commit: d0e5d9d3803a4d9cffd1becc5cad6332e09930e0 parent 1581ca2730b27fbcd1ab30e599f9bb0bde32f739 Author: neauoire <aliceffekt@gmail.com> Date: Thu, 19 Dec 2019 11:47:45 -0500 Merge branch 'master' of https://github.com/hundredrabbits/GrimgrainsDiffstat:
33 files changed, 317 insertions(+), 270 deletions(-)
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It's a flavouring additive used in both sweet and savoury dishes. It's sold in the form of quills or powdered. Cinnamon is a rich source of {*calcium*} and {*iron*}. - LONGmailto:info@specialtyproduce.com & Only a tiny sliver of the inner bark is used. The outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls (referred to as "quills") on drying. The processed bark is dried, and cut into 5-10 cm lengths for sale. There are many varieties of cinnamon, with {*Cinnamomum cassia*} being the most common commercial type. Cassia has a strong, spicy flavor and handles baking conditions well. Rosemary BREF : Rosemary, or {*Salvia rosmarinus*}, is a fragrant evergreen herb with needle-like leaves and white, pink, purple of blue flowers. It's leaves are used to flavor a variety of foods. It's a source of {*vitamin A*} and {*calcium*}. @@ -599,6 +598,7 @@ Cocoa Powder & Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see {{ref|https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT}}). & The {*Broma process*} consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The {*Dutch process*} differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive. Cayenne Pepper + PARENT : Chili peppers BREF : Cayenne pepper is a type of {*Capsicum annuum*}, a moderately hot chili pepper. Cayenne Pepper Powder PARENT : Cayenne Pepper @@ -629,131 +629,198 @@ Nutmeg & If consumed in high doses, raw nutmeg has {{psychoactive effects|https://www.drugs.com/npp/nutmeg.html}}. Consumption of nutmeg at 1 to 2 mg/kg body weight was reported to induce CNS effects. Toxic overdose occurred at a 5 g dose. Thyme COLOR : #006633 - BREF : Thyme keeps its flavour better when dried than other herbs. + BREF : Thyme is an aromatic herb and member of the genus {*Thymus*}. The most cultivated species is {*Thymus vulgaris*}. It is sold both fresh and dried. Thyme is used to make za'atar and herbes de Provence. Its delivers layers of woodsy, savory and mint flavors. + LONG + & Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Thyme keeps its flavour better when dried than other herbs. The fresh form is more flavourful, but also less convenient, storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen (see {{ref|https://www.stilltasty.com/fooditems/index/18499}}) Poppy seeds COLOR : #000000 - BREF : Poppy seeds are less allergenic than a lot of other seeds or nuts. + BREF : Poppy seeds are oilseeds that come from the {*Papaver somniferum*} which also produces {{Opium|https://en.wikipedia.org/wiki/Opium}}. Compared to the seed pod and straw, the seeds contain very low levels of opiates. Since poppy seeds are relatively expensive, they are sometimes mixed with the seeds of {*Amaranthus paniculatus*}, which closely resemble poppy seeds. Poppy seeds are a source of {*calcium*}, {*iron*} and {*zinc*}. + LONG + & The seeds are used whole or ground into meal, to be used in pastry and bread or to make poppyseed oil. It is also used to make poppy seed pasta, a sweet filling. The poppy seed harvest can be a by-product of cultivation of Papaver somniferum for {*opium*}, poppy straw, or both opium and poppy straw. Paprika + PARENT : Chili peppers COLOR : #94191C - BREF : Paprika is used with henna to give a red tint. It can be {{smoked|smoked paprika}}. -Smoked Paprika -Curry - COLOR : #FFD800 + BREF : Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the {{Capsicum annuum}}. The most common variety is {*tomato pepper*}, although sometimes both chili peppers and {{cayenne peppers}} are added. Paprika is a source of {*vitamin A*}. LONG - & The word curry is derived from the word 'kari' meaning 'sauce' or 'relish for rice'. - & Curry can be made as {{a powder|curry powder}}, and comes in several colors such as {{green|green curry}} and {{yellow|yellow curry}}. + & Paprika can range from mild to hot. Sweet paprika is mostly composed of the pericarp (outer skin), with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas (where the seeds are attached to the top of the fruit), and calyces (part of stem that connects to top of the chili pepper). Store paprika in an airtight container in a cool, dark place for no more than six months. +Smoked Paprika + PARENT : Paprika + BREF : Smoked paprika, or {*Pimentón de la Vera*}, is paprika that has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood. Curry Powder + BREF : 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. + LONG + & 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. Tamarind COLOR : #875A2C - BREF : Tamarinds can be made into a {{paste|tamarind paste}}. -Cumin - COLOR : #875A2C - BREF : In Sanskrit Cumin is known as {_Jira_} which also means {_that which helps digestion_}. It is derived from the {{cumin seed|cumin seeds}}. + BREF : Tamarind, or {*Tamarindus indica*} 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 {*calcium*}. + LONG + & Tamarind is used in Worcestershire sauce, chutneys, curries, and is popular in many sweets in countries like Mexico. Cumin Seeds + COLOR : #875A2C + BREF : Cumin, or {*Cuminum cymimum*} is a plant of the family {*Apiaceae*}. It's seeds are dried and used both whole and ground. Cumin seed is used as a spice for its distinctive flavour and aroma, it imparts an earthy, warming and aromatic character to food. Cumin is a source of {*iron*}. + LONG + & Cumin is often confused with caraway (Carum carvi), and many European languages don't distinguish between the two. {*Nigella sativa*}, or black cumin, is distantly related and also sometimes confused with cumin. Mustard Seeds COLOR : #FFD800 - BREF : Canada is the top producer of {{mustard seeds}}, producing over 200,700 tonnes per year. One form of mustard is {{dijon mustard}}. + BREF : Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba). + LONG + & Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard. Dijon Mustard -Pepper - COLOR : #000000 - BREF : Historically, {{black pepper}} is the world's most traded spice. + PARENT : Mustard Seeds + BREF : Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce. + LONG + & Dijon mustard does not have a protected geographical indication (PGI). 80% of seeds used to make the mustard come from Canada. Black Pepper + BREF : Black pepper, or {*Piper nigrum*}, is cultivated for its fruit known as a peppercorn. Peppercorn is dried and used a spice and seasoning. It is ubiquitous in the modern world as a seasoning, and is often paired with salt. There is white peppercorn (sarawak and muntok), black peppercorn (malabar and tellicherry), pink peppercorn and green peppercorn. + LONG + & White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. Green pepper, like black pepper, is made from unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as with sulphur dioxide, canning, or freeze-drying. Pink peppercorns are the fruits of the Peruvian pepper tree {*Schinus molle*}, or its relative, the Brazilian pepper tree, {*Schinus terebinthifolius*}. Shichimi togarashi COLOR : #94191C - BREF : 'shichi' is the japanese word for 7 and 'togarashi' for 'chiles'. + BREF : Shichi-mi tōgarashi {*七味唐辛子*}, or {*seven-flavor chili pepper*}, is a common Japanese spice mixture containing seven ingredients: chili pepper, ground sanshou, roasted orange peel, {{black sesame seeds}}, {{white sesame seeds}}, {{hemp seed|#shelled hemp seeds}}, ground ginger, {{aonori}} and {{poppy seeds}}. Gojuchang COLOR : #94191C BREF : Traditionally, gojuchang was fermented outdoors in large earthen pots. -Masala - COLOR : #875A2C - BREF : Masala is a general term for many spice mixes used in Indian cooking (such as {{garam masala}}). Garam Masala + BREF : Garam Masala — garam/hot, masala/mixture of ground spices — as its name suggests, is an Indian mixture of varying quantities of ground spices. The choice of spices varies according to region and personal taste. Typical ingredients include fennel, black/white peppercorns, cloves, {{cinnamon}}, mace, cardamom pods, curry leaf, {{cumin}} and {{coriander}}. + LONG + & A masala may be toasted before use to release its flavours and aromas. Panko + BREF : Panko, or {*パン粉*}, is a variety of flaky breadcumb used in Japanese cuisine, used as a crunchy coating for frieds foods. It's lighter than and more crispy than breading in Western cuisine, it doesn't absorb oil or grease as readily when fried. + LONG + & Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb (see {{video|https://www.youtube.com/watch?v=bCNU9TrbiRk}}). Carob COLOR : #875A2C - BREF : Carob trees bear edible pods. The dried pod can be made into a powder often used as a cocoa substitute (for example, in {{carob chips}}). + BREF : The carob, or {*Ceratonia siliqua*}, is a tree in the legume family {*Fabaceae*}. It is cultivated for its edible pods, which when ripe, are sometimes dried, toasted and ground into carob powder. Carob pods are sweet, not bitter, and contain no theobromine or caffeine. + LONG + & They are non-toxic to animals because they lack {{theobromine}https://en.wikipedia.org/wiki/Theobromine}}. Carob seeds is the base ingredients for the product of locus bean gum, a thickening agent used in the food industry. Carob Chips -Peppercorn - COLOR : #000000 - BREF : There are several types of peppercorn ({{black|black pepper}} and {{sichuan|sichuan peppercorns}}). + BREF : Carob chips are the dried, toasted form of {{carob}} pods. Bay leaf COLOR : #006633 -Chili + BREF : The bay leaf is an aromatic leaf that is both used whole, dried and ground. Bay leaf come from many plants, like the Bay laurel {*Laurus nobilis*}, California bay leaf {*Umbellularia californica*} and Malabathrum {*Cinnamomum tamala*}. Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. + WARN + & Some members of the laurel family have leaves that are poisonous to humans and livestock. While these plants are not sold anywhere for culinary use, their visual similarity to bay leaves has led to the oft-repeated belief that bay leaves should be removed from food after cooking because they are poisonous. This is not true, bay leaves may be eaten without toxic effect. However, they may pose a risk of harming the digestive tract or causing choking. Thus, most recipes that use bay leaves will recommend their removal after the cooking process has finished (see {{ref|https://en.wikipedia.org/wiki/Bay_leaf#Safety}}) +Chili pepper flakes + PARENT : Chili peppers COLOR : #94191C - BREF : {{Chili pepper flakes}} have become a table top must over the years, and will often be present on a restaurant table alongside salt and pepper. See also {{green chili}}. + BREF : Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time. {{Dehydrated chiles|http://scottroberts.org/ultimate-guide-to-drying-hot-peppers/}} pack more fiery punch and ferocity in both solid food and hot sauce recipes than fresh peppers. If kept in a cool, dry place they should keep well for at least one year. Green Chili -Chili Pepper Flakes +Chili Peppers + BREF : Chili peppers, from Nahuatl {*chīlli*}, is the fruit of plants from the genus {*Capsicum*}. They're used in dishes to add heat or spice. There are many varieties of chili peppers, ranging in shape and color from white, yellow, red or purple to black. The 5 domesticated species are {*Capsicum annuum*}(bell peppers, cayenne etc), {*Capsicum frutescens*} (tabasco, thai etc), {*Capsicum chinense*} (habanero, naga etc), {*Capsicum pubescens*} (rocoto) and {*Capsicum babbactum*} (aji). + LONG + & The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin. The quantity of capsaicin varies by variety, and on growing conditions. The intensity of the "heat" of chili peppers is commonly reported in {{Scoville heat units|https://web.archive.org/web/20100823044606/http://www.tabasco.com/info_booth/faq/scoville_how.cfm}} (SHU). Hops COLOR : #006633 - BREF : There are many different varieties of hops around, from all corners of the globe. + BREF : Hops are the flowers of the hop plant {*Humulus lupulus*}. They are used a bittering, flavouring and stability agent in beer. While being bitter, hops also impart floral, fruity, or citrus flavours and aromas. Many different varieties are grown around the world, with different types used for particular styles of beer. + LONG + & Specific hop varieties are associated with beer regions and styles, with pale largers being brewed with European {*noble hop*} varieties like {*{{Saaz|https://en.wikipedia.org/wiki/Saaz_hops}}*} (Stella Artois) and {*Hallertau*}, British ales with {*Fuggles*} and {*Goldings*}, North American beers with {*{{Cascade hops|https://en.wikipedia.org/wiki/Cascade_hop}}*} (anchor brewing company) and {*Columbus hops*} and New Zealand {*Pacific Gem*} and {*Motueka*}. Hops tend to be unstable when exposed to light or air and lose their potency after a few months' storage. + WARN + & Hops are {{toxic|https://www.aspca.org/pet-care/animal-poison-control/toxic-and-non-toxic-plants/hops}} to dogs. Dried orange peel + BREF : The thick bitter rind of oranges is used in certain recipes as a food flavoring or garnish. It contains oils and has a strong flavor to that of the orange pulp. The peel is a source of {*vitamin C*}. + LONG + & To make dried orange peel, wash the fruit well with running water. Dry, and peel the oranges with a sharp knife, and discard as much of the white pith from the skin as possible. Cut into thin, even pieces. Lay on a baking sheet, bake for 30-60 min at 200F. Check peels often so they don't burn (they curl when they're done). Remove from oven, let cool and store in an airtight container. Oregano -Cardamom -Ajwain -Fenugreek + BREF : Oregano, or {*Origanum vulgare*} is a plant of the mint family {*Lamiaceae*}. Oregano’s taste is zesty, slightly bitter and strong. It can be found fresh, dried or as an oil. + LONG + & Oregano leaves store well and are easily dried. Keep them in an airtight container once dried. ~ WHOLEGRAINS Whole wheat flour PARENT : Flour -Buckwheat + BREF : Whole wheat flour, or wholemeal flour, is a powdery substance derived from grinding wheatberries. It is typically mixed with lighter white flours. This type of flour contains both the bran and germ, and is typically made from hard winter red wheat (in the US). +Buckwheat groats + BREF : Buckwheat groats come from the buckwheat plant, or {*Fagopyrum esculentum*}. Buckwheat is not a wheat, but a 'pseudocereal' that is related to sorrel, knotweed and rhubarb. The groats can also be sprouted and then eaten raw or cooked. Buckwheat groats have a rich, nutty flavor, and are a good source of {*zinc*} and of the protein {*lysine*}. + LONG + & The groats can be processed into flour, made into beer, roasted and brewed as tea to make soba-cha {*そば茶*} and cooked like rice. Buckwheat noodles + PARENT : Buckwheat groats + BREF : Buckwheat noodles are popular in Japan and Korea, the difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand. in Japan, they are made from buckwheat flour (juwari 十割), or a combination of buckwheat and wheat flours (nihachi soba 二八). Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40% and 100%. Buckwheat flour + PARENT : Buckwheat groats + BREF : Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders. +Einkorn Wheat Flour + BREF : Einkorn wheat, or {*Triticum monococcum*}, was one of the first plants to be domesticated and cultivated. It is low-yielding, but thrives on poor, dry soil and fares better than other wheat in the same situations. Einkorn has more protein than modern red wheats, and is more nutritious. It is a good source of {*protein*} and {*iron*}. + LONG + & Because Einkorn wheat doesn't have much gluten, it won't rise as well as other wheats, but can be used in a variety of recipes like cookies, chips, pasta, crusts and salads. Two popular brands include Jovial Foods (Italy) and {{Daybreak Mill|https://www.daybreakmill.com/}} (Canadian). PARENT : Flour -Quinoa -Whole wheat -Einkorn -Einkorn Flour - PARENT : Flour -Spelt Spelt Flour PARENT : Flour + BREF : Spelt flour, or {*Triticum aestivum*} is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in {*iron*}, {*zinc*}, {*protein*} and {*calcium*}. + LONG + & It is considered a light grain, meaning it won't weight down baked goods like {{whole wheat flour}} does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. ({{ref|https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r}}) Gluten Flour PARENT : Flour + BREF : Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for {{vital wheat gluten|https://www.bobsredmill.com/vital-wheat-gluten.html}}. + LONG + & It can be used to make a vegetarian meat substitute known as {{seitan}}. Adding ~1 tsp of gluten flour per cup of {{All purpose flour}} gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread. Corn Cornmeal PARENT : Corn + BREF : Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white. + LONG + & Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place. Corn Semolina + BREF : Corn semolina is the coarse middlings from maize (corn). PARENT : Corn ~ GRAINS Oats COLOR : #EFEFEF - BREF : If oat flour is used alone in baking, the flour won't rise. Best to mix it with other types of flour! -Ground Oats - COLOR : #EFEFEF - PARENT : Oats + BREF : Oats, or {*Avena sativa*}, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), {{rolled|#rolled oats}} (flattened), crushed (quick oats) or ground into flour. Oats are a source of {*protein*}, {*thiamine*}, {*iron*}, and are a near equivalent in quality to {{soy protein|#soy beans}}. + LONG + & Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk. +Rolled oats + BREF : Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers. + LONG + & Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli. Rice - BREF : Preparing puffed rice this way makes it less perishable. Brown rice is a wholegrain rice that has a nutty flavour, and it's more nutritious and chewy than white rice. It is produced by only removing the outermost husk, while white rice has several other layers removed. It is best to soak the rice for a day before cooking it to obtain a more nutritionally complete food, soaking it beforehand activates various enzymes in the rice. + BREF : Rice is the seed of the grass species {*Oryza sativa*} (asian rice) or {*Oryza glaberrima*} (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition. + LONG + & The {{nutrition value|http://apps.who.int/iris/bitstream/handle/10665/272535/9789241550291-eng.pdf?ua=1}} of rice depends on the strain of rice (white, brown, red, and black/purple), the nutrient quality of the soil, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption. + WARN + & As arsenic is a natural element in soil, water, and air, {{the FDA monitors the levels of arsenic in foods|https://wayback.archive-it.org/7993/20171104131921/https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm}}, particularly in rice products used commonly for infant food. Rice plants absorb arsenic more readily than other food crops. The amount in rice varies widely. White rice grown in Arkansas, Louisiana, Missouri, and Texas, which account collectively for 76 percent of American-produced rice, had higher levels of arsenic than other regions of the world studied, possibly because of past use of arsenic-based pesticides to control cotton weevils ({{ref|https://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm#chart}}). Jasmine rice from Thailand and Basmati rice from Pakistan and India contain the least arsenic among rice varieties ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1892142/}}). Basmati Rice PARENT : Rice -White Rice - PARENT : Rice + BREF : Basmati, meaning {*fragrant*}, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a {{pandan|#pandanus}}-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it. + LONG + & {*How to cook:*} Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min. Short Grain White Rice - PARENT : White Rice, Rice + PARENT : Rice + BREF : Short grain white rice is also known as {*uruchimai*} rice or {*sushi rice*} in the west. It consists of short translucent grains that develop a sticky texture when cooked. The most common cultivars include {*Koshihiraki*}, {*Akitakomachi*}, {*Sasanishiki*} and {*Calrose*}. Calrose is technically a medium-grain rice, but is commonly used in in North American in Japanese cuisine. White short grain rice is milled so that it has its husk, bran and germ removed. Doing this alters the flavor and look of the rice and helps extend its storage life. After the rice is milled, the rice is often polished so that it becomes even more white. + LONG + & {*How to cook glutinous rice:*} Wash the rice to release excess starch, until water runs clear. Soak for 30 min (in summer) and 2h (in winter). Use a rice to water ratio of 1:1.25. Bring water to a boil, turn heat to low and cover pot with lid. Cook for 10 minutes. Let rest for 10 min. Black Rice PARENT : Rice Puffed Rice PARENT : Rice -Brown Rice + BREF : Puffed rice refers to various foods made by introducing air into rice, typically in such a way that the grains of rice become larger and lighter, while also reducing moisture to achieve a crisp texture consistency. A variety of methods exist to make puffed rice, with varying effects on the final product ({{ref|https://en.wikipedia.org/wiki/Puffed_rice}}). +Medium Grain Brown Rice PARENT : Rice + BREF : Brown rice is medium or long-grain rice that has not been polished (still has its bran and germ). The rice is a beige, or light brown color and has not been refined. Brown rice is higher in vitamins, such as B1 (thiamine), but has a longer cooking time. Brown rice has a shelf life of approximately 6 months. + LONG + & {*How to cook brown rice:*} Use a rice to water ratio of 1:2. Rinse the rice thoroughly. Combine rice and water, stir in some salt. Bring to a boil and reduce heat and cover. Cook for 45 min. Take rice off heat, let rest for 10-15 min. + & {{Germinated brown rice|https://en.wikipedia.org/wiki/Germinated_brown_rice}} has a good nutritional profile, cooks faster than brown rice and has a better overall texture when cooked. Black Glutinous Rice - PARENT : Black Rice, Rice -Wholegrain Brown Rice - PARENT : Brown Rice, Rice -Rice Noodles + PARENT : Rice + BREF : Black/purple glutinous is unmilled rice, and come from distinct strains from white glutinous rice. It is a dark black/purple color, and has an earthy, nutty taste. This type of rice is rich in {*iron*}. + LONG + & {*How to cook:*} Soak the the rice in water overnight, or for at least 6h. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for 40 min. After 40 min, pour a cup of hot water over rice, shake rice, and steam for another 10 min. Remove from heat, keep covered until serving time. Rice Flour - PARENT : Rice, Flour - + PARENT : Rice + BREF : Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called {*komeko 米粉*}, and is available in two forms: glutinous and non-glutinous. + LONG + & Glutinous flours are sweet/sticky, and include {*mochigomeko もち米粉*}, made from ground cooked glutinous rice and used as a thickener/to make mochi, and {*shiratamako 白玉粉*}, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc Flour COLOR : #EFEFEF - LONG - & {{Plain flour|all purpose flour}} has an average protein content, making it versatile to use in almost any recipe that requires flour. - & {{Spelt flour}} was a staple food during the Bronze age all the way up to medieval times. - & Brown {{rice flour}} is sometimes used as a base to grow mushrooms. - & {{Einkorn|einkorn flour}} wheat was one of the first plants to be domesticated and cultivated. It has a high percentage of protein, more than regular wheat. It also has high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene, making it more nutritious than other kinds of grains. Another great thing about einkorn is that it isn't as toxic to people on gluten-free diets, it as yet to be proven but it should definitely be looked into! + BREF : Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together ({{wholegrain wheat flour}}) or of the endosperm alone ({{all purpose flour}}). + & The kinds of flour used in cooking include all-purpose flour (also known as plain), self-rising flour (also known as self-raising), and cake flour including bleached flour. The higher the protein content the harder and stronger the flour, and the more it will produce crusty or chewy breads. The lower the protein the softer the flour, which is better for cakes, cookies, and pie crusts. All Purpose Flour + BREF : All-purpose, or plain flour, has a medium level of gluten protein content. + LONG + & AP has enough protein content for many bread and pizza bases, although artisan bakers often use bread flour and special grade 00 Italian flours. "Plain" also refers to AP's lack of any added leavening agent. PARENT : Flour Breadfruit Flour PARENT : Breadfruit @@ -828,7 +895,11 @@ Maple syrup BREF : Quebec is the largest producer of maple syrup in the world! Brown rice syrup COLOR : #875A2C - BREF : Brown rice syrup is used to sweeten rice milk. + BREF : Brown rice syrup, or brown rice malt, is a sweetener. Is is made by steeping cooked rice starch with enzymes that break them down, the liquid is then strained off and reduced until the desired consistency is reached. + LONG + & Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place. + WARN + & One study looked at the arsenic content of organic brown rice syrup. It tested isolated syrups, as well as products sweetened with rice syrup, including infant formulas. Significant levels of arsenic were identified in these products. The FDA claims that {{these amounts are too low to be harmful|https://wayback.archive-it.org/7993/20170404230659/https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm292531.htm}}. When it comes to infants, it’s probably best to completely avoid products sweetened with brown rice syrup. ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3346801/}}). ~ VINEGARS Rice vinegar @@ -908,7 +979,7 @@ Coconut oil BREF : Coconut oil is an edible oil extracted from the meat of mature coconuts. It has a high-fat content, which makes it resistant to rancidification, lasting up to 6 months without spoiling. LONG & Coconut oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly. Fun fact: Coconut oil was used in oil lamps in India before they had electrical lighting. -Canola oil +Canola Oil BREF : Canola oil is a good source of Omega-3's, it is derived from a variety of rapeseed. Canola oil has many non food uses, it is used in candles, lipsticks, inks etc LONG & Canola oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly. diff --git a/scripts/database/pages.ndtl b/scripts/database/pages.ndtl @@ -176,6 +176,8 @@ NUTRITION & {{Phytates|https://www.nap.edu/read/10026/chapter/14#480}}, found in some plant foods, reduce zinc absorption. This is why it's important to increase our intake of zinc by at least 50%. Consuming protein — like legumes, leavened bread, fermented soy foods (miso or tempeh) and nuts – increases zinc absorption. & {{Read more|https://veganhealth.org/zinc/}} about zinc. * Nutrition References + & {{Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets|https://academic.oup.com/jn/article/137/4/1097/4664654}} + & {{Fortification basics|https://www.dsm.com/content/dam/dsm/nip/en_US/documents/stability.pdf}} & {{The vegan RD|https://www.theveganrd.com/}} & {{Vegan Health|https://veganhealth.org/}} & {{Nutrition Facts|https://nutritionfacts.org/}} diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl @@ -1,5 +1,31 @@ DATABASE.recipes = ` +SESAME PUFFED RICE TREAT + DATE : 2016-12-07 + TAGS + dessert + TIME : 60 + SERV : 12 servings + DESC + & A simple and fun dessert, using two of my favorite ingredients, {{kinako}} and {{black sesame seeds}}. Both of these ingredients lend themselves well to sweets, with a complex nutty taste. + & Kinako is roasted soybean flour. It is often used to coat confectionaries in Japan. It's a healthy topping and flavouring which contains B vitamins and protein. + INST + Preparation + - Bring a pan to medium heat, and add {_1/3 cup_} of {{black sesame seeds}}. Toast until fragrant, you'll know they're ready because they'll start popping and crackling. Remove from heat, and let cool. + - Grind the toasted sesame seeds with a mortar and pestle, or your pulverizer of choice. + - Heat a {_1/4 cup_} of {{coconut oil}} in a pot at medium heat until fully melted, then stir in {_1/2 cup_} of {{brown rice syrup}} and the ground sesame seeds. Cook for {#5 minutes#}, stirring all the while. + - Remove from heat, stir in {_1/4 tsp_} of {{salt}}, then add {_4 cups_} of {{puffed rice}} cereal and mix well. Transfer to a greased square baking dish (8x8 pyrex dish is fine) and pack it down using a spatula. You can also overlay a sheet of parchment paper and to push down with your hands. + - Refrigerate for {#1 hour#}. + - Sprinkle {_1/4 cup_} of {{kinako flour}} over the rice crispy treats and cut into squares. + INGR + Main + Black sesame seeds : 1/3 cup + Coconut oil : 1/4 cup + Brown Rice Syrup : 1/2 cup + Puffed Rice : 4 cups + Kinako : 1/4 cup + Salt : 1/4 tsp + TZAZIKI DATE : 2019-12-06 TAGS @@ -9,8 +35,8 @@ TZAZIKI DESC & Making tzaziki is easy. This is a basic recipe that works well enough with all kinds of substitutions, depending on dietary restrictions. & {*Substitutions*} - & It is possible to use {{sunflower seeds}}, cashews and {{tofu}} to replace the hemp seeds. In this recipe, I used half hemp and half soy, because hemp — while being nutritious — is not cheap. Using just {{shelled hemp seeds}} — wallet permitting — is very possible, although you may have to add more water. - & If using cashews or sunflower seeds, you should pre-soak them for a few hours prior to blending (discard the soaking water and rinse them well). If using only tofu, you may not require extra water in the recipe. + & It is possible to use {{sunflower seeds}} and {{tofu}} to replace the hemp seeds. In this recipe, I used half hemp and half soy, because hemp — while being nutritious — is not cheap. Using just {{shelled hemp seeds}} — wallet permitting — is very possible. + & If using sunflower seeds, you should pre-soak them for 1-2h prior to blending. If using only tofu, you may not require extra water in the recipe. INST Preparation - Blend {_1/2 cup_} of {{shelled hemp seeds }} with {_225g_} of {{soft tofu}}, {_3 cloves_} of {{garlic}}, {_1/4 cup_} of {{water}} and the juice of {_1_} {{lemon}}. @@ -39,7 +65,6 @@ SPICY STIRFRY CHICKPEAS DESC & If someone was to ask me which food I could eat forever without stopping, I'd answer chickpeas. There's a TON of different ways to prepare them, and all of these ways are delicious. They can be baked, squished, pureed, ground, sprouted and baked. Their versatility make my life easier, I can eat them everyday and it doesn't ever get boring. & {*Nutrition*}: Legumes is an important part of the diet, and one of the best plant sources of {*lysine*}, one of 9 essential amino acids required for good health. Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. If you eat 1/2 cup dry beans a day, your daily protein needs are covered. - % recipes/spicy.stirfry.chickpeas.3.jpg & Another plus is that dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers. I like to buy them in bulk and cook them as needed. An advantage of buying them dry is that it is cheap, and they taste better (honest). Read about {{storing dry beans|https://extension.usu.edu/foodstorage/howdoi/dry_beans}}. & {*Recommendations*} & Adding a {{bay leaf}}, a bit of {{onion}} or a clove or two of {{garlic}} to the cooking water add a subtle seasoning to the {{chickpeas}} and boost flavor. @@ -124,12 +149,11 @@ CHEESE DESC & I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients. & This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free! - % recipes/cheese.1.jpg & This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay! & In this recipe I use {{kanten}}, which is similar to {{agar agar}} except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available. + % recipes/cheese.1.jpg & {*Flavors*} & For a pepper jack cheese flavor, add {{garlic}}, {{onion powder}} and {{chili pepper flakes}}. You can also add {{black pepper}}, for a bit of spice, or {{pimento olives}}! - % recipes/cheese.2.jpg INST CHEESE - In a bowl, mix {_1/4 cup_} of {{soy milk}}, {_4 tbsp_} of {{nutritional yeast}}, {_2 tbsp_} of {{tahini}}, {_1 tsp_} of {{apple cider vinegar}} and {_1 tsp_} of {{red miso}}. @@ -204,7 +228,6 @@ COFFEE JELLY & On Pino, we sometimes make the mix without a sweetener, and pour a spoonful on top afterwards. & {*Quick soy pudding*} & Also, I sometimes make a quick 'soy pudding' by heating some soy milk in a pan with some arrowroot starch. The mixture will thicken, it becomes pudding-like and is delicious over coffee jelly. - % recipes/coffee.jelly.2.jpg INST BASIC - Brew a pot of {{coffee}}. @@ -229,11 +252,13 @@ OKONOMIYAKI & {*Okonomiyaki*} (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, because of this it's not something we would make at home. 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. & The key ingredient? {{Chickpea flour}}, or 'besan flour'. We make chickpea pancakes, and {{scrambled chickpeas}} (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki. % recipes/okonomiyaki.1.jpg - & 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 flavour, 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 {*oxalate crystals*} 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); it is 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. I'm thinking it too, could make a good faux-cheese pizza topping. + & 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 flavour, 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 {*oxalate crystals*} 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. I'm thinking it too, could make a good faux-cheese pizza topping. & Aonori is another obscure ingredient - 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 very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki. - % recipes/okonomiyaki.2.jpg & {*How to make true okonomi sauce*} - & In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative. If you want to make your own, you can mix {*1 1/2 tbsp sugar, 4 tbsp ketchup*} and {*3 1/3 tbsp worcestershire sauce*}. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too. To make worcestershire sauce, combine {*apple cider vinegar, water, soy sauce, sugar, mustard powder, onion powder, garlic powder, cinnamon*} and {*black pepper*} in pan, bring to a boil and cook for a minute, then let cool. For {*ketchup*}, using some {*fresh tomato sauce*} may be enough, otherwise, add a bit of {*sugar*} and {*apple cider vinegar*} to it. + & In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative. + & If you want to make your own, you can mix 1 1/2 tbsp {{sugar|#whole can sugar}}, 4 tbsp {*ketchup*} and 3 1/3 tbsp {*worcestershire sauce*}. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too: + & {*Worcestershire sauce:*} combine {{apple cider vinegar}}, water, {{soy sauce}}, {{sugar|#whole cane sugar}}, {{mustard powder|#mustard seeds}}, onion powder, garlic powder, {{cinnamon}} and {{black pepper}} in pan, bring to a boil and cook for a minute, then let cool. + & {*Ketchup:*} Using some {*fresh tomato sauce*} may be enough, otherwise add a bit of {{sugar|#whole cane sugar}} and {{apple cider vinegar}} to it. INST MAIN @@ -280,10 +305,9 @@ SEITAN DESC & {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread). % recipes/seitan.2.jpg - & Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you; but otherwise, gluten flour (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender. + & Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, {{gluten flour}} (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender. & In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency. - % recipes/seitan.3.jpg - & When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as {{ginger}}, {{garlic}}, {{onion powder}}, {{tomato sauce}}, {{soy sauce}} and so on will make it extra flavourful, the same goes for the broth; adding vegetable broth and {{soy sauce}} as a base, and roughly chopped {{onions}}, {{garlic}} and {{ginger}} will season the outside of the dough. + & When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as {{ginger}}, {{garlic}}, {{onion powder}}, {{tomato sauce}}, {{soy sauce}} and so on will make it extra flavourful, the same goes for the broth. Adding vegetable broth and {{soy sauce}} as a base, and roughly chopped {{onions}}, {{garlic}} and {{ginger}} will season the outside of the dough. % recipes/seitan.4.jpg & There are {*3 ways*} to cook seitan: {*boiling, steaming or baking*}. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals. INST @@ -357,14 +381,14 @@ HOUJICHA OVERNIGHT OATMEAL - Boil {_1 cup_} of {{water}}, then infuse {_1 1/2 tsp_} of {{houjicha leaves}} in a tea strainer. You can leave it anywhere from {#1-3 min#}, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste. - Remove the tea leaves and let cool. - Add a chopped {{banana}} (to cut the bitterness of the tea), as well as {_1 tbsp_} of ground {{flax seeds}} (for added nutrition), blend until smooth. - - Mix in {_1/3 cup_} of {{oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day! + - Mix in {_1/3 cup_} of {{rolled oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day! INGR Main Water : 1 cup Houjicha : 1 1/2 tsp Banana : 1 Flax seeds : 1 tbsp, ground - Oats : 1/3 cup + Rolled oats : 1/3 cup SEAWEED BITES DATE : 2014-09-13 @@ -380,7 +404,7 @@ SEAWEED BITES Prepare - Mix {_1 tbsp_} of ground {{flax seeds}} with {_3 tbsp_} of {{water}}. Let it sit until it thickens. - In a bowl, mix {_3/4 cup_} of {{flour}} with {_4 tsp_} of {{cornstarch}}. - - In a separate bowl, cream {_4 1/2 tbsp_} of {{coconut sugar}} with {_6 tbsp_} of {{coconut oil}} and {_2 tbsp_} of {{soy milk}}. Stir in the flax seeds and water mix. + - In a separate bowl, cream {_4 1/2 tbsp_} of {{coconut sugar}} with {_6 tbsp_} of {{canola oil}} and {_2 tbsp_} of {{soy milk}}. Stir in the flax seeds and water mix. - Put the wet ingredients with the dry ones, add {_2 tsp_} of shredded {{wakame}} and mix well. Baking - Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately {#20 minutes#}. @@ -393,7 +417,7 @@ SEAWEED BITES All purpose flour : 3/4 cup Cornstarch : 4 tsp Coconut sugar : 4 1/2 tbsp - Coconut oil : 6 tbsp + Canola oil : 6 tbsp Soy milk : 2 tbsp Wakame : 2 tsp @@ -405,9 +429,8 @@ NO KNEAD BREAD SERV : 1 loaf DESC & {*No knead bread*} is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever. - & This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, know that it may not rise as well as one with a mix of {{all purpose flour}}, but you'll still get a rise out of it. + & This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-2 tsp of {{gluten flour}} to help it rise. & The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time! - % recipes/no.knead.bread.1.jpg & We sometimes add spices to the dough, like {{chili|chili pepper flakes}} and {{garlic}}, or we make a more hearty bread by adding {{pumpkin seeds}} or {{sunflower seeds}}. Experiment with it! & {*Baking without a dutch oven*} & If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with {_1 tbsp_} {{olive oil}}, and sprinkle the inside of the pan with {_3-4 tbsp_} of {{cornmeal}} (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary. @@ -419,7 +442,7 @@ NO KNEAD BREAD The Next Morning - Preheat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, I have a mini-tutorial in the recipe description above.) - Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands. - - Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used {{sesame seeds}}, but {{poppy seeds}} or {{oats}} would also be good. Cover with lid and place back inside oven. + - Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used {{sesame seeds}}, but {{poppy seeds}} or quick oats would also be good. Cover with lid and place back inside oven. - Bake for {#30 minutes#}. - After {#30 minutes#}, take the lid off, and let it cook uncovered for {#another 7 minutes#}. INGR @@ -437,12 +460,10 @@ ROASTED CARROTS WITH BELUGA LENTILS TIME : 30 SERV : 2 servings DESC - & My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils, and topped with a delicious spicy peanut butter sauce! - & Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas, I also need to feed Devine. - & I like buying grains and flours in bulk, but I don't always get to buy huge quantities; I don't own a car, and walking long distances with a heavy load can be difficult at times. Since my bike accident, I haven't been able to carry heavy stuff for too long. Luckily, I went to my parents' house on Sunday - they have a car, and access to a terrific bulk food store. I bought a ton of {{black rice}} and some black {{beluga lentils}}! - & Beluga lentils aren't the cheapest kind you can get, but certainly a wonderful addition to my black food pantry. - % recipes/roasted.carrots.with.beluga.lentils.1.jpg - & Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peters' {{beluga lentil salad recipe|https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}. + & My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils! I also topped it with a delicious spicy peanut butter sauce. + & Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but I also need to feed Devine. + & Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well. + & {*Credits:*} The idea to make a recipe with beluga lentils was inspired by Meike Peters' {{beluga lentil salad recipe|https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}. INST Carrots - Preheat oven to {#400F#} @@ -480,7 +501,7 @@ BLACK SESAME BRITTLE DESC & Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe. & It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly. - & These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or kanten (agar agar based desserts). + & These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or {{kanten|#kanten powder}} (agar agar based desserts). INST Preparation - Prepare baking sheet lined with a baking mat, keep a flat spatula close by. @@ -503,15 +524,13 @@ SPINACH OATMEAL COOKIES SERV : 5 pieces DESC & When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food. - & I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour - flour is fussy, flour is mean. - & Using oats for bulk is a great, and healthier alternative to flour (plus it's hard to mess up.) Failing at food is the worse. I can never bring myself to throw it away. It feels like a waste to trash it, so what happens is I end up storing it in the back of the fridge. In refrigerators, unlike on school buses, the cool kids don't hang out in the back. After 3 days my anger subsides, and I toss it in the garbage and deny ever making it. - & On a brighter note, THESE cookies were crazy successful! Super moist, tasty and GREEN. - & Plus, these don't take a very long time to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily. + & I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour. + & This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily. INST Preparation - Preheat oven to {#350F#} - Purée {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}. - - Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{steel cut oats}}. + - Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{rolled