commit: ad92e97734bcb5c8ada61731ba0f6a669659e63b
parent 5873b31440ed132badce59902fc9d609ec38c5c7
Author: Rekka <rekkabell@gmail.com>
Date: Sun, 22 Dec 2019 10:24:59 -0500
Added photo for about page
Diffstat:
6 files changed, 14 insertions(+), 12 deletions(-)
diff --git a/media/pages/about.jpg b/media/pages/about/about.jpg
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diff --git a/media/pages/about/galley_about.jpg b/media/pages/about/galley_about.jpg
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diff --git a/site/buckwheat_tea.html b/site/buckwheat_tea.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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — buckwheat tea</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>buckwheat tea</h1><h2>1 teapot — 10 minutes</h2><img src='../media/recipes/buckwheat_tea.jpg'/><p>A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops. It has a very subtle flavor, and is pleasant to drink after dinner as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /></p><dl class='ingredients'><h3>roasting</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>1/2 cup</u></a></dt></dl><ul class='instructions'><li>Bring a pan to medium heat, add <i>2 tbsp</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. </li><li>Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly, for about <u>5-6 minutes</u>. Lower heat, and continue to toast the groats until they turn a deep brown color, stirring still — be careful they don't burn. </li><li>Transfer to a bowl, let cool. </li></ul><dl class='ingredients'><h3>infusion</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>2 tbsp, roasted</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>250ml, hot</u></a></dt></dl><ul class='instructions'><li>Add <i>2 tbsp</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>3 cups</i> of hot water overtop. Let tea infuse for 5 minutes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — buckwheat tea</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>buckwheat tea</h1><h2>1 teapot — 10 minutes</h2><img src='../media/recipes/buckwheat_tea.jpg'/><p>A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as an companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc. </p><dl class='ingredients'><h3>roasting</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>1/2 cup</u></a></dt></dl><ul class='instructions'><li>Bring a pan to medium heat, add <i>2 tbsp</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. </li><li>Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5-6 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color. Continue stirring, and watch them so they don't burn. </li><li>Transfer to a bowl, let cool. </li></ul><dl class='ingredients'><h3>infusion</h3><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b> <u>2 tbsp, roasted</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>250ml, hot</u></a></dt></dl><ul class='instructions'><li>Add <i>2 tbsp</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>3 cups</i> of hot water overtop. Let tea infuse for 5 minutes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/cheese.html b/site/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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — cheese</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/cheese.jpg'/><p>I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br /></p><dl class='ingredients'><h3>cheese</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1 cup</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>4 tbsp</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>2 tbsp</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>1 tsp</u></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png'/><b>red miso</b> <u>1 tsp</u></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b> <u>1 generous tsp</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>1/4 cup</i> of <a href='soy_milk.html'>soy milk</a>, <i>4 tbsp</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2 tbsp</i> of <a href='tahini.html'>tahini</a>, <i>1 tsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>1 tsp</i> of <a href='red_miso.html'>red miso</a>.</li><li>Heat a saucepan at medium heat, pour <i>3/4 cup</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>1 generous tsp</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk.</li><li>When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for <u>a minute or two</u> and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.</li><li>Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are).</li><li>Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — cheese</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/cheese.jpg'/><p>I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br /></p><dl class='ingredients'><h3>cheese</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>1 cup</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>4 tbsp</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>2 tbsp</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>1/2 tsp</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>1 tsp</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>1 tsp</u></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b> <u>1 generous tsp</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>1/4 cup</i> of <a href='soy_milk.html'>soy milk</a>, <i>4 tbsp</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2 tbsp</i> of <a href='tahini.html'>tahini</a>, <i>1 tsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>1 tsp</i> of <a href='white_miso.html'>white miso</a>.