commit: b05d3d9a48f548047f2a4ed91e9893cd9e91578e parent cb58276303c79e7ee8fe59ee52579e5d27eba81e Author: Rekka <rekkabell@gmail.com> Date: Sat, 12 Jan 2019 16:26:35 +1200 fixesDiffstat:
8 files changed, 202 insertions(+), 322 deletions(-)
diff --git a/media/recipes/balsamic.banana.ice.cream..jpg b/media/recipes/balsamic.banana.ice.cream.3.jpg Binary files differ. diff --git a/media/recipes/mango.sesame.rice.pancakes.1.jpg b/media/recipes/black.sesame.rice.pancakes.1.jpg Binary files differ. diff --git a/media/recipes/mango.sesame.rice.pancakes.jpg b/media/recipes/black.sesame.rice.pancakes.jpg Binary files differ. diff --git a/media/recipes/black.gnocchi.1.jpg b/media/recipes/potato.gnocchi.1.jpg Binary files differ. diff --git a/media/recipes/black.gnocchi.2.jpg b/media/recipes/potato.gnocchi.2.jpg Binary files differ. diff --git a/media/recipes/black.gnocchi.3.jpg b/media/recipes/potato.gnocchi.3.jpg Binary files differ. diff --git a/media/recipes/black.gnocchi.jpg b/media/recipes/potato.gnocchi.jpg Binary files differ. diff --git a/scripts/database/recipes.js b/scripts/database/recipes.js @@ -17,13 +17,13 @@ SEITAN INST MAIN - - In a bowl, stir {#1/2 cup#} of {{gluten flour}} with {#1/4 cup#} of {{chickpea flour}}. - - In another bowl, mix {#1/3 cup#} of {{water}} (or vegetable broth) and {#1 tbsp#} of {{soy sauce}}. Pour into dry ingredients. + - In a bowl, stir {_1/2 cup_} of {{gluten flour}} with {_1/4 cup_} of {{chickpea flour}}. + - In another bowl, mix {_1/3 cup_} of {{water}} (or vegetable broth) and {_1 tbsp_} of {{soy sauce}}. Pour into dry ingredients. - Knead for {#2-3 minutes#}. If dough is too sticky, add more flour. Let rest for 10 minutes, and knead for another set of 2-3 minutes. - {_Separate dough in two_} - 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. BROTH - - Cut the following ingredients into smaller pieces: {#2 cloves#} of {{garlic}}, a {#1/2 large#} {{yellow onion}} and {#1 palm-sized knob#} of {{ginger}}. - - Add the cut ingredients to a pot, add {#3 cups#} of {{vegetable broth}} (or 1 tbsp of vegetable broth powder in 3 cups of water) and {#2 tbsp#} of {{soy sauce}}. Bring to a boil. + - Cut the following ingredients into smaller pieces: {_2 cloves_} of {{garlic}}, a {_1/2 large_} {{yellow onion}} and {_1 palm-sized knob_} of {{ginger}}. + - Add the cut ingredients to a pot, add {_3 cups_} of {{vegetable broth}} (or 1 tbsp of vegetable broth powder in 3 cups of water) and {_2 tbsp_} of {{soy sauce}}. Bring to a boil. - Add the seitan cutlets, reduce heat to low, and cover. - Let the seitan simmer for {#1 hour#}. HOW TO SERVE @@ -50,9 +50,9 @@ 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. INST Pancake - - Blend {#1/2 cup#} of {{spinach}} with {#1/2 cup#} of {{water}} until smooth. Set aside. - - In a bowl, whisk together {#1/2 cup#} of {{spelt flour}}, {#1 tsp#} {{sesame oil}} and the blended spinach. - - Heat a large pan with {#1 tsp#} of {{sesame oil}} over {_medium heat_}. + - Blend {_1/2 cup_} of {{spinach}} with {_1/2 cup_} of {{water}} until smooth. Set aside. + - In a bowl, whisk together {_1/2 cup_} of {{spelt flour}}, {_1 tsp_} {{sesame oil}} and the blended spinach. + - Heat a large pan with {_1 tsp_} of {{sesame oil}} over {_medium heat_}. - Put the chopped {{scallions}} in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out. - Cook for {#3-4 minutes#} 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. - Cut it into pieces to make it easier to dip into the sauce! @@ -83,10 +83,10 @@ HOUJICHA OVERNIGHT OATMEAL & 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. INST Preparation - - Boil {#1 cup#} of {{water}}, then infuse {#1 1/2 tsp#} of {{houjicha leaves}} in a tea strainer. You can leave it anywhere from {#1-3 min#}, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste. + - Boil {_1 cup_} of {{water}}, then infuse {_1 1/2 tsp_} of {{houjicha leaves}} in a tea strainer. You can leave it anywhere from {#1-3 min#}, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste. - Remove the tea leaves and let cool. - - Add a chopped {{banana}} (to cut the bitterness of the tea), as well as {#1 tbsp#} of ground {{flax seeds}} (for added nutrition), blend until smooth. - - Mix in {#1/3 cup#} of {{oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day! + - Add a chopped {{banana}} (to cut the bitterness of the tea), as well as {_1 tbsp_} of ground {{flax seeds}} (for added nutrition), blend until smooth. + - Mix in {_1/3 cup_} of {{oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day! INGR Main Water : 1 cup @@ -114,7 +114,7 @@ SEAWEED BITES Baking - Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately {#20 minutes#}. - Preheat your oven to {#350F#}. After the {#20 minutes#} is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about {#1/2 cm#}. 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. - - Prepare a baking sheet lined with parchment paper, bake for about {#15 minutes#} until they brown on top. + - Prepare a baking sheet lined with a baking mat, bake for about {#15 minutes#} until they brown on top. - Place on a cooling rack and enjoy! INGR Main @@ -140,8 +140,8 @@ NO KNEAD BLACK BREAD & Cooking with bamboo charcoal is a breeze, you don't need to add much to make your food black. It doesn't add taste to a recipe either, it's purely aesthetic. None that {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat. INST Preparation - - In a bowl, mix in {#3 cups#} of {{all purpose flour}}, {#2 tbsp#} of {{bamboo charcoal powder}}, {#1 tsp#} of {{salt}} and {#1/2 tsp#} of {{active dry yeast}}. Mix well, your dough should turn a light grey colour. When you add water it will darken. - - Add the {#1 1/2 cups#} of {{water}} gradually, stirring it with a spoon into a relatively cohesive dough. The dough will be very wet, no need to add extra flour. + - In a bowl, mix in {_3 cups_} of {{all purpose flour}}, {_2 tbsp_} of {{bamboo charcoal powder}}, {_1 tsp_} of {{salt}} and {_1/2 tsp_} of {{active dry yeast}}. Mix well, your dough should turn a light grey colour. When you add water it will darken. + - Add the {_1 1/2 cups_} of {{water}} gradually, stirring it with a spoon into a relatively cohesive dough. The dough will be very wet, no need to add extra flour. - Put a bag over the bowl, and let the dough rest {#anywhere from 9 to 24 hours#}. Ideally, prepare the dough late evening and let it rest overnight, you don't need to do anything to it. - The next morning, remove the bag and place the dough on a lightly floured surface. {_Shape the dough into a ball_}. If too wet to handle, put some flour on your hands. You can make either one large loaf or two small ones with this recipe, i like to make two. Cover with a bag, or towel. - Pre-heat your oven to {#450F#}, and place your bread pan - or dutch oven - in it. Once it's done pre-heating, take out the pan and put your dough inside, sprinkle some {{poppy seeds}} (optional, but damn gorgeous) and press lightly to get them to stick. @@ -156,33 +156,6 @@ NO KNEAD BLACK BREAD Active dry yeast : 1/2 tsp Poppy seeds : 1-2 tsp -AVOCADO CARROT SANDWICH - DATE : 2014-10-07 - TAGS - bread - TIME : 10 - SERV : 2 servings - DESC - & I made a fresh loaf of black bread the other day, it only made sense to make another recipe with it! I made a spicy, lime-infused carrot and avocado sandwich! - INST - Preparation - - Grate {#1#} {{carrot}} and put in a small bowl, mix in {#1 tsp#} of {{sriracha}}, {#1/2 tsp#} of {{smoked paprika}} with {#1 tsp#} of {{coconut sugar}} together. Set aside. - - Mash your {{avocado}} with a fork, until pureed. Stir in {#1 tbsp#} of {{lemon juice}}, as well as some {{salt}} and {{black pepper}}. - - Use the carrot mix as a spread for your sandwich, lay some raw spinach leaves on top and then add a generous serving of the avocado puree on top. - - INGR - Spicy carrot filling - Carrots : 1, grated - Sriracha : 1 tsp - Smoked paprika : 1/2 tsp - Coconut sugar : 1 tsp - Avocado filling - Avocado : 1 - Lemon juice : 1 tbsp - Sea salt : pinch - Black pepper : pinch - Spinach : A few leaves, raw - BLACK PASTA DATE : 2014-10-13 TAGS @@ -198,7 +171,7 @@ BLACK PASTA & NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat. INST Preparing the dough - - Mix {#2 cups#} of {{wheat semolina}}, {#3/4 cup#} {{whole wheat flour}} and {#1 tbsp#} of {{bamboo charcoal powder}} in a bowl. + - Mix {_2 cups_} of {{wheat semolina}}, {_3/4 cup_} {{whole wheat flour}} and {_1 tbsp_} of {{bamboo charcoal powder}} in a bowl. - Prepare a bowl of {{water}}, keep it close by. Add water to the flour mix gradually, one tablespoon at a time. - Keep adding water until your dough comes together. Your dough should be moist, but not too sticky. Add more water if needed. - Knead until your dough is smooth, then {_form into a ball_}. Cut your dough into quarters. Cover, and let it rest for {#30 minutes#}. @@ -238,13 +211,13 @@ ROASTED CARROTS WITH BELUGA LENTILS INST Carrots - Preheat oven to {#400F#} - - Wash {#8#} organic {{heirloom carrots}}, do not peel them. Dry the carrots, and then toss them with {#1 tbsp#} of {{olive oil}} and {#1 tsp#} of {{thyme}}. - - Lay on a baking sheet and sprinkle with a dash of {{salt}} and some {{black pepper}}. Bake for 25 minutes, make sure to flip the carrots halfway through. + - Wash {_8_} organic {{heirloom carrots}}, do not peel them. Dry the carrots, and then toss them with {_1 tbsp_} of {{olive oil}} and {_1 tsp_} of {{thyme}}. + - Lay on a baking sheet and sprinkle with a dash of {{salt}} and some {{black pepper}}. Bake for {#25 minutes#}, make sure to flip the carrots halfway through. Lentils - - Wash {#1/2 cup#} of {{beluga lentils}}. Put {#375 ml#} of {{vegetable bouillon}} in a pot and add the {{lentils}}, bring to a boil. + - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_375 ml_} of {{vegetable bouillon}} in a pot and add the {{lentils}}, bring to a boil. - Reduce heat to medium and simmer for {#25 minutes#}. Don't let them cook for too long, otherwise they'll get too mushy. If the