commit: c453ccf65424aaa97db4ee45cc346613ac7ceebf
parent 4f0c311b3b57ed9430756653dcd3b940eb3fb703
Author: neauoire <aliceffekt@gmail.com>
Date: Fri, 24 Jan 2020 09:06:49 -0500
Merge branch 'master' of https://github.com/hundredrabbits/Grimgrains
Diffstat:
8 files changed, 450 insertions(+), 44 deletions(-)
diff --git a/site/chocolate_chip_cookies.html b/site/chocolate_chip_cookies.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as is behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. It's possible to make your own vegan butter, check out this <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute'>recipe by fork and beans</a>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperatures.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>125 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>110 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>110g (250 ml)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>15 g (1tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (45 ml)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>125 g (250 ml)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/4 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>110 g (250 ml)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1.2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — chocolate chip cookies</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><p class='col2'>I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as is behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. It's possible to make your own vegan butter, check out this <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute'>recipe by fork and beans</a>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperatures.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. </p><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b> <u>125 g</u></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b> <u>2.5 g</u></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b> <u>1.25 g</u></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b> <u>75 g</u></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b> <u>92 g</u></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b> <u>113 g</u></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b> <u>45 ml</u></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b> <u>2.5 ml</u></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b> <u>15 g, ground</u></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b> <u>45 ml</u></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b> <u>170 g</u></a></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>15 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>125 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/meals.html b/site/meals.html
@@ -1,16 +1,6 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — Meals</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='meals'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main><p>A record of what Devine & I eat, everyday, for a period of 2 weeks. All recipes are portioned for 2 people, except breakfasts (we don't eat the same thing).</p>
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — Meals</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='meals'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main><p>A record of what Devine & I eat, everyday, for a period of 2 weeks. This experiment was done while we lived on land, during winter. All recipes are portioned for 2 people, except breakfasts (we don't eat the same thing).</p>
-<ul>
- <li><a href='#day1'>day 1</a></li>
- <li><a href='#day2'>day 2</a></li>
- <li><a href='#day3'>day 3</a></li>
- <li><a href='#day4'>day 4</a></li>
- <li><a href='#day5'>day 5</a></li>
- <li><a href='#day6'>day 6</a></li>