</li><li>Heat a saucepan at medium heat, pour <i>3/4 cup</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>1 generous tsp</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk.</li><li>When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for <u>a minute or two</u> and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.</li><li>Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are).</li><li>Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/site/veggie_pate.html b/site/veggie_pate.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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p>Végé pâté is a quebec staple food, it's also one of those things that most people never think to make yourself. Every picnic I had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Recommendations</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead. Using oats as a substitute works great, I always have a bucket-load of rolled oats lying around. To grind the rolled or quick oats oats down into flour, I use my mortar and pestle, but a handstick blender would work well too.<br /><br /></p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>1 cup</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 1/2 cups, grated</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>1 tsp</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>3/4 cup, ground</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>3 tbsp</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>1 tsp</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>1 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><li>Soak <i>1 cup</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>350F</u>.</li><li>Grate enough <a href='sweet_potatoes.html'>Sweet potatoes</a> to fill <i>1 1/2 cups</i>, then pour into the big bowl with the sunflower seeds.</li><li>Chop <i>1</i> of <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a> and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>3/4 cup</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle, this should give you <i>1/2 cup</i> of oat powder. Add oat powder into the big bowl.</li><li>Add <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — veggie pate</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>veggie pate</h1><h2>4 blocks — 60 minutes</h2><img src='../media/recipes/veggie_pate.jpg'/><p>Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />Sweet potatoes give this Végé pâté a subtle sweetness, if you don't like that you can change sweet potatoes to white potatoes instead.</p><dl class='ingredients'><h3>preparation</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>1 cup</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 1/2 cups, grated</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>1 tsp</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>3 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>3/4 cup, ground</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>3 tbsp</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>1 tsp</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>1 tsp</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>1 tsp</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>to taste</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>1/3 cup</u></a></dt></dl><ul class='instructions'><li>Soak <i>1 cup</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.</li><li>Preheat oven to <u>350F</u>.</li><li>Grate enough <a href='sweet_potatoes.html'>Sweet potatoes</a> to fill <i>1 1/2 cups</i>, then pour into the big bowl with the sunflower seeds.</li><li>Chop <i>1</i> of <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a> and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.</li><li>Pulse <i>3/4 cup</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle, this should give you <i>1/2 cup</i> of oat powder. Add oat powder into the big bowl.</li><li>Add <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='oregano.html'>dried oregano</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. </li><li>Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
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diff --git a/src/recipes.c b/src/recipes.c
@@ -1,13 +1,13 @@
// veggie pate
Recipe veggie_pate = create_recipe("veggie pate", sidedish, "4 blocks", 20191220, 60);
-set_description(&veggie_pate, "Végé pâté is a quebec staple food, it's also one of those things that most people never think to make yourself. Every picnic I had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Recommendations</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead. Using oats as a substitute works great, I always have a bucket-load of rolled oats lying around. To grind the rolled or quick oats oats down into flour, I use my mortar and pestle, but a handstick blender would work well too.<br /><br />");
+set_description(&veggie_pate, "Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />Sweet potatoes give this Végé pâté a subtle sweetness, if you don't like that you can change sweet potatoes to white potatoes instead.");
RecipePart veggie_pate_preparation = create_part("preparation");
add_instruction(&veggie_pate_preparation, "Soak <i>1 cup</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.");
