commit: a3fbcba5a8177eb857cbd347214f0acb6b6be2db
parent d1cbd045a75ed143d16497412f1f1c74b271f51f
Author: rekkabell <rekkabell@gmail.com>
Date: Thu, 23 Mar 2023 21:10:57 -0700
*
Diffstat:
24 files changed, 76 insertions(+), 29 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -4,13 +4,24 @@
<title>Grimgrains</title>
<link>https://grimgrains.com/</link>
<description>Grimgrains — a plantbased cooking blog</description>
-<lastBuildDate>Fri, 17 Mar 2023 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Thu, 23 Mar 2023 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
<link>https://grimgrains.com/</link>
</image>
<item>
+ <title>mac and faux cheese</title>
+ <link>https://grimgrains.com/site/mac_and_faux_cheese.html</link>
+ <guid isPermaLink='false'>mac_and_faux_cheese</guid>
+ <pubDate>Wed, 22 Mar 2023 00:00:00 +0900</pubDate>
+ <dc:creator><![CDATA[Rek Bell]]></dc:creator>
+ <description>
+<![CDATA[<img src='https://grimgrains.com/media/recipes/mac_and_faux_cheese.jpg' width='600'/>
+<div><p>Meals with faux-cheese doesn't always have to include nutritional yeast. We love nutritional yeast, but it's not cheap to buy, so we use it sparingly. Mixing a few other simple ingredients together we find is enough to make a good and satisfying cheesy sauce.</p><p>In the above image, we added brussel sprouts. It's not part of the recipe because it is a strange ingredient to add to mac and cheese, but we like it in everything. Whenever we cook rice, or pasta, we add halved and stemmed brussel sprouts(with the outer leaves removed) to the cooking water. If you like boiled brussel sprouts, give it a shot.</p><p><b>Substitutions</b></p><p><b>Plant milk</b>: If you don't like soy milk, any non-dairy milk will do. We've had mac and cheese with full-fat coconut milk and it was heavenly. Coconut milk alters the flavor of the faux-cheese in a very good way.</p><p><b>Miso</b>: We always have miso on the boat, and we use whatever kind we happen to have. We've made the mixture with white and red miso. The red miso has a stronger, deeper taste.</p><p><b>Turmeric</b>: turmeric is an optional ingredient, but it gives the sauce a pop of colour and it is very good for you. It's possible to use fresh turmeric, 10 g (1 tsp) of dried turmeric is equal to roughly 15g (1 tbsp) of fresh turmeric.</p></div><p><a href='https://grimgrains.com/site/mac_and_faux_cheese.html'>Continue reading</a></p>]]>
+ </description>
+</item>
+<item>
<title>chunky apple jam</title>
<link>https://grimgrains.com/site/chunky_apple_jam.html</link>
<guid isPermaLink='false'>chunky_apple_jam</guid>
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diff --git a/site/dijon_mustard.html b/site/dijon_mustard.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 — dijon mustard</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>dijon mustard</h1><img class='right' src='../media/ingredients/dijon_mustard.png'/><div><p>Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. Dijon mustard does not have a protected geographical indication (PGI). 80 percent of seeds used to make the mustard come from Canada.</p></div><h2>mustard seeds</h2><div class='small'><p>Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.</p></div><ul><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!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 — dijon mustard</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>dijon mustard</h1><img class='right' src='../media/ingredients/dijon_mustard.png'/><div><p>Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. Dijon mustard does not have a protected geographical indication (PGI). 80 percent of seeds used to make the mustard come from Canada.</p></div><h2>mustard seeds</h2><div class='small'><p>Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba). Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/garlic_powder.html b/site/garlic_powder.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 — garlic powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>garlic powder</h1><img class='right' src='../media/ingredients/garlic_powder.png'/><div><p>Garlic powder is dehydrated garlic. It is used in recipes where moisture content is key. 1/8 of a teaspoon of garlic powder equals one fresh <a href='garlic.html'>garlic</a> clove. To make garlic powder, the cloves are peeled and sliced, and then heated to a temperature of between 150-160C to remove all moisture. The dehydrated garlic is then sliced, chopped and ground into a powder.</p></div><h2>garlic</h2><div class='small'><p>Garlic bulbs range from medium to large, consisting of gloves encased in individual wrappers. It has a mild allium scent and taste. Crushing or pressing the cloves releases enzyme compounds that produce a sulfur-based molecule called <b>acilin</b>, which is responsible for giving garlic its pungent aroma and taste. </p><p>Garlic can be consumed both raw or cooked, with raw having a stronger flavor. Garlic pairs well with acidic fruits and vegetables like <a href='tomatoes.html'>tomatoes</a> and citrus, herbs like <a href='basil.html'>basil</a>, <a href='thyme.html'>thyme</a> and <a href='oregano.html'>oregano</a> and vegetables like broccoli, <a href='brussel_sprouts.html'>brussel sprouts</a>, <a href='snap_peas.html'>snap peas</a> and <a href='artichokes.html'>artichokes</a>.</p></div><ul><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — garlic powder</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>garlic powder</h1><img class='right' src='../media/ingredients/garlic_powder.png'/><div><p>Garlic powder is dehydrated garlic. It is used in recipes where moisture content is key. 1/8 of a teaspoon of garlic powder equals one fresh <a href='garlic.html'>garlic</a> clove. To make garlic powder, the cloves are peeled and sliced, and then heated to a temperature of between 150-160C to remove all moisture. The dehydrated garlic is then sliced, chopped and ground into a powder.</p></div><h2>garlic</h2><div class='small'><p>Garlic bulbs range from medium to large, consisting of gloves encased in individual wrappers. It has a mild allium scent and taste. Crushing or pressing the cloves releases enzyme compounds that produce a sulfur-based molecule called <b>acilin</b>, which is responsible for giving garlic its pungent aroma and taste. </p><p>Garlic can be consumed both raw or cooked, with raw having a stronger flavor. Garlic pairs well with acidic fruits and vegetables like <a href='tomatoes.html'>tomatoes</a> and citrus, herbs like <a href='basil.html'>basil</a>, <a href='thyme.html'>thyme</a> and <a href='oregano.html'>oregano</a> and vegetables like broccoli, <a href='brussel_sprouts.html'>brussel sprouts</a>, <a href='snap_peas.html'>snap peas</a> and <a href='artichokes.html'>artichokes</a>.