* - Grimgrains - Unnamed repository; edit this file 'description' to name the repository.

commit: 31d055348618d98402ba14ac0cef3fa3bcbd60e1
parent 27e893c022e5f2a7394851518f0eeb1eb5617946
Author: rekkabell <rekkabell@gmail.com>
Date:   Fri, 21 Aug 2020 17:24:15 -0700

*

Diffstat:
M src/recipes.c 374 +++++++++++++++++++++++++++++++++++++++----------------------------------------

1 file changed, 184 insertions(+), 190 deletions(-)
diff --git a/src/recipes.c b/src/recipes.c
@@ -122,37 +122,37 @@ add_serving(&black_sesame_syrup_syrup, &whole_cane_sugar, "100 g");
 add_part(&black_sesame_syrup, &black_sesame_syrup_syrup);
 
 // breaded veggie fingers
-Recipe breaded_veggie_fingers = create_recipe("breaded veggie fingers", sidedish, "24 servings", 20150330, 90);
-set_description(&breaded_veggie_fingers, "Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br /><img src='../media/recipes/breaded_veggie_fingers_1.jpg'/><br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br />");
-RecipePart breaded_veggie_fingers_chickpea_tofu = create_part("chickpea tofu");
-add_instruction(&breaded_veggie_fingers_chickpea_tofu, "In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.");
-add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.");
-add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.");
-add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.");
-add_instruction(&breaded_veggie_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.");
-add_serving(&breaded_veggie_fingers_chickpea_tofu, &vegetable_bouillon, "360 ml");
-add_serving(&breaded_veggie_fingers_chickpea_tofu, &chickpea_flour, "85 g");
-add_serving(&breaded_veggie_fingers_chickpea_tofu, &salt, "1.25 g");
-add_serving(&breaded_veggie_fingers_chickpea_tofu, &ground_turmeric, "2.5 g");
-add_serving(&breaded_veggie_fingers_chickpea_tofu, &chili_pepper_flakes, "15 g");
-add_serving(&breaded_veggie_fingers_chickpea_tofu, &water, "360 ml");
-add_serving(&breaded_veggie_fingers_chickpea_tofu, &scallions, "2 stalks");
-add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_chickpea_tofu);
-RecipePart breaded_veggie_fingers_breading = create_part("breading");
-add_instruction(&breaded_veggie_fingers_breading, "Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.");
-add_instruction(&breaded_veggie_fingers_breading, "Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.");
-add_serving(&breaded_veggie_fingers_breading, &fresh_bread, "5 slices");
-add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading);
-RecipePart breaded_veggie_fingers_breading_mix = create_part("breading mix");
-add_instruction(&breaded_veggie_fingers_breading_mix, "Preheat oven to <u>220 °C (425 °F)</u>.");
-add_instruction(&breaded_veggie_fingers_breading_mix, "Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.");
-add_instruction(&breaded_veggie_fingers_breading_mix, "Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.");
-add_instruction(&breaded_veggie_fingers_breading_mix, "Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.");
-add_instruction(&breaded_veggie_fingers_breading_mix, "Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.");
-add_instruction(&breaded_veggie_fingers_breading_mix, "Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!");
-add_serving(&breaded_veggie_fingers_breading_mix, &nutritional_yeast, "15 g");
-add_serving(&breaded_veggie_fingers_breading_mix, &lemon_juice, "50 ml");
-add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading_mix);
+Recipe breaded_chickpea_tofu_fingers = create_recipe("breaded chickpea tofu fingers", sidedish, "24 servings", 20150330, 90);
+set_description(&breaded_chickpea_tofu_fingers, "Was in the mood for some baked veggie fingers, didn't have tofu, but what I did have... was a jar full of chickpea flour. I prepared a batch of spicy, green scallion 'chickpea tofu' and coated it with breadcrumbs. With this, I prepared some baked chickpea fingers!<br /><br />The lemon juice adds flavour to the crumbs, no need for eggs or flour.<br /><br />I had these with sambal oelek, it's spicy but works well with the dish. I've been pairing this condiment with a lot of my foods lately, I'm sure these would also be good with a sweet mustard dip!<br /><br />Left-over breading will keep for weeks if stored in an airtight container.<br /><br />");
+RecipePart breaded_chickpea_tofu_fingers_chickpea_tofu = create_part("chickpea tofu");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "In a pot, add <i>360 ml (1 1/2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> and bring to a rolling boil.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Mix <i>85 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a> with <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>2.5 g (1/2 tsp)</i> of <a href='ground_turmeric.html'>ground turmeric</a> and <i>15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. Add <i>360 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> and stir until the mixture is lump-free.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Lower heat to medium, and pour in chickpea batter. Whisk continuously for <u>5-10 minutes</u> until the mixture has thickened.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Remove from heat, add <i>2 stalks</i> of chopped <a href='scallions.html'>scallions</a> and mix well. Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a wooden spoon.");
+add_instruction(&breaded_chickpea_tofu_fingers_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. <i>Cut into 24 strips</i>.");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &vegetable_bouillon, "360 ml");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chickpea_flour, "85 g");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &salt, "1.25 g");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &ground_turmeric, "2.5 g");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &chili_pepper_flakes, "15 g");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &water, "360 ml");
+add_serving(&breaded_chickpea_tofu_fingers_chickpea_tofu, &scallions, "2 stalks");
+add_part(&breaded_chickpea_tofu_fingers, &breaded_chickpea_tofu_fingers_chickpea_tofu);
+RecipePart breaded_chickpea_tofu_fingers_breading = create_part("breading");
+add_instruction(&breaded_chickpea_tofu_fingers_breading, "Take <i>5 slices</i> of bread, and tear them into small bits using your fingers. It's easier to do that with a food processor, but not necessary.");
+add_instruction(&breaded_chickpea_tofu_fingers_breading, "Preheat your oven at <u>150 °C (300 °F)</u>. Lay the crumbs down in a thin layer over a baking sheet, laying them out this way ensures even browning. Bake the bread bits for <u>5 minutes</u>. After that time, shake them around the tray, and bake them for an additional <u>5 minutes</u>. Keep an eye on me them to make sure they don't burn! Let cool.");
+add_serving(&breaded_chickpea_tofu_fingers_breading, &fresh_bread, "5 slices");
+add_part(&breaded_chickpea_tofu_fingers, &breaded_chickpea_tofu_fingers_breading);
+RecipePart breaded_chickpea_tofu_fingers_breading_mix = create_part("breading mix");
+add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Preheat oven to <u>220 °C (425 °F)</u>.");
+add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Mix <i>150 g (1 cup)</i> of dried breadcrumbs with <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>. Spread out thinly onto a plate.");
+add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Pour <i>45 ml (3 tbsp)</i> of <a href='lemon_juice.html'>lemon juice</a> in a separate plate.");
+add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Take a slice of the <a href='chickpea_tofu.html'>chickpea tofu</a> and dip into the <a href='lemon_juice.html'>lemon juice</a>, making sure all sides are covered, then dip into the breadming mix. Make sure all sides are well coated.");
+add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Place on baking sheet lined a baking mat, season with <a href='black_pepper.html'>black pepper</a> and <a href='salt.html'>salt</a>. Spray lightly with <a href='olive_oil.html'>olive oil</a>.");
+add_instruction(&breaded_chickpea_tofu_fingers_breading_mix, "Bake for <u>15 minutes</u>, flip, bake for another <u>15 minutes</u>. Serve with dipping sauce of choice!");
+add_serving(&breaded_chickpea_tofu_fingers_breading_mix, &nutritional_yeast, "15 g");
+add_serving(&breaded_chickpea_tofu_fingers_breading_mix, &lemon_juice, "50 ml");
+add_part(&breaded_chickpea_tofu_fingers, &breaded_chickpea_tofu_fingers_breading_mix);
 
