Migrate

.gitignore

@@ -0,0 +1,3 @@
+public
+.hugo_build.lock
+resources

.gitmodules

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+[submodule "themes/nostyleplease"]
+	path = themes/nostyleplease
+	url = https://github.com/Masellum/hugo-theme-nostyleplease.git

.vscode/tasks.json

@@ -0,0 +1,19 @@
+{
+  // See https://go.microsoft.com/fwlink/?LinkId=733558
+  // for the documentation about the tasks.json format
+  "version": "2.0.0",
+  "tasks": [
+    {
+      "label": "dev",
+      "type": "shell",
+      "command": "hugo server -D",
+      "problemMatcher": []
+    },
+    {
+      "label": "build",
+      "type": "shell",
+      "command": "hugo -D",
+      "problemMatcher": []
+    }
+  ]
+}

.woodpecker.yml

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+clone:
+  git:
+    image: woodpeckerci/plugin-git
+    settings:
+      recursive: true
+
+pipeline:
+  build:
+    image: klakegg/hugo:ext-alpine
+    commands:
+      - hugo -D
+  deploy:
+    image: seriousbug/rsync
+    secrets: [SSH_KEY, SSH_USER]
+    commands:
+      - echo $SSH_KEY | base64 -d > ssh_key
+      - chmod 600 ssh_key
+      - rsync -avz -e 'ssh -o StrictHostKeyChecking=no -i ssh_key' public/ $SSH_USER@bgenc.net:/array/www/recipes/

archetypes/default.md

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+---
+title: "{{ replace .Name "-" " " | title }}"
+date: {{ .Date }}
+draft: true
+---
+

config.toml

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+baseURL = 'https://bgenc.net/recipes/'
+languageCode = 'en-us'
+theme = "nostyleplease"
+title = "Kaan's recipes"
+
+[params]
+description = """These are my recipes. They are not necessarily authentic to any culture, but they are what I cook and eat regularly. I often add or update recipes here. This is mainly for my own reference, but feel free to use these recipes yourself too. Also they are all vegan."""
+
+[params.theme_config]
+show_description = true
+back_home_text = "go back"
+date_format = ""

content/baked/baked-potatoes.md

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+---
+id: OMFsNNGn7J8beCnyncbJq
+title: Potatoes
+desc: ''
+updated: 1632686817351
+created: 1632686235762
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- Large russet potatoes
+- 1/2 cups of water
+- 30g of salt
+
+## Instructions
+
+- Mix the water and salt.
+- Poke the potato 6 times with a fork, making sure to spread the pokes all around.
+- Dip and cover the potatoes in the brine.
+- Bake on a wire rack, on top of a baking sheet. 450F for around 50 minutes, taking them out once the internal temperature registers 205F.
+- Remove the potatoes, cut a slit across each, and then use forks to spread the slit open.
+- Top with desired ingredients and serve hot.
+
+## Notes
+
+Some good topping include:
+- [[vegan bacon bits|recipes.misc.vegan-bacon-bits]]
+- sour cream & chives
+- vegan cheddar & broccoli
+
+![](/assets/images/2022-03-22-14-35-13.png)
+
+

content/baked/bread.md

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+---
+id: WEUMTNYBjGBpN6da-MoFG
+title: Basic Bread
+desc: ''
+updated: 1632978159697
+created: 1624865550301
+---
+
+
+* Servings: 12 small rolls, or 1 big loaf
+* Calories: 192 kcal per roll
+* Protein: 7.0g
+* Fiber: 1.2g
+
+
+## Ingredients
+* 500g of flour
+    * 450g of all purpose flour & 50g of gluten ^all-white
+    * 250g all purpose flour, 200g whole wheat flour, 50g gluten ^half-whole-wheat
+* 3 tsp sugar
+* 7g yeast
+* 1 tsp salt
+* 250g warm water
+* 1/4 cup olive oil
+
+## Instructions
+
+* Using the flat beater in the stand mixer, mix all dry ingredients together.
+* Slowly drizzle in the liquids.
+* Switch to the dough hook, and knead for 5 minutes on level 2. Add up to another 50g of water to get a slightly sticky, soft dough.
+* Bulk rise for an hour.
+* Knead in the mixer for 3 more minutes.
+* Split into small rolls, or form into one big loaf. Flour the pan and the top of the rolls/loaf.
+* Let rise for 45 minutes.
+* Bake at 450F for 20 to 30 minutes. Make sure to pour water to a container inside the oven to inject steam.
+
+## Notes
+
+It might be good to increase the amount of water. 50g more water would bring this up to a 60% hydration which might have better results.
+
+* [[Completely all purpose flour|recipes.baked.bread#^all-white]]: Really good, if not a little bland.
+* [[Mixed with whole wheat flour|#^half-whole-wheat]]: A little too dense. Perhaps extra yeast/more proving time.

content/baked/cheesy-tomatoes-and-beans.md

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+---
+id: 97Knn3OaDleMEtIoOxJZj
+title: Cheesy Tomatoes and Beans
+desc: ''
+updated: 1641031755967
+created: 1641031345660
+---
+
+
+* Servings: 2
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1 onion, diced
+- 1 zucchini, cut into quarter-moons
+- 1 can cannellini beans, drained
+- parsley
+- 1 tsp garlic powder
+- 1 tsp oregano
+- 1 demi-baguette
+- 1 14oz can of diced tomatoes
+- 1 Tbsp stock concentrate
+- 4oz vegan ricotta cheese
+- vegan parmesan cheese
+
+## Instructions
+
+- Slice demi-baguette in half, coat cut sides with olive oil, garlic powder, and salt. Toast in oven at 450F, then cut into croutons.
+- Saute onion with olive oil.
+- Add zucchini, oregano, and garlic powder, cook until tender.
+- Add tomatoes, stock concentrate, and beans. Cook until thickened.
+- Top with ricotta, croutons, and parmesan, then put into the oven until parmesan melts.
+
+## Notes
+
+#hellofresh

