commit: d9e158fe7dbafa6ab9cfd269f64dc9e13adbb5aa
parent 8264923d18dcdecd346225fc48228fa3e84972e7
Author: rekkabell <rekkabell@gmail.com>
Date: Sat, 23 Oct 2021 09:14:27 -0700
*
Diffstat:
12 files changed, 98 insertions(+), 87 deletions(-)
diff --git a/links/main.css b/links/main.css
@@ -72,6 +72,7 @@ main ul.recipes h3:first-child { margin-top:0px }
main ul.recipes li { font-size:14px; line-height: 25px; margin-bottom: 0px }
main ul.recipes li a { text-decoration: none; text-transform: capitalize }
main ul.recipes li a:hover { text-decoration: underline }
+main sub {vertical-align: sub; font-size: smaller;}
footer { max-width: 800px; margin: 0px auto; padding:15px 0px;font-family: 'alte_haas_grotesk_bold'; font-size:14px; margin-top:60px }
footer a:hover { text-decoration: underline; cursor: pointer }
footer a:focus { text-decoration: underline; cursor: pointer }
diff --git a/links/rss.xml b/links/rss.xml
@@ -4,7 +4,7 @@
<title>Grimgrains</title>
<link>https://grimgrains.com/</link>
<description>Grimgrains — a plantbased cooking blog</description>
-<lastBuildDate>Thu, 21 Oct 2021 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Sat, 23 Oct 2021 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
@@ -18,7 +18,7 @@
<dc:creator><![CDATA[Rekka Bellum]]></dc:creator>
<description>
<![CDATA[<img src='https://grimgrains.com/media/recipes/chunky_apple_jam.jpg' width='600'/>
-<div><p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time for safety's sake. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p><p><b>Sterilizing Empty Jars</b></p><p>It is unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.</div><p><a href='https://grimgrains.com/site/chunky_apple_jam.html'>Continue reading</a></p>]]>
+<div><p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time to avoid having to pre-boil the jars. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p><p><b>Sterilizing Empty Jars</b></p><p>It is unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.</div><p><a href='https://grimgrains.com/site/chunky_apple_jam.html'>Continue reading</a></p>]]>
</description>
</item>
<item>
@@ -557,7 +557,7 @@
<dc:creator><![CDATA[Rekka Bellum]]></dc:creator>
<description>
<![CDATA[<img src='https://grimgrains.com/media/recipes/stovetop_choco_oat_cookies.jpg' width='600'/>
-<div><p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p></div><p><a href='https://grimgrains.com/site/stovetop_choco_oat_cookies.html'>Continue reading</a></p>]]>
+<div><p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Vegan butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner. It's possible to omit the butter entirely and to double the quantity of peanut butter.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p></div><p><a href='https://grimgrains.com/site/stovetop_choco_oat_cookies.html'>Continue reading</a></p>]]>
</description>
</item>
<item>
diff --git a/media/ingredients/coriander.png b/media/ingredients/fresh_coriander.png
Binary files differ.
diff --git a/site/chunky_apple_jam.html b/site/chunky_apple_jam.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chunky apple jam</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chunky apple jam</h1><h2>2-3 230g jars — 50 minutes</h2><img src='../media/recipes/chunky_apple_jam.jpg'/><div class='col2'><p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time for safety's sake. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p><p><b>Sterilizing Empty Jars</b></p><p>It is unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.</div><dl class='ingredients'><h3>jam</h3><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>900 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>60 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>900 g</u></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png'/><b>cardamom</b></a><u>4 pods</u></dt></dl><ul class='instructions'><li>Prepare clean <i>2-3 230 g (8 oz, 1/2 pint)</i> glass canning jars. It not necessary to pre-sterilize the jars since they'll be processed for 10 minutes or longer in a boiling-water canner afterwards.</li><li>Peel, and cut the <a href='apple.html'>apples</a> into cubes, around <i>900 g (or 8 cups)</i>'s worth. Toss the apples cubes into a bowl with <i>60 ml (4 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Add <i>(2 cups)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam.</li><li>There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with <i>4</i> crushed <a href='cardamom.html'>cardamom pods</a> (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for <u>30 minutes</u>. Stir mixture often to prevent scorching.</li><li>Jam will thicken, and apples will soften. After the <u>30 minute</u> mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can.</li><li>It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for <u>10 minutes</u> (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra <u>5 minutes</u>. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — chunky apple jam</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>chunky apple jam</h1><h2>2-3 230g jars — 50 minutes</h2><img src='../media/recipes/chunky_apple_jam.jpg'/><div class='col2'><p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time to avoid having to pre-boil the jars. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p><p><b>Sterilizing Empty Jars</b></p><p>It is unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.</div><dl class='ingredients'><h3>jam</h3><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a><u>900 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>60 ml</u></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png'/><b>natural brown sugar</b></a><u>900 g</u></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png'/><b>cardamom</b></a><u>4 pods</u></dt></dl><ul class='instructions'><li>Prepare clean <i>2-3 230 g (8 oz, 1/2 pint)</i> glass canning jars. It not necessary to pre-sterilize the jars since they'll be processed for 10 minutes or longer in a boiling-water canner afterwards.</li><li>Peel, and cut the <a href='apple.html'>apples</a> into cubes, around <i>900 g (or 8 cups)</i>'s worth. Toss the apples cubes into a bowl with <i>60 ml (4 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Add <i>(2 cups)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam.</li><li>There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with <i>4</i> crushed <a href='cardamom.html'>cardamom pods</a> (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for <u>30 minutes</u>. Stir mixture often to prevent scorching.</li><li>Jam will thicken, and apples will soften. After the <u>30 minute</u> mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can.</li><li>It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for <u>10 minutes</u> (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra <u>5 minutes</u>. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/coriander.html b/site/coriander.html
@@ -1 +0,0 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — coriander</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>coriander</h1><img class='right' src='../media/ingredients/coriander.png'/><div><p>Coriander, also known as <b>Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of <b>vitamin A</b>, <b>vitamin C</b>. The seeds have a lower count of vitamins but still provide some amounts of <b>calcium</b> and <b>iron</b>. For 3-21 percent of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is <a href='https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590' target='_blank'>OR6A2</a>, a gene involved in sensing smells.</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
diff --git a/site/fresh_coriander.html b/site/fresh_coriander.html
@@ -0,0 +1 @@
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — fresh coriander</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='ingredient'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='ingredient'><h1>fresh coriander</h1><img class='right' src='../media/ingredients/fresh_coriander.png'/><div><p>Coriander, also known as <b>Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of <b>vitamin A</b>, <b>vitamin C</b>. Its seeds have a lower count of vitamins but still provide some amounts of <b>calcium</b> and <b>iron</b>. For 3-21 percent of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is <a href='https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590' target='_blank'>OR6A2</a>, a gene involved in sensing smells.</p></div><ul></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/home.html b/site/home.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Home</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='home'><h1>249 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png' loading='lazy'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png' loading='lazy'/><b>lentils</b></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png' loading='lazy'/><b>dark chocolate</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png' loading='lazy'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png' loading='lazy'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png' loading='lazy'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png' loading='lazy'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png' loading='lazy'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png' loading='lazy'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png' loading='lazy'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png' loading='lazy'/><b>beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png' loading='lazy'/><b>green beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png' loading='lazy'/><b>edamame</b></a></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png' loading='lazy'/><b>cardamom</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png' loading='lazy'/><b>chickpeas</b></a></dt><dt><a href='aquafaba.html'><img src='../media/ingredients/aquafaba.png' loading='lazy'/><b>aquafaba</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png' loading='lazy'/><b>chickpea flour</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png' loading='lazy'/><b>green peas</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png' loading='lazy'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png' loading='lazy'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png' loading='lazy'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png' loading='lazy'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png' loading='lazy'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png' loading='lazy'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png' loading='lazy'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png' loading='lazy'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png' loading='lazy'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png' loading='lazy'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png' loading='lazy'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png' loading='lazy'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png' loading='lazy'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png' loading='lazy'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png' loading='lazy'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png' loading='lazy'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png' loading='lazy'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png' loading='lazy'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png' loading='lazy'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png' loading='lazy'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png' loading='lazy'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png' loading='lazy'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png' loading='lazy'/><b>flax seeds</b></a></dt><dt><a href='flax_seed_eggs.html'><img src='../media/ingredients/flax_seed_eggs.png' loading='lazy'/><b>flax seed eggs</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png' loading='lazy'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png' loading='lazy'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png' loading='lazy'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png' loading='lazy'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png' loading='lazy'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png' loading='lazy'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png' loading='lazy'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png' loading='lazy'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png' loading='lazy'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png' loading='lazy'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png' loading='lazy'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png' loading='lazy'/><b>heirloom carrots</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png' loading='lazy'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png' loading='lazy'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png' loading='lazy'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png' loading='lazy'/><b>sweet potatoes</b></a></dt><dt><a href='bok_choy.html'><img src='../media/ingredients/bok_choy.png' loading='lazy'/><b>bok