commit: f4634abed57672b0442b344f1b8095f364c878ca
parent d21b0173c117128090459150fc3142405f2396bf
Author: neauoire <aliceffekt@gmail.com>
Date: Sun, 22 Dec 2019 13:36:42 -0500
Improved home logic
Diffstat:
9 files changed, 44 insertions(+), 3601 deletions(-)
diff --git a/archives/database/ingredients.ndtl b/archives/database/ingredients.ndtl
@@ -1,1072 +0,0 @@
-DATABASE.ingredients = `
-
-Coffee
- PARENT : Beans
- BREF : {{Coffee}} is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the {{Coffea plant|https://en.wikipedia.org/wiki/Coffea}}.
- LONG
- % blog/coffee.2.jpg
- & Devine & I are daily coffee drinkers, we sometimes have a second cup in the afternoon, but typically we limit ourselves to a single cup in the morning. We drink it {*black*}, but enjoy the occasional flat white as a treat.
- & We grind new beans each morning with a portable manual {{coffee grinder|http://www.amzn.to/2p0pO2p}}. We mainly use a {{stainless steel moka pot|http://www.ikea.com/us/en/catalog/products/30149839/}} for espresso.
- & To make a perfect espresso with the moka pot, here are a few things to remember:
- • The grind should be only slightly smaller than filter coffee.
- • Warm up the water in the bottom part before screwing the top section.
- • Take apart and clean the moka pot after each use.
- &
- % blog/coffee.jpg
- & To finish, here is a list of the coffee places we've tried (and loved) in our travels:
- • {{Prado|https://pradocafe.co}} — Vancouver, CA
- • {{Cafe Neve|http://www.cafeneve.com}} — Montreal, CA
- • {{Sextant Coffee Roasters|https://sextantcoffee.com}} — San Francisco, CA, US
- • {{Big Sur|https://www.facebook.com/BigSurCafeOrganico/}} — La Paz, Mexico
- • {{Fat Camel|https://www.facebook.com/Fat-Camel-Israeli-Cafe-111529865551331/}} — Whangarei, NZ
-
-~ LEGUMES
-
-Lentils
- BREF : Lentils are considered to be one of the best foods because their chemical structures are not altered by cooking. Lens is the latin name for lentil. Lentils can be soaked, germinated, boiled, fried and baked, the most common being boiled. They require a cooking time of 10-40 minutes, depending on variety. The cooking time is shorter for varieties with the husk removed, like red lentils. Lentils without husks tend to soften into purees, while the husked variety remain whole.
- TAGS
- Legume
- Lentil
-
-Beluga Lentils
- PARENT : Lentils
- BREF : Beluga lentils are black, bead-like, lens-shaped, almost spherical. They have a delicate flavor and a firm texture that doesn't disintegrate when cooked.
- LONG
- & Beluga lentils are a rich source of numerous essential nutrients like {{protein|#nutrition}}, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after {{soy beans}}.
- COLOR : #000000
- TAGS
- Legume
- Lentil
-Brown Lentils
- PARENT : Lentils
- BREF : The most common variety of lentils, found in most grocery stores. They have a mild, earthy-flavor, with a firm texture that doesn't disintegrate when cooked.
- LONG
- & Lentils are a rich source of numerous essential nutrients like {{protein|#nutrition}}, iron and zinc. Lentils have the second-highest ratio of protein per calorie of any legume, after {{soy beans}}.
- TAGS
- Legume
- Lentil
-Shelled hemp seeds
- BREF : Hemp seeds are produced from the hemp plant {*Cannabis sativa L*}. Hemp seeds contain the perfect balance of essential amino acids for sustaining good health. They are a rich source of {*protein*}, {*zinc*} and {*iron*}.
- LONG
- & Hemp belongs to the same family as marijuana, but both are different. Hemp contains less than 1% of the psychoactive drug present in marijuana. The plant thrives a variety of growing conditions, make it a very hardy plant. The oil in hemp seeds can go rancid quickly, they should be used up quickly and should be stored in a cool environment. Cooking hemp seeds destoys their nutritional benefits, it's better to eat them raw or to add them to foods after cooking {{ref|http://www.seedguides.info/hemp-seeds/}}.
- & Hemp has many other uses, it is used to make paper, textiles, plastics and fuel.
-
-Tempeh
- COLOR : #875A2C
- BREF : Tempeh is a soy product, made from fermented {{soy beans}}. Tempeh is a source of protein, Omega-3's and zinc, and has a firm texture and earthy flavor.
- LONG
- & Tempeh is made by controlled fermentation that binds soybeans into a 'paddy'. The fungus {*Rhizopus Oligosporus*} is used as a starter to make tempeh. Fermented soyfoods like tempeh increased iron absorption.
-Peanut Butter
- BREF : A spread made from dry-roasted {{peanuts}}, kinds without added sugar or oils are preferable. Peanut butter is a rich source of {{protein|nutrition}}.
- LONG
- & The US consumes $800 million of this stuff annually. The flavor of peanut butter combines well with other flavors, such as oatmeal, savory sauces, and various types of breads and crackers.
-Peanuts
- BREF : A crop grown mainly for its edible seeds! Peanuts are similar in taste and nutritional profile to tree nuts, and can be made into {{peanut butter}}.
- LONG
- & Peanuts are are rich source of {{protein|nutrition}}, 1/4 cup of peanuts equals one serving of the 3-4 servings of protein required for good health.
-Soy beans
- PARENT : Beans
- COLOR : #EFEFEF
- BREF : Soy beans are a species of legumes, widely grown for its edible bean. 1/2 cup of dried soybeans equals one serving of the 3-4 servings of protein required for good health. It is also a good source of {{Omega 3's (ALA)|nutrition}}.
- LONG
- & Unfermented food uses of soybeans include {{soy milk}} and {{tofu}}, while fermented soy foods include {{soy sauce}}, {{miso}}, natto and {{tempeh}}. A staple in Eastern Asia, soy beans are used as a base for many vegan faux-meat dishes.
-Beans
- LONG
- & Fun fact: there are over 130 varieties of {{green beans}}.
- & See also: {{black beans}}, {{green beans}}, and {{kidney beans}}
-Black beans
- PARENT : Beans
-Green beans
- PARENT : Beans
-Kidney beans
- PARENT : Beans
-Edamame
- PARENT : soy beans
- BREF : Edamame are immature {{soy beans}}, still in their pods. {*Eda 枝*} means 'stem' and {*mame 豆*} means 'beans', literally 'steam beans.' Edamame, like all soyfoods, are rich in {*protein*}.
- LONG
- & Edamame can be boiled or steamed, and served with salts of other condiments. Fresh edamame last for 3 days in the refrigerator, wrapped in a material that traps moisture to prevent discoloration and wilting. Fresh edamame can be frozen, but should be blanched first. Frozen edamame lasts for many months.
-Chickpeas
- BREF : Chickpeas are the earliest cultivated legumes in history, and a staple in many countries. Chickpeas are also very rich in {*protein*}, and a good source of {*iron*}.
- LONG
- & Chickpeas can be made into flour, it can be roasted, pureed, candied etc. It's a very versatile and inexpensive legume. The soaking liquid of chickpeas — {*aquafaba*} — can be used as an egg replacer in recipes.
- & 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.
- & {*How to cook dried chickpeas*}
- & Dried chickpeas triple in size when cooked (if not a little bit more). So 1 cup of dried chickpeas will make about 3 cups of cooked chickpeas. Dried chickpeas have a tough outer skin, and {*should be soaked overnight*}. Soaking them cuts down on cooking time, and in turn, saves energy. It also helps the beans cook more evenly and become completely tender all the way through. Another advantage to presoaking beans is that most of the gas-causing sugars are leached out into the soaking water. So when you drain off the soaking water, you are also getting rid of this unpleasant side effect to eating beans. Next morning, drain and cook them in a pot or pressure cooker.
- & {*Stove top Pot:*} Bring chickpeas to a boil, then lower to gentle simmer. Add salt when beans are almost cooked. In a pot, cooking them varies from 1-3 hours.
- & {*Pressure cooker:*} Because beans cook differently depending on the kind, age, and whether or not they’ve been presoaked, quick-soaked or not soaked at all, there is no single all-encompasssing rule for pressure cooking beans. Having a good chart with all the variables to consult is important so that you can adjust to your circumstances. A good resource for this is {{Hip Pressure Cooking’s bean chart|https://www.hippressurecooking.com/pressure-cooking-times/#beans}}. It’s a good idea to add 1 tbsp of neutral oil to the pot. Beans produce foam when cooking which can clog the pressure valve, and the oil will help to keep that down.
-Chickpea Flour
- PARENT : chickpeas, flour
- BREF : Chickpea flour — also known as {*besan*} or {*gram*} flour — is made from ground chickpeas.
- LONG
- & Chickpea flour has a long shelf life due to the low-moisture and low-fat content. Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes.
-Peas
-Green Peas
- PARENT : Peas
-Mungbeans
- PARENT : Beans
-
-~ CRUCIFEROUS
-
-Broccoli
-
-Green Cabbage
- TAGS
- Cruciferous
- BREF : Green cabbage is a vegetable with dense-leaved heads, closely related to {{broccoli}}, {{brussel sprouts}} and {{cauliflower}}. Cabbage can be pickled, fermented, steamed, stewed, sauteed, braised or consumed raw. Cabbage is a source of vitamin C.
- LONG
- & There are winter and summer cabbages, winter cabbages are more dense while summer cabbages are lighter and sweet.
-
-~ sauerkraut #C820B3
-Red Cabbage
- COLOR : #6620B3
- PARENT : green cabbage
- BREF : Red cabbage is a good source of Vitamin C. It
- LONG
- & It can be used as a natural colorant - it needs to be boiled and mixed with vinegar to keep its colour. The plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. Red cabbage keeps better than other varieties, and does not need to be converted to sauerkraut to last the winter.
- TAGS
- Cruciferous
-
-Kale
- COLOR : #006633
- BREF : Some people grow kale for their ornamental leaves, in colours varying in red, pink and even lavender. They are beautiful and eatable! Kale is a rich source of vitamin A, C, B6, folate and manganese, and a good source of vitamin E, Iron and calcium (boiling kale diminishes these last nutrients). It is better to steam or stir-fry kale.
- & Kale is a source of well-absorbed calcium.
-Arugula
- COLOR : #006633
- BREF : Arugula, or "rocket" is a plant grown for its leaves, which are fresh, taste and bitter. Arugula is rich in vitamin C and potassium. Its flowers, young seed pods and mature seeds are also edible.
-Cauliflower
- BREF : The oldest record of cauliflower dates back to the 6th century BC. They come in {{white|white cauliflower}} and {{purple|purple cauliflower}} varieties. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to {{increase iron absorption|https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/}} from plant foods by as much as four to six times.
-White Cauliflower
- COLOR : #EFEFEF
- PARENT : cauliflower
- BREF : A type of {{cauliflower}}, high in vitamin C. Eating ½ cup of cauliflower has been shown to {{increase iron absorption|https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/}} from plant foods by as much as four to six times.
-Purple Cauliflower
- COLOR : #6620B3
- PARENT : cauliflower
- BREF : A type of {{cauliflower}}, the purple color in this cauliflower is caused by the presence anthocyanins, water-soluble pigments that are found in many other plants and plant-based products, such as red cabbage and red wine. Cauliflower is high in vitamin C. Eating ½ cup of cauliflower has been shown to {{increase iron absorption|https://www.theveganrd.com/vegan-nutrition-101/vegan-nutrition-primers/iron-a-vegan-nutrition-primer/}} from plant foods by as much as four to six times.
-Brussel sprouts
- PARENT : green cabbage
- BREF : Brussel sprouts are leafy vegetables that are high in vitamin C. To prepare them, cut the buds from the stalk and cut the surplus of stems away, as well as any loose surface leaves. Once they are cut and clean, they can be boiled, steamed, stir-fried, grilled or roasted! Making a cross at the center of the stem can help it cook better.
-Daikon
- BREF : Daikon is a mild-flavored winter radish, originating from southeast asia. Daikon is low in food energy, but is a good source of {*vitamin C*}.
- LONG
- & There are many varieties of daikon, with differences in color, taste and shape.
-Bok choy
- BREF : Bok Choy is a winter-hardy vegetable, a type of Chinese cabbage. Bok Choy is a rich source of vitamin A and C, and provides some folate, vitamin B6 and calcium.
-Radish
- BREF : The radish is an edible root vegetable, domesticated in Europe in pre-Roman times. There are many varieties, varying in color, size and flavor. Radishes have a moderate amount of {*vitamin C*}.
- LONG
- & Radish are often grown as companion plants for pest control, they are easy to grow and quick to harvest.
-~ ALGEA FUNGI
-
-Arame
- PARENT : Seaweed
- BREF : Arame is a species of kelp (brown algae), and is very popular in Japanese cuisine. It is indigenous to the temperate Pacific Ocean waters around Japan.
-Seaweed
- BREF : There are many kinds of edible seaweed, popular in East Asia. There are 3 main groups: Red algea, green algea and brown algea. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Seaweed contains high levels of {*iodine*} and {*calcium*}. It is possibly a source of {*vitamin B12*} (see {{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4042564/}}), but the amount is variable and therefore, not dependable.
-Mushroom
- BREF : Mushrooms are the fleshy fruiting body of a fungus. They grow above ground, soil or from a food source. UV ray-treated (due to both sunlight and articial UV light tech) mushrooms are a source of {*vitamin d2*}. Many mushrooms are poisonous, resembling certain edible species. Gathering mushrooms in the wild is risky for the inexperienced and should only be undertaken by persons knowledgeable in mushroom identification.
-Wakame
- PARENT : Seaweed
- COLOR : #006633
- BREF : Wakame, or {*Undaria pinnatifida*} is an edible seaweed, subtly sweet with a strong flavour and texture. It has a salty, savoury taste.
- LONG
- & Wakame is often served in soups, or in salads. Wakame is often sold dried (can be re-constituted in water) or salted.
-Dried Hijiki
- PARENT : Seaweed
- WARN
- & Consumption of only a small amount of hijiki seaweed could result in an intake of inorganic arsenic that exceeds the tolerable daily intake for this substance. Therefore, consumption of this type of seaweed is to be avoided. See also the {{Canadian Food Inspection Agency|http://www.inspection.gc.ca/food/information-for-consumers/fact-sheets-and-infographics/products-and-risks/chemical-hazards/inorganic-arsenic/eng/1332268146718/1332268231124}}.
-Bull kelp powder
- PARENT : Seaweed
- BREF : Nereocystis a genus of brown kelp containing the species {*Nereocystis luetkeana*}. Some common names include edible kelp, bull kelp, bullwhip kelp, ribbon kelp, bladder wrack. Bull kelp powder is made from dried bull kelp, and is one of the tastiest seaweeds. It is used as a seasoning to create a briny taste.
-Nori
- PARENT : Seaweed
- COLOR : #000000
- BREF : Nori is an edible species of red algea. It has a strong flavor, and is often used in dried sheets to wrap sushi.
- LONG
- & Dried sheets of seaweed are made by a shredding and rack-drying process that resembled papermaking. Nori sheets should be kept in an air-tight container because they can easily absorb water from the air.
-Nori Sheets
- PARENT : Nori, Seaweed
- BREF : Nori is an edible species of red algea. It has a strong flavor, and is often used in dried sheets to wrap sushi.
- LONG
- & Dried sheets of seaweed are made by a shredding and rack-drying process that resembled papermaking. Nori sheets should be kept in an air-tight container because they can easily absorb water from the air.
-Shiitake
- PARENT : Mushroom
- COLOR : #875A2C
- BREF : Shiitake, or {*Lentinula edodes*}, is an edible mushroom that grows in groups on the decaying wood of deciduous trees. When cooked, these mushrooms have a savory, earthy umami flavor.
- LONG
- & They are sold both fresh and dried, dried shiitakes can be reconstituted in water. Shiitake are used as a base in vegan dashi, to flavor simmered and steamed dishes. They are also used in soups, or sauteed with other vegetables. Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis". They will keep 1-2 weeks when stored in a paper bag in the refrigerator.
-Crimini
- PARENT : Mushroom
- COLOR : #875A2C
- BREF : Crimini mushrooms, or {*agaricus bisporus*}, are immature {{portobello mushrooms}}. They are brown and known under a variety of other names, like swiss brown, roman brown, italian brown and chestnut.
-Portobello
- PARENT : Mushroom
- COLOR : #875A2C
- BREF : Portobello are mature brown or white {*agaricus bisporus*} mushrooms. They can be used in plant-based recipes as hamburger patties, you can even use them as buns.
-Shimeji
- PARENT : Mushroom
- BREF : Shimeji {*占地*} are a group of edible mushrooms native to East Asia. Shimejis are rich in 'umami', they have a distint nutty flavor.
- LONG
- & Shimeji mushrooms should always be cooked, because of its bitter taste which disappears upon cooking. It has a firm texture with a bit of a crunch. They are used in soups, stews and sauces, or stir-fried with vegetables.
-Button Mushrooms
- PARENT : Mushroom
- BREF : Button mushrooms, or {*agaricus bisporus*}, are small immature {{portobello mushrooms}}. They are white in color.
- LONG
- & Most button mushrooms are picked and sold when they are young, with their caps closed. The whole mushrooms is often used is recipes, stem included. To prepare button mushrooms, wipe them gently to remove dirt. They can be found in the wild, butcan easily be confused with A. Californicus, a look-alike that is mildly toxic.
-
-~ SEEDS
-
-Flax seeds
- BREF : Flax seeds, or {*linseed*}, are harvested from the flax plant. Flax seeds are a source of Omega-3's, and can be used whole in breads, or ground as an egg-replacer in recipes.
- LONG
- & Flax seeds are used to make textiles, and are also made into oil (flaxseed oil).
-Sunflower seeds
- BREF : Sunflower seeds are the fruit of the sunflower. There are 3 types, {*linoleic*} being the most common. Sunflower seeds are a rich source of {*protein*}, {*iron*} and {*zinc*}.
- LONG
- & Sunflower seeds are commonly eaten as snacks, but can be used in recipes as garnishes or bases for {{vegan faux-cheese sauces|Sunflower heirloom carrot pasta}}. Seeds are sold in-shell or dehulled, both salted and unsalted.
-Pumpkin seeds
- PARENT : Pumpkin, Squash
- BREF : Pumpkin seeds is the edible seed of a {*pumpkin*} and certain {*squashes*}. The seeds are flat, with a white outer husk. The inner seed is a dark green color. Pumpkin seeds are righ in {*protein*}, {*iron*} and {*zinc*}.
- LONG
- & Pumpkin seeds can be consumed raw, {{roasted|Roasted pumpkin seeds}}, or pureed into a nut butter. They can also be added to {{crackers|Crackers}}, {{cakes|Halloween pumpkin cookies}} and breads.
-Sesame seeds
- BREF : Sesame seeds has many other species, coming in a variety of colors ranging from light to dark. It has the highest oil content of any seed, with a nutty flavor. Sesame seeds are high in {*protein*}, {*iron*} and {*zinc*}.
- LONG
- & Sesame seeds are added to breads, or over the top of baked goods, they are also baked into {{crackers|crackers}} or sprinkled onto a variety of foods. Popular uses of sesame seeds also include {{tahini}} and {{sesame oil}}. The seeds need stored at 6% moisture or less. If the seed is too moist, it can quickly heat up and become rancid.
-White sesame seeds
- PARENT : sesame seeds
- BREF : White sesame is the seed of a flowering plant of the genus {*Sesamum*}. It has the highest oil content of any seed, with a nutty flavor. White sesame seeds are high in {*protein*}, {*iron*} and {*zinc*}.
- LONG
- & Sesame seeds are added to breads, or over the top of baked goods, they are also baked into {{crackers|crackers}} or sprinkled onto a variety of foods. Popular uses of white sesame seeds also include {{tahini}} and {{sesame oil}}. The seeds need stored at 6% moisture or less. If the seed is too moist, it can quickly heat up and become rancid.
-Black sesame seeds
- PARENT : sesame seeds
- BREF : Black sesame is the seed of a flowering plant of the genus {*Sesamum*}. It has the highest oil content of any seed, with a nutty flavor. Black sesame seeds are high in {*protein*}, {*iron*} and {*zinc*}.
- LONG
- & Sesame seeds are added to breads, or over the top of baked goods, they are also baked into {{crackers|crackers}} or sprinkled onto a variety of foods. Popular uses of black sesame seeds also include {*gomashio*} (Japanese sesame salt) and {*chikki*} (Indian sweet brittle). The seeds need stored at 6% moisture or less. If the seed is too moist, it can quickly heat up and become rancid.
-Tahini
- PARENT : Sesame seeds
- BREF : Tahini is a condiment made from toasted and ground hulled white sesame seeds. It is a rich source of {*protein*} and {*calcium*}.
- LONG
- & It is used in {*baba ghanoush*} (roasted eggplant dip), {*pekmez*} (sweet turkish dip), {{hummus|uzumaki hummus bites}} and in many other recipes. Because of its high oil content, it needs to be refrigerated to prevent spoilage. Tahini has high levels of calcium and protein, making it a must ingredient in any plantbased pantry.
-Pomegranate seeds
-Chia seeds
- BREF : Chia seeds are the edible seeds of {*Salvia hispanica*}, a flowering plant belonging to the mint family. They are small, oval, grey/white/black seeds. Chia seeds are a source of {*Omega-3's*}.
- LONG
- & Chia seeds are {*hydrophilic*}, meaning that they can absorb up to 12x their weight in liquid. Soaking the seeds creates a thick, gluey coating that gives it a gel-like texture.
-
-~ ROOT VEGETABLES
-
-Nagaimo
- PARENT : Potatoes
- BREF : Nagaimo is a Chinese yam, the only species that can be consumed raw. It has a bland flavor, and is primarily consumed due to the resulting {*mucilaginous*} texture when sliced or grated.
- LONG
- & When preparing nagaimo for consumption, gloves should be used because it can cause skin irritation. Nagaimo should be peeled and brieftly soaked in a vinegar-water solution to neutralize the {*oxalate crystals*} found in their skin, then, it can be cut into slices or grated. Grated nagaimo develops a {*mucilaginous*} texture, which can be added to dips for soba noodles, or to {{okonomiyaki|okonomiyaki}}.
-Carrots
- BREF : Carrots contain high quantities of vitamin A.
- LONG
- & Carrot cultivars can be grouped into two broad classes, {*eastern carrots*} (purple, yellow, often with branched roots) and {*western carrots*} (with an abundance of carotene). Carrots benefit from companion plants. Onions, leeks and chives for instance help repel the carrot root fly. Carrots can be stored for many months in a refrigerator, or in moist, cool places in winter. For long-term storage, carrots can be stashed in a bucket between layers of sand. A storage temperature of 0 to 5 °C is ideal.
-Small heirloom tomatoes
-Heirloom Carrots
- PARENT : Carrots
- BREF : Heirloom carrots are a root vegetable, that comes in a variety of colors (orange, purple, black, red white and yellow). It is cultivated for its leaves and taproot. Carrots contain high quantities of vitamin A.
- LONG
- & Heirloom carrots are an old cultivar grown and maintained by a minority of gardeners and farmers. They were commonly grown during earlier periods in human history, but are not used in modern large-scale agriculture. Many heirloom carrots kept their traits through {*open pollination*}, plants pollinated naturally by birds, insects, wind, or human hands.
-Ginger
- BREF : Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes.
- LONG
- & Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.
-Ginger Root
- BREF : Ginger root is the rhizome of the Ginger plant, used to flavor dishes. It is pickled, steeped (for hot beverages), candied, brewed into beer, powdered and used in an incredible range of recipes.
- LONG
- & Dried and powdered ginger can be used as a substitute for fresh at a ratio of 6 to 1, but the flavor differs greatly. Ginger root should be peeled before consumption, and can be refrigerated or frozen for long-term storage.
- PARENT : Ginger
-Potatoes
- BREF : The potato is a root vegetable, of the plant {*solanum tuberosum*}. They are a staple throughout the world, and the 4th largest food crop after corn, wheat and rice. After years of selective breeding, there are now 1,000 different types of potatoes. Potatoes should not be eaten raw, because we don't digest it well.
-
-Russet Potatoes
- PARENT : Potatoes
- BREF : Russet potatoes are large with a dark brown skin. Their flesh is white, dry and mealy. Russet potatoes are a good source of {*vitamin C*} and {*iron*}.
- LONG
- & Russet potatoes can be baked, mashed, and are often made into fries. Russet potatoes keep for up to a month if stored in a cool, dry and dark place.
-Sweet Potatoes
- PARENT : Potatoes
- BREF : Sweet potatoes are big, starchy, sweet-tasting, root vegetables. They come in a variety of colors, with their skin ranging from yellow, orange, brown, red purple and beige. The flesh ranges from beinge through white, red, purple, yellow, orange and violet. Light-skinned sweet potatoes have flesh that is firm, while orange-fleshed varieties are softer. Sweet potatoes are a good source of {*vitamin A*}, {*vitamin C*} and {*iron*}.
- LONG
- & Sweet potatoes are used in both sweet and savory recipes, they can be served cooked, mashed, they can also be baked, roasted, steamed, simmered or fried. Sweet potatoes keep well if stored loose in a cool dry place, away from direct sunlight. Their leaves are edible and can be prepared like {{spinach}} or turnip greens.
-Beets
- BREF : Beets, or {*beetroots*}, are the taproot portion of the beet plant. There are many cultivated varieties, like red beets, golden beats, table beet etc.
- LONG
- & Beetroot is used as a red food colorant in desserts, candies and a variety of other {{baked goods|raisin beet bread}}, {{soups|borscht with tofu sour cream}} and desserts, it's also used to make {{sauces|roasted beet lentils}}. Don't be alarmed, red beetroot juice will make your stools and urine red for a day.
-Golden Beets
- PARENT : Beets
- BREF : Golden or yellow beets, or {*beetroots*}, are the taproot portion of the beet plant and have a golden/yellow fleshy interior. This cultivar is sweeter and milder than their red counterparts.
- LONG
- & Golden beets keep in the refrigerator up to two weeks, but the beet tops should be eaten shortly after harvest.
-Red Beets
- PARENT : Beets
- BREF : Red beets, or {*beetroots*}, are the taproot portion of the beet plant and have a red fleshy interior. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy. When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor. The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.
- LONG
- & It is consumed raw in salads, they can also be roasted, steamed, fried and boiled. Beetroot is used as a red food colorant in desserts, candies and a variety of other {{baked goods|raisin beet bread}}, {{soups|borscht with tofu sour cream}} and desserts, it's also used to make {{sauces|roasted beet lentils}} and {{dips|uzumaki hummus bites}}. Don't be alarmed, beetroot juice will make your stools and urine red for a day.
-Cassava
- BREF : Cassava
-Garlic
- BREF : Garlic bulbs range from medium to large, consisting of gloves encased in individual wrappers. It has a mild allium scent and taste. Crushing or pressing the cloves releases enzyme compounds that produce a sulfur-based molecule called {*acilin*}, which is responsible for giving garlic its pungent aroma and taste.
- LONG
- & Garlic can be consumed both raw or cooked, with raw having a stronger flavor. Garlic pairs well with acidic fruits and vegetables like {{tomatoes}} and citrus, herbs like {{basil}}, {{thyme}} and {{oregano}} and vegetables like broccoli, {{brussel sprouts}}, {{snap peas}} and {{artichokes}}.
-Garlic Powder
- PARENT : Garlic
- BREF : Garlic powder is dehydrated garlic. It is used in recipes where moisture content is key. 1/8 of a teaspoon of garlic powder equals one fresh {{garlic}} clove.
- LONG
- & To make garlic powder, the cloves are peeled and sliced, and then heated to a temperature of between 150-160C to remove all moisture. The dehydrated garlic is then sliced, chopped and ground into a powder.
-Onion
-Red Onion
- PARENT : Onion
- COLOR : #C820B3
- BREF : Red onions have a purplish-red skin, and flesh that is white and tinged with red. They are crunchy, pungent, sweet and a bit spicy when raw. When cooked, they become milder. They contain {*vitamin C*}, {*iron*} and {*calcium*}.
- LONG
- & Red onions can be grilled, roasted, braised, caramelized and pickled. The bulbs will keep for 1-2 months when stored in a cool, dark and dry place with good air circulation.
-Onion Powder
- PARENT : Onion
-Yellow Onion
- PARENT : Onion
- BREF : Yellow onions are encased in a light-yellow to copper papery skin, while the inner flesh is white. They are crunchy, with a pungent flavor when raw. If cooked, yellow onions develop a milder flavor, that is both nutty and sweet. Yellow onions are a good source of {*vitamin C*}.
- LONG
- & Yellow onions can be sauteed, braised, caramelized, grilled or dry-roasted. They are used to add flavor to broths, soups and stews. The bulbs will keep for 1-2 months if stored in a cool, dry and dark place with good air circulation.
-
-~ OTHER VEGETABLES
-
-Cucumber
- BREF : There are many varieties of cucumbers, but the 3 main are: slicing, pickling and seedless. Cucumbers are 95% water, making them a low-energy food.
-Persian cucumbers
- PARENT : Cucumber
- BREF : Persian cucumbers are of the Burpless variety, meaning they are easy to digest and have a pleasant taste. They are crisp, sweet and void of developed seeds. It is harvested when 4-6" in length, when they are at peak sweetness. They absorb flavors quickly, unlike garden cucumbers.
- LONG
- & They are sometimes marketed as seedless or burpless, because the seeds and skin of other varieties of cucumbers are said to give some people {{gas|https://www.livestrong.com/article/471722-why-do-cucumbers-upset-my-digestion/}}.
-Eggplant
-Zucchini
- BREF : Zucchini squash, or {*courgette*}, are summer squashes. They can be dark or light green. Botanically they are treated as vegetables, but they are fruits. Zucchini squah can be harvested when young, or later once it has grown to 6-8" long. Immature squashes have better flavor, with a spongy yet firm texture. Zucchini are a low energy food, being 94% water, and are a source of {*vitamin A*}, {*vitamin C*} and {*iron*}.
- LONG
- & Zucchinis have a mild flavor which makes them ideal in both sweet and savory recipes. They can be grated, steamed, sauteed, battered, fried, baked, julienned for pasta, eaten raw etc. Zucchini will keep for 1-2 weeks if kept dry and refrigerated.
-Chives
- BREF : Chives grow in clusters, with hollow leaves that come to a point. They have a mild onion flavor, which doesn't linger. They are a good source of {*calcium*} and {*iron*}.
- LONG
- & Chives are used as a garnish, and as an aromatic herb. In cooking, it is best to add them at the end of the cooking process because they lose their flavor when heated. They have insect-repelling properties that can be ued in gardens to control pests. Chives can be stored in a bag in the refrigerator, if kept dry they will last up to a week.
-Peppers
- BREF : Peppers, or the fruit (botanically berries) of the {*capsicum plants*}, have a variety of names depending on place and type. The more spicy varieties are commonly called {*chili peppers*}. The large, mild form is called bell pepper, or by color {{green pepper}}, green bell pepper, {{red bell pepper}}.
- LONG
- & The misleading name 'pepper' was given by Christopher Columbus when he brought back a plant to Europe. The word pepper was given to all spices in Europe that had a hot and pungent taste.
-Green Bell Peppers
- PARENT : Peppers
- BREF : Green bell peppers, or {*capsicum*}, are medium to large in size, with a firm skin that is crisp and juicy. They are an aromatic 'green', almost biter flavor. They are a good source of {*vitamin C*} and {*vitamin A*}.
- LONG
- & They can be served raw, or baked, sauteed, roasted and grilled. Green bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.
-Red Bell Peppers
- PARENT : Peppers
- BREF : Red bell peppers, or {*capsicum*}, are medium to large in size, with a firm skin that is crisp and juicy. They have a sweet and fruity flavor. Red bell peppers are simply ripened {{green bell peppers}}, and are a good source of {*vitamin C*} and {*vitamin A*}.
- LONG
- & They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.
-Yellow Bell Peppers
- PARENT : Peppers
- BREF : Yellow bell peppers, or {*capsicum*}, are medium to large in size. The smooth skin is firm, glossy, and pale green when young, transforming to bright yellow with age. They have a mild, sweet flavor, and are a good source of {*vitamin C*}, {*iron*}, {*calcium*} and {*vitamin A*}.
- LONG
- & They can be served raw, or baked, sauteed, roasted and grilled. Red bell peppers keep 1-2 weeks when stored unwashed in the refrigerator.
-Tomato
-Tomato Paste
- PARENT : Tomato
- BREF :
-Avocado
- BREF : Avocados are botanically 'berries', they may be pear-shaped, round or egg-shaped. They are a good source of {*vitamin C*}, 75% of its energy comes from fat. Its flesh is thick, yellow/green and oily. It has a rich, creamy flavor with a nutty, yet clean, grassy finish.
- LONG
- & Avocado can be pureed, spooned out its shell and eaten as is (when ripe), or added to salads. The flesh is prone to enzymatic browning, quickly turning brown after exposure to air. To prevent browning, add lime or lemon juice to avocados after peeling.
-Pumpkin
- BREF : The darker the skin of the pumpkin, the higher the beta-carotene content.
-Olives
- BREF : Olives come from {*Olea Europea*}, a small tree. Olives are the fruit of the olive tree. 90% of harvested olives are turned into {{olive oil}}, while the rest are sold as table olives.
- LONG
- & Table olives are classified into 3 groups: {*green olives*}, {*turning color olives (semi-ripe)*} and {*ripe olives*}.
-Green Olives
- PARENT : Olives
- BREF : Green olives are picked before the olive ripening cycle has begun, they are either green or yellow.
-Black Olives
- PARENT : Olives
- BREF : Ripe olives, or black olives, are picked at full maturity and come in shades of purple to brown to black. Most black olives sold in stores though are not ripe, they're green olives which have been chemically treated so that they are black.
-Pimento Olives
- PARENT : Olives
- BREF : Pimento olives are pitted green olives with a {*pimento pepper*} stuffed inside, all preserved in oil. Pimento peppers are mild in taste.
-Palm
- BREF : Heart of palm is a vegetable that is harvested from the inner core of certain palm trees, like {*Bactris gasipaes*}. Heart of palm are rich in {*iron*}, {*zinc*}, {*vitamin C*}.
- LONG
- Heart of palm is considered a delicacy since harvesting them is labor-intensive.
-Acorn Squash
- BREF : Acorn squash is a winter squash, with skin a ridged outer skin and a sweet, yellow-orange flesh. Acorn squash comes in a variety of colors, like green, white and gold. They contain small amounts of {*vitamin C*}.
- LONG
- & Acorn squash can be baked, sauteed or steamed. When cooked, the flesh becomes tender and offers a mildly sweet and nutty flavor with a dry-ish texture. It is often used in savory recipes, stuffed with rice or vegetables. Adding {{maple syrup}} as a glaze when baking enhances the flavor of the squash. The seeds can be eaten, but must be roasted first. Acorn squash keep up to 1 month when stored uncut, in a cold and dry place.
-Artichokes
-Asparagus
-Bamboo shoots
-Breadfruit
- BREF : Breadfruit are prickly with yellow-green skin. Their appearances depends on the variety and growing conditions. When immature, the fruit is hard, and the flesh is starchy and a bit fibrous. Ripe breadfruit becomes soft, with the skin turning a yellow color, it also develops a creamy texture with a sweet aroma. Breadfruit is a high-energy food, containing all 9 EAA's. It's rich in {*protein*}, and contains {*vitamin C*}, {*calcium*} and {*iron*}.
- LONG
- & Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit is a delicious substitute for any starchy root crop, vegetable, {{pasta|#breadfruit pasta}}, {{potato|#breadfruit gnocchi}}, or rice.
-Scallions
- BREF : Scallions, or green onions, is a term used for multiple varieties that were harvested when young before a bulb appears. They are crisp and juicy and have a milder taste than most onions. Scallions are a source of {*vitamin C*}, {*calcium*} and {*vitamin A*}.
- LONG
- & Scallions can be stir-fried, sauteed, roasted and grilled, but they can also be consumed raw, added as a topping on a variety of dishes. The leaves will keep up to 5 days when wrapped and stored in the refrigerator.
-Spinach
- BREF : Spinach, or {*Spinacia oleracea*}, is a leafy green with a subtle green flavor and iron/metallic notes. There are 3 main varieties: {*savoy*} (primary commercial type), {*semi savoy*} (partially crinkled leaves, often processed)and {*flat-leafed*} (mainly processed). Spinach is a rich source of {*beta-carotene*}, and is a good source of {*vitamin A*}, {*calcium*}, {*vitamin C*} and {*iron*}.
- LONG
- & Raw spinach contains high levels of {{oxalates|https://veganhealth.org/oxalate/}}, which block absorption of calcium and iron in the stomach and small intestine. Spinach cooked in several changes of water has much lower levels, and can be {{digested more easily|https://www.nof.org/patients/treatment/nutrition/}}. Spinach can be baked into breads of cakes, sauteed etc. Spinach can keep 1-2 weeks if dry and kept in a cool place.
-Alfalfa sprouts
- BREF : Alfalfa sprouts, or {*lucerne*}, are soaked in water and allowed to {{sprout|https://web.archive.org/web/20130515011922/http://coolshinystuff.com/how-to-sprout-alfalfa}} over several days. Sprouts have a crunchy texture with a sweet and nutty taste. They are a source of {*vitamin C*} and {*zinc*}.
- LONG
- & Alfalfa sprouts can be added to sandwiches, salads, or sprinkled atop dishes. Sprouting alfalfa usually takes three to four days with one tablespoon of seed yielding up to three full cups of sprouts. If you want to sprout seeds, make sure they are fresh and washed thoroughly with water before use. The FDA has made {{recommendations|https://www.regulations.gov/docket?D=FDA-2018-D-4534}} for both growers and consumers on how to avoid contamination.
-
-~ BERRIES
-
-Dried Raisins
- BREF : Raisins are large, dried, dark-colored grapes, not to be confused with {*sultanas*} (golden-colored)and {*currants*} (small black seedless grapes). They contain some {*vitamin C*}, but less than fresh grapes.
- LONG
- & Raisins are dried in 3 steps, the first is pre-treatment. Raisins are dipped in a dry emulsion 'cold dip' that increases the rate of water loss by 3x. A faster water removal lowers browning and produces better raisins. Step two, is drying, where the raisins are either sun-dried, shade-dried or dried mechanically. Step three, involves cleaning the raisins and removing all foreign objects for consumption. This 'washing' process causes rehydration, which means that another drying step is require to remove all moisture.
- & Important note: Raisins are toxic to dogs.
-Blackberries
- BREF : Blackberry is used as a generic term to refer to a wide range of bush berries ( loganberries, boysenberries, marionberries and ollalieberries), the fruit is a member of the {*Rosaceae*} family and of the {*Rubus*} genus. They are sweet, slightly tart and juicy. Blackberries are a good source of {*vitamin A*}, {*vitamin C*}, {*iron*} and {*calcium*}.
- LONG
- & Blackberries can be added to both sweet and savory dishes.
-Dried cranberries
- BREF : Dried cranberries are often coated with a bit of vegetable oil to keep them from sticking to each other. Look in natural food stores to find brands that don't do this.
-Dried White Mulberries
- BREF : White mulberries are one of many species of mulberries, one whose fruit remains white when ripe. White mulberries are sweet, with a mild flavor. The dried variety can be reconstituted in water. They are a source of {*vitamin C*} and {*iron*}.
- LONG
- & Dried mulberries can be reconstituted in water, and can also be used in herbal teas or granolas to add a bit of sweet. It is considered an invasive species in North America. If you want to dry your own mulberries, check out {{this tutorial|https://oureverydaylife.com/556453-how-to-dry-mulberries.html}}.
-Dry corn kernels
- BREF : Corn kernels are the fruit of corn, or {*maize*}. One ear of corn has roughly 800 kernels and they come in a grand variety of colors: Black, blue-grey, purple, green, white and yellow.
