commit: cbafa613bf4fe55f5f4ac79d1d33c53dcac54776 parent 925c71f36e64a724e34adab72649e6565d06dc02 Author: Rekka <rekkabell@gmail.com> Date: Fri, 20 Dec 2019 11:49:51 -0500 Fixed categoryDiffstat:
8 files changed, 193 insertions(+), 193 deletions(-)
diff --git a/media/recipes/dark.yaki.gyoza.1.jpg b/media/recipes/dark.gyoza.1.jpg Binary files differ. diff --git a/media/recipes/dark.yaki.gyoza.2.jpg b/media/recipes/dark.gyoza.2.jpg Binary files differ. diff --git a/media/recipes/dark.yaki.gyoza.3.jpg b/media/recipes/dark.gyoza.3.jpg Binary files differ. diff --git a/media/recipes/dark.yaki.gyoza.4.jpg b/media/recipes/dark.gyoza.4.jpg Binary files differ. diff --git a/media/recipes/dark.yaki.gyoza.6.jpg b/media/recipes/dark.gyoza.5.jpg Binary files differ. diff --git a/media/recipes/dark.yaki.gyoza.jpg b/media/recipes/dark.gyoza.jpg Binary files differ. diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl @@ -12,14 +12,14 @@ TZAZIKI & 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 using only tofu, you may not require extra water in the recipe. INST - Preparation + Sauce - 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}}. - Mince the {{fresh dill}} and {{peppermint}}, set aside. - Cut {_1_} cucumber into small cubes. - Add {{fresh dill}}, {{peppermint}}, the cubed {{persian cucumbers}} and {_1 pinch_} of {{salt}} to the rest of the ingredients and mix well. - Garnish with some {{peppermint}} and {{fresh dill}} leaves. INGR - Main + Sauce Shelled hemp seeds : 1/2 cup Soft tofu : 250g Garlic : 2 cloves @@ -43,32 +43,20 @@ SPICY STIRFRY CHICKPEAS & {*Recommendations*} & Adding a {{bay leaf}}, a bit of {{onion}} or a clove or two of {{garlic}} to the cooking water add a subtle seasoning to the {{chickpeas}} and boost flavor. INST - Marinade overnight + Marinade - Cook {_3/4 cup_} of dried {{chickpeas}} (see {{instructions|#chickpeas}}), or use 1 can (15oz). - - Mix the marinade ingredients together, and add the {_1.5 cups_} of cooked {{chickpeas}} (or 15-19 oz can) and {_175g_} of cubed {{tofu}}. Leave to marinate {#at least a few hours#}. {#Overnight#} is even better. - Preparation - - Peel and slice {_3 cloves_} of {{garlic}} and {_equal amounts_} of {{ginger}} thinly, and chop the {_2_} {{scallions}} in a size matching their diameter. Cut {_1_} {{carrot}} (peel carrot) and {_1/2 cup's worth_} of {{red cabbage}} into bite-sized bits. + - Mix the marinade ingredients together in a wide bowl, and add the {_1.5 cups_} of cooked {{chickpeas}} (or 15-19 oz can) and {_175g_} of cubed {{tofu}}. Leave to marinate {#at least a few hours#}. {#Overnight#} is even better. Sauce - In a small bowl, combine the ingredients for the sauce: mix {_3 tsp_} of {{maple syrup}}, {_1 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{arrowroot starch}} and {_1 tsp_} of {{sesame oil}}. Stir fry + - Peel and slice {_3 cloves_} of {{garlic}} and {_equal amounts_} of {{ginger}} thinly, and chop the {_2_} {{scallions}} in a size matching their diameter. Cut {_1_} {{carrot}} (peel carrot) and {_1/2 cup's worth_} of {{red cabbage}} into bite-sized bits. - Add {_1 tbsp_} of vegetable oil, then warm pan to high heat. When oil is hot, add {_~1-2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{sichuan peppercorns}}. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating. - Add the {{chickpeas}}, {{tofu}}, {{carrot}} and {{red cabbage}} and fry over high heat, stirring constantly. {#After a minute#}, add the {{ginger root}}, {{garlic}} and {{scallions}} and stir-fry for {#a few more minutes#}. - Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve. INGR - Main + Marinade Chickpeas : 1.5 cups, cooked - Carrots : 1 Tofu : 175g cubed, firm - Red cabbage : 1/2 cup - Scallions : 2 stalks - Garlic : 3 cloves - Ginger root : equal to garlic - Chili pepper flakes : 1-2 tbsp - Sichuan peppercorns : 1 tsp, whole - Salt : 1/4 tsp - Black pepper : 1/4 tsp - - Marinade Soy sauce : 2 tsp Balsamic vinegar : 1 tsp Arrowroot starch : 1 tbsp @@ -83,6 +71,17 @@ SPICY STIRFRY CHICKPEAS Sesame oil : 1 tsp Arrowroot starch : 1 tbsp + Stir fry + Carrots : 1 + Red cabbage : 1/2 cup + Scallions : 2 stalks + Garlic : 3 cloves + Ginger root : equal to garlic + Chili pepper flakes : 1-2 tbsp + Sichuan peppercorns : 1 tsp, whole + Salt : 1/4 tsp + Black pepper : 1/4 tsp + SCRAMBLED CHICKPEAS DATE : 2019-06-25 TAGS @@ -107,7 +106,7 @@ SCRAMBLED CHICKPEAS - Let it cook {#for a minute#}, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for {#8-10 minutes or so#}. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook. - NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes. INGR - Main + Scrambled chickpeas Chickpea flour : 1/2 cup Nutritional yeast : 1/4 cup Tahini : 1 tbsp @@ -129,14 +128,14 @@ CHEESE & {*Flavors*} & For a pepper jack cheese flavor, add {{garlic}}, {{onion powder}} and {{chili pepper flakes}}. You can also add {{black pepper}}, for a bit of spice, or {{pimento olives}}! INST - CHEESE + Cheese - In a bowl, mix {_1/4 cup_} of {{soy milk}}, {_4 tbsp_} of {{nutritional yeast}}, {_2 tbsp_} of {{tahini}}, {_1 tsp_} of {{apple cider vinegar}} and {_1 tsp_} of {{red miso}}. - Heat a saucepan at medium heat, pour {_3/4 cup_} of {{soy milk}} and sprinkle {_1 generous tsp_} of {{kanten powder}}. Stir {{kanten powder}} into the milk. - When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for {#a minute or two#} and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker. - Let mixture rest for {#1 hour or so, 2 is better#} (especially if it's hot where you are). - Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too! INGR - Main + Cheese Soy milk : 1 cup Nutritional yeast : 4 tbsp Tahini : 2 tbsp @@ -159,11 +158,11 @@ SWEET AND SOUR LENTILS & Enjoy this humble, but delicious recipe. % recipes/sweet.and.sour.lentils.2.jpg INST - SAUCE + Sauce - Mix all liquid ingredients together in a bowl, add {_1 tbsp_} of {{peanut butter}} and stir until dissolved. - Stir in {_1 tbsp_} of {{arrowroot starch}} (to help thicken sauce). - Add {_2 tsp_} of {{chili pepper flakes}}, {_3_} minced {{garlic cloves}} and roughly {_1 inch_} of minced {{ginger root}}. - LENTILS + Lentils - Rinse lentils. Transfer rinsed lentils to a pot and add {_1 1/2 cups_} of {{vegetable bouillon}}. - Bring water to a rapid simmer, then reduce heat to medium. - Simmer uncovered. After {#10 minutes#} add {_1_} cubed {{carrot}} and {_2 inches_} of cubed {{daikon}}. @@ -171,13 +170,6 @@ SWEET AND SOUR LENTILS - If lentils are tender, they are ready. Strain lentils and return to pot with {_1/4 tsp_} of {{salt}}. - Pour sauce onto lentils, mix well. Serve into two bowls with some {{chives}}. Eat wrapped in salad or cabbage leaves, or with {{crackers}}. INGR - Main - Brown lentils : 1/2 cup - Vegetable bouillon : 1 1/2 cups - Carrots : 1, cubed - Daikon : 2", cubed - Chives : 3 stalks - Salt : 1/4 tsp Sauce Soy sauce : 2 tbsp Japanese rice vinegar : 2 tbsp @@ -189,6 +181,14 @@ SWEET AND SOUR LENTILS Ginger root : 1", minced Arrowroot starch : 1 tbsp + Lentils + Brown lentils : 1/2 cup + Vegetable bouillon : 1 1/2 cups + Carrots : 1, cubed + Daikon : 2", cubed + Chives : 3 stalks + Salt : 1/4 tsp + COFFEE JELLY DATE : 2019-02-25 TAGS @@ -201,17 +201,16 @@ COFFEE JELLY & You can use instant coffee as well for this recipe, using 2 tbsp of instant coffee per cup. & On Pino, we sometimes make the mix without a sweetener, and pour a spoonful on top afterwards. & {*Quick soy pudding*} + & You can eat the coffee jelly as is, or you can add the cubes in another recipe like a coconut or soy milk pudding. It