choy</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png' loading='lazy'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png' loading='lazy'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png' loading='lazy'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png' loading='lazy'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png' loading='lazy'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png' loading='lazy'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png' loading='lazy'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png' loading='lazy'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png' loading='lazy'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png' loading='lazy'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png' loading='lazy'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png' loading='lazy'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png' loading='lazy'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png' loading='lazy'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png' loading='lazy'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png' loading='lazy'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png' loading='lazy'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png' loading='lazy'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png' loading='lazy'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png' loading='lazy'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png' loading='lazy'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png' loading='lazy'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png' loading='lazy'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png' loading='lazy'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png' loading='lazy'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png' loading='lazy'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png' loading='lazy'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png' loading='lazy'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png' loading='lazy'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png' loading='lazy'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png' loading='lazy'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png' loading='lazy'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png' loading='lazy'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png' loading='lazy'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png' loading='lazy'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png' loading='lazy'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png' loading='lazy'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png' loading='lazy'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png' loading='lazy'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png' loading='lazy'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png' loading='lazy'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png' loading='lazy'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png' loading='lazy'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png' loading='lazy'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png' loading='lazy'/><b>pomegranate</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png' loading='lazy'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png' loading='lazy'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png' loading='lazy'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png' loading='lazy'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png' loading='lazy'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png' loading='lazy'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png' loading='lazy'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png' loading='lazy'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png' loading='lazy'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png' loading='lazy'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png' loading='lazy'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png' loading='lazy'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png' loading='lazy'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png' loading='lazy'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png' loading='lazy'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png' loading='lazy'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png' loading='lazy'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png' loading='lazy'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png' loading='lazy'/><b>coriander</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png' loading='lazy'/><b>pomegranate juice</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png' loading='lazy'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png' loading='lazy'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png' loading='lazy'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png' loading='lazy'/><b>cocoa powder</b></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png' loading='lazy'/><b>granulated sugar</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png' loading='lazy'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png' loading='lazy'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png' loading='lazy'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png' loading='lazy'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png' loading='lazy'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png' loading='lazy'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png' loading='lazy'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png' loading='lazy'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png' loading='lazy'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png' loading='lazy'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png' loading='lazy'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png' loading='lazy'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png' loading='lazy'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png' loading='lazy'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png' loading='lazy'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png' loading='lazy'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png' loading='lazy'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png' loading='lazy'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png' loading='lazy'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png' loading='lazy'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png' loading='lazy'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png' loading='lazy'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png' loading='lazy'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png' loading='lazy'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png' loading='lazy'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png' loading='lazy'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png' loading='lazy'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png' loading='lazy'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png' loading='lazy'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png' loading='lazy'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png' loading='lazy'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png' loading='lazy'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png' loading='lazy'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png' loading='lazy'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png' loading='lazy'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png' loading='lazy'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png' loading='lazy'/><b>rolled oats</b></a></dt><dt><a href='quick_oats.html'><img src='../media/ingredients/quick_oats.png' loading='lazy'/><b>quick oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png' loading='lazy'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png' loading='lazy'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png' loading='lazy'/><b>short grain white rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png' loading='lazy'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png' loading='lazy'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png' loading='lazy'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png' loading='lazy'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png' loading='lazy'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png' loading='lazy'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png' loading='lazy'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png' loading='lazy'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png' loading='lazy'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png' loading='lazy'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png' loading='lazy'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png' loading='lazy'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png' loading='lazy'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png' loading='lazy'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png' loading='lazy'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png' loading='lazy'/><b>burmese tofu</b></a></dt><dt><a href='prepared_veganaise.html'><img src='../media/ingredients/prepared_veganaise.png' loading='lazy'/><b>prepared veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png' loading='lazy'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png' loading='lazy'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png' loading='lazy'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png' loading='lazy'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png' loading='lazy'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png' loading='lazy'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png' loading='lazy'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png' loading='lazy'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png' loading='lazy'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png' loading='lazy'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png' loading='lazy'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png' loading='lazy'/><b>brown rice syrup</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png' loading='lazy'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png' loading='lazy'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png' loading='lazy'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png' loading='lazy'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png' loading='lazy'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png' loading='lazy'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png' loading='lazy'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png' loading='lazy'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png' loading='lazy'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png' loading='lazy'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png' loading='lazy'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png' loading='lazy'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png' loading='lazy'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png' loading='lazy'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png' loading='lazy'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png' loading='lazy'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png' loading='lazy'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png' loading='lazy'/><b>vegan butter</b></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png' loading='lazy'/><b>cavatappi</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png' loading='lazy'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png' loading='lazy'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png' loading='lazy'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png' loading='lazy'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png' loading='lazy'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png' loading='lazy'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png' loading='lazy'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png' loading='lazy'/><b>powdered sugar</b></a></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png' loading='lazy'/><b>natural brown sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png' loading='lazy'/><b>coconut sugar</b></a></dt><dt><a href='commercial_brown_sugar.html'><img src='../media/ingredients/commercial_brown_sugar.png' loading='lazy'/><b>commercial brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png' loading='lazy'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png' loading='lazy'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png' loading='lazy'/><b>chocolate chips</b></a></dt><dt><a href='green_bell_peppers.html'><img src='../media/ingredients/green_bell_peppers.png' loading='lazy'/><b>green bell peppers</b></a></dt><dt><a href='yellow_bell_peppers.html'><img src='../media/ingredients/yellow_bell_peppers.png' loading='lazy'/><b>yellow bell peppers</b></a></dt><dt><a href='kiwi.html'><img src='../media/ingredients/kiwi.png' loading='lazy'/><b>kiwi</b></a></dt><dt><a href='tamarind_paste.html'><img src='../media/ingredients/tamarind_paste.png' loading='lazy'/><b>tamarind paste</b></a></dt><dt><a href='gochujang.html'><img src='../media/ingredients/gochujang.png' loading='lazy'/><b>gochujang</b></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png' loading='lazy'/><b>oats</b></a></dt><dt><a href='red_wine.html'><img src='../media/ingredients/red_wine.png' loading='lazy'/><b>red wine</b></a></dt><dt><a href='plantains.html'><img src='../media/ingredients/plantains.png' loading='lazy'/><b>plantains</b></a></dt><dt><a href='tsubuan.html'><img src='../media/ingredients/tsubuan.png' loading='lazy'/><b>tsubuan</b></a></dt><dt><a href='ume_vinegar.html'><img src='../media/ingredients/ume_vinegar.png' loading='lazy'/><b>ume vinegar</b></a></dt><dt><a href='lime.html'><img src='../media/ingredients/lime.png' loading='lazy'/><b>lime</b></a></dt><dt><a