From 96ea55916f3007db90540e30b11e23bde104cdaf Mon Sep 17 00:00:00 2001 From: scottj Date: Mon, 23 Aug 2021 21:52:42 -0700 Subject: added more recipes, updated css --- banana-muffins.md.html | 4 +- chocolate-chip-muffins.md.html | 98 ++++++++++++++++++++++++ content/main-pages/index.md | 2 +- content/main-pages/recipes.md | 18 +++-- content/posts/banana-muffins.md | 4 +- content/posts/chocolate-chip-muffins.md | 56 ++++++++++++++ content/posts/croutons.md | 45 +++++++++++ content/posts/kale-salad.md | 52 +++++++++++++ content/posts/maple-bread.md | 23 ++++-- content/posts/pizza-dough.md | 51 ++++++++++++ croutons.md.html | 82 ++++++++++++++++++++ images/recipe-images/chocolate-chip-muffins.JPG | Bin 0 -> 270341 bytes images/recipe-images/croutons-1.JPG | Bin 0 -> 238232 bytes images/recipe-images/croutons-2.JPG | Bin 0 -> 211156 bytes images/recipe-images/croutons-3.JPG | Bin 0 -> 232276 bytes images/recipe-images/kale-salad.JPG | Bin 0 -> 224303 bytes images/recipe-images/pizza-dough.JPG | Bin 0 -> 133146 bytes images/recipe-images/pizza.JPG | Bin 0 -> 256927 bytes index.html | 2 +- kale-salad.md.html | 95 +++++++++++++++++++++++ maple-bread.md.html | 30 ++++++-- pizza-dough.md.html | 88 +++++++++++++++++++++ recipes.html | 18 +++-- style/style.css | 16 +++- 24 files changed, 652 insertions(+), 32 deletions(-) create mode 100644 chocolate-chip-muffins.md.html create mode 100644 content/posts/chocolate-chip-muffins.md create mode 100644 content/posts/croutons.md create mode 100644 content/posts/kale-salad.md create mode 100644 content/posts/pizza-dough.md create mode 100644 croutons.md.html create mode 100755 images/recipe-images/chocolate-chip-muffins.JPG create mode 100755 images/recipe-images/croutons-1.JPG create mode 100755 images/recipe-images/croutons-2.JPG create mode 100755 images/recipe-images/croutons-3.JPG create mode 100755 images/recipe-images/kale-salad.JPG create mode 100755 images/recipe-images/pizza-dough.JPG create mode 100755 images/recipe-images/pizza.JPG create mode 100644 kale-salad.md.html create mode 100644 pizza-dough.md.html diff --git a/banana-muffins.md.html b/banana-muffins.md.html index b0f851f..c48de94 100644 --- a/banana-muffins.md.html +++ b/banana-muffins.md.html @@ -28,7 +28,7 @@
- +Banana muffins
@@ -62,6 +62,8 @@
  • Bake until brown on top and firm to the touch.2
    • +
    +
    1. diff --git a/chocolate-chip-muffins.md.html b/chocolate-chip-muffins.md.html new file mode 100644 index 0000000..92c61d5 --- /dev/null +++ b/chocolate-chip-muffins.md.html @@ -0,0 +1,98 @@ + + + + + + + + + + Pantry of Plants + + + + + +
      + +
      + +
      +

      Vegan Buttermilk Chocolate Chip Muffins

      + +
      + +Chocolate Chip Muffins + +
      + +

      Description

      +

      Simple and delicious Vegan Buttermilk Chocolate Chip Muffins. Adapted from the non-vegan version my mom used to make for me when I was a kid. For this recipe we are using Vegan Yogurt as our egg substitute!

      + +

      Ingredients

      +
        +
      • 3/4 Cup Almond Milk 1
        • +
      • 1 tbsp White Vinegar or Apple Cider Vinegar
        • +
      • 1/2 Cup Oil (Coconut or other)
        • +
      • 1/3 Cup Sugar
        • +
      • 1/4 Cup Plain Vegan Yogurt 2
        • +
      • 1 tsp Vanilla Extract
        • +
      • 1/2 Cup Whole Wheat Flour 3
        • +
      • 1 1/2 Cup White Flour
        • +
      • 3 tsp Baking Powder
        • +
      • 1 tsp Salt
        • +
      • 1 Cup Vegan ‘Dairy Free’ chocolate chips 4
        • +
      + +

