commit: afa2930b60e10ff3419009102b7f6e953362b09d parent f6e0c5739b044f81610dd7984d422c002dbe5917 Author: rekkabell <rekkabell@gmail.com> Date: Fri, 17 Apr 2020 19:44:05 +0900 added weights in ingredient descriptionsDiffstat:
86 files changed, 336 insertions(+), 336 deletions(-)
diff --git a/site/all_purpose_flour.html b/site/all_purpose_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='@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'><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 — all purpose flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>all purpose flour</h1><img class='right' src='../media/ingredients/all_purpose_flour.png'/><p>All-purpose, or plain flour, has a medium level of gluten protein content. <br /><br />AP has enough protein content for many bread and pizza bases, although artisan bakers often use bread flour and special grade 00 Italian flours. "Plain" also refers to AP's lack of any added leavening agent.<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — all purpose flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>all purpose flour</h1><img class='right' src='../media/ingredients/all_purpose_flour.png'/><p>All-purpose, or plain flour, has a medium level of gluten protein content. <br /><br />AP has enough protein content for many bread and pizza bases, although artisan bakers often use bread flour and special grade 00 Italian flours. "Plain" also refers to AP's lack of any added leavening agent.<br /><br />Weight: 1 cup | 4 1/4 oz | 120 g</p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/anise_bread_with_sweet_pear_sauce.html b/site/anise_bread_with_sweet_pear_sauce.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='@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'><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 — anise bread with sweet pear sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>anise bread with sweet pear sauce</h1><h2>2 mini loaves — 40 minutes</h2><img src='../media/recipes/anise_bread_with_sweet_pear_sauce.jpg'/><p class='col2'>I love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging for purpose. The taste of anise pairs very well with pears.<br /><br /></p><dl class='ingredients'><h3>bread</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>50 g</u></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b> <u>5 g, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>150 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>325F</u>.</li><li>Put <i>15 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>50 g (1/4 cup)</i> of <a href='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>5 g (1 tsp)</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more.</li><li>Add <i>90 g (3/4 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>7 ml (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Mix.</li><li>Pour the wet ingredients into the dry ones, while gradually adding a bit over <i>150 ml</i> of <a href='soy_milk.html'>soy milk</a>.</li><li>Transfer evenly, to 2 mini loaf pans.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png'/><b>bosc pear</b> <u>1</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Cut your <a href='bosc_pear.html'>bosc pear</a> into cubes.</li><li>Heat a pan at medium to high heat, add <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Once melted, add <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a>.</li><li>Once it starts to boil, add the cubed <a href='bosc_pear.html'>bosc pear</a> and lower the heat. Let it bathe in the sweet mixture for <u>3-5 minutes</u>.</li><li>Pour the sauce over the 2 mini loaves, bake for <u>30 minutes</u>.</li><li>Let cool and serve!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — anise bread with sweet pear sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>anise bread with sweet pear sauce</h1><h2>2 mini loaves — 40 minutes</h2><img src='../media/recipes/anise_bread_with_sweet_pear_sauce.jpg'/><p class='col2'>I love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging for purpose. The taste of anise pairs very well with pears.<br /><br /></p><dl class='ingredients'><h3>bread</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>50 g</u></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b> <u>5 g, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>150 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>325F</u>.</li><li>Put <i>7 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>50 g (1/4 cup)</i> of <a href='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>5 g (1 tsp)</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more.</li><li>Add <i>90 g (3/4 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>7 ml (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Mix.</li><li>Pour the wet ingredients into the dry ones, while gradually adding a bit over <i>150 ml</i> of <a href='soy_milk.html'>soy milk</a>.</li><li>Transfer evenly, to 2 mini loaf pans.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png'/><b>bosc pear</b> <u>1</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>15 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Cut your <a href='bosc_pear.html'>bosc pear</a> into cubes.</li><li>Heat a pan at medium to high heat, add <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Once melted, add <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a>.</li><li>Once it starts to boil, add the cubed <a href='bosc_pear.html'>bosc pear</a> and lower the heat. Let it bathe in the sweet mixture for <u>3-5 minutes</u>.</li><li>Pour the sauce over the 2 mini loaves, bake for <u>30 minutes</u>.</li><li>Let cool and serve!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/arrowroot_starch.html b/site/arrowroot_starch.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='@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'><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 — arrowroot starch</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>arrowroot starch</h1><img class='right' src='../media/ingredients/arrowroot_starch.png'/><p>Arrowroot starch comes from the rhizomes of several tropical plants, traditionally from <b>Maranta arundinacea</b>, <b>Tacca leontopetaloides</b>, <b>Pueraria lobata</b> but also <b>Zamia integrifolia</b> and <b>Manihot esculenta</b>. Pure arrowroot is a light, white, odourless powder that swells into jelly when heated. It's used as a jelling agent, but also as a thickener for acidic foods. Unlike <a href='cornstarch'>cornstarch</a>, it doesn't go cloudy and thickens at lower temperatures.<br /><br />In recipes, 2 tsp of arrowroot can be substituted for 1 tbsp of cornstarch.< br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — arrowroot starch</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>arrowroot starch</h1><img class='right' src='../media/ingredients/arrowroot_starch.png'/><p>Arrowroot starch comes from the rhizomes of several tropical plants, traditionally from <b>Maranta arundinacea</b>, <b>Tacca leontopetaloides</b>, <b>Pueraria lobata</b> but also <b>Zamia integrifolia</b> and <b>Manihot esculenta</b>. Pure arrowroot is a light, white, odourless powder that swells into jelly when heated. It's used as a jelling agent, but also as a thickener for acidic foods. Unlike <a href='cornstarch'>cornstarch</a>, it doesn't go cloudy and thickens at lower temperatures.<br /><br />In recipes, 10 g (2 tsp) of arrowroot can be substituted for 15 g (1 tbsp) of cornstarch.< br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/basmati_rice.html b/site/basmati_rice.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='@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'><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 — basmati rice</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>basmati rice</h1><img class='right' src='../media/ingredients/basmati_rice.png'/><p>Basmati, meaning <b>fragrant</b>, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a <a href='pandanus.html'>pandan</a>-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.<br /><br /><b>How to cook:</b> Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — basmati rice</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>basmati rice</h1><img class='right' src='../media/ingredients/basmati_rice.png'/><p>Basmati, meaning <b>fragrant</b>, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a <a href='pandanus.html'>pandan</a>-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.<br /><br /><b>How to cook:</b> Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.<br /><br />Weight: 1/2 cup | 3 1/2 oz | 99 g</p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/black_sesame_brittle.html b/site/black_sesame_brittle.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='@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'><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 — black sesame brittle</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame brittle</h1><h2>10 pieces — 20 minutes</h2><img src='../media/recipes/black_sesame_brittle.jpg'/><p class='col2'>Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.<br /><br />It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.<br /><br />These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).<br /><br /></p><dl class='ingredients'><h3>brittle</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>45 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>35 g</u></a></dt></dl><ul class='instructions'><li>Prepare baking sheet lined with a baking mat, keep a flat spatula close by.</li><li>Put the <i>45g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat.</li><li>Stir constantly, until the sugar is completely dissolved.</li><li>Add <i>30 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly.</li><li>This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can.</li><li>Cut the brittle while it's still warm, serve with fresh fruit!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — black sesame brittle</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>black sesame brittle</h1><h2>10 pieces — 20 minutes</h2><img src='../media/recipes/black_sesame_brittle.jpg'/><p class='col2'>Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.<br /><br />It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.<br /><br />These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).<br /><br /></p><dl class='ingredients'><h3>brittle</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>45 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>35 g</u></a></dt></dl><ul class='instructions'><li>Prepare baking sheet lined with a baking mat, keep a flat spatula close by.</li><li>Put the <i>45g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat.</li><li>Stir constantly, until the sugar is completely dissolved.</li><li>Add <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly.</li><li>This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can.</li><li>Cut the brittle while it's still warm, serve with fresh fruit!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/black_sesame_seeds.html b/site/black_sesame_seeds.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='@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'><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 — black sesame seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black sesame seeds</h1><img class='right' src='../media/ingredients/black_sesame_seeds.png'/><p>Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — black sesame seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>black sesame seeds</h1><img class='right' src='../media/ingredients/black_sesame_seeds.png'/><p>Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g</p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/breaded_veggie_fingers.html b/site/breaded_veggie_fingers.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='@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'><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 — breaded veggie fingers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>breaded veggie fingers</h1><h2>24 servings — 90 minutes</h2><img src='../media/recipes/breaded_veggie_fingers.jpg'/><p class='col2'>Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br /></p><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>360 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>110 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>2.5 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>360 ml</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 stalks</u></a></dt></dl><ul class='instructions'><li>In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li><li>Mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.</li><li>Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.</li></ul><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b> <u>5 slices</u></a></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>50 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>220 °C (425 °F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>10g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li><li>Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.</li><li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — breaded veggie fingers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>breaded veggie fingers</h1><h2>24 servings — 90 minutes</h2><img src='../media/recipes/breaded_veggie_fingers.jpg'/><p class='col2'>Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br /></p><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>360 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>85 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>2.5 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>360 ml</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 stalks</u></a></dt></dl><ul class='instructions'><li>In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li><li>Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.</li><li>Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.</li></ul><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b> <u>5 slices</u></a></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>50 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>220 °C (425 °F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li><li>Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.</li><li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/breadfruit_pasta.html b/site/breadfruit_pasta.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='@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'><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 — breadfruit pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>breadfruit pasta</h1><h2>4 people — 20 minutes</h2><img src='../media/recipes/breadfruit_pasta.jpg'/><p class='col2'><b>Recipe location:</b> Suva, Fiji.<br /><br />Yes, another <a href='breadfruit.html'>breadfruit</a> recipe! This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat.<br /><br />While in a grocery store in Fiji, we spotted breadfruit flour! A company called <b><a href='http://friendfiji.com' target='_blank'>Friend's Fiji style</a></b> sells it in bags of 300g. It's a good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form).<br /><br /><img src='../media/recipes/breadfruit_pasta_1.jpg'/><br /><br />Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle, whatever works). Making pasta by hand that is even and thin is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles. We're very okay with imperfect noodles.<br /><br /><img src='../media/recipes/breadfruit_pasta_2.jpg'/><br /><br /><b>Tricks for cutting pasta evenly:</b> Roll the flattened piece of dough and cutting it cross-wise is the key, the details on how to do this are in the recipe instructions below.<br /><br />If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour.<br /><br /><img src='../media/recipes/breadfruit_pasta_3.jpg'/><br /><br />We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for <a href='whole_wheat_flour.html'>whole wheat flour</a> or <a href='spelt_flour.html'>spelt flour</a>.<br /><br /></p><dl class='ingredients'><h3>breadfruit pasta</h3><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png'/><b>breadfruit flour</b> <u>80 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>180 ml</u></a></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>90g (3/4 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>80g (3/4 cup)</i> of <a href='breadfruit_flour.html'>breadfruit flour</a>.</li><li>Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, mix well.</li><li>Add <i>180 ml (3/4 cup)</i> of <a href='water.html'>water</a>, mix until it starts to clump up, then knead with your hands until you have a smooth dough. Let rest for <u>20 mins</u> (this will make it easier to roll).</li><li>Separate dough in two, put one half aside. Separating the dough makes it easier to roll if you have limited counter space (like I do).</li><li>Sprinkle flour on your working surface, flatten the ball out from the center to the outer edge. Continue to roll, flipping the dough over once or twice and dusting it with flour to prevent it sticking. Roll to desired thickness.</li><li>Fold the sheet of dough into a flat roll, then cut into it cross-wise into 0.5cm strips.</li><li>Repeat all the steps for the other half of the dough.</li><li>Carefully unroll each coil with your fingers, then transfer to a floured surface.</li><li>Bring water to a boil. Add pasta. Cook for a minute or so, and serve with a light sauce!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — breadfruit pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>breadfruit pasta</h1><h2>4 people — 20 minutes</h2><img src='../media/recipes/breadfruit_pasta.jpg'/><p class='col2'><b>Recipe location:</b> Suva, Fiji.<br /><br />Yes, another <a href='breadfruit.html'>breadfruit</a> recipe! This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat.<br /><br />While in a grocery store in Fiji, we spotted breadfruit flour! A company called <b><a href='http://friendfiji.com' target='_blank'>Friend's Fiji style</a></b> sells it in bags of 300g. It's a good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form).<br /><br /><img src='../media/recipes/breadfruit_pasta_1.jpg'/><br /><br />Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle, whatever works). Making pasta by hand that is even and thin is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles. We're very okay with imperfect noodles.<br /><br /><img src='../media/recipes/breadfruit_pasta_2.jpg'/><br /><br /><b>Tricks for cutting pasta evenly:</b> Roll the flattened piece of dough and cutting it cross-wise is the key, the details on how to do this are in the recipe instructions below.<br /><br />If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour.<br /><br /><img src='../media/recipes/breadfruit_pasta_3.jpg'/><br /><br />We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for 85 g of <a href='whole_wheat_flour.html'>whole wheat flour</a> or 75 g <a href='spelt_flour.html'>spelt flour</a>.<br /><br /></p><dl class='ingredients'><h3>breadfruit pasta</h3><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png'/><b>breadfruit flour</b> <u>80 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>180 ml</u></a></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>90g (3/4 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>80g (3/4 cup)</i> of <a href='breadfruit_flour.html'>breadfruit flour</a>.</li><li>Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, mix well.</li><li>Add <i>180 ml (3/4 cup)</i> of <a href='water.html'>water</a>, mix until it starts to clump up, then knead with your hands until you have a smooth dough. Let rest for <u>20 mins</u> (this will make it easier to roll).</li><li>Separate dough in two, put one half aside. Separating the dough makes it easier to roll if you have limited counter space (like I do).</li><li>Sprinkle flour on your working surface, flatten the ball out from the center to the outer edge. Continue to roll, flipping the dough over once or twice and dusting it with flour to prevent it sticking. Roll to desired thickness.</li><li>Fold the sheet of dough into a flat roll, then cut into it cross-wise into 0.5cm strips.</li><li>Repeat all the steps for the other half of the dough.</li><li>Carefully unroll each coil with your fingers, then transfer to a floured surface.</li><li>Bring water to a boil. Add pasta. Cook for a minute or so, and serve with a light sauce!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/brown_sugar.html b/site/brown_sugar.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='@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'><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 — brown sugar</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown sugar</h1><img class='right' src='../media/ingredients/brown_sugar.png'/><p>Brown sugar has a brown color because of the presence of molasses. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — brown sugar</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>brown sugar</h1><img class='right' src='../media/ingredients/brown_sugar.png'/><p>Brown sugar has a brown color because of the presence of molasses. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.<br /><br />Weight: 1 cup | 7 1/2 oz | 213 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/brownies.html b/site/brownies.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='@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'><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 — brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>brownies</h1><h2>24 servings — 40 minutes</h2><img src='../media/recipes/brownies.jpg'/><p class='col2'>To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need baking powder or baking soda and instead rely on the air held in place by the whipped eggs.<br /><br />These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), but aquafaba yields better results in baking.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil (canola, sunflower) with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>.</p><dl class='ingredients'><h3>brownies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>250 g</u></a></dt><dt><a href='aquafaba.html'><img src='../media/ingredients/aquafaba.png'/><b>aquafaba</b> <u>135 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>75 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>100 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>140 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>unrefined canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> (can use sweeter varieties if you don't like bitter chocolate) in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>Whip <i>135 ml (9 tbsp)</i> of <a href='aquafaba.html'>aquafaba</a> (see how to make <a href='aquafaba.html'>aquafaba</a>), <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.</li><li>Add a third of the aquafaba egg mixture into the chocolate and stir to combine. Fold in the rest of the aquafaba egg mixture in two batches. Sift in <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — brownies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>brownies</h1><h2>24 servings — 40 minutes</h2><img src='../media/recipes/brownies.jpg'/><p class='col2'>To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need baking powder or baking soda and instead rely on the air held in place by the whipped eggs.<br /><br />These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), but aquafaba yields better results in baking.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil (canola, sunflower) with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 15 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>.</p><dl class='ingredients'><h3>brownies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>250 g</u></a></dt><dt><a href='aquafaba.html'><img src='../media/ingredients/aquafaba.png'/><b>aquafaba</b> <u>135 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>135 ml</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>75 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>100 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>unrefined canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> (can use sweeter varieties if you don't like bitter chocolate) in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>Whip <i>135 ml (9 tbsp)</i> of <a href='aquafaba.html'>aquafaba</a> (see how to make <a href='aquafaba.html'>aquafaba</a>), <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.</li><li>Add a third of the aquafaba egg mixture into the chocolate and stir to combine. Fold in the rest of the aquafaba egg mixture in two batches. Sift in <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/buckwheat_flour.html b/site/buckwheat_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='@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'><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 — buckwheat flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat flour</h1><img class='right' src='../media/ingredients/buckwheat_flour.png'/><p>Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders.</p><h2>buckwheat groats</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — buckwheat flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat flour</h1><img class='right' src='../media/ingredients/buckwheat_flour.png'/><p>Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders.<br /><br />Weight: 1 cup | 4 1/4 oz | 120 g</p><h2>buckwheat groats</h2><p class='small'>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>.<br /><br />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.<br /><br />Weight: 1 cup | 6 oz | 170 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/buckwheat_groats.html b/site/buckwheat_groats.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='@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'><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 — buckwheat groats</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat groats</h1><img class='right' src='../media/ingredients/buckwheat_groats.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — buckwheat groats</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat groats</h1><img class='right' src='../media/ingredients/buckwheat_groats.png'/><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>.<br /><br />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.<br /><br />Weight: 1 cup | 6 oz | 170 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/buckwheat_noodles.html b/site/buckwheat_noodles.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='@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'><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 — buckwheat noodles</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat noodles</h1><img class='right' src='../media/ingredients/buckwheat_noodles.png'/><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><h2>buckwheat groats</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — buckwheat noodles</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>buckwheat noodles</h1><img class='right' src='../media/ingredients/buckwheat_noodles.png'/><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><h2>buckwheat groats</h2><p class='small'>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>.<br /><br />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.<br /><br />Weight: 1 cup | 6 oz | 170 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/buckwheat_tea.html b/site/buckwheat_tea.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='@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'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>buckwheat tea</h1><h2>1 teapot — 15 minutes</h2><img src='../media/recipes/buckwheat_tea.jpg'/><p class='col2'>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 a 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. <br /><br /><b>Roasting a larger batch:</b> 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.<br /><br /> <b>Cooking groats using oven:</b> You can roast your buckwheat groats in your oven. Roast them at 180 °C (350 °F) for 50 minutes, while stirring on occasion.</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>30 g</u></a></dt></dl><ul class='instructions'><li>Bring a pan to medium heat, add <i>30 g (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 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color (~5 minutes, depending on the temperature of the pan). 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>30 g, roasted</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>800 ml, hot</u></a></dt></dl><ul class='instructions'><li>Add <i>30 g (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800 ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>.</li><li>The used buckwheat groats can be re-used in other meals. You can add it to cooked rice, pasta, or in baked goods. I like to use it to replace the oats in <a href='crackers.html'>this cracker</a> recipe.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>buckwheat tea</h1><h2>1 teapot — 15 minutes</h2><img src='../media/recipes/buckwheat_tea.jpg'/><p class='col2'>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 a 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. <br /><br /><b>Roasting a larger batch:</b> 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.<br /><br /> <b>Cooking groats using oven:</b> You can roast your buckwheat groats in your oven. Roast them at 180 °C (350 °F) for 50 minutes, while stirring on occasion.</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>30 g</u></a></dt></dl><ul class='instructions'><li>Bring a pan to medium heat, add <i>20 g (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 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color (~5 minutes, depending on the temperature of the pan). 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>20 g, roasted</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>800 ml, hot</u></a></dt></dl><ul class='instructions'><li>Add <i>20 g (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800 ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>.</li><li>The used buckwheat groats can be re-used in other meals. You can add it to cooked rice, pasta, or in baked goods. I like to use it to replace the oats in <a href='crackers.html'>this cracker</a> recipe.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/cheese.html b/site/cheese.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='@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'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='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 class='col2'>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 />In this recipe, you can omit the sunflower seeds and 240 ml of water, and replace it with 240 ml of soy milk instead. This will result in a lighter cheese.</p><dl class='ingredients'><h3>cheese</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>140 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>30 g</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>2.5 g</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>5 ml</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>30 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b> <u>6 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (1 cup)</i> of <a href='sunflower_seeds.html'>raw unsalted sunflower seeds</a> in water for <u>2 hours</u>, or overnight.</li><li>Drain and rinse sunflower seeds, and blend with <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.</li><li>In a small bowl, dissolve <i>30 g (2 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (or 30 g of tapioca starch) with <i>30 ml (2 tbsp) of water</i>. Keep aside.</li><li>Heat a saucepan at medium heat, pour <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a> (or soy milk for richer taste) and sprinkle <i>6 g (~1 tbsp)</i> of <a href='kanten_powder.html'>kanten powder</a> (or equal amount of <a href='agar_agar_powder.html'>agar agar powder</a>)</a>. Stir well.</li><li>When content starts to boil, lower to a simmer and pour the sunflower cheese mix into it. Stir, for <u>1-2 minutes</u>, then add the arrowroot starch mix. Continue whisking until mixture is thick and shiny. Pour contents of pan into container of choice (I like to use 2 small bowls).</li><li>Let mixture rest for <u>2 hours</u>.</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—2020<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='@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'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='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 class='col2'>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 />In this recipe, you can omit the sunflower seeds and 240 ml of water, and replace it with 240 ml of soy milk instead. This will result in a lighter cheese.</p><dl class='ingredients'><h3>cheese</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>140 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>8 g</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>2.5 g</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>5 ml</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>30 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b> <u>6 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (1 cup)</i> of <a href='sunflower_seeds.html'>raw unsalted sunflower seeds</a> in water for <u>2 hours</u>, or overnight.</li><li>Drain and rinse sunflower seeds, and blend with <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.</li><li>In a small bowl, dissolve <i>30 g (2 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (or 30 g of tapioca starch) with <i>30 ml (2 tbsp) of water</i>. Keep aside.</li><li>Heat a saucepan at medium heat, pour <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a> (or soy milk for richer taste) and sprinkle <i>6 g (~1 tbsp)</i> of <a href='kanten_powder.html'>kanten powder</a> (or equal amount of <a href='agar_agar_powder.html'>agar agar powder</a>)</a>. Stir well.</li><li>When content starts to boil, lower to a simmer and pour the sunflower cheese mix into it. Stir, for <u>1-2 minutes</u>, then add the arrowroot starch mix. Continue whisking until mixture is thick and shiny. Pour contents of pan into container of choice (I like to use 2 small bowls).</li><li>Let mixture rest for <u>2 hours</u>.</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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/cheese_and_spinach_ravioli.html b/site/cheese_and_spinach_ravioli.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='@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'><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 — cheese and spinach ravioli</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese and spinach ravioli</h1><h2>2 people — 40 minutes</h2><img src='../media/recipes/cheese_and_spinach_ravioli.jpg'/><p class='col2'><b>Recipe location:</b> Whangarei, New Zealand.<br /><br />We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from <b>Vegan Richa</b> that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids gellify). Making your own dough is simple, the whole process will take you less than 40 minutes.<br /><br /><img src='../media/recipes/cheese_and_spinach_ravioli_1.jpg'/><br /><br />I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei, we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.<br /><br /><img src='../media/recipes/cheese_and_spinach_ravioli_2.jpg'/><br /><br />A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make <a href='http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html' target='_blank'>Richa's original pepper jack cheese recipe</a> too.<br /><br /></p><dl class='ingredients'><h3>filling</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>22 g</u></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b> <u>1.25 g</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>1.25 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>1.25 g</u></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>20 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>180 ml</u></a></dt></dl><ul class='instructions'><li>For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped <a href='spinach.html'>spinach</a>) and stir well until evenly mixed.</li><li>Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.</li></ul><dl class='ingredients'><h3>ravioli</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>To make the dough, mix <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> with <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Add <i>160 ml</i> of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least <u>10 minutes</u>.</li><li>Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.</li><li>On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 5 cm across and down the pasta (spaced out to look like a checker board).</li><li>Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).</li><li>Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.</li><li>With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.</li><li>Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for <u>7-8 minutes</u> or until fork tender.</li><li>Serve with a light sauce, we made one with <a href='chilis_pepper_flakes.html'>chilis pepper flakes</a>, fresh <a href='basil.html'>basil</a> and <a href='olive_oil.html'>olive oil</a>. A light tomato sauce would also be delicious.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — cheese and spinach ravioli</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>cheese and spinach ravioli</h1><h2>2 people — 40 minutes</h2><img src='../media/recipes/cheese_and_spinach_ravioli.jpg'/><p class='col2'><b>Recipe location:</b> Whangarei, New Zealand.<br /><br />We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from <b>Vegan Richa</b> that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids gellify). Making your own dough is simple, the whole process will take you less than 40 minutes.<br /><br /><img src='../media/recipes/cheese_and_spinach_ravioli_1.jpg'/><br /><br />I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei, we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.<br /><br /><img src='../media/recipes/cheese_and_spinach_ravioli_2.jpg'/><br /><br />A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make <a href='http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html' target='_blank'>Richa's original pepper jack cheese recipe</a> too.<br /><br /></p><dl class='ingredients'><h3>filling</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>15 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>22 g</u></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b> <u>1.25 g</u></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b> <u>1.25 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>1.25 g</u></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>20 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>180 ml</u></a></dt></dl><ul class='instructions'><li>For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped <a href='spinach.html'>spinach</a>) and stir well until evenly mixed.</li><li>Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.</li></ul><dl class='ingredients'><h3>ravioli</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>To make the dough, mix <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> with <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Add <i>160 ml</i> of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least <u>10 minutes</u>.</li><li>Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.</li><li>On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 5 cm across and down the pasta (spaced out to look like a checker board).</li><li>Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).</li><li>Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.</li><li>With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.</li><li>Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for <u>7-8 minutes</u> or until fork tender.</li><li>Serve with a light sauce, we made one with <a href='chilis_pepper_flakes.html'>chilis pepper flakes</a>, fresh <a href='basil.html'>basil</a> and <a href='olive_oil.html'>olive oil</a>. A light tomato sauce would also be delicious.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/chickpea_flour.html b/site/chickpea_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='@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'><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 — chickpea flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpea flour</h1><img class='right' src='../media/ingredients/chickpea_flour.png'/><p>Chickpea flour — also known as <b>besan</b>, <b>Channa dal</b> or <b>gram</b> flour — is made from ground raw or roasted chickpeas. Roasted varieties has more flavor, while the raw variety is bitter. Chickpea flour has a higher <a href='nutrition.html#protein'>protein</a> content than other flours.<br /><br />This type of flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for <a href='okonomiyaki.html'>savoury pancakes</a> or <a href='scrambled_chickpeas.html'>faux-omelettes</a>. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.<br /><br /></p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. They are very rich in <a href='nutrition.html#protein'>protein</a>, and a good source of <a href='nutrition.html#iron'>iron</a>.<br /><br /> Chickpeas can be made into flour, they can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The cooking liquid of chickpeas — <b><a href='aquafaba.html'>aquafaba</a></b> — can be used as an egg replacer in recipes.<br /><br />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 <b>iron oxide</b>) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little more). So 170 g (1 cup) of dried chickpeas will make about 510 g (3 cups) of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leeched 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.<br /><br /><b>Stove top Pot:</b> 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.<br /><br /><b>Pressure cooker:</b> 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 <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. 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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — chickpea flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chickpea flour</h1><img class='right' src='../media/ingredients/chickpea_flour.png'/><p>Chickpea flour — also known as <b>besan</b>, <b>Channa dal</b> or <b>gram</b> flour — is made from ground raw or roasted chickpeas. Roasted varieties has more flavor, while the raw variety is bitter. Chickpea flour has a higher <a href='nutrition.html#protein'>protein</a> content than other flours.<br /><br />This type of flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for <a href='okonomiyaki.html'>savoury pancakes</a> or <a href='scrambled_chickpeas.html'>faux-omelettes</a>. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.<br /><br />Chickpea flour and besan flour are both made from chickpeas, but chickpea flour is more coarse and requires more water than besan. This should be taken into account when cooking.<br /><br />Weight: 1 cup | 3 oz | 85 g</p><h2>chickpeas</h2><p class='small'>Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. They are very rich in <a href='nutrition.html#protein'>protein</a>, and a good source of <a href='nutrition.html#iron'>iron</a>.<br /><br /> Chickpeas can be made into flour, they can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The cooking liquid of chickpeas — <b><a href='aquafaba.html'>aquafaba</a></b> — can be used as an egg replacer in recipes.<br /><br />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 <b>iron oxide</b>) to the containers.<br /><br /><b>How to cook dried chickpeas</b><br /><br />Dried chickpeas triple in size when cooked (if not a little more). So 170 g (1 cup) of dried chickpeas will make about 510 g (3 cups) of cooked chickpeas. Dried chickpeas have a tough outer skin, and <b>should be soaked overnight</b>. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leeched 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.<br /><br /><b>Stove top Pot:</b> 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.<br /><br /><b>Pressure cooker:</b> 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 <a href='https://www.hippressurecooking.com/pressure-cooking-times/#beans' target='_blank'>Hip Pressure Cooking’s bean chart</a>. 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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/choco_peanut_blondies.html b/site/choco_peanut_blondies.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='@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'><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 — Choco peanut blondies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>Choco peanut blondies</h1><h2>24 squares — 45 minutes</h2><img src='../media/recipes/choco_peanut_blondies.jpg'/><p class='col2'>A recipe that's ideal when you've got chickpea left-overs, which happens to me a lot when cooking from dry beans. Sometimes I'll prepare chickpeas for this recipe, and use the rest as part of a meal for lunch or dinner, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>. What's even better, is that the cooking liquid from the chickpeas is re-used in the same recipe as a binding and leavening agent. When whipped at high speeds, chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size and acts as an egg replacer.<br /><br />I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.<br /><br />It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 240 g(1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above).</p><dl class='ingredients'><h3>blondies</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>180 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>120 g</u></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b> <u>120 g, cooked</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>25 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>180 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 g</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>190 g</u></a></dt></dl><ul class='instructions'><li>Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid.</li><li>Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil or vegan butter.</li><li>In a big bowl, beat <i>180 g (1 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>120 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended.</li><li>Stir in <i>25 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish.</li><li>Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — Choco peanut blondies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>Choco peanut blondies</h1><h2>24 squares — 45 minutes</h2><img src='../media/recipes/choco_peanut_blondies.jpg'/><p class='col2'>A recipe that's ideal when you've got chickpea left-overs, which happens to me a lot when cooking from dry beans. Sometimes I'll prepare chickpeas for this recipe, and use the rest as part of a meal for lunch or dinner, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>. What's even better, is that the cooking liquid from the chickpeas is re-used in the same recipe as a binding and leavening agent. When whipped at high speeds, chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size and acts as an egg replacer.<br /><br />I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.<br /><br />It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above).</p><dl class='ingredients'><h3>blondies</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>180 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>135 g</u></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b> <u>120 g, cooked</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>20 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>180 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 g</u></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b> <u>190 g</u></a></dt></dl><ul class='instructions'><li>Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid.</li><li>Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil or vegan butter.</li><li>In a big bowl, beat <i>180 g (1 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended.</li><li>Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish.</li><li>Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/chocolate_chip_cookies.html b/site/chocolate_chip_cookies.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='@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'><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 — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>125 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>15 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>125 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/chocolate_chips.html b/site/chocolate_chips.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='@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'><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 — chocolate chips</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chocolate chips</h1><img class='right' src='../media/ingredients/chocolate_chips.png'/><p>Chocolate chips are small chunks of chocolate, made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>. They often come in a teardrop shape, as flat discs or as square blocks. They were designed to retain their shape when baking, and therefore aren't a substitute for baking chocolate. Chocolate chips come unsweetened, semi-sweetened and sweetened.</p><h2>cocoa beans</h2><p class='small'>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — chocolate chips</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>chocolate chips</h1><img class='right' src='../media/ingredients/chocolate_chips.png'/><p>Chocolate chips are small chunks of chocolate, made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>. They often come in a teardrop shape, as flat discs or as square blocks. They were designed to retain their shape when baking, and therefore aren't a substitute for baking chocolate. Chocolate chips come unsweetened, semi-sweetened and sweetened.<br /><br />Weight: 1 cup | 6 oz | 170 g</p><h2>cocoa beans</h2><p class='small'>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/cocoa_powder.html b/site/cocoa_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='@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'><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 — cocoa powder</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cocoa powder</h1><img class='right' src='../media/ingredients/cocoa_powder.png'/><p>Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.<br /><br />Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br /></p><h2>cocoa beans</h2><p class='small'>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — cocoa powder</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cocoa powder</h1><img class='right' src='../media/ingredients/cocoa_powder.png'/><p>Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.<br /><br />Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br />Weight: 1/2 cup | 1 1/2 oz | 42 g</p><h2>cocoa beans</h2><p class='small'>Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='coffee.html'>caffeine</a>.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/cornmeal.html b/site/cornmeal.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='@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'><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 — cornmeal</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cornmeal</h1><img class='right' src='../media/ingredients/cornmeal.png'/><p>Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.