- <li><a href='#day7'>day 7</a></li>
- <li><a href='#day8'>day 8</a></li>
- <li><a href='#day9'>day 9</a></li>
-</ul>
+<p><a href='#day1'>day 1</a> | <a href='#day2'>day 2</a> | <a href='#day3'>day 3</a> | <a href='#day4'>day 4</a> | <a href='#day5'>day 5</a> | <a href='#day6'>day 6</a> | <a href='#day7'>day 7</a> | <a href='#day8'>day 8</a> | <a href='#day9'>day 9</a> | <br><a href='#day10'>day 10</a> | <a href='#day11'>day 11</a> | <a href='#day12'>day 12</a> | <a href='#day13'>day 13</a> | <a href='#day14'>day 14</a></p>
<h1 id='day1'>Day 1</h1>
@@ -310,7 +300,7 @@
<li>15 ml (1 tbsp) canola oil</li>
<li>15 ml (1 tbsp) apple cider vinegar</li>
<li>1.25 g (1/4 tsp) black pepper
- <li>1.25 g (1/4 tsp) salt</li>
+ <li>1.25 g (1/4 tsp) salt</li>
</ul>
<p>Rinse brussel sprouts, cut stems, remove outer leaves, and cut in half. Place in steam basket over pot of water, steam until tender. I like to eat them as is, but you can season them with salt/pepper, vegan butter etc.</p>
@@ -385,15 +375,227 @@
<li>1 carrot, diced</li>
<li>1 parsnip, diced</li>
<li>1 potato, diced</li>
- <li> 70 g (1/3 cup) of brown lentils</li>
+ <li>70 g (1/3 cup) of brown lentils</li>
<li>10 g (2 tsp) cumin</li>
<li>5 g (1 tsp) chili pepper flakes</li>
<li>5 g (1 tsp) smoked paprika</li>
<li>5 g (1 tsp) dried oregano</li>
<li>2.5 g (1/2 tsp) cayenne pepper</li>
- <li>1 798ml can of diced tomatoes</li>
+ <li>1 795 ml (28 oz) can of diced tomatoes</li>
<li>480 ml (2 cups) vegetable broth</li>
<li>5 ml (1 tsp) red wine vinegar</li>
</ul>
-<p>In a big pot, heat 15 ml (1 tbsp) of vegetable oil at medium heat. Add the onion, cook for 3-5 minutes until browned. Add minced garlic, cook for 1-2 minutes, then add the chopped carrot, parsnip and potato. Stir to combine and cook for 5-10 minutes. Add spices, cook for a minute, then add can of diced tomatoes and the brown lentils. Stir to combine. When chili starts to bubble, reduce heat and let simmer for 30 minutes. Optionally, you can transfer 360 ml (1 1/2 cups) of the chili to a blender or food processor, and turn it into puree to make the chili thicker. Transfer pureed chili back to pot, then stir in salt, black pepper and the red wine vinegar.</main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<p>In a big pot, heat 15 ml (1 tbsp) of vegetable oil at medium heat. Add the onion, cook for 3-5 minutes until browned. Add minced garlic, cook for 1-2 minutes, then add the chopped carrot, parsnip and potato. Stir to combine and cook for 5-10 minutes. Add spices, cook for a minute, then add can of diced tomatoes and the brown lentils. Stir to combine. When chili starts to bubble, reduce heat and let simmer for 30 minutes. Optionally, you can transfer 360 ml (1 1/2 cups) of the chili to a blender or food processor, and turn it into puree to make the chili thicker. Transfer pureed chili back to pot, then stir in salt, black pepper and the red wine vinegar (or sherry).</p>
+
+<h1 id='day10'>Day 10</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had left-over chili from <a href='#day_9'>day 9</a>. Devine had it over wholegrain pasta (as a thick sauce), and I (Rek) had it as is, with some spelt bread on the side.</p>
+
+
+<h2>Dinner</h2>
+<p>Went to a Sichuanese and Thai cuisine restaurant in town.</p>
+<ul>
+ <li>Crispy spinach (entree)</li>
+ <li>Mixed vegetables with tofu in peanut butter sauce</li>
+ <li>Pad thai (requested without fish sauce, eggs)</li>
+ <li>Small bowl of rice</li>
+ <li>2 fortune cookies</li>
+</ul>
+
+<h1 id='day11'>Day 11</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had a 'bahn mi' style veggie bowl based on <a href='https://phse.net/recipe/tofu-bahn-mi/'>this recipe</a>. Instead of a sandwich, I served the veggies and tofu over short grain white rice (with a seed mix stirred in). I also didn't fry the tofu, I just grilled it in a pan until crispy. I didn't have radish, and used only carrots instead and it turned out great.</p>
