commit: 8cfb45627839b65ad0e91d8f3cd4f930f2f8bb7d
parent 48b78956df96906cea6400a90aacfd8a5cff3499
Author: rekkabell <rekkabell@gmail.com>
Date: Fri, 9 Oct 2020 18:15:27 -0700
*
Diffstat:
5 files changed, 12 insertions(+), 12 deletions(-)
diff --git a/site/corn_dumplings.html b/site/corn_dumplings.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — corn dumplings</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>corn dumplings</h1><h2>2 people — 40 minutes</h2><img src='../media/recipes/corn_dumplings.jpg'/><p class='col2'><b>Recipe location:</b> Alofi, Niue.<br /><br />I found an old vegetarian cookbook in a book-sharing shelf. I must have spent an hour reading through it, the recipes were fantastic, the title read "The Farm Vegetarian Cookbook". The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.<br /><br />Masa is corn that is simmered and ground into a paste and is the base for many recipes. You can make Mexican-style tortillas with it, that, 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 <a href='corn_semolina.html'>corn semolina</a> instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture.<br /><br />The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread.<br /><br />Recommendations</b><br /><br />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 didn't have any juice on the boat, and besides, it works well in this recipe.<br /><br />Adding extra spices, like cumin, chili flakes and turmeric will add a nice flavour to the dumpling mix.<br /><br /></p><dl class='ingredients'><h3>dumplings</h3><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b> <u>160 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>30 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>250 ml, boiled</u></a></dt></dl><ul class='instructions'><li>Mix <i>160g (1 cup)</i> <a href='corn_semolina.html'>corn semolina</a>, <i>30 g (1/4 cup)</i> <a href='all_purpose_flour.html'>all purpose flour</a>, <i>2.5 g (1/2 tsp)</i> <a href='baking_soda.html'>baking soda</a>, <i>5 g (1 tsp)</i> <a href='baking_powder.html'>baking powder</a>, and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until well mixed.</li><li>Bring <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form <b>roughly 13mm balls</b> with your hands. You can make larger or smaller balls - note that cooking time will change if the diameter is bigger.</li><li>Bring a big pot of water to a boil, add corn balls and boil for <u>10-15 minutes</u>.</li><li>Drain, let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png'/><b>apricot jam</b> <u>15 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>15 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>15 g</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2, minced</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Mix all sauce ingredients together (all, except the arrowroot starch).</li><li>Put <i>5 g (1 tsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> in a bowl, and dissolve in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Set aside.</li><li>Pour sauce into a pan, and bring to medium heat. Once the sauce starts to boil, add a few spoonfuls of the arrowroot starch mix to thicken the sauce. Once thickened, divide corn dumplings into bowls and pour sauce overtop.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — corn dumplings</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>corn dumplings</h1><h2>2 people — 40 minutes</h2><img src='../media/recipes/corn_dumplings.jpg'/><p class='col2'><b>Recipe location:</b> Alofi, Niue.<br /><br />I found an old vegetarian cookbook in a book-sharing shelf. I must have spent an hour reading through it, the recipes were fantastic, the title read "The Farm Vegetarian Cookbook". The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.<br /><br />Masa is corn that is simmered and ground into a paste and is the base for many recipes. You can make Mexican-style tortillas with it, that, 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 <a href='corn_semolina.html'>corn semolina</a> instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture.<br /><br />The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread.<br /><br /><b><b>Recommendations</b><br /><br />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 didn't have any juice on the boat, and besides, it works well in this recipe.<br /><br />Adding extra spices, like cumin, chili flakes and turmeric will add a nice flavour to the dumpling mix.<br /><br /></p><dl class='ingredients'><h3>dumplings</h3><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b> <u>160 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>30 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>250 ml, boiled</u></a></dt></dl><ul class='instructions'><li>Mix <i>160g (1 cup)</i> <a href='corn_semolina.html'>corn semolina</a>, <i>30 g (1/4 cup)</i> <a href='all_purpose_flour.html'>all purpose flour</a>, <i>2.5 g (1/2 tsp)</i> <a href='baking_soda.html'>baking soda</a>, <i>5 g (1 tsp)</i> <a href='baking_powder.html'>baking powder</a>, and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until well mixed.