<br /><br />Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — cornmeal</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cornmeal</h1><img class='right' src='../media/ingredients/cornmeal.png'/><p>Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.<br /><br />Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.<br /><br />Weight: 1 cup | 4 7/8 oz | 138 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/cornstarch.html b/site/cornstarch.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='@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'><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 — cornstarch</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cornstarch</h1><img class='right' src='../media/ingredients/cornstarch.png'/><p>Cornstarch is derived from corn (maize), it is obtained from the endosperm of the kernel. Cornstarch is used as a translucent thickener and anti-caking agent.<br /><br />Cornstarch is sometimes used to fry foods, a thin outer layer of starch increases oil absorption and adds crispiness.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — cornstarch</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>cornstarch</h1><img class='right' src='../media/ingredients/cornstarch.png'/><p>Cornstarch is derived from corn (maize), it is obtained from the endosperm of the kernel. Cornstarch is used as a translucent thickener and anti-caking agent.<br /><br />Cornstarch is sometimes used to fry foods, a thin outer layer of starch increases oil absorption and adds crispiness.<br /><br />Weight: 1/4 cup | 1 oz | 28 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/crackers.html b/site/crackers.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='@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'><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 — crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>crackers</h1><h2>40 crackers — 25 minutes</h2><img src='../media/recipes/crackers.jpg'/><p class='col2'><b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />Making crackers is simple. There are no downsides to knowing and in a bind it's a useful skill. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.<br /><br />Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We rely on crackers a lot during long passages at sea.<br /><br />You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. I recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.<br /><br /><b>Substitutions :</b><br /><br /><b>Oats : </b> Instead of oats processed into powder, you can use 90 g of <a href='chickpea_flour.html'>chickpea flour</a> or <a href='buckwheat_flour.html'>buckwheat flour</a>. Sometimes I make crackers that are 100& spelt flour.<br /><br /><b>Buckwheat groats reuse: </b> Whenever I brew a batch of <a href='buckwheat_tea.html'> buckwheat tea</a>, I end up with some wet groats which I use in this cracker recipe. The groats will add extra moisture to the recipe, so be careful when adding water, you'll need a lot less.<br /><br /><b>Oil :</b> You can use any kind of oil, but prioritize mid-neutral oils like olive (like in the recipe) or aromatic oils like sesame and chili oil. Adding sunflower oil or canola is fine, but since these crackers are very basic, adding an strongly-flavored oils will improve the taste. If you're adding plenty of spices, adding aromatic oils isn't as crucial.</p><dl class='ingredients'><h3>crackers</h3><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>40 g, ground</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>90 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>25 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>In a mortar, grind <i>40 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder.</li><li>Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>90 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>extra virgin olive oil</a>.</li><li>If you want to add extras, add them now, and stir well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball.</li><li>Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin.</li><li><i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.</li><li>Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!</li></ul><dl class='ingredients'><h3>extras</h3><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b> <u>30 g</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>15 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt></dl><ul class='instructions'><li>For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>crackers</h1><h2>40 crackers — 25 minutes</h2><img src='../media/recipes/crackers.jpg'/><p class='col2'><b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />Making crackers is simple. There are no downsides to knowing and in a bind it's a useful skill. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.<br /><br />Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We rely on crackers a lot during long passages at sea.<br /><br />You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. I recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.<br /><br /><b>Substitutions :</b><br /><br /><b>Oats : </b> Instead of oats processed into powder, you can use 20 g (1/4 cup) of <a href='chickpea_flour.html'>chickpea flour</a> or 30 g of <a href='buckwheat_flour.html'>buckwheat flour</a>. Sometimes I make crackers that are 100& spelt flour.<br /><br /><b>Buckwheat groats reuse: </b> Whenever I brew a batch of <a href='buckwheat_tea.html'> buckwheat tea</a>, I end up with some wet groats which I use in this cracker recipe. The groats will add extra moisture to the recipe, so be careful when adding water, you'll need a lot less.<br /><br /><b>Oil :</b> You can use any kind of oil, but prioritize mid-neutral oils like olive (like in the recipe) or aromatic oils like sesame and chili oil. Adding sunflower oil or canola is fine, but since these crackers are very basic, adding an strongly-flavored oils will improve the taste. If you're adding plenty of spices, adding aromatic oils isn't as crucial.</p><dl class='ingredients'><h3>crackers</h3><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>30 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>75 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>25 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>In a mortar, grind <i>30 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder.</li><li>Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>75 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>extra virgin olive oil</a>.</li><li>If you want to add extras, add them now, and stir well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball.</li><li>Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin.</li><li><i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.</li><li>Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!</li></ul><dl class='ingredients'><h3>extras</h3><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b> <u>30 g</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>15 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/dark_gyoza.html b/site/dark_gyoza.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='@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'><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 — dark gyoza</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>dark gyoza</h1><h2>40 wrappers — 60 minutes</h2><img src='../media/recipes/dark_gyoza.jpg'/><p class='col2'>We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!<br /><br /><img src='../media/recipes/dark_gyoza_1.jpg'/><br /><br />We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough.<br /><br /><img src='../media/recipes/dark_gyoza_2.jpg'/><br /><br />I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.<br /><br /><img src='../media/recipes/dark_gyoza_4.jpg'><br /><br />Gyoza wrapper techniques and ratios were based on the recipe from <a href='http://www.justonecookbook.com/recipes/gyoza-wrappers/' target='_blank'>Just one cookbook</a>. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.<br /><br /></p><dl class='ingredients'><h3>dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>240 g (2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>5 g (1 tsp)</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl.</li><li>Dissolve <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a> in <i>120 ml (1/2 cup)</i> of <a href='just-boiled_water.html'>just-boiled water</a>, and pour into the flour little by little while mixing.</li><li>Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 15 ml (1 tbsp) of hot water and repeat as needed.</li><li><i>Separate the dough in 3</i>. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least <u>30 minutes</u>. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.</li><li>Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.</li><li>Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 7.6 cm diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had.</li><li>Pile the wrappers, sprinkle some <a href='cornstarch.html'>cornstarch</a> (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker.</li></ul><dl class='ingredients'><h3>filling</h3><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b> <u>227 g, grated</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>3</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>140 g</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2, grated</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves, minced</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>2.5 cm, grated</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>5 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>5 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Cut stems off of <i>3</i> of dried <a href='shiitake.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min or up to 1 hour</u>. It's better to rehydrate them <u>overnight (minimum of 8H)</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh shiitake, you can also skip this step.</li><li>Cut <a href='scallions.html'>scallions</a> and <a href='shiitake.html'>shiitake mushrooms</a> into small pieces. Do the same for the <a href='green_cabbage.html'>green cabbage</a>, but make sure to remove the core of the cabbage leaves first. Add to a big bowl.</li><li>Grate <i>227 g 91/2 pack</i> of firm tofu and <i>2</i> <a href='carrots.html'>carrots</a>. Add to the bowl.</li><li>Finally, add <i>2 cloves</i> of minced <a href='garlic.html'>garlic</a> and <i>2.5 cm (1 inch)</i> of grated <a href='ginger_root.html'>ginger root</a>, <i>5 ml (1 tsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>, <i>5 ml (1 tsp)</i> of <a href='sake.html'>sake</a>, <a href='black_pepper.html'>black pepper</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> to the bowl. Knead bowl contents with your hands until the mixture is well incorporated.</li></ul><dl class='ingredients'><h3>dipping sauce</h3><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>45 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Combine <i>45 ml (3 tbsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>.</li></ul><dl class='ingredients'><h3>pan fry</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Take 1 gyoza wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in.</li><li>Put a spoonful of filling in the middle.</li><li>Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up.</li><li>Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden.</li><li>Add <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam until all the water evaporates.</li><li>Add a bit of <a href='sesame_oil.html'>sesame oil</a> and cook until crispy.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — dark gyoza</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>dark gyoza</h1><h2>40 wrappers — 60 minutes</h2><img src='../media/recipes/dark_gyoza.jpg'/><p class='col2'>We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!<br /><br /><img src='../media/recipes/dark_gyoza_1.jpg'/><br /><br />We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough.<br /><br /><img src='../media/recipes/dark_gyoza_2.jpg'/><br /><br />I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.<br /><br /><img src='../media/recipes/dark_gyoza_4.jpg'><br /><br />Gyoza wrapper techniques and ratios were based on the recipe from <a href='http://www.justonecookbook.com/recipes/gyoza-wrappers/' target='_blank'>Just one cookbook</a>. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.<br /><br /></p><dl class='ingredients'><h3>dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>7 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>240 g (2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>5 g (1 tsp)</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl.</li><li>Dissolve <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a> in <i>120 ml (1/2 cup)</i> of <a href='just-boiled_water.html'>just-boiled water</a>, and pour into the flour little by little while mixing.</li><li>Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 15 ml (1 tbsp) of hot water and repeat as needed.</li><li><i>Separate the dough in 3</i>. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least <u>30 minutes</u>. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.</li><li>Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.</li><li>Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 7.6 cm diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had.</li><li>Pile the wrappers, sprinkle some <a href='cornstarch.html'>cornstarch</a> (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker.</li></ul><dl class='ingredients'><h3>filling</h3><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b> <u>227 g, grated</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>3</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>140 g</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2, grated</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves, minced</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>2.5 cm, grated</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>5 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>5 ml</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Cut stems off of <i>3</i> of dried <a href='shiitake.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min or up to 1 hour</u>. It's better to rehydrate them <u>overnight (minimum of 8H)</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh shiitake, you can also skip this step.</li><li>Cut <a href='scallions.html'>scallions</a> and <a href='shiitake.html'>shiitake mushrooms</a> into small pieces. Do the same for the <a href='green_cabbage.html'>green cabbage</a>, but make sure to remove the core of the cabbage leaves first. Add to a big bowl.</li><li>Grate <i>227 g 91/2 pack</i> of firm tofu and <i>2</i> <a href='carrots.html'>carrots</a>. Add to the bowl.</li><li>Finally, add <i>2 cloves</i> of minced <a href='garlic.html'>garlic</a> and <i>2.5 cm (1 inch)</i> of grated <a href='ginger_root.html'>ginger root</a>, <i>5 ml (1 tsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>, <i>5 ml (1 tsp)</i> of <a href='sake.html'>sake</a>, <a href='black_pepper.html'>black pepper</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> to the bowl. Knead bowl contents with your hands until the mixture is well incorporated.</li></ul><dl class='ingredients'><h3>dipping sauce</h3><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>45 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Combine <i>45 ml (3 tbsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>.</li></ul><dl class='ingredients'><h3>pan fry</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Take 1 gyoza wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in.</li><li>Put a spoonful of filling in the middle.</li><li>Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up.</li><li>Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden.</li><li>Add <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam until all the water evaporates.</li><li>Add a bit of <a href='sesame_oil.html'>sesame oil</a> and cook until crispy.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/date_caramel.html b/site/date_caramel.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='@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'><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 — date caramel</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>date caramel</h1><img class='right' src='../media/ingredients/date_caramel.png'/><p>A type of plant-based 'caramel' made from <a href='dates.html'>dates</a>.</p><h2>dates</h2><p class='small'>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — date caramel</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>date caramel</h1><img class='right' src='../media/ingredients/date_caramel.png'/><p>A type of plant-based 'caramel' made from <a href='dates.html'>dates</a>.</p><h2>dates</h2><p class='small'>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />Weight: 1 cup 5 1/4 oz | 149 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/dates.html b/site/dates.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='@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'><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 — dates</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dates</h1><img class='right' src='../media/ingredients/dates.png'/><p>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — dates</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dates</h1><img class='right' src='../media/ingredients/dates.png'/><p>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />Weight: 1 cup 5 1/4 oz | 149 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/deglet_noor_dates.html b/site/deglet_noor_dates.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='@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'><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 — deglet noor dates</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>deglet noor dates</h1><img class='right' src='../media/ingredients/deglet_noor_dates.png'/><p>Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness. Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.<br /><br /></p><h2>dates</h2><p class='small'>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — deglet noor dates</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>deglet noor dates</h1><img class='right' src='../media/ingredients/deglet_noor_dates.png'/><p>Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness. Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.<br /><br /></p><h2>dates</h2><p class='small'>Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />Weight: 1 cup 5 1/4 oz | 149 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/dried_cranberries.html b/site/dried_cranberries.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='@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'><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 — dried cranberries</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried cranberries</h1><img class='right' src='../media/ingredients/dried_cranberries.png'/><p>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.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — dried cranberries</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried cranberries</h1><img class='right' src='../media/ingredients/dried_cranberries.png'/><p>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.<br /><br />Weight: 1/2 cup | 2 oz | 57 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/dried_raisins.html b/site/dried_raisins.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='@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'><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 — dried raisins</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried raisins</h1><img class='right' src='../media/ingredients/dried_raisins.png'/><p>Raisins are large, dried, dark-colored grapes, not to be confused with <b>sultanas</b> (golden-colored)and <b>currants</b> (small black seedless grapes). They contain some <b>vitamin C</b>, but less than fresh grapes. Raisins are dried in 3 steps, the first is pre-treatment. Raisins are dipped in a dry emulsion 'cold dip' that increases the rate of water loss by 3x. A faster water removal lowers browning and produces better raisins. Step two, is drying, where the raisins are either sun-dried, shade-dried or dried mechanically. Step three, involves cleaning the raisins and removing all foreign objects for consumption. This 'washing' process causes rehydration, which means that another drying step is require to remove all moisture.<br /><br />Important note: Raisins are toxic to dogs.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — dried raisins</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>dried raisins</h1><img class='right' src='../media/ingredients/dried_raisins.png'/><p>Raisins are large, dried, dark-colored grapes, not to be confused with <b>sultanas</b> (golden-colored)and <b>currants</b> (small black seedless grapes). They contain some <b>vitamin C</b>, but less than fresh grapes. Raisins are dried in 3 steps, the first is pre-treatment. Raisins are dipped in a dry emulsion 'cold dip' that increases the rate of water loss by 3x. A faster water removal lowers browning and produces better raisins. Step two, is drying, where the raisins are either sun-dried, shade-dried or dried mechanically. Step three, involves cleaning the raisins and removing all foreign objects for consumption. This 'washing' process causes rehydration, which means that another drying step is require to remove all moisture.<br /><br />Important note: Raisins are toxic to dogs.<br /><br /><b>Weight</b><br />Loose: 1 cup | 5 1/4 oz | 149 g<br />Packed: 1/2 cup | 3 oz | 85 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/flax_seed_eggs.html b/site/flax_seed_eggs.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='@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'><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 — flax seed eggs</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>flax seed eggs</h1><img class='right' src='../media/ingredients/flax_seed_eggs.png'/><p>The outermost layer of flax seeds, called the epiderm, contains a mucilaginous material which makes up about 8% of the flax seed by weight. This gel-like material is drawn out of the seed in several ways and used as an egg replacement. Flax gel is a <b>hydrocolloid</b>, a substance that forms a gel when combined with water. Hydrocolloids usually work either to build structure, to emulsify and to soften 'mouthfeel'.<br /><br />Flax gel is made up of mainly <b>polysaccharides</b> (type of starch), which consist of a continuous strings of <b>monosaccharides</b>, or single sugars like glucose and fructose. Polysaccharides are important in foods because they are exceptional at holding onto water molecules. Their long sugar strings also bump and tangle into each other when poured which causes them to increase the viscosity of water-based fluids. Polysaccharides are also responsible for the thickness of molasses and why brown sugar retains more water to make for chewier cookies. Flax gel can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. NOTE: Flax eggs will never perform exactly like eggs, because they rely on proteins to do most of their work and flax seeds use polysaccharides.</br><br /><b>Flax seed meal egg :</b> Quicker to make, used for added moistness and denseness but imparts more flavor and isn't ideal as a structure builder in cakes, it's also not ideal when a uniform light color is desired as the flax seed particles will have golden flecks.<br><b>How-to : </b>45 ml (3 tbsp) water + 15 g (1 tbsp) golden flax meal = 1 egg. Add the water to a small bowl or cup. Add flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.<br /><br /><b>Flax gel egg replacer :</b> Performs like an actual egg due to its translucence, doesn't impart as much flax flavor, adds extra binding and emulsifying power (for cookies, bars and ice creams). This technique is more involved, and harder to measure because flax gel is very viscous and elastic.<br><b>How-to: </b> 45 ml (3 tbsp) flax gel = 1 egg. To make flax gel, you need 700 ml (3 cups) of water and 50 g (5 tbsp) of flax seeds. To make it, boil the flax seeds till reduced to a third of its volume. Strain seeds through a strainer, collect gel underneath. Allow mucilage to cool. Makes 1 cup of flax gel. [<a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>ref</a>]</p><h2>flax seeds</h2><p class='small'>Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — flax seed eggs</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>flax seed eggs</h1><img class='right' src='../media/ingredients/flax_seed_eggs.png'/><p>The outermost layer of flax seeds, called the epiderm, contains a mucilaginous material which makes up about 8% of the flax seed by weight. This gel-like material is drawn out of the seed in several ways and used as an egg replacement. Flax gel is a <b>hydrocolloid</b>, a substance that forms a gel when combined with water. Hydrocolloids usually work either to build structure, to emulsify and to soften 'mouthfeel'.<br /><br />Flax gel is made up of mainly <b>polysaccharides</b> (type of starch), which consist of a continuous strings of <b>monosaccharides</b>, or single sugars like glucose and fructose. Polysaccharides are important in foods because they are exceptional at holding onto water molecules. Their long sugar strings also bump and tangle into each other when poured which causes them to increase the viscosity of water-based fluids. Polysaccharides are also responsible for the thickness of molasses and why brown sugar retains more water to make for chewier cookies. Flax gel can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. NOTE: Flax eggs will never perform exactly like eggs, because they rely on proteins to do most of their work and flax seeds use polysaccharides.</br><br /><b>Flax seed meal egg :</b> Quicker to make, used for added moistness and denseness but imparts more flavor and isn't ideal as a structure builder in cakes, it's also not ideal when a uniform light color is desired as the flax seed particles will have golden flecks.<br><b>How-to : </b>45 ml (3 tbsp) water + 15 g (1 tbsp) golden flax meal = 1 egg. Add the water to a small bowl or cup. Add flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.<br /><br /><b>Flax gel egg replacer :</b> Performs like an actual egg due to its translucence, doesn't impart as much flax flavor, adds extra binding and emulsifying power (for cookies, bars and ice creams). This technique is more involved, and harder to measure because flax gel is very viscous and elastic.<br><b>How-to: </b> 45 ml (3 tbsp) flax gel = 1 egg. To make flax gel, you need 700 ml (3 cups) of water and 50 g (5 tbsp) of flax seeds. To make it, boil the flax seeds till reduced to a third of its volume. Strain seeds through a strainer, collect gel underneath. Allow mucilage to cool. Makes 1 cup of flax gel. [<a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>ref</a>]</p><h2>flax seeds</h2><p class='small'>Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />Weight<br />Whole: 1/4 cup | 1 1/4 oz | 35 g<br />Ground: 1/2 cup | 1 3/4 oz | 50 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/flax_seeds.html b/site/flax_seeds.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='@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'><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 — flax seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>flax seeds</h1><img class='right' src='../media/ingredients/flax_seeds.png'/><p>Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — flax seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>flax seeds</h1><img class='right' src='../media/ingredients/flax_seeds.png'/><p>Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />Weight<br />Whole: 1/4 cup | 1 1/4 oz | 35 g<br />Ground: 1/2 cup | 1 3/4 oz | 50 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/fresh_pesto_pasta.html b/site/fresh_pesto_pasta.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='@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'><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 — fresh pesto pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>fresh pesto pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/fresh_pesto_pasta.jpg'/><p class='col2'>Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.<br /><br />My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.<br /><br />The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)<br /><br />See how to roast your own <a href='roasted_pumpkin_seeds.html'>pumpkin seeds</a>.<br /><br /></p><dl class='ingredients'><h3>pesto</h3><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b> <u>400 g</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>. For a cheezier pesto, add an extra 25 g (1/4 cup) of <a href='quick_sunflower_seed_parmesan'>sunflower seed parmesan</a>.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and blend again until smooth. Set aside.</li></ul><dl class='ingredients'><h3>main</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png'/><b>cavatappi</b> <u>150 g</u></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b> <u>1 large</u></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b> <u>6</u></a></dt></dl><ul class='instructions'><li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>150 g (1 1/2 cups)</i> of <a href='cavatappi.html'>cavatappi</a> pasta and cook until tender. While the pasta is cooking julienne <i>2</i> <a href='carrots.html'>carrots</a> and <i>1</i> <a href='zucchini.html'>zucchini</a>.</li><li>Drizzle some <a href='olive_oil.html'>olive oil</a> in a pan and bring up to medium heat. Add the vegetable strips and cook for <u>2-3 minutes</u>.</li><li>Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about 1 cup of pesto, which you can keep and use for future meals.</li><li>Season pasta with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. Finally, top it all off with <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a> and <a href='small_heirloom_tomatoes.html'>small heirloom tomatoes</a>!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — fresh pesto pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>fresh pesto pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/fresh_pesto_pasta.jpg'/><p class='col2'>Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.<br /><br />My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.<br /><br />The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)<br /><br />See how to roast your own <a href='roasted_pumpkin_seeds.html'>pumpkin seeds</a>.<br /><br /></p><dl class='ingredients'><h3>pesto</h3><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b> <u>400 g</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>. For a cheezier pesto, add an extra 25 g (1/4 cup) of <a href='quick_sunflower_seed_parmesan'>sunflower seed parmesan</a>.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and blend again until smooth. Set aside.</li></ul><dl class='ingredients'><h3>main</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png'/><b>cavatappi</b> <u>150 g</u></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b> <u>1 large</u></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b> <u>6</u></a></dt></dl><ul class='instructions'><li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>150 g (1 1/2 cups)</i> of <a href='cavatappi.html'>cavatappi</a> pasta and cook until tender. While the pasta is cooking julienne <i>2</i> <a href='carrots.html'>carrots</a> and <i>1</i> <a href='zucchini.html'>zucchini</a>.</li><li>Drizzle some <a href='olive_oil.html'>olive oil</a> in a pan and bring up to medium heat. Add the vegetable strips and cook for <u>2-3 minutes</u>.</li><li>Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about 1 cup of pesto, which you can keep and use for future meals.</li><li>Season pasta with <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. Finally, top it all off with <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a> and <a href='small_heirloom_tomatoes.html'>small heirloom tomatoes</a>!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/gluten_flour.html b/site/gluten_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='@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'><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 — gluten flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>gluten flour</h1><img class='right' src='../media/ingredients/gluten_flour.png'/><p>Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.<br /><br />It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — gluten flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>gluten flour</h1><img class='right' src='../media/ingredients/gluten_flour.png'/><p>Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.<br /><br />It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.<br /><br />Weight: 1 cup | 5.08 oz | 144 g</p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/golden_bread.html b/site/golden_bread.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='@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'><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 — golden bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>golden bread</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/golden_bread.jpg'/><p class='col2'>In Quebec we call french toast 'pain doré', which translates to 'golden bread'. A fitting name. My mom used to make some for the family when I was a kid. Her recipe differs from mine in the way that she would use dairy and eggs. Substituting eggs in recipes is never easy, but not impossible. I've tried many alternatives over the years and finally ended up using chickpea flour. It's an ingredient I already use in many recipes to mimic eggs, like in <a href='okonomiyaki.html'>okonomiyaki</a> and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a>. When heated, chickpea flour thickens and crisps up while keeping its yellow color. I don't recommend using bananas as an egg replacer in this recipe. It's what I used to do, but I find it imparts too much flavor and makes it too sweet.<br /><br /><b>Oven version :</b> Preheat oven at 180°C. Grease a baking dish, add sliced bread and pour the left-over milk mixture overtop. Cook until golden.<br /><br /><b>Bread :</b> In this recipe I used some spelt sandwich bread.<br /><br /><b>Milk : </b> Adding vinegar to plant milk makes it curdle and taste sour, it's a simple trick used to make dairy-free buttermilk. In recipes, buttermilk adds sharpness and flavor. You're welcome to use other types of plant milk, but some varieties (like rice milk) won't curdle as well.</p><dl class='ingredients'><h3>dipping mix</h3><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>15 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>125 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>30 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>2.5 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>15 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>15 ml</u></a></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b> <u>4 slices</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>to taste</u></a></dt></dl><ul class='instructions'><li>In a bowl, add <i>15 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Let rest for <u>5 minutes</u>.</li><li>With a whisk, beat in <i>30 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>2.5 g (1 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>15 g (1 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>. Whisk until the mixture is clump-free, then pour into a shallow plate.</li><li>Heat a non-stick pan at medium heat. Melt <i>15 ml (1 tbsp)</i> of <a href='vegan_butter.html'>vegan butter</a> (or vegetable oil). Dip one slice of bread into the milk mix, for 30 seconds each side and transfer to the hot pan. Cook until golden brown, for <u>2-3 minutes</u> each side. Repeat for the rest of the bread. Serve with some <a href='maple_syrup.html'>maple syrup</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — golden bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>golden bread</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/golden_bread.jpg'/><p class='col2'>In Quebec we call french toast 'pain doré', which translates to 'golden bread'. A fitting name. My mom used to make some for the family when I was a kid. Her recipe differs from mine in the way that she would use dairy and eggs. Substituting eggs in recipes is never easy, but not impossible. I've tried many alternatives over the years and finally ended up using chickpea flour. It's an ingredient I already use in many recipes to mimic eggs, like in <a href='okonomiyaki.html'>okonomiyaki</a> and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a>. When heated, chickpea flour thickens and crisps up while keeping its yellow color. I don't recommend using bananas as an egg replacer in this recipe. It's what I used to do, but I find it imparts too much flavor and makes it too sweet.<br /><br /><b>Oven version :</b> Preheat oven at 180°C. Grease a baking dish, add sliced bread and pour the left-over milk mixture overtop. Cook until golden.<br /><br /><b>Bread :</b> In this recipe I used some spelt sandwich bread.<br /><br /><b>Milk : </b> Adding vinegar to plant milk makes it curdle and taste sour, it's a simple trick used to make dairy-free buttermilk. In recipes, buttermilk adds sharpness and flavor. You're welcome to use other types of plant milk, but some varieties (like rice milk) won't curdle as well.</p><dl class='ingredients'><h3>dipping mix</h3><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>15 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>125 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>20 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>4 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>15 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>15 ml</u></a></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b> <u>4 slices</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>to taste</u></a></dt></dl><ul class='instructions'><li>In a bowl, add <i>15 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Let rest for <u>5 minutes</u>.</li><li>With a whisk, beat in <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 g (1 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>15 g (1 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>. Whisk until the mixture is clump-free, then pour into a shallow plate.</li><li>Heat a non-stick pan at medium heat. Melt <i>15 ml (1 tbsp)</i> of <a href='vegan_butter.html'>vegan butter</a> (or vegetable oil). Dip one slice of bread into the milk mix, for 30 seconds each side and transfer to the hot pan. Cook until golden brown, for <u>2-3 minutes</u> each side. Repeat for the rest of the bread. Serve with some <a href='maple_syrup.html'>maple syrup</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/granulated_sugar.html b/site/granulated_sugar.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='@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'><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 — granulated sugar</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>granulated sugar</h1><img class='right' src='../media/ingredients/granulated_sugar.png'/><p>Sugar is a generic name for sweet-tasting, soluble carbohydrates. Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.<br /><br />The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — granulated sugar</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>granulated sugar</h1><img class='right' src='../media/ingredients/granulated_sugar.png'/><p>Sugar is a generic name for sweet-tasting, soluble carbohydrates. Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.<br /><br />The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br />Weight: 1 cup | 7 oz | 198 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/halloween_pumpkin_cookies.html b/site/halloween_pumpkin_cookies.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='@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'><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 — halloween pumpkin cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>halloween pumpkin cookies</h1><h2>15 cookies — 30 minutes</h2><img src='../media/recipes/halloween_pumpkin_cookies.jpg'/><p class='col2'>Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.<br /><br /><img src='../media/recipes/halloween_pumpkin_cookies_2.jpg'/><br /><br />These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.<br /><br /><b>Left over chocolate:</b> This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it!<br /><br />Pumpkin puree how-to: Remove seeds and stringy flesh from pumpkin. Cut the pumpkin into large chunks and place on a baking sheet. Preheat oven at 180 °C (350 ºF). Roast pumpkin for ~45 minutes until pumpkin is soft and tender. Let cool. Remove skin, and process into a food processor or use a handstick blender. If pumpkin puree is too wet, strain liquid through cheese cloth, if too dry, add a bit of water. The puree keeps for 3 days in the fridge, and up to 3 months frozen.</p><dl class='ingredients'><h3>cookie dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>120 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>120 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>70 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>45 ml</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>122 g, pureed</u></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b> <u>45 seeds</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Stir <i>120 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>120 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl.</li><li>See above description to make your own pumpkin puree.</li><li>In another bowl, add <i>122g (1/2 cup)</i> of pureed <a href='pumpkin.html'>pumpkin</a>, <i>(3 tbsp) 45 ml</i> of <a href='canola_oil.html'>unrefined canola oil</a> and <i>70 g (1/2 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>. Stir everything together until smooth and well incorporated.</li><li>Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky, but that's fine, if it's too sticky add extra flour. Let the dough rest for <u>10 minutes</u>.</li><li>Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for <u>15 minutes</u>.</li><li>Decorate each cookie with <i>3</i> <a href='pumpkin_seeds.html'>pumpkin seeds</a>, sticking them at the top (pointy end in).</li></ul><dl class='ingredients'><h3>chocolate</h3><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>27 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>27 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>1.25 ml (1/4 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>, <i>30 ml (2 tbsp)</i> <a href='maple_syrup.html'>maple syrup</a> and a pinch of <a href='salt.html'>salt</a> together in a glass bowl.</li><li>Put a bit of <a href='water.html'>water</a> to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).</li><li>Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.</li><li>Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — halloween pumpkin cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>halloween pumpkin cookies</h1><h2>15 cookies — 30 minutes</h2><img src='../media/recipes/halloween_pumpkin_cookies.jpg'/><p class='col2'>Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.<br /><br /><img src='../media/recipes/halloween_pumpkin_cookies_2.jpg'/><br /><br />These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.<br /><br /><b>Left over chocolate:</b> This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it!<br /><br />Pumpkin puree how-to: Remove seeds and stringy flesh from pumpkin. Cut the pumpkin into large chunks and place on a baking sheet. Preheat oven at 180 °C (350 ºF). Roast pumpkin for ~45 minutes until pumpkin is soft and tender. Let cool. Remove skin, and process into a food processor or use a handstick blender. If pumpkin puree is too wet, strain liquid through cheese cloth, if too dry, add a bit of water. The puree keeps for 3 days in the fridge, and up to 3 months frozen.</p><dl class='ingredients'><h3>cookie dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>60 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>50 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>70 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>45 ml</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>122 g, pureed</u></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b> <u>45 seeds</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Stir <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl.</li><li>See above description to make your own pumpkin puree.</li><li>In another bowl, add <i>122g (1/2 cup)</i> of pureed <a href='pumpkin.html'>pumpkin</a>, <i>(3 tbsp) 45 ml</i> of <a href='canola_oil.html'>unrefined canola oil</a> and <i>70 g (1/2 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>. Stir everything together until smooth and well incorporated.</li><li>Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky, but that's fine, if it's too sticky add extra flour. Let the dough rest for <u>10 minutes</u>.</li><li>Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for <u>15 minutes</u>.</li><li>Decorate each cookie with <i>3</i> <a href='pumpkin_seeds.html'>pumpkin seeds</a>, sticking them at the top (pointy end in).</li></ul><dl class='ingredients'><h3>chocolate</h3><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>20 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>20 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>1.25 ml (1/4 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>, <i>20 ml (2 tbsp)</i> <a href='maple_syrup.html'>maple syrup</a> and a pinch of <a href='salt.html'>salt</a> together in a glass bowl.</li><li>Put a bit of <a href='water.html'>water</a> to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).</li><li>Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.</li><li>Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/hop_ice_cream.html b/site/hop_ice_cream.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='@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'><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 — hop ice cream</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>hop ice cream</h1><h2>1 L — 600 minutes</h2><img src='../media/recipes/hop_ice_cream.jpg'/><p class='col2'>Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream.<br /><br />This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats).<br /><br /><img src='../media/recipes/hop_ice_cream_2.jpg'/><br /><br />I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time.<br /><br />The hops used in this recipe are an American variety called "Colombus". We got them from <a href='http://www.choppeabarrock.com' target='_blank'>La Choppe a Barrock</a> on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.<br /><br />It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it!<br /><br />If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!<br /><br /></p><dl class='ingredients'><h3>hop ice cream</h3><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b> <u>7 buds</u></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b> <u>2 X 378ml cans</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>120 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>22 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Roughly chop 7 hop buds (may want to use less if you want it less hoppy). Place leaves into the center of a cheese cloth and make a little loose pouch with it, tying the end. Reserve for later.</li><li>Shake <i>two 378ml cans</i> of <a href='coconut_milk.html'>coconut milk</a> before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a <i>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> for later, put the rest in a pan with <i>120 ml (1/2 cup)</i> of <a href='maple_syrup.html'>maple syrup</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>Bring up to medium-low heat, stir until the <a href='maple_syrup.html'>maple syrup</a> has dissolved completely.</li><li>Stir <i>22 g (1 1/2 tbsp)</i> of <a href='cornstarch.html'>cornstarch</a> into the <i>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly.</li><li>Increase the heat to medium and add your hop pouch! Let the mixture cook for about <u>8 minutes</u>. Don't let it come to a boil! Reduce the heat if necessary. Move the pouch around once in a while, pinching it down lightly with a wooden spoon to get some of that nice hop flavour out into your ice cream base.</li><li>Remove from heat, stir in <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Leave it to cool — don't remove the hop pouch!</li><li>When cool, take the pouch out and squeeze out all of the 'hop juice' into the pan using your hands. Mix one last time and pour into a container. Place a sheet of parchment paper over the top so you don't get a skin forming on the surface. Refrigerate for a minimum of <u>4 hours</u> (or overnight!).</li><li>Pull your ice cream out of the fridge. It should have a thick pudding-like texture. Pour into your ice cream maker and churn it to desired consistency (I let it run for <u>~23 minutes</u>).</li><li>If you don't have an ice cream maker, please refer to any these <a href='http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060' target='_blank'>6 methods</a> from the Kitchn.</li><li>Transfer to a container and press a sheet of parchment paper over the top to keep ice crystals from forming. Your ice cream should be ready to eat in <u>5 hours</u> or so! If you want harder ice cream wait until the next day to eat it. Enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — hop ice cream</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>hop ice cream</h1><h2>1 L — 600 minutes</h2><img src='../media/recipes/hop_ice_cream.jpg'/><p class='col2'>Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream.<br /><br />This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats).<br /><br /><img src='../media/recipes/hop_ice_cream_2.jpg'/><br /><br />I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time.<br /><br />The hops used in this recipe are an American variety called "Colombus". We got them from <a href='http://www.choppeabarrock.com' target='_blank'>La Choppe a Barrock</a> on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.<br /><br />It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it!<br /><br />If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!<br /><br /></p><dl class='ingredients'><h3>hop ice cream</h3><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b> <u>7 buds</u></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b> <u>2 X 378ml cans</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>156 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>10 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Roughly chop 7 hop buds (may want to use less if you want it less hoppy). Place leaves into the center of a cheese cloth and make a little loose pouch with it, tying the end. Reserve for later.</li><li>Shake <i>two 378ml cans</i> of <a href='coconut_milk.html'>coconut milk</a> before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a <i>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> for later, put the rest in a pan with <i>156 g (120 ml)</i> of <a href='maple_syrup.html'>maple syrup</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>Bring up to medium-low heat, stir until the <a href='maple_syrup.html'>maple syrup</a> has dissolved completely.</li><li>Stir <i>10 g (1 1/2 tbsp)</i> of <a href='cornstarch.html'>cornstarch</a> into the <i>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly.</li><li>Increase the heat to medium and add your hop pouch! Let the mixture cook for about <u>8 minutes</u>. Don't let it come to a boil! Reduce the heat if necessary. Move the pouch around once in a while, pinching it down lightly with a wooden spoon to get some of that nice hop flavour out into your ice cream base.</li><li>Remove from heat, stir in <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Leave it to cool — don't remove the hop pouch!</li><li>When cool, take the pouch out and squeeze out all of the 'hop juice' into the pan using your hands. Mix one last time and pour into a container. Place a sheet of parchment paper over the top so you don't get a skin forming on the surface. Refrigerate for a minimum of <u>4 hours</u> (or overnight!).</li><li>Pull your ice cream out of the fridge. It should have a thick pudding-like texture. Pour into your ice cream maker and churn it to desired consistency (I let it run for <u>~23 minutes</u>).</li><li>If you don't have an ice cream maker, please refer to any these <a href='http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060' target='_blank'>6 methods</a> from the Kitchn.</li><li>Transfer to a container and press a sheet of parchment paper over the top to keep ice crystals from forming. Your ice cream should be ready to eat in <u>5 hours</u> or so! If you want harder ice cream wait until the next day to eat it. Enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/houjicha_overnight_oatmeal.html b/site/houjicha_overnight_oatmeal.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='@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'><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 — houjicha overnight oatmeal</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>houjicha overnight oatmeal</h1><h2>1 serving — 10 minutes</h2><img src='../media/recipes/houjicha_overnight_oatmeal.jpg'/><p class='col2'>Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.<br /><br /></p><dl class='ingredients'><h3>oatmeal</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml</u></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b> <u>10 g</u></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b> <u>1</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>45 g</u></a></dt></dl><ul class='instructions'><li>Boil <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, then infuse <i>10 g (2 tsp)</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a tea strainer. You can leave it anywhere from <u>1-3 min</u>, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.</li><li>Remove the tea leaves and let cool.</li><li>Add <i>1</i> chopped <a href='banana.html'>banana</a> (to cut the bitterness of the tea), as well as <i>15g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> (for added nutrition), blend until smooth.</li><li>Mix in <i>45 g (~1/3 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — houjicha overnight oatmeal</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>houjicha overnight oatmeal</h1><h2>1 serving — 10 minutes</h2><img src='../media/recipes/houjicha_overnight_oatmeal.jpg'/><p class='col2'>Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.<br /><br /></p><dl class='ingredients'><h3>oatmeal</h3><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml</u></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b> <u>10 g</u></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b> <u>1</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>35 g</u></a></dt></dl><ul class='instructions'><li>Boil <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, then infuse <i>10 g (2 tsp)</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a tea strainer. You can leave it anywhere from <u>1-3 min</u>, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.</li><li>Remove the tea leaves and let cool.</li><li>Add <i>1</i> chopped <a href='banana.html'>banana</a> (to cut the bitterness of the tea), as well as <i>7 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> (for added nutrition), blend until smooth.</li><li>Mix in <i>35 g (~1/3 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/lentils_with_roasted_beet_sauce.html b/site/lentils_with_roasted_beet_sauce.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='@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'><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 — lentils with roasted beet sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>lentils with roasted beet sauce</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/lentils_with_roasted_beet_sauce.jpg'/><p class='col2'>This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than <a href='brown_lentils.html'>brown lentils</a>.<br /><br />Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.<br /><br />Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.<br /><br /></p><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>115 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li><li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u>. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>3</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 g</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='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>120 ml</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>60 ml</u></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>.</li><li>Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>.</li><li>Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml (1 tbsp)</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>10 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>.</li><li>Once the red beets are ready, add them in with the rest and then purée everything until smooth.</li><li>Transfer the sauce to a pan, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Cook for an additional <u>5 minutes</u> and then serve over the lentils with <i>5 g</i> of chopped <a href='peppermint.html'>peppermint</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — lentils with roasted beet sauce</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>lentils with roasted beet sauce</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/lentils_with_roasted_beet_sauce.jpg'/><p class='col2'>This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than <a href='brown_lentils.html'>brown lentils</a>.<br /><br />Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.<br /><br />Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.<br /><br /></p><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>115 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li><li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u>. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>3</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 g</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='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>120 ml</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>15 ml</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>60 ml</u></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>.</li><li>Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>.</li><li>Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml (1 tbsp)</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>15 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>.</li><li>Once the red beets are ready, add them in with the rest and then purée everything until smooth.</li><li>Transfer the sauce to a pan, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Cook for an additional <u>5 minutes</u> and then serve over the lentils with <i>5 g</i> of chopped <a href='peppermint.html'>peppermint</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/maple_syrup.html b/site/maple_syrup.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='@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'><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 — maple syrup</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>maple syrup</h1><img class='right' src='../media/ingredients/maple_syrup.png'/><p>Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.</ br></ br>In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — maple syrup</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>maple syrup</h1><img class='right' src='../media/ingredients/maple_syrup.png'/><p>Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.</ br></ br>In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br />Weight: 1/2 cup | 5 1/2 oz | 156 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/mason_jar_bread_pudding.html b/site/mason_jar_bread_pudding.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='@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'><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 — mason jar bread pudding</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>mason jar bread pudding</h1><h2>1 serving — 30 minutes</h2><img src='../media/recipes/mason_jar_bread_pudding.jpg'/><p class='col2'>Growing up bread pudding was my favourite dessert. After the holidays, my aunt would give my mom a bag of crusts, left over from the sandwiches she'd make for xmas. She used these to make bread pudding.<br /><br />I asked my mom for her recipe, because I wanted to learn. She smiled, "Watch me do it". My mom cooks by feel, always has. She never writes anything down. I stood by her as she made it, taking notes of the approximate quantities and various steps.<br /><br />My mom comes from a big family of 7 girls, she grew up cooking for the family. When cooking for my sisters & I, she'd always prepare a basin-load of food. Her bread pudding recipe is no different. My dad has no trouble going through all of it.<br /><br />Devine & I are a good eaters, but there's no way we can eat that much dessert, so I reduced and reduced, until it fit a wide-mouth 1/4 l(1 cup) mason jar.<br /><br />If ever you have some leftover crusts try and make this, it's easy, delicious and comforting.<br /><br /></p><dl class='ingredients'><h3>bread pudding</h3><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b> <u>90 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>80 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b> <u>20 g, packed</u></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>15 g</u></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b> <u>1, small</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>5 g</u></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b> <u>1.25 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven at <u>180 °C (350 °F)</u></li><li>Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth.</li><li>Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add the <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts</li><li>Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.</li><li>Sprinkle <i>5 g (1 tsp)</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 g (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop.</li><li>Cook for <u>20-25 minutes</u>, or until top is browned. Let cool, drizzle with some <a href='maple_syrup.html'>maple syrup</a> and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — mason jar bread pudding</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>mason jar bread pudding</h1><h2>1 serving — 30 minutes</h2><img src='../media/recipes/mason_jar_bread_pudding.jpg'/><p class='col2'>Growing up bread pudding was my favourite dessert. After the holidays, my aunt would give my mom a bag of crusts, left over from the sandwiches she'd make for xmas. She used these to make bread pudding.<br /><br />I asked my mom for her recipe, because I wanted to learn. She smiled, "Watch me do it". My mom cooks by feel, always has. She never writes anything down. I stood by her as she made it, taking notes of the approximate quantities and various steps.<br /><br />My mom comes from a big family of 7 girls, she grew up cooking for the family. When cooking for my sisters & I, she'd always prepare a basin-load of food. Her bread pudding recipe is no different. My dad has no trouble going through all of it.<br /><br />Devine & I are a good eaters, but there's no way we can eat that much dessert, so I reduced and reduced, until it fit a wide-mouth 1/4 l(1 cup) mason jar.<br /><br />If ever you have some leftover crusts try and make this, it's easy, delicious and comforting.<br /><br /></p><dl class='ingredients'><h3>bread pudding</h3><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b> <u>90 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>80 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b> <u>20 g, packed</u></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>9 g</u></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b> <u>1, small</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>5 g</u></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b> <u>1.25 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven at <u>180 °C (350 °F)</u></li><li>Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth.</li><li>Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add <i>9 g (1 tbsp)</i> of <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts</li><li>Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.</li><li>Sprinkle <i>5 g (1 tsp)</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 g (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop.</li><li>Cook for <u>20-25 minutes</u>, or until top is browned. Let cool, drizzle with some <a href='maple_syrup.html'>maple syrup</a> and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/mushroom_zucchini_pasta.html b/site/mushroom_zucchini_pasta.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='@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'><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 — mushroom zucchini pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>mushroom zucchini pasta</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/mushroom_zucchini_pasta.jpg'/><p class='col2'>As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce.<br /><br />This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.<br /><br />What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of <b>Iodine</b>.<br /><br />Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.<br /><br />Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.<br /><br /></p><dl class='ingredients'><h3>veggie noodles and toppings</h3><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>30 g</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>5-6</u></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b> <u>4</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>30 g (2 tbsp)</i> of <a href='wakame.html'>wakame</a> in water, drain and set aside.</li><li>Cut stems off of <i>5-6</i> of dried <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min</u>, or up to <u>1 hour</u>. It's better to rehydrate them overnight, for <u>a minimum of 8 hours</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh <a href='shiitake.html'>shiitake</a>, you can also skip this step.</li><li>Cut <i>4 medium-sized</i> <a href='zucchinis.html'>zucchinis</a> thinly using a julienne peeler or knife. Place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>30 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>475 molds</u></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b> <u>50 g</u></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b> <u>50 g</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>30 g (2 tbsp)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so.</li><li>Stir in <i>475 ml (2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, bring heat up to a boil and then lower to a simmer. Add a <i>5-6</i> of <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, a <i>50 g</i> of <a href='shimeji_mushrooms.html'>shimeji mushrooms</a> and a <i>50 g (~1/3 cup)</i> of <a href='edamame.html'>shelled edamame</a> to the sauce.</li><li>Let cook for <u>10 minutes</u>.</li><li>When cooked, season sauce with salt and black pepper.</li><li>Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — mushroom zucchini pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>mushroom zucchini pasta</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/mushroom_zucchini_pasta.jpg'/><p class='col2'>As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce.<br /><br />This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.<br /><br />What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of <b>Iodine</b>.<br /><br />Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.<br /><br />Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.<br /><br /></p><dl class='ingredients'><h3>veggie noodles and toppings</h3><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>30 g</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>5-6</u></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b> <u>4</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>30 g (2 tbsp)</i> of <a href='wakame.html'>wakame</a> in water, drain and set aside.</li><li>Cut stems off of <i>5-6</i> of dried <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min</u>, or up to <u>1 hour</u>. It's better to rehydrate them overnight, for <u>a minimum of 8 hours</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh <a href='shiitake.html'>shiitake</a>, you can also skip this step.</li><li>Cut <i>4 medium-sized</i> <a href='zucchinis.html'>zucchinis</a> thinly using a julienne peeler or knife. Place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>15 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>475 molds</u></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b> <u>50 g</u></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b> <u>50 g</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>15 g (2 tbsp)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so.</li><li>Stir in <i>475 ml (2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, bring heat up to a boil and then lower to a simmer. Add a <i>5-6</i> of <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, a <i>50 g</i> of <a href='shimeji_mushrooms.html'>shimeji mushrooms</a> and a <i>50 g (~1/3 cup)</i> of <a href='edamame.html'>shelled edamame</a> to the sauce.</li><li>Let cook for <u>10 minutes</u>.</li><li>When cooked, season sauce with salt and black pepper.</li><li>Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/no_knead_bread.html b/site/no_knead_bread.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='@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'><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 — no knead bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>no knead bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/no_knead_bread.jpg'/><p class='col2'><b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br /></p><dl class='ingredients'><h3>bread preparation</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>120 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>350 ml</u></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b> <u>2.5 g</u></a></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>240 g (2 cups)</i> of all purpose flour, <i>120 g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 g (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.</li><li>Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.</li><li>Put a bag or cloth over the bowl, and let the dough rest <u>anywhere from 9 to 24 hours</u>. Ideally, prepare the dough in the evening and let it rest overnight.</li><li><u>Next morning:</u>, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h.</li><li>Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230 °C (450 °F)</u>. Pre-heat your container for <u>30 minutes</u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)</li><li>Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.</li><li>After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used <a href='sesame_seeds.html'>sesame seeds</a>, but <a href='poppy_seeds.html'>poppy seeds</a> or quick oats would also be good. Cover with lid and place back inside oven.</li><li>Bake for <u>30 minutes</u>.</li><li>After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>. Let cool completely before slicing.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — no knead bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>no knead bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/no_knead_bread.jpg'/><p class='col2'><b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 5 g of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br /></p><dl class='ingredients'><h3>bread preparation</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>240 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>100 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>350 ml</u></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b> <u>2.5 g</u></a></dt></dl><ul class='instructions'><li>In a large bowl, mix <i>240 g (2 cups)</i> of all purpose flour, <i>100 g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 g (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.</li><li>Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.</li><li>Put a bag or cloth over the bowl, and let the dough rest <u>anywhere from 9 to 24 hours</u>. Ideally, prepare the dough in the evening and let it rest overnight.</li><li><u>Next morning:</u>, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h.</li><li>Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230 °C (450 °F)</u>. Pre-heat your container for <u>30 minutes</u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)</li><li>Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.</li><li>After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used <a href='sesame_seeds.html'>sesame seeds</a>, but <a href='poppy_seeds.html'>poppy seeds</a> or quick oats would also be good. Cover with lid and place back inside oven.</li><li>Bake for <u>30 minutes</u>.</li><li>After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>. Let cool completely before slicing.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/nutritional_yeast.html b/site/nutritional_yeast.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='@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'><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 — nutritional yeast</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nutritional yeast</h1><img class='right' src='../media/ingredients/nutritional_yeast.png'/><p>Nutritional yeast is a deactivated yeast, a strain of <a href='https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae' target='_blank'>Saccharomyces cerevisiae</a>. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of <b>vitamin B12</b>.<br /><br />Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — nutritional yeast</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>nutritional yeast</h1><img class='right' src='../media/ingredients/nutritional_yeast.png'/><p>Nutritional yeast is a deactivated yeast, a strain of <a href='https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae' target='_blank'>Saccharomyces cerevisiae</a>. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of <b>vitamin B12</b>.<br /><br />Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.<br /><br />Weight: 1/4 cup | 0.52 oz | 15 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/okonomiyaki.html b/site/okonomiyaki.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='@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'><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 — okonomiyaki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><p class='col2'><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br /></p><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b> <u>160 g, grated</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>500 g, minced</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>110 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>6</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>320 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>10 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li><li>Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li><li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li><li>After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).</li><li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>60 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li><li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b> <u>30 g</u></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b> <u>to taste</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>4 stalks</u></a></dt></dl><ul class='instructions'><li>First, add about <i>15 g (1 tbsp)</i> (per okonomiyaki) of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add some <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li><li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — okonomiyaki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><p class='col2'><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br /></p><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b> <u>160 g, grated</u></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b> <u>500 g, minced</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>85 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>6</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>320 ml</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li><li>Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li><li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li><li>After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).</li><li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>60 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>15 g</u></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li><li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b> <u>30 g</u></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b> <u>to taste</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>4 stalks</u></a></dt></dl><ul class='instructions'><li>First, add about <i>15 g (1 tbsp)</i> (per okonomiyaki) of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add some <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li><li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/pandanus_fruit_bread.html b/site/pandanus_fruit_bread.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='@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'><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 — pandanus fruit bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>pandanus fruit bread</h1><h2>20 pieces — 40 minutes</h2><img src='../media/recipes/pandanus_fruit_bread.jpg'/><p class='col2'><b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />We arrived in the <a href='https://100r.co/pages/the_promise_of_pancakes.html' target='_blank'>Marshall Islands 3 weeks ago</a>. We are settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables rot before they make it onto the shelves. When possible, we opt for local produce. Majuro has few native fresh vegetables, but they do have some fruit and among these is <b>the pandanus fruit</b>.<br /><br /><img src='../media/recipes/pandanus_fruit_bread_2.jpg'/><br /><br />Pandanus, or <a href='https://en.wikipedia.org/wiki/Pandanus_tectorius' target='_blank'>Pandanus tectorius</a>, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this <b><a href='http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php' target='_blank'>blog post</a></b> explains the process at length.<br /><br />I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen purée. This is what I used to prepare this pandanus fruit cake and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.<br /><br /><img src='../media/recipes/pandanus_fruit_bread_1.jpg'/><br /><br />I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.<br /><br />If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.<br /><br />Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.<br /><br /></p><dl class='ingredients'><h3>pandanus bread</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>60 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>180 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>60 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>100 g</u></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b> <u>350 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle.</li><li>In a bowl, combine <i>180 g (1 1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well.</li><li>In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir in <i>350 ml</i> of <a href='pandanus.html'>pandanus puree</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>.</li><li>Add the wet to the dry ingredients and stir until evenly mixed.</li><li>Pour the batter into an oiled square baking pan.</li><li>Bake for <u>45 minutes</u>.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b> <u>250 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>30 g</u></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b> <u>30 g</u></a></dt></dl><ul class='instructions'><li>In a saucepan, add <i>250 ml (1 cup)</i> of puréed <a href='pandanus.html'>pandanus</a> (add some water if too thick), <i>5 g (1 tsp)</i> of <a href='chili_flakes.html'>chili flakes</a> and <i>30 g (2 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir well and bring to a boil.</li><li>Reduce heat, cook for <u>5 minutes</u>, then remove from heat.</li><li>When cool, stir in <i>30 g (2 tbsp)</i> of <a href='chia_seeds.html'>chia seeds</a>.</li><li>Serve with the pandanus bread!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — pandanus fruit bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>pandanus fruit bread</h1><h2>20 pieces — 40 minutes</h2><img src='../media/recipes/pandanus_fruit_bread.jpg'/><p class='col2'><b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />We arrived in the <a href='https://100r.co/pages/the_promise_of_pancakes.html' target='_blank'>Marshall Islands 3 weeks ago</a>. We are settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables rot before they make it onto the shelves. When possible, we opt for local produce. Majuro has few native fresh vegetables, but they do have some fruit and among these is <b>the pandanus fruit</b>.<br /><br /><img src='../media/recipes/pandanus_fruit_bread_2.jpg'/><br /><br />Pandanus, or <a href='https://en.wikipedia.org/wiki/Pandanus_tectorius' target='_blank'>Pandanus tectorius</a>, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this <b><a href='http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php' target='_blank'>blog post</a></b> explains the process at length.<br /><br />I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen purée. This is what I used to prepare this pandanus fruit cake and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.<br /><br /><img src='../media/recipes/pandanus_fruit_bread_1.jpg'/><br /><br />I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.<br /><br />If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.<br /><br />Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.<br /><br /></p><dl class='ingredients'><h3>pandanus bread</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>60 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>180 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>50 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>100 g</u></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b> <u>350 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle.</li><li>In a bowl, combine <i>180 g (1 1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well.</li><li>In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir in <i>350 ml</i> of <a href='pandanus.html'>pandanus puree</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>.</li><li>Add the wet to the dry ingredients and stir until evenly mixed.</li><li>Pour the batter into an oiled square baking pan.</li><li>Bake for <u>45 minutes</u>.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b> <u>250 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>30 g</u></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b> <u>30 g</u></a></dt></dl><ul class='instructions'><li>In a saucepan, add <i>250 ml (1 cup)</i> of puréed <a href='pandanus.html'>pandanus</a> (add some water if too thick), <i>5 g (1 tsp)</i> of <a href='chili_flakes.html'>chili flakes</a> and <i>30 g (2 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir well and bring to a boil.</li><li>Reduce heat, cook for <u>5 minutes</u>, then remove from heat.</li><li>When cool, stir in <i>30 g (2 tbsp)</i> of <a href='chia_seeds.html'>chia seeds</a>.</li><li>Serve with the pandanus bread!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/peanut_butter.html b/site/peanut_butter.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='@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'><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 — peanut butter</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peanut butter</h1><img class='right' src='../media/ingredients/peanut_butter.png'/><p>A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.<br /><br />The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />It's possible to make your own peanut butter, all you need is raw shelled peanuts and a food processor/blender. First, you should roast the peanuts at 350F for 10 minutes, then transfer them to a food processor with some salt and blend, you'll need to stop often to scrape the sides and bottom. After a few minutes, it'll get smoother as you go. Add the salt near the end. For a smoother peanut butter, you can add peanut oil.<br /><br /> </p><h2>peanuts</h2><p class='small'>A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — peanut butter</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>peanut butter</h1><img class='right' src='../media/ingredients/peanut_butter.png'/><p>A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.<br /><br />The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />It's possible to make your own peanut butter, all you need is raw shelled peanuts and a food processor/blender. First, you should roast the peanuts at 350F for 10 minutes, then transfer them to a food processor with some salt and blend, you'll need to stop often to scrape the sides and bottom. After a few minutes, it'll get smoother as you go. Add the salt near the end. For a smoother peanut butter, you can add peanut oil.<br /><br />Weight: 1/2 cup | 4 3/4 oz | 135 g</p><h2>peanuts</h2><p class='small'>A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/potato_gnocchi.html b/site/potato_gnocchi.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='@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'><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 — potato gnocchi</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>potato gnocchi</h1><h2>6 servings — 60 minutes</h2><img src='../media/recipes/potato_gnocchi.jpg'/><p class='col2'>A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br /><img src='../media/recipes/potato_gnocchi_2.jpg'/><br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br /></p><dl class='ingredients'><h3>gnocchi</h3><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b> <u>3 medium</u></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>150 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).</li><li>Sift <i>150g (1 1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 g (1 tbsp)</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> together in a bowl.</li><li>Mix the potatoes in gradually, and knead until you get a consistent dough.</li><li>Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate <i>2 cm diameter</i>.</li><li>Proceed to cutting up the ropes into <i>2 cm sections</i>.</li><li>To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.</li><li>Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>90 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>45 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>20 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>90 ml (6 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>45 ml (3 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>20 g (4 tsp)</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>5</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>5 branches</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>1/3 cup</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>45 g</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>45 g (3 tbsp)</i> of <a href='wakame.html'>wakame</a> as well in a separate cup. Let stand for <u>5 minutes</u>, drain, rinse and cut into smaller pieces.</li><li>Chop up <i>5 </i> <a href='scallions.html'>scallion stalks</a> and grate <i>5 cm</i> of <a href='daikon.html'>daikon</a>. Squeeze water out of daikon, and set aside.</li><li>When gnocchi are cooked, sauté in a pan with the sauce and <i>5</i> shiitake for <u>4-5 minutes</u>.</li><li>Serve enough gnocchi in two separate bowls (the top recipe makes it for more than 2 ppl), and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some <a href='shichimi_togarashi.html'>shichimi togarashi</a> on top!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — potato gnocchi</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>potato gnocchi</h1><h2>6 servings — 60 minutes</h2><img src='../media/recipes/potato_gnocchi.jpg'/><p class='col2'>A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br /><img src='../media/recipes/potato_gnocchi_2.jpg'/><br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br /></p><dl class='ingredients'><h3>gnocchi</h3><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b> <u>3 medium</u></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>140 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).</li><li>Sift <i>140 g (1 1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 g (1 tbsp)</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> together in a bowl.</li><li>Mix the potatoes in gradually, and knead until you get a consistent dough.</li><li>Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate <i>2 cm diameter</i>.</li><li>Proceed to cutting up the ropes into <i>2 cm sections</i>.</li><li>To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.</li><li>Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>90 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>45 ml</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>20 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>90 ml (6 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>45 ml (3 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>20 g (4 tsp)</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl.</li></ul><dl class='ingredients'><h3>toppings</h3><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b> <u>5</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>5 branches</u></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b> <u>1/3 cup</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>45 g</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>To taste</u></a></dt></dl><ul class='instructions'><li>Rehydrate <i>45 g (3 tbsp)</i> of <a href='wakame.html'>wakame</a> as well in a separate cup. Let stand for <u>5 minutes</u>, drain, rinse and cut into smaller pieces.</li><li>Chop up <i>5 </i> <a href='scallions.html'>scallion stalks</a> and grate <i>5 cm</i> of <a href='daikon.html'>daikon</a>. Squeeze water out of daikon, and set aside.</li><li>When gnocchi are cooked, sauté in a pan with the sauce and <i>5</i> shiitake for <u>4-5 minutes</u>.</li><li>Serve enough gnocchi in two separate bowls (the top recipe makes it for more than 2 ppl), and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some <a href='shichimi_togarashi.html'>shichimi togarashi</a> on top!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/powdered_sugar.html b/site/powdered_sugar.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='@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'><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 — powdered sugar</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>powdered sugar</h1><img class='right' src='../media/ingredients/powdered_sugar.png'/><p>Powdered sugar, also called <b>confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.<br /><br /> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — powdered sugar</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>powdered sugar</h1><img class='right' src='../media/ingredients/powdered_sugar.png'/><p>Powdered sugar, also called <b>confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.<br /><br /> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.<br /><br />Weight: 1 cup | 4 oz | 113 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/quick_flat_bread.html b/site/quick_flat_bread.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='@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'><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 flat bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>quick flat bread</h1><h2>8 small — 15 minutes</h2><img src='../media/recipes/quick_flat_bread.jpg'/><p class='col2'>A quick no-yeast flat bread recipe, ideal when you want bread but don't want to wait. The flat bread is ready in under 45 minutes (includes resting time), and it's possible to prepare under 15 minutes — I do this a lot — if necessary (without the resting time).<br /><br />Allowing the dough to relax after kneading makes it easier to work with, but if you skip that step it's still possible to roll it out, it'll just be a bit harder to do.<br /><br /><b>Substitutions:</b><br /><br /><b>Flour:</b> Switching whole wheat flour for spelt, or all-purpose won't affect the dough.<br /><br /><b>Fat:</b> Fat is necessary in this recipe, it helps to create a smooth, rich and pliable dough. Using other types of oil, like canola or sunflower oil, is fine. It's possible to use vegan butter, but it'll have to be softened and mixed in with other liquids first. If using vegan butter, measure out 50 g.<br /><br /><b>Liquid:</b> For an even richer, and even MORE pliable dough, substitute water for plant milk. I recommend using soy, as it is richer than rice or oat milk. On the boat, I tend not to use milk because I rarely keep any (lacking a fridge).<br /><br /><b>Add-ins:</b> I sometimes like to add seeds, like sesame, flax or sunflower, to my breads. Add the seeds after adding water, folding them into the dough.<br /><br /><b>Sourdough discard:</b> to make this recipe with <a href='sourdough_starter.html'>sourdough discard</a>, measure 190 g (1 1/4 cups) of whole wheat flour and 113 g (1/2 cup) of the discard. You'll have to reduce the water, depending on the hydration level of your starter. I only added 130 ml of water instead of the full 180 ml. The sourdough won't provide much leavening or taste, this is just a way to add extra nutrition and to use discard.</p><dl class='ingredients'><h3>bread mix</h3><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>300 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>180 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, measure <i>300 g (2 cups)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, mix into a bowl with <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a>, <i>45 ml (3 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>180 ml (3/4 cup)</i> of water.</li><li>Knead until smooth and not sticky, add extra flour if too wet, and extra water if too dry. Cover dough, and it rest for <u>30 minutes</u>. If you do this, the dough will be easier to work with. (You can skip the resting period, it'll just be a tiny bit harder to roll.)</li><li>Cut the dough into 8 even pieces. Roll out into thin circles.</li><li>Heat a cast-iron pan at medium heat, and add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>. When oil is hot, add one flat bread. Bubbles will form on the surface. Cook on each side for <u>a minute or so</u>. The edges will puff up and darken, giving a good indication that it's ready to flip.</li><li>When flat bread is thoroughly cooked, transfer to plate and cover with a damp towel (to keep moist). Cook the rest of the flat breads.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 flat bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>quick flat bread</h1><h2>8 small — 15 minutes</h2><img src='../media/recipes/quick_flat_bread.jpg'/><p class='col2'>A quick no-yeast flat bread recipe, ideal when you want bread but don't want to wait. The flat bread is ready in under 45 minutes (includes resting time), and it's possible to prepare under 15 minutes — I do this a lot — if necessary (without the resting time).<br /><br />Allowing the dough to relax after kneading makes it easier to work with, but if you skip that step it's still possible to roll it out, it'll just be a bit harder to do.<br /><br /><b>Substitutions:</b><br /><br /><b>Flour:</b> Switching whole wheat flour for spelt, or all-purpose won't affect the dough.<br /><br /><b>Fat:</b> Fat is necessary in this recipe, it helps to create a smooth, rich and pliable dough. Using other types of oil, like canola or sunflower oil, is fine. It's possible to use vegan butter, but it'll have to be softened and mixed in with other liquids first. If using vegan butter, measure out 50 g.<br /><br /><b>Liquid:</b> For an even richer, and even MORE pliable dough, substitute water for plant milk. I recommend using soy, as it is richer than rice or oat milk. On the boat, I tend not to use milk because I rarely keep any (lacking a fridge).<br /><br /><b>Add-ins:</b> I sometimes like to add seeds, like sesame, flax or sunflower, to my breads. Add the seeds after adding water, folding them into the dough.<br /><br /><b>Sourdough discard:</b> to make this recipe with <a href='sourdough_starter.html'>sourdough discard</a>, measure 190 g (1 1/4 cups) of whole wheat flour and 113 g (1/2 cup) of the discard. You'll have to reduce the water, depending on the hydration level of your starter. I only added 130 ml of water instead of the full 180 ml. The sourdough won't provide much leavening or taste, this is just a way to add extra nutrition and to use discard.</p><dl class='ingredients'><h3>bread mix</h3><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>225 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>180 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, measure <i>225 g (2 cups)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, mix into a bowl with <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a>, <i>45 ml (3 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>180 ml (3/4 cup)</i> of water.</li><li>Knead until smooth and not sticky, add extra flour if too wet, and extra water if too dry. Cover dough, and it rest for <u>30 minutes</u>. If you do this, the dough will be easier to work with. (You can skip the resting period, it'll just be a tiny bit harder to roll.)</li><li>Cut the dough into 8 even pieces. Roll out into thin circles.</li><li>Heat a cast-iron pan at medium heat, and add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>. When oil is hot, add one flat bread. Bubbles will form on the surface. Cook on each side for <u>a minute or so</u>. The edges will puff up and darken, giving a good indication that it's ready to flip.</li><li>When flat bread is thoroughly cooked, transfer to plate and cover with a damp towel (to keep moist). Cook the rest of the flat breads.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/quick_sunflower_seed_parmesan.html b/site/quick_sunflower_seed_parmesan.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='@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'><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 sunflower seed parmesan</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>quick sunflower seed parmesan</h1><h2>100 g — 5 minutes</h2><img src='../media/recipes/quick_sunflower_seed_parmesan.jpg'/><p class='col2'>A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.<br /><br />I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.<br /><br /></p><dl class='ingredients'><h3>quick parmesan mix</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>105 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>8 g</u></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b> <u>5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Add <i>105 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>8 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender).</li><li>Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 sunflower seed parmesan</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>quick sunflower seed parmesan</h1><h2>100 g — 5 minutes</h2><img src='../media/recipes/quick_sunflower_seed_parmesan.jpg'/><p class='col2'>A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.<br /><br />I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.<br /><br /></p><dl class='ingredients'><h3>quick parmesan mix</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>100 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>12 g</u></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b> <u>5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt></dl><ul class='instructions'><li>Add <i>100 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>12 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender).</li><li>Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/raisin_beet_bread.html b/site/raisin_beet_bread.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='@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'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — raisin beet bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><p class='col2'>I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br /></p><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>190 g, total</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml, warm</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2 small, puréed</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>30 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>90 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>65 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>270 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>150 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li><li>Mix <i>30 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li><li>Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>.</li><li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li><li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li><li>Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — raisin beet bread</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><p class='col2'>I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br /></p><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b> <u>150 g, total</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>240 ml, warm</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2 small, puréed</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>90 ml</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>65 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>270 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>2.5 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>7 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>150 g (1 cup)</i> of loosely packed <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li><li>Mix <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li><li>Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>.</li><li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li><li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li><li>Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/rice_flour.html b/site/rice_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='@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'><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 — rice flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rice flour</h1><img class='right' src='../media/ingredients/rice_flour.png'/><p>Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called <b>komeko 米粉</b>, and is available in two forms: glutinous and non-glutinous.