content/baked/pies/apple-and-almond.md

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+---
+id: WUYkUgas_9b0TlQKsZUJU
+title: Apple and Almond
+desc: ''
+updated: 1625523092278
+created: 1625523092278
+---
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+* ? Granny Smith apples, cored
+* ?g slivered almonds
+* ?g sugar
+* ?g corn starch
+
+## Instructions
+
+* Place the apples, sugar, and corn starch in a blender.
+* Blend until smooth.
+* Add slivered almonds, mix with a spatula.
+* Pour into a pie crust, decorate the top if desired.
+* Bake at ?F for ? minutes.
+
+## Notes

content/baked/pies/crust.md

@@ -0,0 +1,39 @@
+---
+id: XaoTwpM5TjSJrQMssTM_1
+title: Crust
+desc: ''
+updated: 1625689504105
+created: 1625521982746
+---
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+## Ingredients
+
+* 350g all purpose flour
+* 170g plant-based butter, cubed
+* 5 Tbsp cold water (mix water and ice, only use the water)
+* 1 tsp salt
+ ## Instructions
+
+* Chill the butter in the fridge.
+* Mix flour, salt, and butter in a bowl and mix using the KitchenAid mixer at a low speed.
+* Once the mix has the consistency of breadcrumbs, add the water, continuing mixing.
+* The mix should form a tough, buttery dough. Add more cold water if needed.
+* Take out the dough from the mixer, form into one large and one small disk, and refrigirate for 30 minutes.
+* Using a small amount of flour to prevent sticking, roll the large disk out into a circle.
+* Place the rolled dough into the pie tin, making sure to cover the corners without stretching the dough. The edges should extend to the edges of the pie tin.
+* Poke holes on the bottom using a fork.
+* Cover with a parchment paper, placing pie weights (dry beans, or sugar) on top.
+* Blind-bake for 20 minutes.
+* Trim the edges.
+* Roll out the small disk of dough, and slice into strips. Use these strips to decorate the top of the pie in a cross-hatch pattern once the pie is filled.
+
+## Notes
+
+How much dough for the bottom, and how much for the top? Need to measure.
+
+[[tags.shortcrust]] [[tags.pastry]]

content/baked/pizza/crust.md

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+---
+id: PM1RiGymwjEJIytot8stM
+title: Crust
+desc: ''
+updated: 1631484297474
+created: 1631484030458
+---
+
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 425g of all-purpose flour
+- 25g gluten
+- 2 tsp instant yeast
+- 1/2 Tbsp olive oul
+- 1 tsp salt
+- 1 cup warm water
+
+## Instructions
+
+- In a stand mixer, combine all ingredients.
+- Mix with a dough hook. If the dough is too dry, add water until it becomes more pliable and workable.
+- On medium-high, knead for 8 minutes.
+- Bulk rise for 1 hour.
+- Shape into a circle, add toppings, and bake at 450F for 12 minutes.
+
+## Notes
+
+Not sure how many pizzas this makes. Need to adjust the recipe later.

content/baked/pumpkin-spice-soda-bread.md

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+---
+id: seWDlap2o7tu8PkEFP69I
+title: Pumpkin Spice Soda Bread
+desc: ''
+updated: 1632989198029
+created: 1632989131245
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 90g whole wheat flour
+- 30g sugar
+- 5g baking powder
+- ground cinnamon
+- ground ginger
+- ground nutmeg
+- ground cloves
+
+## Instructions
+
+
+## Notes

content/baked/scalloped-potatoes.md

@@ -0,0 +1,39 @@
+---
+id: n0ThWj9gBa164mJqUcOfI
+title: Scalloped Potatoes
+desc: ''
+updated: 1630590731923
+created: 1630590376482
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- potatoes, sliced into around 1cm thick slices
+- 1 large onion, diced
+- flour
+- paprika & smoked paprika
+- vegan butter
+
+## Instructions
+
+1. Coat a baking dish in vegan butter.
+1. Layer potatoes.
+1. Sprinkle diced onions.
+1. Mix flour with smoked and regular paprika, and salt. Sprinkle on top of the layer.
+1. Repeat last 3 steps.
+1. Place the final layer of potatoes.
+1. Sprinkle on smoked paprika and salt.
+1. Place chunks of vegan butter on top.
+1. Pour enough water that it almost reaches the top layer.
+1. Bake at 450F for 30 minutes covered with aluminum foil, then 30 minutes uncovered.
+
+## Notes
+
+Ideally should be allowed to cool down before slicing and serving, otherwise the layers will fall apart.

content/baked/shepards-pie.md

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+---
+id: zZeSyEFeANvT8G0wPRXRz
+title: Shepards Pie
+desc: ""
+updated: 1628365922636
+created: 1628365658436
+---
+
+- Servings:
+- Calories:
+- Protein:
+- Fiber:
+
+## Ingredients
+
+- 3 lbs yukon gold potatoes
+- 3 Tbsp vegan butter
+- 1 Tbsp olive oil
+- 1 onion
+- 2 cloves garlic
+- 2 cans cooked lentils
+- 2 tsp fresh thyme
+- 10-oz bag of frozen mixed veggies
+
+## Instructions
+
+- Make mashed potatoes with the potatoes and vegan butter.
+- Sauté the onion, garlic and frozen vegetables with the olive oil.
+- Add some (?) vegetable stock, and 2 Tbsp of cornstarch.
+- Place vegetables & lentils on the bottom of a pan, cover with mashed potatoes.
+- Bake at 425F for 10 to 15 minutes.
+
+## Notes

content/baked/soda-bread.md

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+---
+id: fxyfyKOvzM0tdbOMPhqeD
+title: Soda Bread
+desc: ''
+updated: 1632335356769
+created: 1632292096420
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 120g whole wheat flour
+- 5g baking powder
+- 5g salt
+- 70g water
+
+
+## Instructions
+
+- Mix all ingredients. Kneading is optional, but possible since baking powder won't react until in the oven.
+- Shape into a flat disc.
+- Place on a floured baking sheet, bake for 20 minutes at 400F.
+
+## Notes
+
+Makes a small, single-serving bread. Multiply ingredients to get as many as needed.
+
+Traditional Irish recipes use all-purpose flour, baking soda, and buttermilk instead.
+
+This is a little closer to Australian damper, minus butter and all-purpose flour.