+
+<ul>
+ <li>140 g (~3/4 cup) short grain white rice</li>
+ <li>30 g (2 tbsp) grain mix: hemp hearts, flax seeds and chia seeds</li>
+</ul>
+
+<h2>Dinner</h2>
+
+<p>Pizza! Had tomato pizza with a generous topping of olives, onions and artichokes.</p>
+
+<h1 id='day12'>Day 12</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had rice noodles with peanut sauce.</p>
+<ul>
+ <li>200 g (7 oz pack) rice noodles</li>
+ <li>150 g (1/3 block) of firm tofu</li>
+ <li>15 g (1 tbsp) cornstarch</li>
+ <li>1 Zucchini, julienned</li>
+ <li>1/2 green bell pepper, cut into thin long strips</li>
+ <li>1 clove garlic</li>
+ <li>5 g (1 tsp) chili flakes</li>
+</ul>
+<p>Sauce</p>
+<ul>
+ <li>60 g (1/4 cup) peanut butter</li>
+ <li>22 ml (1 1/2 tbsp) soy sauce</li>
+ <li>10 g (2 tsp) sugar</li>
+ <li>10 g (2 tsp) cornstarch</li>
+ <li>2 garlic clove, minced</li>
+ <li>5 g (1 tsp) grated ginger</li>
+ <li>5 g (1 tsp) curry powder</li>
+ <li>60 ml (1/4 cup) water</li>
+</ul>
+
+<p>Cut tofu into small cubes. Put 15 g (1 tbsp) of cornstarch in a bowl, add tofu cubes and toss until well-coated. Keep aside.</p>
+
+<p>Mix sauce ingredients (except for the water) in a bowl. Then add the water and mix until well incorporated. In a pan, heat some oil at high heat. When hot, add the minced garlic and the chili flakes, cook for 30 seconds, add zucchini and bell pepper. Add the tofu, cook until outside of tofu has crisped up. Add noodles, then add the sauce overtop. Cook for 1-2 minutes until sauce starts to thicken. Serve in two bowls.</p>
+
+<h2>Dinner</h2>
+
+<p>Had homemade poutine.</p>
+
+<ul>
+ <li>7 small russet potatoes (or 3-4 large)</li>
+</ul>
+
+<p>Preheat oven to 230 C (450 F). Cut potatoes into thin strips. Put cut potatoes in bowl and coat with vegetable oil. Add fries to a baking sheet, lay them flat so they don't overlap. Cook for 20 minutes, flip fries, cook for an additional 10 minutes. Traditionally, poutine is made with fried potatoes in oil, but I hate frying and so I choose not to do it that way.</p>
+
+<p>Sauce</p>
+<ul>
+ <li>1 onion, minced</li>
+ <li>2.5 g (1/2 tsp) dijon mustard</li>
+ <li>2.5 g (1/2 tsp) smoked paprika</li>
+ <li>dash of dried basil, oregano, garlic powder, onion powder, black pepper</li>
+ <li>2.5 ml (1/2 tsp) maple syrup</li>
+ <li>15 ml (1 tbsp) tomato paste (or ketchup)</li>
+ <li>360 ml (1 1/2 cups) vegetable bouillon</li>
+ <li>5 ml (1 tsp) apple cider vinegar</li>
+ <li>A bit of hot sauce</li>
+ <li>15 g (1 tbsp) cornstarch</li>
+</ul>
+<p>Mix all ingredients, except cornstarch, in a bowl. In a separate bowl, mix cornstarch with 60 ml (1/4 cup) of water. Bring a sauce pan at medium heat, when hot, add the chopped onion and cook until browned. Add sauce, let cook for minutes, then add cornstarch mix and cook until thick.</p>
+<p>Tofu topping</p>
+<ul>
+ <li>150 g (1/3 pack) firm tofu, grated</li>
+ <li>15 g (1 tbsp) nutritional yeast</li>
+ <li>5 g (1 tsp) dijon mustard</li>
+</ul>
+<p>Mix all the ingredients together, let soak for 30 minutes to 1 hour for better flavor.</p>
+<p>Put fries in bowl, add gravy and top for tofu. I like to add marinated eggplants and sun-dried tomatoes on top as well.</p>
+
+<h1 id='day13'>Day 13</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had 1 block of <a href='veggie_pate.html'>vege pate</a> with <a href='crackers.html'>crackers</a> and a salad made with some left over veg and a dijon dressing.</p>
+
+<ul>
+ <li>Red cabbage</li>
+ <li>1 cucumber</li>
+ <li>1 green bell pepper</li>
+ <li>10 ml (2 tsp) dijon mustard</li>