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/ground_turmeric.html b/site/ground_turmeric.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 — ground turmeric</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>ground turmeric</h1><img class='right' src='../media/ingredients/ground_turmeric.png'/><div><p>Ground turmeric is made from the rhizomes of the turmeric plant, after harvest it is boiled, then dried and ground into a powder.</p></div><h2>turmeric root</h2><div class='small'><p>Turmeric, or <b>Cucurma longa</b>, belongs to the <a href='ginger_root.html'>ginger root</a> family. The rhizomes can be used fresh, boiled in water and dried. It's used as a coloring and flavoring agent, and has a bitter black pepper-like taste and earthy mustard-like aroma. Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications.</p></div><ul><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — ground turmeric</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>ground turmeric</h1><img class='right' src='../media/ingredients/ground_turmeric.png'/><div><p>Ground turmeric is made from the rhizomes of the turmeric plant, after harvest it is boiled, then dried and ground into a powder.</p></div><h2>turmeric root</h2><div class='small'><p>Turmeric, or <b>Cucurma longa</b>, belongs to the <a href='ginger_root.html'>ginger root</a> family. The rhizomes can be used fresh, boiled in water and dried. It's used as a coloring and flavoring agent, and has a bitter black pepper-like taste and earthy mustard-like aroma. Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — Home</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='home'><dl class='ingredients'><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png' loading='lazy'/><b>cardamom</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png' loading='lazy'/><b>chickpea flour</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png' loading='lazy'/><b>arugula</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png' loading='lazy'/><b>mushroom</b></a></dt><dt><a href='bok_choy.html'><img src='../media/ingredients/bok_choy.png' loading='lazy'/><b>bok choy</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png' loading='lazy'/><b>red beets</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png' loading='lazy'/><b>garlic</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png' loading='lazy'/><b>pumpkin</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png' loading='lazy'/><b>apple</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png' loading='lazy'/><b>pears</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png' loading='lazy'/><b>ao nori</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png' loading='lazy'/><b>turmeric root</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png' loading='lazy'/><b>basil</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png' loading='lazy'/><b>nutritional yeast</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png' loading='lazy'/><b>buckwheat groats</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png' loading='lazy'/><b>beni shouga</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png' loading='lazy'/><b>sriracha</b></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png' loading='lazy'/><b>jalapeno peppers</b></a></dt></dl><h2 id='recipes'>72 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='arame_soba.html'>arame soba</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><h3>sidedish</h3><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><h3>sweet</h3><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><h3>toppings</h3><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='tzatziki.html'>tzatziki</a></li><h3>snack</h3><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><h3>basic</h3><li><a href='brownies.html'>brownies</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><h3>tropical</h3><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — Home</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='home'><dl class='ingredients'><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png' loading='lazy'/><b>cardamom</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png' loading='lazy'/><b>chickpea flour</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png' loading='lazy'/><b>arugula</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png' loading='lazy'/><b>mushroom</b></a></dt><dt><a href='bok_choy.html'><img src='../media/ingredients/bok_choy.png' loading='lazy'/><b>bok choy</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png' loading='lazy'/><b>red beets</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png' loading='lazy'/><b>garlic</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png' loading='lazy'/><b>pumpkin</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png' loading='lazy'/><b>apple</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png' loading='lazy'/><b>pears</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png' loading='lazy'/><b>ao nori</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png' loading='lazy'/><b>turmeric root</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png' loading='lazy'/><b>basil</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png' loading='lazy'/><b>nutritional yeast</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png' loading='lazy'/><b>buckwheat groats</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png' loading='lazy'/><b>beni shouga</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png' loading='lazy'/><b>sriracha</b></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png' loading='lazy'/><b>jalapeno peppers</b></a></dt></dl><h2 id='recipes'>73 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='arame_soba.html'>arame soba</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><h3>sidedish</h3><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><h3>sweet</h3><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><h3>toppings</h3><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='tzatziki.html'>tzatziki</a></li><h3>snack</h3><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><h3>basic</h3><li><a href='brownies.html'>brownies</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><h3>tropical</h3><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — jalapeno peppers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>jalapeno peppers</h1><img class='right' src='../media/ingredients/jalapeno_peppers.png'/><div><p>Jalapeno pepper is a type of <b>Capsicum annuum</b>, it have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.