commit: 69c3a6e40c638716f35b81da2df64b811ca47b50
parent 0d05bfdb0ac46b5dd03acd717184775f1edfd8d7
Author: Rekka <rekkabell@gmail.com>
Date: Tue, 17 Dec 2019 10:30:57 -0500
New ingrd, recipe changes
-Added oats, cornmeal, corn semolina
- Removing soaking instructions in miso vege pate and sunflower seed pasta, as i could find no papers proving that soaking was actually beneficial.
Diffstat:
3 files changed, 34 insertions(+), 27 deletions(-)
diff --git a/media/ingredients/oats.png b/media/ingredients/rolled.oats.png
Binary files differ.
diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl
@@ -756,17 +756,24 @@ Gluten Flour
Corn
Cornmeal
PARENT : Corn
+ BREF : Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.
+ LONG
+ & Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.
Corn Semolina
+ BREF : Corn semolina is the coarse middlings from maize (corn).
PARENT : Corn
~ GRAINS
Oats
COLOR : #EFEFEF
- BREF : If oat flour is used alone in baking, the flour won't rise. Best to mix it with other types of flour!
-Ground Oats
- COLOR : #EFEFEF
- PARENT : Oats
+ BREF : Oats, or {*Avena sativa*}, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), {{rolled|#rolled oats}} (flattened), crushed (quick oats) or ground into flour. Oats are a source of {*protein*}, {*thiamine*}, {*iron*}, and are a near equivalent in quality to {{soy protein|#soy beans}}.
+ LONG
+ & Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.
+Rolled oats
+ BREF : Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers.
+ LONG
+ & Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.
Rice
BREF : Preparing puffed rice this way makes it less perishable. Brown rice is a wholegrain rice that has a nutty flavour, and it's more nutritious and chewy than white rice. It is produced by only removing the outermost husk, while white rice has several other layers removed. It is best to soak the rice for a day before cooking it to obtain a more nutritionally complete food, soaking it beforehand activates various enzymes in the rice.
Basmati Rice
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -357,14 +357,14 @@ HOUJICHA OVERNIGHT OATMEAL
- Boil {_1 cup_} of {{water}}, then infuse {_1 1/2 tsp_} of {{houjicha leaves}} in a tea strainer. You can leave it anywhere from {#1-3 min#}, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.
- Remove the tea leaves and let cool.
- Add a chopped {{banana}} (to cut the bitterness of the tea), as well as {_1 tbsp_} of ground {{flax seeds}} (for added nutrition), blend until smooth.
- - Mix in {_1/3 cup_} of {{oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!
+ - Mix in {_1/3 cup_} of {{rolled oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!
INGR
Main
Water : 1 cup
Houjicha : 1 1/2 tsp
Banana : 1
Flax seeds : 1 tbsp, ground
- Oats : 1/3 cup
+ Rolled oats : 1/3 cup
SEAWEED BITES
DATE : 2014-09-13
@@ -419,7 +419,7 @@ NO KNEAD BREAD
The Next Morning
- Preheat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, I have a mini-tutorial in the recipe description above.)
- Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.
- - Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used {{sesame seeds}}, but {{poppy seeds}} or {{oats}} would also be good. Cover with lid and place back inside oven.
+ - Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used {{sesame seeds}}, but {{poppy seeds}} or quick oats would also be good. Cover with lid and place back inside oven.
- Bake for {#30 minutes#}.
- After {#30 minutes#}, take the lid off, and let it cook uncovered for {#another 7 minutes#}.
INGR
@@ -511,7 +511,7 @@ SPINACH OATMEAL COOKIES
Preparation
- Preheat oven to {#350F#}
- Purée {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}.
- - Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{steel cut oats}}.
+ - Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{rolled oats}}.
- Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness.
- Bake for {#12-15 minutes#}, let cool for {#10 minutes#} before you move them off the baking mat.
@@ -520,7 +520,7 @@ SPINACH OATMEAL COOKIES
Spinach : 1 handful
Banana : 1
Vanilla extract : 1/4 tsp
- Oats : 1/2 cup
+ Rolled oats : 1/2 cup
BORSCHT WITH TOFU SOUR CREAM
DATE : 2014-11-16
@@ -671,13 +671,13 @@ MISO VEGGIE PATE
DESC
& Végé pâté is a quebec staple food, it's also one of those things that most people never think to make yourself. Every picnic I had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can be expensive, and not all brands are good. This summer, I decided to learn to make it myself.
& {*Recommendations*}
- & 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. Using oats as a substitute works great, I always have a bucket-load of steel-cut oats lying around. To grind the whole oats down into flour, I use my mortar and pestle, but a handstick blender would work well too.
+ & 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. Using oats as a substitute works great, I always have a bucket-load of rolled oats lying around. To grind the rolled or quick oats oats down into flour, I use my mortar and pestle, but a handstick blender would work well too.
INST
Preparation
- - Soak {_1 cup_} of deshelled and {{unsalted sunflower seeds}} in {{water}} for at least {#8 hours#}. They will be easier to grind this way.
