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

commit: 9f6efbf2f69e15ae9ce69a0ff6196f1640f85f45
parent dfce913b36c3064c1c811aa56d69c568a620585a
Author: rekkabell <rekkabell@gmail.com>
Date:   Sun, 12 Jan 2020 10:27:26 -0500

*

Diffstat:
M src/recipes.c 278 ++++++++++++++++++++++++++++++++++++++++----------------------------------------

1 file changed, 139 insertions(+), 139 deletions(-)
diff --git a/src/recipes.c b/src/recipes.c
@@ -1,39 +1,39 @@
-// sunflower seed parmesan
-Recipe sunflower_seed_parmesan = create_recipe("sunflower seed parmesan", sauce, "100 g", 20200111, 5);
-set_description(&sunflower_seed_parmesan, "A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.<br /><br />I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.<br /><br />");
-RecipePart parmesan_mix = create_part("parmesan mix");
-add_instruction(&parmesan_mix, "Add <i>105 g (3/4 cup)</i> of <a href='sunflower_seeds.html'>raw sunflower seeds</a> with <i>45 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender).");
-add_instruction(&parmesan_mix, "Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator.");
-add_serving(&parmesan_mix, &sunflower_seeds, "105 g");
-add_serving(&parmesan_mix, &nutritional_yeast, "45 g");
-add_serving(&parmesan_mix, &garlic_powder, "5 g");
-add_serving(&parmesan_mix, &salt, "1.25 g");
-add_part(&sunflower_seed_parmesan, &parmesan_mix);
+// quick sunflower seed parmesan
+Recipe quick_sunflower_seed_parmesan = create_recipe("quick sunflower seed parmesan", sauce, "100 g", 20200111, 5);
+set_description(&quick_sunflower_seed_parmesan, "A simple recipe, for people (like me) with an allergy to tree nuts. Sunflower seeds come apart well and like cashews or other nuts, create a pleasant texture and taste.<br /><br />I made this parmesan to use over lasagna, it adds a bit of crunch to the top layer. It would also be delicious if used over pasta.<br /><br />");
+RecipePart quick_parmesan_mix = create_part("quick parmesan mix");
+add_instruction(&quick_parmesan_mix, "Add <i>105 g (3/4 cup)</i> of unsalted and raw <a href='sunflower_seeds.html'>sunflower seeds</a> with <i>45 g (3 tbsp)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>5 g (1/2 tsp)</i> of <a href='garlic_powder.html'>garlic powder</a> and a dash of salt to a food processor (you can also use a handstick blender).");
+add_instruction(&quick_parmesan_mix, "Blend until mixture develops a grainy texture. Store in an airtight container in the refrigerator.");
+add_serving(&quick_parmesan_mix, &sunflower_seeds, "105 g");
+add_serving(&quick_parmesan_mix, &nutritional_yeast, "45 g");
+add_serving(&quick_parmesan_mix, &garlic_powder, "5 g");
+add_serving(&quick_parmesan_mix, &salt, "1.25 g");
+add_part(&quick_sunflower_seed_parmesan, &quick_parmesan_mix);
 
 // chocolate chip cookies
 Recipe chocolate_chip_cookies = create_recipe("chocolate chip cookies", basic, "12", 20191206, 20);
 set_description(&chocolate_chip_cookies, "I've been making chocolate chips cookies for a while, but never thought it worthy of a recipe because there are so many online already. In the interest of posting absolute basic recipes though, I felt it deserved to be written down, especially because cookie chemistry is difficult. Slight differences in moisture content, altitude, fat content and sugar content can alter the look and texture of a cookie. There are reasons for the quantities and choice of each ingredient, all interact with each other to give cookies their sweet and soft texture.<br /><br />This recipe is a good base. Substitutions are possible, but changing ingredients — depending on the ingredient — can mess up your recipe. In my suggestions I give examples of good substitutions, and how to modify the recipe to get a good result.<b class='head'>Substitutions</b> <b>Flour:</b> If you choose to use spelt flour, a more nutritious alternative, add 5 ml (5 ml) of baking powder to help it rise.<br /><br /><b>Fat:</b> The fat in cookies is a big part of their structure. I've added vegan butter as is behaves like actual butter, it helps create baked goods that are more tender by shortening gluten strands. When fat coats flour, it slows down the process of gluten formation creating a more tender product <a href='https://bakerbettie.com/function-of-butter-in-baking/#The_Function_of_Butter_in_Baking'>ref</a>. It's possible to make your own vegan butter, check out this <a href='https://www.forkandbeans.com/2015/07/11/vegan-butter-substitute'>recipe by fork and beans</a>.<br /><br /><b>Sugar:</b> Sugar is important in cookies, it helps with the flavor, color and texture. The oven temperature causes the sugar to react with the proteins, this is what gives baked goods their brown color. Brown sugar is important in this recipe, as it adds moisture to the dough. If you use 100% granulated sugar the cookie won't spread as well, not unless you add more moisture. You can sub granulated sugar with whole cane sugar or coconut sugar.<br /><br /><b>Add-ins:</b> If you have a sensitivity to caffeine use <a href='carob_chips'>carob chips</a> instead of chocolate chips. Switching to carob won't affect the cookies. <b class='head'>Troubleshooting</b>\"I followed the recipe, but my cookies don't look the same as yours!\" The quirkiness of different ovens makes it difficult to give accurate cooking times. Having a thermometer in your oven is the best way to read the temperature accurately.<br /><br /><b>Help! Cooking spreading too much!</b> If your cookie is spreading too much, you may have added too much sugar. Sugar is hygroscopic, it absorbs liquid but once it bakes it releases that and if there's too much, then it keeps spreading. Oven temperature is another factor. The hotter the oven, the more quickly the fat melts before the cookies have time to set. Depending on your oven, you may need to bake cookies longer but at a lower temperatures.<br /><br /><b>Help! Cookie not spreading!</b> One of the most common reasons why cookies don't spread is because there's too much flour in the dough. Try using less, and consider increasing the brown sugar by a few tablespoons. This will add slightly more moisture and help the cookies spread. Be sure you're also using room temperature ingredients, especially butter, to promote the best spread and texture.<br /><br />Read more about <a href='https://www.kingarthurflour.com/blog/2016/03/14/cookie-chemistry-2'>cookie chemistry</a>. Recipe inspired from <a href='https://www.kingarthurflour.com/recipes/chocolate-chip-cookies-recipe'>this one</a>. ");
 RecipePart cookie_mix = create_part("cookie mix");
 add_instruction(&cookie_mix, "Measure <i>110g (250 ml)</i> of <a href='vegan_butter.html'>vegan butter</a>. It should be slightly cooler than room temp.");
-add_instruction(&cookie_mix, "Heat oven to <u>190°C (375°F)</u>.");
-add_instruction(&cookie_mix, "In a small bowl, mix <i>15g (1tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45ml (45 ml)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.");
-add_instruction(&cookie_mix, "Mix <i>125g (250 ml)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5g (1/4 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.");
-add_instruction(&cookie_mix, "In a bowl, cream <i>75g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>110g (250 ml)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5ml (1.2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.");
+add_instruction(&cookie_mix, "Heat oven to <u>190 °C (375 °F)</u>.");
+add_instruction(&cookie_mix, "In a small bowl, mix <i>15 g (1tbsp)</i> of <a href='flax_seeds'>ground flax seeds</a> with <i>45 ml (45 ml)</i> of <a href='water'>water</a>. This is your flax 'egg', let it thicken for <u>5 minutes</u>.");
+add_instruction(&cookie_mix, "Mix <i>125 g (250 ml)</i> of <a href='all_purpose_flour'>all purpose flour</a> with <i>2.5 g (1/4 tsp)</i> of <a href='baking_soda'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>.");
+add_instruction(&cookie_mix, "In a bowl, cream <i>75 g (6 tbsp)</i> of <a href='granulated_sugar'>granulated sugar</a>, <i>90 g (6 tbsp)</i> of <a href='brown_sugar'>brown sugar</a> with <i>110 g (250 ml)</i> of <a href='vegan_butter'>vegan butter</a> until well incorporated. Then add <i>45 ml (3 tbsp)</i> of <a href='soy_milk.html'>soy milk</a>, <i>2.5 ml (1.2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and the flax egg. Mix again until smooth and creamy.");
 add_instruction(&cookie_mix, "Add the wet ingredients to the dry, and mix well (but don't over do it).");
-add_instruction(&cookie_mix, "Add <i>170g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.");
+add_instruction(&cookie_mix, "Add <i>170 g (1 cup)</i> of <a href='chocolate_chips.html'>chocolate chips</a>, distribute evenly.");
 add_instruction(&cookie_mix, "Scoop up generous balls of dough and lay on a baking sheet, leave plenty of room inbetween. ");
 add_instruction(&cookie_mix, "Bake cookies until they start to brown and crisp at the edges, depending on your oven this may take <u>10-15 minutes</u>. My oven is old and bakes at lower temperatures so I need to bake them for the longer time. See notes in above description.");
-add_serving(&cookie_mix, &all_purpose_flour, "125g");
-add_serving(&cookie_mix, &baking_soda, "2.5g");
-add_serving(&cookie_mix, &salt, "1.25g");
-add_serving(&cookie_mix, &granulated_sugar, "75g");
-add_serving(&cookie_mix, &brown_sugar, "92g");
-add_serving(&cookie_mix, &vegan_butter, "110g");
-add_serving(&cookie_mix, &soy_milk, "45ml");
+add_serving(&cookie_mix, &all_purpose_flour, "125 g");
+add_serving(&cookie_mix, &baking_soda, "2.5 g");
+add_serving(&cookie_mix, &salt, "1.25 g");
+add_serving(&cookie_mix, &granulated_sugar, "75 g");
+add_serving(&cookie_mix, &brown_sugar, "92 g");
+add_serving(&cookie_mix, &vegan_butter, "110 g");
+add_serving(&cookie_mix, &soy_milk, "45 ml");
 add_serving(&cookie_mix, &apple_cider_vinegar, "2.5 ml");
-add_serving(&cookie_mix, &flax_seeds, "15g, ground");
+add_serving(&cookie_mix, &flax_seeds, "15 g, ground");
 add_serving(&cookie_mix, &water, "45 ml");
-add_serving(&cookie_mix, &chocolate_chips, "170g");
+add_serving(&cookie_mix, &chocolate_chips, "170 g");
 add_part(&chocolate_chip_cookies, &cookie_mix);
 
 // veggie pate
@@ -41,11 +41,11 @@ Recipe veggie_pate = create_recipe("veggie pate", sidedish, "4 blocks", 20191220
 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>480g (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, "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>65g (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'>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>5g (1 tsp)</i> of <a href='oregano.html'>dried oregano</a>, <i>5g (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>40g (1/4 cup)</i> of <a href='nutritional_yeast'>nutritional yeast</a>. Mix it in with a spoon. ");
+add_instruction(&veggie_pate_preparation, "Pulse <i>65 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'>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>40 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, "480g");
 add_serving(&veggie_pate_preparation, &sweet_potatoes, "1 large, grated");
@@ -53,29 +53,29 @@ 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, "65g");
+add_serving(&veggie_pate_preparation, &rolled_oats, "65 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, "5g");
-add_serving(&veggie_pate_preparation, &oregano, "5g");
+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, "40g");
+add_serving(&veggie_pate_preparation, &nutritional_yeast, "40 g");
 add_part(&veggie_pate, &veggie_pate_preparation);
 
 // buckwheat tea
 Recipe buckwheat_tea = create_recipe("buckwheat tea", sidedish, "1 teapot", 20191206, 15);
-set_description(&buckwheat_tea, "A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as a companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. <br /><br /><b>Roasting a larger batch:</b> When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc.<br /><br /> <b>Cooking groats using oven:</b> You can roast your buckwheat groats in your oven. Roast them at 180°C (350°F) for 50 minutes, while stirring on occasion.");
+set_description(&buckwheat_tea, "A friend from Japan gave us some soba cha <b>そば茶</b> last month, it's something we've had before but that we never thought of making ourselves. It's a type of tea that is served in some soba shops, as a companion drink to buckwheat noodles. It has a subtle nutty flavor, and is perfect to drink after dinner or later at night as it doesn't have any caffeine.<br /><br /><img src='../media/recipes/buckwheat_tea_1.jpg'><br /><br /> I like to roast the groats as I need them, but it's possible to prepare a larger batch ahead of time. The roasted buckwheat groats will store for a few months if kept in a cool and dry place. <br /><br /><b>Roasting a larger batch:</b> When roasting a larger batch, use a larger pan so that the groats don't sit atop of each other. The groats must be in a single layer so they can cook evenly.<br /><br /> <b>Re-using the softened groats:</b> It's possible to re-use the softened groats by pouring more water onto them, although the flavor will not be as strong. If you like to minimize food waste, it's possible to incorporate the soft groats in other meals. For example, you can mix it into rice, cookies, breads etc.<br /><br /> <b>Cooking groats using oven:</b> You can roast your buckwheat groats in your oven. Roast them at 180 °C (350 °F) for 50 minutes, while stirring on occasion.");
 RecipePart buckwheat_tea_roasting = create_part("roasting");
-add_instruction(&buckwheat_tea_roasting, "Bring a pan to medium heat, add <i>30g (2 tbsp)</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. ");
+add_instruction(&buckwheat_tea_roasting, "Bring a pan to medium heat, add <i>30 g (2 tbsp)</i> of <a href='buckwheat_groats'>raw buckwheat groats</a>. ");
 add_instruction(&buckwheat_tea_roasting, "Toast the buckwheat_groats until they're fragrant and lightly browned, all while stirring constantly. Do this for about <u>5 minutes</u>. Then, lower the heat and continue to toast the groats until they turn a deep brown color (~5 minutes, depending on the temperature of the pan). Continue stirring, and watch them so they don't burn. ");
 add_instruction(&buckwheat_tea_roasting, "Transfer to a bowl, let cool. ");
-add_serving(&buckwheat_tea_roasting, &buckwheat_groats, "30g");
+add_serving(&buckwheat_tea_roasting, &buckwheat_groats, "30 g");
 add_part(&buckwheat_tea, &buckwheat_tea_roasting);
 RecipePart buckwheat_tea_infusion = create_part("infusion");
-add_instruction(&buckwheat_tea_infusion, "Add <i>30g (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800 ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>.");
+add_instruction(&buckwheat_tea_infusion, "Add <i>30 g (2 tbsp)</i> of <a href='buckwheat_groats'>roasted buckwheat groats</a> into the tea strainer of a teapot, and pour <i>800 ml (3 cups)</i> of hot water overtop. Let tea infuse for <u>5-10 minutes</u>.");
 add_instruction(&buckwheat_tea_infusion, "The used buckwheat groats can be re-used in other meals. You can add it to cooked rice, pasta, or in baked goods. I like to use it to replace the oats in <a href='crackers.html'>this cracker</a> recipe.");
-add_serving(&buckwheat_tea_infusion, &buckwheat_groats, "30g, roasted");
+add_serving(&buckwheat_tea_infusion, &buckwheat_groats, "30 g, roasted");
 add_serving(&buckwheat_tea_infusion, &water, "800 ml, hot");
 add_part(&buckwheat_tea, &buckwheat_tea_infusion);
 