</p></div><h2>jalapeno peppers</h2><div class='small'><p>Jalapeno pepper is a type of <b>Capsicum annuum</b>, it have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.</p></div><ul><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='bean_chili.html'>bean chili</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — jalapeno peppers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>jalapeno peppers</h1><img class='right' src='../media/ingredients/jalapeno_peppers.png'/><div><p>Jalapeno pepper is a type of <b>Capsicum annuum</b>, it have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.</p></div><h2>jalapeno peppers</h2><div class='small'><p>Jalapeno pepper is a type of <b>Capsicum annuum</b>, it have a range of pungency, with Scoville heat units of 3,500 to 8,000. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='bean_chili.html'>bean chili</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — mac and faux cheese</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>mac and faux cheese</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/mac_and_faux_cheese.jpg'/><div class='col2'><p>Meals with faux-cheese doesn't always have to include nutritional yeast. We love nutritional yeast, but it's not cheap to buy, so we use it sparingly. Mixing a few other simple ingredients together we find is enough to make a good and satisfying cheesy sauce.</p><p>In the above image, we added brussel sprouts. It's not part of the recipe because it is a strange ingredient to add to mac and cheese, but we like it in everything. Whenever we cook rice, or pasta, we add halved and stemmed brussel sprouts(with the outer leaves removed) to the cooking water. If you like boiled brussel sprouts, give it a shot.</p><p><b>Substitutions</b></p><p><b>Plant milk</b>: If you don't like soy milk, any non-dairy milk will do. We've had mac and cheese with full-fat coconut milk and it was heavenly. Coconut milk alters the flavor of the faux-cheese in a very good way.</p><p><b>Miso</b>: We always have miso on the boat, and we use whatever kind we happen to have. We've made the mixture with white and red miso. The red miso has a stronger, deeper taste.</p><p><b>Turmeric</b>: turmeric is an optional ingredient, but it gives the sauce a pop of colour and it is very good for you. It's possible to use fresh turmeric, 10 g (1 tsp) of dried turmeric is equal to roughly 15g (1 tbsp) of fresh turmeric.</p></div><dl class='ingredients'><h3>sauce</h3><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>1.5 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.5 g</u></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png'/><b>miso</b></a><u>10 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>15 ml</u></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a><u>1, diced</u></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png'/><b>jalapeno peppers</b></a><u>1</u></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b></a><u>4 per bowl</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>115 g</u></dt></dl><ul class='instructions'><li>In a small bowl, add i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>turmeric powder</a>(dry), <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see <a href='mustard_from_seed.html'>to make your own mustard</a>). Add <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not watery.</li><li>Heat a pan at medium heat, add some <a href='olive_oil.html'>olive oil</a>. When the oil is hot, add <i>1 small</i> diced <a href='yellow_onion.html'>yellow onion</a> and cook until browned, then add <i>1</i> fresh <a href='jalapeno_peppers.html'>jalapeno pepper</a> and cook for an additional <u>5 minutes</u>. Set aside.</li><li>Cook <i>115 g (1 cup, or 4 oz)</i> of <a href='wholegrain_macaroni.html'>macaroni (elbow) pasta</a> until tender. Drain the noodles and return to the pot. Mix in the faux-cheese sauce, until all the ingredients are well-coated, top with the yellow onion and jalapeno mix, some fresh <a href='small_heirloom_tomatoes.html'>cherry tomatoes</a>, and season with a pinch of salt and black pepper.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/miso.html b/site/miso.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 — miso</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>miso</h1><img class='right' src='../media/ingredients/miso.png'/><div><p>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.</p><p>Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.</p><p>Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).</p><p><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.</p></div><h2>soy beans</h2><div class='small'><p>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.</p><p>Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.</p><p>Store in a cool, dry place for up to 12 months.</p></div><ul><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — miso</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>miso</h1><img class='right' src='../media/ingredients/miso.png'/><div><p>Miso, or <b>みそ</b>, is a traditional Japanese seasoning produced by fermenting <a href='soybeans.html'>soybeans</a> with both salt and koji (fungus <b>Aspergillus oryzae</b>) and sometimes with <a href='rice.html'>rice</a>, barley and <a href='seaweed.html'>seaweed</a>. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: <b>Shiromiso</b> (white), <b>Akamiso</b> (red) and <b>Awasemiso</b> (mixed). Miso is a rich source of <b>protein</b>.</p><p>Miso is high in sodium, a known carcinogenic, but is <a href='https://nutritionfacts.org/video/is-miso-healthy/' target='_blank'>safe to consume</a> as the carcinogenic effects of the salt are counteracted by the <a href='https://www.ncbi.nlm.nih.gov/pubmed/23812102' target='_blank'>anti-carcinogenic effects of the soy</a>. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the <a href='https://www.ncbi.nlm.nih.gov/pubmed/12097666' target='_blank'>soy protein</a> in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the <a href='https://www.ncbi.nlm.nih.gov/pubmed/11195162' target='_blank'>hypertensive effects</a> of the salt.</p><p>Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the <a href='https://en.wikipedia.org/wiki/Maillard_reaction' target='_blank'>Maillard reaction</a>, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).</p><p><b>Cooking notes:</b> As natural miso is a living food, it contains many beneficial microorganisms (like <a href='https://en.wikipedia.org/wiki/Tetragenococcus_halophilus' target='_blank'>Tetragenococcus halophilus</a>) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.</p></div><h2>soy beans</h2><div class='small'><p>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.</p><p>Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.</p><p>Store in a cool, dry place for up to 12 months.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/olive_oil.html b/site/olive_oil.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 — olive oil</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>olive oil</h1><img class='right' src='../media/ingredients/olive_oil.png'/><div><p>Olive oil is produced by pressing whole olives, and is used in frying or as salad dressings. It also has cosmetic and pharmaceutical uses. Olive oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — olive oil</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>olive oil</h1><img class='right' src='../media/ingredients/olive_oil.png'/><div><p>Olive oil is produced by pressing whole olives, and is used in frying or as salad dressings. It also has cosmetic and pharmaceutical uses. Olive oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='bean_chili.html'>bean chili</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/quick_grilled_cheese.html b/site/quick_grilled_cheese.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 — quick grilled cheese</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>quick grilled cheese</h1><h2>2-3 servings — 10 minutes</h2><img src='../media/recipes/quick_grilled_cheese.jpg'/><div class='col2'><p>There are now many good vegan cheese options to choose from, varying in complexity and cost, but we like to prepare a simple 'cheese-like' mixture when making a grilled-cheese. It takes less than 5 minutes to mix all the ingredients together, requiring no special tools.</p><p><img src='../media/recipes/quick_grilled_cheese_3.jpg'/></p><p>The result is a thick, spreadable, and cheese-like mixture.</p><p><b>Substitutions</b></p><p><b>Plant milk</b>: If you don't like soy milk, any non-dairy milk will do. We'd recommend non-sweetened varieties or the taste may come through too much.</p><p><b>Miso</b>: We always have miso on the boat, and we use whatever kind we happen to have. We've made the mixture with white and red miso. The red miso has a stronger, deeper taste.</p><p><b>Nutritional yeast</b>: It is possible to omit the nutritional yeast, the 'cheese' will taste fine without it because of the presence of the miso, tahini and dijon mustard. If this ingredient is omitted, add less liquid so that the mixture remains thick.</p><p><img src='../media/recipes/quick_grilled_cheese_2.jpg'/></p><p><b>Olive oil</b>: We use olive oil to toast the sandwhiches in a pan, but it is possible to use vegan butter, and to pre-butter the bread prior to putting it in the pan. It is possible to dry-toast the sandwhiches in pan without added oil or vegan butter, but it may take longer to brown.</p></div><dl class='ingredients'><h3>cheese</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>3 g</u></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png'/><b>miso</b></a><u>10 g</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>15 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>60 ml</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>to taste</u></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b></a><u>4 slices</u></dt></dl><ul class='instructions'><li>In a bowl, add <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>3 g (1 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='miso.html'>miso</a>, <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see <a href='mustard_from_seed.html'>to make your own mustard</a>). Add <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>(or water) gradually, the mixture should be thick (see photo above), not watery. Mix well, and spread thickly over the bread (we used sourdough bread).</li><li>Layer with extra fillings, if desired. We like to add thin slices of <a href='cucumber.html'>cucumber</a>, and sun-dried tomatoes. Top off with another piece of bread. If there is left-over cheese, spread the rest on the inside of the top bread layer for extra flavor.</li><li>Heat a pan at medium heat, add some <a href='olive_oil.html'>olive oil</a>. When the oil is hot, add the first sandwhich and toast until brown on both sides. Serve with a side of pickled vegetables, see our <a href='lactofermentation.html'>lactofermentation</a> page for ideas.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — quick grilled cheese</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><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='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>quick grilled cheese</h1><h2>2-3 servings — 10 minutes</h2><img src='../media/recipes/quick_grilled_cheese.jpg'/><div class='col2'><p>There are now many good vegan cheese options to choose from, varying in complexity and cost, but we like to prepare a simple 'cheese-like' mixture when making a grilled-cheese. It takes less than 5 minutes to mix all the ingredients together, requiring no special tools.</p><p><img src='../media/recipes/quick_grilled_cheese_3.jpg'/></p><p>The result is a thick, spreadable, and cheese-like mixture.</p><p><b>Substitutions</b></p><p><b>Plant milk</b>: If you don't like soy milk, any non-dairy milk will do. We'd recommend non-sweetened varieties or the taste may come through too much.