commit: c8d3912f50c972b2a3bb456a45ebc4723ed30cb9
parent 201ff4915101d21e5a40f09fb3e18ac048fb19c9
Author: Rekka <rekkabell@gmail.com>
Date: Tue, 17 Dec 2019 18:38:12 -0500
Recipe fixes
-General description corrections
Diffstat:
3 files changed, 82 insertions(+), 99 deletions(-)
diff --git a/media/ingredients/paprika.png b/media/ingredients/paprika.png
Binary files differ.
diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl
@@ -598,6 +598,7 @@ Cocoa Powder
& Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see {{ref|https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT}}).
& The {*Broma process*} consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The {*Dutch process*} differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.
Cayenne Pepper
+ PARENT : Chili peppers
BREF : Cayenne pepper is a type of {*Capsicum annuum*}, a moderately hot chili pepper.
Cayenne Pepper Powder
PARENT : Cayenne Pepper
@@ -637,6 +638,7 @@ Poppy seeds
LONG
& The seeds are used whole or ground into meal, to be used in pastry and bread or to make poppyseed oil. It is also used to make poppy seed pasta, a sweet filling. The poppy seed harvest can be a by-product of cultivation of Papaver somniferum for {*opium*}, poppy straw, or both opium and poppy straw.
Paprika
+ PARENT : Chili peppers
COLOR : #94191C
BREF : Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the {{Capsicum annuum}}. The most common variety is {*tomato pepper*}, although sometimes both chili peppers and {{cayenne peppers}} are added. Paprika is a source of {*vitamin A*}.
LONG
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -10,7 +10,7 @@ TZAZIKI
& Making tzaziki is easy. This is a basic recipe that works well enough with all kinds of substitutions, depending on dietary restrictions.
& {*Substitutions*}
& It is possible to use {{sunflower seeds}} and {{tofu}} to replace the hemp seeds. In this recipe, I used half hemp and half soy, because hemp — while being nutritious — is not cheap. Using just {{shelled hemp seeds}} — wallet permitting — is very possible.
- & If using sunflower seeds, you should pre-soak them for 1-2h prior to blending. If you're looking to maximize your {{nutrient intake|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}, you can soak the sunflower seeds for even longer (8-12h). If using only tofu, you may not require extra water in the recipe.
+ & If using sunflower seeds, you should pre-soak them for 1-2h prior to blending. If using only tofu, you may not require extra water in the recipe.
INST
Preparation
- Blend {_1/2 cup_} of {{shelled hemp seeds }} with {_225g_} of {{soft tofu}}, {_3 cloves_} of {{garlic}}, {_1/4 cup_} of {{water}} and the juice of {_1_} {{lemon}}.
@@ -280,10 +280,10 @@ SEITAN
DESC
& {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).
% recipes/seitan.2.jpg
- & Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you; but otherwise, gluten flour (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.
+ & Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, {{gluten flour}} (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.
& In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.
% recipes/seitan.3.jpg
- & When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as {{ginger}}, {{garlic}}, {{onion powder}}, {{tomato sauce}}, {{soy sauce}} and so on will make it extra flavourful, the same goes for the broth; adding vegetable broth and {{soy sauce}} as a base, and roughly chopped {{onions}}, {{garlic}} and {{ginger}} will season the outside of the dough.
+ & When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as {{ginger}}, {{garlic}}, {{onion powder}}, {{tomato sauce}}, {{soy sauce}} and so on will make it extra flavourful, the same goes for the broth. Adding vegetable broth and {{soy sauce}} as a base, and roughly chopped {{onions}}, {{garlic}} and {{ginger}} will season the outside of the dough.
% recipes/seitan.4.jpg
& There are {*3 ways*} to cook seitan: {*boiling, steaming or baking*}. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.
INST
@@ -405,7 +405,7 @@ NO KNEAD BREAD
SERV : 1 loaf
DESC
& {*No knead bread*} is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.
- & This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, know that it may not rise as well as one with a mix of {{all purpose flour}}, but you'll still get a rise out of it.
+ & This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-2 tsp of {{gluten flour}} to help it rise.
& The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!
% recipes/no.knead.bread.1.jpg
& We sometimes add spices to the dough, like {{chili|chili pepper flakes}} and {{garlic}}, or we make a more hearty bread by adding {{pumpkin seeds}} or {{sunflower seeds}}. Experiment with it!
@@ -439,7 +439,7 @@ ROASTED CARROTS WITH BELUGA LENTILS
DESC
& My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils, and topped with a delicious spicy peanut butter sauce!
& Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas, I also need to feed Devine.
- & I like buying grains and flours in bulk, but I don't always get to buy huge quantities; I don't own a car, and walking long distances with a heavy load can be difficult at times. Since my bike accident, I haven't been able to carry heavy stuff for too long. Luckily, I went to my parents' house on Sunday - they have a car, and access to a terrific bulk food store. I bought a ton of {{black rice}} and some black {{beluga lentils}}!
+ & I like buying grains and flours in bulk, but I don't always get to buy huge quantities. I don't own a car, and walking long distances with a heavy load can be difficult at times. Since my bike accident, I haven't been able to carry heavy stuff for too long. Luckily, I went to my parents' house on Sunday - they have a car, and access to a terrific bulk food store. I bought a ton of {{black rice}} and some black {{beluga lentils}}!