@@ -83,7 +83,7 @@ add_part(&buckwheat_tea, &buckwheat_tea_infusion);
 Recipe tzaziki = create_recipe("tzaziki", sauce, "8 servings", 20191206, 10);
 set_description(&tzaziki, "Making tzaziki is easy. This is a basic recipe that works well enough with all kinds of substitutions, depending on dietary restrictions.<br /><br /><b>Substitutions</b><br /><br />It is possible to use <a href='sunflower_seeds.html'>sunflower seeds</a> and <a href='tofu.html'>tofu</a> to replace the hemp seeds. In this recipe, I used half hemp and half soy, because hemp, while being nutritious, is not cheap. Using just <a href='shelled_hemp_seeds.html'>shelled hemp seeds</a> is very possible.<br /><br />If using sunflower seeds, you should pre-soak them for 1-2h prior to blending. If using only tofu, you may not require extra water in the recipe.<br /><br />");
 RecipePart tzaziki_sauce = create_part("sauce");
-add_instruction(&tzaziki_sauce, "Blend <i>170g (1/2 cup)</i> of <a href='shelled_hemp_seeds_.html'>shelled hemp seeds </a> with <i>225g</i> of <a href='soft_tofu.html'>soft tofu</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a> and the juice of <i>1</i> <a href='lemon.html'>lemon</a>.");
+add_instruction(&tzaziki_sauce, "Blend <i>170 g (1/2 cup)</i> of <a href='shelled_hemp_seeds_.html'>shelled hemp seeds </a> with <i>225 g</i> of <a href='soft_tofu.html'>soft tofu</a>, <i>3 cloves</i> of <a href='garlic.html'>garlic</a>, <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a> and the juice of <i>1</i> <a href='lemon.html'>lemon</a>.");
 add_instruction(&tzaziki_sauce, "Mince the <a href='fresh_dill.html'>fresh dill</a> and <a href='peppermint.html'>peppermint</a>, set aside.");
 add_instruction(&tzaziki_sauce, "Cut <i>1</i> cucumber into small cubes.");
 add_instruction(&tzaziki_sauce, "Add <a href='fresh_dill.html'>fresh dill</a>, <a href='peppermint.html'>peppermint</a>, the cubed <a href='persian_cucumbers.html'>persian cucumbers</a> and <i>1 pinch</i> of <a href='salt.html'>salt</a> to the rest of the ingredients and mix well.");
@@ -104,7 +104,7 @@ Recipe spicy_stirfry_chickpeas = create_recipe("spicy stirfry chickpeas", dinner
 set_description(&spicy_stirfry_chickpeas, "If someone was to ask me which food I could eat forever without stopping, I'd answer chickpeas. There's a TON of different ways to prepare them, and all of these ways are delicious. They can be baked, squished, pureed, ground, sprouted and baked. Their versatility make my life easier, I can eat them everyday and it doesn't ever get boring.<br /><br /><b>Nutrition</b>: Legumes is an important part of the diet, and one of the best plant sources of <b>lysine</b>, one of 9 essential amino acids required for good health. Protein is necessary for muscles, bones, hormones, digestive enzymes, to absorb nutrients and to rebuild cells. If you eat 1/2 cup dry beans a day, your daily protein needs are covered.<br /><br />Another plus is that dry chickpeas keep a long, long time. If you keep them in air-tight containers they will last even longer, because moisture and oxygen is the enemy of all beans. Oxygen makes the bean oils rancid overtime. You can store them for 5+ yrs if you add oxygen absorbers (packet consisting of powdered iron oxide) to the containers. I like to buy them in bulk and cook them as needed. An advantage of buying them dry is that it is cheap, and they taste better (honest). Read about <a href='https://extension.usu.edu/foodstorage/howdoi/dry_beans' target='_blank'>storing dry beans</a>.<br /><br /><b>Recommendations</b><br /><br />Adding a <a href='bay_leaf.html'>bay leaf</a>, a bit of <a href='onion.html'>onion</a> or a clove or two of <a href='garlic.html'>garlic</a> to the cooking water add a subtle seasoning to the <a href='chickpeas.html'>chickpeas</a> and boost flavor.<br /><br />");
 RecipePart spicy_stirfry_chickpeas_marinade = create_part("marinade");
 add_instruction(&spicy_stirfry_chickpeas_marinade, "Cook <i>125 g (3/4 cup)</i> of dried <a href='chickpeas.html'>chickpeas</a> (see <a href='#chickpeas.html'>instructions</a>), or use 1 can (15oz).");
-add_instruction(&spicy_stirfry_chickpeas_marinade, "Mix the marinade ingredients together in a wide bowl, and add the <i>250 g</i> of cooked <a href='chickpeas.html'>chickpeas</a> (or 15-19 oz can) and <i>150g (1/3 pack firm tofu)</i> of cubed <a href='tofu.html'>tofu</a>. Leave to marinate <u>at least a few hours</u>. <u>Overnight</u> is even better.");
+add_instruction(&spicy_stirfry_chickpeas_marinade, "Mix the marinade ingredients together in a wide bowl, and add the <i>250 g</i> of cooked <a href='chickpeas.html'>chickpeas</a> (or 15-19 oz can) and <i>150 g (1/3 pack firm tofu)</i> of cubed <a href='tofu.html'>tofu</a>. Leave to marinate <u>at least a few hours</u>. <u>Overnight</u> is even better.");
 add_serving(&spicy_stirfry_chickpeas_marinade, &chickpeas, "250 g, cooked");
 add_serving(&spicy_stirfry_chickpeas_marinade, &tofu, "150g cubed, firm");
 add_serving(&spicy_stirfry_chickpeas_marinade, &soy_sauce, "10 ml");
@@ -114,24 +114,24 @@ add_serving(&spicy_stirfry_chickpeas_marinade, &salt, "pinch");
 add_serving(&spicy_stirfry_chickpeas_marinade, &black_pepper, "pinch");
 add_part(&spicy_stirfry_chickpeas, &spicy_stirfry_chickpeas_marinade);
 RecipePart spicy_stirfry_chickpeas_sauce = create_part("sauce");
-add_instruction(&spicy_stirfry_chickpeas_sauce, "In a small bowl, combine the ingredients for the sauce: mix <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15g (1 tbsp)</i> <a href='arrowroot_starch.html'>arrowroot starch</a> and <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.");
+add_instruction(&spicy_stirfry_chickpeas_sauce, "In a small bowl, combine the ingredients for the sauce: mix <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a>, <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>30 ml (2 tbsp)</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 g (1 tbsp)</i> <a href='arrowroot_starch.html'>arrowroot starch</a> and <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>.");
 add_serving(&spicy_stirfry_chickpeas_sauce, &maple_syrup, "15 ml");
 add_serving(&spicy_stirfry_chickpeas_sauce, &soy_sauce, "15 ml");
 add_serving(&spicy_stirfry_chickpeas_sauce, &balsamic_vinegar, "30 ml");
-add_serving(&spicy_stirfry_chickpeas_sauce, &arrowroot_starch, "15g");
+add_serving(&spicy_stirfry_chickpeas_sauce, &arrowroot_starch, "15 g");
 add_serving(&spicy_stirfry_chickpeas_sauce, &sesame_oil, "5 ml");
 add_part(&spicy_stirfry_chickpeas, &spicy_stirfry_chickpeas_sauce);
 RecipePart spicy_stirfry_chickpeas_stir_fry = create_part("stir fry");
 add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Peel and slice <i>3 cloves</i> of <a href='garlic.html'>garlic</a> and <i>equal amounts</i> of <a href='ginger.html'>ginger</a> thinly, and chop <i>2 stalks</i> of <a href='scallions.html'>scallions</a> in a size matching their diameter. Cut <i>1</i> <a href='carrot.html'>carrot</a> (peel carrot) and <i>~40 g</i> of <a href='red_cabbage.html'>red cabbage</a> into bite-sized bits.");
-add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Add <i>15 ml (1 tbsp)</i> of vegetable oil, then warm pan to high heat. When oil is hot, add <i>~15g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5g (1 tsp)</i> of <a href='sichuan_peppercorns.html'>sichuan peppercorns</a>. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.");
+add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Add <i>15 ml (1 tbsp)</i> of vegetable oil, then warm pan to high heat. When oil is hot, add <i>~15 g (1 tbsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a> and <i>5 g (1 tsp)</i> of <a href='sichuan_peppercorns.html'>sichuan peppercorns</a>. Stir-fry until they're crisp and that the mixture is spicy and fragrant. Careful not to burn the spices, remove from heat for a bit if overheating.");
 add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Add the <a href='chickpeas.html'>chickpeas</a>, <a href='tofu.html'>tofu</a>, <a href='carrot.html'>carrot</a> and <a href='red_cabbage.html'>red cabbage</a> and fry over high heat, stirring constantly. <u>After a minute</u>, add the <a href='ginger_root.html'>ginger root</a>, <a href='garlic.html'>garlic</a> and <a href='scallions.html'>scallions</a> and stir-fry for <u>a few more minutes</u>.");
 add_instruction(&spicy_stirfry_chickpeas_stir_fry, "Stir the sauce, and add it to the pan while stirring and tossing. When the sauce starts to thicken, remove from heat and serve.");
 add_serving(&spicy_stirfry_chickpeas_stir_fry, &carrots, "1");
-add_serving(&spicy_stirfry_chickpeas_stir_fry, &red_cabbage, "40g");
+add_serving(&spicy_stirfry_chickpeas_stir_fry, &red_cabbage, "40 g");
 add_serving(&spicy_stirfry_chickpeas_stir_fry, &scallions, "2 stalks");
 add_serving(&spicy_stirfry_chickpeas_stir_fry, &garlic, "3 cloves");
 add_serving(&spicy_stirfry_chickpeas_stir_fry, &ginger_root, "equal to garlic");
-add_serving(&spicy_stirfry_chickpeas_stir_fry, &chili_pepper_flakes, "15g");
+add_serving(&spicy_stirfry_chickpeas_stir_fry, &chili_pepper_flakes, "15 g");
 add_serving(&spicy_stirfry_chickpeas_stir_fry, &sichuan_peppercorns, "5g, whole");
 add_serving(&spicy_stirfry_chickpeas_stir_fry, &salt, "pinch");
 add_serving(&spicy_stirfry_chickpeas_stir_fry, &black_pepper, "pinch");
@@ -141,16 +141,16 @@ add_part(&spicy_stirfry_chickpeas, &spicy_stirfry_chickpeas_stir_fry);
 Recipe scrambled_chickpeas = create_recipe("scrambled chickpeas", sidedish, "2 servings", 20190625, 15);
 set_description(&scrambled_chickpeas, "An ingredient that is important in my galley, is <a href='chickpea_flour.html'>chickpea flour</a>, also known as garbanzo flour, gram flour and besan flour. It is not an essential ingredient, but I really love it. It helps to give my meals variety, plus it has a long shelf life due to the low-moisture and low-fat content.<br /><br /><img src='../media/recipes/scrambled_chickpeas_2.jpg'><br /><br />Chickpea flour has a texture and taste that is ideal for savoury pancakes or faux-omelettes. As this recipe suggests, it also makes a very good alternative to scrambled tofu.<br /><br /><b>Flavors</b><br /><br />You can add extra flavourings, like chili pepper flakes, curry powder, cumin, smoked paprika or liquid smoke for an extra kick.<br /><br /><b>Recommendations</b><br /><br />I like to eat scrambled chickpeas with a side of sliced avocado, topped with a drizzle of sambal oelek or <a href='sriracha.html'>sriracha</a>. Sometimes when I make meal salads, I add scrambled chickpeas for bulk. Another meal I enjoy with this recipe is a sort of ovenless deconstructed <a href='pate_chinois.html'>pate chinois</a> (quebec-style sheperd's pie), I eat it with mashed potatoes, corn and sambal oelek. You can also make this with cooked chickpeas by smashing them with a fork and mixing them up with nutritional yeast, salt and other flavourings.<br /><br /><img src='../media/recipes/scrambled_chickpeas_3.jpg'/><br /><br />");
 RecipePart scrambled_chickpeas_scrambled_chickpeas = create_part("scrambled chickpeas");
-add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>30 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>.");
+add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "In a bowl, mix <i>60 g (1/2 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>30 g (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>15 ml (1 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>160 ml (2/3 cup)</i> of <a href='water.html'>water</a>.");
 add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Bring a non-stick pan to medium heat. Sprinkle a bit water in the pan, if it sizzles pour the contents of the bowl into the pan. (this will make it stick less)");
 add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Let mixture heat for <u>3-5 minutes</u>.");
 add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "When the edges start to cook, flip it and start to break it apart with the side of the spatula.");
 add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "Let it cook <u>for a minute</u>, then continue to break it apart further. You'll need to do this repeatedly, until the mixture is broken up into smaller bits and until it has become dry and crisp for <u>8-10 minutes or so</u>. When cooking, it's important to stir often, and to constantly break it up into smaller bits so all sides can can cook.");
 add_instruction(&scrambled_chickpeas_scrambled_chickpeas, "NOTE: I like to use a spatula and a fork to break it up, and also to brush some of the batter off the spatula (it is very wet in the beginning and is a bit sticky). Serve into salads, or as a side for other dishes.");
-add_serving(&scrambled_chickpeas_scrambled_chickpeas, &chickpea_flour, "60g");
-add_serving(&scrambled_chickpeas_scrambled_chickpeas, &nutritional_yeast, "30g");
+add_serving(&scrambled_chickpeas_scrambled_chickpeas, &chickpea_flour, "60 g");
+add_serving(&scrambled_chickpeas_scrambled_chickpeas, &nutritional_yeast, "30 g");
 add_serving(&scrambled_chickpeas_scrambled_chickpeas, &tahini, "15 ml");
-add_serving(&scrambled_chickpeas_scrambled_chickpeas, &salt, "1.25g");
+add_serving(&scrambled_chickpeas_scrambled_chickpeas, &salt, "1.25 g");
 add_serving(&scrambled_chickpeas_scrambled_chickpeas, &water, "160 ml");
 add_part(&scrambled_chickpeas, &scrambled_chickpeas_scrambled_chickpeas);
 
@@ -158,36 +158,36 @@ add_part(&scrambled_chickpeas, &scrambled_chickpeas_scrambled_chickpeas);
 Recipe cheese = create_recipe("cheese", basic, "2 servings", 20190609, 60);
 set_description(&cheese, "I used to have a cheese recipe on this website, but it failed me a few times after making it, which made it a poor recipe indeed. This time, I've experiemented a lot more, removing and adding ingredients.<br /><br />This is a basic cheese recipe, that you can add onto if you want different flavors. It's simple to prepare, and ready under an hour. Another great thing about it is that it's completely nut-free!<br /><br />This cheese can be grated, it holds its shape well enough so it can be used as a topping on pizza — yay!<br /><br />In this recipe I use <a href='kanten.html'>kanten</a>, which is similar to <a href='agar_agar.html'>agar agar</a> except that it's made from a different type of red algae (tengusa). It can be swapped 1:1 in a recipe, although the resulting texture will not be the same. Adding agar agar will make the cheese softer, so I highly recommend using kanten if available.<br /><br /><img src='../media/recipes/cheese_1.jpg'/><br /><br /><b>Flavors</b><br /><br />For a pepper jack cheese flavor, add <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a> and <a href='chili_pepper_flakes.html'>chili pepper flakes</a>. You can also add <a href='black_pepper.html'>black pepper</a>, for a bit of spice, or <a href='pimento_olives.html'>pimento olives</a>!<br /><br />");
 RecipePart cheese_cheese = create_part("cheese");
-add_instruction(&cheese_cheese, "In a bowl, mix <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, <i>50 ml (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>2.5g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.");
-add_instruction(&cheese_cheese, "Heat a saucepan at medium heat, pour <i>180 ml (3/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>4g</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk.");
+add_instruction(&cheese_cheese, "In a bowl, mix <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, <i>50 ml (1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>, <i>30 ml (2 tbsp)</i> of <a href='tahini.html'>tahini</a>, <i>2.5 g (1/2 tsp)</i> of <a href='onion_powder.html'>onion powder</a>, <i>5 ml (1 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> and <i>5 g (1 tsp)</i> of <a href='white_miso.html'>white miso</a>.");
+add_instruction(&cheese_cheese, "Heat a saucepan at medium heat, pour <i>180 ml (3/4 cup)</i> of <a href='soy_milk.html'>soy milk</a> and sprinkle <i>4 g</i> of <a href='kanten_powder.html'>kanten powder</a>. Stir <a href='kanten_powder.html'>kanten powder</a> into the milk.");
 add_instruction(&cheese_cheese, "When content starts to boil, lower to a simmer and add the bowl of mixed ingredients into it. Stir, for <u>a minute or two</u> and then pour contents of pan into two small bowls. The reason I use two instead of one, is because the cheese will harden quicker.");
 add_instruction(&cheese_cheese, "Let mixture rest for <u>1 hour or so, 2 is better</u> (especially if it's hot where you are).");
 add_instruction(&cheese_cheese, "Flip bowls upside down, scoop out cheese and enjoy! This cheese can be grated onto pizza too!");
 add_serving(&cheese_cheese, &soy_milk, "240 ml");
 add_serving(&cheese_cheese, &nutritional_yeast, "50 ml");
 add_serving(&cheese_cheese, &tahini, "30 ml");
-add_serving(&cheese_cheese, &onion_powder, "2.5g");
+add_serving(&cheese_cheese, &onion_powder, "2.5 g");
 add_serving(&cheese_cheese, &apple_cider_vinegar, "5 ml");
-add_serving(&cheese_cheese, &white_miso, "5g");
-add_serving(&cheese_cheese, &kanten_powder, "4g");
+add_serving(&cheese_cheese, &white_miso, "5 g");
+add_serving(&cheese_cheese, &kanten_powder, "4 g");
 add_part(&cheese, &cheese_cheese);
 
