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commit 6a8cd84ea15add5c62b24f1871ae914021eb6ba5
parent a6128188333ce88cbe7dc8104e951b89b2328a32
Author: Jake Bauer <jbauer@paritybit.ca>
Date:   Sun, 20 Mar 2022 14:19:42 -0400

Add more recipes

Diffstat:
Mindex.gmi | 23++++++++++++++---------
Arecipes/bean-salad.gmi | 37+++++++++++++++++++++++++++++++++++++
Arecipes/cabbage-soup.gmi | 50++++++++++++++++++++++++++++++++++++++++++++++++++
Mrecipes/sauces.gmi | 9+++++++++
Arecipes/spiced-lentils-with-carrots.gmi | 40++++++++++++++++++++++++++++++++++++++++
Arecipes/split-pea-soup.gmi | 39+++++++++++++++++++++++++++++++++++++++
Arecipes/vegetable-curry.gmi | 29+++++++++++++++++++++++++++++
7 files changed, 218 insertions(+), 9 deletions(-)

diff --git a/index.gmi b/index.gmi @@ -48,20 +48,25 @@ All recipes below are vegan and free of tree nuts unless otherwise noted. -=> /recipes/sourdough-starter.gmi Sourdough Starter -=> /recipes/sourdough-bread.gmi Sourdough Bread -=> /recipes/vinaigrettes.gmi Vinaigrettes -=> /recipes/sauces.gmi Sauces -=> /recipes/lacto-fermentation.gmi Lacto-Fermentation => /recipes/aloo-gobi.gmi Aloo Gobi +=> /recipes/barley-split-pea-stew.gmi Barley and Split Pea Stew +=> /recipes/bean-salad.gmi Bean Salad => /recipes/bean-soup.gmi Bean Soup +=> /recipes/brownies.gmi Brownies => /recipes/butternut-squash-soup.gmi Butternut Squash Soup -=> /recipes/red-lentil-stew.gmi Red Lentil Stew => /recipes/cabbage-lentil-stew.gmi Cabbage Lentil Stew -=> /recipes/barley-split-pea-stew.gmi Barley and Split Pea Stew -=> /recipes/pancakes.gmi Pancakes -=> /recipes/brownies.gmi Brownies +=> /recipes/cabbage-soup.gmi Cabbage Soup +=> /recipes/lacto-fermentation.gmi Lacto-Fermentation => /recipes/overnight-oats.gmi Overnight Oats +=> /recipes/pancakes.gmi Pancakes +=> /recipes/red-lentil-stew.gmi Red Lentil Stew +=> /recipes/sauces.gmi Sauces +=> /recipes/sourdough-bread.gmi Sourdough Bread +=> /recipes/sourdough-starter.gmi Sourdough Starter +=> /recipes/spiced-lentils-with-carrots.gmi Spiced Lentils With Carrots +=> /recipes/split-pea-soup.gmi Split Pea Soup +=> /recipes/vegetable-curry.gmi Vegetable Curry +=> /recipes/vinaigrettes.gmi Vinaigrettes ## Other Notes diff --git a/recipes/bean-salad.gmi b/recipes/bean-salad.gmi @@ -0,0 +1,37 @@ +# Bean Salad + +## Tools & Cookware + +* Knife and cutting board +* Whisk or fork +* Small bowl +* Large bowl +* Stirring implement + +## Ingredients + +* 1 15oz. can kidney beans +* 1 15oz. can cannellini beans +* 1.5 cups frozen green beans (thawed) +* ¼ cup chopped parsley +* ¼ cup finely diced red onion +* ¼ cup apple cider vinegar +* ¼ cup olive oil +* 2 Tbsp sugar +* 1 tsp salt +* ¼ tsp freshly cracked pepper +* 1 tsp Dijon mustard + +## Preparation + +* Open and drain the cans of beans and rinse the beans +* Slice the red onion, then soak in a bowl of ice-cold water for ~5 minutes and drain, then finely dice +* Chop the parsley + +## Instructions + +* Add the three types of beans, onion, and parsley into the large bowl +* Whisk the vinegar, sugar, olive oil, salt, pepper, and Dijon mustard in the small bowl +* Pour the contents of the small bowl into the large bowl and stir to combine +* Put the resulting salad into the fridge for at least 30 minutes +* Stir again just before serving diff --git a/recipes/cabbage-soup.gmi b/recipes/cabbage-soup.gmi @@ -0,0 +1,50 @@ +# Cabbage Soup + +## Tools & Cookware + +* Knife and cutting board +* Large soup pot or dutch oven +* Stirring implement + +## Ingredients + +* 1 yellow onion +* 4 cloves garlic +* 1 Tbsp olive oil +* 4 carrots +* 4 ribs celery +* 1 green bell pepper +* 1 28oz. can diced tomatoes +* 1 8oz. can tomato sauce +* ½ lb. frozen green beans +* ¼ cup chopped parsley +* ½ Tbsp smoked paprika +* 1 tsp dried oregano +* ½ tsp dried thyme +* ¼ tsp freshly cracked black pepper +* 6 cups chopped cabbage (½ head) +* 6 cups vegetable broth +* 1 tsp salt +* 1 Tbsp lemon juice + +## Preparation + +* Dice the onion +* Mince the garlic +* Peel and slice the carrots into small chunks +* Chop the celery into small chunks +* Dice the bell pepper +* Chop the cabbage into 1-inch (2.5cm) pieces + +## Instructions + +* Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat until the onions are soft +* Add the carrot, celery, and bell pepper to the pot and continue sautéing for a couple