil.html'>basil</a> and <a href='olive_oil.html'>olive oil</a>. A light tomato sauce would also be delicious.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — cheese and spinach ravioli</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese and spinach ravioli</h1><h2>2 people — 40 minutes</h2><img src='../media/recipes/cheese_and_spinach_ravioli.jpg'/><p class='col2'><b>Recipe location:</b> Whangarei, New Zealand.<br /><br />We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from <b>Vegan Richa</b> that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids gellify). Making your own dough is simple, the whole process will take you less than 40 minutes.<br /><br /><img src='../media/recipes/cheese_and_spinach_ravioli_1.jpg'/><br /><br />I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei, we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.<br /><br /><img src='../media/recipes/cheese_and_spinach_ravioli_2.jpg'/><br /><br />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 <a href='http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html' target='_blank'>Richa's original pepper jack cheese recipe</a> too.<br /><br /></p><dl class='ingredients'><h3>filling</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>22 g</u></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b> <u>1.25 g</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>1.25 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>1.25 g</u></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>20 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>180 ml</u></a></dt></dl><ul class='instructions'><li>For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped <a href='spinach.html'>spinach</a>) and stir well until evenly mixed.</li><li>Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.</li></ul><dl class='ingredients'><h3>ravioli</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>To make the dough, mix <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> with <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Add <i>160 ml</i> of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least <u>10 minutes</u>.</li><li>Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.</li><li>On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 5 cm across and down the pasta (spaced out to look like a checker board).</li><li>Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).</li><li>Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.</li><li>With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.</li><li>Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for <u>7-8 minutes</u> or until fork tender.</li><li>Serve with a light sauce, we made one with <a href='chilis_pepper_flakes.html'>chilis pepper flakes</a>, fresh <a href='basil.html'>basil</a> and <a href='olive_oil.html'>olive oil</a>. A light tomato sauce would also be delicious.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/crackers.html b/site/crackers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>crackers</h1><h2>40 crackers — 25 minutes</h2><img src='../media/recipes/crackers.jpg'/><p class='col2'><b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />Making crackers is simple, everyone should know how to make them. 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 and you control what you ingest. 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.<br /><br />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 <a href='https://grimgrains.com/#papaya+bruschetta+topping' target='_blank'>papaya salsa</a> with crackers, it makes a good scooping vessel for the fruit.<br /><br />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 <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. I recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.<br /><br />In this recipe, I recommend using a mortar and pestle to grind the rolled 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 <a href='maple_syrup.html'>maple syrup</a>. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.<br /><br /></p><dl class='ingredients'><h3>crackers</h3><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>35 g, ground</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>90 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>25 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>In a mortar, grind <i>35 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder.</li><li>Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>90 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.</li><li>If you want to add extras, add them now, and stir well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball.</li><li>Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin.</li><li><i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.</li><li>Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!</li></ul><dl class='ingredients'><h3>extras</h3><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b> <u>30 g</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>15 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt></dl><ul class='instructions'><li>For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>crackers</h1><h2>40 crackers — 25 minutes</h2><img src='../media/recipes/crackers.jpg'/><p class='col2'><b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />Making crackers is simple, everyone should know how to make them. 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 and you control what you ingest. 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.<br /><br />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 <a href='https://grimgrains.com/#papaya+bruschetta+topping' target='_blank'>papaya salsa</a> with crackers, it makes a good scooping vessel for the fruit.<br /><br />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 <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. I recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.<br /><br />In this recipe, I recommend using a mortar and pestle to grind the rolled 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 <a href='maple_syrup.html'>maple syrup</a>. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.<br /><br /></p><dl class='ingredients'><h3>crackers</h3><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>40 g, ground</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>90 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>25 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>In a mortar, grind <i>40 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder.</li><li>Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>90 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.</li><li>If you want to add extras, add them now, and stir well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball.</li><li>Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin.</li><li><i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.</li><li>Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!</li></ul><dl class='ingredients'><h3>extras</h3><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b> <u>30 g</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>15 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt></dl><ul class='instructions'><li>For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/fresh_pesto_pasta.html b/site/fresh_pesto_pasta.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — fresh pesto pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>fresh pesto pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/fresh_pesto_pasta.jpg'/><p class='col2'>Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.<br /><br />My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.<br /><br />The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)<br /><br />See how to roast your own <a href='roasted_pumpkin_seeds.html'>pumpkin seeds</a>.<br /><br /></p><dl class='ingredients'><h3>pesto</h3><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b> <u>400 g</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt></dl><ul class='instructions'><li>Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>40 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and blend again until smooth. Set aside.</li></ul><dl class='ingredients'><h3>main</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png'/><b>cavatappi</b> <u>150 g</u></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b> <u>1 large</u></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b> <u>6</u></a></dt></dl><ul class='instructions'><li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>150 g (1 1/2 cups)</i> of <a href='cavatappi.html'>cavatappi</a> pasta and cook until tender. While the pasta is cooking julienne <i>2</i> <a href='carrots.html'>carrots</a> and <i>1</i> <a href='zucchini.html'>zucchini</a>.</li><li>Drizzle some <a href='olive_oil.html'>olive oil</a> in a pan and bring up to medium heat. Add the vegetable strips and cook for <u>2-3 minutes</u>.</li><li>Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about 1 cup of pesto, which you can keep and use for future meals.</li><li>Season pasta with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. Finally, top it all off with <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a> and <a href='small_heirloom_tomatoes.html'>small heirloom tomatoes</a>!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — fresh pesto pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>fresh pesto pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/fresh_pesto_pasta.jpg'/><p class='col2'>Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.<br /><br />My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.<br /><br />The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)<br /><br />See how to roast your own <a href='roasted_pumpkin_seeds.html'>pumpkin seeds</a>.<br /><br /></p><dl class='ingredients'><h3>pesto</h3><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b> <u>400 g</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and blend again until smooth. Set aside.</li></ul><dl class='ingredients'><h3>main</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png'/><b>cavatappi</b> <u>150 g</u></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b> <u>1 large</u></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b> <u>6</u></a></dt></dl><ul class='instructions'><li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>150 g (1 1/2 cups)</i> of <a href='cavatappi.html'>cavatappi</a> pasta and cook until tender. While the pasta is cooking julienne <i>2</i> <a href='carrots.html'>carrots</a> and <i>1</i> <a href='zucchini.html'>zucchini</a>.</li><li>Drizzle some <a href='olive_oil.html'>olive oil</a> in a pan and bring up to medium heat. Add the vegetable strips and cook for <u>2-3 minutes</u>.</li><li>Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about 1 cup of pesto, which you can keep and use for future meals.</li><li>Season pasta with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. Finally, top it all off with <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a> and <a href='small_heirloom_tomatoes.html'>small heirloom tomatoes</a>!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/halloween_pumpkin_cookies.html b/site/halloween_pumpkin_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — halloween pumpkin cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>halloween pumpkin cookies</h1><h2>15 cookies — 30 minutes</h2><img src='../media/recipes/halloween_pumpkin_cookies.jpg'/><p class='col2'>Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.<br /><br /><img src='../media/recipes/halloween_pumpkin_cookies_2.jpg'/><br /><br />These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.<br /><br /><b>Left over chocolate:</b> This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, 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!<br /><br />Pumpkin puree how-to: Remove seeds and stringy flesh from pumpkin. Cut the pumpkin into large chunks and place on a baking sheet. Preheat oven at 180 °C (350 ºF). Roast pumpkin for ~45 minutes until pumpkin is soft and tender. Let cool. Remove skin, and process into a food processor or use a handstick blender. If pumpkin puree is too wet, strain liquid through cheese cloth, if too dry, add a bit of water. The puree keeps for 3 days in the fridge, and up to 3 months frozen.</p><dl class='ingredients'><h3>cookie dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>120 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>100 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>45 ml</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>122 g, pureed</u></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b> <u>45 seeds</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Stir <i>120 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>120 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl.</li><li>See above description to make your own pumpkin puree.</li><li>In another bowl, add <i>122g (1/2 cup)</i> of pureed <a href='pumpkin.html'>pumpkin</a>, <i>(3 tbsp) 45 ml</i> of <a href='canola_oil.html'>canola oil</a> and <i>100 g (1/2 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>. Stir everything together until smooth and well incorporated.</li><li>Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky, but that's fine, if it's too sticky add extra flour. Let the dough rest for <u>10 minutes</u>.</li><li>Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for <u>15 minutes</u>.</li><li>Decorate each cookie with <i>3</i> <a href='pumpkin_seeds.html'>pumpkin seeds</a>, sticking them at the top (pointy end in).</li></ul><dl class='ingredients'><h3>chocolate</h3><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>27 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>27 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>1.25 ml (1/4 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>, <i>30 ml (2 tbsp)</i> <a href='maple_syrup.html'>maple syrup</a> and a pinch of <a href='salt.html'>salt</a> together in a glass bowl.</li><li>Put a bit of <a href='water.html'>water</a> to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).</li><li>Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.</li><li>Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — halloween pumpkin cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>halloween pumpkin cookies</h1><h2>15 cookies — 30 minutes</h2><img src='../media/recipes/halloween_pumpkin_cookies.jpg'/><p class='col2'>Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.<br /><br /><img src='../media/recipes/halloween_pumpkin_cookies_2.jpg'/><br /><br />These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.<br /><br /><b>Left over chocolate:</b> This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, 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!<br /><br />Pumpkin puree how-to: Remove seeds and stringy flesh from pumpkin. Cut the pumpkin into large chunks and place on a baking sheet. Preheat oven at 180 °C (350 ºF). Roast pumpkin for ~45 minutes until pumpkin is soft and tender. Let cool. Remove skin, and process into a food processor or use a handstick blender. If pumpkin puree is too wet, strain liquid through cheese cloth, if too dry, add a bit of water. The puree keeps for 3 days in the fridge, and up to 3 months frozen.</p><dl class='ingredients'><h3>cookie dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>120 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>70 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>45 ml</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>122 g, pureed</u></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b> <u>45 seeds</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Stir <i>120 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>120 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl.</li><li>See above description to make your own pumpkin puree.</li><li>In another bowl, add <i>122g (1/2 cup)</i> of pureed <a href='pumpkin.html'>pumpkin</a>, <i>(3 tbsp) 45 ml</i> of <a href='canola_oil.html'>canola oil</a> and <i>70 g (1/2 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>. Stir everything together until smooth and well incorporated.</li><li>Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky, but that's fine, if it's too sticky add extra flour. Let the dough rest for <u>10 minutes</u>.</li><li>Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for <u>15 minutes</u>.</li><li>Decorate each cookie with <i>3</i> <a href='pumpkin_seeds.html'>pumpkin seeds</a>, sticking them at the top (pointy end in).</li></ul><dl class='ingredients'><h3>chocolate</h3><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>27 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>27 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>1.25 ml (1/4 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>, <i>30 ml (2 tbsp)</i> <a href='maple_syrup.html'>maple syrup</a> and a pinch of <a href='salt.html'>salt</a> together in a glass bowl.</li><li>Put a bit of <a href='water.html'>water</a> to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).</li><li>Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.</li><li>Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/lentils_with_roasted_beet_sauce.html b/site/lentils_with_roasted_beet_sauce.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lentils with roasted beet sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>lentils with roasted beet sauce</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/lentils_with_roasted_beet_sauce.jpg'/><p class='col2'>This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than <a href='brown_lentils.html'>brown lentils</a>.<br /><br />Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.<br /><br />Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.<br /><br /></p><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>115 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li><li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u>. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>3</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 g</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>120 ml</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>60 ml</u></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>.</li><li>Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>.</li><li>Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>40 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>.</li><li>Once the red beets are ready, add them in with the rest and then purée everything until smooth.</li><li>Transfer the sauce to a pan, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Cook for an additional <u>5 minutes</u> and then serve over the lentils with <i>5 g</i> of chopped <a href='peppermint.html'>peppermint</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — lentils with roasted beet sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>lentils with roasted beet sauce</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/lentils_with_roasted_beet_sauce.jpg'/><p class='col2'>This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than <a href='brown_lentils.html'>brown lentils</a>.<br /><br />Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.<br /><br />Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.<br /><br /></p><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>115 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li><li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u>. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>3</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 g</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>120 ml</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>60 ml</u></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>.</li><li>Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>.</li><li>Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>10 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>.</li><li>Once the red beets are ready, add them in with the rest and then purée everything until smooth.</li><li>Transfer the sauce to a pan, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Cook for an additional <u>5 minutes</u> and then serve over the lentils with <i>5 g</i> of chopped <a href='peppermint.html'>peppermint</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/okonomiyaki.html b/site/okonomiyaki.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — okonomiyaki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><p class='col2'><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br /></p><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b> <u>160 g, grated</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>500 g, minced</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>6</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>320 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>40 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li><li>Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li><li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li><li>After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).</li><li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>60 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li><li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b> <u>30 g</u></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b> <u>to taste</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>4 stalks</u></a></dt></dl><ul class='instructions'><li>First, add about <i>15 g (1 tbsp)</i> (per okonomiyaki) of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add some <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li><li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — okonomiyaki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><p class='col2'><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br /></p><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b> <u>160 g, grated</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>500 g, minced</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>110 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>6</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>320 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>10 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li><li>Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li><li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li><li>After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).</li><li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>60 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li><li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b> <u>30 g</u></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b> <u>to taste</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>4 stalks</u></a></dt></dl><ul class='instructions'><li>First, add about <i>15 g (1 tbsp)</i> (per okonomiyaki) of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add some <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li><li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/quick_sunflower_seed_parmesan.html b/site/quick_sunflower_seed_parmesan.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — quick sunflower seed parmesan</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>quick sunflower seed parmesan</h1><h2>100 g — 5 minutes</h2><img src='../media/recipes/quick_sunflower_seed_parmesan.jpg'/><p class='col2'>A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.<br /><br />I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.<br /><br /></p><dl class='ingredients'><h3>quick parmesan mix</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>105 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>45 g</u></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b> <u>5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Add <i>105 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>45 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender).</li><li>Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — quick sunflower seed parmesan</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>quick sunflower seed parmesan</h1><h2>100 g — 5 minutes</h2><img src='../media/recipes/quick_sunflower_seed_parmesan.jpg'/><p class='col2'>A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.<br /><br />I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.<br /><br /></p><dl class='ingredients'><h3>quick parmesan mix</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>105 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>8 g</u></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b> <u>5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Add <i>105 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>8 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender).</li><li>Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/raisin_beet_bread.html b/site/raisin_beet_bread.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — raisin beet bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><p class='col2'>I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br /></p><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>220 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml, warm</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2 small, puréed</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>30 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>90 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>65 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>270 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>175 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li><li>Mix <i>30 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li><li>Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>.