content/baked/sourdough-bread.md

@@ -0,0 +1,33 @@
+---
+id: 7KRtesq1GpQvR2ro
+title: Sourdough Bread
+desc: ''
+updated: 1627788848609
+created: 1627788652656
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 400g of flour (300g all purpose flour, 50g whole wheat flour, 50g gluten)
+- 200g sourdough starter
+- 3 tsp sugar
+- 1 tsp salt
+- 150g warm water
+- 1/4 cup olive oil
+
+## Instructions
+
+- Place all ingredients in the bowl of a stand mixer. Knead for 5 minutes.
+- Bulk rise for 2 hours.
+- Knead for 3 more minutes in the stand mixer.
+- Split into rolls, rise for 1 more hour.
+- Bake at 450F for 20 minutes.
+
+## Notes

content/bowls/burrito.spicy-beer-braised-potatoes.md

@@ -0,0 +1,38 @@
+---
+id: eba5d509-f2b4-479a-9bd4-08cb4d9dc0b3
+title: Spicy Beer Braised Potatoes
+desc: ''
+updated: 1622787397093
+created: 1622786519208
+---
+
+
+* about 4 servings?
+* ? calories per serving
+* ?g protein per serving
+* ?g fiber per serving
+
+
+## Ingredients
+
+* 1 Tbsp canola oil
+* 1 large yellow onion, diced
+* 1 jalapeño, diced
+* 5-6? potatoes, diced
+* 1 cup beer
+* 1 Tbsp chili powder
+* 1 tsp paprika
+* 1 tsp liquid smoke
+* 1 Tbsp soy sauce
+* 2 cloves garlic
+* 2 Tbsp lime juice
+* 2 Tbsp maple syrup or agave syrup
+
+## Instructions
+
+* Cook the onions with the olive oil.
+* Add jalapeño, garlic, and potatoes. Continue cooking.
+* Add all the remaining ingredients. Cover, and cook for 20 minutes.
+* Uncover, and continue cooking until most of the liquid has evaporated and what remains forms a thick sauce.
+
+Put the mixture in a burrito, burrito bowl, or just eat it on its own.

content/bowls/chickpea-biryani.md

@@ -0,0 +1,43 @@
+---
+id: SDZcqm9EX4ICv60x
+title: Chickpea Biryani
+desc: ''
+updated: 1627785717959
+created: 1627784989019
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 3 Tbsp canola oil
+- 2 large onions, cut into halves and sliced
+- 2 cups chopped broccoli
+- 1 cup chopped green beans
+- 1 chopped carrot
+- 1 can chickpeas, drained
+- 2 tsp garam masala
+- 2 cloves garlic
+- 3 tsp grated fresh ginger
+- 2 cups basmati rice
+- 1 cinnamon stick
+- 1 bay leaf
+- 2 cups vegetable broth
+- 1/4 tsp tumeric
+- 1/4 cup chopped almonds
+
+## Instructions
+
+- Add 1 Tbsp of oil and the onions into a pot, cook until it starts to brown.
+- Add 1 more Tbsp of oil, and broccoli, green beans, and carrots. Cook until softened.
+- Add chickpeas, garam masala, garlic, and ginger.
+- Separately in an instant pot, add 1 Tbsp of oil, rice, cinnamon stick, bay leaf, garam masala, ginger, garlic. Cook for about a minute in sauté.
+- Add broth to rice, cook for 7 minutes. Vent, add tumeric, and mix.
+- Toss the rice and vegatables, and serve.
+
+## Notes

content/bowls/gochujang-noodles.md

@@ -0,0 +1,42 @@
+---
+id: 8gliaexp2nau41q8k0wc58q
+title: Gochujang Noodles
+desc: ''
+updated: 1662327650463
+created: 1662327147585
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1 bok choy
+- garlic
+- 16oz rice noodles
+- For sauce:
+  - 3/2 Tbsp Gochujang paste
+  - 2 Tbsp peanut butter
+  - 1 Tbsp rice vinegar
+  - 3 Tbsp water
+  - 2 Tbsp soy sauce
+  - 1 Tbsp sesame oil
+  - 2 tsp brown sugar
+  - 1 tsp garlic
+  - 1 Tbsp lime juice
+
+## Instructions
+
+- Cook noodles.
+- Mix all the sauce ingredients together. Toss noodles in the sauce.
+- Take 2-3 bok choy leaves, trim the greens. Cut the stem into several large
+  parts, chop the greens.
+- Sauté the garlic for 30 seconds, then add the stems. Season with salt. Cook
+  until stems soften and slightly brown. Add the leaves and cook until wilted.
+
+## Notes
+