- LONG
- & Corn kernels have many uses other than food, they're used to produce biofuel and bioplastics.
-
-~ OTHER FRUITS
-
-Pandanus fruit
- BREF : The fruit of the {*pandanus tectorius*} tree is widely consumed in the pacific islands, but it goes under other names, like {*hala*}, {*screwpine*} or {*pu hala*}. The fruits are large, and composed of 40-80 wedge-like phalanges (or keys). The fruit changes from green to orange/red as it matures, and can stay on the tree for more than 12 months. The fruit is eaten raw or cooked, and is a source of {*vitamin A*}.
- LONG
- & Pandanus are a source of food, but they're also used to produce material for clothing, basket and weaving and shelters. Pandanus trees are super trees, they can withstand difficult conditions (storms, sea air, drought) and propagate with ease. The phalanges covering the inner core are buoyant, so like coconuts they can be transported for many months by ocean currents while remaining viable.
-
-Banana
- BREF :
- & Bananas are a starch fruit (botanically berries) consumed the world over, and come from two wild species. They vary in size and color, and always grow in clusters at the top of the banana palm. Bananas are a source of {*vitamin C*}.
- LONG
- & They can be used in a variety of ways in recipes, for both desserts and savoury meals. They can be deep fried, baked in their skin, steamed, made into preserves, processed into vinegar etc.
-Kiwifruit
- BREF : Kiwifruit is the edible berry of species of {*woody vines*} in the genus {*Actinidia*}. Kiwifruit have a thin, hair-like skin with a light green or golden flesh. It has a soft texture with a sweet tart flavor. Kiwi fruit is a rich source of {*vitamin C*}, and a source of {*calcium*} and {*iron*}.
- LONG
- & Kiwifruit is eaten raw, used as a garnish, it is also processed into juices and baked into cakes. The whole fruit is edible, even the skin. To store, refrigerate ripe fruit up to ten days. Refrigerated unripe fruit lasts up to one month.
-Apple
-Apples
-Lemon
- BREF : Lemons are a citrus fruit with a distinctive sour taste. They are a rich source of {*vitamin C*}.
- LONG
- & Lemon is sometimes used as a short-term preservative on foods (apples, avocados, bananas) that brown or oxidize after being sliced.
-Lemon Zest
- PARENT : Lemon
- BREF : The rind of lemons can be grated, and used as 'zest' in baking and many other recipes.
-Lemon Juice
- PARENT : Lemon
- BREF : Lemon juice is used in many culinary and cleaning uses.
-Orange
- BREF : In the early 16th century, the orange was considered a luxury item and rich people would grow it in private conservatories called "orangeries".
-Pears
- BREF : Pears are the fruit of the pear tree, a species of genus {*Pyrus*}. Most pears are cold-hardy, withstanding temperatures between -25C and -30C in winter. There are many species of pears, ranging in size, shape and color. They will keep up to 3 weeks when stored in the refrigerator and a little over 1 year if frozen. Pears ripen at room temperature. They will ripen faster if placed next to bananas in a fruit bowl.
-Bartlett Pear
- PARENT : Pears
- BREF : Barlett pears are large, and have a skin that brightens as it ripens, transforming it from a green to a golden yellow tint. They have a cream-colored flesh, that is crunchy and tart when ripe, and a buttery and sweet taste when fully ripe. They are rich in {*vitamin C*} and {*iron*}.
- LONG
- & Bartlett pears can be eaten raw, they can be baked, boiled and grilled. Bartlett pears are known as the “canning pear” because they hold their shape and have a distinct flavor and sweetness when preserved.
-Papaya
- BREF : Papayas, or {*pawpaw*}, are the fruit (berries) of the {*carica papaya*}. It is one of 22 species of the genus {*Carica*}. There are two main kinds: Red papayas and yellow papayas. Even when unripe, these two varieties can be grated and eaten and are known as 'green papayas'. Papayas are a rich source of {*vitamin C*}.
- LONG
- & The ripe fruit can be consumed raw, and the unripe green fruit can be eaten cooked in salads or other meals. The seeds are edible, they can be washed and dried and used like {{black pepper}}.
-Pomegranate
- BREF : Pomegranates come from the {*Punica granatum*}, a fruit-bearing shrub (botanically a berry). Pomegranates can range in color from pink, white, yellow and purple, the most common being the red variety. It is estimated that there are some 500 different cultivars of Pomegranate grown world-wide.
-Pomegranate Seeds
- PARENT : Pomegranate
- BREF : The inside of the pomegranate fruit is filled with seeds, technically called {*arils*}. Pomegranate arils are a source of {*vitamin C*}.
- LONG
- & {*How to extract the arils*}: Score it with a knife to break it open. The seeds are separated from the peel and internal white pulp membranes. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible pulp floats. The seeds may simply be eaten raw as a snack or added into salads, relishes, garnishes or {{desserts|#Chili pomegranate brownies}}.
-Pomegranate Juice
- PARENT : Pomegranate
- BREF : Pomegranate juice is extracted from the arils (seeds) of the fruit of the pomegranate.
- LONG
- & The juice is very flavorful on its own, it can be sweet or sour, but most fruits are moderate in taste. The juice can be reduced down into pomegranate molasses or fermented into pomegranate vinegar.
-Mango
- BREF : Mangoes are stone fruits produced by many species of tropical trees of the genus {*Mangifera*}. They vary in size, taste, shape and color (pale yellow, gold and orange). Mangoes are generally sweet, and are a good source of {*vitamin C*} and {*vitamin A*}.
- LONG
- & Unripe mangoes can be made into pickles, or used in chutneys, side dishes or eaten with salt & chili. Ripe mangoes can be eaten raw, baked into cakes, made into preserves, pureed etc. The skin of unripe mango has the potential to cause contact dermatitis of the lips, gums, or tongue in susceptible people. Mangoes that are still firm will continue to ripen if stored at room temperature. Once fully ripe, they can be stored in the refrigerator for about 5 days.
-Hachiya Persimmon
- PARENT : Persimmon
- BREF : Hachiya persimmons are acorn-shaped, it must be completely ripened before consumption. When fully ripe, it develops a sweet flavor.
- LONG
- & The pulp of the hachiya persimmon is used to make sherbets, puddings, cakes, jams and purees. When the fruit is fully ripe, the skin turns a deep orange color. Another indicator of ripeness is that the fruit becomes soft like a water balloon. The consumption of unripened persimmons can cause {{phytobezoars|http://www.persimmonpudding.com/bezoars.html}} to form in the body.
-Persimmon
- BREF : The persimmon (or {*kaki*}) is the fruit of many species of trees in the genus {*Diospyros*}. Colors range from light yellow-orange to dark red-orange. They very in size and shape, some varieties can be spherical, acorn or pumpkin-shaped. Persimmons are sweet in taste, and are a good source of {*vitamin C*} and {*vitamin A*}. Some varieties are edible in the crisp, firm state (like an apple) but it has its best flavor when allowed to rest and soften slightly after harvest. Some varieties, like {{hachiya persimmon}}, should not be eaten when unripe.
-Dates
- BREF : Dates are the fruit of the date palm (or Phoenix dactylifera) of the {*Phoenix*} genus, which contains 19 species of wild date palms. There are 3 classifications of dates: dry, semi-dry and soft. Date fruits range from bright red to bright yellow in color, and are very sweet with a sugar content of about 80% when dried. Dates are a source of {*iron*} and {*protein*}.
- LONG
- & Dry dates are often pitted and stuffed with a variety of fillings, like nuts, candied orange, tahini etc.
-Deglet Noor Dates
- PARENT : Dates
- BREF : Deglet noor dates are medium-sized with a narrow elongated shape. They have a semi-dry texture, and have less sugar than Medjool dates and offer a complex sweetness.
- LONG
- & Deglet noor dates lend well to baking, due to their moderate sweetness and firmness. They are the preferred variety for the production of date syrup and date sugar.
-Date caramel
- PARENT : Dates
- BREF : A type of plant-based 'caramel' made from {{dates}}.
-Apricot Jam
- BREF : Apricot jam is made from the pureed flesh of the apricot fruit. It's easy to prepare, requiring only fresh apricots, {{sugar}} and {{lemon juice}}. Apricots are a moderate source of {*vitamin A*} and {*vitamin C*}.
-Coconut
- BREF : Coconuts stem from the coconut tree, or {*Cocos nucifera*}. Coconuts are known for their versatility of uses, ranging from food to cosmetics. The water in young coconuts is very high in electrolytes. They are a good source of {*protein*}, {*iron*} and {*zinc*}.
- LONG
- & They are ideal for making deserts, and are used in a variety of dishes like {{ice cream|#hop ice cream}}, beverages, frostings on cakes, smoothies, curry sauces etc. Whole coconuts will keep at room temperature for two weeks. For longer storage, refrigerate.
-
-~ SPICES
-
-Ao nori
- PARENT : Seaweed
- BREF : Aonori {*青海苔*}, or green laver, is a type of edible green seaweed which includes species from the genus {*Monostroma*} and {*Ulva*}. It is referred to as aosa {*アオサ*} in some parts of Japan. The color of the aonori is intense, beautiful green. It has a distinctive fragrant green flavor. This type of seaweed is rich in {*calcium*} and is a moderate source of {*iodine*}.
- LONG
- & Aonori is sold dried, and is used in soups and tempura. It is also sprinkled atop a variety of Japanese dishes like yakisoba and {{okonomiyaki|#okonomiyaki}}.
-Kanten powder
- PARENT : Seaweed
- BREF : Kanten is a seaweed-based gelling agent derived from tengusa {*テングサ*}, a specific type of red seaweed. It is semi-translucent, and firm when it solidifies. Kanten is 80% fiber, and has no odor or taste.
- LONG
- & It is used to make Japanese confectionery, and unlike gelatin kanten-based confections don't dissolve at room temperature. Kanten is often confused with agar agar. Both are seaweed-based, but they come from different algea. Kanten can be swapped 1:1 with agar agar in a recipe, although the resulting texture will not be the same. Kanten produces a firmer texture than agar.
-Turmeric Root
- BREF : Turmeric, or {*Cucurma longa*}, belongs to the {{ginger root}} family. The rhizomes can be used fresh, boiled in water and dried. It's used as a coloring and flavoring agent, and has a bitter black pepper-like taste and earthy mustard-like aroma. Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications.
-Ground Turmeric
- PARENT : Turmeric root
- BREF : Ground turmeric is made from the rhizomes of the turmeric plant, after harvest it is boiled, then dried and ground into a powder.
-Cinnamon
- COLOR : #875A2C
- BREF : Cinnamon is an aromatic spice from the inner bark of many species of tree from the genus {*Cinnamomum*}. It's a flavouring additive used in both sweet and savoury dishes. It's sold in the form of quills or powdered. Cinnamon is a rich source of {*calcium*} and {*iron*}.
- & Only a tiny sliver of the inner bark is used. The outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls (referred to as "quills") on drying. The processed bark is dried, and cut into 5-10 cm lengths for sale. There are many varieties of cinnamon, with {*Cinnamomum cassia*} being the most common commercial type. Cassia has a strong, spicy flavor and handles baking conditions well.
-Rosemary
- BREF : Rosemary, or {*Salvia rosmarinus*}, is a fragrant evergreen herb with needle-like leaves and white, pink, purple of blue flowers. It's leaves are used to flavor a variety of foods. It's a source of {*vitamin A*} and {*calcium*}.
- LONG
- & Rosemary is very potent, and should be used sparingly. A good technique to remove the leaves, is to hold the stem at the top and to run your fingers along the stem backwards. To keep cuttings of rosemary fresh, wrap in a damp towel. Dried rosemary keeps up to 6 months if stored in an airtight container.
-Basil
- BREF : Basil, or {*Ocimum basilicum*} is an aromatic plant, with a wide range of fragrances (depending on the variety). The leaves may taste like anise, with a strong smell. The most common type is sweet basil, but there is also thai basil, lemon basil and holy basil.
- LONG
- & In cooking, add it at the last moment, as cooking quickly destroys the flavor. Fresh basil can be used whole, chopped, made into a paste or dried. Basil will keep if dry and refrigerated, but should be used up within a week. When soaked in water, the seeds of several basil varieties become gelatinous.
-Dried Basil
- BREF : Dried basil loses most of its flavor, and what little flavor remains tastes very different from fresh basil.
-Wasabi Root
- BREF : Wasabi, or {*Wasabia japonica*}, is part of the family {*Brassicaea*} which includes horseradish and mustard. It is primarily cultivated for its rhizome, which has a fiery, mustard-like flavor and pungent fragrance.
- LONG
- & Wasabi is difficult to grow, which makes it expensive to buy. Wasabi is sold as a rhizome or as a dried powder. Fresh wasabi is served with a grater and served to the table right away, because it loses flavor very quickly once it's made into a paste. Fresh Wasabi root will keep, wrapped and refrigerated, for up to two weeks.
-Wasabi Powder
- PARENT : Wasabi Root
- BREF : Wasabi powder is made from the dried, grated flesh of the wasabi root. It has a light lime coloring and sharp, hot taste and aroma. Most of the wasabi powder that is sold internationally is not 100% wasabi, but a mixture of mustard, horseradish and color additives (due to the high cost of the root).
- LONG
- & Wasabi powder has a long shelf life, it will retain its taste if kept in a cool and dry place.
- & {*How to make wasabi paste:*} To make wasabi paste, mix 1:1 quantity of wasabi powder and water, mix well. The texture should be a bit dry. Cover wasabi and allow to sit for 15 min to allow the enzymes to work, doing this helps bring out the full flavors of the wasabi.
-Sichuan peppercorns
- BREF : Sichuan pepper, or {*花椒*}, comes from the seeds of species of trees in the genus {*Zanthoxylum*}. 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 {*málà 麻辣 "numb-spiciness"*}.
- LONG
- & 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.
-Coriander
- BREF : Coriander, also known as {*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 {*vitamin A*}, {*vitamin C*}. The seeds have a lower count of vitamins but still provide some amounts of {*calcium*} and {*iron*}.
- LONG
- & For 3-21% of people, Coriander tastes soapy or rotten. These people have a gene which detects specific compounds in the plant, the most common is {{OR6A2|https://www.ncbi.nlm.nih.gov/gene?Db=gene&Cmd=ShowDetailView&TermToSearch=8590}}, a gene involved in sensing smells.
-Mint
- COLOR : #006633
- BREF : Mint, or {*Mentha*}, is a genus of plants in the family {*Lamiaceae*}. 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.
- LONG
- & Mint oil is also used as an environmentally-friendly {{insecticide|https://web.archive.org/web/20090802082953/https://online.wsj.com/article/SB10001424052970204563304574318231044370704.html}}.
-Peppermint
- PARENT : Mint
- BREF : Peppermint, or {*Mentha balsamea*}, is a hybrid mint, a cross between watermint and spearmint.
- LONG
- & Peppermint is an essential ingredient in candies, chewing gum, toothpaste, candles, extracts and compounds. Fresh leaves are preferable over dried. Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area.
-Cocoa Beans
- BREF : Cocoa beans (also called cacao) are the dried and fermented seed of {*Theobroma cacao*}. The fruit, called a cacao pod, is ovoid, long and wide, ripening yellow to orange. The pod contains 20 to 60 seeds (or beans) embedded in a white pulp. Each seed contains a significant amount of fat (40–50%) as cocoa butter. The three main varieties of cocoa plant are {*Forastero*} (most common), {*Criollo*} (rarer, a delicacy), and {*Trinitario*}.
- LONG
- & Its seeds are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The fruit's active constituent is the stimulant {*theobromine*}, a compound similar to {{caffeine|#coffee}}.
-Cocoa Powder
- PARENT : Cocoa Beans
- WARN
- & Cocoa powders may contain cadmium, a toxic heavy metal and probable carcinogen, found naturally in high levels in the soil of some regions of cocoa producing countries. The European Union has imposed a {{limit|https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32014R0488&from=EN}} (starting on 1 January 2019) for cadmium in cocoa powder of 0.6 µg per gram of cocoa powder. Refer to the recommendated servings on the label.
- BREF : Cocoa powder which is the dry powder made by grinding cocoa seeds and removing the cocoa butter from the cocoa solids, which are dark and bitter. The two basic types of cocoa powder are {*Dutch processed*} and {*Broma processed*}. Cocoa powder a source of {*calcium*} and {*zinc*}.
- LONG
- & Recipes specifically call out whether they require Dutch-process or unsweetened cocoa. It's not a good idea to swap out regular cocoa for Dutch cocoa or vice-versa. Dutch-process cocoa does not react with baking soda like regular cocoa does, so you should only use Dutch-process cocoa in those recipes that have baking powder (see {{ref|https://www.huffpost.com/entry/unsweetened-vs-dutch-cocoa-powder_n_972395?guccounter=1&guce_referrer=aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvQnJvbWFfcHJvY2Vzcw&guce_referrer_sig=AQAAAH1DFaQsw-T1c1SC1FaZBabMwbVXQ-BHNgG_19L6QijyflUYBgLug1DkfotIIc-TslE9MpvF9-mGqYMTRHlqz2Gy6iPuVPBtAGVOzKcxwGW0cggreoKl_ss_qlyMG2SSNjcMVGbjduavgUiXUTdrsSHcqiUvklahShVUXc44Q5wT}}).
- & The {*Broma process*} consists of hanging bags of roasted cocoa beans in a very warm room, above the melting point of cocoa butter (slightly above room temperature), and allowing the cocoa butter to drip off the beans, where it is collected, resulting in unsweetened cocoa that is dark brown, acidic and bitter. The {*Dutch process*} differs from the Broma process in that, after the cocoa butter has been drained off the beans as described above, the beans are then soaked in an alkaline solution to make them chemically neutral. Dutch process turns the cocoa a pale reddish brown and makes it chemically nonreactive.
-Cayenne Pepper
- PARENT : Chili peppers
- BREF : Cayenne pepper is a type of {*Capsicum annuum*}, a moderately hot chili pepper.
-Cayenne Pepper Powder
- PARENT : Cayenne Pepper
- BREF : Cayenne peppers are generally dried and ground to make cayenne powder, although it may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds.
-Anise seeds
- BREF : Anise, also called aniseed or {*Pimpinella*}, is a spice with a flavor similar to star anise, fennel and liquorice. Anise is sweet and very aromatic.
- LONG
- & It's often used to flavor foods and drinks. The seeds, whole or ground, are used for preparation of teas and tisanes.
-Nutritional yeast
- COLOR : #FFD800
- BREF : Nutritional yeast is a deactivated yeast, a strain of {{Saccharomyces cerevisiae|https://www.sciencedirect.com/topics/neuroscience/saccharomyces-cerevisiae}}. It is sold as yellow flakes or powder, and has a cheesy, nutty taste and flavor. Fortified nutritional yeast is a good source of {*vitamin B12*}.
- LONG
- & Nutritional yeast is often confused with brewer’s yeast, but the two are distinct. Brewer’s yeast is aptly named, as it was initially offered as a byproduct of the beer brewing industry. It is a key ingredient in vegan cheese sauces, it can also be used as a condiment. Nutritional yeast adds a lot of depth and flavor to a variety of dishes.
-Vanilla
- BREF : Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, flat-leaved vanilla (V. planifolia). It is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. Despite the expense, vanilla is highly valued for its flavor.
- LONG
- & Three major species of vanilla currently are grown globally: {*V. planifolia*} (being the most common), {*V. tahitensis*} and {*V. pompona*}. In addition to varieties, there are also different grades of vanilla beans. Grade A beans are longer and more moist, and Grade B beans are less pretty and usually recommended for making extract. Grade B beans are less expensive.
- & Vanilla is widely used in both commercial and domestic baking, perfume manufacture, and aromatherapy. Natural vanilla gives a brown or yellow color to preparations, depending on the concentration.
-Vanilla Extract
- PARENT : Vanilla
- BREF : Vanilla extract is used a cheap alternatives to using fresh beans. It's available in alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35% alcohol.
- LONG
- & To make your own, you need vanilla beans, 35% alcohol (like vodka) and a jar. Use 6 vanilla beans per 8 ounces of alcohol. Cut your vanilla bean pods in half along their length with scissors or a knife, put the sliced beans in a jar and cover with alcohol. If beans are too tall, cut in half. Put a lid on and shake, then store in a cool dark place (shake every week). Soak beans for at least 2 months, or more.
-Nutmeg
- COLOR : #875A2C
- BREF : Nutmeg is the seed or ground spice of some species of the genus {*Myristica*}. The plant is cultivated for two spices derived from the fruit: nutmeg (seed) and seed (mace). Nutmeg has a sweet flavor, and is used in a variety of dishes.
- WARN
- & If consumed in high doses, raw nutmeg has {{psychoactive effects|https://www.drugs.com/npp/nutmeg.html}}. Consumption of nutmeg at 1 to 2 mg/kg body weight was reported to induce CNS effects. Toxic overdose occurred at a 5 g dose.
-Thyme
- COLOR : #006633
- BREF : Thyme is an aromatic herb and member of the genus {*Thymus*}. The most cultivated species is {*Thymus vulgaris*}. It is sold both fresh and dried. Thyme is used to make za'atar and herbes de Provence. Its delivers layers of woodsy, savory and mint flavors.
- LONG
- & Leaves may be removed from stems either by scraping with the back of a knife, or by pulling through the fingers or tines of a fork. Thyme keeps its flavour better when dried than other herbs. The fresh form is more flavourful, but also less convenient, storage life is rarely more than a week. However, the fresh form can last many months if carefully frozen (see {{ref|https://www.stilltasty.com/fooditems/index/18499}})
-Poppy seeds
- COLOR : #000000
- BREF : Poppy seeds are oilseeds that come from the {*Papaver somniferum*} which also produces {{Opium|https://en.wikipedia.org/wiki/Opium}}. Compared to the seed pod and straw, the seeds contain very low levels of opiates. Since poppy seeds are relatively expensive, they are sometimes mixed with the seeds of {*Amaranthus paniculatus*}, which closely resemble poppy seeds. Poppy seeds are a source of {*calcium*}, {*iron*} and {*zinc*}.
- LONG
- & The seeds are used whole or ground into meal, to be used in pastry and bread or to make poppyseed oil. It is also used to make poppy seed pasta, a sweet filling. The poppy seed harvest can be a by-product of cultivation of Papaver somniferum for {*opium*}, poppy straw, or both opium and poppy straw.
-Paprika
- PARENT : Chili peppers
- COLOR : #94191C
- BREF : Paprika is a ground spice made from dried red fruits of the larger and sweeter varieties of the {{Capsicum annuum}}. The most common variety is {*tomato pepper*}, although sometimes both chili peppers and {{cayenne peppers}} are added. Paprika is a source of {*vitamin A*}.
- LONG
- & Paprika can range from mild to hot. Sweet paprika is mostly composed of the pericarp (outer skin), with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, placentas (where the seeds are attached to the top of the fruit), and calyces (part of stem that connects to top of the chili pepper). Store paprika in an airtight container in a cool, dark place for no more than six months.
-Smoked Paprika
- PARENT : Paprika
- BREF : Smoked paprika, or {*Pimentón de la Vera*}, is paprika that has a distinct smoky flavor and aroma, as it is dried by smoking, typically using oak wood.
-Curry Powder
- BREF : Curry powder is a spice blend, which contains more or less the same set of ingredients in varying quantities. Most mixes contain coriander, turmeric, cumin, fenugreek, and chili peppers.
- LONG
- & Other ingredients included in curry powders include ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, white turmeric, curry leaf, long pepper, and black pepper.
-Tamarind
- COLOR : #875A2C
- BREF : Tamarind, or {*Tamarindus indica*} is a leguminous tree that produces pod-like fruit that contains a brown, edible pulp. The fruit has a fleshy, juicy, acidic pulp. It is mature when the flesh is coloured brown or reddish brown. Tamarind flesh is sweet and sour in taste, and is a source of {*calcium*}.
- LONG
- & Tamarind is used in Worcestershire sauce, chutneys, curries, and is popular in many sweets in countries like Mexico.
-Cumin Seeds
- COLOR : #875A2C
- BREF : Cumin, or {*Cuminum cymimum*} is a plant of the family {*Apiaceae*}. It's seeds are dried and used both whole and ground. Cumin seed is used as a spice for its distinctive flavour and aroma, it imparts an earthy, warming and aromatic character to food. Cumin is a source of {*iron*}.
- LONG
- & Cumin is often confused with caraway (Carum carvi), and many European languages don't distinguish between the two. {*Nigella sativa*}, or black cumin, is distantly related and also sometimes confused with cumin.
-Mustard Seeds
- COLOR : #FFD800
- BREF : Mustard seeds are small round seeds produced by various mustard plants. They come in a variety of colors, ranging from yellow to white to black. They come from one of three different plants: black mustard (Brassica nigra), brown Indian mustard (B. juncea), or white/yellow mustard (B. hirta/Sinapis alba).
- LONG
- & Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.
-Dijon Mustard
- PARENT : Mustard Seeds
- BREF : Dijon mustard is a traditional mustard from France, named after the city of Dijon where it was made. The main ingredients of this condiment are brown mustard seeds and white wine, or a mix of wine vinegar, water and salt. It can be used as an accompaniment to dishes in its usual form as a paste, or it can be mixed with other ingredients to make a sauce.
- LONG
- & Dijon mustard does not have a protected geographical indication (PGI). 80% of seeds used to make the mustard come from Canada.
-Black Pepper
- BREF : Black pepper, or {*Piper nigrum*}, is cultivated for its fruit known as a peppercorn. Peppercorn is dried and used a spice and seasoning. It is ubiquitous in the modern world as a seasoning, and is often paired with salt. There is white peppercorn (sarawak and muntok), black peppercorn (malabar and tellicherry), pink peppercorn and green peppercorn.
- LONG
- & White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. Green pepper, like black pepper, is made from unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as with sulphur dioxide, canning, or freeze-drying. Pink peppercorns are the fruits of the Peruvian pepper tree {*Schinus molle*}, or its relative, the Brazilian pepper tree, {*Schinus terebinthifolius*}.
-Shichimi togarashi
- COLOR : #94191C
- BREF : Shichi-mi tōgarashi {*七味唐辛子*}, or {*seven-flavor chili pepper*}, is a common Japanese spice mixture containing seven ingredients: chili pepper, ground sanshou, roasted orange peel, {{black sesame seeds}}, {{white sesame seeds}}, {{hemp seed|#shelled hemp seeds}}, ground ginger, {{aonori}} and {{poppy seeds}}.
-Gojuchang
- COLOR : #94191C
- BREF : Traditionally, gojuchang was fermented outdoors in large earthen pots.
-Garam Masala
- BREF : Garam Masala — garam/hot, masala/mixture of ground spices — as its name suggests, is an Indian mixture of varying quantities of ground spices. The choice of spices varies according to region and personal taste. Typical ingredients include fennel, black/white peppercorns, cloves, {{cinnamon}}, mace, cardamom pods, curry leaf, {{cumin}} and {{coriander}}.
- LONG
- & A masala may be toasted before use to release its flavours and aromas.
-Panko
- BREF : Panko, or {*パン粉*}, is a variety of flaky breadcumb used in Japanese cuisine, used as a crunchy coating for frieds foods. It's lighter than and more crispy than breading in Western cuisine, it doesn't absorb oil or grease as readily when fried.
- LONG
- & Panko is made from bread baked by electrical current, which yields a bread without a crust, and then grinding the bread to create fine slivers of crumb (see {{video|https://www.youtube.com/watch?v=bCNU9TrbiRk}}).
-Carob
- COLOR : #875A2C
- BREF : The carob, or {*Ceratonia siliqua*}, is a tree in the legume family {*Fabaceae*}. It is cultivated for its edible pods, which when ripe, are sometimes dried, toasted and ground into carob powder. Carob pods are sweet, not bitter, and contain no theobromine or caffeine.
- LONG
- & They are non-toxic to animals because they lack {{theobromine|https://en.wikipedia.org/wiki/Theobromine}}. Carob seeds is the base ingredients for the product of locus bean gum, a thickening agent used in the food industry.
-Carob Chips
- BREF : Carob chips are the dried, toasted form of {{carob}} pods.
-Bay leaf
- COLOR : #006633
- BREF : The bay leaf is an aromatic leaf that is both used whole, dried and ground. Bay leaf come from many plants, like the Bay laurel {*Laurus nobilis*}, California bay leaf {*Umbellularia californica*} and Malabathrum {*Cinnamomum tamala*}. Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance.
- WARN
- & Some members of the laurel family have leaves that are poisonous to humans and livestock. While these plants are not sold anywhere for culinary use, their visual similarity to bay leaves has led to the oft-repeated belief that bay leaves should be removed from food after cooking because they are poisonous. This is not true, bay leaves may be eaten without toxic effect. However, they may pose a risk of harming the digestive tract or causing choking. Thus, most recipes that use bay leaves will recommend their removal after the cooking process has finished (see {{ref|https://en.wikipedia.org/wiki/Bay_leaf#Safety}})
-Chili pepper flakes
- PARENT : Chili peppers
- COLOR : #94191C
- BREF : Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time. {{Dehydrated chiles|http://scottroberts.org/ultimate-guide-to-drying-hot-peppers/}} pack more fiery punch and ferocity in both solid food and hot sauce recipes than fresh peppers. If kept in a cool, dry place they should keep well for at least one year.
-Green Chili
-Chili Peppers
- BREF : Chili peppers, from Nahuatl {*chīlli*}, is the fruit of plants from the genus {*Capsicum*}. They're used in dishes to add heat or spice. There are many varieties of chili peppers, ranging in shape and color from white, yellow, red or purple to black. The 5 domesticated species are {*Capsicum annuum*}(bell peppers, cayenne etc), {*Capsicum frutescens*} (tabasco, thai etc), {*Capsicum chinense*} (habanero, naga etc), {*Capsicum pubescens*} (rocoto) and {*Capsicum babbactum*} (aji).
- LONG
- & The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin. The quantity of capsaicin varies by variety, and on growing conditions. The intensity of the "heat" of chili peppers is commonly reported in {{Scoville heat units|https://web.archive.org/web/20100823044606/http://www.tabasco.com/info_booth/faq/scoville_how.cfm}} (SHU).
-Hops
- COLOR : #006633
- BREF : Hops are the flowers of the hop plant {*Humulus lupulus*}. They are used a bittering, flavouring and stability agent in beer. While being bitter, hops also impart floral, fruity, or citrus flavours and aromas. Many different varieties are grown around the world, with different types used for particular styles of beer.
- LONG
- & Specific hop varieties are associated with beer regions and styles, with pale largers being brewed with European {*noble hop*} varieties like {*{{Saaz|https://en.wikipedia.org/wiki/Saaz_hops}}*} (Stella Artois) and {*Hallertau*}, British ales with {*Fuggles*} and {*Goldings*}, North American beers with {*{{Cascade hops|https://en.wikipedia.org/wiki/Cascade_hop}}*} (anchor brewing company) and {*Columbus hops*} and New Zealand {*Pacific Gem*} and {*Motueka*}. Hops tend to be unstable when exposed to light or air and lose their potency after a few months' storage.
- WARN
- & Hops are {{toxic|https://www.aspca.org/pet-care/animal-poison-control/toxic-and-non-toxic-plants/hops}} to dogs.
-Dried orange peel
- BREF : The thick bitter rind of oranges is used in certain recipes as a food flavoring or garnish. It contains oils and has a strong flavor to that of the orange pulp. The peel is a source of {*vitamin C*}.
- LONG
- & To make dried orange peel, wash the fruit well with running water. Dry, and peel the oranges with a sharp knife, and discard as much of the white pith from the skin as possible. Cut into thin, even pieces. Lay on a baking sheet, bake for 30-60 min at 200F. Check peels often so they don't burn (they curl when they're done). Remove from oven, let cool and store in an airtight container.
-Oregano
- BREF : Oregano, or {*Origanum vulgare*} is a plant of the mint family {*Lamiaceae*}. Oregano’s taste is zesty, slightly bitter and strong. It can be found fresh, dried or as an oil.
- LONG
- & Oregano leaves store well and are easily dried. Keep them in an airtight container once dried.
-
-~ WHOLEGRAINS
-
-Whole wheat flour
- PARENT : Flour
- BREF : Whole wheat flour, or wholemeal flour, is a powdery substance derived from grinding wheatberries. It is typically mixed with lighter white flours. This type of flour contains both the bran and germ, and is typically made from hard winter red wheat (in the US).
-Buckwheat groats
- BREF : Buckwheat groats come from the buckwheat plant, or {*Fagopyrum esculentum*}. Buckwheat is not a wheat, but a 'pseudocereal' that is related to sorrel, knotweed and rhubarb. The groats can also be sprouted and then eaten raw or cooked. Buckwheat groats have a rich, nutty flavor, and are a good source of {*zinc*} and of the protein {*lysine*}.
- LONG
- & The groats can be processed into flour, made into beer, roasted and brewed as tea to make soba-cha {*そば茶*} and cooked like rice.
-Buckwheat noodles
- PARENT : Buckwheat groats
- BREF : Buckwheat noodles are popular in Japan and Korea, the difficulty of making noodles from flour with no gluten has resulted in a traditional art developed around their manufacture by hand. in Japan, they are made from buckwheat flour (juwari 十割), or a combination of buckwheat and wheat flours (nihachi soba 二八). Depending on the shop, the percentage of buckwheat flour in soba noodles typically ranges between 40% and 100%.
-Buckwheat flour
- PARENT : Buckwheat groats
- BREF : Buckwheat flour is made from ground buckwheat groats. It is often used partially in recipes with wheat flour. Use buckwheat flour for making buckwheat pancakes, noodles, and as a replacement for wheat flour in baked goods. As buckwheat contains no gluten, it may be eaten by people with gluten-related disorders.
-Einkorn Wheat Flour
- BREF : Einkorn wheat, or {*Triticum monococcum*}, was one of the first plants to be domesticated and cultivated. It is low-yielding, but thrives on poor, dry soil and fares better than other wheat in the same situations. Einkorn has more protein than modern red wheats, and is more nutritious. It is a good source of {*protein*} and {*iron*}.
- LONG
- & Because Einkorn wheat doesn't have much gluten, it won't rise as well as other wheats, but can be used in a variety of recipes like cookies, chips, pasta, crusts and salads. Two popular brands include Jovial Foods (Italy) and {{Daybreak Mill|https://www.daybreakmill.com/}} (Canadian).
- PARENT : Flour
-Spelt Flour
- PARENT : Flour
- BREF : Spelt flour, or {*Triticum aestivum*} is an ancient grain, with a different genus than wheat. Spelt is reddish in color, and has a nutty, somewhat sweet and mild taste. Spelt is a wholegrain, rich in {*iron*}, {*zinc*}, {*protein*} and {*calcium*}.
- LONG
- & It is considered a light grain, meaning it won't weight down baked goods like {{whole wheat flour}} does. It is also much easier to digest than wheat. The gluten in spelt is more fragile, it breaks down more easily and so it's important to not knead too vigorously (that will result in a crumbly texture). Less gluten also means it won't rise as well, so a starter may be necessary, that, or more baking powder or yeast. ({{ref|https://www.daybreakmill.com/products/spelt-flour?_pos=2&_sid=ee26723e4&_ss=r}})
-Gluten Flour
- PARENT : Flour
- BREF : Gluten flour is refined gluten protein, used to strengthen flour as needed. To make wheat gluten requires separating wheat flour into starch and protein by rinsing the starch away, leaving raw gluten which can be used in recipes. It can also be dried, as is the case for {{vital wheat gluten|https://www.bobsredmill.com/vital-wheat-gluten.html}}.
- LONG
- & It can be used to make a vegetarian meat substitute known as {{seitan}}. Adding ~1 tsp of gluten flour per cup of {{All purpose flour}} gives the resulting mix the protein content of bread flour. Adding it to wholegrain bread recipes improves the texture and elasticity of the dough, helps retain the gas and steam from baking, and gives more volume to the baked bread.
-Corn
-Cornmeal
- PARENT : Corn
- BREF : Cornmeal is a coarse flour made from dried corn (maize). It is ground to fine, medium and coarse consistencies for a variety of uses. Steel-ground yellow cornmeal (found in the US) has the husk and germ removed, while stone-ground cornmeal retains some of the hull and germ, giving it more nutrients and flavor. Cornmeal comes in many colors, from blue to violet, yellow and white.
- LONG
- & Cornmeal can be used to flour the baking surface to prevent sticking. Cornmeal can also be boiled (polenta), and be used in baking, to make muffins, flatbreads, breads, desserts (cornbread, cornpone etc). Steel-ground yellow cornmeal keeps for 1 year if stored in a cool, dry place within an airtight container. Stone-ground cornmeal is more perishable, but will store longer if refrigerated or kept in a cool place.
-Corn Semolina
- BREF : Corn semolina is the coarse middlings from maize (corn).
- PARENT : Corn
-
-~ GRAINS
-
-Oats
- COLOR : #EFEFEF
- BREF : Oats, or {*Avena sativa*}, is a species of cereal grain grown for its seed. Oats is sold in many forms, as groats (whole), steel-cut (cut groats), {{rolled|#rolled oats}} (flattened), crushed (quick oats) or ground into flour. Oats are a source of {*protein*}, {*thiamine*}, {*iron*}, and are a near equivalent in quality to {{soy protein|#soy beans}}.
- LONG
- & Oats are often boiled and eaten as porridge, but can also be baked into savoury foods and desserts, or made into plant milk.
-Rolled oats
- BREF : Rolled oats are oat groats that are dehusked and steamed, before being rolled into flat flakes under heavy rollers.
- LONG
- & Thick-rolled oats are large whole flakes, and thin-rolled oats are smaller, fragmented flakes. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as old-fashioned oats. Rolled oats are most often the main ingredient in granola and muesli.
-Rice
- BREF : Rice is the seed of the grass species {*Oryza sativa*} (asian rice) or {*Oryza glaberrima*} (african rice). Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. Many varieties of rice are fortified to reduce malnutrition.
- LONG
- & The {{nutrition value|http://apps.who.int/iris/bitstream/handle/10665/272535/9789241550291-eng.pdf?ua=1}} of rice depends on the strain of rice (white, brown, red, and black/purple), the nutrient quality of the soil, whether and how the rice is polished or processed, the manner it is enriched, and how it is prepared before consumption.
- WARN
- & As arsenic is a natural element in soil, water, and air, {{the FDA monitors the levels of arsenic in foods|https://wayback.archive-it.org/7993/20171104131921/https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm}}, particularly in rice products used commonly for infant food. Rice plants absorb arsenic more readily than other food crops. The amount in rice varies widely. White rice grown in Arkansas, Louisiana, Missouri, and Texas, which account collectively for 76 percent of American-produced rice, had higher levels of arsenic than other regions of the world studied, possibly because of past use of arsenic-based pesticides to control cotton weevils ({{ref|https://www.consumerreports.org/cro/magazine/2012/11/arsenic-in-your-food/index.htm#chart}}). Jasmine rice from Thailand and Basmati rice from Pakistan and India contain the least arsenic among rice varieties ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1892142/}}).
-Basmati Rice
- PARENT : Rice
- BREF : Basmati, meaning {*fragrant*}, is a variety of long, thin-grained aromatic rice traditionally cultivated in India. The rice has a {{pandan|#pandanus}}-like flavor, giving it a spicy fragrance. The level of the compound that gives basmati rice its distinctive aroma decreases in cooking, but if the rice is soaked 30 min before cooking it helps preserve more of it.
- LONG
- & {*How to cook:*} Ratios of rice to water is 1:1.5 To cook basmati rice, rinse for a few minutes to get rid of the starch that makes the rice sticky. Add a bit of salt to the rice into the rice grains. Pour boiling water over the rice. Set pot over med-high heat, when water boils cover with lid so that no steam escapes. Reduce heat, cook for 15 min. After 15 min, remove from heat and let rest for another 5 min.