oats}}. - Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness. - Bake for {#12-15 minutes#}, let cool for {#10 minutes#} before you move them off the baking mat. @@ -520,7 +539,7 @@ SPINACH OATMEAL COOKIES Spinach : 1 handful Banana : 1 Vanilla extract : 1/4 tsp - Oats : 1/2 cup + Rolled oats : 1/2 cup BORSCHT WITH TOFU SOUR CREAM DATE : 2014-11-16 @@ -529,10 +548,8 @@ BORSCHT WITH TOFU SOUR CREAM TIME : 60 SERV : 4 quarts DESC - & Funny to think that when I was a kid, I didn't want to go anywhere near beets. For the longest time, it was this thing that my family served around xmas time and that i didn't like. How things change! I buy beets regularly now, I use it to make pasta sauce, to serve over salads, to mix into smoothies and now to make Borscht! - & Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe. Borscht fits perfectly in the Grim Grains universe - It's bright, red, beautiful and delicious! - % recipes/borscht.with.tofu.sour.cream.1.jpg - & Borscht is traditionally served with sour cream, so evidently I needed to have that be part of this recipe as well! A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. soft tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste! Sour cream recipe adapted from {{The blender girl|http://healthyblenderrecipes.com/recipes/tonys_vegan_tofu_sour_cream}}. + & Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe. + & Borscht is traditionally served with sour cream. A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. soft tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste! INST Tofu sour cream - Drain the pack of {{soft tofu}}, press it lightly with a cloth or paper towels to remove some of the water. @@ -579,11 +596,9 @@ DARK YAKI GYOZA % recipes/dark.yaki.gyoza.2.jpg & We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough. Genius right? & I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin. - % recipes/dark.yaki.gyoza.3.jpg & The fillings was another experiment, since i like to cook with colours in mind, i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional, as far as traditional Japanese gyozas go, but very delicious and very beautiful. % recipes/dark.yaki.gyoza.4.jpg & We had a lot of fun making these gyoza, it's best made and eaten with friends! - % recipes/dark.yaki.gyoza.5.jpg & Gyoza wrapper techniques and ratios were based on the recipe from {{Just one cookbook|http://www.justonecookbook.com/recipes/gyoza-wrappers/}}. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time. INST Dough @@ -633,16 +648,15 @@ RAISIN BEET BREAD SERV : 1 loaf DESC & I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert. - & I baked a similar bread for my dad a few weeks ago. He's truly the best dad. Whenever me or my sisters ask for help, he always says yes. No hesitation, ever. He wouldn't ever think of refusing, the thought probably never even crosses his mind. Can't say how thankful I am to have someone like that in my life. Because of everything he does for me, once in a while I bring him some raisin bread. % recipes/raisin.beet.bread.1.jpg & If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver {*les menus de margo oliver*}. - & It's simple to make, and you can replace the raisins for cranberries or even chocolate chips for a different taste! If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that. + & It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that. INST Preparation - Preheat oven to {#350F#}. Grease a baking pan and set aside. - Put {_1 cup_} of {{dried raisins}} in a bowl, cover with {_1 cup_} of {{warm water}}. Let cool, then add {_1/2 tsp_} of {{vanilla extract}}. - Peel and cut {_2 small_} {{red beets}} into cubes, purée in food processor, set aside. - - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{coconut oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{puréed beets}}. This is the sweet part of our bread: the cream. + - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{canola oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{puréed beets}}. This is the sweet part of our bread: the cream. - Mix your dry ingredients together, {_2 1/4 cups_} of {{all purpose flour}}, the {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{baking soda}}. - Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream. - Add spoonfuls of the wet dough to your greased pan, add the remaining {_1/4 cup_} of {{dried raisins}} on the top of the dough. Push down gently to make sure they stick. @@ -654,7 +668,7 @@ RAISIN BEET BREAD Baking soda : 1 tbsp Sea salt : 1/2 tsp Flax seeds : 2 tbsp - Coconut oil : 1/4 cup + Canola oil : 1/4 cup Whole cane sugar : 1/3 cup Dried raisins : 1 1/4 cup Water : 1 cup @@ -671,13 +685,13 @@ MISO VEGGIE PATE DESC & Végé pâté is a quebec staple food, it's also one of those things that most people never think to make yourself. Every picnic I had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can be expensive, and not all brands are good. This summer, I decided to learn to make it myself. & {*Recommendations*} - & A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead. Using oats as a substitute works great, I always have a bucket-load of steel-cut oats lying around. To grind the whole oats down into flour, I use my mortar and pestle, but a handstick blender would work well too. + & A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead. Using oats as a substitute works great, I always have a bucket-load of rolled oats lying around. To grind the rolled or quick oats oats down into flour, I use my mortar and pestle, but a handstick blender would work well too. INST Preparation - - Soak {_1 cup_} of deshelled and {{unsalted sunflower seeds}} in {{water}} for at least {#8 hours#}. They will be easier to grind this way. + - Soak {{sunflower seeds}} in water, for {#1-2h#} ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}). - Preheat oven to {#350F#}. - Put a few inches of water in a pot, add steamer basket and bring to a boil. Add {_1/3 cup_} of peeled {{pumpkin}} cubes (or sweet potato). Cover, and let steam until softened. - - Strain and rinse off {{sunflower seeds}}. Combine with {_1/2 cup_} of {{ground oats}}, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Purée with a food processor until smooth. + - Combine {{sunflower seeds}} with {_1/2 cup_} of finely ground oats, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Purée with a food processor until smooth. - Stir in {_1/4 cup_} of {{nutritional yeast}}, and season with {{black pepper}} to taste. - Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula. - Bake for {#50 minutes#}, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen. @@ -691,7 +705,7 @@ MISO VEGGIE PATE Scallions : 2 branches Coriander : 1/4 cup Nutritional yeast : 1/4 cup - Ground Oats : 1/2 cup + Rolled oats : 1/2 cup, ground Soy sauce : 2 tbsp Lemon juice : 1 tsp White miso : 2 tbsp @@ -708,7 +722,7 @@ PERSIMMON CURRY & I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If puréed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert. & Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple. & There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red bell pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great. - & Enjoy over some basmasti rice, or grated cauliflower rice for a lighter and grain-free meal. + & Enjoy over some basmasti rice. INST Rice - Rinse {_1 cup_} of {{basmati rice}} under cold water, transfer to pot. @@ -743,11 +757,9 @@ MASON JAR BREAD PUDDING DESC & Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-free sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding. % recipes/mason.jar.bread.pudding.1.jpg - & I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down. That's about to change though, I asked her to make a little booklet for me. - & I like the idea of having a book of 'mom food', mom food is the best. - & When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it, he sure loves his desserts! + & I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down. + & When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it. & As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar. - % recipes/mason.jar.bread.pudding.2.jpg & If ever you have some leftover crusts (even just a few) you can totally make this. It's a quick and simple dessert, with a taste of home. INST Preparation @@ -789,7 +801,7 @@ BASIC BLACK BREAD Loaf - In a large bowl, stir {_1 1/2 tsp_} of {{salt}} and {_3/4 tbsp_} of {{maple syrup}} in {_1 cup_} of {{warm water}} until dissolved. Sprinkle tsp of {{active dry yeast}}, let sit for {#10 minutes#}. - Sift {_1 1/2 cups_} of {{all purpose flour}}, {_1 1/2 cups_} of {{whole grain flour}} and {_1 tsp_} of {{bamboo charcoal powder}} together in a separate bowl. Once flours are mixed evenly enough. - - Add {_1 tbsp_} of {{coconut oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides. + - Add {_1 tbsp_} of {{canola oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides. - Put ball of dough on lightly floured counter-top and start kneading, add a bit of flour everytime it starts to stick to your hands. Knead for {#15 minutes#}. You may not use up all of your flour, if there's still a lot left and your dough is nice smooth don't add any more. Don't want to risk drying it out. - Heat up oven at the very lowest setting. This will be our warm place for bread rising. - Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. {_Let rise for 45 minutes_}. @@ -811,12 +823,13 @@ BASIC BLACK BREAD Whole wheat flour : 1 1/2 cups Bamboo charcoal powder : 1 tsp Water : 1 cup, warm + Canola oil : 1 tbsp Active dry yeast : 1 tsp Sea salt : 1 1/2 tsp Maple syrup : 3/4 tbsp White sesame seeds : 1 tsp Corn semolina : 1 tbsp - Coconut oil : 2 tbsp + Coconut oil : 1 tbsp SHICHIMI TOGARASHI CRACKERS DATE : 2015-01-14 @@ -825,11 +838,9 @@ SHICHIMI TOGARASHI CRACKERS TIME : 40 SERV : 30 crackers DESC - & Japanese konbini always have a ton of fun flavours for crackers and chips. Anything with shiso, or ume flavoured are insta-buys for me. Stuff like that isn't as available in Montreal, but at least you can find other things like shichimi togarashi! - & Ume and shiso aren't anything like shichimi togarashi. Originally, i wanted to make senbei but since i recently purchased a bag of chickpea flour, i wanted to have a recipe using that. Senbei is typically made with rice flour and/or rice left-overs. I don't have rice left-overs on hand, we usually just eat it all on the same day. I never make extras. - & When i decided i was going to make this, i didn't have any shichimi togarashi left, so I made my own! if you have a well-stocked spice rack, you can easily make it yourself. 'Shichimi togarashi' means '7-flavour chili pepper'. If you have some already at home just use that, but if you don't all you need is to grind these spices together - - & 2 tbsp chili flakes but if you don't all you need is to grind these together - 2 tbsp chili flakes 1 tbsp sanshou (sichuan peppercorns) 1 tbsp roasted orange peel 1 tbsp black sesame seeds 1 tbsp white sesame seeds 2 tsp ground ginger and 2 tbsp nori (or aonori). - % recipes/shichimi.togarashi.crackers.2.jpg + & I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix {*Shichimi Togarashi*}, which translates to '7-flavour chili pepper'. + & {*How to make your own spice mix:*} + & If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 2 tbsp chili flakes, 1 tbsp sanshou (sichuan peppercorns), 1 tbsp {{dried orange peel}}, 1 tbsp {{black sesame seeds}}, 1 tbsp {{white sesame seeds}}, 2 tsp ground ginger and 2 tbsp {{aonori}}. & Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste. INST Preparation @@ -858,7 +869,7 @@ ROASTED PUMPKIN SEEDS SERV : 6 servings DESC & Pumpkin seeds can be prepared in many ways, one of the best ones is oven-roasted! It doesn't take a lot of time, and it makes a nice snack or add-on to soups or other meals. - & I don't buy raw shelled pumpkin seeds often, because they're expensive. It helps to buy them in bulk, you pay less in the end. I had a gift certificate for a buy-in-bulk store left-over form my birthday (that helped too). + & I don't buy raw shelled pumpkin seeds often, because they're expensive. It helps to buy them in bulk, you pay less in the end. & Roasted pumpkin seeds are delicious with almost anything, the sweet of the maple syrup with the spicy taste of the paprika is perfect. Subtle, but very good. INST Preparation @@ -886,7 +897,6 @@ POTATO GNOCCHI DESC & A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon! & As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon! - % recipes/potato.gnocchi.3.jpg & Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster. & These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later. % recipes/potato.gnocchi.2.jpg @@ -932,13 +942,9 @@ ROASTED BEET LENTILS TIME : 60 SERV : 2 servings DESC - & I wasn't always a fan of {{beets}} - that is, until I started to oven-roast them. Since then, I've been making recipes with beets almost every week, including this simple and amazingly delicious beet sauce! - & Yes, you could say I'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind. I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls. - & To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs, and bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better. - % recipes/roasted.beet.lentils.1.jpg - & Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though - it doesn't stay ;). You'll just look like you killed something. - & Fresh peppermint is key in this recipe! Don't omit it! I wish I had a mint plant growing in my apartment - I had one last summer, but it died. My plants always die, growing plants indoors has always been a challenge for me. - & If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a plastic bag over the top. Then, stick the lot in the fridge. + & This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than {{brown lentils}}. + & Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something. + & Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator. INST Lentils - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_1 1/3 cup_} of {{vegetable bouillon}} in a pot, add the lentils, and bring to a boil. @@ -976,12 +982,11 @@ TERIYAKI CARROT PATTIES SERV : 2 servings DESC & Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters. - % recipes/teriyaki.carrot.patties.2.jpg & Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative. & With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic! INST Patties - - Peel, and