Initial commit

.dockerignore

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+.git
+Dockerfile
+.dockerignore

.gitignore

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+public
+resources
+*.swp

.gitmodules

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+[submodule "themes/PaperMod"]
+	path = themes/PaperMod
+	url = https://github.com/adityatelange/hugo-PaperMod.git

Dockerfile

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+FROM jojomi/hugo as build
+
+ADD . /site/
+
+RUN cd /site/ && hugo --minify -b https://recipes.simon987.net
+
+FROM nginx:alpine
+
+COPY nginx.conf /etc/nginx/nginx.conf
+COPY --from=build /site/public/ /www/

archetypes/recipe/index.md

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+---
+title: "{{ replace .Name "-" " " | title }}"
+date: {{ .Date }}
+draft: false
+tags: ["dinner"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+...
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|Xm|Xm|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+
+## Directions
+
+
+Source: []()

assets/css/extended/tweaks.css

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+.footer {
+	display: none;
+}
+
+.post-content li {
+	margin-top: 15px;
+}
+
+li::marker {
+	font-weight: bold;
+}
+
+.entry-cover img {
+	max-height: 150px;
+        object-fit: cover;
+}
+
+.post-single .entry-cover {
+	display: none;
+}
+
+.home-info {
+	margin: 0;
+}

config.yml

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+baseURL: "http://example.org/"
+languageCode: "en-us"
+title: "Recipes"
+theme: "PaperMod"
+
+menu:
+    main:
+        - identifier: tags
+          name: tags
+          url: /tags/
+          weight: 10
+        - identifier: search
+          name: search
+          url: /search/
+          weight: 20
+
+outputs:
+    home:
+        - HTML
+        - RSS
+        - JSON # is necessary
+
+params:          
+    homeInfoParams:
+        Content: Mobile-friendly aggregation of recipes I regularly make an enjoy.
+    socialIcons:
+        - name: github
+          url: "https://github.com/simon987/recipes.simon987.net"

content/recipes/kung-pao-brussels-sprouts/index.md

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+---
+title: "Kung Pao Brussels Sprouts"
+date: 2021-08-22T20:05:38-04:00
+tags: ["bussel.sprouts", "dinner", "quick"]
+draft: false
+cover:
+    image: "images/image.jpg"
+---
+
+
+Inspired by the popular Chinese takeout dish Kung Pao Chicken, these saucy Brussels sprouts are dangerously addictive. If you want to up the spice level, feel free to add red chili peppers with the garlic. 
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|10m|35m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+|Brussels sprouts|2lb.|
+|olive oil|2 tbsp. |
+|kosher salt||
+|black pepper||
+|sesame oil|1 tbsp. |
+|garlic, minced|2 cloves|
+|cornstarch|1 tbsp. |
+|low-sodium soy sauce|1/2 cup|
+|water|1/2 cup |
+|apple cider vinegar|2 tsp. |
+|hoisin sauce|1 tbsp. |
+|packed brown sugar|1 tbsp. |
+|garlic chili sauce|2 tsp. |
+|crushed red pepper flakes|Pinch|
+|Sesame seeds, for garnish||
+|Green onions, thinly sliced, for garnish||
+|Chopped roasted peanuts, for garnish||
+
+
+## Directions
+
+1. Preheat oven to 425°. On a large rimmed baking sheet, toss Brussels with olive oil and season with salt and pepper.
+1. Bake until Brussels sprouts are tender and slightly crispy, about 20 minutes. Transfer Brussels sprouts to a large bowl (but keep the baking sheet close by). Preheat broiler.
+1. In a small skillet over medium heat, heat sesame oil. Add garlic and cook, until fragrant, about 1 minute. Stir in cornstarch. Add soy sauce, water, apple cider vinegar, hoisin sauce, brown sugar, and garlic chili paste. Season with salt, pepper and red pepper flakes. Bring mixture to a boil, then reduce heat and simmer until thickened, about 3 minutes.
+1. Pour sauce over Brussels sprouts and toss to combine. Return Brussels sprouts to baking sheet and broil until Brussels sprouts are glazed and sticky.
+Garnish with peanuts, sesame seeds, and green onions before serving.
+
+Source: [delish.com](https://web.archive.org/web/20210119071706/https://www.delish.com/cooking/recipe-ideas/recipes/a57880/kung-pao-brussels-sprouts-recipe/)

content/recipes/maple-whole-wheat-bread/index.md

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+---
+title: "Maple Whole Wheat Bread"
+date: 2021-08-23T08:36:09-04:00
+draft: false
+tags: ["bread"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+Chewy, hearty, whole wheat bread for bread machines!
+
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|5m|~3h00|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+whole wheat flour|2 1/2 cup 
+bread flour|1/2 cup 
+salt|1/3 tsp. 
+water|1 1/4 cup 
+maple syrup|4 Tbsp. 
+olive oil|2 Tbsp.
+active dry yeast|1 1/2 tsp.
+
+## Directions
+
+1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
+1. Select wheat bread cycle, 1.5 pound; press Start.
+
+
+Source: [allrecipes.com](https://www.allrecipes.com/recipe/73635/maple-whole-wheat-bread/)

