commit: 808b629780c3af16b64f0a886feee98f81596a74
parent 4cc393a6e78b2d1d905d87d3877d49222084aae5
Author: microlith57 <microlith57@gmail.com>
Date: Mon, 24 Jun 2019 15:36:39 +1200
Many recipe fixes
Signed-off-by: microlith57 <microlith57@gmail.com>
Diffstat:
1 file changed, 104 insertions(+), 103 deletions(-)
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -42,9 +42,9 @@ SWEET AND SOUR LENTILS
DESC
& In my galley I have a few recipes that I consider staples, that I'm always in the mood to eat. I usually rotate these throughout the week, adding maybe a new recipe or two to change things up. This sweet and sour lentils recipe is one of these, a favourite of ours.
& You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.
- & We've cooked sweet and sour lentils often on long passages, it's a simple one-pot meal. It's also my go-to recipe during pot lucks, even people who don't like lentils will enjoy it (I've never had any complaints, not yet).
+ & We've cooked sweet and sour lentils often on long passages, it's a simple one-pot meal. It's also my go-to recipe during pot lucks - even people who don't like lentils will enjoy it (I've never had any complaints, not yet).
& {*Substitutions*}
- & It's a versatile recipe, say I don't have any carrots or daikon I'll sometimes put brocoli or fresh green peas instead. For a heartier meal, adding sweet potatoes is also delicious. Sometimes, if I'm out of peanut butter I'll use tahini instead, the flavour is very similar and doesn't change much in the recipe (also nice for those with peanut allergies). This recipe only works with whole lentils, because there's still a bite to them, halved lentils will soften too much and the resulting texture won't be as pleasant.
+ & It's a versatile recipe, so if I don't have any carrots or daikon I'll sometimes put brocoli or fresh green peas instead. For a heartier meal, adding sweet potatoes is also delicious. Sometimes, if I'm out of peanut butter I'll use tahini instead, the flavour is very similar and doesn't change much in the recipe (also nice for those with peanut allergies). This recipe only works with whole lentils, because there's still a bite to them, halved lentils will soften too much and the resulting texture won't be as pleasant.
& Enjoy this humble, but delicious recipe.
% recipes/sweet.and.sour.lentils.2.jpg
@@ -56,7 +56,7 @@ SWEET AND SOUR LENTILS
LENTILS
- Rinse lentils. Transfer rinsed lentils to a pot and add {_1 1/2 cups_} of {{vegetable bouillon}}.
- Bring water to a rapid simmer, then reduce heat to medium.
- - Simmer uncovered. After {#10 minutes#} add {_1_} cubeb {{carrot}} and {_2 inches_} of cubed {{daikon}}.
+ - Simmer uncovered. After {#10 minutes#} add {_1_} cubed {{carrot}} and {_2 inches_} of cubed {{daikon}}.
- Let mixture simmer for an additional {#10-20 minutes#}, add extra water as needed.
- If lentils are tender, they are ready. Strain lentils and return to pot with {_1/4 tsp_} of {{salt}}.
- Pour sauce onto lentils, mix well. Serve into two bowls with some {{chives}}. Eat wrapped in salad or cabbage leaves, or with {{crackers}}.
@@ -117,14 +117,14 @@ OKONOMIYAKI
TIME : 20
SERV : 4 servings
DESC
- & {*okonomiyaki*} (meaning, 'grilled as you like it') is a japanese dish, similar to the american omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.
+ & {*Okonomiyaki*} (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.
& The key ingredient? Chickpea flour, or 'besan flour'. We make chickpea pancakes, and scrambled chickpea flour (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.
% recipes/okonomiyaki.1.jpg
- & If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. Although, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant {*oxalate crystals*} found on their skin. Nagaimo low-calorie, high in protein, and has much potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy); it is present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.
- & Aonori is another obscure ingredient, again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, and that it simply wasn't available. What we did, was use finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. Though, nori is still very delicious and pairs well enough with the okonomiyaki.
+ & If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant {*oxalate crystals*} found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy); it is present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.
+ & Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.
% recipes/okonomiyaki.2.jpg
& {*How to make true okonomi sauce*}
- & In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative. If you want to make your own, you can mix {*1 1/2 tbsp sugar, 4 tbsp ketchup*} and {*3 1/3 tbsp worcestershire sauce*}. If like me, you don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too. To make worcestershire sauce: combine {*apple cider vinegar, water, soy sauce, sugar, mustard powder, onion powder, garlic powder, cinnamon*} and {*black pepper*} in pan, bring to a boil and cook for a minute, then let cool. For {*ketchup*}, using some {*fresh tomato sauce*} may be enough, otherwise, add a bit of {*sugar*} and {*apple cider vinegar*} to it.
+ & In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative. If you want to make your own, you can mix {*1 1/2 tbsp sugar, 4 tbsp ketchup*} and {*3 1/3 tbsp worcestershire sauce*}. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too. To make worcestershire sauce, combine {*apple cider vinegar, water, soy sauce, sugar, mustard powder, onion powder, garlic powder, cinnamon*} and {*black pepper*} in pan, bring to a boil and cook for a minute, then let cool. For {*ketchup*}, using some {*fresh tomato sauce*} may be enough, otherwise, add a bit of {*sugar*} and {*apple cider vinegar*} to it.
INST
MAIN
@@ -169,7 +169,7 @@ SEITAN
TIME : 60
SERV : 2 servings
DESC
- & {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).
+ & {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).
% recipes/seitan.2.jpg
& Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you; but otherwise, gluten flour (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.
& In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.
@@ -242,7 +242,7 @@ HOUJICHA OVERNIGHT OATMEAL
TIME : 10
SERV : 1 serving
DESC
- & Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.
+ & Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.
INST
Preparation
- Boil {_1 cup_} of {{water}}, then infuse {_1 1/2 tsp_} of {{houjicha leaves}} in a tea strainer. You can leave it anywhere from {#1-3 min#}, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.
@@ -295,22 +295,22 @@ NO KNEAD BREAD
TIME : 60
SERV : 1 loaf
DESC
- & {*No knead bread*} is the easiest kind of artisan-style bread you can make at home, it requires little effort and absolutely no kneading what-so-ever.
- & This forgiving recipe allows for substitutions, and addition, of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, know that it may not rise as well as one with a mix of {{all purpose flour}}, but you'll still get a rise out of it.
- & The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, there is only one and you don't need to knead or monitor it at all. The gluten develops on its own, because of the long overnight rise. It's a recipe that is very hard to fail at, you'll get good bread everytime!
+ & {*No knead bread*} is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.
+ & This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, know that it may not rise as well as one with a mix of {{all purpose flour}}, but you'll still get a rise out of it.
+ & The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!