href='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png' loading='lazy'/><b>bosc pear</b></a></dt><dt><a href='red_lentils.html'><img src='../media/ingredients/red_lentils.png' loading='lazy'/><b>red lentils</b></a></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png' loading='lazy'/><b>fresh bread</b></a></dt><dt><a href='pickled_cucumbers.html'><img src='../media/ingredients/pickled_cucumbers.png' loading='lazy'/><b>pickled cucumbers</b></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png' loading='lazy'/><b>jalapeno peppers</b></a></dt><dt><a href='starter.html'><img src='../media/ingredients/starter.png' loading='lazy'/><b>starter</b></a></dt></dl><h2 id='recipes'>68 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='arame_soba.html'>arame soba</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><h3>sidedish</h3><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><h3>sweet</h3><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><h3>toppings</h3><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='tzaziki.html'>tzaziki</a></li><h3>snack</h3><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><h3>basic</h3><li><a href='brownies.html'>brownies</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><h3>tropical</h3><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — Home</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='home'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='home'><h1>249 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png' loading='lazy'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png' loading='lazy'/><b>lentils</b></a></dt><dt><a href='dark_chocolate.html'><img src='../media/ingredients/dark_chocolate.png' loading='lazy'/><b>dark chocolate</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png' loading='lazy'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png' loading='lazy'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png' loading='lazy'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png' loading='lazy'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png' loading='lazy'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png' loading='lazy'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png' loading='lazy'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png' loading='lazy'/><b>beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png' loading='lazy'/><b>green beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png' loading='lazy'/><b>edamame</b></a></dt><dt><a href='cardamom.html'><img src='../media/ingredients/cardamom.png' loading='lazy'/><b>cardamom</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png' loading='lazy'/><b>chickpeas</b></a></dt><dt><a href='aquafaba.html'><img src='../media/ingredients/aquafaba.png' loading='lazy'/><b>aquafaba</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png' loading='lazy'/><b>chickpea flour</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png' loading='lazy'/><b>green peas</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png' loading='lazy'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png' loading='lazy'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png' loading='lazy'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png' loading='lazy'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png' loading='lazy'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png' loading='lazy'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png' loading='lazy'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png' loading='lazy'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png' loading='lazy'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png' loading='lazy'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png' loading='lazy'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png' loading='lazy'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png' loading='lazy'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png' loading='lazy'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png' loading='lazy'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png' loading='lazy'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png' loading='lazy'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png' loading='lazy'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png' loading='lazy'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png' loading='lazy'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png' loading='lazy'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png' loading='lazy'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png' loading='lazy'/><b>flax seeds</b></a></dt><dt><a href='flax_seed_eggs.html'><img src='../media/ingredients/flax_seed_eggs.png' loading='lazy'/><b>flax seed eggs</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png' loading='lazy'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png' loading='lazy'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png' loading='lazy'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png' loading='lazy'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png' loading='lazy'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png' loading='lazy'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png' loading='lazy'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png' loading='lazy'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png' loading='lazy'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png' loading='lazy'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png' loading='lazy'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png' loading='lazy'/><b>heirloom carrots</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png' loading='lazy'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png' loading='lazy'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png' loading='lazy'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png' loading='lazy'/><b>sweet potatoes</b></a></dt><dt><a href='bok_choy.html'><img src='../media/ingredients/bok_choy.png' loading='lazy'/><b>bok choy</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png' loading='lazy'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png' loading='lazy'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png' loading='lazy'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png' loading='lazy'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png' loading='lazy'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png' loading='lazy'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png' loading='lazy'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png' loading='lazy'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png' loading='lazy'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png' loading='lazy'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png' loading='lazy'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png' loading='lazy'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png' loading='lazy'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png' loading='lazy'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png' loading='lazy'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png' loading='lazy'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png' loading='lazy'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png' loading='lazy'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png' loading='lazy'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png' loading='lazy'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png' loading='lazy'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png' loading='lazy'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png' loading='lazy'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png' loading='lazy'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png' loading='lazy'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png' loading='lazy'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png' loading='lazy'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png' loading='lazy'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png' loading='lazy'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png' loading='lazy'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png' loading='lazy'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png' loading='lazy'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png' loading='lazy'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png' loading='lazy'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png' loading='lazy'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png' loading='lazy'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png' loading='lazy'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png' loading='lazy'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png' loading='lazy'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png' loading='lazy'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png' loading='lazy'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png' loading='lazy'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png' loading='lazy'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png' loading='lazy'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png' loading='lazy'/><b>pomegranate</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png' loading='lazy'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png' loading='lazy'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png' loading='lazy'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png' loading='lazy'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png' loading='lazy'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png' loading='lazy'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png' loading='lazy'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png' loading='lazy'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png' loading='lazy'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png' loading='lazy'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png' loading='lazy'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png' loading='lazy'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png' loading='lazy'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png' loading='lazy'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png' loading='lazy'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png' loading='lazy'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png' loading='lazy'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png' loading='lazy'/><b>sichuan peppercorns</b></a></dt><dt><a href='fresh_coriander.html'><img src='../media/ingredients/fresh_coriander.png' loading='lazy'/><b>fresh coriander</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png' loading='lazy'/><b>pomegranate juice</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png' loading='lazy'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png' loading='lazy'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png' loading='lazy'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png' loading='lazy'/><b>cocoa powder</b></a></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png' loading='lazy'/><b>granulated sugar</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png' loading='lazy'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png' loading='lazy'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png' loading='lazy'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png' loading='lazy'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png' loading='lazy'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png' loading='lazy'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png' loading='lazy'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png' loading='lazy'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png' loading='lazy'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png' loading='lazy'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png' loading='lazy'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png' loading='lazy'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png' loading='lazy'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png' loading='lazy'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png' loading='lazy'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png' loading='lazy'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png' loading='lazy'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png' loading='lazy'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png' loading='lazy'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png' loading='lazy'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png' loading='lazy'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png' loading='lazy'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png' loading='lazy'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png' loading='lazy'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png' loading='lazy'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png' loading='lazy'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png' loading='lazy'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png' loading='lazy'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png' loading='lazy'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png' loading='lazy'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png' loading='lazy'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png' loading='lazy'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png' loading='lazy'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png' loading='lazy'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png' loading='lazy'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png' loading='lazy'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png' loading='lazy'/><b>rolled