See also my recently begun and promptly suspended page Efficient Plant-Based Cooking. You will find some new information and an invitation to ask me questions.
I’m borrowing from Harold McGee, although these pages will be much less comprehensive. Just a collection of recipes and advice for preparing good food, mostly in an efficient and sustainable way.
- Bob’s Birthday Cake
- Chilled Nagaimo Norichazuke Sandwich
- Ginger Beer
- Sourdough Bread in a Rice Cooker
- Sourdough Pancakes
Since I’ve been moving from place to place and most places don’t have special equipment like food processors, high-performance blenders or even mixers, my recipes usually get by without those.
These are recipes which I have been developing myself and which I keep updating. There is a Gist containing sort of a cooking diary in which the development of some of those recipes can be observed. I’ll try and and merge these recipes and that diary, though.
The recipes are usually optimized for health and nutritious value and quick, easy and regular production. Don’t expect revelations in taste and cooking technique, therefore.
Often the recipes contain very precise specifications. These are mainly notes for myself in case I wanted to reproduce something. They are not meant to be adhered to very closely. In fact, most of the fermentation things are impossible to do reproducibly without elaborate equipment.
I try to eliminate superstition from my recipes. If you find an instruction that appears not to make sense, please notice me.
Many food websites feature gorgeous pictures. Mine doesn’t have any, apart from some unicode art, because I don’t have a decent camera. Since no pictures means fewer visitors (as of now I don’t have any, so that’s a relief), I’d be happy about help with that condition. Some suggestions: follow the recipes and send me your pictures, give me your old-but-decent camera, give me some money for buying a decent camera.