Dendron workspace sync

## Synced vaults:
- recipes

Dendron version: 0.114.0
Hostname: eclipse

custom.css

@@ -1,113 +0,0 @@
-/* Customizing the theme for the published Dendron site. This is a theme that darkens the background slightly, and uses blue for links and highlights.
-
-The custom styles are at a
-[seed stage](https://wiki.dendron.so/notes/gE61aypBFWOeV0SP1qFz3/),
-meaning that these CSS selectors are not stable yet. You may need to make
-changes to your custom styles in the future to keep them working.
-We'll be trying to stabilize these as soon as possible to minimize breakages!
-*/
-
-/* ============> background colors <============ */
-section.side-layout-main {
-  /* Background color of the main section, with the page contents and table of contents. */
-  background: #ffffff;
-  }
-  
-  footer.ant-layout-footer {
-  /* Background color of the footer */
-  background: #fafafa;
-  }
-  
-  header.ant-layout-header {
-  /* Background color of the header, with logo and search bar. */
-  background: #eeeeee;
-  }
-  
-  .dendron-tree-menu.ant-menu
-  .ant-menu-submenu.dendron-ant-menu-submenu-selected
-  > .ant-menu-submenu-title {
-  /* Background color for the currently selected item on the sidebar. */
-  background: #c5f0ff;
-  }
-  
-  .site-layout-sidebar.ant-layout,
-  .ant-layout-sider,
-  .ant-menu-submenu,
-  .site-layout-sidebar.ant-layout .ant-menu.ant-menu-inline,
-  .ant-menu-vertical .ant-menu-submenu,
-  .ant-menu-vertical-left .ant-menu-submenu,
-  .ant-menu-vertical-right .ant-menu-submenu,
-  .ant-menu-inline .ant-menu-submenu {
-  /* Background color for the sidebar. */
-  background: #eeeeee;
-  }
-  
-  /* ============> Text and link colors <============ */
-  body,
-  h1,
-  h2,
-  h3,
-  h4 {
-  /* Text color for the text, not including links. */
-  color: #0c0c0c;
-  }
-  
-  a,
-  a:hover,
-  a:active {
-  /** Color for links, except ones that have been already visited. */
-  color: #02b17f;
-  }
-  
-  a:visited {
-  /* Color for links that have been already visited. */
-  color: #01694b;
-  }
-  
-  .dendron-toc .ant-anchor-link-title {
-  /* Color for items in the table of contents. */
-  color: #0c0c0c;
-  }
-  
-  .dendron-tree-menu.ant-menu .ant-menu-title-content a {
-  /* Color for links in the sidebar. */
-  color: #02b17f;
-  }
-  
-  footer .ant-typography {
-  /* Color for text in the footer, except the "Page last modified" text. */
-  color: #1b1b1b;
-  }
-  
-  footer .ant-typography.ant-typography-secondary {
-  /* Color for the "Page last modified" text in the footer. */
-  color: #4e4e4e;
-  }
-  
-  .ant-menu-item a:hover,
-  .ant-menu-item > .ant-badge a:hover,
-  .ant-menu-submenu-selected {
-  /* Color for the selected item in the sidebar. */
-  color: #029fb1;
-  }
-  
-  .ant-menu-submenu .ant-menu-submenu-title:hover {
-  /* The color for the currently highlighted sidebar item. */
-  color: #117b81;
-  }
-  
-  .dendron-tree-menu.ant-menu .ant-menu-inline .ant-menu-item-selected::after {
-  /* The color for the bar on the right side of the currently selected sidebar item. */
-  border-color: #005261;
-  }
-  
-  .ant-menu:not(.ant-menu-horizontal) .ant-menu-item-selected {
-  /* The color for the background of the currently selected sidebar item. */
-  background-color: #c3cbdb;
-  }
-  
-  .dendron-toc .ant-anchor-ink-ball {
-  /* The color for the dot in the table of contents showing the current position. */
-  border-color: #005261;
-  }
-  

dendron.yml

@@ -79,7 +79,6 @@ preview:
     enableKatex: true
     automaticallyShowPreview: false
 publishing:
-    theme: custom
     enableFMTitle: true
     enableNoteTitleForLink: true
     enableMermaid: true

notes/recipes.bowls.quinoa-with-roasted-veggies.md

@@ -2,7 +2,7 @@
 id: q0fq4edogcysgo1r1ewpvjo
 title: Quinoa with Roasted Veggies
 desc: ''
-updated: 1649040011650
+updated: 1665255091700
 created: 1649038341620
 ---
 
@@ -17,7 +17,7 @@ created: 1649038341620
 - 4 cups of water
 - 6 Tbsp veggie broth
 - 2 Tbsp minced garlic
-- A bundle of beets (golden, or any other type)
+- A bundle of beets (golden is preferred, otherwise it may dye all the other veggies red)
 - 3 carrots
 - 10oz grape tomatoes
 - 2 onions

notes/recipes.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

notes/recipes.other.veggie-and-tofu-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

notes/recipes.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.