commit: f466e7b7cd18dde4fa1aa909510b9ac646ebe3c2
parent d973b9647b24aee364230801f2ab0e930dd42081
Author: Rekka <rekkabell@gmail.com>
Date: Thu, 12 Dec 2019 11:57:17 -0500
Replacing coconut oil
Diffstat:
1 file changed, 28 insertions(+), 28 deletions(-)
diff --git a/scripts/database/recipes.ndtl b/scripts/database/recipes.ndtl
@@ -380,7 +380,7 @@ SEAWEED BITES
Prepare
- Mix {_1 tbsp_} of ground {{flax seeds}} with {_3 tbsp_} of {{water}}. Let it sit until it thickens.
- In a bowl, mix {_3/4 cup_} of {{flour}} with {_4 tsp_} of {{cornstarch}}.
- - In a separate bowl, cream {_4 1/2 tbsp_} of {{coconut sugar}} with {_6 tbsp_} of {{coconut oil}} and {_2 tbsp_} of {{soy milk}}. Stir in the flax seeds and water mix.
+ - In a separate bowl, cream {_4 1/2 tbsp_} of {{coconut sugar}} with {_6 tbsp_} of {{canola oil}} and {_2 tbsp_} of {{soy milk}}. Stir in the flax seeds and water mix.
- Put the wet ingredients with the dry ones, add {_2 tsp_} of shredded {{wakame}} and mix well.
Baking
- Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately {#20 minutes#}.
@@ -393,7 +393,7 @@ SEAWEED BITES
All purpose flour : 3/4 cup
Cornstarch : 4 tsp
Coconut sugar : 4 1/2 tbsp
- Coconut oil : 6 tbsp
+ Canola oil : 6 tbsp
Soy milk : 2 tbsp
Wakame : 2 tsp
@@ -642,7 +642,7 @@ RAISIN BEET 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 {{coconut oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{puréed beets}}. This is the sweet part of our bread: the cream.
+ - Mix {_2 tbsp_} of {{ground flax seeds}} with {_6 tbsp_} of {{water}}, let thicken. In a separate bowl, measure out {_1/4 cup_} of {{canola oil}}. Add {_1/3 cup_} of {{whole cane sugar}}, gradually, mixing at the same time. In that same bowl, add the {{flax seeds}} and the {{puréed beets}}. This is the sweet part of our bread: the cream.
- Mix your dry ingredients together, {_2 1/4 cups_} of {{all purpose flour}}, the {_1/2 tsp_} of {{salt}} and {_1 tbsp_} of {{baking soda}}.
- Take your wet raisins and the bowl of flour, and add both in small gradual batches to the bowl of cream.
- Add spoonfuls of the wet dough to your greased pan, add the remaining {_1/4 cup_} of {{dried raisins}} on the top of the dough. Push down gently to make sure they stick.
@@ -654,7 +654,7 @@ RAISIN BEET BREAD
Baking soda : 1 tbsp
Sea salt : 1/2 tsp
Flax seeds : 2 tbsp
- Coconut oil : 1/4 cup
+ Canola oil : 1/4 cup
Whole cane sugar : 1/3 cup
Dried raisins : 1 1/4 cup
Water : 1 cup
@@ -789,7 +789,7 @@ BASIC BLACK BREAD
Loaf
- In a large bowl, stir {_1 1/2 tsp_} of {{salt}} and {_3/4 tbsp_} of {{maple syrup}} in {_1 cup_} of {{warm water}} until dissolved. Sprinkle tsp of {{active dry yeast}}, let sit for {#10 minutes#}.
- Sift {_1 1/2 cups_} of {{all purpose flour}}, {_1 1/2 cups_} of {{whole grain flour}} and {_1 tsp_} of {{bamboo charcoal powder}} together in a separate bowl. Once flours are mixed evenly enough.
- - Add {_1 tbsp_} of {{coconut oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides.
+ - Add {_1 tbsp_} of {{canola oil}} to the water mix, then stir in {_1/2 cup_} of the flour mix with a wooden spoon. Keep adding flour a {#1/2 cup#} at a time, until the dough stops sticking to the sides.
- Put ball of dough on lightly floured counter-top and start kneading, add a bit of flour everytime it starts to stick to your hands. Knead for {#15 minutes#}. You may not use up all of your flour, if there's still a lot left and your dough is nice smooth don't add any more. Don't want to risk drying it out.
- Heat up oven at the very lowest setting. This will be our warm place for bread rising.
- Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. {_Let rise for 45 minutes_}.