lentils seem cooked, but havent absorbed all of the water, just strain them out. Sauce - - Mix {#2 tbsp#} of {{sriracha}}, {#2 tbsp#} of {{peanut butter}}, {#1/4 cup#} {{soy sauce}} and {#2 tbsp#} of {{rice vinegar}} in a small bowl. + - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} of {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} of {{rice vinegar}} in a small bowl. Combine - Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots! Makes two servings. INGR @@ -263,31 +236,6 @@ ROASTED CARROTS WITH BELUGA LENTILS Soy sauce : 1/4 cup Rice vinegar : 2 tbsp -MATCHA PANCAKES - DATE : 2014-10-28 - TAGS - breakfast - TIME : 30 - SERV : 2 servings - DESC - & Have some green pancakes for breakfast or dessert. Who said pancakes needs to be a morning thing? This recipe isn't too sweet, we have the sugar-free topping to thank for that! - INST - Pancake - - Whisk together {#1 cup#} of {{rice flour}}, {#1/4 tsp#} {{sea salt}}, {#1 tsp#} of {{baking powder}}, {#1 tbsp#} of {{matcha powder}} and {#1 tbsp#} of {{whole cane sugar}}. - - Stir {#1 cup#} of {{soy milk}} and {#1 tsp#} of {{vanilla extract}} together. Pour into dry ingredients, and mix until smooth. - - Add a bit of oil to a pan on medium heat. Pour a few tablespoons in, let cook. Flip once the bottoms have browned and little bubbles appear at the top. - - Repeat for the rest of the pancake mix. - - INGR - Pancakes - Rice flour : 1 cup - Sea salt : 1/4 tsp - Baking powder : 1 tsp - Matcha powder : 1 tbsp - Whole cane sugar : 1 tbsp - Soy milk : 1 cup - Vanilla extract : 1 tsp - BLACK SESAME BRITTLE DATE : 2014-11-06 TAGS @@ -301,9 +249,9 @@ BLACK SESAME BRITTLE INST Preparation - Prepare baking sheet lined with a baking mat, keep a flat spatula close by. - - Put the {#1/4 cup#} of {{brown sugar}} and {#1/4 tsp#} of {{vanilla extract}} in a pot at medium heat. + - Put the {_1/4 cup_} of {{brown sugar}} and {_1/4 tsp_} of {{vanilla extract}} in a pot at medium heat. - Stir constantly, until the sugar is completely dissolved. - - Add {#1/4 cup#} of {{black sesame seeds}}. Mix thoroughly. + - Add {_1/4 cup_} of {{black sesame seeds}}. Mix thoroughly. - 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. - Cut the brittle while it's still warm, serve with fresh fruit! INGR @@ -327,8 +275,8 @@ SPINACH OATMEAL COOKIES INST Preparation - Preheat oven to {#350F#} - - Puree {#1 handful#} of {{spinach leaves}} with {#1 whole#} {{banana}}. - - Stir in {#1/4 tsp#} of {{vanilla extract}} and {#1/2 cup#} of {{steel cut oats}}. + - Puree {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}. + - Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{steel cut oats}}. - Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness. - Bake for {#12-15 minutes#}, let cool for {#10 minutes#} before you move them off the baking mat. @@ -353,19 +301,19 @@ BORSCHT WITH TOFU SOUR CREAM INST Tofu sour cream - Drain the pack of {{silken tofu}}, press it lightly with a cloth or paper towels to remove some of the water. - - Put the {{tofu}}, {#1 tsp#} of {{sugar}}, {#1 tbsp#} of {{apple cider vinegar}} and {#5 tsp#} of {{lemon juice}} in a bowl. Blend until smooth. + - Put the {{tofu}}, {_1 tsp_} of {{whole cane sugar}}, {_1 tbsp_} of {{apple cider vinegar}} and {_5 tsp_} of {{lemon juice}} in a bowl. Blend until smooth. - Put in the refrigerator for {#1 hour#} to give it time to thicken. Borscht - - Bring {#4 cups#} of {{vegetable bouillon}} to a boil, add {#2 peeled medium-sized#} {{red beets}}. Boil until softened. - - Peel and slice {#1 medium-sized#} {{sweet potato}}. Add to pot and let boil for {#15 minutes#}. - - While the potatoes are cooking, {_peel and julienne_} {#2 carrots#}, cut {#1/2#} a {{red onion}} and mince {#3#} {{garlic cloves}}. Add it all to a pan and fry until fragrant. Near the end add 2 tbsp of tomato paste, then toss in the pot. - - Cut {#1/2 head#} of a small {{red cabbage}} into thin strips, add to pot. + - Bring {_4 cups_} of {{vegetable bouillon}} to a boil, add {_2 peeled medium-sized_} {{red beets}}. Boil until softened. + - Peel and slice {_1 medium-sized_} {{sweet potato}}. Add to pot and let boil for {#15 minutes#}. + - While the potatoes are cooking, peel and julienne {_2 carrots_}, cut {_1/2_} a {{red onion}} and mince {_3 cloves_} of {{garlic}}. Add it all to a pan and fry until fragrant. Near the end add {_2 tbsp_} of {{tomato paste}}, then toss in the pot. + - Cut {_1/2 head_} of a small {{red cabbage}} into thin strips, add to pot. - Put 1 {{bay leaf}}, season with {{salt}} and {{pepper}} and let it simmer for {#10 minutes#} or until all the veggies are nice and soft. - At the end, take pot off heat and stir in {#2 tsp#} of {{lemon juice}}. You can serve as is if you like a chunkier soup, otherwise puree it with a handblender. Serve hot with tofu sour cream! For thicker and tastier Borscht, cook the soup the day before you plan to eat it. Let it cool and refrigerate it. It tastes better the next day :), just re-heat it. Trust me, it'll be delicious. INGR Sour cream Silken tofu : 1 pack - Sugar : 1 tsp + Whole cane sugar : 1 tsp Apple cider vinegar : 1 tbsp Lemon juice : 5 tsp Soup @@ -405,8 +353,8 @@ DARK YAKI GYOZA & NOTE: Bamboo charcoal binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat. INST Dough - - Mix {#2 cups#} of {{all purpose flour}} with {#1 tsp#} of {{bamboo charcoal powder}} in a bowl. - - Dissolve {#1/2 tsp#} of {{salt}} in {#1/2 cup#} of {{just-boiled water}}, and pour into the flour little by little while mixing. + - Mix {_2 cups_} of {{all purpose flour}} with {_1 tsp_} of {{bamboo charcoal powder}} in a bowl. + - Dissolve {_1/2 tsp_} of {{salt}} in {_1/2 cup_} of {{just-boiled water}}, and pour into the flour little by little while mixing. - Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 1 tbsp of hot water and repeat as needed. - {_Separate the dough in 3_}. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least {#30 minutes#}. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards. - 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. @@ -414,15 +362,15 @@ DARK YAKI GYOZA - Pile the wrappers, sprinkle some {{cornstarch}} (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 (no waste~). Carrot filling - - Mix the {#1/4 block#} of {{tofu}}, the {#1/3 cup#} of {{coriander}}, the {{2 grated carrots}} and the {#1 tsp#} of {{ginger root}} together in a bowl. Add {#1 tbsp#} of {{soy sauce}} as well as {{black pepper}} and {{salt}} to taste. Mix once more. + - Mix the {_1/4 block_} of {{tofu}}, the {_1/3 cup_} of {{coriander}}, the {_2 grated_} {{carrots}} and the {_1 tsp_} of {{ginger root}} together in a bowl. Add {_1 tbsp_} of {{soy sauce}} as well as {{black pepper}} and {{salt}} to taste. Mix once more. Beet filling - - Mix the {#1/4 block#} of {{tofu}}, the {#1/3 cup#} of {{coriander}}, {#1 grated#} {{red beet}}, {{2 garlic cloves}} and {#1 tsp#} of {{ginger root}}. Add {#1 tbsp#} of {{soy sauce}} and some {{ground sichuan peppercorns}}. + - Mix the {_1/4 block_} of {{tofu}}, the {_1/3 cup_} of {{coriander}}, {_1 grated_} {{red beet}}, {_2 cloves_} of {{garlic}} and {_1 tsp_} of grated {{ginger root}}. Add {_1 tbsp_} of {{soy sauce}} and some {{ground sichuan peppercorns}}. Cooking - - Take 1 wrapper, wet all around the edge with water using your fingers. <Keep a bowl of water close to dip your fingers in. + - Take 1 wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in. - Put a spoonful of filling in the middle (carrot or beet). - 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. - 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. - - Add {#1/3 cup#} of {{water}} and put a lid on. Let steam until all the water evaporates. + - Add {_1/3 cup_} of {{water}} and put a lid on. Let steam until all the water evaporates. - Add a bit of {{sesame oil}} and cook until crispy. Serve with a dipping sauce! INGR Dough @@ -468,12 +416,12 @@ RAISIN BEET BREAD INST Preparation - Preheat oven to {#350F#}. Grease a baking pan and set aside. - - Put {#1 cup#} of {{dried raisins}} in a bowl, cover with {#1 cup#} of {{warm water}}. Let cool, then add {#1/2 tsp#} of {{vanilla extract}}. - - Peel and cut {#2 small#} {{red beets}} into cubes, puree in food processor, set aside. - - Mix {#2 tbsp#} of {{ground flax seeds}} with {#6 tbsp#} of {{water}}, let thicken. In a separate bowl, measure out {#1/4 cup#} of {{coconut oil}}. Add {#1/3 cup#} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{pureed beets}}. This is the sweet part of our bread: the cream. - - Mix your dry ingredients together, {#2 1/4 cups#} of {{all purpose flour}}, the {#1/2 tsp#} of {{salt}} and {#1 tbsp#} of {{baking soda}}. + - Put {_1 cup_} of {{dried raisins}} in a bowl, cover with {_1 cup_} of {{warm water}}. Let cool, then add {_1/2 tsp_} of {{vanilla extract}}. + - Peel and cut {_2 small_} {{red beets}} into cubes, puree in food processor, set aside. + - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{coconut oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{pureed beets}}. This is the sweet part of our bread: the cream. + - Mix your dry ingredients together, {_2 1/4 cups_} of {{all purpose flour}}, the {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{baking soda}}. - Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream. - - Add spoonfuls of the wet dough to your greased pan, add the remaining {#1/4 cup#} of {{dried raisins}} on the top of the dough. Push down gently to make sure they stick. + - Add spoonfuls of the wet dough to your greased pan, add the remaining {_1/4 cup_} of {{dried raisins}} on the top of the dough. Push down gently to make sure they stick. - Bake in the oven for {#45 minutes#}. - Let cool, and enjoy! INGR @@ -501,12 +449,12 @@ MISO VEGGIE PATE & A lot of végé pâté recipes call for whole wheat flour, I've made it using it before with great results. If you don't have oats, you can use whole wheat flour instead. AUsing oats as a substitute works great, I always have a bucket-load of steel-cut oats lying around. To