</li><li>Bring <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form <b>roughly 13mm balls</b> with your hands. You can make larger or smaller balls - note that cooking time will change if the diameter is bigger.</li><li>Bring a big pot of water to a boil, add corn balls and boil for <u>10-15 minutes</u>.</li><li>Drain, let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png'/><b>apricot jam</b> <u>15 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>15 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>15 g</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2, minced</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Mix all sauce ingredients together (all, except the arrowroot starch).</li><li>Put <i>5 g (1 tsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> in a bowl, and dissolve in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Set aside.</li><li>Pour sauce into a pan, and bring to medium heat. Once the sauce starts to boil, add a few spoonfuls of the arrowroot starch mix to thicken the sauce. Once thickened, divide corn dumplings into bowls and pour sauce overtop.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/raisin_beet_bread.html b/site/raisin_beet_bread.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — raisin beet bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><p class='col2'>I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br /></p><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>150 g, total</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml, warm</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2 small, puréed</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>90 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>65 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>270 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>150 g (1 cup)</i> of loosely packed <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li><li>Mix <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li><li>Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>.</li><li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li><li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li><li>Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — raisin beet bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><p class='col2'>I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br /></p><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>150 g, total</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml, warm</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2 small, puréed</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>90 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>65 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>270 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>150 g (1 cup)</i> of loosely packed <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li><li>Mix <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li><li>Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>.</li><li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li><li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li><li>Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/soybean_hummus_with_jalapenos.html b/site/soybean_hummus_with_jalapenos.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soybean hummus with jalapenos</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>soybean hummus with jalapenos</h1><h2>3 servings — 5 minutes</h2><img src='../media/recipes/soybean_hummus_with_jalapenos.jpg'/><p class='col2'>While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.<br /><br />I used a malted medium-sweet miso made from malted rice (米こうじみそ) that is characterized by the mellow sweetness of the rice. Using a darker variety would overwhelm the dish.<br /><br />Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.</p><dl class='ingredients'><h3>hummus</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b> <u>150 g, dry</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>45 ml</u></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b> <u>1/2, juiced</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>4 cloves</u></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b> <u>2</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.</li><li>In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.</li><li>Bring a pan to medium heat, add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, then add <i>4 cloves</i> of <a href='garlic.html'>chopped garlic</a>. Pan-fry for <u>2-3 minutes</u>, then add <i>2 chopped</i> <a href='jalapeno_peppers.html'>jalapeno peppers</a> and continue to pan-fry for an additional <u>5 minutes</u> or until well-cooked. Add mixture overtop of soybean hummus, and season with black pepper.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — soybean hummus with jalapenos</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>soybean hummus with jalapenos</h1><h2>3 servings — 5 minutes</h2><img src='../media/recipes/soybean_hummus_with_jalapenos.jpg'/><p class='col2'>While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.