</li><li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li><li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>45 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li><li>Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — raisin beet bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><p class='col2'>I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br /></p><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>190 g, total</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml, warm</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2 small, puréed</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>30 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>90 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>65 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>270 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>150 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li><li>Mix <i>30 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li><li>Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>.</li><li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li><li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li><li>Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/salted_caramel_carob_chip_cookies.html b/site/salted_caramel_carob_chip_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — salted caramel carob chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>salted caramel carob chip cookies</h1><h2>20 cookies — 20 minutes</h2><img src='../media/recipes/salted_caramel_carob_chip_cookies.jpg'/><p class='col2'><b>Recipe location:</b> Montreal, QC. Canada<br /><br />Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.<br /><br />It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.<br /><br /><img src='../media/recipes/salted_caramel_carob_chip_cookies_1.jpg'/><br /><br /></p><dl class='ingredients'><h3>date caramel</h3><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b> <u>75 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>2.5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt></dl><ul class='instructions'><li>To make date caramel, soak <i>75 g (1/2 cup)</i> of chopped <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>2.5 ml (1/2 tsp)</i> <a href='lemon_juice.html'>lemon juice</a>, <i>30 ml (2 tbsp)</i> <a href='soy_milk.html'>soy milk</a> and <i>2.5 ml (1/2 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside.</li></ul><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b> <u>165 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>150 g</u></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b> <u>60 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>4 g</u></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b> <u>85 g</u></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b> <u>to taste</u></a></dt></dl><ul class='instructions'><li>Pre-heat oven to <u>180 °C (350 °F)</u>.</li><li>Make your flax egg - put <i>15 g</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.</li><li>In a large bowl, mix <i>165 g (1 1/3 cup)</i> of <a href='einkorn_wheat_flour.html'>einkorn wheat flour</a> with <i>4 g (3/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>.</li><li>In a separate bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>150 g (3/4 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>60 ml (1/4 cup)</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>85g (1/2 cup)</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed.</li><li>Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some <a href='fleur_de_sel.html'>fleur de sel</a> on top and bake for <u>10 minutes</u>, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about <b>20 cookies</b>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — salted caramel carob chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>salted caramel carob chip cookies</h1><h2>20 cookies — 20 minutes</h2><img src='../media/recipes/salted_caramel_carob_chip_cookies.jpg'/><p class='col2'><b>Recipe location:</b> Montreal, QC. Canada<br /><br />Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.<br /><br />It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.<br /><br /><img src='../media/recipes/salted_caramel_carob_chip_cookies_1.jpg'/><br /><br /></p><dl class='ingredients'><h3>date caramel</h3><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b> <u>70 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>2.5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt></dl><ul class='instructions'><li>To make date caramel, soak <i>70 g (1/2 cup)</i> of chopped <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>2.5 ml (1/2 tsp)</i> <a href='lemon_juice.html'>lemon juice</a>, <i>30 ml (2 tbsp)</i> <a href='soy_milk.html'>soy milk</a> and <i>2.5 ml (1/2 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside.</li></ul><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b> <u>165 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>110 g</u></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b> <u>60 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>4 g</u></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b> <u>85 g</u></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b> <u>to taste</u></a></dt></dl><ul class='instructions'><li>Pre-heat oven to <u>180 °C (350 °F)</u>.</li><li>Make your flax egg - put <i>15 g</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.</li><li>In a large bowl, mix <i>165 g (1 1/3 cup)</i> of <a href='einkorn_wheat_flour.html'>einkorn wheat flour</a> with <i>4 g (3/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>.</li><li>In a separate bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>110 g (3/4 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>60 ml (1/4 cup)</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>85g (1/2 cup)</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed.</li><li>Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some <a href='fleur_de_sel.html'>fleur de sel</a> on top and bake for <u>10 minutes</u>, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about <b>20 cookies</b>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/scrambled_chickpeas.html b/site/scrambled_chickpeas.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — scrambled chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>scrambled chickpeas</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/scrambled_chickpeas.jpg'/><p class='col2'>An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br /></p><dl class='ingredients'><h3>scrambled chickpeas</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>60 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>30 g</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>15 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>30 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>.</li><li>Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)</li><li>Let mixture heat for <u>3-5 minutes</u>.</li><li>When the edges start to cook, flip it and start to break it apart with the side of the spatula.</li><li>Let it cook <u>for a minute</u>, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for <u>8-10 minutes or so</u>. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook.</li><li>NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — scrambled chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>scrambled chickpeas</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/scrambled_chickpeas.jpg'/><p class='col2'>An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br /></p><dl class='ingredients'><h3>scrambled chickpeas</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>60 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>15 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>.</li><li>Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)</li><li>Let mixture heat for <u>3-5 minutes</u>.</li><li>When the edges start to cook, flip it and start to break it apart with the side of the spatula.</li><li>Let it cook <u>for a minute</u>, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for <u>8-10 minutes or so</u>. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook.</li><li>NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/shichimi_togarashi_crackers.html b/site/shichimi_togarashi_crackers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shichimi togarashi crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>shichimi togarashi crackers</h1><h2>30 crackers — 40 minutes</h2><img src='../media/recipes/shichimi_togarashi_crackers.jpg'/><p class='col2'>I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 g chili flakes, 15 g sanshou (sichuan peppercorns), 15 g <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 g ground ginger and 30 g <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br /></p><dl class='ingredients'><h3>crackers</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 g</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>7 ml</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>In a bowl, combine <i>120 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time.</li><li>Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7 cm thick rectangle</i>.</li><li>Cut about 1.2 cm wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water).</li><li>Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for <u>15-20 minutes</u> or until golden brown.</li><li>Let cool, snap pieces apart and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — shichimi togarashi crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>shichimi togarashi crackers</h1><h2>30 crackers — 40 minutes</h2><img src='../media/recipes/shichimi_togarashi_crackers.jpg'/><p class='col2'>I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 g chili flakes, 15 g sanshou (sichuan peppercorns), 15 g <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 g ground ginger and 30 g <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br /></p><dl class='ingredients'><h3>crackers</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>110 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 g</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>7 ml</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>In a bowl, combine <i>110 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time.</li><li>Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7 cm thick rectangle</i>.</li><li>Cut about 1.2 cm wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water).</li><li>Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for <u>15-20 minutes</u> or until golden brown.</li><li>Let cool, snap pieces apart and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/stovetop_popcorn.html b/site/stovetop_popcorn.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — stovetop popcorn</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>stovetop popcorn</h1><h2>20 cups — 5 minutes</h2><img src='../media/recipes/stovetop_popcorn.jpg'/><p class='col2'>Making popcorn on the stovetop is not a recipe perse, it's a reminder that it's easy to do and that it doesn't require any specialized tools or ingredients. It doesn't require a microwave, just a pot and source of heat (stove).<br /><br />When I was a kid my family used Jiffy Pop, unpopped kernels, oil, and flavoring agents that come in a heavy-gauge aluminum foil pan. I enjoyed seeing the foil rise up into a dome as the kernels started to pop. Then later, my family adopted microwavable bags. These products — while easy and fun — cost more and create unecessary waste. Because I grew up with packaged popcorn, the idea of trying to pop my own kernels only occurred to me MUCH later in life.<br /><br />So, again, this is a reminder that there are conveniences in life that we just don't need.<br /><br /></p><dl class='ingredients'><h3>popcorn</h3><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png'/><b>dry corn kernels</b> <u>120 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a deep pot, bring to a high heat.</li><li>Add a few corn kernels into the pot. Once they start to pop, add <i>120 g (1/2 cup)</i> of <a href='dry_corn_kernels.html'>dry corn kernels</a> and cover pot with a lid.</li><li>Shake pot for 10 seconds, let rest for 10 seconds. Do this until the popping sounds begin to lessen.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>45 g</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Add desired toppings like nutritional yeast, smoked paprika or salt.