      Instructions

      +
        +
      1. Heat oven to 375 degrees Fahrenheit.
        2. +
      2. Measure Almond Milk and Vinegar and combine. Let this mixture rest for 5 minutes. This will create a ‘Vegan Buttermilk’.
        3. +
      3. Grease Muffin Pan with Coconut Oil.
        4. +
      4. Add Coconut Oil and sugar to large mixing bowl. Mix until combined.
        5. +
      5. Add Vegan Yogurt, and Almond Milk / Vinegar mixture to mixing bowl and mix until combined.
        6. +
      6. Add Flour, Baking Powder, and Salt to mixing bowl.
        7. +
      7. Mix ingredients by hand until combined. Avoid over-mixing.
        8. +
      8. Add Chocolate Chips.
        9. +
      9. Add muffin batter to pan.
        10. +
      10. Sprinkle the muffin tops with brown sugar (optional).
        11. +
      11. Bake muffins approximately 35 minutes or until golden brown.
        12. +
      + +
      + +
      +
        +
      1. +

        I like to use Califia Unsweetened Almond for baking as it lacks fortification. In my experience, fortified milks can impact the baking chemistry and yield unpredictable results. That being said, any plant milk should work. I have also successfully used Earth’s Own Oat Milk for this recipe in the past. ↩

        +
        2. +
      2. +

        Vegan Yogurt makes a great egg substitute. It is my go to replacement for recipes like this. I use Riviera: Coconut Milk Vegan, Plain for baking. If you don’t have vegan yogurt on hand, a flax egg (1 tbsp ground flaxseed meal with 3 tbsp of water) should also work fine in this recipe. ↩

        +
        3. +
      3. +

        I like to make this recipe with part white flour, part whole wheat. You can make it entirely with white flour if you prefer. ↩

        +
        4. +
      4. +

        For Vegan chocolate chips I recommend reading the ingredients rather than looking for ones that are advertised as Vegan. Most semi-sweet chocolate chips other than ‘Chipits’ are dairy free. Bakers semi-sweet is a good option. Enjoy Life are a good option if you need to avoid other potential allergens like soy. Personally I find them overpriced compared to grocery store house brands or Bakers. ↩

        +
        5. +
      +
      + +
      + +
      + +
      + + + + diff --git a/content/main-pages/index.md b/content/main-pages/index.md index 7acf309..6688891 100644 --- a/content/main-pages/index.md +++ b/content/main-pages/index.md @@ -9,7 +9,7 @@
    - +
    diff --git a/content/main-pages/recipes.md b/content/main-pages/recipes.md index fdcd691..568406d 100644 --- a/content/main-pages/recipes.md +++ b/content/main-pages/recipes.md @@ -15,20 +15,26 @@ //recipe names names[0] = "

    Banana Loaf / Muffins

    "; names[1] = "

    Maple Bread

    "; - names[2] = "

    Maple Bread

    "; - names[3] = "

    Maple Bread

    "; + names[2] = "

    Croutons

    "; + names[3] = "

    Chocolate Chip Muffins

    "; + names[4] = "

    Pizza Dough

    "; + names[5] = "

