commit: aec8d3b3bba65075ccd617a1423d60e96971a1fa
parent 52f85c18e98ad14378a963fff50ac9deb6316f81
Author: Rekka <rekkabell@gmail.com>
Date: Sat, 7 Dec 2019 12:38:47 -0500
New recipes and fixes
-Added chickpea cooking instructions to ingredient descrption
-Added new recipe: homemade veganaise
-Fixed recipe "chickpea salad sandwhich" ratios.
-Added various ingredient desriptions.
Diffstat:
7 files changed, 81 insertions(+), 38 deletions(-)
diff --git a/media/ingredients/barlett.pear.png b/media/ingredients/barlett.pear.png
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diff --git a/media/ingredients/pears.png b/media/ingredients/pears.png
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diff --git a/media/ingredients/tofu.mayo.png b/media/ingredients/veganaise.png
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diff --git a/media/recipes/chickpea.kelp.sandwich.jpg b/media/recipes/chickpea.salad.sandwich.jpg
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diff --git a/media/recipes/homemade.veganaise.jpg b/media/recipes/homemade.veganaise.jpg
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diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl
@@ -86,10 +86,14 @@ Edamame
LONG
& Edamame can be boiled or steamed, and served with salts of other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.
Chickpeas
- BREF : Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in protein, and a good source of iron.
+ BREF : Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in {*protein*}, and a good source of {*iron*}.
LONG
& Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — {*aquafaba*} — can be used as an egg replacer in recipes.
& Dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers.
+ & {*How to cook dried chickpeas*}
+ & Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and {*should be soaked overnight*}. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.
+ & {*Stove top Pot:*} Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.
+ & {*Pressure cooker:*} Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is {{Hip Pressure Cooking’s bean chart|https://www.hippressurecooking.com/pressure-cooking-times/#beans}}. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.
Chickpea Flour
PARENT : chickpeas, flour
BREF : Chickpea flour — also known as {*besan*} or {*gram*} flour — is made from ground chickpeas.
@@ -425,21 +429,30 @@ Blackberries
Dried cranberries
BREF : Dried cranberries are often coated with a bit of vegetable oil to keep them from sticking to each other. Look in natural food stores to find brands that don't do this.
Dried White Mulberries
+ BREF : White mulberries are one of many species of mulberries, one whose fruit remains white when ripe. White mulberries are sweet, with a mild flavor. The dried variety can be reconstituted in water. They are a source of {*vitamin C*} and {*iron*}.
+ LONG
+ & Dried mulberries can be reconstituted in water, and can also be used in herbal teas or granolas to add a bit of sweet. It is considered an invasive species in North America. If you want to dry your own mulberries, check out {{this tutorial|https://oureverydaylife.com/556453-how-to-dry-mulberries.html}}.
Dry corn kernels
-Goji
-Mixed Berries
+ BREF : Corn kernels are the fruit of corn, or {*maize*}. One ear of corn has roughly 800 kernels and they come in a grand variety of colors: Black, blue-grey, purple, green, white and yellow.
+ LONG
+ & Corn kernels have many uses other than food, they're used to produce biofuel and bioplastics.
~ OTHER FRUITS
Pandanus fruit
- BREF : The fruit of the pandanus tectorius tree is widely consumed in the pacific islands, but it goes under other names, like "hala", "screwpine" or "pu hala". The phalanges covering the inner core are buoyant, so like coconuts they can be transported for many months by ocean currents while remaining viable.
+ BREF : The fruit of the {*pandanus tectorius*} tree is widely consumed in the pacific islands, but it goes under other names, like {*hala*}, {*screwpine*} or {*pu hala*}. The fruits are large, and composed of 40-80 wedge-like phalanges (or keys). The fruit changes from green to orange/red as it matures, and can stay on the tree for more than 12 months. The fruit is eaten raw or cooked, and is a source of {*vitamin A*}.
+ LONG
+ & Pandanus are a source of food, but they're also used to produce material for clothing, basket and weaving and shelters. Pandanus trees are super trees, they can withstand difficult conditions (storms, sea air, drought) and propagate with ease. The phalanges covering the inner core are buoyant, so like coconuts they can be transported for many months by ocean currents while remaining viable.