<br /><br />Glutinous flours are sweet/sticky, and include <b>mochigomeko もち米粉</b>, made from ground cooked glutinous rice and used as a thickener/to make mochi, and <b>shiratamako 白玉粉</b>, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc<br /><br /></p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — rice flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rice flour</h1><img class='right' src='../media/ingredients/rice_flour.png'/><p>Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called <b>komeko 米粉</b>, and is available in two forms: glutinous and non-glutinous.<br /><br />Glutinous flours are sweet/sticky, and include <b>mochigomeko もち米粉</b>, made from ground cooked glutinous rice and used as a thickener/to make mochi, and <b>shiratamako 白玉粉</b>, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc<br /><br />Weight: 1 cup | 4 1/2 oz | 128 g</p><h2>rice</h2><p class='small'>Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/roasted_carrots_with_beluga_lentils.html b/site/roasted_carrots_with_beluga_lentils.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='@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'><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 — roasted carrots with beluga lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>roasted carrots with beluga lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/roasted_carrots_with_beluga_lentils.jpg'/><p class='col2'>My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils! I also topped it with a delicious spicy peanut butter sauce.<br /><br />Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but I also need to feed Devine.<br /><br />Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well.<br /><br /><b>Credits:</b> The idea to make a recipe with beluga lentils was inspired by Meike Peters' <a href='https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/' target='_blank'>beluga lentil salad recipe</a>.<br /><br /></p><dl class='ingredients'><h3>carrots</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>8</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>pinch</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u></li><li>Wash <i>8</i> organic <a href='heirloom_carrots.html'>heirloom carrots</a>, but do not peel them. Dry the carrots, and then toss them with <i>15 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a>.</li><li>Lay on a baking sheet and sprinkle with <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>. Bake for <u>25 minutes</u>, making sure to flip the carrots halfway through.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b> <u>30 ml</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>30g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>30 g (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>115 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>115 g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li><li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u> — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.</li><li>Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — roasted carrots with beluga lentils</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>roasted carrots with beluga lentils</h1><h2>2 servings — 30 minutes</h2><img src='../media/recipes/roasted_carrots_with_beluga_lentils.jpg'/><p class='col2'>My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils! I also topped it with a delicious spicy peanut butter sauce.<br /><br />Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but I also need to feed Devine.<br /><br />Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well.<br /><br /><b>Credits:</b> The idea to make a recipe with beluga lentils was inspired by Meike Peters' <a href='https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/' target='_blank'>beluga lentil salad recipe</a>.<br /><br /></p><dl class='ingredients'><h3>carrots</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>8</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>pinch</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u></li><li>Wash <i>8</i> organic <a href='heirloom_carrots.html'>heirloom carrots</a>, but do not peel them. Dry the carrots, and then toss them with <i>15 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a>.</li><li>Lay on a baking sheet and sprinkle with <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>. Bake for <u>25 minutes</u>, making sure to flip the carrots halfway through.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b> <u>30 ml</u></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b> <u>33 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>60 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>33 g (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl.</li></ul><dl class='ingredients'><h3>lentils</h3><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b> <u>115 g</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>375 ml</u></a></dt></dl><ul class='instructions'><li>Wash <i>115 g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.</li><li>Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u> — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.</li><li>Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/roasted_eggplant_dip.html b/site/roasted_eggplant_dip.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='@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'><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 — roasted eggplant dip</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>roasted eggplant dip</h1><h2>4 servings — 50 minutes</h2><img src='../media/recipes/roasted_eggplant_dip.jpg'/><p class='col2'>A simple roasted eggplant dip recipe. Roasted the garlic is optional, but it gives the dip a deeper, more complex flavor, while diminishing the pungency of the garlic.<br /><br />This recipe is ideal when served with flat bread or raw vegetables, it's also good if served with <a href='crackers.html'>crackers</a>. Optionally, you can add roasted green peppers and other vegetables to further augment the flavor and nutrition of the dip.<br /><br /><b>Add-ins : </b> Add 20 g (~1/2 cup) of chopped parsley and/or 2 diced tomatoes for extra texture and flavor. For a more complex (and sweet) taste, add 45 ml (~3 tbsp) of pomegranate molasses. You can also use grape molasses.<br /><br /><b>Garlic : </b> The garlic doesn't need to be roasted, you can use it fresh. If you do this, you will have to use ~4-5 cloves instead of the whole head. Use a mortar and pestle to crush the peeled garlic into a paste before adding it to the rest of the ingredients.</p><dl class='ingredients'><h3>roasted garlic</h3><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>1, whole head</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>240 °C (460 °F)</u>.</li><li>Remove outer leaves of whole garlic head, keep the inner skins on and don't pick the cloves apart. Slice off the tip of each garlic clove, so that some flesh is exposed, and rub the tops and sides with some <a href='olive_oil.html'>vegetable oil</a>.</li><li>Wrap garlic head in tin foil. Keep aside.</li></ul><dl class='ingredients'><h3>eggplant dip</h3><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b> <u>2 large</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>30 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>45 ml</u></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b> <u>2.5 g, ground</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 g</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>With a fork or knife, poke some holes in <i>2</i> large <a href='eggplant.html'>eggplants</a>, and lay them over a baking tray along with the garlic head in tin foil. Roast garlic head for <u>45 minutes</u>, eggplant may require an additional <u>10 minutes</u> (depending on your oven).</li><li>Allow the eggplant and the garlic to cool.</li><li>Remove the flesh from the skins of both the roasted garlic cloves and eggplants. Transfer them to a food processor. Add <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> (or juice of 1 fresh lemon) and <i>2.5 g (1/2 tsp)</i> of <a href='cumin_seeds.html'>ground cumin seeds</a> and process into a smooth puree.</li><li>Season with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <a href='black_pepper.html'>black pepper</a> and some <a href='smoked_paprika.html'>smoked paprika</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — roasted eggplant dip</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>roasted eggplant dip</h1><h2>4 servings — 50 minutes</h2><img src='../media/recipes/roasted_eggplant_dip.jpg'/><p class='col2'>A simple roasted eggplant dip recipe. Roasted the garlic is optional, but it gives the dip a deeper, more complex flavor, while diminishing the pungency of the garlic.<br /><br />This recipe is ideal when served with flat bread or raw vegetables, it's also good if served with <a href='crackers.html'>crackers</a>. Optionally, you can add roasted green peppers and other vegetables to further augment the flavor and nutrition of the dip.<br /><br /><b>Add-ins : </b> Add 20 g (~1/2 cup) of chopped parsley and/or 2 diced tomatoes for extra texture and flavor. For a more complex (and sweet) taste, add 45 ml (~3 tbsp) of pomegranate molasses. You can also use grape molasses.<br /><br /><b>Garlic : </b> The garlic doesn't need to be roasted, you can use it fresh. If you do this, you will have to use ~4-5 cloves instead of the whole head. Use a mortar and pestle to crush the peeled garlic into a paste before adding it to the rest of the ingredients.</p><dl class='ingredients'><h3>roasted garlic</h3><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>1, whole head</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>240 °C (460 °F)</u>.</li><li>Remove outer leaves of whole garlic head, keep the inner skins on and don't pick the cloves apart. Slice off the tip of each garlic clove, so that some flesh is exposed, and rub the tops and sides with some <a href='olive_oil.html'>vegetable oil</a>.</li><li>Wrap garlic head in tin foil. Keep aside.</li></ul><dl class='ingredients'><h3>eggplant dip</h3><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b> <u>2 large</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>30 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>15 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>45 ml</u></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b> <u>2.5 g, ground</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b> <u>1.25 g</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>With a fork or knife, poke some holes in <i>2</i> large <a href='eggplant.html'>eggplants</a>, and lay them over a baking tray along with the garlic head in tin foil. Roast garlic head for <u>45 minutes</u>, eggplant may require an additional <u>10 minutes</u> (depending on your oven).</li><li>Allow the eggplant and the garlic to cool.</li><li>Remove the flesh from the skins of both the roasted garlic cloves and eggplants. Transfer them to a food processor. Add <i>30 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> (or juice of 1 fresh lemon) and <i>2.5 g (1/2 tsp)</i> of <a href='cumin_seeds.html'>ground cumin seeds</a> and process into a smooth puree.</li><li>Season with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <a href='black_pepper.html'>black pepper</a> and some <a href='smoked_paprika.html'>smoked paprika</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/rolled_oats.html b/site/rolled_oats.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='@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'><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 — rolled oats</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rolled oats</h1><img class='right' src='../media/ingredients/rolled_oats.png'/><p>Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.<br /><br /></p><h2>oats</h2><p class='small'>Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='soy_beans.html'>soy protein</a>.<br /><br />Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — rolled oats</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>rolled oats</h1><img class='right' src='../media/ingredients/rolled_oats.png'/><p>Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.<br /><br />Weight: 1 cup | 3 1/2 oz | 99 g</p><h2>oats</h2><p class='small'>Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='soy_beans.html'>soy protein</a>.<br /><br />Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/salted_caramel_carob_chip_cookies.html b/site/salted_caramel_carob_chip_cookies.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='@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'><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 — salted caramel carob chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>salted caramel carob chip cookies</h1><h2>20 cookies — 20 minutes</h2><img src='../media/recipes/salted_caramel_carob_chip_cookies.jpg'/><p class='col2'><b>Recipe location:</b> Montreal, QC. Canada<br /><br />Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.<br /><br />It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.<br /><br /><img src='../media/recipes/salted_caramel_carob_chip_cookies_1.jpg'/><br /><br /></p><dl class='ingredients'><h3>date caramel</h3><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b> <u>70 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>2.5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt></dl><ul class='instructions'><li>To make date caramel, soak <i>70 g (1/2 cup)</i> of chopped <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>2.5 ml (1/2 tsp)</i> <a href='lemon_juice.html'>lemon juice</a>, <i>30 ml (2 tbsp)</i> <a href='soy_milk.html'>soy milk</a> and <i>2.5 ml (1/2 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside.</li></ul><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b> <u>165 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>110 g</u></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b> <u>60 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>4 g</u></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b> <u>85 g</u></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b> <u>to taste</u></a></dt></dl><ul class='instructions'><li>Pre-heat oven to <u>180 °C (350 °F)</u>.</li><li>Make your flax egg - put <i>15 g</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.</li><li>In a large bowl, mix <i>165 g (1 1/3 cup)</i> of <a href='einkorn_wheat_flour.html'>einkorn wheat flour</a> with <i>4 g (3/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>.</li><li>In a separate bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>110 g (3/4 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>60 ml (1/4 cup)</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>85g (1/2 cup)</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed.</li><li>Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some <a href='fleur_de_sel.html'>fleur de sel</a> on top and bake for <u>10 minutes</u>, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about <b>20 cookies</b>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — salted caramel carob chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>salted caramel carob chip cookies</h1><h2>20 cookies — 20 minutes</h2><img src='../media/recipes/salted_caramel_carob_chip_cookies.jpg'/><p class='col2'><b>Recipe location:</b> Montreal, QC. Canada<br /><br />Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.<br /><br />It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.<br /><br /><img src='../media/recipes/salted_caramel_carob_chip_cookies_1.jpg'/><br /><br /></p><dl class='ingredients'><h3>date caramel</h3><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b> <u>75 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>2.5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>2.5 ml</u></a></dt></dl><ul class='instructions'><li>To make date caramel, soak <i>75 g (1/2 cup)</i> of chopped <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>2.5 ml (1/2 tsp)</i> <a href='lemon_juice.html'>lemon juice</a>, <i>30 ml (2 tbsp)</i> <a href='soy_milk.html'>soy milk</a> and <i>2.5 ml (1/2 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside.</li></ul><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b> <u>165 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>110 g</u></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b> <u>60 ml</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>4 g</u></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b> <u>85 g</u></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b> <u>to taste</u></a></dt></dl><ul class='instructions'><li>Pre-heat oven to <u>180 °C (350 °F)</u>.</li><li>Make your flax egg - put <i>7 g (1 tbsp)</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.</li><li>In a large bowl, mix <i>165 g (1 1/3 cup)</i> of <a href='einkorn_wheat_flour.html'>einkorn wheat flour</a> with <i>4 g (3/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>.</li><li>In a separate bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>110 g (3/4 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>60 ml (1/4 cup)</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>85g (1/2 cup)</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed.</li><li>Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some <a href='fleur_de_sel.html'>fleur de sel</a> on top and bake for <u>10 minutes</u>, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about <b>20 cookies</b>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/scrambled_chickpeas.html b/site/scrambled_chickpeas.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='@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'><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 — scrambled chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>scrambled chickpeas</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/scrambled_chickpeas.jpg'/><p class='col2'>An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br /></p><dl class='ingredients'><h3>scrambled chickpeas</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>60 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>15 ml</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>.</li><li>Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)</li><li>Let mixture heat for <u>3-5 minutes</u>.</li><li>When the edges start to cook, flip it and start to break it apart with the side of the spatula.</li><li>Let it cook <u>for a minute</u>, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for <u>8-10 minutes or so</u>. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook.</li><li>NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — scrambled chickpeas</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>scrambled chickpeas</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/scrambled_chickpeas.jpg'/><p class='col2'>An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br /></p><dl class='ingredients'><h3>scrambled chickpeas</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>40 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>160 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, mix <i>40 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 g (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>.</li><li>Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)</li><li>Let mixture heat for <u>3-5 minutes</u>.</li><li>When the edges start to cook, flip it and start to break it apart with the side of the spatula.</li><li>Let it cook <u>for a minute</u>, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for <u>8-10 minutes or so</u>. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook.</li><li>NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/seitan.html b/site/seitan.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='@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'><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 — seitan</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>seitan</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/seitan.jpg'/><p class='col2'><b>Seitan</b> (say-tan) or <b>wheat meat</b>, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for <b>Shojin Ryori</b> (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as <b>Fu</b>, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).<br /><br /><img src='../media/recipes/seitan_2.jpg'/><br /><br />Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, <a href='gluten_flour.html'>gluten flour</a> (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.<br /><br />In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.<br /><br />When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as <a href='ginger.html'>ginger</a>, <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a>, <a href='tomato_sauce.html'>tomato sauce</a>, <a href='soy_sauce.html'>soy sauce</a> and so on will make it extra flavourful, the same goes for the broth. Adding vegetable broth and <a href='soy_sauce.html'>soy sauce</a> as a base, and roughly chopped <a href='onions.html'>onions</a>, <a href='garlic.html'>garlic</a> and <a href='ginger.html'>ginger</a> will season the outside of the dough.<br /><br /><img src='../media/recipes/seitan_4.jpg'/><br /><br />There are <b>3 ways</b> to cook seitan: <b>boiling, steaming or baking</b>. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.<br /><br /></p><dl class='ingredients'><h3>seitan</h3><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b> <u>60g</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>30g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, stir <i>60 g (1/2 cup)</i> of <a href='gluten_flour.html'>gluten flour</a> with <i>30 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>.</li><li>In another bowl, mix <i>80 ml</i> of <a href='water.html'>water</a> (or vegetable broth) and <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Pour into dry ingredients.</li><li>Knead for <u>2-3 minutes</u>. If dough is too sticky, add more flour. Let rest for <u>10 minutes</u>, and knead for another set of <u>2-3 minutes</u>.</li><li><i>Separate dough in two</i> - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable.</li></ul><dl class='ingredients'><h3>broth</h3><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>1 knob</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>700 ml</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></dl><ul class='instructions'><li>Cut the following ingredients into smaller pieces: <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, a <i>1</i> <a href='yellow_onion.html'>yellow onion</a> and <i>1 palm-sized knob</i> of <a href='ginger.html'>ginger</a>.</li><li>Add the cut ingredients to a pot, add <i>700 ml</i> of <a href='vegetable_broth.html'>vegetable broth</a> (or 15 g (1 tbsp) of vegetable broth powder in 700 ml of water) and <i>30 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Bring to a boil.</li><li>Add the seitan cutlets, reduce heat to low, and cover.</li><li>Let the seitan simmer for <u>1 hour</u>.</li><li>Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavour. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — seitan</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>seitan</h1><h2>2 servings — 60 minutes</h2><img src='../media/recipes/seitan.jpg'/><p class='col2'><b>Seitan</b> (say-tan) or <b>wheat meat</b>, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for <b>Shojin Ryori</b> (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as <b>Fu</b>, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).<br /><br /><img src='../media/recipes/seitan_2.jpg'/><br /><br />Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, <a href='gluten_flour.html'>gluten flour</a> (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.<br /><br />In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.<br /><br />When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as <a href='ginger.html'>ginger</a>, <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a>, <a href='tomato_sauce.html'>tomato sauce</a>, <a href='soy_sauce.html'>soy sauce</a> and so on will make it extra flavourful, the same goes for the broth. Adding vegetable broth and <a href='soy_sauce.html'>soy sauce</a> as a base, and roughly chopped <a href='onions.html'>onions</a>, <a href='garlic.html'>garlic</a> and <a href='ginger.html'>ginger</a> will season the outside of the dough.<br /><br /><img src='../media/recipes/seitan_4.jpg'/><br /><br />There are <b>3 ways</b> to cook seitan: <b>boiling, steaming or baking</b>. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.<br /><br /></p><dl class='ingredients'><h3>seitan</h3><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b> <u>70 g</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>20 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>15 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</u></a></dt></dl><ul class='instructions'><li>In a bowl, stir <i>70 g (1/2 cup)</i> of <a href='gluten_flour.html'>gluten flour</a> with <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>.</li><li>In another bowl, mix <i>80 ml</i> of <a href='water.html'>water</a> (or vegetable broth) and <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Pour into dry ingredients.</li><li>Knead for <u>2-3 minutes</u>. If dough is too sticky, add more flour. Let rest for <u>10 minutes</u>, and knead for another set of <u>2-3 minutes</u>.</li><li><i>Separate dough in two</i> - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable.</li></ul><dl class='ingredients'><h3>broth</h3><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b> <u>1 knob</u></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>700 ml</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></dl><ul class='instructions'><li>Cut the following ingredients into smaller pieces: <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, a <i>1</i> <a href='yellow_onion.html'>yellow onion</a> and <i>1 palm-sized knob</i> of <a href='ginger.html'>ginger</a>.</li><li>Add the cut ingredients to a pot, add <i>700 ml</i> of <a href='vegetable_broth.html'>vegetable broth</a> (or 15 g (1 tbsp) of vegetable broth powder in 700 ml of water) and <i>30 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Bring to a boil.</li><li>Add the seitan cutlets, reduce heat to low, and cover.</li><li>Let the seitan simmer for <u>1 hour</u>.</li><li>Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavour. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/sesame_seeds.html b/site/sesame_seeds.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='@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'><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 — sesame seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sesame seeds</h1><img class='right' src='../media/ingredients/sesame_seeds.png'/><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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — sesame seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sesame seeds</h1><img class='right' src='../media/ingredients/sesame_seeds.png'/><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>.<br /><br />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.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/shichimi_togarashi_crackers.html b/site/shichimi_togarashi_crackers.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='@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'><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 — shichimi togarashi crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>shichimi togarashi crackers</h1><h2>30 crackers — 40 minutes</h2><img src='../media/recipes/shichimi_togarashi_crackers.jpg'/><p class='col2'>I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 g chili flakes, 15 g sanshou (sichuan peppercorns), 15 g <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 g ground ginger and 30 g <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br /></p><dl class='ingredients'><h3>crackers</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>110 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 g</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>7 ml</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>In a bowl, combine <i>110 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time.</li><li>Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7 cm thick rectangle</i>.</li><li>Cut about 1.2 cm wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water).</li><li>Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for <u>15-20 minutes</u> or until golden brown.</li><li>Let cool, snap pieces apart and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — shichimi togarashi crackers</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>shichimi togarashi crackers</h1><h2>30 crackers — 40 minutes</h2><img src='../media/recipes/shichimi_togarashi_crackers.jpg'/><p class='col2'>I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 g chili flakes, 15 g sanshou (sichuan peppercorns), 15 g <a href='dried_orange_peel.html'>dried orange peel</a>, 5 g <a href='black_sesame_seeds.html'>black sesame seeds</a>, 5 g <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 g ground ginger and 30 g <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br /></p><dl class='ingredients'><h3>crackers</h3><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>85 g</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>1.25 g</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>7 ml</u></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b> <u>15 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>In a bowl, combine <i>85 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>7 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time.</li><li>Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7 cm thick rectangle</i>.</li><li>Cut about 1.2 cm wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water).</li><li>Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for <u>15-20 minutes</u> or until golden brown.</li><li>Let cool, snap pieces apart and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/sourdough_starter.html b/site/sourdough_starter.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='@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'><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 — sourdough starter</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sourdough starter</h1><h2>1 serving — 15 minutes</h2><img src='../media/recipes/sourdough_starter.jpg'/><p class='col2'>Sourdough bread has been arounds for a long time. People are still making it today, even with the existence of baker's yeast.<br /><br />The fermentation required to prepare it improves the flavor of the dough, and makes it easier for the body to absorb the <a href='nutrition.html#zinc'>dietary minerals</a> present in the grains.<br /><br />Making sourdough bread begins with a sourdough starter. The starter is a fermenting mixture of flour and water containing microorganisms which include wild yeast and lactobacilli. The yeast produces carbon dioxide which leavens the dough, and the lactobacilli produce lactic acid which contribute flavor. The process is simple, it requires more waiting than active cooking time. I've made a summary of common questions and concerns when it comes to making a starter.<br /><br /><b><a id='discard'>WHY DISCARD?</a></b><br /><br />Discarding starter is necessary as it quickly builds up in a jar and becomes difficult to manage. The discard works well in a variety of baked goods.<br /><br /><b>ADAPTING YEAST RECIPES</b><br /><br />There are some key aspects to converting yeast recipes to sourdough, like hydration level and yeast. <a href='https://www.culturesforhealth.com/learn/sourdough/hydration-sourdough-starter/' target='_blank'>Hydration level</a> is the ratio of water to flour in a starter. You can maintain or adjust the hydration level with each feeding based on the ratio of water to flour you feed your starter. Aiming for 100% hydration, or equal weights of flour and water, is recommended.<br /><br />To calculate how much added yeast is necessary, first you have to know that the rising power of 7 g of yeast (1 packet) is roughly equivalent to 226 g (1 cup) of sourdough starter.<br /><br />With this information it's easy to approximate the amount of added water, flour and yeast in a recipe.<br /><br /><b>FEEDINGS</b><br /><br />The starter needs feedings at <b>12 h intervals daily</b> in the first week, and <b>once a day afterwards</b>. As long as this starter culture is fed flour and water regularly it will remain active.<br /><br /><b>I forgot to feed my starter!</b> Forgetting to feed the starter isn't a big deal, feed it as soon as you remember. Feedings of longer than three days acidify the dough and may change the microbial ecosystem.<br /><b>Did i feed my starter too much?</b> Feeding the wrong amount won't kill it, but it may make it appear too dry or too wet and may not rise as expected. You can correct the feeding by adding either more flour or water, it will right itself.<br /><b>What's the liquid on top of my starter?</b> This liquid is the alcohol given off as the wild yeast ferments. This doesn't mean it's going bad, it indicates that your starter is hungry.<br /><br /><b>FLOUR</b><br /><br />Using wholemeal instead of processed flour for your starter is a good idea because it provides a variety of organisms and minerals.<br /><br /><b>FILTERED WATER</b><br /><br />Using filtered (carbon filter) or distilled water instead of plain tap ensures good fermentation, as sourdough relies on microorganisms that chlorine inhibits. Leaving tap water uncovered for 24 h will allow the chlorine to dissipate.<br /><br /><b>Can my starter go bad?</b> Starters require more attention on the initial 6-10 days it takes to create a healthy mature starter. It hasn't yet developed defenses that characterize a mature starter. Mature starter cultures are stable because of their pH level and the presence of antibacterial agents, this helps prevent colonization by unwanted yeasts and bacteria. Sourdough breads keep fresh longer than regular bread for this reason too. The ideal temperature for starters is 21 °C, but a bit higher and lower won't hurt it. Yeast dies at 60 °C. If you see an pink or orange streak on your starter, this is a sure sign it's gone bad, discard and start over.<br /><br />Good luck with your starter, and be sure to give it a name! Mine is called Tikki.</p><dl class='ingredients'><h3>starter</h3><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>30 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt></dl><ul class='instructions'><li>Day 1. Come morning, mix <i>30 g (~1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a> with <i>60 ml (1/4 cup)</i> of <a href='water.html'>filtered water</a> in a jar. Stir well, and cover with a loosely-fitted lid. Allow to rest for 12 hours, then stir in the same quantities of flour and water.</li><li>Day 2-3. Continue to feed starter in mornings and evenings. By day 3, bubbles will have formed and the starter will give off a sour smell.</li><li>Day 4-6. Continue to feed morning and evenings. Start discarding all but <i>113 g (~1/2 cup)</i> of the starter. Only discard before you feed it, not after. Why discard? Read the <a href='#discard'>notes</a> in the description above. More bubbles will appear, and the starter will start to grow in volume between feedings.</li><li>Day 7-9. The starter will be very airy, especially a few hours after a feed. Continue to feed twice a day.</li><li>Day 10. Feed once per day if kept at room temperature. It's now possible to start using the starter to make sourdough recipes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — sourdough starter</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sourdough starter</h1><h2>1 serving — 15 minutes</h2><img src='../media/recipes/sourdough_starter.jpg'/><p class='col2'>Sourdough bread has been arounds for a long time. People are still making it today, even with the existence of baker's yeast.<br /><br />The fermentation required to prepare it improves the flavor of the dough, and makes it easier for the body to absorb the <a href='nutrition.html#zinc'>dietary minerals</a> present in the grains.<br /><br />Making sourdough bread begins with a sourdough starter. The starter is a fermenting mixture of flour and water containing microorganisms which include wild yeast and lactobacilli. The yeast produces carbon dioxide which leavens the dough, and the lactobacilli produce lactic acid which contribute flavor. The process is simple, it requires more waiting than active cooking time. I've made a summary of common questions and concerns when it comes to making a starter.<br /><br /><b><a id='discard'>WHY DISCARD?</a></b><br /><br />Discarding starter is necessary as it quickly builds up in a jar and becomes difficult to manage. The discard works well in a variety of baked goods.<br /><br /><b>ADAPTING YEAST RECIPES</b><br /><br />There are some key aspects to converting yeast recipes to sourdough, like hydration level and yeast. <a href='https://www.culturesforhealth.com/learn/sourdough/hydration-sourdough-starter/' target='_blank'>Hydration level</a> is the ratio of water to flour in a starter. You can maintain or adjust the hydration level with each feeding based on the ratio of water to flour you feed your starter. Aiming for 100% hydration, or equal weights of flour and water, is recommended.<br /><br />To calculate how much added yeast is necessary, first you have to know that the rising power of 7 g of yeast (1 packet) is roughly equivalent to 226 g (1 cup) of sourdough starter.<br /><br />With this information it's easy to approximate the amount of added water, flour and yeast in a recipe.<br /><br /><b>FEEDINGS</b><br /><br />The starter needs feedings at <b>12 h intervals daily</b> in the first week, and <b>once a day afterwards</b>. As long as this starter culture is fed flour and water regularly it will remain active.<br /><br /><b>I forgot to feed my starter!</b> Forgetting to feed the starter isn't a big deal, feed it as soon as you remember. Feedings of longer than three days acidify the dough and may change the microbial ecosystem.<br /><b>Did i feed my starter too much?</b> Feeding the wrong amount won't kill it, but it may make it appear too dry or too wet and may not rise as expected. You can correct the feeding by adding either more flour or water, it will right itself.<br /><b>What's the liquid on top of my starter?</b> This liquid is the alcohol given off as the wild yeast ferments. This doesn't mean it's going bad, it indicates that your starter is hungry.<br /><br /><b>FLOUR</b><br /><br />Using wholemeal instead of processed flour for your starter is a good idea because it provides a variety of organisms and minerals.<br /><br /><b>FILTERED WATER</b><br /><br />Using filtered (carbon filter) or distilled water instead of plain tap ensures good fermentation, as sourdough relies on microorganisms that chlorine inhibits. Leaving tap water uncovered for 24 h will allow the chlorine to dissipate.<br /><br /><b>Can my starter go bad?</b> Starters require more attention on the initial 6-10 days it takes to create a healthy mature starter. It hasn't yet developed defenses that characterize a mature starter. Mature starter cultures are stable because of their pH level and the presence of antibacterial agents, this helps prevent colonization by unwanted yeasts and bacteria. Sourdough breads keep fresh longer than regular bread for this reason too. The ideal temperature for starters is 21 °C, but a bit higher and lower won't hurt it. Yeast dies at 60 °C. If you see an pink or orange streak on your starter, this is a sure sign it's gone bad, discard and start over.<br /><br />Good luck with your starter, and be sure to give it a name! Mine is called Tikki.</p><dl class='ingredients'><h3>starter</h3><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b> <u>28 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt></dl><ul class='instructions'><li>Day 1. Come morning, mix <i>28 g (~1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a> with <i>60 ml (1/4 cup)</i> of <a href='water.html'>filtered water</a> in a jar. Stir well, and cover with a loosely-fitted lid. Allow to rest for 12 hours, then stir in the same quantities of flour and water.</li><li>Day 2-3. Continue to feed starter in mornings and evenings. By day 3, bubbles will have formed and the starter will give off a sour smell.</li><li>Day 4-6. Continue to feed morning and evenings. Start discarding all but <i>113 g (~1/2 cup)</i> of the starter. Only discard before you feed it, not after. Why discard? Read the <a href='#discard'>notes</a> in the description above. More bubbles will appear, and the starter will start to grow in volume between feedings.</li><li>Day 7-9. The starter will be very airy, especially a few hours after a feed. Continue to feed twice a day.</li><li>Day 10. Feed once per day if kept at room temperature. It's now possible to start using the starter to make sourdough recipes.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/spelt_flour.html b/site/spelt_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='@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'><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 — spelt flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>spelt flour</h1><img class='right' src='../media/ingredients/spelt_flour.png'/><p>Spelt flour, or <b>Triticum aestivum</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. <br /><br />It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)<br /><br /></p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — spelt flour</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>spelt flour</h1><img class='right' src='../media/ingredients/spelt_flour.png'/><p>Spelt flour, or <b>Triticum aestivum</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. <br /><br />It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)<br /><br />Weight: 1 cup | 3 1/2 oz | 99 g</p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/spicy_brownies_with_pomegranate_syrup.html b/site/spicy_brownies_with_pomegranate_syrup.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='@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'><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 — spicy brownies with pomegranate syrup</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spicy brownies with pomegranate syrup</h1><h2>24 servings — 30 minutes</h2><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup.jpg'/><p class='col2'>A brownie recipe with a kick, topped with a chili-infused pomegranate syrup.<br /><br />I put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but I recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.<br /><br />You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a touch of fancy without too much effort.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 60 g (~1/4 cup) vegan butter instead of oil. If you do this, you'll have to heat the cocoa powder, butter, salt, sugar and spices in a double boiler or any small pan placed over a pot of gently simmering water. When you mix the chocolate/butter mix with the flour, beat vigorously (40-50 strokes) with a spatula so that the fat doesn't separate when baking. Alternatively, you can use coconut oil, but it will alter the base flavor of the brownies in a big way. It's better to use neutral oils, like sunflower. A final option is to use 100% vegan butter, if you want to do this add 145 g (~10 tbsp) to your recipe instead of the canola oil and pumpkin.<br /><br />Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.</p><dl class='ingredients'><h3>brownies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>30 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>75 ml</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>45 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>200 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>80 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>30 g</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>65 g</u></a></dt></dl><ul class='instructions'><li>Position oven rack on lower-third of oven, and preheat it to <u>160 °C (325 °F)</u>.</li><li>In a small bowl add <i>30 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>.</li><li>In a bowl, combine <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>45 g (1/3 cup)</i> of <a href='pumpkin.html'>pumpkin purée</a>, <i>200 g (1 cup)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>80 g (~3/4 cup)</i> <a href='cocoa_powder.html'>unsweetened cocoa powder</a> and a <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until contents are well mixed.</li><li>Stir in the flax 'egg', as well as the <i>30 g (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>red pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='cayenned.html'>cayenne powder</a>. Add <i>65 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be thick.</li><li>Grease a 8X8 baking dish with vegetable oil, pour batter and spread evenly. Bake for <u>20-25 minutes</u>, or until knife comes out with a few moist crumbs. Let cool. Cut in 24 or 16 squares.</li></ul><dl class='ingredients'><h3>syrup</h3><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 g</u></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b> <u>475 ml</u></a></dt></dl><ul class='instructions'><li>Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 g (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to half.</li><li>Let cool, the syrup will thicken when cooled.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b> <u>2</u></a></dt></dl><ul class='instructions'><li>Top brownies with the <a href='pomegranate_seeds.html'>seeds</a>, of two fresh <a href='pomegranate.html'>pomegranates</a> (read about <a href='pomegranate_seeds.html'>a technique</a> on how to remove the seeds) and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — spicy brownies with pomegranate syrup</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spicy brownies with pomegranate syrup</h1><h2>24 servings — 30 minutes</h2><img src='../media/recipes/spicy_brownies_with_pomegranate_syrup.jpg'/><p class='col2'>A brownie recipe with a kick, topped with a chili-infused pomegranate syrup.<br /><br />I put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but I recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.<br /><br />You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a touch of fancy without too much effort.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 60 g (~1/4 cup) vegan butter instead of oil. If you do this, you'll have to heat the cocoa powder, butter, salt, sugar and spices in a double boiler or any small pan placed over a pot of gently simmering water. When you mix the chocolate/butter mix with the flour, beat vigorously (40-50 strokes) with a spatula so that the fat doesn't separate when baking. Alternatively, you can use coconut oil, but it will alter the base flavor of the brownies in a big way. It's better to use neutral oils, like sunflower. A final option is to use 100% vegan butter, if you want to do this add 145 g (~10 tbsp) to your recipe instead of the canola oil and pumpkin.<br /><br />Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>.</p><dl class='ingredients'><h3>brownies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>75 ml</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>45 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>200 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>60 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>30 g</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 g</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>60 g</u></a></dt></dl><ul class='instructions'><li>Position oven rack on lower-third of oven, and preheat it to <u>160 °C (325 °F)</u>.</li><li>In a small bowl add <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>.</li><li>In a bowl, combine <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>45 g (1/3 cup)</i> of <a href='pumpkin.html'>pumpkin purée</a>, <i>200 g (1 cup)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>60 g (~3/4 cup)</i> <a href='cocoa_powder.html'>unsweetened cocoa powder</a> and a <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until contents are well mixed.</li><li>Stir in the flax 'egg', as well as the <i>30 g (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>red pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='cayenned.html'>cayenne powder</a>. Add <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be thick.</li><li>Grease a 8X8 baking dish with vegetable oil, pour batter and spread evenly. Bake for <u>20-25 minutes</u>, or until knife comes out with a few moist crumbs. Let cool. Cut in 24 or 16 squares.</li></ul><dl class='ingredients'><h3>syrup</h3><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b> <u>5 g</u></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b> <u>475 ml</u></a></dt></dl><ul class='instructions'><li>Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 g (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to half.</li><li>Let cool, the syrup will thicken when cooled.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b> <u>2</u></a></dt></dl><ul class='instructions'><li>Top brownies with the <a href='pomegranate_seeds.html'>seeds</a>, of two fresh <a href='pomegranate.html'>pomegranates</a> (read about <a href='pomegranate_seeds.html'>a technique</a> on how to remove the seeds) and drizzle with the chili-infused syrup!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/spinach_oatmeal_cookies.html b/site/spinach_oatmeal_cookies.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='@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'><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 — spinach oatmeal cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spinach oatmeal cookies</h1><h2>5 pieces — 20 minutes</h2><img src='../media/recipes/spinach_oatmeal_cookies.jpg'/><p class='col2'>When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.<br /><br />I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour.<br /><br />This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>15 g</u></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b> <u>1</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>65 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u></li><li>Purée <i>15 g (~1 handful)</i> of <a href='spinach_leaves.html'>spinach leaves</a> with <i>1 whole</i> <a href='banana.html'>banana</a>.</li><li>Stir in <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>65 g (1/2 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>.</li><li>Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness.</li><li>Bake for <u>12-15 minutes</u>, let cool for <u>10 minutes</u> before you move them off the baking mat.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — spinach oatmeal cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spinach oatmeal cookies</h1><h2>5 pieces — 20 minutes</h2><img src='../media/recipes/spinach_oatmeal_cookies.jpg'/><p class='col2'>When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.<br /><br />I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour.<br /><br />This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>15 g</u></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b> <u>1</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>1.25 ml</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>60 g</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u></li><li>Purée <i>15 g (~1 handful)</i> of <a href='spinach_leaves.html'>spinach leaves</a> with <i>1 whole</i> <a href='banana.html'>banana</a>.