chop {_2_} {{carrots}} into pieces, mince {_2 cloves_} of {{garlic}}, chop {_1/2_} a {{yellow onion}} finely, grind {_4 tbsp_} of {{steel-cut oats}} into powder, and cut {_1 cup_} of {{raw cubed pumpkin bits}}. + - Peel, and chop {_2_} {{carrots}} into pieces, mince {_2 cloves_} of {{garlic}}, chop {_1/2_} a {{yellow onion}} finely, grind {_4 tbsp_} of {{rolled oats}} into powder, and cut {_1 cup_} of {{raw cubed pumpkin bits}}. - Mix in {_1 tsp_} of {{curry powder}} and pulse in a food processor. - Separate into {_6 patties_}, cook 3 at a time in a pan with a bit of {{olive oil}}. Flatten the balls with a spatula and cook until lightly browned. Sauce @@ -995,7 +1000,7 @@ TERIYAKI CARROT PATTIES Curry powder : 1 tsp Yellow onion : 1/2 Garlic : 2 cloves - Oats : 4 tbsp + Rolled oats : 4 tbsp Pumpkin : 1 cup Sauce Soy sauce : 2 tbsp @@ -1010,17 +1015,16 @@ SAVOURY TURMERIC COOKIES TIME : 30 SERV : 16 servings DESC - & These yellow treats will help brighten up cold, and grey winter days. - % recipes/savoury.turmeric.cookies.1.jpg - & Turmeric powder is often used as a dye for clothes, and will also do a good job of making your baked goods yellow! These cookies have the right amount of sweet. - & I suggest pairing these with tea, I always drink a ton of it come February. It's the toughest month to go through, temperature is still in the -15C average here in Montreal. Can't go grocery shopping without my hands and feet freezing over. + & These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow! + & In these cookies, I use {{spelt flour}} because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used canola oil because it imparts little flavor, and because it's a source of {{omega3|#nutrition}}. % recipes/savoury.turmeric.cookies.2.jpg + & It's possible to use chocolate chips, but I like to use {{Carob chips}} because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain {*theobromine*}. INST Preparation - Preheat oven to {#350F#}. - Mix {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1/2 tsp_} of {{baking powder}}, {_2 tsp_} of {{turmeric powder}} and {_1 tsp_} of ground {{dried orange peels}} in a bowl. Stir well to mix. - NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at {#200F#} for {#25-30 minutes#}. They keep {#3 months#} in the refrigerator. You can grind them with a mortar and pestle for this recipe - - Cream {_6 tbsp_} of {{coconut oil}} with {_1/2 cup_} of {{whole cane sugar}} in a separate bowl. Then. mix with the dry ingredients, gradually adding the {{soy milk}} {_1 tbsp at a time_} until you get a soft and consistent dough. + - Cream {_6 tbsp_} of {{canola oil}} with {_1/2 cup_} of {{whole cane sugar}} in a separate bowl. Then. mix with the dry ingredients, gradually adding the {{soy milk}} {_1 tbsp at a time_} until you get a soft and consistent dough. - Line a baking sheet with a baking mat, make {_16 little balls of dough_} and flatten each one gently. Add a {{carob chips}} at the center of each cookie. - Bake for {#15-20 minutes#}. Let cool, and serve with some tea! INGR @@ -1029,7 +1033,7 @@ SAVOURY TURMERIC COOKIES Spelt flour : 1/2 cup Baking powder : 1/2 tsp Whole cane sugar : 1/2 cup - Coconut oil : 6 tbsp + Canola oil : 6 tbsp Ground turmeric : 2 tsp Dried orange peel : 1 tsp Soy milk : 6 tbsp @@ -1042,14 +1046,12 @@ SWEET MOCK EEL NIGIRI TIME : 50 SERV : 2 servings DESC - & Burmese tofu is not really tofu, I know, it's confusing. At first, I thought it was tofu blended with turmeric, far from it! Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu. + & Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu. % recipes/sweet.mock.eel.nigiri.1.jpg - & The original recipe for chickpea tofu, I believe, was sourced from a book called {{The Burmese kitchen|http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20}} by Aung Thein. - & This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals. + & The original recipe for chickpea tofu, I believe, was sourced from a book called {{The Burmese kitchen|http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20}} by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals. & I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice. % recipes/sweet.mock.eel.nigiri.2.jpg - & The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel; it's easy to prepare and really makes the dish! - & Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must. + & The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must. INST Rice - Prepare {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water. @@ -1097,11 +1099,9 @@ BLACK SESAME RICE PANCAKES TIME : 20 SERV : 12 servings DESC - & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup — okay. No we don't, but here's something different anyway! + & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup — okay. No we don't, but here's something different anyway. & Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night. - % recipes/black.sesame.rice.pancakes.1.jpg - & I paired the remaining 2 pancakes with a bit of fresh mango and MAN! - & It tastes so damn GOOD together! + & I paired the remaining 2 pancakes with a bit of fresh mango and it tastes amazing together. & Using fruit, instead of syrup is a nice change, and looks beautiful on a plate. For matcha pancakes, omit the black sesame seeds and add 1 tbsp of {*matcha powder*}! INST Pancake @@ -1131,13 +1131,12 @@ MUSHROOM ZUCCHINI PASTA TIME : 20 SERV : 4 servings DESC - & As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. This meal is also green on green, most of the ingredients are different shades of the same colour — cool huh? - & What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of {*Iodine*}, essential for health. - % recipes/mushroom.zucchini.pasta.1.jpg - & Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time. + & As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. % recipes/mushroom.zucchini.pasta.2.jpg + & This meal is also green on green, most of the ingredients are different shades of the same colour. Fun. + & What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of {*Iodine*}. + & Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time. & Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish. - & You can make this recipe using regular pasta, but it wont be green... how sad. INST Preparation - Rehydrate {_2 tbsp_} of {{wakame}} in water, drain and set aside. @@ -1173,12 +1172,9 @@ PATE CHINOIS & Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower. % recipes/pate.chinois.1.jpg & Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know. - & My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. - & My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort. - % recipes/pate.chinois.2.jpg - & I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. - & All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, cauliflower etc). - % recipes/pate.chinois.3.jpg + & My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort. + & {*Substitutions:*} + & I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, cauliflower etc). & I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms! INST @@ -1211,7 +1207,6 @@ CHILI POMEGRANATE BROWNIES SERV : 24 servings DESC & Making brownies has been on my mind for some time, I finally settled for {*spicy brownies*} with a sweet and spicy {*pomegranate syrup*}! - % recipes/chili.pomegranate.brownies.3.jpg & I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it. & These were a big success. & I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea. @@ -1222,7 +1217,7 @@ CHILI POMEGRANATE BROWNIES - Preheat oven to {#325F#}. - Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a purée. - Put {_3 tbsp_} of {{ground flax seeds}} in a bowl with {_9 tbsp_} of {{water}}, let thicken for {#5 minutes#}. Set aside. - - Put {_5 tbsp_} of {{coconut oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{coconut oil}} is melted, and all is well mixed. + - Put {_5 tbsp_} of {{canola oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{canola oil}} is melted, and all is well mixed. - Stir in the flax 'egg', as well as the {_2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{cayenne pepper powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick. - Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for {#25 minutes#}, or until knife comes out clean. Let cool. {_Cut in 24 small squares_}. Syrup @@ -1234,7 +1229,7 @@ CHILI POMEGRANATE BROWNIES Pumpkin : 1/3 cup Flax seeds : 3 tbsp Water : 9 tbsp - Coconut oil : 5 tbsp + Canola oil : 5 tbsp Whole cane sugar : 3/4 cup Cocoa powder : 3/4 cup Sea salt : 1/4 tsp @@ -1260,11 +1255,10 @@ FRENCH TOAST & It was my first time baking bread in a bread pan. I usually opt for free-form loaves, but for sandwich and french toast purposes, it works better if it has a constrained shape. & You can make your own soft bread using my {{Basic black bread}} recipe - it's very easy to make. You can omit the {{bamboo charcoal}} if you don't want your dough to be black. & Using bananas makes for a consistent morning meal, and adds a bit of sweetness to it. Bananas become sweeter when heated in a pan, they caramelize and develop a very pleasant taste. Adding a banana to the soy milk helps to thicken the mix and will make the bread become a 'golden' color. - % recipes/french.toast.2.jpg INST Preparation - Purée {_1_} {{banana}}, {_3/4 cup_} of {{soy milk}} and {_1/2 tsp_} of {{vanilla extract}}. - - Melt {_1 tsp_} of {{coconut oil}} in a pan at medium heat, dip slice into the banana purée batter. Pan-fry bread until golden and crispy on both sides. + - Melt {_1 tsp_} of oil in a pan at medium heat, dip slice into the banana purée batter. Pan-fry bread until golden and crispy on both sides. - Serve with slices of {{kiwifruit}}, or a fruit of your choice, along with a generous serving of maple syrup! Black bread - If you want to make black bread please refer to my {{basic black bread}} recipe. Follow the recipe, be sure to place it in a loaf pan for the second rise for a proper 'bread shape'. @@ -1273,7 +1267,6 @@ FRENCH TOAST Banana : 1 Soy milk : 3/4 cup Vanilla extract : 1/2 tsp - Coconut oil : 1 tsp Maple syrup : to taste PANKO CHICKPEA FINGERS @@ -1288,9 +1281,8 @@ PANKO CHICKPEA FINGERS & The lemon juice adds flavour to the crumbs, no need for eggs or flour. & I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip! & {*How to make panko from scratch:*} - & If you don't have any panko, making it yourself is simple; all you need is some left-over bread. I had bread I needed to use up so I tore the slices into smaller bits using my hands. It's easier to do that with a food processor, but not necessary. Then, I lined a baking sheet with a mat and put the crumbs down in a thin layer; a thin layer is important, it ensures even browning. Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up, shake them around, and bake them for an additional 5 minutes. - % recipes/panko.chickpea.fingers.2.jpg - & Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature. + & If you don't have any panko, making something similar is simple: all you need is some left-over bread. I had bread I needed to use up so I tore the slices into smaller bits using my hands. It's easier to do that with a food processor, but not necessary. Then, I lined a baking sheet with a mat and put the crumbs down in a thin layer, laying them out this way ensures even browning. Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up shake them around, and bake them for an additional 5 minutes. + & Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature. This doesn't make 'panko', but american-style breading, panko is made using a complex process that results in a 'drier' texture. The difference is that panko absorbs less oil, but in the case of this recipe it doesn't matter since the chickpea fingers are baked, not fried. INST Chickpea tofu - In a pot, add {_1 1/2 cups_} of {{vegetable bouillon}} and bring to a rolling boil. @@ -1326,7 +1318,6 @@ UZUMAKI HUMMUS BITES SERV : 11 tortillas DESC & {*Uzumaki*} means 'spiral' in Japanese, it is also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites. - % recipes/uzumaki.hummus.bites.2.jpg & Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way is to use a tortilla press, or it just requires lots of practice. % recipes/uzumaki.hummus.bites.3.jpg & Making the tortillas black is optional, but it adds a nice contrast to the beet hummus. @@ -1374,10 +1365,7 @@ ANISE BREAD WITH SWEET PEAR SAUCE & It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks. & My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose. % recipes/anise.bread.with.sweet.pear.sauce.1.jpg - & I'm sorry I neglected you for so long anise seeds, you're delicious, and you smell so, so nice. No hard feelings? We're good you and I right? - & Right. - % recipes/anise.bread.with.sweet.pear.sauce.2.jpg - & The taste of anise pairs very well with pears, as you will come to find out. + & The taste of anise pairs very well with pears. INST Preparation - Preheat oven to {#325F#}. @@ -1387,7 +1375,7 @@ ANISE BREAD WITH SWEET PEAR SAUCE - Transfer evenly, to 2 mini loaf pans. Sauce - Cut your {{bartlett pear}} into cubes. - - Heat a pan at medium to high heat, add {_1/4 cup_} of {{coconut oil}}. Once melted, add {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{maple syrup}}. + - Heat a pan at medium to high heat, add {_1/4 cup_} of {{canola oil}}. Once melted, add {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{maple syrup}}. - Once it starts to boil, add the cubed pear and lower the heat. Let it bathe in the sweet mixture for {#3-5 minutes#}. - Pour the sauce over the 2 mini loaves, bake for {#30 minutes#}. - Let cool and serve! @@ -1402,7 +1390,7 @@ ANISE BREAD WITH SWEET PEAR SAUCE Soy milk : 1/2 cup + 2 tbsp Sauce Bartlett pear : 1 - Coconut oil : 1 tbsp + Canola oil : 1 tbsp Whole cane sugar : 1 tbsp Maple syrup : 1 tbsp @@ -1414,21 +1402,18 @@ WASABI SWIRL CHOCOLATE COOKIES SERV : 13 cookies DESC & Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together. - & I got the idea from a wasabi-flavoured Lindt chocolate bar. Lindt is a big company, with their products found all over the world, it was surprising to me to see they'd released such a flavour. It's an uncommon pairing. I had some for the first time recently, and was intrigued by it. - % recipes/wasabi.swirl.chocolate.cookies.1.jpg - & It's a strange idea. If you're used to having wasabi with sushi, wasabi mixed into anything else is strange. Why would anyone want that in a dessert? Goes to