& Beluga lentils aren't the cheapest kind you can get, but certainly a wonderful addition to my black food pantry.
% recipes/roasted.carrots.with.beluga.lentils.1.jpg
& Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peters' {{beluga lentil salad recipe|https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}.
@@ -480,7 +480,7 @@ BLACK SESAME BRITTLE
DESC
& Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.
& It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.
- & These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or kanten (agar agar based desserts).
+ & These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or {{kanten|#kanten powder}} (agar agar based desserts).
INST
Preparation
- Prepare baking sheet lined with a baking mat, keep a flat spatula close by.
@@ -503,10 +503,8 @@ SPINACH OATMEAL COOKIES
SERV : 5 pieces
DESC
& When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.
- & I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour - flour is fussy, flour is mean.
- & Using oats for bulk is a great, and healthier alternative to flour (plus it's hard to mess up.) Failing at food is the worse. I can never bring myself to throw it away. It feels like a waste to trash it, so what happens is I end up storing it in the back of the fridge. In refrigerators, unlike on school buses, the cool kids don't hang out in the back. After 3 days my anger subsides, and I toss it in the garbage and deny ever making it.
- & On a brighter note, THESE cookies were crazy successful! Super moist, tasty and GREEN.
- & Plus, these don't take a very long time to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.
+ & I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour.
+ & This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.
INST
Preparation
- Preheat oven to {#350F#}
@@ -529,10 +527,9 @@ BORSCHT WITH TOFU SOUR CREAM
TIME : 60
SERV : 4 quarts
DESC
- & Funny to think that when I was a kid, I didn't want to go anywhere near beets. For the longest time, it was this thing that my family served around xmas time and that i didn't like. How things change! I buy beets regularly now, I use it to make pasta sauce, to serve over salads, to mix into smoothies and now to make Borscht!
- & Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe. Borscht fits perfectly in the Grim Grains universe - It's bright, red, beautiful and delicious!
+ & Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe.
% recipes/borscht.with.tofu.sour.cream.1.jpg
- & Borscht is traditionally served with sour cream, so evidently I needed to have that be part of this recipe as well! A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. soft tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste! Sour cream recipe adapted from {{The blender girl|http://healthyblenderrecipes.com/recipes/tonys_vegan_tofu_sour_cream}}.
+ & Borscht is traditionally served with sour cream. A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. soft tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste!
INST
Tofu sour cream
- Drain the pack of {{soft tofu}}, press it lightly with a cloth or paper towels to remove some of the water.
@@ -633,10 +630,9 @@ RAISIN BEET BREAD
SERV : 1 loaf
DESC
& I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.
- & I baked a similar bread for my dad a few weeks ago. He's truly the best dad. Whenever me or my sisters ask for help, he always says yes. No hesitation, ever. He wouldn't ever think of refusing, the thought probably never even crosses his mind. Can't say how thankful I am to have someone like that in my life. Because of everything he does for me, once in a while I bring him some raisin bread.
% recipes/raisin.beet.bread.1.jpg
& If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver {*les menus de margo oliver*}.
- & It's simple to make, and you can replace the raisins for cranberries or even chocolate chips for a different taste! If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.
+ & It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.
INST
Preparation
- Preheat oven to {#350F#}. Grease a baking pan and set aside.
@@ -672,9 +668,9 @@ MISO VEGGIE PATE
& Végé pâté is a quebec staple food, it's also one of those things that most people never think to make yourself. Every picnic I had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can be expensive, and not all brands are good. This summer, I decided to learn to make it myself.
& {*Recommendations*}
& A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead. Using oats as a substitute works great, I always have a bucket-load of rolled oats lying around. To grind the rolled or quick oats oats down into flour, I use my mortar and pestle, but a handstick blender would work well too.
- & If you're looking to maximize your {{nutrient intake|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}, you can soak the sunflower seeds for even longer (8-12h).
INST
Preparation
+ - Soak {{sunflower seeds}} in water, for {#1-2h#} ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}).
- Preheat oven to {#350F#}.
- Put a few inches of water in a pot, add steamer basket and bring to a boil. Add {_1/3 cup_} of peeled {{pumpkin}} cubes (or sweet potato). Cover, and let steam until softened.
- Combine {{sunflower seeds}} with {_1/2 cup_} of finely ground oats, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Purée with a food processor until smooth.
@@ -708,7 +704,7 @@ PERSIMMON CURRY
& I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If puréed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.
& Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.
& There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red bell pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.
- & Enjoy over some basmasti rice, or grated cauliflower rice for a lighter and grain-free meal.
+ & Enjoy over some basmasti rice.
INST
Rice
- Rinse {_1 cup_} of {{basmati rice}} under cold water, transfer to pot.
@@ -743,9 +739,8 @@ MASON JAR BREAD PUDDING
DESC
& Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-free sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding.
% recipes/mason.jar.bread.pudding.1.jpg
- & I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down. That's about to change though, I asked her to make a little booklet for me.
- & I like the idea of having a book of 'mom food', mom food is the best.
- & When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it, he sure loves his desserts!
+ & I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down.
+ & When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it.
& As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar.
% recipes/mason.jar.bread.pudding.2.jpg
& If ever you have some leftover crusts (even just a few) you can totally make this. It's a quick and simple dessert, with a taste of home.
