commit: cbff95a02933fb471d3924efa4e6c7bef7a1fbdf parent 60a71d9aaa143faf254442d4d63a7ed549b963ca Author: rekkabell <rekkabell@gmail.com> Date: Tue, 19 Oct 2021 11:11:48 -0700 chunky apple jamDiffstat:
36 files changed, 129 insertions(+), 98 deletions(-)
diff --git a/links/rss.xml b/links/rss.xml @@ -4,13 +4,24 @@ <title>Grimgrains</title> <link>https://grimgrains.com/</link> <description>Grimgrains — a plantbased cooking blog</description> -<lastBuildDate>Wed, 29 Sep 2021 00:00:00 +0900</lastBuildDate> +<lastBuildDate>Tue, 19 Oct 2021 00:00:00 +0900</lastBuildDate> <image> <url>https://grimgrains.com/media/services/rss.jpg</url> <title>Grimgrains — a plantbased cooking blog</title> <link>https://grimgrains.com/</link> </image> <item> + <title>chunky apple jam</title> + <link>https://grimgrains.com/site/chunky_apple_jam.html</link> + <guid isPermaLink='false'>chunky_apple_jam</guid> + <pubDate>Fri, 15 Oct 2021 00:00:00 +0900</pubDate> + <dc:creator><![CDATA[Rekka Bellum]]></dc:creator> + <description> +<![CDATA[<img src='https://grimgrains.com/media/recipes/chunky_apple_jam.jpg' width='600'/> +<div><p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Sterilizing jars</b></p><p>Sterilizing jam jars ensures the mixture won't go bad from mold, or whatever else may be in that jar. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 2.54 cm (1 in) above the tops of the jars. Boil 10 minutes at altitudes of less than 305 m (1,000 ft). At higher elevations, boil 1 more minute for each additional 305 m (1,000 ft) elevation. We re-use jars with metal pop top lids (old jam jars, olive jars etc), or those two-part canning lids. Because apples are acidic, boil canning is fine. I use my pressure cooker without the lid and add a trivet at the bottom (not using one may break the jars).</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time for safety's sake. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p></div><p><a href='https://grimgrains.com/site/chunky_apple_jam.html'>Continue reading</a></p>]]> + </description> +</item> +<item> <title>quick flat bread</title> <link>https://grimgrains.com/site/quick_flat_bread.html</link> <guid isPermaLink='false'>quick_flat_bread</guid> @@ -260,7 +271,7 @@ <dc:creator><![CDATA[Rekka Bellum]]></dc:creator> <description> <![CDATA[<img src='https://grimgrains.com/media/recipes/chocolate_chip_cookies.jpg' width='600'/> -<div><p>We've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, we felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.</p><p>This recipe is a good base. Substitutions are possible, but changing ingredients—depending on the ingredient—can mess up your recipe. In our suggestions we give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.</p><p><b>Fat:</b> The fat in cookies is a big part of their structure. We've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.</p><p><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.</p><p><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.</p><p><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.</p><p><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.</p><p>Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>.</p></div><p><a href='https://grimgrains.com/site/chocolate_chip_cookies.html'>Continue reading</a></p>]]> +<div><p>We've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, we felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.</p><p>This recipe is a good base. Substitutions are possible, but changing ingredients—depending on the ingredient—can mess up your recipe. In our suggestions we give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.</p><p><b>Fat:</b> The fat in cookies is a big part of their structure. We've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.</p><p><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with natural commercial brown sugar or coconut sugar.</p><p><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.</p><p><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.</p><p><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the commercial brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.</p><p>Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>.</p></div><p><a href='https://grimgrains.com/site/chocolate_chip_cookies.html'>Continue reading</a></p>]]> </description> </item> <item> @@ -414,7 +425,7 @@ <dc:creator><![CDATA[Rekka Bellum]]></dc:creator> <description> <![CDATA[<img src='https://grimgrains.com/media/recipes/okonomiyaki.jpg' width='600'/> -<div><p><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.</p><p>The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>. We make chickpea pancakes, and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.</p><p><b>Nagaimo:</b> If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavor, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking.</p><p><b>Aonori:</b> Aonori is another obscure ingredient, but again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.</p><p><b class='head'>Okonomi sauce</b></p><p>In this recipe, we don't use true 'okonomi sauce'. Why? Because we don't use many pre-made sauces, we prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce we've made works really well in this recipe and makes a good okonomi sauce alternative.</p><p>If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like us, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:</p><p><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.</p><p><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.</p></div><p><a href='https://grimgrains.com/site/okonomiyaki.html'>Continue reading</a></p>]]> +<div><p><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.</p><p>The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>. We make chickpea pancakes, and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.</p><p><b>Nagaimo:</b> If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavor, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking.</p><p><b>Aonori:</b> Aonori is another obscure ingredient, but again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.</p><p><b class='head'>Okonomi sauce</b></p><p>In this recipe, we don't use true 'okonomi sauce'. Why? Because we don't use many pre-made sauces, we prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce we've made works really well in this recipe and makes a good okonomi sauce alternative.</p><p>If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like us, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:</p><p><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#natural_brown_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.</p><p><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#natural_brown_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.</p></div><p><a href='https://grimgrains.com/site/okonomiyaki.html'>Continue reading</a></p>]]> </description> </item> <item> @@ -546,7 +557,7 @@ <dc:creator><![CDATA[Rekka Bellum]]></dc:creator> <description> <![CDATA[<img src='https://grimgrains.com/media/recipes/stovetop_choco_oat_cookies.jpg' width='600'/> -<div><p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p></div><p><a href='https://grimgrains.com/site/stovetop_choco_oat_cookies.html'>Continue reading</a></p>]]> +<div><p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p></div><p><a href='https://grimgrains.com/site/stovetop_choco_oat_cookies.html'>Continue reading</a></p>]]> </description> </item> <item> diff --git a/media/ingredients/cardamom.png b/media/ingredients/cardamom.png Binary files differ. diff --git a/media/ingredients/brown_sugar.png b/media/ingredients/commercial_brown_sugar.png Binary files differ. diff --git a/media/ingredients/natural_brown_sugar.png b/media/ingredients/natural_brown_sugar.png Binary files differ. diff --git a/media/ingredients/natural_brown_sugar.png.kra b/media/ingredients/natural_brown_sugar.png.kra Binary files differ. diff --git a/media/ingredients/whole_cane_sugar.png b/media/ingredients/whole_cane_sugar.png Binary files differ. diff --git a/media/recipes/chunky_apple_jam.jpg b/media/recipes/chunky_apple_jam.jpg Binary files differ. diff --git a/site/apple.html b/site/apple.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — apple</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>apple</h1><img class='right' src='../media/ingredients/apple.png'/><div><p>Apples is the fruit of the apple tree (Malus domestica). Different cultivars are bred for various uses, like cooking and cider production. Apples are low in essential nutrients.</p><p>Apples can be canned, frozen and dried, it can also be processed into jam, vinegar, juice or alcohol. Some varieties of apple can be stored up to a year, other varieties (like granny smith and fuji) have 3x the storage life of other kinds.</p></div><ul><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — apple</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>apple</h1><img class='right' src='../media/ingredients/apple.png'/><div><p>Apples is the fruit of the apple tree (Malus domestica). Different cultivars are bred for various uses, like cooking and cider production. Apples are low in essential nutrients.</p><p>Apples can be canned, frozen and dried, it can also be processed into jam, vinegar, juice or alcohol. Some varieties of apple can be stored up to a year, other varieties (like granny smith and fuji) have 3x the storage life of other kinds.</p></div><ul><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/arame_soba.html b/site/arame_soba.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — arame soba</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>arame soba</h1><h2>2 portions — 40 minutes</h2><img src='../media/recipes/arame_soba.jpg'/><div class='col2'><p>We cook a lot of Japanese-style food, not just because we lived there for a few years, but because we appreciate the subtle flavors and aesthetics of Japanese cuisine.</p><p><b>Soba</b>: In this recipe we used pre-packaged buckwheat noodles (そば soba), but it is possible to prepare from scratch using a 1:0.5 mixture of buckwheat and whole wheat flour. Making juwari soba 十割そば (100% buckwheat noodles) is very difficult to master, and is best left to the patient and the experienced, qualities we do not yet possess.</p><p><b>Arame</b>: <a href='arame.html'>Arame</a> is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. Arame is reconstituted in about 5 minutes, and we like to add to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A. This recipe used to include <a href='dried_hijiki.html'>hijiki</a>, but we've since removed it because it contains potentially toxic quantities of inorganic arsenic. Japan is the only country that doesn't warn against its consumption. Arame seaweed doesn't share this toxicity, and is a good substitute in both texture and taste.</p></div><dl class='ingredients'><h3>main</h3><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b></a><u>handful</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a><u>30 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>30 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>5 g</u></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b></a><u>2 portions</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>2.5 ml</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>2 cloves</u></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b></a><u>60 g</u></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a><u>To taste</u></dt></dl><ul class='instructions'><li>Put <i>handful</i> of dried <a href='arame.html'>arame</a> in a bowl and cover with a cup of <a href='water.html'>water</a>. Let re-hydrate for at least <u>5 minutes</u>, drain.</li><li>In a small bowl, mix the sauce ingredients together: <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Keep aside.</li><li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>2 portions</i> of soba (<a href='buckwheat_noodles.html'>buckwheat noodles</a>) and give them a quick stir so they go underwater. Reduce heat to medium and cook for <u>4-5 minutes</u>. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and place in a bowl. Then, toss noodles with <i>2.5 ml (1/2 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.</li><li>Julienne <i>1</i> <a href='carrot.html'>carrot</a>, chop <i>2 cloves</i> of <a href='garlic.html'>garlic</a> and cut <i>60g</i> of <a href='tempeh.html'>tempeh</a> into small cubes.</li><li>Heat a pan with a drizzle of <a href='sesame_oil.html'>sesame oil</a> at medium heat and sautee the <i>2 minced</i> <a href='garlic.html'>garlic cloves</a> <u>for a minute</u> until fragrant. Add the <a href='tempeh.html'>tempeh</a> as well as the julienned <a href='carrot.html'>carrot</a> and cook for <u>2-3 minutes</u>.</li><li>Pour the sauce and cook for an additional <u>5 minutes</u> until the <a href='tempeh.html'>tempeh</a> and <a href='carrots.html'>carrots</a> are cooked, then turn off heat and add cooked <a href='buckwheat_noodles.html'>soba noodles</a> and the <a href='arame.html'>arame</a>. Stir until noodles are well-coated.</li><li>Season with some <a href='sichuan_pepper.html'>sichuan pepper</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — arame soba</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>arame soba</h1><h2>2 portions — 40 minutes</h2><img src='../media/recipes/arame_soba.jpg'/><div class='col2'><p>We cook a lot of Japanese-style food, not just because we lived there for a few years, but because we appreciate the subtle flavors and aesthetics of Japanese cuisine.</p><p><b>Soba</b>: In this recipe we used pre-packaged buckwheat noodles (そば soba), but it is possible to prepare from scratch using a 1:0.5 mixture of buckwheat and whole wheat flour. Making juwari soba 十割そば (100% buckwheat noodles) is very difficult to master, and is best left to the patient and the experienced, qualities we do not yet possess.</p><p><b>Arame</b>: <a href='arame.html'>Arame</a> is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. Arame is reconstituted in about 5 minutes, and we like to add to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A. This recipe used to include <a href='dried_hijiki.html'>hijiki</a>, but we've since removed it because it contains potentially toxic quantities of inorganic arsenic. Japan is the only country that doesn't warn against its consumption. Arame seaweed doesn't share this toxicity, and is a good substitute in both texture and taste.</p></div><dl class='ingredients'><h3>main</h3><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b></a><u>handful</u></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a><u>30 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>30 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>5 g</u></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b></a><u>2 portions</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>2.5 ml</u></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a><u>1</u></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a><u>2 cloves</u></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b></a><u>60 g</u></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a><u>To taste</u></dt></dl><ul class='instructions'><li>Put <i>handful</i> of dried <a href='arame.html'>arame</a> in a bowl and cover with a cup of <a href='water.html'>water</a>. Let re-hydrate for at least <u>5 minutes</u>, drain.</li><li>In a small bowl, mix the sauce ingredients together: <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>. Keep aside.</li><li>Bring a pot of <a href='water.html'>water</a> to a boil, add <i>2 portions</i> of soba (<a href='buckwheat_noodles.html'>buckwheat noodles</a>) and give them a quick stir so they go underwater. Reduce heat to medium and cook for <u>4-5 minutes</u>. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and place in a bowl. Then, toss noodles with <i>2.5 ml (1/2 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.</li><li>Julienne <i>1</i> <a href='carrot.html'>carrot</a>, chop <i>2 cloves</i> of <a href='garlic.html'>garlic</a> and cut <i>60g</i> of <a href='tempeh.html'>tempeh</a> into small cubes.</li><li>Heat a pan with a drizzle of <a href='sesame_oil.html'>sesame oil</a> at medium heat and sautee the <i>2 minced</i> <a href='garlic.html'>garlic cloves</a> <u>for a minute</u> until fragrant. Add the <a href='tempeh.html'>tempeh</a> as well as the julienned <a href='carrot.html'>carrot</a> and cook for <u>2-3 minutes</u>.</li><li>Pour the sauce and cook for an additional <u>5 minutes</u> until the <a href='tempeh.html'>tempeh</a> and <a href='carrots.html'>carrots</a> are cooked, then turn off heat and add cooked <a href='buckwheat_noodles.html'>soba noodles</a> and the <a href='arame.html'>arame</a>. Stir until noodles are well-coated.</li><li>Season with some <a href='sichuan_pepper.html'>sichuan pepper</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/black_sesame_brittle.html b/site/black_sesame_brittle.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — black sesame brittle</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>black sesame brittle</h1><h2>10 pieces — 20 minutes</h2><img src='../media/recipes/black_sesame_brittle.jpg'/><div class='col2'><p>Sesame brittle looks impressive when served over desserts, like small pieces of black coral.</p><p>It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, so all steps must be done quickly. These are no-bake, and are ready to eat almost instantly.</p><p>These are best served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit overpowering, we suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).</p></div><dl class='ingredients'><h3>brittle</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a><u>45 g</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>1.25 ml</u></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a><u>35 g</u></dt></dl><ul class='instructions'><li>Prepare baking sheet lined with a baking mat, keep a flat spatula close by.</li><li>Put the <i>45g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat.</li><li>Stir constantly, until the sugar is completely dissolved.</li><li>Add <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly.</li><li>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.</li><li>Cut the brittle while it's still warm, serve with fresh fruit!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — black sesame brittle</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>black sesame brittle</h1><h2>10 pieces — 20 minutes</h2><img src='../media/recipes/black_sesame_brittle.jpg'/><div class='col2'><p>Sesame brittle looks impressive when served over desserts, like small pieces of black coral.</p><p>It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, so all steps must be done quickly. These are no-bake, and are ready to eat almost instantly.</p><p>These are best served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit overpowering, we suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).</p></div><dl class='ingredients'><h3>brittle</h3><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>45 g</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>1.25 ml</u></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a><u>35 g</u></dt></dl><ul class='instructions'><li>Prepare baking sheet lined with a baking mat, keep a flat spatula close by.</li><li>Put the <i>45g (1/4 cup)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat.</li><li>Stir constantly, until the sugar is completely dissolved.</li><li>Add <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly.</li><li>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.</li><li>Cut the brittle while it's still warm, serve with fresh fruit!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/black_sesame_syrup.html b/site/black_sesame_syrup.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — black sesame syrup</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>black sesame syrup</h1><h2>2 servings — 120 minutes</h2><img src='../media/recipes/black_sesame_syrup.jpg'/><div class='col2'><p>We 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 are great as an add-on to sauces, or when used alone as a 'glaze'.</p><p>We used a technique by the cook <a href='https://discoginferno.wordpress.com/tag/sesame-seed-syrup' target='_blank'>Mike Case</a>, he made a white sesame syrup to use in cocktails. We liked not requiring a blender to make it, blending sesame seeds into a smooth liquid is tough, 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. Toasting the seeds beforehand helps to bring out the nutty flavor, so don't skip that step.</p><p>This syrup pairs well with ice cream, especially those with subtle flavors like coconut and vanilla. It's delicious on fruit ice cream too. 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 <a href='mango.html'>mango</a> and <a href='bananas.html'>bananas</a>.</p><p>You can use the left-over seeds to bake into desserts, or to add as an extra topping.</p></div><dl class='ingredients'><h3>syrup</h3><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a><u>140 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>240 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>100 g</u></dt></dl><ul class='instructions'><li>Put <i>140 g (1 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a pan, bring to medium heat and toast them until they start to pop.</li><li>In a pot, combine <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> with the <a href='black_sesame_seeds.html'>black sesame seeds</a>. Bring to a boil and let simmer for <u>10-15 minutes</u>.</li><li>Strain liquid from sesame seeds using a cheese cloth or a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use.</li><li>Return liquid to pot, add <i>100 g(1/2 cup)</i> of <a href='whole_cane_sugar.html'>sugar</a> and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.</li><li>Serve of fresh fruit, or fruit ice cream.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — black sesame syrup</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>black sesame syrup</h1><h2>2 servings — 120 minutes</h2><img src='../media/recipes/black_sesame_syrup.jpg'/><div class='col2'><p>We 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 are great as an add-on to sauces, or when used alone as a 'glaze'.</p><p>We used a technique by the cook <a href='https://discoginferno.wordpress.com/tag/sesame-seed-syrup' target='_blank'>Mike Case</a>, he made a white sesame syrup to use in cocktails. We liked not requiring a blender to make it, blending sesame seeds into a smooth liquid is tough, 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. Toasting the seeds beforehand helps to bring out the nutty flavor, so don't skip that step.</p><p>This syrup pairs well with ice cream, especially those with subtle flavors like coconut and vanilla. It's delicious on fruit ice cream too. 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 <a href='mango.html'>mango</a> and <a href='bananas.html'>bananas</a>.</p><p>You can use the left-over seeds to bake into desserts, or to add as an extra topping.</p></div><dl class='ingredients'><h3>syrup</h3><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a><u>140 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>240 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>100 g</u></dt></dl><ul class='instructions'><li>Put <i>140 g (1 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a pan, bring to medium heat and toast them until they start to pop.</li><li>In a pot, combine <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> with the <a href='black_sesame_seeds.html'>black sesame seeds</a>. Bring to a boil and let simmer for <u>10-15 minutes</u>.</li><li>Strain liquid from sesame seeds using a cheese cloth or a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use.</li><li>Return liquid to pot, add <i>100 g(1/2 cup)</i> of <a href='natural_brown_sugar.html'>sugar</a> and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.</li><li>Serve of fresh fruit, or fruit ice cream.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/brown_sugar.html b/site/brown_sugar.html @@ -1 +0,0 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — brown sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>brown sugar</h1><img class='right' src='../media/ingredients/brown_sugar.png'/><div><p>Brown sugar has a brown color because of the presence of molasses. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.</p><p>Weight: 1 cup | 7 1/2 oz | 213 g</p></div><ul><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='golden_bread.html'>golden bread</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file diff --git a/site/brownies.html b/site/brownies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — brownies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>brownies</h1><h2>24 servings — 40 minutes</h2><img src='../media/recipes/brownies.jpg'/><div class='col2'><p>To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter.</p><p>How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need baking powder or baking soda and instead rely on the air held in place by the whipped eggs.</p><p>These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), but aquafaba yields better results in baking.</p><p><b class='head'>Substitutions</b></p><p><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil (canola, sunflower) with 60 g (45 ml) of pumpkin puree.</p><p><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 15 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.</p><p><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a><p>.</div><dl class='ingredients'><h3>brownies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>113 g</u></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b></a><u>250 g</u></dt><dt><a href='aquafaba.html'><img src='../media/ingredients/aquafaba.png'/><b>aquafaba</b></a><u>135 ml</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>135 ml</u></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a><u>75 g</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>100 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>120 g</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> (can use sweeter varieties if you don't like bitter chocolate) in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>Whip <i>135 ml (9 tbsp)</i> of <a href='aquafaba.html'>aquafaba</a> (see how to make <a href='aquafaba.html'>aquafaba</a>), <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.</li><li>Add a third of the aquafaba egg mixture into the chocolate and stir to combine. Fold in the rest of the aquafaba egg mixture in two batches. Sift in <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — brownies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>brownies</h1><h2>24 servings — 40 minutes</h2><img src='../media/recipes/brownies.jpg'/><div class='col2'><p>To make great brownies, you need to pay a special attention to how you treat the eggs and sugar. These two ingredients need good whipping to add heft to the batter.</p><p>How do you know you've got the whipping right? If you lift your whisk after mixing, the eggs will dribble in thick ribbons which hold their shape on top of the batter for a few seconds. This is what bakers call the <b>ribbon stage</b>. This ability of eggs to swell is the basis of great pastries and desserts, for leavening they don't need baking powder or baking soda and instead rely on the air held in place by the whipped eggs.</p><p>These properties aren't unique to chicken eggs. It's possible to get good ribboning with both flax seeds and aquafaba (liquid from chickpeas), but aquafaba yields better results in baking.</p><p><b class='head'>Substitutions</b></p><p><b>Fat :</b> Use 90 ml of canola oil instead of vegan butter. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>. It's possible to use less fat, but you can only substitute half the amount of fat before it affects the texture. For example, you can use 45 ml (1/8th cup) of vegetable oil (canola, sunflower) with 60 g (45 ml) of pumpkin puree.</p><p><b>Chocolate : </b>Use <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a> instead of bar chocolate, for every 30 g (1 oz) of chocolate add 15 g (3 tbsp) of cocoa powder plus 15 g (1 tbsp) of vegan butter.</p><p><b>Tip : </b>To prevent burning the bottom of your brownies, place the pan on a preheated cookie sheet. Brownie tips courtesy of <a href='http://www.kitchenproject.com/history/Brownies/BrownieTips.htm#Mixing' target='_blank'>the kitchen project</a><p>.</div><dl class='ingredients'><h3>brownies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>113 g</u></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b></a><u>250 g</u></dt><dt><a href='aquafaba.html'><img src='../media/ingredients/aquafaba.png'/><b>aquafaba</b></a><u>135 ml</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>135 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>75 g</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>100 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>120 g</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> (can use sweeter varieties if you don't like bitter chocolate) in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool.</li><li>Whip <i>135 ml (9 tbsp)</i> of <a href='aquafaba.html'>aquafaba</a> (see how to make <a href='aquafaba.html'>aquafaba</a>), <i>75 g (5 tbsp)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy.</li><li>Add a third of the aquafaba egg mixture into the chocolate and stir to combine. Fold in the rest of the aquafaba egg mixture in two batches. Sift in <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part.</li><li>Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/cardamom.html b/site/cardamom.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — cardamom</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>cardamom</h1><img class='right' src='../media/ingredients/cardamom.png'/><div><p>This type of cardamom is green, its adds flavors to a variety of dishes. It has a strong, aromatic taste. Each seed imparts a lot of flavor, not much is needed in a dish.</p><p>Cardamom is best stored in its pod. It is used in both sweet, and savoury dishes.</p></div><ul><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/choco_peanut_blondies.html b/site/choco_peanut_blondies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Choco peanut blondies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Choco peanut blondies</h1><h2>24 squares — 45 minutes</h2><img src='../media/recipes/choco_peanut_blondies.jpg'/><div class='col2'><p>A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>.</p><p>We re-use the cooking liquid from the chickpeas in the same recipe, it works as a binding and leavening agent. When whipped at high speeds, the chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size, and acts as an egg replacer.</p><p><b class='head'>Recommendations</b></p><p>I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.</p><p><b class='head'>Substitutions</b></p><p>It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above).</p></div><dl class='ingredients'><h3>blondies</h3><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a><u>180 g</u></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>113 g</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>135 g</u></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>120 g, cooked</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>20 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>180 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>5 g</u></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b></a><u>190 g</u></dt></dl><ul class='instructions'><li>Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid.</li><li>Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil or vegan butter.</li><li>In a big bowl, beat <i>180 g (1 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended.</li><li>Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish.</li><li>Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Choco peanut blondies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>Choco peanut blondies</h1><h2>24 squares — 45 minutes</h2><img src='../media/recipes/choco_peanut_blondies.jpg'/><div class='col2'><p>A recipe that's ideal when we have chickpea left-overs, which happens a lot when cooking from dry beans. Sometimes we'll prepare chickpeas for this recipe, and use the rest as part of another meal, something like a <a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a> or <a href='spicy_stirfry_chickpeas.html'>spicy stir-fried chickpeas</a>.</p><p>We re-use the cooking liquid from the chickpeas in the same recipe, it works as a binding and leavening agent. When whipped at high speeds, the chickpea cooking liquid (or <a href='aquafaba.html'>aquafaba</a>) triples in size, and acts as an egg replacer.</p><p><b class='head'>Recommendations</b></p><p>I don't recommend re-using the liquid from cans of chickpeas, as it's technically the soaking liquid which ought to be discarded. Substituting canned chickpeas from home-cooked beans is fine, but if you do this, discard the liquid and use either a <a href='flax_seed_eggs.html'>flax egg</a> or ground and soaked chia seeds. These two ingredients can help bind ingredients, but aren't effective when it comes to leavening.</p><p><b class='head'>Substitutions</b></p><p>It's possible to omit the cocoa powder, or to use double the quantity of peanut butter to 135 g (1 cup) instead of adding chickpeas. If you decide not to use chickpeas, be sure to add an egg replacer (chia or flax egg, as suggested above).</p></div><dl class='ingredients'><h3>blondies</h3><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>180 g</u></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>113 g</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>135 g</u></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a><u>120 g, cooked</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>20 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>180 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>5 g</u></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png'/><b>dark chocolate</b></a><u>190 g</u></dt></dl><ul class='instructions'><li>Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid.</li><li>Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil or vegan butter.</li><li>In a big bowl, beat <i>180 g (1 cup)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended.</li><li>Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish.</li><li>Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/chocolate_chip_cookies.html b/site/chocolate_chip_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chocolate chip cookies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 cookies — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><div class='col2'><p>We've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, we felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.</p><p>This recipe is a good base. Substitutions are possible, but changing ingredients—depending on the ingredient—can mess up your recipe. In our suggestions we give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.</p><p><b>Fat:</b> The fat in cookies is a big part of their structure. We've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.</p><p><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.</p><p><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.</p><p><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.</p><p><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.</p><p>Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>.</p></div><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>120 g</u></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a><u>2.5 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>75 g</u></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a><u>92 g</u></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>113 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>45 ml</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>2.5 ml</u></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>7 g, ground</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>45 ml</u></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b></a><u>170 g</u></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chocolate chip cookies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chocolate chip cookies</h1><h2>12 cookies — 20 minutes</h2><img src='../media/recipes/chocolate_chip_cookies.jpg'/><div class='col2'><p>We've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, we felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.</p><p>This recipe is a good base. Substitutions are possible, but changing ingredients—depending on the ingredient—can mess up your recipe. In our suggestions we give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.</p><p><b>Fat:</b> The fat in cookies is a big part of their structure. We've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.</p><p><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with natural commercial brown sugar or coconut sugar.</p><p><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>"I followed the recipe, but my cookies don't look the same as yours!" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.</p><p><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.</p><p><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the commercial brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.</p><p>Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>.</p></div><dl class='ingredients'><h3>cookie mix</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>120 g</u></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a><u>2.5 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>75 g</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>92 g</u></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>113 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>45 ml</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>2.5 ml</u></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>7 g, ground</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>45 ml</u></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b></a><u>170 g</u></dt></dl><ul class='instructions'><li>Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.</li><li>Heat oven to <u>190 °C (375 °F)</u>.</li><li>In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.</li><li>Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.</li><li>In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>natural brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.</li><li>Add the wet ingredients to the dry, and mix well (but don't over do it).</li><li>Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.</li><li>Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. </li><li>Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/chunky_apple_jam.html b/site/chunky_apple_jam.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chunky apple jam</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chunky apple jam</h1><h2>2-3 230g jars — 50 minutes</h2><img src='../media/recipes/chunky_apple_jam.jpg'/><div class='col2'><p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Sterilizing jars</b></p><p>Sterilizing jam jars ensures the mixture won't go bad from mold, or whatever else may be in that jar. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 2.54 cm (1 in) above the tops of the jars. Boil 10 minutes at altitudes of less than 305 m (1,000 ft). At higher elevations, boil 1 more minute for each additional 305 m (1,000 ft) elevation. We re-use jars with metal pop top lids (old jam jars, olive jars etc), or those two-part canning lids. Because apples are acidic, boil canning is fine. I use my pressure cooker without the lid and add a trivet at the bottom (not using one may break the jars).</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time for safety's sake. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p></div><dl class='ingredients'><h3>jam</h3><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>900 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>60 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>900 g</u></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png'/><b>cardamom</b></a><u>4 pods</u></dt></dl><ul class='instructions'><li>Sterilize <i>2-3 230 g (8 oz, 1/2 pint)</i> glass canning jars. I like to boil my empty jars and lids for <u>10 minutes</u>, with enough water to cover them.</li><li>Peel, and cut the <a href='apple.html'>apples</a> into cubes, around <i>900 g (or 8 cups)</i>'s worth. Toss the apples cubes into a bowl with <i>60 ml (4 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Add <i>(2 cups)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam.</li><li>There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with <i>4</i> crushed <a href='cardamom.html'>cardamom pods</a> (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for <u>30 minutes</u>. Stir mixture often to prevent scorching.</li><li>Jam will thicken, and apples will soften. After the <u>30 minute</u> mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can.</li><li>It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for <u>5-10 minutes</u> (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra <u>5 minutes</u>. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/commercial_brown_sugar.html b/site/commercial_brown_sugar.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — commercial brown sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>commercial brown sugar</h1><img class='right' src='../media/ingredients/commercial_brown_sugar.png'/><div><p>Commercial brown sugar is refined white sugar with molasses added back in. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.</p><p>Weight: 1 cup | 7 1/2 oz | 213 g</p></div><h2>granulated sugar</h2><div class='small'><p>Granulated sugar, also known as table sugar, white sugar or or regular sugar, is sugar made from refined natural brown sugar. The sugar is processed to strip it of molasses. People may choose white sugar because it imparts less color, and less flavor than natural brown sugar.</p><p>The average person consumes about 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.</p><p>Weight: 1 cup | 7 oz | 198 g</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/crackers.html b/site/crackers.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — crackers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>crackers</h1><h2>40 crackers — 25 minutes</h2><img src='../media/recipes/crackers.jpg'/><div class='col2'><p>Making crackers is simple. There are no downsides to knowing, and in a bind it's a useful skill. 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.</p><p>We love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We rely on crackers a lot during long passages at sea.</p><p>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 flavor and nutrition. We like to add seeds to ours, like <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. We recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.</p><p><b class='head'>Substitutions :</b></p><p><b>Oats : </b> Instead of oats processed into powder, you can use 20 g (1/4 cup) of <a href='chickpea_flour.html'>chickpea flour</a> or 30 g of <a href='buckwheat_flour.html'>buckwheat flour</a>. Sometimes we make crackers that are 100& spelt flour.</p><p><b>Buckwheat groats reuse: </b> Whenever we brew a batch of <a href='buckwheat_tea.html'> buckwheat tea</a>, we end up with some wet groats which we use in this cracker recipe. The groats will add extra moisture to the recipe, so be careful when adding water, you'll need a lot less.</p><p><b>Oil :</b> You can use any kind of oil, but prioritize mid-neutral oils like olive (like in the recipe) or aromatic oils like sesame and chili oil. Adding sunflower oil or canola is fine, but since these crackers are very basic, adding an strongly-flavored oils will improve the taste. If you're adding plenty of spices, adding aromatic oils isn't as crucial.</p></div><dl class='ingredients'><h3>crackers</h3><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a><u>30 g</u></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a><u>75 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>15 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>25 ml</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>60 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>In a mortar, grind <i>30 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder.</li><li>Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>75 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>extra virgin olive oil</a>.</li><li>If you want to add extras, add them now, and stir well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball.</li><li>Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin.</li><li><i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.</li><li>Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!</li></ul><dl class='ingredients'><h3>extras</h3><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b></a><u>30 g</u></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a><u>15 g</u></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>10 g</u></dt></dl><ul class='instructions'><li>For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — crackers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>crackers</h1><h2>40 crackers — 25 minutes</h2><img src='../media/recipes/crackers.jpg'/><div class='col2'><p>Making crackers is simple. There are no downsides to knowing, and in a bind it's a useful skill. 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.</p><p>We love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We rely on crackers a lot during long passages at sea.</p><p>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 flavor and nutrition. We like to add seeds to ours, like <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. We recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.</p><p><b class='head'>Substitutions :</b></p><p><b>Oats : </b> Instead of oats processed into powder, you can use 20 g (1/4 cup) of <a href='chickpea_flour.html'>chickpea flour</a> or 30 g of <a href='buckwheat_flour.html'>buckwheat flour</a>. Sometimes we make crackers that are 100& spelt flour.</p><p><b>Buckwheat groats reuse: </b> Whenever we brew a batch of <a href='buckwheat_tea.html'> buckwheat tea</a>, we end up with some wet groats which we use in this cracker recipe. The groats will add extra moisture to the recipe, so be careful when adding water, you'll need a lot less.</p><p><b>Oil :</b> You can use any kind of oil, but prioritize mid-neutral oils like olive (like in the recipe) or aromatic oils like sesame and chili oil. Adding sunflower oil or canola is fine, but since these crackers are very basic, adding an strongly-flavored oils will improve the taste. If you're adding plenty of spices, adding aromatic oils isn't as crucial.</p></div><dl class='ingredients'><h3>crackers</h3><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a><u>30 g</u></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a><u>75 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a><u>25 ml</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>60 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>200 °C (400 °F)</u>.</li><li>In a mortar, grind <i>30 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder.</li><li>Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>75 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>extra virgin olive oil</a>.</li><li>If you want to add extras, add them now, and stir well.</li><li>Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball.</li><li>Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin.</li><li><i>Score the dough</i> into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.</li><li>Bake for <u>10-12 minutes</u>, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!</li></ul><dl class='ingredients'><h3>extras</h3><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b></a><u>30 g</u></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a><u>15 g</u></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>10 g</u></dt></dl><ul class='instructions'><li>For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/golden_bread.html b/site/golden_bread.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — golden bread</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>golden bread</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/golden_bread.jpg'/><div class='col2'><p>In Quebec we call french toast 'pain doré', which translates to 'golden bread'. A fitting name. Pain doré is best made with older, and softer bread. Rekka's family recipe differs in the way that it requires dairy and eggs. Substituting eggs in recipes is never easy, but not impossible. We've tried many alternatives over the years and finally ended up using chickpea flour. It's an ingredient we already use in many recipes to mimic eggs, like in <a href='okonomiyaki.html'>okonomiyaki</a> and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a>. When heated, chickpea flour thickens and crisps up while keeping its yellow color. We don't recommend using bananas as an egg replacer in this recipe. It's what we used to do, but it imparts too much flavor and makes it too sweet.</p><p><b>Oven version :</b> Preheat oven at 180°C. Grease a baking dish, add sliced bread and pour the left-over milk mixture overtop. Cook until golden.</p><p><b>Bread :</b> In this recipe I used some spelt sandwich bread.</p><p><b>Milk : </b> Adding vinegar to plant milk makes it curdle and taste sour, it's a simple trick used to make dairy-free buttermilk. In recipes, buttermilk adds sharpness and flavor. You're welcome to use other types of plant milk, but some varieties (like rice milk) won't curdle as well.