+ <li>30 ml (2 tbsp) soy milk</li>
+ <li>15 ml (1 tbsp) canola oil</li>
+ <li>15 ml (1 tbsp) apple cider vinegar</li>
+ <li>1.25 g (1/4 tsp) black pepper
+ <li>1.25 g (1/4 tsp) salt</li>
+</ul>
+
+<h2>Dinner</h2>
+
+<p>Had butter chickpeas, made using <a href='https://www.veganricha.com/2017/10/instant-pot-vegan-butter-chicken.html#wprm-recipe-container-19577'>this recipe</a>. This is an excellent recipe, and I usually make it in my pressure cooker (when on the boat) but since I don't have one at the moment I just prepared everything in a pot. I serve this over short grain white rice (i had no basmati on hand).</p>
+
+<ul>
+ <li>140 g (~3/4 cup) short grain white rice</li>
+ <li>30 g (2 tbsp) grain mix: hemp hearts, flax seeds and chia seeds</li>
+</ul>
+
+<h1 id='day14'>Day 14</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had left-over butter chickpeas from <a href='#day13'>day 13</a>, had it over black rice.</p>
+
+<ul>
+ <li>140 g (3/4 cup) cup black rice</li>
+</ul>
+
+<h2>Dinner</h2>
+
+<p>Had some rotini (made with ancient grains: sorghum, amaranth etc) sauteed in garlic, chili sauce.</p>
+
+<ul>
+ <li>170 g rotini</li>
+ <li>Spicy vegetable oil (homemade)</li>
+ <li>1/2 yellow onion</li>
+ <li>3 cloves of garlic</li>
+ <li>1/2 green bell pepper</li>
+ <li>Sundried tomatoes</li>
+</ul>
+
+<p>Bring a pan at medium-high heat, add spicy vegetable oil (regular oil). When hot, add chopped onion and cook until browned, then add garlic (at this point you can add dried chili flakes, if you've used regular oil). Cook for 1-2 extra minutes, then add chopped green bell pepper. Sautee for an additional 1-2 minutes, add chopped sundried tomatoes and rotini. Season with salt and black pepper, toss to coat, and serve in two bowls.</p></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/nutrition.html b/site/nutrition.html
@@ -165,6 +165,7 @@
<ul>
<li><a href="https://www.vrg.org/journal/vj2006issue2/2006_issue2_mealplans.php" class="external" target="_blank">Low-Cost Vegan Meal Plans</a></li>
<li><a href="https://veganhealth.org/meal-plans/" class="external" target="_blank">Calorie-Based Vegan Meal Plans</a></li>
+ <li><a href='meals.html'>Our 14-day food diary</a></li>
</ul>
<p>Jump back to <a href="#nutrition">top</a>.</p>
<h3><a id="nutrition-references">Nutrition references</a></h3>
diff --git a/site/veganaise.html b/site/veganaise.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veganaise</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>veganaise</h1><img class='right' src='../media/ingredients/veganaise.png'/><p>Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the <a href='#homemade_veganaise.html'>recipe</a>.</p><h2>tofu</h2><p class='small'>Tofu is prepared by coagulating <a href='soy_milk.html'>soy milk</a> and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of <b>protein</b>, <b>iron</b> and <b>calcium</b> (if the tofu was calcium-set).<br /><br />Tofu is set using a variety of coagulants, like <b>gypsum (calcium sulfate)</b>, which produces tofu that is tender but brittle in texture, and <b>chloride-type nigari salts (magnesium chloride and calcium chloride)</b>, which produces tofu with a smooth and tender texture.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky tofu</a>, <a href='https://en.wikipedia.org/wiki/Pickled_tofu' target='_blank'>pickled tofu</a>) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><title>GrimGrains — veganaise</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='ingredient'><h1>veganaise</h1><img class='right' src='../media/ingredients/veganaise.png'/><p>Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the <a href='homemade_veganaise.html'>recipe</a>.