 // sweet and sour lentils
 Recipe sweet_and_sour_lentils = create_recipe("sweet and sour lentils", dinner, "2 servings", 20190602, 30);
 set_description(&sweet_and_sour_lentils, "In my galley I have a few recipes that I consider staples, that I'm always in the mood to eat. I usually rotate these throughout the week, adding maybe a new recipe or two to change things up. This sweet and sour lentils recipe is one of these, a favourite of ours.<br /><br />You can eat the lentils as is, or scoop it up with crackers. Devine & I enjoy eating it wrapped in salad or cabbage leaves.<br /><br />We've cooked sweet and sour lentils often on long passages, it's a simple one-pot meal. It's also my go-to recipe during pot lucks - even people who don't like lentils will enjoy it (I've never had any complaints, not yet).<br /><br /><b>Substitutions</b><br /><br />It's a versatile recipe, so if I don't have any carrots or daikon I'll sometimes put brocoli or fresh green peas instead. For a heartier meal, adding sweet potatoes is also delicious. Sometimes, if I'm out of peanut butter I'll use tahini instead, the flavour is very similar and doesn't change much in the recipe (also nice for those with peanut allergies). This recipe only works with whole lentils, because there's still a bite to them, halved lentils will soften too much and the resulting texture won't be as pleasant.<br /><br />Enjoy this humble, but delicious recipe.<br /><br /><img src='../media/recipes/sweet_and_sour_lentils_2.jpg'/><br /><br />");
 RecipePart sweet_and_sour_lentils_sauce = create_part("sauce");
-add_instruction(&sweet_and_sour_lentils_sauce, "Mix all liquid ingredients together in a bowl, add <i>15g (1 tbsp)</i> of <a href='peanut_butter.html'>peanut butter</a> and stir until dissolved.");
-add_instruction(&sweet_and_sour_lentils_sauce, "Stir in <i>15g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (to help thicken sauce).");
-add_instruction(&sweet_and_sour_lentils_sauce, "Add <i>10g (2 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, <i>3</i> minced <a href='garlic_cloves.html'>garlic cloves</a> and roughly the garlic equivalent of minced <a href='ginger_root.html'>ginger root</a>.");
+add_instruction(&sweet_and_sour_lentils_sauce, "Mix all liquid ingredients together in a bowl, add <i>15 g (1 tbsp)</i> of <a href='peanut_butter.html'>peanut butter</a> and stir until dissolved.");
+add_instruction(&sweet_and_sour_lentils_sauce, "Stir in <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a> (to help thicken sauce).");
+add_instruction(&sweet_and_sour_lentils_sauce, "Add <i>10 g (2 tsp)</i> of <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, <i>3</i> minced <a href='garlic_cloves.html'>garlic cloves</a> and roughly the garlic equivalent of minced <a href='ginger_root.html'>ginger root</a>.");
 add_serving(&sweet_and_sour_lentils_sauce, &soy_sauce, "30 ml");
 add_serving(&sweet_and_sour_lentils_sauce, &japanese_rice_vinegar, "30 ml");
-add_serving(&sweet_and_sour_lentils_sauce, &chili_pepper_flakes, "10g");
-add_serving(&sweet_and_sour_lentils_sauce, &peanut_butter, "15g");
+add_serving(&sweet_and_sour_lentils_sauce, &chili_pepper_flakes, "10 g");
+add_serving(&sweet_and_sour_lentils_sauce, &peanut_butter, "15 g");
 add_serving(&sweet_and_sour_lentils_sauce, &maple_syrup, "30 ml");
 add_serving(&sweet_and_sour_lentils_sauce, &sesame_oil, "5 ml");
 add_serving(&sweet_and_sour_lentils_sauce, &garlic, "3 cloves, minced");
-add_serving(&sweet_and_sour_lentils_sauce, &ginger_root, "15g");
-add_serving(&sweet_and_sour_lentils_sauce, &arrowroot_starch, "15g");
+add_serving(&sweet_and_sour_lentils_sauce, &ginger_root, "15 g");
+add_serving(&sweet_and_sour_lentils_sauce, &arrowroot_starch, "15 g");
 add_part(&sweet_and_sour_lentils, &sweet_and_sour_lentils_sauce);
 RecipePart sweet_and_sour_lentils_lentils = create_part("lentils");
 add_instruction(&sweet_and_sour_lentils_lentils, "Rinse <i>100 g (1/2 cup)</i> of <a href='brown_lentils.html'>brown lentils</a>. Transfer rinsed lentils to a pot and add <i>350 ml</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>.");
@@ -198,7 +198,7 @@ add_instruction(&sweet_and_sour_lentils_lentils, "If lentils are tender, they ar
 add_serving(&sweet_and_sour_lentils_lentils, &brown_lentils, "100g");
 add_serving(&sweet_and_sour_lentils_lentils, &vegetable_bouillon, "350 ml");
 add_serving(&sweet_and_sour_lentils_lentils, &carrots, "1, cubed");
-add_serving(&sweet_and_sour_lentils_lentils, &daikon, "4cm, cubed");
+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);
 
@@ -208,10 +208,10 @@ set_description(&coffee_jelly, "Coffee jelly is a popular dessert and drink (you
 RecipePart coffee_jelly_jelly = create_part("jelly");
 add_instruction(&coffee_jelly_jelly, "Brew a pot of <a href='coffee.html'>coffee</a>.");
 add_instruction(&coffee_jelly_jelly, "Pour 350ml of coffee into a saucepan, add <i>30 ml</i> of <a href='maple_syrup.html'>maple syrup</a> and bring to a boil,");
-add_instruction(&coffee_jelly_jelly, "Lower heat, then add <i>4g</i> (around <i>10 ml</i>) of <a href='agar_agar_powder.html'>agar agar powder</a>. Stir constantly for <u>2 minutes</u>.");
+add_instruction(&coffee_jelly_jelly, "Lower heat, then add <i>4 g</i> (around <i>10 ml</i>) of <a href='agar_agar_powder.html'>agar agar powder</a>. Stir constantly for <u>2 minutes</u>.");
 add_instruction(&coffee_jelly_jelly, "Pour the mixture into two small bowls, or cups. Let stand for <u>30 minutes and up to 1 hour</u>. It doesn't need to be refrigerated to solidify, but you can do that if you prefer it cold.");
 add_serving(&coffee_jelly_jelly, &coffee, "350 ml");
-add_serving(&coffee_jelly_jelly, &agar_agar_powder, "4g");
+add_serving(&coffee_jelly_jelly, &agar_agar_powder, "4 g");
 add_serving(&coffee_jelly_jelly, &maple_syrup, "30 ml");
 add_part(&coffee_jelly, &coffee_jelly_jelly);
 
@@ -220,34 +220,34 @@ Recipe okonomiyaki = create_recipe("okonomiyaki", dinner, "4 servings", 20190221
 set_description(&okonomiyaki, "<b>Okonomiyaki</b> (meaning, 'grilled as you like it') is a Japanese dish, similar to the American omelette, but the main difference is the variation of ingredients. Typical okonomiyaki are made with eggs, and often include meat or fish, because of this it's not something we would make at home. Making it without meat is simple enough, but without eggs? Back when we lived in Tokyo, our experience in cooking with plants was limited, but now we've been doing it long enough that we can think of alternatives with ease.<br /><br />The key ingredient? <a href='Chickpea_flour.html'>Chickpea flour</a>, or 'besan flour'. We make chickpea pancakes, and <a href='scrambled_chickpeas.html'>scrambled chickpeas</a> (resembles scrambled eggs) at home all the time. Chickpea flour is a staple on Pino, and works very well for okonomiyaki.<br /><br /><img src='../media/recipes/okonomiyaki_1.jpg'/><br /><br />If you're in a place were nagaimo (or yamaimo) is available, we highly reccommend adding it to the dish. It makes a fluffier pancake. Although we've made okonomiyaki without nagaimo before, so if you can't find it know that it will work and be very delicious anyway. It imparts little flavour, all it does is add nutrition and texture. Nagaimo, unlike most potatoes, can be eaten raw. However, it is best to handle the nagaimo with gloves, or to soak the peeled tuber in a vinegar-water solution to neutralize irritant <b>oxalate crystals</b> found on their skin. Nagaimo are low-calorie, high in protein, and have potassium, zinc, vitamin C and more. The texture of grated nagaimo can be off-putting, it looks like a regular tuber when whole, but when grated it becomes slime, almost liquid. This sort of texture is well-liked in Japan and referred to as being 'neba neba' (slimy). This texture present in many other foods like okra and nattou. This texture makes it an ideal egg alternative, it can be used to make deserts when baking. I'm thinking it too, could make a good faux-cheese pizza topping.<br /><br />Aonori is another obscure ingredient - again, it can be omitted, although it tastes really amazing with it. We made okonomiyaki without it when we were in Majuro, because it simply wasn't available, so we used finely cut nori instead. Obviously, this isn't a perfect substitution, because aonori is very sweet and tastes nothing like nori. However, nori is still very delicious and pairs well enough with the okonomiyaki.<br /><br /><b>How to make true okonomi sauce</b><br /><br />In this recipe, I don't use true 'okonomi sauce'. Why? Because I don't use many pre-made sauces, I prefer to make my own. Okonomi sauce requires many ingredients, and honestly, the sauce I've made works really well in this recipe and makes a good okonomi sauce alternative.<br /><br />If you want to make your own, you can mix 7g (1 1/2 tsp) <a href='#whole_can_sugar.html'>sugar</a>, 45g (3 tbsp) <b>ketchup</b> and 45g (3 tbsp) of vegan <b>worcestershire sauce</b>. If you are like me, and don't care to buy pre-made sauces but want to avoid buying both ketchup and worcestershire sauce, you can make these too:<br /><br /><b>Worcestershire sauce:</b> combine <a href='apple_cider_vinegar.html'>apple cider vinegar</a>, water, <a href='soy_sauce.html'>soy sauce</a>, <a href='#whole_cane_sugar.html'>sugar</a>, <a href='#mustard_seeds.html'>mustard powder</a>, onion powder, garlic powder, <a href='cinnamon.html'>cinnamon</a> and <a href='black_pepper.html'>black pepper</a> in pan, bring to a boil and cook for a minute, then let cool.<br /><br /><b>Ketchup:</b> Using some <b>fresh tomato sauce</b> may be enough, otherwise add a bit of <a href='#whole_cane_sugar.html'>sugar</a> and <a href='apple_cider_vinegar.html'>apple cider vinegar</a> to it.<br /><br />");
 RecipePart okonomiyaki_okonomiyaki = create_part("okonomiyaki");
 add_instruction(&okonomiyaki_okonomiyaki, "Peel the <a href='nagaimo.html'>nagaimo</a>, then soak it in a water and vinegar solution (doing this helps to remove irritants). Dry the nagaimo, then grate <i>160 g (6-8cm)</i> of <a href='nagaimo.html'>nagaimo</a> with a fine grater. Do this over a bowl, as the grated nagaimo is very slimy. Keep aside.");
-add_instruction(&okonomiyaki_okonomiyaki, "Mince <i>500g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.");
+add_instruction(&okonomiyaki_okonomiyaki, "Mince <i>500 g (1 small head)</i> <a href='green_cabbage.html'>green cabbage</a>, keep aside.");
 add_instruction(&okonomiyaki_okonomiyaki, "In a bowl, mix <i>120 g (1 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>, <i>40 g (1/4 cup)</i> <a href='nutritional_yeast.html'>nutritional yeast</a>, the grated <a href='nagaimo.html'>nagaimo</a>, the minced <a href='green_cabbage.html'>green cabbage</a> and <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Then, add <i>320 ml (1 1/4 cup)</i> of <a href='water.html'>water</a>, or <a href='shiitake.html'>shiitake</a> dashi. (for shiitake dashi, soak 5-6 shiitake in 320 ml of hot water for <u>15 minutes</u>, or <u>overnight</u> in cold water.)");
 add_instruction(&okonomiyaki_okonomiyaki, "Heat a non-stick pan at high heat, add <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a>. If you throw some water on and it starts to sizzle, the pan is hot and you can add <i>1/4</i> of the batter. Alternatively, you can add 1/2, although this makes two very large portions.");
 add_instruction(&okonomiyaki_okonomiyaki, "Let okonomiyaki cook for <u>5 minutes</u>, shaking the pan every now and then so the batter doesn't stick.");
 add_instruction(&okonomiyaki_okonomiyaki, "After <u>5 minutes</u>, it's time to give the other side some grilling time. Put a plate on top of the pancake, keep your hand on the plate and flip the pan so that the pancake ends up cooked side up on the plate. Then, slide the pancake back into the pan (cooked side up). You can also just flip it with a spatula, but we rather like the plate method :).");
 add_instruction(&okonomiyaki_okonomiyaki, "Cook for another <u>5 minutes</u>, then slide onto a plate, repeat process for the rest of the batter.");
-add_serving(&okonomiyaki_okonomiyaki, &nagaimo, "160g, grated");
-add_serving(&okonomiyaki_okonomiyaki, &green_cabbage, "500g, minced");
-add_serving(&okonomiyaki_okonomiyaki, &chickpea_flour, "120g");
-add_serving(&okonomiyaki_okonomiyaki, &nutritional_yeast, "40g");
-add_serving(&okonomiyaki_okonomiyaki, &salt, "1.25g");
+add_serving(&okonomiyaki_okonomiyaki, &nagaimo, "160 g, grated");
+add_serving(&okonomiyaki_okonomiyaki, &green_cabbage, "500 g, minced");
+add_serving(&okonomiyaki_okonomiyaki, &chickpea_flour, "120 g");
+add_serving(&okonomiyaki_okonomiyaki, &nutritional_yeast, "40 g");
+add_serving(&okonomiyaki_okonomiyaki, &salt, "1.25 g");
 add_serving(&okonomiyaki_okonomiyaki, &shiitake, "6");
 add_serving(&okonomiyaki_okonomiyaki, &water, "320 ml");
 add_serving(&okonomiyaki_okonomiyaki, &sesame_oil, "10 ml");
 add_part(&okonomiyaki, &okonomiyaki_okonomiyaki);
 RecipePart okonomiyaki_sauce = create_part("sauce");
-add_instruction(&okonomiyaki_sauce, "In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.");
+add_instruction(&okonomiyaki_sauce, "In a small bowl, mix <i>60 ml (4 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>, <i>60 ml (4 tbsp)</i> of <a href='mirin.html'>mirin</a>, <i>15 g (1 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>15 g (1 tbsp)</i> of <a href='arrowroot_starch.html'>arrowroot starch</a>. Stir well.");
 add_instruction(&okonomiyaki_sauce, "Heat a pan at high heat, when hot, add sauce and cook for <u>2-3 minutes</u> until it thickens. Then, divide onto your okonomiyaki.");
 add_serving(&okonomiyaki_sauce, &soy_sauce, "60 ml");
 add_serving(&okonomiyaki_sauce, &mirin, "60 ml");
-add_serving(&okonomiyaki_sauce, &granulated_sugar, "15g");
-add_serving(&okonomiyaki_sauce, &arrowroot_starch, "15g");
+add_serving(&okonomiyaki_sauce, &granulated_sugar, "15 g");
+add_serving(&okonomiyaki_sauce, &arrowroot_starch, "15 g");
 add_part(&okonomiyaki, &okonomiyaki_sauce);
 RecipePart okonomiyaki_topping = create_part("topping");
-add_instruction(&okonomiyaki_topping, "First, add about <i>15g (1 tbsp)</i> (per okonomiyaki) of <a href='aonori.html'>aonori</a> on top of the sauce.");
+add_instruction(&okonomiyaki_topping, "First, add about <i>15 g (1 tbsp)</i> (per okonomiyaki) of <a href='aonori.html'>aonori</a> on top of the sauce.");
 add_instruction(&okonomiyaki_topping, "Then, add some <a href='beni_shouga.html'>beni shouga</a> (pickled red ginger).");
 add_instruction(&okonomiyaki_topping, "Finally, top off with some finely chopped <a href='scallions.html'>scallions</a>.");
-add_serving(&okonomiyaki_topping, &ao_nori, "30g");
+add_serving(&okonomiyaki_topping, &ao_nori, "30 g");
 add_serving(&okonomiyaki_topping, &beni_shouga, "to taste");
 add_serving(&okonomiyaki_topping, &scallions, "4 stalks");
 add_part(&okonomiyaki, &okonomiyaki_topping);
@@ -256,7 +256,7 @@ add_part(&okonomiyaki, &okonomiyaki_topping);
 Recipe seitan = create_recipe("seitan", basic, "2 servings", 20190108, 60);
 set_description(&seitan, "<b>Seitan</b> (say-tan) or <b>wheat meat</b>, can be made into a variety of meat-like foods using a variation of spices and other seasonings. It is the base of Buddhist vegetarian cooking, and has been documented in China since the 6th century. It's an ingredient that is also present in Japanese cuisine, for <b>Shojin Ryori</b> (vegetarian cooking) - an important term to remember if you don't eat meat and are traveling the country. Seitan takes on a different name there - it is known as <b>Fu</b>, and can be found in two forms, raw (nama-fu) or dry-baked (yaki-fu, which looks like bread).<br /><br /><img src='../media/recipes/seitan_2.jpg'/><br /><br />Seitan, or Fu, can be produced at home, but it's very labor intensive. Making it requires kneading wheat flour with water to rinse out the starch from the wheat, what remains is a sticky mass of pure gluten protein. If your plan is to make it from scratch, good on you, but otherwise, <a href='gluten_flour.html'>gluten flour</a> (or vital wheat gluten) is your best bet. The basic ingredients for seitan are gluten flour and water, but it's best to flavour it with other ingredients - it is rather bland on its own. The amount of liquid that you use to make your dough will also affect the chewiness of your seitan, less waters means more chewy with a harder texture, and more will make it tender.<br /><br />In this recipe, I added chickpea flour for added nutrition. Wheat gluten proteins are deficient in lysine (an essential amino acid for good health), adding a lysine-rich food like chickpea flour to the mix makes up for this deficiency.<br /><br />When preparing seitan, it's important to flavour both the inside and outside of the dough. Adding a variation of ingredients to the dough mix such as <a href='ginger.html'>ginger</a>, <a href='garlic.html'>garlic</a>, <a href='onion_powder.html'>onion powder</a>, <a href='tomato_sauce.html'>tomato sauce</a>, <a href='soy_sauce.html'>soy sauce</a> and so on will make it extra flavourful, the same goes for the broth. Adding vegetable broth and <a href='soy_sauce.html'>soy sauce</a> as a base, and roughly chopped <a href='onions.html'>onions</a>, <a href='garlic.html'>garlic</a> and <a href='ginger.html'>ginger</a> will season the outside of the dough.<br /><br /><img src='../media/recipes/seitan_4.jpg'/><br /><br />There are <b>3 ways</b> to cook seitan: <b>boiling, steaming or baking</b>. In this recipe, I used the boiling method. Steaming requires wrapping the dough in foil or some other wrapper to help it keep its shape, then steaming it in a steamer basket over a pot of boiling water for 30 minutes or so. Baking the seitan, means flattening or stretching the dough to fit the baking dish, adding seasonings overtop, and baking it for an hour. All methods are good, but some are better for certain kinds of meals.<br /><br />");
 RecipePart seitan_seitan = create_part("seitan");
-add_instruction(&seitan_seitan, "In a bowl, stir <i>60g (1/2 cup)</i> of <a href='gluten_flour.html'>gluten flour</a> with <i>30g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>.");
+add_instruction(&seitan_seitan, "In a bowl, stir <i>60 g (1/2 cup)</i> of <a href='gluten_flour.html'>gluten flour</a> with <i>30 g (1/4 cup)</i> of <a href='chickpea_flour.html'>chickpea flour</a>.");
 add_instruction(&seitan_seitan, "In another bowl, mix <i>80 ml</i> of <a href='water.html'>water</a> (or vegetable broth) and <i>15 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Pour into dry ingredients.");
 add_instruction(&seitan_seitan, "Knead for <u>2-3 minutes</u>. If dough is too sticky, add more flour. Let rest for <u>10 minutes</u>, and knead for another set of <u>2-3 minutes</u>.");
 add_instruction(&seitan_seitan, "<i>Separate dough in two</i> - optional, but it creates more surface area that can inbibe flavour. Also, the seitan expands quite a bit and having smaller pieces makes it more manageable.");
@@ -267,7 +267,7 @@ add_serving(&seitan_seitan, &water, "80 ml");
 add_part(&seitan, &seitan_seitan);
 RecipePart seitan_broth = create_part("broth");
 add_instruction(&seitan_broth, "Cut the following ingredients into smaller pieces: <i>2 cloves</i> of <a href='garlic.html'>garlic</a>, a <i>1</i> <a href='yellow_onion.html'>yellow onion</a> and <i>1 palm-sized knob</i> of <a href='ginger.html'>ginger</a>.");
-add_instruction(&seitan_broth, "Add the cut ingredients to a pot, add <i>700 ml</i> of <a href='vegetable_broth.html'>vegetable broth</a> (or 15g (1 tbsp) of vegetable broth powder in 700 ml of water) and <i>30 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Bring to a boil.");
+add_instruction(&seitan_broth, "Add the cut ingredients to a pot, add <i>700 ml</i> of <a href='vegetable_broth.html'>vegetable broth</a> (or 15 g (1 tbsp) of vegetable broth powder in 700 ml of water) and <i>30 ml (1 tbsp)</i> of <a href='soy_sauce.html'>soy sauce</a>. Bring to a boil.");
 add_instruction(&seitan_broth, "Add the seitan cutlets, reduce heat to low, and cover.");
 add_instruction(&seitan_broth, "Let the seitan simmer for <u>1 hour</u>.");
 add_instruction(&seitan_broth, "Cut into slices, and sautee them in a pan with seasonings - you can also add a glaze for extra flavour. Usually we drink the broth as a sidedish too, it's very good - if not a bit salty.");
@@ -281,15 +281,15 @@ add_part(&seitan, &seitan_broth);
 Recipe spinach_pajeon = create_recipe("spinach pajeon", dinner, "1 pancake", 20140819, 15);
 set_description(&spinach_pajeon, "A dish of korean inspiration! A delicious scallion pancake coloured green with spinach. This is a great way to add an extra portion of vegetables to your meal.<br /><br />");
 RecipePart spinach_pajeon_pancake = create_part("pancake");
-add_instruction(&spinach_pajeon_pancake, "Blend <i>15g (1/2 cup)</i> of <a href='spinach.html'>spinach</a> with <i>120 ml</i> of <a href='water.html'>water</a> until smooth. Set aside.");
-add_instruction(&spinach_pajeon_pancake, "In a bowl, whisk together <i>60g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> and the blended spinach.");
+add_instruction(&spinach_pajeon_pancake, "Blend <i>15 g (1/2 cup)</i> of <a href='spinach.html'>spinach</a> with <i>120 ml</i> of <a href='water.html'>water</a> until smooth. Set aside.");
+add_instruction(&spinach_pajeon_pancake, "In a bowl, whisk together <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> <a href='sesame_oil.html'>sesame oil</a> and the blended spinach.");
 add_instruction(&spinach_pajeon_pancake, "Heat a large pan with <i>5 ml (1 tsp)</i> of <a href='sesame_oil.html'>sesame oil</a> over <i>medium heat</i>.");
 add_instruction(&spinach_pajeon_pancake, "Put the <i>2</i> chopped <a href='scallions.html'>scallions</a> in the pan and pour the batter onto it. With a spatula, press down on the pancake to flatten it out.");
 add_instruction(&spinach_pajeon_pancake, "Cook for <u>3-4 minutes</u> until the sides come off the pan and the bottom is cooked. Flip, cook for a a few extra minutes and transfer to a plate.");
 add_instruction(&spinach_pajeon_pancake, "Cut it into pieces to make it easier to dip into the sauce!");
-add_serving(&spinach_pajeon_pancake, &spinach, "15g");
+add_serving(&spinach_pajeon_pancake, &spinach, "15 g");
 add_serving(&spinach_pajeon_pancake, &water, "120 ml");
-add_serving(&spinach_pajeon_pancake, &spelt_flour, "60g");
+add_serving(&spinach_pajeon_pancake, &spelt_flour, "60 g");
 add_serving(&spinach_pajeon_pancake, &sesame_oil, "10 ml");
 add_serving(&spinach_pajeon_pancake, &scallions, "2 stalks");
 add_part(&spinach_pajeon, &spinach_pajeon_pancake);
@@ -297,8 +297,8 @@ RecipePart spinach_pajeon_dipping_sauce = create_part("dipping sauce");
 add_instruction(&spinach_pajeon_dipping_sauce, "Put the sauce ingredients together in a bowl and mix!");
 add_serving(&spinach_pajeon_dipping_sauce, &soy_sauce, "30 ml");
 add_serving(&spinach_pajeon_dipping_sauce, &japanese_rice_vinegar, "15 ml");
-add_serving(&spinach_pajeon_dipping_sauce, &chili_pepper_flakes, "5g");
-add_serving(&spinach_pajeon_dipping_sauce, &black_sesame_seeds, "5g");
+add_serving(&spinach_pajeon_dipping_sauce, &chili_pepper_flakes, "5 g");
+add_serving(&spinach_pajeon_dipping_sauce, &black_sesame_seeds, "5 g");
 add_serving(&spinach_pajeon_dipping_sauce, &maple_syrup, "5 ml");
 add_serving(&spinach_pajeon_dipping_sauce, &garlic, "1 clove");
 add_part(&spinach_pajeon, &spinach_pajeon_dipping_sauce);
@@ -307,68 +307,68 @@ add_part(&spinach_pajeon, &spinach_pajeon_dipping_sauce);
 Recipe houjicha_overnight_oatmeal = create_recipe("houjicha overnight oatmeal", breakfast, "1 serving", 20140904, 10);
 set_description(&houjicha_overnight_oatmeal, "Mornings are made better with the nutty and earthy flavour of houjicha oatmeal. If you're not familiar with houjicha, visit a tea shop and ask for it, it's a Japanese roasted tea that is often served with sweet and savoury dishes. It's a good low-caffeine alternative to most teas, and adds just the right amount of flavour to oatmeal without overpowering it.<br /><br />");
 RecipePart houjicha_overnight_oatmeal_oatmeal = create_part("oatmeal");
-add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Boil <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, then infuse <i>10g (2 tsp)</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a tea strainer. You can leave it anywhere from <u>1-3 min</u>, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.");
+add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Boil <i>240 ml (1 cup)</i> of <a href='water.html'>water</a>, then infuse <i>10 g (2 tsp)</i> of <a href='houjicha_leaves.html'>houjicha leaves</a> in a tea strainer. You can leave it anywhere from <u>1-3 min</u>, it depends how strong you like your tea to be. The longer you brew houjicha the nuttier it'll taste.");
 add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Remove the tea leaves and let cool.");
 add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Add <i>1</i> chopped <a href='banana.html'>banana</a> (to cut the bitterness of the tea), as well as <i>15g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> (for added nutrition), blend until smooth.");
-add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Mix in <i>45g (~1/3 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!");
+add_instruction(&houjicha_overnight_oatmeal_oatmeal, "Mix in <i>45 g (~1/3 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>, stir well, and then put it in the fridge overnight. Enjoy for breakfast the next day!");
 add_serving(&houjicha_overnight_oatmeal_oatmeal, &water, "240 ml");
-add_serving(&houjicha_overnight_oatmeal_oatmeal, &houjicha, "10g");
+add_serving(&houjicha_overnight_oatmeal_oatmeal, &houjicha, "10 g");
 add_serving(&houjicha_overnight_oatmeal_oatmeal, &banana, "1");
-add_serving(&houjicha_overnight_oatmeal_oatmeal, &flax_seeds, "15g, ground");
-add_serving(&houjicha_overnight_oatmeal_oatmeal, &rolled_oats, "45g");
+add_serving(&houjicha_overnight_oatmeal_oatmeal, &flax_seeds, "15 g, ground");
+add_serving(&houjicha_overnight_oatmeal_oatmeal, &rolled_oats, "45 g");
 add_part(&houjicha_overnight_oatmeal, &houjicha_overnight_oatmeal_oatmeal);
 
