commit: 62a2e78fe7ada00c460f4e5d050d62b95afb2f92
parent 10715a296fa55e4833c4b560069aba5d9e6bb47d
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 8 Oct 2020 09:36:44 -0700
*
Diffstat:
4 files changed, 6 insertions(+), 6 deletions(-)
diff --git a/site/soybean_hummus_with_jalapenos.html b/site/soybean_hummus_with_jalapenos.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soybean hummus with jalapenos</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='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>soybean hummus with jalapenos</h1><h2>3 servings — 5 minutes</h2><img src='../media/recipes/soybean_hummus_with_jalapenos.jpg'/><p class='col2'>While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.<br /><br />It's better to use white miso rather than red, as the flavor is milder. Adding white miso adds depth.<br /><br />Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.</p><dl class='ingredients'><h3>hummus</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b> <u>150 g, dry</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>45 ml</u></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b> <u>1/2, juiced</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>4 cloves</u></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b> <u>2</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.</li><li>In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.</li><li>Bring a pan to medium heat, add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, then add <i>4 cloves</i> of <a href='garlic.html'>chopped garlic</a>. Pan-fry for <u>2-3 minutes</u>, then add <i>2 chopped</i> <a href='jalapeno_peppers.html'>jalapeno peppers</a> and continue to pan-fry for an additional <u>5 minutes</u> or until well-cooked. Add mixture overtop of soybean hummus, and season with black pepper.</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>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soybean hummus with jalapenos</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='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>soybean hummus with jalapenos</h1><h2>3 servings — 5 minutes</h2><img src='../media/recipes/soybean_hummus_with_jalapenos.jpg'/><p class='col2'>While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.<br /><br />I used a malted medium-sweet miso made from malted rice (米こうじみそ) that is characterized by the mellow sweetness of the rice. Using a darker variety would overwhelm the dish.<br /><br />Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.</p><dl class='ingredients'><h3>hummus</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b> <u>150 g, dry</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>45 ml</u></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b> <u>1/2, juiced</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>4 cloves</u></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b> <u>2</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.</li><li>In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.</li><li>Bring a pan to medium heat, add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, then add <i>4 cloves</i> of <a href='garlic.html'>chopped garlic</a>. Pan-fry for <u>2-3 minutes</u>, then add <i>2 chopped</i> <a href='jalapeno_peppers.html'>jalapeno peppers</a> and continue to pan-fry for an additional <u>5 minutes</u> or until well-cooked. Add mixture overtop of soybean hummus, and season with black pepper.</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/white_miso.html b/site/white_miso.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — white miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>white miso</h1><img class='right' src='../media/ingredients/white_miso.png'/><p>White miso, or <b>Shiromiso (白味噌)</b>, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quanity of soybeans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.</p><h2>miso</h2><p class='small'>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.<br /><br />Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.<br /><br />Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).<br /><br /><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — white miso</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>white miso</h1><img class='right' src='../media/ingredients/white_miso.png'/><p>White miso, or <b>Shiromiso (白味噌)</b>, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quantity of beans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.</p><h2>miso</h2><p class='small'>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.<br /><br />Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.<br /><br />Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).<br /><br /><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/ingredients.c b/src/ingredients.c
@@ -381,7 +381,7 @@ Ingredient miso = create_child_ingredient(&soy_beans, "miso", "Miso, or <b>み
Ingredient red_miso = create_child_ingredient(&miso, "red miso", "Red miso, or <b>Akamiso (赤味噌)</b>, is salty with some astringency with umami. It is strong-tasting, and the depth of color depends on the formula of the <a href='soybeans.html'>soybeans</a> and the quantity that is used. Red miso is aged, for a year or more.");
-Ingredient white_miso = create_child_ingredient(&miso, "white miso", "White miso, or <b>Shiromiso (白味噌)</b>, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quanity of soybeans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.");
+Ingredient white_miso = create_child_ingredient(&miso, "white miso", "White miso, or <b>Shiromiso (白味噌)</b>, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quantity of beans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.");
Ingredient tofu = create_ingredient("tofu", "Tofu is prepared by coagulating <a href='soy_milk.html'>soy milk</a> and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of <b>protein</b>, <b>iron</b> and <b>calcium</b> (if the tofu was calcium-set).<br /><br />Tofu is set using a variety of coagulants, like <b>gypsum (calcium sulfate)</b>, which produces tofu that is tender but brittle in texture, and <b>chloride-type nigari salts (magnesium chloride and calcium chloride)</b>, which produces tofu with a smooth and tender texture.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky tofu</a>, <a href='https://en.wikipedia.org/wiki/Pickled_tofu' target='_blank'>pickled tofu</a>) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).<br /><br />");
diff --git a/src/recipes.c b/src/recipes.c
@@ -634,7 +634,7 @@ add_part(&veganaise, &veganaise_veganaise);
// soybean hummus with jalapenos
Recipe soybean_hummus_with_jalapenos = create_recipe("soybean hummus with jalapenos", sauce, "3 servings", 20200210, 5);
-set_description(&soybean_hummus_with_jalapenos, "While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.<br /><br />It's better to use white miso rather than red, as the flavor is milder. Adding white miso adds depth.<br /><br />Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.");
+set_description(&soybean_hummus_with_jalapenos, "While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.<br /><br />I used a malted medium-sweet miso made from malted rice (米こうじみそ) that is characterized by the mellow sweetness of the rice. Using a darker variety would overwhelm the dish.<br /><br />Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.");
RecipePart soybean_hummus_with_jalapenos_hummus = create_part("hummus");
add_instruction(&soybean_hummus_with_jalapenos_hummus, "Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.");
add_instruction(&soybean_hummus_with_jalapenos_hummus, "In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.");