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — stovetop popcorn</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>stovetop popcorn</h1><h2>20 cups — 5 minutes</h2><img src='../media/recipes/stovetop_popcorn.jpg'/><p class='col2'>Making popcorn on the stovetop is not a recipe perse, it's a reminder that it's easy to do and that it doesn't require any specialized tools or ingredients. It doesn't require a microwave, just a pot and source of heat (stove).<br /><br />When I was a kid my family used Jiffy Pop, unpopped kernels, oil, and flavoring agents that come in a heavy-gauge aluminum foil pan. I enjoyed seeing the foil rise up into a dome as the kernels started to pop. Then later, my family adopted microwavable bags. These products — while easy and fun — cost more and create unecessary waste. Because I grew up with packaged popcorn, the idea of trying to pop my own kernels only occurred to me MUCH later in life.<br /><br />So, again, this is a reminder that there are conveniences in life that we just don't need.<br /><br /></p><dl class='ingredients'><h3>popcorn</h3><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png'/><b>dry corn kernels</b> <u>120 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a deep pot, bring to a high heat.</li><li>Add a few corn kernels into the pot. Once they start to pop, add <i>120 g (1/2 cup)</i> of <a href='dry_corn_kernels.html'>dry corn kernels</a> and cover pot with a lid.</li><li>Shake pot for 10 seconds, let rest for 10 seconds. Do this until the popping sounds begin to lessen.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Add desired toppings like nutritional yeast, smoked paprika or salt.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sunflower_heirloom_carrot_pasta.html b/site/sunflower_heirloom_carrot_pasta.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sunflower heirloom carrot pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sunflower heirloom carrot pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/sunflower_heirloom_carrot_pasta.jpg'/><p class='col2'>I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br /></p><dl class='ingredients'><h3>sunflower sauce</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>120 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>15 ml</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 g</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>120 g (1/4 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside.</li><li>Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent.</li><li>Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>15 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth.</li></ul><dl class='ingredients'><h3>carrot pasta</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>4 large</u></a></dt></dl><ul class='instructions'><li>Peel and cut <i>4 large</i> <a href='heirloom_carrots.html'>heirloom carrots</a> into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.</li><li>Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.</li><li>Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sunflower heirloom carrot pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sunflower heirloom carrot pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/sunflower_heirloom_carrot_pasta.jpg'/><p class='col2'>I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br /></p><dl class='ingredients'><h3>sunflower sauce</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>70 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>15 ml</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 g</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>70 g (1/2 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside.</li><li>Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent.</li><li>Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth.</li></ul><dl class='ingredients'><h3>carrot pasta</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>4 large</u></a></dt></dl><ul class='instructions'><li>Peel and cut <i>4 large</i> <a href='heirloom_carrots.html'>heirloom carrots</a> into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.</li><li>Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.</li><li>Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/sweet_mock_eel_nigiri.html b/site/sweet_mock_eel_nigiri.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sweet mock eel nigiri</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><p class='col2'>Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_1.jpg'/><br /><br />The original recipe for chickpea tofu, I believe, was sourced from a book called <a href='http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20' target='_blank'>The Burmese kitchen</a> by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.<br /><br />I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/><br /><br />The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.<br /><br /></p><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b> <u>140 g</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>7 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>700 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>120 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li><li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — sweet mock eel nigiri</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><p class='col2'>Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_1.jpg'/><br /><br />The original recipe for chickpea tofu, I believe, was sourced from a book called <a href='http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20' target='_blank'>The Burmese kitchen</a> by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.<br /><br />I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/><br /><br />The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.<br /><br /></p><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b> <u>140 g</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>7 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>700 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>110 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li><li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/teriyaki_veggie_patties.html b/site/teriyaki_veggie_patties.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — teriyaki veggie patties</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>teriyaki veggie patties</h1><h2>2 servings — 40 minutes</h2><img src='../media/recipes/teriyaki_veggie_patties.jpg'/><p class='col2'>Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br /></p><dl class='ingredients'><h3>patties</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b> <u>5 g</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1/2</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>25 g</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>150 g</u></a></dt></dl><ul class='instructions'><li>Peel, and chop <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>25 g (4 tbsp)</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>.</li><li>Mix in <i>5 g (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor.</li><li>Separate into <i>6 patties</i>, cook 3 at a time in a pan with a bit of <a href='olive_oil.html'>olive oil</a>. Flatten the balls with a spatula and cook until lightly browned, flip and repeat.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>.</li><li>Pour in a pan, bring to medium-heat and cook for <u>5 minutes</u> or until thickened.</li><li>Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — teriyaki veggie patties</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>teriyaki veggie patties</h1><h2>2 servings — 40 minutes</h2><img src='../media/recipes/teriyaki_veggie_patties.jpg'/><p class='col2'>Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br /></p><dl class='ingredients'><h3>patties</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b> <u>5 g</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1/2</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>30 g</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>150 g</u></a></dt></dl><ul class='instructions'><li>Peel, and chop <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>30 g (4 tbsp)</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>.</li><li>Mix in <i>5 g (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor.</li><li>Separate into <i>6 patties</i>, cook 3 at a time in a pan with a bit of <a href='olive_oil.html'>olive oil</a>. Flatten the balls with a spatula and cook until lightly browned, flip and repeat.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>.</li><li>Pour in a pan, bring to medium-heat and cook for <u>5 minutes</u> or until thickened.</li><li>Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/vegemite_caramel.html b/site/vegemite_caramel.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vegemite caramel</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>vegemite caramel</h1><h2>250 ml — 20 minutes</h2><img src='../media/recipes/vegemite_caramel.jpg'/><p class='col2'>Vegemite is very salty, and i thought would pair well with something sweet.<br /><br />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.<br /><br /></p><dl class='ingredients'><h3>caramel</h3><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b> <u>147 g</u></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b> <u>7 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Soak <i>147g (1 cup)</i> chopped of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain.</li><li>Mix <a href='dates.html'>dates</a> with the following ingredients - <i>7 ml (1 1/2 tsp)</i> of <a href='vegemite.html'>vegemite</a>, <i>5 g (1 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — vegemite caramel</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>vegemite caramel</h1><h2>250 ml — 20 minutes</h2><img src='../media/recipes/vegemite_caramel.jpg'/><p class='col2'>Vegemite is very salty, and i thought would pair well with something sweet.<br /><br />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.<br /><br /></p><dl class='ingredients'><h3>caramel</h3><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b> <u>140 g</u></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b> <u>7 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Soak <i>140g (1 cup)</i> chopped of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain.</li><li>Mix <a href='dates.html'>dates</a> with the following ingredients - <i>7 ml (1 1/2 tsp)</i> of <a href='vegemite.html'>vegemite</a>, <i>5 g (1 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/veggie_pate.html b/site/veggie_pate.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p class='col2'>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br /></p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>480g</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 large, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1 large, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>30 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>65 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>40 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>480g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>190 °C (375 °F)</u>.</li><li>Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add some vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>65 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>40 g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p class='col2'>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br /></p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>140 g</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 large, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1 large, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>30 ml</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>60 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>190 °C (375 °F)</u>.</li><li>Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add some vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>60 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/wakame_bites.html b/site/wakame_bites.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wakame bites</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wakame bites</h1><h2>30 small cookies — 50 minutes</h2><img src='../media/recipes/wakame_bites.jpg'/><p class='col2'>Seaweed bites, a great snack packed with your a good dose of <b>iodine</b> - necessary for good health. These are highly addictive and sweet — beware.<br /><br />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.<br /><br />The cookies were adapted from a recipe by <a href='http://www.food-sommelier.jp/recipe/R0123/173155.html' target='_blank'>Kiuchi Yuki-san</a><br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>20 g</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>75 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>15 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens.</li><li>In a bowl, mix <i>90 g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>20 g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>.</li><li>In a separate bowl, cream <i>75 g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. </li><li>, add <i>10 g (2 tsp)</i> of shredded <a href='wakame.html'>wakame</a> and mix well.</li><li>Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately <u>20 minutes</u>.</li><li>Preheat your oven to <u>175 °C (350 °F)</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.</li><li>Prepare a baking sheet lined with a baking mat, bake for about <u>15 minutes</u> until they brown on top.</li><li>Place on a cooling rack and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wakame bites</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wakame bites</h1><h2>30 small cookies — 50 minutes</h2><img src='../media/recipes/wakame_bites.jpg'/><p class='col2'>Seaweed bites, a great snack packed with your a good dose of <b>iodine</b> - necessary for good health. These are highly addictive and sweet — beware.<br /><br />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.<br /><br />The cookies were adapted from a recipe by <a href='http://www.food-sommelier.jp/recipe/R0123/173155.html' target='_blank'>Kiuchi Yuki-san</a><br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>20 g</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>45 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>15 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens.</li><li>In a bowl, mix <i>90 g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>20 g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>.</li><li>In a separate bowl, cream <i>45 g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. </li><li>, add <i>10 g (2 tsp)</i> of shredded <a href='wakame.html'>wakame</a> and mix well.</li><li>Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately <u>20 minutes</u>.</li><li>Preheat your oven to <u>175 °C (350 °F)</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.</li><li>Prepare a baking sheet lined with a baking mat, bake for about <u>15 minutes</u> until they brown on top.</li><li>Place on a cooling rack and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/site/wasabi_swirl_chocolate_cookies.html b/site/wasabi_swirl_chocolate_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wasabi swirl chocolate cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wasabi swirl chocolate cookies</h1><h2>13 cookies — 30 minutes</h2><img src='../media/recipes/wasabi_swirl_chocolate_cookies.jpg'/><p class='col2'>Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>30 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>130 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>30 g</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>195 g, ground</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>15 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.</li><li>Sautee <i>30 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool.</li><li>Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.</li><li>In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well.</li><li>Take <i>195 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!</li><li>Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 ml (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a></li><li>Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.</li><li>Bake for <u>13 minutes</u>, let cool.</li></ul><dl class='ingredients'><h3>glaze</h3><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b> <u>50 g</u></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b> <u>15 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>50 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 g (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag (can clean to re-use later). Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>- \ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — wasabi swirl chocolate cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wasabi swirl chocolate cookies</h1><h2>13 cookies — 30 minutes</h2><img src='../media/recipes/wasabi_swirl_chocolate_cookies.jpg'/><p class='col2'>Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>35 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>130 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>30 g</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>140 g, ground</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>15 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.</li><li>Sautee <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool.</li><li>Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.</li><li>In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well.</li><li>Take <i>140 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!</li><li>Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 ml (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a></li><li>Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.</li><li>Bake for <u>13 minutes</u>, let cool.</li></ul><dl class='ingredients'><h3>glaze</h3><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b> <u>50 g</u></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b> <u>15 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>50 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 g (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag (can clean to re-use later). Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+ \ No newline at end of file diff --git a/src/recipes.c b/src/recipes.c @@ -2,10 +2,10 @@ Recipe quick_sunflower_seed_parmesan = create_recipe("quick sunflower seed parmesan", sauce, "100 g", 20200111, 5); set_description(&quick_sunflower_seed_parmesan, "A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.<br /><br />I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.<br /><br />"); RecipePart quick_parmesan_mix = create_part("quick parmesan mix"); -add_instruction(&quick_parmesan_mix, "Add <i>105 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>45 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender)."); +add_instruction(&quick_parmesan_mix, "Add <i>105 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>8 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender)."); add_instruction(&quick_parmesan_mix, "Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator."); add_serving(&quick_parmesan_mix, &sunflower_seeds, "105 g"); -add_serving(&quick_parmesan_mix, &nutritional_yeast, "45 g"); +add_serving(&quick_parmesan_mix, &nutritional_yeast, "8 g"); add_serving(&quick_parmesan_mix, &garlic_powder, "5 g"); add_serving(&quick_parmesan_mix, &salt, "1.25 g"); add_part(&quick_sunflower_seed_parmesan, &quick_parmesan_mix); @@ -40,27 +40,27 @@ add_part(&chocolate_chip_cookies, &cookie_mix); Recipe veggie_pate = create_recipe("veggie pate", sidedish, "4 blocks", 20191220, 60); set_description(&veggie_pate, "Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />"); RecipePart veggie_pate_preparation = create_part("preparation"); -add_instruction(&veggie_pate_preparation, "Soak <i>480g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside."); +add_instruction(&veggie_pate_preparation, "Soak <i>140 g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside."); add_instruction(&veggie_pate_preparation, "Preheat oven to <u>190 °C (375 °F)</u>."); add_instruction(&veggie_pate_preparation, "Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds."); add_instruction(&veggie_pate_preparation, "Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add some vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl."); -add_instruction(&veggie_pate_preparation, "Pulse <i>65 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl."); -add_instruction(&veggie_pate_preparation, "Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>40 g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. "); +add_instruction(&veggie_pate_preparation, "Pulse <i>60 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl."); +add_instruction(&veggie_pate_preparation, "Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. "); add_instruction(&veggie_pate_preparation, "Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen."); -add_serving(&veggie_pate_preparation, &sunflower_seeds, "480g"); +add_serving(&veggie_pate_preparation, &sunflower_seeds, "140 g"); add_serving(&veggie_pate_preparation, &sweet_potatoes, "1 large, grated"); add_serving(&veggie_pate_preparation, &carrots, "1 large, grated"); add_serving(&veggie_pate_preparation, &canola_oil, "30 ml"); add_serving(&veggie_pate_preparation, &yellow_onion, "1"); add_serving(&veggie_pate_preparation, &garlic, "3 cloves"); -add_serving(&veggie_pate_preparation, &rolled_oats, "65 g"); +add_serving(&veggie_pate_preparation, &rolled_oats, "60 g"); add_serving(&veggie_pate_preparation, &soy_sauce, "45 ml"); add_serving(&veggie_pate_preparation, &lemon_juice, "5 ml"); add_serving(&veggie_pate_preparation, &thyme, "5 g"); add_serving(&veggie_pate_preparation, &oregano, "5 g"); add_serving(&veggie_pate_preparation, &water, "80 ml"); add_serving(&veggie_pate_preparation, &black_pepper, "to taste"); -add_serving(&veggie_pate_preparation, &nutritional_yeast, "40 g"); +add_serving(&veggie_pate_preparation, &nutritional_yeast, "10 g"); add_part(&veggie_pate, &veggie_pate_preparation); // buckwheat tea @@ -141,14 +141,14 @@ add_part(&spicy_stirfry_chickpeas, &spicy_stirfry_chickpeas_stir_fry); Recipe scrambled_chickpeas = create_recipe("scrambled chickpeas", sidedish, "2 servings", 20190625, 15); set_description(&scrambled_chickpeas, "An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br />"); RecipePart scrambled_chickpeas_scrambled_chickpeas = create_part("scrambled chickpeas"); -add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>30 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>."); +add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)"); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Let mixture heat for <u>3-5 minutes</u>."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "When the edges start to cook, flip it and start to break it apart with the side of the spatula."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Let it cook <u>for a minute</u>, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for <u>8-10 minutes or so</u>. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes."); add_serving(&scrambled_chickpeas_scrambled_chickpeas, &chickpea_flour, "60 g"); -add_serving(&scrambled_chickpeas_scrambled_chickpeas, &nutritional_yeast, "30 g"); +add_serving(&scrambled_chickpeas_scrambled_chickpeas, &nutritional_yeast, "10 g"); add_serving(&scrambled_chickpeas_scrambled_chickpeas, &tahini, "15 ml"); add_serving(&scrambled_chickpeas_scrambled_chickpeas, &salt, "1.25 g"); add_serving(&scrambled_chickpeas_scrambled_chickpeas, &water, "160 ml"); @@ -158,13 +158,13 @@ add_part(&scrambled_chickpeas, &scrambled_chickpeas_scrambled_chickpeas); Recipe cheese = create_recipe("cheese", basic, "2 servings", 20190609, 60); set_description(&cheese, "I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br />"); RecipePart cheese_cheese = create_part("cheese"); -add_instruction(&cheese_cheese, "In a bowl, mix <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, <i>50 ml (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>."); +add_instruction(&cheese_cheese, "In a bowl, mix <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>."); add_instruction(&cheese_cheese, "Heat a saucepan at medium heat, pour <i>180 ml (3/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>4 g</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk."); add_instruction(&cheese_cheese, "When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for <u>a minute or two</u> and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker."); add_instruction(&cheese_cheese, "Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are)."); add_instruction(&cheese_cheese, "Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!"); add_serving(&cheese_cheese, &soy_milk, "240 ml"); -add_serving(&cheese_cheese, &nutritional_yeast, "50 ml"); +add_serving(&cheese_cheese, &nutritional_yeast, "10 g"); add_serving(&cheese_cheese, &tahini, "30 ml"); add_serving(&cheese_cheese, &onion_powder, "2.5 g"); add_serving(&cheese_cheese, &apple_cider_vinegar, "5 ml"); @@ -221,15 +221,15 @@ set_description(&okonomiyaki, "<b>Okonomiyaki</b> (meaning, 'grilled as you like RecipePart okonomiyaki_okonomiyaki = create_part("okonomiyaki"); add_instruction(&okonomiyaki_okonomiyaki, "Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside."); add_instruction(&okonomiyaki_okonomiyaki, "Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside."); -add_instruction(&okonomiyaki_okonomiyaki, "In