content/bowls/larb.md

@@ -0,0 +1,46 @@
+---
+id: 88Hmr73h8tclu7Q6kj4vU
+title: Musroom Larb
+desc: ''
+updated: 1624864981446
+created: 1624864981446
+---
+
+
+* Servings: 2
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+* 8 oz rice noodles
+* 2 Tbsp canola oil
+* 1 lbs mushroom, chopped
+* 1 red onion, sliced thinly
+* 1/2 cup raw cashews, chopped
+* 1/2 cup lime juice
+* 4 Tbsp soy sauce
+* 4 tsp sugar
+* 1/2 tsp salt
+* scallions, cilantro, mint, roughly chopped
+* 3 Tbsp rice
+* 2 tsp red pepper flakes
+* shredded carrots, optional
+
+## Instructions
+* Put the rice and red pepper flakes in a pan. Cook until rice begins to brown. Remove and set aside.
+* Blend the rice and red pepper flakes in the blender. Keep them coarse.
+* Put the onion and canola oil in the pan, cook until onions are translucent.
+* Add the cashews in the pan, cook until they start to take color. Remove and set aside.
+* Add the musrooms to the pan and cook.
+* Prepare rice noodles according to package instructions.
+* Mix lime juice, soy sauce, sugar, salt, and the herbs in a bowl.
+* Add rice noodles to the bowl and toss.
+* Serve the rice noodles in a bowl, topped with mushrooms, onions and cashews, and the rice. 
+
+## Notes
+
+May go with less mushrooms.
+
+[[tags.noodles]]

content/bowls/quinoa-with-roasted-veggies.md

@@ -0,0 +1,38 @@
+---
+id: q0fq4edogcysgo1r1ewpvjo
+title: Quinoa with Roasted Veggies
+desc: ''
+updated: 1665255091700
+created: 1649038341620
+---
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+## Ingredients
+
+- 1lbs white Quinoa
+- 4 cups of water
+- 6 Tbsp veggie broth
+- 2 Tbsp minced garlic
+- A bundle of beets (golden is preferred, otherwise it may dye all the other veggies red)
+- 3 carrots
+- 10oz grape tomatoes
+- 2 onions
+- 5oz spinach
+
+## Instructions
+
+- Pre-heat oven to 425°F
+- Rinse quinoa.
+- Sauté the quinoa with 2Tbsp of canola oil and the garlic for a few minutes
+- Add the water and veggie broth, cook for 5 minutes in the instant pot.
+- Dice carrots and beets, slice onions and separate layers, slice tomatoes in half.
+- Bake all veggies, spread out on a baking sheet. 20 to 25 minutes, stirring midway through.
+- Before taking the veggies out, throw the spinach onto the tray and bake for 1 or 2 more minutes.
+
+Serve the quinoa topped with veggies.
+
+## Notes

content/bowls/ramen.md

@@ -0,0 +1,46 @@
+---
+id: eh2kz1vbfi5fy2wfnu2fei4
+title: Ramen
+desc: ""
+updated: 1667874622671
+created: 1667874085174
+---
+
+- Servings:
+- Calories:
+- Protein:
+- Fiber:
+
+## Ingredients
+
+- 2Tbsp canola oil
+- 2 onions
+- A large piece of ginger
+- 10 cloves of garic
+- 12 cups veggie broth
+- .25 cups soy sauce
+- .5oz dried shiitake mushrooms
+- 1Tbsp miso paste
+
+- 2 blocks of tofu
+- 2 Tbsp of canola oil
+
+- 16oz ramen noodles
+- 4tsp sesame oil
+
+- Green onions
+
+## Instructions
+
+- Dice the onions, giner, and garlic. Sauté with the canola oil until slightly
+  browned.
+- Deglaze with 2 cups of broth, then add remaining 10 cups.
+- Add soy sauce, shiitake mushrooms, and miso paste. Simmer for 20 minutes.
+- Cut tofu into slices, cook in a pan. Work in batches if needed to fit in the
+  pan. Season with salt and pepper while cooking.
+- Cook the noodles according to packaging instructions. Drain and wash, then
+  toss them sesame oil. Work in batches if needed.
+- Serve the noodles topped with tofu, with drained broth on top. Sprinkle with
+  green onions.
+
+## Notes

content/bowls/red-curry-masoor-dal.md

@@ -0,0 +1,52 @@
+---
+id: FBG5TmrRHn1mWom5
+title: Red Curry Masoor Dal
+desc: ''
+updated: 1626310512266
+created: 1626310512266
+---
+
+
+* Servings: 6
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+Red curry dal:
+
+* 1 Tbsp canola oil
+* 3 red onions
+* 6 cloves garlic, minced
+* 1 tsp cumin seeds
+* 1 Tbsp (?) grated ginger
+* 2 Tbsp curry powder
+* 300g split masoor dal, rinsed
+* 4.5 cups water
+
+Tempering:
+
+* 3 Tbsp canola oil
+* 6 cloves of garlic, sliced thinly
+* 1.5 tsp cumin seeds
+* 2 tsp kashmiri chili powder
+
+## Instructions
+
+* Add oil to a pot and heat up.
+* Add onions, garlic, cumin seeds, and grated ginger to the pot. Sautee until onions are cooked.
+* Add curry powder to the pot and cook for about 2 minutes.
+* Add the masoor dal and water to the pot, bring to a boil. Salt to taste.
+* Cover, and cook for 10 minutes.
+* Uncover, cook for 5 more minutes.
+* In a small saucepot, heat up the oil for tempering.
+* Add garlic, cumin, and chili powder to the oil, cook for a minute. This burns easily, stir non-stop and take off immediately.
+* Pour the oil into the pot and mix.
+
+## Notes
+
+Serve over rice.
+
+Lower the covered cooking time for lentils to keep them firm if desired.