    Kale Salad

    "; //recipe image links images[0] = ''; images[1] = ''; - images[2] = ''; - images[3] = ''; + images[2] = ''; + images[3] = ''; + images[4] = ''; + images[5] = ''; //recipe hrefs links[0] = ''; links[1] = ''; - links[2] = ''; - links[3] = ''; + links[2] = ''; + links[3] = ''; + links[4] = ''; + links[5] = ''; //show arrays in console console.log(names, images, links); diff --git a/content/posts/banana-muffins.md b/content/posts/banana-muffins.md index 4174479..a6fa6f9 100644 --- a/content/posts/banana-muffins.md +++ b/content/posts/banana-muffins.md @@ -3,7 +3,7 @@
    {::nomarkdown} - +Banana muffins {:/}
    @@ -34,6 +34,8 @@ This recipe is adapted from my great grandmother’s Banana Loaf recipe. It Work 10. Add muffin batter to pan. 11. Bake until brown on top and firm to the touch.[^1] +*** + [^1]:For muffins bake approx 25-30 minutes. For Loaf bake approx 50-60 minutes. diff --git a/content/posts/chocolate-chip-muffins.md b/content/posts/chocolate-chip-muffins.md new file mode 100644 index 0000000..0c7a918 --- /dev/null +++ b/content/posts/chocolate-chip-muffins.md @@ -0,0 +1,56 @@ +#Vegan Buttermilk Chocolate Chip Muffins {#recipe-title} + +
    + +{::nomarkdown} +Chocolate Chip Muffins +{:/} + +
    + +##Description +Simple and delicious Vegan Buttermilk Chocolate Chip Muffins. Adapted from the non-vegan version my mom used to make for me when I was a kid. For this recipe we are using Vegan Yogurt as our egg substitute! + +##Ingredients +- 3/4 Cup Almond Milk [^1] +- 1 tbsp White Vinegar or Apple Cider Vinegar +- 1/2 Cup Oil (Coconut or other) +- 1/3 Cup Sugar +- 1/4 Cup Plain Vegan Yogurt [^2] +- 1 tsp Vanilla Extract +- 1/2 Cup Whole Wheat Flour [^3] +- 1 1/2 Cup White Flour +- 3 tsp Baking Powder +- 1 tsp Salt +- 1 Cup Vegan 'Dairy Free' chocolate chips [^4] + +##Instructions +1. Heat oven to 375 degrees Fahrenheit. +2. Measure Almond Milk and Vinegar and combine. Let this mixture rest for 5 minutes. This will create a ‘Vegan Buttermilk’. +3. Grease Muffin Pan with Coconut Oil. +4. Add Coconut Oil and sugar to large mixing bowl. Mix until combined. +5. Add Vegan Yogurt, and Almond Milk / Vinegar mixture to mixing bowl and mix until combined. +6. Add Flour, Baking Powder, and Salt to mixing bowl. +7. Mix ingredients by hand until combined. Avoid over-mixing. +8. Add Chocolate Chips. +9. Add muffin batter to pan. +10. Sprinkle the muffin tops with brown sugar (optional). +11. Bake muffins approximately 35 minutes or until golden brown. + +*** + +[^1]: I like to use [Califia Unsweetened Almond](https://vegansupply.ca/products/califia-farms-unsweetened-almond-milk-1-4l) for baking as it lacks fortification. In my experience, fortified milks can impact the baking chemistry and yield unpredictable results. That being said, any plant milk should work. I have also successfully used Earth’s Own Oat Milk for this recipe in the past. + +[^2]: Vegan Yogurt makes a great egg substitute. It is my go to replacement for recipes like this. I use [Riviera: Coconut Milk Vegan, Plain](https://vegansupply.ca/products/riviera-natural-flavour-yogurt-650g) for baking. If you don’t have vegan yogurt on hand, a flax egg (1 tbsp ground flaxseed meal with 3 tbsp of water) should also work fine in this recipe. + +[^3]: I like to make this recipe with part white flour, part whole wheat. You can make it entirely with white flour if you prefer. + +[^4]:For Vegan chocolate chips I recommend reading the ingredients rather than looking for ones that are advertised as Vegan. Most semi-sweet chocolate chips other than ‘Chipits’ are dairy free. Bakers semi-sweet is a good option. Enjoy Life are a good option if you need to avoid other potential allergens like soy. Personally I find them overpriced compared to grocery store house brands or Bakers. + +* footnotes will be placed here. This line is necessary +{:footnotes} + + +
    + +
    \ No newline at end of file diff --git a/content/posts/croutons.md b/content/posts/croutons.md new file mode 100644 index 0000000..83c5db6 --- /dev/null +++ b/content/posts/croutons.md @@ -0,0 +1,45 @@ +#Croutons {#recipe-title} + +
    + +{::nomarkdown} +Croutons +{:/} + +