show, that sometimes it's a good idea to play around with flavours. Mixing tastes you like together will not always yield good results, but in this case, it did. - & I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze. The taste fades significantly when heated. % recipes/wasabi.swirl.chocolate.cookies.2.jpg - & It doesn't taste too strong, and like 'Lindt wasabi chocolate bar', it adds just the right amount of kick! It isn't a 'punch-in-the-face', level of strong though, don't worry. I know not everyone likes that. - & For this recipe, you can use a pre-made yogurt, or you can make your own quick soy yogurt or sour milk. To make it, add apple cider vinegar to soy milk, 1 1/4 tbsp for every 1 1/4 cup of milk. + & I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated. + & It doesn't taste too strong, and adds just the right amount of kick. + & {*Quick Yogurt:*} To make quick yogurt or sour milk, add apple cider vinegar to soy milk, 1 1/4 tbsp for every 1 1/4 cup of milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex. INST Cookies - Preheat oven to {#350F#}. - Mix {_1 tbsp_} of {{ground flax seeds}} with {{_3 tbsp_} of {{water}} (this is your 'flax egg'). Let thicken. - Sautee {_1/4 cup_} of {{black sesame seeds}} in a non-stick pan at medium heat, roast until they begin to pop. Let cool. - Mix the sesame seeds with {_2 tbsp_} of {{soy yogurt}} 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. - - In a bowl, add the flax seed 'egg' to the sesame mix, along with a {_1/4 cup_} of {{coconut oil}}, {_2/3 cup_} of {{whole cane sugar}} and {_1 tsp_} of {{vanilla extract}}. Stir well. - - Take {_1 1/2 cups_} of {{steel cut oats}}, 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! + - In a bowl, add the flax seed 'egg' to the sesame mix, along with a {_1/4 cup_} of {{canola oil}}, {_2/3 cup_} of {{whole cane sugar}} and {_1 tsp_} of {{vanilla extract}}. Stir well. + - Take {_1 1/2 cups_} of {{rolled oats}}, 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 the dry ingredients one by one, mixing thoroughly in-between. Add {_1/2 tsp_} of {{baking soda}}, {_1/2 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{salt}}, {_2 tbsp_} of {{unsweetened cocoa powder}}, the coarsely ground 'oat' flour as well as {_2 tsp_} of {{soy milk}} - Take {_1 generous tbsp_} 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. - Bake for {#13 minutes#}, let cool. @@ -1440,7 +1425,7 @@ WASABI SWIRL CHOCOLATE COOKIES Flax seeds : 1 tbsp Water : 3 tbsp Black sesame seeds : 1/4 cup - Coconut oil : 1/4 cup + Canola oil : 1/4 cup Soy yogurt : 2 tbsp Whole cane sugar : 2/3 cup Vanilla extract : 1 tsp @@ -1448,7 +1433,7 @@ WASABI SWIRL CHOCOLATE COOKIES Baking powder : 1/2 tsp Sea salt : 1/2 tsp Cocoa powder : 2 tbsp - Oats : 1 1/2 cups, coarsely ground + Rolled oats : 1 1/2 cups, ground Soy milk : 2 tsp Glaze Powdered sugar : 1/2 cup @@ -1462,11 +1447,8 @@ MANGO ICE CREAM WITH BLACK SESAME SYRUP TIME : 120 SERV : 2 servings DESC - & Fancy it up with some easy-to-prepare mango ice cream with black sesame syrup! Made using only 4 ingredients. - & Internet is full of recipes using just fruit for ice cream, yep this recipe is one of those. I've made ice cream with other bases, like banana or coconut milk. Both are good dairy-free alternatives. Full fat coconut milk is expensive, so I don't use it too often. You need it to be full fat, otherwise it wont freeze well. I learned it the hard way. Using just 1 fruit is nice because of how little preparation is required. Whether you're using bananas, watermelon, strawberries... all you need to do is cut the fruit up into chunks, and freeze it for a few hours; although depending on the fruit, it may take longer. Also, if like me, you don't have a food processor, you can cut it up into smaller chunks to make it easier to break down with an immersion blender, or your fists, or whatever (it's all good). - & I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'. My fridge has 3 different syrups in it right now. - & "What are those?" Devine asks me. - & "EXPERIMENTS!" I reply, wiggling my digits about in a creepy fashion, "you shall seeeee. Oh yes. You shall seeee." + & I've made ice cream with other bases, like banana or coconut milk. Both are good dairy-free alternatives. Using just fruit is nice because of how little preparation is required. Whether you're using bananas, watermelon, strawberries... all you need to do is cut the fruit up into chunks, and freeze it for a few hours, although depending on the fruit, it may take longer. If like me, you don't have a food processor, you can cut it up into smaller chunks to make it easier to break down with an immersion blender. + & I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'. % recipes/mango.ice.cream.with.black.sesame.syrup.1.jpg & I used a technique by the cook {{Mike Case|https://discoginferno.wordpress.com/tag/sesame-seed-syrup}}, he made a white sesame syrup to use in cocktails. I liked not requiring a blender to make it, blending sesame seeds into a smooth liquid is hard, my immersion blender can't grind seeds finely. Boiling the seeds, and then straining them out is simple. And since you can re-use the seeds afterwards, there's no waste! The fact the seeds are toasted beforehand helps to bring out the nutty flavour, so whatever you do, don't skip that step! INST @@ -1491,12 +1473,11 @@ HOP ICE CREAM TIME : 600 SERV : 1 quart DESC - & Summers, goes hand in hand with beer. There is a wide variety of brews here, my corner store has a TON, and most are made locally. Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream! - & Sweet and bitter! SUPER TASTY! Felt like I used just the right amount. This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats)! + & Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream. + & This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats). % recipes/hop.ice.cream.2.jpg - & I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. We tried a batch of hop tea a few days after, adding twice as many hops and it ended up tasting too strong. We'll stick to warm infusions for now. + & I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. & The hops used in this recipe are an American variety called "Colombus". We got them from {{La Choppe a Barrock|http://www.choppeabarrock.com}} on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind. - % recipes/hop.ice.cream.3.jpg & It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it! & If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format! INST @@ -1529,20 +1510,19 @@ SUNFLOWER HEIRLOOM CARROT PASTA TIME : 20 SERV : 2 servings DESC - & Using veggies as noodles in a dish, is something I really enjoy doing. It tastes fresh, and is ready in a second! Thank you julienne peeler, your precense in my kitchen has made the process of cutting vegetables in thin strips enjoyable. Spending an evening cutting daikon or cucumbers thinly by hand, are now nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots last weekend, I've been using them in meals all week. Heirloom carrots come in a wide variety of colours. The yellow ones, I thought, resembled pasta. Thus came the idea for heirloom carrot pasta! - & I used yellow and red carrots for this recipe, love how these veggies are coloured all the way down to the core. Zucchinis make great pasta noodles, but the white interior makes for a dull-looking meal. It looks especially beautiful with a sunflower "cheese" sauce. As you know, I'm allergic to tree nuts so my vegan cheese alternatives are somewhat limited. Luckily, I can have seeds which can be used interchangeably with nuts in most pasta sauce recipes. It produces a similar result, just as creamy and just as nutritious! - & Until recently, I didn't know why you had to soak seeds and nuts before eating them. As it turns out, they have their own personal defense mechanisms. Nutritional inhibitors and toxic substances. Ingesting seeds, or nuts, without soaking, makes it harder to digest, you're also missing out on a ton of nutritional benefits. The last time I made this recipe, I tried the quick boiling method. It is easier to grind down into a sauce, but it will still be hard on your digestive system. My stomach groaned for hours after that meal, I personally prefer to soak the seeds overnight. + & I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious. + & In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients. + & To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}). INST Preparation - - Dissolve {_1/2 tsp_} of {{salt}} in {_1/2 cup_} of {{water}}. Add {_1/4 cup_} of {{sunflower seeds}}, cover with a breathable material and leave to soak overnight or for at least {#8 hours#}. Alternatively, you can pour boiling water over the seeds and let them soak for {#10 minutes#}. This method is quicker but it will be less nutritious. + - Soak {_1/4 cup_} of {{sunflower seeds}} in water, for {#1-2h#}. Rinse and strain, keep aside. - Sautee {_1 chopped_} {{yellow onion}} and {_2 minced_} {{garlic cloves}} in a pan with {_1 tsp_} of {{olive oil}}. Cook until onion is translucent. - - Rinse the sunflower seeds, and purée in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth. + - Purée {{sunflower seeds}} in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth. - Peel and cut {_4 large_} {{heirloom carrots}} into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips. - Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff. - Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of {{roasted pumpkin seeds|roasted pumpkin seeds}}. INGR Sunflower sauce - Sea salt : 1/2 tsp Sunflower seeds : 1/4 cup Water : 1/2 cup Soy sauce : 1 tbsp @@ -1601,12 +1581,8 @@ BALSAMIC BANANA ICE CREAM TIME : 120 SERV : 2 servings DESC - & When it comes to plant-based cold desserts, Montreal has a lot of options. The places I tried are all within walking distance, because generally when I want ice cream i don't want to have to go far to get it. Luckily, the 2 places that are near my home offer dairy-free options, though often this means sorbet. While I like sorbet, the flavors are rarely as creative as milk-based ice creams. When I don't want sorbet, I just make my own ice cream at home. I have many other ice cream recipes on this blog, but some of them require a bit more waiting time and effort, which admittedly I don't always care for. Banana ice cream to the rescue! A delicious and simple alternative to dairy or coconut based desserts. - % recipes/balsamic.banana.ice.cream.3.jpg - & I was introduced to vanilla ice cream with a balsamic vinegar coulis, at my friend Lisa's small, Shimokitazawa appartment. It was summer, we wanted to cool our insides — Tokyo summers are unbearably warm. I can't say I remember where I got the idea to put balsamic vinegar on ice cream, it might have been in a magazine or a restaurant. That evening, it came to mind, and we tested it out. It was fantastic! Not things I thought could go well together. - % recipes/balsamic.banana.ice.cream.2.jpg - & I remembered that night today, and desperarely wanted to re-create a dairy-free version of it. Making it is incredibly easy, you just put bananas in the freezer. While you wait for them to harden up, you can prepare your balsamic coulis and make your appartment reek of vinegar - yay! If you've ever boiled balsamic vinegar, you know what I'm talking about. I didn't want to pour the vinegar straight from the bottle over the ice cream, making a reduction makes it thick and syrupy, and it just works better as a topping. - & I don't have a powerful blender or food processor at home, so reducing the 2 frozen banana chunks to a smooth purée was difficult. It took longer than i thought it would, and because of that my ice cream was melting when the time came to take photos. So pro-tip, don't use an immersion blender. If you're desperate and/or reckless and want to try it anyways, do it in batches. + & Banana ice cream is a simple alternative to dairy or coconut based desserts. It's a no-fuss recipe, that requires little preparation and waiting time. + & Making it is easy, and only requires putting bananas in the freezer. While waiting for them to harden up, prepare your balsamic coulis. If you've ever boiled balsamic vinegar, you know that it can sting your eyes. Making a balsamic vinegar reduction makes it thick and syrupy, and works well as a topping. I like the contrast of the bananas and vinegar. INST Balsamic reduction - Put {_1 cup_} of {{balsamic vinegar}} in a non-stick pan. @@ -1632,10 +1608,9 @@ FRESH PESTO PASTA SERV : 2 servings DESC & Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived. - & My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe — the perfect way to end the summer. - % recipes/fresh.pesto.pasta.1.jpg - & The combination of carrots and zucchinis, look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added scoobi do pasta to this dish. Scoobi do pasta happens to be my favorite pasta cut (it also has the best name ever). With tones of orange, green and brown this meal embodies autumn. - & You can find the recipe for my roasted pepitas {{here|roasted pumpkin seeds}}! It's easy, and ready in 20 minutes. I usually make a double recipe, and add it to salads and other meals during the week. Enjoy! + & My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe. + & The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added scoobi do pasta to this dish. Scoobi do pasta happens to be my favorite pasta cut (I'm a sucker for shapes) + & See how to roast your own {{pumpkin seeds|roasted pumpkin seeds}}. INST Pesto - Blend the following ingredients in a food processor or blender: {_2 cups_} of {{fresh basil}}, {_3 cloves_} of {{garlic}}, {_1/4 cup_} of {{nutritional yeast}}, {_1/4 tsp_} of {{salt}} and a dash of {{black pepper}}. @@ -1666,13 +1641,8 @@ VEGEMITE CARAMEL TIME : 20 SERV : 1/2 pint DESC - & Cadbury released a vegemite chocolate bar, I liked the idea so much, I decided to make something inspired from it. I ended up making some vegemite caramel. - & I currently have two vegemite jars, a gift from a friend in Australia. It's delicious, but I don't always know what to make with it. It's great on toast, but aside from that — mind goes blank. - % recipes/vegemite.caramel.1.jpg - & The vegemite caramel mix of the Cadbury bar intrigued me. Vegemite is very salty, but I happen to be a big fan of salted sweets — I'm looking at you sea salt chocolate. If I added some to date caramel (instead of salt) I knew it would taste