 // brownies
 Recipe brownies = create_recipe("brownies", basic, "24 servings", 20150324, 40);
@@ -529,63 +529,63 @@ add_serving(&crackers_extras, &black_sesame_seeds, "15 g");
 add_serving(&crackers_extras, &flax_seeds, "10 g");
 add_part(&crackers, &crackers_extras);
 
-// dark gyoza
-Recipe dark_gyoza = create_recipe("dark gyoza", sidedish, "40 wrappers", 20141217, 60);
-set_description(&dark_gyoza, "We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!<br /><br /><img src='../media/recipes/dark_gyoza_1.jpg'/><br /><br />We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough.<br /><br /><img src='../media/recipes/dark_gyoza_2.jpg'/><br /><br />I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.<br /><br /><img src='../media/recipes/dark_gyoza_4.jpg'><br /><br />Gyoza wrapper techniques and ratios were based on the recipe from <a href='http://www.justonecookbook.com/recipes/gyoza-wrappers/' target='_blank'>Just one cookbook</a>. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.<br /><br />");
-RecipePart dark_gyoza_dough = create_part("dough");
-add_instruction(&dark_gyoza_dough, "Mix <i>240 g (2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>5 g (1 tsp)</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl.");
-add_instruction(&dark_gyoza_dough, "Dissolve <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a> in <i>120 ml (1/2 cup)</i> of <a href='just-boiled_water.html'>just-boiled water</a>, and pour into the flour little by little while mixing.");
-add_instruction(&dark_gyoza_dough, "Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 15 ml (1 tbsp) of hot water and repeat as needed.");
-add_instruction(&dark_gyoza_dough, "<i>Separate the dough in 3</i>. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least <u>30 minutes</u>. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.");
-add_instruction(&dark_gyoza_dough, "Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.");
-add_instruction(&dark_gyoza_dough, "Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 7.6 cm diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had.");
-add_instruction(&dark_gyoza_dough, "Pile the wrappers, sprinkle some <a href='cornstarch.html'>cornstarch</a> (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker.");
-add_serving(&dark_gyoza_dough, &all_purpose_flour, "240 g");
-add_serving(&dark_gyoza_dough, &bamboo_charcoal_powder, "5 g");
-add_serving(&dark_gyoza_dough, &salt, "5 g");
-add_serving(&dark_gyoza_dough, &water, "120 ml");
-add_serving(&dark_gyoza_dough, &cornstarch, "7 g");
-add_part(&dark_gyoza, &dark_gyoza_dough);
-RecipePart dark_gyoza_filling = create_part("filling");
-add_instruction(&dark_gyoza_filling, "Cut stems off of <i>3</i> of dried <a href='shiitake.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min or up to 1 hour</u>. It's better to rehydrate them <u>overnight (minimum of 8H)</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh shiitake, you can also skip this step.");
-add_instruction(&dark_gyoza_filling, "Cut <a href='scallions.html'>scallions</a> and <a href='shiitake.html'>shiitake mushrooms</a> into small pieces. Do the same for the <a href='green_cabbage.html'>green cabbage</a>, but make sure to remove the core of the cabbage leaves first. Add to a big bowl.");
-add_instruction(&dark_gyoza_filling, "Grate <i>227 g 91/2 pack</i> of firm tofu and <i>2</i> <a href='carrots.html'>carrots</a>. Add to the bowl.");
-add_instruction(&dark_gyoza_filling, "Finally, add <i>2 cloves</i> of minced <a href='garlic.html'>garlic</a> and <i>2.5 cm (1 inch)</i> of grated <a href='ginger_root.html'>ginger root</a>, <i>5 ml (1 tsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>, <i>5 ml (1 tsp)</i> of <a href='sake.html'>sake</a>, <a href='black_pepper.html'>black pepper</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> to the bowl. Knead bowl contents with your hands until the mixture is well incorporated.");
-add_serving(&dark_gyoza_filling, &tofu, "227 g, grated"); 
-add_serving(&dark_gyoza_filling, &shiitake, "3");
-add_serving(&dark_gyoza_filling, &green_cabbage, "140 g");
-add_serving(&dark_gyoza_filling, &carrots, "2, grated");
-add_serving(&dark_gyoza_filling, &garlic, "2 cloves, minced");
-add_serving(&dark_gyoza_filling, &ginger_root, "2.5 cm, grated");
-add_serving(&dark_gyoza_filling, &soy_sauce, "5 ml");
-add_serving(&dark_gyoza_filling, &sesame_oil, "5 ml");
-add_serving(&dark_gyoza_filling, &sake, "5 ml");
-add_serving(&dark_gyoza_filling, &black_pepper, "1.25 g");
-add_serving(&dark_gyoza_filling, &salt, "1.25 g");
-add_part(&dark_gyoza, &dark_gyoza_filling);
-RecipePart dark_gyoza_dipping_sauce = create_part("dipping sauce");
-add_instruction(&dark_gyoza_dipping_sauce, "Combine <i>45 ml (3 tbsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>.");
-add_serving(&dark_gyoza_dipping_sauce, &japanese_rice_vinegar, "45 ml");
-add_serving(&dark_gyoza_dipping_sauce, &soy_sauce, "45 ml");
-add_serving(&dark_gyoza_dipping_sauce, &sesame_oil, "5 ml");
-add_serving(&dark_gyoza_dipping_sauce, &chili_pepper_flakes, "5 g");
-add_part(&dark_gyoza, &dark_gyoza_dipping_sauce);
-RecipePart dark_gyoza_pan_fry = create_part("pan fry");
-add_instruction(&dark_gyoza_pan_fry, "Take 1 gyoza wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in.");
-add_instruction(&dark_gyoza_pan_fry, "Put a spoonful of filling in the middle.");
-add_instruction(&dark_gyoza_pan_fry, "Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up.");
-add_instruction(&dark_gyoza_pan_fry, "Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden.");
-add_instruction(&dark_gyoza_pan_fry, "Add <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam until all the water evaporates.");
-add_instruction(&dark_gyoza_pan_fry, "Add a bit of <a href='sesame_oil.html'>sesame oil</a> and cook until crispy.");
-add_serving(&dark_gyoza_pan_fry, &water, "80 ml");
-add_serving(&dark_gyoza_pan_fry, &sesame_oil, "5 ml");
-add_part(&dark_gyoza, &dark_gyoza_pan_fry);
+// // dark gyoza
+// Recipe dark_gyoza = create_recipe("dark gyoza", sidedish, "40 wrappers", 20141217, 60);