    + +##Description +Croutons are a great way to repurpose old bread. They are quick, easy to make, and delicious! I like to use mine in Kale salad. + +##Ingredients +- Bread (Any bread will do!) +- Olive Oil +- Salt +- Pepper +- Garlic Powder + +##Instructions +1. Heat oven to 425 degrees Fahrenheit. +2. Slice up bread into cubes. +3. Place bread cubes on non-stick sheet pan. +4. Cover bread with olive oil, salt, pepper, and garlic powder. +5. Bake croutons in oven until brown. I recommend flipping or mixing around the bread pieces halfway through the bake.[^1] +6. Once brown, turn off oven and let croutons harden for 5 minutes. +7. Remove croutons from oven and let them cool. +8. Once cool, store in an airtight container. I like to store mine in a Mason Jar. + +{::nomarkdown} +Croutons on tray +{:/} + +*** + +[^1]: I find the bake time varies based on how dense the bread you are using is. Airy bread can take closer to 5 minutes while denser bread can take closer to 10 minutes. Rather than setting a timer, I recommend keeping an eye on the bread as it bakes. + +* footnotes will be placed here. This line is necessary +{:footnotes} + + +
    + +
    \ No newline at end of file diff --git a/content/posts/kale-salad.md b/content/posts/kale-salad.md new file mode 100644 index 0000000..ecef94c --- /dev/null +++ b/content/posts/kale-salad.md @@ -0,0 +1,52 @@ +#Kale Salad {#recipe-title} + +
    + +{::nomarkdown} +Kale Salad +{:/} + +
    + +##Description +Quick to make, nutritious, and delicious. This salad is great for a light lunch or as a side in a larger meal. + +##Ingredients (Individual Portion)[^1] +- Kale [^2] +- 1 tbsp Extra Virgin Olive Oil +- 1/2 tbsp Lemon Juice or Balsamic Vinegar or Apple Cider Vinegar [^3] +- 1/4 tsp Garlic Powder +- Salt [^4] +- Pepper +- 1 tbsp Nutritional Yeast +- Croutons (optional) + +##Instructions +1. Pull Kale off Kale leaf stems. +2. Chop up Kale into small pieces and put them in an appropriately sized bowl. +3. Mix Olive Oil, acid of choice, and garlic powder in a small bowl. +4. Add salt and pepper to the dressing to taste. +5. Add Nutritional Yeast and dressing to kale. [^5] +6. Massage the dressing into the Kale with your hands. +7. Add croutons to salad. +8. Serve on a plate with extra Nutritional Yeast sprinkled on top. + +*** + +[^1]: This recipe is for an individual portion. Scale the recipe up as needed to serve more people. + +[^2]: How much Kale you use is up to you. I like to use several small leaves of Kale or a couple large leaves. + +[^3]: I put several options here as I like to vary how I make this salad on a regular basis. Lemon juice is probably my favourite variation. + +[^4]: Add salt and pepper to taste. + +[^5]: Add dressing gradually until you have the correct amount to your preference. If the flavour is too weak, make another batch of dressing and continue to add gradually to the kale. + +* footnotes will be placed here. This line is necessary +{:footnotes} + + +
    + +
    \ No newline at end of file diff --git a/content/posts/maple-bread.md b/content/posts/maple-bread.md index 8b9019e..116117b 100644 --- a/content/posts/maple-bread.md +++ b/content/posts/maple-bread.md @@ -3,7 +3,7 @@
    {::nomarkdown} - +Loaf of bread {:/}
    @@ -13,26 +13,37 @@ This recipe is for a single loaf of whole wheat bread. This recipe is quick and ##Ingredients (1 loaf) - 1/2 Tablespoon Active Dry Yeast or Traditional Yeast -- 1/3 cup Maple Syrup or Sugar (any form of sugar will work) +- 1/3 cup Maple Syrup or Sugar (any form of sugar will work) [^1] - 1 and 1/2 Cups or 425ml Warm Water - 50ml (approx 1/6 cup) of Olive Oil -- 2 cups Whole Wheat Flour +- 2 cups Whole Wheat Flour [^2] - 1 and 3/4 cups White Flour - 1/2 Tablespoon Salt - Extra Olive Oil and Salt to spread on top of bread ##Instructions -1. Heat oven to 200 degrees fahrenheit. Warm a standard sized loaf pan (approx 8-1/2 x 4-1/2 x 2-1/2 inches – cast iron or non stick) in oven. Add Olive oil and cornmeal to the bottom of the pan. +1. Heat oven to 200 degrees fahrenheit. Warm a standard sized loaf pan (approx 8-1/2 x 4-1/2 x 2-1/2 inches – cast iron or non stick) in oven. Add Olive oil and cornmeal to the bottom of the pan. [^3] 2. Add yeast and sweetener of choice (sugar or maple syrup) to mixing bowl. Poor in warm water and give the mixture a few stirs. Let the yeast proof for about 5 minutes. (It should look foamy when it's done). 