oats</b></a></dt><dt><a href='quick_oats.html'><img src='../media/ingredients/quick_oats.png' loading='lazy'/><b>quick oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png' loading='lazy'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png' loading='lazy'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png' loading='lazy'/><b>short grain white rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png' loading='lazy'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png' loading='lazy'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png' loading='lazy'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png' loading='lazy'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png' loading='lazy'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png' loading='lazy'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png' loading='lazy'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png' loading='lazy'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png' loading='lazy'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png' loading='lazy'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png' loading='lazy'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png' loading='lazy'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png' loading='lazy'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png' loading='lazy'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png' loading='lazy'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png' loading='lazy'/><b>burmese tofu</b></a></dt><dt><a href='prepared_veganaise.html'><img src='../media/ingredients/prepared_veganaise.png' loading='lazy'/><b>prepared veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png' loading='lazy'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png' loading='lazy'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png' loading='lazy'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png' loading='lazy'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png' loading='lazy'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png' loading='lazy'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png' loading='lazy'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png' loading='lazy'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png' loading='lazy'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png' loading='lazy'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png' loading='lazy'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png' loading='lazy'/><b>brown rice syrup</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png' loading='lazy'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png' loading='lazy'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png' loading='lazy'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png' loading='lazy'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png' loading='lazy'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png' loading='lazy'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png' loading='lazy'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png' loading='lazy'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png' loading='lazy'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png' loading='lazy'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png' loading='lazy'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png' loading='lazy'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png' loading='lazy'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png' loading='lazy'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png' loading='lazy'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png' loading='lazy'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png' loading='lazy'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png' loading='lazy'/><b>vegan butter</b></a></dt><dt><a href='cavatappi.html'><img src='../media/ingredients/cavatappi.png' loading='lazy'/><b>cavatappi</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png' loading='lazy'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png' loading='lazy'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png' loading='lazy'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png' loading='lazy'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png' loading='lazy'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png' loading='lazy'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png' loading='lazy'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png' loading='lazy'/><b>powdered sugar</b></a></dt><dt><a href='natural_brown_sugar.html'><img src='../media/ingredients/natural_brown_sugar.png' loading='lazy'/><b>natural brown sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png' loading='lazy'/><b>coconut sugar</b></a></dt><dt><a href='commercial_brown_sugar.html'><img src='../media/ingredients/commercial_brown_sugar.png' loading='lazy'/><b>commercial brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png' loading='lazy'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png' loading='lazy'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png' loading='lazy'/><b>chocolate chips</b></a></dt><dt><a href='green_bell_peppers.html'><img src='../media/ingredients/green_bell_peppers.png' loading='lazy'/><b>green bell peppers</b></a></dt><dt><a href='yellow_bell_peppers.html'><img src='../media/ingredients/yellow_bell_peppers.png' loading='lazy'/><b>yellow bell peppers</b></a></dt><dt><a href='kiwi.html'><img src='../media/ingredients/kiwi.png' loading='lazy'/><b>kiwi</b></a></dt><dt><a href='tamarind_paste.html'><img src='../media/ingredients/tamarind_paste.png' loading='lazy'/><b>tamarind paste</b></a></dt><dt><a href='gochujang.html'><img src='../media/ingredients/gochujang.png' loading='lazy'/><b>gochujang</b></a></dt><dt><a href='oats.html'><img src='../media/ingredients/oats.png' loading='lazy'/><b>oats</b></a></dt><dt><a href='red_wine.html'><img src='../media/ingredients/red_wine.png' loading='lazy'/><b>red wine</b></a></dt><dt><a href='plantains.html'><img src='../media/ingredients/plantains.png' loading='lazy'/><b>plantains</b></a></dt><dt><a href='tsubuan.html'><img src='../media/ingredients/tsubuan.png' loading='lazy'/><b>tsubuan</b></a></dt><dt><a href='ume_vinegar.html'><img src='../media/ingredients/ume_vinegar.png' loading='lazy'/><b>ume vinegar</b></a></dt><dt><a href='lime.html'><img src='../media/ingredients/lime.png' loading='lazy'/><b>lime</b></a></dt><dt><a href='bosc_pear.html'><img src='../media/ingredients/bosc_pear.png' loading='lazy'/><b>bosc pear</b></a></dt><dt><a href='red_lentils.html'><img src='../media/ingredients/red_lentils.png' loading='lazy'/><b>red lentils</b></a></dt><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png' loading='lazy'/><b>fresh bread</b></a></dt><dt><a href='pickled_cucumbers.html'><img src='../media/ingredients/pickled_cucumbers.png' loading='lazy'/><b>pickled cucumbers</b></a></dt><dt><a href='jalapeno_peppers.html'><img src='../media/ingredients/jalapeno_peppers.png' loading='lazy'/><b>jalapeno peppers</b></a></dt><dt><a href='starter.html'><img src='../media/ingredients/starter.png' loading='lazy'/><b>starter</b></a></dt></dl><h2 id='recipes'>68 Recipes</h2><ul class='recipes col3'><h3>main</h3><li><a href='arame_soba.html'>arame soba</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='red_lentil_stew.html'>red lentil stew</a></li><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='shepherds_pie.html'>shepherds pie</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='spicy_stirfry_chickpeas.html'>spicy stirfry chickpeas</a></li><li><a href='sweet_and_sour_lentils.html'>sweet and sour lentils</a></li><h3>sidedish</h3><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='soybean_hummus_with_jalapenos.html'>soybean hummus with jalapenos</a></li><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='roasted_eggplant_dip.html'>roasted eggplant dip</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><h3>sweet</h3><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='choco_peanut_blondies.html'>Choco peanut blondies</a></li><li><a href='chunky_apple_jam.html'>chunky apple jam</a></li><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='golden_bread.html'>golden bread</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='spicy_brownies_with_pomegranate_syrup.html'>spicy brownies with pomegranate syrup</a></li><li><a href='stovetop_blackberry_cake.html'>stovetop blackberry cake</a></li><li><a href='stovetop_choco_oat_cookies.html'>stovetop choco oat cookies</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><h3>toppings</h3><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='veganaise.html'>veganaise</a></li><li><a href='quick_sunflower_seed_parmesan.html'>quick sunflower seed parmesan</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='tzaziki.html'>tzaziki</a></li><h3>snack</h3><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='wakame_bites.html'>wakame bites</a></li><h3>basic</h3><li><a href='brownies.html'>brownies</a></li><li><a href='quick_cheese.html'>quick cheese</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><h3>tropical</h3><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/site/lactofermentation.html b/site/lactofermentation.html
@@ -4,7 +4,7 @@
<p>Lacto-fermentation is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables.</p>
-<p>When microbial activity occurs, lactic acid is secreted, as well as carbon dioxide and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>
+<p>When microbial activity occurs, lactic acid is secreted, as well as CO<sub>2</sub> and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>
<p>Preserving food by lacto-fermentation keeps vitamins intact, and in some vegetables, increases its nutritional value. Fermentation also improves the immune system, and digestibility of the food, making them easier for our systems to assimilate.</p>
@@ -54,7 +54,9 @@
<h3 id='salt'>Salt</h3>
-<p>When pickling vegetables it is recommend to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use sea salt, pink himalayan salt, or fleur de sel due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+<p>When pickling vegetables it is recommended to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use sea salt, pink himalayan salt, or fleur de sel due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt when starting out is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+
+<p>Anti-caking agents may cloud the brine.</p>
<p>We recommended <b>20 g of salt per kg of vegetables</b>, or 1.5%-2 per weight, it's possible to add up to 4% for long-term preservation. If you don't have a scale (although I recommend you get one, thrift stores are FULL of them), 1 tsp equals about 5g of salt.</p>
@@ -64,13 +66,13 @@
<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to evaporate. Using chlorinated water doesn't mean the ferment will fail, but it can slow the process.</p>
-<p>I've had luck with using water straight from our tank, but if you want to guarantee results it may be best to leave the water to stand a while first. Also, check that your water supply doesn't contain chloramines, a stable form of chlorine (mix of ammonia and chlorine) that doesn't evaporate at ambient temperature, and that can't be boiled out. It's possible to filter out chloramines with a good filter (berkey filters do this).</p>
+<p>We've had luck with using water straight from our tank, but if you want to guarantee results it may be best to leave the water to stand for a while first. Also, check that your water supply doesn't contain chloramines, a stable form of chlorine (mix of ammonia and chlorine) that doesn't evaporate at ambient temperature, and that can't be boiled out. It's possible to filter out chloramines with a good filter (berkey filters do this).</p>
<p>Chlorinated water won't necessarily stop fermentation from happening, but it can make it sluggish.</p>
<h3 id='brine'>Brine</h3>
-<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 2-3% per vegetable weight, is necessary for vegetables. Again, it's possibe to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
+<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 2-3% per vegetable weight, is necessary for vegetables. Again, it's possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
<h3 id='sterilize'>Sterilization</h3>
@@ -82,7 +84,7 @@
<h3 id='botulism'>Botulism?</h3>
-<p>Lacto-fermentation is generally safe because acidity is the enemy of botulism. The PH of the brine is low, therefore acidic, and so no pathogens can survive. If you have properly measured the salt, in relation to the quantity of vegetables, and followed directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be safe to eat.</p>
+<p>Lacto-fermentation is generally safe because <b>acidity is the enemy of botulism</b>. The pH of the brine is low, therefore acidic, and so no pathogens can survive. If you have properly measured the salt, in relation to the quantity of vegetables, and followed directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be safe to eat.</p>
<h3 id='bad'>Signs of a bad fermentation</h3>
@@ -90,7 +92,7 @@
<p>Most problems occur after <a href='#openedjar'>opening a jar</a>, due too much exposure to air or high room temperatures. If you take the right precautions all should be fine.</p>
-<p>Accidentally eating a bad lacto-fermented product very unlikely.</p>
+<p>Accidentally eating a bad lacto-fermented product is very unlikely.</p>
<h3 id='nofridge'>No fridge</h3>