content/bowls/roasted-butternut-squash.md

@@ -0,0 +1,33 @@
+---
+id: 812st7puhrytngxz39fd36k
+title: Roasted Butternut Squash
+desc: ''
+updated: 1665253879770
+created: 1665253752294
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1 butternut squash
+- 2 onions
+- 2Tbsp olive oil
+- 2tsp dried sage
+
+## Instructions
+
+- Cube the butternut squash.
+  - Peel the skin with a peeler.
+  - Cut in half, then scoop out the seeds.
+  - Cut into cubes.
+- Cube the onion.
+- Toss the vegetables with olive oil, sage, salt and pepper.
+- Roast at 400F for 30 minutes.
+
+## Notes

content/bowls/sesame-soy-glaze-beef-bowls.md

@@ -0,0 +1,37 @@
+---
+id: xRvS3VXLwKslDmRygen6N
+title: Sesame Soy Glaze Beef Bowls
+desc: ''
+updated: 1641030114712
+created: 1641029179459
+---
+
+
+* Servings: 2
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1 cup rice
+- 5oz soy curls
+- 2 Tbsp vegan mayo
+- 1 tsp sriracha
+- 4oz shredded carrots
+- [[Sweet Soy Glaze|recipes.misc.sweet-soy-glaze]]
+- 1Tbsp sesame seeds
+- cilantro
+
+## Instructions
+
+- Cook rice.
+- Rehydrate soy curls and saute with some oil.
+- Add carrots, soy glaze ingredients, and sesame seeds; cook until thickened.
+- Combine sriracha and mayo.
+- Serve over rice, drizzle with spicy mayo.
+
+## Notes
+
+#hellofresh

content/bowls/stroganoff.md

@@ -0,0 +1,41 @@
+---
+id: jRlNe0BfV94RT4iOA5ymO
+title: Stroganoff
+desc: ''
+updated: 1631484792208
+created: 1631484337335
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1lbs vegan ground beef
+- frozen peas and carrots to taste
+- 1 tsp salt
+- 1 tsp black pepper
+- 1 Tbsp all-purpose flour
+- 1 cup vegetable stock
+- 3 Tbsp canola oil
+- 3 Tbsp vegan sour cream
+- 1 onion, diced
+- 1lbs dry pasta, cooked
+
+## Instructions
+
+- Cook the onions with 1 Tbsp of canola oil.
+- Add the vegan beef.
+- Add peas and carrots.
+- Set cooked mixture aside.
+- Prepare a roux with 2Tbsp canola oil and the flour.
+- Add vegetable stock to the roux.
+- Return the cooked ingredients back into the pot.
+- Add the vegan sour cream and cooked pasta in.
+    - Or alternatively, keep the pasta out and serve with this on top of it.
+
+## Notes

content/bowls/szechuan-ramen-stir-fry.md

@@ -0,0 +1,40 @@
+---
+id: 3D22JHBae4Nnp4sHgKYH1
+title: Szechuan Ramen Stir Fry
+desc: ''
+updated: 1641030655206
+created: 1641029868682
+---
+
+
+* Servings: 2
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 2 tsp chopped garlic
+- 2 scallions, chopped
+- 3oz shredded carrots
+- 0.5oz peanuts, chopped
+- [[Sweet Soy Glaze|recipes.misc.sweet-soy-glaze]]
+- 2Tbsp stock concentrate
+- 2Tbsp Szechuan paste
+- 2 Tbsp rice wine vinegar
+- 2oz peanut butter
+- 1 tsp chili flakes
+- 10oz vegan beef strips
+- 6oz ramen noodles
+
+## Instructions
+
+- Saute beef strips
+- Add garlic and scallion, cook for a few minutes.
+- Add soy glaze ingredients, stock concentrate, szechuan paste, rice wine vinegar, peanut butter, and chili flakes. Cook until thickened.
+- Cook the ramen noodles and drain, stir in along with carrots. Serve topped with scallions and chopped peanuts.
+
+## Notes
+
+#hellofresh

content/dessert/sherbert/banana.md

@@ -0,0 +1,34 @@
+---
+id: cRtOekK2Gw_j8pjfpRnG9
+title: Banana
+desc: ''
+updated: 1626386217893
+created: 1625689504001
+---
+
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+* 2 bananas, peeled then frozen
+* 1/2 cup plant based milk
+* 15g sugar
+* 1/2 tsp of vanilla extract
+* dash of salt
+
+## Instructions
+
+* Combine all ingredients in a blender.
+* Blend at highest speed for 30 seconds, pushing down with a tamper towards the blades.
+
+## Notes
+
+With a powerful enough blender, this results in a creamy, ice cream-like dessert.
+
+#ice-cream #frozen #banana #vanilla

content/dessert/sherbert/strawberry.md

@@ -0,0 +1,32 @@
+---
+id: csqJpK6zH5T3fOjP
+title: Strawberry Sherbert
+desc: ''
+updated: 1626386209737
+created: 1626149580025
+---
+
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+* 280g frozen strawberries
+* 1 cup plant-based milk
+* 30g suger (more or less, depending on how sweet your strawberries are)
+* dash of salt
+
+## Instructions
+
+* Combine all ingredients in a blender.
+* Blend at highest speed for 30 seconds, pushing down with a tamper towards the blades.
+
+## Notes
+
+
+#ice-cream #frozen #strawberry

content/dessert/sprinkle-cake.md

@@ -0,0 +1,47 @@
+---
+id: 81q9TkpqyeTyd2J2
+title: Sprinkle Cake
+desc: ''
+updated: 1627784748891
+created: 1627783052140
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+* 3 cups all purpose flour
+* 3/2 cups sugar
+* 1 Tbsp baking powder
+* 1 tsp salt
+* 5/4 cup plant-based milk
+* 2/3 cup canola oil
+* 1 Tbsp vanilla extract
+* 3/4 cup aquafaba
+* 1/2 tsp cream of tartar
+* 1/3 sprinkles
+* 1 cup vegan butter
+* 3 cups powdered sugar
+* 1 tsp vanilla extract
+
+## Instructions
+
+* Preheat oven to 350F.
+* In a bowl, mix together flour, sugar, salt, baking powder, plant-based milk, canola oil, and vanilla extract.
+* Whip the aquafaba and cream of tartar until stiff peaks.
+* Fold the whipped aquafaba into the cake mixture.
+* Stir in the sprinkles in 2 to 3 quick motions, then pour into 2 oiled cake tins.
+* Bake for 40 minutes, check the center with a knife.
+* Beat vegan butter, powdered sugar, and vanilla extract together. Add plant-based milk, 1 Tbsp at a time until it reaches a smooth, spreadable consistency.
+* Layer & frost the cake. Decorate with more sprinkles.
+
+## Notes
+
+My last cake collapsed a little. Maybe the baking temparature needs to be slightly higher? Or longer baking time.
+
+#cake