can also be used as a garnish for other desserts. & Also, I sometimes make a quick 'soy pudding' by heating some soy milk in a pan with some arrowroot starch. The mixture will thicken, it becomes pudding-like and is delicious over coffee jelly. INST - BASIC + Jelly - Brew a pot of {{coffee}}. - Pour 350ml of coffee into a saucepan, add {_2 tbsp_} of {{maple syrup}} and bring to a boil, - Lower heat, then add {_4g_} (around {_2 tsp_}) of {{agar agar powder}}. Stir constantly for {#2 minutes#}. - Pour the mixture into two small bowls, or cups. Let stand for {#30 minutes and up to 1 hour#}. It doesn't need to be refrigerated to solidify, but you can do that if you prefer it cold. - TOPPINGS - - You can eat as is, or you can add the cubes in another recipe like a coconut or soy milk pudding. It can also be used as a garnish for other desserts. INGR - Main + Jelly Coffee : 350 ml Agar agar powder : 4 g Maple syrup : 2 tbsp @@ -235,7 +234,7 @@ OKONOMIYAKI & {*Ketchup:*} Using some {*fresh tomato sauce*} may be enough, otherwise add a bit of {{sugar|#whole cane sugar}} and {{apple cider vinegar}} to it. INST - MAIN + Okonomiyaki - Peel the {{nagaimo}}, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate {_3 inches_} of {{nagaimo}} (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside. - Mince {_1 medium_} {{green cabbage}}, keep aside. - In a bowl, mix {_1 cup_} of {{chickpea flour}}, {_4 tbsp_} {{nutritional yeast}}, {_1/4 cup_} of grated {{nagaimo}}, the minced {{green cabbage}} and {_1/4 tsp_} of {{salt}}. Then, add {_320 ml_} of {{water}}, or {{shiitake}} dashi. (for shiitake dashi, soak 5-6 shiitake 320 ml of hot water for {#15 minutes#}, or {#overnight#} in cold water.) @@ -243,15 +242,15 @@ OKONOMIYAKI - Let okonomiyaki cook for {#5 minutes#}, shaking the pan every now and then so the batter doesn't stick. - After {#5 minutes#}, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :). - Cook for another {#5 minutes#}, then slide onto a plate, repeat process for the rest of the batter. - SAUCE + Sauce - In a small bowl, mix {_4 tbsp_} of {{soy sauce}}, {_4 tbsp_} of {{mirin}}, {_1 tbsp_} of {{sugar}} and {_1 tbsp_} of {{arrowroot starch}}. Stir well. - Heat a pan at high heat, when hot, add sauce and cook for {#2-3 minutes#} until it thickens. Then, divide onto your okonomiyaki. - TOPPING + Topping - First, add about {_1 tbsp_} of {{aonori}} on top of the sauce. - Then, add {_1 or 2 tbsp_} of {{beni shouga}} (pickled red ginger). - Finally, top off with some finely chopped {{scallions}}. INGR - Main + Okonomiyaki chickpea flour : 1 cup nutritional yeast : 4 tbsp salt : 1/4 tsp @@ -285,20 +284,19 @@ SEITAN % 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 - MAIN + Seitan - In a bowl, stir {_1/2 cup_} of {{gluten flour}} with {_1/4 cup_} of {{chickpea flour}}. - In another bowl, mix {_1/3 cup_} of {{water}} (or vegetable broth) and {_1 tbsp_} of {{soy sauce}}. Pour into dry ingredients. - Knead for {#2-3 minutes#}. If dough is too sticky, add more flour. Let rest for {#10 minutes#}, and knead for another set of {#2-3 minutes#}. - {_Separate dough in two_} - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable. - BROTH + Broth - Cut the following ingredients into smaller pieces: {_2 cloves_} of {{garlic}}, a {_1/2 large_} {{yellow onion}} and {_1 palm-sized knob_} of {{ginger}}. - Add the cut ingredients to a pot, add {_3 cups_} of {{vegetable broth}} (or 1 tbsp of vegetable broth powder in 3 cups of water) and {_2 tbsp_} of {{soy sauce}}. Bring to a boil. - Add the seitan cutlets, reduce heat to low, and cover. - Let the seitan simmer for {#1 hour#}. - HOW TO SERVE - Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavour. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty. INGR - Main + Seitan gluten flour : 1/2 cup chickpea flour : 1/4 cup soy sauce : 1 tbsp @@ -325,16 +323,16 @@ SPINACH PAJEON - Put the chopped {{scallions}} in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out. - Cook for {#3-4 minutes#} until the sides come off the pan and the bottom is cooked. Flip, cook for a a few extra minutes and transfer to a plate. - Cut it into pieces to make it easier to dip into the sauce! - Sauce + Dipping Sauce - Put the sauce ingredients together in a bowl and mix! INGR - Main + Pancake Spinach : 1/2 cup Water : 1/2 cup Spelt flour : 1/2 cup Sesame oil : 2 tsp Scallions : 1 bunch - Sauce + Dipping Sauce Soy sauce : 2 tbsp Japanese rice vinegar : 1 tbsp Chili pepper flakes : 1 tsp @@ -351,13 +349,13 @@ HOUJICHA OVERNIGHT OATMEAL DESC & Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it. INST - Preparation + Oatmeal - Boil {_1 cup_} of {{water}}, then infuse {_1 1/2 tsp_} of {{houjicha leaves}} in a tea strainer. You can leave it anywhere from {#1-3 min#}, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste. - Remove the tea leaves and let cool. - Add a chopped {{banana}} (to cut the bitterness of the tea), as well as {_1 tbsp_} of ground {{flax seeds}} (for added nutrition), blend until smooth. - Mix in {_1/3 cup_} of {{rolled oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day! INGR - Main + Oatmeal Water : 1 cup Houjicha : 1 1/2 tsp Banana : 1 @@ -375,18 +373,17 @@ WAKAME BITES & I went all out this time, and used my fancy cookie cutters, but most times I just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because I want to use every bit of the dough and that means re-using the bits around the cut outs. & The cookies were adapted from a recipe by {{Kiuchi Yuki-san|http://www.food-sommelier.jp/recipe/R0123/173155.html}} INST - Prepare + Cookies - Mix {_1 tbsp_} of ground {{flax seeds}} with {_3 tbsp_} of {{water}}. Let it sit until it thickens. - In a bowl, mix {_3/4 cup_} of {{flour}} with {_4 tsp_} of {{cornstarch}}. - In a separate bowl, cream {_4 1/2 tbsp_} of {{coconut sugar}} with {_6 tbsp_} of {{canola oil}} and {_2 tbsp_} of {{soy milk}}. Stir in the flax seeds and water mix. - Put the wet ingredients with the dry ones, add {_2 tsp_} of shredded {{wakame}} and mix well. - Baking - Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately {#20 minutes#}. - Preheat your oven to {#350F#}. After the {#20 minutes#} is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about {#1/2 cm#}. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife. - Prepare a baking sheet lined with a baking mat, bake for about {#15 minutes#} until they brown on top. - Place on a cooling rack and enjoy! INGR - Main + Cookies Flax seeds : 1 tbsp, ground All purpose flour : 3/4 cup Cornstarch : 4 tsp @@ -409,18 +406,17 @@ NO KNEAD BREAD & {*Baking without a dutch oven*} & If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with {_1 tbsp_} {{olive oil}}, and sprinkle the inside of the pan with {_3-4 tbsp_} of {{cornmeal}} (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary. INST - Preparation + Bread preparation - In a bowl, mix {_2 cups_} of all purpose flour, {_1 cup_} of {{spelt flour}} (whole wheat works too), {_1 tsp_} of {{salt}}, and {_1/2 tsp_} of {{active dry yeast}}. Mix well. - Add {_1 1/2 cups_} of {{water}} gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour. - Put a bag or cloth over the bowl, and let the dough rest {#anywhere from 9 to 24 hours#}. Ideally, prepare the dough in the evening and let it rest overnight. - The Next Morning - - Preheat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, I have a mini-tutorial in the recipe description above.) + - {#Next morning:#} Preheat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, I have a mini-tutorial in the recipe