</p><p><b>Miso</b>: We always have miso on the boat, and we use whatever kind we happen to have. We've made the mixture with white and red miso. The red miso has a stronger, deeper taste.</p><p><b>Nutritional yeast</b>: It is possible to omit the nutritional yeast, the 'cheese' will taste fine without it because of the presence of the miso, tahini and dijon mustard. If this ingredient is omitted, add less liquid so that the mixture remains thick.</p><p><img src='../media/recipes/quick_grilled_cheese_2.jpg'/></p><p><b>Olive oil</b>: We use olive oil to toast the sandwhiches in a pan, but it is possible to use vegan butter, and to pre-butter the bread prior to putting it in the pan. It is possible to dry-toast the sandwhiches in pan without added oil or vegan butter, but it may take longer to brown.</p></div><dl class='ingredients'><h3>cheese</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a><u>3 g</u></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png'/><b>miso</b></a><u>10 g</u></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a><u>35 g</u></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a><u>5 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>60 ml</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>to taste</u></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b></a><u>4 slices</u></dt></dl><ul class='instructions'><li>In a bowl, add <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>3 g (1 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='miso.html'>miso</a>, <i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see <a href='mustard_from_seed.html'>to make your own mustard</a>). Add <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>(or water) gradually, the mixture should be thick (see photo above), not watery. Mix well, and spread thickly over the bread (we used sourdough bread).</li><li>Layer with extra fillings, if desired. We like to add thin slices of <a href='cucumber.html'>cucumber</a>, and sun-dried tomatoes. Top off with another piece of bread. If there is left-over cheese, spread the rest on the inside of the top bread layer for extra flavor.</li><li>Heat a pan at medium heat, add some <a href='olive_oil.html'>olive oil</a>. When the oil is hot, add the first sandwhich and toast until brown on both sides. Serve with a side of pickled vegetables, see our <a href='lactofermentation.html'>lactofermentation</a> page for ideas.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/small_heirloom_tomatoes.html b/site/small_heirloom_tomatoes.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 — small heirloom tomatoes</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>small heirloom tomatoes</h1><img class='right' src='../media/ingredients/small_heirloom_tomatoes.png'/><div><p>Heirloom tomatoes are non-hybrid tomatoes that are open-pollinated. They're found in a variety of colors, shapes and flavors. They are sweeter, and have a shorter shelf life than regular tomatoes.</p><p>Heirloom tomatoes have traits that are less desirable from a commercial standpoint and so it's harder to find them, but in the spirit of genetic diversity there are many farmers who still grow them (<a href='https://archive.is/20130222102846/http://spiritfoods.net/heirloom-tomatoes/'>ref</a>).</p></div><ul><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — small heirloom tomatoes</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>small heirloom tomatoes</h1><img class='right' src='../media/ingredients/small_heirloom_tomatoes.png'/><div><p>Heirloom tomatoes are non-hybrid tomatoes that are open-pollinated. They're found in a variety of colors, shapes and flavors. They are sweeter, and have a shorter shelf life than regular tomatoes.</p><p>Heirloom tomatoes have traits that are less desirable from a commercial standpoint and so it's harder to find them, but in the spirit of genetic diversity there are many farmers who still grow them (<a href='https://archive.is/20130222102846/http://spiritfoods.net/heirloom-tomatoes/'>ref</a>).</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/soy_milk.html b/site/soy_milk.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 — soy milk</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>soy milk</h1><img class='right' src='../media/ingredients/soy_milk.png'/><div><p><a href='Soy_milk.html'>Soy milk</a> is a by-product of <a href='tofu.html'>tofu</a>, and an important source of <b>protein</b>, <b>calcium</b>, <b>vitamin D</b> and <b>B12</b> for vegans.</p><p>Soy milk is made from soaking <a href='soy_beans.html'>soy beans</a> in water at a ratio of 10:1 (3h to overnight) and grinding them, boiling the mixture and filtering out the pulp. Traditionally soy milk has a beany taste and is more watery, modern varieties are creamier with a muted 'bean' taste to mimic dairy milk. Soy milk has its own by-products, like <a href='https://www.soyinfocenter.com/books/159'>yuba</a> (skin that forms when boiling soy milk) and okara (soy milk pulp).</p></div><h2>soy beans</h2><div class='small'><p>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.</p><p>Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.</p><p>Store in a cool, dry place for up to 12 months.</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — soy milk</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>soy milk</h1><img class='right' src='../media/ingredients/soy_milk.png'/><div><p><a href='Soy_milk.html'>Soy milk</a> is a by-product of <a href='tofu.html'>tofu</a>, and an important source of <b>protein</b>, <b>calcium</b>, <b>vitamin D</b> and <b>B12</b> for vegans.</p><p>Soy milk is made from soaking <a href='soy_beans.html'>soy beans</a> in water at a ratio of 10:1 (3h to overnight) and grinding them, boiling the mixture and filtering out the pulp. Traditionally soy milk has a beany taste and is more watery, modern varieties are creamier with a muted 'bean' taste to mimic dairy milk. Soy milk has its own by-products, like <a href='https://www.soyinfocenter.com/books/159'>yuba</a> (skin that forms when boiling soy milk) and okara (soy milk pulp).</p></div><h2>soy beans</h2><div class='small'><p>Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of <a href='nutrition.html#protein'>protein</a> required for good health. It is also a good source of <a href='nutrition.html#omega-3'>Omega 3's (ALA)</a>.