 // wakame bites
 Recipe wakame_bites = create_recipe("wakame bites", snack, "30 small cookies", 20140913, 50);
 set_description(&wakame_bites, "Seaweed bites, a great snack packed with your a good dose of <b>iodine</b> - necessary for good health. These are highly addictive and sweet — beware.<br /><br />I went all out this time, and used my fancy cookie cutters, but most times I just cut the sheets of dough into small squares with a regular knife. Using cookie cutters is longer, because I want to use every bit of the dough and that means re-using the bits around the cut outs.<br /><br />The cookies were adapted from a recipe by <a href='http://www.food-sommelier.jp/recipe/R0123/173155.html' target='_blank'>Kiuchi Yuki-san</a><br /><br />");
 RecipePart wakame_bites_cookies = create_part("cookies");
-add_instruction(&wakame_bites_cookies, "Mix <i>15g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens.");
-add_instruction(&wakame_bites_cookies, "In a bowl, mix <i>90g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>20g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>.");
-add_instruction(&wakame_bites_cookies, "In a separate bowl, cream <i>75g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. ");
-add_instruction(&wakame_bites_cookies, ", add <i>10g (2 tsp)</i> of shredded <a href='wakame.html'>wakame</a> and mix well.");
+add_instruction(&wakame_bites_cookies, "Mix <i>15 g (1 tbsp)</i> of ground <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a>. Let it sit until it thickens.");
+add_instruction(&wakame_bites_cookies, "In a bowl, mix <i>90 g (3/4 cup)</i> of <a href='flour.html'>flour</a> with <i>20 g (4 tsp)</i> of <a href='cornstarch.html'>cornstarch</a>.");
+add_instruction(&wakame_bites_cookies, "In a separate bowl, cream <i>75 g (5 tbsp) </i> of <a href='coconut_sugar.html'>coconut sugar</a> with <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>. Stir in the flax seeds and water mix. Put the wet ingredients with the dry ones. ");
+add_instruction(&wakame_bites_cookies, ", add <i>10 g (2 tsp)</i> of shredded <a href='wakame.html'>wakame</a> and mix well.");
 add_instruction(&wakame_bites_cookies, "Form into a ball, put it in a bowl with a cover and stick it in the fridge for approximately <u>20 minutes</u>.");
-add_instruction(&wakame_bites_cookies, "Preheat your oven to <u>175°C (350°F)</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.");
+add_instruction(&wakame_bites_cookies, "Preheat your oven to <u>175 °C (350 °F)</u>. After the <u>20 minutes</u> is up, take the dough out of the fridge and flatten it into a rectangle with a rolling pin to a thickness of about <u>1/2 cm</u>. Cut into whatever shape you want! I had small flower-shaped cookie cutters so i used that, you can cut the dough into squares with a knife.");
 add_instruction(&wakame_bites_cookies, "Prepare a baking sheet lined with a baking mat, bake for about <u>15 minutes</u> until they brown on top.");
 add_instruction(&wakame_bites_cookies, "Place on a cooling rack and enjoy!");
-add_serving(&wakame_bites_cookies, &flax_seeds, "15g, ground");
-add_serving(&wakame_bites_cookies, &all_purpose_flour, "90g");
-add_serving(&wakame_bites_cookies, &cornstarch, "20g");
-add_serving(&wakame_bites_cookies, &coconut_sugar, "75g");
-add_serving(&wakame_bites_cookies, &canola_oil, "90ml");
-add_serving(&wakame_bites_cookies, &wakame, "10g");
+add_serving(&wakame_bites_cookies, &flax_seeds, "15 g, ground");
+add_serving(&wakame_bites_cookies, &all_purpose_flour, "90 g");
+add_serving(&wakame_bites_cookies, &cornstarch, "20 g");
+add_serving(&wakame_bites_cookies, &coconut_sugar, "75 g");
+add_serving(&wakame_bites_cookies, &canola_oil, "90 ml");
+add_serving(&wakame_bites_cookies, &wakame, "10 g");
 add_part(&wakame_bites, &wakame_bites_cookies);
 
