Nuts and bolts

Please leave a comment if there's something I should add to this page.

Sometimes I can be a little sloppy in my excitement to share a recipe.  In general, you can assume the following:

Cooking

• temperatures are in Fahrenheit
• I use a gas stove and a gas oven; there's a thermometer in the oven to confirm its temperature
• I am at sea level! 
• "skillet" is almost always cast-iron; with one exception (whose teflony days are numbered), other frying pans and saucepans are stainless steel
• I prefer to use non-insulated aluminum baking sheets with parchment paper

Ingredients ~ unless otherwise specified,

• "tempeh" is Trader Joe's organic multigrain tempeh
• "tofu" is extra firm tofu, ideally organic like Trader Joe's
• "soymilk" is Trader Joe's organic soymilk (only ingredients: soybeans and water)
• "flour" is normal white all-purpose flour (so is "AP flour")
• "sugar" is larger-grain, unrefined/"raw" sugar, but not turbinado or demerara
• "vegan butter" is Earth Balance buttery spread (not the whipped kind)
• "nootch" is nutritional yeast, purchased from the bulk bin at Nature Mart or Whole Foods
  
• "rooster paste" is the chili-garlic paste made by Huy Fong foods
• canned tomatoes are (ideally) no-salt-added; dried coconut and cocoa powder are both always unsweetened
• "lentils" are brown
• curry powder and garam masala are the recipes on my blog, but za'atar is storebought from Jon's--if you can't find it storebought, it's pretty easy to make from scratch as well; I'll blog about this some time soon
• spices are ground unless designated "whole;" ginger is fresh unless specified "ground" and/or "dried"
• "fresh green chilies" are usually serrano peppers
• "onions" are yellow onions