+// set_description(&dark_gyoza, "We made homemade gyoza dough with some friends a few weeks back, and it took FOREVER. Devine had the amazing idea of using our pasta maker to do it. We still needed to do a bit of kneading, to get it through the machine the first time. After that, it's easy and sweat-free!<br /><br /><img src='../media/recipes/dark_gyoza_1.jpg'/><br /><br />We didn't have any round cookie cutters, the last time we tried I was using upside down glasses. Didn't work well because the rims aren't sharp and smooshes the dough down instead. Again, Devine had a stroke of genius: Cans! I had an empty chickpea pan lying around, it was about the size of a gyoza wrapper so we used that to poke holes through the dough.<br /><br /><img src='../media/recipes/dark_gyoza_2.jpg'/><br /><br />I know not everyone has a pasta maker, you don't need one to make wrappers. You can just use a rolling pin.<br /><br /><img src='../media/recipes/dark_gyoza_4.jpg'><br /><br />Gyoza wrapper techniques and ratios were based on the recipe from <a href='http://www.justonecookbook.com/recipes/gyoza-wrappers/' target='_blank'>Just one cookbook</a>. She explains it really well too on her blog it's worth taking a look. I learned a lot from her even if our techniques differ slightly. While I preferred not to knead by hand, or with a rolling pin, i did do it her way the first time.<br /><br />");
+// RecipePart dark_gyoza_dough = create_part("dough");
+// add_instruction(&dark_gyoza_dough, "Mix <i>240 g (2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> with <i>5 g (1 tsp)</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> in a bowl.");
+// add_instruction(&dark_gyoza_dough, "Dissolve <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a> in <i>120 ml (1/2 cup)</i> of <a href='just-boiled_water.html'>just-boiled water</a>, and pour into the flour little by little while mixing.");
+// add_instruction(&dark_gyoza_dough, "Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 15 ml (1 tbsp) of hot water and repeat as needed.");
+// add_instruction(&dark_gyoza_dough, "<i>Separate the dough in 3</i>. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least <u>30 minutes</u>. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.");
+// add_instruction(&dark_gyoza_dough, "Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.");
+// add_instruction(&dark_gyoza_dough, "Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 7.6 cm diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. I used an old chickpea can I had.");
+// add_instruction(&dark_gyoza_dough, "Pile the wrappers, sprinkle some <a href='cornstarch.html'>cornstarch</a> (or potato starch) inbetween each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker.");
+// add_serving(&dark_gyoza_dough, &all_purpose_flour, "240 g");
+// add_serving(&dark_gyoza_dough, &bamboo_charcoal_powder, "5 g");
+// add_serving(&dark_gyoza_dough, &salt, "5 g");
+// add_serving(&dark_gyoza_dough, &water, "120 ml");
+// add_serving(&dark_gyoza_dough, &cornstarch, "7 g");
+// add_part(&dark_gyoza, &dark_gyoza_dough);
+// RecipePart dark_gyoza_filling = create_part("filling");
+// add_instruction(&dark_gyoza_filling, "Cut stems off of <i>3</i> of dried <a href='shiitake.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min or up to 1 hour</u>. It's better to rehydrate them <u>overnight (minimum of 8H)</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh shiitake, you can also skip this step.");
+// add_instruction(&dark_gyoza_filling, "Cut <a href='scallions.html'>scallions</a> and <a href='shiitake.html'>shiitake mushrooms</a> into small pieces. Do the same for the <a href='green_cabbage.html'>green cabbage</a>, but make sure to remove the core of the cabbage leaves first. Add to a big bowl.");
+// add_instruction(&dark_gyoza_filling, "Grate <i>227 g 91/2 pack</i> of firm tofu and <i>2</i> <a href='carrots.html'>carrots</a>. Add to the bowl.");
+// add_instruction(&dark_gyoza_filling, "Finally, add <i>2 cloves</i> of minced <a href='garlic.html'>garlic</a> and <i>2.5 cm (1 inch)</i> of grated <a href='ginger_root.html'>ginger root</a>, <i>5 ml (1 tsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>, <i>5 ml (1 tsp)</i> of <a href='sake.html'>sake</a>, <a href='black_pepper.html'>black pepper</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> to the bowl. Knead bowl contents with your hands until the mixture is well incorporated.");
+// add_serving(&dark_gyoza_filling, &tofu, "227 g, grated"); 
+// add_serving(&dark_gyoza_filling, &shiitake, "3");
+// add_serving(&dark_gyoza_filling, &green_cabbage, "140 g");
+// add_serving(&dark_gyoza_filling, &carrots, "2, grated");
+// add_serving(&dark_gyoza_filling, &garlic, "2 cloves, minced");
+// add_serving(&dark_gyoza_filling, &ginger_root, "2.5 cm, grated");
+// add_serving(&dark_gyoza_filling, &soy_sauce, "5 ml");
+// add_serving(&dark_gyoza_filling, &sesame_oil, "5 ml");
+// add_serving(&dark_gyoza_filling, &sake, "5 ml");
+// add_serving(&dark_gyoza_filling, &black_pepper, "1.25 g");
+// add_serving(&dark_gyoza_filling, &salt, "1.25 g");
+// add_part(&dark_gyoza, &dark_gyoza_filling);
+// RecipePart dark_gyoza_dipping_sauce = create_part("dipping sauce");
+// add_instruction(&dark_gyoza_dipping_sauce, "Combine <i>45 ml (3 tbsp)</i> of <a href='Japanese_rice_vinegar.html'>Japanese rice vinegar</a> with <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> and <i>5 g (1 tsp)</i> of <a href='chili_pepper_flakes.html'>dried chili flakes</a>.");
+// add_serving(&dark_gyoza_dipping_sauce, &japanese_rice_vinegar, "45 ml");
+// add_serving(&dark_gyoza_dipping_sauce, &soy_sauce, "45 ml");
+// add_serving(&dark_gyoza_dipping_sauce, &sesame_oil, "5 ml");
+// add_serving(&dark_gyoza_dipping_sauce, &chili_pepper_flakes, "5 g");
+// add_part(&dark_gyoza, &dark_gyoza_dipping_sauce);
+// RecipePart dark_gyoza_pan_fry = create_part("pan fry");
+// add_instruction(&dark_gyoza_pan_fry, "Take 1 gyoza wrapper, wet all around the edge with water using your fingers. Keep a bowl of water close to dip your fingers in.");
+// add_instruction(&dark_gyoza_pan_fry, "Put a spoonful of filling in the middle.");
+// add_instruction(&dark_gyoza_pan_fry, "Close it. Make little folds with the flap that is facing you using both hands, leaving the back part smooth. Make sure it's sealed tight. Repeat for the rest of the gyoza skins, alternate between fillings. Cover with a damp towel while you work so they don't dry up.");
+// add_instruction(&dark_gyoza_pan_fry, "Put some vegetable oil in a pan on medium heat. Add gyoza in 2 rows of 3 in the pan. Cook until bottom becomes golden.");
+// add_instruction(&dark_gyoza_pan_fry, "Add <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> and put a lid on. Let steam until all the water evaporates.");
+// add_instruction(&dark_gyoza_pan_fry, "Add a bit of <a href='sesame_oil.html'>sesame oil</a> and cook until crispy.");
+// add_serving(&dark_gyoza_pan_fry, &water, "80 ml");
+// add_serving(&dark_gyoza_pan_fry, &sesame_oil, "5 ml");
+// add_part(&dark_gyoza, &dark_gyoza_pan_fry);
 