content/recipes/marrakesh-vegetable-curry/index.md

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+---
+title: "Marrakesh Vegetable Curry"
+date: 2021-08-22T21:08:39-04:00
+draft: false
+tags: ["dinner", "rice", "chickpeas"]
+cover:
+    image: "images/image.jpg"
+---
+
+A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|15m|50m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+sweet potato, peeled and cubed|1
+eggplant, cubed|1 medium 
+green bell pepper, chopped|1
+red bell pepper, chopped|1
+carrots, chopped|2
+onion, chopped|1
+olive oil|6 tsp.
+garlic, minced|3 cloves 
+ground turmeric|1 tsp. 
+curry powder|1 Tbsp. 
+ground cinnamon|1 tsp. 
+sea salt
+cayenne pepper|3/4 tsp. 
+garbanzo beans, drained|1 (15 oz.) can 
+blanched almonds|1/4 cup 
+zucchini, sliced|1
+raisins|2 tsp 
+orange juice|1 cup 
+
+
+## Directions
+
+1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
+1. In a medium saucepan place 3 tsp. olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
+1. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
+1. Add spinach to pot and cook for 5 more minutes.
+
+
+Source: [allrecipes.com](https://www.allrecipes.com/recipe/13988/marrakesh-vegetable-curry/)

content/recipes/one-pan-mexican-quinoa/index.md

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+---
+title: "One Pan Mexican Quinoa"
+date: 2021-08-23T08:19:36-04:00
+draft: false
+tags: ["dinner", "black.beans"]
+cover:
+    image: "images/image.jpg"
+---
+
+With a fun Mexican twist, this dish is chockfull of so many amazing flavors, from the tangy lime juice to the hint of spiciness from the chili powder and jalapeno. And not only is this healthy and nutritious but it’s also unbelievably easy to make. Simply throw everything into the skillet and that’s it. Even the quinoa is cooked right in the pan, really letting the flavors soak in.
+
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|10m|35m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+olive oil|1 Tbsp. 
+garlic, minced|2 cloves 
+jalapeno, minced|1
+quinoa|1 cup 
+vegetable broth|1 cup 
+black beans, drained and rinsed|1 (15 oz.) can 
+fire-roasted diced tomatoes|1 (14.5 oz) can 
+corn kernels, frozen, canned or roasted|1 cup 
+chili powder|1 tsp. 
+cumin|1/2 tsp. 
+Kosher salt and freshly ground black pepper|to taste
+avocado, halved, seeded, peeled and diced|1 
+Juice of 1 lime
+chopped fresh cilantro leaves|2 Tbsp. 
+
+## Directions
+
+1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
+1. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
+1. Serve immediately.
+
+Source: [](https://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/)