% recipes/no.knead.bread.1.jpg
- & We sometimes add spices to the dough, like {{chilies}} and {{garlic}}, or we make a more hearty bread by adding {{pumpkin seeds}} or {{sunflower seeds}}. Experiment with it!
+ & We sometimes add spices to the dough, like {{chili|chili pepper flakes}} and {{garlic}}, or we make a more hearty bread by adding {{pumpkin seeds}} or {{sunflower seeds}}. Experiment with it!
& {*Baking without a dutch oven*}
& If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with {_1 tbsp_} {{olive oil}}, and sprinkle the inside of the pan with {_3-4 tbsp_} of {{cornmeal}} (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.
INST
Preparation
- - In a bowl, mix {_2 cups_} of all purpose flour, {_1 cup_} of {{spelt flour}} (whole wheat works too), {_1 tsp_} of {{salt}} and {_1/2 tsp_} of {{active dry yeast}}. Mix well.
- - Add {_1 1/2 cups_} of {{water}} gradually, stirring it with a spoon into a cohesive dough. The dough will be wet, it's okay, no need to add extra flour.
- - Put a bag, or cloth over the bowl, and let the dough rest {#anywhere from 9 to 24 hours#}. Ideally, prepare the dough in the evening and let it rest overnight.
+ - In a bowl, mix {_2 cups_} of all purpose flour, {_1 cup_} of {{spelt flour}} (whole wheat works too), {_1 tsp_} of {{salt}}, and {_1/2 tsp_} of {{active dry yeast}}. Mix well.
+ - Add {_1 1/2 cups_} of {{water}} gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.
+ - Put a bag or cloth over the bowl, and let the dough rest {#anywhere from 9 to 24 hours#}. Ideally, prepare the dough in the evening and let it rest overnight.
The Next Morning
- - Pre-heat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, i have a mini tutorial in the recipe description above.)
+ - Preheat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, I have a mini-tutorial in the recipe description above.)
- Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.
- - Once the oven is at temperature, carefully take out the dutch oven with oven mits — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used sesame seeds, but poppy seeds, or oats would also be good. Cover with lid and place back inside oven.
+ - Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used {{sesame seeds}}, but {{poppy seeds}} or {{oats}} would also be good. Cover with lid and place back inside oven.
- Bake for {#30 minutes#}.
- After {#30 minutes#}, take the lid off, and let it cook uncovered for {#another 7 minutes#}.
@@ -329,22 +329,22 @@ ROASTED CARROTS WITH BELUGA LENTILS
TIME : 30
SERV : 2 servings
DESC
- & My oven has been working overtime these days, I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil and served them over a bed of beluga lentils, all this, topped with a delicious spicy peanut butter sauce!
- & Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas i also need to feed Devine.
- & I like buying grains or flours in bulk, but I don't always get to buy huge quantities; I don't own a car, and walking long distances with a heavy load can be difficult at times. Since my bike accident, i haven't been able to carry heavy stuff for too long. Luckily, I went to my parent's house on sunday, they have a car, and access to a terrific bulk food store. I bought a ton of black rice and some black beluga lentils!
+ & My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils, and topped with a delicious spicy peanut butter sauce!
+ & Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas, I also need to feed Devine.
+ & I like buying grains and flours in bulk, but I don't always get to buy huge quantities; I don't own a car, and walking long distances with a heavy load can be difficult at times. Since my bike accident, I haven't been able to carry heavy stuff for too long. Luckily, I went to my parents' house on Sunday - they have a car, and access to a terrific bulk food store. I bought a ton of {{black rice}} and some black {{beluga lentils}}!
& Beluga lentils aren't the cheapest kind you can get, but certainly a wonderful addition to my black food pantry.
% recipes/roasted.carrots.with.beluga.lentils.1.jpg
- & Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peter's {{beluga lentil salad recipe|http://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}.
+ & Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peters' {{beluga lentil salad recipe|https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}.
INST
Carrots
- Preheat oven to {#400F#}
- - Wash {_8_} organic {{heirloom carrots}}, do not peel them. Dry the carrots, and then toss them with {_1 tbsp_} of {{olive oil}} and {_1 tsp_} of {{thyme}}.
- - Lay on a baking sheet and sprinkle with a dash of {{salt}} and some {{black pepper}}. Bake for {#25 minutes#}, make sure to flip the carrots halfway through.
+ - Wash {_8_} organic {{heirloom carrots}} but do not peel them. Dry the carrots, and then toss them with {_1 tbsp_} of {{olive oil}} and {_1 tsp_} of {{thyme}}.
+ - Lay on a baking sheet and sprinkle with a dash of {{salt}} and some {{black pepper}}. Bake for {#25 minutes#}, making sure to flip the carrots halfway through.
Lentils
- Wash {_1/2 cup_} of {{beluga lentils}}. Put {_375 ml_} of {{vegetable bouillon}} in a pot and add the {{lentils}}, bring to a boil.
- - Reduce heat to medium and simmer for {#25 minutes#} — don't let them cook for too long, otherwise they'll get too mushy. If the lentils seem cooked but havent absorbed all of the water, strain them out.
+ - Reduce heat to {#medium#} and simmer for {#25 minutes#} — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.
Sauce
- - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} of {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} of {{rice vinegar}} in a small bowl.
+ - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} {{rice vinegar}} in a small bowl.
Combine
- Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!
INGR
@@ -402,7 +402,7 @@ SPINACH OATMEAL COOKIES
INST
Preparation
- Preheat oven to {#350F#}
- - Puree {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}.
+ - Purée {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}.
- Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{steel cut oats}}.
- Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness.
- Bake for {#12-15 minutes#}, let cool for {#10 minutes#} before you move them off the baking mat.
@@ -436,7 +436,7 @@ BORSCHT WITH TOFU SOUR CREAM
- While the potatoes are cooking, peel and julienne {_2 carrots_}, cut {_1/2_} a {{red onion}} and mince {_3 cloves_} of {{garlic}}. Add it all to a pan and fry until fragrant. Near the end add {_2 tbsp_} of {{tomato paste}}, then toss in the pot.
- Cut {_1/2 head_} of a small {{red cabbage}} into thin strips, add to pot.
- Put {_1_} {{bay leaf}}, season with {{salt}} and {{pepper}} and let it simmer for {#10 minutes#} or until all the veggies are nice and soft.
- - At the end, take pot off heat and stir in {_2 tsp_} of {{lemon juice}}. You can serve as is if you like a chunkier soup, otherwise puree it with a handblender. Serve hot with tofu sour cream! For thicker and tastier Borscht, cook the soup the day before you plan to eat it. Let it cool and refrigerate it. It tastes better the next day, just re-heat it. Trust me, it'll be delicious.