-Short Grain White Rice
- PARENT : Rice
- BREF : Short grain white rice is also known as {*uruchimai*} rice or {*sushi rice*} in the west. It consists of short translucent grains that develop a sticky texture when cooked. The most common cultivars include {*Koshihiraki*}, {*Akitakomachi*}, {*Sasanishiki*} and {*Calrose*}. Calrose is technically a medium-grain rice, but is commonly used in in North American in Japanese cuisine. White short grain rice is milled so that it has its husk, bran and germ removed. Doing this alters the flavor and look of the rice and helps extend its storage life. After the rice is milled, the rice is often polished so that it becomes even more white.
- LONG
- & {*How to cook glutinous rice:*} Wash the rice to release excess starch, until water runs clear. Soak for 30 min (in summer) and 2h (in winter). Use a rice to water ratio of 1:1.25. Bring water to a boil, turn heat to low and cover pot with lid. Cook for 10 minutes. Let rest for 10 min.
-Black Rice
- PARENT : Rice
-Puffed Rice
- PARENT : Rice
- BREF : Puffed rice refers to various foods made by introducing air into rice, typically in such a way that the grains of rice become larger and lighter, while also reducing moisture to achieve a crisp texture consistency. A variety of methods exist to make puffed rice, with varying effects on the final product ({{ref|https://en.wikipedia.org/wiki/Puffed_rice}}).
-Medium Grain Brown Rice
- PARENT : Rice
- BREF : Brown rice is medium or long-grain rice that has not been polished (still has its bran and germ). The rice is a beige, or light brown color and has not been refined. Brown rice is higher in vitamins, such as B1 (thiamine), but has a longer cooking time. Brown rice has a shelf life of approximately 6 months.
- LONG
- & {*How to cook brown rice:*} Use a rice to water ratio of 1:2. Rinse the rice thoroughly. Combine rice and water, stir in some salt. Bring to a boil and reduce heat and cover. Cook for 45 min. Take rice off heat, let rest for 10-15 min.
- & {{Germinated brown rice|https://en.wikipedia.org/wiki/Germinated_brown_rice}} has a good nutritional profile, cooks faster than brown rice and has a better overall texture when cooked.
-Black Glutinous Rice
- PARENT : Rice
- BREF : Black/purple glutinous is unmilled rice, and come from distinct strains from white glutinous rice. It is a dark black/purple color, and has an earthy, nutty taste. This type of rice is rich in {*iron*}.
- LONG
- & {*How to cook:*} Soak the the rice in water overnight, or for at least 6h. Add water to a pot, superimpose steam basket and add rice in it, cover with lid and steam for 40 min. After 40 min, pour a cup of hot water over rice, shake rice, and steam for another 10 min. Remove from heat, keep covered until serving time.
-Rice Flour
- PARENT : Rice
- BREF : Rice flour is made from finely milled rice, and is made from both brown and white rice. In Japan, rice flour is called {*komeko 米粉*}, and is available in two forms: glutinous and non-glutinous.
- LONG
- & Glutinous flours are sweet/sticky, and include {*mochigomeko もち米粉*}, made from ground cooked glutinous rice and used as a thickener/to make mochi, and {*shiratamako 白玉粉*}, is produced from ground uncooked glutinous rice and is used to make confectioneries. Non-glutinous flour varieties are used to make flat breads, breads etc
-Flour
- COLOR : #EFEFEF
- BREF : Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures. Wheat is the most common base for flour, as is corn flour and rye flour. Cereal flour consists either of the endosperm, germ, and bran together ({{wholegrain wheat flour}}) or of the endosperm alone ({{all purpose flour}}).
- & The kinds of flour used in cooking include all-purpose flour (also known as plain), self-rising flour (also known as self-raising), and cake flour including bleached flour. The higher the protein content the harder and stronger the flour, and the more it will produce crusty or chewy breads. The lower the protein the softer the flour, which is better for cakes, cookies, and pie crusts.
-All Purpose Flour
- BREF : All-purpose, or plain flour, has a medium level of gluten protein content.
- LONG
- & AP has enough protein content for many bread and pizza bases, although artisan bakers often use bread flour and special grade 00 Italian flours. "Plain" also refers to AP's lack of any added leavening agent.
- PARENT : Flour
-Breadfruit Flour
- PARENT : Breadfruit
- BREF : The product of dried and ground breadfruit. It it used to make cookies, cakes, {{pasta|#breadfruit pasta}} and a number of other recipes.
-Wheat Semolina
- BREF : Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking.
- LONG
- & The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.
-
-~ SPECIAL
-
-Beni shouga
- PARENT : Ginger root
- BREF : Beni shouga, or pickled ginger, is a Japanese pickle or {*tsukemono 漬物*}.
- LONG
- & Beni shouga is made from thin strips of ginger, pickled in {*umezu 梅酢*} (plum brine). Umezu is the brine that results during the process of making {*umeboshi 梅干*} (pickled plums). Traditionally, the red of the ginger comes from the {*shiso シソ*} plant of the genus {*Perilla*}, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and {{okonomiyaki|#okonomiyaki}}
-Vegemite
- COLOR : #875A2C
- BREF : Vegemite is a thick, dark brown food spread. It's made from leftover brewer's yeast extract with various vegetable and spices added. Vegemite is very salty, with a strong umami, malty flavor. It is a rich source of {*B vitamins*}.
- LONG
- & Vegemite is the Australian cousin of {*Marmite*}, concocted by a chemist during a time where imports of Marmite into Australia were disrupted by the war (see {{story|https://theculturetrip.com/pacific/australia/articles/the-history-of-australias-favourite-spread-vegemite/}}).
-Miso
- BREF : Miso, or {*みそ*}, is a traditional Japanese seasoning produced by fermenting {{soybeans}} with both salt and koji (fungus {*Aspergillus oryzae*}) and sometimes with {{rice}}, barley and {{seaweed}}. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: {*Shiromiso*} (white), {*Akamiso*} (red) and {*Awasemiso*} (mixed). Miso is a rich source of {*protein*}.
- LONG
- & Miso is high in sodium, a known carcinogenic, but is {{safe to consume|https://nutritionfacts.org/video/is-miso-healthy/}} as the carcinogenic effects of the salt are counteracted by the {{anti-carcinogenic effects of the soy|https://www.ncbi.nlm.nih.gov/pubmed/23812102}}. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the {{soy protein|https://www.ncbi.nlm.nih.gov/pubmed/12097666}} in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the {{hypertensive effects|https://www.ncbi.nlm.nih.gov/pubmed/11195162}} of the salt.
- & Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the {{Maillard reaction|https://en.wikipedia.org/wiki/Maillard_reaction}}, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).
- & {*Cooking notes:*} As natural miso is a living food, it contains many beneficial microorganisms (like {{Tetragenococcus halophilus|https://en.wikipedia.org/wiki/Tetragenococcus_halophilus}}) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.
-Red Miso
- COLOR : #875A2C
-~ Tell me (microlith57) if this color needs changing.
- PARENT : Miso
- BREF : Red miso, or {*Akamiso (赤味噌)*}, is salty with some astringency with umami. It is strong-tasting, and the depth of color depends on the formula of the {{soybeans}} and the quantity that is used. Red miso is aged, for a year or more.
-White Miso
- PARENT : Miso
- COLOR : #955C19
- BREF : White miso, or {*Shiromiso (白味噌)*}, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quanity of soybeans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.
-Tofu
- COLOR : #EFEFEF
- BREF : Tofu is prepared by coagulating {{soy milk}} and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of {*protein*}, {*iron*} and {*calcium*} (if the tofu was calcium-set).
- LONG
- & Tofu is set using a variety of coagulants, like {*gypsum (calcium sulfate)*}, which produces tofu that is tender but brittle in texture, and {*chloride-type nigari salts (magnesium chloride and calcium chloride)*}, which produces tofu with a smooth and tender texture.
- & There are many types of processed tofu, including pickled tofu ({{sticky tofu|https://en.wikipedia.org/wiki/Stinky_tofu}}, {{pickled tofu|https://en.wikipedia.org/wiki/Pickled_tofu}}) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).
-Soft tofu
- PARENT : Tofu
- BREF : Soft tofu (嫩豆腐 or silken tofu), as its name suggests, is a softer version of tofu. It is undrained, unpressed and has a high moisture content. Its moisture content should be taken into consideration when added to recipes. It is often used to make sauces, or smoothies.
-Burmese Tofu
- PARENT : Tofu
- COLOR : #EFEFEF
- BREF : Burmese tofu is not made from {{soybeans}}, but with besan (chickpea) flour. It's made in a way that is similar to polenta, by mixing flour with water, turmeric and salt. Burmese tofu is yellow, with a jelly texture that doesn't crumbled when cut or sliced.
- LONG
- & Burmese tofu can be fried, eaten in salads, curried etc. It is also used as an alternative to tofu for individuals who are sensitive to soy products.
-Veganaise
- PARENT : Tofu
- BREF : Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the {{recipe|#homemade veganaise}}.
- COLOR : #FFD800
-
-~ SAUCES
-
-Soy sauce
- BREF : The solids left behind after the fermentation process is used as animal feed
-Sriracha
- COLOR : #94191C
- BREF : Sauce is named after the town of Si Racha in thailand where it was first made and served in restaurants.
-Mirin
- BREF : Mirin is added to grilled fish to help reduce the fishy smell.
-
-~ POWDERS
-
-Baking powder
-Bamboo charcoal powder
- COLOR : #000000
- LONG
- & Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from {#800 °C#} to {#1200 °C#}.
- & It benefits environmental protection by reducing pollutant residue. It is an environmentally functional material featuring excellent absorption properties. It can be added to foods to give it a black tint, it's very popular in Japan. You can get some through Taketora, a japanese company. (wikipedia description).
- WARN
- & Bamboo charcoal binds on the nutrients in food that you're meant to be digesting, so it's preferable to not add bamboo charcoal to every food you make. Use it sparingly, as an occasional treat.
-Cornstarch
-Active dry yeast
-Baking soda
- BREF : Since sodium bicarbonate can cause alkalosis, it's sometimes used to treat aspirin overdoses.
-Agar agar powder
- BREF : Agar is used to make impression material in dentistry.
-Arrowroot starch
-
-~ SYRUPS
-
-Maple syrup
- COLOR : #875A2C
- BREF : Quebec is the largest producer of maple syrup in the world!
-Brown rice syrup
- COLOR : #875A2C
- BREF : Brown rice syrup, or brown rice malt, is a sweetener. Is is made by steeping cooked rice starch with enzymes that break them down, the liquid is then strained off and reduced until the desired consistency is reached.
- LONG
- & Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.
- WARN
- & One study looked at the arsenic content of organic brown rice syrup. It tested isolated syrups, as well as products sweetened with rice syrup, including infant formulas. Significant levels of arsenic were identified in these products. The FDA claims that {{these amounts are too low to be harmful|https://wayback.archive-it.org/7993/20170404230659/https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm292531.htm}}. When it comes to infants, it’s probably best to completely avoid products sweetened with brown rice syrup. ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3346801/}}).
-
-~ VINEGARS
-Rice vinegar
- BREF : Rice vinegar is made by fermenting rice, and is often used as a dressing or as seasoning.
- LONG
- & Rice vinegar comes in a variety of flavors and color, ranging from clear to red, brown and black. The Chinese varieties are stronger, and known as 'rice wine vinegars' while Japanese vinegars are less acidic.
-Japanese rice vinegar
- BREF : Japanese Rice vinegar "komezu" or simply "su" has a very mild taste, and is either colorless or yellow. Japanese rice vinegar is made from rice.
- LONG
- & This type of vinegar is less acidic than Chinese varieties, and are used to season rice, and for making "sunomono" (vinegar dishes) and "tsukemono" (pickles). There are some kinds of Japanese rice vinegars that are 'seasoned', meaning that they have additives like {{sake}}, {{salt}} and {{sugar}}, for added flavor.
-Balsamic vinegar
- COLOR : #6620B3
- BREF : Balsamic vinegar, or {*aceto balsamico*} is a dark, concentrated, flavoured vinegar from Italy. It is made wholly, or in part from grape must. True balsamic vinegar is rich with a complex flavor that is both sweet and sour.
- LONG
- & The name "aceto balsamico" isn't regulated, but there are 3 in existence that are: Aceto Balsamic Tradizionale di Modena, Aceto Balsamico Tradizionale di Reggio Emilia and Aceto Balsamico di Modena. The two traditional varieties are made from a reduction of pressed Trebbiano and Lambrusco grapes that are aged for many years in wooden barrels (for a minimum of 12yrs), produced exclusively in the province of Modena or the Emilia region around it. Aceto Balsamico di Modena is also made from grape must, but it is blended with wine vinegar, and imitates the traditional product.
-Apple cider vinegar
- BREF : Apple cider vinegar is made from fermented apple juice, it is used for food preservation, marinades, vinaigrettes salad dressings. It has a sour taste, and can be used to make homemade cleaning products.
- LONG
- & ACV is made from crushing apples and extracting the juice, bacteria and yeast are then aded to kickstart the fermentation process which converts the sugars into alcohol. There is a second fermentation, which then turns the alcohol into vinegar by acetic acid-forming bacteria. It can be used as a leavening agent in recipes, when mixed with baking soda, creating a chemical reaction which produces carbon dioxide which helps lift the batter.
-
-~ SUPPLEMENTS
-
-B12 supplement
-
-~ TEA
-
-Matcha Powder
- BREF : Matcha is finely ground powder of specialty grown green tea leaves.
- LONG
- & There are different grades of matcha, used for different purposes. There is {*ceremonial grade*}, {*premium grade*} and {*culinary grade*}. In recipes, it is used in desserts and drinks, it adds both bitterness and color to a dish and pairs well with sweet.
- COLOR : #006633
-Houjicha
- BREF : Houjicha is roasted Japanese green tea. It is roasted in a porcelain pot over charcoal, instead of being steamed like most Japanese teas. The leaves turn from green to brown, and develop a nutty, caramel-like flavor.
- LONG
- & Houjicha is lower in caffeine than green tea, because of the roasting process. Because of this, it is popular tea to serve in evenings after meals.
- COLOR : #875A2C
-
-~ ALCOHOL
-
-Wine
- BREF : Wine is made from fermented grapes, with different varieties of grapes and strains of yeast produced different styles of wine.
- LONG
- & There are many wine variants, like {*red wine*}, {*white wine*}, {*rosé wine*}. {*fruit wines*}, {*honey wines*} and {*starch-based wines*}. Different concentrations of alcohol in the human body have different effects on a person.
- & Wine is often served with dinner, paired with specific dishes for enhanced flavors. There are sweet wines, to accompany desserts. Wine is also cooked as a flavor agent in dishes, like in stocks or when braising. The acidity of wine lends balance to rich savory or sweet dishes.
-Beer
- BREF : Beer is brewed from cereal grains, like malted barley, wheat, maize and rice.
- LONG
- & During the brewing process, the starch sugars ferment and produce ethanol and carbonation in the beer. Nowadays, {{hops|hops}} is added to beer, as a preserving agent, but also because it adds bitterness and other flavors. Modern beer ranges from 4% to 6% strength ABV (alcohol by volume), but there are varieties that are much lower and much higher than this (up to 20%-40%).
- & The sediment in craft beer, can be used as a leavening agent in {{beer bread|beer bread}}.
- & There is some nutritional value in beer, but it varies greatly from beer to beer, and this does not make it essential to good health.
-Sake
- BREF : Sake is Japanese rice beer, and it comes in a variety of flavors and concentrations.
- LONG
- & There is {*nihonshu-do 日本酒度*}, {*san-do 酸度*}, {*aminosan-do アミノ酸度*}, {*ginjoushu 吟醸酒*} and many, many more. Sake is made by fermenting rice that has been polished to remove the outer bran. The process of sake is more similar to beer than to wine, because the starch is converted into sugars which ferment into alcohol.The serving temperature of sake depends on the type. Sake can be served at room temperature {*hiya 冷や*}, chilled {*reishu 冷酒*} or heated {*atsukan 熱燗*}.
- & In cooking, you can use a cheaper variety called {*ryorishu 料理酒*} or {*cooking sake*}. Cooking sake has added salt to make it unfit for drinking, so that shop owners can sell it without an alcohol license. Adding regular sake in recipes though is also fine.
-
-~ OILS
-
-Coconut oil
- PARENT : Coconut
- COLOR : #EFEFEF
- BREF : Coconut oil is an edible oil extracted from the meat of mature coconuts. It has a high-fat content, which makes it resistant to rancidification, lasting up to 6 months without spoiling.
- LONG
- & Coconut oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly. Fun fact: Coconut oil was used in oil lamps in India before they had electrical lighting.
-Canola Oil
- BREF : Canola oil is a good source of Omega-3's, it is derived from a variety of rapeseed. Canola oil has many non food uses, it is used in candles, lipsticks, inks etc
- LONG
- & Canola oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.
-Olive oil
- BREF : Olive oil is produced by pressing whole olives, and is used in frying or as salad dressings. It also has cosmetic and pharmaceutical uses.
- LONG
- & Olive oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.
-Sesame oil
- COLOR : #875A2C
- BREF : Sesame oil is an edible oil derived from sesame seeds. It is used as a cooking oil, but also as a flavor enhancer because of its nutty aroma and taste.
- LONG
- & Light sesame oil has a high smoking point and is suitable for deep-frying, while darker varieties are used for stir-frying or sauteing food. Sesame oil is sometimes mixed into very hot and spicy food to help neutralize the heat.
- & Sesame oil, as is the case for most cooking oils, isn't essential to good health and should be used sparingly.
-Peppermint oil
- PARENT : Peppermint
- BREF : Peppermint oil is made from peppermint leaves, obtained by extracting the oils from dried or fresh leaves and the flowering tops of the plant using alcohol. It has a high concentration of natural pesticides, known to repel pest insects.
- LONG
- & Peppermint oil and leaves have a {{cooling effect|https://nccih.nih.gov/health/peppermintoil}} when used topically for muscle pain, nerve pain, relief from itching, or as a fragrance. Peppermint oil is a stronger ingredient than peppermint extract, often used in candy-making.
-Fresh dill
- BREF : Dill is an herb, a wispy fern-like plant. This herb is a cross of {{lemon}}, parsley and {{anise}}.
- LONG
- & Dill is best used fresh. It is often used to flavor pickles and soups.
-
-~ MISC
-
-Coconut milk
- PARENT : Coconut
- BREF : Coconut milk is extracted from the grated pulp of mature coconuts. The rich taste of the milk is due to its high oil content. This high-fat milk is a perfect base for {{ice cream|hop ice cream}}.
- LONG
- & There are many varieties, differentiated on fat content: coconut cream (up to 50% fat), coconut milk (20% fat) and coconut skim milk (least fat). The terminology is not always described like this in products sold in western countries. Traditionally, coconut milk is made from grating the white inner flesh of mature coconuts and mixing the shredded pulp with a bit of hot water to suspend the fat in the pulp. The grating process was often done by hand.
-Soy milk
- PARENT : Soy beans, edamame, tofu, tempeh
- BREF : {{Soy milk}} is a by-product of the manufacture of {{tofu}}, and an important source of protein, calcium, vitamin D and B12 for vegans. When buying soy milk, prioritize unsweetened enriched varieties.
- LONG
- & {{Soy milk}} is made from soaking and griding {{soy beans}}, boiling the mixture and filtering out the pulp. Soy milk is a stable emulsion of oil, water and protein.
-Baguette
- COLOR : #875A2C
- BREF : Originating in France, baguettes are made from basic lean dough. It is recognizable by its length and crisp crust.
- LONG
- & The supposed history of baguettes is an interesting one. A law in the 1920's was put in place to keep bakers from working before 4 am, this didn't give them time to make proper rounded loaves. Making slender baguettes was a simple solution to this problem since they bake more rapidly.
-Bread crusts
-Vegan butter
- BREF : Vegan butter is made from vegetable oils, and serves as an alternative to cow's milk.
- LONG
- & Common brands include {{earth balance|https://world.openfoodfacts.org/product/0033776011703/original-buttery-spread-78-vegetable-oils-earth-balance}}. High-fat oils like coconut and olive oil can be used instead.
-Scoobi do
-Fusilli
-Soy yogurt
-Kinako
- BREF : Kinako is roasted soybean flour, used in Japanese cuisine. Kinako means "yellow flour" in Japanese. Kinako contains B vitamins and some protein.
- LONG
- & Kinako is produced by grinding roasted soybeans into powder, some kinds keep the roasted skin which alters the color of the final product. Kinako is often used to make desserts, like dumplings coated with it, it is also sometimes combined with {{soy milk}}.
-Corn tortillas
-Fleur de sel
-Vegetable bouillon
- BREF : Dehydrated vegetable bouillon has many names depending on where you live. In Canada and the US it is known as 'bouillon cube', as 'stock cube' in Australia, Ireland, New Zealand, South Africa, and the UK, and as 'dehydrated bouillon' in France.
-Water
- BREF : 70% of the fresh water used by people goes to agriculture.
-Sugar
- BREF : Sugar is a generic name for sweet-tasting, soluble carbohydrates.
- LONG
- & Natural brown sugars that have been highly centrifuged go by the names of turbinado, demeara or raw sugar. Others that have been midly centrifuged and that have a higher molasses content go by Panela, rapadura, jaggery, muscovado etc. Powdered sugar is available in different degrees of fineness, the more X's the finer the grain.
- & The average person consumes about 24kg of sugar per year, which is about 260 calories per day. Sugar is not essential to good health, and should be eaten sparingly.
-Powdered Sugar
-Whole Cane Sugar
- BREF : Cane sugar is extracted from sugarcane, then treated to remove impurities. The resulting juice is boiled, and as it cools the liquid crystallizes to produce sugar crystals.
- LONG
- & Whole cane sugar is not essential to good health. It is used in cooking, but also to produce ethanol fuel.
-Coconut Sugar
- BREF : Coconut sugar has a caramel-like flavor, and is subtly sweet. It is produced from the sap of the flower bud stem of the coconut palm. It is used as a sweetener in many countries.
- LONG
- & Coconut sugar isn't highly processed, and so its flavor can vary depending on what species was used and where/when it was harvested. Coconut sugar is not essential to good health and should be consumed in moderation.
-Brown Sugar
- BREF : Brown sugar has a brown color because of the presence of molasses.
- LONG
- & Brown sugar adds flavor to desserts and baked goods, and caramelizes better than refined sugar.
-Salt
- BREF : Salt is present in large quantities in seawater, with about 35g/L of seawater. Salt is essential to life, and is one of the oldest food seasonings. Iodized salt is a good source of {{iodine|nutrition}}.
- LONG
- & Salting is an important method of preserving food, used in many cultures around the world. Salt is produced by evaporating sea water and mineral-rich spring water in shallow pools. Industrial byproducts include caustic soda and chlorine, and is used to manufactur many products like plastics and paper pulp. Two hundred million tonnes of salt are use for human consumption per year.
-Sea Salt
- BREF : Sea salt is producted by evaporating seawater, and is used to season foods, in cooking and for preserving food.
- LONG
- & Iodine, an element essential for human health, is present only in small amounts in sea salt.
-Chocolate chips
- PARENT : Cocoa Beans
- BREF : Chocolate chips are small chunks of chocolate, made from roasted and ground {{cocoa beans}}. They often come in a teardrop shape, as flat discs or as square blocks. They were designed to retain their shape when baking, and therefore aren't a substitute for baking chocolate. Chocolate chips come unsweetened, semi-sweetened and sweetened.
-`
diff --git a/archives/database/pages.ndtl b/archives/database/pages.ndtl
@@ -1,243 +0,0 @@
-DATABASE.pages = `
-ABOUT
- BREF : We started {*Grimgrains*} to teach ourselves how to cook. This blog, which now doubles as a travel diary, helps measure our progress, while giving us another creative output. We cook and travel, and adapt to the local produce whenever possible. All of the recipes we make are plant-based, and tree-nut free.
- LONG
- & We are {{Rekka Bellum|http://kokorobot.ca/}}, an illustrator, and {{Devine Lu Linvega|http://xxiivv.com}}, an artist/musician, living on a small sailboat somewhere on the shores of the Pacific Ocean. Hundredrabbits is the name of our {{floating studio|http://100r.co}}, we make {{games|https://100r.co/pages/games.html}}, {{tools|https://100r.co/pages/tools.html}} and delicious recipes as we travel.
- & This website showcases our favourite creations, along with hand-drawn illustrations for {{each ingredient|home}}. You can contact us on our twitter {{@grimgrains|http://twitter.com/grimgrains}} or via <a rel="me" href="https://merveilles.town/@rek">Mastodon</a>
- * Copyright policy
- & You may adapt our recipes, but a link back or mention would be nice :).
- & The assets of grimgrains.com, unless stated otherwise, are {{©hundredrabbits|http://100r.co/}}. Photographs, drawings or text should not be used, published, reprinted or modified without our permission. The source code of the website is under the {{MIT License|https://github.com/hundredrabbits/Grimgrains/blob/master/LICENSE}}.
- & All recipes featured on grimgrains.com are our own, unless stated otherwise. The information is for food enthusiasts like ourselves, we do not claim to be all-knowing. Nor are we health professionals. Our views are our own, we encourage openness and curiosity whenever possible.
- * Privacy statement
- & We reserve the right to alter the blog at our own discretion. Words addressed to us in private will not be shared, nor will we use any of it in future publications.
-
-GALLERY
- BREF : Recipes that I've made in the past, that have not made the grimgrains cut. The photos though, are still very beautiful and I wanted to share them with you here.
- LONG
- % pages/avocado.carrot.sandwich.jpg
- % pages/black.burger.buns.1.jpg
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- % pages/black.spinach.quiche.jpg
- % pages/candied.peanuts.jpg
- % pages/carrot.soup.jpg
- % pages/cheesy.seaweed.pasta.jpg
- % pages/cranberry.cookies.jpg
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- % pages/flautas.de.coliflor.jpg
- % pages/green.chile.mac.n.cheese.jpg
- % pages/heart.beet.bagels.jpg
- % pages/kuro.pretzels.jpg
- % pages/latkes.with.maple.miso.apple.sauce.jpg
- % pages/mock.mashed.potato.jpg
- % pages/purple.cauliflower.soup.jpg
- % pages/roasted.portobello.mushroom.buns.jpg
- % pages/roasted.yellow.pepper.pasta.jpg
- % pages/spinach.apple.soup.jpg
- % pages/vegan.pimento.olive.cheese.jpg
- % pages/veggie.pudding.jpg
- % pages/wakame.savoury.pie.jpg
- % pages/simple.doctor.who.cake.jpg
-
-NUTRITION
- BREF : The information in this guide may change as research develops. If you are concerned about your intake of vitamin and minerals, we highly recommend seeing a {*dietitian*} who specializes in plant-based diets.
- LONG
- % pages/nutrition.jpg
- * General rules:
- - Eat at least {*4 servings of vegetables*} per day.
- - Eat at least {*3 servings of legumes*} per day.
- - Eat at least {*4 servings of grains*} per day.
- - Eat at least {*3 servings of fruits*} per day.
- - Eat at least {*1 serving of seeds*} per day.
- * Protein
- % pages/protein.jpg
- & Proteins are necessary for the growth and repair of muscles, bones, hormones, digestive enzymes and to absorb nutrients. They are composed of {*20 amino acids*}, 11 of which our bodies can synthesize. The other 9 must come from the food that we eat, they are called the "essential amino acids".
- + Sources
- & Consume 3-4 servings of:
- - 1/2 cup of dried lentils or beans
- - 1/2 cup tofu or tempeh
- - 1 cup soy milk
- - 1 cup quinoa or amaranth
- - 1/4 cup peanuts(or, 2 tbsp peanut butter)
- & Every plant protein contain all 9 of the essential amino acids, but in varying amounts. The body maintains reserves of amino acids for later use, the proteins of one meal {*can combine with proteins from another meal eaten later that day*}.
- & Legumes are the best source of {*lysine*}, one of the essential amino acids. Quinoa and amaranth are two grains that are rich in lysine, although not as much as legumes.
- & {{Read more|https://veganhealth.org/protein-part-1/}} about proteins.
- * Iron
- % pages/iron.jpg
- & Iron is necessary for red blood cells and to form hemoglobins which helps circulate oxygen around the body. We lose some of this mineral everyday from the skin and intestines, menstruating women will lose a lot of it.
- + Sources
- - Beans
- - Soy (high in iron and not affected by phytic acid)
- - Nuts
- - Seeds
- - Winter squashes
- - Dark leafy greens
- - Dried fruit
- - Oatmeal
- - Quinoa
- - Pearled barley
- - Whole grain bread
- & Iron-rich plant foods are high in {*phytic acid*}, a compound that binds to iron and other minerals and that makes it difficult for our bodies to absorb. Avoiding foods that contain phytic acid isn't necessary, but it's important to eat them in a way that minimizes their effects on iron.
- & Iron is plentiful in vegan diets, you can increase your absorption of this vitamin by adding vitamin C to your meals (can increase absorption by 4-6X), avoiding tea (chamomille or pepppermint) of coffee at meals, eating more legumes, eating fermented grains (like yeast-leavened bread), cooking foods in a cast iron skillet (as the iron leeches into the food), and by avoiding calcium with meals.
- & Other iron inhibitors include: turmeric and coriander, or calcium rich foods.
- & {{Read more|https://veganhealth.org/iron/}} about iron.
- * Calcium
- % pages/calcium.jpg
- + Sources
- & Consume at least 3 1/2 to 4 cups a day of:
- - Calcium-set tofu
- - Cooked Chinese cabbage
- - Turnip greens
- - Mustard greens
- - Collards
- - Fortified plant milks (shake well before consuming)
- - Fortified juices.
- & This, with extra servings of beans, broccoli, kale, okra, sweet potatoes, figs, corn tortillas, navel oranges and blackstrap molasses.
- & The amount of calcium in plant foods is somewhat dependent on the amount of calcium in the soil. The World Health Organization recommends 1,000mg of calcium per day, and 1,200mg if over 50, but what is most important is how much is truly absorbed. Most people absorb 25-30% of calcium. Absorption varies depending on food sources, so {*it's important to consume sources of well-absorbed calcium*}, like {*calcium-set tofu*}, {*kale*}, {*turnip greens*}, {*mustard greens*} and {*broccoli*}. Beans, nuts and seeds have moderate amounts of calcium and a slow absorption rate, soaking nuts and seeds aids in absorption. Fortified plant milk generally contains calcium with an absorption rate of 25%, similar to calcium-set tofu, although it is important to shake it before using it as the calcium tends to set at the bottom.
- & {{Oxalate molecules|https://veganhealth.org/oxalate/}}, found in certain plant foods (such as spinach, beets, beet greens, sweet potatoes, peanuts, rhubarb, and swiss chard), can prevent the absorption of calcium. Oxalates plays a part in calcium-oxalate kidney stones. Consuming calcium and high-oxalate foods is fine and necessary for good health, but it's important to drink plenty of fluids. Doing this helps oxalate and calcium “bind” to one another in the stomach and intestines before reaching the kidneys, making it less likely for kidney stones to form. Boiling high-oxalate greens before consumption and discarding the cooking water also helps.
- & {{Read more|https://veganhealth.org/calcium/}} about calcium.
- * Vitamin D
- % pages/vitamind.jpg
- & Vitamin D can help prevent osteoporosis by increasing calcium absorption in the body.
- & We make plenty of vitamin D when our skin is exposed to sunlight, but because of smog, cloud coverage and sunscreen, we may be producing less than our body requires. Light-skinned people require 10-15 minutes in the sun, while dark-skinned people might need {{two hours|https://veganhealth.org/vitamin-d-part-2-the-research/#dark}}. In winter, it is important to get a dietary source of this nutrient, especially for people with darker skin.
- + Sources
- - The sun
- - Fortified plant milk
- - Fortified foods
- - Fortified margarine
- - Mushroom (UV ray-treated)
- & There are two forms of supplemental vitamin D:
- - Ergocalciferol or D2
- - Cholecalciferol or D3
- & D2 is vegan, made from exposing fungi to UV Rays, while D3 comes from fish oil or sheep's wool. Vitamin D2 is not as effective as vitamin D3 if taken weekly, it must be consumed daily.
- & {{Read more|https://veganhealth.org/vitamin-d/}} about vitamin D.
- * Vitamin B-12
- % pages/vitaminb12.jpg
- & Vitamin b-12 is needed for the production of DNA and for maintaining nerve cells. Levels need to be over 400 pg/ml — or 4 to 6 mcg per day — for good health. This vitamin does not occur naturally in any plant.
- + Sources
- - Fortified plant milks
- - Fortified foods
- - Nutritional yeast
- - Cyanocobalamin Supplements
- & Eat two servings a day of fortified foods that contain at least 2-3.5 mcg of vitamin B12, these need to be consumed at least 4h apart for optimal absorption. Another way, is to take a daily supplement of {*cyanocobalamin B12*} that provides 25-100 mcg of vitamin B12, or a supplement that provides 1,000 mcg twice per week.
- & Absorption of vitamin b-12 is tricky, because small amounts attach to receptors that become quickly saturated by just 1-2 mcg of B12 and will stay like this for several hours. This is what you get from a single meal of fortified foods. Ingesting a large dose of B12 from a supplement, you can absorb the excess that can't latch onto receptors, but that is a very small amount. It is easier to meet needs from many small servings of B12 to be eaten throughout the day, but if you rely on daily single-dose supplements you need to have a lot more since absorption rates are very low.
- & {{Read more|https://veganhealth.org/vitamin-b12/}} about vitamin B12.
- * Iodine
- % pages/iodine.jpg
- & Iodine is necessary for healthy thyroid function which regulates our metabolism.
- + Sources
- - Some fortified plant milks (few are fortified with it)
- - Iodized salt, 1/4 tsp/day
- - Seaweed
- & A quantity of 90 micrograms is recommended daily.
- & Note that the amount of iodine in seaweed and other sea vegetables is variable, it is the same for sea salt and other natural salts. {*The only reliable sources are iodized salt or a supplement*}.
- & {{Read more|https://veganhealth.org/iodine/}} about iodine.
- * Omega-3
- % pages/omega3.jpg
- & Omega3's are needed for optimal cognition, and helps reduce blood clotting (which protects against heart attacks).
- + Sources
- - Chia seeds, 1 tsp | 713mg
- - Flax seeds, 1 tsp, ground | 570mg
- - Soybeans, cooked, 1/2 cup | 500mg
- - Tofu, 1 cup | 400mg
- - Tempeh, 1 cup | 400mg
- - Canola oil, 1 tsp | 433mg
- - Flaxseed oil, 1/4 tsp | 608mg
- & There are 3 omega-3 fatty acids:
- - {*Alpha linolenic (ALA)*}, found in soy, walnuts, canola oil, flaxseeds, hemp seeds oil etc. The body cannot produce its own.
- - {*Eicosapentaneoic acid (EPA)*}, found in small amounts in seaweed.
- - {*Docosahexaneoic acid (DHA)*}, found in small amounts in seaweed. The body can convert EPA into DHA.
- & Adult males require 1,600 mg/day while females require 1,100 mg/day of ALA. The numbers vary for {{babies, infants and pregnant women|https://veganhealth.org/daily-needs/#Omega-3-Fats}}. To be safe, it is recommended to take 200-300 mg of DHA per day.
- & {{Read more|https://veganhealth.org/omega-3s-part-2/}} about omega-3's.
- * Vitamin A
- % pages/vitamina.jpg
- & Vitamin A is important for growth and developments in young children, and for red blood cell formation.
- + Sources
- & Consume 2 or more per day.
- - Butternut squash
- - Pumpkin
- - Sweet potatoes
- - Kale
- - Carrots
- - Spinach
- - Kale
- - Cantaloupe
- & The body can convert 50 carotenoids into vitamin A, the most common being {*beta-carotene*}. Eating vegetables high in carotenoids (carrots, pumpkin etc) with some fat increased the absorption and synthesis of Vitamin A.
- & {{Read more|https://veganhealth.org/vitamin-a/}} about vitamin A.
- * Zinc
- % pages/zinc.jpg
- & Zinc is important for immunity.
- + Sources
- - Chickpeas, 1/3 cup (cooked)
- - Peanuts, 1/4 cup (raw)
- - Oatmeal, 1 cup (cooked)
- - Tempeh, 1/2 cup
- - Bread
- & Adult males (19-50yrs) require 11mg/day, while adult females (19-50yrs) require 40mg/day. {{These amounts vary|https://veganhealth.org/daily-needs/#zinc}} for newborns, infants, teens, pregnant/breastfeeding women and older adults.
- & {{Phytates|https://www.nap.edu/read/10026/chapter/14#480}}, found in some plant foods, reduce zinc absorption. This is why it's important to increase our intake of zinc by at least 50%. Consuming protein — like legumes, leavened bread, fermented soy foods (miso or tempeh) and nuts – increases zinc absorption.
- & {{Read more|https://veganhealth.org/zinc/}} about zinc.
- * Nutrition References
- & {{Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets|https://academic.oup.com/jn/article/137/4/1097/4664654}}
- & {{Fortification basics|https://www.dsm.com/content/dam/dsm/nip/en_US/documents/stability.pdf}}
- & {{The vegan RD|https://www.theveganrd.com/}}
- & {{Vegan Health|https://veganhealth.org/}}
- & {{Nutrition Facts|https://nutritionfacts.org/}}
- & {{Open Food Facts|https://world.openfoodfacts.org/}}
- & Information last updated on 15/11/19
- & See a mistake? {{Make a pull request|https://github.com/hundredrabbits/Grimgrains}} on Github. Or contact us on {{twitter|https://twitter.com/grimgrains}} or {{mastodon|https://merveilles.town/@rek}}.
-
-TOOLS
- BREF : Entering a store, with the goal of purchasing kitchenware can be a dizzying experience. There are many choices, but few are worth your money and attention. An ideal kitchen will have as few items as possible, be composed of things that make you happy and that you chose with purpose. With this in mind, for a tool to be awarded a place in your home, it needs to be effective and versatile. I made this list of notes on what to look for in a tool, based on experience and research:
- LONG
- % pages/tools.jpg
- & {*Durability*}: Choose a material that will last, of finer grade, or that can be composted.
- & {*Simplicity*}: Prioritize unibody tools, the fewer parts the better. Opting for non-electric is important for that same reason. Less prone to breakage.
- & {*Multi-functional*}: Having too many tools that have a single function, adds clutter to our home and in our minds.
- & Note: If you look at the photo, you can see that my kitchenware doesn't have all the features listed below. That's because this list is an ideal, a study of what an optimal toolset would be. It may not be realistic to you, and that's okay. In the end, you've got to work with what you have. The resulting food matters {*more*} than the tools you use.
- * Cutting boards
- & {*Material*}: Opt for a maple or bamboo hardwood cutting board. Avoid plastic. Contrary to popular belief, it is not more sanitary and can harbour a lot of bacteria. A knife-scarred plastic surface is difficult to disinfect, and studies have shown that washing the board – whether by hand or with a dishwasher – was not enough to kill lingering bacteria.
- & Wood doesn't scar as easily, and is the preferred material. After cleaning, it must be allowed to dry thoroughly.
- > <hr class='stroke' />
- & {{Comparative studies on hygienic qualities of wood and plastic cutting boards in a laboratory|https://www.johnboos.com/mailchimppdf/WOODvsPLASTIC-GERMANSTUDY2015-V1.pdf}} Dr. Ulrike Kleiner, the Laboratory of Hygiene Research at the Anhalt University in Bernburg, Germany
- & {{Plastic and wooden cutting boards|media/blog/ucdavisfoodsafety.cuttingboard.pdf}} Dr. Dean O. Cliver, University of California, USA
- * Manual coffee grinder
- & If you enjoy {{coffee|#coffee}}, getting a grinder should be on the top of your list. Grinding your own beans, means you can choose the size of the grind to match the selected brewing method.
