Difference between revisions of "Team:Calgary/Implementation"

Line 258: Line 258:
 
</ol>
 
</ol>
  
−
 
+
<p><span style="font-weight: 400;">South Indian Vegetable Curry (Avial) from Kerala, southern India</span></p>
−
 
+
<p>&nbsp;</p>
−
 
+
<p><span style="font-weight: 400;">INGREDIENTS</span></p>
−
 
+
<p>&nbsp;</p>
−
 
+
<ul>
−
 
+
<li style="font-weight: 400;"><span style="font-weight: 400;">4-5 cups mixed vegetables, cut into chunky slivers about 1 1/2 inches long (I used a sweet potato, two large gold potatoes, two carrots, and a cup of green beans)</span></li>
−
 
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1/2 tsp turmeric</span></li>
−
INGREDIENTS
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1 13.5 oz can coconut milk (not the light kind)</span></li>
−
 
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp cumin seeds</span></li>
−
4-5 cups mixed vegetables, cut into chunky slivers about 1 1/2 inches long (I used a sweet potato, two large gold potatoes, two carrots, and a cup of green beans)
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp bengal gram dal (can sub with 1 tsp raw rice)</span></li>
−
1/2 tsp turmeric
+
<li style="font-weight: 400;"><span style="font-weight: 400;">2 green chili peppers like jalapeno (deseed and use more or less depending on how hot the pepper is)</span></li>
−
1 13.5 oz can coconut milk (not the light kind)
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1-2 tbsp coconut oil (more oil means more flavor)</span></li>
−
1 tsp cumin seeds
+
<li style="font-weight: 400;"><span style="font-weight: 400;">2 sprigs (about 25-30) curry leaves</span></li>
−
1 tsp bengal gram dal (can sub with 1 tsp raw rice)
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp black or brown mustard seeds</span></li>
−
2 green chili peppers like jalapeno (deseed and use more or less depending on how hot the pepper is)
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1-inch knob ginger (cut into thin slivers)</span></li>
−
1-2 tbsp coconut oil (more oil means more flavor)
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1/4 cup yogurt</span></li>
−
2 sprigs (about 25-30) curry leaves
+
<li style="font-weight: 400;"><span style="font-weight: 400;">1 tsp compressed fresh Oviita nutritional yeast</span></li>
−
1 tsp black or brown mustard seeds
+
<li style="font-weight: 400;"><span style="font-weight: 400;">Salt to taste</span></li>
−
1-inch knob ginger (cut into thin slivers)
+
<li style="font-weight: 400;"><span style="font-weight: 400;">Coriander and fresh coconut, if you have some, for garnish</span></li>
−
1/4 cup vegan yogurt (I used my cultured cashew yogurt-- link in notes below-- but use any kind. For best results, it should be tangy)
+
</ul>
−
1 tsp compressed fresh Oviita nutritional yeast
+
<p>&nbsp;</p>
−
Salt to taste
+
<p><span style="font-weight: 400;">INSTRUCTIONS</span></p>
−
Coriander and fresh coconut, if you have some, for garnish
+
<p>&nbsp;</p>
−
 
+
<p><span style="font-weight: 400;">Place all the cut veggies into a large pot with 1 cup of water and turmeric.&nbsp;</span></p>
−
INSTRUCTIONS
+
<p><span style="font-weight: 400;">Place the coconut milk in the blender with the cumin, green chili peppers, nutritional yeast, and bengal gram dal or rice. Blend into a paste. Set aside.</span></p>
−
 