grind it down into flour i use my blender stick, it takes more time but it works well! INST Preparation - - Soak deshelled and {{unsalted sunflower seeds}} in {{water}} for at least {#8 hours#}. They will be easier to grind this way. + - Soak {_1 cup_} of deshelled and {{unsalted sunflower seeds}} in {{water}} for at least {#8 hours#}. They will be easier to grind this way. - Preheat oven to {#350F#}. - - Put a few inches of water in a pot, add steamer basket and bring to a boil. Add {#1/3 cup#} of {{peeled pumpkin cubes}} (or sweet potato), cover and let steam until softened. - - Strain and rinse off {{sunflower seeds}}. Combine with {#1/2 cup#} of {{ground oats}}, {#1 large diced#} {{carrot}} (or two medium), the pumpkin (or sweet potato), 2 minced garlic cloves, 1 tbsp minced ginger root, 2 chopped scallions, 1/4 cup fresh coriander, {#2 tbsp#} {{soy sauce}}, {#1 tsp#} {{lemon juice}}, {#2 tbsp#} {{white miso}} and {#1/3 cup#} of {{water}}. Puree with a food processor until smooth. - - Stir in {#1/4 cup#} of {{nutritional yeast}}, and season with {{black pepper}} to taste. - - Put in a greased {_8x8 pyrex baking dish_}, pour mixture in and flatten it with a spatula. + - Put a few inches of water in a pot, add steamer basket and bring to a boil. Add {_1/3 cup_} of peeled {{pumpkin}} cubes (or sweet potato). Cover, and let steam until softened. + - Strain and rinse off {{sunflower seeds}}. Combine with {_1/2 cup_} of {{ground oats}}, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Puree with a food processor until smooth. + - Stir in {_1/4 cup_} of {{nutritional yeast}}, and season with {{black pepper}} to taste. + - Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula. - Bake for {#50 minutes#}, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen. INGR Main @@ -537,13 +485,13 @@ PERSIMMON CURRY & Enjoy over some basmasti rice, or grated cauliflower rice for a lighter and grain-free meal. INST Rice - - Rince {_1 cup_} of {{basmati rice}} under cold water, transfer to pot. + - Rinse {_1 cup_} of {{basmati rice}} under cold water, transfer to pot. - Boil some water, pour {_1 1/2 cups_} of it over the rice. Bring pot to a boil. Add {{bay leaf}}, lower heat and cover. Simmer for {#15 minutes#}, remove from heat and let steam for an additional {#5 minutes#} with the lid on. - Remove {{bay leaf}} and serve. Sauce - - Scoop the flesh out of {#2 ripe#} {{hachiya persimmons}}, puree with a hand blender. - - Sauté 1 chopped {{onion}}, 2 minced {{garlic}} cloves, 1 tsp {{ginger root}} with a bit of {{olive oil}} in a pan over medium heat. Cook until onions become translucent. - - Add the 2 diced {{carrots}} and the handful of {{spinach}}. Stir for {#2 minutes#}, then add {_1 tbsp_} of {{curry powder}}. Cook for an additional minute. + - Scoop the flesh out of {_2 ripe_} {{hachiya persimmons}}, puree with a hand blender. + - Sauté {_1 chopped_} {{onion}}, {_2 minced_} {{garlic}} cloves, {_1 tsp_} {{ginger root}} with a bit of {{olive oil}} in a pan over medium heat. Cook until onions become translucent. + - Add the {_2 diced_} {{carrots}} and the {_handful_} of {{spinach}}. Stir for {#2 minutes#}, then add {_1 tbsp_} of {{curry powder}}. Cook for an additional minute. - Add pureed persimmon, cook for {#5 minutes#} and then season with {{salt}}. Serve over {{rice}}. INGR Rice @@ -580,16 +528,16 @@ SIMPLE DOCTOR WHO CAKE & I wanted to make a minimalistic and simple lemon cake. Then came the image of the tardis drifting through space. That image was simple, evocative. So i cut out a tardis stencil and added powdered sugar! Voila! My sister had a vegan lemon birthday cake! This cake is a safe bet, even for non-vegans. Even my parents, who dislike tofu, really enjoyed it! INST Lemon curd - - Puree {#2 cups#} of {{silken tofu}} and mix with: {#2 tbsp#} of {{canola oil}}, {#1 tbsp#} of {{lemon zest}}, {#3 tbsp#} of maple syrup}}, {#1/4 tsp#} of {{salt}} and {#1/2 tsp#} of {{vanilla extract}}. Refrigerate for a few hours to give it time to thicken. - Tardis stencil + - Puree {_2 cups_} of {{silken tofu}} and mix with: {_2 tbsp_} of {{canola oil}}, {_1 tbsp_} of {{lemon zest}}, {_3 tbsp_} of maple syrup}}, {_1/4 tsp_} of {{salt}} and {_1/2 tsp_} of {{vanilla extract}}. Refrigerate for a few hours to give it time to thicken. + Tardis stencil. - Print out the image in the correct dimensions for the cake, i used an image of the tardis that i found online. - With a fine cutting tool cut out the shape, I didn't take a photo that had lettering, the detail is just too fine. Besides, there is enough information that will make it obvious that it's a tardis. Be sure to cut out the windows, that detail is key. Cake - Pre-heat oven at {#350F#}. - - {_Grease two 8" cake pans_}, set aside. - - In a bowl mix {#2 1/4 cups#} of {{all purpose flour}}, {#1 1/2 cups#} of {{sugar}}, 3/4 tsp of baking soda and 3/4 tsp of salt. - - In a separate bowl, stir {#1 1/2 cups#} of {{cold water}} with {#3/4 cup#} of {{canola oil}}, {#1 tbsp#} of {{vanilla extract}}, {#3 tbsp#} of {{lemon juice}} and {#1 tsp#} of {{lemon zest}}. - - Combine wet ingredients with the dry, mix well. Stir in {#1 tsp#} of {{royal blue food colouring#} with {#1 drop#} of {{violet food colouring}}. + - Grease two 8" cake pans, set aside. + - In a bowl mix {_2 1/4 cups_} of {{all purpose flour}}, {_1 1/2 cups_} of {{whole cane sugar}}, {_3/4 tsp_} of {{baking soda}} and {_3/4 tsp_} of {{salt}}. + - In a separate bowl, stir {_1 1/2 cups_} of {{cold water}} with {_3/4 cup_} of {{canola oil}}, {_1 tbsp_} of {{vanilla extract}}, {_3 tbsp_} of {{lemon juice}} and {_1 tsp_} of {{lemon zest}}. + - Combine wet ingredients with the dry, mix well. Stir in {#1 tsp#} of {{royal blue food colouring#} with {_1 drop_} of {{violet food colouring}}. - Pour cake batter into pans, at the {#30 minute mark#}, insert a toothpick in the center of the cake. If it comes out clean, it's ready! Otherwise bake for an additional {#5 minutes#}. - Let cool. Slice part of the curved top off of one of the cakes to even it out (and eat it, because you wont need it). Brush top of trimmed cake with a generous serving of the {{tofu lemon curd}}, place second cake layer over it and press down gently. - Place tardis stencil over the cake @@ -598,7 +546,7 @@ SIMPLE DOCTOR WHO CAKE INGR Cake All purpose flour : 2 1/4 cups - Sugar : 1 1/2 cups + Whole cane sugar : 1 1/2 cups Baking soda : 3/4 tsp Sea salt : 3/4 tsp Royal blue colouring : 1 tsp @@ -636,10 +584,10 @@ MASON JAR BREAD PUDDING INST Preparation - Preheat oven at {#350F#} - - Combine {#1/4 cup#} of {{tofu}} (or silken tofu), {#1/3 cup#} of {{soy milk}} and {#1/4 tsp#} of {{vanilla extract}}. Blend until smooth. - - Take a {#1/2 pint#} wide-mouthed mason jar. Fill it up halfway with {{bread crusts}}. Add a bit of {{dried raisins}}, pour liquid to cover Until it's at a level with bread crusts + - Combine {_1/4 cup_} of {{tofu}} (or silken tofu), {_1/3 cup_} of {{soy milk}} and {_1/4 tsp_} of {{vanilla extract}}. Blend until smooth. + - Take a {_1/2 pint_} wide-mouthed mason jar. Fill it up halfway with {{bread crusts}}. Add a bit of {{dried raisins}}, pour liquid to cover Until it's at a level with bread crusts - Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full. - - Sprinkle a tsp of {#whole cane sugar#} on top, decorate with slices of {{apple}} and add {{cinnamon}} to taste. + - Sprinkle {_1 tsp_} of {#whole cane sugar#} on top, decorate with slices of {{apple}} and add {{cinnamon}} to taste. - Cook for {#20-25 minutes#}, or until top is browned. Let cool, drizzle with some {{maple syrup}} and enjoy! INGR Main @@ -672,9 +620,9 @@ BASIC BLACK BREAD & NOTE: Bamboo charcoal binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat. INST Loaf - - In a large bowl, stir {#1 1/2 tsp#} of {{salt}} and {#3/4 tbsp#} of {{maple syrup}} in {#1 cup#} of {{warm water}} until dissolved. Sprinkle tsp of {{active dry yeast}}, let sit for {#10 minutes#}. - - Sift {#1 1/2 cups#} of {{all purpose flour}}, {#1 1/2 cups#} of {{whole grain flour}} and {#1 tsp#} of {{bamboo charcoal powder}} together in a separate bowl. Once flours are mixed evenly enough. - - Add {#1 tbsp#} of {{vegan butter}} (earth balance) to the water mix, then stir in {#1/2 cup#} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides. + - In a large bowl, stir {_1 1/2 tsp_} of {{salt}} and {_3/4 tbsp_} of {{maple syrup}} in {_1 cup_} of {{warm water}} until dissolved. Sprinkle tsp of {{active dry yeast}}, let sit for {#10 minutes#}. + - Sift {_1 1/2 cups_} of {{all purpose flour}}, {_1 1/2 cups_} of {{whole grain flour}} and {_1 tsp_} of {{bamboo charcoal powder}} together in a separate bowl. Once flours are mixed evenly enough. + - Add {_1 tbsp_} of {{coconut oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides. - Put ball of dough on lightly floured counter-top and start kneading, add a bit of flour everytime it starts to stick to your hands. Knead for {#15 minutes#}. You may not use up all of your flour, if there's still a lot left and your dough is nice smooth don't add any more. Don't want to risk drying it out. - Heat up oven at the very lowest setting. This will be our warm place for bread rising. - Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. {_Let rise for 45 minutes_}. @@ -699,10 +647,9 @@ BASIC BLACK BREAD Active dry yeast : 1 tsp Sea salt : 1 1/2 tsp Maple syrup : 3/4 tbsp - Vegan butter : 1 tbsp (earth balance) White sesame seeds : 1 tsp Corn semolina : 1 tbsp - Coconut oil : 1 tsp + Coconut oil : 2 tbsp SHICHIMI TOGARASHI CRACKERS DATE : 2015-01-14 @@ -720,7 +667,7 @@ SHICHIMI TOGARASHI CRACKERS INST Preparation - Preheat oven to {#350F#}. - - In a bowl, combine {#1 cup#} {{chickpea flour}}, {#1 tbsp#} {{ground flax seeds}}, a pinch of {{baking soda}}, {#1/2 tsp#} {{sesame oil}}, {#1/2 tsp#} of {{sea salt}} and {#3 tsp#} {{shichimi togarashi}}. Stir in {#1/4 cup#} of {{water}}, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 1 tbsp at a time. + - In a bowl, combine {_1 cup_} {{chickpea flour}}, {_1 