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diff --git a/Recipes/Vegan Chickpea Satay Curry.html b/Recipes/Vegan Chickpea Satay Curry.html new file mode 100644 index 0000000..302f289 --- /dev/null +++ b/Recipes/Vegan Chickpea Satay Curry.html @@ -0,0 +1,223 @@ +<!DOCTYPE html> +<html> + <head> + <meta charset="UTF-8"> + <style type="text/css"> + /* Shared styles */ + body { + font-family: Helvetica, sans-serif; + font-size: 16.0px; + color: #34302e; + margin: 0.25in; + } + .name { + font-size: 18.0px; + font-family: Helvetica, sans-serif; + font-weight: normal; + margin: 0 0 10px 0; + } + .categories { + color: #605D5D; + font-size: 14.0px; + font-family: Helvetica, sans-serif; + font-style: italic; + } + .rating { + color: #d10505; + font-size: 14.0px; + } + .metadata { + font-size: 14.0px; + } + .infobox p { + margin: 0; + line-height: 150%; + } + .subhead { + color: #d10505; + font-weight: bold; + font-size: 14.0px; + text-transform: uppercase; + margin: 10px 0; + } + + .ingredients p { + margin: 4px 0; + } + /* To prevent nutrition/directions from getting too close + to ingredients */ + .ingredients { + padding-bottom: 10px; + } + .clear { + clear:both; + } + a { + color: #4990E2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + + float: left; + margin-right: 14px; + + + } + .photo { + max-width: 140.0px; + max-height: 140.0px; + width: auto; + height: auto; + } + + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + + page-break-after: always; + + + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + </style> + </head> + <body> + <!-- Recipe --> +<div class="recipe" itemscope itemtype="http://schema.org/Recipe" > + + <div class="infobox"> + + <!-- Image --> + + <div class="photobox"> + + <a href="https://img.taste.com.au/mxW_etgS/w643-h428-cfill-q90/taste/2019/02/vegan-chickpea-satay-curry-147571-2.jpg"> + <img src="Images/5D71F3F6-339F-48F7-A17A-2C83BBE92DB5-21470-0000034DA8C86854/7A95FB57-A1D3-469C-9195-B10C7A5905A8-21470-0000034DAA9A7AA9.jpg" itemprop="image" class="photo photoswipe"/> + </a> + + + </div> + + + <!-- Name --> + <h1 itemprop="name" class="name">Vegan Chickpea Satay Curry</h1> + + <!-- Info --> + + + <!-- Rating, categories --> + <p itemprop="aggregateRating" class="rating" value="0"></p> + + + <p class="metadata"> + + <!-- Cook time, prep time, servings, difficulty --> + + <b>Prep Time: </b><span itemprop="prepTime">15 min</span> + + <b>Cook Time: </b><span itemprop="cookTime">30 minutes</span> + + <b>Servings: </b><span itemprop="recipeYield">4</span> + + + <!-- Source --> + + <b>Source: </b> + + <a itemprop="url" href="https://www.taste.com.au/recipes/vegan-chickpea-satay-curry-recipe/w66dcbf2"> + <span itemprop="author">taste.com.au</span> + </a> + + + + </p> + + + + <div class="clear"></div> + + + </div> + + <div class="left-column"> + + <!-- Ingredients --> + + <div class="ingredientsbox"> + <h3 class="subhead">Ingredients</h3> + <div class="ingredients text"> + <p class="line" itemprop="recipeIngredient"><strong>1</strong> tbsp peanut oil</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> brown onion, cut into thin wedges</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> garlic cloves, crushed</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tsp crushed red chilli (or sambal olek)</p><p class="line" itemprop="recipeIngredient"><strong>90</strong>g (1/3 cup) Sanitarium™ Natural Smooth Peanut Butter</p><p class="line" itemprop="recipeIngredient"><strong>160</strong>ml (2/3 cup) coconut milk</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tablespoons light soy sauce</p><p class="line" itemprop="recipeIngredient"><strong>700</strong>g pumpkin, peeled, deseeded, cut into 2cm pieces</p><p class="line" itemprop="recipeIngredient"><strong>160</strong>ml (2/3 cup) water</p><p class="line" itemprop="recipeIngredient"><strong>200</strong>g green beans, trimmed, halved</p><p class="line" itemprop="recipeIngredient"><strong>400</strong>g can Coles Chickpeas, drained, rinsed</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tbsp fresh lime juice</p><p class="line" itemprop="recipeIngredient"><strong>¼</strong> cup fresh coriander leaves</p><p class="line" itemprop="recipeIngredient">Steamed brown rice, to serve</p> + </div> + </div> + + + <!-- Nutrition (in two-column mode it goes below the ingredients) --> + + + </div> + + <div class="right-column"> + + <!-- Description --> + + + <!-- Directions --> + + <div class="directionsbox"> + <h3 class="subhead">Directions</h3> + <div itemprop="recipeInstructions" class="directions text"> + <p class="line">Heat the oil in a large, deep frying pan or wok over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and lightly golden. Add the garlic and chilli and cook, stirring, for 30 seconds or until aromatic.</p><p class="line">Reduce the heat to low and add the peanut butter, coconut milk and soy sauce. Stir until evenly combined. Add the pumpkin and 160ml (2/3 cup) water. Cover and bring to a simmer. Cook, stirring occasionally, for 6 minutes or until the pumpkin is just tender.</p><p class="line">Add the beans and chickpeas to the pan and cook for a further 2 minutes or until beans are tender-crisp. Stir in lime juice and top with coriander leaves. Serve with brown rice.</p> + </div> + </div> + + + <!-- Notes --> + + + <!-- Nutrition (in regular mode it goes below the notes) --> + + <!-- Used in two different places depending on the recipe layout --> + + +<div class="nutritionbox textbox"> + <h3 class="subhead">Nutrition</h3> + <div itemprop="nutrition" class="nutrition text"> + <p>2205 kj Energy 25.5g Fat Total 9g Saturated Fat 11g Fibre 17g Protein 51.5g Carbs (total)</p> + </div> +</div> + + + + + + </div> + + <div class="clear"></div> + +</div> + + + + + + </body> +</html> |