content/recipes/peruvian-burritos/index.md

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+---
+title: "Peruvian Burritos"
+date: 2021-08-23T08:45:21-04:00
+draft: false
+tags: ["dinner", "quinoa", "black.beans"]
+cover:
+    image: "images/image.jpg"
+---
+
+These vegan Peruvian Burritos are filled with roasted sweet potato, fresh corn, peppers, quinoa, whipped black beans, and drizzled with Spicy Peruvian Green Sauce. Flavorful, filling, vegan and Delicious!
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|30m|1h|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+yam or sweet potato, diced|1 small-medium 
+olive oil|
+salt and pepper|to taste
+|
+dry quinoa|3/4 cup 
+water|1 1/2 cups 
+|
+olive oil|1 Tbsp. 
+onion, diced|1/2 
+garlic, rough chopped|4 cloves 
+corn kernels|1 cup
+red bell pepper, diced|1
+poblano chili|1
+salt|1/2 tsp. 
+cumin|1 tsp. 
+coriander|1 tsp. 
+dried oregano|1/2 tsp. 
+|
+refried black beans|1 can 
+oil|1 Tbsp. 
+salt|1/4 tsp. 
+chili powder|1/2 tsp. 
+cumin|1/2 tsp. 
+extra-large tortillas (14-16")|4
+
+### Vegan Aji Verde Sauce:
+
+1/3 cup raw cashews
+1/3 cup water
+2 garlic cloves
+1/2 –1 jalapeno ( or 1/2 a serrano chili)
+1/2 teaspoon salt
+1 1/2 cups cilantro, small stems ok
+1–2 tablespoon lime juice
+
+## Directions
+
+1. Preheat oven to 425F and gather ingredients & cut veggies.
+1. **BAKE SWEET POTATOES**: Dice the sweet potatoes into 1/2 inch cubes and place on a parchment-lined sheet pan. Toss with a little olive oil, and a generous five-finger pinch of salt and pepper. Spread out and bake in the middle of the oven until crispy and tender, 20-25 minutes.
+1. **COOK QUINOA**: At the same time, bring quinoa, water, and pinch of salt to boil in a medium pot. Once boiling, cover, turn heat to low and cook until all the water is gone about 15 minutes. Turn heat off and leave covered. Fluff before serving.
+1. **SAUTE FILLING**: Also at the same time, in a large skillet, heat oil over medium-high heat. Saute onions 2-3 minutes until they just begin to soften. Add garlic, corn and peppers and lower heat to med, sauteeing until tender, about 10 minutes. Season with the salt, cumin, coriander and oregano. Set aside. When the sweet potatoes are tender, add them to these veggies.
+1. **BLEND THE  Peruvian Green Sauce (AJI VERDE SAUCE)**: While the veggies are sauteeing, blend the Aji Verde ingredients together using a blender. Start with cashews and water, blending till smooth and creamy, scraping down the sides. Add remaining garlic, chili, salt, cilantro and lime juice. Blend until relatively smooth. Scrape it into a small bowl.
+1. **WHIP THE BLACK BEANS**: Place 1 can refried black beans into a medium pot, breaking them up with a fork.  Add 1/4 cup water (or more) to loosen. Gently warm over medium-low heat, whipping with a fork until they are smooth and creamy. Add a drizzle of olive oil, salt and spices. If you don’t care about it being “vegan” stir in grated melty cheese or a dollop of sour cream for extra richness. Whip with fork until creamy and flavorful. You want these to be slightly salty. Cover and turn heat off.
+1. **ASSEMBLE BURRITOS**: Heat tortillas up until soft and pliable (over a gas flame, or in the oven on the rack). Spread with whipped black beans “the glue”, a few tablespoons quinoa, 1/2 cup veggies and 2-3 tablespoon of Peruvian Green Sauce. Roll up, tucking the ends in as best you can. Enjoy!
+1. **Peruvian BURRITO BOWLS**: Spoon some warm whipped black beans into the bottom of a bowl. Top with some quinoa, vegges and AJI VERDE Sauce. Garnish with avocado slices, diced tomatoes, cilantro, pumpkin seeds, sunflower sprouts.  If making bowls instead of burritos, I would double the beans for 4-6 people.
+
+
+Source: [feastingathomne.com](https://www.feastingathome.com/peruvian-burritos/)

content/recipes/piri-piri-chorizo-bake/index.md

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+---
+title: "Piri Piri Chorizo Bake"
+date: 2021-08-23T09:01:07-04:00
+draft: false
+tags: ["dinner", "vegan.sausage"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+This is a quick and easy-to-throw-together, eat-the-rainbow revelation. Colored heirloom tomatoes are a great addition if you can get hold of them. The piri piri sauce is wonderful, so consider making double and keeping half for another recipe. Serve with brown rice for an even healthier meal.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|?m|?m|
+
+
+## Ingredients
+
+### For the bake
+
+|Ingredient|Quantity|
+--- | ---
+medium sweet potatoes|2
+Olive oil|
+lemon|1
+red bell pepper|1
+green bell pepper|1
+yellow bell pepper|1
+garlic|3 cloves
+shop-bought veggie chorizo sausages|10 oz.
+cherry tomatoes|20
+cooked basmati rice, to serve|4 cups 
+cilantro|3/4 oz. 
+salt and black pepper|
+
+### For the Piri Piri Sauce:
+|Ingredient|Quantity|
+--- | ---
+red onion|1
+garlic|4 cloves
+red bell pepper|1
+fresh red chiles (Scotch bonnet, red, or bird’s-eye)|2
+smoked paprika|2 Tbsp. 
+dried oregano|1 tsp. 
+red wine vinegar|2 Tbsp. 
+fresh basil|1 large bunch 
+lemon|1
+
+## Directions
+
+1.  Preheat oven to 350°F
+1. First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes.
+1. Cut the bell peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10–15 minutes, until the peppers have small black patches on the skins.
+1. Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package.
+1. To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the bell pepper in half and cut out the stem and seeds. Rip the stems from the chiles, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chiles in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.
+1. Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.
+1. Heat the rice or cook it following the instructions on the package.
+1. Pluck the leaves from the cilantro and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables.
+1. Serve with rice.
+
+
+Source: [epicurious.com](https://www.epicurious.com/recipes/food/views/vegetarian-piri-piri-chorizo-bake)