@@ -826,10 +821,9 @@ SHICHIMI TOGARASHI CRACKERS
TIME : 40
SERV : 30 crackers
DESC
- & Japanese konbini always have a ton of fun flavours for crackers and chips. Anything with shiso, or ume flavoured are insta-buys for me. Stuff like that isn't as available in Montreal, but at least you can find other things like shichimi togarashi!
- & Ume and shiso aren't anything like shichimi togarashi. Originally, i wanted to make senbei but since i recently purchased a bag of chickpea flour, i wanted to have a recipe using that. Senbei is typically made with rice flour and/or rice left-overs. I don't have rice left-overs on hand, we usually just eat it all on the same day. I never make extras.
- & When i decided i was going to make this, i didn't have any shichimi togarashi left, so I made my own! if you have a well-stocked spice rack, you can easily make it yourself. 'Shichimi togarashi' means '7-flavour chili pepper'. If you have some already at home just use that, but if you don't all you need is to grind these spices together -
- & 2 tbsp chili flakes but if you don't all you need is to grind these together - 2 tbsp chili flakes 1 tbsp sanshou (sichuan peppercorns) 1 tbsp roasted orange peel 1 tbsp black sesame seeds 1 tbsp white sesame seeds 2 tsp ground ginger and 2 tbsp nori (or aonori).
+ & I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix {*Shichimi Togarashi*}, which translates to '7-flavour chili pepper'.
+ & {*How to make your own spice mix:*}
+ & If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 2 tbsp chili flakes, 1 tbsp sanshou (sichuan peppercorns), 1 tbsp {{dried orange peel}}, 1 tbsp {{black sesame seeds}}, 1 tbsp {{white sesame seeds}}, 2 tsp ground ginger and 2 tbsp {{aonori}}.
% recipes/shichimi.togarashi.crackers.2.jpg
& Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.
INST
@@ -859,7 +853,7 @@ ROASTED PUMPKIN SEEDS
SERV : 6 servings
DESC
& Pumpkin seeds can be prepared in many ways, one of the best ones is oven-roasted! It doesn't take a lot of time, and it makes a nice snack or add-on to soups or other meals.
- & I don't buy raw shelled pumpkin seeds often, because they're expensive. It helps to buy them in bulk, you pay less in the end. I had a gift certificate for a buy-in-bulk store left-over form my birthday (that helped too).
+ & I don't buy raw shelled pumpkin seeds often, because they're expensive. It helps to buy them in bulk, you pay less in the end.
& Roasted pumpkin seeds are delicious with almost anything, the sweet of the maple syrup with the spicy taste of the paprika is perfect. Subtle, but very good.
INST
Preparation
@@ -1040,14 +1034,12 @@ SWEET MOCK EEL NIGIRI
TIME : 50
SERV : 2 servings
DESC
- & Burmese tofu is not really tofu, I know, it's confusing. At first, I thought it was tofu blended with turmeric, far from it! Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.
+ & Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.
% recipes/sweet.mock.eel.nigiri.1.jpg
- & The original recipe for chickpea tofu, I believe, was sourced from a book called {{The Burmese kitchen|http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20}} by Aung Thein.
- & This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.
+ & The original recipe for chickpea tofu, I believe, was sourced from a book called {{The Burmese kitchen|http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20}} by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.
& I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.
% recipes/sweet.mock.eel.nigiri.2.jpg
- & The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel; it's easy to prepare and really makes the dish!
- & Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.
+ & 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.
INST
Rice
- Prepare {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water.
@@ -1095,11 +1087,10 @@ BLACK SESAME RICE PANCAKES
TIME : 20
SERV : 12 servings
DESC
- & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup — okay. No we don't, but here's something different anyway!
+ & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup — okay. No we don't, but here's something different anyway.
& Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night.
% recipes/black.sesame.rice.pancakes.1.jpg
- & I paired the remaining 2 pancakes with a bit of fresh mango and MAN!
- & It tastes so damn GOOD together!
+ & I paired the remaining 2 pancakes with a bit of fresh mango and it tastes amazing together.
& Using fruit, instead of syrup is a nice change, and looks beautiful on a plate. For matcha pancakes, omit the black sesame seeds and add 1 tbsp of {*matcha powder*}!
INST
Pancake
@@ -1129,13 +1120,12 @@ MUSHROOM ZUCCHINI PASTA
TIME : 20
SERV : 4 servings
DESC
- & As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. This meal is also green on green, most of the ingredients are different shades of the same colour — cool huh?
- & What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of {*Iodine*}, essential for health.
+ & As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.
+ & What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of {*Iodine*}.
% recipes/mushroom.zucchini.pasta.1.jpg
& Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.
% recipes/mushroom.zucchini.pasta.2.jpg
& Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.
- & You can make this recipe using regular pasta, but it wont be green... how sad.
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Preparation
- Rehydrate {_2 tbsp_} of {{wakame}} in water, drain and set aside.
@@ -1285,9 +1275,9 @@ PANKO CHICKPEA FINGERS
& The lemon juice adds flavour to the crumbs, no need for eggs or flour.
& I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!
& {*How to make panko from scratch:*}
- & If you don't have any panko, making it yourself is simple; all you need is some left-over bread. I had bread I needed to use up so I tore the slices into smaller bits using my hands. It's easier to do that with a food processor, but not necessary. Then, I lined a baking sheet with a mat and put the crumbs down in a thin layer; a thin layer is important, it ensures even browning. Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up, shake them around, and bake them for an additional 5 minutes.