 // fresh pesto pasta
 Recipe fresh_pesto_pasta = create_recipe("fresh pesto pasta", pasta, "2 servings", 20150922, 20);
 set_description(&fresh_pesto_pasta, "Summer is over, temperature in Montreal started to dip into the lower 20's. Colder times means collecting the remaining fresh herbs from my balcony garden. This year, I'm happy to say that my plants have thrived.<br /><br />My basil plant was a real beauty, I harvested all I could from it and made pesto. With it, I made this recipe.<br /><br />The combination of carrots and zucchinis look beautiful on a plate. To complete the dish, I added some roasted pumpkin seeds, and topped it off with cherry tomatoes. For bulk, I added cavatappi pasta to this dish. Cavatappi pasta (or scoobi-doo) happens to be my favorite pasta cut (I'm a sucker for shapes)<br /><br />See how to roast your own <a href='roasted_pumpkin_seeds.html'>pumpkin seeds</a>.<br /><br />");
 RecipePart fresh_pesto_pasta_pesto = create_part("pesto");
-add_instruction(&fresh_pesto_pasta_pesto, "Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>. For a cheezier pesto, add an extra 25 g (1/4 cup) of <a href='quick_sunflower_seed_parmesan'>sunflower seed parmesan</a>.");
+add_instruction(&fresh_pesto_pasta_pesto, "Blend the following ingredients in a food processor or blender: <i>~400 g (2 cups)</i> of <a href='fresh_basil.html'>fresh basil</a>, <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and a dash of <a href='black_pepper.html'>black pepper</a>. For a cheezier pesto, add an extra 25 g (1/4 cup) of <a href='quick_sunflower_seed_parmesan.html'>sunflower seed parmesan</a>.");
 add_instruction(&fresh_pesto_pasta_pesto, "Add <i>60 ml (1/4 cup)</i> of <a href='olive_oil.html'>olive oil</a> and blend again until smooth. Set aside.");
 add_serving(&fresh_pesto_pasta_pesto, &basil, "400 g");
 add_serving(&fresh_pesto_pasta_pesto, &garlic, "2 cloves");
@@ -772,30 +772,30 @@ add_serving(&mason_jar_bread_pudding_bread_pudding, &cinnamon, "1.25 g");
 add_serving(&mason_jar_bread_pudding_bread_pudding, &maple_syrup, "15 ml");
 add_part(&mason_jar_bread_pudding, &mason_jar_bread_pudding_bread_pudding);
 