 // no knead bread
 Recipe no_knead_bread = create_recipe("no knead bread", basic, "1 loaf", 20190112, 60);
 set_description(&no_knead_bread, "<b>No knead bread</b> is the easiest kind of artisan-style bread you can make at home - it requires little effort and absolutely no kneading whatsoever.<br /><br />This forgiving recipe allows for substitutions and additions of ingredients without altering the final texture of the bread. If you bake a whole wheat loaf, you might want to add 1-10 ml of <a href='gluten_flour.html'>gluten flour</a> to help it rise.<br /><br />The bread can be left to rise overnight. I usually mix it at around 9pm, and bake it early the next morning at 8am. Unlike a lot of bread recipes, there is no second rise, and you don't need to knead or monitor it at all, because the gluten develops on its own. It's a recipe that is very hard to fail at, and you'll get good bread every time!<br /><br />We sometimes add spices to the dough, like <a href='chili_pepper_flakes.html'>chili</a> and <a href='garlic.html'>garlic</a>, or we make a more hearty bread by adding <a href='pumpkin_seeds.html'>pumpkin seeds</a> or <a href='sunflower_seeds.html'>sunflower seeds</a>. Experiment with it!<br /><br /><b>Baking without a dutch oven</b><br /><br />If you don't have a cast-iron container with a lid, you can use a baking pan with foil. This is the method I use, because I lack a good lid. While the bread doesn't have a hard top crust, the result is still great (the bottom will be tougher than the top). Coat the bread pan with <i>15 ml (1 tbsp)</i> <a href='olive_oil.html'>olive oil</a>, and sprinkle the inside of the pan with some <a href='cornmeal.html'>cornmeal</a> (enough to cover it all in a thin coat). The cornmeal will keep the dough from sticking to the pan. Bread pans don't keep their temperature as well as cast-iron cookware, so the bread will stick due to lack of heat. Oiling the pan is necessary.<br /><br />");
 RecipePart no_knead_bread_bread_preparation = create_part("bread preparation");
-add_instruction(&no_knead_bread_bread_preparation, "In a large bowl, mix <i>240g (2 cups)</i> of all purpose flour, <i>120g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5g (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5g (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.");
+add_instruction(&no_knead_bread_bread_preparation, "In a large bowl, mix <i>240 g (2 cups)</i> of all purpose flour, <i>120 g (1 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> (whole wheat works too), <i>5 g (1 tsp)</i> of <a href='salt.html'>salt</a>, and <i>2.5 g (1/2 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>. Mix well.");
 add_instruction(&no_knead_bread_bread_preparation, "Add <i>350 ml (1 1/2 cups)</i> of <a href='water.html'>water</a> gradually, stirring it with a spoon into a cohesive dough. The dough will be wet - that's okay, there is no need to add extra flour.");
 add_instruction(&no_knead_bread_bread_preparation, "Put a bag or cloth over the bowl, and let the dough rest <u>anywhere from 9 to 24 hours</u>. Ideally, prepare the dough in the evening and let it rest overnight.");
 add_instruction(&no_knead_bread_bread_preparation, "<u>Next morning:</u>, turn the dough onto a lightly floured surface, and form it into a round loaf. Let dough rest for 1 h.");
-add_instruction(&no_knead_bread_bread_preparation, "Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230°C (450°F)</u>. Pre-heat your container for <u>30 minutes</u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)");
+add_instruction(&no_knead_bread_bread_preparation, "Add your dutch oven on the lowest oven rack and then preheat your oven to <u>230 °C (450 °F)</u>. Pre-heat your container for <u>30 minutes</u>. (To bake <b>without a dutch oven</b>, I have a mini-tutorial in the recipe description above.)");
 add_instruction(&no_knead_bread_bread_preparation, "Place the wet dough on a lightly floured surface. Shape the dough into a rough ball. If too wet to handle, put some flour on your hands.");
 add_instruction(&no_knead_bread_bread_preparation, "After 30 minutes has passed, carefully take out the dutch oven with oven mitts — careful, it's hot! Lay the dutch oven over a neutral surface (wooden board, kitchen towel etc). Place your bread into the dutch oven. At this point, you can add some seeds overtop of the bread. In this recipe, I used <a href='sesame_seeds.html'>sesame seeds</a>, but <a href='poppy_seeds.html'>poppy seeds</a> or quick oats would also be good. Cover with lid and place back inside oven.");
 add_instruction(&no_knead_bread_bread_preparation, "Bake for <u>30 minutes</u>.");
 add_instruction(&no_knead_bread_bread_preparation, "After <u>30 minutes</u>, take the lid off, and let it cook uncovered for <u>another 7 minutes</u>. Let cool completely before slicing.");
-add_serving(&no_knead_bread_bread_preparation, &all_purpose_flour, "240g");
-add_serving(&no_knead_bread_bread_preparation, &spelt_flour, "120g");
-add_serving(&no_knead_bread_bread_preparation, &salt, "2.5g");
+add_serving(&no_knead_bread_bread_preparation, &all_purpose_flour, "240 g");
+add_serving(&no_knead_bread_bread_preparation, &spelt_flour, "120 g");
+add_serving(&no_knead_bread_bread_preparation, &salt, "2.5 g");
 add_serving(&no_knead_bread_bread_preparation, &water, "350 ml");
-add_serving(&no_knead_bread_bread_preparation, &active_dry_yeast, "2.5g");
+add_serving(&no_knead_bread_bread_preparation, &active_dry_yeast, "2.5 g");
 add_part(&no_knead_bread, &no_knead_bread_bread_preparation);
 
 // roasted carrots with beluga lentils
 Recipe roasted_carrots_with_beluga_lentils = create_recipe("roasted carrots with beluga lentils", dinner, "2 servings", 20141025, 30);
 set_description(&roasted_carrots_with_beluga_lentils, "My oven has been working overtime these days - I've been baking and roasting food almost everyday. I picked up a pack of heirloom carrots at the market last weekend, threw them in the oven with a bit of oil, and served them over a bed of beluga lentils! I also topped it with a delicious spicy peanut butter sauce.<br /><br />Roasted carrots are sweet, a nice change from eating them raw. I could have easily eaten all 8 carrots myself, but I also need to feed Devine.<br /><br />Beluga lentils aren't the cheapest kind you can get, but I like them because they hold their shape well.<br /><br /><b>Credits:</b> The idea to make a recipe with beluga lentils was inspired by Meike Peters' <a href='https://eatinmykitchen.meikepeters.com/beluga-lentil-salad-with-pear-blue-cheese-and-thyme/' target='_blank'>beluga lentil salad recipe</a>.<br /><br />");
 RecipePart roasted_carrots_with_beluga_lentils_carrots = create_part("carrots");
-add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "Preheat oven to <u>200°C (400°F)</u>");
-add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "Wash <i>8</i> organic <a href='heirloom_carrots.html'>heirloom carrots</a>, but do not peel them. Dry the carrots, and then toss them with <i>15 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>5g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a>.");
+add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "Preheat oven to <u>200 °C (400 °F)</u>");
+add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "Wash <i>8</i> organic <a href='heirloom_carrots.html'>heirloom carrots</a>, but do not peel them. Dry the carrots, and then toss them with <i>15 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a> and <i>5 g (1 tsp)</i> of <a href='thyme.html'>dried thyme</a>.");
 add_instruction(&roasted_carrots_with_beluga_lentils_carrots, "Lay on a baking sheet and sprinkle with <i>1.25g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>. Bake for <u>25 minutes</u>, making sure to flip the carrots halfway through.");
 add_serving(&roasted_carrots_with_beluga_lentils_carrots, &heirloom_carrots, "8");
 add_serving(&roasted_carrots_with_beluga_lentils_carrots, &olive_oil, "15 ml");
-add_serving(&roasted_carrots_with_beluga_lentils_carrots, &thyme, "5g");
-add_serving(&roasted_carrots_with_beluga_lentils_carrots, &sea_salt, "5g");
+add_serving(&roasted_carrots_with_beluga_lentils_carrots, &thyme, "5 g");
+add_serving(&roasted_carrots_with_beluga_lentils_carrots, &sea_salt, "5 g");
 add_serving(&roasted_carrots_with_beluga_lentils_carrots, &black_pepper, "pinch");
 add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_carrots);
 RecipePart roasted_carrots_with_beluga_lentils_sauce = create_part("sauce");
@@ -379,10 +379,10 @@ add_serving(&roasted_carrots_with_beluga_lentils_sauce, &soy_sauce, "60 ml");
 add_serving(&roasted_carrots_with_beluga_lentils_sauce, &japanese_rice_vinegar, "30 ml");
 add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_sauce);
 RecipePart roasted_carrots_with_beluga_lentils_lentils = create_part("lentils");
-add_instruction(&roasted_carrots_with_beluga_lentils_lentils, "Wash <i>115g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.");
+add_instruction(&roasted_carrots_with_beluga_lentils_lentils, "Wash <i>115 g (1/2 cup)</i> of dry <a href='beluga_lentils.html'>beluga lentils</a>. Put <i>375 ml (~1 1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a> in a pot and add the <a href='lentils.html'>lentils</a>, bring to a boil.");
 add_instruction(&roasted_carrots_with_beluga_lentils_lentils, "Reduce heat to <u>medium</u> and simmer for <u>25 minutes</u> — don't let them cook for too long or they'll get too mushy. If the lentils seem cooked but haven't absorbed all of the water, strain them out.");
 add_instruction(&roasted_carrots_with_beluga_lentils_lentils, "Set the beluga lentils on a plate with a bit of sauce and top with 4 roasted carrots!");
-add_serving(&roasted_carrots_with_beluga_lentils_lentils, &beluga_lentils, "115g");
+add_serving(&roasted_carrots_with_beluga_lentils_lentils, &beluga_lentils, "115 g");
 add_serving(&roasted_carrots_with_beluga_lentils_lentils, &vegetable_bouillon, "375 ml");
 add_part(&roasted_carrots_with_beluga_lentils, &roasted_carrots_with_beluga_lentils_lentils);
 
@@ -405,15 +405,15 @@ add_part(&black_sesame_brittle, &black_sesame_brittle_brittle);
 Recipe spinach_oatmeal_cookies = create_recipe("spinach oatmeal cookies", dessert, "5 pieces", 20141113, 20);
 set_description(&spinach_oatmeal_cookies, "When making green cookies, spinach is an obvious choice. It adds colour, nutrition, and doesn't alter the flavour of the food.<br /><br />I've been having a lot of baking failures as of late, I needed something simple to make that didnt involve flour.<br /><br />This recipe also doesn't take very long to make. It makes 5 small cookies, it's easy and doesn't make a mess. I never bake huge batches of desserts, but if you want more you can double or triple the recipe easily.<br /><br />");
 RecipePart spinach_oatmeal_cookies_cookies = create_part("cookies");
-add_instruction(&spinach_oatmeal_cookies_cookies, "Preheat oven to <u>180°C (350°F)</u>");
+add_instruction(&spinach_oatmeal_cookies_cookies, "Preheat oven to <u>180 °C (350 °F)</u>");
 add_instruction(&spinach_oatmeal_cookies_cookies, "Purée <i>15 g (~1 handful)</i> of <a href='spinach_leaves.html'>spinach leaves</a> with <i>1 whole</i> <a href='banana.html'>banana</a>.");
 add_instruction(&spinach_oatmeal_cookies_cookies, "Stir in <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a> and <i>65 g (1/2 cup)</i> of <a href='rolled_oats.html'>rolled oats</a>.");
 add_instruction(&spinach_oatmeal_cookies_cookies, "Put 5 balls of dough onto a baking sheet lined with a baking mat (or parchment paper). Flatten the balls down into desired thickness.");
 add_instruction(&spinach_oatmeal_cookies_cookies, "Bake for <u>12-15 minutes</u>, let cool for <u>10 minutes</u> before you move them off the baking mat.");
-add_serving(&spinach_oatmeal_cookies_cookies, &spinach, "15g");
+add_serving(&spinach_oatmeal_cookies_cookies, &spinach, "15 g");
 add_serving(&spinach_oatmeal_cookies_cookies, &banana, "1");
 add_serving(&spinach_oatmeal_cookies_cookies, &vanilla_extract, "1.25 ml");
-add_serving(&spinach_oatmeal_cookies_cookies, &rolled_oats, "65g");
+add_serving(&spinach_oatmeal_cookies_cookies, &rolled_oats, "65 g");
 add_part(&spinach_oatmeal_cookies, &spinach_oatmeal_cookies_cookies);
 
 // borscht with tofu sour cream
@@ -507,7 +507,7 @@ add_part(&dark_gyoza, &dark_gyoza_pan_fry);
 Recipe raisin_beet_bread = create_recipe("raisin beet bread", bread, "1 loaf", 20141220, 60);
 set_description(&raisin_beet_bread, "I present to you a sweet bread that you can have in the morning for breakfast, or as a dessert.<br /><br /><img src='../media/recipes/raisin_beet_bread_1.jpg'/><br /><br />If like my dad you like raisin bread, you will love this sweet raisin beet bread. It's halfway between a cake and bread. Adapted from one of my mom's old cookbook by Margo Oliver <b>les menus de margo oliver</b>.<br /><br />It's simple to make, and you can replace the raisins with currants or cranberries. If you make my recipe, just be sure to add plenty of raisins on top! I emptied a bag on it, without regret. They'll get super crispy, and will develop a sweet crispy caramelized taste. Was hard to keep myself from picking them off, Devine hates it when I do that.<br /><br />");
 RecipePart raisin_beet_bread_sweet_bread = create_part("sweet bread");
-add_instruction(&raisin_beet_bread_sweet_bread, "Preheat oven to <u>180°C (350°F)</u>. Grease a baking pan with vegetable oil and set aside.");
+add_instruction(&raisin_beet_bread_sweet_bread, "Preheat oven to <u>180 °C (350 °F)</u>. Grease a baking pan with vegetable oil and set aside.");
 add_instruction(&raisin_beet_bread_sweet_bread, "Put <i>175 g (1 cup)</i> of <a href='dried_raisins.html'>dried raisins</a> in a bowl, cover with <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a>. Let cool, then add <i>2.5 ml (1/2 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>.");
 add_instruction(&raisin_beet_bread_sweet_bread, "Peel and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into cubes, purée in food processor, set aside.");
 add_instruction(&raisin_beet_bread_sweet_bread, "Mix <i>30 g (2 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>90 ml (6 tbsp)</i> of <a href='water.html'>water</a>, let thicken. In a separate bowl, measure out <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a>. Add <i>65 g (1/3 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>, gradually, mixing at the same time. In that same bowl, add the <a href='flax_seeds.html'>flax seeds</a> and the <a href='puréed_beets.html'>puréed beets</a>. This is the sweet part of our bread: the cream.");
@@ -558,7 +558,7 @@ add_part(&persimmon_curry, &persimmon_curry_sauce);
 Recipe mason_jar_bread_pudding = create_recipe("mason jar bread pudding", dessert, "1 serving", 20150108, 30);
 set_description(&mason_jar_bread_pudding, "Bread pudding was one of my favourite desserts when I was a kid. We would usually have some after the holidays, thanks to my aunt's crust-free sandwiches! She would usually just give the bag of crusts to my mom, which she in turn, used to make bread pudding.<br /><br /><img src='../media/recipes/mason_jar_bread_pudding_1.jpg'/><br /><br />I asked my mom for her personal bread pudding recipe, but she told me that it was best to just watch her do it. There aren't really any specific measurements, she just makes it from memory. That's the case with most of her recipes, most of them have never been written down.<br /><br />When she makes bread pudding, she makes a basin-full of it. My dad never has trouble going through all of it.<br /><br />As much as i'd like to make a bucketload of bread pudding at home, me and Devine would NEVER get through the whole thing. I don't like eating the same thing for a week, so I adapted my mom's bread pudding into a single-serving one. The mason jar is a wide-mouthed 1/2 pint jar.<br /><br />If ever you have some leftover crusts (even just a few) you can totally make this. It's a quick and simple dessert, with a taste of home.<br /><br />");
 RecipePart mason_jar_bread_pudding_bread_pudding = create_part("bread pudding");
-add_instruction(&mason_jar_bread_pudding_bread_pudding, "Preheat oven at <u>180°C (350°F)</u>");
+add_instruction(&mason_jar_bread_pudding_bread_pudding, "Preheat oven at <u>180 °C (350 °F)</u>");
 add_instruction(&mason_jar_bread_pudding_bread_pudding, "Combine <i>90g (~1/4 cup)</i> of <a href='tofu.html'>soft tofu</a>, <i>80 ml (1/3 cup)</i> of <a href='soy_milk.html'>soy milk</a> and <i>1.25 ml (1/4 tsp)</i> of <a href='vanilla_extract.html'>vanilla extract</a>. Blend until smooth.");
 add_instruction(&mason_jar_bread_pudding_bread_pudding, "Take a <i>250 ml (1/2 pint)</i> wide-mouthed mason jar. Fill it up halfway with <a href='bread_crusts.html'>bread crusts</a>. Cut <i>1 <a href='apple.html'>apple</a> into two</i>, then slice the half into tiny cubes, add to the jar. Then add the <a href='dried_raisins.html'>dried raisins</a>. Pour liquid to cover until it's level with the bread crusts");
 add_instruction(&mason_jar_bread_pudding_bread_pudding, "Cover with more bread crusts and dried raisins. Pour more liquid onto it, until the jar is about 3/4 full.");
@@ -577,7 +577,7 @@ add_part(&mason_jar_bread_pudding, &mason_jar_bread_pudding_bread_pudding);
 