minutes +* Add the diced tomatoes (with juices), tomato sauce, frozen green beans, chopped parsley, smoked paprika, oregano, thyme, and pepper, continue cooking for 5 minutes +* Add the cabbage to the pot along with the vegetable broth and stir to combine +* Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil +* Reduce the heat to medium-low and continue to simmer, stirring occasionally, for about 40 minutes +* Once the cabbage is tender, season the soup with salt, ½ tsp at a time to your desired saltiness +* Finish the soup by adding the lemon juice and stirring to combine + +Best served with crusty bread. diff --git a/recipes/sauces.gmi b/recipes/sauces.gmi @@ -9,3 +9,12 @@ * ½ cup broth or water * 1½ tbsp corn starch +## Better Stiry Fry Sauce + +* ¼ cup soy sauce +* ¼ cup water +* 2 Tbsp brown sugar +* 1 tsp toasted sesame oil +* 2 cloves garlic, minced +* 1 tsp grated fresh ginger +* 1 Tbsp cornstarch diff --git a/recipes/spiced-lentils-with-carrots.gmi b/recipes/spiced-lentils-with-carrots.gmi @@ -0,0 +1,40 @@ +# Spiced Lentils With Carrots + +## Tools & Cookware + +* Knife and cutting board +* Large skillet +* Stirring implement + +## Ingredients + +* 1 yellow onion +* 4 cloves garlic +* 1 tsp fresh grated ginger +* 4 carrots (about 2 cups chopped) +* 2 Tbsp olive oil +* 1 tsp ground cumin +* ½ tsp cinnamon +* ½ tsp allspice +* ¼ tsp crushed red pepper +* 1 cup brown lentils +* 3 Tbsp tomato paste +* ¼ cup chopped dried apricots or raisins +* 3 cups vegetable broth +* 1 Tbsp chopped parsley (optional) + +## Preparation + +* Dice the onion +* Mine the garlic +* Grate the ginger +* Peel and dice the carrots + +## Instructions + +* Add the onion, garlic, ginger, and olive oil to the skillet and sauté over medium heat until the onions are soft and translucent +* Add the diced carrots, cumin, allspice, and crushed red pepper and continue to sauté for a couple more minutes +* Add the uncooked lentils, tomato paste, dried fruit, and broth and stir until the tomato paste has dissolved into the broth +* Place a lit on the skillet and turn the heat to high +* Allow the broth to come to a full boil, then lower the heat to medium-low and simmer with the lid on for 30 minutes with occasional stirring +* Taste for seasoning (salt/pepper) and serve topped with chopped fresh parsley diff --git a/recipes/split-pea-soup.gmi b/recipes/split-pea-soup.gmi @@ -0,0 +1,39 @@ +# Split Pea Soup + +## Tools & Cookware + +* Knife and cutting board +* Medium-sized pot or dutch oven +* Stirring implement + +## Ingredients +* 2 cloves garlic +* 1 yellow onion +* 3 ribs celery +* 3 carrots +* 2 Tbsp olive oil +* 1 lb. split peas (dry) +* ½ tsp smoked paprika +* 1 tsp dried parsley +* ½ tsp dried oregano +* ¼ tsp dried thyme +* ¼ tsp freshly cracked pepper +* 6 cups water +* 1½ tsp salt (or to taste) + +## Preparation + +* Mince the garlic +* Dice the onion +* Dice the celery +* Dice the carrots + +## Instructions + +* Add the garlic, onion, celery, and carrots to a large pot with olive oil and sauté over medium heat until the onions are soft and translucent +* Add the dry split peas, smoked paprika, parsley, oregano, thyme, pepper, and water to the pot and stir to combine +* Cover and increase the heat to medium-high to bring the water to a boil +* Turn the heat down to medium-low and let the soup simmer for 45 minutes, stirring occasionally +* The soup should be quite thick, season with salt ½ a teaspoon at a time + +Best served with crackers or crusty bread. diff --git a/recipes/vegetable-curry.gmi b/recipes/vegetable-curry.gmi @@ -0,0 +1,29 @@ +# Vegetable Curry + +## Tools & Cookware + +* Knife and cutting board +* Medium soup pot or dutch oven +* Stirring implement + +## Ingredients + +* 700g frozen or fresh mixed vegetables (e.g. broccoli, carrots, snap peas) +* 2 cups vegetable broth +* 1 13.5oz. can coconut milk +* 1 Tbsp curry powder +* ½ tsp dried ground ginger +* salt and pepper to taste + +## Preparation + +* Chop the vegetables into bite-sized pieces if using fresh vegetables + +## Instructions + +* Add the vegetables and broth to a soup pot, turn the heat to high and bring to a boil +* Stir, turn the heat down to low, add the coconut milk, curry powder, and ginger and stir to combine +* Let simmer for a few minutes +* Taste the broth and season to your liking + +Best served with rice