Banana
+ BREF :
+ & Bananas are a starch fruit (botanically berries) consumed the world over, and come from two wild species. They vary in size and color, and always grow in clusters at the top of the banana palm. Bananas are a source of {*vitamin C*}.
+ LONG
+ & They can be used in a variety of ways in recipes, for both desserts and savoury meals. They can be deep fried, baked in their skin, steamed, made into preserves, processed into vinegar etc.
+Kiwifruit
+ BREF : Kiwifruit is the edible berry of species of {*woody vines*} in the genus {*Actinidia*}. Kiwifruit have a thin, hair-like skin with a light green or golden flesh. It has a soft texture with a sweet tart flavor. Kiwi fruit is a rich source of {*vitamin C*}, and a source of {*calcium*} and {*iron*}.
LONG
- & Bananas are fruit (actually berries) consumed the world over, and come from two wild species. They vary in size and color, and always grow in clusters at the top of the banana palm.
- & Fun fact: they're 75% water.
- & They can be used in a variety of ways in recipes, for both desserts and savoury meals. As a low source of fat, they can be used to make non-dairy {{ice creams|balsamic banana ice cream}}.
-Kiwi
+ & Kiwifruit is eaten raw, used as a garnish, it is also processed into juices and baked into cakes. The whole fruit is edible, even the skin. To store, refrigerate ripe fruit up to ten days. Refrigerated unripe fruit lasts up to one month.
Apple
Apples
Lemon
@@ -454,9 +467,17 @@ Lemon Juice
BREF : Lemon juice is used in many culinary and cleaning uses.
Orange
BREF : In the early 16th century, the orange was considered a luxury item and rich people would grow it in private conservatories called "orangeries".
-Pear
+Pears
+ BREF : Pears are the fruit of the pear tree, a species of genus {*Pyrus*}. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.
Bartlett Pear
+ PARENT : Pears
+ BREF : Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in {*vitamin C*} and {*iron*}.
+ LONG
+ & Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.
Papaya
+ BREF : Papayas, or {*pawpaw*}, are the fruit (berries) of the {*carica papaya*}. It is one of 22 species of the genus {*Carica*}. There are two main kinds: Red papayas and yellow papayas. Even when unripe, these two varieties can be grated and eaten and are known as 'green papayas'. Papayas are a rich source of {*vitamin C*}.
+ LONG
+ & The ripe fruit can be consumed raw, and the unripe green fruit can be eaten cooked in salads or other meals. The seeds are edible, they can be washed and dried and used like {{black pepper}}.
Pomegranate
Pomegranate Juice
Mango
@@ -661,6 +682,10 @@ Cornmeal
~ SPECIAL
Beni shouga
+ PARENT : Ginger root
+ BREF : Beni shouga, or pickled ginger, is a Japanese pickle or {*tsukemono 漬物*}.
+ LONG
+ & Beni shouga is made from thin strips of ginger, pickled in {*umezu 梅酢*} (plum brine). Umezu is the brine that results during the process of making {*umeboshi 梅干*} (pickled plums). Traditionally, the red of the ginger comes from the {*shiso シソ*} plant of the genus {*Perilla*}, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and {{okonomiyaki|#okonomiyaki}}.
Vegemite
COLOR : #875A2C
BREF : It's one of the richest sources of B vitamins, specifically thiamine, riboglavin, niacin and folic acid. It doesn't have any fat, added sugar or animal content.
@@ -680,11 +705,10 @@ Soft tofu
Burmese Tofu
PARENT : Tofu
COLOR : #EFEFEF
-Tofu Mayo
+Veganaise
PARENT : Tofu
+ BREF : Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the {{recipe|#homemade veganaise}}.
COLOR : #FFD800
-Nutolene
-Soy protein
~ SAUCES
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -43,18 +43,13 @@ Spicy stirfry chickpeas
& {*Nutrition*}: Legumes is an important part of the diet, and one of the best plant sources of {*lysine*}, one of 9 essential amino acids required for good health. Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. If you eat 1/2 cup dry beans a day, your daily protein needs are covered.