</p><p>Unfermented food uses of soy beans include <a href='soy_milk.html'>soy milk</a> and <a href='tofu.html'>tofu</a>, while fermented soy foods include <a href='soy_sauce.html'>soy sauce</a>, <a href='miso.html'>miso</a>, natto and <a href='tempeh.html'>tempeh</a>. A staple in Eastern Asia, soybeans are used as a base for many vegan faux-meat dishes.</p><p>Store in a cool, dry place for up to 12 months.</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/tahini.html b/site/tahini.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 — tahini</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>tahini</h1><img class='right' src='../media/ingredients/tahini.png'/><div><p>Tahini is a condiment made from toasted and ground hulled white sesame seeds. It is a rich source of <b>protein</b> and <b>calcium</b>.</p><p>It is used in <b>baba ghanoush</b> (roasted eggplant dip), <b>pekmez</b> (sweet turkish dip), <a href='uzumaki_hummus_bites.html'>hummus</a> and in many other recipes. Because of its high oil content, it needs to be refrigerated to prevent spoilage. Tahini has high levels of calcium and protein, making it a must ingredient in any plantbased pantry.</p><p>Weight: 1/2 cup | 4 1/2 oz | 128 g</p></div><h2>sesame seeds</h2><div class='small'><p>Sesame seeds has many other species, coming in a variety of colors ranging from light to dark. It has the highest oil content of any seed, with a nutty flavor. Sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.</p><p>Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of sesame seeds also include <a href='tahini.html'>tahini</a> and <a href='sesame_oil.html'>sesame oil</a>. The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.</p><p>Weight: 1/2 cup | 2 1/2 oz | 71 g</p></div><ul><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — tahini</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>tahini</h1><img class='right' src='../media/ingredients/tahini.png'/><div><p>Tahini is a condiment made from toasted and ground hulled white sesame seeds. It is a rich source of <b>protein</b> and <b>calcium</b>.</p><p>It is used in <b>baba ghanoush</b> (roasted eggplant dip), <b>pekmez</b> (sweet turkish dip), <a href='uzumaki_hummus_bites.html'>hummus</a> and in many other recipes. Because of its high oil content, it needs to be refrigerated to prevent spoilage. Tahini has high levels of calcium and protein, making it a must ingredient in any plantbased pantry.</p><p>Weight: 1/2 cup | 4 1/2 oz | 128 g</p></div><h2>sesame seeds</h2><div class='small'><p>Sesame seeds has many other species, coming in a variety of colors ranging from light to dark. It has the highest oil content of any seed, with a nutty flavor. Sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.</p><p>Sesame seeds are added to breads, or over the top of baked goods, they are also baked into <a href='crackers.html'>crackers</a> or sprinkled onto a variety of foods. Popular uses of sesame seeds also include <a href='tahini.html'>tahini</a> and <a href='sesame_oil.html'>sesame oil</a>. The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.</p><p>Weight: 1/2 cup | 2 1/2 oz | 71 g</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='quick_grilled_cheese.html'>quick grilled cheese</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/whole_wheat_flour.html b/site/whole_wheat_flour.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 — whole wheat flour</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>whole wheat flour</h1><img class='right' src='../media/ingredients/whole_wheat_flour.png'/><div><p>Whole wheat flour, or wholemeal flour, is a powdery substance derived from grinding wheatberries. It is typically mixed with lighter white flours. This type of flour contains both the bran and germ, and is typically made from hard winter red wheat (in the US).</p><p>Weight: 1 cup | 4 oz | 113 g</p></div><h2>flour</h2><div class='small'><p>Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together (<a href='wholegrain_wheat_flour.html'>wholegrain wheat flour</a>) or of the endosperm alone (<a href='all_purpose_flour.html'>all purpose flour</a>).</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><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 — whole wheat flour</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>whole wheat flour</h1><img class='right' src='../media/ingredients/whole_wheat_flour.png'/><div><p>Whole wheat flour, or wholemeal flour, is a powdery substance derived from grinding wheatberries. It is typically mixed with lighter white flours. This type of flour contains both the bran and germ, and is typically made from hard winter red wheat (in the US).</p><p>Weight: 1 cup | 4 oz | 113 g</p></div><h2>flour</h2><div class='small'><p>Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together (<a href='wholegrain_wheat_flour.html'>wholegrain wheat flour</a>) or of the endosperm alone (<a href='all_purpose_flour.html'>all purpose flour</a>).</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/yellow_onion.html b/site/yellow_onion.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 — yellow onion</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>yellow onion</h1><img class='right' src='../media/ingredients/yellow_onion.png'/><div><p>Yellow onions are encased in a light-yellow to copper papery skin, while the inner flesh is white. They are crunchy, with a pungent flavor when raw. If cooked, yellow onions develop a milder flavor, that is both nutty and sweet. Yellow onions are a good source of <b>vitamin C</b>. </p><p>Yellow onions can be sauteed, braised, caramelized, grilled or dry-roasted. They are used to add flavor to broths, soups and stews. The bulbs will keep for 1-2 months if stored in a cool, dry and dark place with good air circulation.</p></div><h2>onion</h2><div class='small'><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p></div><ul><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='bean_chili.html'>bean chili</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!