</li><li>Stir in <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>60 g (1/2 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>.</li><li>Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness.</li><li>Bake for <u>12-15 minutes</u>, let cool for <u>10 minutes</u> before you move them off the baking mat.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/spinach_pajeon.html b/site/spinach_pajeon.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='@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'><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 — spinach pajeon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spinach pajeon</h1><h2>1 pancake — 15 minutes</h2><img src='../media/recipes/spinach_pajeon.jpg'/><p class='col2'>A dish of korean inspiration! A delicious scallion pancake coloured green with spinach. This is a great way to add an extra portion of vegetables to your meal.<br /><br /></p><dl class='ingredients'><h3>pancake</h3><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>60 g</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>10 ml</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 stalks</u></a></dt></dl><ul class='instructions'><li>Blend <i>15 g (1/2 cup)</i> of <a href='spinach.html'>spinach</a> with <i>120 ml</i> of <a href='water.html'>water</a> until smooth. Set aside.</li><li>In a bowl, whisk together <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> and the blended spinach.</li><li>Heat a large pan with <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> over <i>medium heat</i>.</li><li>Put the <i>2</i> chopped <a href='scallions.html'>scallions</a> in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out.</li><li>Cook for <u>3-4 minutes</u> until the sides come off the pan and the bottom is cooked. Flip, cook for a a few extra minutes and transfer to a plate.</li><li>Cut it into pieces to make it easier to dip into the sauce!</li></ul><dl class='ingredients'><h3>dipping sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>15 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>5 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>1 clove</u></a></dt></dl><ul class='instructions'><li>Put the sauce ingredients together in a bowl and mix!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — spinach pajeon</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>spinach pajeon</h1><h2>1 pancake — 15 minutes</h2><img src='../media/recipes/spinach_pajeon.jpg'/><p class='col2'>A dish of korean inspiration! A delicious scallion pancake coloured green with spinach. This is a great way to add an extra portion of vegetables to your meal.<br /><br /></p><dl class='ingredients'><h3>pancake</h3><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>50 g</u></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b> <u>10 ml</u></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b> <u>2 stalks</u></a></dt></dl><ul class='instructions'><li>Blend <i>15 g (1/2 cup)</i> of <a href='spinach.html'>spinach</a> with <i>120 ml</i> of <a href='water.html'>water</a> until smooth. Set aside.</li><li>In a bowl, whisk together <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> and the blended spinach.</li><li>Heat a large pan with <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> over <i>medium heat</i>.</li><li>Put the <i>2</i> chopped <a href='scallions.html'>scallions</a> in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out.</li><li>Cook for <u>3-4 minutes</u> until the sides come off the pan and the bottom is cooked. Flip, cook for a a few extra minutes and transfer to a plate.</li><li>Cut it into pieces to make it easier to dip into the sauce!</li></ul><dl class='ingredients'><h3>dipping sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>15 ml</u></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b> <u>5 g</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>5 g</u></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b> <u>5 ml</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>1 clove</u></a></dt></dl><ul class='instructions'><li>Put the sauce ingredients together in a bowl and mix!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/sunflower_heirloom_carrot_pasta.html b/site/sunflower_heirloom_carrot_pasta.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='@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'><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 — sunflower heirloom carrot pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sunflower heirloom carrot pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/sunflower_heirloom_carrot_pasta.jpg'/><p class='col2'>I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br /></p><dl class='ingredients'><h3>sunflower sauce</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>70 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>15 ml</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 g</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>2 cloves</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>70 g (1/2 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside.</li><li>Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent.</li><li>Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth.</li></ul><dl class='ingredients'><h3>carrot pasta</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>4 large</u></a></dt></dl><ul class='instructions'><li>Peel and cut <i>4 large</i> <a href='heirloom_carrots.html'>heirloom carrots</a> into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.</li><li>Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.</li><li>Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — sunflower heirloom carrot pasta</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sunflower heirloom carrot pasta</h1><h2>2 servings — 20 minutes</h2><img src='../media/recipes/sunflower_heirloom_carrot_pasta.jpg'/><p class='col2'>I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br /></p><dl class='ingredients'><h3>sunflower sauce</h3><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b> <u>70 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>120 ml</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>15 ml</u></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b> <u>5 g</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>2 cloves</u></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b> <u>5 g</u></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>8 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>70 g (1/2 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside.</li><li>Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent.</li><li>Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth.</li></ul><dl class='ingredients'><h3>carrot pasta</h3><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b> <u>4 large</u></a></dt></dl><ul class='instructions'><li>Peel and cut <i>4 large</i> <a href='heirloom_carrots.html'>heirloom carrots</a> into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.</li><li>Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.</li><li>Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/sunflower_seeds.html b/site/sunflower_seeds.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='@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'><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 — sunflower seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sunflower seeds</h1><img class='right' src='../media/ingredients/sunflower_seeds.png'/><p>Sunflower seeds are the fruit of the sunflower. There are 3 types: <b>linoleic</b> (the most common), high oleic and sunflower oil seeds. The type used in the recipes on this website are of the linoleic variety. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — sunflower seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>sunflower seeds</h1><img class='right' src='../media/ingredients/sunflower_seeds.png'/><p>Sunflower seeds are the fruit of the sunflower. There are 3 types: <b>linoleic</b> (the most common), high oleic and sunflower oil seeds. The type used in the recipes on this website are of the linoleic variety. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br />Weight: 1/4 cup | 1 1/4 oz | 35 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/sweet_mock_eel_nigiri.html b/site/sweet_mock_eel_nigiri.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='@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'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet mock eel nigiri</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><p class='col2'>Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_1.jpg'/><br /><br />The original recipe for chickpea tofu, I believe, was sourced from a book called <a href='http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20' target='_blank'>The Burmese kitchen</a> by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.<br /><br />I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/><br /><br />The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.<br /><br /></p><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b> <u>140 g</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>7 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>700 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>110 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li><li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet mock eel nigiri</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><p class='col2'>Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_1.jpg'/><br /><br />The original recipe for chickpea tofu, I believe, was sourced from a book called <a href='http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20' target='_blank'>The Burmese kitchen</a> by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.<br /><br />I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.<br /><br /><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/><br /><br />The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.<br /><br /></p><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b> <u>140 g</u></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b> <u>7 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b> <u>1 sheet</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>15 g</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>15 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b> <u>700 ml</u></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b> <u>85 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li><li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file 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='@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'><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='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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tahini</h1><img class='right' src='../media/ingredients/tahini.png'/><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>.<br /><br />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.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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='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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>tahini</h1><img class='right' src='../media/ingredients/tahini.png'/><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>.<br /><br />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.<br /><br />Weight: 1/2 cup | 4 1/2 oz | 128 g</p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/teriyaki_veggie_patties.html b/site/teriyaki_veggie_patties.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='@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'><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 — teriyaki veggie patties</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>teriyaki veggie patties</h1><h2>2 servings — 40 minutes</h2><img src='../media/recipes/teriyaki_veggie_patties.jpg'/><p class='col2'>Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br /></p><dl class='ingredients'><h3>patties</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b> <u>5 g</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1/2</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>30 g</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>150 g</u></a></dt></dl><ul class='instructions'><li>Peel, and grate <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>30 g (4 tbsp)</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>.</li><li>Mix in <i>5 g (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor.</li><li>Separate into <i>6 patties</i>, cook 3 at a time in a pan with a bit of <a href='olive_oil.html'>olive oil</a>. Flatten the balls with a spatula and cook until lightly browned, flip and repeat.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>.</li><li>Pour in a pan, bring to medium-heat and cook for <u>5 minutes</u> or until thickened.</li><li>Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — teriyaki veggie patties</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>teriyaki veggie patties</h1><h2>2 servings — 40 minutes</h2><img src='../media/recipes/teriyaki_veggie_patties.jpg'/><p class='col2'>Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br /></p><dl class='ingredients'><h3>patties</h3><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>2</u></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b> <u>5 g</u></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b> <u>1/2</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>30 g</u></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b> <u>150 g</u></a></dt></dl><ul class='instructions'><li>Peel, and grate <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>30 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>.</li><li>Mix in <i>5 g (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor.</li><li>Separate into <i>6 patties</i>, cook 3 at a time in a pan with a bit of <a href='olive_oil.html'>olive oil</a>. Flatten the balls with a spatula and cook until lightly browned, flip and repeat.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>30 ml</u></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b> <u>30 ml</u></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>5 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>.</li><li>Pour in a pan, bring to medium-heat and cook for <u>5 minutes</u> or until thickened.</li><li>Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/turmeric_cookies.html b/site/turmeric_cookies.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='@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'><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 — turmeric cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>turmeric cookies</h1><h2>16 servings — 30 minutes</h2><img src='../media/recipes/turmeric_cookies.jpg'/><p class='col2'>These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!<br /><br />In these cookies, I use <a href='spelt_flour.html'>spelt flour</a> because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used unrefined canola oil because it imparts little flavor, and because it's a source of <a href='#nutrition.html'>omega3</a>.<br /><br />It's possible to use chocolate chips, but I like to use <a href='carob_chips.html'>Carob chips</a> because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain <b>theobromine</b>.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>60 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>60 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>10 g</u></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b> <u>5 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>100 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>90 mold</u></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b> <u>20</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 g (2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 g (1 tsp)</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix.</li><li>NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at <u>90 °C (200 °F)</u> for <u>25-30 minutes</u>. They keep <u>3 months</u> in the refrigerator. You can grind them with a mortar and pestle for this recipe.</li><li>Cream <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a separate bowl. Then. mix with the dry ingredients, gradually adding <i>90 ml (6 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> (<i>15 ml at a time</i>) until you get a soft and consistent dough.</li><li>Line a baking sheet with a baking mat, make <i>16 little balls of dough</i> and flatten each one gently. Add a <a href='carob_chips.html'>carob chips</a> at the center of each cookie.</li><li>Bake for <u>15-20 minutes</u>. Let cool, and serve with some tea!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — turmeric cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>turmeric cookies</h1><h2>16 servings — 30 minutes</h2><img src='../media/recipes/turmeric_cookies.jpg'/><p class='col2'>These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!<br /><br />In these cookies, I use <a href='spelt_flour.html'>spelt flour</a> because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used unrefined canola oil because it imparts little flavor, and because it's a source of <a href='#nutrition.html'>omega3</a>.<br /><br />It's possible to use chocolate chips, but I like to use <a href='carob_chips.html'>Carob chips</a> because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain <b>theobromine</b>.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>60 g</u></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b> <u>50 g</u></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b> <u>5 g</u></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b> <u>10 g</u></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b> <u>5 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>100 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>90 mold</u></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b> <u>20</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 g (2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 g (1 tsp)</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix.</li><li>NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at <u>90 °C (200 °F)</u> for <u>25-30 minutes</u>. They keep <u>3 months</u> in the refrigerator. You can grind them with a mortar and pestle for this recipe.</li><li>Cream <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a separate bowl. Then. mix with the dry ingredients, gradually adding <i>90 ml (6 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> (<i>15 ml at a time</i>) until you get a soft and consistent dough.</li><li>Line a baking sheet with a baking mat, make <i>16 little balls of dough</i> and flatten each one gently. Add a <a href='carob_chips.html'>carob chips</a> at the center of each cookie.</li><li>Bake for <u>15-20 minutes</u>. Let cool, and serve with some tea!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/tzaziki.html b/site/tzaziki.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='@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'><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 — tzaziki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>tzaziki</h1><h2>8 servings — 10 minutes</h2><img src='../media/recipes/tzaziki.jpg'/><p class='col2'>Making tzaziki is easy. This is a basic recipe that works well enough with all kinds of substitutions, depending on dietary restrictions.<br /><br /><b>Substitutions</b><br /><br />It is possible to use <a href='sunflower_seeds.html'>sunflower seeds</a> and <a href='tofu.html'>tofu</a> to replace the hemp seeds. In this recipe, I used half hemp and half soy, because hemp, while being nutritious, is not cheap. Using just <a href='shelled_hemp_seeds.html'>shelled hemp seeds</a> is very possible.<br /><br />If using sunflower seeds, you should pre-soak them for 1-2h prior to blending. If using only tofu, you may not require extra water in the recipe.<br /><br /></p><dl class='ingredients'><h3>sauce</h3><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png'/><b>shelled hemp seeds</b> <u>170g</u></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b> <u>250g</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b> <u>1, juiced</u></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png'/><b>fresh dill</b> <u>15 g</u></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b> <u>15 g</u></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png'/><b>persian cucumbers</b> <u>2</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>pinch</u></a></dt></dl><ul class='instructions'><li>Blend <i>170 g (1/2 cup)</i> of <a href='shelled_hemp_seeds_.html'>shelled hemp seeds </a> with <i>225 g</i> of <a href='soft_tofu.html'>soft tofu</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a> and the juice of <i>1</i> <a href='lemon.html'>lemon</a>.</li><li>Mince the <a href='fresh_dill.html'>fresh dill</a> and <a href='peppermint.html'>peppermint</a>, set aside.</li><li>Cut <i>1</i> cucumber into small cubes.</li><li>Add <a href='fresh_dill.html'>fresh dill</a>, <a href='peppermint.html'>peppermint</a>, the cubed <a href='persian_cucumbers.html'>persian cucumbers</a> and <i>1 pinch</i> of <a href='salt.html'>salt</a> to the rest of the ingredients and mix well.</li><li>Garnish with some <a href='peppermint.html'>peppermint</a> and <a href='fresh_dill.html'>fresh dill</a> leaves.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — tzaziki</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>tzaziki</h1><h2>8 servings — 10 minutes</h2><img src='../media/recipes/tzaziki.jpg'/><p class='col2'>Making tzaziki is easy. This is a basic recipe that works well enough with all kinds of substitutions, depending on dietary restrictions.<br /><br /><b>Substitutions</b><br /><br />It is possible to use <a href='sunflower_seeds.html'>sunflower seeds</a> and <a href='tofu.html'>tofu</a> to replace the hemp seeds. In this recipe, I used half hemp and half soy, because hemp, while being nutritious, is not cheap. Using just <a href='shelled_hemp_seeds.html'>shelled hemp seeds</a> is very possible.<br /><br />If using sunflower seeds, you should pre-soak them for 1-2h prior to blending. If using only tofu, you may not require extra water in the recipe.<br /><br /></p><dl class='ingredients'><h3>sauce</h3><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png'/><b>shelled hemp seeds</b> <u>170 g</u></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b> <u>250 g</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>60 ml</u></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b> <u>1, juiced</u></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png'/><b>fresh dill</b> <u>15 g</u></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b> <u>15 g</u></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png'/><b>persian cucumbers</b> <u>2</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>pinch</u></a></dt></dl><ul class='instructions'><li>Blend <i>170 g (1/2 cup)</i> of <a href='shelled_hemp_seeds_.html'>shelled hemp seeds </a> with <i>225 g</i> of <a href='soft_tofu.html'>soft tofu</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a> and the juice of <i>1</i> <a href='lemon.html'>lemon</a>.</li><li>Mince the <a href='fresh_dill.html'>fresh dill</a> and <a href='peppermint.html'>peppermint</a>, set aside.</li><li>Cut <i>1</i> cucumber into small cubes.</li><li>Add <a href='fresh_dill.html'>fresh dill</a>, <a href='peppermint.html'>peppermint</a>, the cubed <a href='persian_cucumbers.html'>persian cucumbers</a> and <i>1 pinch</i> of <a href='salt.html'>salt</a> to the rest of the ingredients and mix well.</li><li>Garnish with some <a href='peppermint.html'>peppermint</a> and <a href='fresh_dill.html'>fresh dill</a> leaves.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/uzumaki_hummus_bites.html b/site/uzumaki_hummus_bites.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='@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'><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 — uzumaki hummus bites</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>uzumaki hummus bites</h1><h2>11 tortillas — 50 minutes</h2><img src='../media/recipes/uzumaki_hummus_bites.jpg'/><p class='col2'><b>Uzumaki</b> means 'spiral' in Japanese, it is also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.<br /><br />Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way is to use a tortilla press, or it just requires lots of practice.<br /><br /><img src='../media/recipes/uzumaki_hummus_bites_3.jpg'/><br /><br />Making the tortillas black is optional, but it adds a nice contrast to the beet hummus.<br /><br /></p><dl class='ingredients'><h3>beet hummus</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2</u></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b> <u>250g, cooked</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves, minced</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>60 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>190 °C (375 °F)</u>.</li><li>Wash and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into 4, rub quarters lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Roast for <u>30-40 minutes</u> or until fork tender.</li><li>Cook <i>125 g (3/4 cup)</i> of dried chickpeas (see <a href='chickpeas.html'>instructions</a>), or use 1 can (15oz).</li><li>Purée the roasted beets, with the cooked <i>250 g (1x400g can)</i> <a href='chickpeas.html'>chickpeas</a>, <i>2 minced cloves</i> of <a href='garlic.html'>garlic</a>, a <i>60 ml (1/4 cup)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.</li></ul><dl class='ingredients'><h3>tortillas</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>360 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>180 ml, cold</u></a></dt></dl><ul class='instructions'><li>Put <i>360 g (3 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>5 g (1 tsp)</i> <a href='bamboo_powder.html'>bamboo powder</a> and <i>1.25 g (1/4tsp)</i> of <a href='salt.html'>salt</a> in a bowl. Mix well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and <i>180 ml (3/4 cup)</i> of <a href='cold_water.html'>cold water</a>.</li><li>Knead into a smooth dough, and separate into <i>11 balls</i>. Dust the balls lightly with flour, and let rest for <u>5 minutes</u>.</li><li>Roll the balls out into circles. Put the tortillas under a moist cloth until you're ready to cook them so they don't dry up (I usually spray a bit of water over the cloth).</li><li>Heat a non-stick pan at medium heat, cook tortillas for <u>30 seconds</u> on each side. Again, put the warmed tortillas under a cloth so they stay nice and moist.</li></ul><dl class='ingredients'><h3>filling</h3><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b> <u>150 g</u></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b> <u>few bunches</u></a></dt></dl><ul class='instructions'><li>Brush some beet hummus onto a tortilla, add <i>~150g (1 cup)</i> of chopped <a href='black_olives.html'>black olives</a> and some <a href='arugula.html'>arugula</a> overtop. Be sure to put the fillings near the edge to make it easier to roll.</li><li>Roll the tortillas tightly and then slice into bite-sized bits.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — uzumaki hummus bites</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>uzumaki hummus bites</h1><h2>11 tortillas — 50 minutes</h2><img src='../media/recipes/uzumaki_hummus_bites.jpg'/><p class='col2'><b>Uzumaki</b> means 'spiral' in Japanese, it is also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.<br /><br />Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way is to use a tortilla press, or it just requires lots of practice.<br /><br /><img src='../media/recipes/uzumaki_hummus_bites_3.jpg'/><br /><br />Making the tortillas black is optional, but it adds a nice contrast to the beet hummus.<br /><br /></p><dl class='ingredients'><h3>beet hummus</h3><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b> <u>2</u></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b> <u>250g, cooked</u></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b> <u>2 cloves, minced</u></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b> <u>65 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b> <u>15 ml</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>190 °C (375 °F)</u>.</li><li>Wash and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into 4, rub quarters lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Roast for <u>30-40 minutes</u> or until fork tender.</li><li>Cook <i>125 g (3/4 cup)</i> of dried chickpeas (see <a href='chickpeas.html'>instructions</a>), or use 1 can (15oz).</li><li>Purée the roasted beets, with the cooked <i>250 g (1x400g can)</i> <a href='chickpeas.html'>chickpeas</a>, <i>2 minced cloves</i> of <a href='garlic.html'>garlic</a>, a <i>65 g (1/4 cup)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.</li></ul><dl class='ingredients'><h3>tortillas</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>360 g</u></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b> <u>5 g</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>5 g</u></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b> <u>60 ml</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>180 ml, cold</u></a></dt></dl><ul class='instructions'><li>Put <i>360 g (3 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>5 g (1 tsp)</i> <a href='bamboo_powder.html'>bamboo powder</a> and <i>1.25 g (1/4tsp)</i> of <a href='salt.html'>salt</a> in a bowl. Mix well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and <i>180 ml (3/4 cup)</i> of <a href='cold_water.html'>cold water</a>.</li><li>Knead into a smooth dough, and separate into <i>11 balls</i>. Dust the balls lightly with flour, and let rest for <u>5 minutes</u>.</li><li>Roll the balls out into circles. Put the tortillas under a moist cloth until you're ready to cook them so they don't dry up (I usually spray a bit of water over the cloth).</li><li>Heat a non-stick pan at medium heat, cook tortillas for <u>30 seconds</u> on each side. Again, put the warmed tortillas under a cloth so they stay nice and moist.</li></ul><dl class='ingredients'><h3>filling</h3><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b> <u>150 g</u></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b> <u>few bunches</u></a></dt></dl><ul class='instructions'><li>Brush some beet hummus onto a tortilla, add <i>~150g (1 cup)</i> of chopped <a href='black_olives.html'>black olives</a> and some <a href='arugula.html'>arugula</a> overtop. Be sure to put the fillings near the edge to make it easier to roll.</li><li>Roll the tortillas tightly and then slice into bite-sized bits.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/vegan_butter.html b/site/vegan_butter.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='@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'><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 — vegan butter</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vegan butter</h1><img class='right' src='../media/ingredients/vegan_butter.png'/><p>Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk. It's possible to make your own vegan butter, using refine coconut oil, plant milk, canola oil, sea salt and liquid lecithin. See the <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>recipe</a>. In a recipe, it's also possible to simply use high fat oils, like coconut of olive, but depending on what you're baking it may alter the texture.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — vegan butter</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>vegan butter</h1><img class='right' src='../media/ingredients/vegan_butter.png'/><p>Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk. It's possible to make your own vegan butter, using refine coconut oil, plant milk, canola oil, sea salt and liquid lecithin. See the <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>recipe</a>. In a recipe, it's also possible to simply use high fat oils, like coconut of olive, but depending on what you're baking it may alter the texture.<br /><br />Weight: 1/2 cup | 3.98 oz | 113 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/vegemite_caramel.html b/site/vegemite_caramel.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='@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'><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 — vegemite caramel</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>vegemite caramel</h1><h2>250 ml — 20 minutes</h2><img src='../media/recipes/vegemite_caramel.jpg'/><p class='col2'>Vegemite is very salty, and i thought would pair well with something sweet.<br /><br />I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine.<br /><br /></p><dl class='ingredients'><h3>caramel</h3><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b> <u>140 g</u></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b> <u>7 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Soak <i>140g (1 cup)</i> chopped of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain.</li><li>Mix <a href='dates.html'>dates</a> with the following ingredients - <i>7 ml (1 1/2 tsp)</i> of <a href='vegemite.html'>vegemite</a>, <i>5 g (1 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — vegemite caramel</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>vegemite caramel</h1><h2>250 ml — 20 minutes</h2><img src='../media/recipes/vegemite_caramel.jpg'/><p class='col2'>Vegemite is very salty, and i thought would pair well with something sweet.<br /><br />I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine.<br /><br /></p><dl class='ingredients'><h3>caramel</h3><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b> <u>150 g</u></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b> <u>7 g</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt></dl><ul class='instructions'><li>Soak <i>150 g (1 cup)</i> chopped of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain.</li><li>Mix <a href='dates.html'>dates</a> with the following ingredients - <i>7 ml (1 1/2 tsp)</i> of <a href='vegemite.html'>vegemite</a>, <i>5 g (1 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/veggie_pate.html b/site/veggie_pate.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='@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'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='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 class='col2'>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 /></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>140 g</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 large, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1 large, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>30 ml</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>60 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</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='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (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>190 °C (375 °F)</u>.</li><li>Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1 medium</i> <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 some vegetable oil 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>60 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (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>10 g (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—2020<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='@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'><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 — 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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='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 class='col2'>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 /></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>140 g</u></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b> <u>1 large, grated</u></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b> <u>1 large, grated</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>30 ml</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>60 g</u></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b> <u>45 ml</u></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b> <u>5 ml</u></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b> <u>5 g</u></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b> <u>5 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>80 ml</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='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b> <u>15 g</u></a></dt></dl><ul class='instructions'><li>Soak <i>140 g (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>190 °C (375 °F)</u>.</li><li>Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.</li><li>Chop <i>1 medium</i> <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 some vegetable oil 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>60 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (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>15 g (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—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/wakame_bites.html b/site/wakame_bites.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='@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'><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 — wakame bites</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wakame bites</h1><h2>30 small cookies — 50 minutes</h2><img src='../media/recipes/wakame_bites.jpg'/><p class='col2'>Seaweed bites, a great snack packed with your a good dose of <b>iodine</b> - necessary for good health. These are highly addictive and sweet — beware.<br /><br />I went all out this time, and used my fancy cookie cutters, but most times I just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because I want to use every bit of the dough and that means re-using the bits around the cut outs.<br /><br />The cookies were adapted from a recipe by <a href='http://www.food-sommelier.jp/recipe/R0123/173155.html' target='_blank'>Kiuchi Yuki-san</a><br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>20 g</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>45 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>15 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens.</li><li>In a bowl, mix <i>90 g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>20 g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>.</li><li>In a separate bowl, cream <i>45 g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. </li><li>, add <i>10 g (2 tsp)</i> of shredded <a href='wakame.html'>wakame</a> and mix well.</li><li>Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately <u>20 minutes</u>.</li><li>Preheat your oven to <u>175 °C (350 °F)</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.</li><li>Prepare a baking sheet lined with a baking mat, bake for about <u>15 minutes</u> until they brown on top.</li><li>Place on a cooling rack and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — wakame bites</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wakame bites</h1><h2>30 small cookies — 50 minutes</h2><img src='../media/recipes/wakame_bites.jpg'/><p class='col2'>Seaweed bites, a great snack packed with your a good dose of <b>iodine</b> - necessary for good health. These are highly addictive and sweet — beware.<br /><br />I went all out this time, and used my fancy cookie cutters, but most times I just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because I want to use every bit of the dough and that means re-using the bits around the cut outs.<br /><br />The cookies were adapted from a recipe by <a href='http://www.food-sommelier.jp/recipe/R0123/173155.html' target='_blank'>Kiuchi Yuki-san</a><br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>90 g</u></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b> <u>10 g</u></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b> <u>45 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>90 ml</u></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b> <u>10 g</u></a></dt></dl><ul class='instructions'><li>Mix <i>7 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens.</li><li>In a bowl, mix <i>90 g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>10 g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>.</li><li>In a separate bowl, cream <i>45 g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. </li><li>, add <i>10 g (2 tsp)</i> of shredded <a href='wakame.html'>wakame</a> and mix well.</li><li>Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately <u>20 minutes</u>.</li><li>Preheat your oven to <u>175 °C (350 °F)</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.</li><li>Prepare a baking sheet lined with a baking mat, bake for about <u>15 minutes</u> until they brown on top.</li><li>Place on a cooling rack and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/wasabi_swirl_chocolate_cookies.html b/site/wasabi_swirl_chocolate_cookies.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='@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'><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 — wasabi swirl chocolate cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wasabi swirl chocolate cookies</h1><h2>13 cookies — 30 minutes</h2><img src='../media/recipes/wasabi_swirl_chocolate_cookies.jpg'/><p class='col2'>Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>35 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>130 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>30 g</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>140 g, ground</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>15 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.</li><li>Sautee <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool.</li><li>Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.</li><li>In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well.</li><li>Take <i>140 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!</li><li>Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 ml (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a></li><li>Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.</li><li>Bake for <u>13 minutes</u>, let cool.</li></ul><dl class='ingredients'><h3>glaze</h3><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b> <u>50 g</u></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b> <u>15 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>50 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 g (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag (can clean to re-use later). Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ 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='@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'><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 — wasabi swirl chocolate cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>wasabi swirl chocolate cookies</h1><h2>13 cookies — 30 minutes</h2><img src='../media/recipes/wasabi_swirl_chocolate_cookies.jpg'/><p class='col2'>Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br /></p><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>7 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b> <u>35 g</u></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b> <u>60 ml</u></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b> <u>30 ml</u></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b> <u>130 g</u></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b> <u>5 ml</u></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b> <u>1.25 g</u></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b> <u>10 g</u></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b> <u>140 g, ground</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>10 ml</u></a></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>7 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.</li><li>Sautee <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool.</li><li>Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.</li><li>In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well.</li><li>Take <i>140 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!</li><li>Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>10 g (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a></li><li>Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.</li><li>Bake for <u>13 minutes</u>, let cool.</li></ul><dl class='ingredients'><h3>glaze</h3><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b> <u>55 g</u></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b> <u>15 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>30 ml</u></a></dt></dl><ul class='instructions'><li>Mix <i>55 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 g (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag (can clean to re-use later). Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/wheat_semolina.html b/site/wheat_semolina.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='@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'><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 — wheat semolina</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wheat semolina</h1><img class='right' src='../media/ingredients/wheat_semolina.png'/><p>Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking. The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — wheat semolina</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>wheat semolina</h1><img class='right' src='../media/ingredients/wheat_semolina.png'/><p>Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking. The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.<br /><br />Weight: 1 cup | 5 3/4 oz | 163 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/white_sesame_seeds.html b/site/white_sesame_seeds.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='@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'><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 — white sesame seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>white sesame seeds</h1><img class='right' src='../media/ingredients/white_sesame_seeds.png'/><p>White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 white 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.<br /><br /></p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 — white sesame seeds</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>white sesame seeds</h1><img class='right' src='../media/ingredients/white_sesame_seeds.png'/><p>White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 white 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.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g</p><h2>sesame seeds</h2><p class='small'>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>.<br /><br />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.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/whole_cane_sugar.html b/site/whole_cane_sugar.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='@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'><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 cane sugar</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>whole cane sugar</h1><img class='right' src='../media/ingredients/whole_cane_sugar.png'/><p>Cane sugar is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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 cane sugar</title><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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>whole cane sugar</h1><img class='right' src='../media/ingredients/whole_cane_sugar.png'/><p>Cane sugar is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.<br /><br />Weight: 1 cup | 7 3/4 oz | 220 g</p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file 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='@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'><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='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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>whole wheat flour</h1><img class='right' src='../media/ingredients/whole_wheat_flour.png'/><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><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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='@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'><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='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='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>whole wheat flour</h1><img class='right' src='../media/ingredients/whole_wheat_flour.png'/><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).<br /><br />Weight: 1 cup | 4 oz | 113 g</p><h2>flour</h2><p class='small'>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><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<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 @@ -15,7 +15,7 @@ Ingredient tempeh = create_ingredient("tempeh", "Tempeh is a soy product, made f Ingredient peanuts = create_ingredient("peanuts", "A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into <a href='peanut_butter.html'>peanut butter</a>. Peanuts are are rich source of <a href='nutrition.html'>protein</a>, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.<br /><br />"); -Ingredient peanut_butter = create_child_ingredient(&peanuts, "peanut butter", "A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.<br /><br />The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />It's possible to make your own peanut butter, all you need is raw shelled peanuts and a food processor/blender. First, you should roast the peanuts at 350F for 10 minutes, then transfer them to a food processor with some salt and blend, you'll need to stop often to scrape the sides and bottom. After a few minutes, it'll get smoother as you go. Add the salt near the end. For a smoother peanut butter, you can add peanut oil.<br /><br /> "); +Ingredient peanut_butter = create_child_ingredient(&peanuts, "peanut butter", "A spread made from dry-roasted <a href='peanuts.html'>peanuts</a>, kinds without added sugar or oils are preferable. Peanut butter is a rich source of <a href='nutrition.html'>protein</a>.<br /><br />The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.<br /><br />It's possible to make your own peanut butter, all you need is raw shelled peanuts and a food processor/blender. First, you should roast the peanuts at 350F for 10 minutes, then transfer them to a food processor with some salt and blend, you'll need to stop often to scrape the sides and bottom. After a few minutes, it'll get smoother as you go. Add the salt near the end. For a smoother peanut butter, you can add peanut oil.<br /><br />Weight: 1/2 cup | 4 3/4 oz | 135 g"); Ingredient soy_beans = create_child_ingredient(&beans, "soy beans", "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>.<br /><br />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.<br /><br />"); @@ -27,7 +27,7 @@ Ingredient chickpeas = create_ingredient("chickpeas", "Chickpeas are the earlies Ingredient aquafaba = create_child_ingredient(&chickpeas, "aquafaba", "Aquafaba, which means 'water' and 'beans', a term coined by <a href='http://www.vegancookery.net/p/aquafaba.html' target='_blank'>Goose Wohlt</a>. This vicous cooking liquid is used in cooking to mimic the properties of eggs whites. Most aquafaba is made from the cooking liquid of chickpeas. It's an ideal egg replacer because it has the ability to bind and to create lift like a proper egg. It's also used in recipes as a base for gravies<br /><br /><b>Whipping :</b> If whipped at high speeds using an electric mixer, it's possible to create medium peaks. Adding cream of tartar can help prevent liquid loss when whipping. For every 120 ml (8 tbsp) of aquafaba (or 4 egg whites you’re replacing) add 0.6 g (⅛ tsp) of cream of tartar. It takes about 10 minutes of whipping (medium-high) to achieve medium peaks.