3. Add the Olive Oil to the wet mixture. 4. Add the flour and salt to a large mixing bowl or stand mixer if you have one. 5. Add the wet ingredients to the dry. 6. If using a stand mixer, knead the dough for about 5 minutes. If you are kneading by hand it should take around 100 to 200 turns. 7. Place a little oil on your hands and shape dough into a loaf. Add 3 diagonal score marks to the top of the loaf. Cover load with Olive Oil and salt and place the pan in the warm oven to rise. After 20 minutes it should be doubled in size. -8. After the 20 minutes, turn oven to 350 degrees fahrenheit. Leave bread in oven and set your timer for 35 minutes. +8. After the 20 minutes, turn oven to 350 degrees fahrenheit. Leave bread in oven and set your timer for 35 minutes. [^4] 9. Once the bread is golden brown it is done. Remove the loaf from the oven, brush top with Olive Oil, remove from pan and cool on a cooling rack. -10. Enjoy :) +*** + +[^1]: The sugar, (or Maple Syrup in this case) is used to activate the yeast. If you have Maple Syrup available give it a try for this recipe! I think it adds a nice almsot Rhye-like flavour to the bread. + +[^2]: You can tweak the whole wheat to white flour ratio if you want more of a white or brown loaf. This ratio is just my preference for this recipe. + +[^3]: The Cornmeal is optional. I think it adds to bread though. + +[^4]: Your cooking time may vary depending on your oven. I recommend paying close attention the first time you make any recipe so as not to overbake. + +* footnotes will be placed here. This line is necessary +{:footnotes}
    diff --git a/content/posts/pizza-dough.md b/content/posts/pizza-dough.md new file mode 100644 index 0000000..5b1de56 --- /dev/null +++ b/content/posts/pizza-dough.md @@ -0,0 +1,51 @@ +#Vegan Pizza Dough {#recipe-title} + +
    + +{::nomarkdown} +Chocolate Chip Muffins +{:/} + +
    + +##Description +For several years I worked as a line cook that made wood fire pizzas. This dough recipe is a modified and significantly scaled down version of the dough recipe I used to make at work. It is strong enough to be stretched in the traditional Italian way. You can also roll it out with a rolling pin if that’s what you are comfortable with. + +At home I like to cook my pizzas on a Barbecue using a pizza stone. It yields results very close to a wood fire oven. That being said, this recipe also works great being baked on a sheet pan baked in a regular oven too. + +##Ingredients (Yields 2 thin crust pizzas) +- 1 tsp Yeast +- 3 tsp Sugar +- 200ml Warm Water +- 1 tbsp Extra Virgin Olive Oil +- 1 1/2 Cups Flour +- 1/4 tsp Salt + +##Instructions +1. Add Yeast and Sugar to Large Mixing Bowl or Stand Mixer if you have one. +2. Add warm water to sugar and yeast mixture and give it a few stirs. +3. Let the yeast proof for approximately 5 minutes. (It should look foamy when it's done). +4. Add Olive Oil, flour and salt to mixing bowl. +5. Mix / knead ingredients until bowl is clean.[^1] +6. Grease a sheet pan with Olive Oil. +7. Once dough is adequately kneaded separate into 2 even balls and place on sheet pan. Cover dough with a kitchen towel until double in size. +8. Once doubled, you are ready to stretch or roll out your doughs and make some pizza! + +##Pizza Pictured below +Vegan Garlic Butter base, Daiya Mozzarella, fried Seitan, caramelized onions, sautéed Kale, sautéed Mushrooms, fresh Arugula. + +{::nomarkdown} +Pizza +{:/} + +*** + +[^1]: Variation in humidity makes it necessary to adjust the amount of water each time you make a dough recipe. If the dough, it is is too dry or won’t fully combine, add more water. If dough is too sticky, add extra flour. + +* footnotes will be placed here. This line is necessary +{:footnotes} + + +
    + +
    \ No newline at end of file diff --git a/croutons.md.html b/croutons.md.html new file mode 100644 index 0000000..9b89d7f --- /dev/null +++ b/croutons.md.html @@ -0,0 +1,82 @@ + + + + + + + + + + Pantry of Plants + + + + + +
    + +
    + +
    +