- & {*Material*}: Choose a manual grinder with ceramic burrs, the two plates crush the beans into even grinds, and is the best way to release the oils that are responsible for the flavour of the coffee. Steel burrs, while cheaper, don't last as long as the ceramic kind. Aim for long-lasting, rather than cheap. As for blade grinders, they grind unevenly and will not do.
- > <hr class='stroke' />
- & {{The effect of bean origin and temperature on grinding roasted coffee|https://www.nature.com/articles/srep24483}} Uman, E. et al. Sci. Rep. 6, 24483; doi: 10.1038/srep24483, 2016
- * Mortar and pestle
- & Unlike other types of tools, your intended use will determine the choice of material of your future mortar and pestle. Will you grind spices with it? Nuts? Fibrous herbs?
- & {*Material*}: The best material, for the most varied jobs, is granite. Its weight and irregular surface makes it easy to grind most spices, nuts, and can handle fibrous herbs well enough.
- & If you have no intention of grinding nuts and herbs, a marble mortar with a smooth surface will do fine. Wood mortars are discouraged, that is, unless you want to re-use it for the same purpose over and over again. Flavor lingers into the bowl, and may result in unwanted tastes in other recipes. There are other materials to consider, but all in all, a heavy, textured, granite bowl is your best bet as a good all-around mortar.
- * Cleaver
- & The cleaver, or the chinese chef's knife, is a less brutish version of the meat cleaver. This tool has a wide variety of purposes, with it, you can dice, slice and julienne vegetables. After the item has been cut into bits, you can use the wide blade to scoop everything up. There is no real need for other knives in your arsenal.
- & {*Material*}: When selecting your cleaver, aim for a harder grade of steel – somewhere between 57-58 on the {{Rockwell Hardness Scale|https://en.wikipedia.org/wiki/Rockwell_scale}}. Good steel produces a finer edge, and holds its sharpness. The angle of the blade is also important, 22 degrees is most common and this too, ensures longer-lasting sharpness. Traditionally, Chinese cleavers are made of carbon steel, but because these are prone to rust stainless steel is preferred (a mixture of carbon and SS is also good).
- & {*Shape*}: The handle of the cleaver should not be too thick or too small, the size has to allow the hand to wrap around it and to just touch the other side of your thumb.
- * Shears (Nigiri)
- & Traditional Japanese shears, or Nigiri, can be used to cut some herbs from the garden to add to a meal, or cutting dried mushrooms or chilies into smaller bits, there are over 100 uses for it.
- & {*Material*}: Most shears are made from carbon steel, stainless steel is again, preferable.
- & {*Shape*}: Nigiri are forged using a single piece of metal and spring back to the open position when released. While the design is simple and durable, it offers more precision than scissors. A pair with blades that make more than half of the length of the tool, will permit for a greater variety of uses. The shears rest inside your hand, between your index finger and thumb, giving greater control of the speed of the cut. This tool, is also ideal for left-handed people, making cutting a pain-free experience.
- * Rolling pin
- & A simple tool, essential for baking at home.
- & {*Material*}: Choosing a hardwood like maple is recommended, because of its strength and because of how easy it is to clean.
- & {*Shape*}: A good rolling pin will not have handles, and will often cost less. According to some experts, having no handles gives a better sense of the dough. Aim for a tapered french-style pin, its shape permits rolling the dough into rounds and oblongs with ease.
- > <hr class='stroke' />
- & {{The best rolling pin|https://thewirecutter.com/reviews/best-rolling-pin/}} Wirecutter, 2017
- * Pressure cooker
- & A stovetop pressure cooker will help save time and energy, while providing you with good meals quickly. Instead of a meal simmering for hours, all can be done within 60 minutes.
- & {*Material*}: Aim for Stainless Steel.
- & {*Shape*}: Pick an 8-Quart model, with a spring-loaded valve and pressure indicator. If you chose well, this is a tool that you will follow you into old age. A model with a thicker base, of at least 7mm, will retain heat better, reach pressure more quickly and will keep food from burning. Pick a cooker that offers a low pressure setting of 8-9 PSI per square inch and a high pressure setting of 15PSI, anything else is below standard, and will result in your food not cooking well. A pressure cooker can also serve as a regular large stock-pot without the lid.
- > <hr class='stroke' />
- & {{The best pressure cooker|https://thewirecutter.com/reviews/best-pressure-cooker/}} Wirecutter, 2018
- & {{Stovetop pressure cooker|http://www.cooksillustrated.com/equipment_reviews/1398-stovetop-pressure-cookers?ref=new_search_experience_1&incode=MCSCD00L0}} Cook’s Illustrated, 2013
- & {{Test Drive: Pressure Cookers|http://www.finecooking.com/articles/test-drive-pressure-cookers.aspx?pg=0}} Nicki Pendleton Wood, Fine Cooking, 2011
- * Skillet
- & Skillets are used to stir-fry, bake, simmer and cook a grand variety of dishes.
- & {*Material*}: Cast-iron is the material of choice, it is durable, cheaper, and offers more versatility than stainless steel skillets. It can be used to cook in the oven, safe past 500 degrees. Cast-iron cookware gets better with time as it develops layers of seasoning. Buying a pre-seasoned skillet is best. Cooking in cast iron pans helps with your daily nutritional requirements of iron.
- & {*Shape*}: A large cooking area is ideal, with large spouts to pour out contents with ease. The skillet will be heavy, rounded-stick handles make it easier and more comfortable to lift.
-
-INGREDIENTS
- BREF : Here is an unsorted list of all the ingredients used in GrimGrains recipes!
- LONG
- & Select any item below to view recipes in which they were used and to find more information on them!
-
-`
diff --git a/archives/database/recipes.ndtl b/archives/database/recipes.ndtl
@@ -1,2188 +0,0 @@
-DATABASE.recipes = `
-
-TZAZIKI
- DATE : 2019-12-06
- TAGS
- sauce
- TIME : 10
- SERV : 8 servings
- DESC
- & Making tzaziki is easy. This is a basic recipe that works well enough with all kinds of substitutions, depending on dietary restrictions.
- & {*Substitutions*}
- & It is possible to use {{sunflower seeds}} and {{tofu}} to replace the hemp seeds. In this recipe, I used half hemp and half soy, because hemp — while being nutritious — is not cheap. Using just {{shelled hemp seeds}} — wallet permitting — is very possible.
- & If using sunflower seeds, you should pre-soak them for 1-2h prior to blending. If using only tofu, you may not require extra water in the recipe.
- INST
- Sauce
- - Blend {_1/2 cup_} of {{shelled hemp seeds }} with {_225g_} of {{soft tofu}}, {_3 cloves_} of {{garlic}}, {_1/4 cup_} of {{water}} and the juice of {_1_} {{lemon}}.
- - Mince the {{fresh dill}} and {{peppermint}}, set aside.
- - Cut {_1_} cucumber into small cubes.
- - Add {{fresh dill}}, {{peppermint}}, the cubed {{persian cucumbers}} and {_1 pinch_} of {{salt}} to the rest of the ingredients and mix well.
- - Garnish with some {{peppermint}} and {{fresh dill}} leaves.
- INGR
- Sauce
- Shelled hemp seeds : 1/2 cup
- Soft tofu : 250g
- Garlic : 2 cloves
- Water : 1/4 cup
- Lemon : 1, juiced
- Fresh Dill : 1 tbsp
- Peppermint : 1 tbsp
- Persian cucumbers : 2
- Salt : pinch
-
-SPICY STIRFRY CHICKPEAS
- DATE : 2019-06-25
- TAGS
- dinner
- TIME : 15
- SERV : 2 servings
- DESC
- & If someone was to ask me which food I could eat forever without stopping, I'd answer chickpeas. There's a TON of different ways to prepare them, and all of these ways are delicious. They can be baked, squished, pureed, ground, sprouted and baked. Their versatility make my life easier, I can eat them everyday and it doesn't ever get boring.
- & {*Nutrition*}: Legumes is an important part of the diet, and one of the best plant sources of {*lysine*}, one of 9 essential amino acids required for good health. Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. If you eat 1/2 cup dry beans a day, your daily protein needs are covered.
- & 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.
- INST
- Marinade
- - Cook {_3/4 cup_} of dried {{chickpeas}} (see {{instructions|#chickpeas}}), or use 1 can (15oz).
- - Mix the marinade ingredients together in a wide bowl, and add the {_1.5 cups_} of cooked {{chickpeas}} (or 15-19 oz can) and {_175g_} of cubed {{tofu}}. Leave to marinate {#at least a few hours#}. {#Overnight#} is even better.
- Sauce
- - In a small bowl, combine the ingredients for the sauce: mix {_3 tsp_} of {{maple syrup}}, {_1 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{arrowroot starch}} and {_1 tsp_} of {{sesame oil}}.
- Stir fry
- - Peel and slice {_3 cloves_} of {{garlic}} and {_equal amounts_} of {{ginger}} thinly, and chop the {_2_} {{scallions}} in a size matching their diameter. Cut {_1_} {{carrot}} (peel carrot) and {_1/2 cup's worth_} of {{red cabbage}} into bite-sized bits.
- - Add {_1 tbsp_} of vegetable oil, then warm pan to high heat. When oil is hot, add {_~1-2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{sichuan peppercorns}}. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.
- - Add the {{chickpeas}}, {{tofu}}, {{carrot}} and {{red cabbage}} and fry over high heat, stirring constantly. {#After a minute#}, add the {{ginger root}}, {{garlic}} and {{scallions}} and stir-fry for {#a few more minutes#}.
- - Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve.
- INGR
- Marinade
- Chickpeas : 1.5 cups, cooked
- Tofu : 175g cubed, firm
- Soy sauce : 2 tsp
- Balsamic vinegar : 1 tsp
- Arrowroot starch : 1 tbsp
- Salt : 1/4 tsp
- Black pepper : 1/4 tsp
-
- Sauce
- Maple syrup : 3 tsp
- Soy sauce : 1 tbsp
- Balsamic vinegar : 2 tbsp
- Arrowroot starch : 1 tbsp
- Sesame oil : 1 tsp
- Arrowroot starch : 1 tbsp
-
- Stir fry
- Carrots : 1
- Red cabbage : 1/2 cup
- Scallions : 2 stalks
- Garlic : 3 cloves
- Ginger root : equal to garlic
- Chili pepper flakes : 1-2 tbsp
- Sichuan peppercorns : 1 tsp, whole
- Salt : 1/4 tsp
- Black pepper : 1/4 tsp
-
-SCRAMBLED CHICKPEAS
- DATE : 2019-06-25
- TAGS
- sidedish
- TIME : 15
- SERV : 2 servings
- DESC
- & An ingredient that is important in my galley, is {{chickpea flour}}, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.
- % recipes/scrambled.chickpeas.2.jpg
- & Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.
- & {*Flavors*}
- & You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.
- & {*Recommendations*}
- & I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or {{sriracha}}. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed {{pate chinois}} (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.
- % recipes/scrambled.chickpeas.3.jpg
- INST
- Scrambled chickpeas
- - In a bowl, mix {_1/2 cup_} of {{chickpea flour}}, {_1/4 cup_} of {{nutritional yeast}}, {_1 tbsp_} of {{tahini}} and a {_pinch_} of {{salt}}.
- - Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)
- - Let mixture heat for {#3-5 minutes#}.
- - When the edges start to cook, flip it and start to break it apart with the side of the spatula.
- - Let it cook {#for a minute#}, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for {#8-10 minutes or so#}. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook.
- - NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes.
- INGR
- Scrambled chickpeas
- Chickpea flour : 1/2 cup
- Nutritional yeast : 1/4 cup
- Tahini : 1 tbsp
- Salt : to taste
- Water : 2/3 cup
-
-CHEESE
- DATE : 2019-06-09
- TAGS
- basic
- TIME : 60
- SERV : 2 servings
- 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!
- & 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}}!
- 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}}.
- - Heat a saucepan at medium heat, pour {_3/4 cup_} of {{soy milk}} and sprinkle {_1 generous tsp_} of {{kanten powder}}. Stir {{kanten powder}} into the milk.
- - When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for {#a minute or two#} and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.
- - Let mixture rest for {#1 hour or so, 2 is better#} (especially if it's hot where you are).
- - Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!
- INGR
- Cheese
- Soy milk : 1 cup
- Nutritional yeast : 4 tbsp
- Tahini : 2 tbsp
- Apple cider vinegar : 1 tsp
- Red miso : 1 tsp
- Kanten powder : 1 generous tsp
-
-SWEET AND SOUR LENTILS
- DATE : 2019-06-02
- TAGS
- dinner
- TIME : 30
- SERV : 2 servings
- DESC
- & In my galley I have a few recipes that I consider staples, that I'm always in the mood to eat. I usually rotate these throughout the week, adding maybe a new recipe or two to change things up. This sweet and sour lentils recipe is one of these, a favourite of ours.
- & You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.
- & We've cooked sweet and sour lentils often on long passages, it's a simple one-pot meal. It's also my go-to recipe during pot lucks - even people who don't like lentils will enjoy it (I've never had any complaints, not yet).
- & {*Substitutions*}
- & It's a versatile recipe, so if I don't have any carrots or daikon I'll sometimes put brocoli or fresh green peas instead. For a heartier meal, adding sweet potatoes is also delicious. Sometimes, if I'm out of peanut butter I'll use tahini instead, the flavour is very similar and doesn't change much in the recipe (also nice for those with peanut allergies). This recipe only works with whole lentils, because there's still a bite to them, halved lentils will soften too much and the resulting texture won't be as pleasant.
- & Enjoy this humble, but delicious recipe.
- % recipes/sweet.and.sour.lentils.2.jpg
- INST
- Sauce
- - Mix all liquid ingredients together in a bowl, add {_1 tbsp_} of {{peanut butter}} and stir until dissolved.
- - Stir in {_1 tbsp_} of {{arrowroot starch}} (to help thicken sauce).
- - Add {_2 tsp_} of {{chili pepper flakes}}, {_3_} minced {{garlic cloves}} and roughly {_1 inch_} of minced {{ginger root}}.
- Lentils
- - Rinse lentils. Transfer rinsed lentils to a pot and add {_1 1/2 cups_} of {{vegetable bouillon}}.
- - Bring water to a rapid simmer, then reduce heat to medium.
- - Simmer uncovered. After {#10 minutes#} add {_1_} cubed {{carrot}} and {_2 inches_} of cubed {{daikon}}.
- - Let mixture simmer for an additional {#10-20 minutes#}, add extra water as needed.
- - If lentils are tender, they are ready. Strain lentils and return to pot with {_1/4 tsp_} of {{salt}}.
- - Pour sauce onto lentils, mix well. Serve into two bowls with some {{chives}}. Eat wrapped in salad or cabbage leaves, or with {{crackers}}.
- INGR
- Sauce
- Soy sauce : 2 tbsp
- Japanese rice vinegar : 2 tbsp
- Chili pepper flakes : 2 tsp
- Peanut butter : 1 tbsp
- Maple syrup : 2 tbsp
- Sesame oil : 1 tsp
- Garlic : 3 cloves, minced
- Ginger root : 1", minced
- Arrowroot starch : 1 tbsp
-
- Lentils
- Brown lentils : 1/2 cup
- Vegetable bouillon : 1 1/2 cups
- Carrots : 1, cubed
- Daikon : 2", cubed
- Chives : 3 stalks
- Salt : 1/4 tsp
-
-COFFEE JELLY
- DATE : 2019-02-25
- TAGS
- dessert
- TIME : 40
- SERV : 2 servings
- DESC
- & 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!
- & 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 flavour.
- & You can use instant coffee as well for this recipe, using 2 tbsp of instant coffee per cup.
- & On Pino, we sometimes make the mix without a sweetener, and pour a spoonful on top afterwards.
- & {*Quick soy pudding*}
- & 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.
- & 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.
- INST
- Jelly
- - Brew a pot of {{coffee}}.
- - Pour 350ml of coffee into a saucepan, add {_2 tbsp_} of {{maple syrup}} and bring to a boil,
- - Lower heat, then add {_4g_} (around {_2 tsp_}) of {{agar agar powder}}. Stir constantly for {#2 minutes#}.
- - Pour the mixture into two small bowls, or cups. Let stand for {#30 minutes and up to 1 hour#}. It doesn't need to be refrigerated to solidify, but you can do that if you prefer it cold.
- INGR
- Jelly
- Coffee : 350 ml
- Agar agar powder : 4 g
- Maple syrup : 2 tbsp
-
-OKONOMIYAKI
- DATE : 2019-02-21
- TAGS
- dinner
- TIME : 20
- SERV : 4 servings
- DESC
- & {*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). 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.
- & {*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|#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
- Okonomiyaki
- - Peel the {{nagaimo}}, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate {_3 inches_} of {{nagaimo}} (equivalent to 1/4 cup) with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.
- - Mince {_1 medium_} {{green cabbage}}, keep aside.
- - In a bowl, mix {_1 cup_} of {{chickpea flour}}, {_4 tbsp_} {{nutritional yeast}}, {_1/4 cup_} of grated {{nagaimo}}, the minced {{green cabbage}} and {_1/4 tsp_} of {{salt}}. Then, add {_320 ml_} of {{water}}, or {{shiitake}} dashi. (for shiitake dashi, soak 5-6 shiitake 320 ml of hot water for {#15 minutes#}, or {#overnight#} in cold water.)
- - Heat a non-stick pan at high heat, add {_1 tsp_} of {{sesame oil}}. If you throw some water on and it starts to sizzle, the pan is hot and you can add {_1/4_} of the batter. Alternatively, you can add 1/2, although this makes two very large portions.
- - Let okonomiyaki cook for {#5 minutes#}, shaking the pan every now and then so the batter doesn't stick.
- - After {#5 minutes#}, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).
- - Cook for another {#5 minutes#}, then slide onto a plate, repeat process for the rest of the batter.
- Sauce
- - In a small bowl, mix {_4 tbsp_} of {{soy sauce}}, {_4 tbsp_} of {{mirin}}, {_1 tbsp_} of {{sugar}} and {_1 tbsp_} of {{arrowroot starch}}. Stir well.
- - Heat a pan at high heat, when hot, add sauce and cook for {#2-3 minutes#} until it thickens. Then, divide onto your okonomiyaki.
- Topping
- - First, add about {_1 tbsp_} of {{aonori}} on top of the sauce.
- - Then, add {_1 or 2 tbsp_} of {{beni shouga}} (pickled red ginger).
- - Finally, top off with some finely chopped {{scallions}}.
- INGR
- Okonomiyaki
- chickpea flour : 1 cup
- nutritional yeast : 4 tbsp
- salt : 1/4 tsp
- nagaimo : 1/4 cup, grated
- green cabbage : 1 medium, minced
- shiitake : 6
- water : 320 ml
- sesame oil : 1-2 tsp
- Sauce
- soy sauce : 4 tbsp
- mirin : 4 tbsp
- sugar : 1 tbsp
- arrowroot starch : 1 tbsp
- Topping
- ao nori : 4 tbsp
- beni shouga : 1/4 cup
- scallions : 4 branches
-
-SEITAN
- DATE : 2019-01-08
- TAGS
- basic
- TIME : 60
- SERV : 2 servings
- DESC
- & {*Seitan*} (say-tan) or {*wheat meat*}, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for {*Shojin Ryori*} (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as {*Fu*}, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).
- % recipes/seitan.2.jpg
- & Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, {{gluten flour}} (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.
- & 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.
- & When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as {{ginger}}, {{garlic}}, {{onion powder}}, {{tomato sauce}}, {{soy sauce}} and so on will make it extra flavourful, the same goes for the broth. Adding vegetable broth and {{soy sauce}} as a base, and roughly chopped {{onions}}, {{garlic}} and {{ginger}} will season the outside of the dough.
- % recipes/seitan.4.jpg
- & There are {*3 ways*} to cook seitan: {*boiling, steaming or baking*}. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.
- INST
- Seitan
- - In a bowl, stir {_1/2 cup_} of {{gluten flour}} with {_1/4 cup_} of {{chickpea flour}}.
- - In another bowl, mix {_1/3 cup_} of {{water}} (or vegetable broth) and {_1 tbsp_} of {{soy sauce}}. Pour into dry ingredients.
- - Knead for {#2-3 minutes#}. If dough is too sticky, add more flour. Let rest for {#10 minutes#}, and knead for another set of {#2-3 minutes#}.
- - {_Separate dough in two_} - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable.
- Broth
- - Cut the following ingredients into smaller pieces: {_2 cloves_} of {{garlic}}, a {_1/2 large_} {{yellow onion}} and {_1 palm-sized knob_} of {{ginger}}.
- - Add the cut ingredients to a pot, add {_3 cups_} of {{vegetable broth}} (or 1 tbsp of vegetable broth powder in 3 cups of water) and {_2 tbsp_} of {{soy sauce}}. Bring to a boil.
- - Add the seitan cutlets, reduce heat to low, and cover.
- - Let the seitan simmer for {#1 hour#}.
- - Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavour. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty.
- INGR
- Seitan
- gluten flour : 1/2 cup
- chickpea flour : 1/4 cup
- soy sauce : 1 tbsp
- Water : 1/3 cup
- Broth
- garlic : 2 cloves
- ginger root : 1 knob
- vegetable bouillon : 3 cups
- yellow onion : 1/2
-
-SPINACH PAJEON
- DATE : 2014-08-19
- TAGS
- dinner
- TIME : 15
- SERV : 1 pancake
- DESC
- & A dish of korean inspiration! A delicious scallion pancake coloured green with spinach. This is a great way to add an extra portion of vegetables to your meal.
- INST
- Pancake
- - Blend {_1/2 cup_} of {{spinach}} with {_1/2 cup_} of {{water}} until smooth. Set aside.
- - In a bowl, whisk together {_1/2 cup_} of {{spelt flour}}, {_1 tsp_} {{sesame oil}} and the blended spinach.
- - Heat a large pan with {_1 tsp_} of {{sesame oil}} over {_medium heat_}.
- - Put the chopped {{scallions}} in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out.
- - Cook for {#3-4 minutes#} until the sides come off the pan and the bottom is cooked. Flip, cook for a a few extra minutes and transfer to a plate.
- - Cut it into pieces to make it easier to dip into the sauce!
- Dipping Sauce
- - Put the sauce ingredients together in a bowl and mix!
- INGR
- Pancake
- Spinach : 1/2 cup
- Water : 1/2 cup
- Spelt flour : 1/2 cup
- Sesame oil : 2 tsp
- Scallions : 1 bunch
- Dipping Sauce
- Soy sauce : 2 tbsp
- Japanese rice vinegar : 1 tbsp
- Chili pepper flakes : 1 tsp
- Black sesame seeds : 1 tsp
- Maple syrup : 1 tsp
- Garlic : 1 clove
-
-HOUJICHA OVERNIGHT OATMEAL
- DATE : 2014-09-04
- TAGS
- breakfast
- TIME : 10
- SERV : 1 serving
- DESC
- & Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.
- INST
- Oatmeal
- - Boil {_1 cup_} of {{water}}, then infuse {_1 1/2 tsp_} of {{houjicha leaves}} in a tea strainer. You can leave it anywhere from {#1-3 min#}, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.
- - Remove the tea leaves and let cool.
- - Add a chopped {{banana}} (to cut the bitterness of the tea), as well as {_1 tbsp_} of ground {{flax seeds}} (for added nutrition), blend until smooth.
- - Mix in {_1/3 cup_} of {{rolled oats}}, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!
- INGR
- Oatmeal
- Water : 1 cup
- Houjicha : 1 1/2 tsp
- Banana : 1
- Flax seeds : 1 tbsp, ground
- Rolled oats : 1/3 cup
-
-WAKAME BITES
- DATE : 2014-09-13
- TAGS
- snack
- TIME : 50
- SERV : 30 small cookies
- DESC
- & Seaweed bites, a great snack packed with your a good dose of {*iodine*} - necessary for good health. These are highly addictive and sweet — beware.
- & I went all out this time, and used my fancy cookie cutters, but most times I just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because I want to use every bit of the dough and that means re-using the bits around the cut outs.
- & The cookies were adapted from a recipe by {{Kiuchi Yuki-san|http://www.food-sommelier.jp/recipe/R0123/173155.html}}
- INST
- Cookies
- - Mix {_1 tbsp_} of ground {{flax seeds}} with {_3 tbsp_} of {{water}}. Let it sit until it thickens.
- - In a bowl, mix {_3/4 cup_} of {{flour}} with {_4 tsp_} of {{cornstarch}}.
- - In a separate bowl, cream {_4 1/2 tbsp_} of {{coconut sugar}} with {_6 tbsp_} of {{canola oil}} and {_2 tbsp_} of {{soy milk}}. Stir in the flax seeds and water mix.
- - Put the wet ingredients with the dry ones, add {_2 tsp_} of shredded {{wakame}} and mix well.
- - Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately {#20 minutes#}.
- - Preheat your oven to {#350F#}. After the {#20 minutes#} is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about {#1/2 cm#}. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.
- - Prepare a baking sheet lined with a baking mat, bake for about {#15 minutes#} until they brown on top.
- - Place on a cooling rack and enjoy!
- INGR
- Cookies
- Flax seeds : 1 tbsp, ground
- All purpose flour : 3/4 cup
- Cornstarch : 4 tsp
- Coconut sugar : 4 1/2 tbsp
- Canola oil : 6 tbsp
- Soy milk : 2 tbsp
- Wakame : 2 tsp
-
-NO KNEAD BREAD
- DATE : 2019-01-12
- TAGS
- basic
- TIME : 60
- SERV : 1 loaf
- DESC
- & {*No knead bread*} is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.
- & This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, 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!
- & 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.
- INST
- Bread preparation
- - In a bowl, mix {_2 cups_} of all purpose flour, {_1 cup_} of {{spelt flour}} (whole wheat works too), {_1 tsp_} of {{salt}}, and {_1/2 tsp_} of {{active dry yeast}}. Mix well.
- - Add {_1 1/2 cups_} of {{water}} gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.
- - Put a bag or cloth over the bowl, and let the dough rest {#anywhere from 9 to 24 hours#}. Ideally, prepare the dough in the evening and let it rest overnight.
- - {#Next morning:#} Preheat your oven to {#450F#}, and add your dutch oven (or ovenproof pot with lid) in it. Pre-heating your container beforehand, will prevent the dough from sticking to the bottom. (To bake {*without a dutch oven*}, I have a mini-tutorial in the recipe description above.)
- - Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.
- - Once the oven is at temperature, carefully take out the dutch oven with oven mitts — careful, it's hot! Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used {{sesame seeds}}, but {{poppy seeds}} or quick oats would also be good. Cover with lid and place back inside oven.
- - Bake for {#30 minutes#}.
- - After {#30 minutes#}, take the lid off, and let it cook uncovered for {#another 7 minutes#}.
- INGR
- Bread preparation
- All purpose flour : 2 cups
- Spelt flour : 1 cup
- Salt : 1 tsp
- Water : 1 1/2 cups
- Active dry yeast : 1/2 tsp
-
-ROASTED CARROTS WITH BELUGA LENTILS
- DATE : 2014-10-25
- TAGS
- dinner
- 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! 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#}
- - Wash {_8_} organic {{heirloom carrots}} but do not peel them. Dry the carrots, and then toss them with {_1 tbsp_} of {{olive oil}} and {_1 tsp_} of {{thyme}}.
- - Lay on a baking sheet and sprinkle with a dash of {{salt}} and some {{black pepper}}. Bake for {#25 minutes#}, making sure to flip the carrots halfway through.
- Sauce
- - Mix {_2 tbsp_} of {{sriracha}}, {_2 tbsp_} {{peanut butter}}, {_1/4 cup_} {{soy sauce}} and {_2 tbsp_} {{Japanese rice vinegar}} in a small bowl.
- Lentils
- - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_375 ml_} of {{vegetable bouillon}} in a pot and add the {{lentils}}, bring to a boil.
- - Reduce heat to {#medium#} and simmer for {#25 minutes#} — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.
- - Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!
- INGR
- Carrots
- Heirloom carrots : 8
- Olive oil : 1 tbsp
- Thyme : 1 tsp
- Sea salt : 1 tsp
- Black pepper : pinch
- Sauce
- Sriracha : 2 tbsp
- Peanut butter : 2 tbsp
- Soy sauce : 1/4 cup
- Japanese rice vinegar : 2 tbsp
- Lentils
- Beluga lentils : 1/2 cup
- Vegetable bouillon : 375 ml
-
-BLACK SESAME BRITTLE
- DATE : 2014-11-06
- TAGS
- dessert
- TIME : 20
- SERV : 10 pieces
- DESC
- & Sesame brittle looks impressive when served over desserts, like pieces of black coral. If you like the nutty taste of sesame seeds with a bit of sweet, you will love this recipe.
- & It's simple to make, but requires all of your attention. The sugar syrup becomes solid when cool, which means every step needs to be done quickly. These are no-bake, and are ready to eat almost instantly.
- & These should be served over desserts that aren't too sweet, the sweet of the sesame brittle can be a bit much. I suggest serving it with fruit, or {{kanten|#kanten powder}} (agar agar based desserts).
- INST
- Brittle
- - Prepare baking sheet lined with a baking mat, keep a flat spatula close by.
- - Put the {_1/4 cup_} of {{brown sugar}} and {_1/4 tsp_} of {{vanilla extract}} in a pot at medium heat.
- - Stir constantly, until the sugar is completely dissolved.
- - Add {_1/4 cup_} of {{black sesame seeds}}. Mix thoroughly.
- - This part is tricky, the mixture solidifies very quickly. You need to do this fast! Take the pot, and pour its contents out onto the baking sheet. With the spatula spread and flatten it out as much as you can.
- - Cut the brittle while it's still warm, serve with fresh fruit!
- INGR
- Brittle
- Brown sugar : 1/4 cup
- Black sesame seeds : 1/4 cup
- Vanilla extract : 1/4 tsp
-
-SPINACH OATMEAL COOKIES
- DATE : 2014-11-13
- TAGS
- cookies
- TIME : 20
- SERV : 5 pieces
- DESC
- & When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.
- & I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour.
- & This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.
- INST
- Cookies
- - Preheat oven to {#350F#}
- - Purée {_1 handful_} of {{spinach leaves}} with {_1 whole_} {{banana}}.
- - Stir in {_1/4 tsp_} of {{vanilla extract}} and {_1/2 cup_} of {{rolled oats}}.
- - Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness.
- - Bake for {#12-15 minutes#}, let cool for {#10 minutes#} before you move them off the baking mat.
-
- INGR
- Cookies
- Spinach : 1 handful
- Banana : 1
- Vanilla extract : 1/4 tsp
- Rolled oats : 1/2 cup
-
-BORSCHT WITH TOFU SOUR CREAM
- DATE : 2014-11-16
- TAGS
- sidedish
- TIME : 60
- 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.
- & 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
- Sour cream
- - Drain the pack of {{soft tofu}}, press it lightly with a cloth or paper towels to remove some of the water.
- - Put the {{tofu}}, {_1 tsp_} of {{whole cane sugar}}, {_1 tbsp_} of {{apple cider vinegar}} and {_5 tsp_} of {{lemon juice}} in a bowl. Blend until smooth.
- - Put in the refrigerator for {#1 hour#} to give it time to thicken.
- Borscht
- - Bring {_4 cups_} of {{vegetable bouillon}} to a boil, add {_2 peeled medium-sized_} {{red beets}}. Boil until softened.
- - Peel and slice {_1 medium-sized_} {{sweet potato}}. Add to pot and let boil for {#15 minutes#}.
- - While the potatoes are cooking, peel and julienne {_2 carrots_}, cut {_1/2_} a {{red onion}} and mince {_3 cloves_} of {{garlic}}. Add it all to a pan and fry until fragrant. Near the end add {_2 tbsp_} of {{tomato paste}}, then toss in the pot.
- - Cut {_1/2 head_} of a small {{red cabbage}} into thin strips, add to pot.
- - Put {_1_} {{bay leaf}}, season with {{salt}} and {{pepper}} and let it simmer for {#10 minutes#} or until all the veggies are nice and soft.
- - At the end, take pot off heat and stir in {_2 tsp_} of {{lemon juice}}. You can serve as is if you like a chunkier soup, otherwise purée it with a handblender. Serve hot with tofu sour cream! For thicker and tastier Borscht, cook the soup the day before you plan to eat it. Let it cool and refrigerate it. It tastes better the next day, just re-heat it. Trust me, it'll be delicious.
- INGR
- Sour cream
- Soft tofu : 1 pack
- Whole cane sugar : 1 tsp
- Apple cider vinegar : 1 tbsp
- Lemon juice : 5 tsp
- Borscht
- Vegetable bouillon : 4 cups
- Red beets : 2
- Sweet potatoes : 1
- Carrots : 2
- Red onion : 1/2
- Garlic : 3
- Tomato paste : 2 tbsp
- Red cabbage : 2 1/2 cups
- Bay leaf : 1
- Sea salt : pinch
- Black pepper : pinch
- Lemon juice : 2 tsp
-
-DARK GYOZA
- DATE : 2014-12-17
- TAGS
- sidedish
- TIME : 60
- SERV : 40 wrappers
- DESC
- & We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!
- % recipes/dark.gyoza.1.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.
- % recipes/dark.gyoza.2.jpg
- & 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.gyoza.4.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.
- % recipes/dark.gyoza.5.jpg
- INST
- Dough
- - Mix {_2 cups_} of {{all purpose flour}} with {_1 tsp_} of {{bamboo charcoal powder}} in a bowl.
- - Dissolve {_1/2 tsp_} of {{salt}} in {_1/2 cup_} of {{just-boiled water}}, and pour into the flour little by little while mixing.
- - Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 1 tbsp of hot water and repeat as needed.
- - {_Separate the dough in 3_}. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least {#30 minutes#}. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.
- - Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.
- - Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 3" diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had.
- - Pile the wrappers, sprinkle some {{cornstarch}} (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker.
- Filling
- - Mix the {_1/2 block_} of {{tofu}}, the {_2/3 cup_} of {{coriander}}, the {_4 grated_} {{carrots}} and the {_2 tsp_} of {{ginger root}} together in a bowl. Add {_2 tbsp_} of {{soy sauce}} as well as {{black pepper}} and {{salt}} to taste. Mix.
- Dipping sauce
- - Combine {_3 tbsp_} of {{Japanese rice vinegar}} with {_3 tbsp_} of {{soy sauce}} and {_1 tsp_} of {{sesame oil}}.
- Pan fry
- - Take 1 gyoza wrapper ({{see recipe|#dark gyoza wrappers}}), wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in.
- - Put a spoonful of filling in the middle.
- - Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up.
- - Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden.
- - Add {_1/3 cup_} of {{water}} and put a lid on. Let steam until all the water evaporates.
- - Add a bit of {{sesame oil}} and cook until crispy.
- INGR
- Dough
- All purpose flour : 2 cups
- Bamboo charcoal powder : 1 tsp
- Sea salt : 1 tsp
- Water : 1/2 cup
- Cornstarch : 1 tbsp
- Filling
- Carrots : 4
- Tofu : 1/2 block
- Coriander : 2/3 cup
- Garlic : 4 cloves
- Ginger root : 2 tsp
- Soy sauce : 2 tbsp
- Black pepper : pinch
- Sea salt : 1/2 tsp
- Dipping sauce
- Japanese rice vinegar : 3 tbsp
- Soy sauce : 3 tbsp
- Sesame oil : 1 tsp
- Pan fry
- Sesame oil : 1 tsp
- Water : 1/3 cup
-
-RAISIN BEET BREAD
- DATE : 2014-12-20
- TAGS
- bread
- TIME : 60
- SERV : 1 loaf
- DESC
- & I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.
- % recipes/raisin.beet.bread.1.jpg
- & If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver {*les menus de margo oliver*}.
- & It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.
- INST
- Sweet bread
- - Preheat oven to {#350F#}. Grease a baking pan and set aside.
- - Put {_1 cup_} of {{dried raisins}} in a bowl, cover with {_1 cup_} of {{warm water}}. Let cool, then add {_1/2 tsp_} of {{vanilla extract}}.
- - Peel and cut {_2 small_} {{red beets}} into cubes, purée in food processor, set aside.
- - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{canola oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{puréed beets}}. This is the sweet part of our bread: the cream.
- - Mix your dry ingredients together, {_2 1/4 cups_} of {{all purpose flour}}, the {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{baking soda}}.
- - Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.
- - Add spoonfuls of the wet dough to your greased pan, add the remaining {_1/4 cup_} of {{dried raisins}} on the top of the dough. Push down gently to make sure they stick.
- - Bake in the oven for {#45 minutes#}.
- - Let cool, and enjoy!
- INGR
- Sweet bread
- All purpose flour : 2 1/4 cup
- Baking soda : 1 tbsp
- Sea salt : 1/2 tsp
- Flax seeds : 2 tbsp
- Canola oil : 1/4 cup
- Whole cane sugar : 1/3 cup
- Dried raisins : 1 1/4 cup
- Water : 1 cup
- Vanilla extract : 1/2 tsp
- Red beets : 1 cup, puréed
-
-
-MISO VEGGIE PATE
- DATE : 2014-12-28
- TAGS
- sidedish
- TIME : 60
- SERV : 4 blocks
- DESC
- & Végé pâté is a quebec staple food, it's also one of those things that most people never think to make yourself. Every picnic I had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can be expensive, and not all brands are good. This summer, I decided to learn to make it myself.
- & {*Recommendations*}
- & A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead. Using oats as a substitute works great, I always have a bucket-load of rolled oats lying around. To grind the rolled or quick oats oats down into flour, I use my mortar and pestle, but a handstick blender would work well too.
- INST
- Veggie pate
- - Soak {{sunflower seeds}} in water, for {#1-2h#} ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}).
- - Preheat oven to {#350F#}.
- - Put a few inches of water in a pot, add steamer basket and bring to a boil. Add {_1/3 cup_} of peeled {{pumpkin}} cubes (or sweet potato). Cover, and let steam until softened.
- - Combine {{sunflower seeds}} with {_1/2 cup_} of finely ground oats, {_1 large diced_} {{carrot}} (or two medium), the {{pumpkin}} (or sweet potato), {_2 minced cloves_} of {{garlic}}, {_1 tbsp minced_} {{ginger root}}, {_2 chopped_} {{scallions}}, {_1/4 cup_} fresh {{coriander}}, {_2 tbsp_} {{soy sauce}}, {_1 tsp_} {{lemon juice}}, {_2 tbsp_} {{white miso}} and {_1/3 cup_} of {{water}}. Purée with a food processor until smooth.
- - Stir in {_1/4 cup_} of {{nutritional yeast}}, and season with {{black pepper}} to taste.
- - Put in a greased 8x8 pyrex baking dish, pour mixture in and flatten it with a spatula.
- - Bake for {#50 minutes#}, let cool. Cut into 4 squares and store in the refrigerator. Best eaten the next day! Keeps for a week in the fridge, up to a month frozen.
- INGR
- Veggie pate
- Sunflower seeds : 1 cup
- Carrots : 1 large
- Pumpkin : 1/3 cup, cubed
- Garlic : 2 cloves
- Ginger root : 1 tbsp
- Scallions : 2 branches
- Coriander : 1/4 cup
- Nutritional yeast : 1/4 cup
- Rolled oats : 1/2 cup, ground
- Soy sauce : 2 tbsp
- Lemon juice : 1 tsp
- White miso : 2 tbsp
- Water : 1/3 cup
- Black pepper : pinch
-
-PERSIMMON CURRY
- DATE : 2015-01-03
- TAGS
- rice
- TIME : 30
- SERV : 2 servings
- DESC
- & I've been looking for ways to incorporate persimmon into savoury recipes. I always thought it could make a great sauce for pasta or rice meals. If puréed, it will taste very sweet, but if you mix in curry powder and other spices and ingredients it becomes less of a dessert.