<br /><br /><b>Recommendations</b><br /><br /><b>Acid:</b> I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor.<br /><br /><b>Soybeans</b>: It is possible to make hummus with any bean, but the taste and texture will differ. I have a preference for chickpeas and red lentils. If using chickpeas, if you want a very smooth hummus take the skins off prior to blending.<br /><br /><b>Miso:</b> I used a miso (米こうじみそ) that is characterized by the mellow sweetness of the rice. Using a darker variety would overwhelm the dish. If sensitive to soy, try and find chickpea miso.<br /><br /><b>Toppings:</b> Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. If you're not a fan of spicy, try adding roasted red peppers instead.<br /><br /><b>Garlic:</b> We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.</p><dl class='ingredients'><h3>hummus</h3><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b> <u>150 g, dry</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>45 ml</u></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b> <u>1/2, juiced</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>4 cloves</u></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b> <u>2</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.</li><li>In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.</li><li>Bring a pan to medium heat, add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, then add <i>4 cloves</i> of <a href='garlic.html'>chopped garlic</a>. Pan-fry for <u>2-3 minutes</u>, then add <i>2 chopped</i> <a href='jalapeno_peppers.html'>jalapeno peppers</a> and continue to pan-fry for an additional <u>5 minutes</u> or until well-cooked. Add mixture overtop of soybean hummus, and season with black pepper.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/sweet_and_sour_lentils.html b/site/sweet_and_sour_lentils.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet and sour lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sweet and sour lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/sweet_and_sour_lentils.jpg'/><p class='col2'>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.<br /><br />You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.<br /><br />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).<br /><br /><b>Substitutions</b><br /><br />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.<br /><br />Enjoy this humble, but delicious recipe.<br /><br /><img src='../media/recipes/sweet_and_sour_lentils_2.jpg'/><br /><br /></p><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>10 g</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>15 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves, minced</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>15 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>Mix all liquid ingredients together in a bowl, add <i>15 g (1 tbsp)</i> of <a href='peanut_butter.html'>peanut butter</a> and stir until dissolved.</li><li>Stir in <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (to help thicken sauce).</li><li>Add <i>10 g (2 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, <i>3</i> minced <a href='garlic_cloves.html'>garlic cloves</a> and roughly the garlic equivalent of minced <a href='ginger_root.html'>ginger root</a>.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b> <u>100g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>350 ml</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, cubed</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>4 cm, cubed</u></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b> <u>3 stalks</u></a></dt></dl><ul class='instructions'><li>Rinse <i>100 g (1/2 cup)</i> of <a href='brown_lentils.html'>brown lentils</a>. Transfer rinsed lentils to a pot and add <i>350 ml</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>.</li><li>Bring water to a rapid simmer, then reduce heat to medium.</li><li>Simmer uncovered. After <u>10 minutes</u> add <i>1</i> chopped <a href='carrot.html'>carrot</a>. Cut <i>~4 cm</i> of <a href='daikon.html'>daikon</a>, chopped into small pieces and add to the pot.</li><li>Let mixture simmer for an additional <u>10-20 minutes</u>, add extra water as needed.</li><li>If lentils are tender, they are ready. Strain lentils and return them to the pot. Pour sauce onto lentils, mix well. Serve into two bowls with some <a href='chives.html'>chives</a>. Eat wrapped in salad or cabbage leaves, or with <a href='crackers.html'>crackers</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>-