</p></div><dl class='ingredients'><h3>dipping mix</h3><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>15 ml</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>20 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>4 g</u></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a><u>15 g</u></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>15 ml</u></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b></a><u>4 slices</u></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>to taste</u></dt></dl><ul class='instructions'><li>In a bowl, add <i>15 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Let rest for <u>5 minutes</u>.</li><li>With a whisk, beat in <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 g (1 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>15 g (1 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>. Whisk until the mixture is clump-free, then pour into a shallow plate.</li><li>Heat a non-stick pan at medium heat. Melt <i>15 ml (1 tbsp)</i> of <a href='vegan_butter.html'>vegan butter</a> (or vegetable oil). Dip one slice of bread into the milk mix, for 30 seconds each side and transfer to the hot pan. Cook until golden brown, for <u>2-3 minutes</u> each side. Repeat for the rest of the bread. Serve with some <a href='maple_syrup.html'>maple syrup</a>. Optionally, keep ready pieces of golden bread warm in the oven at <u>150 °C (300 °F)</u>, or at a low heat in a second pan.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — golden bread</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>golden bread</h1><h2>2 servings — 15 minutes</h2><img src='../media/recipes/golden_bread.jpg'/><div class='col2'><p>In Quebec we call french toast 'pain doré', which translates to 'golden bread'. A fitting name. Pain doré is best made with older, and softer bread. Rekka's family recipe differs in the way that it requires dairy and eggs. Substituting eggs in recipes is never easy, but not impossible. We've tried many alternatives over the years and finally ended up using chickpea flour. It's an ingredient we already use in many recipes to mimic eggs, like in <a href='okonomiyaki.html'>okonomiyaki</a> and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a>. When heated, chickpea flour thickens and crisps up while keeping its yellow color. We don't recommend using bananas as an egg replacer in this recipe. It's what we used to do, but it imparts too much flavor and makes it too sweet.</p><p><b>Oven version :</b> Preheat oven at 180°C. Grease a baking dish, add sliced bread and pour the left-over milk mixture overtop. Cook until golden.</p><p><b>Bread :</b> In this recipe I used some spelt sandwich bread.</p><p><b>Milk : </b> Adding vinegar to plant milk makes it curdle and taste sour, it's a simple trick used to make dairy-free buttermilk. In recipes, buttermilk adds sharpness and flavor. You're welcome to use other types of plant milk, but some varieties (like rice milk) won't curdle as well.</p></div><dl class='ingredients'><h3>dipping mix</h3><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>15 ml</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>20 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>4 g</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>15 ml</u></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b></a><u>4 slices</u></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>to taste</u></dt></dl><ul class='instructions'><li>In a bowl, add <i>15 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Let rest for <u>5 minutes</u>.</li><li>With a whisk, beat in <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 g (1 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>15 g (1 tbsp)</i> of <a href='brown_sugar.html'>natural brown sugar</a>. Whisk until the mixture is clump-free, then pour into a shallow plate.</li><li>Heat a non-stick pan at medium heat. Melt <i>15 ml (1 tbsp)</i> of <a href='vegan_butter.html'>vegan butter</a> (or vegetable oil). Dip one slice of bread into the milk mix, for 30 seconds each side and transfer to the hot pan. Cook until golden brown, for <u>2-3 minutes</u> each side. Repeat for the rest of the bread. Serve with some <a href='maple_syrup.html'>maple syrup</a>. Optionally, keep ready pieces of golden bread warm in the oven at <u>150 °C (300 °F)</u>, or at a low heat in a second pan.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/granulated_sugar.html b/site/granulated_sugar.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — granulated sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>granulated sugar</h1><img class='right' src='../media/ingredients/granulated_sugar.png'/><div><p>Sugar is a generic name for sweet-tasting, soluble carbohydrates. Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.</p><p>The average person consumes about 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.</p><p>Weight: 1 cup | 7 oz | 198 g</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — granulated sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>granulated sugar</h1><img class='right' src='../media/ingredients/granulated_sugar.png'/><div><p>Granulated sugar, also known as table sugar, white sugar or or regular sugar, is sugar made from refined natural brown sugar. The sugar is processed to strip it of molasses. People may choose white sugar because it imparts less color, and less flavor than natural brown sugar.</p><p>The average person consumes about 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.</p><p>Weight: 1 cup | 7 oz | 198 g</p></div><h2>natural brown sugar</h2><div class='small'><p>Natural brown sugar(or whole cane sugar) is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Natural brown sugar is less processed and retains more molasses, giving it a distinctive dark color and deepening its flavor. It differs from commercial brown sugar which is white sugar with molasses added back in.</p><p>There are many sub categories of 'natural brown sugars' with different characteristics such as: turbinado, demerara or raw sugar. Natural brown sugars that are mildly centrifuged(refined) include panela, rapadura, jaggery, muscovado, piloncillo etc.</p><p>Whole cane sugar has more nutritional value than white sugar because of the molasses, but sugar is sugar and it is not essential to good health.</p><p>Weight: 1 cup | 7 3/4 oz | 220 g</p></div><ul><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/home.html b/site/home.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Home</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='home'><h1>248 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png' loading='lazy'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png' loading='lazy'/><b>lentils</b></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png' loading='lazy'/><b>dark chocolate</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png' loading='lazy'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png' loading='lazy'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png' loading='lazy'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png' loading='lazy'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png' loading='lazy'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png' loading='lazy'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png' loading='lazy'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png' loading='lazy'/><b>beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png' loading='lazy'/><b>green beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png' loading='lazy'/><b>edamame</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png' loading='lazy'/><b>chickpeas</b></a></dt><dt><a href='aquafaba.html'><img src='../media/ingredients/aquafaba.png' loading='lazy'/><b>aquafaba</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png' loading='lazy'/><b>chickpea flour</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png' loading='lazy'/><b>green peas</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png' loading='lazy'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png' loading='lazy'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png' loading='lazy'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png' loading='lazy'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png' loading='lazy'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png' loading='lazy'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png' loading='lazy'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png' loading='lazy'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png' loading='lazy'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png' loading='lazy'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png' loading='lazy'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png' loading='lazy'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png' loading='lazy'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png' loading='lazy'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png' loading='lazy'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png' loading='lazy'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png' loading='lazy'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png' loading='lazy'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png' loading='lazy'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png' loading='lazy'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png' loading='lazy'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png' loading='lazy'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png' loading='lazy'/><b>flax seeds</b></a></dt><dt><a href='flax_seed_eggs.html'><img src='../media/ingredients/flax_seed_eggs.png' loading='lazy'/><b>flax seed eggs</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png' loading='lazy'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png' loading='lazy'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png' loading='lazy'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png' loading='lazy'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png' loading='lazy'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png' loading='lazy'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png' loading='lazy'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png' loading='lazy'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png' loading='lazy'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png' loading='lazy'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png' loading='lazy'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png' loading='lazy'/><b>heirloom carrots</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png' loading='lazy'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png' loading='lazy'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png' loading='lazy'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png' loading='lazy'/><b>sweet potatoes</b></a></dt><dt><a href='bok_choy.html'><img src='../media/ingredients/bok_choy.png' loading='lazy'/><b>bok choy</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png' loading='lazy'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png' loading='lazy'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png' loading='lazy'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png' loading='lazy'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png' loading='lazy'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png' loading='lazy'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png' loading='lazy'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png' loading='lazy'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png' loading='lazy'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png' loading='lazy'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png' loading='lazy'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png' loading='lazy'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png' loading='lazy'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png' loading='lazy'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png' loading='lazy'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png' loading='lazy'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png' loading='lazy'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png' loading='lazy'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png' loading='lazy'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png' loading='lazy'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png' loading='lazy'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png' loading='lazy'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png' loading='lazy'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png' loading='lazy'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png' loading='lazy'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png' loading='lazy'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png' loading='lazy'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png' loading='lazy'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png' loading='lazy'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png' loading='lazy'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png' loading='lazy'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png' loading='lazy'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png' loading='lazy'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png' loading='lazy'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png' loading='lazy'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png' loading='lazy'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png' loading='lazy'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png' loading='lazy'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png' loading='lazy'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png' loading='lazy'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png' loading='lazy'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png' loading='lazy'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png' loading='lazy'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png' loading='lazy'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png' loading='lazy'/><b>pomegranate</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png' loading='lazy'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png' loading='lazy'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png' loading='lazy'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png' loading='lazy'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png' loading='lazy'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png' loading='lazy'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png' loading='lazy'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png' loading='lazy'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png' loading='lazy'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png' loading='lazy'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png' loading='lazy'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png' loading='lazy'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png' loading='lazy'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png' loading='lazy'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png' loading='lazy'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png' loading='lazy'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png' loading='lazy'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png' loading='lazy'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png' loading='lazy'/><b>coriander</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png' loading='lazy'/><b>pomegranate juice</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png' loading='lazy'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png' loading='lazy'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png' loading='lazy'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png' loading='lazy'/><b>cocoa powder</b></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png' loading='lazy'/><b>granulated sugar</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png' loading='lazy'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png' loading='lazy'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png' loading='lazy'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png' loading='lazy'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png' loading='lazy'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png' loading='lazy'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png' loading='lazy'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png' loading='lazy'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png' loading='lazy'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png' loading='lazy'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png' loading='lazy'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png' loading='lazy'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png' loading='lazy'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png' loading='lazy'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png' loading='lazy'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png' loading='lazy'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png' loading='lazy'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png' loading='lazy'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png' loading='lazy'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png' loading='lazy'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png' loading='lazy'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png' loading='lazy'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png' loading='lazy'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png' loading='lazy'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png' loading='lazy'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png' loading='lazy'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png' loading='lazy'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png' loading='lazy'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png' loading='lazy'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png' loading='lazy'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png' loading='lazy'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png' loading='lazy'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png' loading='lazy'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png' loading='lazy'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png' loading='lazy'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png' loading='lazy'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png' loading='lazy'/><b>rolled oats</b></a></dt><dt><a href='quick_oats.html'><img src='../media/ingredients/quick_oats.png' loading='lazy'/><b>quick oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png' loading='lazy'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png' loading='lazy'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png' loading='lazy'/><b>short grain white rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png' loading='lazy'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png' loading='lazy'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png' loading='lazy'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png' loading='lazy'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png' loading='lazy'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png' loading='lazy'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png' loading='lazy'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png' loading='lazy'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png' loading='lazy'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png' loading='lazy'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png' loading='lazy'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png' loading='lazy'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png' loading='lazy'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png' loading='lazy'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png' loading='lazy'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png' loading='lazy'/><b>burmese tofu</b></a></dt><dt><a href='prepared_veganaise.html'><img src='../media/ingredients/prepared_veganaise.png' loading='lazy'/><b>prepared veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png' loading='lazy'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png' loading='lazy'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png' loading='lazy'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png' loading='lazy'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png' loading='lazy'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png' loading='lazy'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png' loading='lazy'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png' loading='lazy'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png' loading='lazy'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png' loading='lazy'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png' loading='lazy'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png' loading='lazy'/><b>brown rice syrup</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png' loading='lazy'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png' loading='lazy'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png' loading='lazy'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png' loading='lazy'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png' loading='lazy'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png' loading='lazy'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png' loading='lazy'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png' loading='lazy'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png' loading='lazy'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png' loading='lazy'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png' loading='lazy'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png' loading='lazy'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png' loading='lazy'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png' loading='lazy'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png' loading='lazy'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png' loading='lazy'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png' loading='lazy'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png' loading='lazy'/><b>vegan butter</b></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png' loading='lazy'/><b>cavatappi</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png' loading='lazy'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png' loading='lazy'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png' loading='lazy'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png' loading='lazy'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png' loading='lazy'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png' loading='lazy'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png' loading='lazy'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png' loading='lazy'/><b>powdered sugar</b></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png' loading='lazy'/><b>whole cane sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png' loading='lazy'/><b>coconut sugar</b></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png' loading='lazy'/><b>brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png' loading='lazy'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png' loading='lazy'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png' loading='lazy'/><b>chocolate chips</b></a></dt><dt><a href='green_bell_peppers.html'><img src='../media/ingredients/green_bell_peppers.png' loading='lazy'/><b>green bell peppers</b></a></dt><dt><a href='yellow_bell_peppers.html'><img src='../media/ingredients/yellow_bell_peppers.png' loading='lazy'/><b>yellow bell peppers</b></a></dt><dt><a href='kiwi.html'><img src='../media/ingredients/kiwi.png' loading='lazy'/><b>kiwi</b></a></dt><dt><a href='tamarind_paste.html'><img src='../media/ingredients/tamarind_paste.png' loading='lazy'/><b>tamarind paste</b></a></dt><dt><a href='gochujang.html'><img src='../media/ingredients/gochujang.png' loading='lazy'/><b>gochujang</b></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png' loading='lazy'/><b>oats</b></a></dt><dt><a href='red_wine.html'><img src='../media/ingredients/red_wine.png' loading='lazy'/><b>red wine</b></a></dt><dt><a