@@ -811,12 +811,13 @@ BASIC BLACK BREAD
Whole wheat flour : 1 1/2 cups
Bamboo charcoal powder : 1 tsp
Water : 1 cup, warm
+ Canola oil : 1 tbsp
Active dry yeast : 1 tsp
Sea salt : 1 1/2 tsp
Maple syrup : 3/4 tbsp
White sesame seeds : 1 tsp
Corn semolina : 1 tbsp
- Coconut oil : 2 tbsp
+ Coconut oil : 1 tbsp
SHICHIMI TOGARASHI CRACKERS
DATE : 2015-01-14
@@ -1009,7 +1010,7 @@ SAVOURY TURMERIC COOKIES
DESC
& These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!
% recipes/savoury.turmeric.cookies.1.jpg
- & In these cookies, I use {{spelt flour}} because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation.
+ & 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
@@ -1017,7 +1018,7 @@ SAVOURY TURMERIC 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 {{coconut oil}} with {_1/2 cup_} of {{whole cane sugar}} in a separate bowl. Then. mix with the dry ingredients, gradually adding the {{soy milk}} {_1 tbsp at a time_} until you get a soft and consistent dough.
+ - Cream {_6 tbsp_} of {{canola oil}} with {_1/2 cup_} of {{whole cane sugar}} in a separate bowl. Then. mix with the dry ingredients, gradually adding the {{soy milk}} {_1 tbsp at a time_} until you get a soft and consistent dough.
- Line a baking sheet with a baking mat, make {_16 little balls of dough_} and flatten each one gently. Add a {{carob chips}} at the center of each cookie.
- Bake for {#15-20 minutes#}. Let cool, and serve with some tea!
INGR
@@ -1026,7 +1027,7 @@ SAVOURY TURMERIC COOKIES
Spelt flour : 1/2 cup
Baking powder : 1/2 tsp
Whole cane sugar : 1/2 cup
- Coconut oil : 6 tbsp
+ Canola oil : 6 tbsp
Ground turmeric : 2 tsp
Dried orange peel : 1 tsp
Soy milk : 6 tbsp
@@ -1219,7 +1220,7 @@ CHILI POMEGRANATE BROWNIES
- Preheat oven to {#325F#}.
- Cut {_1/3 cup_} of {{pumpkin}}, steam until softened and process into a purée.
- Put {_3 tbsp_} of {{ground flax seeds}} in a bowl with {_9 tbsp_} of {{water}}, let thicken for {#5 minutes#}. Set aside.
- - Put {_5 tbsp_} of {{coconut oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{coconut oil}} is melted, and all is well mixed.
+ - Put {_5 tbsp_} of {{canola oil}}, {_5 tbsp_} of {{pumpkin purée}}, {_3/4 cup_} {{whole cane sugar}}, {_3/4 cup_} {{cocoa powder}} and a {_1/4 tsp_} {{salt}} in a pan over medium to low heat. Stir until the {{canola oil}} is melted, and all is well mixed.
- Stir in the flax 'egg', as well as the {_2 tbsp_} of {{chili pepper flakes}} and {_1 tsp_} of {{cayenne pepper powder}}. Add {_1/2 cup_} of {{all purpose flour}} and mix well. Mixture should be very thick.
- Pour into a 8X8 baking dish lined with parchment papper. Flatten with the back of a spoon to even it out and bake for {#25 minutes#}, or until knife comes out clean. Let cool. {_Cut in 24 small squares_}.
Syrup
@@ -1231,7 +1232,7 @@ CHILI POMEGRANATE BROWNIES
Pumpkin : 1/3 cup
Flax seeds : 3 tbsp
Water : 9 tbsp
- Coconut oil : 5 tbsp
+ Canola oil : 5 tbsp
Whole cane sugar : 3/4 cup
Cocoa powder : 3/4 cup
Sea salt : 1/4 tsp
@@ -1261,7 +1262,7 @@ FRENCH TOAST
INST
Preparation
- Purée {_1_} {{banana}}, {_3/4 cup_} of {{soy milk}} and {_1/2 tsp_} of {{vanilla extract}}.
- - Melt {_1 tsp_} of {{coconut oil}} in a pan at medium heat, dip slice into the banana purée batter. Pan-fry bread until golden and crispy on both sides.
+ - Melt {_1 tsp_} of oil in a pan at medium heat, dip slice into the banana purée batter. Pan-fry bread until golden and crispy on both sides.
- Serve with slices of {{kiwifruit}}, or a fruit of your choice, along with a generous serving of maple syrup!
Black bread
- If you want to make black bread please refer to my {{basic black bread}} recipe. Follow the recipe, be sure to place it in a loaf pan for the second rise for a proper 'bread shape'.