+ - At the end, take pot off heat and stir in {_2 tsp_} of {{lemon juice}}. You can serve as is if you like a chunkier soup, otherwise purée it with a handblender. Serve hot with tofu sour cream! For thicker and tastier Borscht, cook the soup the day before you plan to eat it. Let it cool and refrigerate it. It tastes better the next day, just re-heat it. Trust me, it'll be delicious.
INGR
Sour cream
Silken tofu : 1 pack
@@ -472,7 +472,7 @@ DARK YAKI GYOZA
& We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough. Genius right?
& I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.
% recipes/dark.yaki.gyoza.3.jpg
- & The fillings was another experiment, since i like to cook with colours in mind, i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional, as far as traditional japanese gyozas go, but very delicious and very beautiful.
+ & The fillings was another experiment, since i like to cook with colours in mind, i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional, as far as traditional Japanese gyozas go, but very delicious and very beautiful.
% recipes/dark.yaki.gyoza.4.jpg
& We had a lot of fun making these gyoza, it's best made and eaten with friends!
% recipes/dark.yaki.gyoza.5.jpg
@@ -534,8 +534,8 @@ RAISIN BEET BREAD
Preparation
- Preheat oven to {#350F#}. Grease a baking pan and set aside.
- Put {_1 cup_} of {{dried raisins}} in a bowl, cover with {_1 cup_} of {{warm water}}. Let cool, then add {_1/2 tsp_} of {{vanilla extract}}.
- - Peel and cut {_2 small_} {{red beets}} into cubes, puree in food processor, set aside.
- - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{coconut oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{pureed beets}}. This is the sweet part of our bread: the cream.
+ - Peel and cut {_2 small_} {{red beets}} into cubes, purée in food processor, set aside.
+ - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{coconut oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{puréed beets}}. This is the sweet part of our bread: the cream.
- Mix your dry ingredients together, {_2 1/4 cups_} of {{all purpose flour}}, the {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{baking soda}}.
- Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.
- Add spoonfuls of the wet dough to your greased pan, add the remaining {_1/4 cup_} of {{dried raisins}} on the top of the dough. Push down gently to make sure they stick.
@@ -552,7 +552,7 @@ RAISIN BEET BREAD
Dried raisins : 1 1/4 cup
Water : 1 cup
Vanilla extract : 1/2 tsp
- Red beets : 1 cup, pureed
+ Red beets : 1 cup, puréed
MISO VEGGIE PATE
@@ -569,7 +569,7 @@ MISO VEGGIE PATE
- Soak {_1 cup_} of deshelled and {{unsalted sunflower seeds}} in {{water}} for at least {#8 hours#}. They will be easier to grind this way.
- Preheat oven to {#350F#}.
- Put a few inches of water in a pot, add steamer basket and bring to a boil. Add {_1/3 cup_} of peeled {{pumpkin}} cubes (or sweet potato). Cover, and let steam until softened.
- - Strain and rinse off {{sunflower seeds}}. Combine with {_1/2 cup_} of {{ground oats}}, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Puree with a food processor until smooth.
+ - Strain and rinse off {{sunflower seeds}}. Combine with {_1/2 cup_} of {{ground oats}}, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Purée with a food processor until smooth.
- Stir in {_1/4 cup_} of {{nutritional yeast}}, and season with {{black pepper}} to taste.
- Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula.
- Bake for {#50 minutes#}, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen.
@@ -596,7 +596,7 @@ PERSIMMON CURRY
TIME : 30
SERV : 2 servings
DESC
- & I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If pureed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.
+ & I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If puréed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.
& Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.
& There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.
& Enjoy over some basmasti rice, or grated cauliflower rice for a lighter and grain-free meal.
@@ -606,10 +606,10 @@ PERSIMMON CURRY
- Boil some water, pour {_1 1/2 cups_} of it over the rice. Bring pot to a boil. Add {{bay leaf}}, lower heat and cover. Simmer for {#15 minutes#}, remove from heat and let steam for an additional {#5 minutes#} with the lid on.
- Remove {{bay leaf}} and serve.
Sauce
- - Scoop the flesh out of {_2 ripe_} {{hachiya persimmons}}, puree with a hand blender.
+ - Scoop the flesh out of {_2 ripe_} {{hachiya persimmons}}, purée with a hand blender.
- Sauté {_1 chopped_} {{onion}}, {_2 minced_} {{garlic}} cloves, {_1 tsp_} {{ginger root}} with a bit of {{olive oil}} in a pan over medium heat. Cook until onions become translucent.
- Add the {_2 diced_} {{carrots}} and the {_handful_} of {{spinach}}. Stir for {#2 minutes#}, then add {_1 tbsp_} of {{curry powder}}. Cook for an additional minute.
- - Add pureed persimmon, cook for {#5 minutes#} and then season with {{salt}}. Serve over {{rice}}.
+ - Add puréed persimmon, cook for {#5 minutes#} and then season with {{salt}}. Serve over {{rice}}.
INGR
Rice
Basmati rice : 1 cup
@@ -825,23 +825,23 @@ ROASTED BEET LENTILS
TIME : 60
SERV : 2 servings
DESC
- & I wasn't always a fan of beets, that is, until i started to oven-roast them. Since then, i've been making recipes with beets almost every week, including this simple, and amazingly delicious beet sauce!
- & Yes, you could say i'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind. I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls.
- & To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better.
+ & I wasn't always a fan of {{beets}} - that is, until I started to oven-roast them. Since then, I've been making recipes with beets almost every week, including this simple and amazingly delicious beet sauce!
+ & Yes, you could say I'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind. I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls.
+ & To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs, and bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better.
% recipes/roasted.beet.lentils.1.jpg
- & Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though it doesn't stay ;). You'll just look like you killed something.
- & Fresh mint is key in this recipe! Don't omit it! I wish i had a mint plant growing in my appartment, i had one last summer but it died. My plants always die, growing plants indoors has always been a challenge for me.
- & If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps - Tear off any wilted leaves wash the mint gently put the stalks in a glass with a bit of water put a plastic bag over it and stick it in the fridge.
+ & Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though - it doesn't stay ;). You'll just look like you killed something.
+ & Fresh mint is key in this recipe! Don't omit it! I wish I had a mint plant growing in my apartment - I had one last summer, but it died. My plants always die, growing plants indoors has always been a challenge for me.
+ & If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a plastic bag over the top. Then, stick the lot in the fridge.
INST
Lentils
- - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_1 1/3 cup_} of {{vegetable bouillon}} in a pot and add the lentils, bring to a boil.
- - Reduce heat to medium and simmer for {#25 minutes#}. Don't let them cook for too long, otherwise they'll get too mushy. If the lentils seem cooked but havent absorbed all of the water, strain it out.
+ - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_1 1/3 cup_} of {{vegetable bouillon}} in a pot, add the lentils, and bring to a boil.