content/recipes/spanish-rice-and-beans/index.md

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+---
+title: "Spanish Rice and Beans"
+date: 2021-08-22T20:58:50-04:00
+draft: false
+tags: ["dinner", "rice.beans"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+You can’t beat a super simple, family-friendly recipe that leans on pantry staples. This one also comes together in one pot, making it the perfect weeknight recipe.
+
+This classic Spanish dish is a total flavor fiesta both kids and adults will love. Plus, it makes for some of the BEST leftovers. (Truly, we’re enjoying it on repeat over here with zero complaints.)
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|10m|50m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+extra-virgin olive oil|2 Tbsp. 
+yellow onion, finely chopped|1
+garlic, minced|3 cloves
+paprika|1 1/2 tsp. 
+kosher salt|1 1/4 tsp. 
+chili powder|1 tsp. 
+dried oregano|1 tsp. 
+black pepper|1/2 tsp. 
+cayenne pepper (optional for added heat)|1/4 tsp. 
+long-grain white rice (such as jasmine or basmati)|2 cups 
+fire-roasted diced tomatoes (sub 1 cup jarred salsa)|1 (14.5-oz.) can 
+kidney beans, drained and rinsed|2 (15.5-oz.) cans 
+vegetable or chicken broth (sub water)|3 cups 
+sliced green olives|1/3 cup 
+
+## Directions
+
+1.  Heat oil in a large skillet with a fitted lid over medium. Add onion; cook 5 minutes, until softened. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic. Stir in rice; cook 2 minutes, until slightly translucent. Stir in tomatoes, beans, and broth (or water). Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
+1. Meanwhile, prepare parsley oil (if using) by combining parsley, lemon zest and juice, and olive oil in a small bowl; stir well.
+1. Scatter olives over Spanish Beans and Rice and drizzle with parsley oil.
+
+
+Source: [dishingouthealth.com](https://dishingouthealth.com/spanish-rice-and-beans-one-pot/)

content/recipes/summer-pesto-pasta-recipe/index.md

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+---
+title: "Summer Pesto Pasta Recipe"
+date: 2021-08-22T20:38:39-04:00
+draft: false
+tags: ["dinner", "pasta"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+Loaded with all your favorite summer veggies, this pesto pasta is light and easy on warm nights.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|20m|40m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+spaghetti|1 lb.|
+ears corn, shucked|2|
+yellow squash, cut into 1/2"-thick slices|1 medium|
+zucchini, cut into 1/2"-thick slices|1 medium|
+bell pepper, seeded and cut into sixths|1 small|
+green onions, trimmed|4|
+olive oil|2 tbsp.|
+lemon|1|
+store-bought refrigerated pesto|1/2 cup|
+grape tomatoes, halved|1 pt.|
+fresh parsley, chopped|1/4 cup packed|
+
+## Directions
+
+1. Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.
+1. In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.
+1. Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.
+1. Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.
+
+
+Source: [goodhousekeeping.com](https://www.goodhousekeeping.com/food-recipes/a44097/summer-pesto-pasta-recipe/)

content/recipes/teriyaki-tofu-and-broccoli/index.md

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+---
+title: "Teriyaki Tofu and Broccoli"
+date: 2021-08-23T08:40:15-04:00
+draft: false
+tags: ["dinner", "tofu", "quick"]
+cover:
+    image: "images/image.jpg"
+---
+
+Teriyaki Tofu and Broccoli features crispy cubes of tofu and tender broccoli florets lacquered in homemade teriyaki sauce. A better-than-takeout dinner that comes together in just 30 minutes.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|10m|30m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+extra-firm (or super-firm) tofu, drained|1 (14-oz.) pkg. 
+lower-sodium soy sauce (sub tamari if making gluten free)|1/3 cup 
+hoisin sauce|2 Tbsp. 
+honey (sub agave or maple syrup)|2 Tbsp. 
+rice vinegar|2 Tbsp. 
+garlic, minced|3 cloves
+ground ginger|1/2 tsp. 
+water|1/2 cup 
+corn starch|1 Tbsp. 
+neutral cooking oil, divided|3 Tbsp. 
+broccoli florets|1 medium crown of broccoli
+toasted sesame seeds, sliced green onion
+Cooked rice or rice noodles for serving
+
+## Directions
+
+1.  Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu. Slice tofu into bite-sized cubes.
+1. In a small bowl, combine soy sauce, hoisin, honey, rice vinegar, garlic, and ground ginger; whisk well to combine. In a separate smaller bowl, combine water and corn starch; whisk well to combine. Set both bowls aside.
+1. Heat 2 Tbsp. of oil in a large skillet (preferably non-stick) over medium-high. Once hot, add tofu cubes to pan. Cook, turning to crisp all sides, until the tofu is golden, about 10 to 12 minutes. Transfer tofu to a large bowl. Add remaining 1 Tbsp. oil to pan, followed by broccoli florets. Sauté for 5 minutes, stirring occasionally, until crisp-tender. Transfer broccoli to the bowl with tofu. Season tofu and broccoli with a pinch of salt. 
+1. Reduce heat to medium, and carefully pour soy sauce mixture into pan. Once the sauce is simmering, whisk the corn starch mixture once more and pour it into the sauce. Continue cooking, while stirring continuously, until the sauce is thickened, about 30 seconds. Turn off heat. Add tofu and broccoli back to pan, and toss to coat in teriyaki sauce. Garnish with toasted sesame seeds and green onion, if desired. Serve over rice or rice noodles. 
+
+
+
+Source: [dishingouthealth.com](https://dishingouthealth.com/teriyaki-tofu-and-broccoli/)