href='plantains.html'><img src='../media/ingredients/plantains.png' loading='lazy'/><b>plantains</b></a></dt><dt><a href='tsubuan.html'><img src='../media/ingredients/tsubuan.png' loading='lazy'/><b>tsubuan</b></a></dt><dt><a href='ume_vinegar.html'><img src='../media/ingredients/ume_vinegar.png' loading='lazy'/><b>ume vinegar</b></a></dt><dt><a href='lime.html'><img src='../media/ingredients/lime.png' loading='lazy'/><b>lime</b></a></dt><dt><a href='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png' loading='lazy'/><b>bosc pear</b></a></dt><dt><a href='red_lentils.html'><img src='../media/ingredients/red_lentils.png' loading='lazy'/><b>red lentils</b></a></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png' loading='lazy'/><b>fresh bread</b></a></dt><dt><a href='pickled_cucumbers.html'><img src='../media/ingredients/pickled_cucumbers.png' loading='lazy'/><b>pickled cucumbers</b></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png' loading='lazy'/><b>jalapeno peppers</b></a></dt><dt><a href='starter.html'><img src='../media/ingredients/starter.png' loading='lazy'/><b>starter</b></a></dt></dl><h2 id='recipes'>67 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='arame_soba.html'>arame soba</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><h3>sidedish</h3><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><h3>sweet</h3><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><h3>toppings</h3><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='tzaziki.html'>tzaziki</a></li><h3>snack</h3><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><h3>basic</h3><li><a href='brownies.html'>brownies</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><h3>tropical</h3><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Home</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='home'><h1>249 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png' loading='lazy'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png' loading='lazy'/><b>lentils</b></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png' loading='lazy'/><b>dark chocolate</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png' loading='lazy'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png' loading='lazy'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png' loading='lazy'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png' loading='lazy'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png' loading='lazy'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png' loading='lazy'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png' loading='lazy'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png' loading='lazy'/><b>beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png' loading='lazy'/><b>green beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png' loading='lazy'/><b>edamame</b></a></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png' loading='lazy'/><b>cardamom</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png' loading='lazy'/><b>chickpeas</b></a></dt><dt><a href='aquafaba.html'><img src='../media/ingredients/aquafaba.png' loading='lazy'/><b>aquafaba</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png' loading='lazy'/><b>chickpea flour</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png' loading='lazy'/><b>green peas</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png' loading='lazy'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png' loading='lazy'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png' loading='lazy'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png' loading='lazy'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png' loading='lazy'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png' loading='lazy'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png' loading='lazy'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png' loading='lazy'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png' loading='lazy'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png' loading='lazy'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png' loading='lazy'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png' loading='lazy'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png' loading='lazy'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png' loading='lazy'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png' loading='lazy'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png' loading='lazy'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png' loading='lazy'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png' loading='lazy'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png' loading='lazy'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png' loading='lazy'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png' loading='lazy'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png' loading='lazy'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png' loading='lazy'/><b>flax seeds</b></a></dt><dt><a href='flax_seed_eggs.html'><img src='../media/ingredients/flax_seed_eggs.png' loading='lazy'/><b>flax seed eggs</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png' loading='lazy'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png' loading='lazy'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png' loading='lazy'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png' loading='lazy'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png' loading='lazy'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png' loading='lazy'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png' loading='lazy'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png' loading='lazy'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png' loading='lazy'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png' loading='lazy'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png' loading='lazy'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png' loading='lazy'/><b>heirloom carrots</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png' loading='lazy'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png' loading='lazy'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png' loading='lazy'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png' loading='lazy'/><b>sweet potatoes</b></a></dt><dt><a href='bok_choy.html'><img src='../media/ingredients/bok_choy.png' loading='lazy'/><b>bok choy</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png' loading='lazy'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png' loading='lazy'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png' loading='lazy'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png' loading='lazy'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png' loading='lazy'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png' loading='lazy'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png' loading='lazy'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png' loading='lazy'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png' loading='lazy'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png' loading='lazy'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png' loading='lazy'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png' loading='lazy'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png' loading='lazy'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png' loading='lazy'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png' loading='lazy'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png' loading='lazy'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png' loading='lazy'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png' loading='lazy'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png' loading='lazy'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png' loading='lazy'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png' loading='lazy'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png' loading='lazy'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png' loading='lazy'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png' loading='lazy'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png' loading='lazy'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png' loading='lazy'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png' loading='lazy'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png' loading='lazy'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png' loading='lazy'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png' loading='lazy'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png' loading='lazy'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png' loading='lazy'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png' loading='lazy'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png' loading='lazy'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png' loading='lazy'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png' loading='lazy'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png' loading='lazy'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png' loading='lazy'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png' loading='lazy'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png' loading='lazy'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png' loading='lazy'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png' loading='lazy'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png' loading='lazy'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png' loading='lazy'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png' loading='lazy'/><b>pomegranate</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png' loading='lazy'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png' loading='lazy'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png' loading='lazy'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png' loading='lazy'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png' loading='lazy'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png' loading='lazy'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png' loading='lazy'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png' loading='lazy'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png' loading='lazy'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png' loading='lazy'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png' loading='lazy'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png' loading='lazy'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png' loading='lazy'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png' loading='lazy'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png' loading='lazy'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png' loading='lazy'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png' loading='lazy'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png' loading='lazy'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png' loading='lazy'/><b>coriander</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png' loading='lazy'/><b>pomegranate juice</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png' loading='lazy'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png' loading='lazy'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png' loading='lazy'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png' loading='lazy'/><b>cocoa powder</b></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png' loading='lazy'/><b>granulated sugar</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png' loading='lazy'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png' loading='lazy'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png' loading='lazy'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png' loading='lazy'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png' loading='lazy'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png' loading='lazy'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png' loading='lazy'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png' loading='lazy'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png' loading='lazy'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png' loading='lazy'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png' loading='lazy'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png' loading='lazy'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png' loading='lazy'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png' loading='lazy'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png' loading='lazy'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png' loading='lazy'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png' loading='lazy'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png' loading='lazy'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png' loading='lazy'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png' loading='lazy'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png' loading='lazy'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png' loading='lazy'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png' loading='lazy'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png' loading='lazy'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png' loading='lazy'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png' loading='lazy'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png' loading='lazy'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png' loading='lazy'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png' loading='lazy'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png' loading='lazy'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png' loading='lazy'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png' loading='lazy'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png' loading='lazy'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png' loading='lazy'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png' loading='lazy'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png' loading='lazy'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png' loading='lazy'/><b>rolled oats</b></a></dt><dt><a href='quick_oats.html'><img src='../media/ingredients/quick_oats.png' loading='lazy'/><b>quick oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png' loading='lazy'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png' loading='lazy'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png' loading='lazy'/><b>short grain white rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png' loading='lazy'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png' loading='lazy'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png' loading='lazy'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png' loading='lazy'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png' loading='lazy'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png' loading='lazy'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png' loading='lazy'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png' loading='lazy'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png' loading='lazy'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png' loading='lazy'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png' loading='lazy'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png' loading='lazy'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png' loading='lazy'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png' loading='lazy'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png' loading='lazy'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png' loading='lazy'/><b>burmese tofu</b></a></dt><dt><a href='prepared_veganaise.html'><img src='../media/ingredients/prepared_veganaise.png' loading='lazy'/><b>prepared veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png' loading='lazy'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png' loading='lazy'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png' loading='lazy'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png' loading='lazy'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png' loading='lazy'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png' loading='lazy'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png' loading='lazy'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png' loading='lazy'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png' loading='lazy'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png' loading='lazy'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png' loading='lazy'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png' loading='lazy'/><b>brown rice syrup</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png' loading='lazy'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png' loading='lazy'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png' loading='lazy'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png' loading='lazy'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png' loading='lazy'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png' loading='lazy'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png' loading='lazy'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png' loading='lazy'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png' loading='lazy'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png' loading='lazy'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png' loading='lazy'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png' loading='lazy'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png' loading='lazy'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png' loading='lazy'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png' loading='lazy'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png' loading='lazy'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png' loading='lazy'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png' loading='lazy'/><b>vegan butter</b></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png' loading='lazy'/><b>cavatappi</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png' loading='lazy'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png' loading='lazy'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png' loading='lazy'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png' loading='lazy'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png' loading='lazy'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png' loading='lazy'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png' loading='lazy'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png' loading='lazy'/><b>powdered sugar</b></a></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png' loading='lazy'/><b>natural brown sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png' loading='lazy'/><b>coconut sugar</b></a></dt><dt><a href='commercial_brown_sugar.html'><img src='../media/ingredients/commercial_brown_sugar.png' loading='lazy'/><b>commercial brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png' loading='lazy'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png' loading='lazy'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png' loading='lazy'/><b>chocolate chips</b></a></dt><dt><a href='green_bell_peppers.html'><img src='../media/ingredients/green_bell_peppers.png' loading='lazy'/><b>green bell peppers</b></a></dt><dt><a href='yellow_bell_peppers.html'><img src='../media/ingredients/yellow_bell_peppers.png' loading='lazy'/><b>yellow bell peppers</b></a></dt><dt><a href='kiwi.html'><img src='../media/ingredients/kiwi.png' loading='lazy'/><b>kiwi</b></a></dt><dt><a href='tamarind_paste.html'><img src='../media/ingredients/tamarind_paste.png' loading='lazy'/><b>tamarind paste</b></a></dt><dt><a href='gochujang.html'><img src='../media/ingredients/gochujang.png' loading='lazy'/><b>gochujang</b></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png' loading='lazy'/><b>oats</b></a></dt><dt><a href='red_wine.html'><img src='../media/ingredients/red_wine.png' loading='lazy'/><b>red wine</b></a></dt><dt><a href='plantains.html'><img src='../media/ingredients/plantains.png' loading='lazy'/><b>plantains</b></a></dt><dt><a href='tsubuan.html'><img src='../media/ingredients/tsubuan.png' loading='lazy'/><b>tsubuan</b></a></dt><dt><a href='ume_vinegar.html'><img src='../media/ingredients/ume_vinegar.png' loading='lazy'/><b>ume vinegar</b></a></dt><dt><a href='lime.html'><img src='../media/ingredients/lime.png' loading='lazy'/><b>lime</b></a></dt><dt><a href='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png' loading='lazy'/><b>bosc pear</b></a></dt><dt><a href='red_lentils.html'><img src='../media/ingredients/red_lentils.png' loading='lazy'/><b>red lentils</b></a></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png' loading='lazy'/><b>fresh bread</b></a></dt><dt><a href='pickled_cucumbers.html'><img src='../media/ingredients/pickled_cucumbers.png' loading='lazy'/><b>pickled cucumbers</b></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png' loading='lazy'/><b>jalapeno peppers</b></a></dt><dt><a href='starter.html'><img src='../media/ingredients/starter.png' loading='lazy'/><b>starter</b></a></dt></dl><h2 id='recipes'>68 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='arame_soba.html'>arame soba</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><h3>sidedish</h3><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><h3>sweet</h3><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><h3>toppings</h3><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='tzaziki.html'>tzaziki</a></li><h3>snack</h3><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><h3>basic</h3><li><a href='brownies.html'>brownies</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><h3>tropical</h3><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/lemon_juice.html b/site/lemon_juice.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — lemon juice</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>lemon juice</h1><img class='right' src='../media/ingredients/lemon_juice.png'/><div><p>Lemon juice is used in many culinary and cleaning uses.</p></div><h2>lemon</h2><div class='small'><p>Lemons are a citrus fruit with a distinctive sour taste. They are a rich source of <b>vitamin C</b>. Lemon is sometimes used as a short-term preservative on foods (apples, avocados, bananas) that brown or oxidize after being sliced.</p></div><ul><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='vege_pate.html'>vege pate</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — lemon juice</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>lemon juice</h1><img class='right' src='../media/ingredients/lemon_juice.png'/><div><p>Lemon juice is used in many culinary and cleaning uses.</p></div><h2>lemon</h2><div class='small'><p>Lemons are a citrus fruit with a distinctive sour taste. They are a rich source of <b>vitamin C</b>. Lemon is sometimes used as a short-term preservative on foods (apples, avocados, bananas) that brown or oxidize after being sliced.</p></div><ul><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='vege_pate.html'>vege pate</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/mason_jar_bread_pudding.html b/site/mason_jar_bread_pudding.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — mason jar bread pudding</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>mason jar bread pudding</h1><h2>1 serving — 30 minutes</h2><img src='../media/recipes/mason_jar_bread_pudding.jpg'/><div class='col2'><p>Growing up bread pudding was Rekka's favorite dessert. Rekka's mom used bread crusts left over from christmas dinner (from making no-crust sandwiches) to make bread pudding. Rekka's mom cooks by feel, always has. She never writes anything down. Rekkas stood by her as she made it, taking notes of the approximate quantities and various steps.</p><p>Rekka's mom comes from a family of 7 girls, she grew up cooking for the family. When cooking for the family, she'd always prepare a basin-load of food. Her bread pudding recipe is no different. Rekka's dad has no trouble going through all of it.</p><p>We are good eaters, but there's no way we can eat that much dessert, so we reduced and reduced, until it fit a wide-mouth 1/4 l(1 cup) mason jar.</p><p>If ever you have some leftover crusts try and make this, it's easy, delicious and comforting, and scales well enough. A Rekka's mom would say, 'do it by eye'.