+ - Reduce heat to {#medium#} and simmer for {#25 minutes#}. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.
Sauce
- Preheat oven to {#400F#}.
- - Peel and cut {_3 medium-sized_} {{red beets}} into pieces. Toss with {_1 tsp_} of {{olive oil}}, {_1 tsp_} of {{thyme}}, {_a pinch_} of {{salt}} and {{black pepper}}.
- - Put {{red beets}} on baking sheet and roast for {#30 minutes#}.
- - Cook {_3 minced cloves_} of {{garlic}} in a pan with a bit of {{olive oil}}. Transfer to food processor along with {_1/4 cup_} of {{vegetable bouillon}}, {_1 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{lemon juice}} and a {_1/4 cup_} of {{nutritional yeast}}.
- - Once the red beets are ready, add them in with the rest and then puree everything until smooth.
+ - Peel and cut {_3 medium-sized_} {{red beets}} into pieces. Toss with {_1 tsp_} of {{olive oil}}, {_1 tsp_} of {{thyme}}, {_a pinch_} of {{salt}} and some {{black pepper}}.
+ - Put {{red beets}} on a baking sheet and roast for {#30 minutes#}.
+ - Cook {_3 minced cloves_} of {{garlic}} in a pan with a bit of {{olive oil}}. Transfer to a food processor along with {_1/4 cup_} of {{vegetable bouillon}}, {_1 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{lemon juice}} and a {_1/4 cup_} of {{nutritional yeast}}.
+ - Once the red beets are ready, add them in with the rest and then purée everything until smooth.
- Transfer the sauce to a pan with the rest of the {{vegetable bouillon}}, bring to medium heat and cook for {#10 minutes#}. Stir in {_1/4 cup_} of {{soy milk}}. Cook for an additional {#5 minutes#} and then serve over the lentils with minced {{fresh mint}}.
INGR
Lentils
@@ -942,7 +942,7 @@ SWEET MOCK EEL NIGIRI
& I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.
% recipes/sweet.mock.eel.nigiri.2.jpg
& The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel; it's easy to prepare and really makes the dish!
- & Most japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or rice vinegar. If you want to cook japanese food, having these around is a must.
+ & Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or rice vinegar. If you want to cook Japanese food, having these around is a must.
INST
Rice
- Prepare {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water.
@@ -1005,7 +1005,7 @@ BLACK SESAME RICE PANCAKES
- Heat up non-stick pan at medium heat, spoon a portion of batter into it. Flip once the bottoms have browned, and little bubbles appear at the top.
- Repeat for the rest of the pancake mix.
Topping
- - Scoop flesh out of the {{mango}}, puree. Serve over pancakes!
+ - Scoop flesh out of the {{mango}}, purée. Serve over pancakes!
INGR
Sauce
Mango : 1
@@ -1056,16 +1056,17 @@ MUSHROOM ZUCCHINI PASTA
Shichimi togarashi : 1 tsp
PATE CHINOIS
+ TITLE : PÂTÉ CHINOIS
DATE : 2015-03-10
TAGS
dinner
TIME : 40
SERV : 4 servings
DESC
- & Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless i want to eat pasta everyday. Secondly, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so i succumb, peek into the fridge and see what variation of it i can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.
+ & Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.
% recipes/pate.chinois.1.jpg
- & Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know.
- & My mom made this all the time when i was a kid, she would make the traditional meat version with creamed corn.
+ & Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know.
+ & My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn.
& My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort.
% recipes/pate.chinois.2.jpg
& I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility.
@@ -1075,13 +1076,13 @@ PATE CHINOIS
INST
Preparation
- - Preheat oven to {{375F}}.
- - Bring a pot of {{water}} (or vegetable bouillon for added flavour) to a boil. Cook {_1 cubed large_} {{sweet potato}} as well as {_1 cup_} of chopped {{white cauliflower}} florets until tender.
- - Drain, mix with {_1 tsp_} of {{smoked paprika}}, and puree with an immersion blender. Season with sea salt and black pepper. Set aside.
- - Take {_1 block_} of firm {{tofu}}, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. (Alternatively, for a soy-free pate chinois you can also use {{burmese tofu|Sweet Mock Eel Nigiri}}.)
+ - Preheat oven to {#375F#}.
+ - Bring a pot of {{water}} (or {{vegetable bouillon}} for added flavour) to a boil. Cook {_1 large cubed_} {{sweet potato}} as well as {_1 cup_} of chopped {{white cauliflower}} florets until tender.
+ - Drain, mix with {_1 tsp_} of {{smoked paprika}}, and purée with an immersion blender. Season with sea salt and black pepper. Set aside.
+ - Take {_1 block_} of firm {{tofu}}, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. (Alternatively, for a soy-free Pâté Chinois you can also use {{burmese tofu|Sweet Mock Eel Nigiri}}.)
- In a large pan, brown the {{yellow onion}} with {_1 tsp_} of {{olive oil}}. Add the {{tofu}}, {_2 tbsp_} of {{soy sauce}} and {_1 drop_} of {{liquid smoke}}. Cook for a few minutes. Season with black pepper and sea salt.
- When cooked, press tofu mix into bottom of a 8x8 baking dish.
- - Cover tofu mix with the contents of {_1 can_} of unsalted {{green peas}} (reserve a few for the top) and with the pureed cauliflower/sweet potato.
+ - Cover tofu mix with the contents of {_1 can_} of unsalted {{green peas}} (reserve a few for the top) and with the puréed cauliflower/sweet potato.
- Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika.
- Bake for {#30 minutes#}, or until lightly browned.
- Let cool, serve with some {{sambal oelek}} or some other spicy condiment!
@@ -1108,13 +1109,13 @@ CHILI POMEGRANATE BROWNIES
& These were a big success.
& I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.
% recipes/chili.pomegranate.brownies.2.jpg
- & In this recipe I substituted half of the fat for pureed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute {*half the amount*} of fat before it effects the texture.
+ & In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute {*half the amount*} of fat before it effects the texture.
INST
Preparation
- Preheat oven to {#325F#}.
- - Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a puree.
+ - Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a purée.
- Put {_3 tbsp_} of {{ground flax seeds}} in a bowl with {_9 tbsp_} of {{water}}, let thicken for {#5 minutes#}. Set aside.
- - Put {_5 tbsp_} of {{coconut oil}}, {_5 tbsp_} of {{pumpkin puree}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{coconut oil}} is melted, and all is well mixed.
+ - Put {_5 tbsp_} of {{coconut oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{coconut oil}} is melted, and all is well mixed.
- Stir in the flax 'egg', as well as the {_2 tbsp_} of {{red pepper flakes}} and {_1 tsp_} of {{cayenne powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick.
- Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for {#25 minutes#}, or until knife comes out clean. Let cool. {_Cut in 24 small squares_}.
Syrup
@@ -1156,8 +1157,8 @@ FRENCH TOAST
& NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
INST
Preparation
- - Puree {_1_} {{banana}}, {_3/4 cup_} of {{soy milk}} and {_1/2 tsp_} of {{vanilla extract}}.
- - Melt {_1 tsp_} of {{coconut oil}} in a pan at medium heat, dip slice into the banana puree batter. Pan-fry bread until golden and crispy on both sides.
+ - Purée {_1_} {{banana}}, {_3/4 cup_} of {{soy milk}} and {_1/2 tsp_} of {{vanilla extract}}.
+ - Melt {_1 tsp_} of {{coconut oil}} in a pan at medium heat, dip slice into the banana purée batter. Pan-fry bread until golden and crispy on both sides.
- Serve with slices of {{kiwi}}, or a fruit of your choice, along with a generous serving of maple syrup!
Black bread
- If you want to make black bread please refer to my {{basic bread recipe|basic black bread}}. Follow the recipe, be sure to place it in a loaf pan for the second rise for a proper 'bread shape'.
@@ -1218,7 +1219,7 @@ UZUMAKI HUMMUS BITES
TIME : 50
SERV : 11 tortillas
DESC
- & {*Uzumaki*} means 'spiral' in japanese, also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.
+ & {*Uzumaki*} means 'spiral' in Japanese, also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.
% recipes/uzumaki.hummus.bites.2.jpg
& Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way, is to use a tortilla press, or it just requires lots of practice.
% recipes/uzumaki.hummus.bites.3.jpg
@@ -1228,7 +1229,7 @@ UZUMAKI HUMMUS BITES
- Preheat oven to {#375F#}.
- Wash and cut {_2 small_} {{red beets}} into 4, rub quarters lightly with {{olive oil}}.
- Roast for {#30-40 minutes#} or until fork tender.
- - Puree the roasted beets, with {_1 1/4 cup_} of {{chickpeas}}, {_2 minced cloves_} of {{garlic}}, a {_1/4 cup_} of {{tahini}}, {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{balsamic vinegar}}. Mix in {_2 tbsp_} of {{olive oil}} at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.
+ - Purée the roasted beets, with {_1 1/4 cup_} of {{chickpeas}}, {_2 minced cloves_} of {{garlic}}, a {_1/4 cup_} of {{tahini}}, {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{balsamic vinegar}}. Mix in {_2 tbsp_} of {{olive oil}} at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.
Tortillas
- Put {_3 cups_} of {{all purpose flour}}, {_1 tsp_} {{bamboo powder}} and {_1 tsp_} of {{salt}} in a bowl. Mix well.
- Add {_1/4 cup_} of {{olive oil}} and {_3/4 cup_} of {{cold water}}.
@@ -1369,7 +1370,7 @@ MANGO ICE CREAM WITH BLACK SESAME SYRUP
- In a pot, combine {_1 cup_} of {{water}} with the {{black sesame seeds}}. Bring to a boil and let simmer for {#10-15 minutes#}.
- Strain liquid from sesame seeds using a cheese cloth or with a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use.
- Return liquid to pot, add {_1/2 cup_} of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.
- - Puree frozen mango using an immersion blender, separate in 2 bowls and serve with {_2 tbsp_} of {{black sesame syrup}} and some black sesame seeds reserved from before. Keep the sesame seeds! They're still good, you can use them in other dishes!
+ - Purée frozen mango using an immersion blender, separate in 2 bowls and serve with {_2 tbsp_} of {{black sesame syrup}} and some black sesame seeds reserved from before. Keep the sesame seeds! They're still good, you can use them in other dishes!
INGR
Main
Mango : 1
@@ -1429,7 +1430,7 @@ SUNFLOWER HEIRLOOM CARROT PASTA
Preparation
- Dissolve {_1/2 tsp_} of {{salt}} in {_1/2 cup_} of {{water}}. Add {_1/4 cup_} of {{sunflower seeds}}, cover with a breathable material and leave to soak overnight or for at least {#8 hours#}. Alternatively, you can pour boiling water over the seeds and let them soak for {#10 minutes#}. This method is quicker but it will be less nutritious.
- Sautee {_1 chopped_} {{yellow onion}} and {_2 minced_} {{garlic cloves}} in a pan with {_1 tsp_} of {{olive oil}}. Cook until onion is translucent.
- - Rinse the sunflower seeds, and puree in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth.
+ - Rinse the sunflower seeds, and purée in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth.
- Peel and cut {_4 large_} {{heirloom carrots}} into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.
- Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.
- Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of {{roasted pumpkin seeds|roasted pumpkin seeds}}.
@@ -1454,10 +1455,10 @@ CARROT KINPIRA ONIGIRAZU
TIME : 20
SERV : 4 servings
DESC
- & Even if I don't live in Tokyo anymore, I try and keep up with what's happening over there. I still follow the news, and try to translate some simple texts to see how many kanji i've forgotten. My favourite kanji, is the one for bone '骨' (pronounced 'ho-ne'). I also love the kanji combination for jellyfish or '水母' (pronounced 'ku-ra-ge'), which beautifully translates to 'water mother'. These two words come together to create this expression '水母の' or 'jellyfish bones'. It is used when talking about something that you would not expect to exist, like bones in a jellyfish. I could go on, but seeing as how this has nothing to with food, here goes. The recipe i'm sharing with you today is japanese inspired, and is also currently part of a craze over there. I made some onigirazu, a sort of hybrid, japanese rice ball sandwich.
+ & Even if I don't live in Tokyo anymore, I try and keep up with what's happening over there. I still follow the news, and try to translate some simple texts to see how many kanji I've forgotten. My favourite kanji is the one for bone '骨' (pronounced 'ho-ne'). I also love the kanji combination for jellyfish or '水母' (pronounced 'ku-ra-ge'), which beautifully translates to 'water mother'. These two words come together to create this expression '水母の' or 'jellyfish bones'. It is used when talking about something that you would not expect to exist, like bones in a jellyfish. I could go on, but seeing as how this has nothing to with food, here goes. The recipe I'm sharing with you today is Japanese inspired, and is also currently part of a craze over there. I made some onigirazu, a sort of hybrid, Japanese rice ball sandwich.
& The word onigiri (or nigiru) means to press into shape using your hands, while "razu" means the opposite. Free form onigiri! This is perfect for people who have a hard time making rice balls, as is the case for me. Onigirazu has the same great taste, without the fear of imperfection. All the shame is hidden away under a blanket of nori, and fillings.
& The concept of this rice sandwich, is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, i tested it out a few different kinds.