-// mushroom zucchini pasta
-Recipe mushroom_zucchini_pasta = create_recipe("mushroom zucchini pasta", pasta, "4 servings", 20150303, 20);
-set_description(&mushroom_zucchini_pasta, "As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce.<br /><br />This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.<br /><br />What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of <b>Iodine</b>.<br /><br />Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.<br /><br />Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.<br /><br />");
-RecipePart mushroom_zucchini_pasta_veggie_noodles_and_toppings = create_part("veggie noodles and toppings");
-add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Rehydrate <i>30 g (2 tbsp)</i> of <a href='wakame.html'>wakame</a> in water, drain and set aside.");
-add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Cut stems off of <i>5-6</i> of dried <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min</u>, or up to <u>1 hour</u>. It's better to rehydrate them overnight, for <u>a minimum of 8 hours</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh <a href='shiitake.html'>shiitake</a>, you can also skip this step.");
-add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Cut <i>4 medium-sized</i> <a href='zucchinis.html'>zucchinis</a> thinly using a julienne peeler or knife. Place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.");
-add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &wakame, "30 g");
-add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &shiitake, "5-6");
-add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &zucchini, "4");
-add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_veggie_noodles_and_toppings);
-RecipePart mushroom_zucchini_pasta_sauce = create_part("sauce");
-add_instruction(&mushroom_zucchini_pasta_sauce, "Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>15 g (2 tbsp)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so.");
-add_instruction(&mushroom_zucchini_pasta_sauce, "Stir in <i>475 ml (2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, bring heat up to a boil and then lower to a simmer. Add a <i>5-6</i> of <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, a <i>50 g</i> of <a href='shimeji_mushrooms.html'>shimeji mushrooms</a> and a <i>50 g (~1/3 cup)</i> of <a href='edamame.html'>shelled edamame</a> to the sauce.");
-add_instruction(&mushroom_zucchini_pasta_sauce, "Let cook for <u>10 minutes</u>.");
-add_instruction(&mushroom_zucchini_pasta_sauce, "When cooked, season sauce with salt and black pepper.");
-add_instruction(&mushroom_zucchini_pasta_sauce, "Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!");
-add_serving(&mushroom_zucchini_pasta_sauce, &olive_oil, "30 ml");
-add_serving(&mushroom_zucchini_pasta_sauce, &all_purpose_flour, "15 g");
-add_serving(&mushroom_zucchini_pasta_sauce, &vegetable_bouillon, "475 molds");
-add_serving(&mushroom_zucchini_pasta_sauce, &shimeji, "50 g");
-add_serving(&mushroom_zucchini_pasta_sauce, &edamame, "50 g");
-add_serving(&mushroom_zucchini_pasta_sauce, &shichimi_togarashi, "5 g");
-add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_sauce);
+// // mushroom zucchini pasta
+// Recipe mushroom_zucchini_pasta = create_recipe("mushroom zucchini pasta", pasta, "4 servings", 20150303, 20);
+// set_description(&mushroom_zucchini_pasta, "As much as I love pasta, i like to vary my food a lot day to day. Once in a while, I like to make zucchini noodles! They're ready in an instant, and are delicious when topped with a two-mushroom velouté sauce.<br /><br />This meal is also green on green, most of the ingredients are different shades of the same colour. Fun.<br /><br />What other green things can I add to this? Wakame! I don't always have fresh greens in my fridge, when I don't, I use wakame. It's handy to have around, it keeps for a long time and doesn't require a lot of prep. Wakame is also a good source of <b>Iodine</b>.<br /><br />Edamame is another green food that I like. I have the frozen, de-shelled kind in my fridge. It saves a lot of time.<br /><br />Mushrooms aren't green but they do add a TON of flavour to sauces. Shiitake mushrooms have a lot of flavour, shimeji mushrooms have a subtle taste but look nice in a dish.<br /><br />");
+// RecipePart mushroom_zucchini_pasta_veggie_noodles_and_toppings = create_part("veggie noodles and toppings");
+// add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Rehydrate <i>30 g (2 tbsp)</i> of <a href='wakame.html'>wakame</a> in water, drain and set aside.");
+// add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Cut stems off of <i>5-6</i> of dried <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, rehydrate by pouring boiling water over them. Keep them submerged for <u>30 min</u>, or up to <u>1 hour</u>. It's better to rehydrate them overnight, for <u>a minimum of 8 hours</u>. If you do this, the flavour will be stronger, but if you're in a rush, boiling water is fine. If you have fresh <a href='shiitake.html'>shiitake</a>, you can also skip this step.");
+// add_instruction(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, "Cut <i>4 medium-sized</i> <a href='zucchinis.html'>zucchinis</a> thinly using a julienne peeler or knife. Place in bowls. I don't always cook my zucchini, but if you prefer a warm version sauté them in a pan.");
+// add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &wakame, "30 g");
+// add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &shiitake, "5-6");
+// add_serving(&mushroom_zucchini_pasta_veggie_noodles_and_toppings, &zucchini, "4");
+// add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_veggie_noodles_and_toppings);
+// RecipePart mushroom_zucchini_pasta_sauce = create_part("sauce");
+// add_instruction(&mushroom_zucchini_pasta_sauce, "Put <i>30 ml (2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a> in a saucepan over medium heat, whisk in <i>15 g (2 tbsp)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>. Stir until it's completely absorbed by the oil. Let roux cook for a minute or so.");
+// add_instruction(&mushroom_zucchini_pasta_sauce, "Stir in <i>475 ml (2 cups)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, bring heat up to a boil and then lower to a simmer. Add a <i>5-6</i> of <a href='shiitake_mushrooms.html'>shiitake mushrooms</a>, a <i>50 g</i> of <a href='shimeji_mushrooms.html'>shimeji mushrooms</a> and a <i>50 g (~1/3 cup)</i> of <a href='edamame.html'>shelled edamame</a> to the sauce.");
+// add_instruction(&mushroom_zucchini_pasta_sauce, "Let cook for <u>10 minutes</u>.");
+// add_instruction(&mushroom_zucchini_pasta_sauce, "When cooked, season sauce with salt and black pepper.");
+// add_instruction(&mushroom_zucchini_pasta_sauce, "Add the re-hydrated wakame and serve over zucchini pasta. Season with shijimi togarashi!");
+// add_serving(&mushroom_zucchini_pasta_sauce, &olive_oil, "30 ml");
+// add_serving(&mushroom_zucchini_pasta_sauce, &all_purpose_flour, "15 g");
+// add_serving(&mushroom_zucchini_pasta_sauce, &vegetable_bouillon, "475 molds");
+// add_serving(&mushroom_zucchini_pasta_sauce, &shimeji, "50 g");
+// add_serving(&mushroom_zucchini_pasta_sauce, &edamame, "50 g");
+// add_serving(&mushroom_zucchini_pasta_sauce, &shichimi_togarashi, "5 g");
+// add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_sauce);
 
 // mustard from seed
 Recipe mustard_from_seed = create_recipe("mustard from seed", basic, "1 quarter pint (150ml)", 20181221, 20);
@@ -984,40 +984,40 @@ add_serving(&persimmon_curry_sauce, &yellow_onion, "1");
 add_serving(&persimmon_curry_sauce, &spinach, "15 g");
 add_part(&persimmon_curry, &persimmon_curry_sauce);
 
