commit: db4f73d7419e5b45500341a73d81399e8642e8bc parent c8d3912f50c972b2a3bb456a45ebc4723ed30cb9 Author: Rekka <rekkabell@gmail.com> Date: Tue, 17 Dec 2019 19:18:23 -0500 Removed some photos -RedundancyDiffstat:
19 files changed, 35 insertions(+), 64 deletions(-)
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There's a TON of different ways to prepare them, and all of these ways are delicious. They can be baked, squished, pureed, ground, sprouted and baked. Their versatility make my life easier, I can eat them everyday and it doesn't ever get boring. & {*Nutrition*}: Legumes is an important part of the diet, and one of the best plant sources of {*lysine*}, one of 9 essential amino acids required for good health. Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. If you eat 1/2 cup dry beans a day, your daily protein needs are covered. - % recipes/spicy.stirfry.chickpeas.3.jpg & Another plus is that dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers. I like to buy them in bulk and cook them as needed. An advantage of buying them dry is that it is cheap, and they taste better (honest). Read about {{storing dry beans|https://extension.usu.edu/foodstorage/howdoi/dry_beans}}. & {*Recommendations*} & Adding a {{bay leaf}}, a bit of {{onion}} or a clove or two of {{garlic}} to the cooking water add a subtle seasoning to the {{chickpeas}} and boost flavor. @@ -124,12 +123,11 @@ CHEESE DESC & I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients. & This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free! - % recipes/cheese.1.jpg & This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay! & In this recipe I use {{kanten}}, which is similar to {{agar agar}} except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available. + % recipes/cheese.1.jpg & {*Flavors*} & For a pepper jack cheese flavor, add {{garlic}}, {{onion powder}} and {{chili pepper flakes}}. You can also add {{black pepper}}, for a bit of spice, or {{pimento olives}}! - % recipes/cheese.2.jpg INST CHEESE - In a bowl, mix {_1/4 cup_} of {{soy milk}}, {_4 tbsp_} of {{nutritional yeast}}, {_2 tbsp_} of {{tahini}}, {_1 tsp_} of {{apple cider vinegar}} and {_1 tsp_} of {{red miso}}. @@ -204,7 +202,6 @@ COFFEE JELLY & On Pino, we sometimes make the mix without a sweetener, and pour a spoonful on top afterwards. & {*Quick soy pudding*} & Also, I sometimes make a quick 'soy pudding' by heating some soy milk in a pan with some arrowroot starch. The mixture will thicken, it becomes pudding-like and is delicious over coffee jelly. - % recipes/coffee.jelly.2.jpg INST BASIC - Brew a pot of {{coffee}}. @@ -229,11 +226,13 @@ OKONOMIYAKI & {*Okonomiyaki*} (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease. & The key ingredient? {{Chickpea flour}}, or 'besan flour'. We make chickpea pancakes, and {{scrambled chickpeas}} (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki. % recipes/okonomiyaki.1.jpg - & If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant {*oxalate crystals*} found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy); it is present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping. + & If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant {*oxalate crystals*} found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being "neba neba" (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping. & Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki. - % recipes/okonomiyaki.2.jpg & {*How to make true okonomi sauce*} - & In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative. If you want to make your own, you can mix {*1 1/2 tbsp sugar, 4 tbsp ketchup*} and {*3 1/3 tbsp worcestershire sauce*}. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too. To make worcestershire sauce, combine {*apple cider vinegar, water, soy sauce, sugar, mustard powder, onion powder, garlic powder, cinnamon*} and {*black pepper*} in pan, bring to a boil and cook for a minute, then let cool. For {*ketchup*}, using some {*fresh tomato sauce*} may be enough, otherwise, add a bit of {*sugar*} and {*apple cider vinegar*} to it. + & In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative. + & If you want to make your own, you can mix 1 1/2 tbsp {{sugar|#whole can sugar}}, 4 tbsp {*ketchup*} and 3 1/3 tbsp {*worcestershire sauce*}. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too: + & {*Worcestershire sauce:*} combine {{apple cider vinegar}}, water, {{soy sauce}}, {{sugar|#whole cane sugar}}, {{mustard powder|#mustard seeds}}, onion powder, garlic powder, {{cinnamon}} and {{black pepper}} in pan, bring to a boil and cook for a minute, then let cool. + & {*Ketchup:*} Using some {*fresh tomato sauce*} may be enough, otherwise add a bit of {{sugar|#whole cane sugar}} and {{apple cider vinegar}} to it. INST MAIN @@ -282,7 +281,6 @@ SEITAN % recipes/seitan.2.jpg & Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, {{gluten flour}} (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender. & In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency. - % recipes/seitan.3.jpg & When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as {{ginger}}, {{garlic}}, {{onion powder}}, {{tomato sauce}}, {{soy sauce}} and so on will make it extra flavourful, the same goes for the broth. Adding vegetable broth and {{soy sauce}} as a base, and roughly chopped {{onions}}, {{garlic}} and {{ginger}} will season the outside of the dough. % recipes/seitan.4.jpg & There are {*3 ways*} to cook seitan: {*boiling, steaming or baking*}. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals. @@ -407,7 +405,6 @@ NO KNEAD BREAD & {*No knead bread*} is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever. & This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-2 tsp of {{gluten flour}} to help it rise. & The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time! - % recipes/no.knead.bread.1.jpg & We sometimes add spices to the dough, like {{chili|chili pepper flakes}} and {{garlic}}, or we make a more hearty bread by adding {{pumpkin seeds}} or {{sunflower seeds}}. Experiment with it! & {*Baking without a dutch oven*} & If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with {_1 tbsp_} {{olive oil}}, and sprinkle the inside of the pan with {_3-4 tbsp_} of {{cornmeal}} (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary. @@ -437,12 +434,10 @@ ROASTED CARROTS WITH BELUGA LENTILS TIME : 30 SERV : 2 servings DESC - & My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils, and topped with a delicious spicy peanut butter sauce! - & Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but alas, I also need to feed Devine. - & I like buying grains and flours in bulk, but I don't always get to buy huge quantities. I don't own a car, and walking long distances with a heavy load can be difficult at times. Since my bike accident, I haven't been able to carry heavy stuff for too long. Luckily, I went to my parents' house on Sunday - they have a car, and access to a terrific bulk food store. I bought a ton of {{black rice}} and some black {{beluga lentils}}! - & Beluga lentils aren't the cheapest kind you can get, but certainly a wonderful addition to my black food pantry. - % recipes/roasted.carrots.with.beluga.lentils.1.jpg - & Worth mentioning, that the idea to make a recipe with beluga lentils was inspired by Meike Peters' {{beluga lentil salad recipe|https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}. + & My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils! I also topped it with a delicious spicy peanut butter sauce. + & Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but I also need to feed Devine. + & Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well. + & {*Credits:*} The idea to make a recipe with beluga lentils was inspired by Meike Peters' {{beluga lentil salad recipe|https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/}}. INST Carrots - Preheat oven to {#400F#} @@ -528,7 +523,6 @@ BORSCHT WITH TOFU SOUR CREAM SERV : 4 quarts DESC & Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe. - % recipes/borscht.with.tofu.sour.cream.1.jpg & Borscht is traditionally served with sour cream. A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. soft tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste! INST Tofu sour cream @@ -576,11 +570,9 @@ DARK YAKI GYOZA % recipes/dark.yaki.gyoza.2.jpg & We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough. Genius right? & I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin. - % recipes/dark.yaki.gyoza.3.jpg & The fillings was another experiment, since i like to cook with colours in mind, i wanted something that would contrast the black. Beet and carrots seemed like an obvious choice. Unconventional, as far as traditional Japanese gyozas go, but very delicious and very beautiful. % recipes/dark.yaki.gyoza.4.jpg & We had a lot of fun making these gyoza, it's best made and eaten with friends! - % recipes/dark.yaki.gyoza.5.jpg & Gyoza wrapper techniques and ratios were based on the recipe from {{Just one cookbook|http://www.justonecookbook.com/recipes/gyoza-wrappers/}}. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time. INST Dough @@ -742,7 +734,6 @@ MASON JAR BREAD PUDDING & I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down. & When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it. & As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar. - % recipes/mason.jar.bread.pudding.2.jpg & If ever you have some leftover crusts (even just a few) you can totally make this. It's a quick and simple dessert, with a taste of home. INST Preparation @@ -824,7 +815,6 @@ SHICHIMI TOGARASHI CRACKERS & I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix {*Shichimi Togarashi*}, which translates to '7-flavour chili pepper'. & {*How to make your own spice mix:*} & If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 2 tbsp chili flakes, 1 tbsp sanshou (sichuan peppercorns), 1 tbsp {{dried orange peel}}, 1 tbsp {{black sesame seeds}}, 1 tbsp {{white sesame seeds}}, 2 tsp ground ginger and 2 tbsp {{aonori}}. - % recipes/shichimi.togarashi.crackers.2.jpg & Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste. INST Preparation @@ -881,7 +871,6 @@ POTATO GNOCCHI DESC & A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon! & As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon! - % recipes/potato.gnocchi.3.jpg & Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster. & These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later. % recipes/potato.gnocchi.2.jpg @@ -928,7 +917,6 @@ ROASTED BEET LENTILS SERV : 2 servings DESC & This recipe is especially good and filling with lentils, but it's also possible to serve it on other grains or even pasta. I used beluga lentils, because they hold their shape better than {{brown lentils}}. - % recipes/roasted.beet.lentils.1.jpg & Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something. & Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator. INST @@ -968,7 +956,6 @@ TERIYAKI CARROT PATTIES SERV : 2 servings DESC & Taking the time to cook good food is important, someone said this to me ages ago, never forgot it. It took me a while to understand, I didn't always care about what I ate. I now take the time, because food matters. - % recipes/teriyaki.carrot.patties.2.jpg & Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative. & With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic! INST @@ -1003,7 +990,6 @@ SAVOURY TURMERIC COOKIES SERV : 16 servings DESC & These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow! - % recipes/savoury.turmeric.cookies.1.jpg & In these cookies, I use {{spelt flour}} because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used canola oil because it imparts little flavor, and because it's a source of {{omega3|#nutrition}}. % recipes/savoury.turmeric.cookies.2.jpg & It's possible to use chocolate chips, but I like to use {{Carob chips}} because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain {*theobromine*}. @@ -1089,7 +1075,6 @@ BLACK SESAME RICE PANCAKES DESC & Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup — okay. No we don't, but here's something different anyway. & Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night. - % recipes/black.sesame.rice.pancakes.1.jpg & I paired the remaining 2 pancakes with a bit of fresh mango and it tastes amazing together. & Using fruit, instead of syrup is a nice change, and looks beautiful on a plate. For matcha pancakes, omit the black sesame seeds and add 1 tbsp of {*matcha powder*}! INST @@ -1120,11 +1105,11 @@ MUSHROOM ZUCCHINI PASTA TIME : 20 SERV : 4 servings DESC - & As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. This meal is also green on green, most of the ingredients are different shades of the same colour. Fun. + & As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce. + % recipes/mushroom.zucchini.pasta.2.jpg + & This meal is also green on green, most of the ingredients are different shades of the same colour. Fun. & What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of {*Iodine*}. - % recipes/mushroom.zucchini.pasta.1.jpg & Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time. - % recipes/mushroom.zucchini.pasta.2.jpg & Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish. INST Preparation @@ -1161,12 +1146,9 @@ PATE CHINOIS & Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower. % recipes/pate.chinois.1.jpg & Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: "...