add_instruction(&veggie_pate_preparation, "Preheat oven to <u>350F</u>.");
add_instruction(&veggie_pate_preparation, "Grate enough <a href='sweet_potatoes.html'>Sweet potatoes</a> to fill <i>1 1/2 cups</i>, then pour into the big bowl with the sunflower seeds.");
add_instruction(&veggie_pate_preparation, "Chop <i>1</i> of <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add <i>1 tbsp</i> of <a href='olive_oil.html'>olive oil</a> and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.");
add_instruction(&veggie_pate_preparation, "Pulse <i>3/4 cup</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle, this should give you <i>1/2 cup</i> of oat powder. Add oat powder into the big bowl.");
-add_instruction(&veggie_pate_preparation, "Add <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. ");
+add_instruction(&veggie_pate_preparation, "Add <i>3 tbsp</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>1 tsp</i> of <a href='lemon_juice'>lemon juice</a>, <i>1 tsp</i> of <a href='oregano.html'>dried oregano</a>, <i>1 tsp</i> of <a href='thyme.html'>dried thyme</a> and <i>1/3 cup</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>1/4 cup</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. ");
add_instruction(&veggie_pate_preparation, "Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.");
add_serving(&veggie_pate_preparation, &sunflower_seeds, "1 cup");
add_serving(&veggie_pate_preparation, &sweet_potatoes, "1 1/2 cups, grated");
@@ -18,16 +18,17 @@ add_serving(&veggie_pate_preparation, &rolled_oats, "3/4 cup, ground");
add_serving(&veggie_pate_preparation, &soy_sauce, "3 tbsp");
add_serving(&veggie_pate_preparation, &lemon_juice, "1 tsp");
add_serving(&veggie_pate_preparation, &thyme, "1 tsp");
+add_serving(&veggie_pate_preparation, &oregano, "1 tsp");
add_serving(&veggie_pate_preparation, &black_pepper, "to taste");
add_serving(&veggie_pate_preparation, &water, "1/3 cup");
add_part(&veggie_pate, &veggie_pate_preparation);
// buckwheat tea
Recipe buckwheat_tea = create_recipe("buckwheat tea", sidedish, "1 teapot", 20191206, 10);
-set_description(&buckwheat_tea, "A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops. It has a very subtle flavor, and is pleasant to drink after dinner as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br />");
+set_description(&buckwheat_tea, "A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as an companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc. ");
RecipePart buckwheat_tea_roasting = create_part("roasting");
add_instruction(&buckwheat_tea_roasting, "Bring a pan to medium heat, add <i>2 tbsp</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. ");
-add_instruction(&buckwheat_tea_roasting, "Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly, for about <u>5-6 minutes</u>. Lower heat, and continue to toast the groats until they turn a deep brown color, stirring still — be careful they don't burn. ");
+add_instruction(&buckwheat_tea_roasting, "Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5-6 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color. Continue stirring, and watch them so they don't burn. ");
add_instruction(&buckwheat_tea_roasting, "Transfer to a bowl, let cool. ");
add_serving(&buckwheat_tea_roasting, &buckwheat_groats, "1/2 cup");
add_part(&buckwheat_tea, &buckwheat_tea_roasting);
@@ -116,7 +117,7 @@ add_part(&scrambled_chickpeas, &scrambled_chickpeas_scrambled_chickpeas);
Recipe cheese = create_recipe("cheese", basic, "2 servings", 20190609, 60);
set_description(&cheese, "I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br />");
RecipePart cheese_cheese = create_part("cheese");
-add_instruction(&cheese_cheese, "In a bowl, mix <i>1/4 cup</i> of <a href='soy_milk.html'>soy milk</a>, <i>4 tbsp</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2 tbsp</i> of <a href='tahini.html'>tahini</a>, <i>1 tsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>1 tsp</i> of <a href='red_miso.html'>red miso</a>.");
+add_instruction(&cheese_cheese, "In a bowl, mix <i>1/4 cup</i> of <a href='soy_milk.html'>soy milk</a>, <i>4 tbsp</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2 tbsp</i> of <a href='tahini.html'>tahini</a>, <i>1 tsp</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>1 tsp</i> of <a href='white_miso.html'>white miso</a>.");
add_instruction(&cheese_cheese, "Heat a saucepan at medium heat, pour <i>3/4 cup</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>1 generous tsp</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk.");
add_instruction(&cheese_cheese, "When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for <u>a minute or two</u> and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.");
add_instruction(&cheese_cheese, "Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are).");
@@ -124,8 +125,9 @@ add_instruction(&cheese_cheese, "Flip bowls upside down, scoop out cheese and en
add_serving(&cheese_cheese, &soy_milk, "1 cup");
add_serving(&cheese_cheese, &nutritional_yeast, "4 tbsp");
add_serving(&cheese_cheese, &tahini, "2 tbsp");
+add_serving(&cheese_cheese, &onion_powder, "1/2 tsp");
add_serving(&cheese_cheese, &apple_cider_vinegar, "1 tsp");
-add_serving(&cheese_cheese, &red_miso, "1 tsp");
+add_serving(&cheese_cheese, &white_miso, "1 tsp");
add_serving(&cheese_cheese, &kanten_powder, "1 generous tsp");
add_part(&cheese, &cheese_cheese);