+ & If you don't have any panko, making something similar is simple: all you need is some left-over bread. I had bread I needed to use up so I tore the slices into smaller bits using my hands. It's easier to do that with a food processor, but not necessary. Then, I lined a baking sheet with a mat and put the crumbs down in a thin layer, laying them out this way ensures even browning. Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up shake them around, and bake them for an additional 5 minutes.
% recipes/panko.chickpea.fingers.2.jpg
- & Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature.
+ & Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature. This doesn't make 'panko', but american-style breading, panko is made using a complex process that results in a 'drier' texture. The difference is that panko absorbs less oil, but in the case of this recipe it doesn't matter since the chickpea fingers are baked, not fried.
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Chickpea tofu
- In a pot, add {_1 1/2 cups_} of {{vegetable bouillon}} and bring to a rolling boil.
@@ -1371,10 +1361,7 @@ ANISE BREAD WITH SWEET PEAR SAUCE
& It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.
& My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.
% recipes/anise.bread.with.sweet.pear.sauce.1.jpg
- & I'm sorry I neglected you for so long anise seeds, you're delicious, and you smell so, so nice. No hard feelings? We're good you and I right?
- & Right.
- % recipes/anise.bread.with.sweet.pear.sauce.2.jpg
- & The taste of anise pairs very well with pears, as you will come to find out.
+ & The taste of anise pairs very well with pears.
INST
Preparation
- Preheat oven to {#325F#}.
@@ -1411,13 +1398,11 @@ WASABI SWIRL CHOCOLATE COOKIES
SERV : 13 cookies
DESC
& Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.
- & I got the idea from a wasabi-flavoured Lindt chocolate bar. Lindt is a big company, with their products found all over the world, it was surprising to me to see they'd released such a flavour. It's an uncommon pairing. I had some for the first time recently, and was intrigued by it.
% recipes/wasabi.swirl.chocolate.cookies.1.jpg
- & It's a strange idea. If you're used to having wasabi with sushi, wasabi mixed into anything else is strange. Why would anyone want that in a dessert? Goes to show, that sometimes it's a good idea to play around with flavours. Mixing tastes you like together will not always yield good results, but in this case, it did.
- & I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze. The taste fades significantly when heated.
+ & I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.
% recipes/wasabi.swirl.chocolate.cookies.2.jpg
- & It doesn't taste too strong, and like 'Lindt wasabi chocolate bar', it adds just the right amount of kick! It isn't a 'punch-in-the-face', level of strong though, don't worry. I know not everyone likes that.
- & For this recipe, you can use a pre-made yogurt, or you can make your own quick soy yogurt or sour milk. To make it, add apple cider vinegar to soy milk, 1 1/4 tbsp for every 1 1/4 cup of milk.
+ & It doesn't taste too strong, and adds just the right amount of kick.
+ & {*Quick Yogurt:*} To make quick yogurt or sour milk, add apple cider vinegar to soy milk, 1 1/4 tbsp for every 1 1/4 cup of milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.
INST
Cookies
- Preheat oven to {#350F#}.
@@ -1459,11 +1444,8 @@ MANGO ICE CREAM WITH BLACK SESAME SYRUP
TIME : 120
SERV : 2 servings
DESC
- & Fancy it up with some easy-to-prepare mango ice cream with black sesame syrup! Made using only 4 ingredients.
- & Internet is full of recipes using just fruit for ice cream, yep this recipe is one of those. I've made ice cream with other bases, like banana or coconut milk. Both are good dairy-free alternatives. Full fat coconut milk is expensive, so I don't use it too often. You need it to be full fat, otherwise it wont freeze well. I learned it the hard way. Using just 1 fruit is nice because of how little preparation is required. Whether you're using bananas, watermelon, strawberries... all you need to do is cut the fruit up into chunks, and freeze it for a few hours; although depending on the fruit, it may take longer. Also, if like me, you don't have a food processor, you can cut it up into smaller chunks to make it easier to break down with an immersion blender, or your fists, or whatever (it's all good).
- & I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'. My fridge has 3 different syrups in it right now.
- & "What are those?" Devine asks me.
- & "EXPERIMENTS!" I reply, wiggling my digits about in a creepy fashion, "you shall seeeee. Oh yes. You shall seeee."
+ & I've made ice cream with other bases, like banana or coconut milk. Both are good dairy-free alternatives. Using just fruit is nice because of how little preparation is required. Whether you're using bananas, watermelon, strawberries... all you need to do is cut the fruit up into chunks, and freeze it for a few hours, although depending on the fruit, it may take longer. If like me, you don't have a food processor, you can cut it up into smaller chunks to make it easier to break down with an immersion blender.
+ & I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'.
% recipes/mango.ice.cream.with.black.sesame.syrup.1.jpg
& I used a technique by the cook {{Mike Case|https://discoginferno.wordpress.com/tag/sesame-seed-syrup}}, he made a white sesame syrup to use in cocktails. I liked not requiring a blender to make it, blending sesame seeds into a smooth liquid is hard, my immersion blender can't grind seeds finely. Boiling the seeds, and then straining them out is simple. And since you can re-use the seeds afterwards, there's no waste! The fact the seeds are toasted beforehand helps to bring out the nutty flavour, so whatever you do, don't skip that step!