 // basic black bread
 Recipe basic_black_bread = create_recipe("basic black bread", bread, "1 loaf", 20150111, 140);
-set_description(&basic_black_bread, "Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.<br /><br />I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.<br /><br />Truth is, it depends on the type of bread you want.<br /><br /><img src='../media/recipes/basic_black_bread_1.jpg'/><br /><br />I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.<br /><br />The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.<br /><br />There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!<br /><br />I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We  cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!<br /><br /><img src='../media/recipes/basic_black_bread_2.jpg'/><br /><br />So there you have it! A basic black bread!<br /><br /><b>Burger buns:</b> Repeat steps 1 to 6 in the recipe below. Instead of forming into a 'cigar' shape at step 7,divide into 8 pieces and shape into a tight ball. Sprinkle baking sheet with some cornmeal and put buns on top. Cover and let rise for another 45 minutes in the warmed oven. Take buns out of oven, brush lightly with 15 ml (1 tbsp) of coconut oil (for browning) and put white sesame seeds on top. Bake uncovered for 20 minutes at 180°C (350°F). Let cool on a pile of towels or cooling rack.<br /><br /><b>Hot dog buns:</b> Repeat steps 1 to 6. Divide through into 15 pieces and shape into small cylinders (or general elongated hot dog shape). Sprinkle baking sheet with some cornmeal and put buns on top. Cover and let rise for another 45 minutes in the warmed oven. Take buns out of oven, brush lightly with coconut oil. Bake uncovered for 20 minutes< at 180°C (350°F). Let cool on a pile of towels or cooling rack.<br /><br />");
+set_description(&basic_black_bread, "Introducing, my basic black bread recipe. This bread is super light and fluffy, it's great great for morning toast or sandwiches.<br /><br />I've been reading up a lot about bread, there's so many kinds out there. I wanted to understand how the ingredients we add, can change the texture of the bread. Also read about the differences in temperature, to knead or not to knead etc.<br /><br />Truth is, it depends on the type of bread you want.<br /><br /><img src='../media/recipes/basic_black_bread_1.jpg'/><br /><br />I wanted to make a sandwich bread with a light crumb, the kind that bounces back when touched.<br /><br />The one I made this time has more fat, which in turn makes it softer and fluffier. The fat that you use will also change the texture/taste of the bread. A lot of people wont like the idea of adding 'fat' to a recipe, know that fat isn't synonymous with unhealthy. Too much of it can be bad, but in moderation there really isn't anything to worry about. It also depends on what fat you choose, there are good and bad kinds of fat.<br /><br />There are many things you can do to help soften your bread, like brushing the outside with a little oil or fat. Do this as soon as you take it out of the oven, it will make the outside less crunchy. You can also substitute nut milk for the water, if you want a richer taste. There are so many different things to think about when baking!<br /><br />I made this loaf for a brunch I had with friends, we wanted to have fondue with a set I got as a gift during the holidays. We  cut the loaf into cubes, and dunked them in! Soft bread is perfect for fondue!<br /><br /><img src='../media/recipes/basic_black_bread_2.jpg'/><br /><br />So there you have it! A basic black bread!<br /><br /><b>Burger buns:</b> Repeat steps 1 to 6 in the recipe below. Instead of forming into a 'cigar' shape at step 7,divide into 8 pieces and shape into a tight ball. Sprinkle baking sheet with some cornmeal and put buns on top. Cover and let rise for another 45 minutes in the warmed oven. Take buns out of oven, brush lightly with 15 ml (1 tbsp) of coconut oil (for browning) and put white sesame seeds on top. Bake uncovered for 20 minutes at 180 °C (350 °F). Let cool on a pile of towels or cooling rack.<br /><br /><b>Hot dog buns:</b> Repeat steps 1 to 6. Divide through into 15 pieces and shape into small cylinders (or general elongated hot dog shape). Sprinkle baking sheet with some cornmeal and put buns on top. Cover and let rise for another 45 minutes in the warmed oven. Take buns out of oven, brush lightly with coconut oil. Bake uncovered for 20 minutes< at 180 °C (350 °F). Let cool on a pile of towels or cooling rack.<br /><br />");
 RecipePart basic_black_bread_bread = create_part("bread");
 add_instruction(&basic_black_bread_bread, "In a large bowl, stir <i>15 ml (1 tbsp)</i> of <a href='maple_syrup.html'>maple syrup</a> in <i>240 ml (1 cup)</i> of <a href='warm_water.html'>warm water</a> until dissolved. Sprinkle <i>5 g (1 tsp)</i> of <a href='active_dry_yeast.html'>active dry yeast</a>, let sit for <u>10 minutes</u>.");
 add_instruction(&basic_black_bread_bread, "Sift <i>180 g (1 1/2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>180 g (1 1/2 cups)</i> of <a href='whole_grain_flour.html'>whole grain flour</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>5 g (1 tsp)</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> together in a separate bowl. Once flours are mixed evenly enough.");
@@ -586,7 +586,7 @@ add_instruction(&basic_black_bread_bread, "Put ball of dough on lightly floured 
 add_instruction(&basic_black_bread_bread, "Heat up oven at the very lowest setting. This will be our warm place for bread rising.");
 add_instruction(&basic_black_bread_bread, "Grease up a bowl and put the dough, rolling it once to cover all sides. Cover with a cloth and place in oven. <i>Let rise for 45 minutes</i>.");
 add_instruction(&basic_black_bread_bread, "Your bread should have doubled in size. Take bread out of oven, knead a few times and shape into a 25-28 cm cigar-shape. Sprinkle some <a href='corn_semolina.html'>corn semolina</a> on a baking sheet and place bread on top - this will keep it from sticking. Slash the top of the bread in the middle with a knife, doing this will keep the ends of the bread from splitting. Mist top of bread lightly with <a href='water.html'>water</a>, then add <a href='white_sesame_seeds.html'>white sesame seeds</a>. Press lightly to make them stick. Cover loaf with a cloth, put back in oven to rise for an additional <u>45 minutes</u>. If you don't want a traditional bread shape, put bread in a greased loaf pan to rise.");
-add_instruction(&basic_black_bread_bread, "Turn oven up to <u>180°C (350°F)</u> . Bake for <a href='30_minutes.html'>30 minutes</a>, or until it sounds hollow when tapped at the bottom.");
+add_instruction(&basic_black_bread_bread, "Turn oven up to <u>180 °C (350 °F)</u> . Bake for <a href='30_minutes.html'>30 minutes</a>, or until it sounds hollow when tapped at the bottom.");
 add_instruction(&basic_black_bread_bread, "Brush sides lightly with <a href='coconut_oil.html'>coconut oil</a>, then let cool on a pile of towels or a cooling rack.");
 add_serving(&basic_black_bread_bread, &maple_syrup, "15 ml");
 add_serving(&basic_black_bread_bread, &water, "240 ml, warm");
@@ -605,7 +605,7 @@ add_part(&basic_black_bread, &basic_black_bread_bread);
 Recipe shichimi_togarashi_crackers = create_recipe("shichimi togarashi crackers", snack, "30 crackers", 20150114, 40);
 set_description(&shichimi_togarashi_crackers, "I like making my own crackers, and to play around with different flavors. I enjoy the taste of the Japanese spice mix <b>Shichimi Togarashi</b>, which translates to '7-flavour chili pepper'.<br /><br /><b>How to make your own spice mix:</b><br /><br />If you have a well-stocked spice rack, you can easily make it yourself. Mix together: 30 g chili flakes, 15 g sanshou (sichuan peppercorns), 15 g <a href='dried_orange_peel.html'>dried orange peel</a>, 15 ml <a href='black_sesame_seeds.html'>black sesame seeds</a>, 15 ml <a href='white_sesame_seeds.html'>white sesame seeds</a>, 10 g ground ginger and 30 g <a href='aonori.html'>aonori</a>.<br /><br />Some people substitute sichuan peppercorns for black peppercorns - I don't reccommend doing that. They're not interchangeable, sichuan peppercorns are what makes it taste awesome. It's a numbing pepper, with a really distinctive taste and aroma. If you eat one peppercorn, you'll notice right away that it numbs your tongue and alters your sense of taste.<br /><br />");
 RecipePart shichimi_togarashi_crackers_crackers = create_part("crackers");
-add_instruction(&shichimi_togarashi_crackers_crackers, "Preheat oven to <u>180°C (350°F)</u>.");
+add_instruction(&shichimi_togarashi_crackers_crackers, "Preheat oven to <u>180 °C (350 °F)</u>.");
 add_instruction(&shichimi_togarashi_crackers_crackers, "In a bowl, combine <i>120 g (1 cup)</i> <a href='chickpea_flour.html'>chickpea flour</a>, <i>15 g (1 tbsp)</i> <a href='ground_flax_seeds.html'>ground flax seeds</a>, <i>1.25 g (1/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>, <i>7 ml (1 1/2 tsp)</i> <a href='sesame_oil.html'>sesame oil</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and <i>15 g (3 tsp)</i> <a href='shichimi_togarashi.html'>shichimi togarashi</a>.  Stir in <i>60 ml (1/4 cup)</i> of <a href='water.html'>water</a>, mix until well combined and form into a ball. Add extra chickpea flour if the dough is too sticky, 15 g at a time.");
 add_instruction(&shichimi_togarashi_crackers_crackers, "Flatten ball of dough in-between two sheets of parchment paper with a rolling pin, get it into a <i>0.7 cm thick rectangle</i>.");
 add_instruction(&shichimi_togarashi_crackers_crackers, "Cut about 1.2 cm wide strips of nori and line on top of flattened dough, leaving some space between each piece. If the nori doesn't stick you can brush the top with a bit of soy sauce (or water).");
@@ -625,7 +625,7 @@ add_part(&shichimi_togarashi_crackers, &shichimi_togarashi_crackers_crackers);
 Recipe roasted_pumpkin_seeds = create_recipe("roasted pumpkin seeds", snack, "6 servings", 20150118, 30);
 set_description(&roasted_pumpkin_seeds, "Pumpkin seeds can be prepared in many ways, one of the best ones is oven-roasted! It doesn't take a lot of time, and it makes a nice snack or add-on to soups or other meals.<br /><br />I don't buy raw shelled pumpkin seeds often, because they're expensive. It helps to buy them in bulk, you pay less in the end.<br /><br />Roasted pumpkin seeds are delicious with almost anything, the sweet of the maple syrup with the spicy taste of the paprika is perfect. Subtle, but very good.<br /><br />");
 RecipePart roasted_pumpkin_seeds_pumpkin_seeds = create_part("pumpkin seeds");
-add_instruction(&roasted_pumpkin_seeds_pumpkin_seeds, "Preheat oven to <u>150°C (300°F)</u>.");
+add_instruction(&roasted_pumpkin_seeds_pumpkin_seeds, "Preheat oven to <u>150 °C (300 °F)</u>.");
 add_instruction(&roasted_pumpkin_seeds_pumpkin_seeds, "Mix <i>10 g (2 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, <i>10 g (2 tsp)</i> of <a href='ground_cumin.html'>ground cumin</a>, <i>1.25 g</i> of <a href='salt.html'>salt</a> and <i>5 ml (1 tsp)</i> of <a href='maple_syrup.html'>maple syrup</a> together. Add <i>32 g (1/2 cup)</i> of <a href='raw_pumpkin_seeds.html'>raw pumpkin seeds</a>.");
 add_instruction(&roasted_pumpkin_seeds_pumpkin_seeds, "Line baking sheet with parchment paper, spread seeds out as flat and as apart from each other as you can on the sheet.");
 add_instruction(&roasted_pumpkin_seeds_pumpkin_seeds, "Bake for <u>20 minutes</u>, at the 10 minute mark stir seeds around and then bake for another <u>10 minutes</u>.");
@@ -641,7 +641,7 @@ add_part(&roasted_pumpkin_seeds, &roasted_pumpkin_seeds_pumpkin_seeds);
 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 /><img src='../media/recipes/potato_gnocchi_2.jpg'/><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, "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>150g (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.");
@@ -682,7 +682,7 @@ add_serving(&lentils_with_roasted_beet_sauce_lentils, &beluga_lentils, "115 g");
 add_serving(&lentils_with_roasted_beet_sauce_lentils, &vegetable_bouillon, "375 ml");
 add_part(&lentils_with_roasted_beet_sauce, &lentils_with_roasted_beet_sauce_lentils);
 RecipePart lentils_with_roasted_beet_sauce_sauce = create_part("sauce");
-add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Preheat oven to <u>200°C (400°F)</u>.");
+add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Preheat oven to <u>200 °C (400 °F)</u>.");
 add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Peel and cut <i>3 medium-sized</i> <a href='red_beets.html'>red beets</a> into cubes. Toss with <i>5 ml (1 tsp)</i> of <a href='olive_oil.html'>olive oil</a>, <i>2.5 g (1/2 tsp)</i> of <a href='thyme.html'>thyme</a>, <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a> and some <a href='black_pepper.html'>black pepper</a>.");
 add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Put chopped <a href='red_beets.html'>red beets</a> on a baking sheet and roast for <u>30 minutes</u>.");
 add_instruction(&lentils_with_roasted_beet_sauce_sauce, "Cook <i>3 minced cloves</i> of <a href='garlic.html'>garlic</a> in a pan with a bit of <a href='olive_oil.html'>olive oil</a>, for a <u>2 minutes</u> at high heat. Transfer to a food processor along with <i>120 ml (1/2 cup)</i> of <a href='vegetable_bouillon.html'>vegetable bouillon</a>, <i>15 ml</i> of <a href='balsamic_vinegar.html'>balsamic vinegar</a>, <i>15 ml</i> <a href='lemon_juice.html'>lemon juice</a> and a <i>40 g (~1/4 cup)</i> of <a href='nutritional_yeast.html'>nutritional yeast</a>.");
@@ -730,9 +730,9 @@ add_part(&teriyaki_veggie_patties, &teriyaki_veggie_patties_sauce);
 Recipe savoury_turmeric_cookies = create_recipe("savoury turmeric cookies", dessert, "16 servings", 20150219, 30);
 set_description(&savoury_turmeric_cookies, "These yellow treats will help brighten up cold, and grey winter days. Turmeric powder has a subtle taste, and will also do a good job of making your baked goods yellow!<br /><br />In these cookies, I use <a href='spelt_flour.html'>spelt flour</a> because it's more nutritious than wheat flour. Cookies aren't exactly high on the 'health food' scale though, that I know, but it's a way of sneaking in whole grains which can contribute to good health. When it comes to sugar, there are no true 'healthy' alternatives. Desserts are rare treats, and should be eaten in moderation. The same goes for oil. I used canola oil because it imparts little flavor, and because it's a source of <a href='#nutrition.html'>omega3</a>.<br /><br />It's possible to use chocolate chips, but I like to use <a href='carob_chips.html'>Carob chips</a> because they lack bitterness and contain no caffeine. I'm a coffee drinker, I enjoy a good cup of coffee, but because an excess of caffeine can worsen my anxiety I try and limit my intake, and this includes chocolate products because they contain <b>theobromine</b>.<br /><br />");
 RecipePart savoury_turmeric_cookies_cookies = create_part("cookies");
-add_instruction(&savoury_turmeric_cookies_cookies, "Preheat oven to <u>180°C (350°F)</u>.");
+add_instruction(&savoury_turmeric_cookies_cookies, "Preheat oven to <u>180 °C (350 °F)</u>.");
 add_instruction(&savoury_turmeric_cookies_cookies, "Mix <i>60 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 g (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>10 g (2 tsp)</i> of <a href='turmeric_powder.html'>turmeric powder</a> and <i>5 g (1 tsp)</i> of ground <a href='dried_orange_peels.html'>dried orange peels</a> in a bowl. Stir well to mix.");
-add_instruction(&savoury_turmeric_cookies_cookies, "NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at <u>90°C (200°F)</u> for <u>25-30 minutes</u>. They keep <u>3 months</u> in the refrigerator. You can grind them with a mortar and pestle for this recipe.");
+add_instruction(&savoury_turmeric_cookies_cookies, "NOTE: You can make your own dried orange peels by keeping the peels of organic navel oranges, slicing then thinly, then drying them in an oven at <u>90 °C (200 °F)</u> for <u>25-30 minutes</u>. They keep <u>3 months</u> in the refrigerator. You can grind them with a mortar and pestle for this recipe.");
 add_instruction(&savoury_turmeric_cookies_cookies, "Cream <i>90 ml (6 tbsp)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> in a separate bowl. Then. mix with the dry ingredients, gradually adding <i>90 ml (6 tbsp)</i> of <a href='soy_milk.html'>soy milk</a> (<i>15 ml at a time</i>) until you get a soft and consistent dough.");
 add_instruction(&savoury_turmeric_cookies_cookies, "Line a baking sheet with a baking mat, make <i>16 little balls of dough</i> and flatten each one gently. Add a <a href='carob_chips.html'>carob chips</a> at the center of each cookie.");
 add_instruction(&savoury_turmeric_cookies_cookies, "Bake for <u>15-20 minutes</u>. Let cool, and serve with some tea!");
@@ -775,7 +775,7 @@ add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Lower to medium heat, and
 add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Pour into a 8x8 baking dish lined with a baking mat. Smooth out top with the back of a spoon.");
 add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Let cool and set for <u>1 hour</u>, then refrigerate for a little while longer before cutting. This will give the 'tofu' time to set.");
 add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "After 1 hour, <i>cut into 12 pieces</i>, and then cut in 2 again lenghtwise to make them fit over nigiri.");
-add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Preheat oven to <u>180°C (350°F)</u>.");
+add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Preheat oven to <u>180 °C (350 °F)</u>.");
 add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Line backing sheet with a baking mat, line up pieces of chickpea tofu.");
 add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Bake for <u>15 minutes</u>. Remove from oven, brush chickpea tofu with unagi sauce and bake for an additional <u>15 minutes</u>.");
 add_instruction(&sweet_mock_eel_nigiri_chickpea_tofu, "Shape tablespoons of black rice into oblongs, smear tops with a bit of <a href='wasabi.html'>wasabi</a>, lay a nori strip texture-side up, place strip of chickpea tofu as well as the rice ball (wasabi side facing downwards) and finally fold nori over bottom of rice (cut off excess, you can wet the edges with a bit of water if ever it isn't sticking).");
@@ -838,7 +838,7 @@ add_part(&mushroom_zucchini_pasta, &mushroom_zucchini_pasta_sauce);
 Recipe pate_chinois = create_recipe("pate chinois", dinner, "4 servings", 20150310, 40);
 set_description(&pate_chinois, "Whenever I ask Devine what he wants to eat, he'll always say pasta. I don't always say yes to this, not unless I want to eat pasta everyday. Second, he'll ask for Pâté Chinois. It's hard for me to say no to that, it's one of my favourite childhood meals, so I succumb, peek into the fridge and see what variation of it I can make. It's a super versatile dish, my recipe has layers consisting of tofu and burmese tofu, green peas, sweet potato and cauliflower.<br /><br /><img src='../media/recipes/pate_chinois_1.jpg'/><br /><br />Pâté Chinois is very much like Shepherd's pie, I'm not sure how it got that name, I've researched it but no one knows its true origins. Quotes from Wikipedia: '...one possible explanation for the Chinese reference is that it was introduced to Canadian railway workers by Chinese cooks during the building of the North American railroads in the late 19th century'. I guess we'll never know.<br /><br />My mom made this all the time when I was a kid - she would make the traditional meat version with creamed corn. My meals, as you know, are always meatless, and I now have an aversion to creamed corn, but the spirit of the dish remains. It inspires the same kind of comfort.<br /><br /><b>Substitutions:</b><br /><br />I've made versions of this dish with just cauliflower, or just using tofu, or just potatoes too. I've made it so often, I've gone through every possibility. All in all, it consists of a protein layer (tofu, burmese tofu, lentils etc) veggie layer (corn or peas), and topped with a doughy vegetable (potatoes, pumpkin, parnisps, cauliflower etc).<br /><br />I've also made a version which consists of cubed, cooked potatoes (or pumpkin), with scrambled chickpea flour and corn — as I've said, it's always good and can take on different forms!<br /><br />");
 RecipePart pate_chinois_pate_chinois = create_part("pate chinois");
-add_instruction(&pate_chinois_pate_chinois, "Preheat oven to <u>190°C (375°F)</u>.");
+add_instruction(&pate_chinois_pate_chinois, "Preheat oven to <u>190 °C (375 °F)</u>.");
 add_instruction(&pate_chinois_pate_chinois, "Cut <i>1 large</i> <a href='sweet_potato.html'>sweet potato</a> into cubes, and chop <i>1 head</i> <a href='white_cauliflower.html'>white cauliflower</a> into bite-sized pieces. Bring a pot of <a href='water.html'>water</a> (or <a href='vegetable_bouillon.html'>vegetable bouillon</a> for added flavour) to a boil, add chopped sweet potato and cauliflower and cook until tender.");
 add_instruction(&pate_chinois_pate_chinois, "Drain, mix with <i>5 g (1 tsp)</i> of <a href='smoked_paprika.html'>smoked paprika</a>, and purée with an immersion blender. Season with <i>1.25 g</i> of <a href='salt.html'>salt</a> and <a href='black_pepper.html'>black pepper</a>. Set aside.");
 add_instruction(&pate_chinois_pate_chinois, "Take <i>454 g (1 block)</i> of firm <a href='tofu.html'>tofu</a>, cut it into fours, then mash it down using your hands. I like to squish the tofu down with my fingers to get a crumbly texture. You can also grate the tofu with a grater. (For a soy-free Pâté Chinois you can also use <a href='Sweet_Mock_Eel_Nigiri.html'>burmese tofu</a>.)");
@@ -861,7 +861,7 @@ add_part(&pate_chinois, &pate_chinois_pate_chinois);
 Recipe chili_pomegranate_brownies = create_recipe("chili pomegranate brownies", dessert, "24 servings", 20150324, 60);
 set_description(&chili_pomegranate_brownies, "Making brownies has been on my mind for some time, I finally settled for <b>spicy brownies</b> with a sweet and spicy <b>pomegranate syrup</b>!<br /><br />I put a LOT of chili pepper flakes in these. I have a higher tolerance to it, but if you don't feel free to use less. You can omit the chilis in the batter, but I highly recommend infused the pomegranate syrup with some - it's delicious and won't be the same without it.<br /><br />These were a big success.<br /><br />I baked these brownies for Devine's birthday, and I've been re-making them ever since. You can vary the fruit juice for the topping, making reductions of fruit juices is very easy and it's so good, it makes desserts extra fancy without much effort. I cut them into 24 small squares, but these would look great in larger blocks too. Smaller portions means you can fool yourself into having some longer — I rather like that idea.<br /><br /><img src='../media/recipes/chili_pomegranate_brownies_2.jpg'/><br /><br />In this recipe I substituted half of the fat for puréed pumpkin, you could also use apple sauce or banana (banana tastes is strong though). Know that when baking brownies, you can only substitute <b>half the amount</b> of fat before it effects the texture.<br /><br />");
 RecipePart chili_pomegranate_brownies_brownies = create_part("brownies");
-add_instruction(&chili_pomegranate_brownies_brownies, "Preheat oven to <u>160°C (325°F)</u>.");
+add_instruction(&chili_pomegranate_brownies_brownies, "Preheat oven to <u>160 °C (325 °F)</u>.");
 add_instruction(&chili_pomegranate_brownies_brownies, "Cut <i>50 g (~1/3 cup)</i> of <a href='pumpkin.html'>pumpkin</a>, steam until softened and process into a purée.");
 add_instruction(&chili_pomegranate_brownies_brownies, "Put <i>45 g (3 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> in a bowl with <i>135 ml (9 tbsp)</i> of <a href='water.html'>water</a>. Let thicken for <u>5 minutes</u>. Set aside.");
 add_instruction(&chili_pomegranate_brownies_brownies, "Put <i>75 ml (5 tbsp)</i> of <a href='canola_oil.html'>canola oil</a>, the <a href='pumpkin_purée.html'>pumpkin purée</a>, <i>150 g (3/4 cup)</i> <a href='whole_cane_sugar.html'>whole cane sugar</a>, <i>80 g (3/4 cup)</i> <a href='cocoa_powder.html'>cocoa powder</a> and a <i>1.25 g (1/4 tsp)</i> <a href='salt.html'>salt</a> in a pan over medium to low heat. Stir until well incorporated. Let cool.");
@@ -909,11 +909,11 @@ 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_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, "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>40g (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.");
@@ -927,7 +927,7 @@ add_part(&breaded_veggie_fingers, &breaded_veggie_fingers_breading_mix);
 Recipe uzumaki_hummus_bites = create_recipe("uzumaki hummus bites", sidedish, "11 tortillas", 20150429, 50);
 set_description(&uzumaki_hummus_bites, "<b>Uzumaki</b> means 'spiral' in Japanese, it is also the name of my favourite Junji Ito story. I thought this to be a good name for these savoury beet hummus bites.<br /><br />Making tortillas at home is damn easy, it doesn't require a lot of waiting time or preparation. The only thing I had trouble with, was making them into nice circular shapes. The easy way is to use a tortilla press, or it just requires lots of practice.<br /><br /><img src='../media/recipes/uzumaki_hummus_bites_3.jpg'/><br /><br />Making the tortillas black is optional, but it adds a nice contrast to the beet hummus.<br /><br />");
 RecipePart uzumaki_hummus_bites_beet_hummus = create_part("beet hummus");
-add_instruction(&uzumaki_hummus_bites_beet_hummus, "Preheat oven to <u>190°C (375°F)</u>.");
+add_instruction(&uzumaki_hummus_bites_beet_hummus, "Preheat oven to <u>190 °C (375 °F)</u>.");
 add_instruction(&uzumaki_hummus_bites_beet_hummus, "Wash and cut <i>2 small</i> <a href='red_beets.html'>red beets</a> into 4, rub quarters lightly with <a href='olive_oil.html'>olive oil</a>.");
 add_instruction(&uzumaki_hummus_bites_beet_hummus, "Roast for <u>30-40 minutes</u> or until fork tender.");
 add_instruction(&uzumaki_hummus_bites_beet_hummus, "Cook <i>125 g (3/4 cup)</i> of dried chickpeas (see <a href='chickpeas.html'>instructions</a>), or use 1 can (15oz)." );
@@ -992,7 +992,7 @@ add_part(&anise_bread_with_sweet_pear_sauce, &anise_bread_with_sweet_pear_sauce_
 Recipe wasabi_swirl_chocolate_cookies = create_recipe("wasabi swirl chocolate cookies", dessert, "13 cookies", 20150518, 30);
 set_description(&wasabi_swirl_chocolate_cookies, "Black sesame chocolate cookies with a wasabi glaze, it's surprising how well these two things go together.<br /><br /><img src='../media/recipes/wasabi_swirl_chocolate_cookies_2.jpg'/><br /><br />I wanted to mix the wasabi directly in the cookies at first, but after reading a lot about baking wasabi, I decided to apply it after in the form of a glaze because the taste of wasabi fades significantly when heated.<br /><br />It doesn't taste too strong, and adds just the right amount of kick.<br /><br /><b>Quick Yogurt:</b> To make quick yogurt or sour milk, add apple cider vinegar to soy milk. The vinegar makes soy curdle and thicken, and adds sourness that makes it taste more complex.<br /><br />");
 RecipePart wasabi_swirl_chocolate_cookies_cookies = create_part("cookies");
-add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Preheat oven to <u>180°C (350°F)</u>.");
+add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Preheat oven to <u>180 °C (350 °F)</u>.");
 add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix <i>15 g (1 tbsp)</i> of <a href='ground_flax_seeds.html'>ground flax seeds</a> with <i>45 ml (3 tbsp)</i> of <a href='water.html'>water</a> (this is your 'flax egg'). Let thicken.");
 add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Sautee <i>30 g (1/4 cup)</i> of <a href='black_sesame_seeds.html'>black sesame seeds</a> in a non-stick pan at medium heat, roast until they begin to pop. Let cool.");
 add_instruction(&wasabi_swirl_chocolate_cookies_cookies, "Mix the sesame seeds with <i>30 ml (2 tbsp)</i> of <a href='soy_yogurt.html'>soy yogurt</a> and pulse in an immersion blender. Alternatively, you can crush the sesame seeds into a mortar and pestle first, then mix it into the soy yogurt.");
@@ -1165,9 +1165,9 @@ add_part(&vegemite_caramel, &vegemite_caramel_caramel);
 