    Croutons

    + +
    + +Croutons + +
    + +

    Description

    +

    Croutons are a great way to repurpose old bread. They are quick, easy to make, and delicious! I like to use mine in Kale salad.

    + +

    Ingredients

    +
      +
    • Bread (Any bread will do!)
      • +
    • Olive Oil
      • +
    • Salt
      • +
    • Pepper
      • +
    • Garlic Powder
      • +
    + +

    Instructions

    +
      +
    1. Heat oven to 425 degrees Fahrenheit.
      2. +
    2. Slice up bread into cubes.
      3. +
    3. Place bread cubes on non-stick sheet pan.
      4. +
    4. Cover bread with olive oil, salt, pepper, and garlic powder.
      5. +
    5. Bake croutons in oven until brown. I recommend flipping or mixing around the bread pieces halfway through the bake.1
      6. +
    6. Once brown, turn off oven and let croutons harden for 5 minutes.
      7. +
    7. Remove croutons from oven and let them cool.
      8. +
    8. Once cool, store in an airtight container. I like to store mine in a Mason Jar.
      9. +
    + +Croutons on tray + +
    + +
    +
      +
    1. +

      I find the bake time varies based on how dense the bread you are using is. Airy bread can take closer to 5 minutes while denser bread can take closer to 10 minutes. Rather than setting a timer, I recommend keeping an eye on the bread as it bakes. ↩

      +
      2. +
    +
    + +
    + +
    + +
    + + + + diff --git a/images/recipe-images/chocolate-chip-muffins.JPG b/images/recipe-images/chocolate-chip-muffins.JPG new file mode 100755 index 0000000..60bca10 Binary files /dev/null and b/images/recipe-images/chocolate-chip-muffins.JPG differ diff --git a/images/recipe-images/croutons-1.JPG b/images/recipe-images/croutons-1.JPG new file mode 100755 index 0000000..024b9f9 Binary files /dev/null and b/images/recipe-images/croutons-1.JPG differ diff --git a/images/recipe-images/croutons-2.JPG b/images/recipe-images/croutons-2.JPG new file mode 100755 index 0000000..074046e Binary files /dev/null and b/images/recipe-images/croutons-2.JPG differ diff --git a/images/recipe-images/croutons-3.JPG b/images/recipe-images/croutons-3.JPG new file mode 100755 index 0000000..c069e84 Binary files /dev/null and b/images/recipe-images/croutons-3.JPG differ diff --git a/images/recipe-images/kale-salad.JPG b/images/recipe-images/kale-salad.JPG new file mode 100755 index 0000000..1f95068 Binary files /dev/null and b/images/recipe-images/kale-salad.JPG differ diff --git a/images/recipe-images/pizza-dough.JPG b/images/recipe-images/pizza-dough.JPG new file mode 100755 index 0000000..b703376 Binary files /dev/null and b/images/recipe-images/pizza-dough.JPG differ diff --git a/images/recipe-images/pizza.JPG b/images/recipe-images/pizza.JPG new file mode 100755 index 0000000..18c35a3 Binary files /dev/null and b/images/recipe-images/pizza.JPG differ diff --git a/index.html b/index.html index fe8ce2f..20b893e 100644 --- a/index.html +++ b/index.html @@ -34,7 +34,7 @@
    - +
    diff --git a/kale-salad.md.html b/kale-salad.md.html new file mode 100644 index 0000000..3b9396b --- /dev/null +++ b/kale-salad.md.html @@ -0,0 +1,95 @@ + + + + + + + + + + Pantry of Plants + + + + + +
    + +
    + +
    +

    Kale Salad

    + +
    + +Kale Salad + +
    + +

    Description

    +

    Quick to make, nutritious, and delicious. This salad is great for a light lunch or as a side in a larger meal.

    + +

    Ingredients (Individual Portion)1

    +
      +
    • Kale 2
      • +
    • 1 tbsp Extra Virgin Olive Oil
      • +
    • 1/2 tbsp Lemon Juice or Balsamic Vinegar or Apple Cider Vinegar 3
      • +
    • 1/4 tsp Garlic Powder
      • +
    • Salt 4
      • +
    • Pepper
      • +
    • 1 tbsp Nutritional Yeast
      • +
    • Croutons (optional)
      • +
    + +

    Instructions

    +
      +
    1. Pull Kale off Kale leaf stems.
      2. +
    2. Chop up Kale into small pieces and put them in an appropriately sized bowl.
      3. +
    3. Mix Olive Oil, acid of choice, and garlic powder in a small bowl.
      4. +
    4. Add salt and pepper to the dressing to taste.
      5. +
    5. Add Nutritional Yeast and dressing to kale. 5
      6. +
    6. Massage the dressing into the Kale with your hands.
      7. +
    7. Add croutons to salad.
      8. +
    8. Serve on a plate with extra Nutritional Yeast sprinkled on top.
      9. +
    + +
    + +
    +
      +
    1. +