-// potato gnocchi
-Recipe potato_gnocchi = create_recipe("potato gnocchi", pasta, "6 servings", 20150121, 60);
-set_description(&potato_gnocchi, "A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br />");
-RecipePart potato_gnocchi_gnocchi = create_part("gnocchi");
-add_instruction(&potato_gnocchi_gnocchi, "Preheat oven to <u>200 °C (400 °F)</u>.");
-add_instruction(&potato_gnocchi_gnocchi, "Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).");
-add_instruction(&potato_gnocchi_gnocchi, "Sift <i>140 g (1 1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 g (1 tbsp)</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> together in a bowl.");
-add_instruction(&potato_gnocchi_gnocchi, "Mix the potatoes in gradually, and knead until you get a consistent dough.");
-add_instruction(&potato_gnocchi_gnocchi, "Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate <i>2 cm diameter</i>.");
-add_instruction(&potato_gnocchi_gnocchi, "Proceed to cutting up the ropes into <i>2 cm sections</i>.");
-add_instruction(&potato_gnocchi_gnocchi, "To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.");
-add_instruction(&potato_gnocchi_gnocchi, "Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.");
-add_serving(&potato_gnocchi_gnocchi, &russet_potatoes, "3 medium");
-add_serving(&potato_gnocchi_gnocchi, &whole_wheat_flour, "140 g");
-add_serving(&potato_gnocchi_gnocchi, &bamboo_charcoal_powder, "15 g");
-add_serving(&potato_gnocchi_gnocchi, &salt, "1.25 g");
-add_part(&potato_gnocchi, &potato_gnocchi_gnocchi);
-RecipePart potato_gnocchi_sauce = create_part("sauce");
-add_instruction(&potato_gnocchi_sauce, "Mix <i>90 ml (6 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>45 ml (3 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>20 g (4 tsp)</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl.");
-add_serving(&potato_gnocchi_sauce, &soy_sauce, "90 ml");
-add_serving(&potato_gnocchi_sauce, &mirin, "45 ml");
-add_serving(&potato_gnocchi_sauce, &granulated_sugar, "20 g");
-add_part(&potato_gnocchi, &potato_gnocchi_sauce);
-RecipePart potato_gnocchi_toppings = create_part("toppings");
-add_instruction(&potato_gnocchi_toppings, "Rehydrate <i>45 g (3 tbsp)</i> of <a href='wakame.html'>wakame</a> as well in a separate cup. Let stand for <u>5 minutes</u>, drain, rinse and cut into smaller pieces.");
-add_instruction(&potato_gnocchi_toppings, "Chop up <i>5 </i> <a href='scallions.html'>scallion stalks</a> and grate <i>5 cm</i> of <a href='daikon.html'>daikon</a>. Squeeze water out of daikon, and set aside.");
-add_instruction(&potato_gnocchi_toppings, "When gnocchi are cooked, sauté in a pan with the sauce and <i>5</i> shiitake for <u>4-5 minutes</u>.");
-add_instruction(&potato_gnocchi_toppings, "Serve enough gnocchi in two separate bowls (the top recipe makes it for more than 2 ppl), and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some <a href='shichimi_togarashi.html'>shichimi togarashi</a> on top!");
-add_serving(&potato_gnocchi_toppings, &shiitake, "5");
-add_serving(&potato_gnocchi_toppings, &scallions, "5 branches");
-add_serving(&potato_gnocchi_toppings, &daikon, "1/3 cup");
-add_serving(&potato_gnocchi_toppings, &wakame, "45 g");
-add_serving(&potato_gnocchi_toppings, &shichimi_togarashi, "To taste");
-add_part(&potato_gnocchi, &potato_gnocchi_toppings);
+// // potato gnocchi
+// Recipe potato_gnocchi = create_recipe("potato gnocchi", pasta, "6 servings", 20150121, 60);
+// set_description(&potato_gnocchi, "A few weeks ago, I asked people what they wanted to see me cook. Some asked for gnocchi, so here they are! Made from scratch, beautiful and black (just because). Topped with a light and sweet sauce, fresh scallions and daikon!<br /><br />As it turns out, making gnocchi is long. It's well worth the effort, but if you're planning on making some, clear your afternoon!<br /><br />Every step takes time. You have to wait for the potatoes to bake, wait for them to cool, you need to remove the skins etc. Skipping any of those steps will result in a gnocchi disaster.<br /><br />These turned out perfect! This is a large recipe, so if you're only two you'll have plenty left-over that you can let dry, freeze and eat later.<br /><br />Because the sauce and toppings are light and simple, you can focus on the texture of the gnocchi.<br /><br />");
+// RecipePart potato_gnocchi_gnocchi = create_part("gnocchi");
+// add_instruction(&potato_gnocchi_gnocchi, "Preheat oven to <u>200 °C (400 °F)</u>.");
+// add_instruction(&potato_gnocchi_gnocchi, "Bake potatoes until fork tender. Peel skins off and mash them up with a fork or food processor. Let cool completely (you can also boil them until fork tender).");
+// add_instruction(&potato_gnocchi_gnocchi, "Sift <i>140 g (1 1/4 cup)</i> of <a href='whole_wheat_flour.html'>whole wheat flour</a>, <i>15 g (1 tbsp)</i> <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> together in a bowl.");
+// add_instruction(&potato_gnocchi_gnocchi, "Mix the potatoes in gradually, and knead until you get a consistent dough.");
+// add_instruction(&potato_gnocchi_gnocchi, "Sprinkle flour on your working surface, and divide your ball of dough into 4. Roll each section into a long rope with an approximate <i>2 cm diameter</i>.");
+// add_instruction(&potato_gnocchi_gnocchi, "Proceed to cutting up the ropes into <i>2 cm sections</i>.");
+// add_instruction(&potato_gnocchi_gnocchi, "To make the little lines over the gnocchis (optional, but fun), take each piece and make a ball with it. Press it up against the backside of a fork and slide it down all the way to the ends with your finger. Your ball will be left with sets of lines on top and will take its signature elongated shape.");
+// add_instruction(&potato_gnocchi_gnocchi, "Cook gnocchi in a pot of boiling water with salt, the bits that are ready will float back to the surface.");
+// add_serving(&potato_gnocchi_gnocchi, &russet_potatoes, "3 medium");
+// add_serving(&potato_gnocchi_gnocchi, &whole_wheat_flour, "140 g");
+// add_serving(&potato_gnocchi_gnocchi, &bamboo_charcoal_powder, "15 g");
+// add_serving(&potato_gnocchi_gnocchi, &salt, "1.25 g");
+// add_part(&potato_gnocchi, &potato_gnocchi_gnocchi);
+// RecipePart potato_gnocchi_sauce = create_part("sauce");
+// add_instruction(&potato_gnocchi_sauce, "Mix <i>90 ml (6 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>45 ml (3 tbsp)</i> of <a href='mirin.html'>mirin</a> and <i>20 g (4 tsp)</i> of <a href='granulated_sugar.html'>sugar</a> in a bowl.");
+// add_serving(&potato_gnocchi_sauce, &soy_sauce, "90 ml");
+// add_serving(&potato_gnocchi_sauce, &mirin, "45 ml");
+// add_serving(&potato_gnocchi_sauce, &granulated_sugar, "20 g");
+// add_part(&potato_gnocchi, &potato_gnocchi_sauce);
+// RecipePart potato_gnocchi_toppings = create_part("toppings");
+// add_instruction(&potato_gnocchi_toppings, "Rehydrate <i>45 g (3 tbsp)</i> of <a href='wakame.html'>wakame</a> as well in a separate cup. Let stand for <u>5 minutes</u>, drain, rinse and cut into smaller pieces.");
+// add_instruction(&potato_gnocchi_toppings, "Chop up <i>5 </i> <a href='scallions.html'>scallion stalks</a> and grate <i>5 cm</i> of <a href='daikon.html'>daikon</a>. Squeeze water out of daikon, and set aside.");
+// add_instruction(&potato_gnocchi_toppings, "When gnocchi are cooked, sauté in a pan with the sauce and <i>5</i> shiitake for <u>4-5 minutes</u>.");
+// add_instruction(&potato_gnocchi_toppings, "Serve enough gnocchi in two separate bowls (the top recipe makes it for more than 2 ppl), and top first with wakame, then scallions, followed by a dollop of grated daikon. Sprinkle some <a href='shichimi_togarashi.html'>shichimi togarashi</a> on top!");
+// add_serving(&potato_gnocchi_toppings, &shiitake, "5");
+// add_serving(&potato_gnocchi_toppings, &scallions, "5 branches");
+// add_serving(&potato_gnocchi_toppings, &daikon, "1/3 cup");
+// add_serving(&potato_gnocchi_toppings, &wakame, "45 g");
+// add_serving(&potato_gnocchi_toppings, &shichimi_togarashi, "To taste");
+// add_part(&potato_gnocchi, &potato_gnocchi_toppings);
 
 // quick flat bread
 Recipe quick_flat_bread = create_recipe("quick flat bread", basic, "8 small", 20200304, 15);
@@ -1201,28 +1201,22 @@ add_instruction(&spicy_brownies_with_pomegranate_syrup_topping, "Top brownies wi
 add_serving(&spicy_brownies_with_pomegranate_syrup_topping, &pomegranate, "2");
 add_part(&spicy_brownies_with_pomegranate_syrup, &spicy_brownies_with_pomegranate_syrup_topping);
 