description above.) - Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands. - Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used {{sesame seeds}}, but {{poppy seeds}} or quick oats would also be good. Cover with lid and place back inside oven. - Bake for {#30 minutes#}. - After {#30 minutes#}, take the lid off, and let it cook uncovered for {#another 7 minutes#}. INGR - Main + Bread preparation All purpose flour : 2 cups Spelt flour : 1 cup Salt : 1 tsp @@ -443,12 +439,11 @@ ROASTED CARROTS WITH BELUGA LENTILS - Preheat oven to {#400F#} - Wash {_8_} organic {{heirloom carrots}} but do not peel them. Dry the carrots, and then toss them with {_1 tbsp_} of {{olive oil}} and {_1 tsp_} of {{thyme}}. - Lay on a baking sheet and sprinkle with a dash of {{salt}} and some {{black pepper}}. Bake for {#25 minutes#}, making sure to flip the carrots halfway through. + Sauce + - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} {{Japanese rice vinegar}} in a small bowl. Lentils - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_375 ml_} of {{vegetable bouillon}} in a pot and add the {{lentils}}, bring to a boil. - Reduce heat to {#medium#} and simmer for {#25 minutes#} — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out. - Sauce - - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} {{Japanese rice vinegar}} in a small bowl. - Combine - Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots! INGR Carrots @@ -457,14 +452,14 @@ ROASTED CARROTS WITH BELUGA LENTILS Thyme : 1 tsp Sea salt : 1 tsp Black pepper : pinch - Lentils - Beluga lentils : 1/2 cup - Vegetable bouillon : 375 ml Sauce Sriracha : 2 tbsp Peanut butter : 2 tbsp Soy sauce : 1/4 cup Japanese rice vinegar : 2 tbsp + Lentils + Beluga lentils : 1/2 cup + Vegetable bouillon : 375 ml BLACK SESAME BRITTLE DATE : 2014-11-06 @@ -477,7 +472,7 @@ BLACK SESAME BRITTLE & 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|#kanten powder}} (agar agar based desserts). INST - Preparation + Brittle - Prepare baking sheet lined with a baking mat, keep a flat spatula close by. - Put the {_1/4 cup_} of {{brown sugar}} and {_1/4 tsp_} of {{vanilla extract}} in a pot at medium heat. - Stir constantly, until the sugar is completely dissolved. @@ -485,7 +480,7 @@ BLACK SESAME BRITTLE - This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can. - Cut the brittle while it's still warm, serve with fresh fruit! INGR - Main + Brittle Brown sugar : 1/4 cup Black sesame seeds : 1/4 cup Vanilla extract : 1/4 tsp @@ -501,7 +496,7 @@ SPINACH OATMEAL COOKIES & 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 + Cookies - Preheat oven to {#350F#} - Purée {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}. - Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{rolled oats}}. @@ -509,7 +504,7 @@ SPINACH OATMEAL COOKIES - Bake for {#12-15 minutes#}, let cool for {#10 minutes#} before you move them off the baking mat. INGR - Main + Cookies Spinach : 1 handful Banana : 1 Vanilla extract : 1/4 tsp @@ -542,7 +537,7 @@ BORSCHT WITH TOFU SOUR CREAM Whole cane sugar : 1 tsp Apple cider vinegar : 1 tbsp Lemon juice : 5 tsp - Soup + Borscht Vegetable bouillon : 4 cups Red beets : 2 Sweet potatoes : 1 @@ -556,24 +551,21 @@ BORSCHT WITH TOFU SOUR CREAM Black pepper : pinch Lemon juice : 2 tsp - -DARK YAKI GYOZA +DARK GYOZA DATE : 2014-12-17 TAGS - Experimental + sidedish TIME : 60 SERV : 40 wrappers DESC - & Late night gyoza at izakaya, is one of the things i miss the most about living in Tokyo - maybe not one of the healthiest late night eats, but a DELICIOUS one. These are very unconventional gyoza, black on the outside, and orange on the inside. - % recipes/dark.yaki.gyoza.1.jpg & We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free! - % recipes/dark.yaki.gyoza.2.jpg - & We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough. Genius right? + % recipes/dark.gyoza.1.jpg + & We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough. + % recipes/dark.gyoza.2.jpg & I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin. - & The fillings was another experiment, since i like to cook with colours in mind, i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional, as far as traditional Japanese gyozas go, but very delicious and very beautiful. - % recipes/dark.yaki.gyoza.4.jpg - & We had a lot of fun making these gyoza, it's best made and eaten with friends! + % recipes/dark.gyoza.4.jpg & Gyoza wrapper techniques and ratios were based on the recipe from {{Just one cookbook|http://www.justonecookbook.com/recipes/gyoza-wrappers/}}. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time. + % recipes/dark.gyoza.5.jpg INST Dough - Mix {_2 cups_} of {{all purpose flour}} with {_1 tsp_} of {{bamboo charcoal powder}} in a bowl. @@ -582,17 +574,18 @@ DARK YAKI GYOZA - {_Separate the dough in 3_}. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least {#30 minutes#}. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards. - Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin. - Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 3" diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had. - - Pile the wrappers, sprinkle some {{cornstarch}} (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. - - Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker (no waste~). - Carrot filling - - Mix the {_1/2 block_} of {{tofu}}, the {_2/3 cup_} of {{coriander}}, the {_4 grated_} {{carrots}} and the {_2 tsp_} of {{ginger root}} together in a bowl. Add {_2 tbsp_} of {{soy sauce}} as well as {{black pepper}} and {{salt}} to taste. Mix once more. - Cooking - - Take 1 wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in. + - Pile the wrappers, sprinkle some {{cornstarch}} (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker. + Filling + - Mix the {_1/2 block_} of {{tofu}}, the {_2/3 cup_} of {{coriander}}, the {_4 grated_} {{carrots}} and the {_2 tsp_} of {{ginger root}} together in a bowl. Add {_2 tbsp_} of {{soy sauce}} as well as {{black pepper}} and {{salt}} to taste. Mix. + Dipping sauce + - Combine {_3 tbsp_} of {{Japanese rice vinegar}} with {_3 tbsp_} of {{soy sauce}} and {_1 tsp_} of {{sesame oil}}. + Pan fry + - Take 1 gyoza wrapper ({{see recipe|#dark gyoza wrappers}}), wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in. - Put a spoonful of filling in the middle. - Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up. - Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden. - Add {_1/3 cup_} of {{water}} and put a lid on. Let steam until all the water evaporates. - - Add a bit of {{sesame oil}} and cook until crispy. Serve with a dipping sauce! + - Add a bit of {{sesame oil}} and cook until crispy. INGR Dough All purpose flour : 2 cups @@ -600,7 +593,7 @@ DARK YAKI GYOZA Sea salt : 1 tsp Water : 1/2 cup Cornstarch : 1 tbsp - Carrot filling + Filling Carrots : 4 Tofu : 1/2 block Coriander : 2/3 cup @@ -613,6 +606,9 @@ DARK YAKI GYOZA Japanese rice vinegar : 3 tbsp Soy sauce : 3 tbsp Sesame oil : 1 tsp + Pan fry + Sesame oil : 1 tsp + Water : 1/3 cup RAISIN BEET BREAD DATE : 2014-12-20 @@ -626,7 +622,7 @@ RAISIN BEET BREAD & 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 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 + Sweet bread - Preheat oven to {#350F#}. Grease a baking pan and set aside. - Put {_1 cup_} of {{dried raisins}} in a bowl, cover with {_1 cup_} of {{warm water}}. Let cool, then add {_1/2 tsp_} of {{vanilla extract}}. - Peel and cut {_2 small_} {{red beets}} into cubes, purée in food processor, set aside. @@ -637,7 +633,7 @@ RAISIN