commit: 8bb5b44c6ecbdd9fa0b6130c00835f9b04ca4ee3
parent 122dd7c283b346d083ae8ac3cf5f7e3fc32f2263
Author: rekkabell <rekkabell@gmail.com>
Date: Sun, 12 Jan 2020 23:02:23 -0500
*
Diffstat:
1 file changed, 31 insertions(+), 2 deletions(-)
diff --git a/14dayslater.html b/14dayslater.html
@@ -20,7 +20,7 @@ permalink: /14dayslater.html
<main>
<p>A record of what Devine & I eat, everyday, for a period of 2 weeks. All recipes are portioned for 2 people, except breakfasts (we don't eat the same thing).</p>
-<ul><li><a href='#day_1'>day 1</a></li><li><a href='#day_2'>day 2</a></li><li><a href='#day_3'>day 3</a></li><li><a href='#day_4'>day 4</a></li><li><a href='#day_5'>day 5</a></li></ul>
+<ul><li><a href='#day_1'>day 1</a></li><li><a href='#day_2'>day 2</a></li><li><a href='#day_3'>day 3</a></li><li><a href='#day_4'>day 4</a></li><li><a href='#day_5'>day 5</a></li><li><a href='#day_6'>day 6</a></li></ul>
<h1><a id='day_1'>Day 1</a></h1>
@@ -229,7 +229,7 @@ permalink: /14dayslater.html
<p>Preheat oven 176 C (to 350 F). Cook lasagna according to package instructions. Coat bottom of 9X13 baking dish with marinara sauce, then add sheets of lasagna. Add another layer of sauce, then add the sunflower/tofu 'cheese', then more lasagna. Repeat until you have 4 layers of noodles. For top of lasagna, add a layer of sauce and top with some <a href='https://grimgrains.com/site/quick_sunflower_seed_parmesan.html'>Sunflower seed parmesan</a>. Place lasagna on middle rack of oven, bake for 45 minutes. Let cool for 10 minutes before serving.</p>
- <h1><a id='day_5'>Day 5</a></h1>
+ <h1><a id='day_6'>Day 6</a></h1>
<h2>Breakfast</h2>
@@ -249,6 +249,35 @@ permalink: /14dayslater.html
<p>Mix dry ingredients together, then add soy 'buttermilk'. In a pan, heat 5 ml (1 tsp) of vegetable oil (or vegan butter) at medium heat. When pan is hot, add 30 ml (~2 tbsp) of batter into pan. Help spread into wider circle using the back of the spoon. Cook until bubbles form on the top, then flip, and cook for another 2 minutes. Repeat for rest of pancake mix and serve with maple syrup!</p>
+ <h2>Lunch</h2>
+<p>Had rice noodles with peanut sauce.</p>
+<ul>
+ <li>1/2 pack rice noodles</li>
+ <li>150 g (1/3 block) of firm tofu</li>
+ <li>15 g (1 tbsp) cornstarch</li>
+ <li>1 Zucchini, julienned</li>
+ <li>1/2 green bell pepper, cut into thin long strips</li>
+ <li>1 clove garlic</li>
+ <li>5 g (1 tsp) chili flakes</li>
+ <p>Sauce</p>
+ <li>60 g (1/4 cup) peanut butter</li>
+ <li>22 ml (1 1/2 tbsp) soy sauce</li>
+ <li>10 g (2 tsp) sugar</li>
+ <li>10 g (2 tsp) cornstarch</li>
+ <li>2 garlic clove, minced</li>
+ <li>5 g (1 tsp) grated ginger</li>
+ <li>5 g (1 tsp) curry powder</li>
+ <li>60 ml (1/4 cup) water</li>
+ </ul>
+
+ <p>Cut tofu into small cubes. Put 15 g (1 tbsp) of cornstarch in a bowl, add tofu cubes and toss until well-coated. Keep aside.</p>
+
+ <p>Mix sauce ingredients (except for the water) in a bowl. Then add the water and mix until well incorporated. In a pan, heat some oil at high heat. When hot, add the minced garlic and the chili flakes, cook for 30 seconds, add zucchini and bell pepper. Add the tofu, cook until outside of tofu has crisped up. Add noodles, then add the sauce overtop. Cook for 1-2 minutes until sauce starts to thicken. Serve in two bowls.</p>
+
+ <h2>Dinner</h2>
+
+<p>Ate left-over lasagna from Day 5.</p></p>
+
</main>
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