a bowl, mix <i>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>40 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)"); +add_instruction(&okonomiyaki_okonomiyaki, "In a bowl, mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>10 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)"); add_instruction(&okonomiyaki_okonomiyaki, "Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions."); add_instruction(&okonomiyaki_okonomiyaki, "Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick."); add_instruction(&okonomiyaki_okonomiyaki, "After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :)."); add_instruction(&okonomiyaki_okonomiyaki, "Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter."); add_serving(&okonomiyaki_okonomiyaki, &nagaimo, "160 g, grated"); add_serving(&okonomiyaki_okonomiyaki, &green_cabbage, "500 g, minced"); -add_serving(&okonomiyaki_okonomiyaki, &chickpea_flour, "120 g"); -add_serving(&okonomiyaki_okonomiyaki, &nutritional_yeast, "40 g"); +add_serving(&okonomiyaki_okonomiyaki, &chickpea_flour, "110 g"); +add_serving(&okonomiyaki_okonomiyaki, &nutritional_yeast, "10 g"); add_serving(&okonomiyaki_okonomiyaki, &salt, "1.25 g"); add_serving(&okonomiyaki_okonomiyaki, &shiitake, "6"); add_serving(&okonomiyaki_okonomiyaki, &water, "320 ml"); @@ -324,7 +324,7 @@ set_description(&wakame_bites, "Seaweed bites, a great snack packed with your a RecipePart wakame_bites_cookies = create_part("cookies"); add_instruction(&wakame_bites_cookies, "Mix <i>15 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens."); add_instruction(&wakame_bites_cookies, "In a bowl, mix <i>90 g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>20 g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>."); -add_instruction(&wakame_bites_cookies, "In a separate bowl, cream <i>75 g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. "); +add_instruction(&wakame_bites_cookies, "In a separate bowl, cream <i>45 g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. "); add_instruction(&wakame_bites_cookies, ", add <i>10 g (2 tsp)</i> of shredded <a href='wakame.html'>wakame</a> and mix well."); add_instruction(&wakame_bites_cookies, "Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately <u>20 minutes</u>."); add_instruction(&wakame_bites_cookies, "Preheat your oven to <u>175 °C (350 °F)</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife."); @@ -333,7 +333,7 @@ add_instruction(&wakame_bites_cookies, "Place on a cooling rack and enjoy!"); add_serving(&wakame_bites_cookies, &flax_seeds, "15 g, ground"); add_serving(&wakame_bites_cookies, &all_purpose_flour, "90 g"); add_serving(&wakame_bites_cookies, &cornstarch, "20 g"); -add_serving(&wakame_bites_cookies, &coconut_sugar, "75 g"); +add_serving(&wakame_bites_cookies, &coconut_sugar, "45 g"); add_serving(&wakame_bites_cookies, &canola_oil, "90 ml"); add_serving(&wakame_bites_cookies, &wakame, "10 g"); add_part(&wakame_bites, &wakame_bites_cookies); @@ -393,12 +393,12 @@ RecipePart black_sesame_brittle_brittle = create_part("brittle"); add_instruction(&black_sesame_brittle_brittle, "Prepare baking sheet lined with a baking mat, keep a flat spatula close by."); add_instruction(&black_sesame_brittle_brittle, "Put the <i>45g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat."); add_instruction(&black_sesame_brittle_brittle, "Stir constantly, until the sugar is completely dissolved."); -add_instruction(&black_sesame_brittle_brittle, "Add <i>30g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly."); +add_instruction(&black_sesame_brittle_brittle, "Add <i>30 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly."); add_instruction(&black_sesame_brittle_brittle, "This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can."); add_instruction(&black_sesame_brittle_brittle, "Cut the brittle while it's still warm, serve with fresh fruit!"); -add_serving(&black_sesame_brittle_brittle, &brown_sugar, "45g"); +add_serving(&black_sesame_brittle_brittle, &brown_sugar, "45 g"); add_serving(&black_sesame_brittle_brittle, &vanilla_extract, "1.25 ml"); -add_serving(&black_sesame_brittle_brittle, &black_sesame_seeds, "30g"); +add_serving(&black_sesame_brittle_brittle, &black_sesame_seeds, "35 g"); add_part(&black_sesame_brittle, &black_sesame_brittle_brittle); // spinach oatmeal cookies @@ -508,14 +508,14 @@ Recipe raisin_beet_bread = create_recipe("raisin beet bread", bread, "1 loaf", 2 set_description(&raisin_beet_bread, "I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br />"); RecipePart raisin_beet_bread_sweet_bread = create_part("sweet bread"); add_instruction(&raisin_beet_bread_sweet_bread, "Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside."); -add_instruction(&raisin_beet_bread_sweet_bread, "Put <i>175 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); +add_instruction(&raisin_beet_bread_sweet_bread, "Put <i>150 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); add_instruction(&raisin_beet_bread_sweet_bread, "Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside."); add_instruction(&raisin_beet_bread_sweet_bread, "Mix <i>30 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream."); add_instruction(&raisin_beet_bread_sweet_bread, "Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>."); add_instruction(&raisin_beet_bread_sweet_bread, "Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream."); -add_instruction(&raisin_beet_bread_sweet_bread, "Add spoonfuls of the wet dough to your greased pan, add the remaining <i>45 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick."); +add_instruction(&raisin_beet_bread_sweet_bread, "Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick."); add_instruction(&raisin_beet_bread_sweet_bread, "Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving."); -add_serving(&raisin_beet_bread_sweet_bread, &dried_raisins, "220 g"); +add_serving(&raisin_beet_bread_sweet_bread, &dried_raisins, "190 g, total"); add_serving(&raisin_beet_bread_sweet_bread, &water, "240 ml, warm"); add_serving(&raisin_beet_bread_sweet_bread, &vanilla_extract, "2.5 ml"); add_serving(&raisin_beet_bread_sweet_bread, &red_beets, "2 small, puréed"); @@ -606,12 +606,12 @@ Recipe shichimi_togarashi_crackers = create_recipe("shichimi togarashi crackers" set_description(&shichimi_togarashi_crackers, "I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 g chili flakes, 15 g sanshou (sichuan peppercorns), 15 g <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 g ground ginger and 30 g <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br />"); RecipePart shichimi_togarashi_crackers_crackers = create_part("crackers"); add_instruction(&shichimi_togarashi_crackers_crackers, "Preheat oven to <u>180 °C (350 °F)</u>."); -add_instruction(&shichimi_togarashi_crackers_crackers, "In a bowl, combine <i>120 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time."); +add_instruction(&shichimi_togarashi_crackers_crackers, "In a bowl, combine <i>110 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time."); add_instruction(&shichimi_togarashi_crackers_crackers, "Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7 cm thick rectangle</i>."); add_instruction(&shichimi_togarashi_crackers_crackers, "Cut about 1.2 cm wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water)."); add_instruction(&shichimi_togarashi_crackers_crackers, "Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for <u>15-20 minutes</u> or until golden brown."); add_instruction(&shichimi_togarashi_crackers_crackers, "Let cool, snap pieces apart and enjoy!"); -add_serving(&shichimi_togarashi_crackers_crackers, &chickpea_flour, "120 g"); +add_serving(&shichimi_togarashi_crackers_crackers, &chickpea_flour, "110 g"); add_serving(&shichimi_togarashi_crackers_crackers, &flax_seeds, "15 g"); add_serving(&shichimi_togarashi_crackers_crackers, &baking_soda, "1.25 g"); add_serving(&shichimi_togarashi_crackers_crackers, &sesame_oil, "7 ml"); @@ -685,7 +685,7 @@ RecipePart lentils_with_roasted_beet_sauce_sauce = create_part("sauce"); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Preheat oven to <u>200 °C (400 °F)</u>."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>."); -add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>40 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>."); +add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>10 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Once the red beets are ready, add them in with the rest and then purée everything until smooth."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Transfer the sauce to a pan, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Cook for an additional <u>5 minutes</u> and then serve over the lentils with <i>5 g</i> of chopped <a href='peppermint.html'>peppermint</a>."); add_serving(&lentils_with_roasted_beet_sauce_sauce, &red_beets, "3"); @@ -697,7 +697,7 @@ add_serving(&lentils_with_roasted_beet_sauce_sauce, &garlic, "3 cloves"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &vegetable_bouillon, "120 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &balsamic_vinegar, "15 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &lemon_juice, "15 ml"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &nutritional_yeast, "40 g"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &nutritional_yeast, "10 g"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &soy_milk, "60 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &peppermint, "5 g"); add_part(&lentils_with_roasted_beet_sauce, &lentils_with_roasted_beet_sauce_sauce); @@ -706,14 +706,14 @@ add_part(&lentils_with_roasted_beet_sauce, &lentils_with_roasted_beet_sauce_sauc Recipe teriyaki_veggie_patties = create_recipe("teriyaki veggie patties", sidedish, "2 servings", 20150217, 40); set_description(&teriyaki_veggie_patties, "Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br />"); RecipePart teriyaki_veggie_patties_patties = create_part("patties"); -add_instruction(&teriyaki_veggie_patties_patties, "Peel, and chop <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>25 g (4 tbsp)</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>."); +add_instruction(&teriyaki_veggie_patties_patties, "Peel, and chop <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>30 g (4 tbsp)</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>."); add_instruction(&teriyaki_veggie_patties_patties, "Mix in <i>5 g (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor."); add_instruction(&teriyaki_veggie_patties_patties, "Separate into <i>6 patties</i>, cook 3 at a time in a pan with a bit of <a href='olive_oil.html'>olive oil</a>. Flatten the balls with a spatula and cook until lightly browned, flip and repeat."); add_serving(&teriyaki_veggie_patties_patties, &carrots, "2"); add_serving(&teriyaki_veggie_patties_patties, &curry_powder, "5 g"); add_serving(&teriyaki_veggie_patties_patties, &yellow_onion, "1/2"); add_serving(&teriyaki_veggie_patties_patties, &garlic, "2 cloves"); -add_serving(&teriyaki_veggie_patties_patties, &rolled_oats, "25 g"); +add_serving(&teriyaki_veggie_patties_patties, &rolled_oats, "30 g"); add_serving(&teriyaki_veggie_patties_patties, &pumpkin, "150 g"); add_part(&teriyaki_veggie_patties, &teriyaki_veggie_patties_patties); RecipePart teriyaki_veggie_patties_sauce = create_part("sauce"); @@ -770,7 +770,7 @@ add_serving(&sweet_mock_eel_nigiri_sauce, &sake, "15 ml"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_sauce); RecipePart sweet_mock_eel_nigiri_chickpea_tofu = create_part("chickpea tofu"); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot."); -add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free."); +add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set."); @@ -781,7 +781,7 @@ add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bake for <u>15 minutes</u add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking)."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick."); add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &vegetable_bouillon, "700 ml"); -add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &chickpea_flour, "120 g"); +add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &chickpea_flour, "110 g"); add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &sea_salt, "1.25 g"); add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &ground_turmeric, "5 g"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_chickpea_tofu); @@ -791,9 +791,9 @@ Recipe black_sesame_rice_pancakes = create_recipe("black sesame rice pancakes", set_description(&black_sesame_rice_pancakes, "Black sesame rice pancakes, for those who share my love of sesame.