content/misc/bacon-bits.md

@@ -0,0 +1,35 @@
+---
+id: pR0O6XFn1t6ZY1PKFtZS6
+title: Vegan Bacon Bits
+desc: ''
+updated: 1632686747067
+created: 1632686545946
+---
+
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 2 Tbsp soy sauce
+- 1 Tbsp liquid smoke
+- 1 Tbsp maple syrup
+- 1/2 tsp smoked paprika
+- 2 cups coconut chips (large flakes)
+
+## Instructions
+
+- Mix all ingredients except the coconut chips.
+- Coat the coconut chips in mixture.
+- Then cook, either:
+    - In a pan for around 10 minutes, until all liquid evaporates, stirring constantly
+    - In a 325F oven for 15 minutes, stirring every 5 minutes
+- Remove and put on a paper towel to cool down. The chips will get crispier as they cool down.
+
+## Notes
+x

content/misc/hot-garlic-pickles.md

@@ -0,0 +1,36 @@
+---
+id: vONg8zH9RidMvyI6S2EOr
+title: Hot Garlic Pickles
+desc: ''
+updated: 1632687319864
+created: 1632686841123
+---
+
+
+## Ingredients
+
+- Cucumbers, sliced thick
+- Whole garlic cloves, peeled
+- Hot peppers, e.g. Habanero & Jalapeño
+- Dill
+- Vinegar
+- Salt
+
+## Instructions
+
+- Poke holes in the hot peppers. For extra heat, slice or chop them.
+- Insert cucumbers, garlic, and peppers evenly into a jar.
+- Top the jar with dill, pushing down the cucumbers.
+- In a pot, mix:
+    - 12 cups of water
+    - 4 cups of white vinegar
+    - 3/4 cup of kosher salt
+- Boil the contents of the pot.
+- Pour into the jar. Shake and tap the jar to get air bubbles out, and top with more boiling liquid.
+- Close the jars, and set aside to cool.
+
+## Notes
+
+The pickles will be ready in around 2 weeks. They can be stored at room
+temperature until they are opened, at which point they should be stored
+refrigerated.

content/misc/ranchero-sauce.md

@@ -0,0 +1,37 @@
+---
+id: 5z1qt2a7gepx5oh8ar5n3g3
+title: Ranchero Sauce
+desc: ''
+updated: 1659302834541
+created: 1659302555929
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1 Tbsp canola oil
+- 1 onion
+- 2 jalapeños
+- 4 cloves garlic
+- 16-oz can diced tomatoes
+- 1 cup veggie broth
+- 1/4 cilantro
+- 1 Tbsp ancho chile powder
+- 1 Tbsp guajillo powder
+- 1 Tbsp chipotle powder
+- 1 tsp oregano
+- 1 tsp cumin
+
+## Instructions
+
+- Add oil, onions, jalapeños. Cook until softened.
+- Add all remaining ingredients. Simmer for 20+ minutes.
+- Blend.
+
+## Notes

content/misc/recipes.misc.md

@@ -0,0 +1,9 @@
+---
+id: 8d7Ed7akiCk7HiM9QpLUG
+title: Misc
+desc: ''
+updated: 1632977980852
+created: 1632977980852
+stub: true
+---
+

content/misc/scrambled-eggs.md

@@ -0,0 +1,31 @@
+---
+id: 8jjbkofnrhblni28of2usp3
+title: Vegan Scrambled Eggs
+desc: ''
+updated: 1659303118547
+created: 1659302949169
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1 Tbsp canola oil
+- 1/2 cup onion
+- 4 cloves garlic
+- 1 pack tofu
+- Tumeric for color
+
+## Instructions
+
+- Cook onion until softened.
+- Add garlic, cook for 30s.
+- Add tofu, and enough tumeric to color it. Cook until heated.
+- Add black salt, or regular salt, and black pepper to taste.
+
+## Notes

content/misc/sweet-soy-glaze.md

@@ -0,0 +1,13 @@
+---
+id: CIoF0xIlx7bkjqYKcWNBf
+title: Sweet Soy Glaze
+desc: ''
+updated: 1641030072295
+created: 1641029997587
+---
+
+- 6 Tbsp soy sauce
+- 2 Tbsp sugar
+
+Mix and cook until thickened. Can be directly added and cooked alongside other
+ingredients in the recipe if there's no risk of overcooking them.

content/misc/tartar-sauce.md

@@ -0,0 +1,29 @@
+---
+id: 8s6fgi25qbd3dvphzr9flml
+title: Tartar Sauce
+desc: ''
+updated: 1662327725238
+created: 1662327663245
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1/2 cup vegan mayo
+- 2 tsp dijon mustard
+- 1 Tbsp lemon jouce
+- 1 tsp maple syrup
+- 2 Tbsp diced dill pickles
+- 2 Tbsp diced shallot
+
+## Instructions
+
+- Mix everything together, season with salt and pepper.
+
+## Notes

content/pasta/homemade-pasta.md

@@ -0,0 +1,40 @@
+---
+id: xL0gcPbwWRSATQDNPUVhu
+title: Homemade Pasta
+desc: ''
+updated: 1625120159505
+created: 1624868766124
+---
+
+
+* Servings: 2 (large) servings
+* Calories: 685 calories per serving
+* Protein: 24g protein per serving
+* Fiber: 9g fiber per serving
+
+
+## Ingredients
+
+* 2 cups semolina flour
+* 1 tsp salt
+* 1 Tbsp ground flaxseed
+* 3/2 cup water
+
+## Instructions
+
+* Place flour and salt on a clean surface.
+* Mix warm water and flaxseed, wait a few minutes until the flaxseed gels up.
+* Make a small well in the pile of flour, pour the liquid in.
+* Mix and knead until it forms a firm dough.
+* Put the dough through a pasta roller several times, folding each time, until the dough is stretchy and comes out as a complete piece from the roller.
+* Use the pasta roller to thin the dough.
+    * For spaghetti, go down to thickness 4 on the KitchenAid pasta roller attachment.
+* Coat the rolled dough in flour to prevent sticking.
+* Put the dough through the pasta cutter. As the pasta comes out, throw more flour on it to prevent sticking.
+* Put the pasta in boiling water, and cook until done.
+    * For spaghetti, 3 minutes is sufficient.
+* Strain and wash the pasta with cold water to stop the cooking from the residual heat.
+
+## Notes
+
+Replace water with blended down vegetables (spinach, carrot, beets) to give the pasta color.

