Migrated to a self contained vault

.gitignore

@@ -0,0 +1,7 @@
+node_modules
+.dendron.*
+build
+seeds
+.next
+pods/service-connections
+.dendron.cache.*

dendron.code-workspace

@@ -0,0 +1,35 @@
+{
+  "folders": [
+    {
+      "path": "notes",
+      "name": "recipes"
+    }
+  ],
+  "settings": {
+    "dendron.rootDir": ".",
+    "files.autoSave": "onFocusChange",
+    "pasteImage.path": "${currentFileDir}/assets/images",
+    "pasteImage.prefix": "/",
+    "markdown-preview-enhanced.enableWikiLinkSyntax": true,
+    "markdown-preview-enhanced.wikiLinkFileExtension": ".md",
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+    "editor.suggest.showSnippets": true,
+    "editor.tabCompletion": "on",
+    "dendron.enableSelfContainedVaultWorkspace": true
+  },
+  "extensions": {
+    "recommendations": [
+      "dendron.dendron-paste-image",
+      "dendron.dendron-markdown-shortcuts",
+      "redhat.vscode-yaml"
+    ],
+    "unwantedRecommendations": [
+      "dendron.dendron-markdown-links",
+      "dendron.dendron-markdown-notes",
+      "shd101wyy.markdown-preview-enhanced",
+      "kortina.vscode-markdown-notes",
+      "mushan.vscode-paste-image"
+    ]
+  }
+}

dendron.yml

@@ -0,0 +1,102 @@
+version: 5
+dev:
+    enablePreviewV2: true
+    enableSelfContainedVaults: true
+commands:
+    lookup:
+        note:
+            selectionMode: extract
+            confirmVaultOnCreate: true
+            vaultSelectionModeOnCreate: smart
+            leaveTrace: false
+            bubbleUpCreateNew: true
+            fuzzThreshold: 0.2
+    randomNote: {}
+    insertNote:
+        initialValue: templates
+    insertNoteLink:
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+        enableMultiSelect: false
+    insertNoteIndex:
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+    copyNoteLink: {}
+workspace:
+    vaults:
+        -
+            fsPath: .
+            selfContained: true
+            name: recipes
+    journal:
+        dailyDomain: daily
+        name: journal
+        dateFormat: y.MM.dd
+        addBehavior: childOfDomain
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+        prioritySymbols:
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+        createTaskSelectionType: selection2link
+    graph:
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+    enableRemoteVaultInit: true
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+publishing:
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+    enableNoteTitleForLink: true
+    enableMermaid: true
+    enablePrettyRefs: true
+    enableKatex: true
+    copyAssets: true
+    siteHierarchies:
+        - root
+    writeStubs: false
+    siteRootDir: docs
+    seo:
+        title: Dendron
+        description: Personal Knowledge Space
+    github:
+        enableEditLink: true
+        editLinkText: Edit this page on GitHub
+        editBranch: main
+        editViewMode: tree
+    enableSiteLastModified: true
+    enableFrontmatterTags: true
+    enableHashesForFMTags: false
+    enableRandomlyColoredTags: true
+    enablePrettyLinks: true

notes/cooking.md

@@ -0,0 +1,10 @@
+---
+id: hzXM23e7E8vkMxLw4sl8C
+title: Cooking
+desc: ''
+updated: 1628366062872
+created: 1628366062872
+stub: true
+nav_order: 1
+---
+

notes/cooking.weekly.2021.08.07.md

@@ -0,0 +1,11 @@
+---
+id: rCppPwlusLZBcIqUlCepI
+title: "07"
+desc: ""
+updated: 1628365967243
+created: 1628365615719
+---
+
+- [[Chickpea Biryani|recipes.bowls.chickpea-biryani]]
+- [[Shepards Pie|recipes.baked.shepards-pie]]
+- [[Spicy Beer Braised Potatoes|recipes.bowls.burrito.spicy-beer-braised-potatoes]]

notes/cooking.weekly.2021.08.md

@@ -0,0 +1,9 @@
+---
+id: 3T3SMNZPQYzAfCjdjUByu
+title: 08
+desc: ''
+updated: 1628366062872
+created: 1628366062872
+stub: true
+---
+

notes/cooking.weekly.2021.md

@@ -0,0 +1,9 @@
+---
+id: com2EuSPeqY51ds460t7w
+title: '2021'
+desc: ''
+updated: 1628366062872
+created: 1628366062872
+stub: true
+---
+

notes/cooking.weekly.md

@@ -0,0 +1,9 @@
+---
+id: juiCh1TUCGLOnVohY0xuj
+title: Weekly
+desc: ''
+updated: 1628366062872
+created: 1628366062872
+stub: true
+---
+

notes/recipes.baked.bread.md

@@ -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.