</p><h2>tofu</h2><p class='small'>Tofu is prepared by coagulating <a href='soy_milk.html'>soy milk</a> and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of <b>protein</b>, <b>iron</b> and <b>calcium</b> (if the tofu was calcium-set).<br /><br />Tofu is set using a variety of coagulants, like <b>gypsum (calcium sulfate)</b>, which produces tofu that is tender but brittle in texture, and <b>chloride-type nigari salts (magnesium chloride and calcium chloride)</b>, which produces tofu with a smooth and tender texture.<br /><br />There are many types of processed tofu, including pickled tofu (<a href='https://en.wikipedia.org/wiki/Stinky_tofu' target='_blank'>sticky tofu</a>, <a href='https://en.wikipedia.org/wiki/Pickled_tofu' target='_blank'>pickled tofu</a>) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).<br /><br /></p><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2020<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/inc/meals.htm b/src/inc/meals.htm
@@ -1,16 +1,6 @@
-<p>A record of what Devine & I eat, everyday, for a period of 2 weeks. All recipes are portioned for 2 people, except breakfasts (we don't eat the same thing).</p>
+<p>A record of what Devine & I eat, everyday, for a period of 2 weeks. This experiment was done while we lived on land, during winter. All recipes are portioned for 2 people, except breakfasts (we don't eat the same thing).</p>
-<ul>
- <li><a href='#day1'>day 1</a></li>
- <li><a href='#day2'>day 2</a></li>
- <li><a href='#day3'>day 3</a></li>
- <li><a href='#day4'>day 4</a></li>
- <li><a href='#day5'>day 5</a></li>
- <li><a href='#day6'>day 6</a></li>
- <li><a href='#day7'>day 7</a></li>
- <li><a href='#day8'>day 8</a></li>
- <li><a href='#day9'>day 9</a></li>
-</ul>
+<p><a href='#day1'>day 1</a> | <a href='#day2'>day 2</a> | <a href='#day3'>day 3</a> | <a href='#day4'>day 4</a> | <a href='#day5'>day 5</a> | <a href='#day6'>day 6</a> | <a href='#day7'>day 7</a> | <a href='#day8'>day 8</a> | <a href='#day9'>day 9</a> | <br><a href='#day10'>day 10</a> | <a href='#day11'>day 11</a> | <a href='#day12'>day 12</a> | <a href='#day13'>day 13</a> | <a href='#day14'>day 14</a></p>
<h1 id='day1'>Day 1</h1>
@@ -310,7 +300,7 @@
<li>15 ml (1 tbsp) canola oil</li>
<li>15 ml (1 tbsp) apple cider vinegar</li>
<li>1.25 g (1/4 tsp) black pepper
- <li>1.25 g (1/4 tsp) salt</li>
+ <li>1.25 g (1/4 tsp) salt</li>
</ul>
<p>Rinse brussel sprouts, cut stems, remove outer leaves, and cut in half. Place in steam basket over pot of water, steam until tender. I like to eat them as is, but you can season them with salt/pepper, vegan butter etc.</p>
@@ -385,15 +375,227 @@
<li>1 carrot, diced</li>
<li>1 parsnip, diced</li>
<li>1 potato, diced</li>
- <li> 70 g (1/3 cup) of brown lentils</li>
+ <li>70 g (1/3 cup) of brown lentils</li>
<li>10 g (2 tsp) cumin</li>
<li>5 g (1 tsp) chili pepper flakes</li>
<li>5 g (1 tsp) smoked paprika</li>
<li>5 g (1 tsp) dried oregano</li>
<li>2.5 g (1/2 tsp) cayenne pepper</li>
- <li>1 798ml can of diced tomatoes</li>
+ <li>1 795 ml (28 oz) can of diced tomatoes</li>
<li>480 ml (2 cups) vegetable broth</li>
<li>5 ml (1 tsp) red wine vinegar</li>
</ul>
-<p>In a big pot, heat 15 ml (1 tbsp) of vegetable oil at medium heat. Add the onion, cook for 3-5 minutes until browned. Add minced garlic, cook for 1-2 minutes, then add the chopped carrot, parsnip and potato. Stir to combine and cook for 5-10 minutes. Add spices, cook for a minute, then add can of diced tomatoes and the brown lentils. Stir to combine. When chili starts to bubble, reduce heat and let simmer for 30 minutes. Optionally, you can transfer 360 ml (1 1/2 cups) of the chili to a blender or food processor, and turn it into puree to make the chili thicker. Transfer pureed chili back to pot, then stir in salt, black pepper and the red wine vinegar.