@@ -100,7 +102,7 @@
<p>Unlike canned foods, most vegetables preserved by fermentation will not last forever. How long they last depends on the pH, salinity, how they're stored, overall humidity of the environment, etc.</p>
-<p>Lacto-fermented foods are alive. Eventually they'll yield to other organisms and acidify, or soften to a point that will render it unedible. Fermenting foods this way prolongs their shelf life, but it is in no way infinite.</p>
+<p>Lacto-fermented foods are alive. Eventually they'll yield to other organisms and acidify, or soften to a point that will render it inedible. Fermenting foods this way prolongs their shelf life, but it is in no way infinite.</p>
<h3 id='sunlight'>Sunlight</h3>
@@ -110,13 +112,13 @@
<h3 id='jars'>What kind of jar to use</h3>
-<p>Which ever vessel you choose, it's important to remember that you have to allow for the jars to 'burp' out CO&b2;.</p>
+<p>Whichever vessel you choose, it's important to remember that you have to allow for the jars to 'burp' out CO<sub>2</sub>.</p>
<p><b>Spring-top jars.</b> (See above image) Our favorite jar type is the spring-top variety with the rubber seal and metal fastenings. If under pressure, the jar will 'burp' itself without letting air inside. It is a simple, no-fuss option.</p>
-<p><b>Jars with an air-lock</b>. A regular jar topped with a lid and air-lock is a good option. The air-lock permits the air inside to escape while prevent outside air to enter.</p>
+<p><b>Jars with an air-lock</b>. A regular jar topped with a lid and air-lock is a good option. The air-lock permits the air inside to escape while preventing outside air from entering.</p>
-<p><b>Crock</b>. If you plan to process a lot of vegetables, using a larger, open container makes sense, but it's important to keep all vegetables well-submerged in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important thing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>
+<p><b>Crock</b>. If you plan to process a lot of vegetables, using a larger, open container like a crock makes sense, but it's important to keep all vegetables well-submerged in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important thing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>
<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. Also, it's necessary to burp the jars by hand, otherwise they may explode from the pressure. The top of the jar will give you clear signs that it needs to be burped, it'll bulge outward.</p>
@@ -128,14 +130,14 @@
<li><b>Use clean tools.</b> Don't use a fork that's been in your mouth, and don't handle veg in the jar with your fingers</li>
<li><b>Weigh veg down if in brine.</b> Keeping everything submerged in the liquid will ensure they last. If too little remains in the jar but you're not ready to eat them, transfer to a smaller, clean jar.</li>
<li><b>Close jar between servings.</b> Don't leave it open unnecessarily.</li>
-<li><b>Store in a cool area.</b> When opened, store in an area under 15°C.</li>
+<li><b>Store in a cool area.</b> When opened, store in an area under 15°C.</li>
</ul>
<h3 id='spices'>Spices</h3>
-<p>Vegetables can be fermented alone, or with spices. Kimchi is typically spiced with chilies (dry or fresh), ginger, garlic, and onions, scallions, shallots, or leeks. Sauerkraut is often processed with juniper berries, caraway, dill, and celery seeds. Most of these traditional spices act as mold inhibitors, although this doesn't mean that they can prevent mold entirely, but it can help slow their growth.</p>
+<p>Vegetables can be fermented alone, or with spices. Kimchi is typically spiced with <a href='chili_pepper_flakes.html'>chilies</a> (dry or fresh), <a href='ginger_root.html'>ginger</a>, <a href='garlic.html'>garlic</a>, and onions, <a href='scallions.html'>scallions</a>, shallots, or leeks. Sauerkraut is often processed with juniper berries, caraway, <a href='fresh_dill.html'>dill</a>, and celery seeds. Most of these traditional spices act as mold inhibitors, although this doesn't mean that they can prevent mold entirely, but it can help slow their growth.</p>
-<p>Many spices have medicinal or antiviral properties that make them attractive additions to ferments, like turmeric. Whole cumin, coriander, fenugreek and mustard seeds add wonderful depth to a variety of vegetables. Experiment, see what you like best.</p>
+<p>Many spices have medicinal or antiviral properties that make them attractive additions to ferments, like <a href='fresh_turmeric.html'>turmeric</a>. Whole <a href='cumin_seesds.html'>cumin</a>, coriander, fenugreek and <a href='mustard_seeds.html'>mustard seeds</a> add wonderful depth to a variety of vegetables. Experiment, see what you like best.</p>
<p>Fresh herbs are best for short-term fermentations.</p>
@@ -147,27 +149,27 @@
<h3 id='bestveg'>Recommended vegetables</h3>
-<p>Below are the vegetables we have the most experience with and that we recommend. The best vegetable to start with when learning how to make lacto-fermentations is cabbage.</p>
+<p>Below are the vegetables we have the most experience with and that we recommend. The best vegetable to start with when learning how to make lacto-fermentations is <a href='green_cabbage.html'>cabbage</a>.</p>
-<p><b>Cabbage</b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p>
+<p><b><a href='green_cabbage.html'>Cabbage</a></b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p>
<p><b>Radish</b>. Delicious when mixed into kimchi, or mixed with red onions in brine. Good for long-term storage.</p>
-<p><b>Carrots</b>. Whether fermented in brine or with salt, carrots are delicious. We prefer ours cut thin and processed with just salt, because they stay firm and have more flavor than in brine. They're also cheap, and plentiful. We like to add carrots to our kimchi, or to ferment it with garlic, ground mustard seeds and turmeric.</p>
-<p><b>Yellow or red Onions</b>. Onions are tasty when fermented alone, or alongside other vegetables like cauliflower in brine. The red from red onions will leech into the brine and color the other vegetables, it looks great and tastes great too. Red onions are less 'aggressive' than yellow onions.</p>
-<p><b>Cauliflower</b>. When mixed with red onions in brine, cauliflower develop a deep and amazing citrusy flavor. The taste gets better after a month. They stay nice and crispy even after many weeks.</p>
-<p><b>Eggplants</b>. Eggplants mixed with spices like oregano, garlic, chili flakes and basil in brine taste fantastic! These are one of our favorites. (See notes in section below on preparing eggplant).</p>
+<p><b><a href='carrots.html'>Carrots</a></b>. Whether fermented in brine or with salt, carrots are delicious. We prefer ours cut thin and processed with just salt, because they stay firm and have more flavor than in brine. They're also cheap, and plentiful. We like to add carrots to our kimchi, or to ferment it with garlic, ground mustard seeds and turmeric.</p>
+<p><b>><a href='yellow_onion.html'>Yellow onion</a> or ><a href='red_onion.html'>red onion</a></b>. Onions are tasty when fermented alone, or alongside other vegetables like cauliflower in brine. The red from red onions will leech into the brine and color the other vegetables, it looks great and tastes great too. Red onions are less 'aggressive' than yellow onions.</p>
+<p><b>><a href='white_cauliflower.html'>Cauliflower</a></b>. When mixed with red onions in brine, cauliflower develops a deep and amazing citrusy flavor. The taste gets better after a month. They stay nice and crispy even after many weeks.</p>
+<p><b>><a href='eggplant.html'>Eggplants</a></b>. Eggplants mixed with spices like oregano, garlic, chili flakes and basil in brine taste fantastic! These are one of our favorites. (See notes in section below on preparing eggplant).</p>
-<p>Other great veg to ferment include turnips, beets, parsnips, rutabaga, celery root, parsley root, and burdock.</p>
+<p>Other great veg to ferment include turnips, <a href='beets.html'>beets</a>, parsnips, rutabaga, celery root, parsley root, and burdock.</p>
<h3 id='vegetables'>Notes on specific vegetables</h3>
-<p><b>Beets</b>. Beets are delicious, but have a very violent fermentation, due to the presence of sugar. The jar will ooze and spit, so be sure to place a plate under it. Beets with salt will develop a thick syrup that not everyone may enjoy, in that case it may be better to use brine.</p>
-<p><b>Eggplants</b>. Remove the skin. The skin doesn't soften much, and it is difficult to chew. It's also necessary to let massage the salt into the cut eggplants beforehand to draw out the water, doing this will make them less bitter and they'll absorb the brine better. Eggplants don't keep as long as other veg; they'll get too acidic after 6 months.</p>
-<p><b>Tomatoes</b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long.</p>
-<p><b>Garlic</b>. Best to use up early summer garlic for best flavor.</p>
-<p><b>Zucchini</b>. Pick end of season zucchini, they'll keep longer.</p>
-<p><b>Bell peppers</b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine.</p>
-<p><b>Cucumbers</b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm. Pickle in 5 % brine.</p>
-<p><b>Mushrooms</b>. Preparation depends on the kind of mushroom. Fermentation does 'cook' them, but some have problem compounds that might cause gastro-intestinal issues. For some varieties it might be necessary to cook them at high heat (boil) first. Also, many varieties break down during fermentation and become 'mush'.</p>
+<p><b> <a href='beets.html'>Beets</a></b>. Beets are delicious, but have a very violent fermentation, due to the presence of sugar. The jar will ooze and spit, so be sure to place a plate under it. Beets with salt will develop a thick syrup that not everyone may enjoy, in that case it may be better to use brine.</p>
+<p><b> <a href='eggplants.html'>Eggplants</a></b>. Remove the skin. The skin doesn't soften much, and it is difficult to chew. It's also necessary to massage the salt into the cut eggplants beforehand to draw out the water, doing this will make them less bitter and they'll absorb the brine better. Eggplants don't keep as long as other veg; they'll get too acidic after 6 months.</p>
+<p><b> <a href='small_heirloom_tomatoes.html'>Tomatoes</a></b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long.</p>
+<p><b> <a href='garlic.html'>Garlic</a></b>. Best to use up early summer garlic for the best flavor.</p>
+<p><b> <a href='zucchini.html'>Zucchini</a></b>. Pick end of season zucchini, they'll keep longer.</p>
+<p><b> <a href='peppers.html'>Bell peppers</a></b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine.</p>
+<p><b> <a href='cucumber.html'>Cucumbers</a></b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm. Pickle in 5 % brine.</p>
+<p><b> <a href='mushroom.html'>Mushrooms</a></b>. Preparation depends on the kind of mushroom. Fermentation does 'cook' them, but some have problem compounds that might cause gastro-intestinal issues. For some varieties it might be necessary to cook them at high heat (boil) first. Also, many varieties break down during fermentation and become 'mush'.</p>
<img src="../media/pages/lactofermentation/lacto.jpg" alt='indian style carrots' loading='lazy'>
@@ -177,7 +179,7 @@
<ul>
<li><a href='https://revolutionfermentation.com/en/blogs/fermented-vegetables/napa-vegan-kimchi-recipe/#recipe' target='_blank'>kimchi recipe</a> by Tout Cru! Fermentation.</li>
- <li><a href='https://nicrunicuit.com/faire/fermenter/achard-de-carottes-a-lindienne/' target="_blank">Achard de carottes a l'indienne(french)</a> by Marie-Claire Frédéric.</li>
+ <li><a href='https://nicrunicuit.com/faire/fermenter/achard-de-carottes-a-lindienne/' target="_blank">Achard de carottes a l'indienne (French)</a> by Marie-Claire Frédéric.</li>
<li><a href='https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-eggplant/' target="_blank">Lacto-fermented eggplant</a> by Cultures for Health.</li>
</ul>
@@ -193,4 +195,6 @@
<p>See a mistake? <a href="https://github.com/hundredrabbits/Grimgrains" class="external" target="_blank">Make a pull request</a> on Github. Or contact us on <a href="https://twitter.com/hundredrabbits" class="external" target="_blank">twitter</a> or <a href="https://merveilles.town/@rek" class="external" target="_blank">mastodon</a>.</p>
<p>Jump back to <a href="#overview">top</a>.</p>
+
+
</main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
\ No newline at end of file
diff --git a/site/stovetop_choco_oat_cookies.html b/site/stovetop_choco_oat_cookies.html
@@ -1 +1 @@
-<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop choco oat cookies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop choco oat cookies</h1><h2>15 cookies — 10 minutes</h2><img src='../media/recipes/stovetop_choco_oat_cookies.jpg'/><div class='col2'><p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p></div><dl class='ingredients'><h3>cookies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>110 g</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>120 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>200 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>20 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>5 ml</u></dt><dt><a href='quick_oats.html'><img src='../media/ingredients/quick_oats.png'/><b>quick oats</b></a><u>300 g</u></dt></dl><ul class='instructions'><li>In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>120 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)</li><li>Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated.</li><li>If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape.</li><li>Let cookies cool, they'll be easier to handle if you wait.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