+
<p><span style="font-weight: 400;">When the veggies are cooked -- it should take no more than 15-20 minutes -- add the coconut paste to the veggies and stir well to mix. Let the curry come to a gentle boil over medium-low heat.</span></p>
−
Place all the cut veggies into a large pot with 1 cup of water and turmeric.  
+
<p><span style="font-weight: 400;">Turn off the heat and add the yogurt or lime juice. Stir to mix but be careful not to mash up the veggies because they'll be very tender at this stage.</span></p>
−
Place the coconut milk in the blender with the cumin, green chili peppers, nutritional yeast, and bengal gram dal or rice. Blend into a paste. Set aside.
+
<p><span style="font-weight: 400;">Heat the coconut oil. Add mustard seeds and when they sputter, add the curry leaves and the ginger. Saute for a minute or two until the fragrance permeates the house.</span></p>
−
When the veggies are cooked -- it should take no more than 15-20 minutes -- add the coconut paste to the veggies and stir well to mix. Let the curry come to a gentle boil over medium-low heat.
+
<p><span style="font-weight: 400;">Pour the tempering over the avial and stir to mix.&nbsp; Garnish, if you wish, with coriander and some fresh coconut.</span></p>
−
Turn off the heat and add the yogurt or lime juice. Stir to mix but be careful not to mash up the veggies because they'll be very tender at this stage.
+
<p><span style="font-weight: 400;">Serve hot with rice.</span></p>
−
Heat the coconut oil. Add mustard seeds and when they sputter, add the curry leaves and the ginger. Saute for a minute or two until the fragrance permeates the house.
+
<p>&nbsp;</p>
−
Pour the tempering over the avial and stir to mix. Garnish, if you wish, with coriander and some fresh coconut.
+
<p><span style="font-weight: 400;">Recipe by Vaishali,&nbsp; taken from&nbsp;</span></p>
−
Serve hot with rice.
+
<p><span style="font-weight: 400;">https://holycowvegan.net/south-indian-vegetable-curry/</span></p>
−
 
+
−
Recipe by Vaishali, taken from  
+
−
https://holycowvegan.net/south-indian-vegetable-curry/
+
  
 
       </div>
 
       </div>

Revision as of 20:03, 17 October 2020



OVERVIEW


Should we include the pipeline on this page?

In order to provide a sustainable, community-based solution, we plan to genetically modify Rhodosporidium toruloides, an oleaginous yeast that naturally produces beta-carotene and lipids, to be more robust and resource-efficient. By modifying the yeast to produce cellulase, it can then use common agricultural waste products as an energy source for synthesizing its oil. It can then be eaten as a vitamin A supplement. The yeast strain, while naturally safe and non-pathogenic, will also be genetically modified to include a kill switch for bio-containment, and optimized for oil production.


In order to provide a sustainable, community-based solution, we plan to genetically modify Rhodosporidium toruloides, an oleaginous yeast that naturally produces beta-carotene and lipids, to be more robust and resource-efficient. By modifying the yeast to produce cellulase, it can then use common agricultural waste products as an energy source for synthesizing its oil. It can then be eaten as a vitamin A supplement. The yeast strain, while naturally safe and non-pathogenic, will also be genetically modified to include a kill switch for bio-containment, and optimized for oil production.


COMMUNITY BIOREACTOR

Creating an inexpensive and simple bioreactor for the community

In order to provide a sustainable, community-based solution, we plan to genetically modify Rhodosporidium toruloides, an oleaginous yeast that naturally produces beta-carotene and lipids, to be more robust and resource-efficient. By modifying the yeast to produce cellulase, it can then use common agricultural waste products as an energy source for synthesizing its oil. It can then be eaten as a vitamin A supplement. The yeast strain, while naturally safe and non-pathogenic, will also be genetically modified to include a kill switch for bio-containment, and optimized for oil production.


FOOD SAFETY AND COOKBOOK

Incorporation into local diets

In order to provide a sustainable, community-based solution, we plan to genetically modify Rhodosporidium toruloides, an oleaginous yeast that naturally produces beta-carotene and lipids, to be more robust and resource-efficient. By modifying the yeast to produce cellulase, it can then use common agricultural waste products as an energy source for synthesizing its oil. It can then be eaten as a vitamin A supplement. The yeast strain, while naturally safe and non-pathogenic, will also be genetically modified to include a kill switch for bio-containment, and optimized for oil production.

  • 4-5 cups mixed vegetables, cut into chunky slivers about 1 1/2 inches long (I used a sweet potato, two large gold potatoes, two carrots, and a cup of green beans)
    • 1/2 tsp turmeric

South Indian Vegetable Curry (Avial) from Kerala, southern India

 

INGREDIENTS

 

  • 4-5 cups mixed vegetables, cut into chunky slivers about 1 1/2 inches long (I used a sweet potato, two large gold potatoes, two carrots, and a cup of green beans)
  • 1/2 tsp turmeric
  • 1 13.5 oz can coconut milk (not the light kind)
  • 1 tsp cumin seeds
  • 1 tsp bengal gram dal (can sub with 1 tsp raw rice)
  • 2 green chili peppers like jalapeno (deseed and use more or less depending on how hot the pepper is)
  • 1-2 tbsp coconut oil (more oil means more flavor)
  • 2 sprigs (about 25-30) curry leaves
  • 1 tsp black or brown mustard seeds
  • 1-inch knob ginger (cut into thin slivers)
  • 1/4 cup yogurt
  • 1 tsp compressed fresh Oviita nutritional yeast
  • Salt to taste
  • Coriander and fresh coconut, if you have some, for garnish

 

INSTRUCTIONS

 

Place all the cut veggies into a large pot with 1 cup of water and turmeric. 