BEET BREAD - Bake in the oven for {#45 minutes#}. - Let cool, and enjoy! INGR - Main + Sweet bread All purpose flour : 2 1/4 cup Baking soda : 1 tbsp Sea salt : 1/2 tsp @@ -661,7 +657,7 @@ MISO VEGGIE PATE & {*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. INST - Preparation + Veggie pate - 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. @@ -670,7 +666,7 @@ MISO VEGGIE PATE - Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula. - Bake for {#50 minutes#}, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen. INGR - Main + Veggie pate Sunflower seeds : 1 cup Carrots : 1 large Pumpkin : 1/3 cup, cubed @@ -736,7 +732,7 @@ MASON JAR BREAD PUDDING & 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. & 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. INST - Preparation + Bread pudding - Preheat oven at {#350F#} - Combine {_1/4 cup_} of {{tofu}} (or soft tofu), {_1/3 cup_} of {{soy milk}} and {_1/4 tsp_} of {{vanilla extract}}. Blend until smooth. - Take a {_1/2 pint_} wide-mouthed mason jar. Fill it up halfway with {{bread crusts}}. Add a bit of {{dried raisins}}, pour liquid to cover Until it's at a level with bread crusts @@ -744,7 +740,7 @@ MASON JAR BREAD PUDDING - Sprinkle {_1 tsp_} of {{whole cane sugar}} on top, decorate with slices of {{apple}} and add {{cinnamon}} to taste. - Cook for {#20-25 minutes#}, or until top is browned. Let cool, drizzle with some {{maple syrup}} and enjoy! INGR - Main + Bread pudding Bread crusts : 1/2 cup, packed Dried raisins : 1 tbsp Soft tofu : 1/4 cup @@ -772,7 +768,7 @@ BASIC BLACK BREAD % recipes/basic.black.bread.2.jpg & So there you have it! A basic black bread! INST - Loaf + Bread - In a large bowl, stir {_1 1/2 tsp_} of {{salt}} and {_3/4 tbsp_} of {{maple syrup}} in {_1 cup_} of {{warm water}} until dissolved. Sprinkle tsp of {{active dry yeast}}, let sit for {#10 minutes#}. - Sift {_1 1/2 cups_} of {{all purpose flour}}, {_1 1/2 cups_} of {{whole grain flour}} and {_1 tsp_} of {{bamboo charcoal powder}} together in a separate bowl. Once flours are mixed evenly enough. - Add {_1 tbsp_} of {{canola oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides. @@ -782,17 +778,15 @@ BASIC BLACK BREAD - Your bread should have doubled in size. Take bread out of oven, knead a few times and shape into a 10-11 inch cigar-shape. Sprinkle some {{corn semolina}} on a baking sheet and place bread on top - this will keep it from sticking. Slash the top of the bread in the middle with a knife, doing this will keep the ends of the bread from splitting. Mist top of bread lightly with {{water}}, then add {{white sesame seeds}}. Press lightly to make them stick. Cover loaf with a cloth, put back in oven to rise for an additional {#45 minutes#}. If you don't want a traditional bread shape, put bread in a greased loaf pan to rise. - Turn oven up to {#350F#} . Bake for {{30 minutes}}, or until it sounds hollow when tapped at the bottom. - Brush sides lightly with {{coconut oil}}, then let cool on a pile of towels or a cooling rack if you have one. - Burger buns - - Repeat steps 1 to 6. + - BURGER BUNS: Repeat steps 1 to 6. - Instead of forming into a 'cigar' shape at step 7, {_divide into 8 pieces_} and shape into a tight ball. Sprinkle baking sheet with some {{corn semolina}} and put buns on top. Cover and let rise for another 45 minutes in the warmed oven. - Take buns out of oven, brush lightly with {{vegan butter}} and put {{white sesame seeds}} on top. Bake uncovered for {#20 minutes#} at {#350F#}. - Let cool on a pile of towels or cooling rack. - Hot dog buns - - Repeat steps 1 to 6. {_Divide through into 15 pieces_} and shape into small cylinders (or general elongated hot dog shape). Sprinkle baking sheet with some {{corn semolina}} and put buns on top. Cover and let rise for another {#45 minutes#} in the warmed oven. + - HOT DOG BUNS: Repeat steps 1 to 6. {_Divide through into 15 pieces_} and shape into small cylinders (or general elongated hot dog shape). Sprinkle baking sheet with some {{corn semolina}} and put buns on top. Cover and let rise for another {#45 minutes#} in the warmed oven. - Take buns out of oven, brush lightly with {{coconut oil}}. Bake uncovered for {#20 minutes#} at {#350F#}. - Let cool on a pile of towels or cooling rack. INGR - Main + Bread All purpose flour : 1 1/2 cups Whole wheat flour : 1 1/2 cups Bamboo charcoal powder : 1 tsp @@ -817,7 +811,7 @@ SHICHIMI TOGARASHI CRACKERS & 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}}. & 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 - Preparation + Crackers - Preheat oven to {#350F#}. - In a bowl, combine {_1 cup_} {{chickpea flour}}, {_1 tbsp_} {{ground flax seeds}}, a pinch of {{baking soda}}, {_1/2 tsp_} {{sesame oil}}, {_1/2 tsp_} of {{sea salt}} and {_3 tsp_} {{shichimi togarashi}}. Stir in {_1/4 cup_} of {{water}}, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 1 tbsp at a time. - Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a {_1/4" thick rectangle_}. @@ -825,7 +819,7 @@ SHICHIMI TOGARASHI CRACKERS - Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for {#15-20 minutes#} or until golden brown. - Let cool, snap pieces apart and enjoy! INGR - Main + Crackers Chickpea flour : 1 cup Flax seeds : 1 tbsp Baking soda : 1/4 tsp @@ -846,14 +840,14 @@ ROASTED PUMPKIN SEEDS & 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 + Pumpkin seeds - Preheat oven to {#300F#}. - Mix {_1/2 tsp_} of {{smoked paprika}}, {_1/2 tsp_} of {{ground cumin}}, {_1/4 tps_} of {{sea salt}} and {_1 tsp_} of {{maple syrup}} together. Add {_1/2 cup_} of {{raw pumpkin seeds}}. - Line baking sheet with parchment paper, spread seeds out as flat and as apart from each other as you can on the sheet. - Bake for {#20 minutes#}, at the 10 minute mark stir seeds around and then bake for another {#10 minutes#}. - Eat as a snack or add as a topping in soups! INGR - Main + Pumpkin seeds Pumpkin seeds : 1/2 cup Smoked paprika : 1/2 tsp Cumin seeds : 1/2 tsp @@ -885,12 +879,12 @@ POTATO GNOCCHI - Proceed to cutting up the ropes into {_2cm sections_}. - To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape. - Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface. - Topping - - Rehydrate {_1/2 cup_} of {{shiitake mushrooms}} in {_1 cup_} of {{boiling water}}. When shiitake are soft, remove the tails and cut into slices. + Sauce + - Mix {_6 tbsp_} of {{soy sauce}}, {_3 tbsp_} of {{mirin}} and {_4 tsp_} of {{sugar}} in a bowl. + Toppings + - Rehydrate {_1/2 cup_} of {{shiitake mushrooms}} in {_1 cup_} of {{boiling water}}. When shiitake are soft, remove the tails and cut into slices. - Rehydrate {_3 tbsp_} of {{wakame}} as well in a separate cup. Let stand for {#5 minutes#}, drain, rinse and cut into smaller pieces. - Chop up {_5 branches_} of {{scallions}} and grate {_1/3 cup_} worth of {{daikon}}. Squeeze water out of daikon, and set aside. - - Mix {_6 tbsp_} of {{soy sauce}}, {_3 tbsp_} of {{mirin}} and {_4 tsp_} of {{sugar}} in a bowl. - Combine - When gnocchi are cooked, sauté in a pan with the sauce and shiitake for {#4-5 minutes#}. - Serve gnocchi in two separate bowls, and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some {{shichimi togarashi}} on top! INGR @@ -899,15 +893,16 @@ POTATO GNOCCHI Whole wheat flour : 1 1/4 cup Bamboo charcoal powder : 1 tbsp Sea salt : 1/4 tsp - Topping + Sauce + Soy sauce : 6 tbsp + Mirin : 3 tbsp + Sugar : 4 tsp + Toppings Shiitake : 1/2 cup Scallions : 5 branches Daikon : 1/3 cup Wakame : 3 tbsp - Soy sauce : 6 tbsp - Mirin : 3 tbsp - Sugar : 4 tsp - Shichimi