% recipes/spicy.stirfry.chickpeas.3.jpg
& Another plus is that dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers. I like to buy them in bulk and cook them as needed. An advantage of buying them dry is that it is cheap, and they taste better (honest). Read about {{storing dry beans|https://extension.usu.edu/foodstorage/howdoi/dry_beans}}.
- & {*Cooking dried chickpeas*}
- & Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and should be soaked overnight. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans.
- & Next morning, drain and cook them in a pot or pressure cooker.
- & {*Stove top Pot*}: Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.
- & {*Pressure cooker*}: Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is {{Hip Pressure Cooking’s bean chart|https://www.hippressurecooking.com/pressure-cooking-times/#beans}}. It’s a good idea to add {_1 tbsp_} of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.
- % recipes/spicy.stirfry.chickpeas.2.jpg
& {*Recommendations*}
& Adding a {{bay leaf}}, a bit of {{onion}} or a clove or two of {{garlic}} to the cooking water add a subtle seasoning to the {{chickpeas}} and boost flavor.
INST
Marinade overnight
- - Mix the marinade ingredients together, and add the {_2 cups_} of cooked {{chickpeas}} (or 19 oz can) and {_175g_} of cubed {{tofu}}. Leave to marinate {#at least a few hours#}. {#Overnight#} is even better.
+ - Cook {_3/4 cup_} of dried {{chickpeas}} (see {{instructions|#chickpeas}}), or use 1 can (15oz).
+ - Mix the marinade ingredients together, and add the {_1.5 cups_} of cooked {{chickpeas}} (or 15-19 oz can) and {_175g_} of cubed {{tofu}}. Leave to marinate {#at least a few hours#}. {#Overnight#} is even better.
Preparation
- Peel and slice {_3 cloves_} of {{garlic}} and {_equal amounts_} of {{ginger}} thinly, and chop the {_2_} {{scallions}} in a size matching their diameter. Cut {_1_} {{carrot}} (peel carrot) and {_1/2 cup's worth_} of {{red cabbage}} into bite-sized bits.
Sauce
@@ -66,7 +61,7 @@ Spicy stirfry chickpeas
INGR
Main
- Chickpeas : 2 cups, cooked
+ Chickpeas : 1.5 cups, cooked
Carrots : 1
Tofu : 175g cubed, firm
Red cabbage : 1/2 cup
@@ -1283,7 +1278,7 @@ FRENCH TOAST
Preparation
- Purée {_1_} {{banana}}, {_3/4 cup_} of {{soy milk}} and {_1/2 tsp_} of {{vanilla extract}}.
- Melt {_1 tsp_} of {{coconut oil}} in a pan at medium heat, dip slice into the banana purée batter. Pan-fry bread until golden and crispy on both sides.
- - Serve with slices of {{kiwi}}, or a fruit of your choice, along with a generous serving of maple syrup!
+ - Serve with slices of {{kiwifruit}}, or a fruit of your choice, along with a generous serving of maple syrup!
Black bread
- If you want to make black bread please refer to my {{basic black bread}} recipe. Follow the recipe, be sure to place it in a loaf pan for the second rise for a proper 'bread shape'.
INGR
@@ -1821,7 +1816,34 @@ ARAME SOBA
Tempeh : 60g or 1/4 of 240g
Sichuan peppercorns : To taste
-CHICKPEA KELP SANDWICH
+Homemade Veganaise
+ DATE : 2019-12-06
+ TAGS
+ sauce
+ TIME : 5
+ SERV : 1.5 cup
+ DESC
+ & Making mayo is easy. This is a basic recipe that can be prepared right before eating, and that requires few tools.
+ & It's possible to add other spices and ingredients to augment the flavor of this homemade plant-based mayonnaise, ingredients like smoked paprika, garlic or fresh herbs.
+ & {*Substitutions*}
+ & In this recipe it's possible to use {{olive oil}} instead of canola. I used canola oil because it has a neutral flavor, while olive oil does not.
+ & Instead of using {{dijon mustard}}, you can sub with 1 tsp of mustard powder. If you have a spice grinder or a coffee grinder, you can grind your own mustard powder from whole mustard seeds. If you use mustard powder, you'll have to add 1 extra tbsp of apple cider vinegar to the recipe. In this recipe, I used old style {{dijon mustard}} with mustard seeds, which explains the texture present in the veganaise. If you want to know how to make old-style dijon mustard, check out {{my recipe|#mustard from seed}}.
