reformatted most recipes for consistency (WIP)

source/beef-stroganoff.md

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+# Stroganoff
+
+Prep Time: 10 minutes
+Cook Time: 35 minutes
+Total Time: 45 minutes
+Servings: 4
+
+### Ingredients
+
+- **3 tablespoons** extra-virgin olive oil, divided
+- **8 oz** crimini mushrooms, sliced
+- **1/2 cup** diced onion
+- **2 cloves** garlic, minced
+- **1 lb** ground beef or turkey
+- **2 teaspoons** paprika
+- **3-4 cups** low sodium beef broth
+- **8 oz** dry rotini
+- **1/2 cup** sour cream
+- fresh parsley for serving
+
+### Instructions
+
+1. Heat 1 tablespoon of the **oil** over medium heat in a pot or large skillet.
+   Add the **mushrooms** and cook until they are tender, about 5 minutes.
+   Season with salt and pepper, then remove from the pot into a bowl and set aside.
+
+2. Heat the remaining 2 tablespoons of **oil** in the same pot.
+   Add the **onion**, season with salt and pepper,
+   and cook until translucent, about 4-5 minutes.
+
+3. Stir in the **garlic** and cook until fragrant, 30-60 seconds.
+
+4. Add the **ground meat** and continue to cook,
+   breaking up the meat with a spoon as it cooks,
+   until it is browned and cooked through, about 5 minutes.
+
+5. Add the **paprika**, **broth**, and **pasta**.
+   Bring to a light boil then cover the pot.
+
+6. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes.
+   If at this point the dish has more liquid than preferred,
+   leave the lid off of the pan for the last 5 minutes to allow some to evaporate.
+
+7. Remove the pot from the heat
+   and stir in the **mushrooms** and **sour cream**.
+
+8. Serve with **fresh parsley**.
+

source/chipotle-black-beans.md

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+# Chipotle Black Beans
+
+Prep Time: 5 minutes
+Cook Time: 35 minutes
+Total Time: 40 minutes
+Servings: 6
+
+Makes 3 cups
+
+### Ingredients
+
+- **2 tablespoons** water or vegetable broth
+- **1/2** medium Spanish yellow onion, diced
+- **3 cloves** garlic, minced
+- **3 cups** water or unsalted vegetable broth
+- **1 cup** dried black beans
+- **2 teaspoons** cumin powder
+- **1 teaspoon** Spanish paprika
+- **1 teaspoon** chipotle powder
+- **1 tablespoon** lime juice
+
+### Instructions
+
+Set the Instant Pot to Sauté. Add the 2 tablespoons **water or vegetable broth**, **onion** and **garlic**.
+Sauté for 5 minutes, stirring occasionally, or until the onions are soft and translucent
+
+Next add the **water or vegetable broth**, **dried black beans** and **all spices**.
+  
+Press Stop to reset the Instant Pot, then press the Bean/Chili button (or Manual/Pressure Cook) and set the time to 35 minutes.
+The Instant Pot will start to build pressure and after pressurized, it will cook for 35 minutes.
+After cooking, it will need to sit for awhile to release pressure (about 15 minutes).
+ 
+When the pressure is released, remove the lid.
+The beans will be sitting in some liquid;
+taste to make sure they are cooked through and to your desired spiciness.
+If desired, add a little more chipotle powder and/or lime juice and stir. 
+  
+Use a handheld strainer to remove the beans.
+Save the liquid for adding to recipes if desired.
+
+Store these beans
+in an airtight container in the fridge for 4-5 days.   
+
+### Notes
+
+If using soaked beans, reduce cooking time by 10-15 minutes.
+
+These beans will keep 4-5 days in an airtight container in the fridge.
+
+You can also double the ingredients in this recipe. Cook the same time -- 35 minutes.
+
+If the beans are not cooked to your liking at the end of the 35 minutes,
+you can cook for additional 5 minutes on the same settings. 
+
+I save the liquid from the beans to use in certain recipes as it contains a lot of flavor.
+I use a few spoonfuls of the liquid in burrito bowls, tofu scrambles, etc.   
+

source/eggroll-in-a-bowl.md

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+# Eggroll in a Bowl
+
+Servings: 4
+
+## Ingredients
+
+* **1 lb** ground pork or turkey
+* **1 tablespoon** sesame oil
+* **1 tablespoon** minced garlic
+* **1 tablespoon** minced ginger
+* **8 oz** mushrooms, minced
+* **?** white or yellow onion
+* **1/4 cup** low-sodium soy sauce
+* **1 tablespoon** fish sauce
+* **12-16 oz** cole slaw mix (1 package)
+* **2 tablspoons** rice wine vinegar
+* **1 tablespoon** hoisin sauce
+* **1 tablespoon** sriracha or gochujang
+
+## Directions
+
+1. Heat the **oil** in a large pot at medium high.
+   Add the **ground meat** and cook until browned.
+
+2. Add the **garlic**, **ginger**, **mushrooms**, and **onion**.
+   Saute ~~briefly~~.
+
+3. Add the **soy sauce** and **fish sauce**.
+   Mix to combine.
+
+4. Pour the **cole slaw mix** on top, but do not stir.
+   Cover and cook on medium low heat for 10 minutes
+
+5. Stir and deglaze with the **vinegar**.
+   If cabbage isn't cooked all the way cover again for a few minutes.
+
+6. Remove from heat.
+   Stir in the **hoisin sauce** and **sriracha or gochujang**.
+
+7. Serve with wonton strips or over rice.
+