</p></div><dl class='ingredients'><h3>bread pudding</h3><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b></a><u>90 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>80 ml</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>1.25 ml</u></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b></a><u>20 g, packed</u></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a><u>9 g</u></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>1, small</u></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a><u>5 g</u></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a><u>1.25 g</u></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Preheat oven at <u>180 °C (350 °F)</u></li><li>Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth.</li><li>Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add <i>9 g (1 tbsp)</i> of <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts</li><li>Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.</li><li>Sprinkle <i>5 g (1 tsp)</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 g (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop.</li><li>Cook for <u>20-25 minutes</u>, or until top is browned. Let cool, drizzle with some <a href='maple_syrup.html'>maple syrup</a> and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — mason jar bread pudding</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>mason jar bread pudding</h1><h2>1 serving — 30 minutes</h2><img src='../media/recipes/mason_jar_bread_pudding.jpg'/><div class='col2'><p>Growing up bread pudding was Rekka's favorite dessert. Rekka's mom used bread crusts left over from christmas dinner (from making no-crust sandwiches) to make bread pudding. Rekka's mom cooks by feel, always has. She never writes anything down. Rekkas stood by her as she made it, taking notes of the approximate quantities and various steps.</p><p>Rekka's mom comes from a family of 7 girls, she grew up cooking for the family. When cooking for the family, she'd always prepare a basin-load of food. Her bread pudding recipe is no different. Rekka's dad has no trouble going through all of it.</p><p>We are good eaters, but there's no way we can eat that much dessert, so we reduced and reduced, until it fit a wide-mouth 1/4 l(1 cup) mason jar.</p><p>If ever you have some leftover crusts try and make this, it's easy, delicious and comforting, and scales well enough. A Rekka's mom would say, 'do it by eye'.</p></div><dl class='ingredients'><h3>bread pudding</h3><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b></a><u>90 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>80 ml</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>1.25 ml</u></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b></a><u>20 g, packed</u></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a><u>9 g</u></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>1, small</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>5 g</u></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a><u>1.25 g</u></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Preheat oven at <u>180 °C (350 °F)</u></li><li>Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth.</li><li>Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add <i>9 g (1 tbsp)</i> of <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts</li><li>Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.</li><li>Sprinkle <i>5 g (1 tsp)</i> of <a href='natural_brown_sugar.html'>commercial brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 g (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop.</li><li>Cook for <u>20-25 minutes</u>, or until top is browned. Let cool, drizzle with some <a href='maple_syrup.html'>maple syrup</a> and enjoy!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/natural_brown_sugar.html b/site/natural_brown_sugar.html @@ -0,0 +1 @@ +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — natural brown sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>natural brown sugar</h1><img class='right' src='../media/ingredients/natural_brown_sugar.png'/><div><p>Natural brown sugar(or whole cane sugar) is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Natural brown sugar is less processed and retains more molasses, giving it a distinctive dark color and deepening its flavor. It differs from commercial brown sugar which is white sugar with molasses added back in.</p><p>There are many sub categories of 'natural brown sugars' with different characteristics such as: turbinado, demerara or raw sugar. Natural brown sugars that are mildly centrifuged(refined) include panela, rapadura, jaggery, muscovado, piloncillo etc.</p><p>Whole cane sugar has more nutritional value than white sugar because of the molasses, but sugar is sugar and it is not essential to good health.</p><p>Weight: 1 cup | 7 3/4 oz | 220 g</p></div><ul><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='arame_soba.html'>arame soba</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='golden_bread.html'>golden bread</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/okonomiyaki.html b/site/okonomiyaki.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — okonomiyaki</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><div class='col2'><p><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.</p><p>The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>. We make chickpea pancakes, and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.</p><p><b>Nagaimo:</b> If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavor, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking.</p><p><b>Aonori:</b> Aonori is another obscure ingredient, but again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.</p><p><b class='head'>Okonomi sauce</b></p><p>In this recipe, we don't use true 'okonomi sauce'. Why? Because we don't use many pre-made sauces, we prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce we've made works really well in this recipe and makes a good okonomi sauce alternative.</p><p>If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like us, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:</p><p><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.</p><p><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.</p></div><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b></a><u>160 g, grated</u></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b></a><u>500 g, minced</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>85 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b></a><u>6</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>320 ml</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>10 ml</u></dt></dl><ul class='instructions'><li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li><li>Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li><li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li><li>After <u>5 minutes</u>, 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 :).</li><li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>60 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>60 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>15 g</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li><li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b></a><u>30 g</u></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b></a><u>to taste</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>4 stalks</u></dt></dl><ul class='instructions'><li>First, add about <i>15 g (1 tbsp)</i> (per okonomiyaki) of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add some <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li><li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — okonomiyaki</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>okonomiyaki</h1><h2>4 servings — 20 minutes</h2><img src='../media/recipes/okonomiyaki.jpg'/><div class='col2'><p><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.</p><p>The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>. We make chickpea pancakes, and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.</p><p><b>Nagaimo:</b> If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavor, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking.</p><p><b>Aonori:</b> Aonori is another obscure ingredient, but again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.</p><p><b class='head'>Okonomi sauce</b></p><p>In this recipe, we don't use true 'okonomi sauce'. Why? Because we don't use many pre-made sauces, we prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce we've made works really well in this recipe and makes a good okonomi sauce alternative.</p><p>If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like us, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:</p><p><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#natural_brown_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.</p><p><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#natural_brown_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.</p></div><dl class='ingredients'><h3>okonomiyaki</h3><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b></a><u>160 g, grated</u></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b></a><u>500 g, minced</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>85 g</u></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b></a><u>6</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>320 ml</u></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a><u>10 ml</u></dt></dl><ul class='instructions'><li>Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.</li><li>Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.</li><li>In a bowl, mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)</li><li>Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.</li><li>Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.</li><li>After <u>5 minutes</u>, 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 :).</li><li>Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>60 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>60 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>15 g</u></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a><u>15 g</u></dt></dl><ul class='instructions'><li>In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.</li><li>Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b></a><u>30 g</u></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b></a><u>to taste</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>4 stalks</u></dt></dl><ul class='instructions'><li>First, add about <i>15 g (1 tbsp)</i> (per okonomiyaki) of <a href='aonori.html'>aonori</a> on top of the sauce.</li><li>Then, add some <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).</li><li>Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/pandanus_fruit_bread.html b/site/pandanus_fruit_bread.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — pandanus fruit bread</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>pandanus fruit bread</h1><h2>20 pieces — 40 minutes</h2><img src='../media/recipes/pandanus_fruit_bread.jpg'/><div class='col2'><p>We arrived in the <a href='https://100r.co/pages/the_promise_of_pancakes.html' target='_blank'>Marshall Islands 3 weeks ago</a>. 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 <b>the pandanus fruit</b>.</p><p>Pandanus, or <a href='https://en.wikipedia.org/wiki/Pandanus_tectorius' target='_blank'>Pandanus tectorius</a>, 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 <b><a href='http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php' target='_blank'>blog post</a></b> explains the process at length.</p><p>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.</p><p>I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so we 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.</p><p>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.</p><p>Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.</p></div><dl class='ingredients'><h3>pandanus bread</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>60 ml</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>2.5 ml</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>180 g</u></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a><u>50 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>5 g</u></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a><u>1.25 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>2.5 g</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>60 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>100 g</u></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a><u>350 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle.</li><li>In a bowl, combine <i>180 g (1 1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well.</li><li>In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir in <i>350 ml</i> of <a href='pandanus.html'>pandanus puree</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>.</li><li>Add the wet to the dry ingredients and stir until evenly mixed.</li><li>Pour the batter into an oiled square baking pan.</li><li>Bake for <u>45 minutes</u>.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a><u>250 ml</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>5 g</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>30 g</u></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b></a><u>30 g</u></dt></dl><ul class='instructions'><li>In a saucepan, add <i>250 ml (1 cup)</i> of puréed <a href='pandanus.html'>pandanus</a> (add some water if too thick), <i>5 g (1 tsp)</i> of <a href='chili_flakes.html'>chili flakes</a> and <i>30 g (2 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir well and bring to a boil.</li><li>Reduce heat, cook for <u>5 minutes</u>, then remove from heat.</li><li>When cool, stir in <i>30 g (2 tbsp)</i> of <a href='chia_seeds.html'>chia seeds</a>.</li><li>Serve with the pandanus bread!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — pandanus fruit bread</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>pandanus fruit bread</h1><h2>20 pieces — 40 minutes</h2><img src='../media/recipes/pandanus_fruit_bread.jpg'/><div class='col2'><p>We arrived in the <a href='https://100r.co/pages/the_promise_of_pancakes.html' target='_blank'>Marshall Islands 3 weeks ago</a>. 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 <b>the pandanus fruit</b>.</p><p>Pandanus, or <a href='https://en.wikipedia.org/wiki/Pandanus_tectorius' target='_blank'>Pandanus tectorius</a>, 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 <b><a href='http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php' target='_blank'>blog post</a></b> explains the process at length.</p><p>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.</p><p>I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so we 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.</p><p>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.</p><p>Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.</p></div><dl class='ingredients'><h3>pandanus bread</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>60 ml</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>2.5 ml</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>180 g</u></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a><u>50 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>5 g</u></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a><u>1.25 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>2.5 g</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>60 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>100 g</u></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a><u>350 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle.</li><li>In a bowl, combine <i>180 g (1 1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well.</li><li>In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>. Stir in <i>350 ml</i> of <a href='pandanus.html'>pandanus puree</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>.</li><li>Add the wet to the dry ingredients and stir until evenly mixed.</li><li>Pour the batter into an oiled square baking pan.</li><li>Bake for <u>45 minutes</u>.</li></ul><dl class='ingredients'><h3>topping</h3><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a><u>250 ml</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>5 g</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>30 g</u></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b></a><u>30 g</u></dt></dl><ul class='instructions'><li>In a saucepan, add <i>250 ml (1 cup)</i> of puréed <a href='pandanus.html'>pandanus</a> (add some water if too thick), <i>5 g (1 tsp)</i> of <a href='chili_flakes.html'>chili flakes</a> and <i>30 g (2 tsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>. Stir well and bring to a boil.</li><li>Reduce heat, cook for <u>5 minutes</u>, then remove from heat.</li><li>When cool, stir in <i>30 g (2 tbsp)</i> of <a href='chia_seeds.html'>chia seeds</a>.</li><li>Serve with the pandanus bread!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/powdered_sugar.html b/site/powdered_sugar.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — powdered sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>powdered sugar</h1><img class='right' src='../media/ingredients/powdered_sugar.png'/><div><p>Powdered sugar, also called confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.</p><p> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.</p><p>Weight: 1 cup | 4 oz | 113 g</p></div><ul><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — powdered sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>powdered sugar</h1><img class='right' src='../media/ingredients/powdered_sugar.png'/><div><p>Powdered sugar, also called confectioner's sugar or icing sugar, is finely ground granulated sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.</p><p> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.</p><p>Weight: 1 cup | 4 oz | 113 g</p></div><h2>granulated sugar</h2><div class='small'><p>Granulated sugar, also known as table sugar, white sugar or or regular sugar, is sugar made from refined natural brown sugar. The sugar is processed to strip it of molasses. People may choose white sugar because it imparts less color, and less flavor than natural brown sugar.</p><p>The average person consumes about 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.</p><p>Weight: 1 cup | 7 oz | 198 g</p></div><ul><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/raisin_beet_bread.html b/site/raisin_beet_bread.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — raisin beet bread</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><div class='col2'><p>If like Rekka's dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from an old cookbook by Margo Oliver <b>les menus de margo oliver</b>.</p><p>It's simple to make, and you can replace the raisins with currants or cranberries. If you make this recipe, just be sure to add plenty of raisins on top, we emptied a bag on it, without regret. They raisins get super crispy, and will develop a sweet crispy caramelized taste.</p></div><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a><u>150 g, total</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>240 ml, warm</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>2.5 ml</u></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a><u>2 small, puréed</u></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>15 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>90 ml</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>60 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>65 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>270 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>2.5 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>7 g</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>150 g (1 cup)</i> of loosely packed <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li><li>Mix <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li><li>Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>.</li><li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li><li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li><li>Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — raisin beet bread</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>raisin beet bread</h1><h2>1 loaf — 60 minutes</h2><img src='../media/recipes/raisin_beet_bread.jpg'/><div class='col2'><p>If like Rekka's dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from an old cookbook by Margo Oliver <b>les menus de margo oliver</b>.</p><p>It's simple to make, and you can replace the raisins with currants or cranberries. If you make this recipe, just be sure to add plenty of raisins on top, we emptied a bag on it, without regret. They raisins get super crispy, and will develop a sweet crispy caramelized taste.</p></div><dl class='ingredients'><h3>sweet bread</h3><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a><u>150 g, total</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>240 ml, warm</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>2.5 ml</u></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a><u>2 small, puréed</u></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>15 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>90 ml</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>60 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>65 g</u></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>270 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>2.5 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>7 g</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.</li><li>Put <i>150 g (1 cup)</i> of loosely packed <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.</li><li>Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.</li><li>Mix <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.</li><li>Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>.</li><li>Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.</li><li>Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick.</li><li>Bake in a conventional oven for <u>45 minutes</u>. Let cool, before serving.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/stovetop_blackberry_cake.html b/site/stovetop_blackberry_cake.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop blackberry cake</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop blackberry cake</h1><h2>20 pieces — 40 minutes</h2><img src='../media/recipes/stovetop_blackberry_cake.jpg'/><div class='col2'><p>In British Columbia, we like to walk around to pick blackberries in the summer. There are blackberry bushes everywhere. We brought a bowl with us, and filled it up in one short hour! We made a cake with the berries that same night.</p><p><b>Substitutions:</b></p><p><b>Milk:</b> Oat milk works well as a substitute.<br><b>Flour:</b> You're welcome to use all purpose flour, or a mixture cut with spelt. We used 100% whole wheat because we're trying to get used to carrying one type of flour. The cake rose well.</br><b>Oil:</b> Can substitute for any other neutral oil, like sunflower and grapeseed. The fat in this recipe was already reduced, I don't recommend using less.<br><b>Fruit:</b> This recipe works well with other berries, or fruit like banana, apples etc.</p><p><b>Haybox:</b></p><p>A haybox is a cooker that utilizes the heat of the food being cooked to complete the cooking process. Food items to be cooked are heated to boiling point, and then insulated.</p><p>After pan off the stove, we transfer it to a bin with clothing. We layer a dish cloth underneath and overtop, and then bury it with clothes, or a sleeping bag. The cast iron retains its heat well, and the layers of fabric help to retain it even further. It's a way to save fuel when cooking. We also like to use our pressure cooker to retain heat, but we can only ever do that when we use our cast iron pot (it fits inside, the pan doesn't). <b>NOTE: Although, a half recipe works better than full, because it is more difficult to heat a thicker cake all the way through</b>. As soon as we take it off the heat, we put it in the pressure cooker, add the lid and plug up the top. It stayed warm for an entire hour. In winter, these systems may not retain the heat as well, more insulation may be necessary.</p><p><b>If you prefer to bake this cake in the oven</b>, see the instructions at the bottom of the recipe.</p></div><dl class='ingredients'><h3>cake</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>60 ml</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>2.5 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>230 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>5 g</u></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a><u>1.25 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>2.5 g</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>60 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>100 g</u></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png'/><b>blackberries</b></a><u>300 g</u></dt></dl><ul class='instructions'><li>Rinse black berries, set aside. Let them dry a little, so they don't add extra moisture to the cake.</li><li>Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle.</li><li>In a bowl, combine <i>230 g (2 cups)</i> of <a href='whole_wheat_flour'>wholewheat flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well.</li><li>In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>(or other neutral oil) with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir in <i>300 g (around 2 cups)</i> of <a href='blackberries.html'>blackberries</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>.</li><li>Add the wet to the dry ingredients and stir until evenly mixed.</li><li>Oil a large cast iron pan with vegetable oil, and preheat it until the pan is hot. We used two smaller 20 cm (7 in) pans, because our large pan doesn't have a lid. One large one is more efficient.</li><li>Pour the batter into the pan, spread it in the pan using a spatula. Add cover, and lower the heat. Let cook for <u>15-20 minutes</u> at low heat.</li><li>I like to slow cook my cakes, so I transfer the pan to a haybox and leave it there for an hour. This works well with shallow pans, since there is more contact with the pan. A cake in a small narrow pot may not cook all the way through. See text above for notes. <b>If you prefer to cook it in the oven</b>, pour the batter into an oiled square baking pan, preheat oven to <u>180 °C (350 °F)</u> and bake for <u>45 minutes</u>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop blackberry cake</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop blackberry cake</h1><h2>20 pieces — 40 minutes</h2><img src='../media/recipes/stovetop_blackberry_cake.jpg'/><div class='col2'><p>In British Columbia, we like to walk around to pick blackberries in the summer. There are blackberry bushes everywhere. We brought a bowl with us, and filled it up in one short hour! We made a cake with the berries that same night.</p><p><b>Substitutions:</b></p><p><b>Milk:</b> Oat milk works well as a substitute.<br><b>Flour:</b> You're welcome to use all purpose flour, or a mixture cut with spelt. We used 100% whole wheat because we're trying to get used to carrying one type of flour. The cake rose well.</br><b>Oil:</b> Can substitute for any other neutral oil, like sunflower and grapeseed. The fat in this recipe was already reduced, I don't recommend using less.<br><b>Fruit:</b> This recipe works well with other berries, or fruit like banana, apples etc.</p><p><b>Haybox:</b></p><p>A haybox is a cooker that utilizes the heat of the food being cooked to complete the cooking process. Food items to be cooked are heated to boiling point, and then insulated.</p><p>After pan off the stove, we transfer it to a bin with clothing. We layer a dish cloth underneath and overtop, and then bury it with clothes, or a sleeping bag. The cast iron retains its heat well, and the layers of fabric help to retain it even further. It's a way to save fuel when cooking. We also like to use our pressure cooker to retain heat, but we can only ever do that when we use our cast iron pot (it fits inside, the pan doesn't). <b>NOTE: Although, a half recipe works better than full, because it is more difficult to heat a thicker cake all the way through</b>. As soon as we take it off the heat, we put it in the pressure cooker, add the lid and plug up the top. It stayed warm for an entire hour. In winter, these systems may not retain the heat as well, more insulation may be necessary.</p><p><b>If you prefer to bake this cake in the oven</b>, see the instructions at the bottom of the recipe.</p></div><dl class='ingredients'><h3>cake</h3><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>60 ml</u></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a><u>2.5 ml</u></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a><u>230 g</u></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a><u>5 g</u></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a><u>1.25 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>2.5 g</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>60 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>100 g</u></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png'/><b>blackberries</b></a><u>300 g</u></dt></dl><ul class='instructions'><li>Rinse black berries, set aside. Let them dry a little, so they don't add extra moisture to the cake.</li><li>Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle.</li><li>In a bowl, combine <i>230 g (2 cups)</i> of <a href='whole_wheat_flour'>wholewheat flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well.</li><li>In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>(or other neutral oil) with <i>100 g (1/2 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>. Stir in <i>300 g (around 2 cups)</i> of <a href='blackberries.html'>blackberries</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>.</li><li>Add the wet to the dry ingredients and stir until evenly mixed.</li><li>Oil a large cast iron pan with vegetable oil, and preheat it until the pan is hot. We used two smaller 20 cm (7 in) pans, because our large pan doesn't have a lid. One large one is more efficient.</li><li>Pour the batter into the pan, spread it in the pan using a spatula. Add cover, and lower the heat. Let cook for <u>15-20 minutes</u> at low heat.</li><li>I like to slow cook my cakes, so I transfer the pan to a haybox and leave it there for an hour. This works well with shallow pans, since there is more contact with the pan. A cake in a small narrow pot may not cook all the way through. See text above for notes. <b>If you prefer to cook it in the oven</b>, pour the batter into an oiled square baking pan, preheat oven to <u>180 °C (350 °F)</u> and bake for <u>45 minutes</u>.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/stovetop_choco_oat_cookies.html b/site/stovetop_choco_oat_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop choco oat cookies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop choco oat cookies</h1><h2>15 cookies — 10 minutes</h2><img src='../media/recipes/stovetop_choco_oat_cookies.jpg'/><div class='col2'><p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p></div><dl class='ingredients'><h3>cookies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>110 g</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>120 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>200 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>20 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>5 ml</u></dt><dt><a href='quick_oats.html'><img src='../media/ingredients/quick_oats.png'/><b>quick oats</b></a><u>300 g</u></dt></dl><ul class='instructions'><li>In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>120 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)</li><li>Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated.</li><li>If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape.</li><li>Let cookies cool, they'll be easier to handle if you wait.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop choco oat cookies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop choco oat cookies</h1><h2>15 cookies — 10 minutes</h2><img src='../media/recipes/stovetop_choco_oat_cookies.jpg'/><div class='col2'><p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p></div><dl class='ingredients'><h3>cookies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>110 g</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>120 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>200 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>20 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>5 ml</u></dt><dt><a href='quick_oats.html'><img src='../media/ingredients/quick_oats.png'/><b>quick oats</b></a><u>300 g</u></dt></dl><ul class='instructions'><li>In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>120 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)</li><li>Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated.</li><li>If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape.</li><li>Let cookies cool, they'll be easier to handle if you wait.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/sweet_mock_eel_nigiri.html b/site/sweet_mock_eel_nigiri.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet mock eel nigiri</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><div class='col2'><p>Burmese tofu is not really tofu—we know it's confusing. Burmese tofu is made with chickpea flour, one of our staple foods. It takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p>The original recipe for chickpea tofu was sourced from a book called The Burmese Kitchen by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/></p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p></div><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a><u>140 g</u></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>7 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>15 g</u></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a><u>1 sheet</u></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>30 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>15 g</u></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>700 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>85 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li><li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — sweet mock eel nigiri</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>sweet mock eel nigiri</h1><h2>2 servings — 50 minutes</h2><img src='../media/recipes/sweet_mock_eel_nigiri.jpg'/><div class='col2'><p>Burmese tofu is not really tofu—we know it's confusing. Burmese tofu is made with chickpea flour, one of our staple foods. It takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.</p><p>The original recipe for chickpea tofu was sourced from a book called The Burmese Kitchen by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.</p><p>We thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.</p><p><img src='../media/recipes/sweet_mock_eel_nigiri_2.jpg'/></p><p>The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.</p></div><dl class='ingredients'><h3>rice</h3><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a><u>140 g</u></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a><u>7 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a><u>1 sheet</u></dt></dl><ul class='instructions'><li>Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>.</li><li>Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time.</li><li>Put <i>7 ml (1 1/2 tsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool.</li><li>Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.</li></ul><dl class='ingredients'><h3>sauce</h3><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a><u>30 ml</u></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a><u>30 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>15 g</u></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a><u>15 ml</u></dt></dl><ul class='instructions'><li>Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>.</li><li>Bring to a boil in a pan, lower heat and let thicken for a few minutes.</li></ul><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>700 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>85 g</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>5 g</u></dt></dl><ul class='instructions'><li>Bring <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> to a rolling boil in a pot.</li><li>Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a>. Add an additional <i>350 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>. Stir until the mixture is lump-free.</li><li>Lower to medium heat, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u>, until thickened.</li><li>Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.</li><li>After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.</li><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Line backing sheet with a baking mat, line up pieces of chickpea tofu.</li><li>Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.</li><li>Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).</li><li>Makes about <i>12 nigiri</i>. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/wasabi_swirl_chocolate_cookies.html b/site/wasabi_swirl_chocolate_cookies.html @@ -1 +1 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — wasabi swirl chocolate cookies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>wasabi swirl chocolate cookies</h1><h2>13 cookies — 30 minutes</h2><img src='../media/recipes/wasabi_swirl_chocolate_cookies.jpg'/><div class='col2'><p>Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.</p><p>we wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, we decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.</p><p>It doesn't taste too strong, and adds just the right amount of kick.</p><p><b class='head'>Quick Yogurt</b></p><p>To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.</p></div><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>7 g, ground</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>45 ml</u></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a><u>35 g</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>60 ml</u></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b></a><u>30 ml</u></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a><u>130 g</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>5 ml</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>1.25 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>10 g</u></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a><u>140 g, ground</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>10 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>7 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.</li><li>Sautee <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool.</li><li>Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.</li><li>In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well.</li><li>Take <i>140 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!</li><li>Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>10 g (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a></li><li>Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.</li><li>Bake for <u>13 minutes</u>, let cool.</li></ul><dl class='ingredients'><h3>glaze</h3><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b></a><u>55 g</u></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b></a><u>15 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>30 ml</u></dt></dl><ul class='instructions'><li>Mix <i>55 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 g (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag (can clean to re-use later). Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file +<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — wasabi swirl chocolate cookies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>wasabi swirl chocolate cookies</h1><h2>13 cookies — 30 minutes</h2><img src='../media/recipes/wasabi_swirl_chocolate_cookies.jpg'/><div class='col2'><p>Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.</p><p>we wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, we decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.</p><p>It doesn't taste too strong, and adds just the right amount of kick.</p><p><b class='head'>Quick Yogurt</b></p><p>To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.</p></div><dl class='ingredients'><h3>cookies</h3><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a><u>7 g, ground</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>45 ml</u></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a><u>35 g</u></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a><u>60 ml</u></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b></a><u>30 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>130 g</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>5 ml</u></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a><u>1.25 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>10 g</u></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a><u>140 g, ground</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>10 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>180 °C (350 °F)</u>.</li><li>Mix <i>7 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.</li><li>Sautee <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool.</li><li>Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.</li><li>In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well.</li><li>Take <i>140 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!</li><li>Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>10 g (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a></li><li>Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.</li><li>Bake for <u>13 minutes</u>, let cool.</li></ul><dl class='ingredients'><h3>glaze</h3><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b></a><u>55 g</u></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b></a><u>15 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>30 ml</u></dt></dl><ul class='instructions'><li>Mix <i>55 g (1/2 cup)</i> of <a href='powdered_sugar.html'>powdered sugar</a> and <i>15 g (1 tbsp)</i> of <a href='wasabi_powder.html'>wasabi powder</a> together.</li><li>Add <i>30 ml (2 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag (can clean to re-use later). Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> +\ No newline at end of file diff --git a/site/whole_cane_sugar.html b/site/whole_cane_sugar.html @@ -1 +0,0 @@ -<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — whole cane sugar</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>whole cane sugar</h1><img class='right' src='../media/ingredients/whole_cane_sugar.png'/><div><p>Cane sugar is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.</p><p>Weight: 1 cup | 7 3/4 oz | 220 g</p></div><ul><li><a href='arame_soba.html'>arame soba</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html> -\ No newline at end of file diff --git a/src/ingredients.c b/src/ingredients.c @@ -295,6 +295,8 @@ Ingredient paprika = create_child_ingredient(&chili_peppers, "paprika", "<p>Papr Ingredient smoked_paprika = create_child_ingredient(&paprika, "smoked paprika", "<p>Smoked paprika, or <b>Pimentón de la Vera</b>, is paprika that has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood.</p>"); +Ingredient cardamom = create_ingredient("cardamom", "<p>This type of cardamom is green, its adds flavors to a variety of dishes. It has a strong, aromatic taste. Each seed imparts a lot of flavor, not much is needed in a dish.</p><p>Cardamom is best stored in its pod. It is used in both sweet, and savoury dishes.</p>"); + Ingredient curry_powder = create_ingredient("curry powder", "<p>Curry powder is a spice blend, which contains more or less the same set of ingredients in varying quantities. Most mixes contain coriander, turmeric, cumin, fenugreek, and chili peppers. Other ingredients included in curry powders include ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper.</p>"); Ingredient tamarind_paste = create_ingredient("tamarind paste", "<p>Tamarind, or <b>Tamarindus indica</b> is a leguminous tree that produces pod-like fruit that contains a brown, edible pulp. The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is coloured brown or reddish brown. Tamarind flesh is sweet and sour in taste, and is a source of <b>calcium</b>.</p><p>Tamarind is used in Worcestershire sauce, chutneys, curries, and is popular in many sweets in countries like Mexico.</p>"); @@ -473,15 +475,15 @@ Ingredient vegetable_bouillon = create_ingredient("vegetable bouillon", "<p>Dehy Ingredient water = create_ingredient("water", "<p>Water is a transparent, tasteless, odorless and near-colorless chemical substance, the base for all organic life on earth.<br /><br/>To function properly, the body requires between 1-7L of water/per day to avoid dehydration. The precise amount depends on the level of activity, temperature, humidity, and other factors. 2.5 liters of total water daily is the minimum to maintain proper hydration.</p>"); -Ingredient granulated_sugar = create_ingredient("granulated sugar", "<p>Sugar is a generic name for sweet-tasting, soluble carbohydrates. Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.</p><p>The average person consumes about 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.</p><p>Weight: 1 cup | 7 oz | 198 g</p>"); +Ingredient coconut_sugar = create_ingredient("coconut sugar", "<p>Coconut sugar has a caramel-like flavor, and is subtly sweet. It is produced from the sap of the flower bud stem of the coconut palm. It is used as a sweetener in many countries. Coconut sugar isn't highly processed, and so its flavor can vary depending on what species was used and where/when it was harvested. Coconut sugar is not essential to good health and should be consumed in moderation.</p>"); -Ingredient powdered_sugar = create_ingredient("powdered sugar", "<p>Powdered sugar, also called confectioner's sugar or icing sugar, is finely ground sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.</p><p> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.</p><p>Weight: 1 cup | 4 oz | 113 g</p>"); +Ingredient natural_brown_sugar = create_ingredient("natural brown sugar", "<p>Natural brown sugar(or whole cane sugar) is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Natural brown sugar is less processed and retains more molasses, giving it a distinctive dark color and deepening its flavor. It differs from commercial brown sugar which is white sugar with molasses added back in.</p><p>There are many sub categories of 'natural brown sugars' with different characteristics such as: turbinado, demerara or raw sugar. Natural brown sugars that are mildly centrifuged(refined) include panela, rapadura, jaggery, muscovado, piloncillo etc.</p><p>Whole cane sugar has more nutritional value than white sugar because of the molasses, but sugar is sugar and it is not essential to good health.</p><p>Weight: 1 cup | 7 3/4 oz | 220 g</p>"); -Ingredient whole_cane_sugar = create_ingredient("whole cane sugar", "<p>Cane sugar is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals. Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.</p><p>Weight: 1 cup | 7 3/4 oz | 220 g</p>"); +Ingredient granulated_sugar = create_child_ingredient(&natural_brown_sugar, "granulated sugar", "<p>Granulated sugar, also known as table sugar, white sugar or or regular sugar, is sugar made from refined natural brown sugar. The sugar is processed to strip it of molasses. People may choose white sugar because it imparts less color, and less flavor than natural brown sugar.</p><p>The average person consumes about 24 kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.</p><p>Weight: 1 cup | 7 oz | 198 g</p>"); -Ingredient coconut_sugar = create_ingredient("coconut sugar", "<p>Coconut sugar has a caramel-like flavor, and is subtly sweet. It is produced from the sap of the flower bud stem of the coconut palm. It is used as a sweetener in many countries. Coconut sugar isn't highly processed, and so its flavor can vary depending on what species was used and where/when it was harvested. Coconut sugar is not essential to good health and should be consumed in moderation.</p>"); +Ingredient powdered_sugar = create_child_ingredient(&granulated_sugar, "powdered sugar", "<p>Powdered sugar, also called confectioner's sugar or icing sugar, is finely ground granulated sugar. It usually contains some anti-caking agent (usually corn starch, potato starch or tricalcium phosphate) to prevent clumping. It's available in many degress of fineness: xxx, xxxx and 10x. The finer particles absorb more moisture which results in caking.</p><p> It's possible to make powdered sugar at home using a coffee grinder or a mortar and pestle. It is primarily used to make icing or frosting on cake, or dusted over baked goods.</p><p>Weight: 1 cup | 4 oz | 113 g</p>"); -Ingredient brown_sugar = create_ingredient("brown sugar", "<p>Brown sugar has a brown color because of the presence of molasses. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.</p><p>Weight: 1 cup | 7 1/2 oz | 213 g</p>"); +Ingredient commercial_brown_sugar = create_child_ingredient(&granulated_sugar, "commercial brown sugar", "<p>Commercial brown sugar is refined white sugar with molasses added back in. Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.</p><p>Weight: 1 cup | 7 1/2 oz | 213 g</p>"); Ingredient salt = create_ingredient("salt", "<p>Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of <a href='nutrition.html'>iodine</a>.</p><p>Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.