-\ No newline at end of file
+<!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — stovetop choco oat cookies</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='recipes'><a href='home.html#recipes'>Recipes</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>stovetop choco oat cookies</h1><h2>15 cookies — 10 minutes</h2><img src='../media/recipes/stovetop_choco_oat_cookies.jpg'/><div class='col2'><p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Vegan butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner. It's possible to omit the butter entirely and to double the quantity of peanut butter.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p></div><dl class='ingredients'><h3>cookies</h3><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a><u>110 g</u></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a><u>120 g</u></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a><u>125 ml</u></dt><dt><a href='granulated_sugar.html'><img src='../media/ingredients/granulated_sugar.png'/><b>granulated sugar</b></a><u>200 g</u></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a><u>20 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a><u>5 ml</u></dt><dt><a href='quick_oats.html'><img src='../media/ingredients/quick_oats.png'/><b>quick oats</b></a><u>300 g</u></dt></dl><ul class='instructions'><li>In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>240 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)</li><li>Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated.</li><li>If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape.</li><li>Let cookies cool, they'll be easier to handle if you wait.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2021 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>
+\ No newline at end of file
diff --git a/src/inc/lactofermentation.htm b/src/inc/lactofermentation.htm
@@ -4,7 +4,7 @@
<p>Lacto-fermentation is a way to preserve any vegetable using salt, and the bacterium (lactobacillus) already present on the vegetables.</p>
-<p>When microbial activity occurs, lactic acid is secreted, as well as carbon dioxide and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>
+<p>When microbial activity occurs, lactic acid is secreted, as well as CO<sub>2</sub> and a variety of enzymes. Creating an acidic environment makes it near impossible for bad bacteria to establish themselves, even if they are present. Over time, the mixture eventually achieves a state of balance, and fermentation stops. Conserving vegetables this way can last many years, even when stored at room temperature.</p>
<p>Preserving food by lacto-fermentation keeps vitamins intact, and in some vegetables, increases its nutritional value. Fermentation also improves the immune system, and digestibility of the food, making them easier for our systems to assimilate.</p>
@@ -54,7 +54,9 @@
<h3 id='salt'>Salt</h3>
-<p>When pickling vegetables it is recommend to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use sea salt, pink himalayan salt, or fleur de sel due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+<p>When pickling vegetables it is recommended to use pickling salt(sodium chloride) without added iodine or anti-caking agents. Others like to use sea salt, pink himalayan salt, or fleur de sel due to their mineral content. It's a widely-held belief that iodine kills the lactobacillus present on all fresh vegetables, a bacterium that is an essential part of the lactic-acid fermentation process, but I've read sources that seem to indicate that <a href='https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121?via%3Dihub' target='_blank'>iodine has little influence on fermentation</a>. It appears that lactic acid bacteria are tolerant to a wide variety of salts, including iodized table salt. To be fair, the value of using non-iodized salt when starting out is that when things go wrong you'll have reduced the number of possible reasons, making it quicker to identify the culprit.</p>
+
+<p>Anti-caking agents may cloud the brine.</p>
<p>We recommended <b>20 g of salt per kg of vegetables</b>, or 1.5%-2 per weight, it's possible to add up to 4% for long-term preservation. If you don't have a scale (although I recommend you get one, thrift stores are FULL of them), 1 tsp equals about 5g of salt.</p>
@@ -64,13 +66,13 @@
<p>Non-chlorinated water is ideal, because chlorine is antiseptic. Filter the water, or let it rest on the counter for a few hours to permit the chlorine to evaporate. Using chlorinated water doesn't mean the ferment will fail, but it can slow the process.</p>
-<p>I've had luck with using water straight from our tank, but if you want to guarantee results it may be best to leave the water to stand a while first. Also, check that your water supply doesn't contain chloramines, a stable form of chlorine (mix of ammonia and chlorine) that doesn't evaporate at ambient temperature, and that can't be boiled out. It's possible to filter out chloramines with a good filter (berkey filters do this).</p>
+<p>We've had luck with using water straight from our tank, but if you want to guarantee results it may be best to leave the water to stand for a while first. Also, check that your water supply doesn't contain chloramines, a stable form of chlorine (mix of ammonia and chlorine) that doesn't evaporate at ambient temperature, and that can't be boiled out. It's possible to filter out chloramines with a good filter (berkey filters do this).</p>
<p>Chlorinated water won't necessarily stop fermentation from happening, but it can make it sluggish.</p>
<h3 id='brine'>Brine</h3>
-<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 2-3% per vegetable weight, is necessary for vegetables. Again, it's possibe to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
+<p>When fermenting vegetables in brine, a ratio of <b>30 g per liter of water</b>, or 2-3% per vegetable weight, is necessary for vegetables. Again, it's possible to add up to 5% for long term preservation. Allow the salt to fully dissolve in the brine before using.</p>
<h3 id='sterilize'>Sterilization</h3>
@@ -82,7 +84,7 @@
<h3 id='botulism'>Botulism?</h3>
-<p>Lacto-fermentation is generally safe because acidity is the enemy of botulism. The PH of the brine is low, therefore acidic, and so no pathogens can survive. If you have properly measured the salt, in relation to the quantity of vegetables, and followed directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be safe to eat.</p>
+<p>Lacto-fermentation is generally safe because <b>acidity is the enemy of botulism</b>. The pH of the brine is low, therefore acidic, and so no pathogens can survive. If you have properly measured the salt, in relation to the quantity of vegetables, and followed directions to the letter (no air, non-iodized salt and non-chlorinated water) everything will be fine and the resulting product will be safe to eat.</p>
<h3 id='bad'>Signs of a bad fermentation</h3>
@@ -90,7 +92,7 @@
<p>Most problems occur after <a href='#openedjar'>opening a jar</a>, due too much exposure to air or high room temperatures. If you take the right precautions all should be fine.</p>
-<p>Accidentally eating a bad lacto-fermented product very unlikely.</p>
+<p>Accidentally eating a bad lacto-fermented product is very unlikely.</p>
<h3 id='nofridge'>No fridge</h3>
@@ -100,7 +102,7 @@
<p>Unlike canned foods, most vegetables preserved by fermentation will not last forever. How long they last depends on the pH, salinity, how they're stored, overall humidity of the environment, etc.</p>
-<p>Lacto-fermented foods are alive. Eventually they'll yield to other organisms and acidify, or soften to a point that will render it unedible. Fermenting foods this way prolongs their shelf life, but it is in no way infinite.</p>
+<p>Lacto-fermented foods are alive. Eventually they'll yield to other organisms and acidify, or soften to a point that will render it inedible. Fermenting foods this way prolongs their shelf life, but it is in no way infinite.</p>
<h3 id='sunlight'>Sunlight</h3>
@@ -110,13 +112,13 @@
<h3 id='jars'>What kind of jar to use</h3>
-<p>Which ever vessel you choose, it's important to remember that you have to allow for the jars to 'burp' out CO&b2;.</p>
+<p>Whichever vessel you choose, it's important to remember that you have to allow for the jars to 'burp' out CO<sub>2</sub>.</p>
<p><b>Spring-top jars.</b> (See above image) Our favorite jar type is the spring-top variety with the rubber seal and metal fastenings. If under pressure, the jar will 'burp' itself without letting air inside. It is a simple, no-fuss option.</p>
-<p><b>Jars with an air-lock</b>. A regular jar topped with a lid and air-lock is a good option. The air-lock permits the air inside to escape while prevent outside air to enter.</p>
+<p><b>Jars with an air-lock</b>. A regular jar topped with a lid and air-lock is a good option. The air-lock permits the air inside to escape while preventing outside air from entering.</p>
-<p><b>Crock</b>. If you plan to process a lot of vegetables, using a larger, open container makes sense, but it's important to keep all vegetables well-submerged in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important thing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>
+<p><b>Crock</b>. If you plan to process a lot of vegetables, using a larger, open container like a crock makes sense, but it's important to keep all vegetables well-submerged in the brine and to cover the container with a bag to keep air from coming in. "Cover the chopped salted vegetables with a plate that fits inside the crock and sits on the surface of the vegetables, then weigh the plate down, usually with a gallon-size jug full of water, to keep the vegetables submerged under their juices and thereby protect them from oxygen. Finally, I cover the whole setup with a cloth to keep flies out. Often, I tie a string around the cloth to secure it." (Sandor Katz) The important thing is that all vegetables stay in the brine during the fermentation period. This method isn't suitable for long-term preservation, it's necessary to transfer its contents to smaller jars after the 2 week fermentation period. This method is also useful if you plan to eat the vegetables right away, after the first week.</p>
<p><b>Canning jars</b>. Using canning jars is fine, but the metal lids may corrode because of the acidity of the fermentation. Also, it's necessary to burp the jars by hand, otherwise they may explode from the pressure. The top of the jar will give you clear signs that it needs to be burped, it'll bulge outward.</p>
@@ -128,14 +130,14 @@
<li><b>Use clean tools.</b> Don't use a fork that's been in your mouth, and don't handle veg in the jar with your fingers</li>
<li><b>Weigh veg down if in brine.</b> Keeping everything submerged in the liquid will ensure they last. If too little remains in the jar but you're not ready to eat them, transfer to a smaller, clean jar.</li>
<li><b>Close jar between servings.</b> Don't leave it open unnecessarily.</li>
-<li><b>Store in a cool area.</b> When opened, store in an area under 15°C.</li>
+<li><b>Store in a cool area.</b> When opened, store in an area under 15°C.</li>
</ul>
<h3 id='spices'>Spices</h3>
-<p>Vegetables can be fermented alone, or with spices. Kimchi is typically spiced with chilies (dry or fresh), ginger, garlic, and onions, scallions, shallots, or leeks. Sauerkraut is often processed with juniper berries, caraway, dill, and celery seeds. Most of these traditional spices act as mold inhibitors, although this doesn't mean that they can prevent mold entirely, but it can help slow their growth.</p>
+<p>Vegetables can be fermented alone, or with spices. Kimchi is typically spiced with <a href='chili_pepper_flakes.html'>chilies</a> (dry or fresh), <a href='ginger_root.html'>ginger</a>, <a href='garlic.html'>garlic</a>, and onions, <a href='scallions.html'>scallions</a>, shallots, or leeks. Sauerkraut is often processed with juniper berries, caraway, <a href='fresh_dill.html'>dill</a>, and celery seeds. Most of these traditional spices act as mold inhibitors, although this doesn't mean that they can prevent mold entirely, but it can help slow their growth.</p>
-<p>Many spices have medicinal or antiviral properties that make them attractive additions to ferments, like turmeric. Whole cumin, coriander, fenugreek and mustard seeds add wonderful depth to a variety of vegetables. Experiment, see what you like best.</p>
+<p>Many spices have medicinal or antiviral properties that make them attractive additions to ferments, like <a href='fresh_turmeric.html'>turmeric</a>. Whole <a href='cumin_seesds.html'>cumin</a>, coriander, fenugreek and <a href='mustard_seeds.html'>mustard seeds</a> add wonderful depth to a variety of vegetables. Experiment, see what you like best.</p>
<p>Fresh herbs are best for short-term fermentations.</p>
@@ -147,27 +149,27 @@
<h3 id='bestveg'>Recommended vegetables</h3>
-<p>Below are the vegetables we have the most experience with and that we recommend. The best vegetable to start with when learning how to make lacto-fermentations is cabbage.</p>
+<p>Below are the vegetables we have the most experience with and that we recommend. The best vegetable to start with when learning how to make lacto-fermentations is <a href='green_cabbage.html'>cabbage</a>.</p>
-<p><b>Cabbage</b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p>
+<p><b><a href='green_cabbage.html'>Cabbage</a></b>. Make sauerkraut, or kimchi. This is a great vegetable to start with. It's cheap, and tastes amazing. Use red and green cabbage, both are good. Good for long-term storage.</p>
<p><b>Radish</b>. Delicious when mixed into kimchi, or mixed with red onions in brine. Good for long-term storage.</p>
