<?php
// Define recipe data as an array
// breakfastrecipe:-------------------------------------------------------------------------------------
$quickvegan = [
    17 => [
        "id" => 17,
        "name" => "QUICK CHICKPEA BOLOGNESE",
        "image" => "asset/img/quick-vegan/quick-vegan1.webp",
        "inner-image" => "asset/img/quick-vegan/quick-vegan1.webp",
        "summary" => "Using pantry staples such as canned chickpeas and tomatoes, this rustic plant-based bolognese is seriously satisfying, without leaving you feeling stuffed. Pro tip: Make sure to get the pasta cooking first; then prepare the sauce.",
        "ingredients" => array(
            "1½ cups diced red onion",
            "3 cloves fresh garlic, minced",
            "1 (15.5-ounce) can chickpeas, rinsed, drained, and chopped (1½ cups)",
            "1 medium carrot, cut into ¼-inch dice",
            "1 cup mushrooms (any kind you like), cut into ¼-inch dice",
            "1 (14.5-ounce) can diced tomatoes (1½ cups)",
            "1 (15-ounce) can tomato sauce (1½ cups)",
            "½ tablespoon dried oregano",
            "1 tablespoon dried parsley",
            "Sea salt",
            "3 cups cooked brown rice penne or fusilli pasta (or any other whole-grain pasta)",
        ),
        "instructions" => array(
            "Heat a large saucepan over medium heat, add the red onions, garlic, chickpeas, carrots, and a dash of salt. Sauté the vegetables for about 5 minutes, or until the onions are slightly translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep vegetables from sticking to the pan.",
            "Add the mushrooms and sauté for about 2 minutes.",
            "Add the diced tomatoes, tomato sauce, oregano, and parsley. Sauté for 2 more minutes, taste and adjust seasoning.",
            "Pour as much of the sauce as you like over the pasta and eat up—it's all fantastic for you and tastes even better.",
        )
    ],
    18 => [
        "id" => 18,
        "name" => "SUMMER’S BEST AVOCADO TOAST",
        "image" => "asset/img/quick-vegan/quick-vegan2.webp",
        "inner-image" => "asset/img/quick-vegan/quick-vegan2.webp",
        "summary" => "The fresh flavors of tomato and cucumber perfectly marry with creamy avocado and the earthy goodness of whole grain toast. For more butter-free toast topping ideas, check out Beyond Butter: 8 Healthy Ways to Top Your Morning Toast.",
        "ingredients" => array(
            "6 slices whole grain bread, toasted",
            "1 Hass avocado, halved, seeded, peeled, and cut into 6 wedges",
            "2 medium ripe tomatoes, thinly sliced",
            "1½ cups thinly sliced cucumber",
            "1 to 2 cups baby romaine lettuce or spinach",
            "½ to ⅔ cup fresh alfalfa sprouts (optional)",
            "Sea salt and freshly ground black pepper, to taste",
            "2 tablespoons lemon juice",
        ),
        "instructions" => array(
            "Spread each toasted bread slice with an avocado wedge. Top with tomato, cucumber, lettuce, and, if desired, alfalfa sprouts.",
            "Sprinkle with salt and pepper and drizzle with lemon juice. Serve immediately."

        )
    ],
    19 => [
        "id" => 19,
        "name" => "TARTINES WITH WASABI-GINGER BEET AND AVOCADO",
        "image" => "asset/img/quick-vegan/quick-vegan3.webp",
        "inner-image" => "asset/img/quick-vegan/quick-vegan3.webp",
        "summary" => "Sushi seasonings such as ginger, wasabi, and rice vinegar add bright flavor notes to these jewel-tone tartines, a French version of the open-faced sandwich. If beets aren’t your thing, feel free to substitute grated carrots, which are just as sweet and colorful. And if you can’t find German-style rye bread, any whole grain bread will taste great in this satisfying open-face sandwich.",
        "ingredients" => array(
            "2½ teaspoons unseasoned rice vinegar or apple cider vinegar",
            "1 teaspoon grated fresh ginger",
            "1 large beet (6 oz.), shredded",
            "Sea salt and freshly ground black pepper, to taste",
            "2 avocados, halved and seeded",
            "1 to 2 teaspoons wasabi paste",
            "4 slices whole grain rye or sourdough bread, toasted",
            "¾ cup broccoli sprouts or alfalfa sprouts"
        ),
        "instructions" => array(
            "In a bowl stir together 1½ tsp. of the vinegar and the ginger. Add beet; toss to coat. Season with salt and pepper.",
            "Scoop avocado flesh into a separate bowl. Mash avocado with the wasabi paste and the remaining 1 tsp. vinegar. Season with salt and pepper.",
            "To assemble, spread toast slices with mashed avocado mixture. Top with beets and sprouts."
        )
    ],
    20 => [
        "id" => 20,
        "name" => "MINT LEMONADE CHICKPEA SALAD",
        "image" => "asset/img/quick-vegan/quick-vegan4.webp",
        "inner-image" => "asset/img/quick-vegan/quick-vegan4.webp",
        "summary" => "Each bite of this mint lemonade chickpea salad is like a drop of sunshine for your taste buds. Mint and lemon are no flavor strangers, and although both can be quite bold, they work wonderfully together, especially in this dressing.",
        "ingredients" => array(
            "2 cups cooked chickpeas, or 1 ¼ (15-ounce) cans, drained, rinsed, and cooled to room temperature",
            "¾ cup quartered cherry tomatoes",
            "¼ cup fresh lemon juice (from about 1 large lemon)",
            "2 tablespoons packed, finely chopped fresh mint",
            "2 cloves garlic, minced",
            "freshly cracked sea or Himalayan salt",
            "freshly cracked black pepper",
            "6 oz. fresh spinach"
        ),
        "instructions" => array(
            "Place the chickpeas and quartered tomatoes in a medium bowl.
Whisk the lemon juice, mint, and garlic in a separate bowl; season with a few grinds of fresh Himalayan salt and pepper to taste.",
            "Add the dressing to the chickpeas and tomatoes and toss.",
            "Place a handful of spinach on each plate. Divide chickpea mixture among plates and serve, garnished with additional mint and lemon slices."
        )