notes/recipes.baked.cheesy-tomatoes-and-beans.md

@@ -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

notes/recipes.baked.md

@@ -0,0 +1,9 @@
+---
+id: ROUcoos0co3LGYEGniYeZ
+title: Baked Goods
+desc: ''
+updated: 1631248685751
+created: 1624865550312
+stub: false
+---
+

notes/recipes.baked.pies.apple-and-almond.md

@@ -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

notes/recipes.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]]

notes/recipes.baked.pies.md

@@ -0,0 +1,9 @@
+---
+id: 4StAts2OzPLbBoS9dRC13
+title: Pies
+desc: ''
+updated: 1625698840717
+created: 1625698840717
+stub: true
+---
+

notes/recipes.baked.pizza.crust.md

@@ -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.

notes/recipes.baked.pizza.md

@@ -0,0 +1,9 @@
+---
+id: iWo2DoAT9DcT2vky8ODjR
+title: Pizza
+desc: ''
+updated: 1631913757431
+created: 1631913757431
+stub: true
+---
+

notes/recipes.baked.potatoes.md

@@ -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)
+
+

notes/recipes.baked.pumpkin-spice-soda-bread.md

@@ -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

notes/recipes.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.

notes/recipes.baked.shepards-pie.md

@@ -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

notes/recipes.baked.soda-bread.md

@@ -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.

notes/recipes.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

notes/recipes.bowls.burrito.md

@@ -0,0 +1,9 @@
+---
+id: Oa6gvTt19GvxiP-6P5ELt
+title: Burrito
+desc: ''
+updated: 1624866227029
+created: 1624866227029
+stub: true
+---
+

notes/recipes.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.

notes/recipes.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

notes/recipes.bowls.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.

notes/recipes.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]]

notes/recipes.bowls.md

@@ -0,0 +1,9 @@
+---
+id: QdsrbhLp2pcfrd2HjBZ-i
+title: Bowls
+desc: ''
+updated: 1624866227028
+created: 1624866227028
+stub: true
+---
+

notes/recipes.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.

notes/recipes.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

notes/recipes.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

notes/recipes.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

notes/recipes.dessert.md

@@ -0,0 +1,9 @@
+---
+id: Sjw2Pboc2H49tbipuX3ez
+title: Dessert
+desc: ''
+updated: 1625698840716
+created: 1625698840716
+stub: true
+---
+

notes/recipes.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

notes/recipes.dessert.sherbert.md

@@ -0,0 +1,9 @@
+---
+id: FO8TEp2agqnnlOLv
+title: Sherbert
+desc: ''
+updated: 1626312318100
+created: 1626312318100
+stub: true
+---
+

notes/recipes.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

notes/recipes.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

notes/recipes.grilled.md

@@ -0,0 +1,8 @@
+---
+id: OMMLQEW39IAEk1xiy70hg
+title: Grilled Stuff
+desc: ''
+updated: 1624866667925
+created: 1624866667925
+---
+

notes/recipes.md

@@ -0,0 +1,11 @@
+---
+id: GVWmn0BlhpDmTy-WQ0A1T
+title: Recipes
+desc: ''
+updated: 1624866227028
+created: 1624866227028
+stub: true
+nav_order: 0
+permalink: /
+---
+

notes/recipes.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.

notes/recipes.misc.md

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

notes/recipes.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.

notes/recipes.misc.vegan-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

notes/recipes.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

notes/recipes.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]]

notes/recipes.soup.md

@@ -0,0 +1,9 @@
+---
+id: dJeoOAZ3VwamFhKh-NUt6
+title: Soup
+desc: ''
+updated: 1624866227028
+created: 1624866227028
+stub: true
+---
+

notes/root.md

@@ -0,0 +1,9 @@
+---
+id: ddf47d4a-9b60-4817-bb8a-c94e0b465e0b
+title: Kaan's Recipes
+desc: ''
+updated: 1622786248209
+created: 1622786248209
+---
+
+These are recipes mainly for my personal use. Some of the details may be light. Most of them won't be authentic to any sort of cuisine. They might not necessarily even be the best recipes, I adjust them based on what me and my wife like to eat.

notes/root.schema.yml

@@ -0,0 +1,7 @@
+version: 1
+imports: []
+schemas:
+  - id: root
+    children: []
+    title: root
+    parent: root

notes/tags.ice-cream.md

@@ -0,0 +1,8 @@
+---
+id: dDADVIOTVzyGdhhi
+title: Ice Cream
+desc: ''
+updated: 1626195526038
+created: 1626195526038
+---
+

notes/tags.md

@@ -0,0 +1,9 @@
+---
+id: qL8u3OSKwA8L0brl89xMc
+title: Tags
+desc: ''
+updated: 1644449523936
+created: 1644449523936
+stub: true
+---
+

notes/template.md

@@ -0,0 +1,9 @@
+---
+id: k1xAr90Fdkh8QZ8T1LdK_
+title: Template
+desc: ''
+updated: 1624866227028
+created: 1624866227028
+stub: true
+---
+

notes/template.recipe.md

@@ -0,0 +1,22 @@
+---
+id: 9c59f957-bbfa-475f-bb2b-a3b7cfcc47db
+title: Recipe
+desc: ''
+updated: 1621050721815
+created: 1621050721815
+---
+
+
+* Servings:
+* Calories:
+* Protein:
+* Fiber:
+
+
+## Ingredients
+
+
+## Instructions
+
+
+## Notes