- & The rice was seasoned with miso for added flavour, and was filled with carrot kinpira. Kinpira means "sauteed" (sually with a mixture of mirin soy sauce and chili peppers.) It's a sweet, and spicy dish that is often served in bentos. I knew I wanted this as a filling for my onigirazu, to satisfy my sudden craving for japanese food. This would have been amazing with gobo, but finding the root here in Montreal is no easy task.
+ & The rice was seasoned with miso for added flavour, and was filled with carrot kinpira. Kinpira means "sauteed" (sually with a mixture of mirin soy sauce and chili peppers.) It's a sweet, and spicy dish that is often served in bentos. I knew I wanted this as a filling for my onigirazu, to satisfy my sudden craving for Japanese food. This would have been amazing with gobo, but finding the root here in Montreal is no easy task.
% recipes/carrot.kinpira.onigirazu.2.jpg
& You should try and make your own version of onigirazu at home! As i said, it's no-fail. I may not live near a 24h kombini, with readily available onigiri anymore, but i know i can make some at home easily, and quickly.
@@ -1499,7 +1500,7 @@ BALSAMIC BANANA ICE CREAM
& I was introduced to vanilla ice cream with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides — Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things I thought could go well together.
% recipes/balsamic.banana.ice.cream.2.jpg
& I remembered that night today, and desperarely wanted to re-create a dairy-free version of it. Making it is incredibly easy, you just put bananas in the freezer. While you wait for them to harden up, you can prepare your balsamic coulis and make your appartment reek of vinegar - yay! If you've ever boiled balsamic vinegar, you know what I'm talking about. I didn't want to pour the vinegar straight from the bottle over the ice cream, making a reduction makes it thick and syrupy, and it just works better as a topping.
- & I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth puree was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches.
+ & I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth purée was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches.
INST
Balsamic reduction
- Put {_1 cup_} of {{balsamic vinegar}} in a non-stick pan.
@@ -1568,7 +1569,7 @@ VEGEMITE CARAMEL
Caramel
- Soak {_1 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain.
- Mix {{dates}} with the following ingredients - {_1 1/2 tsp_} of {{vegemite}}, {_1 tsp_} of {{lemon juice}}, {_4 tbsp_} of {{soy milk}} and {_1 tsp_} of {{vanilla extract}}.
- - Blend to a smooth puree using a hand mixer or food processor. Serve as a dip for apple slices!
+ - Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!
INGR
Main
Deglet noor dates : 1 cup
@@ -1634,7 +1635,7 @@ SALTED CARAMEL CAROB CHIP COOKIES
& I can't thank Daybreak mill enough for sending me this gift, and for introducing me to einkorn flour! Their products are grown with the utmost care. You can get your own einkorn flour from their website, they also have a ton of other great products. Encouraging companies that share your outlook on food and life is important.
INST
Date caramel
- - To make date caramel, soak {_1/2 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain, puree using a hand blender or food processor with {_1/2 tsp_} {{lemon juice}}, {_2 tbsp_} {{soy milk}} and {_1/2 tsp_} {{vanilla extract}}. Set aside.
+ - To make date caramel, soak {_1/2 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain, purée using a hand blender or food processor with {_1/2 tsp_} {{lemon juice}}, {_2 tbsp_} {{soy milk}} and {_1/2 tsp_} {{vanilla extract}}. Set aside.
Cookies
- Pre-heat oven to {#350F#}.
- Make your flax egg - put {_1 tbsp_} of ground-up {{flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#}.
@@ -1668,7 +1669,7 @@ HIJIKI SOBA
& After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed.
% recipes/hijiki.soba.2.jpg
& While living in Tokyo, we spent many evenings at Saizeriya, a cheap Japanese food chain of family-style italian restaurants. I had my very first yoshoku-style (western style) pasta there.
- & This is a relatively simple recipe, and uses all of my favorite japanese condiments! If you've never had yoshoku pasta, i envy you. A world of creativity awaits!
+ & This is a relatively simple recipe, and uses all of my favorite Japanese condiments! If you've never had yoshoku pasta, i envy you. A world of creativity awaits!
INST
Preparation
- Put {_2 tbsp_} of dried {{hijiki}} in a bowl and cover with a cup of {{water}}. Let re-hydrate for at least {#30 minutes#}, drain.
@@ -1794,7 +1795,7 @@ PAPAYA BRUSCHETTA TOPPING
DESC
& Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships; you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon.
& We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else. But then I thought, what looks like tomatoes? Papaya! They have a similar reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of, and as it turns out, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs well with balsamic vinegar. I imagine it would taste great with mangoes too, it's something I may try when I get a craving again.
- & If something isn't available, or is too expensive where you are (hunting for raspberries in japan comes to mind), swap it out for something else. Not every ingredient will work, but it's fun to try isn't it?
+ & If something isn't available, or is too expensive where you are (hunting for raspberries in Japan comes to mind), swap it out for something else. Not every ingredient will work, but it's fun to try isn't it?
INST
Preparation
- Peep skin from {{papaya}}, scoop out the seeds insides and cut the flesh into small cubes. NOTE: You can wash and dry the papaya seeds to make pepper! Or process them into juice with other fruits.
@@ -1812,11 +1813,11 @@ PAN FRIED BREADFRUIT
DATE : 2017-07-03
TAGS
dinner
- TIME : 1h30
+ TIME : 1 Hour 30
SERV : 4 people
DESC
- & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit either). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. If they don’t have something, they can trade with neighbours for theirs. Getting our hands on a breadfruit was no simple task, but we are patient. At every island, we would ask the locals, but again, the fruit weren’t ready to pick off yet.
- & Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.
+ & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their properties. If they don’t have something, they can trade with neighbours for theirs. Getting our hands on a breadfruit was no simple task, but we are patient. At every island, we would ask the locals, but again, the fruit weren’t ready to pick off yet.
+ & Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.
% recipes/pan.fried.breadfruit.1.jpg
& Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different; we cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.
& If you ever come by breadfruit fruit, please try it. It’s the perfect island food, and will keep you filled up for a long time!
@@ -1824,13 +1825,12 @@ PAN FRIED BREADFRUIT
Preparation
- Preheat oven to {#425F#}.
- Brush outside of {{breadfruit}} with {{olive oil}}, or {{coconut oil}}.
- - Wrap in aluminum foil.
- - Put in oven, and bake for {#1 hour#}.
- - To check if ready, poke a knife through. If soft, it is ready.
+ - Wrap in aluminum foil, and bake for {#1 hour#}.
+ - To check if it is ready, poke a knife through. If it is soft, it is ready.
- Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle.
- Cut into wedges, and sautée in a pan with a bit of oil. Season with some salt and pepper.
- Cook both sides until crispy and golden.