INST
@@ -1488,10 +1470,10 @@ HOP ICE CREAM
TIME : 600
SERV : 1 quart
DESC
- & Summers, goes hand in hand with beer. There is a wide variety of brews here, my corner store has a TON, and most are made locally. Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream!
- & Sweet and bitter! SUPER TASTY! Felt like I used just the right amount. This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats)!
+ & Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream.
+ & This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats).
% recipes/hop.ice.cream.2.jpg
- & I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. We tried a batch of hop tea a few days after, adding twice as many hops and it ended up tasting too strong. We'll stick to warm infusions for now.
+ & I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time.
& The hops used in this recipe are an American variety called "Colombus". We got them from {{La Choppe a Barrock|http://www.choppeabarrock.com}} on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind.
% recipes/hop.ice.cream.3.jpg
& It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it!
@@ -1528,18 +1510,17 @@ SUNFLOWER HEIRLOOM CARROT PASTA
DESC
& I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.
& In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.
- & To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is also an option. If you're looking to maximize your {{nutrient intake|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}, you can soak the sunflower seeds for even longer (8-12h).
+ & To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}).
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Preparation
- - Dissolve {_1/2 tsp_} of {{salt}} in {_1/2 cup_} of {{water}}. Add {_1/4 cup_} of {{sunflower seeds}} to a bowl and pour boiling water over the seeds and let them soak for {#10 minutes#}. Optionally, you can soak the seeds for 1-2h.
+ - Soak {_1/4 cup_} of {{sunflower seeds}} in water, for {#1-2h#}. Rinse and strain, keep aside.
- Sautee {_1 chopped_} {{yellow onion}} and {_2 minced_} {{garlic cloves}} in a pan with {_1 tsp_} of {{olive oil}}. Cook until onion is translucent.
- -Strain the sunflower seeds, and purée in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth.
+ - Purée {{sunflower seeds}} in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth.
- Peel and cut {_4 large_} {{heirloom carrots}} into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.
- Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.
- Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of {{roasted pumpkin seeds|roasted pumpkin seeds}}.
INGR
Sunflower sauce
- Sea salt : 1/2 tsp
Sunflower seeds : 1/4 cup
Water : 1/2 cup
Soy sauce : 1 tbsp
@@ -1598,12 +1579,9 @@ BALSAMIC BANANA ICE CREAM
TIME : 120
SERV : 2 servings
DESC
- & When it comes to plant-based cold desserts, Montreal has a lot of options. The places I tried are all within walking distance, because generally when I want ice cream i don't want to have to go far to get it. Luckily, the 2 places that are near my home offer dairy-free options, though often this means sorbet. While I like sorbet, the flavors are rarely as creative as milk-based ice creams. When I don't want sorbet, I just make my own ice cream at home. I have many other ice cream recipes on this blog, but some of them require a bit more waiting time and effort, which admittedly I don't always care for. Banana ice cream to the rescue! A delicious and simple alternative to dairy or coconut based desserts.
+ & Banana ice cream is a simple alternative to dairy or coconut based desserts. It's a no-fuss recipe, that requires little preparation and waiting time.
% recipes/balsamic.banana.ice.cream.3.jpg
- & I was introduced to vanilla ice cream with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides — Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things I thought could go well together.
- % recipes/balsamic.banana.ice.cream.2.jpg
- & I remembered that night today, and desperarely wanted to re-create a dairy-free version of it. Making it is incredibly easy, you just put bananas in the freezer. While you wait for them to harden up, you can prepare your balsamic coulis and make your appartment reek of vinegar - yay! If you've ever boiled balsamic vinegar, you know what I'm talking about. I didn't want to pour the vinegar straight from the bottle over the ice cream, making a reduction makes it thick and syrupy, and it just works better as a topping.
- & I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth purée was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches.
+ & Making it is easy, and only requires putting bananas in the freezer. While waiting for them to harden up, prepare your balsamic coulis. If you've ever boiled balsamic vinegar, you know that it can sting your eyes. Making a balsamic vinegar reduction makes it thick and syrupy, and works well as a topping. I like the contrast of the bananas and vinegar.
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Balsamic reduction
- Put {_1 cup_} of {{balsamic vinegar}} in a non-stick pan.
@@ -1629,10 +1607,10 @@ FRESH PESTO PASTA
SERV : 2 servings
DESC
& Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.
- & My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe — the perfect way to end the summer.
+ & My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.
% recipes/fresh.pesto.pasta.1.jpg
- & The combination of carrots and zucchinis, look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added scoobi do pasta to this dish. Scoobi do pasta happens to be my favorite pasta cut (it also has the best name ever). With tones of orange, green and brown this meal embodies autumn.
- & You can find the recipe for my roasted pepitas {{here|roasted pumpkin seeds}}! It's easy, and ready in 20 minutes. I usually make a double recipe, and add it to salads and other meals during the week. Enjoy!
+ & The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added scoobi do pasta to this dish. Scoobi do pasta happens to be my favorite pasta cut (I'm a sucker for shapes)
+ & See how to roast your own {{pumpkin seeds|roasted pumpkin seeds}}.
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Pesto
- Blend the following ingredients in a food processor or blender: {_2 cups_} of {{fresh basil}}, {_3 cloves_} of {{garlic}}, {_1/4 cup_} of {{nutritional yeast}}, {_1/4 tsp_} of {{salt}} and a dash of {{black pepper}}.
