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Dendron version: 0.114.0
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notes/recipes.other.veggie-and-tofu-bao-buns.md

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+---
+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

notes/recipes.pasta.tahini-sauce-fettuccine-with-broccoli.md

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+---
+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.