content/recipes/tofu-chow-mein/index.md

@@ -0,0 +1,40 @@
+---
+title: "Tofu Chow Mein"
+date: 2021-08-23T08:29:11-04:00
+draft: false
+tags: ["dinner", "tofu"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls!
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|Xm|Xm|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+uncooked whole wheat angel hair pasta|8 oz.
+sesame oil, divided|3 Tbsp. 
+extra-firm tofu|1 package (16 oz.) 
+sliced fresh mushrooms|2 cup
+sweet red pepper, julienned|1 medium 
+reduced-sodium soy sauce|1/4 cup 
+green onions, thinly sliced|3
+
+## Directions
+
+1. Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with 1 tablespoon oil; spread onto a baking sheet and let stand about 1 hour.
+1. Meanwhile, cut tofu into 1/2-in. cubes and blot dry. Wrap in a clean kitchen towel; place on a plate and refrigerate until ready to cook.
+1. In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta, spreading evenly; cook until bottom is lightly browned, about 5 minutes. Remove from pan.
+1. In same skillet, heat remaining oil over medium-high heat; stir-fry mushrooms, pepper and tofu until mushrooms are tender, 3-4 minutes. Add pasta and soy sauce; toss and heat through. Sprinkle with green onions.
+
+
+Source: [tasteofhome.com](https://www.tasteofhome.com/recipes/tofu-chow-mein/)

content/recipes/tofu-pad-thai/index.md

@@ -0,0 +1,47 @@
+---
+title: "Tofu Pad Thai"
+date: 2021-08-22T20:31:41-04:00
+draft: false
+tags: ["dinner", "tofu", "quick"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+Crispy fried tofu rounds out this sweet and spicy noodle dish.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|20m|35m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+|extra-firm tofu, drained|14 oz.|
+|cornstarch|2 tbsp.|
+|rice noodles|8 oz.|
+|low-sodium soy sauce|1/4 cup|
+|brown sugar|2 tbsp.|
+|sweet chili sauce|2 tsp.|
+|Juice of 1 lime, plus lime wedges for serving|
+|garlic, grated|1 clove|
+|oil|1 tbsp.|
+|red pepper, sliced|1|
+|bean sprouts|2 cup|
+|scallions, thinly sliced|2|
+|Chopped peanuts|1/4 cup|
+
+## Directions
+
+1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.
+1. Meanwhile, cook noodles per package directions and rinse with cold water; drain.
+1. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.
+1. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.
+
+
+
+Source: [goodhousekeeping.com](https://www.goodhousekeeping.com/food-recipes/easy/a48188/tofu-pad-thai-recipe/)