-<p><b>Carrots</b>. Whether fermented in brine or with salt, carrots are delicious. We prefer ours cut thin and processed with just salt, because they stay firm and have more flavor than in brine. They're also cheap, and plentiful. We like to add carrots to our kimchi, or to ferment it with garlic, ground mustard seeds and turmeric.</p>
-<p><b>Yellow or red Onions</b>. Onions are tasty when fermented alone, or alongside other vegetables like cauliflower in brine. The red from red onions will leech into the brine and color the other vegetables, it looks great and tastes great too. Red onions are less 'aggressive' than yellow onions.</p>
-<p><b>Cauliflower</b>. When mixed with red onions in brine, cauliflower develop a deep and amazing citrusy flavor. The taste gets better after a month. They stay nice and crispy even after many weeks.</p>
-<p><b>Eggplants</b>. Eggplants mixed with spices like oregano, garlic, chili flakes and basil in brine taste fantastic! These are one of our favorites. (See notes in section below on preparing eggplant).</p>
+<p><b><a href='carrots.html'>Carrots</a></b>. Whether fermented in brine or with salt, carrots are delicious. We prefer ours cut thin and processed with just salt, because they stay firm and have more flavor than in brine. They're also cheap, and plentiful. We like to add carrots to our kimchi, or to ferment it with garlic, ground mustard seeds and turmeric.</p>
+<p><b>><a href='yellow_onion.html'>Yellow onion</a> or ><a href='red_onion.html'>red onion</a></b>. Onions are tasty when fermented alone, or alongside other vegetables like cauliflower in brine. The red from red onions will leech into the brine and color the other vegetables, it looks great and tastes great too. Red onions are less 'aggressive' than yellow onions.</p>
+<p><b>><a href='white_cauliflower.html'>Cauliflower</a></b>. When mixed with red onions in brine, cauliflower develops a deep and amazing citrusy flavor. The taste gets better after a month. They stay nice and crispy even after many weeks.</p>
+<p><b>><a href='eggplant.html'>Eggplants</a></b>. Eggplants mixed with spices like oregano, garlic, chili flakes and basil in brine taste fantastic! These are one of our favorites. (See notes in section below on preparing eggplant).</p>
-<p>Other great veg to ferment include turnips, beets, parsnips, rutabaga, celery root, parsley root, and burdock.</p>
+<p>Other great veg to ferment include turnips, <a href='beets.html'>beets</a>, parsnips, rutabaga, celery root, parsley root, and burdock.</p>
<h3 id='vegetables'>Notes on specific vegetables</h3>
-<p><b>Beets</b>. Beets are delicious, but have a very violent fermentation, due to the presence of sugar. The jar will ooze and spit, so be sure to place a plate under it. Beets with salt will develop a thick syrup that not everyone may enjoy, in that case it may be better to use brine.</p>
-<p><b>Eggplants</b>. Remove the skin. The skin doesn't soften much, and it is difficult to chew. It's also necessary to let massage the salt into the cut eggplants beforehand to draw out the water, doing this will make them less bitter and they'll absorb the brine better. Eggplants don't keep as long as other veg; they'll get too acidic after 6 months.</p>
-<p><b>Tomatoes</b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long.</p>
-<p><b>Garlic</b>. Best to use up early summer garlic for best flavor.</p>
-<p><b>Zucchini</b>. Pick end of season zucchini, they'll keep longer.</p>
-<p><b>Bell peppers</b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine.</p>
-<p><b>Cucumbers</b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm. Pickle in 5 % brine.</p>
-<p><b>Mushrooms</b>. Preparation depends on the kind of mushroom. Fermentation does 'cook' them, but some have problem compounds that might cause gastro-intestinal issues. For some varieties it might be necessary to cook them at high heat (boil) first. Also, many varieties break down during fermentation and become 'mush'.</p>
+<p><b> <a href='beets.html'>Beets</a></b>. Beets are delicious, but have a very violent fermentation, due to the presence of sugar. The jar will ooze and spit, so be sure to place a plate under it. Beets with salt will develop a thick syrup that not everyone may enjoy, in that case it may be better to use brine.</p>
+<p><b> <a href='eggplants.html'>Eggplants</a></b>. Remove the skin. The skin doesn't soften much, and it is difficult to chew. It's also necessary to massage the salt into the cut eggplants beforehand to draw out the water, doing this will make them less bitter and they'll absorb the brine better. Eggplants don't keep as long as other veg; they'll get too acidic after 6 months.</p>
+<p><b> <a href='small_heirloom_tomatoes.html'>Tomatoes</a></b>. Like eggplants, tomatoes become more acidic with time and shouldn't be left to ferment too long.</p>
+<p><b> <a href='garlic.html'>Garlic</a></b>. Best to use up early summer garlic for the best flavor.</p>
+<p><b> <a href='zucchini.html'>Zucchini</a></b>. Pick end of season zucchini, they'll keep longer.</p>
+<p><b> <a href='peppers.html'>Bell peppers</a></b>. Pick end of season peppers, they'll keep longer. Early summer peppers will soften too much. Pickle in 5 % brine.</p>
+<p><b> <a href='cucumber.html'>Cucumbers</a></b>. Pick end of season cucumbers. Use very fresh cucumbers if you want them to stay crisp. Cut off the little brown end where the flower of the plant grows, apparently it helps them stay firm. Pickle in 5 % brine.</p>
+<p><b> <a href='mushroom.html'>Mushrooms</a></b>. Preparation depends on the kind of mushroom. Fermentation does 'cook' them, but some have problem compounds that might cause gastro-intestinal issues. For some varieties it might be necessary to cook them at high heat (boil) first. Also, many varieties break down during fermentation and become 'mush'.</p>
<img src="../media/pages/lactofermentation/lacto.jpg" alt='indian style carrots' loading='lazy'>
@@ -177,7 +179,7 @@
<ul>
<li><a href='https://revolutionfermentation.com/en/blogs/fermented-vegetables/napa-vegan-kimchi-recipe/#recipe' target='_blank'>kimchi recipe</a> by Tout Cru! Fermentation.</li>
- <li><a href='https://nicrunicuit.com/faire/fermenter/achard-de-carottes-a-lindienne/' target="_blank">Achard de carottes a l'indienne(french)</a> by Marie-Claire Frédéric.</li>
+ <li><a href='https://nicrunicuit.com/faire/fermenter/achard-de-carottes-a-lindienne/' target="_blank">Achard de carottes a l'indienne (French)</a> by Marie-Claire Frédéric.</li>
<li><a href='https://www.culturesforhealth.com/learn/recipe/lacto-fermentation-recipes/lacto-fermented-eggplant/' target="_blank">Lacto-fermented eggplant</a> by Cultures for Health.</li>
</ul>
@@ -193,3 +195,5 @@
<p>See a mistake? <a href="https://github.com/hundredrabbits/Grimgrains" class="external" target="_blank">Make a pull request</a> on Github. Or contact us on <a href="https://twitter.com/hundredrabbits" class="external" target="_blank">twitter</a> or <a href="https://merveilles.town/@rek" class="external" target="_blank">mastodon</a>.</p>
<p>Jump back to <a href="#overview">top</a>.</p>
+
+
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -259,7 +259,7 @@ Ingredient wasabi_powder = create_child_ingredient(&wasabi_root, "wasabi powder"
Ingredient sichuan_peppercorns = create_ingredient("sichuan peppercorns", "<p>Sichuan pepper, or <b>花椒</b>, comes from the seeds of species of trees in the genus <b>Zanthoxylum</b>. It's a spice from China's southwestern Sichuan Province. It has a unique aroma and flavor that is neither hot nor pungent, with lemony overtones. This pepper create a tingly numbness in the mouth. It is often used in spicy dishes, to create a a flavor known in Mandarin as <b>málà 麻辣 \"numb-spiciness\"</b>.</p><p>When cooking sichuan peppercorns, lightly toast them and then then crush them before adding them to food. The spice is added at the last moment.</p>");
-Ingredient coriander = create_ingredient("coriander", "<p>Coriander, also known as <b>Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of <b>vitamin A</b>, <b>vitamin C</b>. The seeds have a lower count of vitamins but still provide some amounts of <b>calcium</b> and <b>iron</b>. For 3-21 percent of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is <a href='https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590' target='_blank'>OR6A2</a>, a gene involved in sensing smells.</p>");
+Ingredient fresh_coriander = create_ingredient("fresh coriander", "<p>Coriander, also known as <b>Coriandrum sativum} or cilantro, is an herb cultivated for its leaves and seeds (all parts are edible). Coriander has a tart, lemon/lime taste. Coriander leaves are a source of <b>vitamin A</b>, <b>vitamin C</b>. Its seeds have a lower count of vitamins but still provide some amounts of <b>calcium</b> and <b>iron</b>. For 3-21 percent of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is <a href='https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590' target='_blank'>OR6A2</a>, a gene involved in sensing smells.</p>");
Ingredient mint = create_ingredient("mint", "<p>Mint, or <b>Mentha</b>, is a genus of plants in the family <b>Lamiaceae</b>. Mints are aromatic plants, with leaf color that ranges from dark green and gray-green to purple, blue, and sometimes pale yellow. The most common mints for commercial cultivation are peppermint, native spearmint, scotch spearmint, apple mint and cornmint. Mint oil is also used as an environmentally-friendly <a href='https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html' target='_blank'>insecticide</a>.</p>");
@@ -505,4 +505,4 @@ Ingredient fresh_bread = create_ingredient("fresh bread", "<p>No description yet
// removed: &coconut, &tomato, &radish
-Ingredient *ingredients[] = {&coffee, &lentils, &dark_chocolate, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &cardamom, &chickpeas, &aquafaba, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &flax_seed_eggs, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &quick_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &prepared_veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &natural_brown_sugar, &coconut_sugar, &commercial_brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &red_lentils, &fresh_bread, &pickled_cucumbers, &jalapeno_peppers, &starter };
+Ingredient *ingredients[] = {&coffee, &lentils, &dark_chocolate, &beluga_lentils, &brown_lentils, &shelled_hemp_seeds, &tempeh, &peanut_butter, &peanuts, &soy_beans, &beans, &green_beans, &edamame, &cardamom, &chickpeas, &aquafaba, &chickpea_flour, &green_peas, &green_cabbage, &red_cabbage, &kale, &arugula, &cauliflower, &white_cauliflower, &purple_cauliflower, &brussel_sprouts, &daikon, &arame, &seaweed, &mushroom, &wakame, &dried_hijiki, &bull_kelp_powder, &nori, &nori_sheets, &shiitake, &crimini, &portobello, &shimeji, &button_mushrooms, &flax_seeds, &flax_seed_eggs, &sunflower_seeds, &pumpkin_seeds, &sesame_seeds, &white_sesame_seeds, &black_sesame_seeds, &tahini, &pomegranate_seeds, &chia_seeds, &nagaimo, &carrots, &small_heirloom_tomatoes, &heirloom_carrots, &ginger_root, &potatoes, &russet_potatoes, &sweet_potatoes, &bok_choy, &beets, &golden_beets, &red_beets, &cassava, &garlic, &garlic_powder, &onion, &red_onion, &onion_powder, &yellow_onion, &cucumber, &persian_cucumbers, &eggplant, &zucchini, &chives, &peppers, &red_bell_peppers, &tomato_paste, &avocado, &pumpkin, &olives, &green_olives, &black_olives, &pimento_olives, &acorn_squash, &breadfruit, &scallions, &spinach, &alfalfa_sprouts, &dried_raisins, &blackberries, &dried_cranberries, &dried_white_mulberries, &dry_corn_kernels, &pandanus_fruit, &banana, &apple, &lemon, &lemon_zest, &lemon_juice, &orange, &pears, &bartlett_pear, &papaya, &pomegranate, &mango, &hachiya_persimmon, &persimmon, &dates, °let_noor_dates, &date_caramel, &apricot_jam, &ao_nori, &kanten_powder, &turmeric_root, &ground_turmeric, &cinnamon, &rosemary, &basil, &dried_basil, &wasabi_root, &wasabi_powder, &sichuan_peppercorns, &fresh_coriander, &pomegranate_juice, &mint, &peppermint, &cocoa_beans, &cocoa_powder, &granulated_sugar, &cayenne_pepper, &cayenne_pepper_powder, &anise_seeds, &nutritional_yeast, &vanilla, &vanilla_extract, &nutmeg, &thyme, &poppy_seeds, &paprika, &smoked_paprika, &curry_powder, &cumin_seeds, &mustard_seeds, &dijon_mustard, &black_pepper, &shichimi_togarashi, &garam_masala, &panko, &carob, &carob_chips, &bay_leaf, &chili_pepper_flakes, &chili_peppers, &hops, &dried_orange_peel, &oregano, &whole_wheat_flour, &buckwheat_groats, &buckwheat_noodles, &buckwheat_flour, &einkorn_wheat_flour, &spelt_flour, &gluten_flour, &cornmeal, &corn_semolina, &rolled_oats, &quick_oats, &rice, &basmati_rice, &short_grain_white_rice, &puffed_rice, &medium_grain_brown_rice, &black_glutinous_rice, &rice_flour, &flour, &all_purpose_flour, &breadfruit_flour, &wheat_semolina, &beni_shouga, &vegemite, &miso, &red_miso, &white_miso, &tofu, &soft_tofu, &burmese_tofu, &prepared_veganaise, &soy_sauce, &sriracha, &mirin, &baking_powder, &bamboo_charcoal_powder, &cornstarch, &active_dry_yeast, &baking_soda, &agar_agar_powder, &arrowroot_starch, &maple_syrup, &brown_rice_syrup, &japanese_rice_vinegar, &balsamic_vinegar, &apple_cider_vinegar, &matcha_powder, &houjicha, &beer, &sake, &coconut_oil, &canola_oil, &olive_oil, &sesame_oil, &peppermint_oil, &fresh_dill, &coconut_milk, &soy_milk, &baguette, &bread_crusts, &vegan_butter, &cavatappi, &fusilli, &soy_yogurt, &kinako, &corn_tortillas, &fleur_de_sel, &vegetable_bouillon, &water, &powdered_sugar, &natural_brown_sugar, &coconut_sugar, &commercial_brown_sugar, &salt, &sea_salt, &chocolate_chips, &green_bell_peppers, &yellow_bell_peppers, &kiwi, &tamarind_paste, &gochujang, &oats, &red_wine, &plantains, &tsubuan, &ume_vinegar, &lime, &bosc_pear, &red_lentils, &fresh_bread, &pickled_cucumbers, &jalapeno_peppers, &starter };