<br /><br /><b>Egg replacer :</b> 15 ml (1 tbsp) of aquafaba equals 1 egg yolk, 30 ml (2 tbsp) of aquafaba equals 1 egg white and 45 ml (3 tbsp) of aquafaba equals 1 whole egg. When using aquafaba to replace whole eggs, measure out 45 ml (3 tbsp) per egg and lightly whisk to aerate. Use just as you would eggs in your recipe. [<a href='https://www.bobsredmill.com/blog/featured-articles/a-guide-to-aquafaba/' target='_blank'>ref</a>]<br /><br /><b>Making aquafaba from scratch : </b> Soak 330 g (2 cups) of chickpeas for a minimum of 8 hours. Discard soaking water and rinse the beans well. Add beans to pot, cover with 1.90 L (8 cups) of water and bring to a boil. Skim foam from top, cover and reduce heat to low. Cook chickpeas for 1h to 1h30. When thoroughly cooked, turn heat off and let cool. When cool, strain beans from cooking liquid (reserve liquid). The reserved liquid is your aquafaba. If you want a more potent liquid to be used as a binder in recipes, return liquid to a pot on the stove and cook at medium heat uncovered for 30-40 minutes. Again, let liquid cool to room temperature and transfer to refrigerator or use right away. Aquafaba is lasts for 3-4 days in the refrigerator, and 3-4 months in the freezer."); -Ingredient chickpea_flour = create_child_ingredient(&chickpeas, "chickpea flour", "Chickpea flour — also known as <b>besan</b>, <b>Channa dal</b> or <b>gram</b> flour — is made from ground raw or roasted chickpeas. Roasted varieties has more flavor, while the raw variety is bitter. Chickpea flour has a higher <a href='nutrition.html#protein'>protein</a> content than other flours.<br /><br />This type of flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for <a href='okonomiyaki.html'>savoury pancakes</a> or <a href='scrambled_chickpeas.html'>faux-omelettes</a>. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.<br /><br />"); +Ingredient chickpea_flour = create_child_ingredient(&chickpeas, "chickpea flour", "Chickpea flour — also known as <b>besan</b>, <b>Channa dal</b> or <b>gram</b> flour — is made from ground raw or roasted chickpeas. Roasted varieties has more flavor, while the raw variety is bitter. Chickpea flour has a higher <a href='nutrition.html#protein'>protein</a> content than other flours.<br /><br />This type of flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for <a href='okonomiyaki.html'>savoury pancakes</a> or <a href='scrambled_chickpeas.html'>faux-omelettes</a>. When mixed with an equal volume of water, it can be used as an egg replacement in vegan cooking.<br /><br />Chickpea flour and besan flour are both made from chickpeas, but chickpea flour is more coarse and requires more water than besan. This should be taken into account when cooking.<br /><br />Weight: 1 cup | 3 oz | 85 g"); Ingredient green_peas = create_ingredient("green peas", "Green peas, or <b>Pisum sativum</b>, are small round seeds contained within pods. Each pod has several peas which can be green, yellow, and sometimes purple. They are sold dried, frozen, canned and fresh. Green peas are a source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>zinc</b>.<br /><br />"); @@ -79,23 +79,23 @@ Ingredient shimeji = create_child_ingredient(&mushroom, "shimeji", "Shimeji <b> Ingredient button_mushrooms = create_child_ingredient(&mushroom, "button mushrooms", "Button mushrooms, or <b>Agaricus bisporus</b>, are small immature <a href='portobello_mushrooms.html'>portobello mushrooms</a>. They are white in color. Most button mushrooms are picked and sold when they are young, with their caps closed. The whole mushrooms is often used is recipes, stem included. To prepare button mushrooms, wipe them gently to remove dirt. They can be found in the wild, but can easily be confused with <b>A. Californicus</b>, a look-alike that is mildly toxic.<br /><br />"); -Ingredient flax_seeds = create_ingredient("flax seeds", "Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />"); +Ingredient flax_seeds = create_ingredient("flax seeds", "Flax seeds, or <b>linseed</b>, are harvested from the flax plant. Flax seeds are a source of <a href='nutrition.html#omega-3'>Omega-3's</a>, and can be used whole in breads, or ground as an egg-replacer (1 tbsp ground seeds with 3 tbsp of water equals 1 egg) in recipes. Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).<br /><br />Weight<br />Whole: 1/4 cup | 1 1/4 oz | 35 g<br />Ground: 1/2 cup | 1 3/4 oz | 50 g"); Ingredient flax_seed_eggs = create_child_ingredient(&flax_seeds, "flax seed eggs", "The outermost layer of flax seeds, called the epiderm, contains a mucilaginous material which makes up about 8% of the flax seed by weight. This gel-like material is drawn out of the seed in several ways and used as an egg replacement. Flax gel is a <b>hydrocolloid</b>, a substance that forms a gel when combined with water. Hydrocolloids usually work either to build structure, to emulsify and to soften 'mouthfeel'.<br /><br />Flax gel is made up of mainly <b>polysaccharides</b> (type of starch), which consist of a continuous strings of <b>monosaccharides</b>, or single sugars like glucose and fructose. Polysaccharides are important in foods because they are exceptional at holding onto water molecules. Their long sugar strings also bump and tangle into each other when poured which causes them to increase the viscosity of water-based fluids. Polysaccharides are also responsible for the thickness of molasses and why brown sugar retains more water to make for chewier cookies. Flax gel can work as a mild structure builder, low foaming agent and emulsifier in vegan baking applications. NOTE: Flax eggs will never perform exactly like eggs, because they rely on proteins to do most of their work and flax seeds use polysaccharides.</br><br /><b>Flax seed meal egg :</b> Quicker to make, used for added moistness and denseness but imparts more flavor and isn't ideal as a structure builder in cakes, it's also not ideal when a uniform light color is desired as the flax seed particles will have golden flecks.<br><b>How-to : </b>45 ml (3 tbsp) water + 15 g (1 tbsp) golden flax meal = 1 egg. Add the water to a small bowl or cup. Add flax meal and mix together with a whisk or fork. Let the mixture sit for about 10 minutes so it develops a gelatinous texture similar to a raw egg. Warm water will speed up this gelling process and make it happen about twice as fast.<br /><br /><b>Flax gel egg replacer :</b> Performs like an actual egg due to its translucence, doesn't impart as much flax flavor, adds extra binding and emulsifying power (for cookies, bars and ice creams). This technique is more involved, and harder to measure because flax gel is very viscous and elastic.<br><b>How-to: </b> 45 ml (3 tbsp) flax gel = 1 egg. To make flax gel, you need 700 ml (3 cups) of water and 50 g (5 tbsp) of flax seeds. To make it, boil the flax seeds till reduced to a third of its volume. Strain seeds through a strainer, collect gel underneath. Allow mucilage to cool. Makes 1 cup of flax gel. [<a href='http://www.veganbaking.net/recipes/egg-replacers/flax-seed-egg-replacer' target='_blank'>ref</a>]"); -Ingredient sunflower_seeds = create_ingredient("sunflower seeds", "Sunflower seeds are the fruit of the sunflower. There are 3 types: <b>linoleic</b> (the most common), high oleic and sunflower oil seeds. The type used in the recipes on this website are of the linoleic variety. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br />"); +Ingredient sunflower_seeds = create_ingredient("sunflower seeds", "Sunflower seeds are the fruit of the sunflower. There are 3 types: <b>linoleic</b> (the most common), high oleic and sunflower oil seeds. The type used in the recipes on this website are of the linoleic variety. Sunflower seeds are a rich source of <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for <a href='Sunflower_heirloom_carrot_pasta.html'>vegan faux-cheese sauces</a>. Seeds are sold in-shell or dehulled, both salted and unsalted.<br /><br />Weight: 1/4 cup | 1 1/4 oz | 35 g"); Ingredient pumpkin = create_ingredient("pumpkin", "Pumpkins, or <b>Cucurbita pepo</b>, are a cultivar of winter squashes, typically round with ribbed skin, most often deep yellow to orange and dark green in color. Pumpkins can be pureed and canned, roasted, grilled or used decoratively. Pumpkins are a source of <a href='nutrition.html#vitamin-a'>vitamin a</a>.<br /><br />Pumpkins are also cultivated for their <a href='pumpkin_seeds.html'seeds</a> and oils.<br /><br />"); Ingredient pumpkin_seeds = create_child_ingredient(&pumpkin, "pumpkin seeds", "Pumpkin seeds is the edible seed of a <b>pumpkin</b> and certain <b>squashes</b>. The seeds are flat, with a white outer husk. The inner seed is a dark green color. Pumpkin seeds are righ in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />Pumpkin seeds can be consumed raw, <a href='Roasted_pumpkin_seeds.html'>roasted</a>, or pureed into a nut butter. They can also be added to <a href='Crackers.html'>crackers</a>, <a href='Halloween_pumpkin_cookies.html'>cakes</a> and breads.<br /><br />"); -Ingredient sesame_seeds = create_ingredient("sesame seeds", "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>.<br /><br />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.<br /><br />"); +Ingredient sesame_seeds = create_ingredient("sesame seeds", "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>.<br /><br />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.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g"); -Ingredient white_sesame_seeds = create_child_ingredient(&sesame_seeds, "white sesame seeds", "White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 white 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.<br /><br />"); +Ingredient white_sesame_seeds = create_child_ingredient(&sesame_seeds, "white sesame seeds", "White sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 white 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.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g"); -Ingredient black_sesame_seeds = create_child_ingredient(&sesame_seeds, "black sesame seeds", "Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />"); +Ingredient black_sesame_seeds = create_child_ingredient(&sesame_seeds, "black sesame seeds", "Black sesame is the seed of a flowering plant of the genus <b>Sesamum</b>. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in <b>protein</b>, <b>iron</b> and <b>zinc</b>.<br /><br />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 black sesame seeds also include <b>gomashio</b> (Japanese sesame salt) and <b>chikki</b> (Indian sweet brittle). The seeds need stored at 6 percent moisture or less. If the seed is too moist, it can quickly heat up and become rancid.<br /><br />Weight: 1/2 cup | 2 1/2 oz | 71 g"); -Ingredient tahini = create_child_ingredient(&sesame_seeds, "tahini", "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>.<br /><br />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.<br /><br />"); +Ingredient tahini = create_child_ingredient(&sesame_seeds, "tahini", "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>.<br /><br />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.<br /><br />Weight: 1/2 cup | 4 1/2 oz | 128 g"); Ingredient chia_seeds = create_ingredient("chia seeds", "Chia seeds are the edible seeds of <b>Salvia hispanica</b>, a flowering plant belonging to the mint family. They are small, oval, grey/white/black seeds. Chia seeds are a source of <b>Omega-3's</b>.<br /><br />Chia seeds are <b>hydrophilic</b>, meaning that they can absorb up to 12x their weight in liquid. Soaking the seeds creates a thick, gluey coating that gives it a gel-like texture.<br /><br />"); @@ -179,11 +179,11 @@ Ingredient spinach = create_ingredient("spinach", "Spinach, or <b>Spinacia olera Ingredient alfalfa_sprouts = create_ingredient("alfalfa sprouts", "Alfalfa sprouts, or <b>lucerne</b>, are soaked in water and allowed to <a href='https://web.archive.org/web/20130515011922/http://coolshinystuff.com/how-to-sprout-alfalfa' target='_blank'>sprout</a> over several days. Sprouts have a crunchy texture with a sweet and nutty taste. They are a source of <b>vitamin C</b> and <b>zinc</b>.<br /><br />Alfalfa sprouts can be added to sandwiches, salads, or sprinkled atop dishes. Sprouting alfalfa usually takes three to four days with one tablespoon of seed yielding up to three full cups of sprouts. If you want to sprout seeds, make sure they are fresh and washed thoroughly with water before use. The FDA has made <a href='https://www.regulations.gov/docket?D=FDA-2018-D-4534' target='_blank'>recommendations</a> for both growers and consumers on how to avoid contamination.<br /><br />"); -Ingredient dried_raisins = create_ingredient("dried raisins", "Raisins are large, dried, dark-colored grapes, not to be confused with <b>sultanas</b> (golden-colored)and <b>currants</b> (small black seedless grapes). They contain some <b>vitamin C</b>, but less than fresh grapes. Raisins are dried in 3 steps, the first is pre-treatment. Raisins are dipped in a dry emulsion 'cold dip' that increases the rate of water loss by 3x. A faster water removal lowers browning and produces better raisins. Step two, is drying, where the raisins are either sun-dried, shade-dried or dried mechanically. Step three, involves cleaning the raisins and removing all foreign objects for consumption. This 'washing' process causes rehydration, which means that another drying step is require to remove all moisture.<br /><br />Important note: Raisins are toxic to dogs.<br /><br />"); +Ingredient dried_raisins = create_ingredient("dried raisins", "Raisins are large, dried, dark-colored grapes, not to be confused with <b>sultanas</b> (golden-colored)and <b>currants</b> (small black seedless grapes). They contain some <b>vitamin C</b>, but less than fresh grapes. Raisins are dried in 3 steps, the first is pre-treatment. Raisins are dipped in a dry emulsion 'cold dip' that increases the rate of water loss by 3x. A faster water removal lowers browning and produces better raisins. Step two, is drying, where the raisins are either sun-dried, shade-dried or dried mechanically. Step three, involves cleaning the raisins and removing all foreign objects for consumption. This 'washing' process causes rehydration, which means that another drying step is require to remove all moisture.<br /><br />Important note: Raisins are toxic to dogs.<br /><br /><b>Weight</b><br />Loose: 1 cup | 5 1/4 oz | 149 g<br />Packed: 1/2 cup | 3 oz | 85 g"); Ingredient blackberries = create_ingredient("blackberries", "Blackberry is used as a generic term to refer to a wide range of bush berries ( loganberries, boysenberries, marionberries and ollalieberries), the fruit is a member of the <b>Rosaceae</b> family and of the <b>Rubus</b> genus. They are sweet, slightly tart and juicy. Blackberries are a good source of <b>vitamin A</b>, <b>vitamin C</b>, <b>iron</b> and <b>calcium</b>. Blackberries can be added to both sweet and savory dishes.<br /><br />"); -Ingredient dried_cranberries = create_ingredient("dried cranberries", "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."); +Ingredient dried_cranberries = create_ingredient("dried cranberries", "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.<br /><br />Weight: 1/2 cup | 2 oz | 57 g"); Ingredient dried_white_mulberries = create_ingredient("dried white mulberries", "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 <b>vitamin C</b> and <b>iron</b>.<br /><br />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 <a href='https://oureverydaylife.com/556453-how-to-dry-mulberries.html' target='_blank'>this tutorial</a>.<br /><br />"); @@ -225,7 +225,7 @@ Ingredient persimmon = create_ingredient("persimmon", "The persimmon (or <b>kaki Ingredient hachiya_persimmon = create_child_ingredient(&persimmon, "hachiya persimmon", "Hachiya persimmons are acorn-shaped, it must be completely ripened before consumption. When fully ripe, it develops a sweet flavor. The pulp of the hachiya persimmon is used to make sherbets, puddings, cakes, jams and purees. When the fruit is fully ripe, the skin turns a deep orange color. Another indicator of ripeness is that the fruit becomes soft like a water balloon. The consumption of unripened persimmons can cause <a href='http://www.persimmonpudding.com/bezoars.html' target='_blank'>phytobezoars</a> to form in the body.<br /><br />"); -Ingredient dates = create_ingredient("dates", "Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />"); +Ingredient dates = create_ingredient("dates", "Dates are the fruit of the date palm (or Phoenix dactylifera) of the <b>Phoenix</b> genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80 percent when dried. Dates are a source of <b>iron</b> and <b>protein</b>.<br /><br />Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.<br /><br />Weight: 1 cup 5 1/4 oz | 149 g"); Ingredient deglet_noor_dates = create_child_ingredient(&dates, "deglet noor dates", "Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness. Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.<br /><br />"); @@ -265,7 +265,7 @@ Ingredient peppermint = create_child_ingredient(&mint, "peppermint", "Peppermint Ingredient cocoa_beans = create_ingredient("cocoa beans", "Cocoa beans (also called cacao) are the dried and fermented seed of <b>Theobroma cacao</b>. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50 percent) as cocoa butter. The three main varieties of cocoa plant are <b>Forastero</b> (most common), <b>Criollo</b> (rarer, a delicacy), and <b>Trinitario</b>.<br /><br />Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant <b>theobromine</b>, a compound similar to <a href='coffee.html'>caffeine</a>.<br /><br />"); -Ingredient cocoa_powder = create_child_ingredient(&cocoa_beans, "cocoa powder", "Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.<br /><br />Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br />"); +Ingredient cocoa_powder = create_child_ingredient(&cocoa_beans, "cocoa powder", "Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are <b>Dutch processed</b> and <b>Broma processed</b>. Cocoa powder a source of <b>calcium</b> and <b>zinc</b>.<br /><br />Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see <a href='https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT' target='_blank'>ref</a>).<br /><br />The <b>Broma process</b> consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The <b>Dutch process</b> differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.<br /><br />Weight: 1/2 cup | 1 1/2 oz | 42 g"); Ingredient chili_peppers = create_ingredient("chili peppers", "Chili peppers, from Nahuatl <b>chīlli</b>, is the fruit of plants from the genus <b>Capsicum</b>. They're used in dishes to add heat or spice. There are many varieties of chili peppers, ranging in shape and color from white, yellow, red or purple to black. The 5 domesticated species are <b>Capsicum annuum</b>(bell peppers, cayenne etc), <b>Capsicum frutescens</b> (tabasco, thai etc), <b>Capsicum chinense</b> (habanero, naga etc), <b>Capsicum pubescens</b> (rocoto) and <b>Capsicum babbactum</b> (aji). The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin. The quantity of capsaicin varies by variety, and on growing conditions. The intensity of the \"heat\" of chili peppers is commonly reported in <a href='https://web.archive.org/web/20100823044606/http://www.tabasco.com/info_booth/faq/scoville_how.cfm' target='_blank'>Scoville heat units</a> (SHU).<br /><br />"); @@ -275,7 +275,7 @@ Ingredient cayenne_pepper_powder = create_child_ingredient(&cayenne_pepper, "cay Ingredient anise_seeds = create_ingredient("anise seeds", "Anise, also called aniseed or <b>Pimpinella</b>, is a spice with a flavor similar to star anise, fennel and liquorice. Anise is sweet and very aromatic. It's often used to flavor foods and drinks. The seeds, whole or ground, are used for preparation of teas and tisanes.<br /><br />"); -Ingredient nutritional_yeast = create_ingredient("nutritional yeast", "Nutritional yeast is a deactivated yeast, a strain of <a href='https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae' target='_blank'>Saccharomyces cerevisiae</a>. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of <b>vitamin B12</b>.<br /><br />Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.<br /><br />"); +Ingredient nutritional_yeast = create_ingredient("nutritional yeast", "Nutritional yeast is a deactivated yeast, a strain of <a href='https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae' target='_blank'>Saccharomyces cerevisiae</a>. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of <b>vitamin B12</b>.<br /><br />Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.<br /><br />Weight: 1/4 cup | 0.52 oz | 15 g"); Ingredient vanilla = create_ingredient("vanilla", "Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor. Three major species of vanilla currently are grown globally: <b>V. planifolia</b> (being the most common), <b>V. tahitensis</b> and <b>V. pompona</b>. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.<br /><br />Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.<br /><br />"); @@ -327,31 +327,31 @@ Ingredient oregano = create_ingredient("oregano", "Oregano, or <b>Origanum vulga Ingredient flour = create_ingredient("flour", "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>)."); -Ingredient whole_wheat_flour = create_child_ingredient(&flour, "whole wheat flour", "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)."); +Ingredient whole_wheat_flour = create_child_ingredient(&flour, "whole wheat flour", "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).<br /><br />Weight: 1 cup | 4 oz | 113 g"); -Ingredient buckwheat_groats = create_ingredient("buckwheat groats", "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>.<br /><br />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.<br /><br />"); +Ingredient buckwheat_groats = create_ingredient("buckwheat groats", "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>.<br /><br />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.<br /><br />Weight: 1 cup | 6 oz | 170 g"); Ingredient buckwheat_noodles = create_child_ingredient(&buckwheat_groats, "buckwheat noodles", "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."); -Ingredient buckwheat_flour = create_child_ingredient(&buckwheat_groats, "buckwheat flour", "Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders."); +Ingredient buckwheat_flour = create_child_ingredient(&buckwheat_groats, "buckwheat flour", "Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders.<br /><br />Weight: 1 cup | 4 1/4 oz | 120 g"); Ingredient einkorn_wheat_flour = create_child_ingredient(&flour, "einkorn wheat flour", "Einkorn wheat, or <b>Triticum monococcum</b>, was one of the first plants to be domesticated and cultivated. It is low-yielding, but thrives on poor, dry soil and fares better than other wheat in the same situations. Einkorn has more protein than modern red wheats, and is more nutritious. It is a good source of <b>protein</b> and <b>iron</b>.<br /><br />Because Einkorn wheat doesn't have much gluten, it won't rise as well as other wheats, but can be used in a variety of recipes like cookies, chips, pasta, crusts and salads. Two popular brands include Jovial Foods (Italy) and <a href='https://www.daybreakmill.com/' target='_blank'>Daybreak Mill</a> (Canadian).<br /><br />"); -Ingredient spelt_flour = create_child_ingredient(&flour, "spelt flour", "Spelt flour, or <b>Triticum aestivum</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. <br /><br />It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)<br /><br />"); +Ingredient spelt_flour = create_child_ingredient(&flour, "spelt flour", "Spelt flour, or <b>Triticum aestivum</b> is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in <b>iron</b>, <b>zinc</b>, <b>protein</b> and <b>calcium</b>. <br /><br />It is considered a light grain, meaning it won't weight down baked goods like <a href='whole_wheat_flour.html'>whole wheat flour</a> does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. (<a href='https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r' target='_blank'>ref</a>)<br /><br />Weight: 1 cup | 3 1/2 oz | 99 g"); -Ingredient gluten_flour = create_child_ingredient(&flour, "gluten flour", "Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.<br /><br />It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.<br /><br />"); +Ingredient gluten_flour = create_child_ingredient(&flour, "gluten flour", "Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for <a href='https://www.bobsredmill.com/vital-wheat-gluten.html' target='_blank'>vital wheat gluten</a>.<br /><br />It can be used to make a vegetarian meat substitute known as <a href='seitan.html'>seitan</a>. Adding ~1 tsp of gluten flour per cup of <a href='All_purpose_flour.html'>All purpose flour</a> gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.<br /><br />Weight: 1 cup | 5.08 oz | 144 g"); -Ingredient cornmeal = create_ingredient("cornmeal", "Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.<br /><br />Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.<br /><br />"); +Ingredient cornmeal = create_ingredient("cornmeal", "Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.<br /><br />Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.<br /><br />Weight: 1 cup | 4 7/8 oz | 138 g"); Ingredient corn_semolina = create_ingredient("corn semolina", "Corn semolina is the coarse middlings from maize (corn)."); Ingredient oats = create_ingredient("oats", "Oats, or <b>Avena sativa</b>, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), <a href='rolled_oats.html'>rolled</a> (flattened), crushed (quick oats) or ground into flour. Oats are a source of <b>protein</b>, <b>thiamine</b>, <b>iron</b>, and are a near equivalent in quality to <a href='soy_beans.html'>soy protein</a>.<br /><br />Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.<br /><br />"); -Ingredient rolled_oats = create_child_ingredient(&oats, "rolled oats", "Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.<br /><br />"); +Ingredient rolled_oats = create_child_ingredient(&oats, "rolled oats", "Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers. Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.<br /><br />Weight: 1 cup | 3 1/2 oz | 99 g"); Ingredient rice = create_ingredient("rice", "Rice is the seed of the grass species <b>Oryza sativa</b> (asian rice) or <b>Oryza glaberrima</b> (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition."); -Ingredient basmati_rice = create_child_ingredient(&rice, "basmati rice", "Basmati, meaning <b>fragrant</b>, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a <a href='pandanus.html'>pandan</a>-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.<br /><br /><b>How to cook:</b> Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.<br /><br />"); +Ingredient basmati_rice = create_child_ingredient(&rice, "basmati rice", "Basmati, meaning <b>fragrant</b>, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a <a href='pandanus.html'>pandan</a>-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.<br /><br /><b>How to cook:</b> Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.<br /><br />Weight: 1/2 cup | 3 1/2 oz | 99 g"); Ingredient short_grain_white_rice = create_child_ingredient(&rice, "short grain white rice", "Short grain white rice is also known as <b>uruchimai</b> rice or <b>sushi rice</b> in the west. It consists of short translucent grains that develop a sticky texture when cooked. The most common cultivars include <b>Koshihiraki</b>, <b>Akitakomachi</b>, <b>Sasanishiki</b> and <b>Calrose</b>. Calrose is technically a medium-grain rice, but is commonly used in in North American in Japanese cuisine. White short grain rice is milled so that it has its husk, bran and germ removed. Doing this alters the flavor and look of the rice and helps extend its storage life. After the rice is milled, the rice is often polished so that it becomes even more white.<br /><br /><b>How to cook glutinous rice:</b> Wash the rice to release excess starch, until water runs clear. Soak for 30 min (in summer) and 2h (in winter). Use a rice to water ratio of 1:1.25. Bring water to a boil, turn heat to low and cover pot with lid. Cook for 10 minutes. Let rest for 10 min.<br /><br />"); @@ -361,13 +361,13 @@ Ingredient medium_grain_brown_rice = create_child_ingredient(&rice, "medium grai Ingredient black_glutinous_rice = create_child_ingredient(&rice, "black glutinous rice", "Black/purple glutinous is unmilled rice, and come from distinct strains from white glutinous rice. It is a dark black/purple color, and has an earthy, nutty taste. This type of rice is rich in <b>iron</b>.<br /><br /><b>How to cook:</b> Soak the the rice in water overnight, or for at least 6h. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for 40 min. After 40 min, pour a cup of hot water over rice, shake rice, and steam for another 10 min. Remove from heat, keep covered until serving time.<br /><br />"); -Ingredient rice_flour = create_child_ingredient(&rice, "rice flour", "Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called <b>komeko 米粉</b>, and is available in two forms: glutinous and non-glutinous.<br /><br />Glutinous flours are sweet/sticky, and include <b>mochigomeko もち米粉</b>, made from ground cooked glutinous rice and used as a thickener/to make mochi, and <b>shiratamako 白玉粉</b>, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc<br /><br />"); +Ingredient rice_flour = create_child_ingredient(&rice, "rice flour", "Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called <b>komeko 米粉</b>, and is available in two forms: glutinous and non-glutinous.<br /><br />Glutinous flours are sweet/sticky, and include <b>mochigomeko もち米粉</b>, made from ground cooked glutinous rice and used as a thickener/to make mochi, and <b>shiratamako 白玉粉</b>, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc<br /><br />Weight: 1 cup | 4 1/2 oz | 128 g"); -Ingredient all_purpose_flour = create_child_ingredient(&flour, "all purpose flour", "All-purpose, or plain flour, has a medium level of gluten protein content. <br /><br />AP has enough protein content for many bread and pizza bases, although artisan bakers often use bread flour and special grade 00 Italian flours. \"Plain\" also refers to AP's lack of any added leavening agent.<br /><br />"); +Ingredient all_purpose_flour = create_child_ingredient(&flour, "all purpose flour", "All-purpose, or plain flour, has a medium level of gluten protein content. <br /><br />AP has enough protein content for many bread and pizza bases, although artisan bakers often use bread flour and special grade 00 Italian flours. \"Plain\" also refers to AP's lack of any added leavening agent.<br /><br />Weight: 1 cup | 4 1/4 oz | 120 g"); Ingredient breadfruit_flour = create_child_ingredient(&breadfruit, "breadfruit flour", "The product of dried and ground breadfruit. It it used to make cookies, cakes, <a href='breadfruit_pasta.html'>pasta</a> and a number of other recipes."); -Ingredient wheat_semolina = create_ingredient("wheat semolina", "Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking. The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.<br /><br />"); +Ingredient wheat_semolina = create_ingredient("wheat semolina", "Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking. The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.<br /><br />Weight: 1 cup | 5 3/4 oz | 163 g"); Ingredient beni_shouga = create_child_ingredient(&ginger_root, "beni shouga", "Beni shouga, or pickled ginger, is a Japanese pickle or <b>tsukemono 漬物</b>. Beni shouga is made from thin strips of ginger, pickled in <b>umezu 梅酢</b> (plum brine). Umezu is the brine that results during the process of making <b>umeboshi 梅干</b> (pickled plums). Traditionally, the red of the ginger comes from the <b>shiso シソ</b> plant of the genus <b>Perilla</b>, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and <a href='okonomiyaki.html'>okonomiyaki</a><br /><br />"); @@ -397,7 +397,7 @@ Ingredient baking_powder = create_ingredient("baking powder", "Baking powder is Ingredient bamboo_charcoal_powder = create_ingredient("bamboo charcoal powder", "Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from <u>800 °C</u> to <u>1200 °C</u>.<br /><br />It is an environmentally functional material featuring excellent absorption properties. It eliminates organic impurities and smells, and can be added to foods to give them a black tint.<br /><br />"); -Ingredient cornstarch = create_ingredient("cornstarch", "Cornstarch is derived from corn (maize), it is obtained from the endosperm of the kernel. Cornstarch is used as a translucent thickener and anti-caking agent.<br /><br />Cornstarch is sometimes used to fry foods, a thin outer layer of starch increases oil absorption and adds crispiness.<br /><br />"); +Ingredient cornstarch = create_ingredient("cornstarch", "Cornstarch is derived from corn (maize), it is obtained from the endosperm of the kernel. Cornstarch is used as a translucent thickener and anti-caking agent.<br /><br />Cornstarch is sometimes used to fry foods, a thin outer layer of starch increases oil absorption and adds crispiness.<br /><br />Weight: 1/4 cup | 1 oz | 28 g"); Ingredient active_dry_yeast = create_ingredient("active dry yeast", "Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.<br /><br />Active dry yeast is sold in granulated form, it needs to be dissolved in warm water with sugar before use, unlike instant yeast which can be added right into dry ingredients. Yeast converts sugars into carbon dioxide, which in turn causes the dough to expand as the gas forms bubbles.<br /><br />"); @@ -405,9 +405,9 @@ Ingredient baking_soda = create_ingredient("baking soda", "Sodium bicarbonate, a Ingredient agar_agar_powder = create_ingredient("agar agar powder", "Agar-agar is a jelly-like substance that comes from red algea. It's used as a vegan substitute for gelatin, it is white, semi-translucent and sold in both dried strips or in powdered form. Agar agar is 80% fiber.<br /><br />Agar-agar is an allowed nonorganic/nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifier, flavor enhancer, and absorbent in certified organic foods (<a href='https://www.ams.usda.gov/?dDocName=STELPRDC5096516'>ref</a>).<br /><br />"); -Ingredient arrowroot_starch = create_ingredient("arrowroot starch", "Arrowroot starch comes from the rhizomes of several tropical plants, traditionally from <b>Maranta arundinacea</b>, <b>Tacca leontopetaloides</b>, <b>Pueraria lobata</b> but also <b>Zamia integrifolia</b> and <b>Manihot esculenta</b>. Pure arrowroot is a light, white, odourless powder that swells into jelly when heated. It's used as a jelling agent, but also as a thickener for acidic foods. Unlike <a href='cornstarch'>cornstarch</a>, it doesn't go cloudy and thickens at lower temperatures.<br /><br />In recipes, 2 tsp of arrowroot can be substituted for 1 tbsp of cornstarch.< br /><br />"); +Ingredient arrowroot_starch = create_ingredient("arrowroot starch", "Arrowroot starch comes from the rhizomes of several tropical plants, traditionally from <b>Maranta arundinacea</b>, <b>Tacca leontopetaloides</b>, <b>Pueraria lobata</b> but also <b>Zamia integrifolia</b> and <b>Manihot esculenta</b>. Pure arrowroot is a light, white, odourless powder that swells into jelly when heated. It's used as a jelling agent, but also as a thickener for acidic foods. Unlike <a href='cornstarch'>cornstarch</a>, it doesn't go cloudy and thickens at lower temperatures.<br /><br />In recipes, 10 g (2 tsp) of arrowroot can be substituted for 15 g (1 tbsp) of cornstarch.< br /><br />"); -Ingredient maple_syrup = create_ingredient("maple syrup", "Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.</ br></ br>In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br />"); +Ingredient maple_syrup = create_ingredient("maple syrup", "Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.</ br></ br>In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br />Weight: 1/2 cup | 5 1/2 oz | 156 g"); Ingredient brown_rice_syrup = create_ingredient("brown rice syrup", "Brown rice syrup, or brown rice malt, is a sweetener. Is is made by steeping cooked rice starch with enzymes that break them down, the liquid is then strained off and reduced until the desired consistency is reached. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.<br /><br />"); @@ -447,7 +447,7 @@ Ingredient baguette = create_ingredient("baguette", "Originating in France, bagu Ingredient bread_crusts = create_ingredient("bread crusts", "The browned outer layer of bread, which is used in a variety of recipes like <a href='mason_jar_bread_pudding.html'>bread pudding</a>, or to make breading for fried foods."); -Ingredient vegan_butter = create_ingredient("vegan butter", "Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk. It's possible to make your own vegan butter, using refine coconut oil, plant milk, canola oil, sea salt and liquid lecithin. See the <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>recipe</a>. In a recipe, it's also possible to simply use high fat oils, like coconut of olive, but depending on what you're baking it may alter the texture.<br /><br />"); +Ingredient vegan_butter = create_ingredient("vegan butter", "Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk. It's possible to make your own vegan butter, using refine coconut oil, plant milk, canola oil, sea salt and liquid lecithin. See the <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute/'>recipe</a>. In a recipe, it's also possible to simply use high fat oils, like coconut of olive, but depending on what you're baking it may alter the texture.<br /><br />Weight: 1/2 cup | 3.98 oz | 113 g"); Ingredient cavatappi = create_ingredient("cavatappi", "Cavatappi — also known as cellentani, scoobi-doo, amori, spirali, or tortiglione — noodles, are a type of thick, corkscrew-shaped tubes of pasta. They hold chunky sauces well, and work well in baked dishes.<br /><br />"); @@ -465,21 +465,21 @@ Ingredient vegetable_bouillon = create_ingredient("vegetable bouillon", "Dehydra Ingredient water = create_ingredient("water", "Water is a transparent, tasteless, odorless and near-colorless chemical substance, the base for all organic life on earth.<br /><br/>To function properly, the body requires between 1-7L of water/per day to avoid dehydration. The precise amount depends on the level of activity, temperature, humidity, and other factors. 2.5 liters of total water daily is the minimum to maintain proper hydration."); -Ingredient granulated_sugar = create_ingredient("granulated sugar", "Sugar is a generic name for sweet-tasting, soluble carbohydrates. Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.<br /><br />The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br />"); +Ingredient granulated_sugar = create_ingredient("granulated sugar", "Sugar is a generic name for sweet-tasting, soluble carbohydrates. Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.<br /><br />The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.<br /><br />Weight: 1 cup | 7 oz | 198 g"); -Ingredient powdered_sugar = create_ingredient("powdered sugar", "Powdered sugar, also called <b>confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.<br /><br /> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.<br /><br />"); +Ingredient powdered_sugar = create_ingredient("powdered sugar", "Powdered sugar, also called <b>confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.<br /><br /> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.<br /><br />Weight: 1 cup | 4 oz | 113 g"); -Ingredient whole_cane_sugar = create_ingredient("whole cane sugar", "Cane sugar is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.<br /><br />"); +Ingredient whole_cane_sugar = create_ingredient("whole cane sugar", "Cane sugar is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.<br /><br />Weight: 1 cup | 7 3/4 oz | 220 g"); Ingredient coconut_sugar = create_ingredient("coconut sugar", "Coconut sugar has a caramel-like flavor, and is subtly sweet. It is produced from the sap of the flower bud stem of the coconut palm. It is used as a sweetener in many countries. Coconut sugar isn't highly processed, and so its flavor can vary depending on what species was used and where/when it was harvested. Coconut sugar is not essential to good health and should be consumed in moderation.<br /><br />"); -Ingredient brown_sugar = create_ingredient("brown sugar", "Brown sugar has a brown color because of the presence of molasses. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.<br /><br />"); +Ingredient brown_sugar = create_ingredient("brown sugar", "Brown sugar has a brown color because of the presence of molasses. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.<br /><br />Weight: 1 cup | 7 1/2 oz | 213 g"); Ingredient salt = create_ingredient("salt", "Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of <a href='nutrition.html'>iodine</a>.<br /><br />Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.<br /><br />"); Ingredient sea_salt = create_ingredient("sea salt", "Sea salt is producted by evaporating seawater, and is used to season foods, in cooking and for preserving food. Iodine, an element essential for human health, is present only in small amounts in sea salt.<br /><br />"); -Ingredient chocolate_chips = create_child_ingredient(&cocoa_beans, "chocolate chips", "Chocolate chips are small chunks of chocolate, made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>. They often come in a teardrop shape, as flat discs or as square blocks. They were designed to retain their shape when baking, and therefore aren't a substitute for baking chocolate. Chocolate chips come unsweetened, semi-sweetened and sweetened."); +Ingredient chocolate_chips = create_child_ingredient(&cocoa_beans, "chocolate chips", "Chocolate chips are small chunks of chocolate, made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>. They often come in a teardrop shape, as flat discs or as square blocks. They were designed to retain their shape when baking, and therefore aren't a substitute for baking chocolate. Chocolate chips come unsweetened, semi-sweetened and sweetened.<br /><br />Weight: 1 cup | 6 oz | 170 g"); Ingredient dark_chocolate = create_child_ingredient(&cocoa_beans, "dark chocolate", "Dark chocolate is made from roasted and ground <a href='cocoa_beans.html'>cocoa beans</a>, mixed with fat cocoa butter and finely powdered sugar to produce a solid confectionery. It has a higher percentage of cocoa, and can be eaten as is or used in cooking. Percentages of cocoa ranging from 70% to 80%.</p>Baking chocolate contains no added sugar and is labelled as 'unsweetened', but other varieties sold in stores are semisweet and bittersweet which indicate the amount of added sugar.</p>"); diff --git a/src/recipes.c b/src/recipes.c @@ -3,11 +3,11 @@ Recipe anise_bread_with_sweet_pear_sauce = create_recipe("anise bread with sweet set_description(&anise_bread_with_sweet_pear_sauce, "I love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.<br /><br />My bag of anise seeds has been sitting in my pantry, for way too long, begging for purpose. The taste of anise pairs very well with pears.<br /><br />"); RecipePart anise_bread_with_sweet_pear_sauce_bread = create_part("bread"); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Preheat oven to <u>325F</u>."); -add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Put <i>15 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>50 g (1/4 cup)</i> of <a href='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>5 g (1 tsp)</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more."); +add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Put <i>7 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u> (this is your flax 'egg'). Mix in <i>50 g (1/4 cup)</i> of <a href='granulated_sugar.html'>sugar</a> and stir until dissolved. Add <i>5 g (1 tsp)</i> of <a href='ground_anise_seeds.html'>ground anise seeds</a>, and mix once more."); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Add <i>90 g (3/4 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> to a bowl with <i>7 ml (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Mix."); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Pour the wet ingredients into the dry ones, while gradually adding a bit over <i>150 ml</i> of <a href='soy_milk.html'>soy milk</a>."); add_instruction(&anise_bread_with_sweet_pear_sauce_bread, "Transfer evenly, to 2 mini loaf pans."); -add_serving(&anise_bread_with_sweet_pear_sauce_bread, &flax_seeds, "15 g"); +add_serving(&anise_bread_with_sweet_pear_sauce_bread, &flax_seeds, "7 g"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &water, "45 ml"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &granulated_sugar, "50 g"); add_serving(&anise_bread_with_sweet_pear_sauce_bread, &anise_seeds, "5 g, ground"); @@ -76,7 +76,7 @@ RecipePart black_sesame_brittle_brittle = create_part("brittle"); add_instruction(&black_sesame_brittle_brittle, "Prepare baking sheet lined with a baking mat, keep a flat spatula close by."); add_instruction(&black_sesame_brittle_brittle, "Put the <i>45g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat."); add_instruction(&black_sesame_brittle_brittle, "Stir constantly, until the sugar is completely dissolved."); -add_instruction(&black_sesame_brittle_brittle, "Add <i>30 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly."); +add_instruction(&black_sesame_brittle_brittle, "Add <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly."); add_instruction(&black_sesame_brittle_brittle, "This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can."); add_instruction(&black_sesame_brittle_brittle, "Cut the brittle while it's still warm, serve with fresh fruit!"); add_serving(&black_sesame_brittle_brittle, &brown_sugar, "45 g"); @@ -126,12 +126,12 @@ Recipe breaded_veggie_fingers = create_recipe("breaded veggie fingers", sidedish set_description(&breaded_veggie_fingers, "Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br />"); RecipePart breaded_veggie_fingers_chickpea_tofu = create_part("chickpea tofu"); add_instruction(&breaded_veggie_fingers_chickpea_tofu, "In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil."); -add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free."); +add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free."); add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened."); add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon."); add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>."); add_serving(&breaded_veggie_fingers_chickpea_tofu, &vegetable_bouillon, "360 ml"); -add_serving(&breaded_veggie_fingers_chickpea_tofu, &chickpea_flour, "110 g"); +add_serving(&breaded_veggie_fingers_chickpea_tofu, &chickpea_flour, "85 g"); add_serving(&breaded_veggie_fingers_chickpea_tofu, &salt, "1.25 g"); add_serving(&breaded_veggie_fingers_chickpea_tofu, &ground_turmeric, "2.5 g"); add_serving(&breaded_veggie_fingers_chickpea_tofu, &chili_pepper_flakes, "15 g"); @@ -145,23 +145,23 @@ add_serving(&breaded_veggie_fingers_breading, &fresh_bread, "5 slices"); add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading); RecipePart breaded_veggie_fingers_breading_mix = create_part("breading mix"); add_instruction(&breaded_veggie_fingers_breading_mix, "Preheat oven to <u>220 °C (425 °F)</u>."); -add_instruction(&breaded_veggie_fingers_breading_mix, "Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>10g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate."); +add_instruction(&breaded_veggie_fingers_breading_mix, "Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate."); add_instruction(&breaded_veggie_fingers_breading_mix, "Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate."); add_instruction(&breaded_veggie_fingers_breading_mix, "Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated."); add_instruction(&breaded_veggie_fingers_breading_mix, "Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>."); add_instruction(&breaded_veggie_fingers_breading_mix, "Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!"); -add_serving(&breaded_veggie_fingers_breading_mix, &nutritional_yeast, "10 g"); +add_serving(&breaded_veggie_fingers_breading_mix, &nutritional_yeast, "15 g"); add_serving(&breaded_veggie_fingers_breading_mix, &lemon_juice, "50 ml"); add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading_mix); // brownies Recipe brownies = create_recipe("brownies", basic, "24 servings", 20150324, 40); -set_description(&brownies, "To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need baking powder or baking soda and instead rely on the air held in place by the whipped eggs.<br /><br />These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), but aquafaba yields better results in baking.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil (canola, sunflower) with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 45 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>."); +set_description(&brownies, "To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter. How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need baking powder or baking soda and instead rely on the air held in place by the whipped eggs.<br /><br />These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), but aquafaba yields better results in baking.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil (canola, sunflower) with 60 g (45 ml) of pumpkin puree.<br /><br /><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 15 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.