- & Be careful when selecting your persimmon, there are two varieties. Hachiya persimmon are more elongated and you need to wait for it to soften down before attempting to eat it. Fuyu persimmon, have a tomato-like shape and you can eat it like an apple.
- & There are many different varieties of curry powders it's just a pre-mixed combination of different ground spices. If you're in a hurry, buying a mix is best. But if you have a full stocked spice rack, it may be better and more fun to do it yourself. Typically curry mixes have turmeric, coriander, cumin, black and red bell pepper, cinnamon cloves, fennel seeds, cardamom, ginger and fenugreek. There can be as much as 20 different spices, but you can probably omit a few and it'll still taste pretty great.
- & Enjoy over some basmasti rice.
- INST
- Rice
- - Rinse {_1 cup_} of {{basmati rice}} under cold water, transfer to pot.
- - Boil some water, pour {_1 1/2 cups_} of it over the rice. Bring pot to a boil. Add {{bay leaf}}, lower heat and cover. Simmer for {#15 minutes#}, remove from heat and let steam for an additional {#5 minutes#} with the lid on.
- - Remove {{bay leaf}} and serve.
- Sauce
- - Scoop the flesh out of {_2 ripe_} {{hachiya persimmons}}, purée with a hand blender.
- - Sauté {_1 chopped_} {{onion}}, {_2 minced_} {{garlic}} cloves, {_1 tsp_} {{ginger root}} with a bit of {{olive oil}} in a pan over medium heat. Cook until onions become translucent.
- - Add the {_2 diced_} {{carrots}} and the {_handful_} of {{spinach}}. Stir for {#2 minutes#}, then add {_1 tbsp_} of {{curry powder}}. Cook for an additional minute.
- - Add puréed persimmon, cook for {#5 minutes#} and then season with {{salt}}. Serve over {{rice}}.
- INGR
- Rice
- Basmati rice : 1 cup
- Water : 1 1/2 cup
- Bay leaf : 1
- Sauce
- Hachiya persimmon : 2
- Curry powder : 1 tbsp
- Ginger root : 1 tsp, minced
- Garlic : 2 cloves
- Carrots : 2
- Sea salt : 1/4 tsp
- Yellow onion : 1
- Spinach : 1/3 cup
-
-MASON JAR BREAD PUDDING
- DATE : 2015-01-08
- TAGS
- dessert
- TIME : 30
- SERV : 1 serving
- DESC
- & Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-free sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding.
- % recipes/mason.jar.bread.pudding.1.jpg
- & I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down.
- & 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.
- & 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
- Bread pudding
- - Preheat oven at {#350F#}
- - Combine {_1/4 cup_} of {{tofu}} (or soft tofu), {_1/3 cup_} of {{soy milk}} and {_1/4 tsp_} of {{vanilla extract}}. Blend until smooth.
- - Take a {_1/2 pint_} wide-mouthed mason jar. Fill it up halfway with {{bread crusts}}. Add a bit of {{dried raisins}}, pour liquid to cover Until it's at a level with bread crusts
- - Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.
- - Sprinkle {_1 tsp_} of {{whole cane sugar}} on top, decorate with slices of {{apple}} and add {{cinnamon}} to taste.
- - Cook for {#20-25 minutes#}, or until top is browned. Let cool, drizzle with some {{maple syrup}} and enjoy!
- INGR
- Bread pudding
- Bread crusts : 1/2 cup, packed
- Dried raisins : 1 tbsp
- Soft tofu : 1/4 cup
- Soy milk : 1/3 cup
- Vanilla extract : 1/4 tsp
- Whole cane sugar : 1 tsp
- Cinnamon : 1/2 tsp
- Maple syrup : 1 tbsp
-
-BASIC BLACK BREAD
- DATE : 2015-01-11
- TAGS
- Experimental
- TIME : 140
- SERV : 1 loaf
- DESC
- & Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.
- & I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.
- & Truth is, it depends on the type of bread you want.
- % recipes/basic.black.bread.1.jpg
- & I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.
- & The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.
- & There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!
- & I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!
- % recipes/basic.black.bread.2.jpg
- & So there you have it! A basic black bread!
- INST
- Bread
- - In a large bowl, stir {_1 1/2 tsp_} of {{salt}} and {_3/4 tbsp_} of {{maple syrup}} in {_1 cup_} of {{warm water}} until dissolved. Sprinkle tsp of {{active dry yeast}}, let sit for {#10 minutes#}.
- - Sift {_1 1/2 cups_} of {{all purpose flour}}, {_1 1/2 cups_} of {{whole grain flour}} and {_1 tsp_} of {{bamboo charcoal powder}} together in a separate bowl. Once flours are mixed evenly enough.
- - Add {_1 tbsp_} of {{canola oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides.
- - Put ball of dough on lightly floured counter-top and start kneading, add a bit of flour everytime it starts to stick to your hands. Knead for {#15 minutes#}. You may not use up all of your flour, if there's still a lot left and your dough is nice smooth don't add any more. Don't want to risk drying it out.
- - Heat up oven at the very lowest setting. This will be our warm place for bread rising.
- - Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. {_Let rise for 45 minutes_}.
- - Your bread should have doubled in size. Take bread out of oven, knead a few times and shape into a 10-11 inch cigar-shape. Sprinkle some {{corn semolina}} on a baking sheet and place bread on top - this will keep it from sticking. Slash the top of the bread in the middle with a knife, doing this will keep the ends of the bread from splitting. Mist top of bread lightly with {{water}}, then add {{white sesame seeds}}. Press lightly to make them stick. Cover loaf with a cloth, put back in oven to rise for an additional {#45 minutes#}. If you don't want a traditional bread shape, put bread in a greased loaf pan to rise.
- - Turn oven up to {#350F#} . Bake for {{30 minutes}}, or until it sounds hollow when tapped at the bottom.
- - Brush sides lightly with {{coconut oil}}, then let cool on a pile of towels or a cooling rack if you have one.
- - BURGER BUNS: Repeat steps 1 to 6.
- - Instead of forming into a 'cigar' shape at step 7, {_divide into 8 pieces_} and shape into a tight ball. Sprinkle baking sheet with some {{corn semolina}} and put buns on top. Cover and let rise for another 45 minutes in the warmed oven.
- - Take buns out of oven, brush lightly with {{vegan butter}} and put {{white sesame seeds}} on top. Bake uncovered for {#20 minutes#} at {#350F#}.
- - Let cool on a pile of towels or cooling rack.
- - HOT DOG BUNS: Repeat steps 1 to 6. {_Divide through into 15 pieces_} and shape into small cylinders (or general elongated hot dog shape). Sprinkle baking sheet with some {{corn semolina}} and put buns on top. Cover and let rise for another {#45 minutes#} in the warmed oven.
- - Take buns out of oven, brush lightly with {{coconut oil}}. Bake uncovered for {#20 minutes#} at {#350F#}.
- - Let cool on a pile of towels or cooling rack.
- INGR
- Bread
- All purpose flour : 1 1/2 cups
- Whole wheat flour : 1 1/2 cups
- Bamboo charcoal powder : 1 tsp
- Water : 1 cup, warm
- Canola oil : 1 tbsp
- Active dry yeast : 1 tsp
- Sea salt : 1 1/2 tsp
- Maple syrup : 3/4 tbsp
- White sesame seeds : 1 tsp
- Corn semolina : 1 tbsp
- Coconut oil : 1 tbsp
-
-SHICHIMI TOGARASHI CRACKERS
- DATE : 2015-01-14
- TAGS
- snack
- TIME : 40
- SERV : 30 crackers
- DESC
- & I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix {*Shichimi Togarashi*}, which translates to '7-flavour chili pepper'.
- & {*How to make your own spice mix:*}
- & If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 2 tbsp chili flakes, 1 tbsp sanshou (sichuan peppercorns), 1 tbsp {{dried orange peel}}, 1 tbsp {{black sesame seeds}}, 1 tbsp {{white sesame seeds}}, 2 tsp ground ginger and 2 tbsp {{aonori}}.
- & Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.
- INST
- Crackers
- - Preheat oven to {#350F#}.
- - In a bowl, combine {_1 cup_} {{chickpea flour}}, {_1 tbsp_} {{ground flax seeds}}, a pinch of {{baking soda}}, {_1/2 tsp_} {{sesame oil}}, {_1/2 tsp_} of {{sea salt}} and {_3 tsp_} {{shichimi togarashi}}. Stir in {_1/4 cup_} of {{water}}, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 1 tbsp at a time.
- - Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a {_1/4" thick rectangle_}.
- - Cut about 10 half-inch wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water).
- - Slice the dough into squares and poke holes in with a toothpick so the crackers so they don't puff up. Place on a baking sheet and bake for {#15-20 minutes#} or until golden brown.
- - Let cool, snap pieces apart and enjoy!
- INGR
- Crackers
- Chickpea flour : 1 cup
- Flax seeds : 1 tbsp
- Baking soda : 1/4 tsp
- Sesame oil : 1/2 tsp
- Shichimi togarashi : 3 tsp
- Sea salt : 1/2 tsp
- Water : 1/4 cup
- Nori sheets : 1 sheet
-
-ROASTED PUMPKIN SEEDS
- DATE : 2015-01-18
- TAGS
- snack
- TIME : 30
- SERV : 6 servings
- DESC
- & Pumpkin seeds can be prepared in many ways, one of the best ones is oven-roasted! It doesn't take a lot of time, and it makes a nice snack or add-on to soups or other meals.
- & I don't buy raw shelled pumpkin seeds often, because they're expensive. It helps to buy them in bulk, you pay less in the end.
- & Roasted pumpkin seeds are delicious with almost anything, the sweet of the maple syrup with the spicy taste of the paprika is perfect. Subtle, but very good.
- INST
- Pumpkin seeds
- - Preheat oven to {#300F#}.
- - Mix {_1/2 tsp_} of {{smoked paprika}}, {_1/2 tsp_} of {{ground cumin}}, {_1/4 tps_} of {{sea salt}} and {_1 tsp_} of {{maple syrup}} together. Add {_1/2 cup_} of {{raw pumpkin seeds}}.
- - Line baking sheet with parchment paper, spread seeds out as flat and as apart from each other as you can on the sheet.
- - Bake for {#20 minutes#}, at the 10 minute mark stir seeds around and then bake for another {#10 minutes#}.
- - Eat as a snack or add as a topping in soups!
- INGR
- Pumpkin seeds
- Pumpkin seeds : 1/2 cup
- Smoked paprika : 1/2 tsp
- Cumin seeds : 1/2 tsp
- Maple syrup : 1 tsp
- Sea salt : pinch
-
-POTATO GNOCCHI
- DATE : 2015-01-21
- TAGS
- pasta
- black
- dinner
- TIME : 60
- SERV : 6 servings
- 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!
- & 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
- & Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.
- INST
- Gnocchi
- - Preheat oven to {#400F#}.
- - Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).
- - Sift {_1 1/4 cup_} of {{whole wheat flour}}, {_1 tbsp_} {{bamboo charcoal powder}} and {_1 pinch_} of {{salt}} together in a bowl.
- - Mix the potatoes in gradually, and knead until you get a consistent dough.
- - Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate {_2cm diameter_}.
- - Proceed to cutting up the ropes into {_2cm sections_}.
- - To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.
- - Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.
- Sauce
- - Mix {_6 tbsp_} of {{soy sauce}}, {_3 tbsp_} of {{mirin}} and {_4 tsp_} of {{sugar}} in a bowl.
- Toppings
- - Rehydrate {_1/2 cup_} of {{shiitake mushrooms}} in {_1 cup_} of {{boiling water}}. When shiitake are soft, remove the tails and cut into slices.
- - Rehydrate {_3 tbsp_} of {{wakame}} as well in a separate cup. Let stand for {#5 minutes#}, drain, rinse and cut into smaller pieces.
- - Chop up {_5 branches_} of {{scallions}} and grate {_1/3 cup_} worth of {{daikon}}. Squeeze water out of daikon, and set aside.
- - When gnocchi are cooked, sauté in a pan with the sauce and shiitake for {#4-5 minutes#}.
- - Serve gnocchi in two separate bowls, and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some {{shichimi togarashi}} on top!
- INGR
- Gnocchi
- Russet potatoes : 2 1/2
- Whole wheat flour : 1 1/4 cup
- Bamboo charcoal powder : 1 tbsp
- Sea salt : 1/4 tsp
- Sauce
- Soy sauce : 6 tbsp
- Mirin : 3 tbsp
- Sugar : 4 tsp
- Toppings
- Shiitake : 1/2 cup
- Scallions : 5 branches
- Daikon : 1/3 cup
- Wakame : 3 tbsp
- Shichimi togarashi : To taste
-
-LENTILS WITH ROASTED BEET SAUCE
- DATE : 2015-02-02
- TAGS
- dinner
- TIME : 60
- 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}}.
- & Beets make any dish beautiful, but it can stain your skin. Not to worry though - it doesn't stay, you'll just look like you've just killed something.
- & Fresh peppermint is key in this recipe, don't omit it. If you have a fresh supply at home, that is perfect, otherwise store-bought stalks are fine. You can keep store-bought stalks longer if you do these simple steps: first, tear off any wilted leaves, wash the mint gently, and then put the stalks in a glass with a bit of water and a bag over the top. Then, store it in the refrigerator.
- INST
- Lentils
- - Wash {_1/2 cup_} of {{beluga lentils}}. Put {_1 1/3 cup_} of {{vegetable bouillon}} in a pot, add the lentils, and bring to a boil.
- - Reduce heat to {#medium#} and simmer for {#25 minutes#}. Don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain it out.
- Sauce
- - Preheat oven to {#400F#}.
- - Peel and cut {_3 medium-sized_} {{red beets}} into pieces. Toss with {_1 tsp_} of {{olive oil}}, {_1 tsp_} of {{thyme}}, {_a pinch_} of {{salt}} and some {{black pepper}}.
- - Put {{red beets}} on a baking sheet and roast for {#30 minutes#}.
- - Cook {_3 minced cloves_} of {{garlic}} in a pan with a bit of {{olive oil}}. Transfer to a food processor along with {_1/4 cup_} of {{vegetable bouillon}}, {_1 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} {{lemon juice}} and a {_1/4 cup_} of {{nutritional yeast}}.
- - Once the red beets are ready, add them in with the rest and then purée everything until smooth.
- - Transfer the sauce to a pan with the rest of the {{vegetable bouillon}}, bring to medium heat and cook for {#10 minutes#}. Stir in {_1/4 cup_} of {{soy milk}}. Cook for an additional {#5 minutes#} and then serve over the lentils with minced {{peppermint}}.
- INGR
- Lentils
- Beluga lentils : 1/2 cup
- Vegetable bouillon : 1 1/3 cup
- Sauce
- Red beets : 3
- Olive oil : 2 tsp
- Thyme : 1 tsp
- Garlic : 3 cloves
- Balsamic vinegar : 1 tbsp
- Lemon juice : 1 tbsp
- Nutritional yeast : 1/4 cup
- Vegetable bouillon : 1/2 cup
- Soy milk : 1/4 cup
- Peppermint : 1/4 cup
- Sea salt : 1/4 tsp
- Black pepper : 1/4 tsp
-
-TERIYAKI CARROT PATTIES
- DATE : 2015-02-17
- TAGS
- sidedish
- TIME : 40
- 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.
- & Cooking isn't just about getting your hunger pangs to go away, it's also a time to be creative.
- & With this recipe, I wanted to make something nutritious that would look nice on a plate. I didn't have to go out to get special ingredients, I just looked in my fridge and used items I had on hand. The result was fantastic!
- INST
- Patties
- - Peel, and chop {_2_} {{carrots}} into pieces, mince {_2 cloves_} of {{garlic}}, chop {_1/2_} a {{yellow onion}} finely, grind {_4 tbsp_} of {{rolled oats}} into powder, and cut {_1 cup_} of {{raw cubed pumpkin bits}}.
- - Mix in {_1 tsp_} of {{curry powder}} and pulse in a food processor.
- - Separate into {_6 patties_}, cook 3 at a time in a pan with a bit of {{olive oil}}. Flatten the balls with a spatula and cook until lightly browned.
- Sauce
- - Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{sake}}, {_2 tbsp_} of {{mirin}} and {_1 tsp_} of {{whole cane sugar}}.
- - Pour in a pan, bring to medium-heat and cook for {#5 minutes#} or until thickened.
- - Put patties in a plate, drizzle with the teriyaki sauce and your veggies of choice!
- INGR
- Patties
- Carrots : 2
- Curry powder : 1 tsp
- Yellow onion : 1/2
- Garlic : 2 cloves
- Rolled oats : 4 tbsp
- Pumpkin : 1 cup
- Sauce
- Soy sauce : 2 tbsp
- Sake : 2 tbsp
- Mirin : 2 tbsp
- Whole cane sugar : 1 tsp
-
-SAVOURY TURMERIC COOKIES
- DATE : 2015-02-19
- TAGS
- cookies
- TIME : 30
- 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!
- & In these cookies, I use {{spelt flour}} because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used canola oil because it imparts little flavor, and because it's a source of {{omega3|#nutrition}}.
- % recipes/savoury.turmeric.cookies.2.jpg
- & It's possible to use chocolate chips, but I like to use {{Carob chips}} because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain {*theobromine*}.
- INST
- Cookies
- - Preheat oven to {#350F#}.
- - Mix {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1/2 tsp_} of {{baking powder}}, {_2 tsp_} of {{turmeric powder}} and {_1 tsp_} of ground {{dried orange peels}} in a bowl. Stir well to mix.
- - NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at {#200F#} for {#25-30 minutes#}. They keep {#3 months#} in the refrigerator. You can grind them with a mortar and pestle for this recipe
- - Cream {_6 tbsp_} of {{canola oil}} with {_1/2 cup_} of {{whole cane sugar}} in a separate bowl. Then. mix with the dry ingredients, gradually adding the {{soy milk}} {_1 tbsp at a time_} until you get a soft and consistent dough.
- - Line a baking sheet with a baking mat, make {_16 little balls of dough_} and flatten each one gently. Add a {{carob chips}} at the center of each cookie.
- - Bake for {#15-20 minutes#}. Let cool, and serve with some tea!
- INGR
- Cookies
- All purpose flour : 1/2 cup
- Spelt flour : 1/2 cup
- Baking powder : 1/2 tsp
- Whole cane sugar : 1/2 cup
- Canola oil : 6 tbsp
- Ground turmeric : 2 tsp
- Dried orange peel : 1 tsp
- Soy milk : 6 tbsp
- Carob chips : 20
-
-SWEET MOCK EEL NIGIRI
- DATE : 2015-02-24
- TAGS
- rice
- TIME : 50
- SERV : 2 servings
- DESC
- & Burmese tofu is not really tofu, I know it's confusing. Burmese tofu is made with chickpea flour, one of my staple foods. The cool thing about it, is that it takes 10 minutes to make and sets under 1 hour. It's a great soy-free alternative, and the texture is comparable to that of soft tofu.
- % recipes/sweet.mock.eel.nigiri.1.jpg
- & The original recipe for chickpea tofu, I believe, was sourced from a book called {{The Burmese kitchen|http://www.amazon.com/gp/product/0871317680/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0871317680&linkCode=as2&tag=girl07-20}} by Aung Thein. This recipe will use up about half of the burmese tofu, which means you'll have a whole other half to use in other meals.
- & I thought the chickpea tofu would be well-suited as a 'mock unagi kabayaki', and that it would look especially striking atop some black rice.
- % recipes/sweet.mock.eel.nigiri.2.jpg
- & The sauce served over unagi (eel) kabayaki is sweet, with hints of caramel. Most Japanese sauces are easy to make, and usually require around 3-4 ingredients, these almost always include: soy sauce, sake, mirin, or Japanese rice vinegar. If you want to cook Japanese food, having these around is a must.
- INST
- Rice
- - Prepare {{black glutinous rice}}, it needs to be prepared at a 2:1 water to rice ratio. If you prepare 1 cup of dry rice, you need 2 cups of water.
- - Put {_1 1/2 tbsp_} of {{Japanese rice vinegar}}, {_1 tbsp_} of {{whole cane sugar}} and {_1/2 tsp_} of {{salt}} in a sauce pan. Stir over low heat, until sugar dissolves.
- - Once rice is cooked, transfer to a flat tray, and pour sushi dressing over it. Mix dressing into rice with a spatula, using a sideways cutting motion. Cover with a damp towel, and let cool.
- - Shape tablespoons of black rice into oblongs, smear tops with a bit of {{wasabi}}, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).
- - Makes about {_12 nigiri_}. If you have nigiri molds, shaping the rice into ovals will be very easy. Otherwise use your hands, keep them moist so the rice doesn't stick.
- Sauce
- - Mix {_2 tbsp_} of {{soy sauce}}, {_2 tbsp_} of {{mirin}}, {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{sake}}.
- - Bring to a boil in a pan, lower heat and let thicken for a few minutes.
- Chickpea tofu
- - Bring {_1 1/2 cups_} of {{vegetable bouillon}} to a rolling boil in a pot.
- - Mix {_1 cup_} of {{chickpea flour}} with {_1/4 tsp_} of {{salt}} and {_1/2 tsp_} of {{ground turmeric}}. Add an additional {_1 1/2 cups_} of {{vegetable bouillon}}. Stir until the mixture is lump-free.
- - Lower to medium heat, and pour in chickpea batter. Whisk continuously for {#5-10 minutes#}, until thickened.
- - Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.
- - Let cool and set for {#1 hour#}, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.
- - After 1 hour, {_cut into 12 pieces_}, and then cut in 2 again lenghtwise to make them fit over nigiri.
- - Preheat oven to {#350F#}.
- - Line backing sheet with a baking mat, line up pieces of chickpea tofu.
- - Bake for {#15 minutes#}. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional {#15 minutes#}.
-
- INGR
- Rice
- Black glutinous rice : 3/4 cup
- Water : 2 cups
- Japanese rice vinegar : 1 1/2 tbsp
- Whole cane sugar : 1 tbsp
- Sea salt : 1/2 tsp
- Nori sheets : 1 sheet
- Sauce
- Soy sauce : 2 tbsp
- Mirin : 2 tbsp
- Whole cane sugar : 1 tbsp
- Sake : 1 tbsp
- Chickpea tofu
- Vegetable bouillon : 3 cups
- Chickpea flour : 1 cup
- Sea salt : 1/4 tsp
- Ground turmeric : 1/2 tsp
-
-BLACK SESAME RICE PANCAKES
- DATE : 2015-02-26
- TAGS
- breakfast
- TIME : 20
- SERV : 12 servings
- DESC
- & Black sesame rice pancakes, for those who share my love of sesame.
- & Photo is with a generous dollop of {{mango}}, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with {{maple syrup}}.
- & {*Substitutions:*} For matcha pancakes, omit the black sesame seeds and add 1 tbsp of matcha powder.
- INST
- Pancakes
- - Measure {_1 1/4 cups_} of {{soy milk}}, add {_2 tbsp_} of {{apple cider vinegar}}. Let sit for {#5 minutes#}.
- - Heat {_1/4 cup_} of {{black sesame seeds}}, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender.
- - Mix the soured soy milk with {#1 tsp#} of {{vanilla extract}}, {_1 tbsp_} of {{canola oil}} and {_1/4 cup_} of ground {{black sesame seeds}}. Blend until you get a smooth grey liquid.
- - In another bowl, mix {_1 cup_} of {{rice flour}}, {_1/4 tsp_} of {{salt}}, {_1 tsp_} of {{baking powder}} and {_1 tbsp_} of {{whole cane sugar}} together.
- - Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can.
- - Heat up non-stick pan at medium heat, add {_1 tbsp_} of {{canola oil}}. Spoon about {_1/4 cup_} of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top.
- - Repeat for the rest of the pancake mix.
- INGR
- Pancakes
- Soy milk : 1 1/4 cup
- Apple cider vinegar : 2 tbsp
- Vanilla extract : 1 tsp
- Canola oil : 1 tbsp
- Rice flour : 1 cup
- Baking powder : 1 tsp
- Black sesame seeds : 1/4 cup
- Whole cane sugar : 1 tbsp
- Salt : pinch
-
-MUSHROOM ZUCCHINI PASTA
- DATE : 2015-03-03
- TAGS
- 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.
- % recipes/mushroom.zucchini.pasta.2.jpg
- & This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.
- & What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of {*Iodine*}.
- & Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.
- & Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.
- INST
- Veggie noodles and toppings
- - Rehydrate {_2 tbsp_} of {{wakame}} in water, drain and set aside.
- - Cut stems off of {_1/4 cup_} of dried {{shiitake mushrooms}}, rehydrate by pouring boiling water over them. Keep them submerged for {#30 min#}, or up to {#1 hour#}. It's better to rehydrate them overnight, for {#a minimum of 8 hours#}. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh {{shiitake}}, you can also skip this step.
- - Cut {_4 medium-sized_} {{zucchinis}} thinly using a julienne peeler or knife. Place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.
- Sauce
- - Put {_2 tbsp_} of {{olive oil}} in a saucepan over medium heat, whisk in {_2 tbsp_} of {{all purpose flour}}. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so.
- - Stir in {_2 cups_} of {{vegetable bouillon}}, bring heat up to a boil and then lower to a simmer. Add a {_1/4 cup_} of {{shiitake mushrooms}}, a {_1/4 cup_} of {{shimeji mushrooms}} and a {_1/3 cup_} of {{edamame}} to the sauce.
- - Let cook for {#10 minutes#}.
- - When cooked, season sauce with salt and black pepper.
- - Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!
- INGR
- Veggie noodles and toppings
- Zucchini : 4
- Wakame : 2 tbsp
- Shiitake : 1/4 cup
- Shimeji : 1/4 cup
- Edamame : 1/3 cup
- Sauce
- All purpose flour : 2 tbsp
- Olive oil : 2 tbsp
- Vegetable bouillon : 2 cups
- Shichimi togarashi : 1 tsp
-
-PATE CHINOIS
- TITLE : PÂTÉ CHINOIS
- DATE : 2015-03-10
- TAGS
- dinner
- TIME : 40
- SERV : 4 servings
- DESC
- & 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.
- & {*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
- Pate chinois
- - Preheat oven to {#375F#}.
- - Bring a pot of {{water}} (or {{vegetable bouillon}} for added flavour) to a boil. Cook {_1 large cubed_} {{sweet potato}} as well as {_1 cup_} of chopped {{white cauliflower}} florets until tender.
- - Drain, mix with {_1 tsp_} of {{smoked paprika}}, and purée with an immersion blender. Season with sea salt and black pepper. Set aside.
- - Take {_1 block_} of firm {{tofu}}, and mash it down using a fork or just using your hands. I just squish it with my fingers to get a crumbly texture. (Alternatively, for a soy-free Pâté Chinois you can also use {{burmese tofu|Sweet Mock Eel Nigiri}}.)
- - In a large pan, brown the {{yellow onion}} with {_1 tsp_} of {{olive oil}}. Add the {{tofu}}, {_2 tbsp_} of {{soy sauce}} and {_1 drop_} of {{liquid smoke}}. Cook for a few minutes. Season with black pepper and sea salt.
- - When cooked, press tofu mix into bottom of a 8x8 baking dish.
- - Cover tofu mix with the contents of {_1 can_} of unsalted {{green peas}} (reserve a few for the top) and with the puréed cauliflower/sweet potato.
- - Smooth with a spatula, decorate with some green peas and sprinkle with smoked paprika.
- - Bake for {#30 minutes#}, or until lightly browned.
- - Let cool, serve with some {{sambal oelek}} or some other spicy condiment!
- INGR
- Pate chinois
- White cauliflower : 1 cup
- Sweet potatoes : 1
- Green peas : 1 small can
- Tofu : 1 pack , firm
- Soy sauce : 2 tbsp
- Yellow onion : 1/2
- Smoked paprika : 1 tsp
-
-CHILI POMEGRANATE BROWNIES
- DATE : 2015-03-24
- TAGS
- dessert
- TIME : 60
- 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*}!
- & 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.
- % recipes/chili.pomegranate.brownies.2.jpg
- & In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute {*half the amount*} of fat before it effects the texture.
- INST
- Brownies
- - Preheat oven to {#325F#}.
- - Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a purée.
- - Put {_3 tbsp_} of {{ground flax seeds}} in a bowl with {_9 tbsp_} of {{water}}, let thicken for {#5 minutes#}. Set aside.
- - Put {_5 tbsp_} of {{canola oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{canola oil}} is melted, and all is well mixed.
- - Stir in the flax 'egg', as well as the {_2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{cayenne pepper powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick.
- - Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for {#25 minutes#}, or until knife comes out clean. Let cool. {_Cut in 24 small squares_}.
- Syrup
- - Pour {_2 cups_} of {{unsweetened pomegranate juice}} into a pot with {_1 tsp_} {{chili pepper flakes}} and {_1 tsp_} {{cayenne pepper powder}}. Bring to a boil, lower to medium-high heat and leave for up to {#1h#} or until liquid has been reduced to {_1 cup_}.
- - Let cool, the syrup will thicken when cooled.
- Topping
- - Top brownies with fresh {{pomegranate seeds}}, and drizzle with the chili-infused syrup!
- INGR
- Brownies
- Pumpkin : 1/3 cup
- Flax seeds : 3 tbsp
- Water : 9 tbsp
- Canola oil : 5 tbsp
- Whole cane sugar : 3/4 cup
- Cocoa powder : 3/4 cup
- Sea salt : 1/4 tsp
- All purpose flour : 1/2 cup
- Chili pepper flakes : 2 tbsp
- Cayenne pepper powder : 1 tsp
- Syrup
- Pomegranate juice : 2 cups
- Sugar : 3/4 cup
- Chili pepper flakes : 1 tsp
- Cayenne pepper powder : 1 tsp
- Topping
- Pomegranate seeds : 1 cup
-
-PANKO CHICKPEA FINGERS
- DATE : 2015-03-30
- TAGS
- sidedish
- TIME : 90
- SERV : 24 servings
- DESC
- & Was in the mood for some panko, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked panko chickpea fingers!
- % recipes/panko.chickpea.fingers.1.jpg
- & The lemon juice adds flavour to the crumbs, no need for eggs or flour.
- & I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!
- & {*How to make panko from scratch:*}
- & If you don't have any panko, making something similar is simple: all you need is some left-over bread. I had bread I needed to use up so I tore the slices into smaller bits using my hands. It's easier to do that with a food processor, but not necessary. Then, I lined a baking sheet with a mat and put the crumbs down in a thin layer, laying them out this way ensures even browning. Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up shake them around, and bake them for an additional 5 minutes.
- & Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature. This doesn't make 'panko', but american-style breading, panko is made using a complex process that results in a 'drier' texture. The difference is that panko absorbs less oil, but in the case of this recipe it doesn't matter since the chickpea fingers are baked, not fried.
- INST
- Chickpea tofu
- - In a pot, add {_1 1/2 cups_} of {{vegetable bouillon}} and bring to a rolling boil.
- - Mix {_1 cup_} of {{chickpea flour}} with {_1/4 tsp_} of {{salt}}, {_1/2 tsp_} of {{ground turmeric}} and {_1 tbsp_} of {{chili pepper flakes}}. Add {_1 1/2 cups_} of {{water}} and stir until the mixture is lump-free.
- - Lower heat to medium, and pour in chickpea batter. Whisk continuously for {#5-10 minutes#} until the mixture has thickened.
- - Remove from heat, add {_2 chopped_} {{green onions}} and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.
- - Let cool and set for {#1 hour#}, then refrigerate for a little while longer before cutting. {_Cut into 24 strips_}.
- Panko coating mix
- - Preheat oven to {#425F#}.
- - Mix {_1 cup_} of {{panko bread crumbs}} and {_1/4 cup_} of {{nutritional yeast}}. Spread out thinly onto a plate.
- - Pour {_4 tbsp_} of {{lemon juice}} in a separate plate.
- - Take a slice of the {{chickpea tofu}} and dip into the {{lemon juice}}, making sure all sides are covered, then dip into panko. Make sure all sides are well coated.
- - Place on baking sheet lined a baking mat, season with {{black pepper}} and {{salt}}. Spray lightly with {{olive oil}}.
- - Bake for {#15 minutes#}, flip, bake for another {#15 minutes#}. Serve with dipping sauce of choice!
- INGR
- Chickpea tofu
- Vegetable bouillon : 1 1/2 cups
- Chickpea flour : 1 cup
- Sea salt : 1/4 tsp
- Ground turmeric : 1/2 tsp
- Chili pepper flakes : 1 tbsp
- Water : 1 1/2 cups
- Scallions : 2 branches
- Panko coating mix
- Panko : 1/2 cup
- Nutritional yeast : 1/4 cup
- Lemon juice : 4 tbsp
-
-UZUMAKI HUMMUS BITES
- DATE : 2015-04-29
- TAGS
- sidedish
- TIME : 50
- 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.
- & 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.
- INST
- Beet hummus
- - Preheat oven to {#375F#}.
- - Wash and cut {_2 small_} {{red beets}} into 4, rub quarters lightly with {{olive oil}}.
- - Roast for {#30-40 minutes#} or until fork tender.
- - Purée the roasted beets, with {_1 1/4 cup_} of cooked {{chickpeas}}, {_2 minced cloves_} of {{garlic}}, a {_1/4 cup_} of {{tahini}}, {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{balsamic vinegar}}. Mix in {_2 tbsp_} of {{olive oil}} at the end. If the hummus feels too thick, add a few tbsp of water until you the desired consistency.
- Tortillas
- - Put {_3 cups_} of {{all purpose flour}}, {_1 tsp_} {{bamboo powder}} and {_1 tsp_} of {{salt}} in a bowl. Mix well.
- - Add {_1/4 cup_} of {{olive oil}} and {_3/4 cup_} of {{cold water}}.
- - Knead into a smooth dough, and separate into {_11 balls_}. Dust the balls lightly with flour, and let rest for {#5 minutes#}.
- - Roll the balls out into circles. Put the tortillas under a moist cloth until you're ready to cook them so they don't dry up (I usually spray a bit of water over the cloth).
- - Heat a non-stick pan at medium heat, cook tortillas for {#30 seconds#} on each side. Again, put the warmed tortillas under a cloth so they stay nice and moist.
- Filling
- - Brush some beet hummus onto a tortilla, add some chopped {{black olives}} and {{arugula}} overtop. Be sure to put the fillings near the edge to make it easier to roll.
- - Roll the tortillas tightly and then slice into bite-sized bits.
- INGR
- Beet hummus
- Red beets : 2
- Chickpeas : 1 1/4 cups, cooked
- Garlic : 2 cloves, minced
- Tahini : 1/4 cup
- Sea salt : 1/2 tsp
- Balsamic vinegar : 1 tbsp
- Olive oil : 2 tbsp
- Tortillas
- All purpose flour : 3 cups
- Bamboo charcoal powder : 1 tsp
- Sea salt : 1 tsp
- Olive oil : 1/4 cup
- Water : 3/4 cup, cold
- Filling
- Black olives : 1 cup
- Arugula : few bunches
-
-ANISE BREAD WITH SWEET PEAR SAUCE
- DATE : 2015-05-14
- TAGS
- dessert
- TIME : 40
- SERV : 2 mini loaves
- DESC
- & It's mini loaf craze! Love baking with the mini silicone pans I bought, I've been making mini everything. This time, I made some anise bread topped with a sweet sauce, and loaded with caramelized pear chunks.
- & My bag of anise seeds has been sitting in my pantry, for way too long, begging to be given a purpose.
- % recipes/anise.bread.with.sweet.pear.sauce.1.jpg
- & The taste of anise pairs very well with pears.
- INST
- Bread
- - Preheat oven to {#325F#}.
- - Put {_1 tbsp_} of {{ground flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#} (this is your flax 'egg'). Mix in {_1/4 cup_} of {{whole cane sugar}} and stir until dissolved. Add {_1 tsp_} of {{ground anise seeds}}, and mix once more.
- - Add {_3/4 cup_} of {{all purpose flour}} to a bowl with {_1/2 tsp_} of {{baking powder}}. Mix.
- - Pour the wet ingredients into the dry ones, while gradually adding a bit over {_1/2 cup_} of {{soy milk}}.
- - Transfer evenly, to 2 mini loaf pans.
- Sauce
- - Cut your {{bartlett pear}} into cubes.
- - Heat a pan at medium to high heat, add {_1/4 cup_} of {{canola oil}}. Once melted, add {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{maple syrup}}.
- - Once it starts to boil, add the cubed pear and lower the heat. Let it bathe in the sweet mixture for {#3-5 minutes#}.
- - Pour the sauce over the 2 mini loaves, bake for {#30 minutes#}.
- - Let cool and serve!
- INGR
- Bread
- Flax seeds : 1 tbsp
- Water : 3 tbsp
- Sugar : 1/4 cup
- Anise seeds : 1 tsp, ground
- All purpose flour : 3/4 cup
- Baking powder : 1/2 tsp
- Soy milk : 1/2 cup + 2 tbsp
- Sauce
- Bartlett pear : 1
- Canola oil : 1 tbsp
- Whole cane sugar : 1 tbsp
- Maple syrup : 1 tbsp
-
-WASABI SWIRL CHOCOLATE COOKIES
- DATE : 2015-05-18
- TAGS
- cookies
- TIME : 30
- 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.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
- Cookies
- - Preheat oven to {#350F#}.
- - Mix {_1 tbsp_} of {{ground flax seeds}} with {{_3 tbsp_} of {{water}} (this is your 'flax egg'). Let thicken.
- - Sautee {_1/4 cup_} of {{black sesame seeds}} in a non-stick pan at medium heat, roast until they begin to pop. Let cool.
- - Mix the sesame seeds with {_2 tbsp_} of {{soy yogurt}} and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.
- - In a bowl, add the flax seed 'egg' to the sesame mix, along with a {_1/4 cup_} of {{canola oil}}, {_2/3 cup_} of {{whole cane sugar}} and {_1 tsp_} of {{vanilla extract}}. Stir well.
- - Take {_1 1/2 cups_} of {{rolled oats}}, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!
- - Add the dry ingredients one by one, mixing thoroughly in-between. Add {_1/2 tsp_} of {{baking soda}}, {_1/2 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{salt}}, {_2 tbsp_} of {{unsweetened cocoa powder}}, the coarsely ground 'oat' flour as well as {_2 tsp_} of {{soy milk}}
- - Take {_1 generous tbsp_} of cookie dough and form into a ball. Put the balls onto a baking sheet lined with a baking mat. Flatten the balls a bit with the palm of your hand.
- - Bake for {#13 minutes#}, let cool.
- Glaze
- - Mix {_1/2 cup_} of {{powdered sugar}} and {_1 tbsp_} of {{wasabi powder}} together.
- - Add {_1 1/2 tbsp_} of {{soy milk}} in gradually while mixing, add more if need be. Apply glaze to cookies! I don't have any fancy glazing tools so i just used a ziploc bag. Just put the glaze in the bag and cut the end off one of the corners and squeeze the glaze through the hole.
- INGR
- Cookies
- Flax seeds : 1 tbsp
- Water : 3 tbsp
- Black sesame seeds : 1/4 cup
- Canola oil : 1/4 cup
- Soy yogurt : 2 tbsp
- Whole cane sugar : 2/3 cup
- Vanilla extract : 1 tsp
- Baking soda : 1/2 tsp
- Baking powder : 1/2 tsp
- Sea salt : 1/2 tsp
- Cocoa powder : 2 tbsp
- Rolled oats : 1 1/2 cups, ground
- Soy milk : 2 tsp
- Glaze
- Powdered sugar : 1/2 cup
- Wasabi powder : 1 tbsp
- Soy milk : 1 1/2 tbsp
-
-BLACK SESAME SYRUP
- DATE : 2015-06-01
- TAGS
- sauce
- TIME : 120
- SERV : 2 servings
- DESC
- & I like making syrups, or juice reductions a lot. It's simple, and you can use it in many other recipes afterwards! Reductions that aren't sweetened with sugar, you can use as add-on to sauces, or alone as a 'glaze'.