    ],
    21 => [
        "id" => 21,
        "name" => "NO-TUNA” SALAD SANDWIC",
        "image" => "asset/img/quick-vegan/quick-vegan5.webp",
        "inner-image" => "asset/img/quick-vegan/quick-vegan5.webp",
        "summary" => "In this vegan version of a tuna salad sandwich, the savory chickpea filling gets extra tang from pickles, red onion, and capers. Mayonnaise is replaced by a creamy mixture of tahini and Dijon mustard to deliver crave-worthy flavor while diced celery and pickles give it a tasty crunch. Serve between two slices of your favorite whole wheat bread for a simple yet satisfying meal. The mixture will keep well covered in the refrigerator for 4-5 days, which makes it great for quick, weekday lunches!",
        "ingredients" => array(
            "FOR THE SALAD:",
            "1 (15-ounce) can chickpeas, rinsed and drained",
            "3 tablespoons tahini",
            "1 teaspoon Dijon or spicy brown mustard",
            "1 tablespoon maple syrup or agave nectar",
            "¼ cup diced red onion",
            "¼ cup diced celery",
            "¼ cup diced pickle",
            "1 teaspoon capers, drained and loosely chopped",
            "Healthy pinch each sea salt and black pepper",
            "1 tablespoon roasted unsalted sunflower seeds (optional)",

            "FOR SERVING:",
            "8 slices whole-wheat bread",
            "Dijon or spicy brown mustard",
            "Romaine lettuce",
            "Tomato, sliced",
            "Red onion, sliced",

        ),
        "instructions" => array(
            "Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.",
            "Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.",
            "Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).",
        )
    ],

    22 => [
        "id" => 22,
        "name" => "KIMCHI NOODLE SALAD",
        "image" => "asset/img/quick-vegan/quick-vegan6.webp",
        "inner-image" => "asset/img/quick-vegan/quick-vegan6.webp",
        "summary" => "Let your taste buds savor this cool noodle salad that pops with spicy kimchi flavor, crunchy mung bean sprouts, refreshing cucumber, and soft noodles. The recipe calls for cold noodles, but you don’t need to wait for them to cool; just rinse them in cold water once they’re cooked.",
        "ingredients" => array(
            "1 pound brown rice noodles, cooked according to package directions, drained, and rinsed until cool",
            "2 ½ cups chopped cabbage kimchi",
            "3 to 4 tablespoons gochujang",
            "1 cup Mung Bean Sprouts",
            "4 green onions (white and green parts), thinly sliced",
            "1 medium cucumber, halved, seeded and thinly sliced",
            "2 tablespoons sesame seeds, toasted"
        ),
        "instructions" => array(
            "Place the rice noodles, kimchi, gochujang, and mung bean sprouts in a large bowl and mix well.",
            "To serve, divide the mixture between four individual plates and garnish each with the green onions, cucumber slices, and sesame seeds.",
        )
    ],
    // lunch recipe:----------------------------------------------------------------------------
    23 => [
        "id" => 23,
        "name" => "QUICK HUMMUS AND QUINOA WRAPS",
        "image" => "asset/img/quick-vegan/quick-vegan7.webp",
        "inner-image" => "asset/img/quick-vegan/quick-vegan7.webp",
        "summary" => "Quinoa and hummus make a surprisingly tasty flavor pairing. Roll them up in a tortilla with fresh spinach and tomato for a great make-and-take lunch. We recommend our Sweet Potato Hummus, Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus, or Herbed Hummus, but you can use any oil-free spread of your choosing.",
        "ingredients" => array(
            "4 10-inch whole wheat flour tortillas",
            "2 cups hummus or other desired spread",
            "1 cup cooked quinoa or desired whole grain",
            "2 cups fresh spinach",
            "2 medium tomatoes, thinly sliced",
        ),
        "instructions" => array(
            "In a dry skillet heat tortillas, one at a time, on both sides until warm.
Spread tortillas with hummus (or desired spread), using ½ cup for each tortilla, and top with quinoa. Divide spinach and tomatoes among tortillas; roll up tortillas.",
            "Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.",
        )
    ],
    24 => [
        "id" => 24,
        "name" => "Marmite & Pancetta Spaghetti",
        "image" => "asset/img/easy-quick/easy-quick7.webp",
        "inner-image" => "asset/img/easy-quick/easy-quick7.webp",
        "summary" => "Trust us when we say it works! Even Marmite haters will love this umami pasta dish with crispy Italian bacon.",
        "ingredients" => array(
            "500g pack of spaghetti",
            "1 tbsp olive oil",
            "200g pancetta, diced",
            "80g butter, softened",
            "2 tsp Marmite",
            "50g cheddar, grated",
            "grated parmesan, to serve"
        ),
        "instructions" => array(
            "STEP 1
Bring a large pan of water to the boil and add the spaghetti. Meanwhile, heat the oil in a frying pan and cook the pancetta for 8-10 mins until crispy.",
            "STEP 2
Once the pasta is cooked, drain, reserving a little pasta water. Tip the spaghetti back into the pan with the pasta water and add the pancetta with the fat from the pan, the butter, Marmite and cheeses. Use tongs to coat the spaghetti in the sauce and season with a little pepper. Taste and add a little more Marmite, if you like. Serve in bowls with extra parmesan sprinkled over.",
        )
    ],
















];