- - Mix {_4 tbsp_} {{soy sauce}} and {_2 tsp_} of {{sugar}} in a pan, stir, and cook on medium-heat for a few minutes. Add {{button mushrooms}}, and stir to coat them with the sauce. Server over breadfruit wedges.
+ - Mix {_4 tbsp_} {{soy sauce}} and {_2 tsp_} of {{sugar}} in a pan, stir, and cook on medium-heat for a few minutes. Add {{button mushrooms}}, and stir to coat them with the sauce. Serve over breadfruit wedges.
INGR
Main
Breadfruit : 1
@@ -1848,13 +1848,13 @@ CORN DUMPLINGS
TIME : 40
SERV : 2 people
DESC
- & While Devine & I were still in British Columbia, I remember one morning waking up to the sound knocking at our boat. It was our neighbours, coming to offer some homemade pan-fried corn pone. I'd never had corn pone before, nor did i ever think of making any sort of flat cake using corn as a base. After that, I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. While sitting in the Niue yatch club, i found an old vegetarian cookbook; I must have spent an hour reading through it, the recipes were fantastic. The title read "The Farm vegetarian cookbook". It was sitting there, amongst a panoply of writting, including a Polish Murakami book (how I wish it had been written in english). The cookbook had an entire section dedicated to cooking with corn. It's in here, that I found a recipe for masa dumplings.
- & Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it! Or, you can use it to make dumplings! I don't have access to fresh corn, nor do i have the space or the time to make my own masa, but I used polenta (corn semolina) instead and it worked! The only difference is that you need to add boiling water so you you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture. The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread. Corn dumplings, I imagine, could be used to make fake meatballs. Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce.
+ & While Devine & I were still in British Columbia, I remember one morning waking up to the sound knocking at our boat. It was our neighbours, coming to offer some homemade pan-fried corn pone. I'd never had corn pone before, nor did I ever think of making any sort of flat cake using corn as a base. After that, I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. While sitting in the Niue yatch club, I found an old vegetarian cookbook; I must have spent an hour reading through it, the recipes were fantastic. The title read "The Farm Vegetarian Cookbook". It was sitting there, amongst a panoply of writing, including a Polish Murakami book (how I wish it had been written in English). The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.
+ & Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it! Or, you can use it to make dumplings! I don't have access to fresh corn, nor do I have the space or the time to make my own masa, but I used polenta ({{corn semolina}}) instead and it worked! The only difference is that you need to add boiling water so you you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture. The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread. Corn dumplings, I imagine, could be used to make fake meatballs. Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce.
& Instead of apricot jam, you can add apricot juice to the mix (orange will taste wonderful too). I added jam because I don't have any juice on the boat currently, and besides, it works well in this recipe. Enjoy!
INST
Preparation
- - Mix {_1 cup_} {{corn semolina}}, {_1/4 cup_} {{all purpose flour}}, {_1/2 tsp_} {{baking soda}}, {_1 tsp_} {{baking powder}} and {_1/2 tsp_} of {{salt}}. Stir until well mixed.
- - Bring {_1 cup_} of {{water}} to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form {*1/2" balls*} with your hands. You can make larger or smaller balls, note that cooking time will change if the diameter is bigger.
+ - Mix {_1 cup_} {{corn semolina}}, {_1/4 cup_} {{all purpose flour}}, {_1/2 tsp_} {{baking soda}}, {_1 tsp_} {{baking powder}}, and {_1/2 tsp_} of {{salt}}. Stir until well mixed.
+ - Bring {_1 cup_} of {{water}} to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form {*1/2" balls*} with your hands. You can make larger or smaller balls - note that cooking time will change if the diameter is bigger.
- Bring a big pot of water to a boil, add corn balls and boil for {#10-15 minutes#}.
- Drain, let cool.
Sauce
@@ -1996,9 +1996,9 @@ PANDANUS FRUIT BREAD
& We arrived in the {{Marshall Islands 3 weeks ago|https://100r.co/pages/the_promise_of_pancakes.html}}, we are mostly settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables are usually rotten even before they make it onto the shelves. When possible, we opt for local produce. Majuro has little fresh vegetables, but they do have some fruit and among these, is {*the pandanus fruit*}.
% recipes/pandanus.fruit.bread.2.jpg
& Pandanus, or {{Pandanus tectorius|https://en.wikipedia.org/wiki/Pandanus_tectorius}}, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this {*{{blog post|http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php}}*} explains the process at length.
- & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen bags of puree. This is what I used to prepare this pandanus fruit cake, and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.
+ & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen bags of purée. This is what I used to prepare this pandanus fruit cake, and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.
% recipes/pandanus.fruit.bread.1.jpg
- & I bought a generous portion of frozen pandanus puree, and couldn't use most of it in the bread so I used the rest to make a topping. The topping is optional, but very, very delicious and I recommend it. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.
+ & I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The topping is optional, but very, very delicious and I recommend it. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.
& If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.
& Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.
@@ -2012,7 +2012,7 @@ PANDANUS FRUIT BREAD
- Pour the batter into an oiled square baking pan.
- Bake for {#45 minutes#}.
Topping
- - In a saucepan, add {_1 cup_} of pureed {{pandanus}} (add some water if too thick), {_1 tsp_} of {{chili flakes}} and {_2 tbsp_} of {{whole cane sugar}}. Stir well and bring to a boil.
+ - In a saucepan, add {_1 cup_} of puréed {{pandanus}} (add some water if too thick), {_1 tsp_} of {{chili flakes}} and {_2 tbsp_} of {{whole cane sugar}}. Stir well and bring to a boil.
- Reduce heat, cook for {#5 minutes#}, then remove from heat.
- When cool, stir in {_2 tbsp_} of {{chia seeds}}.
- Serve with the pandanus bread!
@@ -2025,7 +2025,7 @@ PANDANUS FRUIT BREAD
Apple cider vinegar : 1/2 tsp
Coconut oil : 1/4 cup
Whole cane sugar : 1/2 cup
- Pandanus fruit : 1 1/2 cups, pureed
+ Pandanus fruit : 1 1/2 cups, puréed
Baking powder : 1 tsp
Baking soda : 1/2 tsp
Salt : 1/4 tsp
@@ -2035,6 +2035,7 @@ PANDANUS FRUIT BREAD
Whole cane sugar : 2 tbsp
Chia seeds : 2 tbsp
+~ Contributor's note: this mustard is AMAZING - thank you very much
MUSTARD FROM SEED
DATE : 2018-12-21
TAGS
@@ -2042,21 +2043,21 @@ MUSTARD FROM SEED
TIME : 20
SERV : 1 quarter pint (150ml)
DESC
- & We always try our hardest to buy as little packaged foods as we can, and if we do buy pre-made goods, we aim for glass. This, too, isn't always possible.