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 — yellow onion</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='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='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>yellow onion</h1><img class='right' src='../media/ingredients/yellow_onion.png'/><div><p>Yellow onions are encased in a light-yellow to copper papery skin, while the inner flesh is white. They are crunchy, with a pungent flavor when raw. If cooked, yellow onions develop a milder flavor, that is both nutty and sweet. Yellow onions are a good source of <b>vitamin C</b>. </p><p>Yellow onions can be sauteed, braised, caramelized, grilled or dry-roasted. They are used to add flavor to broths, soups and stews. The bulbs will keep for 1-2 months if stored in a cool, dry and dark place with good air circulation.</p></div><h2>onion</h2><div class='small'><p>Onions, or <b>Alium cepa L</b>, are vegetables of the genus <b>Allium</b> There are many varieties, ranging in pungency, shape and color (red, yellow and white). Mature onion bulbs are the most commonly eaten, although onions can be consumed at any stage. Onions are available fresh, frozen, pickled, dried and powdered. Onions contain low amounts of essential nutrients.</p><p>Onions are toxic to many animals, like dogs and cats (<a href='http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1678-91992011000100002&lng=en&nrm=iso&tlng=en'>ref</a>).</p></div><ul><li><a href='mac_and_faux_cheese.html'>mac and faux cheese</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='bean_chili.html'>bean chili</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2023 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -341,6 +341,9 @@ Ingredient flour = create_ingredient("flour", "<p>Flour is a powder made by grin
Ingredient whole_wheat_flour = create_child_ingredient(&flour, "whole wheat flour", "<p>Whole wheat flour, or wholemeal flour, is a powdery substance derived from grinding wheatberries. It is typically mixed with lighter white flours. This type of flour contains both the bran and germ, and is typically made from hard winter red wheat (in the US).</p><p>Weight: 1 cup | 4 oz | 113 g</p>", 0);
+Ingredient wholegrain_macaroni = create_child_ingredient(&whole_wheat_flour, "whole wheat flour", "<p>Whole wheat flour, or wholemeal flour, is a powdery substance derived from grinding wheatberries. It is typically mixed with lighter white flours. This type of flour contains both the bran and germ, and is typically made from hard winter red wheat (in the US).</p><p>Weight: 1 cup | 4 oz | 113 g</p>", 0);
+
+
Ingredient buckwheat_groats = create_ingredient("buckwheat groats", "<p>Buckwheat groats come from the buckwheat plant, or <b>Fagopyrum esculentum</b>. Buckwheat is not a wheat, but a 'pseudocereal' that is related to sorrel, knotweed and rhubarb. The groats can also be sprouted and then eaten raw or cooked. Buckwheat groats have a rich, nutty flavor, and are a good source of <b>zinc</b> and of the protein <b>lysine</b>.</p><p>The groats can be processed into flour, made into beer, roasted and brewed as tea to make soba-cha <b>そば茶</b> and cooked like rice.</p><p>Weight: 1 cup | 6 oz | 170 g</p>", 1);
Ingredient buckwheat_noodles = create_child_ingredient(&buckwheat_groats, "buckwheat noodles", "<p>Buckwheat noodles are popular in Japan and Korea, the difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand. in Japan, they are made from buckwheat flour (juwari 十割), or a combination of buckwheat and wheat flours (nihachi soba 二八). Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40 percent and 100 percent.</p>", 0);
diff --git a/src/recipes.c b/src/recipes.c
@@ -720,7 +720,7 @@ add_serving(&quick_grilled_cheese_cheese, &nutritional_yeast, "15 g");
add_serving(&quick_grilled_cheese_cheese, &garlic_powder, "3 g");
add_serving(&quick_grilled_cheese_cheese, &miso, "10 g");
add_serving(&quick_grilled_cheese_cheese, &tahini, "35 g");
-add_serving(&quick_grilled_cheese_cheese, &dijon_mustard, "15 g");
+add_serving(&quick_grilled_cheese_cheese, &dijon_mustard, "5 g");
add_serving(&quick_grilled_cheese_cheese, &soy_milk, "60 ml");
add_serving(&quick_grilled_cheese_cheese, &olive_oil, "to taste");
add_serving(&quick_grilled_cheese_cheese, &fresh_bread, "4 slices");
@@ -892,6 +892,26 @@ add_serving(&red_lentil_stew_lentils, &red_lentils, "100 g");
add_serving(&red_lentil_stew_lentils, &vegetable_bouillon, "350 ml");
add_part(&red_lentil_stew, &red_lentil_stew_lentils);
+// mac_and_faux_cheese
+Recipe mac_and_faux_cheese = create_recipe("mac and faux cheese", maindish, "2 servings", 20230323, 15);
+set_description(&mac_and_faux_cheese, "<p>Meals with faux-cheese doesn't always have to include nutritional yeast. We love nutritional yeast, but it's not cheap to buy, so we use it sparingly. Mixing a few other simple ingredients together we find is enough to make a good and satisfying cheesy sauce.</p><p>In the above image, we added brussel sprouts. It's not part of the recipe because it is a strange ingredient to add to mac and cheese, but we like it in everything. Whenever we cook rice, or pasta, we add halved and stemmed brussel sprouts(with the outer leaves removed) to the cooking water. If you like boiled brussel sprouts, give it a shot.</p><p><b>Substitutions</b></p><p><b>Plant milk</b>: If you don't like soy milk, any non-dairy milk will do. We've had mac and cheese with full-fat coconut milk and it was heavenly. Coconut milk alters the flavor of the faux-cheese in a very good way.</p><p><b>Miso</b>: We always have miso on the boat, and we use whatever kind we happen to have. We've made the mixture with white and red miso. The red miso has a stronger, deeper taste.</p><p><b>Turmeric</b>: turmeric is an optional ingredient, but it gives the sauce a pop of colour and it is very good for you. It's possible to use fresh turmeric, 10 g (1 tsp) of dried turmeric is equal to roughly 15g (1 tbsp) of fresh turmeric.</p>");
+RecipePart mac_and_faux_cheese_sauce = create_part("sauce");
+add_instruction(&mac_and_faux_cheese_sauce, "In a small bowl, add i>35 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>turmeric powder</a>(dry), <i>1.5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a>, <i>10 g (1 tsp)</i> of <a href='miso.html'>white miso</a>, <i>5 g (1 tsp)</i> of <a href='dijon_mustard.html'>dijon mustard</a> (see <a href='mustard_from_seed.html'>to make your own mustard</a>). Add <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> gradually, the mixture should be runny, but not watery.");