tbsp_} {{ground flax seeds}}, a pinch of {{baking soda}}, {_1/2 tsp_} {{sesame oil}}, {_1/2 tsp_} of {{sea salt}} and {_3 tsp_} {{shichimi togarashi}}. Stir in {_1/4 cup_} of {{water}}, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 1 tbsp at a time. - Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a {_1/4" thick rectangle_}. - Cut about 10 half-inch 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). - 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 {#15-20 minutes#} or until golden brown. @@ -749,7 +696,7 @@ ROASTED PUMPKIN SEEDS INST Preparation - Preheat oven to {#300F#}. - - Mix {#1/2 tsp#} of {{smoked paprika}}, {#1/2 tsp#} of {{ground cumin}}, {#1/4 tps#} of {{sea salt}} and {#1 tsp#} of {{maple syrup}} together. Add {#1/2 cup#} of {{raw pumpkin seeds}}. + - Mix {_1/2 tsp_} of {{smoked paprika}}, {_1/2 tsp_} of {{ground cumin}}, {_1/4 tps_} of {{sea salt}} and {_1 tsp_} of {{maple syrup}} together. Add {_1/2 cup_} of {{raw pumpkin seeds}}. - Line baking sheet with parchment paper, spread seeds out as flat and as apart from each other as you can on the sheet. - Bake for {#20 minutes#}, at the 10 minute mark stir seeds around and then bake for another {#10 minutes#}. - Eat as a snack or add as a topping in soups! @@ -761,7 +708,7 @@ ROASTED PUMPKIN SEEDS Maple syrup : 1 tsp Sea salt : pinch -BLACK GNOCCHI +POTATO GNOCCHI DATE : 2015-01-21 TAGS pasta @@ -770,30 +717,32 @@ BLACK GNOCCHI TIME : 60 SERV : 6 servings DESC - & A few weeks ago, I asked people what they wanted to see me cook. Some asked for black gnocchi, so here they are! Made from scratch, beautiful and black. Topped with a light and sweet sauce, fresh scallions and daikon! - & 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 or get a friend to help. - % recipes/black.gnocchi.1.jpg - & I started cooking these early in the day, around 9 in the morning. Every step takes time. You have to wait for the potatoes to bake, wait for them to cool down, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster, nothing worse than an uneatable meal. + & 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! + & 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! + % recipes/potato.gnocchi.3.jpg + & 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. & 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. - % recipes/black.gnocchi.2.jpg - & For the topping, I wanted a ton of scallions with mushrooms and seaweed. I miss the pasta in italian restaurants in japan, they always had some with japanese-style toppings. Since i'm currently on a shichimi togarashi binge, (left-over from my cracker recipe) I included some in this recipe as well. - % recipes/black.gnocchi.3.jpg + % recipes/potato.gnocchi.2.jpg & Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi. & NOTE: {*Bamboo charcoal*} binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat. INST Gnocchi - - Preheat oven to 400F . Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely <small>You can also boil them until fork tender</small> - - Sift 1 1/4 cup of whole wheat flour, 1 tbsp bamboo charcoal powder and 1 pinch of sea salt together in a bowl. - - Mix in the potatoes gradually, knead until you get a consistent dough. <small>You may not need to use all of the potatoes, rarely are potatoes the exact same size. If the dough feels ok stop mixing in extra potatoes</small> - - Put a bit of flour on your working surface and divide your ball of dough into 4, roll each section into a long rope with an approximate 2cm diameter. - - Proceed to cutting up the ropes into 2cm sections. To make the little lines over the gnocchis, 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. - - Cook gnocchi in a pot of boiling water with a bit of sea salt, the bits that are ready will float back to the surface. - Sauce - - Rehydrate 1/2 a cup's worth of shiitake mushrooms in a cup of boiling water. When shiitake are soft, remove the tails and cut into slices. - - Rehydrate wakame as well in a separate cup. Let stand for 5 minutes, drain, rinse and cut into smaller pieces. - - Chop up 5 scallions and grate 1/3 cup's worth of daikon. Squeeze water out of daikon and set aside. - - Mix 6 tbsp of soy sauce, 3 tbsp of mirin and 4 tsp of sugar in a bowl. - - When Gnocchi are ready, sauté in a pan with the sauce and shiitake. Serve them into bowls and top first with wakame, scallions and then a dollop of grated daikon. Sprinkle some shichimi togarashi on top! + - Preheat oven to {#400F#}. + - 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). + - Sift {#1 1/4 cup#} of {{whole wheat flour}}, {#1 tbsp#} {{bamboo charcoal powder}} and {#1 pinch#} of {{salt}} together in a bowl. + - Mix the potatoes in gradually, and knead until you get a consistent dough. + - Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate {_2cm diameter_}. + - Proceed to cutting up the ropes into {_2cm sections_}. + - 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. + - Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface. + Topping + - Rehydrate {#1/2 cup#} of {{shiitake mushrooms}} in {#1 cup#} of {{boiling water}}. When shiitake are soft, remove the tails and cut into slices. + - Rehydrate {#3 tbsp#} of {{wakame}} as well in a separate cup. Let stand for {#5 minutes#}, drain, rinse and cut into smaller pieces. + - Chop up {#5 branches#} of {{scallions}} and grate {#1/3 cup#} worth of {{daikon}}. Squeeze water out of daikon, and set aside. + - Mix {#6 tbsp#} of {{soy sauce}}, {#3 tbsp#} of {{mirin}} and {#4 tsp#} of {{sugar}} in a bowl. + Combine + - When gnocchi are cooked, sauté in a pan with the sauce and shiitake for {#4-5 minutes#}. + - Serve gnocchi in two separate bowls, and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some {{shichimi togarashi}} on top! INGR Gnocchi Russet potatoes : 2 1/2 @@ -858,25 +807,20 @@ TERIYAKI CARROT PATTIES TIME : 40 SERV : 2 servings DESC - & Curried carrot patties drizzled with teriyaki sauce, with a side of freshly baked kale chips - yum! - & Taking the time to cook good food, is important. Someone said this to me ages ago, never forgot it, but it took me a while to understand and to do that myself. I now take the time, because food matters, a lot. - % recipes/teriyaki.carrot.patties.1.jpg - & Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative. Eating is a truly complete sensory experience. + & Taking the time to cook good food, is important. Someone said this to me ages ago, never forgot it, but it took me a while to understand and to do that myself. I now take the time, because food matters. % recipes/teriyaki.carrot.patties.2.jpg - & With this recipe, I wanted to make something beautiful. I didn't have to go out to get special ingredients, I just looked in my fridge and used whatever I had on hand. If you're planning a meal but are missing an item, try and see what else you can use instead. Doing this, will make you a more creative cook. - & Cooking is important kids. Find the time to do it! + & Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative. + & 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. If you're planning a meal but are missing an item, try and see what else you can use instead. Doing this, will make you a more creative cook. INST Patties - - Peel and chop 2 carrots into pieces, mince 2 garlic cloves, chop 1/2 a yellow onion finely, grind 4 tbsp of steel-cut oats into powder and peel and prepare 1 cup's worth of cubed pumpkin bits. Mix in 1 tsp of curry powder and pulse in a food processor. - - Separate into 6 patties, cook 3 at a time in a pan with a bit of olive oil. Flatten the balls with a spatula and cook until lightly browned. + - Peel, and chop {#2#} {{carrots}} into pieces, mince {#2 cloves#} of {{garlic}}, chop {#1/2#} a {{yellow onion}} finely, grind {#4 tbsp#} of {{steel-cut oats}} into powder, and cut {#1 cup#} of {{cubed raw pumpkin bits}}. + - Mix in {#1 tsp#} of {{curry powder}} and pulse in a food processor. + - Separate into {_6 patties_}, cook 3 at a time in a pan with a bit of {{olive oil}}. Flatten the balls with a spatula and cook until lightly browned. Sauce - - Mix 2 tbsp of soy sauce, 2 tbsp of sake, 2 tbsp of mirin and 1 tsp of sugar. Pour in a pan, bring to medium-heat and cook for 5 minutes or until thickened. - Kale chips - - Pre-heat oven to 300F. - - Trim and wash 2 cup's worth of kale leaves, make sure to cut the stems off. Dry in a salad-spinner or pat dry with a clean dishcloth. Toss kale with 2 tsp of olive oil, massage the oil into the leaves with your fingers. Make sure to get inbetween all the little folds. Lay over a baking sheet and sprinkle with sea salt. - - Bake for 25 minutes, rotating the pan halfway through. + - Mix {#2 tbsp#} of {{soy sauce}}, {#2 tbsp#} of {{sake}}, {#2 tbsp#} of {{mirin}} and {#1 tsp#} of {{sugar}}. + - Pour in a pan, bring to medium-heat and cook for {#5 minutes#} or until thickened. Combine - - Put patties in a plate, drizzle with the teriyaki sauce and place a few shimeji mushrooms on the side. Place some kale chips on the edge of the bowl and garnish the patties with some fresh chopped mint. + - Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice! INGR Patties Carrots : 2 @@ -890,10 +834,6 @@ TERIYAKI CARROT PATTIES Sake : 2 tbsp Mirin : 2 tbsp Sugar : 1 tsp - Kale - Kale : 2 cups, packed - Olive oil : 2 tsp - Sea salt : 1/4 tsp SAVOURY TURMERIC COOKIES DATE : 2015-02-19 @@ -902,26 +842,26 @@ SAVOURY TURMERIC COOKIES TIME : 30 SERV : 16 servings DESC - & Sweet and savoury turmeric spiced cookies, are as delicious as they sound. These yellow treats will help brighten up cold, and grey winter days. I did say I liked cooking by colour, this is what motivated this recipe. + & These yellow treats will help brighten up cold, and grey winter days. % recipes/savoury.turmeric.cookies.1.jpg - & Turmeric powder is often used as a dye for clothes, and thusly will make your cookies very yellow! These cookies have the right amount of sweet. I had some leftover spelt flour in my cupboard, a lonely portion that had been forgotten, hidden away under bags of rice flour. Of course, this recipe can be made without it, or by replacing it with whole wheat flour. + & Turmeric powder is often used as a dye for clothes, and will also do a good job of making your baked goods yellow! These cookies have the right amount of sweet. + & I suggest pairing these with tea, I always drink a ton of it come February. It's the toughest month to go through, temperature is still in the -15C average here in Montreal. Can't go grocery shopping without my hands and feet freezing over. % recipes/savoury.turmeric.cookies.2.jpg - & I suggest pairing these with tea, i always drink a ton of it come February. It's the toughest month to go through, temperature is still in the -15C average here in Montreal. Can't go grocery shopping without my hands and feet freezing over. - & Hopefully these tea-side treats will help brighten your day! INST Preparation - - Preheat oven to 350F. - - Mix 1/2 cup of all purpose flour, 1/2 cup of spelt flour, 1/2 tsp of baking powder, 2 tsp of turmeric powder and 1 tsp of dried and ground orange peels in a bowl. Stir well to mix. - ? 