+ - Pour enough boiling water over {_1 cup_} of deshelled and {{unsalted sunflower seeds}}. Let soak for {#10 minutes#} to soften them up. Strain and rinse off {{sunflower seeds}}.
- Preheat oven to {#350F#}.
- Put a few inches of water in a pot, add steamer basket and bring to a boil. Add {_1/3 cup_} of peeled {{pumpkin}} cubes (or sweet potato). Cover, and let steam until softened.
- - Strain and rinse off {{sunflower seeds}}. Combine with {_1/2 cup_} of {{ground oats}}, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Purée with a food processor until smooth.
+ - Combine {{sunflower seeds}} with {_1/2 cup_} of finely ground oats, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Purée with a food processor until smooth.
- Stir in {_1/4 cup_} of {{nutritional yeast}}, and season with {{black pepper}} to taste.
- Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula.
- Bake for {#50 minutes#}, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen.
@@ -691,7 +691,7 @@ MISO VEGGIE PATE
Scallions : 2 branches
Coriander : 1/4 cup
Nutritional yeast : 1/4 cup
- Ground Oats : 1/2 cup
+ Rolled oats : 1/2 cup, ground
Soy sauce : 2 tbsp
Lemon juice : 1 tsp
White miso : 2 tbsp
@@ -979,7 +979,7 @@ TERIYAKI CARROT PATTIES
& 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!
INST
Patties
- - Peel, and chop {_2_} {{carrots}} into pieces, mince {_2 cloves_} of {{garlic}}, chop {_1/2_} a {{yellow onion}} finely, grind {_4 tbsp_} of {{steel-cut oats}} into powder, and cut {_1 cup_} of {{raw cubed pumpkin bits}}.
+ - Peel, and chop {_2_} {{carrots}} into pieces, mince {_2 cloves_} of {{garlic}}, chop {_1/2_} a {{yellow onion}} finely, grind {_4 tbsp_} of {{rolled oats}} into powder, and cut {_1 cup_} of {{raw cubed pumpkin bits}}.
- Mix in {_1 tsp_} of {{curry powder}} and pulse in a food processor.
- Separate into {_6 patties_}, cook 3 at a time in a pan with a bit of {{olive oil}}. Flatten the balls with a spatula and cook until lightly browned.
Sauce
@@ -993,7 +993,7 @@ TERIYAKI CARROT PATTIES
Curry powder : 1 tsp
Yellow onion : 1/2
Garlic : 2 cloves
- Oats : 4 tbsp
+ Rolled oats : 4 tbsp
Pumpkin : 1 cup
Sauce
Soy sauce : 2 tbsp
@@ -1425,7 +1425,7 @@ WASABI SWIRL CHOCOLATE COOKIES
- Sautee {_1/4 cup_} of {{black sesame seeds}} in a non-stick pan at medium heat, roast until they begin to pop. Let cool.
- Mix the sesame seeds with {_2 tbsp_} of {{soy yogurt}} and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.
- In a bowl, add the flax seed 'egg' to the sesame mix, along with a {_1/4 cup_} of {{canola oil}}, {_2/3 cup_} of {{whole cane sugar}} and {_1 tsp_} of {{vanilla extract}}. Stir well.
- - Take {_1 1/2 cups_} of {{steel cut oats}}, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!
+ - Take {_1 1/2 cups_} of {{rolled oats}}, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!
- Add the dry ingredients one by one, mixing thoroughly in-between. Add {_1/2 tsp_} of {{baking soda}}, {_1/2 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{salt}}, {_2 tbsp_} of {{unsweetened cocoa powder}}, the coarsely ground 'oat' flour as well as {_2 tsp_} of {{soy milk}}
- Take {_1 generous tbsp_} of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.
- Bake for {#13 minutes#}, let cool.
@@ -1445,7 +1445,7 @@ WASABI SWIRL CHOCOLATE COOKIES
Baking powder : 1/2 tsp
Sea salt : 1/2 tsp
Cocoa powder : 2 tbsp
- Oats : 1 1/2 cups, coarsely ground
+ Rolled oats : 1 1/2 cups, ground
Soy milk : 2 tsp
Glaze
Powdered sugar : 1/2 cup
@@ -1526,12 +1526,12 @@ SUNFLOWER HEIRLOOM CARROT PASTA
TIME : 20
SERV : 2 servings
DESC
- & Using veggies as noodles in a dish, is something I really enjoy doing. It tastes fresh, and is ready in a second! Thank you julienne peeler, your precense in my kitchen has made the process of cutting vegetables in thin strips enjoyable. Spending an evening cutting daikon or cucumbers thinly by hand, are now nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots last weekend, I've been using them in meals all week. Heirloom carrots come in a wide variety of colours. The yellow ones, I thought, resembled pasta. Thus came the idea for heirloom carrot pasta!