+add_instruction(&mac_and_faux_cheese_sauce, "Heat a pan at medium heat, add some <a href='olive_oil.html'>olive oil</a>. When the oil is hot, add <i>1 small</i> diced <a href='yellow_onion.html'>yellow onion</a> and cook until browned, then add <i>1</i> fresh <a href='jalapeno_peppers.html'>jalapeno pepper</a> and cook for an additional <u>5 minutes</u>. Set aside.");
+add_instruction(&mac_and_faux_cheese_sauce, "Cook <i>115 g (1 cup, or 4 oz)</i> of <a href='wholegrain_macaroni.html'>macaroni (elbow) pasta</a> until tender. Drain the noodles and return to the pot. Mix in the faux-cheese sauce, until all the ingredients are well-coated, top with the yellow onion and jalapeno mix, some fresh <a href='small_heirloom_tomatoes.html'>cherry tomatoes</a>, and season with a pinch of salt and black pepper.");
+add_serving(&mac_and_faux_cheese_sauce, &tahini, "35 g");
+add_serving(&mac_and_faux_cheese_sauce, &garlic_powder, "1.5 g");
+add_serving(&mac_and_faux_cheese_sauce, &ground_turmeric, "1.5 g");
+add_serving(&mac_and_faux_cheese_sauce, &miso, "10 g");
+add_serving(&mac_and_faux_cheese_sauce, &dijon_mustard, "5 g");
+add_serving(&mac_and_faux_cheese_sauce, &soy_milk, "125 ml");
+add_serving(&mac_and_faux_cheese_sauce, &olive_oil, "15 ml");
+add_serving(&mac_and_faux_cheese_sauce, &yellow_onion, "1, diced");
+add_serving(&mac_and_faux_cheese_sauce, &jalapeno_peppers, "1");
+add_serving(&mac_and_faux_cheese_sauce, &small_heirloom_tomatoes, "4 per bowl");
+add_serving(&mac_and_faux_cheese_sauce, &wholegrain_macaroni, "115 g");
+add_part(&mac_and_faux_cheese, &mac_and_faux_cheese_sauce);
+
// mason jar bread pudding
Recipe mason_jar_bread_pudding = create_recipe("mason jar bread pudding", sweet, "1 serving", 20150108, 30);
set_description(&mason_jar_bread_pudding, "<p>Growing up bread pudding was Rek's favorite dessert. Rek's mom used bread crusts left over from christmas dinner (from making no-crust sandwiches) to make bread pudding. She cooks by feel, always has. She never writes anything down. Rek stood by her as she made it, taking notes of the approximate quantities and various steps.</p><p>Rek's mom comes from a family of 7 girls, she grew up cooking for the family. When cooking for the family, she'd always prepare a basin-load of food. Her bread pudding recipe is no different. Rek's dad has no trouble going through all of it.</p><p>We are good eaters, but there's no way we can eat that much dessert, so we reduced and reduced, until it fit a wide-mouth 1/4 l(1 cup) mason jar.</p><p>If ever you have some leftover crusts try and make this, it's easy, delicious and comforting, and scales well enough. A Rek's mom would say, 'do it by eye'.</p>");
@@ -1187,6 +1207,17 @@ add_serving(&quick_parmesan_mix, &garlic_powder, "5 g");
add_serving(&quick_parmesan_mix, &salt, "1.25 g");
add_part(&quick_sunflower_seed_parmesan, &quick_parmesan_mix);
+// rice burger bun
+// Recipe rice_burger_bun = create_recipe("rice burger bun", sidedish, "2 servings", 20230317, 20);
+// set_description(&rice_burger_bun, "<p>When we lived in Japan we would sometimes go to Mos Burgers, because they had an item on menu that was burgers with a rice bun. We always liked that idea. Once in a while, when we're too lazy to make bread, we cook up some sticky rice and make rice buns.</p><p>When making rice buns, it is necessary to compress the rice enough so that the bun doesn't come apart. It is possible to do this by hand, but the rice needs</p>");
+// RecipePart rice_burger_bun_bun = create_part("balsamic reduction");
+// add_instruction(&rice_burger_bun_bun, "Put <i>240 ml (1 cup)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a> in a non-stick pan.");
+// add_instruction(&rice_burger_bun_bun, "Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion. Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smell!");
+// add_instruction(&rice_burger_bun_bun, "Transfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit.");
+// add_serving(&rice_burger_bun_bun, &short_grain_white_rice, "1 cup");
+// add_part(&rice_burger_bun, &rice_burger_bun_bun);
+
+
// raisin beet bread
Recipe raisin_beet_bread = create_recipe("raisin beet bread", sweet, "1 loaf", 20141220, 60);
set_description(&raisin_beet_bread, "<p>If like Rek's dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from an old cookbook by Margo Oliver <b>les menus de margo oliver</b>.</p><p>It's simple to make, and you can replace the raisins with currants or cranberries. If you make this recipe, just be sure to add plenty of raisins on top, we emptied a bag on it, without regret. They raisins get super crispy, and will develop a sweet crispy caramelized taste.</p>");
@@ -1866,4 +1897,4 @@ add_serving(&wasabi_swirl_chocolate_cookies_glaze, &wasabi_powder, "15 g");
add_serving(&wasabi_swirl_chocolate_cookies_glaze, &soy_milk, "30 ml");
add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_glaze);
-Recipe *recipes[] = {&chunky_apple_jam, &quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &corn_pone, &quick_cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread, &basic_toothpaste, &beer_bread, &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_dumplings, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &soy_flour_tofu, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &shepherds_pie, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &stovetop_blackberry_cake, &stovetop_choco_oat_cookies, &cheesy_sunflower_seed_sauce, &sourdough_spelt_flatbread, &sweet_mock_eel_nigiri, &tzatziki, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread, &sourdough_starter, &soybean_hummus_with_jalapenos, &bean_chili, &quick_grilled_cheese, &beet_sauce_pasta};
+Recipe *recipes[] = {&mac_and_faux_cheese, &chunky_apple_jam, &quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &corn_pone, &quick_cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread, &basic_toothpaste, &beer_bread, &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_dumplings, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &soy_flour_tofu, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &shepherds_pie, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &stovetop_blackberry_cake, &stovetop_choco_oat_cookies, &cheesy_sunflower_seed_sauce, &sourdough_spelt_flatbread, &sweet_mock_eel_nigiri, &tzatziki, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread, &sourdough_starter, &soybean_hummus_with_jalapenos, &bean_chili, &quick_grilled_cheese, &beet_sauce_pasta};