@@ -1663,13 +1641,10 @@ VEGEMITE CARAMEL
TIME : 20
SERV : 1/2 pint
DESC
- & Cadbury released a vegemite chocolate bar, I liked the idea so much, I decided to make something inspired from it. I ended up making some vegemite caramel.
- & I currently have two vegemite jars, a gift from a friend in Australia. It's delicious, but I don't always know what to make with it. It's great on toast, but aside from that — mind goes blank.
+ & Vegemite is very salty, and i thought would pair well with something sweet.
% recipes/vegemite.caramel.1.jpg
- & The vegemite caramel mix of the Cadbury bar intrigued me. Vegemite is very salty, but I happen to be a big fan of salted sweets — I'm looking at you sea salt chocolate. If I added some to date caramel (instead of salt) I knew it would taste good. I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine.
- & I was right, it tastes amazing. Cut a few apples up, and dip them right into the vegemite caramel! You can also spread it over some toast! This is a weird mix, but believe me, it tastes awesome.
+ & I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine.
% recipes/vegemite.caramel.2.jpg
- & There are a few places in Montreal where you can get vegemite like, Ta pies on Park av. near Mont-royal street has some. Otherwise, you can get one of your nice Australian buddies to send you some!
INST
Caramel
- Soak {_1 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain.
@@ -1690,10 +1665,9 @@ HALLOWEEN PUMPKIN COOKIES
TIME : 30
SERV : 15 cookies
DESC
- & Halloween is coming up, these cookies are super soft, and easy to prepare.
& Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.
% recipes/halloween.pumpkin.cookies.2.jpg
- & These are perfect if you don't like sweet deserts, coconut sugar has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown. I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.
+ & These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.
INST
Cookie dough
- Preheat oven to {#350F#}.
@@ -1732,12 +1706,10 @@ SALTED CARAMEL CAROB CHIP COOKIES
TIME : 20
SERV : 20 cookies
DESC
- & Got up early sunday morning with cookies on my mind. When I peeked into my fridge, I spotted a lonely jar of leftover date caramel. I decided to make some salted caramel cookies with unsweetened carob chips!
- & The kind people at {{Daybreak mill|http://www.daybreakmill.com}} sent me a bag of einkorn flour last week, I'd never heard of it before. Einkorn was one of the first domesticated and cultivated plants. It has a higher percentage of protein than regular wheat, with high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene. Another great thing about it, is that it isn't as toxic to people on gluten-free diets. This wasn't proven, but it's worth looking into!
+ & {*Recipe location:} Montreal, QC. Canada
+ & Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.
% recipes/salted.caramel.carob.chip.cookies.1.jpg
- & I tried baking bread with it this week, it did not rise all that well. While it is a dense loaf, the texture is quite nice! It has a strong nutty taste, making it more flavorful than regular wheat. Einkorn bread is filling, I don't think I would use it to make a sandwich but it makes nice breakfast toast.
- & After my bread experiment, I decided to try and make something sweet. The dates, coconut sugar and carob chips create a strong caramel taste. The fleur de sel sprinkled overtop brings out the flavor nicely.
- & I can't thank Daybreak mill enough for sending me this gift, and for introducing me to einkorn flour! Their products are grown with the utmost care. You can get your own einkorn flour from their website, they also have a ton of other great products. Encouraging companies that share your outlook on food and life is important.
+ & It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.
INST
Date caramel
- To make date caramel, soak {_1/2 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain, purée using a hand blender or food processor with {_1/2 tsp_} {{lemon juice}}, {_2 tbsp_} {{soy milk}} and {_1/2 tsp_} {{vanilla extract}}. Set aside.
@@ -1771,9 +1743,9 @@ ARAME SOBA
TIME : 40
SERV : 2 portions
DESC
+ & {*Recipe location:} Montreal, QC. Canada
& After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed.
% recipes/arame.soba.2.jpg
- & While living in Tokyo, we spent many evenings at Saizeriya, a cheap Japanese food chain of family-style italian restaurants. I had my very first yoshoku-style (western style) pasta there.
& {*About arame*}: {{Arame}} is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. It can be reconstituted in about 5 minutes, and can be added to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A.
& NOTE: This recipe used to include {{hijiki}} seaweed, but because even small amounts can contain inorganic arsenic that exceeds the tolerable daily intake for this substance, I have decided to subsitute it for arame. It doesn't change the recipe much, and it is a healthier alternative.
@@ -1807,6 +1779,7 @@ HOMEMADE VEGANAISE
TIME : 5
SERV : 1.5 cup
DESC
+ & {*Recipe location:} Montreal, QC. Canada
& Making mayo is easy. This is a basic recipe that can be prepared right before eating, and that requires few tools.
& It's possible to add other spices and ingredients to augment the flavor of this homemade plant-based mayonnaise, ingredients like smoked paprika, garlic or fresh herbs.
& {*Substitutions*}
@@ -1832,6 +1805,7 @@ CHICKPEA SALAD SANDWICH
TIME : 20
SERV : 4 portions
DESC
+ & {*Recipe location:} Sidney, BC. Canada.
& I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.
& I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals.
& You can order your own bull kelp powder from the {{BC Kelp website|http://www.bckelp.com/index.html}}, they have a wide range of quality seaweed to choose from.
@@ -1865,6 +1839,7 @@ BEER BREAD
TIME : 60
SERV : 1 loaf
DESC
+ & {*Recipe location:} Sidney, BC. Canada.