-// sunflower heirloom carrot pasta
-Recipe sunflower_heirloom_carrot_pasta = create_recipe("sunflower heirloom carrot pasta", pasta, "2 servings", 20150716, 20);
-set_description(&sunflower_heirloom_carrot_pasta, "I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br />");
-RecipePart sunflower_heirloom_carrot_pasta_sunflower_sauce = create_part("sunflower sauce");
-add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Soak <i>70 g (1/2 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside.");
-add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent.");
-add_instruction(&sunflower_heirloom_carrot_pasta_sunflower_sauce, "Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth.");
-add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &sunflower_seeds, "70 g");
-add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &water, "120 ml");
-add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &soy_sauce, "15 ml");
-add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &smoked_paprika, "5 g");
-add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &yellow_onion, "1");
-add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &garlic, "2 cloves");
-add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &white_miso, "5 g");
-add_serving(&sunflower_heirloom_carrot_pasta_sunflower_sauce, &nutritional_yeast, "8 g");
-add_part(&sunflower_heirloom_carrot_pasta, &sunflower_heirloom_carrot_pasta_sunflower_sauce);
-RecipePart sunflower_heirloom_carrot_pasta_carrot_pasta = create_part("carrot pasta");
-add_instruction(&sunflower_heirloom_carrot_pasta_carrot_pasta, "Peel and cut <i>4 large</i> <a href='heirloom_carrots.html'>heirloom carrots</a> into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.");
-add_instruction(&sunflower_heirloom_carrot_pasta_carrot_pasta, "Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.");
-add_instruction(&sunflower_heirloom_carrot_pasta_carrot_pasta, "Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of <a href='roasted_pumpkin_seeds.html'>roasted pumpkin seeds</a>.");
-add_serving(&sunflower_heirloom_carrot_pasta_carrot_pasta, &heirloom_carrots, "4 large");
-add_part(&sunflower_heirloom_carrot_pasta, &sunflower_heirloom_carrot_pasta_carrot_pasta);
+// cheesy sunflower seed sauce
+Recipe cheesy_sunflower_seed_sauce = create_recipe("cheesy sunflower seed sauce", sauce, "2 servings", 20150716, 20);
+set_description(&cheesy_sunflower_seed_sauce, "I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.<br /><br />To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (<a href='https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/' target='_blank'>ref</a>).<br /><br />");
+RecipePart cheesy_sunflower_seed_sauce_sunflower_sauce = create_part("sunflower sauce");
+add_instruction(&cheesy_sunflower_seed_sauce_sunflower_sauce, "Soak <i>70 g (1/2 cup)</i> of <a href='sunflower_seeds.html'>sunflower seeds</a> in water, for <u>1-2 hours</u>. Rinse and strain, keep aside.");
+add_instruction(&cheesy_sunflower_seed_sauce_sunflower_sauce, "Sautee <i>1 chopped</i> <a href='yellow_onion.html'>yellow onion</a> and <i>2 minced</i> <a href='garlic_cloves.html'>garlic cloves</a> in a pan with <i>5 ml</i> of <a href='olive_oil.html'>olive oil</a>. Cook until onion is translucent.");
+add_instruction(&cheesy_sunflower_seed_sauce_sunflower_sauce, "Purée <a href='sunflower_seeds.html'>sunflower seeds</a> in a blender with the cooked garlic and onion, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>, <i>8 g (2 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a> and <i>120 ml (1/2 cup)</i> of <a href='water.html'>water</a>. Blend until smooth.");
+add_serving(&cheesy_sunflower_seed_sauce_sunflower_sauce, &sunflower_seeds, "70 g");
+add_serving(&cheesy_sunflower_seed_sauce_sunflower_sauce, &water, "120 ml");
+add_serving(&cheesy_sunflower_seed_sauce_sunflower_sauce, &soy_sauce, "15 ml");
+add_serving(&cheesy_sunflower_seed_sauce_sunflower_sauce, &smoked_paprika, "5 g");
+add_serving(&cheesy_sunflower_seed_sauce_sunflower_sauce, &yellow_onion, "1");
+add_serving(&cheesy_sunflower_seed_sauce_sunflower_sauce, &garlic, "2 cloves");
+add_serving(&cheesy_sunflower_seed_sauce_sunflower_sauce, &white_miso, "5 g");
+add_serving(&cheesy_sunflower_seed_sauce_sunflower_sauce, &nutritional_yeast, "8 g");
+add_part(&cheesy_sunflower_seed_sauce, &cheesy_sunflower_seed_sauce_sunflower_sauce);
 
 // sweet mock eel nigiri
 Recipe sweet_mock_eel_nigiri = create_recipe("sweet mock eel nigiri", dinner, "2 servings", 20150224, 50);
@@ -1467,32 +1461,32 @@ add_serving(&sweet_and_sour_lentils_lentils, &daikon, "4 cm, cubed");
 add_serving(&sweet_and_sour_lentils_lentils, &chives, "3 stalks");
 add_part(&sweet_and_sour_lentils, &sweet_and_sour_lentils_lentils);
 