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet and sour lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sweet and sour lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/sweet_and_sour_lentils.jpg'/><p class='col2'>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.<br /><br />You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.<br /><br />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).<br /><br /><b>Substitutions</b><br /><br />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.<br /><br />Enjoy this humble, but delicious recipe.</p><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>10 g</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>15 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves, minced</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>15 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>Mix all liquid ingredients together in a bowl, add <i>15 g (1 tbsp)</i> of <a href='peanut_butter.html'>peanut butter</a> and stir until dissolved.</li><li>Stir in <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (to help thicken sauce).</li><li>Add <i>10 g (2 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, <i>3</i> minced <a href='garlic_cloves.html'>garlic cloves</a> and roughly the garlic equivalent of minced <a href='ginger_root.html'>ginger root</a>.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b> <u>100g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>350 ml</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1, cubed</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>4 cm, cubed</u></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b> <u>3 stalks</u></a></dt></dl><ul class='instructions'><li>Rinse <i>100 g (1/2 cup)</i> of <a href='brown_lentils.html'>brown lentils</a>. Transfer rinsed lentils to a pot and add <i>350 ml</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>.</li><li>Bring water to a rapid simmer, then reduce heat to medium.</li><li>Simmer uncovered. After <u>10 minutes</u> add <i>1</i> chopped <a href='carrot.html'>carrot</a>. Cut <i>~4 cm</i> of <a href='daikon.html'>daikon</a>, chopped into small pieces and add to the pot.</li><li>Let mixture simmer for an additional <u>10-20 minutes</u>, add extra water as needed.</li><li>If lentils are tender, they are ready. Strain lentils and return them to the pot. Pour sauce onto lentils, mix well. Serve into two bowls with some <a href='chives.html'>chives</a>. Eat wrapped in salad or cabbage leaves, or with <a href='crackers.html'>crackers</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/recipes.c b/src/recipes.c
@@ -474,7 +474,7 @@ add_part(&coffee_jelly, &coffee_jelly_jelly);
// corn dumplings
Recipe corn_dumplings = create_recipe("corn dumplings", sidedish, "2 people", 20171408, 40);
-set_description(&corn_dumplings, "<b>Recipe location:</b> Alofi, Niue.<br /><br />I found an old vegetarian cookbook in a book-sharing shelf. I must have spent an hour reading through it, the recipes were fantastic, the title read \"The Farm Vegetarian Cookbook\". The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.<br /><br />Masa is corn that is simmered and ground into a paste and is the base for many recipes. You can make Mexican-style tortillas with it, that, 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 <a href='corn_semolina.html'>corn semolina</a> instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture.<br /><br />The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread.<br /><br />Recommendations</b><br /><br />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 didn't have any juice on the boat, and besides, it works well in this recipe.<br /><br />Adding extra spices, like cumin, chili flakes and turmeric will add a nice flavour to the dumpling mix.<br /><br />");
+set_description(&corn_dumplings, "<b>Recipe location:</b> Alofi, Niue.<br /><br />I found an old vegetarian cookbook in a book-sharing shelf. I must have spent an hour reading through it, the recipes were fantastic, the title read \"The Farm Vegetarian Cookbook\". The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.<br /><br />Masa is corn that is simmered and ground into a paste and is the base for many recipes. You can make Mexican-style tortillas with it, that, 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 <a href='corn_semolina.html'>corn semolina</a> instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture.<br /><br />The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread.<br /><br /><b><b>Recommendations</b><br /><br />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 didn't have any juice on the boat, and besides, it works well in this recipe.<br /><br />Adding extra spices, like cumin, chili flakes and turmeric will add a nice flavour to the dumpling mix.<br /><br />");
RecipePart corn_dumplings_dumplings = create_part("dumplings");
add_instruction(&corn_dumplings_dumplings, "Mix <i>160g (1 cup)</i> <a href='corn_semolina.html'>corn semolina</a>, <i>30 g (1/4 cup)</i> <a href='all_purpose_flour.html'>all purpose flour</a>, <i>2.5 g (1/2 tsp)</i> <a href='baking_soda.html'>baking soda</a>, <i>5 g (1 tsp)</i> <a href='baking_powder.html'>baking powder</a>, and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until well mixed.");
add_instruction(&corn_dumplings_dumplings, "Bring <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form <b>roughly 13mm balls</b> with your hands. You can make larger or smaller balls - note that cooking time will change if the diameter is bigger.");