@@ -1270,7 +1271,6 @@ FRENCH TOAST
Banana : 1
Soy milk : 3/4 cup
Vanilla extract : 1/2 tsp
- Coconut oil : 1 tsp
Maple syrup : to taste
PANKO CHICKPEA FINGERS
@@ -1384,7 +1384,7 @@ ANISE BREAD WITH SWEET PEAR SAUCE
- Transfer evenly, to 2 mini loaf pans.
Sauce
- Cut your {{bartlett pear}} into cubes.
- - Heat a pan at medium to high heat, add {_1/4 cup_} of {{coconut oil}}. Once melted, add {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{maple syrup}}.
+ - Heat a pan at medium to high heat, add {_1/4 cup_} of {{canola oil}}. Once melted, add {_1 tbsp_} of {{whole cane sugar}} and {_1 tbsp_} of {{maple syrup}}.
- Once it starts to boil, add the cubed pear and lower the heat. Let it bathe in the sweet mixture for {#3-5 minutes#}.
- Pour the sauce over the 2 mini loaves, bake for {#30 minutes#}.
- Let cool and serve!
@@ -1399,7 +1399,7 @@ ANISE BREAD WITH SWEET PEAR SAUCE
Soy milk : 1/2 cup + 2 tbsp
Sauce
Bartlett pear : 1
- Coconut oil : 1 tbsp
+ Canola oil : 1 tbsp
Whole cane sugar : 1 tbsp
Maple syrup : 1 tbsp
@@ -1424,7 +1424,7 @@ WASABI SWIRL CHOCOLATE COOKIES
- Mix {_1 tbsp_} of {{ground flax seeds}} with {{_3 tbsp_} of {{water}} (this is your 'flax egg'). Let thicken.
- Sautee {_1/4 cup_} of {{black sesame seeds}} in a non-stick pan at medium heat, roast until they begin to pop. Let cool.
- Mix the sesame seeds with {_2 tbsp_} of {{soy yogurt}} and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.
- - In a bowl, add the flax seed 'egg' to the sesame mix, along with a {_1/4 cup_} of {{coconut oil}}, {_2/3 cup_} of {{whole cane sugar}} and {_1 tsp_} of {{vanilla extract}}. Stir well.
+ - 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 {{steel cut oats}}, break it down into 'coarse' flour with a mortar and pestle. Don't grind it too finely, having bigger bits gives an interesting texture to the cookie!
- 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.
@@ -1437,7 +1437,7 @@ WASABI SWIRL CHOCOLATE COOKIES
Flax seeds : 1 tbsp
Water : 3 tbsp
Black sesame seeds : 1/4 cup
- Coconut oil : 1/4 cup
+ Canola oil : 1/4 cup
Soy yogurt : 2 tbsp
Whole cane sugar : 2/3 cup
Vanilla extract : 1 tsp
@@ -1699,12 +1699,12 @@ HALLOWEEN PUMPKIN COOKIES
- Preheat oven to {#350F#}.
- Steam {_1/2 cup_}'s worth of {{pumpkin}} cubes. Set aside to cool.
- Stir {_1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}} and {_1/2 tsp_} of {{baking powder}} together in a bowl.
- - Put the steamed pumpkin, the {_4 tbsp_} of melted {{coconut oil}} as well as the {_1/2 cup_} of {{coconut sugar}} in another bowl. Mash the {{pumpkin}} with a fork (or use a hand blender) and stir everything together until smooth and well mixed.
+ - Put the steamed pumpkin, the {_4 tbsp_} of melted {{canola oil}} as well as the {_1/2 cup_} of {{coconut sugar}} in another bowl. Mash the {{pumpkin}} with a fork (or use a hand blender) and stir everything together until smooth and well mixed.
- Add the wet to the dry ingredients, mix with a wooden spoon until you get a soft and consistent dough. It will be sticky but that's fine, if it's too sticky feel free to add a bit of extra flour. Let the dough rest for {#10 minutes#}.
- Line a baking sheet with a baking mat. Make little balls of dough, as round as you can make them, and flatten each one gently. Bake for {#15 minutes#}.
- Decorate each cookie with {_3_} {{pumpkin seeds}}, sticking them at the top (pointy end in).
Chocolate
- - Mix {_1/4 cup_} of {{coconut oil}}, {_1/4 cup_} of {{unsweetened cocoa powder}}, {_1/4 tsp_} {{vanilla}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl.
+ - Mix {_1/4 cup_} of {{canola oil}}, {_1/4 cup_} of {{unsweetened cocoa powder}}, {_1/4 tsp_} {{vanilla}}, {_2 tbsp_} {{maple syrup}} and a pinch of {{salt}} together in a glass bowl.
- Put a bit of {{water}} to boil in a pot (large enough to fit your bowl, or to have it hanging overtop).