content/pasta/mac-and-cheese-dried-tomato-spinach.md

@@ -0,0 +1,44 @@
+---
+id: 2bn95hvurpr4yqr5dp63vpr
+title: Mac and Cheese Dried Tomato Spinach
+desc: ''
+updated: 1650672632812
+created: 1650671751754
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1lbs of elbow noodles
+- 2 packs of vegan cheese (2x7 oz)
+- 3 Tbsp canola oil
+- 3 Tbsp flour
+- Soy milk
+- 3oz sundried tomatoes
+- 5oz spinach
+- 2oz panko
+- 2 Tbsp vegan butter
+
+## Instructions
+
+- Pour boiling water on the sundried tomatoes, enough to cover it.
+- Boil the noodles, drain and rinse.
+- Prepare a roux with canola oil and flour.
+- Add in milk and cheese. Add more milk until you have a smooth liquid. Take pot off the heat.
+- Chop sundried tomatoes.
+- Add sundried tomatoes, pasta, and spinach, mix.
+- Put the mac and cheese into 4 ramekins.
+- Put the vegan butter and panko into a microwave safe container, and melt the butter.
+- Top the ramekins with panko, then broil until browned on the top.
+
+## Notes
+
+It's a bit bland. Maybe cooking some garlic or onion with the roux first might
+help. Or add some spices before the milk and cheese. I tried adding onion and
+garlic powder after, which didn't turn out well.

content/pasta/tahini-sauce-fettuccine-with-broccoli.md

@@ -0,0 +1,42 @@
+---
+id: zfn86ezkmwgfnl6fktxa4iu
+title: Tahini Sauce Fettuccine with Broccoli
+desc: ''
+updated: 1664341342638
+created: 1664341022328
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1 16-oz pack fettuccine
+- 1lbs broccoli
+- Juice from 1 lemon
+- 1 head of garlic
+- 1 Tbsp olive oil
+- 2/3 cup nondairy milk
+- 1/2 cup tahini
+- 1tsp salt
+- black pepper
+
+## Instructions
+
+- Cut the top of the garlic to expose the cloves, then drizzle with olive oil.
+  Wrap in aluminum foil and bake at 400F for 30 minutes.
+- Roast the broccoli in the oven until soft and slightly browned.
+- Cook pasta according the instructions.
+- Blend the lemon juice, milk, tahini, the roasted garlic, salt and pepper in a
+  blender.
+- Toss pasta with the blended sauce, serve with the broccoli on the side.
+
+## Notes
+
+- Need to figure out what to put in the broccoli. The original recipe that
+  inspired my version put lemon juice on it, which made it too sour. Need to
+  come up with something else, maybe just thyme or oregano.

content/plates/bao-buns.md

@@ -0,0 +1,75 @@
+---
+id: eakbwpegelujg4hkmnvku2h
+title: Veggie and Tofu Bao Buns
+desc: ""
+updated: 1664340609000
+created: 1664339548743
+---
+
+- Servings: 4 servings of 4 buns each, 16 buns total
+- Calories:
+- Protein:
+- Fiber:
+
+## Ingredients
+
+#### For the buns
+
+- 1 Tbsp yeast
+- 2 Tbsp sugar
+- 4 cups all purpose flour
+- 1 tsp baking powder
+- 1 tsp salt
+- 2 Tbsp canola oil
+- 4 Tbsp sesame oil for brushing & more for greasing the bowl
+
+#### Tofu
+
+- A bundle of sliced scallions
+- 1/4 cup minced ginger
+- 5 cloves of garlic
+- 1/4 cup sugar
+- 1/2 cup soy sauce
+- 1/4 cup rice vinegar
+- 1 pack of firm tofu
+
+#### Filling
+
+- 2 bell peppers
+- 1 large daikon
+
+## Instructions
+
+Remember to marinade the tofu while the buns rise.
+
+### Buns
+
+- Bloom yeast with sugar and 1 cup of warm water.
+- Add all the buns ingredients in a stand mixer, then add 1 cup of water and
+  mix. Add more water until it forms a soft but not sticky dough.
+- Remove the dough, grease the stand mixer bowl with sesame oil, then return the
+  dough. Cover and let rise for 2 hours.
+- Julienne the bell peppers and daikon.
+- Knead, then split the dough into 16 small balls. Flatten balls into roughly
+  5-inch circles, using flour to avoid sticking if needed.
+- Brush the insides of the dough circles with sesame oil, fill with vegetables,
+  fold, and place them onto parchment paper. Cover and let rise for 10 minutes.
+- Steam buns for 10 minutes.
+
+### Tofu & Sauce
+
+- Mix all the sauce ingredients except the tofu in a bowl.
+- Cut the tofu into 4 long pieces.
+- Place the tofu in the bowl, and let it marinade in the fridge until you are
+  ready to cook it.
+- Remove the tofu from the sauce, and sear 2 sides of it in a pan with 2 Tbsp
+  canola oil, about 5 minutes per side.
+- Remove the tofu from the pan, then pour in the sauce. Cook until thickened.
+- Slice each piece of tofu into 4 thin slabs, resulting in 16 slabs that each
+  have 2 thin sides seared.
+
+### Assembly
+
+Place a piece of tofu into each bun, then a bit of the thickened sauce.
+
+## Notes