good. I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine. - & I was right, it tastes amazing. Cut a few apples up, and dip them right into the vegemite caramel! You can also spread it over some toast! This is a weird mix, but believe me, it tastes awesome. - % recipes/vegemite.caramel.2.jpg - & There are a few places in Montreal where you can get vegemite like, Ta pies on Park av. near Mont-royal street has some. Otherwise, you can get one of your nice Australian buddies to send you some! + & Vegemite is very salty, and i thought would pair well with something sweet. + & I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine. INST Caramel - Soak {_1 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain. @@ -1693,21 +1663,20 @@ HALLOWEEN PUMPKIN COOKIES TIME : 30 SERV : 15 cookies DESC - & Halloween is coming up, these cookies are super soft, and easy to prepare. & Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is. % recipes/halloween.pumpkin.cookies.2.jpg - & These are perfect if you don't like sweet deserts, coconut sugar has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown. I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead. + & These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead. INST Cookie dough - Preheat oven to {#350F#}. - Steam {_1/2 cup_}'s worth of {{pumpkin}} cubes. Set aside to cool. - Stir {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}} and {_1/2 tsp_} of {{baking powder}} together in a bowl. - - Put the steamed pumpkin, the {_4 tbsp_} of melted {{coconut oil}} as well as the {_1/2 cup_} of {{coconut sugar}} in another bowl. Mash the {{pumpkin}} with a fork (or use a hand blender) and stir everything together until smooth and well mixed. + - Put the steamed pumpkin, the {_4 tbsp_} of melted {{canola oil}} as well as the {_1/2 cup_} of {{coconut sugar}} in another bowl. Mash the {{pumpkin}} with a fork (or use a hand blender) and stir everything together until smooth and well mixed. - Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky but that's fine, if it's too sticky feel free to add a bit of extra flour. Let the dough rest for {#10 minutes#}. - Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for {#15 minutes#}. - Decorate each cookie with {_3_} {{pumpkin seeds}}, sticking them at the top (pointy end in). Chocolate - - Mix {_1/4 cup_} of {{coconut oil}}, {_1/4 cup_} of {{unsweetened cocoa powder}}, {_1/4 tsp_} {{vanilla}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl. + - Mix {_1/4 cup_} of {{canola oil}}, {_1/4 cup_} of {{unsweetened cocoa powder}}, {_1/4 tsp_} {{vanilla}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl. - Put a bit of {{water}} to boil in a pot (large enough to fit your bowl, or to have it hanging overtop). - Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny. - Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is! @@ -1719,11 +1688,11 @@ HALLOWEEN PUMPKIN COOKIES Spelt flour : 1/2 cup Baking powder : 1/2 tsp Coconut sugar : 1/2 cup - Coconut oil : 4 tbsp, melted + Canola oil : 4 tbsp Pumpkin : 1/2 cup Pumpkin seeds : 45 Cocoa powder : 1/4 cup - Coconut oil : 1/4 cup + Canola oil : 1/4 cup Maple syrup : 2 tbsp Vanilla extract : 1/4 tsp Sea salt : pinch @@ -1735,20 +1704,19 @@ SALTED CARAMEL CAROB CHIP COOKIES TIME : 20 SERV : 20 cookies DESC - & Got up early sunday morning with cookies on my mind. When I peeked into my fridge, I spotted a lonely jar of leftover date caramel. I decided to make some salted caramel cookies with unsweetened carob chips! - & The kind people at {{Daybreak mill|http://www.daybreakmill.com}} sent me a bag of einkorn flour last week, I'd never heard of it before. Einkorn was one of the first domesticated and cultivated plants. It has a higher percentage of protein than regular wheat, with high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene. Another great thing about it, is that it isn't as toxic to people on gluten-free diets. This wasn't proven, but it's worth looking into! + & {*Recipe location:*} Montreal, QC. Canada + & Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients. + & It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel. % recipes/salted.caramel.carob.chip.cookies.1.jpg - & I tried baking bread with it this week, it did not rise all that well. While it is a dense loaf, the texture is quite nice! It has a strong nutty taste, making it more flavorful than regular wheat. Einkorn bread is filling, I don't think I would use it to make a sandwich but it makes nice breakfast toast. - & After my bread experiment, I decided to try and make something sweet. The dates, coconut sugar and carob chips create a strong caramel taste. The fleur de sel sprinkled overtop brings out the flavor nicely. - & I can't thank Daybreak mill enough for sending me this gift, and for introducing me to einkorn flour! Their products are grown with the utmost care. You can get your own einkorn flour from their website, they also have a ton of other great products. Encouraging companies that share your outlook on food and life is important. + INST Date caramel - To make date caramel, soak {_1/2 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain, purée using a hand blender or food processor with {_1/2 tsp_} {{lemon juice}}, {_2 tbsp_} {{soy milk}} and {_1/2 tsp_} {{vanilla extract}}. Set aside. Cookies - Pre-heat oven to {#350F#}. - Make your flax egg - put {_1 tbsp_} of ground-up {{flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#}. - - In a large bowl, mix {_1 cup + 3 tbsp_} of {{einkorn flour}} with {_3/4 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}. - - Melt {_1/4 cup_} of {{coconut oil}}. In a separate bowl, cream with {_3/4 cup_} of {{coconut sugar}}, a {_1/4 cup_} of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add {_1/2 cup_} of {{unsweetened carob chips}} and stir until evenly distributed. + - In a large bowl, mix {_1 cup + 3 tbsp_} of {{einkorn wheat flour}} with {_3/4 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}. + - In a separate bowl, cream {_1/4 cup_} of {{canola oil}} with {_3/4 cup_} of {{coconut sugar}}, a {_1/4 cup_} of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add {_1/2 cup_} of {{unsweetened carob chips}} and stir until evenly distributed. - Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some {{fleur de sel}} on top and bake for {#10 minutes#}, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about {*20 cookies*}. INGR Date caramel @@ -1757,11 +1725,11 @@ SALTED CARAMEL CAROB CHIP COOKIES Soy milk : 2 tbsp Vanilla extract : 1/2 tsp Cooking batter - Vegan butter : 1/4 cup, earth balance + Canola oil : 1/4 cup Coconut sugar : 3/4 cup Date caramel : 1/4 cup, see above Flax seeds : 1 tbsp - Einkorn flour : 1 cup + 3 tbsp + Einkorn wheat flour : 1 cup + 3 tbsp Baking soda : 3/4 tsp Sea salt : 1/4 tsp Carob chips : 1/2 cup @@ -1774,9 +1742,8 @@ ARAME SOBA TIME : 40 SERV : 2 portions DESC + & {*Recipe location:*} Montreal, QC. Canada & After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed. - % recipes/arame.soba.2.jpg - & While living in Tokyo, we spent many evenings at Saizeriya, a cheap Japanese food chain of family-style italian restaurants. I had my very first yoshoku-style (western style) pasta there. & {*About arame*}: {{Arame}} is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. It can be reconstituted in about 5 minutes, and can be added to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A. & NOTE: This recipe used to include {{hijiki}} seaweed, but because even small amounts can contain inorganic arsenic that exceeds the tolerable daily intake for this substance, I have decided to subsitute it for arame. It doesn't change the recipe much, and it is a healthier alternative. @@ -1810,6 +1777,7 @@ HOMEMADE VEGANAISE TIME : 5 SERV : 1.5 cup DESC + & {*Recipe location:*} Montreal, QC. Canada & Making mayo is easy. This is a basic recipe that can be prepared right before eating, and that requires few tools. & It's possible to add other spices and ingredients to augment the flavor of this homemade plant-based mayonnaise, ingredients like smoked paprika, garlic or fresh herbs. & {*Substitutions*} @@ -1835,6 +1803,7 @@ CHICKPEA SALAD SANDWICH TIME : 20 SERV : 4 portions DESC + & {*Recipe location:*} Sidney, BC. Canada. & I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it. & I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals. & You can order your own bull kelp powder from the {{BC Kelp website|http://www.bckelp.com/index.html}}, they have a wide range of quality seaweed to choose from. @@ -1868,6 +1837,7 @@ BEER BREAD TIME : 60 SERV : 1 loaf DESC + & {*Recipe location:*} Sidney, BC. Canada. & The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer. & Beer bread you say? Right up my alley! The next day I gave it a try, the result is fantastic — surprising given the little effort it takes to make it. & The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and color of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co) and a brown ale (Hobgoblin). @@ -1878,7 +1848,7 @@ BEER BREAD - Preheat your oven at {#350F#}. - Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required. - Coat the bottom of your bread pan with {_1 tbsp_} of {{olive oil}}, make sure to spread it out evenly, and thinly. Sprinkle {{corn meal}} in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom. - - Transfer the bread dough into the pan. Optionally, you can add some oats on top of the bread. + - Transfer the bread dough into the pan. Optionally, you can add some rolled oats on top of the bread. - Bake for {#1 hour#}. - Let cool on a dish towel, or rack. INGR @@ -1890,7 +1860,7 @@ BEER BREAD Beer : 1 can Cornmeal : 2 tbsp Olive oil : 1 tbsp - Oats : 3 tbsp + Rolled oats : 3 tbsp STOVETOP POPCORN DATE : 2017-11-08 @@ -1950,7 +1920,8 @@ PAPAYA BRUSCHETTA TOPPING TIME : 5 SERV : 2-3 people DESC - & Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships; you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon. + & {*Recipe location:*} Nuku Hiva, Marquesas. French Polynesia. + & Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships, you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon. & We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else. But then I thought, what looks like tomatoes? Papaya! They have a similar reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of, and as it turns out, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs well with balsamic vinegar. I imagine it would taste great with mangoes too, it's something I may try when I get a craving again. & If something isn't available, or is too expensive where you are (hunting for raspberries in Japan comes to mind), swap it out for something else. Not every ingredient will work, but it's fun to try isn't it? INST @@ -1973,15 +1944,15 @@ PAN FRIED BREADFRUIT TIME : 1 Hour 30 SERV : 4 people DESC - & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their properties. If they don’t have something, they can trade with neighbours for theirs. Getting our hands on a breadfruit was no simple task, but we are patient. At every island, we would ask the locals, but again, the fruit weren’t ready to pick off yet. - & Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves. + & {*Recipe location:*} Huahine, Society Islands. French Polynesia. + & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. Getting our hands on a breadfruit was no simple task, on every island we would ask the locals, but again the fruit weren’t ready to pick off just yet. + & Devine and I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves. % recipes/pan.fried.breadfruit.1.jpg - & Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different; we cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce. - & If you ever come by breadfruit fruit, please try it. It’s the perfect island food, and will keep you filled up for a long time! + & Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce. INST Preparation - Preheat oven to {#425F#}. - - Brush outside of {{breadfruit}} with {{olive oil}}, or {{coconut oil}}. + - Brush outside of {{breadfruit}} with {{olive oil}}. - Wrap in aluminum foil, and bake for {#1 hour#}. - To check if it is ready, poke a knife through. If it is soft, it is ready. - Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle. @@ -2005,9 +1976,9 @@ CORN DUMPLINGS TIME : 40 SERV : 2 people DESC - & While Devine & I lived in British Columbia, I remember one morning waking up to the sound of knocking on our boat, it was our neighbours, coming to offer some homemade pan-fried corn pone. It was delicious, and all to simple to prepare... just some cornmeal, water, salt and a bit of oil. - & I'd never had corn pone before, nor did I ever think of making any sort of flat cake using corn as a base. After that, I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. & While sitting in the Niue yatch club, I found an old vegetarian cookbook. I must have spent an hour reading through it, the recipes were fantastic, the title read "The Farm Vegetarian Cookbook". It was sitting there, amongst a panoply of writing, including a Polish Murakami book (how I wish it had been written in English). The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings. - & Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it, that, or you can use it to make dumplings! I don't have access to fresh corn, nor do I have the space or the time to make my own masa, but I used polenta ({{corn semolina}}) instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture. + & {*Recipe location:*} Alofi, Niue. + & I found an old vegetarian cookbook in a book-sharing shelf. I must have spent an hour reading through it, the recipes were fantastic, the title read "The Farm Vegetarian Cookbook". The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings. + & Masa is corn that is simmered and ground into a paste and is the base for many recipes. You can make Mexican-style tortillas with it, that, or you can use it to make dumplings! I don't have access to fresh corn, nor do I have the space or the time to make my own masa, but I used {{corn semolina}} instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture. & The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread. {*Recommendations*} & Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce. Instead of apricot jam, you can add apricot juice to the mix (orange will taste wonderful too). I added jam because I didn't have any juice on the boat, and besides, it works well in this recipe. @@ -2049,11 +2020,11 @@ BREADFRUIT GNOCCHI TIME : 90 SERV : 4 people DESC + & {*Recipe location:*} Vava'u, Tonga & We are about to leave Tonga, the tropics and the land of bountiful {{breadfruit}}. This versatile fruit can be cooked into fries, eaten with {{coconut milk}}, made into chips, or like this recipe suggests, it can be made into gnocchi. % recipes/breadfruit.gnocchi.1.jpg - & Breadfruit has a taste and texture that resembles that of {{potato}}. And so, it only makes sense that it too, can be made into gnocchi. The flesh of the fruit can be kneaded easily, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste, it can be difficult to catch it at the right moment, like avocados, sometimes it'll overripen overnight and be rendered uneatable. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes very soft to the touch, but only just. + & Breadfruit has a taste and texture that resembles that of {{potato}}, and so it makes sense that it too can be made into gnocchi. The flesh of the fruit can be kneaded with ease, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste. It can be difficult to catch it at the right moment, like avocados they have a tendency to overripen overnight. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes soft to the touch, but only just. & We serve these with a light sauce, to better taste the gnocchi. A sauce that we enjoy, is minced garlic and chili peppers cooked in olive oil. The sauce is poured overtop and sprinkled with bits of shredded nori. - & If you happen by the south pacific and see a {{breadfruit|https://www.youtube.com/watch?v=hrZ5h0j8jTo}}, make some gnocchi. It's worth the effort. % recipes/pan.fried.breadfruit.1.jpg INST Preparation @@ -2077,9 +2048,10 @@ SPINACH FAUX CHEESE RAVIOLI TIME : 40 SERV : 2 people DESC - & We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from Vegan Richa that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids jellify). Making your own dough is simple, the whole process will take you less than 40 minutes. + & {*Recipe location:*} Whangarei, New Zealand. + & We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from {*Vegan Richa*} that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids gellify). Making your own dough is simple, the whole process will take you less than 40 minutes. % recipes/spinach.faux.cheese.ravioli.1.jpg - & I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei; we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients. + & I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei, we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients. % recipes/spinach.faux.cheese.ravioli.2.jpg & A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make {{Richa's original pepper jack cheese recipe|http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html}} too. INST @@ -2120,15 +2092,16 @@ BREADFRUIT PASTA TIME : 20 SERV : 4 people DESC - & Yes, another {{breadfruit}} recipe - I'm that obssessed. This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and it pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat. - & While in a grocery store in Fiji, we spotted breadfruit flour! A company called {*{{Friend's Fiji style|http://friendfiji.com}}*} sells it in bags of 300g, it's good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form). + & {*Recipe location:*} Suva, Fiji. + & Yes, another {{breadfruit}} recipe! This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat. + & While in a grocery store in Fiji, we spotted breadfruit flour! A company called {*{{Friend's Fiji style|http://friendfiji.com}}*} sells it in bags of 300g. It's a good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form). % recipes/breadfruit.pasta.1.jpg - & Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle - whatever works). Making pasta that is even and thin by hand is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly by hand, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles - we're very okay with imperfect noodles. + & Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle, whatever works). Making pasta by hand that is even and thin is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles. We're very okay with imperfect noodles. % recipes/breadfruit.pasta.2.jpg - & Want to try learn a trick to cut pasta in even pieces? Rolling the flattened piece of dough and cutting them cross-wise is the key, the details on how to do this are in the instructions below. - & If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour, but I've never tried it - a recipe for another time. + & {*Tricks for cutting pasta evenly:*} Roll the flattened piece of dough and cutting it cross-wise is the key, the details on how to do this are in the recipe instructions below. + & If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour. % recipes/breadfruit.pasta.3.jpg - & We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for {*whole wheat*} or {*spelt flour*}. + & We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for {{whole wheat flour}} or {{spelt flour}}. INST Preparation - In a large bowl, mix {_3/4 cup_} of {{all purpose flour}} with {_3/4 cup_} of {{breadfruit flour}}. @@ -2154,21 +2127,22 @@ PANDANUS FRUIT BREAD TIME : 40 SERV : 20 pieces DESC - & We arrived in the {{Marshall Islands 3 weeks ago|https://100r.co/pages/the_promise_of_pancakes.html}}, we are mostly settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables are usually rotten even before they make it onto the shelves. When possible, we opt for local produce. Majuro has little fresh vegetables, but they do have some fruit and among these, is {*the pandanus fruit*}. + & {*Recipe location:*} Majuro, Marshall Islands. + & We arrived in the {{Marshall Islands 3 weeks ago|https://100r.co/pages/the_promise_of_pancakes.html}}. We are settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables rot before they make it onto the shelves. When possible, we opt for local produce. Majuro has few native fresh vegetables, but they do have some fruit and among these is {*the pandanus fruit*}. % recipes/pandanus.fruit.bread.2.jpg & Pandanus, or {{Pandanus tectorius|https://en.wikipedia.org/wiki/Pandanus_tectorius}}, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this {*{{blog post|http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php}}*} explains the process at length. - & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen bags of purée. This is what I used to prepare this pandanus fruit cake, and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter. + & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen purée. This is what I used to prepare this pandanus fruit cake and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter. % recipes/pandanus.fruit.bread.1.jpg - & I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The topping is optional, but very, very delicious and I recommend it. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal. + & I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal. & If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version. & Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr. INST Pandanus bread - Preheat oven to {#350F#}. - - Mix {_1/2 tsp_} of {{apple cider vinegar}} in {_1/4 cup_} of {{soy milk}}, this will make the milk curdle; it helps the bread rise while imparting flavour. + - Mix {_1/2 tsp_} of {{apple cider vinegar}} in {_1/4 cup_} of {{soy milk}}, this will make the milk curdle — it helps the bread rise while imparting flavour. - In a bowl, combine {_1 1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}. Mix well. - - In yet, another bowl, cream {_1/4 cup_} of {{coconut oil}} with {_1/2 cup_} of {{whole cane sugar}}, stir in the curdled {{soy milk}}. + - In yet, another bowl, cream {_1/4 cup_} of {{canola oil}} with {_1/2 cup_} of {{whole cane sugar}}, stir in the curdled {{soy milk}}. - Add the wet to the dry ingredients and stir until evenly mixed. - Pour the batter into an oiled square baking pan. - Bake for {#45 minutes#}. @@ -2184,7 +2158,7 @@ PANDANUS FRUIT BREAD Spelt flour : 1/2 cup Soy milk : 1/4 cup Apple cider vinegar : 1/2 tsp - Coconut oil : 1/4 cup + Canola oil : 1/4 cup Whole cane sugar : 1/2 cup Pandanus fruit : 1 1/2 cups, puréed Baking powder : 1 tsp @@ -2204,13 +2178,14 @@ MUSTARD FROM SEED TIME : 20 SERV : 1 quarter pint (150ml) DESC - & We always try our hardest to buy as few packaged foods as we can, and if we do buy pre-made goods, we aim for glass. This, too, isn't always possible. + & {*Recipe location:*} Majuro, Marshall Islands. + & We always try our hardest to buy as few packaged foods as we can, and if we do buy pre-made goods we aim for glass, this too through isn't always possible. & We ran out of mustard the other day, and couldn't find any at the store that wasn't packaged in plastic. We decided then that it was better to make our own. It requires few ingredients, little time to prepare (25min for prep, few days for soaking), and is inexpensive. - & How do you do you start? First, you have to find raw mustard seeds. You can choose between yellow, brown and black seeds; these affect the 'heat' of the mustard. A dark seed imparts more flavour than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and {{apple cider vinegar}}, although you can also use beer and white wine as a base. The water should be room temperature or cold, because using hot liquids denatures the enzymes that create the 'heat' in mustard. + & First, you need some mustard seeds. You can choose between yellow, brown and black seeds, the color affects the 'heat' of the mustard. A dark seed imparts more flavour than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and {{apple cider vinegar}}, although you can also use beer and white wine as a base. The water should be room temperature or cold, because using hot liquids denatures the enzymes that create the 'heat' in mustard. & We don't have {{tools}} onboard that require electricity, so to grind and crush seeds and herbs we use a {*heavy ceramic mortar and pestle*}. - & After the mustard has been ground, it can stored in a glass jar at room temperature. Because of its antibacterial properties, mustard {*does not require refrigeration*} - another plus! + & After the mustard is ground, it is stored in a glass jar at room temperature. Because of its antibacterial properties, mustard {*does not require refrigeration*}. % recipes/mustard.from.seed.1.jpg - & The best thing about making it yourself is that you can vary the quantities and base ingredients according to your personal preferences. If you don't like having a strong vinegar taste, you can lessen the amount of apple cider vinegar and add more water instead. You can also add spices and sweeteners. For traditional 'yellow mustard', all you need to do is add turmeric (for color) and a sweetener - the possibilities are endless. Give it a shot - it's cheap, fun and there's no plastic involved! + & The best thing about making it yourself is that you can vary the quantities and base ingredients according to your personal preferences. If you don't like having a strong vinegar taste, you can lessen the amount of apple cider vinegar and add more water instead. You can also add spices and sweeteners. For traditional 'yellow mustard', all you need to do is add turmeric (for color) and a sweetener. INST Mustard @@ -2234,17 +2209,17 @@ CRACKERS TIME : 25 SERV : 40 crackers DESC - & Making crackers is simple, everyone should know how to make them. It's in everyone's best interest to know how things are made - there are no downsides to knowing, and in a bind it's a useful skill, but not just this - making your own produces less waste (packaging) and you control what you ingest (less salt, sugar etc). 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. + & {*Recipe location:*} Majuro, Marshall Islands. + & Making crackers is simple, everyone should know how to make them. There are no downsides to knowing, and in a bind it's a useful skill, but not just this, making your own produces less waste and you control what you ingest. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings. & Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We also like to eat {{papaya salsa|https://grimgrains.com/#papaya+bruschetta+topping}} with crackers, it makes a good scooping vessel for the fruit. & You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like {{pumpkin seeds}}, {{flax seeds}}, {{sesame seeds}}, or {{sunflower seeds}}. I recommend adding {{black pepper}}, or {{chili pepper flakes}}, these are also delicious if you sprinkle some salt over the top of them. - % recipes/crackers.1.jpg - & In this recipe, I recommend using a mortar and pestle to grind the oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for {{maple syrup}}. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean. + & In this recipe, I recommend using a mortar and pestle to grind the rolled oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for {{maple syrup}}. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean. INST Crackers - Preheat oven to {#400F#}. - - In a mortar, grind {_1/4 cup_} of {{oats}} into a fine powder. - - Mix the {_1/4 cup_} of powdered {{oats}} (rough-ish grind is fine) with {_3/4 cup_} of {{spelt flour}}. Add {_1/3 tsp_} of {{salt}}, {_1 tbsp_} of {{whole cane sugar}} as well as {_1 1/2 tbsp_} of {{olive oil}}. + - In a mortar, grind {_1/4 cup_} of {{rolled oats}} into a fine powder. + - Mix the {_1/4 cup_} of powdered {{rolled oats}} (rough-ish grind is fine) with {_3/4 cup_} of {{spelt flour}}. Add {_1/3 tsp_} of {{salt}}, {_1 tbsp_} of {{whole cane sugar}} as well as {_1 1/2 tbsp_} of {{olive oil}}. - If you want to add extras, add them now, and stir well. - Add {_1/4 cup_} of {{water}}. Add an {_extra tbsp_} of water (sparingly!) if more moisture is needed and knead into a smooth ball. - Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a {_thin (~3mm) sheet_} with a rolling pin. @@ -2254,7 +2229,7 @@ CRACKERS INGR Crackers Spelt flour : 3/4 cup - Oats : 1/4 cup, ground + Rolled oats : 1/4 cup, ground Olive oil : 1 1/2 tbsp Whole cane sugar : 1 tbsp Salt : 1/3 tsp diff --git a/scripts/graph.js b/scripts/graph.js @@ -30,7 +30,6 @@ function graph () { <li><a class="local home" href="#home">Home</a></li> <li><a class="local about" href="#about">About</a></li> <li><a class="local tools" href="#tools">Tools</a></li> - <li><a class="local gallery" href="#gallery">Gallery</a></li> <li><a class="local nutrition" href="#nutrition">Nutrition</a></li> <li class='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li> </ul>`.to_markup()),