@@ -634,7 +634,7 @@ add_part(&veganaise, &veganaise_veganaise);
// soybean hummus with jalapenos
Recipe soybean_hummus_with_jalapenos = create_recipe("soybean hummus with jalapenos", toppings, "3 servings", 20200210, 5);
-set_description(&soybean_hummus_with_jalapenos, "While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.<br /><br /><b>Recommendations</b><br /><br />I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor. It is possible to make hummus with any bean, but the taste and texture will differ. I have made hummus with red lentils too in the past, with good results.<br /><br />I used a malted medium-sweet miso made from malted rice (米こうじみそ) that is characterized by the mellow sweetness of the rice. Using a darker variety would overwhelm the dish.<br /><br />Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.");
+set_description(&soybean_hummus_with_jalapenos, "While in Japan, we didn't have access to chickpeas and so we started to make hummus with soybeans. The result is amazing, and both of us now prefer this version. Soybeans have a rich, creamy texture, and a neutral flavor.<br /><br /><b>Recommendations</b><br /><br /><b>Acid:</b> I sometimes add lime, or apple cider vinegar if I don't have access to lemon. Doing this doesn't alter the flavor.<br /><br /><b>Soybeans</b>: It is possible to make hummus with any bean, but the taste and texture will differ. I have a preference for chickpeas and red lentils. If using chickpeas, if you want a very smooth hummus take the skins off prior to blending.<br /><br /><b>Miso:</b> I used a miso (米こうじみそ) that is characterized by the mellow sweetness of the rice. Using a darker variety would overwhelm the dish. If sensitive to soy, try and find chickpea miso.<br /><br /><b>Toppings:</b> Jalapeno peppers add kick, it makes this dish rather spicy and can be omitted. If you're not a fan of spicy, try adding roasted red peppers instead.<br /><br /><b>Garlic:</b> We like to put raw nira (Japanese garlic chives) as a topping, or instead of garlic. Nira is very mild, and pairs well with soybeans.");
RecipePart soybean_hummus_with_jalapenos_hummus = create_part("hummus");
add_instruction(&soybean_hummus_with_jalapenos_hummus, "Soak <i>150 g</i> of <a href='soybeans.html'>dry soybeans</a> (yields 300 g cooked beans) <u>overnight</u>, or for a minimum of <u>8 h</u>. Then, cook in a pressure cooker for <u>15 minutes</u>. Strain beans, rinse and transfer to a bowl.");
add_instruction(&soybean_hummus_with_jalapenos_hummus, "In this bowl, puree the <a href='soybeans.html'>cooked soybeans</a> with <i>45 ml (3 tbsp)</i> <a href='tahini.html'>tahini</a>, the juice of <i>1/2</i> a <a href='lemon.html'>lemon</a>, <i>15 ml (1 tbsp)</i> of <a href='white_miso.html'>white miso</a> and <i>30 ml (2-3 tbsp)</i> of <a href='water.html'>water</a>. I used a potato masher, but any blending tool will do.");
@@ -1066,7 +1066,7 @@ add_part(&quick_sunflower_seed_parmesan, &quick_parmesan_mix);
// raisin beet bread
Recipe raisin_beet_bread = create_recipe("raisin beet bread", bread, "1 loaf", 20141220, 60);
-set_description(&raisin_beet_bread, "I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br />");
+set_description(&raisin_beet_bread, "I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br />");
RecipePart raisin_beet_bread_sweet_bread = create_part("sweet bread");
add_instruction(&raisin_beet_bread_sweet_bread, "Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.");
add_instruction(&raisin_beet_bread_sweet_bread, "Put <i>150 g (1 cup)</i> of loosely packed <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.");
@@ -1451,7 +1451,7 @@ add_part(&spicy_stirfry_chickpeas, &spicy_stirfry_chickpeas_stir_fry);
// sweet and sour lentils
Recipe sweet_and_sour_lentils = create_recipe("sweet and sour lentils", dinner, "2 servings", 20190602, 30);
-set_description(&sweet_and_sour_lentils, "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.<br /><br />You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.<br /><br />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).<br /><br /><b>Substitutions</b><br /><br />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.<br /><br />Enjoy this humble, but delicious recipe.<br /><br /><img src='../media/recipes/sweet_and_sour_lentils_2.jpg'/><br /><br />");
+set_description(&sweet_and_sour_lentils, "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.<br /><br />You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.<br /><br />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).<br /><br /><b>Substitutions</b><br /><br />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.<br /><br />Enjoy this humble, but delicious recipe.");
RecipePart sweet_and_sour_lentils_sauce = create_part("sauce");
add_instruction(&sweet_and_sour_lentils_sauce, "Mix all liquid ingredients together in a bowl, add <i>15 g (1 tbsp)</i> of <a href='peanut_butter.html'>peanut butter</a> and stir until dissolved.");
add_instruction(&sweet_and_sour_lentils_sauce, "Stir in <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (to help thicken sauce).");