<br /><br />Photo is with a generous dollop of <a href='mango.html'>mango</a>, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with <a href='maple_syrup.html'>maple syrup</a>.<br /><br /><b>Substitutions:</b> For matcha pancakes, omit the black sesame seeds and add 15 ml of matcha powder.<br /><br />"); RecipePart black_sesame_rice_pancakes_pancakes = create_part("pancakes"); add_instruction(&black_sesame_rice_pancakes_pancakes, "Measure <i>300 ml (1 1/4 cups)</i> of <a href='soy_milk.html'>soy milk</a>, add <i>30 ml (2 tbsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a>. Let sit for <u>5 minutes</u>."); -add_instruction(&black_sesame_rice_pancakes_pancakes, "Heat <i>30g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender."); +add_instruction(&black_sesame_rice_pancakes_pancakes, "Heat <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender."); add_instruction(&black_sesame_rice_pancakes_pancakes, "Mix the soured soy milk with <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>, <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> and the ground <a href='black_sesame_seeds.html'>black sesame seeds</a>. Blend until you get a smooth grey liquid."); -add_instruction(&black_sesame_rice_pancakes_pancakes, "In another bowl, mix <i>120 g (~1 cup)</i> of <a href='rice_flour.html'>rice flour</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> together."); +add_instruction(&black_sesame_rice_pancakes_pancakes, "In another bowl, mix <i>130 g (1 cup)</i> of <a href='rice_flour.html'>rice flour</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>15 ml (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> together."); add_instruction(&black_sesame_rice_pancakes_pancakes, "Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can."); add_instruction(&black_sesame_rice_pancakes_pancakes, "Heat up non-stick pan at medium heat, add <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Spoon about <i>60 ml (1/4 cup)</i> of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top."); add_instruction(&black_sesame_rice_pancakes_pancakes, "Repeat for the rest of the pancake mix."); @@ -801,10 +801,10 @@ add_serving(&black_sesame_rice_pancakes_pancakes, &soy_milk, "300 ml"); add_serving(&black_sesame_rice_pancakes_pancakes, &apple_cider_vinegar, "30 ml"); add_serving(&black_sesame_rice_pancakes_pancakes, &vanilla_extract, "5 ml"); add_serving(&black_sesame_rice_pancakes_pancakes, &canola_oil, "15 ml"); -add_serving(&black_sesame_rice_pancakes_pancakes, &rice_flour, "120 g"); +add_serving(&black_sesame_rice_pancakes_pancakes, &rice_flour, "130 g"); add_serving(&black_sesame_rice_pancakes_pancakes, &baking_powder, "2.5 g"); add_serving(&black_sesame_rice_pancakes_pancakes, &baking_soda, "1.25 g"); -add_serving(&black_sesame_rice_pancakes_pancakes, &black_sesame_seeds, "1/4 cup"); +add_serving(&black_sesame_rice_pancakes_pancakes, &black_sesame_seeds, "35 g"); add_serving(&black_sesame_rice_pancakes_pancakes, &whole_cane_sugar, "15 g"); add_serving(&black_sesame_rice_pancakes_pancakes, &salt, "1.25 g"); add_part(&black_sesame_rice_pancakes, &black_sesame_rice_pancakes_pancakes); @@ -895,12 +895,12 @@ Recipe breaded_veggie_fingers = create_recipe("breaded veggie fingers", sidedish set_description(&breaded_veggie_fingers, "Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br />"); RecipePart breaded_veggie_fingers_chickpea_tofu = create_part("chickpea tofu"); add_instruction(&breaded_veggie_fingers_chickpea_tofu, "In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil."); -add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Mix <i>120g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free."); +add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free."); add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened."); add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon."); add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>."); add_serving(&breaded_veggie_fingers_chickpea_tofu, &vegetable_bouillon, "360 ml"); -add_serving(&breaded_veggie_fingers_chickpea_tofu, &chickpea_flour, "120 g"); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &chickpea_flour, "110 g"); add_serving(&breaded_veggie_fingers_chickpea_tofu, &salt, "1.25 g"); add_serving(&breaded_veggie_fingers_chickpea_tofu, &ground_turmeric, "2.5 g"); add_serving(&breaded_veggie_fingers_chickpea_tofu, &chili_pepper_flakes, "15 g"); @@ -914,12 +914,12 @@ add_serving(&breaded_veggie_fingers_breading, &fresh_bread, "5 slices"); add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading); RecipePart breaded_veggie_fingers_breading_mix = create_part("breading mix"); add_instruction(&breaded_veggie_fingers_breading_mix, "Preheat oven to <u>220 °C (425 °F)</u>."); -add_instruction(&breaded_veggie_fingers_breading_mix, "Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>40g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate."); +add_instruction(&breaded_veggie_fingers_breading_mix, "Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>10g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate."); add_instruction(&breaded_veggie_fingers_breading_mix, "Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate."); add_instruction(&breaded_veggie_fingers_breading_mix, "Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated."); add_instruction(&breaded_veggie_fingers_breading_mix, "Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>."); add_instruction(&breaded_veggie_fingers_breading_mix, "Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!"); -add_serving(&breaded_veggie_fingers_breading_mix, &nutritional_yeast, "40 g"); +add_serving(&breaded_veggie_fingers_breading_mix, &nutritional_yeast, "10 g"); add_serving(&breaded_veggie_fingers_breading_mix, &lemon_juice, "50 ml"); add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading_mix); @@ -994,23 +994,23 @@ set_description(&wasabi_swirl_chocolate_cookies, "Black sesame chocolate cookies RecipePart wasabi_swirl_chocolate_cookies_cookies = create_part("cookies"); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Preheat oven to <u>180 °C (350 °F)</u>."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix <i>15 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken."); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Sautee <i>30 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool."); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Sautee <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well."); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>195 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!"); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>140 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!"); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 ml (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a>"); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Bake for <u>13 minutes</u>, let cool."); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &flax_seeds, "15 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &water, "45 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &black_sesame_seeds, "30 g"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &black_sesame_seeds, "35 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &canola_oil, "60 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &soy_yogurt, "30 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &whole_cane_sugar, "130 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &vanilla_extract, "5 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &sea_salt, "1.25 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &cocoa_powder, "30 g"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &rolled_oats, "195 g, ground"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &rolled_oats, "140 g, ground"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &soy_milk, "10 ml"); add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_cookies); RecipePart wasabi_swirl_chocolate_cookies_glaze = create_part("glaze"); @@ -1025,12 +1025,12 @@ add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_glaze) Recipe black_sesame_syrup = create_recipe("black sesame syrup", sauce, "2 servings", 20150601, 120); set_description(&black_sesame_syrup, "I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'.<br /><br />I used a technique by the cook <a href='https://discoginferno.wordpress.com/tag/sesame-seed-syrup' target='_blank'>Mike Case</a>, 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!<br /><br />This syrup pairs well with ice cream, especially those with subtle flavors like coconut and vanilla. It's also delicious on fruit ice cream. To make fruit ice cream, slice fruit of choice thinly. Lay a sheet of parchment paper over a plate, and lay your fruit overtop (this will keep the fruit from sticking). Let them freeze for a few hours, then run them through an immersion blender. You can use almost any fruit to make it, but it works especially well for <a href='mango.html'>mango</a> and <a href='bananas.html'>bananas</a>.<br /><br />You can use the left-over seeds to bake into desserts, or to add as an extra topping.<br /><br />"); RecipePart black_sesame_syrup_syrup = create_part("syrup"); -add_instruction(&black_sesame_syrup_syrup, "Put <i>120 g (1 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a pan, bring to medium heat and toast them until they start to pop."); +add_instruction(&black_sesame_syrup_syrup, "Put <i>140 g (1 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a pan, bring to medium heat and toast them until they start to pop."); add_instruction(&black_sesame_syrup_syrup, "In a pot, combine <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> with the <a href='black_sesame_seeds.html'>black sesame seeds</a>. Bring to a boil and let simmer for <u>10-15 minutes</u>."); add_instruction(&black_sesame_syrup_syrup, "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."); add_instruction(&black_sesame_syrup_syrup, "Return liquid to pot, add <i>100 g (1/2 cup)</i> of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool."); add_instruction(&black_sesame_syrup_syrup, "Serve of fresh fruit, or fruit ice cream."); -add_serving(&black_sesame_syrup_syrup, &black_sesame_seeds, "120 g"); +add_serving(&black_sesame_syrup_syrup, &black_sesame_seeds, "140 g"); add_serving(&black_sesame_syrup_syrup, &water, "240 ml"); add_serving(&black_sesame_syrup_syrup, &whole_cane_sugar, "100 g"); add_part(&black_sesame_syrup, &black_sesame_syrup_syrup); @@ -1061,17 +1061,17 @@ add_part(&hop_ice_cream, &hop_ice_cream_hop_ice_cream); Recipe sunflower_heirloom_carrot_pasta = create_recipe("sunflower heirloom carrot pasta", pasta, "2 servings", 20150716, 20); set_description(&sunflower_heirloom_carrot_pasta, "I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br />"); RecipePart sunflower_heirloom_carrot_pasta_sunflower_sauce = create_part("sunflower sauce"); -add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Soak <i>120 g (1/4 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside."); +add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Soak <i>70 g (1/2 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside."); add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent."); -add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>15 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth."); -add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &sunflower_seeds, "120 g"); +add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth."); +add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &sunflower_seeds, "70 g"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &water, "120 ml"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &soy_sauce, "15 ml"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &smoked_paprika, "5 g"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &yellow_onion, "1"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &garlic, "2 cloves"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &white_miso, "5 g"); -add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &nutritional_yeast, "15 g"); +add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &nutritional_yeast, "5 g"); add_part(&sunflower_heirloom_carrot_pasta, &sunflower_heirloom_carrot_pasta_sunflower_sauce); RecipePart sunflower_heirloom_carrot_pasta_carrot_pasta = create_part("carrot pasta"); add_instruction(&sunflower_heirloom_carrot_pasta_carrot_pasta, "Peel and cut <i>4 large</i> <a href='heirloom_carrots.html'>heirloom carrots</a> into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips."); @@ -1131,12 +1131,12 @@ add_part(&balsamic_banana_ice_cream, &balsamic_banana_ice_cream_banana_ice_cream Recipe fresh_pesto_pasta = create_recipe("fresh pesto pasta", pasta, "2 servings", 20150922, 20); set_description(&fresh_pesto_pasta, "Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.