- & I used yellow and red carrots for this recipe, love how these veggies are coloured all the way down to the core. Zucchinis make great pasta noodles, but the white interior makes for a dull-looking meal. It looks especially beautiful with a sunflower "cheese" sauce. As you know, I'm allergic to tree nuts so my vegan cheese alternatives are somewhat limited. Luckily, I can have seeds which can be used interchangeably with nuts in most pasta sauce recipes. It produces a similar result, just as creamy and just as nutritious!
- & Until recently, I didn't know why you had to soak seeds and nuts before eating them. As it turns out, they have their own personal defense mechanisms. Nutritional inhibitors and toxic substances. Ingesting seeds, or nuts, without soaking, makes it harder to digest, you're also missing out on a ton of nutritional benefits. The last time I made this recipe, I tried the quick boiling method. It is easier to grind down into a sauce, but it will still be hard on your digestive system. My stomach groaned for hours after that meal, I personally prefer to soak the seeds overnight.
+ & 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.
+ & In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.
+ & To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce.
INST
Preparation
- - Dissolve {_1/2 tsp_} of {{salt}} in {_1/2 cup_} of {{water}}. Add {_1/4 cup_} of {{sunflower seeds}}, cover with a breathable material and leave to soak overnight or for at least {#8 hours#}. Alternatively, you can pour boiling water over the seeds and let them soak for {#10 minutes#}. This method is quicker but it will be less nutritious.
+ - Dissolve {_1/2 tsp_} of {{salt}} in {_1/2 cup_} of {{water}}. Add {_1/4 cup_} of {{sunflower seeds}} to a bowl and pour boiling water over the seeds and let them soak for {#10 minutes#}.
- Sautee {_1 chopped_} {{yellow onion}} and {_2 minced_} {{garlic cloves}} in a pan with {_1 tsp_} of {{olive oil}}. Cook until onion is translucent.
- Rinse the sunflower seeds, and purée in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth.
- Peel and cut {_4 large_} {{heirloom carrots}} into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.
@@ -1875,7 +1875,7 @@ BEER BREAD
- Preheat your oven at {#350F#}.
- Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required.
- Coat the bottom of your bread pan with {_1 tbsp_} of {{olive oil}}, make sure to spread it out evenly, and thinly. Sprinkle {{corn meal}} in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.
- - Transfer the bread dough into the pan. Optionally, you can add some oats on top of the bread.
+ - Transfer the bread dough into the pan. Optionally, you can add some rolled oats on top of the bread.
- Bake for {#1 hour#}.
- Let cool on a dish towel, or rack.
INGR
@@ -1887,7 +1887,7 @@ BEER BREAD
Beer : 1 can
Cornmeal : 2 tbsp
Olive oil : 1 tbsp
- Oats : 3 tbsp
+ Rolled oats : 3 tbsp
STOVETOP POPCORN
DATE : 2017-11-08
@@ -2235,13 +2235,13 @@ CRACKERS
& Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We also like to eat {{papaya salsa|https://grimgrains.com/#papaya+bruschetta+topping}} with crackers, it makes a good scooping vessel for the fruit.
& You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like {{pumpkin seeds}}, {{flax seeds}}, {{sesame seeds}}, or {{sunflower seeds}}. I recommend adding {{black pepper}}, or {{chili pepper flakes}}, these are also delicious if you sprinkle some salt over the top of them.
% recipes/crackers.1.jpg
- & In this recipe, I recommend using a mortar and pestle to grind the oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for {{maple syrup}}. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.
+ & 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 {{maple syrup}}. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.
INST
Crackers
- Preheat oven to {#400F#}.
- - In a mortar, grind {_1/4 cup_} of {{oats}} into a fine powder.
- - Mix the {_1/4 cup_} of powdered {{oats}} (rough-ish grind is fine) with {_3/4 cup_} of {{spelt flour}}. Add {_1/3 tsp_} of {{salt}}, {_1 tbsp_} of {{whole cane sugar}} as well as {_1 1/2 tbsp_} of {{olive oil}}.
+ - In a mortar, grind {_1/4 cup_} of {{rolled oats}} into a fine powder.
+ - Mix the {_1/4 cup_} of powdered {{rolled oats}} (rough-ish grind is fine) with {_3/4 cup_} of {{spelt flour}}. Add {_1/3 tsp_} of {{salt}}, {_1 tbsp_} of {{whole cane sugar}} as well as {_1 1/2 tbsp_} of {{olive oil}}.
- If you want to add extras, add them now, and stir well.
- Add {_1/4 cup_} of {{water}}. Add an {_extra tbsp_} of water (sparingly!) if more moisture is needed and knead into a smooth ball.
- Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a {_thin (~3mm) sheet_} with a rolling pin.
@@ -2251,7 +2251,7 @@ CRACKERS
INGR
Crackers
Spelt flour : 3/4 cup
- Oats : 1/4 cup, ground
+ Rolled oats : 1/4 cup, ground
Olive oil : 1 1/2 tbsp
Whole cane sugar : 1 tbsp
Salt : 1/3 tsp