Place the coconut milk in the blender with the cumin, green chili peppers, nutritional yeast, and bengal gram dal or rice. Blend into a paste. Set aside.

When the veggies are cooked -- it should take no more than 15-20 minutes -- add the coconut paste to the veggies and stir well to mix. Let the curry come to a gentle boil over medium-low heat.

Turn off the heat and add the yogurt or lime juice. Stir to mix but be careful not to mash up the veggies because they'll be very tender at this stage.

Heat the coconut oil. Add mustard seeds and when they sputter, add the curry leaves and the ginger. Saute for a minute or two until the fragrance permeates the house.

Pour the tempering over the avial and stir to mix.  Garnish, if you wish, with coriander and some fresh coconut.

Serve hot with rice.

 

Recipe by Vaishali,  taken from 

https://holycowvegan.net/south-indian-vegetable-curry/

INGREDIENTS 2 Tbsp vegetable oil (or Ethiopian niter kibbeh) 1½ cups medium yellow onion, finely chopped (1/2 medium-sized onion) 2 garlic cloves, finely chopped 1½ Tbsp berbere (A mix of garlic, ginger, chili, and other spices important in Ethiopian cuisine) ½ tsp dried Oviita yeast powder 2 Tbsp water 2 Roma tomatoes, diced 1 lb beef (eye of round roast), cut into ½ inch cubes 1 tsp iodine salt 2 jalapeños, deseeded and sliced 3 sprigs fresh rosemary INSTRUCTIONS In a nonstick skillet, heat oil over high heat. When the oil easily slides across the pan, add the onions and garlic. Cook for about 4 minutes until the onions become translucent. Stir often so the garlic doesn’t burn. Add tomatoes and cook for another 3 minutes, stirring occasionally. Sprinkle with berbere and 2 tablespoons of water reduce the heat to medium-high and cook for 5 more minutes, stirring often. Add beef and mix well until the meat cubes are well coated with gravy. Reduce the heat to medium and cook for 15-20 minutes or until the meat is well cooked.If the gravy is too thick you can add another tablespoon of water. Add salt, jalapenos, and rosemary. Give it a last stir and let it cook for 3 more minutes. Taste and adjust seasoning. If the gravy isn't spicy enough you can add more berbere. Serve beef tibs on injera bread with a side of Misir Wot (Ethiopian lentils) and gomen (Ethiopian collard greens). Recipe by Hanna and Aurel Pop, taken from http://www.gourmetcubicle.com/blog/hannas-ethiopian-beef-tibs

INGREDIENTS 6 large tomatoes 4 large onions 6 cloves of pressed garlic 2 chillies (optional) 2 Tbsp tomato paste 2 tsp fresh wet Oviita yeast vegetable oil 500 g of beef, chicken or lamb (alt: mixed vegetables) 800 g long grain rice 1.5 litres of water or stock (± 1 stock cube, depending on how much meat is used) 1 teaspoon each of ground white and black pepper INSTRUCTIONS Put tomatoes into the blender and set aside. Then, in a non-stick pot, fry pre-cooked meat in oil. When these have browned, remove and set aside. In a nonstick skillet, heat oil over high heat. Add onions and fry until soft before adding garlic and blended tomatoes. Add meat stock and/or stock cube(s), tomato paste, ground white and black pepper and stir. Remember to season strongly because rice will later be added to this sauce. Cook for 10 minutes on medium heat before adding rice and nutritional yeast. Stir and mix well before covering. Cook on low heat for apprroximately 20 minutes. Add vegetables and mix well. Add about 1 cup more of water and continue to cook on low heat until rice is done. Recipe by Cynthia Prah, taken from https://www.africanfoodmap.com/recipes/recipe-3/