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century". I guess we'll never know. - & My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. - & My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort. - % recipes/pate.chinois.2.jpg - & I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. - & All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, cauliflower etc). - % recipes/pate.chinois.3.jpg + & My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort. + & {*Substitutions:*} + & I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, cauliflower etc). & I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms! INST @@ -1199,7 +1181,6 @@ CHILI POMEGRANATE BROWNIES SERV : 24 servings DESC & Making brownies has been on my mind for some time, I finally settled for {*spicy brownies*} with a sweet and spicy {*pomegranate syrup*}! - % recipes/chili.pomegranate.brownies.3.jpg & I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it. & These were a big success. & I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea. @@ -1248,7 +1229,6 @@ FRENCH TOAST & It was my first time baking bread in a bread pan. I usually opt for free-form loaves, but for sandwich and french toast purposes, it works better if it has a constrained shape. & You can make your own soft bread using my {{Basic black bread}} recipe - it's very easy to make. You can omit the {{bamboo charcoal}} if you don't want your dough to be black. & Using bananas makes for a consistent morning meal, and adds a bit of sweetness to it. Bananas become sweeter when heated in a pan, they caramelize and develop a very pleasant taste. Adding a banana to the soy milk helps to thicken the mix and will make the bread become a 'golden' color. - % recipes/french.toast.2.jpg INST Preparation - Purée {_1_} {{banana}}, {_3/4 cup_} of {{soy milk}} and {_1/2 tsp_} of {{vanilla extract}}. @@ -1276,7 +1256,6 @@ PANKO CHICKPEA FINGERS & I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip! & {*How to make panko from scratch:*} & If you don't have any panko, making something similar is simple: all you need is some left-over bread. I had bread I needed to use up so I tore the slices into smaller bits using my hands. It's easier to do that with a food processor, but not necessary. Then, I lined a baking sheet with a mat and put the crumbs down in a thin layer, laying them out this way ensures even browning. Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up shake them around, and bake them for an additional 5 minutes. - % recipes/panko.chickpea.fingers.2.jpg & Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature. This doesn't make 'panko', but american-style breading, panko is made using a complex process that results in a 'drier' texture. The difference is that panko absorbs less oil, but in the case of this recipe it doesn't matter since the chickpea fingers are baked, not fried. INST Chickpea tofu @@ -1313,7 +1292,6 @@ UZUMAKI HUMMUS BITES SERV : 11 tortillas DESC & {*Uzumaki*} means 'spiral' in Japanese, it is also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites. - % recipes/uzumaki.hummus.bites.2.jpg & Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way is to use a tortilla press, or it just requires lots of practice. % recipes/uzumaki.hummus.bites.3.jpg & Making the tortillas black is optional, but it adds a nice contrast to the beet hummus. @@ -1398,9 +1376,8 @@ WASABI SWIRL CHOCOLATE COOKIES SERV : 13 cookies DESC & Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together. - % recipes/wasabi.swirl.chocolate.cookies.1.jpg - & I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated. % recipes/wasabi.swirl.chocolate.cookies.2.jpg + & I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated. & It doesn't taste too strong, and adds just the right amount of kick. & {*Quick Yogurt:*} To make quick yogurt or sour milk, add apple cider vinegar to soy milk, 1 1/4 tbsp for every 1 1/4 cup of milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex. INST @@ -1475,7 +1452,6 @@ HOP ICE CREAM % recipes/hop.ice.cream.2.jpg & I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time. & The hops used in this recipe are an American variety called "Colombus". We got them from {{La Choppe a Barrock|http://www.choppeabarrock.com}} on Villeneuve and Coloniale in Montreal. Every time we make home brews, we pick up the ingredients there! You can buy a wide variety of hop buds there, you can even get the pellet kind. - % recipes/hop.ice.cream.3.jpg & It was my second time using the ice cream maker, I got it from the 'Free stuff Montreal' group on facebook. It looks like a little red pail — super cute. The woman I got it from even had the manual! You can make ice cream without a machine, although having one helps with the churning process. It