7 files changed, 218 insertions(+), 9 deletions(-)

M index.gmi
A recipes/bean-salad.gmi
A recipes/cabbage-soup.gmi
M recipes/sauces.gmi
A recipes/spiced-lentils-with-carrots.gmi
A recipes/split-pea-soup.gmi
A recipes/vegetable-curry.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
 

@@ 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

@@ 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.

@@ 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

@@ 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

@@ 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.

@@ 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