INGREDIENTS 2 cups whole wheat flour (Atta) 1 tsp dried Oviita yeast 1 cup boiling water pinch of salt melted butter for brushing the rotis INSTRUCTIONS Mix dried nutritional yeast into flour. Pour the cup of boiling water into the flour, and mix in using a fork or spoon. You will have a wet, lumpy mixture. The mixture will have cooled down a little. Knead into a soft dough. The dough will feel a little sticky, but as you knead the dough will become silky smooth. Heat a non-stick pan on the stovetop on medium heat. Divide dough into 8 pieces. Roll each piece into a neat round ball. Flatten the dough with the palm of your hands, and roll on a lightly floured surface. You can add more flour as you are rolling to prevent the dough from sticking. Roll out into a circle, about 20cm in diameter Place the roti on the pan. Cook until it starts to bubble a little, then flip it over. Cook until the other side bubbles. Brush with butter and turn over again.Brush the other side with butter and turn over. You will be flipping your roti over 3 times. It takes about a minute or less to cook the roti. To keep rotis soft, place them in a container with paper towel at the bottom and more on top of the rotis. Recipe by Lorraine, taken from https://www.tamarindnthyme.com/soft-butter-rotis-south-african-recipe/

INGREDIENTS 4-5 cups mixed vegetables, cut into chunky slivers about 1 1/2 inches long (I used a sweet potato, two large gold potatoes, two carrots, and a cup of green beans) 1/2 tsp turmeric 1 13.5 oz can coconut milk (not the light kind) 1 tsp cumin seeds 1 tsp bengal gram dal (can sub with 1 tsp raw rice) 2 green chili peppers like jalapeno (deseed and use more or less depending on how hot the pepper is) 1-2 tbsp coconut oil (more oil means more flavor) 2 sprigs (about 25-30) curry leaves 1 tsp black or brown mustard seeds 1-inch knob ginger (cut into thin slivers) 1/4 cup vegan yogurt (I used my cultured cashew yogurt-- link in notes below-- but use any kind. For best results, it should be tangy) 1 tsp compressed fresh Oviita nutritional yeast Salt to taste Coriander and fresh coconut, if you have some, for garnish INSTRUCTIONS Place all the cut veggies into a large pot with 1 cup of water and turmeric. Place the coconut milk in the blender with the cumin, green chili peppers, nutritional yeast, and bengal gram dal or rice. Blend into a paste. Set aside. When the veggies are cooked -- it should take no more than 15-20 minutes -- add the coconut paste to the veggies and stir well to mix. Let the curry come to a gentle boil over medium-low heat. Turn off the heat and add the yogurt or lime juice. Stir to mix but be careful not to mash up the veggies because they'll be very tender at this stage. Heat the coconut oil. Add mustard seeds and when they sputter, add the curry leaves and the ginger. Saute for a minute or two until the fragrance permeates the house. Pour the tempering over the avial and stir to mix. Garnish, if you wish, with coriander and some fresh coconut. Serve hot with rice. Recipe by Vaishali, taken from https://holycowvegan.net/south-indian-vegetable-curry/

FUTURE DIRECTIONS

Next Steps

In order to provide a sustainable, community-based solution, we plan to genetically modify Rhodosporidium toruloides, an oleaginous yeast that naturally produces beta-carotene and lipids, to be more robust and resource-efficient. By modifying the yeast to produce cellulase, it can then use common agricultural waste products as an energy source for synthesizing its oil. It can then be eaten as a vitamin A supplement. The yeast strain, while naturally safe and non-pathogenic, will also be genetically modified to include a kill switch for bio-containment, and optimized for oil production.


REFERENCES

What do we need to consider

In order to provide a sustainable, community-based solution, we plan to genetically modify Rhodosporidium toruloides, an oleaginous yeast that naturally produces beta-carotene and lipids, to be more robust and resource-efficient. By modifying the yeast to produce cellulase, it can then use common agricultural waste products as an energy source for synthesizing its oil. It can then be eaten as a vitamin A supplement. The yeast strain, while naturally safe and non-pathogenic, will also be genetically modified to include a kill switch for bio-containment, and optimized for oil production.


In order to provide a sustainable, community-based solution, we plan to genetically modify Rhodosporidium toruloides, an oleaginous yeast that naturally produces beta-carotene and lipids, to be more robust and resource-efficient. By modifying the yeast to produce cellulase, it can then use common agricultural waste products as an energy source for synthesizing its oil. It can then be eaten as a vitamin A supplement. The yeast strain, while naturally safe and non-pathogenic, will also be genetically modified to include a kill switch for bio-containment, and optimized for oil production.