      This recipe is for an individual portion. Scale the recipe up as needed to serve more people. ↩

      +
      2. +
    2. +

      How much Kale you use is up to you. I like to use several small leaves of Kale or a couple large leaves. ↩

      +
      3. +
    3. +

      I put several options here as I like to vary how I make this salad on a regular basis. Lemon juice is probably my favourite variation. ↩

      +
      4. +
    4. +

      Add salt and pepper to taste. ↩

      +
      5. +
    5. +

      Add dressing gradually until you have the correct amount to your preference. If the flavour is too weak, make another batch of dressing and continue to add gradually to the kale. ↩

      +
      6. +
    +
    + +
    + +
    + +
    + + + + diff --git a/maple-bread.md.html b/maple-bread.md.html index 4c8515d..9b605c4 100644 --- a/maple-bread.md.html +++ b/maple-bread.md.html @@ -28,7 +28,7 @@
    - +Loaf of bread
    @@ -38,10 +38,10 @@

    Ingredients (1 loaf)

    • 1/2 Tablespoon Active Dry Yeast or Traditional Yeast
      • -
    • 1/3 cup Maple Syrup or Sugar (any form of sugar will work)
      • +
    • 1/3 cup Maple Syrup or Sugar (any form of sugar will work) 1
    • 1 and 1/2 Cups or 425ml Warm Water
    • 50ml (approx 1/6 cup) of Olive Oil
      • -
    • 2 cups Whole Wheat Flour
      • +
    • 2 cups Whole Wheat Flour 2
    • 1 and 3/4 cups White Flour
    • 1/2 Tablespoon Salt
    • Extra Olive Oil and Salt to spread on top of bread
      • @@ -49,18 +49,36 @@

      Instructions

        -
      1. Heat oven to 200 degrees fahrenheit. Warm a standard sized loaf pan (approx 8-1/2 x 4-1/2 x 2-1/2 inches – cast iron or non stick) in oven. Add Olive oil and cornmeal to the bottom of the pan.
        2. +
      2. Heat oven to 200 degrees fahrenheit. Warm a standard sized loaf pan (approx 8-1/2 x 4-1/2 x 2-1/2 inches – cast iron or non stick) in oven. Add Olive oil and cornmeal to the bottom of the pan. 3
      3. Add yeast and sweetener of choice (sugar or maple syrup) to mixing bowl. Poor in warm water and give the mixture a few stirs. Let the yeast proof for about 5 minutes. (It should look foamy when it’s done).
      4. Add the Olive Oil to the wet mixture.
      5. Add the flour and salt to a large mixing bowl or stand mixer if you have one.
      6. Add the wet ingredients to the dry.
      7. If using a stand mixer, knead the dough for about 5 minutes. If you are kneading by hand it should take around 100 to 200 turns.
      8. Place a little oil on your hands and shape dough into a loaf. Add 3 diagonal score marks to the top of the loaf. Cover load with Olive Oil and salt and place the pan in the warm oven to rise. After 20 minutes it should be doubled in size.
        9. -
      9. After the 20 minutes, turn oven to 350 degrees fahrenheit. Leave bread in oven and set your timer for 35 minutes.
        10. +
      10. After the 20 minutes, turn oven to 350 degrees fahrenheit. Leave bread in oven and set your timer for 35 minutes. 4
      11. Once the bread is golden brown it is done. Remove the loaf from the oven, brush top with Olive Oil, remove from pan and cool on a cooling rack.
        12. -
      12. Enjoy :)
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        +
      1. +

        The sugar, (or Maple Syrup in this case) is used to activate the yeast. If you have Maple Syrup available give it a try for this recipe! I think it adds a nice almsot Rhye-like flavour to the bread. ↩

        +
        2. +
      2. +

        You can tweak the whole wheat to white flour ratio if you want more of a white or brown loaf. This ratio is just my preference for this recipe. ↩

        +
        3. +
      3. +

        The Cornmeal is optional. I think it adds to bread though. ↩

        +
        4. +
      4. +

        Your cooking time may vary depending on your oven. I recommend paying close attention the first time you make any recipe so as not to overbake. ↩

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        5. +
      +
      +
    diff --git a/pizza-dough.md.html b/pizza-dough.md.html new file mode 100644 index 0000000..5c82857 --- /dev/null +++ b/pizza-dough.md.html @@ -0,0 +1,88 @@ + + + + + + + + + + Pantry of Plants + + + + + +
    + +
    + +
    +

    Vegan Pizza Dough

    + +
    + +Chocolate Chip Muffins + +
    + +

    Description

    +

    For several years I worked as a line cook that made wood fire pizzas. This dough recipe is a modified and significantly scaled down version of the dough recipe I used to make at work. It is strong enough to be stretched in the traditional Italian way. You can also roll it out with a rolling pin if that’s what you are comfortable with.