-// veggie pate
-Recipe veggie_pate = create_recipe("veggie pate", sidedish, "4 blocks", 20191220, 60);
-set_description(&veggie_pate, "Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />");
-RecipePart veggie_pate_preparation = create_part("preparation");
-add_instruction(&veggie_pate_preparation, "Soak <i>140 g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.");
-add_instruction(&veggie_pate_preparation, "Preheat oven to <u>190 °C (375 °F)</u>.");
-add_instruction(&veggie_pate_preparation, "Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.");
-add_instruction(&veggie_pate_preparation, "Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add some vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.");
-add_instruction(&veggie_pate_preparation, "Pulse <i>60 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.");
-add_instruction(&veggie_pate_preparation, "Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. ");
-add_instruction(&veggie_pate_preparation, "Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.");
-add_serving(&veggie_pate_preparation, &sunflower_seeds, "140 g");
-add_serving(&veggie_pate_preparation, &sweet_potatoes, "1 large, grated");
-add_serving(&veggie_pate_preparation, &carrots, "1 large, grated");
-add_serving(&veggie_pate_preparation, &canola_oil, "30 ml");
-add_serving(&veggie_pate_preparation, &yellow_onion, "1");
-add_serving(&veggie_pate_preparation, &garlic, "3 cloves");
-add_serving(&veggie_pate_preparation, &rolled_oats, "60 g");
-add_serving(&veggie_pate_preparation, &soy_sauce, "45 ml");
-add_serving(&veggie_pate_preparation, &lemon_juice, "5 ml");
-add_serving(&veggie_pate_preparation, &thyme, "5 g");
-add_serving(&veggie_pate_preparation, &oregano, "5 g");
-add_serving(&veggie_pate_preparation, &water, "80 ml");
-add_serving(&veggie_pate_preparation, &black_pepper, "to taste");
-add_serving(&veggie_pate_preparation, &nutritional_yeast, "15 g");
-add_part(&veggie_pate, &veggie_pate_preparation);
+// vege pate
+Recipe vege_pate = create_recipe("vege pate", sidedish, "4 blocks", 20191220, 60);
+set_description(&vege_pate, "Végé pâté is Quebec staple food. It's great with veggies, on crackers and in sandwiches. Purchasing it pre-made can be expensive, and not all brands are good. <br /><br /><b>Substitutions</b><br /><br />A lot of végé pâté recipes call for whole wheat flour, I've made pâté with it before with great results. If you don't have oats, you can use whole wheat flour instead.<br /><br />");
+RecipePart vege_pate_preparation = create_part("preparation");
+add_instruction(&vege_pate_preparation, "Soak <i>140 g (1 cup)</i> of raw unsalted <a href='sunflower_seeds'>sunflower seeds</a> in water for <u>2 hours</u>. Then, drain, rinse well and transfer to a big bowl. Puree the seeds using an immersion blender. Set aside.");
+add_instruction(&vege_pate_preparation, "Preheat oven to <u>190 °C (375 °F)</u>.");
+add_instruction(&vege_pate_preparation, "Skin, and grate <i>1 large</i> <a href='sweet_potatoes.html'>potatoes</a>. Also, grate <i>1</i> large <a href='carrots.html'>carrot</a>. Then transfer both the grated carrot and potatoes into the big bowl with the sunflower seeds.");
+add_instruction(&vege_pate_preparation, "Chop <i>1 medium</i> <a href=yellow.onion.html'>yellow onion</a> and <i>3</i> <a href='garlic.html'>garlic cloves</a>. Bring a pan to medium heat, add some vegetable oil and the chopped yellow onion. Sautée until browned, then add the minced garlic and cook for another minute. Pour contents of pan into the big bowl.");
+add_instruction(&vege_pate_preparation, "Pulse <i>60 g (1/2 cup)</i> of <a href='rolled_oats'>rolled oats</a> into a fine powder using an immersion blender or mortar and pestle. Add oat powder into the big bowl.");
+add_instruction(&vege_pate_preparation, "Add <i>30 ml (2 tbsp)</i> of <a href='canola_oil.html'>unrefined canola oil</a>, <i>45 ml (3 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>5 ml (1 tbsp)</i> of <a href='lemon_juice'>lemon juice</a>, <i>5 g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a> and <i>80 ml (1/3 cup)</i> of <a href='water.html'>water</a> to the rest of the ingredients. Blend everything using an immersion blender, then add <i>a pinch</i> of <a href='black pepper'>black pepper</a> and <i>15 g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. ");
+add_instruction(&vege_pate_preparation, "Pour mixture into a greased 8x8 baking dish, and bake for <u>50 minutes</u>. Let cool before serving. Keeps for a week in the fridge, and even longer if frozen.");
+add_serving(&vege_pate_preparation, &sunflower_seeds, "140 g");
+add_serving(&vege_pate_preparation, &sweet_potatoes, "1 large, grated");
+add_serving(&vege_pate_preparation, &carrots, "1 large, grated");
+add_serving(&vege_pate_preparation, &canola_oil, "30 ml");
+add_serving(&vege_pate_preparation, &yellow_onion, "1");
+add_serving(&vege_pate_preparation, &garlic, "3 cloves");
+add_serving(&vege_pate_preparation, &rolled_oats, "60 g");
+add_serving(&vege_pate_preparation, &soy_sauce, "45 ml");
+add_serving(&vege_pate_preparation, &lemon_juice, "5 ml");
+add_serving(&vege_pate_preparation, &thyme, "5 g");
+add_serving(&vege_pate_preparation, &oregano, "5 g");
+add_serving(&vege_pate_preparation, &water, "80 ml");
+add_serving(&vege_pate_preparation, &black_pepper, "to taste");
+add_serving(&vege_pate_preparation, &nutritional_yeast, "15 g");
+add_part(&vege_pate, &vege_pate_preparation);
 
 // spinach oatmeal cookies
 Recipe spinach_oatmeal_cookies = create_recipe("spinach oatmeal cookies", dessert, "5 pieces", 20141113, 20);
@@ -1654,4 +1648,4 @@ add_serving(&wasabi_swirl_chocolate_cookies_glaze, &wasabi_powder, "15 g");
 add_serving(&wasabi_swirl_chocolate_cookies_glaze, &soy_milk, "30 ml");
 add_part(&wasabi_swirl_chocolate_cookies, &wasabi_swirl_chocolate_cookies_glaze);
 
-Recipe *recipes[] = {&quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_rice_pancakes, &black_sesame_syrup, &breaded_veggie_fingers, &brownies, &carrot_kinpira_onigirazu, &cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread, &basic_toothpaste, &beer_bread, &borscht_with_tofu_sour_cream, &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &dark_gyoza, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mushroom_zucchini_pasta, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &pate_chinois, &persimmon_curry, &potato_gnocchi, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &sunflower_heirloom_carrot_pasta, &sweet_mock_eel_nigiri, &teriyaki_veggie_patties, &turmeric_cookies, &tzaziki, &salted_caramel_carob_chip_cookies, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &spinach_pajeon, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &veggie_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread, &sourdough_starter,};
+Recipe *recipes[] = {&quick_flat_bread, &roasted_eggplant_dip, &anise_bread_with_sweet_pear_sauce, &arame_soba, &balsamic_banana_ice_cream, &black_sesame_brittle, &black_sesame_rice_pancakes, &black_sesame_syrup, &breaded_chickpea_tofu_fingers, &brownies, &carrot_kinpira_onigirazu, &cheese, &cheese_and_spinach_ravioli, &choco_peanut_blondies, &basic_black_bread, &basic_toothpaste, &beer_bread, &borscht_with_tofu_sour_cream, &breadfruit_gnocchi, &breadfruit_pasta, &buckwheat_tea, &chickpea_salad_sandwich, &chocolate_chip_cookies, &coffee_jelly, &corn_dumplings, &crackers, &fresh_pesto_pasta, &halloween_pumpkin_cookies, &veganaise, &hop_ice_cream, &houjicha_overnight_oatmeal, &red_lentil_stew, &lentils_with_roasted_beet_sauce, &mason_jar_bread_pudding, &mustard_from_seed, &no_knead_bread, &okonomiyaki, &pandanus_fruit_bread, &pan_fried_breadfruit, &papaya_bruschetta_topping, &pate_chinois, &persimmon_curry, &quick_sunflower_seed_parmesan, &raisin_beet_bread, &roasted_carrots_with_beluga_lentils, &roasted_pumpkin_seeds, &scrambled_chickpea_flour, &spicy_brownies_with_pomegranate_syrup, &cheesy_sunflower_seed_sauce, &sweet_mock_eel_nigiri, &teriyaki_veggie_patties, &turmeric_cookies, &tzaziki, &salted_caramel_carob_chip_cookies, &seitan, &shichimi_togarashi_crackers, &spicy_stirfry_chickpeas, &spinach_oatmeal_cookies, &spinach_pajeon, &stovetop_popcorn, &sweet_and_sour_lentils, &uzumaki_hummus_bites, &vegemite_caramel, &vege_pate, &wakame_bites, &wasabi_swirl_chocolate_cookies, &golden_bread, &sourdough_starter,};