</p>"); @@ -503,4 +505,4 @@ Ingredient fresh_bread = create_ingredient("fresh bread", "<p>No description yet // removed: &coconut, &tomato, &radish -Ingredient *ingredients[] = {&coffee, &lentils, &dark_chocolate, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &chickpeas, &aquafaba, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &flax_seed_eggs, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &quick_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &prepared_veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &whole_cane_sugar, &coconut_sugar, &brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &red_lentils, &fresh_bread, &pickled_cucumbers, &jalapeno_peppers, &starter }; +Ingredient *ingredients[] = {&coffee, &lentils, &dark_chocolate, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &cardamom, &chickpeas, &aquafaba, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &flax_seed_eggs, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &quick_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &prepared_veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &natural_brown_sugar, &coconut_sugar, &commercial_brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &red_lentils, &fresh_bread, &pickled_cucumbers, &jalapeno_peppers, &starter }; diff --git a/src/recipes.c b/src/recipes.c @@ -1,3 +1,17 @@ +//chunky apple jam +Recipe chunky_apple_jam = create_recipe("chunky apple jam", sweet, "2-3 230g jars", 20211016, 50); +set_description(&chunky_apple_jam, "<p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Sterilizing jars</b></p><p>Sterilizing jam jars ensures the mixture won't go bad from mold, or whatever else may be in that jar. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 2.54 cm (1 in) above the tops of the jars. Boil 10 minutes at altitudes of less than 305 m (1,000 ft). At higher elevations, boil 1 more minute for each additional 305 m (1,000 ft) elevation. We re-use jars with metal pop top lids (old jam jars, olive jars etc), or those two-part canning lids. Because apples are acidic, boil canning is fine. I use my pressure cooker without the lid and add a trivet at the bottom (not using one may break the jars).</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time for safety's sake. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p>"); +RecipePart chunky_apple_jam_jam = create_part("jam"); +add_instruction(&chunky_apple_jam_jam, "Sterilize <i>2-3 230 g (8 oz, 1/2 pint)</i> glass canning jars. I like to boil my empty jars and lids for <u>10 minutes</u>, with enough water to cover them."); +add_instruction(&chunky_apple_jam_jam, "Peel, and cut the <a href='apple.html'>apples</a> into cubes, around <i>900 g (or 8 cups)</i>'s worth. Toss the apples cubes into a bowl with <i>60 ml (4 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Add <i>(2 cups)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam."); +add_instruction(&chunky_apple_jam_jam, "There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with <i>4</i> crushed <a href='cardamom.html'>cardamom pods</a> (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for <u>30 minutes</u>. Stir mixture often to prevent scorching."); +add_instruction(&chunky_apple_jam_jam, "Jam will thicken, and apples will soften. After the <u>30 minute</u> mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can."); +add_instruction(&chunky_apple_jam_jam, "It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for <u>5-10 minutes</u> (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra <u>5 minutes</u>. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months."); +add_serving(&chunky_apple_jam_jam, &apple, "900 g"); +add_serving(&chunky_apple_jam_jam, &lemon_juice, "60 ml"); +add_serving(&chunky_apple_jam_jam, &natural_brown_sugar, "900 g"); +add_serving(&chunky_apple_jam_jam, &cardamom, "4 pods"); +add_part(&chunky_apple_jam, &chunky_apple_jam_jam); // anise bread with sweet pear sauce Recipe anise_bread_with_sweet_pear_sauce = create_recipe("anise bread with sweet pear sauce", sweet, "2 mini loaves", 20150514, 40); @@ -33,7 +47,7 @@ Recipe arame_soba = create_recipe("arame soba", maindish, "2 portions", 20151212 set_description(&arame_soba, "<p>We cook a lot of Japanese-style food, not just because we lived there for a few years, but because we appreciate the subtle flavors and aesthetics of Japanese cuisine.</p><p><b>Soba</b>: In this recipe we used pre-packaged buckwheat noodles (そば soba), but it is possible to prepare from scratch using a 1:0.5 mixture of buckwheat and whole wheat flour. Making juwari soba 十割そば (100% buckwheat noodles) is very difficult to master, and is best left to the patient and the experienced, qualities we do not yet possess.</p><p><b>Arame</b>: <a href='arame.html'>Arame</a> is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. Arame is reconstituted in about 5 minutes, and we like to add to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A. This recipe used to include <a href='dried_hijiki.html'>hijiki</a>, but we've since removed it because it contains potentially toxic quantities of inorganic arsenic. Japan is the only country that doesn't warn against its consumption. Arame seaweed doesn't share this toxicity, and is a good substitute in both texture and taste.</p>"); RecipePart arame_soba_main = create_part("main"); add_instruction(&arame_soba_main, "Put <i>handful</i> of dried <a href='arame.html'>arame</a> in a bowl and cover with a cup of <a href='water.html'>water</a>. Let re-hydrate for at least <u>5 minutes</u>, drain."); -add_instruction(&arame_soba_main, "In a small bowl, mix the sauce ingredients together: <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Keep aside."); +add_instruction(&arame_soba_main, "In a small bowl, mix the sauce ingredients together: <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>. Keep aside."); add_instruction(&arame_soba_main, "Bring a pot of <a href='water.html'>water</a> to a boil, add <i>2 portions</i> of soba (<a href='buckwheat_noodles.html'>buckwheat noodles</a>) and give them a quick stir so they go underwater. Reduce heat to medium and cook for <u>4-5 minutes</u>. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and place in a bowl. Then, toss noodles with <i>2.5 ml (1/2 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>."); add_instruction(&arame_soba_main, "Julienne <i>1</i> <a href='carrot.html'>carrot</a>, chop <i>2 cloves</i> of <a href='garlic.html'>garlic</a> and cut <i>60g</i> of <a href='tempeh.html'>tempeh</a> into small cubes."); add_instruction(&arame_soba_main, "Heat a pan with a drizzle of <a href='sesame_oil.html'>sesame oil</a> at medium heat and sautee the <i>2 minced</i> <a href='garlic.html'>garlic cloves</a> <u>for a minute</u> until fragrant. Add the <a href='tempeh.html'>tempeh</a> as well as the julienned <a href='carrot.html'>carrot</a> and cook for <u>2-3 minutes</u>."); @@ -43,7 +57,7 @@ add_serving(&arame_soba_main, &arame, "handful"); add_serving(&arame_soba_main, &soy_sauce, "30 ml"); add_serving(&arame_soba_main, &sake, "30 ml"); add_serving(&arame_soba_main, &mirin, "30 ml"); -add_serving(&arame_soba_main, &whole_cane_sugar, "5 g"); +add_serving(&arame_soba_main, &natural_brown_sugar, "5 g"); add_serving(&arame_soba_main, &buckwheat_noodles, "2 portions"); add_serving(&arame_soba_main, &sesame_oil, "2.5 ml"); add_serving(&arame_soba_main, &carrots, "1"); @@ -75,12 +89,12 @@ Recipe black_sesame_brittle = create_recipe("black sesame brittle", sweet, "10 p set_description(&black_sesame_brittle, "<p>Sesame brittle looks impressive when served over desserts, like small pieces of black coral.</p><p>It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, so all steps must be done quickly. These are no-bake, and are ready to eat almost instantly.</p><p>These are best served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit overpowering, we suggest serving it with fruit, or <a href='#kanten_powder.html'>kanten</a> (agar agar based desserts).</p>"); RecipePart black_sesame_brittle_brittle = create_part("brittle"); add_instruction(&black_sesame_brittle_brittle, "Prepare baking sheet lined with a baking mat, keep a flat spatula close by."); -add_instruction(&black_sesame_brittle_brittle, "Put the <i>45g (1/4 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat."); +add_instruction(&black_sesame_brittle_brittle, "Put the <i>45g (1/4 cup)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> in a pot at medium heat."); add_instruction(&black_sesame_brittle_brittle, "Stir constantly, until the sugar is completely dissolved."); add_instruction(&black_sesame_brittle_brittle, "Add <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a>. Mix thoroughly."); add_instruction(&black_sesame_brittle_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."); add_instruction(&black_sesame_brittle_brittle, "Cut the brittle while it's still warm, serve with fresh fruit!"); -add_serving(&black_sesame_brittle_brittle, &brown_sugar, "45 g"); +add_serving(&black_sesame_brittle_brittle, &natural_brown_sugar, "45 g"); add_serving(&black_sesame_brittle_brittle, &vanilla_extract, "1.25 ml"); add_serving(&black_sesame_brittle_brittle, &black_sesame_seeds, "35 g"); add_part(&black_sesame_brittle, &black_sesame_brittle_brittle); @@ -110,11 +124,11 @@ RecipePart black_sesame_syrup_syrup = create_part("syrup"); add_instruction(&black_sesame_syrup_syrup, "Put <i>140 g (1 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a pan, bring to medium heat and toast them until they start to pop."); add_instruction(&black_sesame_syrup_syrup, "In a pot, combine <i>240 ml (1 cup)</i> of <a href='water.html'>water</a> with the <a href='black_sesame_seeds.html'>black sesame seeds</a>. Bring to a boil and let simmer for <u>10-15 minutes</u>."); add_instruction(&black_sesame_syrup_syrup, "Strain liquid from sesame seeds using a cheese cloth or a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use."); -add_instruction(&black_sesame_syrup_syrup, "Return liquid to pot, add <i>100 g(1/2 cup)</i> of <a href='whole_cane_sugar.html'>sugar</a> and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool."); +add_instruction(&black_sesame_syrup_syrup, "Return liquid to pot, add <i>100 g(1/2 cup)</i> of <a href='natural_brown_sugar.html'>sugar</a> and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool."); add_instruction(&black_sesame_syrup_syrup, "Serve of fresh fruit, or fruit ice cream."); add_serving(&black_sesame_syrup_syrup, &black_sesame_seeds, "140 g"); add_serving(&black_sesame_syrup_syrup, &water, "240 ml"); -add_serving(&black_sesame_syrup_syrup, &whole_cane_sugar, "100 g"); +add_serving(&black_sesame_syrup_syrup, &natural_brown_sugar, "100 g"); add_part(&black_sesame_syrup, &black_sesame_syrup_syrup); // breaded veggie fingers @@ -156,14 +170,14 @@ set_description(&brownies, "<p>To make great brownies, you need to pay a special RecipePart brownies_brownies = create_part("brownies"); add_instruction(&brownies_brownies, "Preheat oven to <u>180 °C (350 °F)</u>."); add_instruction(&brownies_brownies, "Combine <i>113 g (1/2 cup vegan butter)</i> (or <i>90 ml</i> of <a href='canola_oil.html'>canola oil</a>) and <i>250 g</i> of coarsely chopped unsweetened <a href='dark_chocolate.html'>chocolate</a> (can use sweeter varieties if you don't like bitter chocolate) in a heatproof bowl set over a pot of simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture constantly. Remove from heat, transfer to a bowl and let cool."); -add_instruction(&brownies_brownies, "Whip <i>135 ml (9 tbsp)</i> of <a href='aquafaba.html'>aquafaba</a> (see how to make <a href='aquafaba.html'>aquafaba</a>), <i>75 g (5 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy."); +add_instruction(&brownies_brownies, "Whip <i>135 ml (9 tbsp)</i> of <a href='aquafaba.html'>aquafaba</a> (see how to make <a href='aquafaba.html'>aquafaba</a>), <i>75 g (5 tbsp)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a>, <i>100 g (1/2 cup)</i> of <a href='granulated_sugar'>granulated sugar</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> using an electric mixer on high speed, until tripled in size, 4-5 minutes. When you lift the whisk, the mixture should fall back on itself in thick ribbons and dissipate. It's possible to whip with a whisk, but it requires more energy."); add_instruction(&brownies_brownies, "Add a third of the aquafaba egg mixture into the chocolate and stir to combine. Fold in the rest of the aquafaba egg mixture in two batches. Sift in <i>120 g (1 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> in three parts, gently folding with spatula after each part."); add_instruction(&brownies_brownies, "Pour into a greased 8X8 baking dish. To improve the flavor of the brownies, place the unbaked batter in refrigerator <u>overnight (or a few hours)</u>. If you don't want to wait, place baking dish in oven and bake for <u>~20-25 minutes</u>. Rotate baking dish halfway through. Cook longer if using vegan butter. To check if it's ready, insert a toothpick into the center, if it comes out with a few moist crumbs attached to it, it's ready. Remove from oven and let cool. <i>Cut in 24 small squares</i>."); add_serving(&brownies_brownies, &vegan_butter, "113 g"); add_serving(&brownies_brownies, &dark_chocolate, "250 g"); add_serving(&brownies_brownies, &aquafaba, "135 ml"); add_serving(&brownies_brownies, &water, "135 ml"); -add_serving(&brownies_brownies, &brown_sugar, "75 g"); +add_serving(&brownies_brownies, &natural_brown_sugar, "75 g"); add_serving(&brownies_brownies, &granulated_sugar, "100 g"); add_serving(&brownies_brownies, &salt, "1.25 g"); add_serving(&brownies_brownies, &all_purpose_flour, "120 g"); @@ -288,10 +302,10 @@ set_description(&choco_peanut_blondies, "<p>A recipe that's ideal when we have c RecipePart choco_peanut_blondies_blondies = create_part("blondies"); add_instruction(&choco_peanut_blondies_blondies, "Cook <i>170 g (1 cup)</i> of <a href='chickpeas.html'>dried chickpeas</a> (see <a href='chickpeas.html'>instructions</a>). When thoroughly cooked, turn heat off and let cool. Strain beans from cooking liquid through a sieve, collecting the liquid in a bowl underneath. Reserve liquid."); add_instruction(&choco_peanut_blondies_blondies, "Arrange rack at middle of oven. Preheat oven at <u>180 °C (350 °F)</u>. Grease 8x8 baking dish with vegetable oil or vegan butter."); -add_instruction(&choco_peanut_blondies_blondies, "In a big bowl, beat <i>180 g (1 cup)</i> of <a href='brown_sugar.html'>brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended."); +add_instruction(&choco_peanut_blondies_blondies, "In a big bowl, beat <i>180 g (1 cup)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> with <i>113 g (1/2 cup)</i> of softened <a href='vegan_butter.html'>vegan butter</a>. Using an electric mixer at medium speed, beat in <i>135 g (1/2 cup)</i> of <a href='peanut_butter.html'>peanut butter</a>, <i>120 g (~3/4 cup)</i> of cooked <a href='chickpeas.html'>chickpeas</a> and <i>90 ml (6 tbsp)</i> of the cooking liquid from the chickpeas (aquafaba) until light and fluffy and well blended."); add_instruction(&choco_peanut_blondies_blondies, "Stir in <i>20 g (~1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a>, <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> and <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>. Stir in <i>190 g (6.5 oz)</i> of roughly chopped bits of <a href='dark_chocolate.html'>unsweetened dark chocolate</a>. Spread in baking dish."); add_instruction(&choco_peanut_blondies_blondies, "Bake for <u>30-35 minutes</u>. Let cool before cutting. Slice into 24 squares."); -add_serving(&choco_peanut_blondies_blondies, &brown_sugar, "180 g"); +add_serving(&choco_peanut_blondies_blondies, &natural_brown_sugar, "180 g"); add_serving(&choco_peanut_blondies_blondies, &vegan_butter, "113 g"); add_serving(&choco_peanut_blondies_blondies, &peanut_butter, "135 g"); add_serving(&choco_peanut_blondies_blondies, &chickpeas, "120 g, cooked"); @@ -364,10 +378,10 @@ Recipe borscht_with_tofu_sour_cream = create_recipe("borscht with tofu sour crea set_description(&borscht_with_tofu_sour_cream, "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.</p><p>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!</p><p>"); RecipePart borscht_with_tofu_sour_cream_sour_cream = create_part("sour cream"); add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "Drain <i>349g (1 pack)</i> of <a href='soft_tofu.html'>soft tofu</a>, press it lightly with a cloth or paper towels to remove some of the water."); -add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "Put the <a href='tofu.html'>tofu</a>, <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>15 ml (1 tbsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>25 ml (5 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a bowl. Blend until smooth."); +add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "Put the <a href='tofu.html'>tofu</a>, <i>5 g (1 tsp)</i> of <a href='natural_natural_brown_sugar.html'>natural commercial brown sugar</a>, <i>15 ml (1 tbsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>25 ml (5 tsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a bowl. Blend until smooth."); add_instruction(&borscht_with_tofu_sour_cream_sour_cream, "Put in the refrigerator for <u>1 hour</u> to give it time to thicken."); add_serving(&borscht_with_tofu_sour_cream_sour_cream, &soft_tofu, "349 g"); -add_serving(&borscht_with_tofu_sour_cream_sour_cream, &whole_cane_sugar, "5 g"); +add_serving(&borscht_with_tofu_sour_cream_sour_cream, &natural_brown_sugar, "5 g"); add_serving(&borscht_with_tofu_sour_cream_sour_cream, &apple_cider_vinegar, "15 ml"); add_serving(&borscht_with_tofu_sour_cream_sour_cream, &lemon_juice, "5 tsp"); add_part(&borscht_with_tofu_sour_cream, &borscht_with_tofu_sour_cream_sour_cream); @@ -461,13 +475,13 @@ add_part(&chickpea_salad_sandwich, &chickpea_salad_sandwich_chickpea_salad); // chocolate chip cookies Recipe chocolate_chip_cookies = create_recipe("chocolate chip cookies", basic, "12 cookies", 20191206, 20); -set_description(&chocolate_chip_cookies, "<p>We've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, we felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.</p><p>This recipe is a good base. Substitutions are possible, but changing ingredients—depending on the ingredient—can mess up your recipe. In our suggestions we give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.</p><p><b>Fat:</b> The fat in cookies is a big part of their structure. We've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.</p><p><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.</p><p><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.</p><p><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.</p><p><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.</p><p>Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>.</p>"); +set_description(&chocolate_chip_cookies, "<p>We've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, we felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.</p><p>This recipe is a good base. Substitutions are possible, but changing ingredients—depending on the ingredient—can mess up your recipe. In our suggestions we give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.</p><p><b>Fat:</b> The fat in cookies is a big part of their structure. We've added vegan butter as it behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. To make your own vegan butter, look for the recipe in <b>The Homemade Vegan Pantry by Miyoko Schinner</b>.</p><p><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with natural commercial brown sugar or coconut sugar.</p><p><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips.html'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.</p><p><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperature.</p><p><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the commercial brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.</p><p>Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>.</p>"); RecipePart cookie_mix = create_part("cookie mix"); add_instruction(&cookie_mix, "Measure <i>113 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp."); add_instruction(&cookie_mix, "Heat oven to <u>190 °C (375 °F)</u>."); add_instruction(&cookie_mix, "In a small bowl, mix <i>7 g (1 tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>."); add_instruction(&cookie_mix, "Mix <i>120 g (1 cup)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/2 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>."); -add_instruction(&cookie_mix, "In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy."); +add_instruction(&cookie_mix, "In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>natural brown sugar</a> with <i>113 g (1/2 cup)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy."); add_instruction(&cookie_mix, "Add the wet ingredients to the dry, and mix well (but don't over do it)."); add_instruction(&cookie_mix, "Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly."); add_instruction(&cookie_mix, "Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. "); @@ -476,7 +490,7 @@ add_serving(&cookie_mix, &all_purpose_flour, "120 g"); add_serving(&cookie_mix, &baking_soda, "2.5 g"); add_serving(&cookie_mix, &salt, "1.25 g"); add_serving(&cookie_mix, &granulated_sugar, "75 g"); -add_serving(&cookie_mix, &brown_sugar, "92 g"); +add_serving(&cookie_mix, &natural_brown_sugar, "92 g"); add_serving(&cookie_mix, &vegan_butter, "113 g"); add_serving(&cookie_mix, &soy_milk, "45 ml"); add_serving(&cookie_mix, &apple_cider_vinegar, "2.5 ml"); @@ -535,7 +549,7 @@ set_description(&crackers, "<p>Making crackers is simple. There are no downsides RecipePart crackers_crackers = create_part("crackers"); add_instruction(&crackers_crackers, "Preheat oven to <u>200 °C (400 °F)</u>."); add_instruction(&crackers_crackers, "In a mortar, grind <i>30 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder."); -add_instruction(&crackers_crackers, "Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>75 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>extra virgin olive oil</a>."); +add_instruction(&crackers_crackers, "Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>75 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>extra virgin olive oil</a>."); add_instruction(&crackers_crackers, "If you want to add extras, add them now, and stir well."); add_instruction(&crackers_crackers, "Add <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>. Add an <i>extra 15 ml (1 tbsp)</i> of water (sparingly!) if more moisture is needed and knead into a smooth ball."); add_instruction(&crackers_crackers, "Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a <i>thin (~3mm) sheet</i> with a rolling pin."); @@ -544,7 +558,7 @@ add_instruction(&crackers_crackers, "Bake for <u>10-12 minutes</u>, keeping an e add_serving(&crackers_crackers, &rolled_oats, "30 g"); add_serving(&crackers_crackers, &spelt_flour, "75 g"); add_serving(&crackers_crackers, &salt, "1.25 g"); -add_serving(&crackers_crackers, &whole_cane_sugar, "15 g"); +add_serving(&crackers_crackers, &natural_brown_sugar, "15 g"); add_serving(&crackers_crackers, &olive_oil, "25 ml"); add_serving(&crackers_crackers, &water, "60 ml"); add_part(&crackers, &crackers_crackers); @@ -634,13 +648,13 @@ Recipe golden_bread = create_recipe("golden bread", sweet, "2 servings", 2020021 set_description(&golden_bread, "<p>In Quebec we call french toast 'pain doré', which translates to 'golden bread'. A fitting name. Pain doré is best made with older, and softer bread. Rekka's family recipe differs in the way that it requires dairy and eggs. Substituting eggs in recipes is never easy, but not impossible. We've tried many alternatives over the years and finally ended up using chickpea flour. It's an ingredient we already use in many recipes to mimic eggs, like in <a href='okonomiyaki.html'>okonomiyaki</a> and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a>. When heated, chickpea flour thickens and crisps up while keeping its yellow color. We don't recommend using bananas as an egg replacer in this recipe. It's what we used to do, but it imparts too much flavor and makes it too sweet.</p><p><b>Oven version :</b> Preheat oven at 180°C. Grease a baking dish, add sliced bread and pour the left-over milk mixture overtop. Cook until golden.</p><p><b>Bread :</b> In this recipe I used some spelt sandwich bread.</p><p><b>Milk : </b> Adding vinegar to plant milk makes it curdle and taste sour, it's a simple trick used to make dairy-free buttermilk. In recipes, buttermilk adds sharpness and flavor. You're welcome to use other types of plant milk, but some varieties (like rice milk) won't curdle as well.