content/recipes/tofu-stir-fry/index.md

@@ -0,0 +1,70 @@
+---
+title: "Tofu Stir Fry"
+date: 2021-08-22T20:49:26-04:00
+draft: false
+tags: ["dinner", "tofu"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+This recipe calls for extra-firm tofu that has been frozen, a trick my mom taught me. Once defrosted, you’ll see that the tofu has become more porous, almost sponge-like: this new texture enables it to absorb flavors more readily. It works perfectly in a stir-fry and equally well in soups and stews. Another one of mom’s tricks? To simmer the tofu in salted water briefly before stir-frying. Apparently this makes the tofu hardier and less likely to crumble when jostled in the pan. I don’t question my mother’s wisdom, but this step is totally optional.
+
+**Stir-fries are like salads**: you can put almost whatever in it and it will be a quick, healthy, delish meal. I’ve put in my favorite veggies into this recipe, but please feel free to substitute whatever hearty vegetables you have on hand. Growing up, my father even put iceberg lettuce in the mix, which I definitely do not recommend. Almost anything aside from salad greens will do: cauliflower, bok choy, onions, thin slices of potato, celery, corn...the possibilities are endless.
+
+**Use firm or extra-firm tofu**. Tofu packages and labels can be confusing! Some silken tofus are marketed as "firm silken tofu"—avoid these! Silken tofu will disintegrate upon handling given how soft and fragile they are due to their high moisture content. While they're perfect in smoothies and hot and sour soup, soft tofus will not be able to withstand this stir-fry technique.
+
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|20m|50m|
+
+
+## Ingredients
+
+### For tofu
+
+|Ingredient|Quantity|
+--- | ---
+extra-firm tofu, fresh or frozen and defrosted|1 (14-oz.) block
+low-sodium soy sauce|1 tbsp. 
+sesame oil|1 tbsp. 
+freshly ground black pepper|1/2 tsp. 
+cornstarch|2 tbsp. 
+
+### For stir fry
+
+|Ingredient|Quantity|
+--- | ---
+extra-virgin olive oil, divided|3 tbsp.
+Kosher salt|
+garlic, minced|3 cloves
+freshly minced ginger|1 tbsp.
+string beans, trimmed|8 oz.
+carrots, sliced|2 small
+broccoli, cut into florets|1 small head
+red bell pepper, seeded and sliced|1
+green onions, thinly sliced|2
+
+### For sauce
+
+|Ingredient|Quantity|
+--- | ---
+low-sodium soy sauce|2 tbsp. 
+sesame oil|2 tsp. 
+water|1/4 cup 
+packed brown sugar|2 tbsp. 
+cornstarch|2 tsp.
+
+## Directions
+
+
+1. In a medium pot of salted boiling water, simmer tofu for 2 minutes. If using frozen tofu, simmer until completely defrosted. Remove from heat and let drain in a colander lined with paper towels. When cool enough to handle, gently squeeze and pat dry. If using frozen tofu, use firmer pressure to squeeze out water.
+1. Cut tofu into bite-sized pieces, then toss together with soy sauce, sesame oil, and black pepper in a medium bowl. Once liquids are absorbed, toss tofu with cornstarch. 
+1. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add tofu and let cook until golden on all sides, turning occasionally, 7 to 8 minutes. Season with salt and pepper, and remove from skillet and set aside. 
+1. Heat remaining 1 tablespoon oil and add in garlic and ginger and cook until fragrant, 1 minute. Stir in string beans, carrots, broccoli, red pepper, and green onions. Cook until tender, about 8 to 10 minutes. Season with salt and pepper.
+1. In a small bowl, stir together soy sauce, sesame oil, water, brown sugar, and cornstarch. Return tofu to skillet and add sauce mixture to pan. Stir and cook until slightly thickened, 2 minutes.
+
+Source: [delish.com](https://www.delish.com/cooking/recipe-ideas/a26090091/tofu-stir-fry-recipe/)

content/recipes/vegan-caesar-salad/index.md

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+---
+title: "Vegan Caesar Salad"
+date: 2021-08-22T21:19:37-04:00
+draft: false
+tags: ["dinner", "chickpeas"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+This is a delicious, creamy vegan Caesar salad that will wow any crowd! Everyone who’s tried it goes absolutely nuts over it, and it’s my most popular salad recipe on the blog. To take it over the top, I garnish the salad with a generous amount of crunchy Roasted Chickpea Croutons and a delectable Nut and Seed Parmesan Cheese for the ultimate vegan Caesar salad. The dressing recipe easily doubles for a larger group and it’ll keep in the fridge in a sealed container for a few days so you can make it in advance.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|45m|?m|
+
+
+## Ingredients
+
+### For the roasted chickpea croutons
+
+|Ingredient|Quantity|
+--- | ---
+chickpeas, drained and rinsed|1 (14 oz./398 mL) can 
+extra-virgin olive oil|1 tsp. 
+fine grain sea salt|1/2 tsp. 
+garlic powder|1/2 tsp. 
+cayenne pepper (optional)|1/8 to 1/4 tsp. 
+
+### For the caesar dressing (makes 3/4-1 cup):
+|Ingredient|Quantity|
+--- | ---
+raw cashews, soaked overnight|1/2 cup 
+water|1/4 cup 
+extra-virgin olive oil|2 Tbsp.
+lemon juice|1 Tbsp. 
+dijon mustard|1/2 Tbsp.
+garlic powder|1/2 tsp. 
+garlic |1 small clove (you can add another if you like it super potent)
+vegan Worcestershire sauce (I use Wizard's gluten-free brand)|1/2 Tbsp. 
+capers|2 tsp. 
+fine grain sea salt and pepper|1/2 tsp., or to taste
+
+### For the nut and seed parmesan cheese:
+
+|Ingredient|Quantity|
+--- | ---
+raw cashews|1/3 cup 
+hulled hemp seeds|2 Tbsp. 
+garlic|1 small clove
+nutritional yeast|1 Tbsp. 
+extra-virgin olive oil|1 Tbsp. 
+garlic powder|1/2 tsp. 
+fine grain sea salt| to taste
+
+### For the lettuce
+
+|Ingredient|Quantity|
+--- | ---
+lacinato kale, destemmed| 5 cups chopped
+romaine lettuce| 10 cups chopped
+
+
+## Directions
+
+
+1. Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse.
+1. Roast chickpea croutons: Preheat oven to 400°F (200°C). Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's okay if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder, salt, and optional cayenne. Toss to coat. Roast for 20 minutes at 400°F (200°C), then gently roll the chickpeas around in the baking sheet. Roast for another 10 to 20 minutes, until lightly golden. They will firm up as they cool.
+1. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high-speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside.
+1. Prepare the Parmesan cheese: Add cashews and garlic into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste.
+1. Prepare the lettuce: Destem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine.
+1. Assemble: Add dressing onto lettuce and toss until fully coated. Season with a pinch of salt and mix again. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.
+
+
+Source: [ohsheglows.com](https://ohsheglows.com/2014/11/24/crowd-pleasing-vegan-caesar-salad/)