- & I used a technique by the cook {{Mike Case|https://discoginferno.wordpress.com/tag/sesame-seed-syrup}}, he made a white sesame syrup to use in cocktails. I liked not requiring a blender to make it, blending sesame seeds into a smooth liquid is hard, my immersion blender can't grind seeds finely. Boiling the seeds, and then straining them out is simple. And since you can re-use the seeds afterwards, there's no waste! The fact the seeds are toasted beforehand helps to bring out the nutty flavour, so whatever you do, don't skip that step!
- & This syrup pairs well with ice cream, especially those with subtle flavors like coconut and vanilla. It's also delicious on fruit ice cream. To make fruit ice cream, slice fruit of choice thinly. Lay a sheet of parchment paper over a plate, and lay your fruit overtop (this will keep the fruit from sticking). Let them freeze for a few hours, then run them through an immersion blender. You can use almost any fruit to make it, but it works especially well for {{mango}} and {{bananas}}.
- & You can use the left-over seeds to bake into desserts, or to add as an extra topping.
- INST
- Syrup
- - Put {_1 cup_} of {{black sesame seeds}} in a pan, bring to medium heat and toast them until they start to pop.
- - In a pot, combine {_1 cup_} of {{water}} with the {{black sesame seeds}}. Bring to a boil and let simmer for {#10-15 minutes#}.
- - Strain liquid from sesame seeds using a cheese cloth or with a mesh strainer, squeezing out as much liquid as you can. Reserve sesame seeds for later use.
- - Return liquid to pot, add {_1/2 cup_} of {whole cane sugar}} and bring to medium heat. Stir to dissolve the sugar. Remove from heat and let cool.
- - Serve of fresh fruit, or fruit ice cream.
- INGR
- Syrup
- Black sesame seeds : 1 cup
- Water : 1 cup
- Whole cane sugar : 1/2 cup
-
-HOP ICE CREAM
- DATE : 2015-06-28
- TAGS
- dessert
- TIME : 600
- SERV : 1 quart
- DESC
- & Me and Devine like craft beer a lot. To help satisfy our evergrowing craving, I decided to try and make hop flavoured ice cream.
- & This ice cream is definitely for people who love the smell and taste of hops (as well as cold summer dairy-free treats).
- % recipes/hop.ice.cream.2.jpg
- & I wasn't sure how to 'infuse' the hops into the ice cream base, we tried making hop tea by infusing it overnight in the fridge, but the taste wasn't strong enough. Felt we would get better results and better flavour if the hops were heated. The pouch method worked pretty well, the ice cream base was perfect! Full of delicious bitterness! Devine suggested to make a concentrate with the hops first, and then mix it into the base next time.
- & 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.
- & 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
- Hop ice cream
- - Roughly chop 7 hop buds (may want to use less if you want it less hoppy). Place leaves into the center of a cheese cloth and make a little loose pouch with it, tying the end. Reserve for later.
- - Shake {_2 cans_} of {{coconut milk}} before opening them, full-fat coconut milk separates over time and shaking will help to mix it up again. Reserve a {_1/2 cup_} of {{coconut milk}} for later, put the rest in a pan with {_1/2 cup_} of {{maple syrup}} and {_1/4 tsp_} of {{salt}}.
- - Bring up to medium-low heat, stir until the {{maple syrup}} has dissolved completely.
- - Stir {_1 1/2 tbsp_} of {{cornstarch}} into the {_1/2 cup_} of {{coconut milk}} that was set aside. When dissolved, pour into the pan with the rest of the coconut milk, while whisking slowly.
- - Increase the heat to medium and add your hop pouch! Let the mixture cook for about {#8 minutes#}. Don't let it come to a boil! Reduce the heat if necessary. Move the pouch around once in a while, pinching it down lightly with a wooden spoon to get some of that nice hop flavour out into your ice cream base.
- - Remove from heat, stir in {_1 tsp_} of {{vanilla extract}}. Leave it to cool — don't remove the hop pouch!
- - When cool, take the pouch out and squeeze out all of the 'hop juice' into the pan using your hands. Mix one last time and pour into a container. Place a sheet of parchment paper over the top so you don't get a skin forming on the surface. Refrigerate for a minimum of {#4 hours#} (or overnight!).
- - Pull your ice cream out of the fridge. It should have a thick pudding-like texture. Pour into your ice cream maker and churn it to desired consistency (I let it run for {#~23 minutes#}).
- - If you don't have an ice cream maker, please refer to any these {{6 methods|http://www.thekitchn.com/how-to-make-ice-cream-without-an-ice-cream-machine-171060}} from the Kitchn.
- - Transfer to a container and press a sheet of parchment paper over the top to keep ice crystals from forming. Your ice cream should be ready to eat in {#5 hours#} or so! If you want harder ice cream wait until the next day to eat it. Enjoy!
- INGR
- Hop ice cream
- Hops : 7 buds
- Coconut milk : 2 X 378ml cans
- Maple syrup : 1/2 cup
- Sea salt : 1/4 tsp
- Cornstarch : 1 1/2 tbsp
- Vanilla extract : 1 tsp
-
-SUNFLOWER HEIRLOOM CARROT PASTA
- DATE : 2015-07-16
- TAGS
- pasta
- TIME : 20
- SERV : 2 servings
- DESC
- & I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.
- & In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.
- & To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option ({{ref|https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/}}).
- INST
- Sunflower sauce
- - Soak {_1/4 cup_} of {{sunflower seeds}} in water, for {#1-2h#}. Rinse and strain, keep aside.
- - Sautee {_1 chopped_} {{yellow onion}} and {_2 minced_} {{garlic cloves}} in a pan with {_1 tsp_} of {{olive oil}}. Cook until onion is translucent.
- - Purée {{sunflower seeds}} in a blender with the cooked garlic and onion, {_1 tbsp_} of {{soy sauce}}, {_1/2 tsp_} of {{smoked paprika}}, {_1 heaping tsp_} of {{white miso}}, {_1 tbsp_} of {{nutritional yeast}} and {_1/2 cup_} of {{water}}. Blend until smooth.
- Carrot pasta
- - Peel and cut {_4 large_} {{heirloom carrots}} into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.
- - Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.
- - Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of {{roasted pumpkin seeds|roasted pumpkin seeds}}.
- INGR
- Sunflower sauce
- Sunflower seeds : 1/4 cup
- Water : 1/2 cup
- Soy sauce : 1 tbsp
- Smoked paprika : 1/2 tsp
- Yellow onion : 1
- Garlic : 2 cloves
- White miso : 1 tsp
- Nutritional yeast : 1 tbsp
- Carrot pasta
- Heirloom carrots : 4 large
-
-CARROT KINPIRA ONIGIRAZU
- DATE : 2015-07-31
- TAGS
- rice
- TIME : 20
- SERV : 4 servings
- DESC
- & An onigirazu is a Japanese rice ball sandwich, or a 'lazy onigiri'.
- & The word onigiri (or nigiru) means to press into shape using your hands, while "razu" means the opposite. Free form onigiri! This is perfect for people who have a hard time making rice balls, as is the case for me. Onigirazu has the same great taste, without the fear of imperfection.
- & This recipe is perfect when you don't have the right type of rice available for onigiri. You can use just about any type, I tested it out a few different kinds. The seaweed wrapping will keep it together, thus eliminating the need for sticky rice.
- & The rice was seasoned with miso for added flavour, and was filled with carrot 'kinpira' — 'Kinpira' means "sauteed" (usually with a mixture of mirin soy sauce and chili peppers.) It's a sweet and spicy dish that is often served in bentos.
- % recipes/carrot.kinpira.onigirazu.2.jpg
- & You should try and make your own version of onigirazu at home! As I said, it's no-fail.
-
- INST
- Kinpira carrot
- - Peel and cut {_2 large_} {{carrot}} into thin strips.
- - Stir these ingredients together to make the sauce for the kinpira - {_2 tsp_} of {{maple syrup}}, {_2 tsp_} of {{mirin}} and {_2 tbsp_} of {{soy sauce}}.
- - Heat {#1 tbsp#} of {{sesame oil}} in a pan at medium heat, add the carrot strips and cook for {#2-3 minutes#}. Stir in {_1/2 tsp_} of {{chili pepper flakes}} as well as the sauce prepared in the previous step.
- - Cook until no liquid remains. Let cool.
- Rice
- - Dissolve {_1 tbsp_} of {{white miso}} in {_1 1/2 cups_} of {{water}} and pour into pot with {_1 cup_} of {{short grain white rice}} (first, wash the rice until water runs clear).
- - Bring to a boil. Once it starts to bubble up lower to a simmer, cover and cook for {#5-10 minutes#} or until all of the liquid has been absorbed.
- Wrapper
- - Lay out {_4 pieces_} of {{nori sheets}}, rough side up. Lay out some rice in the center of the 4 sheets, then divide the carrot kinpira into 4 portions and lay over the rice. Cover the carrots with the remaining rice.
- - Now, take one corner of the nori sheet and fold over into the middle, do the same for the opposing corner. Then, repeat for the other 2 corners. Press down gently.
- - Wait until the nori has softened and then cut into the middle! Serve as is.
- INGR
- Kinpira carrot
- Carrots : 2
- Maple syrup : 2 tsp
- Mirin : 2 tsp
- Soy sauce : 2 tbsp
- Sesame oil : 1 tbsp
- Chili pepper flakes : 1 tsp
- Rice
- Short grain white rice : 1 cup
- White miso : 1 tbsp
- Water : 1 1/2 cup
- Wrapper
- Nori sheets : 4
-
-BALSAMIC BANANA ICE CREAM
- DATE : 2015-08-05
- TAGS
- dessert
- TIME : 120
- 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.
- & Making it is easy, and only requires putting bananas in the freezer. While waiting for them to harden up, prepare your balsamic coulis. If you've ever boiled balsamic vinegar, you know that it can sting your eyes. Making a balsamic vinegar reduction makes it thick and syrupy, and works well as a topping. I like the contrast of the bananas and vinegar.
- INST
- Balsamic reduction
- - Put {_1 cup_} of {{balsamic vinegar}} in a non-stick pan.
- - Bring up to medium high heat, once it starts to boil bring down to medium low and let simmer until the vinegar has been reduced by a little more than half. Stir it on occasion. Make sure you have an open window or the overhead fan running because boiling vinegar has a really strong smell!
- - Transfer to a bowl and let cool completely, then store in the refrigerator. It will thicken when it gets cold. This recipe makes a lot of balsamic reduction, it's hard to make very little. It keeps in the refrigerator for a while so you can easily use it in other recipes. It's great when served over fruit.
- Banana ice cream
- - Peel and cut {_2 whole_} {{bananas}} into slices, lay slices flat onto a plate and put in the freezer for at least {#2 hours#}.
- - When properly frozen, put the banana slices in a blender — or food processor — with {_1/4 cup_} of {{soy milk}} and {_1/4 tsp_} of {{vanilla extract}}. Process until smooth.
- - Serve in individual bowls, with {_1 tsp_} or more of balsamic reduction.
- INGR
- Balsamic reduction
- Balsamic vinegar : 1 cup
- Banana ice cream
- Banana : 2
- Soy milk : 1/4 cup
- Vanilla extract : 1/4 tsp
-
-FRESH PESTO PASTA
- DATE : 2015-09-22
- TAGS
- pasta
- TIME : 20
- SERV : 2 servings
- DESC
- & Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.
- & My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.
- & The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added scoobi do pasta to this dish. Scoobi do pasta happens to be my favorite pasta cut (I'm a sucker for shapes)
- & See how to roast your own {{pumpkin seeds|roasted pumpkin seeds}}.
- INST
- Pesto
- - Blend the following ingredients in a food processor or blender: {_2 cups_} of {{fresh basil}}, {_3 cloves_} of {{garlic}}, {_1/4 cup_} of {{nutritional yeast}}, {_1/4 tsp_} of {{salt}} and a dash of {{black pepper}}.
- - Add {_1/4 cup_} of {{olive oil}} and blend again until smooth. Set aside.
- Main
- - Bring a pot of {{water}} to a boil, add {_1 1/2 cups_} of {{scoobi do}} pasta and cook until tender. While the pasta is cooking julienne {_2_} {{carrots}} and {_1_} {{zucchini}}.
- - Drizzle some {{olive oil}} in a pan and bring up to medium heat. Add the vegetable strips and cook for {#2-3 minutes#}.
- - Remove from heat, add the cooked pasta as well as a few tablespoons of pesto! The recipe makes about 1 cup of pesto, which you can keep and use for future meals.
- - Season pasta with {{salt}} and {{black pepper}}. Finally, top it all off with {{roasted pumpkin seeds}} and {{small heirloom tomatoes}}!
- INGR
- Pesto
- Basil : 2 cups
- Garlic : 3 cloves
- Olive oil : 1/4 cup
- Nutritional yeast : 1/4 cup
- Sea salt : 1/4 tsp
- Black pepper : 1/4 tsp
- Main
- Carrots : 2
- Scoobi do : 1 1/2 cups
- Zucchini : 1 large
- Small heirloom tomatoes : 6
-
-VEGEMITE CARAMEL
- DATE : 2015-09-27
- TAGS
- dessert
- TIME : 20
- SERV : 1/2 pint
- DESC
- & Vegemite is very salty, and i thought would pair well with something sweet.
- & I used deglet noor dates for this recipe (because it's what I had). Feel free to use medjool dates instead. Medjool dates are great, but you don't have to use them. They're expensive, and their cheaper counterpart works just fine.
- INST
- Caramel
- - Soak {_1 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain.
- - Mix {{dates}} with the following ingredients - {_1 1/2 tsp_} of {{vegemite}}, {_1 tsp_} of {{lemon juice}}, {_4 tbsp_} of {{soy milk}} and {_1 tsp_} of {{vanilla extract}}.
- - Blend to a smooth purée using a hand mixer or food processor. Serve as a dip for apple slices!
- INGR
- Caramel
- Deglet noor dates : 1 cup
- Vegemite : 1 1/2 tsp
- Lemon juice : 1 tsp
- Soy milk : 4 tbsp
- Vanilla extract : 1 tsp
-
-HALLOWEEN PUMPKIN COOKIES
- DATE : 2015-10-10
- TAGS
- cookies
- TIME : 30
- SERV : 15 cookies
- DESC
- & Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.
- % recipes/halloween.pumpkin.cookies.2.jpg
- & These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.
- & {*Left over chocolate:*} This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it!
- INST
- Cookie dough
- - Preheat oven to {#350F#}.
- - Steam {_1/2 cup_}'s worth of {{pumpkin}} cubes. Set aside to cool.
- - Stir {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}} and {_1/2 tsp_} of {{baking powder}} together in a bowl.
- - Put the steamed pumpkin, the {_4 tbsp_} of melted {{canola oil}} as well as the {_1/2 cup_} of {{coconut sugar}} in another bowl. Mash the {{pumpkin}} with a fork (or use a hand blender) and stir everything together until smooth and well mixed.
- - Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky but that's fine, if it's too sticky feel free to add a bit of extra flour. Let the dough rest for {#10 minutes#}.
- - Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for {#15 minutes#}.
- - Decorate each cookie with {_3_} {{pumpkin seeds}}, sticking them at the top (pointy end in).
- Chocolate
- - Mix {_1/4 cup_} of {{canola oil}}, {_1/4 cup_} of {{cocoa powder}}, {_1/4 tsp_} {{vanilla extract}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl.
- - Put a bit of {{water}} to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).
- - Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.
- - Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!
- INGR
- Cookie dough
- All purpose flour : 1/2 cup
- Spelt flour : 1/2 cup
- Baking powder : 1/2 tsp
- Coconut sugar : 1/2 cup
- Canola oil : 4 tbsp
- Pumpkin : 1/2 cup
- Pumpkin seeds : 45
- Chocolate
- Cocoa powder : 1/4 cup
- Canola oil : 1/4 cup
- Maple syrup : 2 tbsp
- Vanilla extract : 1/4 tsp
- Sea salt : pinch
-
-SALTED CARAMEL CAROB CHIP COOKIES
- DATE : 2015-11-15
- TAGS
- cookies
- TIME : 20
- SERV : 20 cookies
- DESC
- & {*Recipe location:*} Montreal, QC. Canada
- & Einkorn was one of the first domesticated and cultivated plants in the world. It has a higher percentage of protein than regular wheat, and a number of nutrients.
- & It has a strong nutty taste, making it more flavorful than regular wheat, and pairs well with the caramel taste of carob chips and date caramel.
- % recipes/salted.caramel.carob.chip.cookies.1.jpg
-
- INST
- Date caramel
- - To make date caramel, soak {_1/2 cup_} of {{deglet noor dates}} in boiling water for {#5-10 minutes#}. Drain, purée using a hand blender or food processor with {_1/2 tsp_} {{lemon juice}}, {_2 tbsp_} {{soy milk}} and {_1/2 tsp_} {{vanilla extract}}. Set aside.
- Cookies
- - Pre-heat oven to {#350F#}.
- - Make your flax egg - put {_1 tbsp_} of ground-up {{flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#}.
- - In a large bowl, mix {_1 cup + 3 tbsp_} of {{einkorn wheat flour}} with {_3/4 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}.
- - In a separate bowl, cream {_1/4 cup_} of {{canola oil}} with {_3/4 cup_} of {{coconut sugar}}, a {_1/4 cup_} of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add {_1/2 cup_} of {{unsweetened carob chips}} and stir until evenly distributed.
- - Line a baking sheet with a baking mat, and scoop out tablespoon-sized portions of cookie dough. Roll them out with your hands and place them on the baking sheet, making sure there's enough space between each one. Sprinkle some {{fleur de sel}} on top and bake for {#10 minutes#}, repeat until you run out of cookie dough. Let cool on baking sheet before transfering to a cooling rack. Makes about {*20 cookies*}.
- INGR
- Date caramel
- Deglet noor dates : 1/2 cup
- Lemon juice : 1/2 tsp
- Soy milk : 2 tbsp
- Vanilla extract : 1/2 tsp
- Cookies
- Canola oil : 1/4 cup
- Coconut sugar : 3/4 cup
- Date caramel : 1/4 cup, see above
- Flax seeds : 1 tbsp
- Einkorn wheat flour : 1 cup + 3 tbsp
- Baking soda : 3/4 tsp
- Sea salt : 1/4 tsp
- Carob chips : 1/2 cup
- Fleur de sel : to taste
-
-ARAME SOBA
- DATE : 2015-12-12
- TAGS
- pasta
- TIME : 40
- SERV : 2 portions
- DESC
- & {*Recipe location:*} Montreal, QC. Canada
- & After Japan opened itself to the world, Japanese cooks began to adapt western dishes in their own style. For instance in the west, people use ketchup as a condiment, but the Japanese use it as a base for tomato sauces. Spaghetti naporitan was created just after World War II, after Shigetada (the head chef at the Hotel New Grand in Yokohama) saw occupying soldiers eating it. Nowadays, you can find spaghetti seasoned with soy sauce, and served with seaweed.
- & {*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.
-
- INST
- Sauce
- - Stir {_2 tbsp_} of {{soy sauce}} with {_2 tsp_} of {{maple syrup}} and {_1 tbsp_} of {{mirin}} together.
- Main
- - Put {_handful_} of dried {{arame}} in a bowl and cover with a cup of {{water}}. Let re-hydrate for at least {#5 minutes#}, drain.
- - Bring a pot of {{water}} to a boil, add {_2 portions_} of soba({{buckwheat noodles}}) and give them a quick stir so they go underwater. Reduce heat to medium and cook for {#5 minutes#}. Drain, rinse and transfer to a pot of cold water. Wash the noodles using your hands to remove the excess starch, drain and set aside.
- - Julienne {_1_} {{carrot}}, chop {_2 cloves_} of {{garlic}} and cut {_60g_} of {{tempeh}} into small cubes. I used {*noble bean*} original tempeh.
- - Heat a pan with a drizzle of {{oil}} at medium heat and sautee the {{garlic}} for a minute until fragrant. Add the {{tempeh}} as well as the julienned {{carrot}} and cook for {#2-3 minutes#}.
- - Pour the sauce and cook for an additional {#5 minutes#} until the {{tempeh}} and {{carrots}} are cooked.
- - Remove from heat and add the noodles, as well as the {{arame}}. Stir well and divide into 2 plates, season with some {{sichuan pepper}}.
- INGR
- Sauce
- Soy sauce : 2 tbsp
- Maple syrup : 2 tsp
- Mirin : 1 tbsp
- Tempeh : 60g or 1/4 of 240g
- Main
- Buckwheat noodles : 2 portions
- Arame : handful
- Carrots : 1
- Garlic : 2 cloves
- Sichuan peppercorns : To taste
-
-HOMEMADE VEGANAISE
- DATE : 2019-12-06
- TAGS
- sauce
- TIME : 5
- SERV : 1.5 cup
- DESC
- & {*Recipe location:*} Montreal, QC. Canada
- & Making mayo is easy. This is a basic recipe that can be prepared right before eating, and that requires few tools.
- & It's possible to add other spices and ingredients to augment the flavor of this homemade plant-based mayonnaise, ingredients like smoked paprika, garlic or fresh herbs.
- & {*Substitutions*}
- & In this recipe it's possible to use {{olive oil}} instead of canola. I used canola oil because it has a neutral flavor, while olive oil does not.
- & Instead of using {{dijon mustard}}, you can sub with 1 tsp of mustard powder. If you have a spice grinder or a coffee grinder, you can grind your own mustard powder from whole mustard seeds. If you use mustard powder, you'll have to add 1 extra tbsp of apple cider vinegar to the recipe. In this recipe, I used old style {{dijon mustard}} with mustard seeds, which explains the texture present in the veganaise. If you want to know how to make old-style dijon mustard, check out {{my recipe|#mustard from seed}}.
- & If you prefer sweeter venagaise, add 1/2 tsp of a sweetener.
- INST
- Veganaise
- - Blend {_1 cup_} of {{soft tofu}}, {_3 tbsp_} of olive oil, {_2 tbsp_} {{apple cider vinegar}}, {_3 tbsp_} {{dijon mustard}} and {_1/4 tsp_} {{salt}}.
- INGR
- Veganaise
- Soft tofu : 250g
- Canola oil : 3 tbsp
- Apple cider vinegar : 1 tbsp
- Lemon juice : 1 tsp
- Dijon mustard : 3 tbsp
- Salt : 1/4 tsp
-
-CHICKPEA SALAD SANDWICH
- DATE : 2016-01-18
- TAGS
- dinner
- TIME : 20
- SERV : 4 portions
- DESC
- & {*Recipe location:*} Sidney, BC. Canada.
- & I recently ordered ingredients from BC Kelp, a company in northern Canada that grows their own seaweed. A lot of the food I make these days has either nori, wakame, bull kelp or bladderwack whole tips in it.
- & I'd like to see more people cooking with sea vegetables. You can snack on dried seaweed, or add it to soups and salads. The powdered version I'm using in this recipe, adds a lot of umami and color to meals.
- & You can order your own bull kelp powder from the {{BC Kelp website|http://www.bckelp.com/index.html}}, they have a wide range of quality seaweed to choose from.
- & {*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.
- & {*Substitutions*}
- & If you don't have access to {{bull kelp powder}}, you can use 1 tsp capers or dulse flakes. These needs to be added to create a briny no-tuna taste.
- INST
- Chickpea salad
- - For veganaise, see the {{recipe|#homemade veganaise}}.
- - Cook {_3/4 cup_} of dried {{chickpeas}} (see {{instructions|#chickpeas}}), or use 1 can (15oz).
- - Mix the cooked {{chickpeas}} with {_3-4 tbsp_} of {{venagaise|#homemade veganaise}}, {_1 tbsp_} {{dijon mustard}}, {_1/2 tsp_} {{bull kelp powder}}, {_2 stalks_} of chopped {{scallions}} and {_1/4 tsp_} of {{cayenne pepper powder}}.
- - Season with {{black pepper}} and {{shichimi togarashi}}, and serve over toasted bread.
- INGR
- Chickpea salad
- Chickpeas : 15oz, cooked
- Veganaise : 3-4 tbsp
- Dijon mustard : 1 tbsp
- Bull kelp powder : 1 tsp
- Scallions : 2 stalks
- Cayenne pepper powder : 1/4 tsp
- Sea salt : 1/4 tsp
- Black pepper : 1/4 tsp
- Shichimi togarashi : To taste
-
-BEER BREAD
- DATE : 2016-09-20
- TAGS
- bread
- TIME : 60
- SERV : 1 loaf
- DESC
- & {*Recipe location:*} Sidney, BC. Canada.
- & The idea of making beer bread came from a book written by Lin Pardey called "The Care and Feeding of the Offshore Crew". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer.
- & Beer bread you say? Right up my alley! The next day I gave it a try, the result is fantastic — surprising given the little effort it takes to make it.
- & The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and color of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co) and a brown ale (Hobgoblin).
- & If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!
- & We made a video of the beer bread-making process, check it out {{here|https://www.youtube.com/watch?v=ppASJRVcXmM}}.
- INST
- Beer bread
- - Preheat your oven at {#350F#}.
- - Mix all the ingredients together well, and add extra flour if the dough is too sticky — no kneading required.
- - Coat the bottom of your bread pan with {_1 tbsp_} of {{olive oil}}, make sure to spread it out evenly, and thinly. Sprinkle {{corn meal}} in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.
- - Transfer the bread dough into the pan. Optionally, you can add some rolled oats on top of the bread.
- - Bake for {#1 hour#}.
- - Let cool on a dish towel, or rack.
- INGR
- Beer bread
- All purpose flour : 2 cups
- Salt : 1/2 tsp
- Baking powder : 3 tsp
- Sugar : 3 tbsp
- Beer : 1 can
- Cornmeal : 2 tbsp
- Olive oil : 1 tbsp
- Rolled oats : 3 tbsp
-
-STOVETOP POPCORN
- DATE : 2017-11-08
- TAGS
- basic
- TIME : 5
- SERV : 20 cups
- DESC
- & Making popcorn on the stovetop is not a recipe perse, it's a reminder that it's easy to do and that it doesn't require any specialized tools or ingredients. It doesn't require a microwave, just a pot and source of heat (stove).
- & When I was a kid my family used Jiffy Pop, unpopped kernels, oil, and flavoring agents that come in a heavy-gauge aluminum foil pan. I enjoyed seeing the foil rise up into a dome as the kernels started to pop. Then later, my family adopted microwavable bags. These products — while easy and fun — cost more and create unecessary waste. Because I grew up with packaged popcorn, the idea of trying to pop my own kernels only occurred to me MUCH later in life.
- & So, again, this is a reminder that there are conveniences in life that we just don't need.
-
- INST
- Popcorn
- - Put {_2 tbsp_} of {{olive oil}} in a deep pot, bring to a high heat.
- - Add a few corn kernels into the pot. Once they start to pop, add the rest of the {{dry corn kernels}} and cover pot with a lid.
- - Shake pot for 10 seconds, let rest for 10 seconds. Do this until the popping sounds begin to lessen.
- Toppings
- - Add desired toppings like nutritional yeast, smoked paprika or salt.
-
- INGR
- Popcorn
- Dry corn kernels : 1/2 cup
- Olive oil : 2 tbsp
- Toppings
- Nutritional yeast : 3 tbsp
- Smoked paprika : 1 tsp
- Salt : pinch
-
-BASIC TOOTHPASTE
- DATE : 2016-11-05
- TAGS
- lifestyle
- TIME : 5
- SERV : 1 jar
- DESC
- & I've always liked making things from scratch, especially when cooking. I enjoy the process. Making it myself means that I control the quality and quantity of each ingredient. In the last couple of years, I've removed most pre-made cleaning and hygiene products from my life. I make my own shampoo, deodorant, toilet cleaner, kitchen cleaner, and I also make my own toothpaste.
- & Chances are you already have all of the ingredients at home to make it. The recipe consists of {{baking soda}}, {{coconut oil}} and {{peppermint oil}} (also food grade).
- & You can also brush your teeth with a simple baking soda and water paste. Baking soda is abrasive enough to remove accumulations on teeth and rinses completely clear with only a very slightly salty taste. For those who dislike brushing with a salty taste, adding coconut and peppermint oil helps to smooth down both the taste and texture.
- & {*NOTE*}: In colder climates your toothpaste will solidify and scraping some onto your toothbrush can be a challenge. Put the jar near a heater for 5 minutes or so to help soften it down.
- & Toothpaste is only as good as your brushing (which should last for a min of 2min). It is more important to brush your teeth thoroughly than to use toothpaste, especially after eating sweets.
-
- INST
- Toothpaste
- - Mix {_1 1/2 tbsp_} of {{baking soda}} with {_3 tbsp_} of {{coconut oil}}. If the coconut oil is hard, melt it down and mix it with the dry ingredients
- - Add {_1/2 tsp_} of food grade {{peppermint oil}}.
- - Mix everything up and brush your teeth!
- INGR
- Toothpaste
- Baking soda : 1 1/2 tbsp
- Coconut oil : 3 tbsp
- Peppermint oil : 1/2 tsp
-
-PAPAYA BRUSCHETTA TOPPING
- DATE : 2017-19-20
- TAGS
- sidedish
- TIME : 5
- SERV : 2-3 people
- DESC
- & {*Recipe location:*} Nuku Hiva, Marquesas. French Polynesia.
- & Before we arrived in the Marquesas, people made a point of telling us how difficult it was to find vegetables there. We heard that if we wanted tomatoes, we would need to get up at 4am to get them at the market. Devine & I are early risers, but we lack the will to take the dinghy to shore in the dark. It's just as well, because others we met who had tried, came back empty-handed. In the Marquesas, most vegetables are brought in by supply ships, you can never be certain of what you're going to get. Potatoes, cucumbers, cabbages and eggplants we had plenty of, but vegetables like tomatoes, pumpkins, bok choy and salad greens were like rare pokemon.
- & We'd only ever made bruschetta topping with tomatoes, never thought of changing it for anything else. But then I thought, what looks like tomatoes? Papaya! They have a similar reddish tint, comparable texture too. Papaya is something Nuku Hiva has plenty of, and as it turns out, we prefer it over tomatoes now. Papaya is more firm and sweet, and pairs well with balsamic vinegar. I imagine it would taste great with mangoes too, it's something I may try when I get a craving again.
- & If something isn't available, or is too expensive where you are (hunting for raspberries in Japan comes to mind), swap it out for something else. Not every ingredient will work, but it's fun to try isn't it?
- INST
- Bruschetta
- - Peep skin from {{papaya}}, scoop out the seeds insides and cut the flesh into small cubes. NOTE: You can wash and dry the papaya seeds to make pepper! Or process them into juice with other fruits.
- - Mix {_2 tbsp_} of {{olive oil}}, {_2 tbsp_} of {{balsamic vinegar}}, {_1 tbsp_} of {{dried basil}} and a pinch of {{salt}} together.
- - Pour over cubed papaya and serve with homemade {{crackers|crackers}}.
- INGR
- Bruschetta
- Papaya : 1
- Olive oil : 2 tbsp
- Balsamic vinegar : 2 tbsp
- Dried basil : 1 tbsp
- Salt : to taste
-
-PAN FRIED BREADFRUIT
- DATE : 2017-07-03
- TAGS
- dinner
- TIME : 1 Hour 30
- SERV : 4 people
- DESC
- & {*Recipe location:*} Huahine, Society Islands. French Polynesia.
- & Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. Getting our hands on a breadfruit was no simple task, on every island we would ask the locals, but again the fruit weren’t ready to pick off just yet.
- & Devine and I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.
- % recipes/pan.fried.breadfruit.1.jpg
- & Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.
- INST
- Breadfruit
- - Preheat oven to {#425F#}.
- - Brush outside of {{breadfruit}} with {{olive oil}}.
- - Wrap in aluminum foil, and bake for {#1 hour#}.
- - To check if it is ready, poke a knife through. If it is soft, it is ready.
- - Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle.
- - Cut into wedges, and sautée in a pan with a bit of oil. Season with some salt and pepper.
- - Cook both sides until crispy and golden.
- Toppings
- - Mix {_4 tbsp_} {{soy sauce}} and {_2 tsp_} of {{sugar}} in a pan, stir, and cook on medium-heat for a few minutes. Add {{button mushrooms}}, and stir to coat them with the sauce. Serve over breadfruit wedges.
- INGR
- Breadfruit
- Breadfruit : 1
- Olive oil : 2 tbsp
- Salt : to taste
- Black pepper : to taste
- Toppings
- Button mushrooms : 230g
- Soy sauce : 4 tbsp
- Sugar : 2 tsp
-
-CORN DUMPLINGS
- DATE : 2017-14-08
- TAGS
- sidedish
- TIME : 40
- SERV : 2 people
- DESC
- & {*Recipe location:*} Alofi, Niue.
- & I found an old vegetarian cookbook in a book-sharing shelf. I must have spent an hour reading through it, the recipes were fantastic, the title read "The Farm Vegetarian Cookbook". The cookbook had an entire section dedicated to cooking with corn. It's in there that I found a recipe for masa dumplings.
- & Masa is corn that is simmered and ground into a paste and is the base for many recipes. You can make Mexican-style tortillas with it, that, or you can use it to make dumplings! I don't have access to fresh corn, nor do I have the space or the time to make my own masa, but I used {{corn semolina}} instead and it worked! The only difference is that you need to add boiling water so you can roll the mixture into balls. If you were to use masa, you wouldn't need the added moisture.
- & The texture of the dumplings is fun and chewy. The outside is soft, but the inside is like that of dense cornbread.
- {*Recommendations*}
- & Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce. Instead of apricot jam, you can add apricot juice to the mix (orange will taste wonderful too). I added jam because I didn't have any juice on the boat, and besides, it works well in this recipe.
- & Adding extra spices, like cumin, chili flakes and turmeric will add a nice flavour to the dumpling mix.
- INST
- Dumplings
- - Mix {_1 cup_} {{corn semolina}}, {_1/4 cup_} {{all purpose flour}}, {_1/2 tsp_} {{baking soda}}, {_1 tsp_} {{baking powder}}, and {_1/2 tsp_} of {{salt}}. Stir until well mixed.
- - Bring {_1 cup_} of {{water}} to a boil, pour into dry ingredients and mix well. When the dough is wet and sticky, form {*1/2" balls*} with your hands. You can make larger or smaller balls - note that cooking time will change if the diameter is bigger.
- - Bring a big pot of water to a boil, add corn balls and boil for {#10-15 minutes#}.
- - Drain, let cool.
- Sauce
- - Mix all sauce ingredients together (all, except the arrowroot starch).
- - Put {_1 tsp_} of {{arrowroot starch}} in a bowl, and dissolve in {_1/4 cup_} of {{water}}. Set aside.
- - Pour sauce into a pan, and bring to medium heat. Once the sauce starts to boil, add a few spoonfuls of the arrowroot starch mix to thicken the sauce. Once thickened, divide corn dumplings into bowls and pour sauce overtop.
- INGR
- Dumplings
- Corn semolina : 1 cup
- All purpose flour : 1/4 cup
- Baking soda : 1/2 tsp
- Baking powder : 1 tsp
- Salt : 1/2 tsp
- Water : 1 cup, boiled
- Sauce
- Apricot jam : 3 tsp
- Soy sauce : 2 tbsp
- Japanese rice vinegar : 2 tbsp
- Lemon juice : 1 tbsp
- Sesame oil : 1 tsp
- Water : 1/4 cup
- Chili pepper flakes : 1 tbsp
- Ginger root : 1 tsp
- Garlic : 2, minced
- Arrowroot starch : 1 tsp
-
-BREADFRUIT GNOCCHI
- DATE : 2017-16-10
- TAGS
- pasta
- TIME : 90
- SERV : 4 people
- DESC
- & {*Recipe location:*} Vava'u, Tonga
- & We are about to leave Tonga, the tropics and the land of bountiful {{breadfruit}}. This versatile fruit can be cooked into fries, eaten with {{coconut milk}}, made into chips, or like this recipe suggests, it can be made into gnocchi.
- % recipes/breadfruit.gnocchi.1.jpg
- & Breadfruit has a taste and texture that resembles that of {{potato}}, and so it makes sense that it too can be made into gnocchi. The flesh of the fruit can be kneaded with ease, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste. It can be difficult to catch it at the right moment, like avocados they have a tendency to overripen overnight. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes soft to the touch, but only just.
- & We serve these with a light sauce, to better taste the gnocchi. A sauce that we enjoy, is minced garlic and chili peppers cooked in olive oil. The sauce is poured overtop and sprinkled with bits of shredded nori.
- % recipes/pan.fried.breadfruit.1.jpg
- INST
- Gnocchi
- - Wait until your {{breadfruit}} is very ripe, soft to the touch. A softer breadfruit will be easier to knead, and will taste sweeter.
- - Preheat oven to {#425F#}. Rub outside of breadfruit with {{olive oil}}, and wrap with aluminium foil. Cook for {#1 hour#}.
- - Remove foil, peel skin away, cut in half, and remove the seed.
- - Let cool, and mash with your hands into a cohesive dough. Add {{flour}}, {_1/4 cup_} at a time, until the {{breadfruit}} flesh stops sticking to your fingers. You may need more, or less, depending on the size of your fruit.
- - Sprinkle your work surface with {{flour}}, take a golf-sized ball of dough, and roll it into a thin, finger-sized log. Cut the log into bite-sized pieces (around 2cm long) and repeat for the rest of the dough.
- - At this point, you can choose to freeze the gnocchi, or to prepare them straight away. To cook them, bring a pot of {{water}} to a boil, add the gnocchi, and cook for {#5 minutes#} or so, or {_until they start to rise to the surface_}.
- - Serve with a light sauce, to better taste the subtle, but sweet flavor of the breadfruit gnocchi.
- INGR
- Gnocchi
- Breadfruit : 1 small
- Olive oil : 1 tsp
- All purpose flour : 1 1/4 cup
-
-SPINACH FAUX CHEESE RAVIOLI
- DATE : 2017-16-10
- TAGS
- pasta
- TIME : 40
- SERV : 2 people
- DESC
- & {*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.
- % recipes/spinach.faux.cheese.ravioli.2.jpg
- & A lot of the recipes in these books use meat and dairy, but it's easy to swap these ingredients out for something else. In New Zealand, the groceries are plentiful and finding everything we need is a breeze. We hope you enjoy this recipe, and that you try and make {{Richa's original pepper jack cheese recipe|http://www.veganricha.com/2014/08/almond-milk-pepper-jack-cheese-vegan-glutenfree-recipe.html}} too.
- INST
- Cheese filling
- - For the filling, mix all of the dry ingredients into a bowl, then add all the wet ones (including the chopped {{spinach}}) and stir well until evenly mixed.
- - Heat a pan at medium heat, pour the filling into it. The mixture will thicken. When it does, transfer it back to a bowl and keep it aside for later.
- Ravioli
- - To make the dough, mix {_1/2 tsp_} of {{salt}} with {_1 cup_} of {{all purpose flour}}. Add {_2/3 cup_} of water, knead the dough on a floured surface, working in extra flour if the dough is too sticky. Once you have a smooth ball of dough, wrap it up and let it rest for at least {#10 minutes#}.
- - Divide the dough into two pieces, and roll out the first half of the dough to make it as thin as possible — and as rectangular as possible. Roll out the second piece of dough into a similar size and thickess.
- - On the first sheet of pasta, place a mound of filling of the faux-cheese and spinach mixture every 2 inches across and down the pasta (spaced out to look like a checker board).
- - Dip your finger into a bowl of water, and make a line inbetween each row of filling (the water acts as a bond to hold the ravioli together).
- - Place the second sheet of rolled-out pasta on top of the first one, pressing down firmly around the filling and along the wetted lines.