-\ No newline at end of file
+<p>In a big pot, heat 15 ml (1 tbsp) of vegetable oil at medium heat. Add the onion, cook for 3-5 minutes until browned. Add minced garlic, cook for 1-2 minutes, then add the chopped carrot, parsnip and potato. Stir to combine and cook for 5-10 minutes. Add spices, cook for a minute, then add can of diced tomatoes and the brown lentils. Stir to combine. When chili starts to bubble, reduce heat and let simmer for 30 minutes. Optionally, you can transfer 360 ml (1 1/2 cups) of the chili to a blender or food processor, and turn it into puree to make the chili thicker. Transfer pureed chili back to pot, then stir in salt, black pepper and the red wine vinegar (or sherry).</p>
+
+<h1 id='day10'>Day 10</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had left-over chili from <a href='#day_9'>day 9</a>. Devine had it over wholegrain pasta (as a thick sauce), and I (Rek) had it as is, with some spelt bread on the side.</p>
+
+
+<h2>Dinner</h2>
+<p>Went to a Sichuanese and Thai cuisine restaurant in town.</p>
+<ul>
+ <li>Crispy spinach (entree)</li>
+ <li>Mixed vegetables with tofu in peanut butter sauce</li>
+ <li>Pad thai (requested without fish sauce, eggs)</li>
+ <li>Small bowl of rice</li>
+ <li>2 fortune cookies</li>
+</ul>
+
+<h1 id='day11'>Day 11</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had a 'bahn mi' style veggie bowl based on <a href='https://phse.net/recipe/tofu-bahn-mi/'>this recipe</a>. Instead of a sandwich, I served the veggies and tofu over short grain white rice (with a seed mix stirred in). I also didn't fry the tofu, I just grilled it in a pan until crispy. I didn't have radish, and used only carrots instead and it turned out great.</p>
+
+<ul>
+ <li>140 g (~3/4 cup) short grain white rice</li>
+ <li>30 g (2 tbsp) grain mix: hemp hearts, flax seeds and chia seeds</li>
+</ul>
+
+<h2>Dinner</h2>
+
+<p>Pizza! Had tomato pizza with a generous topping of olives, onions and artichokes.</p>
+
+<h1 id='day12'>Day 12</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had rice noodles with peanut sauce.</p>
+<ul>
+ <li>200 g (7 oz pack) rice noodles</li>
+ <li>150 g (1/3 block) of firm tofu</li>
+ <li>15 g (1 tbsp) cornstarch</li>
+ <li>1 Zucchini, julienned</li>
+ <li>1/2 green bell pepper, cut into thin long strips</li>
+ <li>1 clove garlic</li>
+ <li>5 g (1 tsp) chili flakes</li>
+</ul>
+<p>Sauce</p>
+<ul>
+ <li>60 g (1/4 cup) peanut butter</li>
+ <li>22 ml (1 1/2 tbsp) soy sauce</li>
+ <li>10 g (2 tsp) sugar</li>
+ <li>10 g (2 tsp) cornstarch</li>
+ <li>2 garlic clove, minced</li>
+ <li>5 g (1 tsp) grated ginger</li>
+ <li>5 g (1 tsp) curry powder</li>
+ <li>60 ml (1/4 cup) water</li>
+</ul>
+
+<p>Cut tofu into small cubes. Put 15 g (1 tbsp) of cornstarch in a bowl, add tofu cubes and toss until well-coated. Keep aside.</p>
+
+<p>Mix sauce ingredients (except for the water) in a bowl. Then add the water and mix until well incorporated. In a pan, heat some oil at high heat. When hot, add the minced garlic and the chili flakes, cook for 30 seconds, add zucchini and bell pepper. Add the tofu, cook until outside of tofu has crisped up. Add noodles, then add the sauce overtop. Cook for 1-2 minutes until sauce starts to thicken. Serve in two bowls.</p>
+
+<h2>Dinner</h2>
+
+<p>Had homemade poutine.</p>
+
+<ul>
+ <li>7 small russet potatoes (or 3-4 large)</li>
+</ul>
+
+<p>Preheat oven to 230 C (450 F). Cut potatoes into thin strips. Put cut potatoes in bowl and coat with vegetable oil. Add fries to a baking sheet, lay them flat so they don't overlap. Cook for 20 minutes, flip fries, cook for an additional 10 minutes. Traditionally, poutine is made with fried potatoes in oil, but I hate frying and so I choose not to do it that way.</p>
+
+<p>Sauce</p>
+<ul>
+ <li>1 onion, minced</li>
+ <li>2.5 g (1/2 tsp) dijon mustard</li>
+ <li>2.5 g (1/2 tsp) smoked paprika</li>
+ <li>dash of dried basil, oregano, garlic powder, onion powder, black pepper</li>
+ <li>2.5 ml (1/2 tsp) maple syrup</li>
+ <li>15 ml (1 tbsp) tomato paste (or ketchup)</li>
+ <li>360 ml (1 1/2 cups) vegetable bouillon</li>
+ <li>5 ml (1 tsp) apple cider vinegar</li>