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 200F for 25-30 minutes. They keep 3 months in the refrigerator. You can grind them with a mortar and pestle for this recipe - - Cream 6 tbsp of vegan butter (or coconut oil) with 1/2 cup of whole cane sugar in a separate bowl. Then mix with the dry ingredients gradually adding the soy milk 1 tbsp at a time until you get a soft and consistent dough. - - Line a baking sheet with parchment paper, make 16 little balls of dough and flatten each one gently. Add a carob chips at the center of each cookie. Bake for 15-20 minutes. + - Preheat oven to {#350F#}. + - Mix {#1/2 cup#} of {{all purpose flour}}, {#1/2 cup#} of {{spelt flour}}, {#1/2 tsp#} of {{baking powder}}, {#2 tsp#} of {{turmeric powder}} and {#1 tsp#} of ground {{dried orange peels}} in a bowl. Stir well to mix. + - 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 {#200F#} for {#25-30 minutes#}. They keep {#3 months#} in the refrigerator. You can grind them with a mortar and pestle for this recipe + - Cream {#6 tbsp#} of {{coconut oil}} with {#1/2 cup#} of {{whole cane sugar}} in a separate bowl. Then. mix with the dry ingredients, gradually adding the {{soy milk}} {_1 tbsp at a time_} until you get a soft and consistent dough. + - Line a baking sheet with a baking mat, make {_16 little balls of dough_} and flatten each one gently. Add a {{carob chips}} at the center of each cookie. + - Bake for {#15-20 minutes#}. Let cool, and serve with some tea! INGR Main All purpose flour : 1/2 cup Spelt flour : 1/2 cup Baking powder : 1/2 tsp Whole cane sugar : 1/2 cup - Vegan butter : 6 tbsp (earth balance) + Coconut oil : 6 tbsp Ground turmeric : 2 tsp Dried orange peel : 1 tsp Soy milk : 6 tbsp @@ -930,35 +870,39 @@ SAVOURY TURMERIC COOKIES SWEET MOCK EEL NIGIRI DATE : 2015-02-24 TAGS - dinner + rice TIME : 50 SERV : 2 servings DESC - & I've had the image of a black nigiri on my mind for some time. It's been sitting there, in my list of ideas for months. Couldn't think of what to top it off with, then a little while ago, i found out about Burmese tofu. - & Yellow on black, needed to make it happen. - & Burmese tofu is not really tofu, i know, that's confusing. At first, i thought it was tofu blended with turmeric. It has a yellow tint, and it's because Burmese tofu is chickpea based! The cool thing about it, is that it takes 10 minutes to make and sets 1 hour. It's a great soy-free alternative, and the texture is comparable to that of silken tofu. + & Burmese tofu is not really tofu, I know, it's confusing. At first, I thought it was tofu blended with turmeric, far from it! 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 silken tofu. % recipes/sweet.mock.eel.nigiri.1.jpg - & I bought Chickpea flour for the first time around xmas, wasn't sure how to use it. I often purchase ingredients i don't know, and learn how to use them. I found a re-write of a chickpea tofu recipe online. The original recipe, I believe, was sourced from a book called {{The Burmese kitchen|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}} by Aung Thein. - % recipes/sweet.mock.eel.nigiri.2.jpg + & The original recipe for chickpea tofu, I believe, was sourced from a book called {{The Burmese kitchen|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}} 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. - & I decided to make a mock eel nigiri, like the one i made a few months ago. The sauce that is served over eel kabayaki is sweet, with hints of caramel. I thought it would taste great atop of the burmese tofu. - & Most japanese sauces are easy to make, and usually require around 3-4 ingredients. These almost always include soy sauce, sake, mirin, or rice vinegar. If you want to cook japanese food, having these around is a must. Hope you enjoy this mock-eel recipe! + & 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. + % recipes/sweet.mock.eel.nigiri.2.jpg + & The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel; it's easy to prepare and really makes the dish! + & Most japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or rice vinegar. If you want to cook japanese food, having these around is a must. INST Rice - - Prepare the {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water. - - Put 1 1/2 tbsp of {{rice vinegar}}, 1 tbsp of {{whole cane sugar}} and 1/2 tsp of {{sea salt}} in a sauce pan. Stir over low heat, until sugar dissolves. - - Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix into rice, using a sideways cutting motion. Cover with a damp towel, and let cool. + - Prepare {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water. + - Put {#1 1/2 tbsp#} of {{rice vinegar}}, {#1 tbsp#} of {{whole cane sugar}} and {#1/2 tsp#} of {{salt}} in a sauce pan. Stir over low heat, until sugar dissolves. + - 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. Unagi sauce - - Mix 2 tbsp {{soy sauce}}, 2 tbsp {{mirin}}, 1 tbsp {{whole cane sugar}} and 1 tbsp {{sake}}. Bring to a boil in a pan, lower heat and let thicken for a few minutes. + - Mix {#2 tbs#} of {{soy sauce}}, {#2 tbsp#} of {{mirin}}, {#1 tbsp#} of {{whole cane sugar}} and {#1 tbsp#} of {{sake}}. + - Bring to a boil in a pan, lower heat and let thicken for a few minutes. Chickpea tofu - - Bring 1 1/2 cups of vegetable bouillon to a rolling boil in a pot. - - Mix 1 cup of chickpea flour with 1/4 tsp sea salt and 1/2 tsp of ground turmeric. Add an additional 1 1/2 cups of vegetable bouillon, and stir until the mixture is lump-free. - - Lower to medium heat, and pour in chickpea batter. Whisk continuously for 5-10 minutes, until thickened. Pour into a 8x8 baking dish lined with parchment paper. Smooth out top with the back of a spoon. - - Let cool and set for 1 hour, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set. Cut into 12 pieces, and then cut in 2 again lenghtwise to make them fit over nigiri. - - Preheat oven to 350F. - - Line backing sheet with aluminium foil, line up pieces of chickpea tofu. Bake for 15 minutes. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional 15 minutes. - Combine - - Shape tablespoons of black rice into oblongs, smear tops with a bit of wasabi, 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). Makes about 12 nigiri. <small>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. </small> + - Bring {#1 1/2 cups#} of {{vegetable bouillon}} to a rolling boil in a pot. + - Mix {#1 cup#} of {{chickpea flour}} with {#1/4 tsp#} of {{salt}} and {#1/2 tsp#} of {{ground turmeric}}. Add an additional {#1 1/2 cups#} of {{vegetable bouillon}}. Stir until the mixture is lump-free. + - {_Lower to medium heat_}, and pour in chickpea batter. Whisk continuously for {#5-10 minutes#}, until thickened. + - Pour into a {_8x8 baking dish_} lined with a baking mat. Smooth out top with the back of a spoon. + - Let cool and set for {#1 hour#}, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set. + - After 1 hour, {_cut into 12 pieces_}, and then {_cut in 2 again lenghtwise_} to make them fit over nigiri. + - Preheat oven to {#350F#}. + - Line backing sheet with a baking mat, line up pieces of chickpea tofu. + - Bake for {#15 minutes#}. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional {#15 minutes#}. + Nigiri + - Shape tablespoons of black rice into oblongs, smear tops with a bit of wasabi, 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). + - Makes about 12 nigiri. 