- Lower the heat to a simmer, add the glass bowl with the chocolate into the pot, stir with a spoon until the chocolate is smooth and runny.
- Remove from heat. Take a toothpick and dip into the chocolate, draw pumpkin faces on your cookies and serve as is!
@@ -1716,11 +1716,11 @@ HALLOWEEN PUMPKIN COOKIES
Spelt flour : 1/2 cup
Baking powder : 1/2 tsp
Coconut sugar : 1/2 cup
- Coconut oil : 4 tbsp, melted
+ Canola : 4 tbsp
Pumpkin : 1/2 cup
Pumpkin seeds : 45
Cocoa powder : 1/4 cup
- Coconut oil : 1/4 cup
+ Canola oil : 1/4 cup
Maple syrup : 2 tbsp
Vanilla extract : 1/4 tsp
Sea salt : pinch
@@ -1745,7 +1745,7 @@ SALTED CARAMEL CAROB CHIP COOKIES
- Pre-heat oven to {#350F#}.
- Make your flax egg - put {_1 tbsp_} of ground-up {{flax seeds}} with {_3 tbsp_} of {{water}}, let thicken for {#5 minutes#}.
- In a large bowl, mix {_1 cup + 3 tbsp_} of {{einkorn flour}} with {_3/4 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}.
- - Melt {_1/4 cup_} of {{coconut oil}}. In a separate bowl, cream with {_3/4 cup_} of {{coconut sugar}}, a {_1/4 cup_} of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add {_1/2 cup_} of {{unsweetened carob chips}} and stir until evenly distributed.
+ - In a 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
@@ -1754,7 +1754,7 @@ SALTED CARAMEL CAROB CHIP COOKIES
Soy milk : 2 tbsp
Vanilla extract : 1/2 tsp
Cooking batter
- Vegan butter : 1/4 cup, earth balance
+ Canola oil : 1/4 cup
Coconut sugar : 3/4 cup
Date caramel : 1/4 cup, see above
Flax seeds : 1 tbsp
@@ -1973,12 +1973,12 @@ PAN FRIED BREADFRUIT
& Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their properties. If they don’t have something, they can trade with neighbours for theirs. Getting our hands on a breadfruit was no simple task, but we are patient. At every island, we would ask the locals, but again, the fruit weren’t ready to pick off yet.
& Devine & I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.
% 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.
+ & Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.
& If you ever come by breadfruit fruit, please try it. It’s the perfect island food, and will keep you filled up for a long time!
INST
Preparation
- Preheat oven to {#425F#}.
- - Brush outside of {{breadfruit}} with {{olive oil}}, or {{coconut oil}}.
+ - Brush outside of {{breadfruit}} with {{olive oil}}.
- Wrap in aluminum foil, and bake for {#1 hour#}.
- To check if it is ready, poke a knife through. If it is soft, it is ready.
- Remove foil, and peel skin away. Then, cut in half and scoop out the seed in the middle.
@@ -2163,9 +2163,9 @@ PANDANUS FRUIT BREAD
INST
Pandanus bread
- Preheat oven to {#350F#}.
- - Mix {_1/2 tsp_} of {{apple cider vinegar}} in {_1/4 cup_} of {{soy milk}}, this will make the milk curdle; it helps the bread rise while imparting flavour.
+ - Mix {_1/2 tsp_} of {{apple cider vinegar}} in {_1/4 cup_} of {{soy milk}}, this will make the milk curdle — it helps the bread rise while imparting flavour.
- In a bowl, combine {_1 1/2 cup_} of {{all purpose flour}}, {_1/2 cup_} of {{spelt flour}}, {_1 tsp_} of {{baking powder}}, {_1/2 tsp_} of {{baking soda}} and {_1/4 tsp_} of {{salt}}. Mix well.
- - In yet, another bowl, cream {_1/4 cup_} of {{coconut oil}} with {_1/2 cup_} of {{whole cane sugar}}, stir in the curdled {{soy milk}}.
+ - In yet, another bowl, cream {_1/4 cup_} of {{canola oil}} with {_1/2 cup_} of {{whole cane sugar}}, stir in the curdled {{soy milk}}.
- Add the wet to the dry ingredients and stir until evenly mixed.
- Pour the batter into an oiled square baking pan.
- Bake for {#45 minutes#}.
@@ -2181,7 +2181,7 @@ PANDANUS FRUIT BREAD
Spelt flour : 1/2 cup
Soy milk : 1/4 cup
Apple cider vinegar : 1/2 tsp
- Coconut oil : 1/4 cup
+ Canola oil : 1/4 cup
Whole cane sugar : 1/2 cup
Pandanus fruit : 1 1/2 cups, puréed
Baking powder : 1 tsp