content/plates/huevos-rancheros.md

@@ -0,0 +1,40 @@
+---
+id: wflkl7ccxswvk2r303d55p2
+title: Huevos Rancheros
+desc: ''
+updated: 1659303401051
+created: 1659302881245
+---
+
+
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+![[recipes.misc.vegan-scrambled-eggs#ingredients,1:#*]]
+
+![[recipes.misc.ranchero-sauce#ingredients,1:#*]]
+
+- corn tortillas
+- 1 can vegan refried black beans
+- avocado
+- cilantro
+- lime
+
+## Instructions
+
+- Start with the ranchero sauce.
+  ![[recipes.misc.ranchero-sauce#instructions,1:#*]]
+- While the sauce simmers, make the vegan scrambled eggs.
+  ![[recipes.misc.vegan-scrambled-eggs#instructions,1:#*]]
+- Cook tortillas for a couple minutes with some oil.
+- Assemble tortillas, refried black beans, vegan scrambled eggs. Top with sauce,
+  avocado, and cilantro. Finish with a squeeze of lime.
+
+## Notes

content/plates/mexican-style-bbq-beans.md

@@ -0,0 +1,36 @@
+---
+id: 0lk84z5bh6l6pf7eujne70h
+title: Mexican Style BBQ Beans
+desc: ''
+updated: 1659409783302
+created: 1659409600427
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 3 cans of black beans
+- 4oz tomato paste
+- 2 onions
+- 2 cloves garlic
+- guajillo powder
+- chipotle powder
+- cumin
+- coriander
+- salt & pepper
+
+## Instructions
+
+- Cook onions, then add garlic.
+- Add tomato paste and all spices, cook until fragrant.
+- Add 2 cans with the liquid, one can drained. Cook until thickened.
+
+## Notes
+
+This recipe is not authentic in any way, I just made it up.

content/salad/coleslaw.md

@@ -0,0 +1,32 @@
+---
+id: 02dxhhisbdsy93j52ppjq9i
+title: Coleslaw
+desc: ''
+updated: 1659409575768
+created: 1659303583396
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 420g shredded green cabbage
+- 110g shredded carrot
+- 120g vegan mayo
+- 2 Tbsp distilled white vinegar
+- 1 Tbsp dijon mustard
+- 2 Tbsp maple syrup
+- 1 tsp salt
+- 1/2 tsp black pepper
+
+## Instructions
+
+- Mix all ingredients.
+- Chill for a few hours.
+
+## Notes

content/soup/black-bean-poblano-soup.md

@@ -0,0 +1,41 @@
+---
+id: 7Tmny2zsR8SL9HlKm81RT
+title: Black Bean Poblano Soup
+desc: ''
+updated: 1641031202185
+created: 1641030690547
+---
+
+
+* Servings: 2
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+- 1 lime
+- 1 onion, diced
+- 1 poblano pepper, diced
+- 1 roma tomato, diced
+- 4 Tbsp vegan sour cream
+- 2 Tbsp Texas spice blend (chipotle peppers & other stuff)
+- 1.5 Tbsp tomato paste
+- 1 can black beans
+- 0.5 cup stock
+- cilantro
+- 1/2 cup vegan monterey jack cheese
+- corn tortilla chips
+
+## Instructions
+
+- Saute the onion and poblano.
+- Stir in spices and tomato paste, cook for another minute.
+- Add beans **with liquid** and stock, cook for 8 minutes.
+- Mix vegan sour cream with lime juice, salt, and pepper to taste.
+- Serve soup, topped with cheese and sour cream.
+
+## Notes
+
+#hellofresh

content/soup/cheesy-broccoli-soup.md

@@ -0,0 +1,40 @@
+---
+id: b92f4b39-5436-4729-8cc4-dedafee6bcb7
+title: Cheesy Broccoli Soup
+desc: ''
+updated: 1621051753199
+created: 1621051753199
+---
+
+
+* 6 servings
+* 326 calories per serving
+* 6.7g protein per serving
+* 7.6g fiber per serving
+
+
+## Ingredients
+
+* 450g broccoli florets (1 frozen bag)
+* 1kg potatoes, peeled, chopped roughly
+* 5 cups broth, any type
+* 1 large onion, diced
+* 320g carrots, chopped roughly
+* 1/2 cup white wine
+* 1 bag Daiya cheddar cheese
+* 1 Tbsp olive oil
+* 1 tsp dijon mustard
+* 1/2 tsp each oregano, basic, paprika
+* 2 cloves garlic
+
+
+## Instructions
+
+* Cook the onions with the olive oil.
+* Add garlic, basil, and oregano. Cook until the mixture starts to brown slightly.
+* Deglaze the pot with the wine.
+* Add the broth, potatoes, and carrots. Cook until soft.
+* Add salt, pepper, paprika, dijon mustard, and cheese. Blend until smooth.
+* Add the broccoli, cook until softened.
+
+[[tags.broccoli]] [[tags.cheese]] [[tags.vegetables]]

data/menu.toml

@@ -0,0 +1,27 @@
+[[entries]]
+title = "Baked"
+url = "/recipes/baked/"
+
+[[entries]]
+title = "Bowls"
+url = "/recipes/bowls/"
+
+[[entries]]
+title = "Dessert"
+url = "/recipes/dessert/"
+
+[[entries]]
+title = "Misc"
+url = "/recipes/misc/"
+
+[[entries]]
+title = "Pasta"
+url = "/recipes/pasta/"
+
+[[entries]]
+title = "Salad"
+url = "/recipes/salad/"
+
+[[entries]]
+title = "Soup"
+url = "/recipes/soup/"