</p>"); RecipePart golden_bread_dipping_mix = create_part("dipping mix"); add_instruction(&golden_bread_dipping_mix, "In a bowl, add <i>15 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a>. Let rest for <u>5 minutes</u>."); -add_instruction(&golden_bread_dipping_mix, "With a whisk, beat in <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 g (1 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>15 g (1 tbsp)</i> of <a href='brown_sugar.html'>brown sugar</a>. Whisk until the mixture is clump-free, then pour into a shallow plate."); +add_instruction(&golden_bread_dipping_mix, "With a whisk, beat in <i>20 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>4 g (1 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>15 g (1 tbsp)</i> of <a href='brown_sugar.html'>natural brown sugar</a>. Whisk until the mixture is clump-free, then pour into a shallow plate."); add_instruction(&golden_bread_dipping_mix, "Heat a non-stick pan at medium heat. Melt <i>15 ml (1 tbsp)</i> of <a href='vegan_butter.html'>vegan butter</a> (or vegetable oil). Dip one slice of bread into the milk mix, for 30 seconds each side and transfer to the hot pan. Cook until golden brown, for <u>2-3 minutes</u> each side. Repeat for the rest of the bread. Serve with some <a href='maple_syrup.html'>maple syrup</a>. Optionally, keep ready pieces of golden bread warm in the oven at <u>150 °C (300 °F)</u>, or at a low heat in a second pan."); add_serving(&golden_bread_dipping_mix, &apple_cider_vinegar, "15 ml"); add_serving(&golden_bread_dipping_mix, &soy_milk, "125 ml"); add_serving(&golden_bread_dipping_mix, &chickpea_flour, "20 g"); add_serving(&golden_bread_dipping_mix, &nutritional_yeast, "4 g"); -add_serving(&golden_bread_dipping_mix, &brown_sugar, "15 g"); +add_serving(&golden_bread_dipping_mix, &natural_brown_sugar, "15 g"); add_serving(&golden_bread_dipping_mix, &vegan_butter, "15 ml"); add_serving(&golden_bread_dipping_mix, &fresh_bread, "4 slices"); add_serving(&golden_bread_dipping_mix, &maple_syrup, "to taste"); @@ -803,7 +817,7 @@ add_instruction(&mason_jar_bread_pudding_bread_pudding, "Preheat oven at <u>180 add_instruction(&mason_jar_bread_pudding_bread_pudding, "Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth."); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add <i>9 g (1 tbsp)</i> of <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts"); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full."); -add_instruction(&mason_jar_bread_pudding_bread_pudding, "Sprinkle <i>5 g (1 tsp)</i> of <a href='brown_sugar.html'>brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 g (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop."); +add_instruction(&mason_jar_bread_pudding_bread_pudding, "Sprinkle <i>5 g (1 tsp)</i> of <a href='natural_brown_sugar.html'>commercial brown sugar</a> on top, decorate with apple slices (use the other half of the <a href='apple.html'>apple</a>), add <i>1.25 g (1/4 tsp)</i>, <a href='cinnamon.html'>cinnamon</a> and <i>15 ml (1 tbsp)</i> of <a href='maple_syrup'>maple syrup</a> overtop."); add_instruction(&mason_jar_bread_pudding_bread_pudding, "Cook for <u>20-25 minutes</u>, or until top is browned. Let cool, drizzle with some <a href='maple_syrup.html'>maple syrup</a> and enjoy!"); add_serving(&mason_jar_bread_pudding_bread_pudding, &soft_tofu, "90 g"); add_serving(&mason_jar_bread_pudding_bread_pudding, &soy_milk, "80 ml"); @@ -811,7 +825,7 @@ add_serving(&mason_jar_bread_pudding_bread_pudding, &vanilla_extract, "1.25 ml") add_serving(&mason_jar_bread_pudding_bread_pudding, &bread_crusts, "20 g, packed"); add_serving(&mason_jar_bread_pudding_bread_pudding, &dried_raisins, "9 g"); add_serving(&mason_jar_bread_pudding_bread_pudding, &apple, "1, small"); -add_serving(&mason_jar_bread_pudding_bread_pudding, &brown_sugar, "5 g"); +add_serving(&mason_jar_bread_pudding_bread_pudding, &natural_brown_sugar, "5 g"); add_serving(&mason_jar_bread_pudding_bread_pudding, &cinnamon, "1.25 g"); add_serving(&mason_jar_bread_pudding_bread_pudding, &maple_syrup, "15 ml"); add_part(&mason_jar_bread_pudding, &mason_jar_bread_pudding_bread_pudding); @@ -878,7 +892,7 @@ add_part(&no_knead_bread, &no_knead_bread_bread_preparation); // okonomiyaki Recipe okonomiyaki = create_recipe("okonomiyaki", maindish, "4 servings", 20190221, 20); -set_description(&okonomiyaki, "<p><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.</p><p>The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>. We make chickpea pancakes, and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.</p><p><b>Nagaimo:</b> If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavor, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking.</p><p><b>Aonori:</b> Aonori is another obscure ingredient, but again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.</p><p><b class='head'>Okonomi sauce</b></p><p>In this recipe, we don't use true 'okonomi sauce'. Why? Because we don't use many pre-made sauces, we prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce we've made works really well in this recipe and makes a good okonomi sauce alternative.</p><p>If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like us, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:</p><p><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.</p><p><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.</p>"); +set_description(&okonomiyaki, "<p><b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.</p><p>The key ingredient? <a href='chickpea_flour.html'>Chickpea flour</a>. We make chickpea pancakes, and <a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.</p><p><b>Nagaimo:</b> If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavor, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking.</p><p><b>Aonori:</b> Aonori is another obscure ingredient, but again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.</p><p><b class='head'>Okonomi sauce</b></p><p>In this recipe, we don't use true 'okonomi sauce'. Why? Because we don't use many pre-made sauces, we prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce we've made works really well in this recipe and makes a good okonomi sauce alternative.</p><p>If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like us, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:</p><p><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#natural_brown_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.</p><p><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#natural_brown_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.</p>"); RecipePart okonomiyaki_okonomiyaki = create_part("okonomiyaki"); add_instruction(&okonomiyaki_okonomiyaki, "Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside."); add_instruction(&okonomiyaki_okonomiyaki, "Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside."); @@ -920,7 +934,7 @@ RecipePart pandanus_fruit_bread_pandanus_bread = create_part("pandanus bread"); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Preheat oven to <u>180 °C (350 °F)</u>."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "In a bowl, combine <i>180 g (1 1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well."); -add_instruction(&pandanus_fruit_bread_pandanus_bread, "In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir in <i>350 ml</i> of <a href='pandanus.html'>pandanus puree</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>."); +add_instruction(&pandanus_fruit_bread_pandanus_bread, "In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>. Stir in <i>350 ml</i> of <a href='pandanus.html'>pandanus puree</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Add the wet to the dry ingredients and stir until evenly mixed."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Pour the batter into an oiled square baking pan."); add_instruction(&pandanus_fruit_bread_pandanus_bread, "Bake for <u>45 minutes</u>."); @@ -932,17 +946,17 @@ add_serving(&pandanus_fruit_bread_pandanus_bread, &baking_powder, "5 g"); add_serving(&pandanus_fruit_bread_pandanus_bread, &baking_soda, "1.25 g"); add_serving(&pandanus_fruit_bread_pandanus_bread, &salt, "2.5 g"); add_serving(&pandanus_fruit_bread_pandanus_bread, &canola_oil, "60 ml"); -add_serving(&pandanus_fruit_bread_pandanus_bread, &whole_cane_sugar, "100 g"); +add_serving(&pandanus_fruit_bread_pandanus_bread, &natural_brown_sugar, "100 g"); add_serving(&pandanus_fruit_bread_pandanus_bread, &pandanus_fruit, "350 ml"); add_part(&pandanus_fruit_bread, &pandanus_fruit_bread_pandanus_bread); RecipePart pandanus_fruit_bread_topping = create_part("topping"); -add_instruction(&pandanus_fruit_bread_topping, "In a saucepan, add <i>250 ml (1 cup)</i> of puréed <a href='pandanus.html'>pandanus</a> (add some water if too thick), <i>5 g (1 tsp)</i> of <a href='chili_flakes.html'>chili flakes</a> and <i>30 g (2 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir well and bring to a boil."); +add_instruction(&pandanus_fruit_bread_topping, "In a saucepan, add <i>250 ml (1 cup)</i> of puréed <a href='pandanus.html'>pandanus</a> (add some water if too thick), <i>5 g (1 tsp)</i> of <a href='chili_flakes.html'>chili flakes</a> and <i>30 g (2 tsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>. Stir well and bring to a boil."); add_instruction(&pandanus_fruit_bread_topping, "Reduce heat, cook for <u>5 minutes</u>, then remove from heat."); add_instruction(&pandanus_fruit_bread_topping, "When cool, stir in <i>30 g (2 tbsp)</i> of <a href='chia_seeds.html'>chia seeds</a>."); add_instruction(&pandanus_fruit_bread_topping, "Serve with the pandanus bread!"); add_serving(&pandanus_fruit_bread_topping, &pandanus_fruit, "250 ml"); add_serving(&pandanus_fruit_bread_topping, &chili_pepper_flakes, "5 g"); -add_serving(&pandanus_fruit_bread_topping, &whole_cane_sugar, "30 g"); +add_serving(&pandanus_fruit_bread_topping, &natural_brown_sugar, "30 g"); add_serving(&pandanus_fruit_bread_topping, &chia_seeds, "30 g"); add_part(&pandanus_fruit_bread, &pandanus_fruit_bread_topping); @@ -1097,7 +1111,7 @@ RecipePart raisin_beet_bread_sweet_bread = create_part("sweet bread"); add_instruction(&raisin_beet_bread_sweet_bread, "Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside."); add_instruction(&raisin_beet_bread_sweet_bread, "Put <i>150 g (1 cup)</i> of loosely packed <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>."); add_instruction(&raisin_beet_bread_sweet_bread, "Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside."); -add_instruction(&raisin_beet_bread_sweet_bread, "Mix <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream."); +add_instruction(&raisin_beet_bread_sweet_bread, "Mix <i>15 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream."); add_instruction(&raisin_beet_bread_sweet_bread, "Mix your dry ingredients together, <i>270 g (2 1/4 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, the <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>."); add_instruction(&raisin_beet_bread_sweet_bread, "Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream."); add_instruction(&raisin_beet_bread_sweet_bread, "Add spoonfuls of the wet dough to your greased pan, add the remaining <i>40 g (1/4 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> on the top of the dough. Push down gently to make sure they stick."); @@ -1109,7 +1123,7 @@ add_serving(&raisin_beet_bread_sweet_bread, &red_beets, "2 small, puréed"); add_serving(&raisin_beet_bread_sweet_bread, &flax_seeds, "15 g"); add_serving(&raisin_beet_bread_sweet_bread, &water, "90 ml"); add_serving(&raisin_beet_bread_sweet_bread, &canola_oil, "60 ml"); -add_serving(&raisin_beet_bread_sweet_bread, &whole_cane_sugar, "65 g"); +add_serving(&raisin_beet_bread_sweet_bread, &natural_brown_sugar, "65 g"); add_serving(&raisin_beet_bread_sweet_bread, &all_purpose_flour, "270 g"); add_serving(&raisin_beet_bread_sweet_bread, &salt, "2.5 g"); add_serving(&raisin_beet_bread_sweet_bread, &baking_powder, "7 g"); @@ -1252,7 +1266,7 @@ RecipePart stovetop_blackberry_cake_cake = create_part("cake"); add_instruction(&stovetop_blackberry_cake_cake, "Rinse black berries, set aside. Let them dry a little, so they don't add extra moisture to the cake."); add_instruction(&stovetop_blackberry_cake_cake, "Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle."); add_instruction(&stovetop_blackberry_cake_cake, "In a bowl, combine <i>230 g (2 cups)</i> of <a href='whole_wheat_flour'>wholewheat flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well."); -add_instruction(&stovetop_blackberry_cake_cake, "In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>(or other neutral oil) with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir in <i>300 g (around 2 cups)</i> of <a href='blackberries.html'>blackberries</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>."); +add_instruction(&stovetop_blackberry_cake_cake, "In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>(or other neutral oil) with <i>100 g (1/2 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>. Stir in <i>300 g (around 2 cups)</i> of <a href='blackberries.html'>blackberries</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>."); add_instruction(&stovetop_blackberry_cake_cake, "Add the wet to the dry ingredients and stir until evenly mixed."); add_instruction(&stovetop_blackberry_cake_cake, "Oil a large cast iron pan with vegetable oil, and preheat it until the pan is hot. We used two smaller 20 cm (7 in) pans, because our large pan doesn't have a lid. One large one is more efficient."); add_instruction(&stovetop_blackberry_cake_cake, "Pour the batter into the pan, spread it in the pan using a spatula. Add cover, and lower the heat. Let cook for <u>15-20 minutes</u> at low heat."); @@ -1264,14 +1278,14 @@ add_serving(&stovetop_blackberry_cake_cake, &baking_powder, "5 g"); add_serving(&stovetop_blackberry_cake_cake, &baking_soda, "1.25 g"); add_serving(&stovetop_blackberry_cake_cake, &salt, "2.5 g"); add_serving(&stovetop_blackberry_cake_cake, &canola_oil, "60 ml"); -add_serving(&stovetop_blackberry_cake_cake, &whole_cane_sugar, "100 g"); +add_serving(&stovetop_blackberry_cake_cake, &natural_brown_sugar, "100 g"); add_serving(&stovetop_blackberry_cake_cake, &blackberries, "300 g"); add_part(&stovetop_blackberry_cake, &stovetop_blackberry_cake_cake); // stovetop choco oat cookies Recipe stovetop_choco_oat_cookies = create_recipe("stovetop choco oat cookies", sweet, "15 cookies", 20201010, 10); -set_description(&stovetop_choco_oat_cookies, "<p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p>"); +set_description(&stovetop_choco_oat_cookies, "<p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p>"); RecipePart stovetop_choco_oat_cookies_cookies = create_part("cookies"); add_instruction(&stovetop_choco_oat_cookies_cookies, "In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>120 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)"); add_instruction(&stovetop_choco_oat_cookies_cookies, "Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated."); @@ -1310,19 +1324,19 @@ set_description(&sweet_mock_eel_nigiri, "<p>Burmese tofu is not really tofu—we RecipePart sweet_mock_eel_nigiri_rice = create_part("rice"); add_instruction(&sweet_mock_eel_nigiri_rice, "Soak <i>140 g (~3/4 cup)</i> of <a href='black_glutinous_rice.html'>black glutinous rice</a> <u>overnight</u>."); add_instruction(&sweet_mock_eel_nigiri_rice, "Drain the rice. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for <u>40 min</u>. After that time, pour <i>240 ml (~ 1 cup)</i> of hot water over the rice. Shake the rice, and let it steam for another <i>10 min</i>. Remove from heat, keep covered until serving time."); -add_instruction(&sweet_mock_eel_nigiri_rice, "Put <i>7 ml (1 1/2 tsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool."); +add_instruction(&sweet_mock_eel_nigiri_rice, "Put <i>7 ml (1 1/2 tsp)</i> of <a href='japanese_rice_vinegar.html'>Japanese rice vinegar</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> in a sauce pan. Stir over low heat, until sugar crystals dissolve. Let cool."); add_instruction(&sweet_mock_eel_nigiri_rice, "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."); add_serving(&sweet_mock_eel_nigiri_rice, &black_glutinous_rice, "140 g"); add_serving(&sweet_mock_eel_nigiri_rice, &japanese_rice_vinegar, "7 ml"); -add_serving(&sweet_mock_eel_nigiri_rice, &whole_cane_sugar, "15 g"); +add_serving(&sweet_mock_eel_nigiri_rice, &natural_brown_sugar, "15 g"); add_serving(&sweet_mock_eel_nigiri_rice, &nori_sheets, "1 sheet"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_rice); RecipePart sweet_mock_eel_nigiri_sauce = create_part("sauce"); -add_instruction(&sweet_mock_eel_nigiri_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>."); +add_instruction(&sweet_mock_eel_nigiri_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> and <i>15 ml (1 tbsp)</i> of <a href='sake.html'>sake</a>."); add_instruction(&sweet_mock_eel_nigiri_sauce, "Bring to a boil in a pan, lower heat and let thicken for a few minutes."); add_serving(&sweet_mock_eel_nigiri_sauce, &soy_sauce, "30 ml"); add_serving(&sweet_mock_eel_nigiri_sauce, &mirin, "30 ml"); -add_serving(&sweet_mock_eel_nigiri_sauce, &whole_cane_sugar, "15 g"); +add_serving(&sweet_mock_eel_nigiri_sauce, &natural_brown_sugar, "15 g"); add_serving(&sweet_mock_eel_nigiri_sauce, &sake, "15 ml"); add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_sauce); RecipePart sweet_mock_eel_nigiri_chickpea_tofu = create_part("chickpea tofu"); @@ -1358,13 +1372,13 @@ add_part(&sweet_mock_eel_nigiri, &sweet_mock_eel_nigiri_chickpea_tofu); // add_serving(&teriyaki_veggie_patties_patties, &pumpkin, "150 g"); // add_part(&teriyaki_veggie_patties, &teriyaki_veggie_patties_patties); // RecipePart teriyaki_veggie_patties_sauce = create_part("sauce"); -// add_instruction(&teriyaki_veggie_patties_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>."); +// add_instruction(&teriyaki_veggie_patties_sauce, "Mix <i>30 ml (2 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml</i> of <a href='sake.html'>sake</a>, <i>30 ml (2 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>5 g (1 tsp)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a>."); // add_instruction(&teriyaki_veggie_patties_sauce, "Pour in a pan, bring to medium-heat and cook for <u>5 minutes</u> or until thickened."); // add_instruction(&teriyaki_veggie_patties_sauce, "Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!"); // add_serving(&teriyaki_veggie_patties_sauce, &soy_sauce, "30 ml"); // add_serving(&teriyaki_veggie_patties_sauce, &sake, "30 ml"); // add_serving(&teriyaki_veggie_patties_sauce, &mirin, "30 ml"); -// add_serving(&teriyaki_veggie_patties_sauce, &whole_cane_sugar, "5 g"); +// add_serving(&teriyaki_veggie_patties_sauce, &natural_brown_sugar, "5 g"); // add_part(&teriyaki_veggie_patties, &teriyaki_veggie_patties_sauce); /*// turmeric cookies @@ -1374,7 +1388,7 @@ RecipePart turmeric_cookies_cookies = create_part("cookies"); add_instruction(&turmeric_cookies_cookies, "Preheat oven to <u>180 °C (350 °F)</u>."); add_instruction(&turmeric_cookies_cookies, "Mix <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>50 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 g (2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 g (1 tsp)</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix."); add_instruction(&turmeric_cookies_cookies, "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 <u>90 °C (200 °F)</u> for <u>25-30 minutes</u>. They keep <u>3 months</u> in the refrigerator. You can grind them with a mortar and pestle for this recipe."); -add_instruction(&turmeric_cookies_cookies, "Cream <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a separate bowl. Then. mix with the dry ingredients, gradually adding <i>90 ml (6 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> (<i>15 ml at a time</i>) until you get a soft and consistent dough."); +add_instruction(&turmeric_cookies_cookies, "Cream <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> in a separate bowl. Then. mix with the dry ingredients, gradually adding <i>90 ml (6 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> (<i>15 ml at a time</i>) until you get a soft and consistent dough."); add_instruction(&turmeric_cookies_cookies, "Line a baking sheet with a baking mat, make <i>16 little balls of dough</i> and flatten each one gently. Add a <a href='carob_chips.html'>carob chips</a> at the center of each cookie."); add_instruction(&turmeric_cookies_cookies, "Bake for <u>15-20 minutes</u>. Let cool, and serve with some tea!"); add_serving(&turmeric_cookies_cookies, &all_purpose_flour, "60 g"); @@ -1383,7 +1397,7 @@ add_serving(&turmeric_cookies_cookies, &baking_powder, "5 g"); add_serving(&turmeric_cookies_cookies, &ground_turmeric, "10 g"); add_serving(&turmeric_cookies_cookies, &dried_orange_peel, "5 g"); add_serving(&turmeric_cookies_cookies, &canola_oil, "90 ml"); -add_serving(&turmeric_cookies_cookies, &whole_cane_sugar, "100 g"); +add_serving(&turmeric_cookies_cookies, &natural_brown_sugar, "100 g"); add_serving(&turmeric_cookies_cookies, &soy_milk, "90 mold"); add_serving(&turmeric_cookies_cookies, &carob_chips, "20"); add_part(&turmeric_cookies, &turmeric_cookies_cookies);*/ @@ -1727,7 +1741,7 @@ add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Preheat oven to <u>180 add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix <i>7 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Sautee <i>35 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt."); -add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well."); +add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "In a bowl, add the flax seed 'egg' to the sesame mix, along with a <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>, <i>130 g (2/3 cup)</i> of <a href='natural_brown_sugar.html'>natural commercial brown sugar</a> and <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Stir well."); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>140 g (1 1/2 cups)</i> of <a href='rolled_oats.html'>rolled oats</a>, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!"); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Add the dry ingredients one by one, mixing thoroughly in-between. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>10 g (2 tbsp)</i> of <a href='unsweetened_cocoa_powder.html'>unsweetened cocoa powder</a>, the coarsely ground 'oat' flour as well as <i>10 ml (2 tsp)</i> of <a href='soy_milk.html'>soy milk</a>"); add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Take <i>1 generous spoonful</i> of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand."); @@ -1737,7 +1751,7 @@ add_serving(&wasabi_swirl_chocolate_cookies_cookies, &water, "45 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &black_sesame_seeds, "35 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &canola_oil, "60 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &soy_yogurt, "30 ml"); -add_serving(&wasabi_swirl_chocolate_cookies_cookies, &whole_cane_sugar, "130 g"); +add_serving(&wasabi_swirl_chocolate_cookies_cookies, &natural_brown_sugar, "130 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &vanilla_extract, "5 ml"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &sea_salt, "1.25 g"); add_serving(&wasabi_swirl_chocolate_cookies_cookies, &cocoa_powder, "10 g"); @@ -1752,4 +1766,4 @@ add_serving(&wasabi_swirl_chocolate_cookies_glaze, &wasabi_powder, "15 g"); add_serving(&wasabi_swirl_chocolate_cookies_glaze, &soy_milk, "30 ml"); add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_glaze); -Recipe *recipes[] = {&quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_rice_pancakes, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &quick_cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread,&basic_toothpaste, &beer_bread, /*&borscht_with_tofu_sour_cream,*/ &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_dumplings, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &shepherds_pie/*, &persimmon_curry*/, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &stovetop_blackberry_cake, &stovetop_choco_oat_cookies, &cheesy_sunflower_seed_sauce, &sourdough_spelt_flatbread, &sweet_mock_eel_nigiri /*&teriyaki_veggie_patties, &turmeric_cookies*/, &tzaziki, /*&salted_caramel_carob_chip_cookies,*/ &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies/*, &spinach_pajeon*/, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread, &sourdough_starter, &soybean_hummus_with_jalapenos}; +Recipe *recipes[] = {&chunky_apple_jam, &quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_rice_pancakes, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &quick_cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread,&basic_toothpaste, &beer_bread, /*&borscht_with_tofu_sour_cream,*/ &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_dumplings, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &shepherds_pie/*, &persimmon_curry*/, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &stovetop_blackberry_cake, &stovetop_choco_oat_cookies, &cheesy_sunflower_seed_sauce, &sourdough_spelt_flatbread, &sweet_mock_eel_nigiri /*&teriyaki_veggie_patties, &turmeric_cookies*/, &tzaziki, /*&salted_caramel_carob_chip_cookies,*/ &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies/*, &spinach_pajeon*/, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread, &sourdough_starter, &soybean_hummus_with_jalapenos};