 // halloween pumpkin cookies
 Recipe halloween_pumpkin_cookies = create_recipe("halloween pumpkin cookies", dessert, "15 cookies", 20151010, 30);
-set_description(&halloween_pumpkin_cookies, "Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.<br /><br /><img src='../media/recipes/halloween_pumpkin_cookies_2.jpg'/><br /><br />These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.<br /><br /><b>Left over chocolate:</b> This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it!<br /><br />Pumpkin puree how-to: Remove seeds and stringy flesh from pumpkin. Cut the pumpkin into large chunks and place on a baking sheet. Preheat oven at 180°C (350ºF). Roast pumpkin for ~45 minutes until pumpkin is soft and tender. Let cool. Remove skin, and process into a food processor or use a handstick blender. If pumpkin puree is too wet, strain liquid through cheese cloth, if too dry, add a bit of water. The puree keeps for 3 days in the fridge, and up to 3 months frozen.");
+set_description(&halloween_pumpkin_cookies, "Been a while since I've baked cookies. It being pumpkin season, the choice was obvious - pumpkin cookies it is.<br /><br /><img src='../media/recipes/halloween_pumpkin_cookies_2.jpg'/><br /><br />These are not very sweet, namely because of the addition of coconut sugar which has a subtle and more complex taste. Coconut sugar will make your cookies a darker shade of orange, almost brown, and I think it fits nicely with the toned-down color of the pumpkin seeds. If you want a bold orange color, use white cane sugar instead.<br /><br /><b>Left over chocolate:</b> This recipe makes more chocolate than is needed for the recipe. If you want to keep it for later, pour it in a chocolate mold or shallow container and put it in the freezer. It will become solid and you'll have delicious homemade chocolate on the side for later times! Once it's solid, pop it out of the mold and put it in a closed container. Keep it in the freezer until you're ready to eat it!<br /><br />Pumpkin puree how-to: Remove seeds and stringy flesh from pumpkin. Cut the pumpkin into large chunks and place on a baking sheet. Preheat oven at 180 °C (350 ºF). Roast pumpkin for ~45 minutes until pumpkin is soft and tender. Let cool. Remove skin, and process into a food processor or use a handstick blender. If pumpkin puree is too wet, strain liquid through cheese cloth, if too dry, add a bit of water. The puree keeps for 3 days in the fridge, and up to 3 months frozen.");
 RecipePart halloween_pumpkin_cookies_cookie_dough = create_part("cookie dough");
-add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Preheat oven to <u>180°C (350°F)</u>.");
+add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Preheat oven to <u>180 °C (350 °F)</u>.");
 add_instruction(&halloween_pumpkin_cookies_cookie_dough, "Stir <i>120 g (1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>120 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a> and <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a> together in a bowl.");
 add_instruction(&halloween_pumpkin_cookies_cookie_dough, "See above description to make your own pumpkin puree.");
 add_instruction(&halloween_pumpkin_cookies_cookie_dough, "In another bowl, add <i>122g (1/2 cup)</i> of pureed <a href='pumpkin.html'>pumpkin</a>, <i>(3 tbsp) 45 ml</i> of <a href='canola_oil.html'>canola oil</a> and <i>100 g (1/2 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>. Stir everything together until smooth and well incorporated.");
@@ -1204,7 +1204,7 @@ add_serving(&salted_caramel_carob_chip_cookies_date_caramel, &soy_milk, "30 ml")
 add_serving(&salted_caramel_carob_chip_cookies_date_caramel, &vanilla_extract, "2.5 ml");
 add_part(&salted_caramel_carob_chip_cookies, &salted_caramel_carob_chip_cookies_date_caramel);
 RecipePart salted_caramel_carob_chip_cookies_cookies = create_part("cookies");
-add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Pre-heat oven to <u>180°C (350°F)</u>.");
+add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Pre-heat oven to <u>180 °C (350 °F)</u>.");
 add_instruction(&salted_caramel_carob_chip_cookies_cookies, "Make your flax egg - put <i>15 g</i> of ground-up <a href='flax_seeds.html'>flax seeds</a> with <i>45 ml</i> of <a href='water.html'>water</a>, let thicken for <u>5 minutes</u>.");
 add_instruction(&salted_caramel_carob_chip_cookies_cookies, "In a large bowl, mix <i>165 g (1 1/3 cup)</i> of <a href='einkorn_wheat_flour.html'>einkorn wheat flour</a> with <i>4 g (3/4 tsp)</i> of <a href='baking_soda.html'>baking soda</a>.");
 add_instruction(&salted_caramel_carob_chip_cookies_cookies, "In a separate bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>150 g (3/4 cup)</i> of <a href='coconut_sugar.html'>coconut sugar</a>, a <i>60 ml (1/4 cup)</i> of date caramel and the flax egg. Then add to the dry ingredients and mix well. Add <i>85g (1/2 cup)</i> of <a href='unsweetened_carob_chips.html'>unsweetened carob chips</a> and stir until evenly distributed.");
@@ -1270,7 +1270,7 @@ add_part(&chickpea_salad_sandwich, &chickpea_salad_sandwich_chickpea_salad);
 Recipe beer_bread = create_recipe("beer bread", bread, "1 loaf", 20160920, 60);
 set_description(&beer_bread, "<b>Recipe location:</b> Sidney, BC. Canada.<br /><br />The idea of making beer bread came from a book written by Lin Pardey called \"The Care and Feeding of the Offshore Crew\". In this book, Lin talks about cooking at sea and has an entire chapter dedicated to baking onboard. In this chapter, the authot talks about the many ways to make fresh bread while sailing, including a quickbread recipe that uses 3 basic ingredients: flour, sugar and beer.<br /><br />Beer bread you say? Right up my alley! The next day I gave it a try, the result is fantastic — surprising given the little effort it takes to make it.<br /><br />The best thing about this bread, is that it can taste different everytime. Using different beer, will change the taste and color of the bread. I tried baking with an IPA (21st amendment), a Hefeweizen (Sunriver brewing co) and a brown ale (Hobgoblin).<br /><br />If you have self-rising flour, you can omit the baking powder and salt. You can use even less ingredients if you have a craft beer that has live yeast sediment at the bottom of the bottle. If you have a beer like that only flour, sugar and beer will do. Have fun experimenting with beers in your bread!<br /><br />We made a video of the beer bread-making process, check it out <a href='https://www.youtube.com/watch?v=ppASJRVcXmM' target='_blank'>here</a>.<br /><br />");
 RecipePart beer_bread_beer_bread = create_part("beer bread");
-add_instruction(&beer_bread_beer_bread, "Preheat your oven at <u>180°C (350°F)</u>.");
+add_instruction(&beer_bread_beer_bread, "Preheat your oven at <u>180 °C (350 °F)</u>.");
 add_instruction(&beer_bread_beer_bread, "In a large bowl, mix <i>240 g (2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a>, <i>7 g (1 1/2 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>45 g (3 tbsp)</i> of <a href='granulated_sugar.html'>sugar</a> and <i>330 ml (1 can)</i> of <a href='beer.html'>beer</a>. Mix well, and add extra flour if the dough is too sticky — no kneading is required.");
 add_instruction(&beer_bread_beer_bread, "Coat the bottom of your bread pan with <i>15 ml (1 tbsp)</i> of <a href='canola_oil.html'>vegetable oil</a>, make sure to spread it out evenly, and thinly. Sprinkle <i>~20 g (2 tbsp)</i> of <a href='corn_meal.html'>corn meal</a> in your bread pan, or tray, shake the cornmeal around so it covers the entire bottom.");
 add_instruction(&beer_bread_beer_bread, "Transfer the bread dough into the pan. Sprinkle <i>30 g (~3 tbsp)</i> of <a href='oats.html'>oats</a> on top of the bread, press them down into the dough lightly.");
@@ -1331,7 +1331,7 @@ add_part(&papaya_bruschetta_topping, &papaya_bruschetta_topping_bruschetta);
 Recipe pan_fried_breadfruit = create_recipe("pan fried breadfruit", dinner, "4 people", 20170703, 90);
 set_description(&pan_fried_breadfruit, "<b>Recipe location:</b> Huahine, Society Islands. French Polynesia.<br /><br />Breadfruit trees are everywhere in French Polynesia, but sometimes the fruit aren’t mature enough to pick. To make things more difficult, grocery stores don’t sell them (they don’t sell fruit at all). The Polynesians don't buy fruit, they don't have to! They have plenty growing on their property. Getting our hands on a breadfruit was no simple task, on every island we would ask the locals, but again the fruit weren’t ready to pick off just yet.<br /><br />Devine and I had breadfruit when we first arrived in Nuku Hiva, the owner of Snack Vaeki prepared some for us. The chef cooked it outside, over hot coals. The taste is hard to describe, it's very potato-ey. We had the cooked breadfruit with some fresh coconut milk - extracted from a fresh coconut before our very eyes. Since then, we’ve been looking to cook it ourselves.<br /><br /><img src='../media/recipes/pan_fried_breadfruit_1.jpg'/><br /><br />Then finally we got our chance! We bought a breadfruit at the Fare street market in Huahine. The seller at the fruit stand gave it a few knocks, and told us it was ready to eat! It was delicious with coconut milk, but we wanted to try something different. We cut the breadfruit into wedges and pan-fried it. We then served it with some button mushrooms, coated with sweetened soy sauce.<br /><br />");
 RecipePart pan_fried_breadfruit_breadfruit = create_part("breadfruit");
-add_instruction(&pan_fried_breadfruit_breadfruit, "Preheat oven to <u>220°C (425°F)</u>.");
+add_instruction(&pan_fried_breadfruit_breadfruit, "Preheat oven to <u>220 °C (425 °F)</u>.");
 add_instruction(&pan_fried_breadfruit_breadfruit, "Brush outside of <a href='breadfruit.html'>breadfruit</a> with <a href='olive_oil.html'>olive oil</a>.");
 add_instruction(&pan_fried_breadfruit_breadfruit, "Wrap in aluminum foil, and bake for <u>1 hour</u>.");
 add_instruction(&pan_fried_breadfruit_breadfruit, "To check if it is ready, poke a knife through. If it is soft, it is ready.");
@@ -1383,7 +1383,7 @@ Recipe breadfruit_gnocchi = create_recipe("breadfruit gnocchi", pasta, "4 people
 set_description(&breadfruit_gnocchi, "<b>Recipe location:</b> Vava'u, Tonga<br /><br />We are about to leave Tonga, the tropics and the land of bountiful <a href='breadfruit.html'>breadfruit</a>. This versatile fruit can be cooked into fries, eaten with <a href='coconut_milk.html'>coconut milk</a>, made into chips, or like this recipe suggests, it can be made into gnocchi.<br /><br />Breadfruit has a taste and texture that resembles that of <a href='potato.html'>potato</a>, and so it makes sense that it too can be made into gnocchi. The flesh of the fruit can be kneaded with ease, especially if the fruit is very ripe. I have tried to knead it when half-ripe, it works too, but requires added moisture and more kneading - not to mention that it doesn't have as much flavor. Ripe breadfruit develops a sweet taste. It can be difficult to catch it at the right moment, like avocados they have a tendency to overripen overnight. Because we like it so much, we've bought many and have had time to better tell when it can be eaten. The outside becomes soft to the touch, but only just.<br /><br />We serve these with a light sauce, to better taste the gnocchi. A sauce that we enjoy, is minced garlic and chili peppers cooked in olive oil. The sauce is poured overtop and sprinkled with bits of shredded nori.<br /><br />");
 RecipePart breadfruit_gnocchi_gnocchi = create_part("gnocchi");
 add_instruction(&breadfruit_gnocchi_gnocchi, "Wait until your <a href='breadfruit.html'>breadfruit</a> is very ripe, soft to the touch. A softer breadfruit will be easier to knead, and will taste sweeter.");
-add_instruction(&breadfruit_gnocchi_gnocchi, "Preheat oven to <u>200°C (425°F)</u>. Rub outside of breadfruit with <a href='olive_oil.html'>olive oil</a>, and wrap with aluminium foil. Cook for <u>1 hour</u>.");
+add_instruction(&breadfruit_gnocchi_gnocchi, "Preheat oven to <u>200 °C (425 °F)</u>. Rub outside of breadfruit with <a href='olive_oil.html'>olive oil</a>, and wrap with aluminium foil. Cook for <u>1 hour</u>.");
 add_instruction(&breadfruit_gnocchi_gnocchi, "Remove foil, peel skin away, cut in half, and remove the seed.");
 add_instruction(&breadfruit_gnocchi_gnocchi, "Let cool, and mash with your hands into a cohesive dough. Add <a href='flour.html'>flour</a>, <i>30 g (1/4 cup)</i> at a time, until the <a href='breadfruit.html'>breadfruit</a> flesh stops sticking to your fingers. You may need more, or less, depending on the size of your fruit.");
 add_instruction(&breadfruit_gnocchi_gnocchi, "Sprinkle your work surface with <a href='flour.html'>flour</a>, take a golf-sized ball of dough, and roll it into a thin, finger-sized log. Cut the log into bite-sized pieces (around 2cm long) and repeat for the rest of the dough.");
@@ -1448,7 +1448,7 @@ add_part(&breadfruit_pasta, &breadfruit_pasta_breadfruit_pasta);
 Recipe pandanus_fruit_bread = create_recipe("pandanus fruit bread", dessert, "20 pieces", 20181110, 40);
 set_description(&pandanus_fruit_bread, "<b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />We arrived in the <a href='https://100r.co/pages/the_promise_of_pancakes.html' target='_blank'>Marshall Islands 3 weeks ago</a>. We are  settled in, but one thing remains difficult for us: finding fresh produce. The vegetables in Majuro are imported from either Guam, or Hawaii by cargo ship, and because they spend much time at sea they are frozen. Freezing fresh whole vegetables is never a good idea, the vegetables rot before they make it onto the shelves. When possible, we opt for local produce. Majuro has few native fresh vegetables, but they do have some fruit and among these is <b>the pandanus fruit</b>.<br /><br /><img src='../media/recipes/pandanus_fruit_bread_2.jpg'/><br /><br />Pandanus, or <a href='https://en.wikipedia.org/wiki/Pandanus_tectorius' target='_blank'>Pandanus tectorius</a>, bears a fruit that look like a giant pinecone, it is made up of little wedge-like phalanges, commonly referred to as 'keys'. Each fruit has about 40-80 keys, the part of the keys that is attached to the core is soft, and a bright orange colour. In the Marshall Islands, people suck on the orange part which is sweet and tastes of cane sugar. The soft part can also be cut, and processed into juice. It is possible to make the juice yourself, this <b><a href='http://www.cuisinivity.com/globalfeast/pacific/Marshall_Islands/2012/Pandanus.php' target='_blank'>blog post</a></b> explains the process at length.<br /><br />I don't have the space, nor the tools to prepare pandanus juice, but a store in Majuro sells frozen purée. This is what I used to prepare this pandanus fruit cake and the topping that goes with it. What does it taste like? It is similar to mango, sweet, but also bitter.<br /><br /><img src='../media/recipes/pandanus_fruit_bread_1.jpg'/><br /><br />I bought a generous portion of frozen pandanus purée, and couldn't use most of it in the bread so I used the rest to make a topping. The chia seeds don't act as a thickener and can be omitted, but they add nutritional value to the meal.<br /><br />If you ever come across some pandanus fruit, please try it! Making pandanus juice from scratch requires some muscle and serious dedication, but in places where it grows, chances are you'll also find a 'processed' version.<br /><br />Pandanus Tectorius photo credit: U. S. Geological Survey, USGS /Forest & Kim Starr.<br /><br />");
 RecipePart pandanus_fruit_bread_pandanus_bread = create_part("pandanus bread");
-add_instruction(&pandanus_fruit_bread_pandanus_bread, "Preheat oven to <u>180°C (350°F)</u>.");
+add_instruction(&pandanus_fruit_bread_pandanus_bread, "Preheat oven to <u>180 °C (350 °F)</u>.");
 add_instruction(&pandanus_fruit_bread_pandanus_bread, "Mix <i>2.5 ml (1/2 tsp)</i> of <a href='apple_cider_vinegar.html'>apple cider vinegar</a> in <i>60 ml (1/4 cup)</i> of <a href='soy_milk.html'>soy milk</a>, this will make the milk curdle.");
 add_instruction(&pandanus_fruit_bread_pandanus_bread, "In a bowl, combine <i>180 g (1 1/2 cup)</i> of <a href='all_purpose_flour.html'>all purpose flour</a>, <i>60 g (1/2 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>, <i>5 ml (1 tsp)</i> of <a href='baking_powder.html'>baking powder</a>, <i>2.5 ml (1/2 tsp)</i> of <a href='baking_soda.html'>baking soda</a> and <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>. Mix well.");
 add_instruction(&pandanus_fruit_bread_pandanus_bread, "In yet, another bowl, cream <i>60 ml (1/4 cup)</i> of <a href='canola_oil.html'>canola oil</a> with <i>100 g (1/2 cup)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a>. Stir in <i>350 ml</i> of <a href='pandanus.html'>pandanus puree</a> and the curdled <a href='soy_milk.html'>soy milk mixture</a>.");
@@ -1496,7 +1496,7 @@ add_part(&mustard_from_seed, &mustard_from_seed_mustard);
 Recipe crackers = create_recipe("crackers", basic, "40 crackers", 20181229, 25);
 set_description(&crackers, "<b>Recipe location:</b> Majuro, Marshall Islands.<br /><br />Making crackers is simple, everyone should know how to make them. There are no downsides to knowing, and in a bind it's a useful skill, but not just this, making your own produces less waste and you control what you ingest. What's great about a basic recipe is that you can swap ingredients with little consequence (most times) and you can add to it to suit your needs and cravings.<br /><br />Devine & I love to eat crackers as snacks, usually between breakfast and lunch, a cracker with some peanut butter to quiet our stomachs. We also like to eat <a href='https://grimgrains.com/#papaya+bruschetta+topping' target='_blank'>papaya salsa</a> with crackers, it makes a good scooping vessel for the fruit.<br /><br />You can make these crackers without extras with just the 'cracker' portion of the recipe. They're just as delicious that way, but you can add seeds and spices for added flavour and nutrition. I like to add seeds to mine, like <a href='pumpkin_seeds.html'>pumpkin seeds</a>, <a href='flax_seeds.html'>flax seeds</a>, <a href='sesame_seeds.html'>sesame seeds</a>, or <a href='sunflower_seeds.html'>sunflower seeds</a>. I recommend adding <a href='black_pepper.html'>black pepper</a>, or <a href='chili_pepper_flakes.html'>chili pepper flakes</a>, these are also delicious if you sprinkle some salt over the top of them.<br /><br />In this recipe, I recommend using a mortar and pestle to grind the rolled oats, but a food processor will also work. You can use another sweetener - I used whole cane sugar because it's what's available to me at the moment, but otherwise I'd opt for <a href='maple_syrup.html'>maple syrup</a>. I prefer to use a baking mat (I have a copper one) than parchment paper, since it's reusable and easy to clean.<br /><br />");
 RecipePart crackers_crackers = create_part("crackers");
-add_instruction(&crackers_crackers, "Preheat oven to <u>200°C (400°F)</u>.");
+add_instruction(&crackers_crackers, "Preheat oven to <u>200 °C (400 °F)</u>.");
 add_instruction(&crackers_crackers, "In a mortar, grind <i>35 g (1/4 cup)</i> of <a href='rolled_oats.html'>rolled oats</a> into a fine powder.");
 add_instruction(&crackers_crackers, "Mix the powdered <a href='rolled_oats.html'>rolled oats</a> (rough-ish grind is fine) with <i>90 g (3/4 cup)</i> of <a href='spelt_flour.html'>spelt flour</a>. Add <i>1.25 g (1/4 tsp)</i> of <a href='salt.html'>salt</a>, <i>15 g (1 tbsp)</i> of <a href='whole_cane_sugar.html'>whole cane sugar</a> as well as <i>25 ml (1 1/2 tbsp)</i> of <a href='olive_oil.html'>olive oil</a>.");
 add_instruction(&crackers_crackers, "If you want to add extras, add them now, and stir well.");
@@ -1518,4 +1518,4 @@ add_serving(&crackers_extras, &black_sesame_seeds, "15 g");
 add_serving(&crackers_extras, &flax_seeds, "15 g, ground");
 add_part(&crackers, &crackers_extras);
 