& The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer.
& Beer bread you say? Right up my alley! The next day I gave it a try, the result is fantastic — surprising given the little effort it takes to make it.
& The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and color of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co) and a brown ale (Hobgoblin).
@@ -1947,7 +1922,8 @@ PAPAYA BRUSCHETTA TOPPING
TIME : 5
SERV : 2-3 people
DESC
- & Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships; you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon.
+ & {*Recipe location:} Nuku Hiva, Marquesas. French Polynesia.
+ & Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships, you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon.
& We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else. But then I thought, what looks like tomatoes? Papaya! They have a similar reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of, and as it turns out, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs well with balsamic vinegar. I imagine it would taste great with mangoes too, it's something I may try when I get a craving again.
& If something isn't available, or is too expensive where you are (hunting for raspberries in Japan comes to mind), swap it out for something else. Not every ingredient will work, but it's fun to try isn't it?
INST
@@ -1970,11 +1946,11 @@ PAN FRIED BREADFRUIT
TIME : 1 Hour 30
SERV : 4 people
DESC
- & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their properties. If they don’t have something, they can trade with neighbours for theirs. Getting our hands on a breadfruit was no simple task, but we are patient. At every island, we would ask the locals, but again, the fruit weren’t ready to pick off yet.
+ & {*Recipe location:} Huahine, Society Islands. French Polynesia.
+ & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. Getting our hands on a breadfruit was no simple task, on every island we would ask the locals, but again the fruit weren’t ready to pick off just yet.
& Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.
% recipes/pan.fried.breadfruit.1.jpg
& Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.
- & If you ever come by breadfruit fruit, please try it. It’s the perfect island food, and will keep you filled up for a long time!
INST
Preparation
- Preheat oven to {#425F#}.
@@ -2002,9 +1978,9 @@ CORN DUMPLINGS
TIME : 40
SERV : 2 people
DESC
- & While Devine & I lived in British Columbia, I remember one morning waking up to the sound of knocking on our boat, it was our neighbours, coming to offer some homemade pan-fried corn pone. It was delicious, and all to simple to prepare... just some cornmeal, water, salt and a bit of oil.
- & I'd never had corn pone before, nor did I ever think of making any sort of flat cake using corn as a base. After that, I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. & While sitting in the Niue yatch club, I found an old vegetarian cookbook. I must have spent an hour reading through it, the recipes were fantastic, the title read "The Farm Vegetarian Cookbook". It was sitting there, amongst a panoply of writing, including a Polish Murakami book (how I wish it had been written in English). The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.
- & Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it, that, or you can use it to make dumplings! I don't have access to fresh corn, nor do I have the space or the time to make my own masa, but I used polenta ({{corn semolina}}) instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture.
+ & {*Recipe location:} Alofi, Niue.
+ & I found an old vegetarian cookbook in a book-sharing shelf. I must have spent an hour reading through it, the recipes were fantastic, the title read "The Farm Vegetarian Cookbook". The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.
+ & Masa is corn that is simmered and ground into a paste and is the base for many recipes. You can make Mexican-style tortillas with it, that, or you can use it to make dumplings! I don't have access to fresh corn, nor do I have the space or the time to make my own masa, but I used {{corn semolina}} instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture.
& The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread.
{*Recommendations*}
& Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce. Instead of apricot jam, you can add apricot juice to the mix (orange will taste wonderful too). I added jam because I didn't have any juice on the boat, and besides, it works well in this recipe.
@@ -2046,11 +2022,11 @@ BREADFRUIT GNOCCHI
TIME : 90
SERV : 4 people
DESC
+ & {*Recipe location:} Vava'u, Tonga
& We are about to leave Tonga, the tropics and the land of bountiful {{breadfruit}}. This versatile fruit can be cooked into fries, eaten with {{coconut milk}}, made into chips, or like this recipe suggests, it can be made into gnocchi.
% recipes/breadfruit.gnocchi.1.jpg
- & Breadfruit has a taste and texture that resembles that of {{potato}}. And so, it only makes sense that it too, can be made into gnocchi. The flesh of the fruit can be kneaded easily, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste, it can be difficult to catch it at the right moment, like avocados, sometimes it'll overripen overnight and be rendered uneatable. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes very soft to the touch, but only just.
+ & Breadfruit has a taste and texture that resembles that of {{potato}}, and so it makes sense that it too can be made into gnocchi. The flesh of the fruit can be kneaded with ease, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste. It can be difficult to catch it at the right moment, like avocados they have a tendency to overripen overnight. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes soft to the touch, but only just.
& We serve these with a light sauce, to better taste the gnocchi. A sauce that we enjoy, is minced garlic and chili peppers cooked in olive oil. The sauce is poured overtop and sprinkled with bits of shredded nori.
- & If you happen by the south pacific and see a {{breadfruit|https://www.youtube.com/watch?v=hrZ5h0j8jTo}}, make some gnocchi. It's worth the effort.
% recipes/pan.fried.breadfruit.1.jpg
INST
Preparation
@@ -2074,9 +2050,10 @@ SPINACH FAUX CHEESE RAVIOLI
TIME : 40
SERV : 2 people
DESC
- & We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from Vegan Richa that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids jellify). Making your own dough is simple, the whole process will take you less than 40 minutes.
+ & {*Recipe location:} Whangarei, New Zealand.