source/granola.md

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+# Granola
+
+## Ingredients
+
+-   **2 cups** old-fashioned rolled oats
+-   **3/4 cup** raw nuts and/or seeds
+-   **1/2 tsp** fine-grain sea salt or standard table salt
+-   **1/4 tsp** ground cinnamon
+-   **1/4 cup** melted coconut oil or olive oil
+-   **1/4 cup** maple syrup or honey
+-   **1/2 tsp** vanilla extract
+-   **1/4 cup** coconut flakes
+-   **1/3 cup** dried fruit, chopped if large
+
+## Instructions
+
+1. Preheat oven to 350°F and line a large, rimmed baking sheet with parchment paper.
+2. In a large mixing bowl, combine the **oats**, **nuts and/or seeds**, **salt**, and **cinnamon**.
+   Stir to blend.
+3. Pour in the **oil**, **maple syrup or honey**, and **vanilla**.
+   Mix well, until every oat is lightly coated.
+   Pour the granola onto the prepared pan
+   and use a large spoon to spread it into an even layer.
+4. Bake for 10 minutes, add **coconut flakes** and stir.
+   Press the stirred granola into the pan with a spatula to create a more even layer.
+5. Bake 10-12 minutes, or until lightly golden.
+   The granola will further crisp up as it cools.
+6. Let the granola cool completely, undisturbed (at least 45 minutes).
+   Top with the **dried fruit**.
+
+## Notes
+
+Store the granola in an airtight container at room temperature for 1 to 2 weeks,
+or in a sealed freezer bag in the freezer for up to 3 months.
+

source/pad-thai.md

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+# Pad Thai
+
+* *Prep:* 9 minutes
+* *Cook:* 6 minutes
+* *Total:* 15 minutes
+* *Servings:* 3 servings
+
+## Ingredients
+  
+### For the Stir-Fry
+
+* 4 ounces dry brown rice noodles
+* 2 teaspoons sesame oil, extra virgin olive oil, or canola oil
+* 8 ounces medium/large shrimp, peeled and deveined
+  (you can use either fresh shrimp or thawed frozen shrimp---
+  If using thawed, lightly pat the shrimp dry prior to cooking)
+* 2 cloves garlic, minced
+* 2 large eggs %% TODO: add equivalent measure of egg substitute %%
+* 1/2 cup bean sprouts
+* 1/2 cup grated carrots
+* 2 large (or 3 small) green onions, finely chopped
+* 1/4 cup peanuts, finely chopped
+* 1/4 cup fresh cilantro, chopped
+* 1 lime, quartered
+
+For a meat-free option, substitute the shrimp 1:1 with sliced mushrooms.
+
+If you cannot find fresh bean sprouts,
+you can substitute with rinsed, canned bean sprouts
+or another fresh vegetable.
+Note that canned bean sprouts have a more fermented taste.
+
+### For the Sauce
+
+* 2 tablespoons fish sauce
+* 1-1/2 tablespoons rice vinegar
+* 1 tablespoon low-sodium soy sauce
+* 2 tablespoons water
+* 1-3 tablespoons honey
+* 1-3 teaspoons ground chile sauce (sambal oelek) or chili garlic sauce
+
+For a sweeter pad thai, add additional honey
+(or even a little brown sugar).
+For spicier, add additional chili paste.
+
+## Instructions
+ 
+1. Cook the rice noodles until soft, but not mushy.
+   Drain and rinse under cool water.
+
+2. In a small bowl, whisk together the sauce ingredients.
+
+3. Heat the oil in a large non-stick skillet or wok over medium-high heat.
+   Add the shrimp and saute about 2 minutes,
+   or just until the shrimp begins to turn pink.
+
+4. Add the garlic and noodles.
+   Stir continuously to coat the noodles and shrimp with the garlic,
+   then push the ingredients over to one side of the pan.
+
+5. Crack the eggs into the empty side of the pan
+   and break apart the yolk with the spatula.
+   Let cook for 30 seconds, until just beginning to set.
+
+6. Add the sauce and stir everything to combine.
+
+7. Add the bean sprouts, carrots, and chopped green onions
+   and let cook about 1 minute,
+   or until the bean sprouts are crisp-tender.
+
+8. Sprinkle on the peanuts and cilantro.
+   Serve immediately with lime wedges.
+
+### Notes
+
+* Keep leftovers in an airtight container
+  in the refrigerator for up to 4 days.
+
+* To reheat: Warm gently in the microwave
+  with a splash of water or chicken broth 
+  to keep the noodles from drying out.
+

source/rice-pudding.md

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+# Rice Pudding
+
+Servings: 4
+
+## Ingredients
+
+- **1 cup** dry brown rice
+- **1-1/4** cup water
+- **1 teaspoon** salt
+- **1 teaspoon** cinnamon
+- **2 cups** almond milk
+- **2 eggs** or **1/2 cup** egg substitute
+- **3/4 cup** sugar
+- **1-1/2** teaspoon vanilla
+
+## Instructions
+
+1. To the Instant Pot, add white rice, water, salt, and cinnamon.
+   Stir to combine.
+
+2. Lock the lid, set the valve to seal, and manually set the pressure for 14 minutes.
+   Allow time for the Instant Pot to come to pressure before it starts counting down & cooking. 
+
+3. While the rice is cooking, in a small bowl,
+   whisk together milk, eggs, sugar, and vanilla. 
+
+4. When the Instant Pot chimes, quick release the pressure
+   by turning the valve from sealing to venting. 
+
+5. Slowly add the milk mixture to the rice in the Instant Pot,
+   stirring quickly so that the eggs don't scramble. 
+
+6. Set the Instant Pot to sauté
+   and continue to mix until rice thickens, 5-10 minutes.
+
+7. Optionally serve with walnuts and/or raisins. Garnish with additional cinnamon.
+