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. INGR Nigiri Black glutinous rice : 3/4 cup @@ -978,28 +922,29 @@ SWEET MOCK EEL NIGIRI Sea salt : 1/4 tsp Ground turmeric : 1/2 tsp -MANGO SESAME RICE PANCAKES +BLACK SESAME RICE PANCAKES DATE : 2015-02-26 TAGS breakfast TIME : 20 SERV : 12 servings DESC - & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup. Okay, i hear you, no we don't - but here's something different anyway! - & Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night. I paired the remaining 2 pancakes with a bit of fresh mango and MAN! It tastes so damn GOOD together! - & I made it into a recipe, but used ground black sesame instead of matcha. The nutty taste of sesame paired with mango is perfect. Dressing pancakes with maple syrup is fine, but the sugar high i get after is not. I feel like my heart is going to burst out of my chest, 'alien-style'. - & No one likes that, i'd like my innards to stay where they are thank you! - % recipes/mango.sesame.rice.pancakes.1.jpg - & Using fruit, instead of syrup is a good way to cut down on sugar. Mangos are sweet enough as is. + & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup — okay. No we don't, but here's something different anyway! + & Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night. + % recipes/black.sesame.rice.pancakes.1.jpg + & I paired the remaining 2 pancakes with a bit of fresh mango and MAN! + & It tastes so damn GOOD together! + & Using fruit, instead of syrup is a nice change, and looks beautiful on a plate. For matcha pancakes, omit the black sesame seeds and add 1 tbsp of {*matcha powder*}! INST Pancake - - Heat 1/4 cup of black sesame seeds, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle. - - Mix 1 1/4 cup of soy milk, 1 tsp of vanilla extract and 1/4 cup of ground black sesame seeds. Blend, until you get a smooth grey liquid. - - Mix 1 cup of rice flour, 1/4 tsp sea salt, 1 tsp of baking powder and 1 tbsp of whole cane sugar together. Pour wet ingredients into the dry ones, and mix until smooth, make it as lump-free as you can. + - Heat {#1/4 cup#} of {{black sesame seeds}}, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle. + - Mix {#1 1/4 cup#} of {{soy milk}}, {#1 tsp#} of {{vanilla extract}} and {#1/4 cup#} of ground {{black sesame seeds}}. Blend, until you get a smooth grey liquid. + - Mix {#1 cup#} of {{rice flour}}, {#1/4 tsp#} of {{salt}}, {#1 tsp#} of {{baking powder}} and {#1 tbsp#} of {{whole cane sugar}} together. + - Pour wet ingredients into the dry ones, and mix until smooth, make it as lump-free as you can. - Heat up non-stick pan at medium heat, spoon a portion of batter into it. Flip once the bottoms have browned, and little bubbles appear at the top. - Repeat for the rest of the pancake mix. Topping - - Scoop flesh out of the mango, puree. Serve over pancakes! + - Scoop flesh out of the {{mango}}, puree. Serve over pancakes! INGR Sauce Mango : 1 @@ -1018,25 +963,28 @@ MUSHROOM ZUCCHINI PASTA TIME : 20 SERV : 4 servings DESC - & 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. This meal is also green on green, most of the ingredients are different shades of the same colour. - & Yes, those are the sort of details that I care about. - & What 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 Iodine, essential for health. + & 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. This meal is also green on green, most of the ingredients are different shades of the same colour — cool huh? + & 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 {*Iodine*}, essential for health. % recipes/mushroom.zucchini.pasta.1.jpg & Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time. - & 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. % recipes/mushroom.zucchini.pasta.2.jpg - & You can make this recipe using regular pasta, but it wont be green... unless you use spinach pasta (which could look good too.) Or matcha pasta? A really awesome girl on twitter made some using my black pasta recipe as a base, they look gorgeous! - & Hope you like the recipe, happy cooking! + & 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. + & You can make this recipe using regular pasta, but it wont be green... how sad. INST Preparation - - Rehydrate 2 tbsp of wakame in water, drain and set aside. - - Cut stems off of 1/4 cup of shiitake mushrooms, rehydrate by pouring boiling water over them. Keep them submerged for 30 min, or up to 1 hour. <small>It's better to rehydrate them overnight, for a minimum of 8 hours. The flavour will be stronger, if you're in a rush, boiling water is fine. If you have fresh shiitake, you can also skip this step</small> - - Cut 4 medium-sized zucchinis thinly using a julienne peeler (or spiralizer), place in bowls. <small>I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.</small> - - Put 2 tbsp of olive oil in a saucepan over medium heat, whisk in 2 tbsp of all purpose flour. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so. - - Stir in 2 cups of vegetable bouillon, bring heat up to a boil and then lower to a simmer. Add a 1/4 cup of shiitake mushrooms, a 1/4 cup of shimeji mushrooms and a 1/3 cup of edamame to the sauce. Let cook for 10 minutes, season sauce with sea salt and black pepper. Add the wakame re-hydrated wakame. Serve over zucchini pasta, and season with shijimi togarashi! + - Rehydrate {#2 tbsp#} of {{wakame}} in water, drain and set aside. + - Cut stems off of {#1/4 cup#} of dried {{shiitake mushrooms}}, rehydrate by pouring boiling water over them. Keep them submerged for {#30 min#}, or up to {#1 hour#}. It's better to rehydrate them overnight, for {#a minimum of 8 hours#}. 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. + - Cut {#4 medium-sized#} {{zucchinis}} 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. + Sauce + - Put {#2 tbsp#} of {{olive oil}} in a saucepan over medium heat, whisk in {#2 tbsp#} of {{all purpose flour}}. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so. + - Stir in {#2 cups#} of {{vegetable bouillon}}, bring heat up to a boil and then lower to a simmer. Add a {#1/4 cup#} of {{shiitake mushrooms}}, a {#1/4 cup#} of {{shimeji mushrooms}} and a {#1/3 cup#} of {{edamame}} to the sauce. + - Let cook for {#10 minutes#}. + - When cooked, season sauce with salt and black pepper. + - Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi! INGR - Main + Pasta Zucchini : 4 + Sauce All purpose flour : 2 tbsp Olive oil : 2 tbsp Vegetable bouillon : 2 cups @@ -1053,73 +1001,39 @@ PATE CHINOIS TIME : 40 SERV : 4 servings DESC - & Whenever i ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless i want to eat pasta everyday. Secondly, he'll ask for Pâté Chinois. It's always hard for me to say no to, so i succumb, peek into the fridge and see what variation of it i can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower. + & Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless i want to eat pasta everyday. Secondly, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so i succumb, peek into the fridge and see what variation of it i can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower. % recipes/pate.chinois.1.jpg - & Pâté Chinois is very much like Shepherd's pie, which is why i will use these 2 terms interchangeably in this recipe. My mom made this all the time when i was a kid, she would make the traditional meat version, with corn and all. My meals are always meatless, but it has the same general idea. This dish inspires the same kind of comfort. + & Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know. + & My mom made this all the time when i was a kid, she would make the traditional meat version with creamed corn. + & My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort. % recipes/pate.chinois.2.jpg - & I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, i've gone through every possibility. This Pâté Chinois happened because me and Devine both wanted different things. - & I wanted cauliflower... - & ...he wanted sweet potato. - & I wanted burmese tofu... - & ...he wanted tofu. - % recipes/pate.chinois.3.jpg - & So what did we do? We combined it all so both of us will get what we want! Ever since i discovered <a href=\"http://grimgrains.com/sweet+mock+eel+nigiri\">burmese tofu</a> i've been making it regularly, so it's simple for me to add it to recipes. If you don't have time to make it (it only takes 15 minute of active prep time), just using tofu alone will be delicious. - &Hope you like this recipe! + & I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. + & All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, cauliflower etc). + % recipes/pate.chinois.3.jpg + & I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms! + INST Preparation - - Preheat oven to 375F. - - Bring a pot of water (or vegetable bouillon for added flavour) to a boil, cook 1, cubed, large sweet potato as well as 1 cup of chopped white cauliflower florets until tender. Drain, mix with 1 tsp of smoked paprika and puree with an immersion blender. Season with sea salt and black pepper. Set aside. - - Take 1/2 a block of firm tofu, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. Do the same for 1 cup of burmese tofu, mash it down and mix it with the tofu. <small>You can see my other recipe to find out how to make burmese tofu, alternatively you can just use 1 whole block of tofu instead.</small> - - In a large pan, brown the yellow onion with a bit of oil. Add the tofu/burmese tofu, add 2 tbsp of soy sauce and 1 drop of liquid smoke. Cook for a few minutes. Season with black pepper and sea salt. Press into bottom of a 8x8 baking dish. - - Cover with the contents of 1 can of unsalted green peas (reserve a few for the top) and with the pureed cauliflower/sweet potato. Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika. - - Bake for 30 minutes or until lightly browned. Let cool, serve with some sambal oelek or some other spicy condiment! + - Preheat oven to {{375F}}. + - Bring a pot of {{water}} (or vegetable bouillon for added flavour) to a boil. Cook {#1 cubed large#} {{sweet potato}} as well as {#1 cup#} of chopped {{white cauliflower}} florets until tender. + - Drain, mix with {#1 tsp#} of {{smoked paprika}}, and puree with an immersion blender. Season with sea salt and black pepper. Set aside. + - Take {#1 block#} of firm {{tofu}}, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. (Alternatively, for a soy-free pate chinois you can also use {{burmese tofu|Sweet Mock Eel Nigiri}}.) + - In a large pan, brown the {{yellow onion}} with {#1 tsp#} of {{olive oil}}. Add the {{tofu}}, {#2 tbsp#} of {{soy sauce}} and {#1 drop#} of {{liquid smoke}}. Cook for a few minutes. Season with black pepper and sea salt. + - When cooked, press tofu mix into bottom of a {_8x8 baking dish_}. + - Cover tofu mix with the contents of {#1 can#} of unsalted {{green peas}} (reserve a few for the top) and with the pureed cauliflower/sweet potato. + - Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika. + - Bake for {#30 minutes#}, or until lightly browned. + - Let cool, serve with some {{sambal oelek}} or some other spicy condiment! INGR Main White cauliflower : 1 cup Sweet potatoes : 1 Green peas : 1 small can - Tofu : 1/2 pack , firm - Burmese tofu : 1/2 cup + Tofu : 1 pack , firm Soy sauce : 2 tbsp Yellow onion : 1/2 Smoked paprika : 1 tsp -GREEN CHILE MAC N CHEESE - DATE : 2015-03-13 - TAGS - pasta - TIME : 40 - SERV : 2 servings - DESC - & It's Macaroni and Cheese week in Montreal, as good a reason as any to make some at home. My mac n 'cheese' has whole grain macaroni noodles, served with a faux-cheese consisting of golden beets, roasted red peppers, nutritional yeast and other delicious ingredients. Also, topped with some roasted green chiles for a bit of a kick! - & I've been experimenting a lot with faux-cheeses recently, my choices are somewhat limited because of my nut allergy. But it's all good, having limitations just means i need to get more creative! Everyday, i try and think of alternatives to things i used to eat, like cheese. I also like to find alternatives to things i like, like swapping out rice for cauliflower. - % recipes/green.chile.mac.n.cheese.1.jpg - & I've seen many great 'faux-cheese' recipes online, even some nut-free ones (so thankful for those). One of the inspirations for this recipe, was the awesome lady from <a href=\"https://www.youtube.com/watch?v=I7-RgLABm_U&index=5&list=FLB9JN60Dbk3ob18wRs-upwA\">Cooking with plants</a>. Would have never thought of adding red peppers to a faux-cheese. She uses a marinated kind, but using a fresh oven-roasted pepper is fine. - & For the faux-cheese sauce, i was going to use potatoes to make it more 'creamy'. I went to get the ingredients i needed for the recipe at the grocery, and i saw some golden beets on sale. Golden beets, being yellow, i thought wouldn't alter the colour of the sauce and it would be a nice alternative to potatoes. - % recipes/green.chile.mac.n.cheese.2.jpg - & The taste is perfect, not too sweet. A bit cheesy, but not too much. This paired with the roasted vegetables, heaven in my mouth. I was so excited, i allowed myself a minute of maniacal laughter. Behold! My creation! IT LIVES. - INST - Preparation - - Cook {_1 cup_} of {{whole grain macaroni}} according to package instructions. - - Preheat oven to {#400F#}. - - In an oiled pan, sautee {_1 clove_} of minced {{garlic}} with {_1/4_} {{yellow onion}}. Set aside. - - Peel and slice {_1_} large {{golden beet}}, wash {_1_} whole {{green chile}} as well as {_1_} whole {{red pepper}}. Place on a baking sheet, bake the beet for {#25 minutes#}, and {#25-30 minutes#} for the chile and the pepper. The chile and pepper are ready when the skin is lightly charred and softened. - - Remove skins, and deseed the {{red pepper}} and {{green chile}}. Cut the {{green chile}} in small pieces and set aside, add roasted {{red pepper}} to a bowl. - - In that same bowl, add {_1 clove_} of minced {{garlic}}, {_1/4_} {{yellow onion}} (or {_1/4 tsp_} of {{onion powder}}), {_1 tsp_} of {{lemon juice}}, the roasted {{golden beet}}, {_1 tsp_} of {{red miso}}, {_1/4 cup_} of {{nutritional yeast}} and {_1/3 cup_} of {{water}}. Puree with an immersion blender until smooth. Transfer to a pan and cook over medium heat for a few minutes. - - Serve over macaroni noodles and top with {{black olives}} and some roasted {{green chiles}}! - INGR - Main - Wholegrain macaroni : 1 cup - Red peppers : 1 - Golden beets : 1 - Garlic : 1 clove - Yellow onion : 1/4 - Red miso : 1 tsp - Nutritional yeast : 1/4 cup - Lemon juice : 1 tsp - Green chile : 1 - Black olives : 1/4 cup - CHILI POMEGRANATE BROWNIES DATE : 2015-03-24 TAGS @@ -1448,18 +1362,17 @@ SUNFLOWER HEIRLOOM CARROT PASTA TIME : 20 SERV : 2 servings DESC - & Using veggies as noodles in a dish, is something I really enjoy doing. It tastes fresh, and is ready in a second! Thank you julienne peeler, your precense in my kitchen has made the process of cutting vegetables in thin strips, enjoyable. Spending an evening cutting daikon or cucumbers thinly by hand, are now nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots, from Jean-Talon market last weekend. I've been using them in meals all week. Heirloom carrots come in a wide variety of colours. The yellow ones, I thought, resembled pasta. Thus came the idea for heirloom carrot pasta! + & Using veggies as noodles in a dish, is something I really enjoy doing. It tastes fresh, and is ready in a second! Thank you julienne peeler, your precense in my kitchen has made the process of cutting vegetables in thin strips enjoyable. Spending an evening cutting daikon or cucumbers thinly by hand, are now nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots last weekend, I've been using them in meals all week. Heirloom carrots come in a wide variety of colours. The yellow ones, I thought, resembled pasta. Thus came the idea for heirloom carrot pasta! & I used yellow and red carrots for this recipe, love how these veggies are coloured all the way down to the core. Zucchinis make great pasta noodles, but the white interior makes for a dull-looking meal. It looks especially beautiful with a sunflower "cheese" sauce. As you know, I'm allergic to tree nuts so my vegan cheese alternatives are somewhat limited. Luckily, I can have seeds which can be used interchangeably with nuts in most pasta sauce recipes. It produces a similar result, just as creamy and just as nutritious! - & Until recently, I didn't know why you had to soak seeds and nuts before eating them. As it turns out, they have their own personal defense mechanisms. Nutritional inhibitors and toxic substances. Ingesting seeds, or nuts, without soaking, makes it harder to digest. You're also missing out on a ton of nutritional benefits. The last time I made this recipe, I tried the quick boiling method. It is easier to grind down into a sauce, but it will still be hard on your digestive system. My stomach groaned for hours after that meal, I personally prefer to soak the seeds overnight. - & The idea for a sunflower seed sauce came from <a href=\"http://www.vegansandra.com/2014/10/sunflower-seeds-are-new-cashews.html\">Vegan Sandra</a> in her post she talks about how sunflower seeds are the new cashews. She provides a recipe that I used as a base for my carrot pasta. Enjoy! + & Until recently, I didn't know why you had to soak seeds and nuts before eating them. As it turns out, they have their own personal defense mechanisms. Nutritional inhibitors and toxic substances. Ingesting seeds, or nuts, without soaking, makes it harder to digest, you're also missing out on a ton of nutritional benefits. The last time I made this recipe, I tried the quick boiling method. It is easier to grind down into a sauce, but it will still be hard on your digestive system. My stomach groaned for hours after that meal, I personally prefer to soak the seeds overnight. INST Preparation - - Dissolve 1/2 tsp of sea salt in 1/2 cup of water. Add sunflower seeds, cover with a breathable material and leave to soak overnight or for at least 8 hours. <small>Alternatively, you can pour boiling water over the seeds and let them soak for 10 minutes. This method is quicker but it will be less nutritious</small> - - Sautee 1 chopped yellow onion and 2 garlic cloves in a pan with a tsp of olive oil. Cook until onion is translucent. - - Rinse the sunflower seeds, and puree in a blender with the cooked garlic and onion, 1 tbsp soy sauce (or tamari), 1/2 tsp of smoked paprika, 1 heaping tsp of white miso, 1 tbsp nutritional yeast and 1/2 cup of water. Blend until smooth. - - Peel and cut 4 large heirloom carrots into thin strips, using a julienne peeler or spiralizer will make your life a lot easier. The goal is to make pasta-like strips. - - 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. <small>You don't have to steam your carrots, but personally I like to do it so they're not as stiff. Depending on the thickness of your carrots you may need more or less.</small> - - Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of <a href=\"http://grimgrains.com/roasted+pumpkin+seeds\">roasted pumpkin seeds</a>! + - Dissolve {#1/2 tsp#} of {{salt}} in {#1/2 cup#} of {{water}}. Add {#1/4 cup#} of {{sunflower seeds}}, cover with a breathable material and leave to soak overnight or for at least {#8 hours#}. Alternatively, you can pour boiling water over the seeds and let them soak for {#10 minutes#}. This method is quicker but it will be less nutritious. + - Sautee {#1 chopped#} {{yellow onion}} and {#2 minced#} {{garlic cloves}} in a pan with {#1 tsp#} of {{olive oil}}. Cook until onion is translucent. + - Rinse the sunflower seeds, and puree in a blender with the cooked garlic and onion, {#1 tbsp#} of {{soy sauce}}, {#1/2 tsp#} of {{smoked paprika}}, {#1 heaping tsp#} of {{white miso}}, {#1 tbsp#} of {{nutritional yeast}} and {#1/2 cup#} of {{water}}. Blend until smooth. + - Peel and cut {#4 large#} {{heirloom carrots}} into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips. + - 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. + - Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of {{roasted pumpkin seeds|http://grimgrains.com/roasted+pumpkin+seeds}}. INGR Sunflower sauce Sea salt : 1/2 tsp @@ -1491,14 +1404,14 @@ CARROT KINPIRA ONIGIRAZU INST Kinpira carrot - Peel and cut {#2 large#} {{carrot}} into thin strips. - - Stir these ingredients together to make the sauce for the kinpira - {#2 tsp#} of {{maple syrup}}, {#2 tsp#} of {{mirin}} and {#2 tbsp#} of {{soy sauce}}. + - Stir these ingredients together to make the sauce for the kinpira - {_2 tsp_} of {{maple syrup}}, {_2 tsp_} of {{mirin}} and {_2 tbsp_} of {{soy sauce}}. - Heat {#1 tbsp#} of {{sesame oil}} in a pan at medium heat, add the carrot strips and cook for {#2-3 minutes#}. Stir in {#1/2 tsp#} of {{chili pepper flakes}} as well as the sauce prepared in the previous step. - Cook until no liquid remains. Let cool. Rice - - Dissolve {#1 tbsp#} of {{white miso}} in {#1 1/2 cups#} of {{water}} and pour into pot with {#1 cup#} of {{short grain white rice}} (first, wash the rice until water runs clear). + - Dissolve {_1 tbsp_} of {{white miso}} in {_1 1/2 cups_} of {{water}} and pour into pot with {_1 cup_} of {{short grain white rice}} (first, wash the rice until water runs clear). - Bring to a boil. Once it starts to bubble up lower to a simmer, cover and cook for {#5-10 minutes#} or