togarashi : 1 tbsp + Shichimi togarashi : To taste LENTILS WITH ROASTED BEET SAUCE DATE : 2015-02-02 @@ -966,7 +961,6 @@ TERIYAKI CARROT PATTIES Sauce - Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{sake}}, {_2 tbsp_} of {{mirin}} and {_1 tsp_} of {{whole cane sugar}}. - Pour in a pan, bring to medium-heat and cook for {#5 minutes#} or until thickened. - Combine - Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice! INGR Patties @@ -994,7 +988,7 @@ SAVOURY TURMERIC COOKIES % recipes/savoury.turmeric.cookies.2.jpg & It's possible to use chocolate chips, but I like to use {{Carob chips}} because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain {*theobromine*}. INST - Preparation + Cookies - Preheat oven to {#350F#}. - Mix {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1/2 tsp_} of {{baking powder}}, {_2 tsp_} of {{turmeric powder}} and {_1 tsp_} of ground {{dried orange peels}} in a bowl. Stir well to mix. - NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at {#200F#} for {#25-30 minutes#}. They keep {#3 months#} in the refrigerator. You can grind them with a mortar and pestle for this recipe @@ -1002,7 +996,7 @@ SAVOURY TURMERIC COOKIES - Line a baking sheet with a baking mat, make {_16 little balls of dough_} and flatten each one gently. Add a {{carob chips}} at the center of each cookie. - Bake for {#15-20 minutes#}. Let cool, and serve with some tea! INGR - Main + Cookies All purpose flour : 1/2 cup Spelt flour : 1/2 cup Baking powder : 1/2 tsp @@ -1031,7 +1025,9 @@ SWEET MOCK EEL NIGIRI - Prepare {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water. - Put {_1 1/2 tbsp_} of {{Japanese rice vinegar}}, {_1 tbsp_} of {{whole cane sugar}} and {_1/2 tsp_} of {{salt}} in a sauce pan. Stir over low heat, until sugar dissolves. - Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool. - Unagi sauce + - Shape tablespoons of black rice into oblongs, smear tops with a bit of {{wasabi}}, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking). + - Makes about {_12 nigiri_}. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick. + Sauce - Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{mirin}}, {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{sake}}. - Bring to a boil in a pan, lower heat and let thicken for a few minutes. Chickpea tofu @@ -1044,11 +1040,9 @@ SWEET MOCK EEL NIGIRI - Preheat oven to {#350F#}. - Line backing sheet with a baking mat, line up pieces of chickpea tofu. - Bake for {#15 minutes#}. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional {#15 minutes#}. - Nigiri - - Shape tablespoons of black rice into oblongs, smear tops with a bit of {{wasabi}}, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking). - - Makes about {_12 nigiri_}. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick. + INGR - Nigiri + Rice Black glutinous rice : 3/4 cup Water : 2 cups Japanese rice vinegar : 1 1/2 tbsp @@ -1077,7 +1071,7 @@ BLACK SESAME RICE PANCAKES & Photo is with a generous dollop of {{mango}}, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with {{maple syrup}}. & {*Substitutions:*} For matcha pancakes, omit the black sesame seeds and add 1 tbsp of matcha powder. INST - Pancake + Pancakes - Measure {_1 1/4 cups_} of {{soy milk}}, add {_2 tbsp_} of {{apple cider vinegar}}. Let sit for {#5 minutes#}. - Heat {_1/4 cup_} of {{black sesame seeds}}, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender. - Mix the soured soy milk with {#1 tsp#} of {{vanilla extract}}, {_1 tbsp_} of {{canola oil}} and {_1/4 cup_} of ground {{black sesame seeds}}. Blend until you get a smooth grey liquid. @@ -1111,7 +1105,7 @@ MUSHROOM ZUCCHINI PASTA & Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time. & Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish. INST - Preparation + Veggie noodles and toppings - Rehydrate {_2 tbsp_} of {{wakame}} in water, drain and set aside. - Cut stems off of {_1/4 cup_} of dried {{shiitake mushrooms}}, rehydrate by pouring boiling water over them. Keep them submerged for {#30 min#}, or up to {#1 hour#}. It's better to rehydrate them overnight, for {#a minimum of 8 hours#}. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh {{shiitake}}, you can also skip this step. - Cut {_4 medium-sized_} {{zucchinis}} thinly using a julienne peeler or knife. Place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan. @@ -1122,16 +1116,16 @@ MUSHROOM ZUCCHINI PASTA - When cooked, season sauce with salt and black pepper. - Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi! INGR - Pasta + Veggie noodles and toppings Zucchini : 4 + Wakame : 2 tbsp + Shiitake : 1/4 cup + Shimeji : 1/4 cup + Edamame : 1/3 cup Sauce All purpose flour : 2 tbsp Olive oil : 2 tbsp Vegetable bouillon : 2 cups - Shiitake : 1/4 cup - Shimeji : 1/4 cup - Edamame : 1/3 cup - Wakame : 2 tbsp Shichimi togarashi : 1 tsp PATE CHINOIS @@ -1151,7 +1145,7 @@ PATE CHINOIS & I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms! INST - Preparation + Pate chinois - Preheat oven to {#375F#}. - Bring a pot of {{water}} (or {{vegetable bouillon}} for added flavour) to a boil. Cook {_1 large cubed_} {{sweet potato}} as well as {_1 cup_} of chopped {{white cauliflower}} florets until tender. - Drain, mix with {_1 tsp_} of {{smoked paprika}}, and purée with an immersion blender. Season with sea salt and black pepper. Set aside. @@ -1163,7 +1157,7 @@ PATE CHINOIS - Bake for {#30 minutes#}, or until lightly browned. - Let cool, serve with some {{sambal oelek}} or some other spicy condiment! INGR - Main + Pate chinois White cauliflower : 1 cup Sweet potatoes : 1 Green peas : 1 small can @@ -1186,7 +1180,7 @@ CHILI POMEGRANATE BROWNIES % recipes/chili.pomegranate.brownies.2.jpg & In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute {*half the amount*} of fat before it effects the texture. INST - Preparation + Brownies - Preheat oven to {#325F#}. - Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a purée. - Put {_3 tbsp_} of {{ground flax seeds}} in a bowl with {_9 tbsp_} of {{water}}, let thicken for {#5 minutes#}. Set aside. @@ -1196,9 +1190,10 @@ CHILI POMEGRANATE BROWNIES Syrup - Pour {_2 cups_} of {{unsweetened pomegranate juice}} into a pot with {_1 tsp_} {{chili pepper flakes}} and {_1 tsp_} {{cayenne pepper powder}}. Bring to a boil, lower to medium-high heat and leave for up to {#1h#} or until liquid has been reduced to {_1 cup_}. - Let cool, the syrup will thicken when cooled. + Topping - Top brownies with fresh {{pomegranate seeds}}, and drizzle with the chili-infused syrup! INGR - Brownie + Brownies Pumpkin : 1/3 cup Flax seeds : 3 tbsp Water : 9 tbsp @@ -1246,7 +1241,7 @@ PANKO CHICKPEA FINGERS - Place on baking sheet lined a baking mat, season with {{black pepper}} and {{salt}}. Spray lightly with {{olive oil}}. - Bake for {#15 minutes#}, flip, bake for another {#15 minutes#}. Serve with dipping sauce of choice! INGR - Main + Chickpea tofu Vegetable bouillon : 1 1/2 cups Chickpea flour : 1 cup Sea salt : 1/4 tsp @@ -1254,6 +1249,7 @@ PANKO CHICKPEA FINGERS Chili pepper flakes : 1 tbsp Water : 1 1/2 cups Scallions : 2 branches + Panko coating mix Panko : 1/2 cup Nutritional yeast : 1/4 cup Lemon juice : 4 tbsp @@ -1281,8 +1277,8 @@ UZUMAKI HUMMUS BITES - Knead into a smooth dough, and separate into {_11 balls_}. Dust the balls lightly with flour, and let rest for {#5 minutes#}. - Roll the balls out into circles. Put the tortillas under a moist cloth until you're ready to cook them so they don't dry up (I usually spray a bit of water over the cloth). - Heat a non-stick pan at