<br /><br />My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.<br /><br />The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)<br /><br />See how to roast your own <a href='roasted_pumpkin_seeds.html'>pumpkin seeds</a>.<br /><br />"); RecipePart fresh_pesto_pasta_pesto = create_part("pesto"); -add_instruction(&fresh_pesto_pasta_pesto, "Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>40 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>."); +add_instruction(&fresh_pesto_pasta_pesto, "Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>."); add_instruction(&fresh_pesto_pasta_pesto, "Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and blend again until smooth. Set aside."); add_serving(&fresh_pesto_pasta_pesto, &basil, "400 g"); add_serving(&fresh_pesto_pasta_pesto, &garlic, "3 cloves"); add_serving(&fresh_pesto_pasta_pesto, &olive_oil, "60 ml"); -add_serving(&fresh_pesto_pasta_pesto, &nutritional_yeast, "40 g"); +add_serving(&fresh_pesto_pasta_pesto, &nutritional_yeast, "10 g"); add_part(&fresh_pesto_pasta, &fresh_pesto_pasta_pesto); RecipePart fresh_pesto_pasta_main = create_part("main"); add_instruction(&fresh_pesto_pasta_main, "Bring a pot of <a href='water.html'>water</a> to a boil, add <i>150 g (1 1/2 cups)</i> of <a href='cavatappi.html'>cavatappi</a> pasta and cook until tender. While the pasta is cooking julienne <i>2</i> <a href='carrots.html'>carrots</a> and <i>1</i> <a href='zucchini.html'>zucchini</a>."); @@ -1153,10 +1153,10 @@ add_part(&fresh_pesto_pasta, &fresh_pesto_pasta_main); Recipe vegemite_caramel = create_recipe("vegemite caramel", dessert, "250 ml", 20150927, 20); set_description(&vegemite_caramel, "Vegemite is very salty, and i thought would pair well with something sweet.<br /><br />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.<br /><br />"); RecipePart vegemite_caramel_caramel = create_part("caramel"); -add_instruction(&vegemite_caramel_caramel, "Soak <i>147g (1 cup)</i> chopped of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain."); +add_instruction(&vegemite_caramel_caramel, "Soak <i>140g (1 cup)</i> chopped of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain."); add_instruction(&vegemite_caramel_caramel, "Mix <a href='dates.html'>dates</a> with the following ingredients - <i>7 ml (1 1/2 tsp)</i> of <a href='vegemite.html'>vegemite</a>, <i>5 g (1 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); add_instruction(&vegemite_caramel_caramel, "Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!"); -add_serving(&vegemite_caramel_caramel, °let_noor_dates, "147 g"); +add_serving(&vegemite_caramel_caramel, °let_noor_dates, "140 g"); add_serving(&vegemite_caramel_caramel, &vegemite, "7 g"); add_serving(&vegemite_caramel_caramel, &lemon_juice, "5 ml"); add_serving(&vegemite_caramel_caramel, &soy_milk, "45 ml"); @@ -1170,14 +1170,14 @@ RecipePart halloween_pumpkin_cookies_cookie_dough = create_part("cookie dough"); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Preheat oven to <u>180 °C (350 °F)</u>."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Stir <i>120 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>120 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "See above description to make your own pumpkin puree."); -add_instruction(&halloween_pumpkin_cookies_cookie_dough, "In another bowl, add <i>122g (1/2 cup)</i> of pureed <a href='pumpkin.html'>pumpkin</a>, <i>(3 tbsp) 45 ml</i> of <a href='canola_oil.html'>canola oil</a> and <i>100 g (1/2 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>. Stir everything together until smooth and well incorporated."); +add_instruction(&halloween_pumpkin_cookies_cookie_dough, "In another bowl, add <i>122g (1/2 cup)</i> of pureed <a href='pumpkin.html'>pumpkin</a>, <i>(3 tbsp) 45 ml</i> of <a href='canola_oil.html'>canola oil</a> and <i>70 g (1/2 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>. Stir everything together until smooth and well incorporated."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "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 add extra flour. Let the dough rest for <u>10 minutes</u>."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for <u>15 minutes</u>."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Decorate each cookie with <i>3</i> <a href='pumpkin_seeds.html'>pumpkin seeds</a>, sticking them at the top (pointy end in)."); add_serving(&halloween_pumpkin_cookies_cookie_dough, &all_purpose_flour, "120 g"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &spelt_flour, "120 g"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &baking_powder, "7 g"); -add_serving(&halloween_pumpkin_cookies_cookie_dough, &coconut_sugar, "100 g"); +add_serving(&halloween_pumpkin_cookies_cookie_dough, &coconut_sugar, "70 g"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &canola_oil, "45 ml"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &pumpkin, "122 g, pureed"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &pumpkin_seeds, "45 seeds"); @@ -1197,8 +1197,8 @@ add_part(&halloween_pumpkin_cookies, &halloween_pumpkin_cookies_chocolate); Recipe salted_caramel_carob_chip_cookies = create_recipe("salted caramel carob chip cookies", dessert, "20 cookies", 20151115, 20); set_description(&salted_caramel_carob_chip_cookies, "<b>Recipe location:</b> Montreal, QC. Canada<br /><br />Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.<br /><br />It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.<br /><br /><img src='../media/recipes/salted_caramel_carob_chip_cookies_1.jpg'/><br /><br />"); RecipePart salted_caramel_carob_chip_cookies_date_caramel = create_part("date caramel"); -add_instruction(&salted_caramel_carob_chip_cookies_date_caramel, "To make date caramel, soak <i>75 g (1/2 cup)</i> of chopped <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>2.5 ml (1/2 tsp)</i> <a href='lemon_juice.html'>lemon juice</a>, <i>30 ml (2 tbsp)</i> <a href='soy_milk.html'>soy milk</a> and <i>2.5 ml (1/2 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside."); -add_serving(&salted_caramel_carob_chip_cookies_date_caramel, °let_noor_dates, "75 g"); +add_instruction(&salted_caramel_carob_chip_cookies_date_caramel, "To make date caramel, soak <i>70 g (1/2 cup)</i> of chopped <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>2.5 ml (1/2 tsp)</i> <a href='lemon_juice.html'>lemon juice</a>, <i>30 ml (2 tbsp)</i> <a href='soy_milk.html'>soy milk</a> and <i>2.5 ml (1/2 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside."); +add_serving(&salted_caramel_carob_chip_cookies_date_caramel, °let_noor_dates, "70 g"); add_serving(&salted_caramel_carob_chip_cookies_date_caramel, &lemon_juice, "2.5 ml"); add_serving(&salted_caramel_carob_chip_cookies_date_caramel, &soy_milk, "30 ml"); add_serving(&salted_caramel_carob_chip_cookies_date_caramel, &vanilla_extract, "2.5 ml"); @@ -1207,12 +1207,12 @@ RecipePart salted_caramel_carob_chip_cookies_cookies = create_part("cookies"); add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Pre-heat oven to <u>180 °C (350 °F)</u>."); add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Make your flax egg - put <i>15 g</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>."); add_instruction(&salted_caramel_carob_chip_cookies_cookies, "In a large bowl, mix <i>165 g (1 1/3 cup)</i> of <a href='einkorn_wheat_flour.html'>einkorn wheat flour</a> with <i>4 g (3/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>."); -add_instruction(&salted_caramel_carob_chip_cookies_cookies, "In a separate bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>150 g (3/4 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>60 ml (1/4 cup)</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>85g (1/2 cup)</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed."); +add_instruction(&salted_caramel_carob_chip_cookies_cookies, "In a separate bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>110 g (3/4 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>60 ml (1/4 cup)</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>85g (1/2 cup)</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed."); add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some <a href='fleur_de_sel.html'>fleur de sel</a> on top and bake for <u>10 minutes</u>, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about <b>20 cookies</b>."); add_serving(&salted_caramel_carob_chip_cookies_cookies, &flax_seeds, "15 g"); add_serving(&salted_caramel_carob_chip_cookies_cookies, &einkorn_wheat_flour, "165 g"); add_serving(&salted_caramel_carob_chip_cookies_cookies, &canola_oil, "60 ml"); -add_serving(&salted_caramel_carob_chip_cookies_cookies, &coconut_sugar, "150 g"); +add_serving(&salted_caramel_carob_chip_cookies_cookies, &coconut_sugar, "110 g"); add_serving(&salted_caramel_carob_chip_cookies_cookies, &date_caramel, "60 ml"); add_serving(&salted_caramel_carob_chip_cookies_cookies, &baking_soda, "4 g"); add_serving(&salted_caramel_carob_chip_cookies_cookies, &carob_chips, "85 g"); @@ -1298,7 +1298,7 @@ add_serving(&stovetop_popcorn_popcorn, &olive_oil, "30 ml"); add_part(&stovetop_popcorn, &stovetop_popcorn_popcorn); RecipePart stovetop_popcorn_toppings = create_part("toppings"); add_instruction(&stovetop_popcorn_toppings, "Add desired toppings like nutritional yeast, smoked paprika or salt."); -add_serving(&stovetop_popcorn_toppings, &nutritional_yeast, "45 g"); +add_serving(&stovetop_popcorn_toppings, &nutritional_yeast, "10 g"); add_serving(&stovetop_popcorn_toppings, &smoked_paprika, "5 g"); add_part(&stovetop_popcorn, &stovetop_popcorn_toppings); @@ -1401,7 +1401,7 @@ RecipePart cheese_and_spinach_ravioli_filling = create_part("filling"); add_instruction(&cheese_and_spinach_ravioli_filling, "For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped <a href='spinach.html'>spinach</a>) and stir well until evenly mixed."); add_instruction(&cheese_and_spinach_ravioli_filling, "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."); add_serving(&cheese_and_spinach_ravioli_filling, &chickpea_flour, "15 ml"); -add_serving(&cheese_and_spinach_ravioli_filling, &nutritional_yeast, "15 g"); +add_serving(&cheese_and_spinach_ravioli_filling, &nutritional_yeast, "10 g"); add_serving(&cheese_and_spinach_ravioli_filling, &arrowroot_starch, "22 g"); add_serving(&cheese_and_spinach_ravioli_filling, &garlic_powder, "1.25 g"); add_serving(&cheese_and_spinach_ravioli_filling, &onion_powder, "1.25 g"); @@ -1497,14 +1497,14 @@ Recipe crackers = create_recipe("crackers", basic, "40 crackers", 20181229, 25); set_description(&crackers, "<b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />Making crackers is simple, everyone should know how to make them. 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 and you control what you ingest. 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.<br /><br />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 <a href='https://grimgrains.com/#papaya+bruschetta+topping' target='_blank'>papaya salsa</a> with crackers, it makes a good scooping vessel for the fruit.<br /><br />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 <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. I recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.<br /><br />In this recipe, I recommend using a mortar and pestle to grind the rolled 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 <a href='maple_syrup.html'>maple syrup</a>. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.<br /><br />"); RecipePart crackers_crackers = create_part("crackers"); add_instruction(&crackers_crackers, "Preheat oven to <u>200 °C (400 °F)</u>."); -add_instruction(&crackers_crackers, "In a mortar, grind <i>35 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder."); +add_instruction(&crackers_crackers, "In a mortar, grind <i>40 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder."); add_instruction(&crackers_crackers, "Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>90 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>."); add_instruction(&crackers_crackers, "If you want to add extras, add them now, and stir well."); add_instruction(&crackers_crackers, "Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball."); add_instruction(&crackers_crackers, "Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin."); add_instruction(&crackers_crackers, "<i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough."); add_instruction(&crackers_crackers, "Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!"); -add_serving(&crackers_crackers, &rolled_oats, "35 g, ground"); +add_serving(&crackers_crackers, &rolled_oats, "40 g, ground"); add_serving(&crackers_crackers, &spelt_flour, "90 g"); add_serving(&crackers_crackers, &salt, "1.25 g"); add_serving(&crackers_crackers, &whole_cane_sugar, "15 g");