commit: c04847591ba6773571c0f59c2ee79a58138b01e7
parent 27b779d2cdb591b4be2114fde962e75ac7ec0626
Author: rekkabell <rekkabell@gmail.com>
Date: Sun, 24 Mar 2024 09:53:08 -0700
*
Diffstat:
6 files changed, 13 insertions(+), 13 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml
@@ -106,7 +106,7 @@
<dc:creator><![CDATA[Rek Bell]]></dc:creator>
<description>
<![CDATA[<img src='https://grimgrains.com/media/recipes/breaded_chickpea_tofu_fingers.jpg' width='600'/>
-<div><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 4 extra tablespoons(1/4 cup) of flour.</div><p><a href='https://grimgrains.com/site/breaded_chickpea_tofu_fingers.html'>Continue reading</a></p>]]>
+<div><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. Burmese tofu is made with chickpea flour, one of our staple foods. We first learned about this kind of tofu by reading The Burmese Kitchen by Aung Thein. The process for making this kind of tofu is usually much longer, if you're interested in making it the correct way the process is described at length on <a href='https://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html' target='_blank'>this page</a>(which was copied digitally from The Burmese Kitchen). Our recipe suggests a quick way to make chickpea tofu, which was inspired by <a href='https://www.veganricha.com/chickpea-flour-tofu/#recipe' target='_blank'>this recipe</a>. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p><b>Besan flour</b>. In this recipe I use chickpea flour, ground from whole dry chickpeas(garbanzo beans), besan/gram flour comes from ground brown chickpeas(sometimes peas too) and usually comes out finer, smoother when ground into flour. If using besan(gram) flour, remove 60 ml of water, or add 1/4 cup of flour. It's also possible to make chickpea tofu by soaking the beans, to blend them and to use that to make the batter(cooked, of course).</p><p><b>Thicker chickpea tofu.</b>. If you prefer a firmer chickpea tofu, use 450 ml of vegetable broth instead of 500 ml.</p></div><p><a href='https://grimgrains.com/site/breaded_chickpea_tofu_fingers.html'>Continue reading</a></p>]]>
</description>
</item>
<item>
@@ -579,7 +579,7 @@
<dc:creator><![CDATA[Rek Bell]]></dc:creator>
<description>
<![CDATA[<img src='https://grimgrains.com/media/recipes/sweet_mock_eel_nigiri.jpg' width='600'/>
-<div><p>Burmese tofu is not really tofu—we know it's confusing. Burmese tofu is made with chickpea flour, one of our staple foods. It takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p>The original recipe for chickpea tofu was sourced from a book called The Burmese Kitchen 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.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p></div><p><a href='https://grimgrains.com/site/sweet_mock_eel_nigiri.html'>Continue reading</a></p>]]>
+<div><p>Burmese tofu is made with chickpea flour, one of our staple foods. We first learned about this kind of tofu by reading The Burmese Kitchen by Aung Thein. The process for making this kind of tofu is usually much longer, if you're interested in making it the correct way the process is described at length on <a href='https://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html' target='_blank'>this page</a>(which was copied digitally from The Burmese Kitchen). Our recipe suggests a quick way to make chickpea tofu, which was inspired by <a href='https://www.veganricha.com/chickpea-flour-tofu/#recipe' target='_blank'>this recipe</a>. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p><b>Note</b>: 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.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p><p><b>Besan flour</b>. In this recipe I use chickpea flour, ground from whole dry chickpeas(garbanzo beans), besan/gram flour comes from ground brown chickpeas(sometimes peas too) and usually comes out finer, smoother when ground into flour. If using besan(gram) flour, remove 60 ml of water, or add 1/4 cup of flour. It's also possible to make chickpea tofu by soaking the beans, to blend them and to use that to make the batter(cooked, of course).</p><p><b>Thicker chickpea tofu.</b>. If you prefer a firmer chickpea tofu, use 450 ml of vegetable broth instead of 500 ml.</p></div><p><a href='https://grimgrains.com/site/sweet_mock_eel_nigiri.html'>Continue reading</a></p>]]>
</description>
</item>
<item>
diff --git a/site/breaded_chickpea_tofu_fingers.html b/site/breaded_chickpea_tofu_fingers.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — breaded chickpea tofu fingers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>breaded chickpea tofu fingers</h1><h2>20 servings — 90 minutes</h2><img src='../media/recipes/breaded_chickpea_tofu_fingers.jpg'/><div class='col2'><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 4 extra tablespoons(1/4 cup) of flour.</div><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>450 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>125 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>2.5 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>8 g</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>2 stalks</u></dt></dl><ul class='instructions'><li>In a pot, add <i>250 ml (1 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth</a> and bring to a rolling boil. Reserve the remaining 200 ml of vegetable broth for the next step.</li><li>Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>8 g (~3 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add the rest of the <a href='water.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free.</li><li>Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into strips</i>. <img src='../media/recipes/breaded_veggie_fingers.jpg'/></li></ul><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b></a><u>5 slices</u></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>50 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>220 °C (425 °F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li><li>Take a slice of the chickpea tofu and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.</li><li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2024 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — breaded chickpea tofu fingers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>breaded chickpea tofu fingers</h1><h2>20 servings — 90 minutes</h2><img src='../media/recipes/breaded_chickpea_tofu_fingers.jpg'/><div class='col2'><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. Burmese tofu is made with chickpea flour, one of our staple foods. We first learned about this kind of tofu by reading The Burmese Kitchen by Aung Thein. The process for making this kind of tofu is usually much longer, if you're interested in making it the correct way the process is described at length on <a href='https://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html' target='_blank'>this page</a>(which was copied digitally from The Burmese Kitchen). Our recipe suggests a quick way to make chickpea tofu, which was inspired by <a href='https://www.veganricha.com/chickpea-flour-tofu/#recipe' target='_blank'>this recipe</a>. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p><b>Besan flour</b>. In this recipe I use chickpea flour, ground from whole dry chickpeas(garbanzo beans), besan/gram flour comes from ground brown chickpeas(sometimes peas too) and usually comes out finer, smoother when ground into flour. If using besan(gram) flour, remove 60 ml of water, or add 1/4 cup of flour. It's also possible to make chickpea tofu by soaking the beans, to blend them and to use that to make the batter(cooked, of course).</p><p><b>Thicker chickpea tofu.</b>. If you prefer a firmer chickpea tofu, use 450 ml of vegetable broth instead of 500 ml.</p></div><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>500 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>125 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>2.5 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>4 g</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>2 stalks</u></dt></dl><ul class='instructions'><li>Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>4 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Stir in <i>250 ml (1 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free, reserve mixture for later.</li><li>Add the rest of the vegetable bouillon(<i>250 ml | 1 cup</i>) to a pot and bring to a rolling boil.</li><li>Lower the heat to medium, pour in the chickpea flour mixture from the first step and whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Remove from heat, fold in <i>2 diced stalks</i> <a href='scallions.html'>scallions</a>(optional). Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into strips</i>. <img src='../media/recipes/breaded_veggie_fingers.jpg'/></li></ul><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b></a><u>5 slices</u></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>50 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>220 °C (425 °F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li><li>Take a slice of the chickpea tofu and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.</li><li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2024 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/salt.html b/site/salt.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — salt</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>salt</h1><img class='right' src='../media/ingredients/salt.png'/><div><p>Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of <a href='nutrition.html'>iodine</a>.</p><p>Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='tzatziki.html'>tzatziki</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='gyoza_wrappers.html'>gyoza wrappers</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='whole_wheat_pancakes.html'>whole wheat pancakes</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2024 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — salt</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>salt</h1><img class='right' src='../media/ingredients/salt.png'/><div><p>Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of <a href='nutrition.html'>iodine</a>.</p><p>Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='tzatziki.html'>tzatziki</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='gyoza_wrappers.html'>gyoza wrappers</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='vegetable_curry.html'>Vegetable curry</a></li><li><a href='whole_wheat_pancakes.html'>whole wheat pancakes</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2024 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/sea_salt.html b/site/sea_salt.html
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-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sea salt</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>sea salt</h1><img class='right' src='../media/ingredients/sea_salt.png'/><div><p>Sea salt is producted by evaporating seawater, and is used to season foods, in cooking and for preserving food. Iodine, an element essential for human health, is present only in small amounts in sea salt.</p></div><ul><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2024 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sea salt</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>sea salt</h1><img class='right' src='../media/ingredients/sea_salt.png'/><div><p>Sea salt is producted by evaporating seawater, and is used to season foods, in cooking and for preserving food. Iodine, an element essential for human health, is present only in small amounts in sea salt.</p></div><ul><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='beet_sauce_pasta.html'>beet sauce pasta</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2024 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
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diff --git a/site/sweet_mock_eel_nigiri.html b/site/sweet_mock_eel_nigiri.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet mock eel nigiri</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><div class='col2'><p>Burmese tofu is not really tofu—we know it's confusing. Burmese tofu is made with chickpea flour, one of our staple foods. It takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p>The original recipe for chickpea tofu was sourced from a book called The Burmese Kitchen 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.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p></div><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a><u>140 g</u></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>7 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a><u>1 sheet</u></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>30 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>450 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>125 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Bring <i>250 ml (1 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>125 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Stir in an additional <i>200 ml (around 3/4 cup + 2 tbsp)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free, set aside.</li><li>Lower to medium heat, and pour in the mixture from the previous step. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>. <img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/></li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2024 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet mock eel nigiri</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><div class='col2'><p>Burmese tofu is made with chickpea flour, one of our staple foods. We first learned about this kind of tofu by reading The Burmese Kitchen by Aung Thein. The process for making this kind of tofu is usually much longer, if you're interested in making it the correct way the process is described at length on <a href='https://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html' target='_blank'>this page</a>(which was copied digitally from The Burmese Kitchen). Our recipe suggests a quick way to make chickpea tofu, which was inspired by <a href='https://www.veganricha.com/chickpea-flour-tofu/#recipe' target='_blank'>this recipe</a>. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p><b>Note</b>: 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.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p><p><b>Besan flour</b>. In this recipe I use chickpea flour, ground from whole dry chickpeas(garbanzo beans), besan/gram flour comes from ground brown chickpeas(sometimes peas too) and usually comes out finer, smoother when ground into flour. If using besan(gram) flour, remove 60 ml of water, or add 1/4 cup of flour. It's also possible to make chickpea tofu by soaking the beans, to blend them and to use that to make the batter(cooked, of course).</p><p><b>Thicker chickpea tofu.</b>. If you prefer a firmer chickpea tofu, use 450 ml of vegetable broth instead of 500 ml.</p></div><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a><u>140 g</u></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>7 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a><u>1 sheet</u></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>30 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>500 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>125 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>1.25 g</u></dt></dl><ul class='instructions'><li>Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, and <i>1.25 g (1/4 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Stir in <i>250 ml (1 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free, reserve mixture for later.</li><li>Add the rest of the vegetable bouillon(<i>250 ml| 1 cup</i>) to a pot and bring to a rolling boil.</li><li>Lower the heat to medium, pour in the chickpea flour mixture from the first step and whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate(or let rest) for a little while longer before cutting, this will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>. <img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/></li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2024 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/recipes.c b/src/recipes.c
@@ -280,8 +280,8 @@ add_part(&black_sesame_syrup, &black_sesame_syrup_syrup);
Recipe breaded_chickpea_tofu_fingers = create_recipe("breaded chickpea tofu fingers", sidedish, "20 servings", 20150330, 90);
set_description(&breaded_chickpea_tofu_fingers, "<p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. Burmese tofu is made with chickpea flour, one of our staple foods. We first learned about this kind of tofu by reading The Burmese Kitchen by Aung Thein. The process for making this kind of tofu is usually much longer, if you're interested in making it the correct way the process is described at length on <a href='https://www.netcooks.com/recipes/Salads/Burmese-Style.Tofu.html' target='_blank'>this page</a>(which was copied digitally from The Burmese Kitchen). Our recipe suggests a quick way to make chickpea tofu, which was inspired by <a href='https://www.veganricha.com/chickpea-flour-tofu/#recipe' target='_blank'>this recipe</a>. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p><b>Besan flour</b>. In this recipe I use chickpea flour, ground from whole dry chickpeas(garbanzo beans), besan/gram flour comes from ground brown chickpeas(sometimes peas too) and usually comes out finer, smoother when ground into flour. If using besan(gram) flour, remove 60 ml of water, or add 1/4 cup of flour. It's also possible to make chickpea tofu by soaking the beans, to blend them and to use that to make the batter(cooked, of course).</p><p><b>Thicker chickpea tofu.</b>. If you prefer a firmer chickpea tofu, use 450 ml of vegetable broth instead of 500 ml.</p>");
RecipePart breaded_chickpea_tofu_fingers_chickpea_tofu = create_part("chickpea tofu");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>4 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Stir in <i>250 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free, reserve mixture for later.");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Add the rest of the vegetable bouillon(<i>250 ml (1 cup)</i>) to a pot and bring to a rolling boil.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>4 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Stir in <i>250 ml (1 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free, reserve mixture for later.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Add the rest of the vegetable bouillon(<i>250 ml | 1 cup</i>) to a pot and bring to a rolling boil.");
add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Lower the heat to medium, pour in the chickpea flour mixture from the first step and whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.");
add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Remove from heat, fold in <i>2 diced stalks</i> <a href='scallions.html'>scallions</a>(optional). Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.");
add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into strips</i>. <img src='../media/recipes/breaded_veggie_fingers.jpg'/>");
@@ -1543,7 +1543,7 @@ add_serving(&sweet_mock_eel_nigiri_sauce, &natural_brown_sugar, "15 g");
add_serving(&sweet_mock_eel_nigiri_sauce, &sake, "15 ml");
add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_sauce);
RecipePart sweet_mock_eel_nigiri_chickpea_tofu = create_part("chickpea tofu");
-add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, and <i>1.25 g (1/4 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Stir in <i>250 ml</i> of <a href='vegetable_bouillon.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free, reserve mixture for later.");
+add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, and <i>1.25 g (1/4 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Stir in <i>250 ml (1 cup)</i> of <a href='vegetable_bouillon.html'>vegetable broth(or water)</a> and stir until the mixture is lump-free, reserve mixture for later.");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Add the rest of the vegetable bouillon(<i>250 ml| 1 cup</i>) to a pot and bring to a rolling boil.");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Lower the heat to medium, pour in the chickpea flour mixture from the first step and whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.");
add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.");