-Recipe *recipes[] = {&chocolate_chip_cookies, &tzaziki, &spicy_stirfry_chickpeas, &scrambled_chickpeas, &cheese, &sweet_and_sour_lentils, &coffee_jelly, &okonomiyaki, &seitan, &spinach_pajeon, &houjicha_overnight_oatmeal, &wakame_bites, &no_knead_bread, &roasted_carrots_with_beluga_lentils, &black_sesame_brittle, &spinach_oatmeal_cookies, &borscht_with_tofu_sour_cream, &dark_gyoza, &raisin_beet_bread, &persimmon_curry, &mason_jar_bread_pudding, &basic_black_bread, &shichimi_togarashi_crackers, &roasted_pumpkin_seeds, &potato_gnocchi, &lentils_with_roasted_beet_sauce, &teriyaki_veggie_patties, &savoury_turmeric_cookies, &sweet_mock_eel_nigiri, &black_sesame_rice_pancakes, &mushroom_zucchini_pasta, &pate_chinois, &chili_pomegranate_brownies, &breaded_veggie_fingers, &uzumaki_hummus_bites, &anise_bread_with_sweet_pear_sauce, &wasabi_swirl_chocolate_cookies, &black_sesame_syrup, &hop_ice_cream, &sunflower_heirloom_carrot_pasta, &carrot_kinpira_onigirazu, &balsamic_banana_ice_cream, &fresh_pesto_pasta, &vegemite_caramel, &halloween_pumpkin_cookies, &salted_caramel_carob_chip_cookies, &arame_soba, &homemade_veganaise, &chickpea_salad_sandwich, &beer_bread, &stovetop_popcorn, &basic_toothpaste, &papaya_bruschetta_topping, &pan_fried_breadfruit, &corn_dumplings, &breadfruit_gnocchi, &spinach_faux_cheese_ravioli, &breadfruit_pasta, &pandanus_fruit_bread, &mustard_from_seed, &crackers, &buckwheat_tea, &veggie_pate, &sunflower_seed_parmesan };
+Recipe *recipes[] = {&chocolate_chip_cookies, &tzaziki, &spicy_stirfry_chickpeas, &scrambled_chickpeas, &cheese, &sweet_and_sour_lentils, &coffee_jelly, &okonomiyaki, &seitan, &spinach_pajeon, &houjicha_overnight_oatmeal, &wakame_bites, &no_knead_bread, &roasted_carrots_with_beluga_lentils, &black_sesame_brittle, &spinach_oatmeal_cookies, &borscht_with_tofu_sour_cream, &dark_gyoza, &raisin_beet_bread, &persimmon_curry, &mason_jar_bread_pudding, &basic_black_bread, &shichimi_togarashi_crackers, &roasted_pumpkin_seeds, &potato_gnocchi, &lentils_with_roasted_beet_sauce, &teriyaki_veggie_patties, &savoury_turmeric_cookies, &sweet_mock_eel_nigiri, &black_sesame_rice_pancakes, &mushroom_zucchini_pasta, &pate_chinois, &chili_pomegranate_brownies, &breaded_veggie_fingers, &uzumaki_hummus_bites, &anise_bread_with_sweet_pear_sauce, &wasabi_swirl_chocolate_cookies, &black_sesame_syrup, &hop_ice_cream, &sunflower_heirloom_carrot_pasta, &carrot_kinpira_onigirazu, &balsamic_banana_ice_cream, &fresh_pesto_pasta, &vegemite_caramel, &halloween_pumpkin_cookies, &salted_caramel_carob_chip_cookies, &arame_soba, &homemade_veganaise, &chickpea_salad_sandwich, &beer_bread, &stovetop_popcorn, &basic_toothpaste, &papaya_bruschetta_topping, &pan_fried_breadfruit, &corn_dumplings, &breadfruit_gnocchi, &spinach_faux_cheese_ravioli, &breadfruit_pasta, &pandanus_fruit_bread, &mustard_from_seed, &crackers, &buckwheat_tea, &veggie_pate, &quick_sunflower_seed_parmesan };