- - With a knife (or ravioli cutter, if you feel fancy), cut the pasta into squares along the wetted lines. Keep separated pieces of ravioli aside.
- - Bring a pot of water to a boil, and add the ravioli. Stir them gently to keep them from sticking to another another or on the bottom of the pot. Cook for {#7-8 minutes#} or until fork tender.
- - Serve with a light sauce, we made one with {{chilis pepper flakes}}, fresh {{basil}} and {{olive oil}}. A light tomato sauce would also be delicious.
- INGR
- Cheese filling
- Chickpea flour : 1 tbsp
- Nutritional yeast : 1 tbsp
- Arrowroot starch : 1.5 tbsp
- Garlic powder : 1/4 tsp
- Onion powder : 1/4 tsp
- Chili pepper flakes : 1.5 tsp
- Salt : dash
- Spinach : 1/2 cup, chopped
- Lemon juice : 1 tsp
- Apple cider vinegar : 1/2 tsp
- Soy milk : 3/4 cup
- Ravioli
- All purpose flour : 1 cup
- Water : 2/3 cup
- Salt : 1/2 tsp
-
-BREADFRUIT PASTA
- DATE : 2018-11-10
- TAGS
- pasta
- TIME : 20
- SERV : 4 people
- DESC
- & {*Recipe location:*} Suva, Fiji.
- & Yes, another {{breadfruit}} recipe! This fruit is one of the most versatile ingredients I've ever cooked with, it's cheap and pairs well with just about anything. When we returned to the south pacific last june, you can be sure that the first thing we went looking for at the market was this lovely green wonder. It's become a staple for us, a treat and food we are excited to cook and eat.
- & While in a grocery store in Fiji, we spotted breadfruit flour! A company called {*{{Friend's Fiji style|http://friendfiji.com}}*} sells it in bags of 300g. It's a good alternative if the fresh kind can't be found. It's something we'll stock up on when we leave, so we continue to have breadfruit in our diet (in some form).
- % recipes/breadfruit.pasta.1.jpg
- & Making pasta from scratch requires your hands, a knife and a rolling pin (or bottle, whatever works). Making pasta by hand that is even and thin is a challenge, it's easier to opt for thicker 'udon-style' noodles. Expert soba chefs in Japan can cut noodles thinly, but this requires experienced hands. We have a good blade, but lack the patience as well as the desire to cut even noodles. We're very okay with imperfect noodles.
- % recipes/breadfruit.pasta.2.jpg
- & {*Tricks for cutting pasta evenly:*} Roll the flattened piece of dough and cutting it cross-wise is the key, the details on how to do this are in the recipe instructions below.
- & If you come to Fiji and like to make pasta from scratch, try and find some breadfruit flour. That same company also produces cassava flour.
- % recipes/breadfruit.pasta.3.jpg
- & We like to eat breadfruit pasta with garlic, chilis and bitter melon, sauteed in olive oil with some shredded nori on top- simple, and tasty. Alternatively, to make regular pasta, just sub the breadfruit flour for {{whole wheat flour}} or {{spelt flour}}.
- INST
- Breadfruit pasta
- - In a large bowl, mix {_3/4 cup_} of {{all purpose flour}} with {_3/4 cup_} of {{breadfruit flour}}.
- - Add {_1/2 tsp_} of {{salt}}, mix well.
- - Add {_3/4 cup_} of {{water}}, mix until it starts to clump up, then knead with your hands until you have a smooth dough. Let rest for {#20 mins#} (this will make it easier to roll).
- - Separate dough in two, put one half aside. Separating the dough makes it easier to roll if you have limited counter space (like I do).
- - Sprinkle flour on your working surface, flatten the ball out from the center to the outer edge. Continue to roll, flipping the dough over once or twice and dusting it with flour to prevent it sticking. Roll to desired thickness.
- - Fold the sheet of dough into a flat roll, then cut into it cross-wise into 0.5cm strips.
- - Repeat all the steps for the other half of the dough.
- - Carefully unroll each coil with your fingers, then transfer to a floured surface.
- - Bring water to a boil. Add pasta. Cook for a minute or so, and serve with a light sauce!
- INGR
- Breadfruit pasta
- Breadfruit flour : 3/4 cup
- All purpose flour : 3/4 cup
- Salt : 1/2 tsp
- Water : 3/4 cup
-
-PANDANUS FRUIT BREAD
- DATE : 2018-11-10
- TAGS
- dessert
- TIME : 40
- SERV : 20 pieces
- DESC
- & {*Recipe location:*} Majuro, Marshall Islands.
- & We arrived in the {{Marshall Islands 3 weeks ago|https://100r.co/pages/the_promise_of_pancakes.html}}. We are settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables rot before they make it onto the shelves. When possible, we opt for local produce. Majuro has few native fresh vegetables, but they do have some fruit and among these is {*the pandanus fruit*}.
- % recipes/pandanus.fruit.bread.2.jpg
- & Pandanus, or {{Pandanus tectorius|https://en.wikipedia.org/wiki/Pandanus_tectorius}}, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this {*{{blog post|http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php}}*} explains the process at length.
- & I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen purée. This is what I used to prepare this pandanus fruit cake and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.
- % recipes/pandanus.fruit.bread.1.jpg
- & I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.
- & If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.
- & Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.
-
- INST
- Pandanus bread
- - Preheat oven to {#350F#}.
- - Mix {_1/2 tsp_} of {{apple cider vinegar}} in {_1/4 cup_} of {{soy milk}}, this will make the milk curdle — it helps the bread rise while imparting flavour.
- - In a bowl, combine {_1 1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}. Mix well.
- - In yet, another bowl, cream {_1/4 cup_} of {{canola oil}} with {_1/2 cup_} of {{whole cane sugar}}, stir in the curdled {{soy milk}}.
- - Add the wet to the dry ingredients and stir until evenly mixed.
- - Pour the batter into an oiled square baking pan.
- - Bake for {#45 minutes#}.
- Topping
- - In a saucepan, add {_1 cup_} of puréed {{pandanus}} (add some water if too thick), {_1 tsp_} of {{chili flakes}} and {_2 tbsp_} of {{whole cane sugar}}. Stir well and bring to a boil.
- - Reduce heat, cook for {#5 minutes#}, then remove from heat.
- - When cool, stir in {_2 tbsp_} of {{chia seeds}}.
- - Serve with the pandanus bread!
-
- INGR
- Pandanus bread
- All purpose flour : 1 1/2 cup
- Spelt flour : 1/2 cup
- Soy milk : 1/4 cup
- Apple cider vinegar : 1/2 tsp
- Canola oil : 1/4 cup
- Whole cane sugar : 1/2 cup
- Pandanus fruit : 1 1/2 cups, puréed
- Baking powder : 1 tsp
- Baking soda : 1/2 tsp
- Salt : 1/4 tsp
- Topping
- Pandanus fruit : 1 cup
- Chili pepper flakes : 1 tsp
- Whole cane sugar : 2 tbsp
- Chia seeds : 2 tbsp
-
-~ Contributor's note: this mustard is AMAZING - thank you very much
-MUSTARD FROM SEED
- DATE : 2018-12-21
- TAGS
- basic
- TIME : 20
- SERV : 1 quarter pint (150ml)
- DESC
- & {*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.
- & We don't have {{tools}} onboard that require electricity, so to grind and crush seeds and herbs we use a {*heavy ceramic mortar and pestle*}.
- & After the mustard is ground, it is stored in a glass jar at room temperature. Because of its antibacterial properties, mustard {*does not require refrigeration*}.
- % recipes/mustard.from.seed.1.jpg
- & The best thing about making it yourself is that you can vary the quantities and base ingredients according to your personal preferences. If you don't like having a strong vinegar taste, you can lessen the amount of apple cider vinegar and add more water instead. You can also add spices and sweeteners. For traditional 'yellow mustard', all you need to do is add turmeric (for color) and a sweetener.
-
- INST
- Mustard
- - Soak {_1/4 cup_} of {{mustard seeds}} in a mixture of {_45ml_} of {{apple cider vinegar}} and {_20ml_} of water.
- - Let soak for a few days, or until seeds have expanded 3 times their size (from 3 to 7 days). If the seeds have soaked up all of the liquids, add more water.
- - Drain the seeds from the liquids. Reserve liquids for later.
- - If you've got a blender or food processor, purée the seeds until smooth. Otherwise, add a small quantity of seeds in your mortar and grind them down with your pestle. Repeat until the seeds are crushed and puréed - the mixture doesn't need to be perfectly smooth.
- - Add the reserved liquid from before, bit by bit, until you get a nice smooth consistency.
- - Store into a glass jar at room temperature, and enjoy!
-
- INGR
- Mustard
- Mustard seeds : 1/4 cup
- Apple cider vinegar : 45 ml
- Water : 20 ml
-
-CRACKERS
- DATE : 2018-12-29
- TAGS
- basic
- TIME : 25
- SERV : 40 crackers
- DESC
- & {*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.
- & In this recipe, I recommend using a mortar and pestle to grind the rolled oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for {{maple syrup}}. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.
-
- INST
- Crackers
- - Preheat oven to {#400F#}.
- - In a mortar, grind {_1/4 cup_} of {{rolled oats}} into a fine powder.
- - Mix the {_1/4 cup_} of powdered {{rolled oats}} (rough-ish grind is fine) with {_3/4 cup_} of {{spelt flour}}. Add {_1/3 tsp_} of {{salt}}, {_1 tbsp_} of {{whole cane sugar}} as well as {_1 1/2 tbsp_} of {{olive oil}}.
- - If you want to add extras, add them now, and stir well.
- - Add {_1/4 cup_} of {{water}}. Add an {_extra tbsp_} of water (sparingly!) if more moisture is needed and knead into a smooth ball.
- - Split dough in two. Set your first ball of dough onto a baking mat, or parchment paper, and roll the dough into a {_thin (~3mm) sheet_} with a rolling pin.
- - {_Score the dough_} into cracker-sized squares, so they will be easier to separate afterwards. Repeat for the second ball of dough.
- - Bake for {#10-12 minutes#}, keeping an eye on them to make sure they don't burn. Let cool, and enjoy!
- Extras
- - For more bulk, add pumpkin seeds, black sesame seeds and flax seeds!
- INGR
- Crackers
- Spelt flour : 3/4 cup
- Rolled oats : 1/4 cup, ground
- Olive oil : 1 1/2 tbsp
- Whole cane sugar : 1 tbsp
- Salt : 1/3 tsp
- Water : 1/4 cup + 2 tbsp
- Extras
- Pumpkin seeds : 2 tbsp
- Black sesame seeds : 1 tbsp
- Flax seeds : 1 tbsp
-
-`
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src='../media/ingredients/edamame.png'/><b>edamame</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a></dt><dt><a href='peas.html'><img src='../media/ingredients/peas.png'/><b>peas</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png'/><b>green peas</b></a></dt><dt><a href='mungbeans.html'><img src='../media/ingredients/mungbeans.png'/><b>mungbeans</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b></a></dt><dt><a 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src='../media/ingredients/dried_hijiki.png'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b></a></dt><dt><a href='ginger.html'><img src='../media/ingredients/ginger.png'/><b>ginger</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png'/><b>coriander</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png'/><b>short grain white rice</b></a></dt><dt><a href='black_rice.html'><img src='../media/ingredients/black_rice.png'/><b>black rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png'/><b>burmese tofu</b></a></dt><dt><a href='veganaise.html'><img src='../media/ingredients/veganaise.png'/><b>veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png'/><b>brown rice syrup</b></a></dt><dt><a href='rice_vinegar.html'><img src='../media/ingredients/rice_vinegar.png'/><b>rice vinegar</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a></dt><dt><a href='scoobi_do.html'><img src='../media/ingredients/scoobi_do.png'/><b>scoobi do</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b></a></dt></dl><h1>62 Recipes</h1><ul class='recipes col3'><h3>Breakfast</h3><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><h3>Dinner</h3><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><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='spinach_pajeon.html'>spinach pajeon</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='persimmon_curry.html'>persimmon curry</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='pate_chinois.html'>pate chinois</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><h3>Sidedish</h3><li><a href='veggie_pate.html'>veggie pate</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='scrambled_chickpeas.html'>scrambled chickpeas</a></li><li><a href='borscht_with_tofu_sour_cream.html'>borscht with tofu sour cream</a></li><li><a href='dark_gyoza.html'>dark gyoza</a></li><li><a href='teriyaki_carrot_patties.html'>teriyaki carrot patties</a></li><li><a href='panko_chickpea_fingers.html'>panko chickpea fingers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><h3>Dessert</h3><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='savoury_turmeric_cookies.html'>savoury turmeric cookies</a></li><li><a href='chili_pomegranate_brownies.html'>chili pomegranate brownies</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='salted_caramel_carob_chip_cookies.html'>salted caramel carob chip cookies</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><h3>Sauce</h3><li><a href='tzaziki.html'>tzaziki</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='homemade_veganaise.html'>homemade veganaise</a></li><h3>Pasta</h3><li><a href='potato_gnocchi.html'>potato gnocchi</a></li><li><a href='mushroom_zucchini_pasta.html'>mushroom zucchini pasta</a></li><li><a href='sunflower_heirloom_carrot_pasta.html'>sunflower heirloom carrot pasta</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='arame_soba.html'>arame soba</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='spinach_faux_cheese_ravioli.html'>spinach faux cheese ravioli</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><h3>Bread</h3><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><h3>Snack</h3><li><a href='wakame_bites.html'>wakame bites</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><h3>Basic</h3><li><a href='cheese.html'>cheese</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='crackers.html'>crackers</a></li><h3>Lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — Home</title><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='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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='home'><h1>232 Ingredients</h1><dl class='ingredients'><dt><a href='coffee.html'><img src='../media/ingredients/coffee.png'/><b>coffee</b></a></dt><dt><a href='lentils.html'><img src='../media/ingredients/lentils.png'/><b>lentils</b></a></dt><dt><a href='beluga_lentils.html'><img src='../media/ingredients/beluga_lentils.png'/><b>beluga lentils</b></a></dt><dt><a href='brown_lentils.html'><img src='../media/ingredients/brown_lentils.png'/><b>brown lentils</b></a></dt><dt><a href='shelled_hemp_seeds.html'><img src='../media/ingredients/shelled_hemp_seeds.png'/><b>shelled hemp seeds</b></a></dt><dt><a href='tempeh.html'><img src='../media/ingredients/tempeh.png'/><b>tempeh</b></a></dt><dt><a href='peanut_butter.html'><img src='../media/ingredients/peanut_butter.png'/><b>peanut butter</b></a></dt><dt><a href='peanuts.html'><img src='../media/ingredients/peanuts.png'/><b>peanuts</b></a></dt><dt><a href='soy_beans.html'><img src='../media/ingredients/soy_beans.png'/><b>soy beans</b></a></dt><dt><a href='beans.html'><img src='../media/ingredients/beans.png'/><b>beans</b></a></dt><dt><a href='black_beans.html'><img src='../media/ingredients/black_beans.png'/><b>black beans</b></a></dt><dt><a href='green_beans.html'><img src='../media/ingredients/green_beans.png'/><b>green beans</b></a></dt><dt><a href='kidney_beans.html'><img src='../media/ingredients/kidney_beans.png'/><b>kidney beans</b></a></dt><dt><a href='edamame.html'><img src='../media/ingredients/edamame.png'/><b>edamame</b></a></dt><dt><a href='chickpeas.html'><img src='../media/ingredients/chickpeas.png'/><b>chickpeas</b></a></dt><dt><a href='chickpea_flour.html'><img src='../media/ingredients/chickpea_flour.png'/><b>chickpea flour</b></a></dt><dt><a href='peas.html'><img src='../media/ingredients/peas.png'/><b>peas</b></a></dt><dt><a href='green_peas.html'><img src='../media/ingredients/green_peas.png'/><b>green peas</b></a></dt><dt><a href='mungbeans.html'><img src='../media/ingredients/mungbeans.png'/><b>mungbeans</b></a></dt><dt><a href='green_cabbage.html'><img src='../media/ingredients/green_cabbage.png'/><b>green cabbage</b></a></dt><dt><a href='red_cabbage.html'><img src='../media/ingredients/red_cabbage.png'/><b>red cabbage</b></a></dt><dt><a href='kale.html'><img src='../media/ingredients/kale.png'/><b>kale</b></a></dt><dt><a href='arugula.html'><img src='../media/ingredients/arugula.png'/><b>arugula</b></a></dt><dt><a href='cauliflower.html'><img src='../media/ingredients/cauliflower.png'/><b>cauliflower</b></a></dt><dt><a href='white_cauliflower.html'><img src='../media/ingredients/white_cauliflower.png'/><b>white cauliflower</b></a></dt><dt><a href='purple_cauliflower.html'><img src='../media/ingredients/purple_cauliflower.png'/><b>purple cauliflower</b></a></dt><dt><a href='brussel_sprouts.html'><img src='../media/ingredients/brussel_sprouts.png'/><b>brussel sprouts</b></a></dt><dt><a href='daikon.html'><img src='../media/ingredients/daikon.png'/><b>daikon</b></a></dt><dt><a href='arame.html'><img src='../media/ingredients/arame.png'/><b>arame</b></a></dt><dt><a href='seaweed.html'><img src='../media/ingredients/seaweed.png'/><b>seaweed</b></a></dt><dt><a href='mushroom.html'><img src='../media/ingredients/mushroom.png'/><b>mushroom</b></a></dt><dt><a href='wakame.html'><img src='../media/ingredients/wakame.png'/><b>wakame</b></a></dt><dt><a href='dried_hijiki.html'><img src='../media/ingredients/dried_hijiki.png'/><b>dried hijiki</b></a></dt><dt><a href='bull_kelp_powder.html'><img src='../media/ingredients/bull_kelp_powder.png'/><b>bull kelp powder</b></a></dt><dt><a href='nori.html'><img src='../media/ingredients/nori.png'/><b>nori</b></a></dt><dt><a href='nori_sheets.html'><img src='../media/ingredients/nori_sheets.png'/><b>nori sheets</b></a></dt><dt><a href='shiitake.html'><img src='../media/ingredients/shiitake.png'/><b>shiitake</b></a></dt><dt><a href='crimini.html'><img src='../media/ingredients/crimini.png'/><b>crimini</b></a></dt><dt><a href='portobello.html'><img src='../media/ingredients/portobello.png'/><b>portobello</b></a></dt><dt><a href='shimeji.html'><img src='../media/ingredients/shimeji.png'/><b>shimeji</b></a></dt><dt><a href='button_mushrooms.html'><img src='../media/ingredients/button_mushrooms.png'/><b>button mushrooms</b></a></dt><dt><a href='flax_seeds.html'><img src='../media/ingredients/flax_seeds.png'/><b>flax seeds</b></a></dt><dt><a href='sunflower_seeds.html'><img src='../media/ingredients/sunflower_seeds.png'/><b>sunflower seeds</b></a></dt><dt><a href='pumpkin_seeds.html'><img src='../media/ingredients/pumpkin_seeds.png'/><b>pumpkin seeds</b></a></dt><dt><a href='sesame_seeds.html'><img src='../media/ingredients/sesame_seeds.png'/><b>sesame seeds</b></a></dt><dt><a href='white_sesame_seeds.html'><img src='../media/ingredients/white_sesame_seeds.png'/><b>white sesame seeds</b></a></dt><dt><a href='black_sesame_seeds.html'><img src='../media/ingredients/black_sesame_seeds.png'/><b>black sesame seeds</b></a></dt><dt><a href='tahini.html'><img src='../media/ingredients/tahini.png'/><b>tahini</b></a></dt><dt><a href='pomegranate_seeds.html'><img src='../media/ingredients/pomegranate_seeds.png'/><b>pomegranate seeds</b></a></dt><dt><a href='chia_seeds.html'><img src='../media/ingredients/chia_seeds.png'/><b>chia seeds</b></a></dt><dt><a href='nagaimo.html'><img src='../media/ingredients/nagaimo.png'/><b>nagaimo</b></a></dt><dt><a href='carrots.html'><img src='../media/ingredients/carrots.png'/><b>carrots</b></a></dt><dt><a href='small_heirloom_tomatoes.html'><img src='../media/ingredients/small_heirloom_tomatoes.png'/><b>small heirloom tomatoes</b></a></dt><dt><a href='heirloom_carrots.html'><img src='../media/ingredients/heirloom_carrots.png'/><b>heirloom carrots</b></a></dt><dt><a href='ginger.html'><img src='../media/ingredients/ginger.png'/><b>ginger</b></a></dt><dt><a href='ginger_root.html'><img src='../media/ingredients/ginger_root.png'/><b>ginger root</b></a></dt><dt><a href='potatoes.html'><img src='../media/ingredients/potatoes.png'/><b>potatoes</b></a></dt><dt><a href='russet_potatoes.html'><img src='../media/ingredients/russet_potatoes.png'/><b>russet potatoes</b></a></dt><dt><a href='sweet_potatoes.html'><img src='../media/ingredients/sweet_potatoes.png'/><b>sweet potatoes</b></a></dt><dt><a href='beets.html'><img src='../media/ingredients/beets.png'/><b>beets</b></a></dt><dt><a href='golden_beets.html'><img src='../media/ingredients/golden_beets.png'/><b>golden beets</b></a></dt><dt><a href='red_beets.html'><img src='../media/ingredients/red_beets.png'/><b>red beets</b></a></dt><dt><a href='cassava.html'><img src='../media/ingredients/cassava.png'/><b>cassava</b></a></dt><dt><a href='garlic.html'><img src='../media/ingredients/garlic.png'/><b>garlic</b></a></dt><dt><a href='garlic_powder.html'><img src='../media/ingredients/garlic_powder.png'/><b>garlic powder</b></a></dt><dt><a href='onion.html'><img src='../media/ingredients/onion.png'/><b>onion</b></a></dt><dt><a href='red_onion.html'><img src='../media/ingredients/red_onion.png'/><b>red onion</b></a></dt><dt><a href='onion_powder.html'><img src='../media/ingredients/onion_powder.png'/><b>onion powder</b></a></dt><dt><a href='yellow_onion.html'><img src='../media/ingredients/yellow_onion.png'/><b>yellow onion</b></a></dt><dt><a href='cucumber.html'><img src='../media/ingredients/cucumber.png'/><b>cucumber</b></a></dt><dt><a href='persian_cucumbers.html'><img src='../media/ingredients/persian_cucumbers.png'/><b>persian cucumbers</b></a></dt><dt><a href='eggplant.html'><img src='../media/ingredients/eggplant.png'/><b>eggplant</b></a></dt><dt><a href='zucchini.html'><img src='../media/ingredients/zucchini.png'/><b>zucchini</b></a></dt><dt><a href='chives.html'><img src='../media/ingredients/chives.png'/><b>chives</b></a></dt><dt><a href='peppers.html'><img src='../media/ingredients/peppers.png'/><b>peppers</b></a></dt><dt><a href='red_bell_peppers.html'><img src='../media/ingredients/red_bell_peppers.png'/><b>red bell peppers</b></a></dt><dt><a href='tomato_paste.html'><img src='../media/ingredients/tomato_paste.png'/><b>tomato paste</b></a></dt><dt><a href='avocado.html'><img src='../media/ingredients/avocado.png'/><b>avocado</b></a></dt><dt><a href='pumpkin.html'><img src='../media/ingredients/pumpkin.png'/><b>pumpkin</b></a></dt><dt><a href='olives.html'><img src='../media/ingredients/olives.png'/><b>olives</b></a></dt><dt><a href='green_olives.html'><img src='../media/ingredients/green_olives.png'/><b>green olives</b></a></dt><dt><a href='black_olives.html'><img src='../media/ingredients/black_olives.png'/><b>black olives</b></a></dt><dt><a href='pimento_olives.html'><img src='../media/ingredients/pimento_olives.png'/><b>pimento olives</b></a></dt><dt><a href='acorn_squash.html'><img src='../media/ingredients/acorn_squash.png'/><b>acorn squash</b></a></dt><dt><a href='breadfruit.html'><img src='../media/ingredients/breadfruit.png'/><b>breadfruit</b></a></dt><dt><a href='scallions.html'><img src='../media/ingredients/scallions.png'/><b>scallions</b></a></dt><dt><a href='spinach.html'><img src='../media/ingredients/spinach.png'/><b>spinach</b></a></dt><dt><a href='alfalfa_sprouts.html'><img src='../media/ingredients/alfalfa_sprouts.png'/><b>alfalfa sprouts</b></a></dt><dt><a href='dried_raisins.html'><img src='../media/ingredients/dried_raisins.png'/><b>dried raisins</b></a></dt><dt><a href='blackberries.html'><img src='../media/ingredients/blackberries.png'/><b>blackberries</b></a></dt><dt><a href='dried_cranberries.html'><img src='../media/ingredients/dried_cranberries.png'/><b>dried cranberries</b></a></dt><dt><a href='dried_white_mulberries.html'><img src='../media/ingredients/dried_white_mulberries.png'/><b>dried white mulberries</b></a></dt><dt><a href='dry_corn_kernels.html'><img src='../media/ingredients/dry_corn_kernels.png'/><b>dry corn kernels</b></a></dt><dt><a href='pandanus_fruit.html'><img src='../media/ingredients/pandanus_fruit.png'/><b>pandanus fruit</b></a></dt><dt><a href='banana.html'><img src='../media/ingredients/banana.png'/><b>banana</b></a></dt><dt><a href='apple.html'><img src='../media/ingredients/apple.png'/><b>apple</b></a></dt><dt><a href='lemon.html'><img src='../media/ingredients/lemon.png'/><b>lemon</b></a></dt><dt><a href='lemon_zest.html'><img src='../media/ingredients/lemon_zest.png'/><b>lemon zest</b></a></dt><dt><a href='lemon_juice.html'><img src='../media/ingredients/lemon_juice.png'/><b>lemon juice</b></a></dt><dt><a href='orange.html'><img src='../media/ingredients/orange.png'/><b>orange</b></a></dt><dt><a href='pears.html'><img src='../media/ingredients/pears.png'/><b>pears</b></a></dt><dt><a href='bartlett_pear.html'><img src='../media/ingredients/bartlett_pear.png'/><b>bartlett pear</b></a></dt><dt><a href='papaya.html'><img src='../media/ingredients/papaya.png'/><b>papaya</b></a></dt><dt><a href='pomegranate.html'><img src='../media/ingredients/pomegranate.png'/><b>pomegranate</b></a></dt><dt><a href='pomegranate_juice.html'><img src='../media/ingredients/pomegranate_juice.png'/><b>pomegranate juice</b></a></dt><dt><a href='mango.html'><img src='../media/ingredients/mango.png'/><b>mango</b></a></dt><dt><a href='hachiya_persimmon.html'><img src='../media/ingredients/hachiya_persimmon.png'/><b>hachiya persimmon</b></a></dt><dt><a href='persimmon.html'><img src='../media/ingredients/persimmon.png'/><b>persimmon</b></a></dt><dt><a href='dates.html'><img src='../media/ingredients/dates.png'/><b>dates</b></a></dt><dt><a href='deglet_noor_dates.html'><img src='../media/ingredients/deglet_noor_dates.png'/><b>deglet noor dates</b></a></dt><dt><a href='date_caramel.html'><img src='../media/ingredients/date_caramel.png'/><b>date caramel</b></a></dt><dt><a href='apricot_jam.html'><img src='../media/ingredients/apricot_jam.png'/><b>apricot jam</b></a></dt><dt><a href='ao_nori.html'><img src='../media/ingredients/ao_nori.png'/><b>ao nori</b></a></dt><dt><a href='kanten_powder.html'><img src='../media/ingredients/kanten_powder.png'/><b>kanten powder</b></a></dt><dt><a href='turmeric_root.html'><img src='../media/ingredients/turmeric_root.png'/><b>turmeric root</b></a></dt><dt><a href='ground_turmeric.html'><img src='../media/ingredients/ground_turmeric.png'/><b>ground turmeric</b></a></dt><dt><a href='cinnamon.html'><img src='../media/ingredients/cinnamon.png'/><b>cinnamon</b></a></dt><dt><a href='rosemary.html'><img src='../media/ingredients/rosemary.png'/><b>rosemary</b></a></dt><dt><a href='basil.html'><img src='../media/ingredients/basil.png'/><b>basil</b></a></dt><dt><a href='dried_basil.html'><img src='../media/ingredients/dried_basil.png'/><b>dried basil</b></a></dt><dt><a href='wasabi_root.html'><img src='../media/ingredients/wasabi_root.png'/><b>wasabi root</b></a></dt><dt><a href='wasabi_powder.html'><img src='../media/ingredients/wasabi_powder.png'/><b>wasabi powder</b></a></dt><dt><a href='sichuan_peppercorns.html'><img src='../media/ingredients/sichuan_peppercorns.png'/><b>sichuan peppercorns</b></a></dt><dt><a href='coriander.html'><img src='../media/ingredients/coriander.png'/><b>coriander</b></a></dt><dt><a href='mint.html'><img src='../media/ingredients/mint.png'/><b>mint</b></a></dt><dt><a href='peppermint.html'><img src='../media/ingredients/peppermint.png'/><b>peppermint</b></a></dt><dt><a href='cocoa_beans.html'><img src='../media/ingredients/cocoa_beans.png'/><b>cocoa beans</b></a></dt><dt><a href='cocoa_powder.html'><img src='../media/ingredients/cocoa_powder.png'/><b>cocoa powder</b></a></dt><dt><a href='cayenne_pepper.html'><img src='../media/ingredients/cayenne_pepper.png'/><b>cayenne pepper</b></a></dt><dt><a href='cayenne_pepper_powder.html'><img src='../media/ingredients/cayenne_pepper_powder.png'/><b>cayenne pepper powder</b></a></dt><dt><a href='anise_seeds.html'><img src='../media/ingredients/anise_seeds.png'/><b>anise seeds</b></a></dt><dt><a href='nutritional_yeast.html'><img src='../media/ingredients/nutritional_yeast.png'/><b>nutritional yeast</b></a></dt><dt><a href='vanilla.html'><img src='../media/ingredients/vanilla.png'/><b>vanilla</b></a></dt><dt><a href='vanilla_extract.html'><img src='../media/ingredients/vanilla_extract.png'/><b>vanilla extract</b></a></dt><dt><a href='nutmeg.html'><img src='../media/ingredients/nutmeg.png'/><b>nutmeg</b></a></dt><dt><a href='thyme.html'><img src='../media/ingredients/thyme.png'/><b>thyme</b></a></dt><dt><a href='poppy_seeds.html'><img src='../media/ingredients/poppy_seeds.png'/><b>poppy seeds</b></a></dt><dt><a href='paprika.html'><img src='../media/ingredients/paprika.png'/><b>paprika</b></a></dt><dt><a href='smoked_paprika.html'><img src='../media/ingredients/smoked_paprika.png'/><b>smoked paprika</b></a></dt><dt><a href='curry_powder.html'><img src='../media/ingredients/curry_powder.png'/><b>curry powder</b></a></dt><dt><a href='cumin_seeds.html'><img src='../media/ingredients/cumin_seeds.png'/><b>cumin seeds</b></a></dt><dt><a href='mustard_seeds.html'><img src='../media/ingredients/mustard_seeds.png'/><b>mustard seeds</b></a></dt><dt><a href='dijon_mustard.html'><img src='../media/ingredients/dijon_mustard.png'/><b>dijon mustard</b></a></dt><dt><a href='black_pepper.html'><img src='../media/ingredients/black_pepper.png'/><b>black pepper</b></a></dt><dt><a href='shichimi_togarashi.html'><img src='../media/ingredients/shichimi_togarashi.png'/><b>shichimi togarashi</b></a></dt><dt><a href='garam_masala.html'><img src='../media/ingredients/garam_masala.png'/><b>garam masala</b></a></dt><dt><a href='panko.html'><img src='../media/ingredients/panko.png'/><b>panko</b></a></dt><dt><a href='carob.html'><img src='../media/ingredients/carob.png'/><b>carob</b></a></dt><dt><a href='carob_chips.html'><img src='../media/ingredients/carob_chips.png'/><b>carob chips</b></a></dt><dt><a href='bay_leaf.html'><img src='../media/ingredients/bay_leaf.png'/><b>bay leaf</b></a></dt><dt><a href='chili_pepper_flakes.html'><img src='../media/ingredients/chili_pepper_flakes.png'/><b>chili pepper flakes</b></a></dt><dt><a href='chili_peppers.html'><img src='../media/ingredients/chili_peppers.png'/><b>chili peppers</b></a></dt><dt><a href='hops.html'><img src='../media/ingredients/hops.png'/><b>hops</b></a></dt><dt><a href='dried_orange_peel.html'><img src='../media/ingredients/dried_orange_peel.png'/><b>dried orange peel</b></a></dt><dt><a href='oregano.html'><img src='../media/ingredients/oregano.png'/><b>oregano</b></a></dt><dt><a href='whole_wheat_flour.html'><img src='../media/ingredients/whole_wheat_flour.png'/><b>whole wheat flour</b></a></dt><dt><a href='buckwheat_groats.html'><img src='../media/ingredients/buckwheat_groats.png'/><b>buckwheat groats</b></a></dt><dt><a href='buckwheat_noodles.html'><img src='../media/ingredients/buckwheat_noodles.png'/><b>buckwheat noodles</b></a></dt><dt><a href='buckwheat_flour.html'><img src='../media/ingredients/buckwheat_flour.png'/><b>buckwheat flour</b></a></dt><dt><a href='einkorn_wheat_flour.html'><img src='../media/ingredients/einkorn_wheat_flour.png'/><b>einkorn wheat flour</b></a></dt><dt><a href='spelt_flour.html'><img src='../media/ingredients/spelt_flour.png'/><b>spelt flour</b></a></dt><dt><a href='gluten_flour.html'><img src='../media/ingredients/gluten_flour.png'/><b>gluten flour</b></a></dt><dt><a href='cornmeal.html'><img src='../media/ingredients/cornmeal.png'/><b>cornmeal</b></a></dt><dt><a href='corn_semolina.html'><img src='../media/ingredients/corn_semolina.png'/><b>corn semolina</b></a></dt><dt><a href='rolled_oats.html'><img src='../media/ingredients/rolled_oats.png'/><b>rolled oats</b></a></dt><dt><a href='rice.html'><img src='../media/ingredients/rice.png'/><b>rice</b></a></dt><dt><a href='basmati_rice.html'><img src='../media/ingredients/basmati_rice.png'/><b>basmati rice</b></a></dt><dt><a href='short_grain_white_rice.html'><img src='../media/ingredients/short_grain_white_rice.png'/><b>short grain white rice</b></a></dt><dt><a href='black_rice.html'><img src='../media/ingredients/black_rice.png'/><b>black rice</b></a></dt><dt><a href='puffed_rice.html'><img src='../media/ingredients/puffed_rice.png'/><b>puffed rice</b></a></dt><dt><a href='medium_grain_brown_rice.html'><img src='../media/ingredients/medium_grain_brown_rice.png'/><b>medium grain brown rice</b></a></dt><dt><a href='black_glutinous_rice.html'><img src='../media/ingredients/black_glutinous_rice.png'/><b>black glutinous rice</b></a></dt><dt><a href='rice_flour.html'><img src='../media/ingredients/rice_flour.png'/><b>rice flour</b></a></dt><dt><a href='flour.html'><img src='../media/ingredients/flour.png'/><b>flour</b></a></dt><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a></dt><dt><a href='breadfruit_flour.html'><img src='../media/ingredients/breadfruit_flour.png'/><b>breadfruit flour</b></a></dt><dt><a href='wheat_semolina.html'><img src='../media/ingredients/wheat_semolina.png'/><b>wheat semolina</b></a></dt><dt><a href='beni_shouga.html'><img src='../media/ingredients/beni_shouga.png'/><b>beni shouga</b></a></dt><dt><a href='vegemite.html'><img src='../media/ingredients/vegemite.png'/><b>vegemite</b></a></dt><dt><a href='miso.html'><img src='../media/ingredients/miso.png'/><b>miso</b></a></dt><dt><a href='red_miso.html'><img src='../media/ingredients/red_miso.png'/><b>red miso</b></a></dt><dt><a href='white_miso.html'><img src='../media/ingredients/white_miso.png'/><b>white miso</b></a></dt><dt><a href='tofu.html'><img src='../media/ingredients/tofu.png'/><b>tofu</b></a></dt><dt><a href='soft_tofu.html'><img src='../media/ingredients/soft_tofu.png'/><b>soft tofu</b></a></dt><dt><a href='burmese_tofu.html'><img src='../media/ingredients/burmese_tofu.png'/><b>burmese tofu</b></a></dt><dt><a href='veganaise.html'><img src='../media/ingredients/veganaise.png'/><b>veganaise</b></a></dt><dt><a href='soy_sauce.html'><img src='../media/ingredients/soy_sauce.png'/><b>soy sauce</b></a></dt><dt><a href='sriracha.html'><img src='../media/ingredients/sriracha.png'/><b>sriracha</b></a></dt><dt><a href='mirin.html'><img src='../media/ingredients/mirin.png'/><b>mirin</b></a></dt><dt><a href='baking_powder.html'><img src='../media/ingredients/baking_powder.png'/><b>baking powder</b></a></dt><dt><a href='bamboo_charcoal_powder.html'><img src='../media/ingredients/bamboo_charcoal_powder.png'/><b>bamboo charcoal powder</b></a></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b></a></dt><dt><a href='active_dry_yeast.html'><img src='../media/ingredients/active_dry_yeast.png'/><b>active dry yeast</b></a></dt><dt><a href='baking_soda.html'><img src='../media/ingredients/baking_soda.png'/><b>baking soda</b></a></dt><dt><a href='agar_agar_powder.html'><img src='../media/ingredients/agar_agar_powder.png'/><b>agar agar powder</b></a></dt><dt><a href='arrowroot_starch.html'><img src='../media/ingredients/arrowroot_starch.png'/><b>arrowroot starch</b></a></dt><dt><a href='maple_syrup.html'><img src='../media/ingredients/maple_syrup.png'/><b>maple syrup</b></a></dt><dt><a href='brown_rice_syrup.html'><img src='../media/ingredients/brown_rice_syrup.png'/><b>brown rice syrup</b></a></dt><dt><a href='rice_vinegar.html'><img src='../media/ingredients/rice_vinegar.png'/><b>rice vinegar</b></a></dt><dt><a href='japanese_rice_vinegar.html'><img src='../media/ingredients/japanese_rice_vinegar.png'/><b>japanese rice vinegar</b></a></dt><dt><a href='balsamic_vinegar.html'><img src='../media/ingredients/balsamic_vinegar.png'/><b>balsamic vinegar</b></a></dt><dt><a href='apple_cider_vinegar.html'><img src='../media/ingredients/apple_cider_vinegar.png'/><b>apple cider vinegar</b></a></dt><dt><a href='matcha_powder.html'><img src='../media/ingredients/matcha_powder.png'/><b>matcha powder</b></a></dt><dt><a href='houjicha.html'><img src='../media/ingredients/houjicha.png'/><b>houjicha</b></a></dt><dt><a href='beer.html'><img src='../media/ingredients/beer.png'/><b>beer</b></a></dt><dt><a href='sake.html'><img src='../media/ingredients/sake.png'/><b>sake</b></a></dt><dt><a href='coconut_oil.html'><img src='../media/ingredients/coconut_oil.png'/><b>coconut oil</b></a></dt><dt><a href='canola_oil.html'><img src='../media/ingredients/canola_oil.png'/><b>canola oil</b></a></dt><dt><a href='olive_oil.html'><img src='../media/ingredients/olive_oil.png'/><b>olive oil</b></a></dt><dt><a href='sesame_oil.html'><img src='../media/ingredients/sesame_oil.png'/><b>sesame oil</b></a></dt><dt><a href='peppermint_oil.html'><img src='../media/ingredients/peppermint_oil.png'/><b>peppermint oil</b></a></dt><dt><a href='fresh_dill.html'><img src='../media/ingredients/fresh_dill.png'/><b>fresh dill</b></a></dt><dt><a href='coconut_milk.html'><img src='../media/ingredients/coconut_milk.png'/><b>coconut milk</b></a></dt><dt><a href='soy_milk.html'><img src='../media/ingredients/soy_milk.png'/><b>soy milk</b></a></dt><dt><a href='baguette.html'><img src='../media/ingredients/baguette.png'/><b>baguette</b></a></dt><dt><a href='bread_crusts.html'><img src='../media/ingredients/bread_crusts.png'/><b>bread crusts</b></a></dt><dt><a href='vegan_butter.html'><img src='../media/ingredients/vegan_butter.png'/><b>vegan butter</b></a></dt><dt><a href='scoobi_do.html'><img src='../media/ingredients/scoobi_do.png'/><b>scoobi