medium heat, cook tortillas for {#30 seconds#} on each side. Again, put the warmed tortillas under a cloth so they stay nice and moist. - Combine - - Brush some beet hummus onto a tortilla, add some chopped black olives and arugula overtop. Be sure to put the fillings near the edge to make it easier to roll. + Filling + - Brush some beet hummus onto a tortilla, add some chopped {{black olives}} and {{arugula}} overtop. Be sure to put the fillings near the edge to make it easier to roll. - Roll the tortillas tightly and then slice into bite-sized bits. INGR Beet hummus @@ -1315,7 +1311,7 @@ ANISE BREAD WITH SWEET PEAR SAUCE % recipes/anise.bread.with.sweet.pear.sauce.1.jpg & The taste of anise pairs very well with pears. INST - Preparation + Bread - Preheat oven to {#325F#}. - Put {_1 tbsp_} of {{ground flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#} (this is your flax 'egg'). Mix in {_1/4 cup_} of {{whole cane sugar}} and stir until dissolved. Add {_1 tsp_} of {{ground anise seeds}}, and mix once more. - Add {_3/4 cup_} of {{all purpose flour}} to a bowl with {_1/2 tsp_} of {{baking powder}}. Mix. @@ -1400,15 +1396,14 @@ BLACK SESAME SYRUP & This syrup pairs well with ice cream, especially those with subtle flavors like coconut and vanilla. It's also delicious on fruit ice cream. To make fruit ice cream, slice fruit of choice thinly. Lay a sheet of parchment paper over a plate, and lay your fruit overtop (this will keep the fruit from sticking). Let them freeze for a few hours, then run them through an immersion blender. You can use almost any fruit to make it, but it works especially well for {{mango}} and {{bananas}}. & You can use the left-over seeds to bake into desserts, or to add as an extra topping. INST - Preparation + Syrup - Put {_1 cup_} of {{black sesame seeds}} in a pan, bring to medium heat and toast them until they start to pop. - In a pot, combine {_1 cup_} of {{water}} with the {{black sesame seeds}}. Bring to a boil and let simmer for {#10-15 minutes#}. - Strain liquid from sesame seeds using a cheese cloth or with a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use. - Return liquid to pot, add {_1/2 cup_} of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool. - Serve of fresh fruit, or fruit ice cream. INGR - Main - Mango : 1 + Syrup Black sesame seeds : 1 cup Water : 1 cup Whole cane sugar : 1/2 cup @@ -1428,21 +1423,19 @@ HOP ICE CREAM & 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! & If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format! INST - Hop Buds + Hop ice cream - Roughly chop 7 hop buds (may want to use less if you want it less hoppy). Place leaves into the center of a cheese cloth and make a little loose pouch with it, tying the end. Reserve for later. - Base - Shake {_2 cans_} of {{coconut milk}} before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a {_1/2 cup_} of {{coconut milk}} for later, put the rest in a pan with {_1/2 cup_} of {{maple syrup}} and {_1/4 tsp_} of {{salt}}. - Bring up to medium-low heat, stir until the {{maple syrup}} has dissolved completely. - Stir {_1 1/2 tbsp_} of {{cornstarch}} into the {_1/2 cup_} of {{coconut milk}} that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly. - Increase the heat to medium and add your hop pouch! Let the mixture cook for about {#8 minutes#}. Don't let it come to a boil! Reduce the heat if necessary. Move the pouch around once in a while, pinching it down lightly with a wooden spoon to get some of that nice hop flavour out into your ice cream base. - Remove from heat, stir in {_1 tsp_} of {{vanilla extract}}. Leave it to cool — don't remove the hop pouch! - When cool, take the pouch out and squeeze out all of the 'hop juice' into the pan using your hands. Mix one last time and pour into a container. Place a sheet of parchment paper over the top so you don't get a skin forming on the surface. Refrigerate for a minimum of {#4 hours#} (or overnight!). - Ice cream - Pull your ice cream out of the fridge. It should have a thick pudding-like texture. Pour into your ice cream maker and churn it to desired consistency (I let it run for {#~23 minutes#}). - If you don't have an ice cream maker, please refer to any these {{6 methods|http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060}} from the Kitchn. - Transfer to a container and press a sheet of parchment paper over the top to keep ice crystals from forming. Your ice cream should be ready to eat in {#5 hours#} or so! If you want harder ice cream wait until the next day to eat it. Enjoy! INGR - Main + Hop ice cream Hops : 7 buds Coconut milk : 2 X 378ml cans Maple syrup : 1/2 cup @@ -1461,10 +1454,11 @@ SUNFLOWER HEIRLOOM CARROT PASTA & 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 a better option ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}). INST - Preparation + Sunfower sauce - 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. - 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. + Carrot pasta - 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}}. @@ -1478,7 +1472,7 @@ SUNFLOWER HEIRLOOM CARROT PASTA Garlic : 2 cloves White miso : 1 tsp Nutritional yeast : 1 tbsp - Pasta + Carrot pasta Heirloom carrots : 4 large CARROT KINPIRA ONIGIRAZU @@ -1504,21 +1498,23 @@ CARROT KINPIRA ONIGIRAZU Rice - Dissolve {_1 tbsp_} of {{white miso}} in {_1 1/2 cups_} of {{water}} and pour into pot with {_1 cup_} of {{short grain white rice}} (first, wash the rice until water runs clear). - Bring to a boil. Once it starts to bubble up lower to a simmer, cover and cook for {#5-10 minutes#} or until all of the liquid has been absorbed. - Combine + Wrapper - Lay out {_4 pieces_} of {{nori sheets}}, rough side up. Lay out some rice in the center of the 4 sheets, then divide the carrot kinpira into 4 portions and lay over the rice. Cover the carrots with the remaining rice. - Now, take one corner of the nori sheet and fold over into the middle, do the same for the opposing corner. Then, repeat for the other 2 corners. Press down gently. - Wait until the nori has softened and then cut into the middle! Serve as is. INGR - Main + Kinpira carrot Carrots : 2 Maple syrup : 2 tsp Mirin : 2 tsp Soy sauce : 2 tbsp Sesame oil : 1 tbsp Chili pepper flakes : 1 tsp + Rice Short grain white rice : 1 cup White miso : 1 tbsp Water : 1 1/2 cup + Wrapper Nori sheets : 4 BALSAMIC BANANA ICE CREAM @@ -1535,14 +1531,14 @@ BALSAMIC BANANA ICE CREAM - Put {_1 cup_} of {{balsamic vinegar}} in a non-stick pan. - Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion. Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smell! - Transfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit. - Ice cream + Banana ice cream - Peel and cut {_2 whole_} {{bananas}} into slices, lay slices flat onto a plate and put in the freezer for at least {#2 hours#}. - When properly frozen, put the banana slices in a blender — or food processor — with {_1/4 cup_} of {{soy milk}} and {_1/4 tsp_} of {{vanilla extract}}. Process until smooth. - Serve in individual bowls, with {_1 tsp_} or more of balsamic reduction. INGR Balsamic reduction Balsamic vinegar : 1 cup - Ice cream + Banana ice cream Banana : 2 Soy milk : 1/4 cup Vanilla extract : 1/4 tsp @@ -1562,17 +1558,12 @@ FRESH PESTO PASTA Pesto - Blend the following ingredients in a food processor or blender: {_2 cups_} of {{fresh basil}}, {_3 cloves_} of {{garlic}}, {_1/4 cup_} of {{nutritional yeast}}, {_1/4 tsp_} of {{salt}} and a dash of {{black pepper}}. - Add {_1/4 cup_} of {{olive oil}} and blend again until smooth. Set aside. - Cook + Main - Bring a pot of {{water}} to a boil, add {_1 1/2 cups_} of {{scoobi do}} pasta and cook until tender. While the pasta is cooking julienne {_2_} {{carrots}} and {_1_} {{zucchini}}. - Drizzle some {{olive oil}} in a pan and bring up to medium heat. Add the vegetable strips and cook for {#2-3 minutes#}. - Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about 1 cup of pesto, which you can keep and use for future meals. - Season pasta with {{salt}} and {{black pepper}}. Finally, top it all off with {{roasted pumpkin seeds}} and {{small heirloom tomatoes}}! INGR - Main - Carrots : 2 - Scoobi do : 1 1/2 cups - Zucchini : 1 large - Small heirloom tomatoes : 6 Pesto Basil : 2 cups Garlic : 3 cloves @@ -1580,6 +1571,11 @@ FRESH PESTO PASTA Nutritional yeast : 1/4 cup Sea salt : 1/4 tsp Black pepper : 1/4 tsp + Main + Carrots : 2 + Scoobi do : 1 1/2 cups + Zucchini : 1 large + Small heirloom tomatoes : 6 VEGEMITE CARAMEL DATE : 2015-09-27 @@ -1596,7 +1592,7 @@ VEGEMITE CARAMEL - Mix {{dates}} with the following ingredients - {_1 1/2 tsp_} of {{vegemite}}, {_1 tsp_} of {{lemon juice}}, {_4 tbsp_} of {{soy milk}} and {_1 tsp_} of {{vanilla extract}}. - Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices! INGR - Main + Caramel Deglet noor dates : 1 cup Vegemite : 1 1/2 tsp Lemon juice : 1 tsp @@ -1613,6 +1609,7 @@ HALLOWEEN PUMPKIN COOKIES & 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 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. + & {*Left over chocolate:*} This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it! INST Cookie dough - Preheat oven to {#350F#}. @@ -1623,14 +1620,12 @@ HALLOWEEN PUMPKIN COOKIES - Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for {#15 minutes#}. - Decorate each cookie with {_3_} {{pumpkin seeds}}, sticking them at the top (pointy end in). Chocolate - - Mix {_1/4 cup_} of {{canola oil}}, {_1/4 cup_} of {{unsweetened cocoa powder}}, {_1/4 tsp_} {{vanilla}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl. + - Mix {_1/4 cup_} of {{canola oil}}, {_1/4 cup_} of {{cocoa powder}}, {_1/4 tsp_} {{vanilla extract}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl. - Put a bit of {{water}} to boil in a pot (large enough to fit your bowl, or to have it hanging overtop). - Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny. - Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is! - Extra chocolate treat - - As for the rest of your chocolate mixture, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it! INGR - Main + Cookie dough All purpose flour : 1/2 cup Spelt flour : 1/2 cup Baking powder : 1/2 tsp @@ -1638,6 +1633,7 @@ HALLOWEEN PUMPKIN COOKIES Canola oil : 4 tbsp Pumpkin : 1/2 cup Pumpkin seeds : 45 + Chocolate Cocoa powder : 1/4 cup Canola oil : 1/4 cup Maple syrup : 2 tbsp @@ -1671,7 +1667,7 @@ SALTED CARAMEL CAROB CHIP COOKIES Lemon juice : 1/2 tsp Soy milk : 2 tbsp Vanilla extract : 1/2 tsp - Cooking batter + Cookies Canola oil : 1/4 cup Coconut sugar : 3/4 cup Date caramel : 1/4 cup, see above @@ -1695,26 +1691,26 @@ ARAME SOBA & 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. INST - Preparation + Sauce + - Stir {_2 tbsp_} of {{soy sauce}} with {_2 tsp_} of {{maple syrup}} and {_1 tbsp_} of {{mirin}} together. + Main - Put {_handful_} of dried {{arame}} in a bowl and cover with a cup of {{water}}. Let re-hydrate for at least {#5 minutes#}, drain. - Bring a pot of {{water}} to a boil, add {_2 portions_} of soba({{buckwheat noodles}}) and give them a quick stir so they go underwater. Reduce heat to medium and cook for {#5 minutes#}. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and set aside. - Julienne {_1_} {{carrot}}, chop {_2 cloves_} of {{garlic}} and cut {_60g_} of {{tempeh}} into small cubes. I used {*noble bean*} original tempeh. - Sauce - - Stir {_2 tbsp_} of {{soy sauce}}, or {{tamari sauce}}, with {_2 tsp_} of {{maple syrup}} and {_1 tbsp_} of {{mirin}} together. - Cook - Heat a pan with a drizzle of {{oil}} at medium heat and sautee the {{garlic}} for a minute until fragrant. Add the {{tempeh}} as well as the julienned {{carrot}} and cook for {#2-3 minutes#}. - Pour the sauce and cook for an additional {#5 minutes#} until the {{tempeh}} and {{carrots}} are cooked. - Remove from heat and add the noodles, as well as the {{arame}}. Stir well and divide into 2 plates, season with some {{sichuan pepper}}. INGR + Sauce + Soy sauce : 2 tbsp + Maple syrup : 2 tsp + Mirin : 1 tbsp + Tempeh : 60g or 1/4 of 240g Main Buckwheat noodles : 2 portions Arame : handful Carrots : 1 Garlic : 2 cloves - Soy sauce : 2 tbsp - Maple syrup : 2 tsp - Mirin : 1 tbsp - Tempeh : 60g or 1/4 of 240g Sichuan peppercorns : To taste HOMEMADE VEGANAISE @@ -1732,10 +1728,10 @@ HOMEMADE VEGANAISE & Instead of using {{dijon mustard}}, you can sub with 1 tsp of mustard powder. If you have a spice grinder or a coffee grinder, you can grind your own mustard powder from whole mustard seeds. If you use mustard powder, you'll have to add 1 extra tbsp of apple cider vinegar to the recipe. In this recipe, I used old style {{dijon mustard}} with mustard seeds, which explains the texture present in the veganaise. If you want to know how to make old-style dijon mustard, check out {{my recipe|#mustard from seed}}. & If you prefer sweeter venagaise, add 1/2 tsp of a sweetener. INST - Preparation + Veganaise - Blend {_1 cup_} of {{soft tofu}}, {_3 tbsp_} of olive oil, {_2 tbsp_} {{apple cider vinegar}}, {_3 tbsp_} {{dijon mustard}} and {_1/4 tsp_} {{salt}}. INGR - Preparation + Veganaise Soft tofu : 250g Canola oil : 3 tbsp Apple cider vinegar : 1 tbsp @@ -1759,14 +1755,13 @@ CHICKPEA SALAD SANDWICH & {*Substitutions*} & If you don't have access to {{bull kelp powder}}, you can use 1 tsp capers or dulse flakes. These needs to be added to create a briny no-tuna taste. INST - Venagaise - - See the {{recipe|#homemade veganaise}}. - Main + Chickpea salad + - For veganaise, see the {{recipe|#homemade veganaise}}. - Cook {_3/4 cup_} of dried {{chickpeas}} (see {{instructions|#chickpeas}}), or use 1 can (15oz). - Mix the cooked {{chickpeas}} with {_3-4 tbsp_} of {{venagaise|#homemade veganaise}}, {_1 tbsp_} {{dijon mustard}}, {_1/2 tsp_} {{bull kelp powder}}, {_2 stalks_} of chopped {{scallions}} and {_1/4 tsp_} of {{cayenne pepper powder}}. - Season with {{black pepper}} and {{shichimi togarashi}}, and serve over toasted bread. INGR - Main + Chickpea salad Chickpeas : 15oz, cooked Veganaise : 3-4 tbsp Dijon mustard : 1 tbsp @@ -1791,7 +1786,7 @@ BEER BREAD & If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread! & We made a video of the beer bread-making process, check it out {{here|https://www.youtube.com/watch?v=ppASJRVcXmM}}. INST - Preparation + Beer bread - Preheat your oven at {#350F#}. - Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required. - Coat the bottom of your bread pan with {_1 tbsp_} of {{olive oil}}, make sure to spread it out evenly, and thinly. Sprinkle {{corn meal}} in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom. @@ -1799,7 +1794,7 @@ BEER BREAD - Bake for {#1 hour#}. - Let cool on a dish towel, or rack. INGR - Main + Beer bread All purpose flour : 2 cups Salt : 1/2 tsp Baking powder : 3 tsp @@ -1821,17 +1816,18 @@ STOVETOP POPCORN & So, again, this is a reminder that there are conveniences in life that we just don't need. INST - Preparation + Popcorn - Put {_2 tbsp_} of {{olive oil}} in a deep pot, bring to a high heat. - Add a few corn kernels into the pot. Once they start to pop, add the rest of the {{dry corn kernels}} and cover pot