until all of the liquid has been absorbed. Combine - - Lay out {#4 pieces#} of {{nori sheets}}, rough side up. Lay out some rice in the center of the 4 sheets, then divide the carrot kinpira into 4 portions and lay over the rice. Cover the carrots with the remaining rice. + - Lay out {_4 pieces_} of {{nori sheets}}, rough side up. Lay out some rice in the center of the 4 sheets, then divide the carrot kinpira into 4 portions and lay over the rice. Cover the carrots with the remaining rice. - Now, take one corner of the nori sheet and fold over into the middle, do the same for the opposing corner. Then, repeat for the other 2 corners. Press down gently. - Wait until the nori has softened and then cut into the middle! Serve as is. INGR @@ -1522,61 +1435,28 @@ BALSAMIC BANANA ICE CREAM SERV : 2 servings DESC & When it comes to plant-based cold desserts, Montreal has a lot of options. The places I tried are all within walking distance, because generally when I want ice cream i don't want to have to go far to get it. Luckily, the 2 places that are near my home offer dairy-free options, though often this means sorbet. While I like sorbet, the flavors are rarely as creative as milk-based ice creams. When I don't want sorbet, I just make my own ice cream at home. I have many other ice cream recipes on this blog, but some of them require a bit more waiting time and effort, which admittedly I don't always care for. Banana ice cream to the rescue! A delicious and simple alternative to dairy or coconut based desserts. - % recipes/balsamic.banana.ice.cream.1.jpg - & I was introduced to vanilla ice cream with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides. Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things i thought could go well together. + % recipes/balsamic.banana.ice.cream.3.jpg + & I was introduced to vanilla ice cream with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides — Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things I thought could go well together. % recipes/balsamic.banana.ice.cream.2.jpg - & I remembered that night today, and desperarely wanted to re-create a dairy-free version of it. Lots of blogs I love have also been making banana-based recipes, I first saw a recipe on the whole foods website for it. Making it is incredibly easy, you just put bananas in the freezer. While you wait for them to harden up, you can prepare your balsamic coulis and make your appartment reek of vinegar - yay! If you've ever boiled balsamic vinegar, you know what I'm talking about. I didn't want to pour the vinegar straight from the bottle over the ice cream, making a reduction makes it thick and syrupy, and it just works better as a topping. + & I remembered that night today, and desperarely wanted to re-create a dairy-free version of it. Making it is incredibly easy, you just put bananas in the freezer. While you wait for them to harden up, you can prepare your balsamic coulis and make your appartment reek of vinegar - yay! If you've ever boiled balsamic vinegar, you know what I'm talking about. I didn't want to pour the vinegar straight from the bottle over the ice cream, making a reduction makes it thick and syrupy, and it just works better as a topping. & I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth puree was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches. INST Balsamic reduction - - Put 1 cup of balsamic vinegar in a non-stick pan. Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion <small>Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smell</small> - - Transfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. <small>This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit</small> - Banana - - Peel and cut 2 bananas into slices, lay slices flat onto a plate and put in the freezer for at least 2h. Put banana slices in a blender or food processor with 1/4 cup of soy milk and 1/4 tsp of vanilla extract, process until smooth. - - Serve in individual bowls with a tsp or more of balsamic reduction. + - Put {_1 cup_} of {{balsamic vinegar}} in a non-stick pan. + - Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion. Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smell! + - Transfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit. + Ice cream + - Peel and cut {_2 whole_} {{bananas}} into slices, lay slices flat onto a plate and put in the freezer for at least {#2 hours#}. + - When properly frozen, put the banana slices in a blender — or food processor — with {_1/4 cup_} of {{soy milk}} and {_1/4 tsp_} of {{vanilla extract}}. Process until smooth. + - Serve in individual bowls, with {_1 tsp_} or more of balsamic reduction. INGR - Reduction + Balsamic reduction Balsamic vinegar : 1 cup - Main + Ice cream Banana : 2 Soy milk : 1/4 cup Vanilla extract : 1/4 tsp -CURRIED PUMPKIN SEED PATE - DATE : 2015-08-29 - TAGS - sidedish - TIME : 60 - SERV : 4 blocks - DESC - & This time last year, Grim Grains was born. Cooking had become a passion, this blog needed to happen. I was freelancing back then, and had a lot of time to dedicate to the project. Nowadays, I work in studio all day and finding time to cook up new foods is tough. Because of this, my meals have become simpler. I feel my meals will continue to be simple, due to the fact that me and Devine will be embarking on an exciting new adventure next year: we want to live on a sailboat. If you've ever been on one, you know that space is an issue. I'm not only talking about storage, but also about refrigeration. Grim Grains will still happen, but will be very different. Hopefully, I'll still be able to make my own pâté. - & I wanted to try and re-create a curry pâté I had some time ago. While I didn't have sunflower seeds to use as a base, I had a jar full of pumpkin seeds! As you know, pumpkin seeds can be expensive, I recommend buying it in bulk (I ordered mine from Yupik.com). As with my veggie pate recipe, the seeds need to be soaked prior to blending. To learn more about the why's and how's of seed soaking check out the article {{Soaking nuts and seeds|http://healthyblenderrecipes.com/info/soaking_grains_nuts_seeds}} by the Blender Girl. - & This pâté can be used on toast, sliced cucumbers or other veggies. Sometimes I cube it up and use it as a topping for salads and other meals. - INST - Preparation - - Dissolve {_1 tsp_} of {{salt}} in {_2 cups_} of {{water}}, add {{pumpkin seeds}} and cover with a breathable material. Soak for a minimum of {#8 hours#}. - - Preheat oven to {#350F#}. - - Cube and steam {_1/3 cup_} of {{sweet potato}}. - - Strain and rinse off the {{pumpkin seeds}}. In a large bowl, puree {_1/2 cup_} of ground rolled {{oats}}, {_2_} grated {{carrots}}, {_2_} minced cloves of {{garlic}}, a {_1/3 cup_} of steamed {{sweet potatoes}}, the chopped {{scallions}}, {_1 tsp_} of {{lemon juice}}, {_2 tsp_} of {{curry powder}}, {_1 tsp_} of {{garam masala}}, {_1/2 tsp_} of {{turmeric powder}} and {_1/3 cup_} of {{water}}. - - Fold in {_1/4 cup_} of {{nutritional yeast}}. Season with {{black pepper}} and {{salt}} to taste. - - Line an 8x8 glass baking dish with parchment paper, pour mixture in and flatten evenly with a spatula. - - Bake for {#50 minutes#}, let cool. Cut into 4 squares and store in the refrigerator. Use as a spread on toast, sliced {{cucumbers}} or your sliced vegetable of choice! - INGR - Main - Pumpkin seeds : 1 cup - Sea salt : 1 tsp - Sweet potatoes : 1/3 cup, steamed - Oats : 1/2 cup, ground - Carrots : 2 medium - Garlic : 2 cloves, minced - Scallions : 1 branch - Nutritional yeast : 1/4 cup - Lemon juice : 1 tsp - Curry powder : 2 tsp - Garam masala : 1 tsp - Ground turmeric : 1 tsp - Water : 1/3 cup - FRESH PESTO PASTA DATE : 2015-09-22 TAGS @@ -1584,14 +1464,14 @@ FRESH PESTO PASTA TIME : 20 SERV : 2 servings DESC - & 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 - thank you <a target="_blank" href="https://www.amazon.com/gp/product/B017WY3PWQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B017WY3PWQ&linkCode=as2&tag=hundredrabbit-20&linkId=343025663c1bc31d6cb19ca55ad039fd">Smart Pots</a><img src="//ir-na.amazon-adsystem.com/e/ir?t=hundredrabbit-20&l=am2&o=1&a=B017WY3PWQ" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />. + & 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. & My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe — the perfect way to end the summer. % recipes/fresh.pesto.pasta.1.jpg - & 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 scoobi do pasta to this dish. Scoobi do pasta happens to be my favorite pasta cut, it also has the best name ever. With tones of orange, green and brown this meal embodies autumn. + & 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 scoobi do pasta to this dish. Scoobi do pasta happens to be my favorite pasta cut (it also has the best name ever). With tones of orange, green and brown this meal embodies autumn. & You can find the recipe for my roasted pepitas {{here|roasted pumpkin seeds}}! It's easy, and ready in 20 minutes. I usually make a double recipe, and add it to salads and other meals during the week. Enjoy! INST Pesto - - Blend the following ingredients in a food processor or blender: {_2 cups_} of {{fresh basil}}, {_3 cloves_} of {{garlic}}, {_1/4 cup_} of {{nutritional yeast}}, {_1/4 tsp_} of {{salt}} and a dash of {{black pepper}}. Add {_1/4 cup_} of {{olive oil}} and blend again until smooth. Set aside. + - Blend the following ingredients in a food processor or blender: {_2 cups_} of {{fresh basil}}, {_3 cloves_} of {{garlic}}, {#1/4 cup_} of {{nutritional yeast}}, {_1/4 tsp_} of {{salt}} and a dash of {{black pepper}}. Add {_1/4 cup_} of {{olive oil}} and blend again until smooth. Set aside. Cook - Bring a pot of {{water}} to a boil, add {_1 1/2 cups_} of {{scoobi do}} pasta and cook until tender. While the pasta is cooking julienne {_2_} {{carrots}} and {_1_} {{zucchini}}. - Drizzle some {{olive oil}} in a pan and bring up to medium heat. Add the vegetable strips and cook for {#2-3 minutes#}.