+ & We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from {*Vegan Richa*} that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids gellify). Making your own dough is simple, the whole process will take you less than 40 minutes.
% recipes/spinach.faux.cheese.ravioli.1.jpg
- & I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei; we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.
+ & I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei, we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients.
% recipes/spinach.faux.cheese.ravioli.2.jpg
& A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make {{Richa's original pepper jack cheese recipe|http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html}} too.
INST
@@ -2117,15 +2094,16 @@ BREADFRUIT PASTA
TIME : 20
SERV : 4 people
DESC
- & Yes, another {{breadfruit}} recipe - I'm that obssessed. This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and it pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat.
- & While in a grocery store in Fiji, we spotted breadfruit flour! A company called {*{{Friend's Fiji style|http://friendfiji.com}}*} sells it in bags of 300g, it's good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form).
+ & {*Recipe location:} Suva, Fiji.
+ & Yes, another {{breadfruit}} recipe! This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat.
+ & While in a grocery store in Fiji, we spotted breadfruit flour! A company called {*{{Friend's Fiji style|http://friendfiji.com}}*} sells it in bags of 300g. It's a good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form).
% recipes/breadfruit.pasta.1.jpg
- & Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle - whatever works). Making pasta that is even and thin by hand is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly by hand, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles - we're very okay with imperfect noodles.
+ & Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle, whatever works). Making pasta by hand that is even and thin is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles. We're very okay with imperfect noodles.
% recipes/breadfruit.pasta.2.jpg
- & Want to try learn a trick to cut pasta in even pieces? Rolling the flattened piece of dough and cutting them cross-wise is the key, the details on how to do this are in the instructions below.
- & If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour, but I've never tried it - a recipe for another time.
+ & {*Tricks for cutting pasta evenly:*} Roll the flattened piece of dough and cutting it cross-wise is the key, the details on how to do this are in the recipe instructions below.
+ & If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour.
% recipes/breadfruit.pasta.3.jpg
- & We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for {*whole wheat*} or {*spelt flour*}.
+ & We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for {{whole wheat flour}} or {{spelt flour}}.
INST
Preparation
- In a large bowl, mix {_3/4 cup_} of {{all purpose flour}} with {_3/4 cup_} of {{breadfruit flour}}.
@@ -2151,12 +2129,13 @@ PANDANUS FRUIT BREAD
TIME : 40
SERV : 20 pieces
DESC
- & We arrived in the {{Marshall Islands 3 weeks ago|https://100r.co/pages/the_promise_of_pancakes.html}}, we are mostly settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables are usually rotten even before they make it onto the shelves. When possible, we opt for local produce. Majuro has little fresh vegetables, but they do have some fruit and among these, is {*the pandanus fruit*}.
+ & {*Recipe location:} Majuro, Marshall Islands.
+ & We arrived in the {{Marshall Islands 3 weeks ago|https://100r.co/pages/the_promise_of_pancakes.html}}. We are settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables rot before they make it onto the shelves. When possible, we opt for local produce. Majuro has few native fresh vegetables, but they do have some fruit and among these is {*the pandanus fruit*}.
% recipes/pandanus.fruit.bread.2.jpg
& Pandanus, or {{Pandanus tectorius|https://en.wikipedia.org/wiki/Pandanus_tectorius}}, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this {*{{blog post|http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php}}*} explains the process at length.
- & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen bags of purée. This is what I used to prepare this pandanus fruit cake, and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.
+ & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen purée. This is what I used to prepare this pandanus fruit cake and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.
% recipes/pandanus.fruit.bread.1.jpg
- & I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The topping is optional, but very, very delicious and I recommend it. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.
+ & I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.
& If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.
& Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.
@@ -2201,6 +2180,7 @@ MUSTARD FROM SEED
TIME : 20
SERV : 1 quarter pint (150ml)
DESC
+ & {*Recipe location:} Majuro, Marshall Islands.
& We always try our hardest to buy as few packaged foods as we can, and if we do buy pre-made goods we aim for glass, this too through isn't always possible.
& We ran out of mustard the other day, and couldn't find any at the store that wasn't packaged in plastic. We decided then that it was better to make our own. It requires few ingredients, little time to prepare (25min for prep, few days for soaking), and is inexpensive.
& First, you need some mustard seeds. You can choose between yellow, brown and black seeds, the color affects the 'heat' of the mustard. A dark seed imparts more flavour than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and {{apple cider vinegar}}, although you can also use beer and white wine as a base. The water should be room temperature or cold, because using hot liquids denatures the enzymes that create the 'heat' in mustard.
@@ -2231,6 +2211,7 @@ CRACKERS
TIME : 25
SERV : 40 crackers
DESC
+ & {*Recipe location:} Majuro, Marshall Islands.
& Making crackers is simple, everyone should know how to make them. There are no downsides to knowing, and in a bind it's a useful skill, but not just this, making your own produces less waste and you control what you ingest. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.
& Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We also like to eat {{papaya salsa|https://grimgrains.com/#papaya+bruschetta+topping}} with crackers, it makes a good scooping vessel for the fruit.
& You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like {{pumpkin seeds}}, {{flax seeds}}, {{sesame seeds}}, or {{sunflower seeds}}. I recommend adding {{black pepper}}, or {{chili pepper flakes}}, these are also delicious if you sprinkle some salt over the top of them.