    + +

    At home I like to cook my pizzas on a Barbecue using a pizza stone. It yields results very close to a wood fire oven. That being said, this recipe also works great being baked on a sheet pan baked in a regular oven too.

    + +

    Ingredients (Yields 2 thin crust pizzas)

    +
      +
    • 1 tsp Yeast
      • +
    • 3 tsp Sugar
      • +
    • 200ml Warm Water
      • +
    • 1 tbsp Extra Virgin Olive Oil
      • +
    • 1 1/2 Cups Flour
      • +
    • 1/4 tsp Salt
      • +
    + +

    Instructions

    +
      +
    1. Add Yeast and Sugar to Large Mixing Bowl or Stand Mixer if you have one.
      2. +
    2. Add warm water to sugar and yeast mixture and give it a few stirs.
      3. +
    3. Let the yeast proof for approximately 5 minutes. (It should look foamy when it’s done).
      4. +
    4. Add Olive Oil, flour and salt to mixing bowl.
      5. +
    5. Mix / knead ingredients until bowl is clean.1
      6. +
    6. Grease a sheet pan with Olive Oil.
      7. +
    7. Once dough is adequately kneaded separate into 2 even balls and place on sheet pan. Cover dough with a kitchen towel until double in size.
      8. +
    8. Once doubled, you are ready to stretch or roll out your doughs and make some pizza!
      9. +
    + +

    Pizza Pictured below

    +

    Vegan Garlic Butter base, Daiya Mozzarella, fried Seitan, caramelized onions, sautéed Kale, sautéed Mushrooms, fresh Arugula.

    + +Pizza + +
    + +
    +
      +
    1. +

      Variation in humidity makes it necessary to adjust the amount of water each time you make a dough recipe. If the dough, it is is too dry or won’t fully combine, add more water. If dough is too sticky, add extra flour. ↩

      +
      2. +
    +
    + +
    + +
    + +
    + + + + diff --git a/recipes.html b/recipes.html index 7ddde56..55bddbb 100644 --- a/recipes.html +++ b/recipes.html @@ -41,20 +41,26 @@ //recipe names names[0] = "

    Banana Loaf / Muffins

    "; names[1] = "

    Maple Bread

    "; - names[2] = "

    Maple Bread

    "; - names[3] = "

    Maple Bread

    "; + names[2] = "

    Croutons

    "; + names[3] = "

    Chocolate Chip Muffins

    "; + names[4] = "

    Pizza Dough

    "; + names[5] = "

    Kale Salad

    "; //recipe image links images[0] = ''; images[1] = ''; - images[2] = ''; - images[3] = ''; + images[2] = ''; + images[3] = ''; + images[4] = ''; + images[5] = ''; //recipe hrefs links[0] = ''; links[1] = ''; - links[2] = ''; - links[3] = ''; + links[2] = ''; + links[3] = ''; + links[4] = ''; + links[5] = ''; //show arrays in console console.log(names, images, links); diff --git a/style/style.css b/style/style.css index 942ecb1..373a0e2 100644 --- a/style/style.css +++ b/style/style.css @@ -53,6 +53,7 @@ nav a:hover { .footnotes { font-weight: normal; + font-size: 0.9rem; } @@ -183,13 +184,14 @@ footer p { font-size: 16px; } -.image { +.image, .image-in-recipe { border-radius: 20px; width: 100%; margin-bottom: 10px; margin-top: 10px; } + h1 { font-size: 28px; font-weight: bold; @@ -303,8 +305,14 @@ ol li::before { opacity: 1; /* Firefox */ } - - +hr { + width: 92%; + height: 2px; + border: none; + border-radius: 20px; + color: #B8C5BB; + background-color: #B8C5BB; +} @media only screen and (min-width: 355px) { .logo { @@ -425,7 +433,7 @@ ol li::before { .text { width: 100%; - padding: 6px; + padding: 8px; } .image { -- cgit v1.2.3