+ <li>A bit of hot sauce</li>
+ <li>15 g (1 tbsp) cornstarch</li>
+</ul>
+<p>Mix all ingredients, except cornstarch, in a bowl. In a separate bowl, mix cornstarch with 60 ml (1/4 cup) of water. Bring a sauce pan at medium heat, when hot, add the chopped onion and cook until browned. Add sauce, let cook for minutes, then add cornstarch mix and cook until thick.</p>
+<p>Tofu topping</p>
+<ul>
+ <li>150 g (1/3 pack) firm tofu, grated</li>
+ <li>15 g (1 tbsp) nutritional yeast</li>
+ <li>5 g (1 tsp) dijon mustard</li>
+</ul>
+<p>Mix all the ingredients together, let soak for 30 minutes to 1 hour for better flavor.</p>
+<p>Put fries in bowl, add gravy and top for tofu. I like to add marinated eggplants and sun-dried tomatoes on top as well.</p>
+
+<h1 id='day13'>Day 13</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had 1 block of <a href='veggie_pate.html'>vege pate</a> with <a href='crackers.html'>crackers</a> and a salad made with some left over veg and a dijon dressing.</p>
+
+<ul>
+ <li>Red cabbage</li>
+ <li>1 cucumber</li>
+ <li>1 green bell pepper</li>
+ <li>10 ml (2 tsp) dijon mustard</li>
+ <li>30 ml (2 tbsp) soy milk</li>
+ <li>15 ml (1 tbsp) canola oil</li>
+ <li>15 ml (1 tbsp) apple cider vinegar</li>
+ <li>1.25 g (1/4 tsp) black pepper
+ <li>1.25 g (1/4 tsp) salt</li>
+</ul>
+
+<h2>Dinner</h2>
+
+<p>Had butter chickpeas, made using <a href='https://www.veganricha.com/2017/10/instant-pot-vegan-butter-chicken.html#wprm-recipe-container-19577'>this recipe</a>. This is an excellent recipe, and I usually make it in my pressure cooker (when on the boat) but since I don't have one at the moment I just prepared everything in a pot. I serve this over short grain white rice (i had no basmati on hand).</p>
+
+<ul>
+ <li>140 g (~3/4 cup) short grain white rice</li>
+ <li>30 g (2 tbsp) grain mix: hemp hearts, flax seeds and chia seeds</li>
+</ul>
+
+<h1 id='day14'>Day 14</h1>
+<h2>Breakfast</h2>
+
+<ul>
+ <li>230 g (1 cup) quick oats (plain)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+<ul>
+ <li>30g (1/2 cup) wholegrain O's cereal</li>
+ <li>25g (1/4 cup) granola (homemade)</li>
+ <li>120 ml (1/2 cup) fortified soy milk</li>
+ <li>60g (1/3 cup) blueberries</li>
+</ul>
+
+<h2>Lunch</h2>
+
+<p>Had left-over butter chickpeas from <a href='#day13'>day 13</a>, had it over black rice.</p>
+
+<ul>
+ <li>140 g (3/4 cup) cup black rice</li>
+</ul>
+
+<h2>Dinner</h2>
+
+<p>Had some rotini (made with ancient grains: sorghum, amaranth etc) sauteed in garlic, chili sauce.</p>
+
+<ul>
+ <li>170 g rotini</li>
+ <li>Spicy vegetable oil (homemade)</li>
+ <li>1/2 yellow onion</li>
+ <li>3 cloves of garlic</li>
+ <li>1/2 green bell pepper</li>
+ <li>Sundried tomatoes</li>
+</ul>
+
+<p>Bring a pan at medium-high heat, add spicy vegetable oil (regular oil). When hot, add chopped onion and cook until browned, then add garlic (at this point you can add dried chili flakes, if you've used regular oil). Cook for 1-2 extra minutes, then add chopped green bell pepper. Sautee for an additional 1-2 minutes, add chopped sundried tomatoes and rotini. Season with salt and black pepper, toss to coat, and serve in two bowls.</p>
+\ No newline at end of file
diff --git a/src/inc/nutrition.htm b/src/inc/nutrition.htm
@@ -166,6 +166,7 @@
<ul>
<li><a href="https://www.vrg.org/journal/vj2006issue2/2006_issue2_mealplans.php" class="external" target="_blank">Low-Cost Vegan Meal Plans</a></li>
<li><a href="https://veganhealth.org/meal-plans/" class="external" target="_blank">Calorie-Based Vegan Meal Plans</a></li>
+ <li><a href='meals.html'>Our 14-day food diary</a></li>
</ul>
<p>Jump back to <a href="#nutrition">top</a>.</p>
<h3><a id="nutrition-references">Nutrition references</a></h3>
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -381,7 +381,7 @@ Ingredient soft_tofu = create_child_ingredient(&tofu, "soft tofu", "Soft tofu (
Ingredient burmese_tofu = create_child_ingredient(&chickpeas, "burmese tofu", "Burmese tofu is not made from <a href='soybeans.html'>soybeans</a>, but with besan (chickpea) flour. It's made in a way that is similar to polenta, by mixing flour with water, turmeric and salt. Burmese tofu is yellow, with a jelly texture that doesn't crumbled when cut or sliced. Burmese tofu can be fried, eaten in salads, curried etc. It is also used as an alternative to tofu for individuals who are sensitive to soy products.<br /><br />");