diff --git a/src/recipes.c b/src/recipes.c
@@ -1,17 +1,4 @@
-//chunky apple jam
-Recipe chunky_apple_jam = create_recipe("chunky apple jam", sweet, "2-3 230g jars", 20211016, 50);
-set_description(&chunky_apple_jam, "<p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time for safety's sake. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p><p><b>Sterilizing Empty Jars</b></p><p>It is unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.");
-RecipePart chunky_apple_jam_jam = create_part("jam");
-add_instruction(&chunky_apple_jam_jam, "Prepare clean <i>2-3 230 g (8 oz, 1/2 pint)</i> glass canning jars. It not necessary to pre-sterilize the jars since they'll be processed for 10 minutes or longer in a boiling-water canner afterwards.");
-add_instruction(&chunky_apple_jam_jam, "Peel, and cut the <a href='apple.html'>apples</a> into cubes, around <i>900 g (or 8 cups)</i>'s worth. Toss the apples cubes into a bowl with <i>60 ml (4 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Add <i>(2 cups)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam.");
-add_instruction(&chunky_apple_jam_jam, "There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with <i>4</i> crushed <a href='cardamom.html'>cardamom pods</a> (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for <u>30 minutes</u>. Stir mixture often to prevent scorching.");
-add_instruction(&chunky_apple_jam_jam, "Jam will thicken, and apples will soften. After the <u>30 minute</u> mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can.");
-add_instruction(&chunky_apple_jam_jam, "It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for <u>10 minutes</u> (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra <u>5 minutes</u>. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months.");
-add_serving(&chunky_apple_jam_jam, &apple, "900 g");
-add_serving(&chunky_apple_jam_jam, &lemon_juice, "60 ml");
-add_serving(&chunky_apple_jam_jam, &natural_brown_sugar, "900 g");
-add_serving(&chunky_apple_jam_jam, &cardamom, "4 pods");
-add_part(&chunky_apple_jam, &chunky_apple_jam_jam);
+
// anise bread with sweet pear sauce
Recipe anise_bread_with_sweet_pear_sauce = create_recipe("anise bread with sweet pear sauce", sweet, "2 mini loaves", 20150514, 40);
@@ -499,6 +486,21 @@ add_serving(&cookie_mix, &water, "45 ml");
add_serving(&cookie_mix, &chocolate_chips, "170 g");
add_part(&chocolate_chip_cookies, &cookie_mix);
+//chunky apple jam
+Recipe chunky_apple_jam = create_recipe("chunky apple jam", sweet, "2-3 230g jars", 20211016, 50);
+set_description(&chunky_apple_jam, "<p>Every fall we volunteer with a <a href='https://lifecyclesproject.ca/' target='_blank'>local organization</a> to pick apples on private property that would normally go to waste. This year we got a lot of fruit so we decided to process some. We are not huge fans of compote, but we do like chunky-style jams.</p><p><b>Apples</b></p><p>We can't say for certain what kind of apple we picked, they looked like spartans or fujis, either way they are sweet and crisp and lend well to jams.</p><p><b>Botulism?</b> In the word of <a href='https://www.splendidtable.org/story/2013/08/02/in-jams-and-jellies-acidity-is-the-key-to-avoiding-botulism' target='_blank'>Kevin West</a>, acidity is the enemy of botulism. Foods that have a pH below 4.6, high-acid foods like apples, blueberries, strawberries (and many more) are completely safe, they have sufficient natural acidity to safeguard us against the risk of botulism. Despite this, it is still necessary to process the clean jars after filling them with jam.</p><p><b>Jam doneness</b><br><p> Apples normally have enough natural pectin to gel. Is my jam ready to take off the heat? There are three methods:</p><p><b>Temperature Test:</b> Take the temperature of the jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 100°C if you are at sea level. NOTE: For each 305 m of altitude above sea level, subtract 2 degrees. For instance, at 305 m of altitude, the jelly is done at 100°C; at 610 m, 102°C, etc<p><b>Spoon or Sheet Test</b>. Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side. When the mixture first starts to boil, the drops will be light and syrupy. As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and sheet off the spoon, the jellying point has been reached.</p><p><b>Refrigerator/Freezer Test</b>. Pour a small amount of boiling jelly on a plate, and put it in the freezing compartment of a refrigerator for a few minutes. If the mixture gels, it should be done. During this test, the rest of the jelly mixture should be removed from the heat <a href='https://nchfp.uga.edu/how/can_07/jelly_point.html' target='_blank'>[ref]</a>.</p><p><b>Sugar.</b> Adding too little sugar may cause the jam to ferment. In this recipe, we added demerara sugar (it's what we had on hand) so this why the jam is dark. We like it because it has plenty of molasses in it, lending the jam a deep and pleasant toffee-esque flavor. Feel free to use other varieties of sugar, especially if you prefer a lighter-colored jam, or if you don't like the flavor of molasses.</p><p><b>Recommended Process Time</b></p><p>When processing jars in a boiler canner, the time varies depending on the altitude where you live. For this recipe (hot pack) the recommended time for those living from 0 - 305 m (0 - 1,000 ft) is 10 minutes, but the <a href='https://nchfp.uga.edu/how/can_07/apple_preserves.html' target='_blank'>National Center for Food Preservation</a> recommends 5 minutes, I do the longer time to avoid having to pre-boil the jars. For 305 m - 1829 m (1,001 - 6,000 ft) the time is 10 minutes, and 15 minutes for anyone above 1829 m (6,000 ft).</p><p><b>Sterilizing Empty Jars</b></p><p>It is unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.");
+RecipePart chunky_apple_jam_jam = create_part("jam");
+add_instruction(&chunky_apple_jam_jam, "Prepare clean <i>2-3 230 g (8 oz, 1/2 pint)</i> glass canning jars. It not necessary to pre-sterilize the jars since they'll be processed for 10 minutes or longer in a boiling-water canner afterwards.");
+add_instruction(&chunky_apple_jam_jam, "Peel, and cut the <a href='apple.html'>apples</a> into cubes, around <i>900 g (or 8 cups)</i>'s worth. Toss the apples cubes into a bowl with <i>60 ml (4 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a>. Add <i>(2 cups)</i> of <a href='natural_brown_sugar.html'>natural brown sugar</a> (we used demerara, but feel free to use the sugar of your choice) and mix well. Cover bowl, and let the mixture sit in a cool place for a minimum of 4 hours, or overnight. This rest period will allow the liquid to be pulled from the apples, and will ensure that the apples keep their shape to get a chunky-style jam.");
+add_instruction(&chunky_apple_jam_jam, "There should be plenty of liquid in the bowl with the apples. Strain apples from the liquid. This is your syrup. Reserve the apples. Pour the syrup into your jam pot, and bring it a boil. Add the cut apples to the pot, along with <i>4</i> crushed <a href='cardamom.html'>cardamom pods</a> (optional, but delicious). Reduce heat to medium-high and cover the pot, cook for <u>30 minutes</u>. Stir mixture often to prevent scorching.");
+add_instruction(&chunky_apple_jam_jam, "Jam will thicken, and apples will soften. After the <u>30 minute</u> mark, I like to squish the apples with a potato masher a bit if they haven't softened enough. Once mixture is thick enough, turn off heat and transfer to jam jars (see instructions in above text to see how to check for jam doneness). Leave 6 mm (1/4 in) of space at top of jar, and using the tip of a knife, or a chopstick, pop out as many air bubbles as you can.");
+add_instruction(&chunky_apple_jam_jam, "It's possible to refrigerate and eat the jam right away, but if you want the jar to last longer it is necessary to process the jars in a boiling water canner. To do this, bring a large pot of water to a boil, add the jam jars with enough water to cover them, and those living at 0 - 305 m (0 - 1,000 ft) ought to boil the jars for <u>10 minutes</u> (see above notes for altitude adjustments). Turn heat off, but leave jars in pot for an extra <u>5 minutes</u>. Transfer jars to counter-top over a dishtowel, let cool. Once cooled, they're ready to store. Ideally, eat within 12 months.");
+add_serving(&chunky_apple_jam_jam, &apple, "900 g");
+add_serving(&chunky_apple_jam_jam, &lemon_juice, "60 ml");
+add_serving(&chunky_apple_jam_jam, &natural_brown_sugar, "900 g");
+add_serving(&chunky_apple_jam_jam, &cardamom, "4 pods");
+add_part(&chunky_apple_jam, &chunky_apple_jam_jam);
+
// coffee jelly
Recipe coffee_jelly = create_recipe("coffee jelly", sweet, "2 servings", 20190225, 40);
set_description(&coffee_jelly, "<p>Coffee jelly is a popular dessert and drink (you could say) that is served in coffee shops in Japan. It is very simple to make, it doesn't require refrigeration to become jelly and it is delicious!</p><p>The key ingredient in this recipe is kanten, or agar agar, a gelling agent that is algae based and that is widely available in asia. It is available in powder form, and also in sheets. Sheets can be melted in a liquid the same way as the powder form. Agar agar has no calories, and imparts no flavor.</p><p>You can use instant coffee as well for this recipe, using 30 ml of instant coffee per cup.</p><p>On Pino, we sometimes make the mix without a sweetener, and pour a spoonful on top afterwards.</p><p><b class='head'>Quick soy pudding</b></p><p>You can eat the coffee jelly as is, or you can add the cubes in another recipe like a coconut or soy milk pudding. It can also be used as a garnish for other desserts.</p><p>Also, we 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.</p>");
@@ -1285,9 +1287,9 @@ add_part(&stovetop_blackberry_cake, &stovetop_blackberry_cake_cake);
// stovetop choco oat cookies
Recipe stovetop_choco_oat_cookies = create_recipe("stovetop choco oat cookies", sweet, "15 cookies", 20201010, 10);
-set_description(&stovetop_choco_oat_cookies, "<p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Cookies aren't cookies without fat. Butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p>");
+set_description(&stovetop_choco_oat_cookies, "<p>These days, I've been experimenting with baking without an oven. This limits what recipes we can make, but also gives us plenty of opportunities for learning how to do things differently.</p><p>We prepared the 'dough' on the stovetop, using a cast-iron pan. Any kind of pan will do, we just really like cast iron. The resulting texture is very moist compared to a traditional cookie, but it is very delicious and requires few tools to prepare.</p><p><b class='head'>Recipe notes:</b></p><p><b>Oats:</b> Only use quick-cooking oats, as <a href='rolled_oats.html'>rolled oats</a> or steel-cut oats will not absorb moisture as quickly, and the 'dough' won't bind. Making your own quick-oats is easy, just pop some rolled oats in a blender, or pulverize with a mortar and pestle. Don't overblend, as you'll end up with oat powder.</p><p><b>Vegan butter:</b> Vegan butter adds flavor. It's possible to substitute with coconut oil, but it will alter the flavor. To make your own vegan butter, look for the recipe in The Homemade Vegan Pantry by Miyoko Schinner. It's possible to omit the butter entirely and to double the quantity of peanut butter.</p><p><b>Cocoa powder:</b> If you have a sensitivity to caffeine use <a href='carob.html'>carob powder</a> instead. Switching to carob will alter the flavor of the cookie — in a good way.</p><p><b>Sugar:</b> You can substitute with any other kind of sugar, but if you choose to add commercial brown sugar reduce the added water content (a little).</p><p><b>Soy milk:</b> We make this recipe with just water often, but adding soy milk (or any other nut milk) makes for a richer flavor.</p><p><b>Peanut butter:</b> We like peanut butter a lot, so we add it in everything. We use 100% peanut butter. If you use a sweetened variety, you can use less sugar.</p>");
RecipePart stovetop_choco_oat_cookies_cookies = create_part("cookies");
-add_instruction(&stovetop_choco_oat_cookies_cookies, "In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>120 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)");
+add_instruction(&stovetop_choco_oat_cookies_cookies, "In a pan, combine <i>110 g (1/2 cup)</i> of <a href='vegan_butter.html'>vegan butter</a>, <i>240 g (~1/2 cup)</i> of <a href='peanut_butter.html'>creamy peanut butter</a>, <i>125 ml (1/2 cup)</i> of <a href='soy_milk.html'>soy milk</a> (or water), <i>200 g (1 cup)</i> of <a href='granulated_sugar.html'>granulated sugar</a>, <i>20 g (1/4 cup)</i> of <a href='cocoa_powder.html'>cocoa powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix ingredients well.)");
add_instruction(&stovetop_choco_oat_cookies_cookies, "Bring to medium heat, until mixture starts to boil. Stir for <u>4-5 minutes</u>. Reduce heat to low, add <i>5 ml (1 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>300 g (~3 1/2 cups)</i> of <a href='oats.html'>quick-cooking oats</a>. Mix until well incorporated.");
add_instruction(&stovetop_choco_oat_cookies_cookies, "If you don't mind getting messy, pick up bits of cookie dough with your hands, shape into a puck and transfer to a baking sheet, or baking mat (a surface that is easy to wash). Alternatively, you can scoop up an amount with a large spoon and transfer it to a baking sheet, but I prefer to shape the dough with my hands, as it helps to compress the oats into a proper cookie shape.");
add_instruction(&stovetop_choco_oat_cookies_cookies, "Let cookies cool, they'll be easier to handle if you wait.");