- & We ran out of mustard the other day, and couldn't find any at the store that wasn't packaged in plastic. We decided then, that it was better to make our own. It requires few ingredients, little time to prepare (25min for prep, few days for soaking), and is inexpensive.
- & How do you do you start? First, you have to find raw mustard seeds. You can choose between yellow, brown and black seeds; these, affect the 'heat' of the mustard. A dark seed imparts more flavour than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and ACV (apple cider vinegar), although you can also use beer and white wine as a base. This recipe uses ACV. The water should be room temperature, or cold, using hot liquids denatures the enzymes that create the 'heat' in mustard.
- & We don't have {{tools|#tools}} onboard that requires electricity, to grind and crush seeds and herbs we use a {*heavy ceramic mortar and pestle*}.
+ & We always try our hardest to buy as few packaged foods as we can, and if we do buy pre-made goods, we aim for glass. This, too, isn't always possible.
+ & We ran out of mustard the other day, and couldn't find any at the store that wasn't packaged in plastic. We decided then that it was better to make our own. It requires few ingredients, little time to prepare (25min for prep, few days for soaking), and is inexpensive.
+ & How do you do you start? First, you have to find raw mustard seeds. You can choose between yellow, brown and black seeds; these affect the 'heat' of the mustard. A dark seed imparts more flavour than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and {{apple cider vinegar}}, although you can also use beer and white wine as a base. The water should be room temperature or cold, because using hot liquids denatures the enzymes that create the 'heat' in mustard.
+ & We don't have {{tools}} onboard that require electricity, so to grind and crush seeds and herbs we use a {*heavy ceramic mortar and pestle*}.
& After the mustard has been ground, it can stored in a glass jar at room temperature. Because of its antibacterial properties, mustard {*does not require refrigeration*} - another plus!
% recipes/mustard.from.seed.1.jpg
- & The best thing about making it yourself, is that you can vary the quantities and base ingredients according to your personal preferences. If you don't like having a strong vinegar taste, you can lessen the amount of ACV and add more water instead. You can also add spices and sweeteners. For traditional 'yellow mustard', all you need to do is add turmeric (for color) and a sweetener - the possibilities are endless. Give it a shot, it's cheap, fun and there's no plastic involved!
+ & The best thing about making it yourself is that you can vary the quantities and base ingredients according to your personal preferences. If you don't like having a strong vinegar taste, you can lessen the amount of apple cider vinegar and add more water instead. You can also add spices and sweeteners. For traditional 'yellow mustard', all you need to do is add turmeric (for color) and a sweetener - the possibilities are endless. Give it a shot - it's cheap, fun and there's no plastic involved!
INST
Mustard
- Soak {_1/4 cup_} of {{mustard seeds}} in a mixture of {_45ml_} of {{apple cider vinegar}} and {_20ml_} of water.
- Let soak for a few days, or until seeds have expanded 3 times their size (from 3 to 7 days). If the seeds have soaked up all of the liquids, add more water.
- Drain the seeds from the liquids. Reserve liquids for later.
- - If you've got a blender or food processor, puree the seeds until smooth. Otherwise, add a small quantity of seeds in your mortar and grind them down with your pestle. Repeat till all the seeds are crushed and pureed - doesn't need to be perfectly smooth.
- - Add the reserved liquid from before, bit by bit, until you get a smooth consistency.
+ - If you've got a blender or food processor, purée the seeds until smooth. Otherwise, add a small quantity of seeds in your mortar and grind them down with your pestle. Repeat until the seeds are crushed and puréed - the mixture doesn't need to be perfectly smooth.
+ - Add the reserved liquid from before, bit by bit, until you get a nice smooth consistency.
- Store into a glass jar at room temperature, and enjoy!
INGR
@@ -2072,11 +2073,11 @@ CRACKERS
TIME : 25
SERV : 40 crackers
DESC
- & Making crackers is simple, everyone should know how to make them. It's in everyone's best interest to know how things are made, there are no downsides to knowing, and in a bind it's a useful skill, but not just this - making your own produces less waste (packaging) and you control what you ingest (less salt, sugar etc). What's great about a basic recipe, is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.
+ & Making crackers is simple, everyone should know how to make them. It's in everyone's best interest to know how things are made - there are no downsides to knowing, and in a bind it's a useful skill, but not just this - making your own produces less waste (packaging) and you control what you ingest (less salt, sugar etc). What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.
& Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We also like to eat {{papaya salsa|https://grimgrains.com/#papaya+bruschetta+topping}} with crackers, it makes a good scooping vessel for the fruit.
- & You can make these crackers without extras with just the 'cracker' portion of the recipe, they're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like pumpkin seeds, flax seeds, sesame seeds or sunflower seeds. I recommend adding black pepper, or chilis, these are also delicious if you sprinkle some salt overtop of them.
+ & You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like {{pumpkin seeds}}, {{flax seeds}}, {{sesame seeds}}, or {{sunflower seeds}}. I recommend adding {{black pepper}}, or {{chili pepper flakes}}, these are also delicious if you sprinkle some salt over the top of them.
% recipes/crackers.1.jpg
- & In this recipe, I recommend using a mortar and pestle to grind the oats, but a food processor will also work. You can use another sweetener, I used whole cane sugar because it's what's available to me at the moment, but otherwise i'd opt for maple syrup. I prefer to use a baking mat (I have a copper baking mat) than parchment paper, since it's reusable and easy to clean.
+ & In this recipe, I recommend using a mortar and pestle to grind the oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for {{maple syrup}}. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.
INST
Crackers
@@ -2084,10 +2085,10 @@ CRACKERS
- In a mortar, grind {_1/4 cup_} of {{oats}} into a fine powder.
- Mix the {_1/4 cup_} of powdered {{oats}} (rough-ish grind is fine) with {_3/4 cup_} of {{spelt flour}}. Add {_1/3 tsp_} of {{salt}}, {_1 tbsp_} of {{whole cane sugar}} as well as {_1 1/2 tbsp_} of {{olive oil}}.
- If you want to add extras, add them now, and stir well.
- - Add {_1/4 cup_} of {{water}}. Add extra tbsp of water if more moisture is needed and knead into a smooth ball.
- - Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and {_roll the dough into a thin (~3mm) rectangle_} with a rolling pin.
- - {_Score the dough_} into cracker-sized squares, it will be easier to separate them afterwards. Repeat for the second ball of dough.
- - Bake for {#10-12 minutes#}, keep an eye on them to make sure they don't burn. Let cool, enjoy!
+ - Add {_1/4 cup_} of {{water}}. Add an {_extra tbsp_} of water (sparingly!) if more moisture is needed and knead into a smooth ball.
+ - Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a {_thin (~3mm) sheet_} with a rolling pin.
+ - {_Score the dough_} into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.
+ - Bake for {#10-12 minutes#}, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!
INGR
Crackers