with a lid. - Shake pot for 10 seconds, let rest for 10 seconds. Do this until the popping sounds begin to lessen. - - Add desired toppings. + Toppings + - Add desired toppings like nutritional yeast, smoked paprika or salt. INGR - Main + Popcorn Dry corn kernels : 1/2 cup Olive oil : 2 tbsp - Optional toppings + Toppings Nutritional yeast : 3 tbsp Smoked paprika : 1 tsp Salt : pinch @@ -1850,12 +1846,12 @@ BASIC TOOTHPASTE & Toothpaste is only as good as your brushing (which should last for a min of 2min). It is more important to brush your teeth thoroughly than to use toothpaste, especially after eating sweets. INST - Preparation + Toothpaste - Mix {_1 1/2 tbsp_} of {{baking soda}} with {_3 tbsp_} of {{coconut oil}}. If the coconut oil is hard, melt it down and mix it with the dry ingredients - Add {_1/2 tsp_} of food grade {{peppermint oil}}. - Mix everything up and brush your teeth! INGR - Main + Toothpaste Baking soda : 1 1/2 tbsp Coconut oil : 3 tbsp Peppermint oil : 1/2 tsp @@ -1872,12 +1868,12 @@ PAPAYA BRUSCHETTA TOPPING & 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 - Preparation + Bruschetta - Peep skin from {{papaya}}, scoop out the seeds insides and cut the flesh into small cubes. NOTE: You can wash and dry the papaya seeds to make pepper! Or process them into juice with other fruits. - Mix {_2 tbsp_} of {{olive oil}}, {_2 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} of {{dried basil}} and a pinch of {{salt}} together. - Pour over cubed papaya and serve with homemade {{crackers|crackers}}. INGR - Main + Bruschetta Papaya : 1 Olive oil : 2 tbsp Balsamic vinegar : 2 tbsp @@ -1897,7 +1893,7 @@ PAN FRIED BREADFRUIT % 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. INST - Preparation + Breadfruit - Preheat oven to {#425F#}. - Brush outside of {{breadfruit}} with {{olive oil}}. - Wrap in aluminum foil, and bake for {#1 hour#}. @@ -1905,13 +1901,15 @@ PAN FRIED BREADFRUIT - Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle. - Cut into wedges, and sautée in a pan with a bit of oil. Season with some salt and pepper. - Cook both sides until crispy and golden. + Toppings - Mix {_4 tbsp_} {{soy sauce}} and {_2 tsp_} of {{sugar}} in a pan, stir, and cook on medium-heat for a few minutes. Add {{button mushrooms}}, and stir to coat them with the sauce. Serve over breadfruit wedges. INGR - Main + Breadfruit Breadfruit : 1 Olive oil : 2 tbsp Salt : to taste Black pepper : to taste + Toppings Button mushrooms : 230g Soy sauce : 4 tbsp Sugar : 2 tsp @@ -1931,7 +1929,7 @@ CORN DUMPLINGS & 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. & Adding extra spices, like cumin, chili flakes and turmeric will add a nice flavour to the dumpling mix. INST - Preparation + Dumplings - Mix {_1 cup_} {{corn semolina}}, {_1/4 cup_} {{all purpose flour}}, {_1/2 tsp_} {{baking soda}}, {_1 tsp_} {{baking powder}}, and {_1/2 tsp_} of {{salt}}. Stir until well mixed. - Bring {_1 cup_} of {{water}} to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form {*1/2" balls*} with your hands. You can make larger or smaller balls - note that cooking time will change if the diameter is bigger. - Bring a big pot of water to a boil, add corn balls and boil for {#10-15 minutes#}. @@ -1941,7 +1939,7 @@ CORN DUMPLINGS - Put {_1 tsp_} of {{arrowroot starch}} in a bowl, and dissolve in {_1/4 cup_} of {{water}}. Set aside. - Pour sauce into a pan, and bring to medium heat. Once the sauce starts to boil, add a few spoonfuls of the arrowroot starch mix to thicken the sauce. Once thickened, divide corn dumplings into bowls and pour sauce overtop. INGR - Main + Dumplings Corn semolina : 1 cup All purpose flour : 1/4 cup Baking soda : 1/2 tsp @@ -1974,7 +1972,7 @@ BREADFRUIT GNOCCHI & 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. % recipes/pan.fried.breadfruit.1.jpg INST - Preparation + Gnocchi - Wait until your {{breadfruit}} is very ripe, soft to the touch. A softer breadfruit will be easier to knead, and will taste sweeter. - Preheat oven to {#425F#}. Rub outside of breadfruit with {{olive oil}}, and wrap with aluminium foil. Cook for {#1 hour#}. - Remove foil, peel skin away, cut in half, and remove the seed. @@ -1983,7 +1981,7 @@ BREADFRUIT GNOCCHI - At this point, you can choose to freeze the gnocchi, or to prepare them straight away. To cook them, bring a pot of {{water}} to a boil, add the gnocchi, and cook for {#5 minutes#} or so, or {_until they start to rise to the surface_}. - Serve with a light sauce, to better taste the subtle, but sweet flavor of the breadfruit gnocchi. INGR - Main + Gnocchi Breadfruit : 1 small Olive oil : 1 tsp All purpose flour : 1 1/4 cup @@ -2002,9 +2000,10 @@ SPINACH FAUX CHEESE RAVIOLI % 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 - Preparation + Cheese filling - For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped {{spinach}}) and stir well until evenly mixed. - Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later. + Ravioli - To make the dough, mix {_1/2 tsp_} of {{salt}} with {_1 cup_} of {{all purpose flour}}. Add {_2/3 cup_} of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least {#10 minutes#}. - Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess. - On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 2 inches across and down the pasta (spaced out to look like a checker board). @@ -2014,7 +2013,7 @@ SPINACH FAUX CHEESE RAVIOLI - Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for {#7-8 minutes#} or until fork tender. - Serve with a light sauce, we made one with {{chilis pepper flakes}}, fresh {{basil}} and {{olive oil}}. A light tomato sauce would also be delicious. INGR - Cheese + Cheese filling Chickpea flour : 1 tbsp Nutritional yeast : 1 tbsp Arrowroot starch : 1.5 tbsp @@ -2026,8 +2025,7 @@ SPINACH FAUX CHEESE RAVIOLI Lemon juice : 1 tsp Apple cider vinegar : 1/2 tsp Soy milk : 3/4 cup - - Dough + Ravioli All purpose flour : 1 cup Water : 2/3 cup Salt : 1/2 tsp @@ -2050,7 +2048,7 @@ BREADFRUIT PASTA % 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 flour}} or {{spelt flour}}. INST - Preparation + Breadfruit pasta - In a large bowl, mix {_3/4 cup_} of {{all purpose flour}} with {_3/4 cup_} of {{breadfruit flour}}. - Add {_1/2 tsp_} of {{salt}}, mix well. - Add {_3/4 cup_} of {{water}}, mix until it starts to clump up, then knead with your hands until you have a smooth dough. Let rest for {#20 mins#} (this will make it easier to roll). @@ -2061,7 +2059,7 @@ BREADFRUIT PASTA - Carefully unroll each coil with your fingers, then transfer to a floured surface. - Bring water to a boil. Add pasta. Cook for a minute or so, and serve with a light sauce! INGR - Main + Breadfruit pasta Breadfruit flour : 3/4 cup All purpose flour : 3/4 cup Salt : 1/2 tsp @@ -2172,7 +2170,8 @@ CRACKERS - Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a {_thin (~3mm) sheet_} with a rolling pin. - {_Score the dough_} into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough. - Bake for {#10-12 minutes#}, keeping an eye on them to make sure they don't burn. Let cool, and enjoy! - + Extras + - For more bulk, add pumpkin seeds, black sesame seeds and flax seeds! INGR Crackers Spelt flour : 3/4 cup diff --git a/scripts/templates/home.js b/scripts/templates/home.js @@ -126,6 +126,7 @@ function HomeTemplate (id, rect) { for (const name in recipes) { const recipe = recipes[name] + if(!recipe.TAGS){ console.warn(name,"broken"); continue; } if (!categorized[recipe.TAGS[0]]) { categorized[recipe.TAGS[0]] = [] } recipe.name = name categorized[recipe.TAGS[0]].push(recipe)