<br /><br /><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a>."); RecipePart brownies_brownies = create_part("brownies"); add_instruction(&brownies_brownies, "Preheat oven to <u>180 °C (350 °F)</u>."); add_instruction(&brownies_brownies, "Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>unrefined canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> (can use sweeter varieties if you don't like bitter chocolate) in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool."); add_instruction(&brownies_brownies, "Whip <i>135 ml (9 tbsp)</i> of <a href='aquafaba.html'>aquafaba</a> (see how to make <a href='aquafaba.html'>aquafaba</a>), <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy."); -add_instruction(&brownies_brownies, "Add a third of the aquafaba egg mixture into the chocolate and stir to combine. Fold in the rest of the aquafaba egg mixture in two batches. Sift in <i>140 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part."); +add_instruction(&brownies_brownies, "Add a third of the aquafaba egg mixture into the chocolate and stir to combine. Fold in the rest of the aquafaba egg mixture in two batches. Sift in <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part."); add_instruction(&brownies_brownies, "Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>."); add_serving(&brownies_brownies, &vegan_butter, "113 g"); add_serving(&brownies_brownies, &dark_chocolate, "250 g"); @@ -170,7 +170,7 @@ add_serving(&brownies_brownies, &water, "135 ml"); add_serving(&brownies_brownies, &brown_sugar, "75 g"); add_serving(&brownies_brownies, &granulated_sugar, "100 g"); add_serving(&brownies_brownies, &salt, "1.25 g"); -add_serving(&brownies_brownies, &all_purpose_flour, "140 g"); +add_serving(&brownies_brownies, &all_purpose_flour, "120 g"); add_part(&brownies, &brownies_brownies); // carrot kinpira onigirazu @@ -207,7 +207,7 @@ 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 />In this recipe, you can omit the sunflower seeds and 240 ml of water, and replace it with 240 ml of soy milk instead. This will result in a lighter cheese."); RecipePart cheese_cheese = create_part("cheese"); add_instruction(&cheese_cheese, "Soak <i>140 g (1 cup)</i> of <a href='sunflower_seeds.html'>raw unsalted sunflower seeds</a> in water for <u>2 hours</u>, or overnight."); -add_instruction(&cheese_cheese, "Drain and rinse sunflower seeds, and blend with <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>."); +add_instruction(&cheese_cheese, "Drain and rinse sunflower seeds, and blend with <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>."); add_instruction(&cheese_cheese, "In a small bowl, dissolve <i>30 g (2 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (or 30 g of tapioca starch) with <i>30 ml (2 tbsp) of water</i>. Keep aside."); add_instruction(&cheese_cheese, "Heat a saucepan at medium heat, pour <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a> (or soy milk for richer taste) and sprinkle <i>6 g (~1 tbsp)</i> of <a href='kanten_powder.html'>kanten powder</a> (or equal amount of <a href='agar_agar_powder.html'>agar agar powder</a>)</a>. Stir well."); add_instruction(&cheese_cheese, "When content starts to boil, lower to a simmer and pour the sunflower cheese mix into it. Stir, for <u>1-2 minutes</u>, then add the arrowroot starch mix. Continue whisking until mixture is thick and shiny. Pour contents of pan into container of choice (I like to use 2 small bowls)."); @@ -216,7 +216,7 @@ add_instruction(&cheese_cheese, "Flip bowls upside down, scoop out cheese and en add_serving(&cheese_cheese, &sunflower_seeds, "140 g"); add_serving(&cheese_cheese, &water, "240 ml"); add_serving(&cheese_cheese, &salt, "1.25 g"); -add_serving(&cheese_cheese, &nutritional_yeast, "30 g"); +add_serving(&cheese_cheese, &nutritional_yeast, "8 g"); add_serving(&cheese_cheese, &onion_powder, "2.5 g"); add_serving(&cheese_cheese, &apple_cider_vinegar, "5 ml"); add_serving(&cheese_cheese, &white_miso, "5 g"); @@ -231,8 +231,8 @@ set_description(&cheese_and_spinach_ravioli, "<b>Recipe location:</b> Whangarei, RecipePart cheese_and_spinach_ravioli_filling = create_part("filling"); add_instruction(&cheese_and_spinach_ravioli_filling, "For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped <a href='spinach.html'>spinach</a>) and stir well until evenly mixed."); add_instruction(&cheese_and_spinach_ravioli_filling, "Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later."); -add_serving(&cheese_and_spinach_ravioli_filling, &chickpea_flour, "15 ml"); -add_serving(&cheese_and_spinach_ravioli_filling, &nutritional_yeast, "10 g"); +add_serving(&cheese_and_spinach_ravioli_filling, &chickpea_flour, "15 g"); +add_serving(&cheese_and_spinach_ravioli_filling, &nutritional_yeast, "15 g"); add_serving(&cheese_and_spinach_ravioli_filling, &arrowroot_starch, "22 g"); add_serving(&cheese_and_spinach_ravioli_filling, &garlic_powder, "1.25 g"); add_serving(&cheese_and_spinach_ravioli_filling, &onion_powder, "1.25 g"); @@ -258,18 +258,18 @@ add_part(&cheese_and_spinach_ravioli, &cheese_and_spinach_ravioli_ravioli); // Choco peanut blondies Recipe choco_peanut_blondies = create_recipe("Choco peanut blondies", dessert, "24 squares", 20191102, 45); -set_description(&choco_peanut_blondies, "A recipe that's ideal when you've got chickpea left-overs, which happens to me a lot when cooking from dry beans. Sometimes I'll prepare chickpeas for this recipe, and use the rest as part of a meal for lunch or dinner, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>. What's even better, is that the cooking liquid from the chickpeas is re-used in the same recipe as a binding and leavening agent. When whipped at high speeds, chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size and acts as an egg replacer.<br /><br />I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.<br /><br />It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 240 g(1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above)."); +set_description(&choco_peanut_blondies, "A recipe that's ideal when you've got chickpea left-overs, which happens to me a lot when cooking from dry beans. Sometimes I'll prepare chickpeas for this recipe, and use the rest as part of a meal for lunch or dinner, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>. What's even better, is that the cooking liquid from the chickpeas is re-used in the same recipe as a binding and leavening agent. When whipped at high speeds, chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size and acts as an egg replacer.<br /><br />I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.<br /><br />It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above)."); RecipePart choco_peanut_blondies_blondies = create_part("blondies"); add_instruction(&choco_peanut_blondies_blondies, "Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid."); add_instruction(&choco_peanut_blondies_blondies, "Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil or vegan butter."); -add_instruction(&choco_peanut_blondies_blondies, "In a big bowl, beat <i>180 g (1 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>120 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended."); -add_instruction(&choco_peanut_blondies_blondies, "Stir in <i>25 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish."); +add_instruction(&choco_peanut_blondies_blondies, "In a big bowl, beat <i>180 g (1 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended."); +add_instruction(&choco_peanut_blondies_blondies, "Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish."); add_instruction(&choco_peanut_blondies_blondies, "Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares."); add_serving(&choco_peanut_blondies_blondies, &brown_sugar, "180 g"); add_serving(&choco_peanut_blondies_blondies, &vegan_butter, "113 g"); -add_serving(&choco_peanut_blondies_blondies, &peanut_butter, "120 g"); +add_serving(&choco_peanut_blondies_blondies, &peanut_butter, "135 g"); add_serving(&choco_peanut_blondies_blondies, &chickpeas, "120 g, cooked"); -add_serving(&choco_peanut_blondies_blondies, &cocoa_powder, "25 g"); +add_serving(&choco_peanut_blondies_blondies, &cocoa_powder, "20 g"); add_serving(&choco_peanut_blondies_blondies, &all_purpose_flour, "180 g"); add_serving(&choco_peanut_blondies_blondies, &baking_powder, "5 g"); add_serving(&choco_peanut_blondies_blondies, &dark_chocolate, "190 g"); @@ -385,7 +385,7 @@ add_part(&breadfruit_gnocchi, &breadfruit_gnocchi_gnocchi); // breadfruit pasta Recipe breadfruit_pasta = create_recipe("breadfruit pasta", pasta, "4 people", 20181110, 20); -set_description(&breadfruit_pasta, "<b>Recipe location:</b> Suva, Fiji.<br /><br />Yes, another <a href='breadfruit.html'>breadfruit</a> recipe! This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat.<br /><br />While in a grocery store in Fiji, we spotted breadfruit flour! A company called <b><a href='http://friendfiji.com' target='_blank'>Friend's Fiji style</a></b> sells it in bags of 300g. It's a good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form).<br /><br /><img src='../media/recipes/breadfruit_pasta_1.jpg'/><br /><br />Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle, whatever works). Making pasta by hand that is even and thin is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles. We're very okay with imperfect noodles.<br /><br /><img src='../media/recipes/breadfruit_pasta_2.jpg'/><br /><br /><b>Tricks for cutting pasta evenly:</b> Roll the flattened piece of dough and cutting it cross-wise is the key, the details on how to do this are in the recipe instructions below.<br /><br />If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour.<br /><br /><img src='../media/recipes/breadfruit_pasta_3.jpg'/><br /><br />We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for <a href='whole_wheat_flour.html'>whole wheat flour</a> or <a href='spelt_flour.html'>spelt flour</a>.<br /><br />"); +set_description(&breadfruit_pasta, "<b>Recipe location:</b> Suva, Fiji.<br /><br />Yes, another <a href='breadfruit.html'>breadfruit</a> recipe! This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat.<br /><br />While in a grocery store in Fiji, we spotted breadfruit flour! A company called <b><a href='http://friendfiji.com' target='_blank'>Friend's Fiji style</a></b> sells it in bags of 300g. It's a good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form).<br /><br /><img src='../media/recipes/breadfruit_pasta_1.jpg'/><br /><br />Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle, whatever works). Making pasta by hand that is even and thin is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles. We're very okay with imperfect noodles.<br /><br /><img src='../media/recipes/breadfruit_pasta_2.jpg'/><br /><br /><b>Tricks for cutting pasta evenly:</b> Roll the flattened piece of dough and cutting it cross-wise is the key, the details on how to do this are in the recipe instructions below.<br /><br />If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour.<br /><br /><img src='../media/recipes/breadfruit_pasta_3.jpg'/><br /><br />We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for 85 g of <a href='whole_wheat_flour.html'>whole wheat flour</a> or 75 g <a href='spelt_flour.html'>spelt flour</a>.<br /><br />"); RecipePart breadfruit_pasta_breadfruit_pasta = create_part("breadfruit pasta"); add_instruction(&breadfruit_pasta_breadfruit_pasta, "In a large bowl, mix <i>90g (3/4 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>80g (3/4 cup)</i> of <a href='breadfruit_flour.html'>breadfruit flour</a>."); add_instruction(&breadfruit_pasta_breadfruit_pasta, "Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, mix well."); @@ -406,15 +406,15 @@ add_part(&breadfruit_pasta, &breadfruit_pasta_breadfruit_pasta); Recipe buckwheat_tea = create_recipe("buckwheat tea", sidedish, "1 teapot", 20191206, 15); 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 a 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. <br /><br /><b>Roasting a larger batch:</b> 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.<br /><br /> <b>Cooking groats using oven:</b> You can roast your buckwheat groats in your oven. Roast them at 180 °C (350 °F) for 50 minutes, while stirring on occasion."); RecipePart buckwheat_tea_roasting = create_part("roasting"); -add_instruction(&buckwheat_tea_roasting, "Bring a pan to medium heat, add <i>30 g (2 tbsp)</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. "); +add_instruction(&buckwheat_tea_roasting, "Bring a pan to medium heat, add <i>20 g (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. Do this for about <u>5 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color (~5 minutes, depending on the temperature of the pan). 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, "30 g"); add_part(&buckwheat_tea, &buckwheat_tea_roasting); RecipePart buckwheat_tea_infusion = create_part("infusion"); -add_instruction(&buckwheat_tea_infusion, "Add <i>30 g (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800 ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>."); +add_instruction(&buckwheat_tea_infusion, "Add <i>20 g (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800 ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>."); add_instruction(&buckwheat_tea_infusion, "The used buckwheat groats can be re-used in other meals. You can add it to cooked rice, pasta, or in baked goods. I like to use it to replace the oats in <a href='crackers.html'>this cracker</a> recipe."); -add_serving(&buckwheat_tea_infusion, &buckwheat_groats, "30 g, roasted"); +add_serving(&buckwheat_tea_infusion, &buckwheat_groats, "20 g, roasted"); add_serving(&buckwheat_tea_infusion, &water, "800 ml, hot"); add_part(&buckwheat_tea, &buckwheat_tea_infusion); @@ -439,14 +439,14 @@ set_description(&chocolate_chip_cookies, "I've been making chocolate chips cooki RecipePart cookie_mix = create_part("cookie mix"); add_instruction(&cookie_mix, "Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp."); add_instruction(&cookie_mix, "Heat oven to <u>190 °C (375 °F)</u>."); -add_instruction(&cookie_mix, "In a small bowl, mix <i>15 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>."); -add_instruction(&cookie_mix, "Mix <i>125 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>."); +add_instruction(&cookie_mix, "In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>."); +add_instruction(&cookie_mix, "Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>."); add_instruction(&cookie_mix, "In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy."); add_instruction(&cookie_mix, "Add the wet ingredients to the dry, and mix well (but don't over do it)."); add_instruction(&cookie_mix, "Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly."); add_instruction(&cookie_mix, "Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. "); add_instruction(&cookie_mix, "Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description."); -add_serving(&cookie_mix, &all_purpose_flour, "125 g"); +add_serving(&cookie_mix, &all_purpose_flour, "120 g"); add_serving(&cookie_mix, &baking_soda, "2.5 g"); add_serving(&cookie_mix, &salt, "1.25 g"); add_serving(&cookie_mix, &granulated_sugar, "75 g"); @@ -454,7 +454,7 @@ add_serving(&cookie_mix, &brown_sugar, "92 g"); add_serving(&cookie_mix, &vegan_butter, "113 g"); add_serving(&cookie_mix, &soy_milk, "45 ml"); add_serving(&cookie_mix, &apple_cider_vinegar, "2.5 ml"); -add_serving(&cookie_mix, &flax_seeds, "15 g, ground"); +add_serving(&cookie_mix, &flax_seeds, "7 g, ground"); add_serving(&cookie_mix, &water, "45 ml"); add_serving(&cookie_mix, &chocolate_chips, "170 g"); add_part(&chocolate_chip_cookies, &cookie_mix); @@ -505,18 +505,18 @@ add_part(&corn_dumplings, &corn_dumplings_sauce); // crackers Recipe crackers = create_recipe("crackers", basic, "40 crackers", 20181229, 25); -set_description(&crackers, "<b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />Making crackers is simple. There are no downsides to knowing and in a bind it's a useful skill. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.<br /><br />Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We rely on crackers a lot during long passages at sea.<br /><br />You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. I recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.<br /><br /><b>Substitutions :</b><br /><br /><b>Oats : </b> Instead of oats processed into powder, you can use 90 g of <a href='chickpea_flour.html'>chickpea flour</a> or <a href='buckwheat_flour.html'>buckwheat flour</a>. Sometimes I make crackers that are 100& spelt flour.<br /><br /><b>Buckwheat groats reuse: </b> Whenever I brew a batch of <a href='buckwheat_tea.html'> buckwheat tea</a>, I end up with some wet groats which I use in this cracker recipe. The groats will add extra moisture to the recipe, so be careful when adding water, you'll need a lot less.<br /><br /><b>Oil :</b> You can use any kind of oil, but prioritize mid-neutral oils like olive (like in the recipe) or aromatic oils like sesame and chili oil. Adding sunflower oil or canola is fine, but since these crackers are very basic, adding an strongly-flavored oils will improve the taste. If you're adding plenty of spices, adding aromatic oils isn't as crucial."); +set_description(&crackers, "<b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />Making crackers is simple. There are no downsides to knowing and in a bind it's a useful skill. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.<br /><br />Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We rely on crackers a lot during long passages at sea.<br /><br />You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. I recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.<br /><br /><b>Substitutions :</b><br /><br /><b>Oats : </b> Instead of oats processed into powder, you can use 20 g (1/4 cup) of <a href='chickpea_flour.html'>chickpea flour</a> or 30 g of <a href='buckwheat_flour.html'>buckwheat flour</a>. Sometimes I make crackers that are 100& spelt flour.<br /><br /><b>Buckwheat groats reuse: </b> Whenever I brew a batch of <a href='buckwheat_tea.html'> buckwheat tea</a>, I end up with some wet groats which I use in this cracker recipe. The groats will add extra moisture to the recipe, so be careful when adding water, you'll need a lot less.<br /><br /><b>Oil :</b> You can use any kind of oil, but prioritize mid-neutral oils like olive (like in the recipe) or aromatic oils like sesame and chili oil. Adding sunflower oil or canola is fine, but since these crackers are very basic, adding an strongly-flavored oils will improve the taste. If you're adding plenty of spices, adding aromatic oils isn't as crucial."); RecipePart crackers_crackers = create_part("crackers"); add_instruction(&crackers_crackers, "Preheat oven to <u>200 °C (400 °F)</u>."); -add_instruction(&crackers_crackers, "In a mortar, grind <i>40 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder."); -add_instruction(&crackers_crackers, "Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>90 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>extra virgin olive oil</a>."); +add_instruction(&crackers_crackers, "In a mortar, grind <i>30 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder."); +add_instruction(&crackers_crackers, "Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>75 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>extra virgin olive oil</a>."); add_instruction(&crackers_crackers, "If you want to add extras, add them now, and stir well."); add_instruction(&crackers_crackers, "Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball."); add_instruction(&crackers_crackers, "Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin."); add_instruction(&crackers_crackers, "<i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough."); add_instruction(&crackers_crackers, "Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!"); -add_serving(&crackers_crackers, &rolled_oats, "40 g, ground"); -add_serving(&crackers_crackers, &spelt_flour, "90 g"); +add_serving(&crackers_crackers, &rolled_oats, "30 g"); +add_serving(&crackers_crackers, &spelt_flour, "75 g"); add_serving(&crackers_crackers, &salt, "1.25 g"); add_serving(&crackers_crackers, &whole_cane_sugar, "15 g"); add_serving(&crackers_crackers, &olive_oil, "25 ml"); @@ -526,7 +526,7 @@ RecipePart crackers_extras = create_part("extras"); add_instruction(&crackers_extras, "For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!"); add_serving(&crackers_extras, &pumpkin_seeds, "30 g"); add_serving(&crackers_extras, &black_sesame_seeds, "15 g"); -add_serving(&crackers_extras, &flax_seeds, "15 g, ground"); +add_serving(&crackers_extras, &flax_seeds, "10 g"); add_part(&crackers, &crackers_extras); // dark gyoza @@ -544,7 +544,7 @@ add_serving(&dark_gyoza_dough, &all_purpose_flour, "240 g"); add_serving(&dark_gyoza_dough, &bamboo_charcoal_powder, "5 g"); add_serving(&dark_gyoza_dough, &salt, "5 g"); add_serving(&dark_gyoza_dough, &water, "120 ml"); -add_serving(&dark_gyoza_dough, &cornstarch, "15 g"); +add_serving(&dark_gyoza_dough, &cornstarch, "7 g"); add_part(&dark_gyoza, &dark_gyoza_dough); RecipePart dark_gyoza_filling = create_part("filling"); add_instruction(&dark_gyoza_filling, "Cut stems off of <i>3</i> of dried <a href='shiitake.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min or up to 1 hour</u>. It's better to rehydrate them <u>overnight (minimum of 8H)</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh shiitake, you can also skip this step."); @@ -585,12 +585,12 @@ add_part(&dark_gyoza, &dark_gyoza_pan_fry); Recipe fresh_pesto_pasta = create_recipe("fresh pesto pasta", pasta, "2 servings", 20150922, 20); set_description(&fresh_pesto_pasta, "Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.<br /><br />My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.<br /><br />The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)<br /><br />See how to roast your own <a href='roasted_pumpkin_seeds.html'>pumpkin seeds</a>.<br /><br />"); RecipePart fresh_pesto_pasta_pesto = create_part("pesto"); -add_instruction(&fresh_pesto_pasta_pesto, "Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>. For a cheezier pesto, add an extra 25 g (1/4 cup) of <a href='quick_sunflower_seed_parmesan'>sunflower seed parmesan</a>."); +add_instruction(&fresh_pesto_pasta_pesto, "Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>. For a cheezier pesto, add an extra 25 g (1/4 cup) of <a href='quick_sunflower_seed_parmesan'>sunflower seed parmesan</a>."); add_instruction(&fresh_pesto_pasta_pesto, "Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and blend again until smooth. Set aside."); add_serving(&fresh_pesto_pasta_pesto, &basil, "400 g"); add_serving(&fresh_pesto_pasta_pesto, &garlic, "2 cloves"); add_serving(&fresh_pesto_pasta_pesto, &olive_oil, "60 ml"); -add_serving(&fresh_pesto_pasta_pesto, &nutritional_yeast, "10 g"); +add_serving(&fresh_pesto_pasta_pesto, &nutritional_yeast, "15 g"); add_part(&fresh_pesto_pasta, &fresh_pesto_pasta_pesto); RecipePart fresh_pesto_pasta_main = create_part("main"); add_instruction(&fresh_pesto_pasta_main, "Bring a pot of <a href='water.html'>water</a> to a boil, add <i>150 g (1 1/2 cups)</i> of <a href='cavatappi.html'>cavatappi</a> pasta and cook until tender. While the pasta is cooking julienne <i>2</i> <a href='carrots.html'>carrots</a> and <i>1</i> <a href='zucchini.html'>zucchini</a>."); @@ -608,12 +608,12 @@ Recipe golden_bread = create_recipe("golden bread", breakfast, "2 servings", 202 set_description(&golden_bread, "In Quebec we call french toast 'pain doré', which translates to 'golden bread'. A fitting name. My mom used to make some for the family when I was a kid. Her recipe differs from mine in the way that she would use dairy and eggs. Substituting eggs in recipes is never easy, but not impossible. I've tried many alternatives over the years and finally ended up using chickpea flour. It's an ingredient I already use in many recipes to mimic eggs, like in <a href='okonomiyaki.html'>okonomiyaki</a> and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a>. When heated, chickpea flour thickens and crisps up while keeping its yellow color. I don't recommend using bananas as an egg replacer in this recipe. It's what I used to do, but I find it imparts too much flavor and makes it too sweet.<br /><br /><b>Oven version :</b> Preheat oven at 180°C. Grease a baking dish, add sliced bread and pour the left-over milk mixture overtop. Cook until golden.<br /><br /><b>Bread :</b> In this recipe I used some spelt sandwich bread.<br /><br /><b>Milk : </b> Adding vinegar to plant milk makes it curdle and taste sour, it's a simple trick used to make dairy-free buttermilk. In recipes, buttermilk adds sharpness and flavor. You're welcome to use other types of plant milk, but some varieties (like rice milk) won't curdle as well."); RecipePart golden_bread_dipping_mix = create_part("dipping mix"); add_instruction(&golden_bread_dipping_mix, "In a bowl, add <i>15 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Let rest for <u>5 minutes</u>."); -add_instruction(&golden_bread_dipping_mix, "With a whisk, beat in <i>30 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>2.5 g (1 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>15 g (1 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>. Whisk until the mixture is clump-free, then pour into a shallow plate."); +add_instruction(&golden_bread_dipping_mix, "With a whisk, beat in <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 g (1 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>15 g (1 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>. Whisk until the mixture is clump-free, then pour into a shallow plate."); add_instruction(&golden_bread_dipping_mix, "Heat a non-stick pan at medium heat. Melt <i>15 ml (1 tbsp)</i> of <a href='vegan_butter.html'>vegan butter</a> (or vegetable oil). Dip one slice of bread into the milk mix, for 30 seconds each side and transfer to the hot pan. Cook until golden brown, for <u>2-3 minutes</u> each side. Repeat for the rest of the bread. Serve with some <a href='maple_syrup.html'>maple syrup</a>."); add_serving(&golden_bread_dipping_mix, &apple_cider_vinegar, "15 ml"); add_serving(&golden_bread_dipping_mix, &soy_milk, "125 ml"); -add_serving(&golden_bread_dipping_mix, &chickpea_flour, "30 g"); -add_serving(&golden_bread_dipping_mix, &nutritional_yeast, "2.5 g"); +add_serving(&golden_bread_dipping_mix, &chickpea_flour, "20 g"); +add_serving(&golden_bread_dipping_mix, &nutritional_yeast, "4 g"); add_serving(&golden_bread_dipping_mix, &brown_sugar, "15 g"); add_serving(&golden_bread_dipping_mix, &vegan_butter, "15 ml"); add_serving(&golden_bread_dipping_mix, &fresh_bread, "4 slices"); @@ -637,9 +637,9 @@ Recipe hop_ice_cream = create_recipe("hop ice cream", dessert, "1 L", 20150628, set_description(&hop_ice_cream, "Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream.<br /><br />This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats).<br /><br /><img src='../media/recipes/hop_ice_cream_2.jpg'/><br /><br />I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time.<br /><br />The hops used in this recipe are an American variety called \"Colombus\". We got them from <a href='http://www.choppeabarrock.com' target='_blank'>La Choppe a Barrock</a> on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.<br /><br />It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it!<br /><br />If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format!<br /><br />"); RecipePart hop_ice_cream_hop_ice_cream = create_part("hop ice cream"); add_instruction(&hop_ice_cream_hop_ice_cream, "Roughly chop 7 hop buds (may want to use less if you want it less hoppy). Place leaves into the center of a cheese cloth and make a little loose pouch with it, tying the end. Reserve for later."); -add_instruction(&hop_ice_cream_hop_ice_cream, "Shake <i>two 378ml cans</i> of <a href='coconut_milk.html'>coconut milk</a> before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a <i>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> for later, put the rest in a pan with <i>120 ml (1/2 cup)</i> of <a href='maple_syrup.html'>maple syrup</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>."); +add_instruction(&hop_ice_cream_hop_ice_cream, "Shake <i>two 378ml cans</i> of <a href='coconut_milk.html'>coconut milk</a> before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a <i>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> for later, put the rest in a pan with <i>156 g (120 ml)</i> of <a href='maple_syrup.html'>maple syrup</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>."); add_instruction(&hop_ice_cream_hop_ice_cream, "Bring up to medium-low heat, stir until the <a href='maple_syrup.html'>maple syrup</a> has dissolved completely."); -add_instruction(&hop_ice_cream_hop_ice_cream, "Stir <i>22 g (1 1/2 tbsp)</i> of <a href='cornstarch.html'>cornstarch</a> into the <i>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly."); +add_instruction(&hop_ice_cream_hop_ice_cream, "Stir <i>10 g (1 1/2 tbsp)</i> of <a href='cornstarch.html'>cornstarch</a> into the <i>120 ml (1/2 cup)</i> of <a href='coconut_milk.html'>coconut milk</a> that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly."); add_instruction(&hop_ice_cream_hop_ice_cream, "Increase the heat to medium and add your hop pouch! Let the mixture cook for about <u>8 minutes</u>. Don't let it come to a boil! Reduce the heat if necessary. Move the pouch around once in a while, pinching it down lightly with a wooden spoon to get some of that nice hop flavour out into your ice cream base."); add_instruction(&hop_ice_cream_hop_ice_cream, "Remove from heat, stir in <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Leave it to cool — don't remove the hop pouch!"); add_instruction(&hop_ice_cream_hop_ice_cream, "When cool, take the pouch out and squeeze out all of the 'hop juice' into the pan using your hands. Mix one last time and pour into a container. Place a sheet of parchment paper over the top so you don't get a skin forming on the surface. Refrigerate for a minimum of <u>4 hours</u> (or overnight!)."); @@ -648,9 +648,9 @@ add_instruction(&hop_ice_cream_hop_ice_cream, "If you don't have an ice cream ma add_instruction(&hop_ice_cream_hop_ice_cream, "Transfer to a container and press a sheet of parchment paper over the top to keep ice crystals from forming. Your ice cream should be ready to eat in <u>5 hours</u> or so! If you want harder ice cream wait until the next day to eat it. Enjoy!"); add_serving(&hop_ice_cream_hop_ice_cream, &hops, "7 buds"); add_serving(&hop_ice_cream_hop_ice_cream, &coconut_milk, "2 X 378ml cans"); -add_serving(&hop_ice_cream_hop_ice_cream, &maple_syrup, "120 ml"); +add_serving(&hop_ice_cream_hop_ice_cream, &maple_syrup, "156 g"); add_serving(&hop_ice_cream_hop_ice_cream, &sea_salt, "1.25 g"); -add_serving(&hop_ice_cream_hop_ice_cream, &cornstarch, "22 g"); +add_serving(&hop_ice_cream_hop_ice_cream, &cornstarch, "10 g"); add_serving(&hop_ice_cream_hop_ice_cream, &vanilla_extract, "5 ml"); add_part(&hop_ice_cream, &hop_ice_cream_hop_ice_cream); @@ -660,13 +660,13 @@ set_description(&houjicha_overnight_oatmeal, "Mornings are made better with the RecipePart houjicha_overnight_oatmeal_oatmeal = create_part("oatmeal"); add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Boil <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, then infuse <i>10 g (2 tsp)</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a tea strainer. You can leave it anywhere from <u>1-3 min</u>, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste."); add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Remove the tea leaves and let cool."); -add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Add <i>1</i> chopped <a href='banana.html'>banana</a> (to cut the bitterness of the tea), as well as <i>15g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> (for added nutrition), blend until smooth."); -add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Mix in <i>45 g (~1/3 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!"); +add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Add <i>1</i> chopped <a href='banana.html'>banana</a> (to cut the bitterness of the tea), as well as <i>7 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> (for added nutrition), blend until smooth."); +add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Mix in <i>35 g (~1/3 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!"); add_serving(&houjicha_overnight_oatmeal_oatmeal, &water, "240 ml"); add_serving(&houjicha_overnight_oatmeal_oatmeal, &houjicha, "10 g"); add_serving(&houjicha_overnight_oatmeal_oatmeal, &banana, "1"); -add_serving(&houjicha_overnight_oatmeal_oatmeal, &flax_seeds, "15 g, ground"); -add_serving(&houjicha_overnight_oatmeal_oatmeal, &rolled_oats, "45 g"); +add_serving(&houjicha_overnight_oatmeal_oatmeal, &flax_seeds, "7 g, ground"); +add_serving(&houjicha_overnight_oatmeal_oatmeal, &rolled_oats, "35 g"); add_part(&houjicha_overnight_oatmeal, &houjicha_overnight_oatmeal_oatmeal); // halloween pumpkin cookies @@ -674,14 +674,14 @@ Recipe halloween_pumpkin_cookies = create_recipe("halloween pumpkin cookies", de set_description(&halloween_pumpkin_cookies, "Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.<br /><br /><img src='../media/recipes/halloween_pumpkin_cookies_2.jpg'/><br /><br />These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.<br /><br /><b>Left over chocolate:</b> This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it!<br /><br />Pumpkin puree how-to: Remove seeds and stringy flesh from pumpkin. Cut the pumpkin into large chunks and place on a baking sheet. Preheat oven at 180 °C (350 ºF). Roast pumpkin for ~45 minutes until pumpkin is soft and tender. Let cool. Remove skin, and process into a food processor or use a handstick blender. If pumpkin puree is too wet, strain liquid through cheese cloth, if too dry, add a bit of water. The puree keeps for 3 days in the fridge, and up to 3 months frozen."); RecipePart halloween_pumpkin_cookies_cookie_dough = create_part("cookie dough"); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Preheat oven to <u>180 °C (350 °F)</u>."); -add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Stir <i>120 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>120 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl."); +add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Stir <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "See above description to make your own pumpkin puree."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "In another bowl, add <i>122g (1/2 cup)</i> of pureed <a href='pumpkin.html'>pumpkin</a>, <i>(3 tbsp) 45 ml</i> of <a href='canola_oil.html'>unrefined canola oil</a> and <i>70 g (1/2 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>. Stir everything together until smooth and well incorporated."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky, but that's fine, if it's too sticky add extra flour. Let the dough rest for <u>10 minutes</u>."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for <u>15 minutes</u>."); add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Decorate each cookie with <i>3</i> <a href='pumpkin_seeds.html'>pumpkin seeds</a>, sticking them at the top (pointy end in)."); -add_serving(&halloween_pumpkin_cookies_cookie_dough, &all_purpose_flour, "120 g"); -add_serving(&halloween_pumpkin_cookies_cookie_dough, &spelt_flour, "120 g"); +add_serving(&halloween_pumpkin_cookies_cookie_dough, &all_purpose_flour, "60 g"); +add_serving(&halloween_pumpkin_cookies_cookie_dough, &spelt_flour, "50 g"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &baking_powder, "7 g"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &coconut_sugar, "70 g"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &canola_oil, "45 ml"); @@ -689,14 +689,14 @@ add_serving(&halloween_pumpkin_cookies_cookie_dough, &pumpkin, "122 g, pureed"); add_serving(&halloween_pumpkin_cookies_cookie_dough, &pumpkin_seeds, "45 seeds"); add_part(&halloween_pumpkin_cookies, &halloween_pumpkin_cookies_cookie_dough); RecipePart halloween_pumpkin_cookies_chocolate = create_part("chocolate"); -add_instruction(&halloween_pumpkin_cookies_chocolate, "Mix <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>27 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>1.25 ml (1/4 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>, <i>30 ml (2 tbsp)</i> <a href='maple_syrup.html'>maple syrup</a> and a pinch of <a href='salt.html'>salt</a> together in a glass bowl."); +add_instruction(&halloween_pumpkin_cookies_chocolate, "Mix <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>1.25 ml (1/4 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>, <i>20 ml (2 tbsp)</i> <a href='maple_syrup.html'>maple syrup</a> and a pinch of <a href='salt.html'>salt</a> together in a glass bowl."); add_instruction(&halloween_pumpkin_cookies_chocolate, "Put a bit of <a href='water.html'>water</a> to boil in a pot (large enough to fit your bowl, or to have it hanging overtop)."); add_instruction(&halloween_pumpkin_cookies_chocolate, "Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny."); add_instruction(&halloween_pumpkin_cookies_chocolate, "Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!"); add_serving(&halloween_pumpkin_cookies_chocolate, &canola_oil, "60 ml"); -add_serving(&halloween_pumpkin_cookies_chocolate, &cocoa_powder, "27 g"); +add_serving(&halloween_pumpkin_cookies_chocolate, &cocoa_powder, "20 g"); add_serving(&halloween_pumpkin_cookies_chocolate, &vanilla_extract, "1.25 ml"); -add_serving(&halloween_pumpkin_cookies_chocolate, &maple_syrup, "30 ml"); +add_serving(&halloween_pumpkin_cookies_chocolate, &maple_syrup, "20 ml"); add_part(&halloween_pumpkin_cookies, &halloween_pumpkin_cookies_chocolate); // lentils with roasted beet sauce @@ -712,7 +712,7 @@ RecipePart lentils_with_roasted_beet_sauce_sauce = create_part("sauce"); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Preheat oven to <u>200 °C (400 °F)</u>."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>."); -add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml (1 tbsp)</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>10 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>."); +add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml (1 tbsp)</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>15 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Once the red beets are ready, add them in with the rest and then purée everything until smooth."); add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Transfer the sauce to a pan, bring to medium heat and cook for <u>10 minutes</u>. Stir in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Cook for an additional <u>5 minutes</u> and then serve over the lentils with <i>5 g</i> of chopped <a href='peppermint.html'>peppermint</a>."); add_serving(&lentils_with_roasted_beet_sauce_sauce, &red_beets, "3"); @@ -724,7 +724,7 @@ add_serving(&lentils_with_roasted_beet_sauce_sauce, &garlic, "3 cloves"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &vegetable_bouillon, "120 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &balsamic_vinegar, "15 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &lemon_juice, "15 ml"); -add_serving(&lentils_with_roasted_beet_sauce_sauce, &nutritional_yeast, "10 g"); +add_serving(&lentils_with_roasted_beet_sauce_sauce, &nutritional_yeast, "15 g"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &soy_milk, "60 ml"); add_serving(&lentils_with_roasted_beet_sauce_sauce, &peppermint, "5 g"); add_part(&lentils_with_roasted_beet_sauce, &lentils_with_roasted_beet_sauce_sauce); @@ -735,7 +735,7 @@ set_description(&mason_jar_bread_pudding, "Growing up bread pudding was my favou RecipePart mason_jar_bread_pudding_bread_pudding = create_part("bread pudding"); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Preheat oven at <u>180 °C (350 °F)</u>"); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth."); -add_instruction(&mason_jar_bread_pudding_bread_pudding, "Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add the <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts"); +add_instruction(&mason_jar_bread_pudding_bread_pudding, "Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add <i>9 g (1 tbsp)</i> of <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts"); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full."); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Sprinkle <i>5 g (1 tsp)</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 g (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop."); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Cook for <u>20-25 minutes</u>, or until top is browned. Let cool, drizzle with some <a href='maple_syrup.html'>maple syrup</a> and enjoy!"); @@ -743,7 +743,7 @@ add_serving(&mason_jar_bread_pudding_bread_pudding, &soft_tofu, "90 g"); add_serving(&mason_jar_bread_pudding_bread_pudding, &soy_milk, "80 ml"); add_serving(&mason_jar_bread_pudding_bread_pudding, &vanilla_extract, "1.25 ml"); add_serving(&mason_jar_bread_pudding_bread_pudding, &bread_crusts, "20 g, packed"); -add_serving(&mason_jar_bread_pudding_bread_pudding, &dried_raisins, "15 g"); +add_serving(&mason_jar_bread_pudding_bread_pudding, &dried_raisins, "9 g"); add_serving(&mason_jar_bread_pudding_bread_pudding, &apple, "1, small"); add_serving(&mason_jar_bread_pudding_bread_pudding, &brown_sugar, "5 g"); add_serving(&mason_jar_bread_pudding_bread_pudding, &cinnamon, "1.25 g"); @@ -762,13 +762,13 @@ add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &shiitake, "5- add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &zucchini, "4"); add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_veggie_noodles_and_toppings); RecipePart mushroom_zucchini_pasta_sauce = create_part("sauce"); -add_instruction(&mushroom_zucchini_pasta_sauce, "Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>30 g (2 tbsp)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so."); +add_instruction(&mushroom_zucchini_pasta_sauce, "Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>15 g (2 tbsp)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so."); add_instruction(&mushroom_zucchini_pasta_sauce, "Stir in <i>475 ml (2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, bring heat up to a boil and then lower to a simmer. Add a <i>5-6</i> of <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, a <i>50 g</i> of <a href='shimeji_mushrooms.html'>shimeji mushrooms</a> and a <i>50 g (~1/3 cup)</i> of <a href='edamame.html'>shelled edamame</a> to the sauce."); add_instruction(&mushroom_zucchini_pasta_sauce, "Let cook for <u>10 minutes</u>."); add_instruction(&mushroom_zucchini_pasta_sauce, "When cooked, season sauce with salt and black pepper."); add_instruction(&mushroom_zucchini_pasta_sauce, "Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!"); add_serving(&mushroom_zucchini_pasta_sauce, &olive_oil, "30 ml"); -add_serving(&mushroom_zucchini_pasta_sauce, &all_purpose_flour, "30 g"); +add_serving(&mushroom_zucchini_pasta_sauce, &all_purpose_flour, "15 g"); add_serving(&mushroom_zucchini_pasta_sauce, &vegetable_bouillon, "475 molds"); add_serving(&mushroom_zucchini_pasta_sauce, &shimeji, "50 g"); add_serving(&mushroom_zucchini_pasta_sauce, &edamame, "50 g"); @@ -792,9 +792,9 @@ add_part(&mustard_from_seed, &mustard_from_seed_mustard); // no knead bread Recipe no_knead_bread = create_recipe("no knead bread", basic, "1 loaf", 20190112, 60); -set_description(&no_knead_bread, "<b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br />"); +set_description(&no_knead_bread, "<b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 5 g of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br />"); RecipePart no_knead_bread_bread_preparation = create_part("bread preparation"); -add_instruction(&no_knead_bread_bread_preparation, "In a large bowl, mix <i>240 g (2 cups)</i> of all purpose flour, <i>120 g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 g (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well."); +add_instruction(&no_knead_bread_bread_preparation, "In a large bowl, mix <i>240 g (2 cups)</i> of all purpose flour, <i>100 g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 g (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well."); add_instruction(&no_knead_bread_bread_preparation, "Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour."); add_instruction(&no_knead_bread_bread_preparation, "Put a bag or cloth over the bowl, and let the dough rest <u>anywhere from 9 to 24 hours</u>. Ideally, prepare the dough in the evening and let it rest overnight."); add_instruction(&no_knead_bread_bread_preparation, "<u>Next morning:</u>, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h."); @@ -804,7 +804,7 @@ add_instruction(&no_knead_bread_bread_preparation, "After 30 minutes has passed, add_instruction(&no_knead_bread_bread_preparation, "Bake for <u>30 minutes</u>."); add_instruction(&no_knead_bread_bread_preparation, "After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>. Let cool completely before slicing."); add_serving(&no_knead_bread_bread_preparation, &all_purpose_flour, "240 g"); -add_serving(&no_knead_bread_bread_preparation, &spelt_flour, "120 g"); +add_serving(&no_knead_bread_bread_preparation, &spelt_flour, "100 g"); add_serving(&no_knead_bread_bread_preparation, &salt, "2.5 g"); add_serving(&no_knead_bread_bread_preparation, &water, "350 ml"); add_serving(&no_knead_bread_bread_preparation, &active_dry_yeast, "2.5 g"); @@ -812,19 +812,19 @@ add_part(&no_knead_bread, &no_knead_bread_bread_preparation); // okonomiyaki Recipe okonomiyaki = create_recipe("okonomiyaki", dinner, "4 servings", 20190221, 20); -set_description(&okonomiyaki, "<b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br />"); +set_description(&okonomiyaki, "<b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br />"); RecipePart okonomiyaki_okonomiyaki = create_part("okonomiyaki"); add_instruction(&okonomiyaki_okonomiyaki, "Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside."); add_instruction(&okonomiyaki_okonomiyaki, "Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside."); -add_instruction(&okonomiyaki_okonomiyaki, "In a bowl, mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>10 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)"); +add_instruction(&okonomiyaki_okonomiyaki, "In a bowl, mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)"); add_instruction(&okonomiyaki_okonomiyaki, "Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions."); add_instruction(&okonomiyaki_okonomiyaki, "Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick."); add_instruction(&okonomiyaki_okonomiyaki, "After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :)."); add_instruction(&okonomiyaki_okonomiyaki, "Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter."); add_serving(&okonomiyaki_okonomiyaki, &nagaimo, "160 g, grated"); add_serving(&okonomiyaki_okonomiyaki, &green_cabbage, "500 g, minced"); -add_serving(&okonomiyaki_okonomiyaki, &chickpea_flour, "110 g"); -add_serving(&okonomiyaki_okonomiyaki, &nutritional_yeast, "10 g"); +add_serving(&okonomiyaki_okonomiyaki, &chickpea_flour, "85 g"); +add_serving(&okonomiyaki_okonomiyaki, &nutritional_yeast, "15 g"); add_serving(&okonomiyaki_okonomiyaki, &salt, "1.25 g"); add_serving(&okonomiyaki_okonomiyaki, &shiitake, "6"); add_serving(&okonomiyaki_okonomiyaki, &water, "320 ml"); @@ -853,7 +853,7 @@ set_description(&pandanus_fruit_bread, "<b>Recipe location:</b> Majuro, Marshall RecipePart pandanus_fruit_bread_pandanus_bread = create_part("pandanus bread"); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Preheat oven to <u>180 °C (350 °F)</u>."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle."); -add_instruction(&pandanus_fruit_bread_pandanus_bread, "In a bowl, combine <i>180 g (1 1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well."); +add_instruction(&pandanus_fruit_bread_pandanus_bread, "In a bowl, combine <i>180 g (1 1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir in <i>350 ml</i> of <a href='pandanus.html'>pandanus puree</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Add the wet to the dry ingredients and stir until evenly mixed."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Pour the batter into an oiled square baking pan."); @@ -861,7 +861,7 @@ add_instruction(&pandanus_fruit_bread_pandanus_bread, "Bake for <u>45 minutes</u add_serving(&pandanus_fruit_bread_pandanus_bread, &soy_milk, "60 ml"); add_serving(&pandanus_fruit_bread_pandanus_bread, &apple_cider_vinegar, "2.5 ml"); add_serving(&pandanus_fruit_bread_pandanus_bread, &all_purpose_flour, "180 g"); -add_serving(&pandanus_fruit_bread_pandanus_bread, &spelt_flour, "60 g"); +add_serving(&pandanus_fruit_bread_pandanus_bread, &spelt_flour, "50 g"); add_serving(&pandanus_fruit_bread_pandanus_bread, &baking_powder, "5 g"); add_serving(&pandanus_fruit_bread_pandanus_bread, &baking_soda, "1.25 g"); add_serving(&pandanus_fruit_bread_pandanus_bread, &salt, "2.5 g"); @@ -968,14 +968,14 @@ set_description(&potato_gnocchi, "A few weeks ago, I asked people what they want RecipePart potato_gnocchi_gnocchi = create_part("gnocchi"); add_instruction(&potato_gnocchi_gnocchi, "Preheat oven to <u>200 °C (400 °F)</u>."); add_instruction(&potato_gnocchi_gnocchi, "Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender)."); -add_instruction(&potato_gnocchi_gnocchi, "Sift <i>150g (1 1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 g (1 tbsp)</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> together in a bowl."); +add_instruction(&potato_gnocchi_gnocchi, "Sift <i>140 g (1 1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 g (1 tbsp)</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> together in a bowl."); add_instruction(&potato_gnocchi_gnocchi, "Mix the potatoes in gradually, and knead until you get a consistent dough."); add_instruction(&potato_gnocchi_gnocchi, "Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate <i>2 cm diameter</i>."); add_instruction(&potato_gnocchi_gnocchi, "Proceed to cutting up the ropes into <i>2 cm sections</i>."); add_instruction(&potato_gnocchi_gnocchi, "To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape."); add_instruction(&potato_gnocchi_gnocchi, "Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface."); add_serving(&potato_gnocchi_gnocchi, &russet_potatoes, "3 medium"); -add_serving(&potato_gnocchi_gnocchi, &whole_wheat_flour, "150 g"); +add_serving(&potato_gnocchi_gnocchi, &whole_wheat_flour, "140 g"); add_serving(&potato_gnocchi_gnocchi, &bamboo_charcoal_powder, "15 g"); add_serving(&potato_gnocchi_gnocchi, &salt, "1.25 g"); add_part(&potato_gnocchi, &potato_gnocchi_gnocchi); @@ -1001,12 +1001,12 @@ add_part(&potato_gnocchi, &potato_gnocchi_toppings); Recipe quick_flat_bread = create_recipe("quick flat bread", basic, "8 small", 20200304, 15); set_description(&quick_flat_bread, "A quick no-yeast flat bread recipe, ideal when you want bread but don't want to wait. The flat bread is ready in under 45 minutes (includes resting time), and it's possible to prepare under 15 minutes — I do this a lot — if necessary (without the resting time).<br /><br />Allowing the dough to relax after kneading makes it easier to work with, but if you skip that step it's still possible to roll it out, it'll just be a bit harder to do.<br /><br /><b>Substitutions:</b><br /><br /><b>Flour:</b> Switching whole wheat flour for spelt, or all-purpose won't affect the dough.<br /><br /><b>Fat:</b> Fat is necessary in this recipe, it helps to create a smooth, rich and pliable dough. Using other types of oil, like canola or sunflower oil, is fine. It's possible to use vegan butter, but it'll have to be softened and mixed in with other liquids first. If using vegan butter, measure out 50 g.<br /><br /><b>Liquid:</b> For an even richer, and even MORE pliable dough, substitute water for plant milk. I recommend using soy, as it is richer than rice or oat milk. On the boat, I tend not to use milk because I rarely keep any (lacking a fridge).<br /><br /><b>Add-ins:</b> I sometimes like to add seeds, like sesame, flax or sunflower, to my breads. Add the seeds after adding water, folding them into the dough.