content/recipes/vegan-chickpea-curry/index.md

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+---
+title: "Vegan Chickpea Curry"
+date: 2021-08-23T08:25:12-04:00
+draft: false
+tags: ["dinner", "chickpeas"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+
+30 Minute Vegan Chickpea Curry with kale and a wealth of aromatics in a full-bodied curry sauce. This healthy weeknight curry is easy to make and perfect for meal prep.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|10m|30m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+olive oil|1 Tbsp. 
+yellow onion diced|1/2 
+red bell pepper diced|1
+garlic minced|3 cloves 
+chopped or roughly torn kale|3 cup
+ground turmeric|1 1/2 tsp. 
+ground ginger|1 tsp. 
+salt|1/2 tsp. 
+black pepper|1/4 tsp. 
+unsweetened almond cashew, or coconut milk|2 cup 
+creamy peanut butter|2 Tbsp. 
+red thai curry paste|1 Tbsp. 
+chickpeas, drained and rinsed|1 15 oz. can 
+Rice noodles, or quinoa for serving
+
+
+## Directions
+
+1.  Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook 3 minutes, or until tender. Add garlic and kale; cook until kale is wilted; about 2 minutes. Stir in turmeric, ginger, salt and pepper.
+1. Pour in milk and mix in peanut butter and curry paste. Add chickpeas and bring mixture to a simmer; cook 10 to 12 minutes, until sauce slightly thickens.
+1. Serve over rice, noodles, or quinoa. Add a dollop of Greek (or coconut) yogurt, a squeeze of fresh lime juice and fresh cilantro, if desired.
+
+
+
+Source: [dishingouthealth.com](https://dishingouthealth.com/30-minute-vegan-chickpea-curry/)

content/recipes/vegan-faijitas/index.md

@@ -0,0 +1,45 @@
+---
+title: "Vegan Faijitas"
+date: 2021-08-23T08:14:31-04:00
+draft: false
+tags: ["dinner", "black.beans"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|20m|1h10m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+olive oil|1/4 cup 
+red wine vinegar|1/4 cup 
+dried oregano|1 tsp. 
+chili powder|1 tsp. 
+garlic salt|to taste
+salt and pepper|to taste
+white sugar|1 tsp. 
+zucchini, julienned|2 small 
+yellow squash, julienned|2 medium small 
+onion, sliced|1 large 
+green bell pepper, cut into thin strips|1 
+red bell pepper, cut into thin strips|1
+olive oil|2 Tbsp. 
+whole kernel corn, drained|1 (8.75 oz.) can 
+black beans, drained|1 (15 oz.) can 
+
+## Directions
+1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
+1. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
+
+
+Source: [allrecipes.com](https://www.allrecipes.com/recipe/25335/vegan-fajitas/)

content/recipes/vegan-greek-salad-wrap/index.md

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+---
+title: "Vegan Greek Salad Wrap"
+date: 2021-08-23T08:32:37-04:00
+draft: false
+tags: ["lunch", "quick"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+Who remembers eating tortilla roll-ups back in the day? I think the classic combination was something like: flour tortilla, turkey, and cheddar cheese. At least it was in my house. When I was a kid my dad would stick them in the microwave to get them warm and melty before serving them to my sister and I for lunch. These days, my roll-ups are a bit more sophisticated. This Vegan Greek Salad Wrap is my healthy take on a tried and true lunch that’s perfect for work, school, picnics, and everything in between.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|10m|10m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+whole-wheat tortillas|2, burrito size
+regular or red pepper hummus|6 Tbsp. 
+baby spinach|3 cup
+cucumber, diced|1 cup 
+cherry tomatoes, halved|2/3 cup 
+kalamata olives, roughly chopped|1/4 cup 
+pepperoncini, sliced|1/4 cup 
+olive oil|2 tsp. 
+salt and black pepper|pinch
+
+## Directions
+
+1. Spread 3 tablespoons of hummus onto one of the tortillas. Layer on half of the spinach and top with cucumber, tomatoes, olives, and pepperoncini, leaving a half-inch of free space towards the top. Drizzle with a teaspoon of olive oil and sprinkle with a pinch of salt and black pepper.
+1. Fold in the two sides of the tortilla and, starting at the end closest to you, lift up the bottom edge, tucking it inwards. Begin to roll the tortilla up, tucking and rolling as tightly as possible. When you reach the end, spread another dab of hummus across the top of the tortilla to help it stick before positioning it seam-side down on your cutting board.
+1. Use a sharp knife to cut the wrap in half. Repeat with the remaining tortilla to make the second wrap. Enjoy immediately or store in the fridge overnight.
+
+Source: [wellvegan.com](https://wellvegan.com/lunch/vegan-greek-salad-wrap)