saves a lot of time and effort. If i hadn't gotten that ice cream maker for free, i dont think id have one now, but since it's here might as well use it! & If you too, are having too many beers these days, try and cook with hops instead. Same taste, different format! INST @@ -1580,7 +1556,6 @@ BALSAMIC BANANA ICE CREAM SERV : 2 servings DESC & Banana ice cream is a simple alternative to dairy or coconut based desserts. It's a no-fuss recipe, that requires little preparation and waiting time. - % recipes/balsamic.banana.ice.cream.3.jpg & Making it is easy, and only requires putting bananas in the freezer. While waiting for them to harden up, prepare your balsamic coulis. If you've ever boiled balsamic vinegar, you know that it can sting your eyes. Making a balsamic vinegar reduction makes it thick and syrupy, and works well as a topping. I like the contrast of the bananas and vinegar. INST Balsamic reduction @@ -1608,7 +1583,6 @@ FRESH PESTO PASTA DESC & Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived. & My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe. - % recipes/fresh.pesto.pasta.1.jpg & The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added scoobi do pasta to this dish. Scoobi do pasta happens to be my favorite pasta cut (I'm a sucker for shapes) & See how to roast your own {{pumpkin seeds|roasted pumpkin seeds}}. INST @@ -1642,9 +1616,7 @@ VEGEMITE CARAMEL SERV : 1/2 pint DESC & Vegemite is very salty, and i thought would pair well with something sweet. - % recipes/vegemite.caramel.1.jpg & I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine. - % recipes/vegemite.caramel.2.jpg INST Caramel - Soak {_1 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain. @@ -1706,10 +1678,11 @@ SALTED CARAMEL CAROB CHIP COOKIES TIME : 20 SERV : 20 cookies DESC - & {*Recipe location:} Montreal, QC. Canada + & {*Recipe location:*} Montreal, QC. Canada & Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients. - % recipes/salted.caramel.carob.chip.cookies.1.jpg & It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel. + % recipes/salted.caramel.carob.chip.cookies.1.jpg + INST Date caramel - To make date caramel, soak {_1/2 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain, purée using a hand blender or food processor with {_1/2 tsp_} {{lemon juice}}, {_2 tbsp_} {{soy milk}} and {_1/2 tsp_} {{vanilla extract}}. Set aside. @@ -1717,7 +1690,7 @@ SALTED CARAMEL CAROB CHIP COOKIES - Pre-heat oven to {#350F#}. - Make your flax egg - put {_1 tbsp_} of ground-up {{flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#}. - In a large bowl, mix {_1 cup + 3 tbsp_} of {{einkorn wheat flour}} with {_3/4 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}. - - In a separate bowl, cream {_1/4 cup}} of {{canola oil}} with {_3/4 cup_} of {{coconut sugar}}, a {_1/4 cup_} of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add {_1/2 cup_} of {{unsweetened carob chips}} and stir until evenly distributed. + - In a separate bowl, cream {_1/4 cup_} of {{canola oil}} with {_3/4 cup_} of {{coconut sugar}}, a {_1/4 cup_} of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add {_1/2 cup_} of {{unsweetened carob chips}} and stir until evenly distributed. - Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some {{fleur de sel}} on top and bake for {#10 minutes#}, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about {*20 cookies*}. INGR Date caramel @@ -1743,9 +1716,8 @@ ARAME SOBA TIME : 40 SERV : 2 portions DESC - & {*Recipe location:} Montreal, QC. Canada + & {*Recipe location:*} Montreal, QC. Canada & After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed. - % recipes/arame.soba.2.jpg & {*About arame*}: {{Arame}} is a species of kelp of a dark brown color, it has a mild, semi-sweet flavor and a firm texture. It can be reconstituted in about 5 minutes, and can be added to many kinds of dishes. It is high in calcium, iodine, iron, magnesium and vitamin A. & NOTE: This recipe used to include {{hijiki}} seaweed, but because even small amounts can contain inorganic arsenic that exceeds the tolerable daily intake for this substance, I have decided to subsitute it for arame. It doesn't change the recipe much, and it is a healthier alternative. @@ -1779,7 +1751,7 @@ HOMEMADE VEGANAISE TIME : 5 SERV : 1.5 cup DESC - & {*Recipe location:} Montreal, QC. Canada + & {*Recipe location:*} Montreal, QC. Canada & Making mayo is easy. This is a basic recipe that can be prepared right before eating, and that requires few tools. & It's possible to add other spices and ingredients to augment