commit: eb58a581fdf78e51d6bdcdfad6bacc41f701143c
parent 212d9fcd7ca6f112b1579499019926a317b6e001
Author: Rekka Bell <rekkabell@gmail.com>
Date: Sun, 4 Dec 2022 16:44:46 -0800
chickpea tofu correction
Diffstat:
4 files changed, 14 insertions(+), 15 deletions(-)
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>Wed, 30 Nov 2022 00:00:00 +0900</lastBuildDate>
+<lastBuildDate>Sun, 04 Dec 2022 00:00:00 +0900</lastBuildDate>
<image>
<url>https://grimgrains.com/media/services/rss.jpg</url>
<title>Grimgrains — a plantbased cooking blog</title>
@@ -106,7 +106,7 @@
<dc:creator><![CDATA[Rekka Bellum]]></dc:creator>
<description>
<![CDATA[<img src='https://grimgrains.com/media/recipes/breaded_chickpea_tofu_fingers.jpg' width='600'/>
-<div><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p></div><p><a href='https://grimgrains.com/site/breaded_chickpea_tofu_fingers.html'>Continue reading</a></p>]]>
+<div><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 2 extra tablespoons of flour.</div><p><a href='https://grimgrains.com/site/breaded_chickpea_tofu_fingers.html'>Continue reading</a></p>]]>
</description>
</item>
<item>
diff --git a/site/breaded_chickpea_tofu_fingers.html b/site/breaded_chickpea_tofu_fingers.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 — breaded chickpea tofu fingers</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='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>breaded chickpea tofu fingers</h1><h2>24 servings — 90 minutes</h2><img src='../media/recipes/breaded_chickpea_tofu_fingers.jpg'/><div class='col2'><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p></div><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>360 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>85 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>1.25 g</u></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>2.5 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>15 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>360 ml</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>2 stalks</u></dt></dl><ul class='instructions'><li>In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li><li>Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.</li><li>Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.</li></ul><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b></a><u>5 slices</u></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>50 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>220 °C (425 °F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li><li>Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.</li><li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <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>
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+<!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 — breaded chickpea tofu fingers</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='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>breaded chickpea tofu fingers</h1><h2>20 servings — 90 minutes</h2><img src='../media/recipes/breaded_chickpea_tofu_fingers.jpg'/><div class='col2'><p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 2 extra tablespoons of flour.</div><dl class='ingredients'><h3>chickpea tofu</h3><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a><u>250 ml</u></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a><u>125 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='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a><u>2.5 g</u></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a><u>15 g</u></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a><u>2 stalks</u></dt></dl><ul class='instructions'><li>In a pot, add <i>250 ml (1 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.</li><li>Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>250 ml (1 cup)</i> of <a href='water.html'>vegetable bouillon(or water)</a> and stir until the mixture is lump-free.</li><li>Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.</li><li>Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.</li><li>Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into strips</i>.</li></ul><dl class='ingredients'><h3>breading</h3><dt><a href='fresh_bread.html'><img src='../media/ingredients/fresh_bread.png'/><b>fresh bread</b></a><u>5 slices</u></dt></dl><ul class='instructions'><li>Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.</li><li>Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.</li></ul><dl class='ingredients'><h3>breading mix</h3><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a><u>15 g</u></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a><u>50 ml</u></dt></dl><ul class='instructions'><li>Preheat oven to <u>220 °C (425 °F)</u>.</li><li>Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.</li><li>Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.</li><li>Take a slice of the chickpea tofu and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.</li><li>Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.</li><li>Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <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>
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diff --git a/site/water.html b/site/water.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 — water</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='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>water</h1><img class='right' src='../media/ingredients/water.png'/><div><p>Water is a transparent, tasteless, odorless and near-colorless chemical substance, the base for all organic life on earth.<br /><br/>To function properly, the body requires between 1-7L of water/per day to avoid dehydration. The precise amount depends on the level of activity, temperature, humidity, and other factors. 2.5 liters of total water daily is the minimum to maintain proper hydration.</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='breaded_chickpea_tofu_fingers.html'>breaded chickpea tofu fingers</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</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='okonomiyaki.html'>okonomiyaki</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='tzatziki.html'>tzatziki</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='bean_chili.html'>bean chili</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <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>