content/recipes/vegan-tikka-malasa/index.md

@@ -0,0 +1,56 @@
+---
+title: "Vegan Tikka Malasa"
+date: 2021-08-23T08:53:48-04:00
+draft: false
+tags: ["dinner", "tofu", "chickpeas", "quick"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+This plant-based Tikka Masala is loaded up with healthy veggies and is a simple delicious one-pot weeknight meal that can be made in under 25 minutes! Make it on the stovetop or in an Instant Pot! Vegan and Keto! Add chickpeas, tofu or paneer for extra protein. 
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|10m|30m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+coconut oil, olive oil or ghee|1–2 Tbsp. 
+shallot - chopped (or sub 1/2 a red onion)|1 extra-large 
+chopped ginger|1 Tbsp. 
+garlic, rough chopped|4 fat cloves
+cumin|1 tsp. 
+coriander|1 tsp. 
+ground turmeric|1 tsp. 
+paprika or chili powder|1/2 tsp. 
+garam masala or curry powder|1 tsp. 
+black mustard seeds– optional|1 tsp. 
+fennel seeds– optional|1 tsp. 
+fenugreek leaves– optional|1 tsp. 
+salt|1 tsp. 
+diced tomatoes|14 oz. can 
+full fat coconut milk|1 can 
+red bell pepper - big diced|1
+cauliflower - sliced into 1-inch pieces, or small florets|1 small head 
+zucchini - cut into 1-inch thick half-moons (or quarters)|1
+squeeze of lemon
+cilantro for garnish
+tofu or chickpeas
+
+## Directions
+
+1.  Heat oil in a large heavy bottom pot or Dutch oven over medium-high heat.
+1. Add shallot, ginger and garlic, and reduce heat to medium to prevent burning, stirring frequently about 3 minutes until fragrant and golden. Add spices, seeds and salt and lightly toast, while stirring 1-2 minutes, which will enhance their flavor.
+1. Add the diced tomato, cook 2 more minutes, until they soften, then add the coconut milk and stir to incorporate, bringing to a simmer. Add cauliflower, red bell pepper, and zucchini, give a stir, cover and let simmer 10-12 minutes on medium low heat. Check the cauliflower – it should be just tender, or continue simmering uncovered until desired tenderness (the smaller you cut the pieces the faster this will cook).
+1. Taste, add a squeeze of lemon juice. Add more salt if necessary. If you like it spicy, add cayenne to taste.
+1. Gently fold in the crispy tofu, seared paneer or chickpeas and give a stir and warm through.
+1. Serve in bowls over basmati rice or with naan. Garnish with cilantro.
+
+
+Source: [feastingathome.com](https://www.feastingathome.com/quick-cauliflower-masala/)

content/search.md

@@ -0,0 +1,7 @@
+---
+title: "Search" # in any language you want
+layout: "search" # is necessary
+# url: "/archive"
+# description: "Description for Search"
+summary: "search"
+---

nginx.conf

@@ -0,0 +1,30 @@
+user  nginx;
+worker_processes  auto;
+
+error_log  /dev/stderr warn;
+
+events {
+    worker_connections  1024;
+}
+
+http {
+    include       /etc/nginx/mime.types;
+    default_type  application/octet-stream;
+
+    log_format  main  '$remote_addr - $remote_user [$time_local] "$request" '
+        '$status $body_bytes_sent "$http_referer" '
+        '"$http_user_agent" "$http_x_forwarded_for"';
+
+    access_log  /dev/stdout  main;
+
+    sendfile        on;
+    keepalive_timeout  5;
+
+    server {
+        listen 80 default_server;
+
+        location / {
+            root /www/;
+        }
+    }
+}

themes/PaperMod

@@ -0,0 +1 @@
+Subproject commit dcbe6277bbbf6780c4697b5180d2ace51ba4196d