do</b></a></dt><dt><a href='fusilli.html'><img src='../media/ingredients/fusilli.png'/><b>fusilli</b></a></dt><dt><a href='soy_yogurt.html'><img src='../media/ingredients/soy_yogurt.png'/><b>soy yogurt</b></a></dt><dt><a href='kinako.html'><img src='../media/ingredients/kinako.png'/><b>kinako</b></a></dt><dt><a href='corn_tortillas.html'><img src='../media/ingredients/corn_tortillas.png'/><b>corn tortillas</b></a></dt><dt><a href='fleur_de_sel.html'><img src='../media/ingredients/fleur_de_sel.png'/><b>fleur de sel</b></a></dt><dt><a href='vegetable_bouillon.html'><img src='../media/ingredients/vegetable_bouillon.png'/><b>vegetable bouillon</b></a></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a></dt><dt><a href='powdered_sugar.html'><img src='../media/ingredients/powdered_sugar.png'/><b>powdered sugar</b></a></dt><dt><a href='whole_cane_sugar.html'><img src='../media/ingredients/whole_cane_sugar.png'/><b>whole cane sugar</b></a></dt><dt><a href='coconut_sugar.html'><img src='../media/ingredients/coconut_sugar.png'/><b>coconut sugar</b></a></dt><dt><a href='brown_sugar.html'><img src='../media/ingredients/brown_sugar.png'/><b>brown sugar</b></a></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a></dt><dt><a href='sea_salt.html'><img src='../media/ingredients/sea_salt.png'/><b>sea salt</b></a></dt><dt><a href='chocolate_chips.html'><img src='../media/ingredients/chocolate_chips.png'/><b>chocolate chips</b></a></dt></dl><h1>62 Recipes</h1><ul class='recipes col3'><h3>breakfast</h3><li><a href='houjicha_overnight_oatmeal.html'>houjicha overnight oatmeal</a></li><li><a href='black_sesame_rice_pancakes.html'>black sesame rice pancakes</a></li><h3>dinner</h3><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><li><a href='okonomiyaki.html'>okonomiyaki</a></li><li><a href='spinach_pajeon.html'>spinach pajeon</a></li><li><a href='roasted_carrots_with_beluga_lentils.html'>roasted carrots with beluga lentils</a></li><li><a href='persimmon_curry.html'>persimmon curry</a></li><li><a href='lentils_with_roasted_beet_sauce.html'>lentils with roasted beet sauce</a></li><li><a href='sweet_mock_eel_nigiri.html'>sweet mock eel nigiri</a></li><li><a href='pate_chinois.html'>pate chinois</a></li><li><a href='carrot_kinpira_onigirazu.html'>carrot kinpira onigirazu</a></li><li><a href='chickpea_salad_sandwich.html'>chickpea salad sandwich</a></li><li><a href='pan_fried_breadfruit.html'>pan fried breadfruit</a></li><h3>sidedish</h3><li><a href='veggie_pate.html'>veggie pate</a></li><li><a href='buckwheat_tea.html'>buckwheat tea</a></li><li><a href='scrambled_chickpeas.html'>scrambled chickpeas</a></li><li><a href='borscht_with_tofu_sour_cream.html'>borscht with tofu sour cream</a></li><li><a href='dark_gyoza.html'>dark gyoza</a></li><li><a href='teriyaki_carrot_patties.html'>teriyaki carrot patties</a></li><li><a href='panko_chickpea_fingers.html'>panko chickpea fingers</a></li><li><a href='uzumaki_hummus_bites.html'>uzumaki hummus bites</a></li><li><a href='papaya_bruschetta_topping.html'>papaya bruschetta topping</a></li><li><a href='corn_dumplings.html'>corn dumplings</a></li><h3>dessert</h3><li><a href='coffee_jelly.html'>coffee jelly</a></li><li><a href='black_sesame_brittle.html'>black sesame brittle</a></li><li><a href='spinach_oatmeal_cookies.html'>spinach oatmeal cookies</a></li><li><a href='mason_jar_bread_pudding.html'>mason jar bread pudding</a></li><li><a href='savoury_turmeric_cookies.html'>savoury turmeric cookies</a></li><li><a href='chili_pomegranate_brownies.html'>chili pomegranate brownies</a></li><li><a href='anise_bread_with_sweet_pear_sauce.html'>anise bread with sweet pear sauce</a></li><li><a href='wasabi_swirl_chocolate_cookies.html'>wasabi swirl chocolate cookies</a></li><li><a href='hop_ice_cream.html'>hop ice cream</a></li><li><a href='balsamic_banana_ice_cream.html'>balsamic banana ice cream</a></li><li><a href='vegemite_caramel.html'>vegemite caramel</a></li><li><a href='halloween_pumpkin_cookies.html'>halloween pumpkin cookies</a></li><li><a href='salted_caramel_carob_chip_cookies.html'>salted caramel carob chip cookies</a></li><li><a href='pandanus_fruit_bread.html'>pandanus fruit bread</a></li><h3>sauce</h3><li><a href='tzaziki.html'>tzaziki</a></li><li><a href='black_sesame_syrup.html'>black sesame syrup</a></li><li><a href='homemade_veganaise.html'>homemade veganaise</a></li><h3>pasta</h3><li><a href='potato_gnocchi.html'>potato gnocchi</a></li><li><a href='mushroom_zucchini_pasta.html'>mushroom zucchini pasta</a></li><li><a href='sunflower_heirloom_carrot_pasta.html'>sunflower heirloom carrot pasta</a></li><li><a href='fresh_pesto_pasta.html'>fresh pesto pasta</a></li><li><a href='arame_soba.html'>arame soba</a></li><li><a href='breadfruit_gnocchi.html'>breadfruit gnocchi</a></li><li><a href='spinach_faux_cheese_ravioli.html'>spinach faux cheese ravioli</a></li><li><a href='breadfruit_pasta.html'>breadfruit pasta</a></li><h3>bread</h3><li><a href='raisin_beet_bread.html'>raisin beet bread</a></li><li><a href='basic_black_bread.html'>basic black bread</a></li><li><a href='beer_bread.html'>beer bread</a></li><h3>snack</h3><li><a href='wakame_bites.html'>wakame bites</a></li><li><a href='shichimi_togarashi_crackers.html'>shichimi togarashi crackers</a></li><li><a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a></li><h3>basic</h3><li><a href='cheese.html'>cheese</a></li><li><a href='seitan.html'>seitan</a></li><li><a href='no_knead_bread.html'>no knead bread</a></li><li><a href='stovetop_popcorn.html'>stovetop popcorn</a></li><li><a href='mustard_from_seed.html'>mustard from seed</a></li><li><a href='crackers.html'>crackers</a></li><h3>lifestyle</h3><li><a href='basic_toothpaste.html'>basic toothpaste</a></li></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — Nutrition</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='nutrition'><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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='nutrition'><h1>Nutrition</h1><p>The information in this guide may change as research develops. If you are concerned about your intake of vitamin and minerals, we highly recommend seeing a <b>dietitian</b> who specializes in plant-based diets.</p><img src='../media/pages/nutrition.jpg'><h3>General rules:</h3><ul><li>Eat at least <b>4 servings of vegetables</b> per day.</li><li>Eat at least <b>3 servings of legumes</b> per day.</li><li>Eat at least <b>4 servings of grains</b> per day.</li><li>Eat at least <b>3 servings of fruits</b> per day.</li><li>Eat at least <b>1 serving of seeds</b> per day.</li></ul><h3>Protein</h3><img src='../media/pages/protein.jpg'><p>Proteins are necessary for the growth and repair of muscles, bones, hormones, digestive enzymes and to absorb nutrients. They are composed of <b>20 amino acids</b>, 11 of which our bodies can synthesize. The other 9 must come from the food that we eat, they are called the 'essential amino acids'.</p><h4>Sources</h4><p>Consume 3-4 servings of:</p><ul><li>1/2 cup of dried lentils or beans</li><li>1/2 cup tofu or tempeh</li><li>1 cup soy milk</li><li>1 cup quinoa or amaranth</li><li>1/4 cup peanuts(or, 2 tbsp peanut butter)</li></ul><p>Every plant protein contain all 9 of the essential amino acids, but in varying amounts. The body maintains reserves of amino acids for later use, the proteins of one meal <b>can combine with proteins from another meal eaten later that day</b>.</p><p>Legumes are the best source of <b>lysine</b>, one of the essential amino acids. Quinoa and amaranth are two grains that are rich in lysine, although not as much as legumes.</p><p><a href='https://veganhealth.org/protein-part-1/' class='external' target='_blank'>Read more</a> about proteins.</p><h3>Iron</h3><img src='../media/pages/iron.jpg'><p>Iron is necessary for red blood cells and to form hemoglobins which helps circulate oxygen around the body. We lose some of this mineral everyday from the skin and intestines, menstruating women will lose a lot of it.</p><h4>Sources</h4><ul><li>Beans</li><li>Soy (high in iron and not affected by phytic acid)</li><li>Nuts</li><li>Seeds</li><li>Winter squashes</li><li>Dark leafy greens</li><li>Dried fruit</li><li>Oatmeal</li><li>Quinoa</li><li>Pearled barley</li><li>Whole grain bread</li></ul><p>Iron-rich plant foods are high in <b>phytic acid</b>, a compound that binds to iron and other minerals and that makes it difficult for our bodies to absorb. Avoiding foods that contain phytic acid isn't necessary, but it's important to eat them in a way that minimizes their effects on iron.</p><p>Iron is plentiful in vegan diets, you can increase your absorption of this vitamin by adding vitamin C to your meals (can increase absorption by 4-6X), avoiding tea (chamomille or pepppermint) of coffee at meals, eating more legumes, eating fermented grains (like yeast-leavened bread), cooking foods in a cast iron skillet (as the iron leeches into the food), and by avoiding calcium with meals.</p><p>Other iron inhibitors include: turmeric and coriander, or calcium rich foods.</p><p><a href='https://veganhealth.org/iron/' class='external' target='_blank'>Read more</a> about iron.</p><h3>Calcium</h3><img src='../media/pages/calcium.jpg'><h4>Sources</h4><p>Consume at least 3 1/2 to 4 cups a day of:</p><ul><li>Calcium-set tofu</li><li>Cooked Chinese cabbage</li><li>Turnip greens</li><li>Mustard greens</li><li>Collards</li><li>Fortified plant milks (shake well before consuming)</li><li>Fortified juices.</li></ul><p>This, with extra servings of beans, broccoli, kale, okra, sweet potatoes, figs, corn tortillas, navel oranges and blackstrap molasses.</p><p>The amount of calcium in plant foods is somewhat dependent on the amount of calcium in the soil. The World Health Organization recommends 1,000mg of calcium per day, and 1,200mg if over 50, but what is most important is how much is truly absorbed. Most people absorb 25-30% of calcium. Absorption varies depending on food sources, so <b>it's important to consume sources of well-absorbed calcium</b>, like <b>calcium-set tofu</b>, <b>kale</b>, <b>turnip greens</b>, <b>mustard greens</b> and <b>broccoli</b>. Beans, nuts and seeds have moderate amounts of calcium and a slow absorption rate, soaking nuts and seeds aids in absorption. Fortified plant milk generally contains calcium with an absorption rate of 25%, similar to calcium-set tofu, although it is important to shake it before using it as the calcium tends to set at the bottom.</p><p><a href='https://veganhealth.org/oxalate/' class='external' target='_blank'>Oxalate molecules</a>, found in certain plant foods (such as spinach, beets, beet greens, sweet potatoes, peanuts, rhubarb, and swiss chard), can prevent the absorption of calcium. Oxalates plays a part in calcium-oxalate kidney stones. Consuming calcium and high-oxalate foods is fine and necessary for good health, but it's important to drink plenty of fluids. Doing this helps oxalate and calcium “bind” to one another in the stomach and intestines before reaching the kidneys, making it less likely for kidney stones to form. Boiling high-oxalate greens before consumption and discarding the cooking water also helps.</p><p><a href='https://veganhealth.org/calcium/' class='external' target='_blank'>Read more</a> about calcium.</p><h3>Vitamin D</h3><img src='../media/pages/vitamind.jpg'><p>Vitamin D can help prevent osteoporosis by increasing calcium absorption in the body.</p><p>We make plenty of vitamin D when our skin is exposed to sunlight, but because of smog, cloud coverage and sunscreen, we may be producing less than our body requires. Light-skinned people require 10-15 minutes in the sun, while dark-skinned people might need <a href='https://veganhealth.org/vitamin-d-part-2-the-research/#dark' class='external' target='_blank'>two hours</a>. In winter, it is important to get a dietary source of this nutrient, especially for people with darker skin.</p><h4>Sources</h4><ul><li>The sun</li><li>Fortified plant milk</li><li>Fortified foods</li><li>Fortified margarine</li><li>Mushroom (UV ray-treated)</li></ul><p>There are two forms of supplemental vitamin D:</p><ul><li>Ergocalciferol or D2</li><li>Cholecalciferol or D3</li></ul><p>D2 is vegan, made from exposing fungi to UV Rays, while D3 comes from fish oil or sheep's wool. Vitamin D2 is not as effective as vitamin D3 if taken weekly, it must be consumed daily.</p><p><a href='https://veganhealth.org/vitamin-d/' class='external' target='_blank'>Read more</a> about vitamin D.</p><h3>Vitamin B-12</h3><img src='../media/pages/vitaminb12.jpg'><p>Vitamin b-12 is needed for the production of DNA and for maintaining nerve cells. Levels need to be over 400 pg/ml — or 4 to 6 mcg per day — for good health. This vitamin does not occur naturally in any plant.</p><h4>Sources</h4><ul><li>Fortified plant milks</li><li>Fortified foods</li><li>Nutritional yeast</li><li>Cyanocobalamin Supplements</li></ul><p>Eat two servings a day of fortified foods that contain at least 2-3.5 mcg of vitamin B12, these need to be consumed at least 4h apart for optimal absorption. Another way, is to take a daily supplement of <b>cyanocobalamin B12</b> that provides 25-100 mcg of vitamin B12, or a supplement that provides 1,000 mcg twice per week.</p><p>Absorption of vitamin b-12 is tricky, because small amounts attach to receptors that become quickly saturated by just 1-2 mcg of B12 and will stay like this for several hours. This is what you get from a single meal of fortified foods. Ingesting a large dose of B12 from a supplement, you can absorb the excess that can't latch onto receptors, but that is a very small amount. It is easier to meet needs from many small servings of B12 to be eaten throughout the day, but if you rely on daily single-dose supplements you need to have a lot more since absorption rates are very low.</p><p><a href='https://veganhealth.org/vitamin-b12/' class='external' target='_blank'>Read more</a> about vitamin B12.</p><h3>Iodine</h3><img src='../media/pages/iodine.jpg'><p>Iodine is necessary for healthy thyroid function which regulates our metabolism.</p><h4>Sources</h4><ul><li>Some fortified plant milks (few are fortified with it)</li><li>Iodized salt, 1/4 tsp/day</li><li>Seaweed</li></ul><p>A quantity of 90 micrograms is recommended daily.</p><p>Note that the amount of iodine in seaweed and other sea vegetables is variable, it is the same for sea salt and other natural salts. <b>The only reliable sources are iodized salt or a supplement</b>.</p><p><a href='https://veganhealth.org/iodine/' class='external' target='_blank'>Read more</a> about iodine.</p><h3>Omega-3</h3><img src='../media/pages/omega3.jpg'><p>Omega3's are needed for optimal cognition, and helps reduce blood clotting (which protects against heart attacks).</p><h4>Sources</h4><ul><li>Chia seeds, 1 tsp | 713mg</li><li>Flax seeds, 1 tsp, ground | 570mg</li><li>Soybeans, cooked, 1/2 cup | 500mg</li><li>Tofu, 1 cup | 400mg</li><li>Tempeh, 1 cup | 400mg</li><li>Canola oil, 1 tsp | 433mg</li><li>Flaxseed oil, 1/4 tsp | 608mg</li></ul><p>There are 3 omega-3 fatty acids:</p><ul><li><b>Alpha linolenic (ALA)</b>, found in soy, walnuts, canola oil, flaxseeds, hemp seeds oil etc. The body cannot produce its own.</li><li><b>Eicosapentaneoic acid (EPA)</b>, found in small amounts in seaweed.</li><li><b>Docosahexaneoic acid (DHA)</b>, found in small amounts in seaweed. The body can convert EPA into DHA.</li></ul><p>Adult males require 1,600 mg/day while females require 1,100 mg/day of ALA. The numbers vary for <a href='https://veganhealth.org/daily-needs/#Omega-3-Fats' class='external' target='_blank'>babies, infants and pregnant women</a>. To be safe, it is recommended to take 200-300 mg of DHA per day.</p><p><a href='https://veganhealth.org/omega-3s-part-2/' class='external' target='_blank'>Read more</a> about omega-3's.</p><h3>Vitamin A</h3><img src='../media/pages/vitamina.jpg'><p>Vitamin A is important for growth and developments in young children, and for red blood cell formation.</p><h4>Sources</h4><p>Consume 2 or more per day.</p><ul><li>Butternut squash</li><li>Pumpkin</li><li>Sweet potatoes</li><li>Kale</li><li>Carrots</li><li>Spinach</li><li>Kale</li><li>Cantaloupe</li></ul><p>The body can convert 50 carotenoids into vitamin A, the most common being <b>beta-carotene</b>. Eating vegetables high in carotenoids (carrots, pumpkin etc) with some fat increased the absorption and synthesis of Vitamin A.</p><p><a href='https://veganhealth.org/vitamin-a/' class='external' target='_blank'>Read more</a> about vitamin A.</p><h3>Zinc</h3><img src='../media/pages/zinc.jpg'><p>Zinc is important for immunity.</p><h4>Sources</h4><ul><li>Chickpeas, 1/3 cup (cooked)</li><li>Peanuts, 1/4 cup (raw)</li><li>Oatmeal, 1 cup (cooked)</li><li>Tempeh, 1/2 cup</li><li>Bread</li></ul><p>Adult males (19-50yrs) require 11mg/day, while adult females (19-50yrs) require 40mg/day. <a href='https://veganhealth.org/daily-needs/#zinc' class='external' target='_blank'>These amounts vary</a> for newborns, infants, teens, pregnant/breastfeeding women and older adults.</p><p><a href='https://www.nap.edu/read/10026/chapter/14#480' class='external' target='_blank'>Phytates</a>, found in some plant foods, reduce zinc absorption. This is why it's important to increase our intake of zinc by at least 50%. Consuming protein — like legumes, leavened bread, fermented soy foods (miso or tempeh) and nuts – increases zinc absorption.</p><p><a href='https://veganhealth.org/zinc/' class='external' target='_blank'>Read more</a> about zinc.</p><h3>Nutrition References</h3><p><a href='https://academic.oup.com/jn/article/137/4/1097/4664654' class='external' target='_blank'>Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets</a></p><ul><li><a href='https://www.dsm.com/content/dam/dsm/nip/en_US/documents/stability.pdf' class='external' target='_blank'>Fortification basics</a></li><li><a href='https://www.theveganrd.com/' class='external' target='_blank'>The vegan RD</a></li><li><a href='https://veganhealth.org/' class='external' target='_blank'>Vegan Health</a></li><li><a href='https://nutritionfacts.org/' class='external' target='_blank'>Nutrition Facts</a></li><li><a href='https://world.openfoodfacts.org/' class='external' target='_blank'>Open Food Facts</a></li><li>Information last updated on 15/11/19</li></ul><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/grimgrains' class='external' target='_blank'>twitter</a> or <a href='https://merveilles.town/@rek' class='external' target='_blank'>mastodon</a>.</p></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — Nutrition</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='nutrition'><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='right'><a href='http://twitter.com/grimgrains' target='_blank'>Twitter</a></li></ul></nav><main class='nutrition'><h1>Nutrition</h1><p>The information in this guide may change as research develops. If you are concerned about your intake of vitamin and minerals, we highly recommend seeing a <b>dietitian</b> who specializes in plant-based diets.</p><img src='../media/pages/nutrition.jpg'><h3>General rules:</h3><ul><li>Eat at least <b>4 servings of vegetables</b> per day.</li><li>Eat at least <b>3 servings of legumes</b> per day.</li><li>Eat at least <b>4 servings of grains</b> per day.</li><li>Eat at least <b>3 servings of fruits</b> per day.</li><li>Eat at least <b>1 serving of seeds</b> per day.</li></ul><h3>Protein</h3><img src='../media/pages/protein.jpg'><p>Proteins are necessary for the growth and repair of muscles, bones, hormones, digestive enzymes and to absorb nutrients. They are composed of <b>20 amino acids</b>, 11 of which our bodies can synthesize. The other 9 must come from the food that we eat, they are called the 'essential amino acids'.</p><h4>Sources</h4><p>Consume 3-4 servings of:</p><ul><li>1/2 cup of dried lentils or beans</li><li>1/2 cup tofu or tempeh</li><li>1 cup soy milk</li><li>1 cup quinoa or amaranth</li><li>1/4 cup peanuts(or, 2 tbsp peanut butter)</li></ul><p>Every plant protein contain all 9 of the essential amino acids, but in varying amounts. The body maintains reserves of amino acids for later use, the proteins of one meal <b>can combine with proteins from another meal eaten later that day</b>.</p><p>Legumes are the best source of <b>lysine</b>, one of the essential amino acids. Quinoa and amaranth are two grains that are rich in lysine, although not as much as legumes.</p><p><a href='https://veganhealth.org/protein-part-1/' class='external' target='_blank'>Read more</a> about proteins.</p><h3>Iron</h3><img src='../media/pages/iron.jpg'><p>Iron is necessary for red blood cells and to form hemoglobins which helps circulate oxygen around the body. We lose some of this mineral everyday from the skin and intestines, menstruating women will lose a lot of it.</p><h4>Sources</h4><ul><li>Beans</li><li>Soy (high in iron and not affected by phytic acid)</li><li>Nuts</li><li>Seeds</li><li>Winter squashes</li><li>Dark leafy greens</li><li>Dried fruit</li><li>Oatmeal</li><li>Quinoa</li><li>Pearled barley</li><li>Whole grain bread</li></ul><p>Iron-rich plant foods are high in <b>phytic acid</b>, a compound that binds to iron and other minerals and that makes it difficult for our bodies to absorb. Avoiding foods that contain phytic acid isn't necessary, but it's important to eat them in a way that minimizes their effects on iron.</p><p>Iron is plentiful in vegan diets, you can increase your absorption of this vitamin by adding vitamin C to your meals (can increase absorption by 4-6X), avoiding tea (chamomille or pepppermint) of coffee at meals, eating more legumes, eating fermented grains (like yeast-leavened bread), cooking foods in a cast iron skillet (as the iron leeches into the food), and by avoiding calcium with meals.</p><p>Other iron inhibitors include: turmeric and coriander, or calcium rich foods.</p><p><a href='https://veganhealth.org/iron/' class='external' target='_blank'>Read more</a> about iron.</p><h3>Calcium</h3><img src='../media/pages/calcium.jpg'><h4>Sources</h4><p>Consume at least 3 1/2 to 4 cups a day of:</p><ul><li>Calcium-set tofu</li><li>Cooked Chinese cabbage</li><li>Turnip greens</li><li>Mustard greens</li><li>Collards</li><li>Fortified plant milks (shake well before consuming)</li><li>Fortified juices.</li></ul><p>This, with extra servings of beans, broccoli, kale, okra, sweet potatoes, figs, corn tortillas, navel oranges and blackstrap molasses.</p><p>The amount of calcium in plant foods is somewhat dependent on the amount of calcium in the soil. The World Health Organization recommends 1,000mg of calcium per day, and 1,200mg if over 50, but what is most important is how much is truly absorbed. Most people absorb 25-30 percent of calcium. Absorption varies depending on food sources, so <b>it's important to consume sources of well-absorbed calcium</b>, like <b>calcium-set tofu</b>, <b>kale</b>, <b>turnip greens</b>, <b>mustard greens</b> and <b>broccoli</b>. Beans, nuts and seeds have moderate amounts of calcium and a slow absorption rate, soaking nuts and seeds aids in absorption. Fortified plant milk generally contains calcium with an absorption rate of 25%, similar to calcium-set tofu, although it is important to shake it before using it as the calcium tends to set at the bottom.</p><p><a href='https://veganhealth.org/oxalate/' class='external' target='_blank'>Oxalate molecules</a>, found in certain plant foods (such as spinach, beets, beet greens, sweet potatoes, peanuts, rhubarb, and swiss chard), can prevent the absorption of calcium. Oxalates plays a part in calcium-oxalate kidney stones. Consuming calcium and high-oxalate foods is fine and necessary for good health, but it's important to drink plenty of fluids. Doing this helps oxalate and calcium “bind” to one another in the stomach and intestines before reaching the kidneys, making it less likely for kidney stones to form. Boiling high-oxalate greens before consumption and discarding the cooking water also helps.</p><p><a href='https://veganhealth.org/calcium/' class='external' target='_blank'>Read more</a> about calcium.</p><h3>Vitamin D</h3><img src='../media/pages/vitamind.jpg'><p>Vitamin D can help prevent osteoporosis by increasing calcium absorption in the body.</p><p>We make plenty of vitamin D when our skin is exposed to sunlight, but because of smog, cloud coverage and sunscreen, we may be producing less than our body requires. Light-skinned people require 10-15 minutes in the sun, while dark-skinned people might need <a href='https://veganhealth.org/vitamin-d-part-2-the-research/#dark' class='external' target='_blank'>two hours</a>. In winter, it is important to get a dietary source of this nutrient, especially for people with darker skin.</p><h4>Sources</h4><ul><li>The sun</li><li>Fortified plant milk</li><li>Fortified foods</li><li>Fortified margarine</li><li>Mushroom (UV ray-treated)</li></ul><p>There are two forms of supplemental vitamin D:</p><ul><li>Ergocalciferol or D2</li><li>Cholecalciferol or D3</li></ul><p>D2 is vegan, made from exposing fungi to UV Rays, while D3 comes from fish oil or sheep's wool. Vitamin D2 is not as effective as vitamin D3 if taken weekly, it must be consumed daily.</p><p><a href='https://veganhealth.org/vitamin-d/' class='external' target='_blank'>Read more</a> about vitamin D.</p><h3>Vitamin B-12</h3><img src='../media/pages/vitaminb12.jpg'><p>Vitamin b-12 is needed for the production of DNA and for maintaining nerve cells. Levels need to be over 400 pg/ml — or 4 to 6 mcg per day — for good health. This vitamin does not occur naturally in any plant.</p><h4>Sources</h4><ul><li>Fortified plant milks</li><li>Fortified foods</li><li>Nutritional yeast</li><li>Cyanocobalamin Supplements</li></ul><p>Eat two servings a day of fortified foods that contain at least 2-3.5 mcg of vitamin B12, these need to be consumed at least 4h apart for optimal absorption. Another way, is to take a daily supplement of <b>cyanocobalamin B12</b> that provides 25-100 mcg of vitamin B12, or a supplement that provides 1,000 mcg twice per week.</p><p>Absorption of vitamin b-12 is tricky, because small amounts attach to receptors that become quickly saturated by just 1-2 mcg of B12 and will stay like this for several hours. This is what you get from a single meal of fortified foods. Ingesting a large dose of B12 from a supplement, you can absorb the excess that can't latch onto receptors, but that is a very small amount. It is easier to meet needs from many small servings of B12 to be eaten throughout the day, but if you rely on daily single-dose supplements you need to have a lot more since absorption rates are very low.</p><p><a href='https://veganhealth.org/vitamin-b12/' class='external' target='_blank'>Read more</a> about vitamin B12.</p><h3>Iodine</h3><img src='../media/pages/iodine.jpg'><p>Iodine is necessary for healthy thyroid function which regulates our metabolism.</p><h4>Sources</h4><ul><li>Some fortified plant milks (few are fortified with it)</li><li>Iodized salt, 1/4 tsp/day</li><li>Seaweed</li></ul><p>A quantity of 90 micrograms is recommended daily.</p><p>Note that the amount of iodine in seaweed and other sea vegetables is variable, it is the same for sea salt and other natural salts. <b>The only reliable sources are iodized salt or a supplement</b>.</p><p><a href='https://veganhealth.org/iodine/' class='external' target='_blank'>Read more</a> about iodine.</p><h3>Omega-3</h3><img src='../media/pages/omega3.jpg'><p>Omega3's are needed for optimal cognition, and helps reduce blood clotting (which protects against heart attacks).</p><h4>Sources</h4><ul><li>Chia seeds, 1 tsp | 713mg</li><li>Flax seeds, 1 tsp, ground | 570mg</li><li>Soybeans, cooked, 1/2 cup | 500mg</li><li>Tofu, 1 cup | 400mg</li><li>Tempeh, 1 cup | 400mg</li><li>Canola oil, 1 tsp | 433mg</li><li>Flaxseed oil, 1/4 tsp | 608mg</li></ul><p>There are 3 omega-3 fatty acids:</p><ul><li><b>Alpha linolenic (ALA)</b>, found in soy, walnuts, canola oil, flaxseeds, hemp seeds oil etc. The body cannot produce its own.</li><li><b>Eicosapentaneoic acid (EPA)</b>, found in small amounts in seaweed.</li><li><b>Docosahexaneoic acid (DHA)</b>, found in small amounts in seaweed. The body can convert EPA into DHA.</li></ul><p>Adult males require 1,600 mg/day while females require 1,100 mg/day of ALA. The numbers vary for <a href='https://veganhealth.org/daily-needs/#Omega-3-Fats' class='external' target='_blank'>babies, infants and pregnant women</a>. To be safe, it is recommended to take 200-300 mg of DHA per day.</p><p><a href='https://veganhealth.org/omega-3s-part-2/' class='external' target='_blank'>Read more</a> about omega-3's.</p><h3>Vitamin A</h3><img src='../media/pages/vitamina.jpg'><p>Vitamin A is important for growth and developments in young children, and for red blood cell formation.</p><h4>Sources</h4><p>Consume 2 or more per day.</p><ul><li>Butternut squash</li><li>Pumpkin</li><li>Sweet potatoes</li><li>Kale</li><li>Carrots</li><li>Spinach</li><li>Kale</li><li>Cantaloupe</li></ul><p>The body can convert 50 carotenoids into vitamin A, the most common being <b>beta-carotene</b>. Eating vegetables high in carotenoids (carrots, pumpkin etc) with some fat increased the absorption and synthesis of Vitamin A.</p><p><a href='https://veganhealth.org/vitamin-a/' class='external' target='_blank'>Read more</a> about vitamin A.</p><h3>Zinc</h3><img src='../media/pages/zinc.jpg'><p>Zinc is important for immunity.</p><h4>Sources</h4><ul><li>Chickpeas, 1/3 cup (cooked)</li><li>Peanuts, 1/4 cup (raw)</li><li>Oatmeal, 1 cup (cooked)</li><li>Tempeh, 1/2 cup</li><li>Bread</li></ul><p>Adult males (19-50yrs) require 11mg/day, while adult females (19-50yrs) require 40mg/day. <a href='https://veganhealth.org/daily-needs/#zinc' class='external' target='_blank'>These amounts vary</a> for newborns, infants, teens, pregnant/breastfeeding women and older adults.</p><p><a href='https://www.nap.edu/read/10026/chapter/14#480' class='external' target='_blank'>Phytates</a>, found in some plant foods, reduce zinc absorption. This is why it's important to increase our intake of zinc by at least 50%. Consuming protein — like legumes, leavened bread, fermented soy foods (miso or tempeh) and nuts – increases zinc absorption.</p><p><a href='https://veganhealth.org/zinc/' class='external' target='_blank'>Read more</a> about zinc.</p><h3>Nutrition References</h3><p><a href='https://academic.oup.com/jn/article/137/4/1097/4664654' class='external' target='_blank'>Processing and Preparation Practices to Enhance the Bioavailability of Micronutrients in Plant-Based Diets</a></p><ul><li><a href='https://www.dsm.com/content/dam/dsm/nip/en_US/documents/stability.pdf' class='external' target='_blank'>Fortification basics</a></li><li><a href='https://www.theveganrd.com/' class='external' target='_blank'>The vegan RD</a></li><li><a href='https://veganhealth.org/' class='external' target='_blank'>Vegan Health</a></li><li><a href='https://nutritionfacts.org/' class='external' target='_blank'>Nutrition Facts</a></li><li><a href='https://world.openfoodfacts.org/' class='external' target='_blank'>Open Food Facts</a></li><li>Information last updated on 15/11/19</li></ul><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/grimgrains' class='external' target='_blank'>twitter</a> or <a href='https://merveilles.town/@rek' class='external' target='_blank'>mastodon</a>.</p></main><footer><a href='about.html'>Grimgrains</a> © 2014—2019<br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>+
\ No newline at end of file
diff --git a/src/builder.c b/src/builder.c
@@ -1,4 +1,4 @@
-#define STR_BUF_LEN 1024
+#define STR_BUF_LEN 64
char *html_head = "<!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='@RekkaBell'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@RekkaBell'><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'><title>GrimGrains — %s</title><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='%s'>";
@@ -76,8 +76,6 @@ void build_ingredient(Ingredient *ingredient){
}
void build_home(Ingredient *ingredients[], int ingredients_len, int recipes_len){
-
- printf("%d\n", ingredients_len);
// New strings
char *filename = "home";
char filepath[STR_BUF_LEN];
@@ -103,74 +101,13 @@ void build_home(Ingredient *ingredients[], int ingredients_len, int recipes_len)
fputs("<ul class='recipes col3'>", myfile);
- fputs("<h3>Breakfast</h3>", myfile);
- for(int i = 0; i < recipes_breakfast_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_breakfast[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_breakfast[i]);
- }
-
- fputs("<h3>Dinner</h3>", myfile);
- for(int i = 0; i < recipes_dinner_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_dinner[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_dinner[i]);
- }
-
- fputs("<h3>Sidedish</h3>", myfile);
- for(int i = 0; i < recipes_sidedish_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_sidedish[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_sidedish[i]);
- }
-
- fputs("<h3>Dessert</h3>", myfile);
- for(int i = 0; i < recipes_dessert_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_dessert[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_dessert[i]);
- }
-
- fputs("<h3>Sauce</h3>", myfile);
- for(int i = 0; i < recipes_sauce_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_sauce[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_sauce[i]);
- }
-
- fputs("<h3>Pasta</h3>", myfile);
- for(int i = 0; i < recipes_pasta_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_pasta[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_pasta[i]);
- }
-
- fputs("<h3>Bread</h3>", myfile);
- for(int i = 0; i < recipes_bread_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_bread[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_bread[i]);
- }
-
- fputs("<h3>Snack</h3>", myfile);
- for(int i = 0; i < recipes_snack_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_snack[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_snack[i]);
- }
-
- fputs("<h3>Basic</h3>", myfile);
- for(int i = 0; i < recipes_basic_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_basic[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_basic[i]);
- }
-
- fputs("<h3>Lifestyle</h3>", myfile);
- for(int i = 0; i < recipes_lifestyle_len; ++i) {
- char recipe_path[STR_BUF_LEN];
- to_lowercase(recipes_lifestyle[i], recipe_path, STR_BUF_LEN);
- fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_lifestyle[i]);
+ for(int i = 0; i < lifestyle+1; ++i) {
+ fprintf(myfile, "<h3>%s</h3>", recipe_type_names[i]);
+ for(int j = 0; j < recipes_by_types_len[i]; ++j) {
+ char recipe_path[STR_BUF_LEN];
+ to_lowercase(recipes_by_types[i][j], recipe_path, STR_BUF_LEN);
+ fprintf(myfile, "<li><a href='%s.html'>%s</a></li>", recipe_path, recipes_by_types[i][j]);
+ }
}
fputs("</main>", myfile);
diff --git a/src/main.c b/src/main.c
@@ -2,7 +2,18 @@
#include <ctype.h>
#include <string.h>
-enum RecipeType { breakfast, dinner, sidedish, dessert, sauce, pasta, bread, snack, basic, lifestyle };
+enum RecipeType {
+ breakfast,
+ dinner,
+ sidedish,
+ dessert,
+ sauce,
+ pasta,
+ bread,
+ snack,
+ basic,
+ lifestyle
+};
#include "helpers.c"
#include "ingredient.c"
diff --git a/src/recipe.c b/src/recipe.c
@@ -17,29 +17,25 @@ typedef struct {
RecipePart *parts[10];
} Recipe;
-int recipes_breakfast_len = 0; char *recipes_breakfast[16];
-int recipes_dinner_len = 0; char *recipes_dinner[16];
-int recipes_sidedish_len = 0; char *recipes_sidedish[16];
-int recipes_dessert_len = 0; char *recipes_dessert[16];
-int recipes_sauce_len = 0; char *recipes_sauce[16];
-int recipes_bread_len = 0; char *recipes_bread[16];
-int recipes_pasta_len = 0; char *recipes_pasta[16];
-int recipes_basic_len = 0; char *recipes_basic[16];
-int recipes_snack_len = 0; char *recipes_snack[16];
-int recipes_lifestyle_len = 0; char *recipes_lifestyle[16];
+char recipe_type_names[20][32] = {
+ "breakfast",
+ "dinner",
+ "sidedish",
+ "dessert",
+ "sauce",
+ "pasta",
+ "bread",
+ "snack",
+ "basic",
+ "lifestyle"
+};
+
+int recipes_by_types_len[lifestyle+1] = {0,0,0,0,0,0,0,0,0,0};
+char *recipes_by_types[lifestyle+1][100];
void categorize_recipe(char *name, enum RecipeType type) {
- if(type == breakfast){ recipes_breakfast[recipes_breakfast_len] = name; recipes_breakfast_len++; }
- else if(type == dinner){ recipes_dinner[recipes_dinner_len] = name; recipes_dinner_len++; }
- else if(type == sauce){ recipes_sauce[recipes_sauce_len] = name; recipes_sauce_len++; }
- else if(type == sidedish){ recipes_sidedish[recipes_sidedish_len] = name; recipes_sidedish_len++; }
- else if(type == dessert){ recipes_dessert[recipes_dessert_len] = name; recipes_dessert_len++; }
- else if(type == basic){ recipes_basic[recipes_basic_len] = name; recipes_basic_len++; }
- else if(type == bread){ recipes_bread[recipes_bread_len] = name; recipes_bread_len++; }
- else if(type == pasta){ recipes_pasta[recipes_pasta_len] = name; recipes_pasta_len++; }
- else if(type == snack){ recipes_snack[recipes_snack_len] = name; recipes_snack_len++; }
- else if(type == lifestyle){ recipes_lifestyle[recipes_lifestyle_len] = name; recipes_lifestyle_len++; }
- else{ printf("Unknown type: %s -> %d\n", name, type); }
+ recipes_by_types[type][recipes_by_types_len[type]] = name;
+ recipes_by_types_len[type]++;
}
Recipe create_recipe(char *name, enum RecipeType type, char *portions, int date, int time) {