the flavor of this homemade plant-based mayonnaise, ingredients like smoked paprika, garlic or fresh herbs. & {*Substitutions*} @@ -1805,7 +1777,7 @@ CHICKPEA SALAD SANDWICH TIME : 20 SERV : 4 portions DESC - & {*Recipe location:} Sidney, BC. Canada. + & {*Recipe location:*} Sidney, BC. Canada. & I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it. & I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals. & You can order your own bull kelp powder from the {{BC Kelp website|http://www.bckelp.com/index.html}}, they have a wide range of quality seaweed to choose from. @@ -1839,7 +1811,7 @@ BEER BREAD TIME : 60 SERV : 1 loaf DESC - & {*Recipe location:} Sidney, BC. Canada. + & {*Recipe location:*} Sidney, BC. Canada. & The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer. & Beer bread you say? Right up my alley! The next day I gave it a try, the result is fantastic — surprising given the little effort it takes to make it. & The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and color of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co) and a brown ale (Hobgoblin). @@ -1922,7 +1894,7 @@ PAPAYA BRUSCHETTA TOPPING TIME : 5 SERV : 2-3 people DESC - & {*Recipe location:} Nuku Hiva, Marquesas. French Polynesia. + & {*Recipe location:*} Nuku Hiva, Marquesas. French Polynesia. & Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships, you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon. & We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else. But then I thought, what looks like tomatoes? Papaya! They have a similar reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of, and as it turns out, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs well with balsamic vinegar. I imagine it would taste great with mangoes too, it's something I may try when I get a craving again. & If something isn't available, or is too expensive where you are (hunting for raspberries in Japan comes to mind), swap it out for something else. Not every ingredient will work, but it's fun to try isn't it? @@ -1946,9 +1918,9 @@ PAN FRIED BREADFRUIT TIME : 1 Hour 30 SERV : 4 people DESC - & {*Recipe location:} Huahine, Society Islands. French Polynesia. + & {*Recipe location:*} Huahine, Society Islands. French Polynesia. & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. Getting our hands on a breadfruit was no simple task, on every island we would ask the locals, but again the fruit weren’t ready to pick off just yet. - & Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves. + & Devine and I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves. % recipes/pan.fried.breadfruit.1.jpg & Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce. INST @@ -1978,7 +1950,7 @@ CORN DUMPLINGS TIME : 40 SERV : 2 people DESC - & {*Recipe location:} Alofi, Niue. + & {*Recipe location:*} Alofi, Niue. & I found an old vegetarian cookbook in a book-sharing shelf. I must have spent an hour reading through it, the recipes were fantastic, the title read "The Farm Vegetarian Cookbook". The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings. & Masa is corn that is simmered and ground into a paste and is the base for many recipes. You can make Mexican-style tortillas with it, that, or you can use it to make dumplings! I don't have access to fresh corn, nor do I have the space or the time to make my own masa, but I used {{corn semolina}} instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture. & The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread. @@ -2022,7 +1994,7 @@ BREADFRUIT GNOCCHI TIME : 90 SERV : 4 people DESC - & {*Recipe location:} Vava'u, Tonga + & {*Recipe location:*} Vava'u, Tonga & We are about to leave Tonga, the tropics and the land of bountiful {{breadfruit}}. This versatile fruit can be cooked into fries, eaten with {{coconut milk}}, made into chips, or like this recipe suggests, it can be made into gnocchi. % recipes/breadfruit.gnocchi.1.jpg & Breadfruit has a taste and texture that resembles that of {{potato}}, and so it makes sense that it too can be made into gnocchi. The flesh of the fruit can be kneaded with ease, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste. It can be difficult to catch it at the right moment, like avocados they have a tendency to overripen overnight. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes soft to the touch, but only just. @@ -2050,7 +2022,7 @@ SPINACH FAUX CHEESE RAVIOLI TIME : 40 SERV : 2 people DESC - & {*Recipe location:} Whangarei, New Zealand. + & {*Recipe location:*} Whangarei, New Zealand. & We have arrived in New Zealand, the land of plenty. All of the foods that we like and miss are here. Foods like nutritional yeast, miso and soba (to name a few). With a fully re-stocked pantry, I started to make faux-cheese again, a recipe from {*Vegan Richa*} that is simple to make and that I love. The recipe is for a cheese that can be cut into wedges, or that can be grated over pizza. I had an idea to use this recipe to make filling for ravioli, the difference being that I won't add any agar agar (a seaweed based powder that makes liquids gellify). Making your own dough is simple, the whole process will take you less than 40 minutes. % recipes/spinach.faux.cheese.ravioli.1.jpg & I got the idea to make ravioli from an old 70's book about the cooking of Italy. This book is one of many that we found in a thrift shop here in Whangarei, we bought all the ones that we could find. Devine & I like picking through them, drawing inspiration from the images and ingredients. @@ -2094,7 +2066,7 @@ BREADFRUIT PASTA TIME : 20 SERV : 4 people DESC - & {*Recipe location:} Suva, Fiji. + & {*Recipe location:*} Suva, Fiji. & Yes, another {{breadfruit}} recipe! This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat. & While in a grocery store in Fiji, we spotted breadfruit flour! A company called {*{{Friend's Fiji style|http://friendfiji.com}}*} sells it in bags of 300g. It's a good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form). % recipes/breadfruit.pasta.1.jpg @@ -2129,7 +2101,7 @@ PANDANUS FRUIT BREAD TIME : 40 SERV : 20 pieces DESC - & {*Recipe location:} Majuro, Marshall Islands. + & {*Recipe location:*} Majuro, Marshall Islands. & We arrived in the {{Marshall Islands 3 weeks ago|https://100r.co/pages/the_promise_of_pancakes.html}}. We are settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables rot before they make it onto the shelves. When possible, we opt for local produce. Majuro has few native fresh vegetables, but they do have some fruit and among these is {*the pandanus fruit*}. % recipes/pandanus.fruit.bread.2.jpg & Pandanus, or {{Pandanus tectorius|https://en.wikipedia.org/wiki/Pandanus_tectorius}}, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this {*{{blog post|http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php}}*} explains the process at length. @@ -2180,7 +2152,7 @@ MUSTARD FROM SEED TIME : 20 SERV : 1 quarter pint (150ml) DESC - & {*Recipe location:} Majuro, Marshall Islands. + & {*Recipe location:*} Majuro, Marshall Islands. & We always try our hardest to buy as few packaged foods as we can, and if we do buy pre-made goods we aim for glass, this too through isn't always possible. & We ran out of mustard the other day, and couldn't find any at the store that wasn't packaged in plastic. We decided then that it was better to make our own. It requires few ingredients, little time to prepare (25min for prep, few days for soaking), and is inexpensive. & First, you need some mustard seeds. You can choose between yellow, brown and black seeds, the color affects the 'heat' of the mustard. A dark seed imparts more flavour than the lighter variety, and is what we used in this recipe. The seeds are then soaked in a mixture of water and {{apple cider vinegar}}, although you can also use beer and white wine as a base. The water should be room temperature or cold, because using hot liquids denatures the enzymes that create the 'heat' in mustard. @@ -2211,11 +2183,10 @@ CRACKERS TIME : 25 SERV : 40 crackers DESC - & {*Recipe location:} Majuro, Marshall Islands. + & {*Recipe location:*} Majuro, Marshall Islands. & Making crackers is simple, everyone should know how to make them. There are no downsides to knowing, and in a bind it's a useful skill, but not just this, making your own produces less waste and you control what you ingest. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings. & Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We also like to eat {{papaya salsa|https://grimgrains.com/#papaya+bruschetta+topping}} with crackers, it makes a good scooping vessel for the fruit. & You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like {{pumpkin seeds}}, {{flax seeds}}, {{sesame seeds}}, or {{sunflower seeds}}. I recommend adding {{black pepper}}, or {{chili pepper flakes}}, these are also delicious if you sprinkle some salt over the top of them. - % recipes/crackers.1.jpg & In this recipe, I recommend using a mortar and pestle to grind the rolled oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for {{maple syrup}}. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean. INST