Migrate
Some checks failed
ci/woodpecker/push/woodpecker Pipeline failed

This commit is contained in:
Kaan Barmore-Genç 2022-12-01 23:56:53 -05:00
commit ad1f494d43
Signed by: kaan
GPG key ID: B2E280771CD62FCF
48 changed files with 1634 additions and 0 deletions

3
.gitignore vendored Normal file
View file

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

3
.gitmodules vendored Normal file
View file

@ -0,0 +1,3 @@
[submodule "themes/nostyleplease"]
path = themes/nostyleplease
url = https://github.com/Masellum/hugo-theme-nostyleplease.git

19
.vscode/tasks.json vendored Normal file
View file

@ -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": []
}
]
}

18
.woodpecker.yml Normal file
View file

@ -0,0 +1,18 @@
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/

6
archetypes/default.md Normal file
View file

@ -0,0 +1,6 @@
---
title: "{{ replace .Name "-" " " | title }}"
date: {{ .Date }}
draft: true
---

12
config.toml Normal file
View file

@ -0,0 +1,12 @@
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 = ""

View file

@ -0,0 +1,40 @@
---
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)

42
content/baked/bread.md Normal file
View file

@ -0,0 +1,42 @@
---
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.

View file

@ -0,0 +1,40 @@
---
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

View file

@ -0,0 +1,30 @@
---
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

View file

@ -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]]

View file

@ -0,0 +1,36 @@
---
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.

View file

@ -0,0 +1,29 @@
---
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

View file

@ -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.

View file

@ -0,0 +1,33 @@
---
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

View file

@ -0,0 +1,36 @@
---
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.

View file

@ -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

View file

@ -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.

View file

@ -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

View file

@ -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

46
content/bowls/larb.md Normal file
View file

@ -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]]

View file

@ -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

46
content/bowls/ramen.md Normal file
View file

@ -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

View file

@ -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.

View file

@ -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

View file

@ -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

View file

@ -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

View file

@ -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

View file

@ -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

View file

@ -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

View file

@ -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

View file

@ -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

View file

@ -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.

View file

@ -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

View file

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

View file

@ -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

View file

@ -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.

View file

@ -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

View file

@ -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.

View file

@ -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.

View file

@ -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.

View file

@ -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

View file

@ -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

View file

@ -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.

32
content/salad/coleslaw.md Normal file
View file

@ -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

View file

@ -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

View file

@ -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]]

27
data/menu.toml Normal file
View file

@ -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/"