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+<!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 — water</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='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>water</h1><img class='right' src='../media/ingredients/water.png'/><div><p>Water is a transparent, tasteless, odorless and near-colorless chemical substance, the base for all organic life on earth.<br /><br/>To function properly, the body requires between 1-7L of water/per day to avoid dehydration. The precise amount depends on the level of activity, temperature, humidity, and other factors. 2.5 liters of total water daily is the minimum to maintain proper hydration.</p></div><ul><li><a href='quick_flat_bread.html'>quick flat bread</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='brownies.html'>brownies</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='corn_pone.html'>corn pone</a></li><li><a href='cheese_and_spinach_ravioli.html'>cheese and spinach ravioli</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_dumplings.html'>buckwheat dumplings</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='chocolate_chip_cookies.html'>chocolate chip cookies</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><li><a href='crackers.html'>crackers</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</a></li><li><a href='soy_flour_tofu.html'>Soy flour tofu</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='okonomiyaki.html'>okonomiyaki</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='scrambled_chickpea_flour.html'>scrambled chickpea flour</a></li><li><a href='cheesy_sunflower_seed_sauce.html'>cheesy sunflower seed sauce</a></li><li><a href='sourdough_spelt_flatbread.html'>sourdough spelt flatbread</a></li><li><a href='tzatziki.html'>tzatziki</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='vege_pate.html'>vege pate</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='sourdough_starter.html'>sourdough starter</a></li><li><a href='bean_chili.html'>bean chili</a></li></ul><hr/></main><footer><a href='about.html'>Grimgrains</a> © 2014—2022 <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/recipes.c b/src/recipes.c
@@ -145,20 +145,19 @@ add_serving(&black_sesame_syrup_syrup, &natural_brown_sugar, "100 g");
add_part(&black_sesame_syrup, &black_sesame_syrup_syrup);
// breaded veggie fingers
-Recipe breaded_chickpea_tofu_fingers = create_recipe("breaded chickpea tofu fingers", sidedish, "24 servings", 20150330, 90);
-set_description(&breaded_chickpea_tofu_fingers, "<p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p>");
+Recipe breaded_chickpea_tofu_fingers = create_recipe("breaded chickpea tofu fingers", sidedish, "20 servings", 20150330, 90);
+set_description(&breaded_chickpea_tofu_fingers, "<p>Was in the mood for some baked veggie fingers, didn't have tofu, but what we did have was a jar full of chickpea flour. We prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs.</p><p>The lemon juice adds flavor to the crumbs, no need for eggs or flour.</p><p>We served these with sambal oelek, it's spicy but works well with the dish. We've been pairing this condiment with a lot of foods lately, we are sure these would also be good with a sweet mustard dip</p><p>Left-over breading will keep for weeks if stored in an airtight container.</p><p>If using besan(gram) flour, add 2 extra tablespoons of flour.");
RecipePart breaded_chickpea_tofu_fingers_chickpea_tofu = create_part("chickpea tofu");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "In a pot, add <i>250 ml (1 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>125g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>250 ml (1 cup)</i> of <a href='water.html'>vegetable bouillon(or water)</a> and stir until the mixture is lump-free.");
add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.");
add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.");
-add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.");
-add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &vegetable_bouillon, "360 ml");
-add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chickpea_flour, "85 g");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into strips</i>.");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &vegetable_bouillon, "250 ml");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chickpea_flour, "125 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &salt, "1.25 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &ground_turmeric, "2.5 g");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chili_pepper_flakes, "15 g");
-add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &water, "360 ml");
add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &scallions, "2 stalks");
add_part(&breaded_chickpea_tofu_fingers, &breaded_chickpea_tofu_fingers_chickpea_tofu);
RecipePart breaded_chickpea_tofu_fingers_breading = create_part("breading");
@@ -170,7 +169,7 @@ RecipePart breaded_chickpea_tofu_fingers_breading_mix = create_part("breading mi
add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Preheat oven to <u>220 °C (425 °F)</u>.");
add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.");
add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.");
-add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.");
+add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Take a slice of the chickpea tofu and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.");
add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.");
add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!");
add_serving(&breaded_chickpea_tofu_fingers_breading_mix, &nutritional_yeast, "15 g");