+ & If you prefer sweeter venagaise, add 1/2 tsp of a sweetener.
+ INST
+ Preparation
+ - Blend {_1 cup_} of {{soft tofu}}, {_3 tbsp_} of olive oil, {_2 tbsp_} {{apple cider vinegar}}, {_3 tbsp_} {{dijon mustard}} and {_1/4 tsp_} {{salt}}.
+
+ INGR
+ Preparation
+ Soft tofu : 250g
+ Canola oil : 3 tbsp
+ Apple cider vinegar : 1 tbsp
+ Lemon juice : 1 tsp
+ Dijon mustard : 3 tbsp
+ Salt : 1/4 tsp
+
+
+CHICKPEA SALAD SANDWICH
DATE : 2016-01-18
TAGS
dinner
@@ -1831,27 +1853,24 @@ CHICKPEA KELP SANDWICH
& I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.
& I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals.
& You can order your own bull kelp powder from the {{BC Kelp website|http://www.bckelp.com/index.html}}, they have a wide range of quality seaweed to choose from.
+ & {*Recommendations*}
+ & Adding a bay leaf, a bit of onion or a clove or two of garlic to the cooking water add a subtle seasoning to the chickpeas and boost flavor.
+ & {*Substitutions*}
+ & If you don't have access to {{bull kelp powder}}, you can use 1 tsp capers or dulse flakes. These needs to be added to create a briny no-tuna taste.
INST
- Tofu mayo
- - Blend {_1 cup_} of {{tofu}}, {_3 tbsp_} of olive oil, {_2 tbsp_} {{apple cider vinegar}}, {_3 tbsp_} {{dijon mustard}} and {_1/4 tsp_} {{salt}}. This makes more than you'll need, but that means you get to use the rest in another recipe!
+ Venagaise
+ - See the {{recipe|#homemade veganaise}}.
Main
- - Soak dry {{chickpeas}} {#overnight#}, or for {#8h#}. Drain, rinse and cook according to pressure cooker instructions. I cook mine at the longer time, so they soften up. Alternatively, you can use a can of chickpeas.
- - Pressure cooker chickpeas come out a lot softer, if cooked at the longer time. Because of this, they don't need to be mashed as much. If you decide to use canned chickpeas ({_1 can_} will do), you may have to put a bit more effort to soften them up.
- - Mix the mashed {{chickpeas}} with {_3-4 tbsp_} of tofu mayo, {_1 tbsp_} {{dijon mustard}}, {_1/2 tsp_} {{kelp powder}}, {_2 branches_} of chopped {{scallions}} and {_1/4 tsp_} of {{cayenne powder}}.
- - Season with {{black pepper}} and some {{shichimi togarashi}}, serve over toasted sliced bread.
+ - Cook {_3/4 cup_} of dried {{chickpeas}} (see {{instructions|#chickpeas}}), or use 1 can (15oz).
+ - Mix the cooked {{chickpeas}} with {_3-4 tbsp_} of {{venagaise|#homemade veganaise}}, {_1 tbsp_} {{dijon mustard}}, {_1/2 tsp_} {{bull kelp powder}}, {_2 stalks_} of chopped {{scallions}} and {_1/4 tsp_} of {{cayenne powder}}.
+ - Season with {{black pepper}} and {{shichimi togarashi}}, and serve over toasted bread.
INGR
- Tofu Mayo
- Tofu : 1 cup, soft
- Olive oil : 3 tbsp
- Apple cider vinegar : 2 tbsp
- Dijon mustard : 3 tbsp
- Salt : 1/4 tsp
Main
- Chickpeas : 3/4 cup, dry
- Tofu mayo : 3-4 tbsp
+ Chickpeas : 15oz, cooked
+ Veganaise : 3-4 tbsp
Dijon mustard : 1 tbsp
- Bull kelp powder : 1/2 tsp
- Scallions : 2 branches
+ Bull kelp powder : 1 tsp
+ Scallions : 2 stalks
Cayenne powder : 1/4 tsp
Sea salt : 1/4 tsp
Black pepper : 1/4 tsp