<br /><br /><b>Sourdough discard:</b> to make this recipe with <a href='sourdough_starter.html'>sourdough discard</a>, measure 190 g (1 1/4 cups) of whole wheat flour and 113 g (1/2 cup) of the discard. You'll have to reduce the water, depending on the hydration level of your starter. I only added 130 ml of water instead of the full 180 ml. The sourdough won't provide much leavening or taste, this is just a way to add extra nutrition and to use discard."); RecipePart quick_flat_bread_bread_mix = create_part("bread mix"); -add_instruction(&quick_flat_bread_bread_mix, "In a bowl, measure <i>300 g (2 cups)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, mix into a bowl with <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a>, <i>45 ml (3 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>180 ml (3/4 cup)</i> of water."); +add_instruction(&quick_flat_bread_bread_mix, "In a bowl, measure <i>225 g (2 cups)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, mix into a bowl with <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a>, <i>45 ml (3 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>180 ml (3/4 cup)</i> of water."); add_instruction(&quick_flat_bread_bread_mix, "Knead until smooth and not sticky, add extra flour if too wet, and extra water if too dry. Cover dough, and it rest for <u>30 minutes</u>. If you do this, the dough will be easier to work with. (You can skip the resting period, it'll just be a tiny bit harder to roll.)"); add_instruction(&quick_flat_bread_bread_mix, "Cut the dough into 8 even pieces. Roll out into thin circles."); add_instruction(&quick_flat_bread_bread_mix, "Heat a cast-iron pan at medium heat, and add <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>. When oil is hot, add one flat bread. Bubbles will form on the surface. Cook on each side for <u>a minute or so</u>. The edges will puff up and darken, giving a good indication that it's ready to flip."); add_instruction(&quick_flat_bread_bread_mix, "When flat bread is thoroughly cooked, transfer to plate and cover with a damp towel (to keep moist). Cook the rest of the flat breads."); -add_serving(&quick_flat_bread_bread_mix, &whole_wheat_flour, "300 g"); +add_serving(&quick_flat_bread_bread_mix, &whole_wheat_flour, "225 g"); add_serving(&quick_flat_bread_bread_mix, &salt, "2.5 g"); add_serving(&quick_flat_bread_bread_mix, &olive_oil, "60 ml"); add_serving(&quick_flat_bread_bread_mix, &water, "180 ml"); @@ -1016,10 +1016,10 @@ add_part(&quick_flat_bread, &quick_flat_bread_bread_mix); Recipe quick_sunflower_seed_parmesan = create_recipe("quick sunflower seed parmesan", sauce, "100 g", 20200111, 5); set_description(&quick_sunflower_seed_parmesan, "A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.<br /><br />I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.<br /><br />"); RecipePart quick_parmesan_mix = create_part("quick parmesan mix"); -add_instruction(&quick_parmesan_mix, "Add <i>105 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>8 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender)."); +add_instruction(&quick_parmesan_mix, "Add <i>100 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>12 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender)."); add_instruction(&quick_parmesan_mix, "Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator."); -add_serving(&quick_parmesan_mix, &sunflower_seeds, "105 g"); -add_serving(&quick_parmesan_mix, &nutritional_yeast, "8 g"); +add_serving(&quick_parmesan_mix, &sunflower_seeds, "100 g"); +add_serving(&quick_parmesan_mix, &nutritional_yeast, "12 g"); 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); @@ -1029,18 +1029,18 @@ Recipe raisin_beet_bread = create_recipe("raisin beet bread", bread, "1 loaf", 2 set_description(&raisin_beet_bread, "I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br />"); RecipePart raisin_beet_bread_sweet_bread = create_part("sweet bread"); add_instruction(&raisin_beet_bread_sweet_bread, "Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside."); -add_instruction(&raisin_beet_bread_sweet_bread, "Put <i>150 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); +add_instruction(&raisin_beet_bread_sweet_bread, "Put <i>150 g (1 cup)</i> of loosely packed <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); add_instruction(&raisin_beet_bread_sweet_bread, "Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside."); -add_instruction(&raisin_beet_bread_sweet_bread, "Mix <i>30 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream."); +add_instruction(&raisin_beet_bread_sweet_bread, "Mix <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream."); add_instruction(&raisin_beet_bread_sweet_bread, "Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>."); add_instruction(&raisin_beet_bread_sweet_bread, "Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream."); add_instruction(&raisin_beet_bread_sweet_bread, "Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick."); add_instruction(&raisin_beet_bread_sweet_bread, "Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving."); -add_serving(&raisin_beet_bread_sweet_bread, &dried_raisins, "190 g, total"); +add_serving(&raisin_beet_bread_sweet_bread, &dried_raisins, "150 g, total"); add_serving(&raisin_beet_bread_sweet_bread, &water, "240 ml, warm"); add_serving(&raisin_beet_bread_sweet_bread, &vanilla_extract, "2.5 ml"); add_serving(&raisin_beet_bread_sweet_bread, &red_beets, "2 small, puréed"); -add_serving(&raisin_beet_bread_sweet_bread, &flax_seeds, "30 ml"); +add_serving(&raisin_beet_bread_sweet_bread, &flax_seeds, "15 g"); add_serving(&raisin_beet_bread_sweet_bread, &water, "90 ml"); add_serving(&raisin_beet_bread_sweet_bread, &canola_oil, "60 ml"); add_serving(&raisin_beet_bread_sweet_bread, &whole_cane_sugar, "65 g"); @@ -1063,9 +1063,9 @@ add_serving(&roasted_carrots_with_beluga_lentils_carrots, &sea_salt, "5 g"); add_serving(&roasted_carrots_with_beluga_lentils_carrots, &black_pepper, "pinch"); add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_carrots); RecipePart roasted_carrots_with_beluga_lentils_sauce = create_part("sauce"); -add_instruction(&roasted_carrots_with_beluga_lentils_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>30 g (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl."); +add_instruction(&roasted_carrots_with_beluga_lentils_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='sriracha.html'>sriracha</a>, <i>33 g (2 tbsp)</i> <a href='peanut_butter.html'>peanut butter</a>, <i>60 ml (1/4 cup)</i> <a href='soy_sauce.html'>soy sauce</a> and <i>30 ml (2 tbsp)</i> <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> in a small bowl."); add_serving(&roasted_carrots_with_beluga_lentils_sauce, &sriracha, "30 ml"); -add_serving(&roasted_carrots_with_beluga_lentils_sauce, &peanut_butter, "30g"); +add_serving(&roasted_carrots_with_beluga_lentils_sauce, &peanut_butter, "33 g"); add_serving(&roasted_carrots_with_beluga_lentils_sauce, &soy_sauce, "60 ml"); add_serving(&roasted_carrots_with_beluga_lentils_sauce, &japanese_rice_vinegar, "30 ml"); add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_sauce); @@ -1090,10 +1090,10 @@ add_part(&roasted_eggplant_dip, &roasted_eggplant_dip_garlic); RecipePart roasted_eggplant_dip_eggplant_dip = create_part("eggplant dip"); add_instruction(&roasted_eggplant_dip_eggplant_dip, "With a fork or knife, poke some holes in <i>2</i> large <a href='eggplant.html'>eggplants</a>, and lay them over a baking tray along with the garlic head in tin foil. Roast garlic head for <u>45 minutes</u>, eggplant may require an additional <u>10 minutes</u> (depending on your oven)."); add_instruction(&roasted_eggplant_dip_eggplant_dip, "Allow the eggplant and the garlic to cool."); -add_instruction(&roasted_eggplant_dip_eggplant_dip, "Remove the flesh from the skins of both the roasted garlic cloves and eggplants. Transfer them to a food processor. Add <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> (or juice of 1 fresh lemon) and <i>2.5 g (1/2 tsp)</i> of <a href='cumin_seeds.html'>ground cumin seeds</a> and process into a smooth puree."); +add_instruction(&roasted_eggplant_dip_eggplant_dip, "Remove the flesh from the skins of both the roasted garlic cloves and eggplants. Transfer them to a food processor. Add <i>30 g (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>15 ml (1 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> (or juice of 1 fresh lemon) and <i>2.5 g (1/2 tsp)</i> of <a href='cumin_seeds.html'>ground cumin seeds</a> and process into a smooth puree."); add_instruction(&roasted_eggplant_dip_eggplant_dip, "Season with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <a href='black_pepper.html'>black pepper</a> and some <a href='smoked_paprika.html'>smoked paprika</a>."); add_serving(&roasted_eggplant_dip_eggplant_dip, &eggplant, "2 large"); -add_serving(&roasted_eggplant_dip_eggplant_dip, &tahini, "30 ml"); +add_serving(&roasted_eggplant_dip_eggplant_dip, &tahini, "30 g"); add_serving(&roasted_eggplant_dip_eggplant_dip, &olive_oil, "15 ml"); add_serving(&roasted_eggplant_dip_eggplant_dip, &lemon_juice, "45 ml"); add_serving(&roasted_eggplant_dip_eggplant_dip, &cumin_seeds, "2.5 g, ground"); @@ -1122,15 +1122,15 @@ add_part(&roasted_pumpkin_seeds, &roasted_pumpkin_seeds_pumpkin_seeds); Recipe scrambled_chickpeas = create_recipe("scrambled chickpeas", sidedish, "2 servings", 20190625, 15); set_description(&scrambled_chickpeas, "An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br />"); RecipePart scrambled_chickpeas_scrambled_chickpeas = create_part("scrambled chickpeas"); -add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>10 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>."); +add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "In a bowl, mix <i>40 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 g (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)"); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Let mixture heat for <u>3-5 minutes</u>."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "When the edges start to cook, flip it and start to break it apart with the side of the spatula."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Let it cook <u>for a minute</u>, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for <u>8-10 minutes or so</u>. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook."); add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes."); -add_serving(&scrambled_chickpeas_scrambled_chickpeas, &chickpea_flour, "60 g"); -add_serving(&scrambled_chickpeas_scrambled_chickpeas, &nutritional_yeast, "10 g"); -add_serving(&scrambled_chickpeas_scrambled_chickpeas, &tahini, "15 ml"); +add_serving(&scrambled_chickpeas_scrambled_chickpeas, &chickpea_flour, "40 g"); +add_serving(&scrambled_chickpeas_scrambled_chickpeas, &nutritional_yeast, "15 g"); +add_serving(&scrambled_chickpeas_scrambled_chickpeas, &tahini, "15 g"); add_serving(&scrambled_chickpeas_scrambled_chickpeas, &salt, "1.25 g"); add_serving(&scrambled_chickpeas_scrambled_chickpeas, &water, "160 ml"); add_part(&scrambled_chickpeas, &scrambled_chickpeas_scrambled_chickpeas); @@ -1139,12 +1139,12 @@ add_part(&scrambled_chickpeas, &scrambled_chickpeas_scrambled_chickpeas); Recipe sourdough_starter = create_recipe("sourdough starter", basic, "1 serving", 20200416, 15); set_description(&sourdough_starter, "Sourdough bread has been arounds for a long time. People are still making it today, even with the existence of baker's yeast.<br /><br />The fermentation required to prepare it improves the flavor of the dough, and makes it easier for the body to absorb the <a href='nutrition.html#zinc'>dietary minerals</a> present in the grains.<br /><br />Making sourdough bread begins with a sourdough starter. The starter is a fermenting mixture of flour and water containing microorganisms which include wild yeast and lactobacilli. The yeast produces carbon dioxide which leavens the dough, and the lactobacilli produce lactic acid which contribute flavor. The process is simple, it requires more waiting than active cooking time. I've made a summary of common questions and concerns when it comes to making a starter.<br /><br /><b><a id='discard'>WHY DISCARD?</a></b><br /><br />Discarding starter is necessary as it quickly builds up in a jar and becomes difficult to manage. The discard works well in a variety of baked goods.<br /><br /><b>ADAPTING YEAST RECIPES</b><br /><br />There are some key aspects to converting yeast recipes to sourdough, like hydration level and yeast. <a href='https://www.culturesforhealth.com/learn/sourdough/hydration-sourdough-starter/' target='_blank'>Hydration level</a> is the ratio of water to flour in a starter. You can maintain or adjust the hydration level with each feeding based on the ratio of water to flour you feed your starter. Aiming for 100% hydration, or equal weights of flour and water, is recommended.<br /><br />To calculate how much added yeast is necessary, first you have to know that the rising power of 7 g of yeast (1 packet) is roughly equivalent to 226 g (1 cup) of sourdough starter.<br /><br />With this information it's easy to approximate the amount of added water, flour and yeast in a recipe.<br /><br /><b>FEEDINGS</b><br /><br />The starter needs feedings at <b>12 h intervals daily</b> in the first week, and <b>once a day afterwards</b>. As long as this starter culture is fed flour and water regularly it will remain active.<br /><br /><b>I forgot to feed my starter!</b> Forgetting to feed the starter isn't a big deal, feed it as soon as you remember. Feedings of longer than three days acidify the dough and may change the microbial ecosystem.<br /><b>Did i feed my starter too much?</b> Feeding the wrong amount won't kill it, but it may make it appear too dry or too wet and may not rise as expected. You can correct the feeding by adding either more flour or water, it will right itself.<br /><b>What's the liquid on top of my starter?</b> This liquid is the alcohol given off as the wild yeast ferments. This doesn't mean it's going bad, it indicates that your starter is hungry.<br /><br /><b>FLOUR</b><br /><br />Using wholemeal instead of processed flour for your starter is a good idea because it provides a variety of organisms and minerals.<br /><br /><b>FILTERED WATER</b><br /><br />Using filtered (carbon filter) or distilled water instead of plain tap ensures good fermentation, as sourdough relies on microorganisms that chlorine inhibits. Leaving tap water uncovered for 24 h will allow the chlorine to dissipate.<br /><br /><b>Can my starter go bad?</b> Starters require more attention on the initial 6-10 days it takes to create a healthy mature starter. It hasn't yet developed defenses that characterize a mature starter. Mature starter cultures are stable because of their pH level and the presence of antibacterial agents, this helps prevent colonization by unwanted yeasts and bacteria. Sourdough breads keep fresh longer than regular bread for this reason too. The ideal temperature for starters is 21 °C, but a bit higher and lower won't hurt it. Yeast dies at 60 °C. If you see an pink or orange streak on your starter, this is a sure sign it's gone bad, discard and start over.<br /><br />Good luck with your starter, and be sure to give it a name! Mine is called Tikki."); RecipePart sourdough_starter_starter = create_part("starter"); -add_instruction(&sourdough_starter_starter, "Day 1. Come morning, mix <i>30 g (~1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a> with <i>60 ml (1/4 cup)</i> of <a href='water.html'>filtered water</a> in a jar. Stir well, and cover with a loosely-fitted lid. Allow to rest for 12 hours, then stir in the same quantities of flour and water."); +add_instruction(&sourdough_starter_starter, "Day 1. Come morning, mix <i>28 g (~1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a> with <i>60 ml (1/4 cup)</i> of <a href='water.html'>filtered water</a> in a jar. Stir well, and cover with a loosely-fitted lid. Allow to rest for 12 hours, then stir in the same quantities of flour and water."); add_instruction(&sourdough_starter_starter, "Day 2-3. Continue to feed starter in mornings and evenings. By day 3, bubbles will have formed and the starter will give off a sour smell."); add_instruction(&sourdough_starter_starter, "Day 4-6. Continue to feed morning and evenings. Start discarding all but <i>113 g (~1/2 cup)</i> of the starter. Only discard before you feed it, not after. Why discard? Read the <a href='#discard'>notes</a> in the description above. More bubbles will appear, and the starter will start to grow in volume between feedings."); add_instruction(&sourdough_starter_starter, "Day 7-9. The starter will be very airy, especially a few hours after a feed. Continue to feed twice a day."); add_instruction(&sourdough_starter_starter, "Day 10. Feed once per day if kept at room temperature. It's now possible to start using the starter to make sourdough recipes."); -add_serving(&sourdough_starter_starter, &whole_wheat_flour, "30 g"); +add_serving(&sourdough_starter_starter, &whole_wheat_flour, "28 g"); add_serving(&sourdough_starter_starter, &water, "60 ml"); add_part(&sourdough_starter, &sourdough_starter_starter); @@ -1153,19 +1153,19 @@ Recipe spicy_brownies_with_pomegranate_syrup = create_recipe("spicy brownies wit set_description(&spicy_brownies_with_pomegranate_syrup, "A brownie recipe with a kick, topped with a chili-infused pomegranate syrup.<br /><br />I put a LOT of chili pepper flakes in these. You can omit the chilis in the batter, but I recommend keeping it in the pomegranate syrup. It's delicious and won't be the same without it.<br /><br />You can vary the fruit juice for the topping. Making reductions of fruit juices is very easy, it adds a touch of fancy without too much effort.<br /><br /><b>Substitutions</b><br /><br /><b>Fat :</b> Use 60 g (~1/4 cup) vegan butter instead of oil. If you do this, you'll have to heat the cocoa powder, butter, salt, sugar and spices in a double boiler or any small pan placed over a pot of gently simmering water. When you mix the chocolate/butter mix with the flour, beat vigorously (40-50 strokes) with a spatula so that the fat doesn't separate when baking. Alternatively, you can use coconut oil, but it will alter the base flavor of the brownies in a big way. It's better to use neutral oils, like sunflower. A final option is to use 100% vegan butter, if you want to do this add 145 g (~10 tbsp) to your recipe instead of the canola oil and pumpkin.<br /><br />Final tip: To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing'>the kitchen project</a>."); RecipePart spicy_brownies_with_pomegranate_syrup_brownies = create_part("brownies"); add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Position oven rack on lower-third of oven, and preheat it to <u>160 °C (325 °F)</u>."); -add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "In a small bowl add <i>30 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>."); -add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "In a bowl, combine <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>45 g (1/3 cup)</i> of <a href='pumpkin.html'>pumpkin purée</a>, <i>200 g (1 cup)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>80 g (~3/4 cup)</i> <a href='cocoa_powder.html'>unsweetened cocoa powder</a> and a <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until contents are well mixed."); -add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Stir in the flax 'egg', as well as the <i>30 g (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>red pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='cayenned.html'>cayenne powder</a>. Add <i>65 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be thick."); +add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "In a small bowl add <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>."); +add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "In a bowl, combine <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>45 g (1/3 cup)</i> of <a href='pumpkin.html'>pumpkin purée</a>, <i>200 g (1 cup)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>60 g (~3/4 cup)</i> <a href='cocoa_powder.html'>unsweetened cocoa powder</a> and a <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Stir until contents are well mixed."); +add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Stir in the flax 'egg', as well as the <i>30 g (2 tbsp)</i> of <a href='chili_pepper_flakes.html'>red pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='cayenned.html'>cayenne powder</a>. Add <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and mix well. Mixture should be thick."); add_instruction(&spicy_brownies_with_pomegranate_syrup_brownies, "Grease a 8X8 baking dish with vegetable oil, pour batter and spread evenly. Bake for <u>20-25 minutes</u>, or until knife comes out with a few moist crumbs. Let cool. Cut in 24 or 16 squares."); -add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &flax_seeds, "30 g"); +add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &flax_seeds, "15 g, ground"); add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &canola_oil, "75 ml"); add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &pumpkin, "45 g"); add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &granulated_sugar, "200 g"); -add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &cocoa_powder, "80 g"); +add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &cocoa_powder, "60 g"); add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &salt, "1.25 g"); add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &chili_pepper_flakes, "30 g"); add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &cayenne_pepper_powder, "5 g"); -add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &all_purpose_flour, "65 g"); +add_serving(&spicy_brownies_with_pomegranate_syrup_brownies, &all_purpose_flour, "60 g"); add_part(&spicy_brownies_with_pomegranate_syrup, &spicy_brownies_with_pomegranate_syrup_brownies); RecipePart spicy_brownies_with_pomegranate_syrup_syrup = create_part("syrup"); add_instruction(&spicy_brownies_with_pomegranate_syrup_syrup, "Pour <i>475 ml (2 cups)</i> of <a href='pomegranate_juice.html'>unsweetened pomegranate juice</a> into a pot with <i>5 g (1 tsp)</i> <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> <a href='cayenne_pepper_powder.html'>cayenne pepper powder</a>. Bring to a boil, lower to medium-high heat and leave for up to <u>1h</u> or until liquid has been reduced to half."); @@ -1185,7 +1185,7 @@ set_description(&sunflower_heirloom_carrot_pasta, "I'm allergic to tree nuts, bu RecipePart sunflower_heirloom_carrot_pasta_sunflower_sauce = create_part("sunflower sauce"); add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Soak <i>70 g (1/2 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside."); add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent."); -add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>5 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth."); +add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth."); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &sunflower_seeds, "70 g"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &water, "120 ml"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &soy_sauce, "15 ml"); @@ -1193,7 +1193,7 @@ add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &smoked_paprika, " add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &yellow_onion, "1"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &garlic, "2 cloves"); add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &white_miso, "5 g"); -add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &nutritional_yeast, "5 g"); +add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &nutritional_yeast, "8 g"); add_part(&sunflower_heirloom_carrot_pasta, &sunflower_heirloom_carrot_pasta_sunflower_sauce); RecipePart sunflower_heirloom_carrot_pasta_carrot_pasta = create_part("carrot pasta"); add_instruction(&sunflower_heirloom_carrot_pasta_carrot_pasta, "Peel and cut <i>4 large</i> <a href='heirloom_carrots.html'>heirloom carrots</a> into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips."); @@ -1225,7 +1225,7 @@ add_serving(&sweet_mock_eel_nigiri_sauce, &sake, "15 ml"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_sauce); RecipePart sweet_mock_eel_nigiri_chickpea_tofu = create_part("chickpea tofu"); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot."); -add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>110 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free."); +add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set."); @@ -1236,7 +1236,7 @@ add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bake for <u>15 minutes</u add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking)."); add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick."); add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &vegetable_bouillon, "700 ml"); -add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &chickpea_flour, "110 g"); +add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &chickpea_flour, "85 g"); add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &sea_salt, "1.25 g"); add_serving(&sweet_mock_eel_nigiri_chickpea_tofu, &ground_turmeric, "5 g"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_chickpea_tofu); @@ -1245,7 +1245,7 @@ add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_chickpea_tofu); Recipe teriyaki_veggie_patties = create_recipe("teriyaki veggie patties", sidedish, "2 servings", 20150217, 40); set_description(&teriyaki_veggie_patties, "Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters.<br /><br />Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.<br /><br />With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!<br /><br />"); RecipePart teriyaki_veggie_patties_patties = create_part("patties"); -add_instruction(&teriyaki_veggie_patties_patties, "Peel, and grate <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>30 g (4 tbsp)</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>."); +add_instruction(&teriyaki_veggie_patties_patties, "Peel, and grate <i>2</i> <a href='carrots.html'>carrots</a> into pieces, mince <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, chop <i>1/2</i> a <a href='yellow_onion.html'>yellow onion</a> finely, grind <i>30 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into powder, and grate <i>150 g (~1 cup)</i> of <a href='pumpkin.html'>raw pumpkin</a>."); add_instruction(&teriyaki_veggie_patties_patties, "Mix in <i>5 g (1 tsp)</i> of <a href='curry_powder.html'>curry powder</a> and pulse in a food processor."); add_instruction(&teriyaki_veggie_patties_patties, "Separate into <i>6 patties</i>, cook 3 at a time in a pan with a bit of <a href='olive_oil.html'>olive oil</a>. Flatten the balls with a spatula and cook until lightly browned, flip and repeat."); add_serving(&teriyaki_veggie_patties_patties, &carrots, "2"); @@ -1270,13 +1270,13 @@ Recipe turmeric_cookies = create_recipe("turmeric cookies", dessert, "16 serving set_description(&turmeric_cookies, "These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!<br /><br />In these cookies, I use <a href='spelt_flour.html'>spelt flour</a> because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used unrefined canola oil because it imparts little flavor, and because it's a source of <a href='#nutrition.html'>omega3</a>.<br /><br />It's possible to use chocolate chips, but I like to use <a href='carob_chips.html'>Carob chips</a> because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain <b>theobromine</b>.<br /><br />"); RecipePart turmeric_cookies_cookies = create_part("cookies"); add_instruction(&turmeric_cookies_cookies, "Preheat oven to <u>180 °C (350 °F)</u>."); -add_instruction(&turmeric_cookies_cookies, "Mix <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 g (2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 g (1 tsp)</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix."); +add_instruction(&turmeric_cookies_cookies, "Mix <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 g (2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 g (1 tsp)</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix."); add_instruction(&turmeric_cookies_cookies, "NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at <u>90 °C (200 °F)</u> for <u>25-30 minutes</u>. They keep <u>3 months</u> in the refrigerator. You can grind them with a mortar and pestle for this recipe."); add_instruction(&turmeric_cookies_cookies, "Cream <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a separate bowl. Then. mix with the dry ingredients, gradually adding <i>90 ml (6 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> (<i>15 ml at a time</i>) until you get a soft and consistent dough."); add_instruction(&turmeric_cookies_cookies, "Line a baking sheet with a baking mat, make <i>16 little balls of dough</i> and flatten each one gently. Add a <a href='carob_chips.html'>carob chips</a> at the center of each cookie."); add_instruction(&turmeric_cookies_cookies, "Bake for <u>15-20 minutes</u>. Let cool, and serve with some tea!"); add_serving(&turmeric_cookies_cookies, &all_purpose_flour, "60 g"); -add_serving(&turmeric_cookies_cookies, &spelt_flour, "60 g"); +add_serving(&turmeric_cookies_cookies, &spelt_flour, "50 g"); add_serving(&turmeric_cookies_cookies, &baking_powder, "5 g"); add_serving(&turmeric_cookies_cookies, &ground_turmeric, "10 g"); add_serving(&turmeric_cookies_cookies, &dried_orange_peel, "5 g"); @@ -1295,8 +1295,8 @@ add_instruction(&tzaziki_sauce, "Mince the <a href='fresh_dill.html'>fresh dill< add_instruction(&tzaziki_sauce, "Cut <i>1</i> cucumber into small cubes."); add_instruction(&tzaziki_sauce, "Add <a href='fresh_dill.html'>fresh dill</a>, <a href='peppermint.html'>peppermint</a>, the cubed <a href='persian_cucumbers.html'>persian cucumbers</a> and <i>1 pinch</i> of <a href='salt.html'>salt</a> to the rest of the ingredients and mix well."); add_instruction(&tzaziki_sauce, "Garnish with some <a href='peppermint.html'>peppermint</a> and <a href='fresh_dill.html'>fresh dill</a> leaves."); -add_serving(&tzaziki_sauce, &shelled_hemp_seeds, "170g"); -add_serving(&tzaziki_sauce, &soft_tofu, "250g"); +add_serving(&tzaziki_sauce, &shelled_hemp_seeds, "170 g"); +add_serving(&tzaziki_sauce, &soft_tofu, "250 g"); add_serving(&tzaziki_sauce, &garlic, "2 cloves"); add_serving(&tzaziki_sauce, &water, "60 ml"); add_serving(&tzaziki_sauce, &lemon, "1, juiced"); @@ -1310,19 +1310,19 @@ add_part(&tzaziki, &tzaziki_sauce); Recipe salted_caramel_carob_chip_cookies = create_recipe("salted caramel carob chip cookies", dessert, "20 cookies", 20151115, 20); set_description(&salted_caramel_carob_chip_cookies, "<b>Recipe location:</b> Montreal, QC. Canada<br /><br />Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.<br /><br />It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.<br /><br /><img src='../media/recipes/salted_caramel_carob_chip_cookies_1.jpg'/><br /><br />"); RecipePart salted_caramel_carob_chip_cookies_date_caramel = create_part("date caramel"); -add_instruction(&salted_caramel_carob_chip_cookies_date_caramel, "To make date caramel, soak <i>70 g (1/2 cup)</i> of chopped <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>2.5 ml (1/2 tsp)</i> <a href='lemon_juice.html'>lemon juice</a>, <i>30 ml (2 tbsp)</i> <a href='soy_milk.html'>soy milk</a> and <i>2.5 ml (1/2 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside."); -add_serving(&salted_caramel_carob_chip_cookies_date_caramel, °let_noor_dates, "70 g"); +add_instruction(&salted_caramel_carob_chip_cookies_date_caramel, "To make date caramel, soak <i>75 g (1/2 cup)</i> of chopped <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain, purée using a hand blender or food processor with <i>2.5 ml (1/2 tsp)</i> <a href='lemon_juice.html'>lemon juice</a>, <i>30 ml (2 tbsp)</i> <a href='soy_milk.html'>soy milk</a> and <i>2.5 ml (1/2 tsp)</i> <a href='vanilla_extract.html'>vanilla extract</a>. Set aside."); +add_serving(&salted_caramel_carob_chip_cookies_date_caramel, °let_noor_dates, "75 g"); add_serving(&salted_caramel_carob_chip_cookies_date_caramel, &lemon_juice, "2.5 ml"); add_serving(&salted_caramel_carob_chip_cookies_date_caramel, &soy_milk, "30 ml"); add_serving(&salted_caramel_carob_chip_cookies_date_caramel, &vanilla_extract, "2.5 ml"); add_part(&salted_caramel_carob_chip_cookies, &salted_caramel_carob_chip_cookies_date_caramel); RecipePart salted_caramel_carob_chip_cookies_cookies = create_part("cookies"); add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Pre-heat oven to <u>180 °C (350 °F)</u>."); -add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Make your flax egg - put <i>15 g</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>."); +add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Make your flax egg - put <i>7 g (1 tbsp)</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>."); add_instruction(&salted_caramel_carob_chip_cookies_cookies, "In a large bowl, mix <i>165 g (1 1/3 cup)</i> of <a href='einkorn_wheat_flour.html'>einkorn wheat flour</a> with <i>4 g (3/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>."); add_instruction(&salted_caramel_carob_chip_cookies_cookies, "In a separate bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a> with <i>110 g (3/4 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>60 ml (1/4 cup)</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>85g (1/2 cup)</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed."); add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some <a href='fleur_de_sel.html'>fleur de sel</a> on top and bake for <u>10 minutes</u>, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about <b>20 cookies</b>."); -add_serving(&salted_caramel_carob_chip_cookies_cookies, &flax_seeds, "15 g"); +add_serving(&salted_caramel_carob_chip_cookies_cookies, &flax_seeds, "7 g, ground"); add_serving(&salted_caramel_carob_chip_cookies_cookies, &einkorn_wheat_flour, "165 g"); add_serving(&salted_caramel_carob_chip_cookies_cookies, &canola_oil, "60 ml"); add_serving(&salted_caramel_carob_chip_cookies_cookies, &coconut_sugar, "110 g"); @@ -1336,12 +1336,12 @@ add_part(&salted_caramel_carob_chip_cookies, &salted_caramel_carob_chip_cookies_ Recipe seitan = create_recipe("seitan", basic, "2 servings", 20190108, 60); set_description(&seitan, "<b>Seitan</b> (say-tan) or <b>wheat meat</b>, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for <b>Shojin Ryori</b> (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as <b>Fu</b>, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).<br /><br /><img src='../media/recipes/seitan_2.jpg'/><br /><br />Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, <a href='gluten_flour.html'>gluten flour</a> (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.<br /><br />In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.<br /><br />When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as <a href='ginger.html'>ginger</a>, <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a>, <a href='tomato_sauce.html'>tomato sauce</a>, <a href='soy_sauce.html'>soy sauce</a> and so on will make it extra flavourful, the same goes for the broth. Adding vegetable broth and <a href='soy_sauce.html'>soy sauce</a> as a base, and roughly chopped <a href='onions.html'>onions</a>, <a href='garlic.html'>garlic</a> and <a href='ginger.html'>ginger</a> will season the outside of the dough.<br /><br /><img src='../media/recipes/seitan_4.jpg'/><br /><br />There are <b>3 ways</b> to cook seitan: <b>boiling, steaming or baking</b>. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.<br /><br />"); RecipePart seitan_seitan = create_part("seitan"); -add_instruction(&seitan_seitan, "In a bowl, stir <i>60 g (1/2 cup)</i> of <a href='gluten_flour.html'>gluten flour</a> with <i>30 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>."); +add_instruction(&seitan_seitan, "In a bowl, stir <i>70 g (1/2 cup)</i> of <a href='gluten_flour.html'>gluten flour</a> with <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>."); add_instruction(&seitan_seitan, "In another bowl, mix <i>80 ml</i> of <a href='water.html'>water</a> (or vegetable broth) and <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Pour into dry ingredients."); add_instruction(&seitan_seitan, "Knead for <u>2-3 minutes</u>. If dough is too sticky, add more flour. Let rest for <u>10 minutes</u>, and knead for another set of <u>2-3 minutes</u>."); add_instruction(&seitan_seitan, "<i>Separate dough in two</i> - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable."); -add_serving(&seitan_seitan, &gluten_flour, "60g"); -add_serving(&seitan_seitan, &chickpea_flour, "30g"); +add_serving(&seitan_seitan, &gluten_flour, "70 g"); +add_serving(&seitan_seitan, &chickpea_flour, "20 g"); add_serving(&seitan_seitan, &soy_sauce, "15 ml"); add_serving(&seitan_seitan, &water, "80 ml"); add_part(&seitan, &seitan_seitan); @@ -1359,16 +1359,16 @@ add_part(&seitan, &seitan_broth); // shichimi togarashi crackers Recipe shichimi_togarashi_crackers = create_recipe("shichimi togarashi crackers", snack, "30 crackers", 20150114, 40); -set_description(&shichimi_togarashi_crackers, "I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 g chili flakes, 15 g sanshou (sichuan peppercorns), 15 g <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 g ground ginger and 30 g <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br />"); +set_description(&shichimi_togarashi_crackers, "I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 g chili flakes, 15 g sanshou (sichuan peppercorns), 15 g <a href='dried_orange_peel.html'>dried orange peel</a>, 5 g <a href='black_sesame_seeds.html'>black sesame seeds</a>, 5 g <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 g ground ginger and 30 g <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br />"); RecipePart shichimi_togarashi_crackers_crackers = create_part("crackers"); add_instruction(&shichimi_togarashi_crackers_crackers, "Preheat oven to <u>180 °C (350 °F)</u>."); -add_instruction(&shichimi_togarashi_crackers_crackers, "In a bowl, combine <i>110 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time."); +add_instruction(&shichimi_togarashi_crackers_crackers, "In a bowl, combine <i>85 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>7 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>. Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time."); add_instruction(&shichimi_togarashi_crackers_crackers, "Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7 cm thick rectangle</i>."); add_instruction(&shichimi_togarashi_crackers_crackers, "Cut about 1.2 cm wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water)."); add_instruction(&shichimi_togarashi_crackers_crackers, "Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for <u>15-20 minutes</u> or until golden brown."); add_instruction(&shichimi_togarashi_crackers_crackers, "Let cool, snap pieces apart and enjoy!"); -add_serving(&shichimi_togarashi_crackers_crackers, &chickpea_flour, "110 g"); -add_serving(&shichimi_togarashi_crackers_crackers, &flax_seeds, "15 g"); +add_serving(&shichimi_togarashi_crackers_crackers, &chickpea_flour, "85 g"); +add_serving(&shichimi_togarashi_crackers_crackers, &flax_seeds, "7 g, ground"); add_serving(&shichimi_togarashi_crackers_crackers, &baking_soda, "1.25 g"); add_serving(&shichimi_togarashi_crackers_crackers, &sesame_oil, "7 ml"); add_serving(&shichimi_togarashi_crackers_crackers, &shichimi_togarashi, "15 g"); @@ -1454,7 +1454,7 @@ add_instruction(&veggie_pate_preparation, "Preheat oven to <u>190 °C (375 °F)< add_instruction(&veggie_pate_preparation, "Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds."); add_instruction(&veggie_pate_preparation, "Chop <i>1 medium</i> <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 some vegetable oil 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>60 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl."); -add_instruction(&veggie_pate_preparation, "Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (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>10 g (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>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (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>15 g (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, "140 g"); add_serving(&veggie_pate_preparation, &sweet_potatoes, "1 large, grated"); @@ -1469,7 +1469,7 @@ add_serving(&veggie_pate_preparation, &thyme, "5 g"); add_serving(&veggie_pate_preparation, &oregano, "5 g"); add_serving(&veggie_pate_preparation, &water, "80 ml"); add_serving(&veggie_pate_preparation, &black_pepper, "to taste"); -add_serving(&veggie_pate_preparation, &nutritional_yeast, "10 g"); +add_serving(&veggie_pate_preparation, &nutritional_yeast, "15 g"); add_part(&veggie_pate, &veggie_pate_preparation); // spinach oatmeal cookies @@ -1478,13 +1478,13 @@ set_description(&spinach_oatmeal_cookies, "When making green cookies, spinach is RecipePart spinach_oatmeal_cookies_cookies = create_part("cookies"); add_instruction(&spinach_oatmeal_cookies_cookies, "Preheat oven to <u>180 °C (350 °F)</u>"); add_instruction(&spinach_oatmeal_cookies_cookies, "Purée <i>15 g (~1 handful)</i> of <a href='spinach_leaves.html'>spinach leaves</a> with <i>1 whole</i> <a href='banana.html'>banana</a>."); -add_instruction(&spinach_oatmeal_cookies_cookies, "Stir in <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>65 g (1/2 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>."); +add_instruction(&spinach_oatmeal_cookies_cookies, "Stir in <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>60 g (1/2 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>."); add_instruction(&spinach_oatmeal_cookies_cookies, "Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness."); add_instruction(&spinach_oatmeal_cookies_cookies, "Bake for <u>12-15 minutes</u>, let cool for <u>10 minutes</u> before you move them off the baking mat."); add_serving(&spinach_oatmeal_cookies_cookies, &spinach, "15 g"); add_serving(&spinach_oatmeal_cookies_cookies, &banana, "1"); add_serving(&spinach_oatmeal_cookies_cookies, &vanilla_extract, "1.25 ml"); -add_serving(&spinach_oatmeal_cookies_cookies, &rolled_oats, "65 g"); +add_serving(&spinach_oatmeal_cookies_cookies, &rolled_oats, "60 g"); add_part(&spinach_oatmeal_cookies, &spinach_oatmeal_cookies_cookies); // spinach pajeon @@ -1492,14 +1492,14 @@ Recipe spinach_pajeon = create_recipe("spinach pajeon", dinner, "1 pancake", 201 set_description(&spinach_pajeon, "A dish of korean inspiration! A delicious scallion pancake coloured green with spinach. This is a great way to add an extra portion of vegetables to your meal.<br /><br />"); RecipePart spinach_pajeon_pancake = create_part("pancake"); add_instruction(&spinach_pajeon_pancake, "Blend <i>15 g (1/2 cup)</i> of <a href='spinach.html'>spinach</a> with <i>120 ml</i> of <a href='water.html'>water</a> until smooth. Set aside."); -add_instruction(&spinach_pajeon_pancake, "In a bowl, whisk together <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> and the blended spinach."); +add_instruction(&spinach_pajeon_pancake, "In a bowl, whisk together <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> and the blended spinach."); add_instruction(&spinach_pajeon_pancake, "Heat a large pan with <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> over <i>medium heat</i>."); add_instruction(&spinach_pajeon_pancake, "Put the <i>2</i> chopped <a href='scallions.html'>scallions</a> in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out."); add_instruction(&spinach_pajeon_pancake, "Cook for <u>3-4 minutes</u> until the sides come off the pan and the bottom is cooked. Flip, cook for a a few extra minutes and transfer to a plate."); add_instruction(&spinach_pajeon_pancake, "Cut it into pieces to make it easier to dip into the sauce!"); add_serving(&spinach_pajeon_pancake, &spinach, "15 g"); add_serving(&spinach_pajeon_pancake, &water, "120 ml"); -add_serving(&spinach_pajeon_pancake, &spelt_flour, "60 g"); +add_serving(&spinach_pajeon_pancake, &spelt_flour, "50 g"); add_serving(&spinach_pajeon_pancake, &sesame_oil, "10 ml"); add_serving(&spinach_pajeon_pancake, &scallions, "2 stalks"); add_part(&spinach_pajeon, &spinach_pajeon_pancake); @@ -1537,11 +1537,11 @@ add_instruction(&uzumaki_hummus_bites_beet_hummus, "Preheat oven to <u>190 °C ( add_instruction(&uzumaki_hummus_bites_beet_hummus, "Wash and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into 4, rub quarters lightly with <a href='olive_oil.html'>olive oil</a>."); add_instruction(&uzumaki_hummus_bites_beet_hummus, "Roast for <u>30-40 minutes</u> or until fork tender."); add_instruction(&uzumaki_hummus_bites_beet_hummus, "Cook <i>125 g (3/4 cup)</i> of dried chickpeas (see <a href='chickpeas.html'>instructions</a>), or use 1 can (15oz)." ); -add_instruction(&uzumaki_hummus_bites_beet_hummus, "Purée the roasted beets, with the cooked <i>250 g (1x400g can)</i> <a href='chickpeas.html'>chickpeas</a>, <i>2 minced cloves</i> of <a href='garlic.html'>garlic</a>, a <i>60 ml (1/4 cup)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency."); +add_instruction(&uzumaki_hummus_bites_beet_hummus, "Purée the roasted beets, with the cooked <i>250 g (1x400g can)</i> <a href='chickpeas.html'>chickpeas</a>, <i>2 minced cloves</i> of <a href='garlic.html'>garlic</a>, a <i>65 g (1/4 cup)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 ml (1 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>. Mix in <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency."); add_serving(&uzumaki_hummus_bites_beet_hummus, &red_beets, "2"); add_serving(&uzumaki_hummus_bites_beet_hummus, &chickpeas, "250g, cooked"); add_serving(&uzumaki_hummus_bites_beet_hummus, &garlic, "2 cloves, minced"); -add_serving(&uzumaki_hummus_bites_beet_hummus, &tahini, "60 ml"); +add_serving(&uzumaki_hummus_bites_beet_hummus, &tahini, "65 g"); add_serving(&uzumaki_hummus_bites_beet_hummus, &sea_salt, "1.25 g"); add_serving(&uzumaki_hummus_bites_beet_hummus, &balsamic_vinegar, "15 ml"); add_serving(&uzumaki_hummus_bites_beet_hummus, &olive_oil, "30 ml"); @@ -1569,10 +1569,10 @@ add_part(&uzumaki_hummus_bites, &uzumaki_hummus_bites_filling); Recipe vegemite_caramel = create_recipe("vegemite caramel", dessert, "250 ml", 20150927, 20); set_description(&vegemite_caramel, "Vegemite is very salty, and i thought would pair well with something sweet.<br /><br />I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine.<br /><br />"); RecipePart vegemite_caramel_caramel = create_part("caramel"); -add_instruction(&vegemite_caramel_caramel, "Soak <i>140g (1 cup)</i> chopped of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain."); +add_instruction(&vegemite_caramel_caramel, "Soak <i>150 g (1 cup)</i> chopped of <a href='deglet_noor_dates.html'>deglet noor dates</a> in boiling water for <u>5-10 minutes</u>. Drain."); add_instruction(&vegemite_caramel_caramel, "Mix <a href='dates.html'>dates</a> with the following ingredients - <i>7 ml (1 1/2 tsp)</i> of <a href='vegemite.html'>vegemite</a>, <i>5 g (1 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); add_instruction(&vegemite_caramel_caramel, "Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!"); -add_serving(&vegemite_caramel_caramel, °let_noor_dates, "140 g"); +add_serving(&vegemite_caramel_caramel, °let_noor_dates, "150 g"); add_serving(&vegemite_caramel_caramel, &vegemite, "7 g"); add_serving(&vegemite_caramel_caramel, &lemon_juice, "5 ml"); add_serving(&vegemite_caramel_caramel, &soy_milk, "45 ml"); @@ -1583,17 +1583,17 @@ add_part(&vegemite_caramel, &vegemite_caramel_caramel); Recipe wakame_bites = create_recipe("wakame bites", snack, "30 small cookies", 20140913, 50); set_description(&wakame_bites, "Seaweed bites, a great snack packed with your a good dose of <b>iodine</b> - necessary for good health. These are highly addictive and sweet — beware.<br /><br />I went all out this time, and used my fancy cookie cutters, but most times I just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because I want to use every bit of the dough and that means re-using the bits around the cut outs.<br /><br />The cookies were adapted from a recipe by <a href='http://www.food-sommelier.jp/recipe/R0123/173155.html' target='_blank'>Kiuchi Yuki-san</a><br /><br />"); RecipePart wakame_bites_cookies = create_part("cookies"); -add_instruction(&wakame_bites_cookies, "Mix <i>15 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens."); -add_instruction(&wakame_bites_cookies, "In a bowl, mix <i>90 g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>20 g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>."); +add_instruction(&wakame_bites_cookies, "Mix <i>7 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens."); +add_instruction(&wakame_bites_cookies, "In a bowl, mix <i>90 g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>10 g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>."); add_instruction(&wakame_bites_cookies, "In a separate bowl, cream <i>45 g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. "); add_instruction(&wakame_bites_cookies, ", add <i>10 g (2 tsp)</i> of shredded <a href='wakame.html'>wakame</a> and mix well."); add_instruction(&wakame_bites_cookies, "Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately <u>20 minutes</u>."); add_instruction(&wakame_bites_cookies, "Preheat your oven to <u>175 °C (350 °F)</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife."); add_instruction(&wakame_bites_cookies, "Prepare a baking sheet lined with a baking mat, bake for about <u>15 minutes</u> until they brown on top."); add_instruction(&wakame_bites_cookies, "Place on a cooling rack and enjoy!"); -add_serving(&wakame_bites_cookies, &flax_seeds, "15 g, ground"); +add_serving(&wakame_bites_cookies, &flax_seeds, "7 g, ground"); add_serving(&wakame_bites_cookies, &all_purpose_flour, "90 g"); -add_serving(&wakame_bites_cookies, &cornstarch, "20 g"); +add_serving(&wakame_bites_cookies, &cornstarch, "10 g"); add_serving(&wakame_bites_cookies, &coconut_sugar, "45 g"); add_serving(&wakame_bites_cookies, &canola_oil, "90 ml"); add_serving(&wakame_bites_cookies, &wakame, "10 g"); @@ -1604,15 +1604,15 @@ Recipe wasabi_swirl_chocolate_cookies = create_recipe("wasabi swirl chocolate co set_description(&wasabi_swirl_chocolate_cookies, "Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br />"); RecipePart wasabi_swirl_chocolate_cookies_cookies = create_part("cookies"); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Preheat oven to <u>180 °C (350 °F)</u>."); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix <i>15 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken."); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix <i>7 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Sautee <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>140 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!"); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>30 ml (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a>"); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>10 g (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a>"); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Bake for <u>13 minutes</u>, let cool."); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &flax_seeds, "15 g"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &flax_seeds, "7 g, ground"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &water, "45 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &black_sesame_seeds, "35 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &canola_oil, "60 ml"); @@ -1620,14 +1620,14 @@ add_serving(&wasabi_swirl_chocolate_cookies_cookies, &soy_yogurt, "30 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &whole_cane_sugar, "130 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &vanilla_extract, "5 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &sea_salt, "1.25 g"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &cocoa_powder, "30 g"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &cocoa_powder, "10 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &rolled_oats, "140 g, ground"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &soy_milk, "10 ml"); add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_cookies); RecipePart wasabi_swirl_chocolate_cookies_glaze = create_part("glaze"); -add_instruction(&wasabi_swirl_chocolate_cookies_glaze, "Mix <i>50 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 g (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together."); +add_instruction(&wasabi_swirl_chocolate_cookies_glaze, "Mix <i>55 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 g (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together."); add_instruction(&wasabi_swirl_chocolate_cookies_glaze, "Add <i>30 ml (2 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag (can clean to re-use later). Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole."); -add_serving(&wasabi_swirl_chocolate_cookies_glaze, &powdered_sugar, "50 g"); +add_serving(&wasabi_swirl_chocolate_cookies_glaze, &powdered_sugar, "55 g"); 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);