-Ingredient veganaise = create_child_ingredient(&tofu, "veganaise", "Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the <a href='#homemade_veganaise.html'>recipe</a>.");
+Ingredient veganaise = create_child_ingredient(&tofu, "veganaise", "Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the <a href='homemade_veganaise.html'>recipe</a>.");
Ingredient soy_sauce = create_ingredient("soy sauce", "Soy sauce is a condiment made from fermented soybeans, roasted grain, brine and <b>Aspergillus oryzae</b> (or Aspergillus sojae molds). It's used in cooking or as a condiment. The flavor, color and aroma of soy sauce is attributed to non-enzymatic <a href='https://en.wikipedia.org/wiki/Maillard_reaction'>Maillard Browning</a> The recipes vary, depending on different methods and durations of fermentation, different ratios of salt, water and fermented soy, and whether other ingredients are added. The taste of soy sauce is salty, with an umami, sweet taste.<br /><br />Soy sauce is made by mixing soy beans and grains with mold cultures. The mixture is stored in an incubation chamber that controls both the temperature and humidity (traditionally, soy sauce is made in large urns under the sun). Bottled soy sauce can be stored at room temperature.<br /><br />");
diff --git a/src/recipes.c b/src/recipes.c
@@ -421,11 +421,11 @@ add_part(&chili_pomegranate_brownies, &chili_pomegranate_brownies_topping);
Recipe chocolate_chip_cookies = create_recipe("chocolate chip cookies", basic, "12", 20191206, 20);
set_description(&chocolate_chip_cookies, "I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as is behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. It's possible to make your own vegan butter, check out this <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute'>recipe by fork and beans</a>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperatures.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. ");
RecipePart cookie_mix = create_part("cookie mix");
-add_instruction(&cookie_mix, "Measure <i>110g (250 ml)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.");
+add_instruction(&cookie_mix, "Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.");
add_instruction(&cookie_mix, "Heat oven to <u>190 °C (375 °F)</u>.");
-add_instruction(&cookie_mix, "In a small bowl, mix <i>15 g (1tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (45 ml)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.");
-add_instruction(&cookie_mix, "Mix <i>125 g (250 ml)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/4 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.");
-add_instruction(&cookie_mix, "In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>110 g (250 ml)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1.2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.");
+add_instruction(&cookie_mix, "In a small bowl, mix <i>15 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.");
+add_instruction(&cookie_mix, "Mix <i>125 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.");
+add_instruction(&cookie_mix, "In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.");
add_instruction(&cookie_mix, "Add the wet ingredients to the dry, and mix well (but don't over do it).");
add_instruction(&cookie_mix, "Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.");
add_instruction(&cookie_mix, "Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. ");
@@ -435,7 +435,7 @@ add_serving(&cookie_mix, &baking_soda, "2.5 g");
add_serving(&cookie_mix, &salt, "1.25 g");
add_serving(&cookie_mix, &granulated_sugar, "75 g");
add_serving(&cookie_mix, &brown_sugar, "92 g");
-add_serving(&cookie_mix, &vegan_butter, "110 g");
+add_serving(&cookie_mix, &vegan_butter, "113 g");
add_serving(&cookie_mix, &soy_milk, "45 ml");
add_serving(&cookie_mix, &apple_cider_vinegar, "2.5 ml");
add_serving(&cookie_mix, &flax_seeds, "15 g, ground");
