<?php
// Define recipe data as an array
// breakfastrecipe:-------------------------------------------------------------------------------------
$vegakbreakfast = [


    57 => [
        "id" => 57,
        "name" => "Vegan Smoothie Bowl",
        "image" => "asset/img/veganbreakfast/veganbreakfast.webp",
        "inner-image" => "asset/img/veganbreakfast/veganbreakfast.webp",
        "summary" => "Eat this thick and creamy smoothie bowl with a spoon! Banana and frozen berries whip together with a little nut milk for a toppable vegan breakfast. We use fruit, nuts and seeds for topping, but feel free to experiment with whatever you like.",
        "ingredients" => array(
            "1 large banana",
            "1 cup frozen mixed berries",
            "½ cup unsweetened soymilk or other unsweetened non-dairy milk",
            "¼ cup pineapple chunks",
            "½ kiwi, sliced",
            "1 tablespoon sliced almonds, toasted if desired",
            "1 tablespoon unsweetened coconut flakes, toasted if desired",
            "1 teaspoon chia seeds"
        ),
        "instructions" => array(
            "Combine banana, berries and soymilk (or almond milk) in a blender. Blend until smooth.",
            "Pour the smoothie into a bowl and top with pineapple, kiwi, almonds, coconut and chia seeds."
        )
    ],


    58 => [
        "id" => 58,
        "name" => "Eggs Benedict Toast",
        "image" => "asset/img/breakfast/breakfast4.webp",
        "inner-image" => "asset/img/breakfast/breakfast4.webp",
        "summary" => "This super-simple variation on eggs Benedict features prosciutto instead of Canadian bacon and steamed eggs, not poached. Easier than poaching, gently steaming eggs results in delicately tender whites and smooth, creamy yolks.",
        "ingredients" => array(
            "3 large egg yolks",
            "1 tablespoon cold water",
            "1 teaspoon cornstarch",
            "1 teaspoon Dijon mustard",
            "1 ½ tablespoons fresh lemon juice, divided",
            "1 teaspoon kosher salt, divided",
            "12 tablespoons unsalted butter (6 ounces), melted, plus 2 tablespoons cold unsalted butter, divided",
            "⅛ teaspoon cayenne pepper",
            "Warm water, as needed",
            "4 cold large eggs",
            "4 (1/2-inch-thick) sourdough bread slices, toasted",
            "8 thin prosciutto or speck slices (about 4 ounces)",
            "2 tablespoons roughly chopped fresh soft herbs (such as tarragon and chives)",
            "Freshly ground black pepper (optional)"
        ),
        "instructions" => array(
            "Whisk egg yolks in a small saucepan until smooth, about 1 minute. Add 1 tablespoon cold water, cornstarch, Dijon, 1 tablespoon lemon juice, and 1/2 teaspoon salt; whisk until thoroughly combined. Prepare a bowl of ice water large enough to dip bottom of saucepan into; set aside.",
            "Add 1 tablespoon cold butter to egg yolk mixture; place over very low heat. Cook, whisking constantly, until thickened and bubbles have disappeared, 1 to 2 minutes, being careful not to curdle egg mixture. (If egg mixture looks anything but perfectly smooth, remove from heat, and briefly plunge saucepan into ice water, whisking constantly.) When butter is completely incorporated and mixture has thickened, immediately add remaining 1 tablespoon cold butter; remove from heat, and whisk until smooth.",
            "While whisking egg yolk mixture constantly, slowly add 2 tablespoons melted butter, 1/4 teaspoon at a time, until mixture begins to thicken, about 1 minute. Whisking constantly, add remaining 10 tablespoons melted butter, 1 tablespoon at a time, until sauce is smooth, about 2 minutes. Whisk in cayenne, remaining 1/2 tablespoons lemon juice, and remaining 1/2 teaspoon salt. Add warm water, 1 teaspoon at a time, as needed until sauce is thin enough to spread out on its own a bit but still thick and billowy. Cover pan, and move to back of stove, or set over another pan with hot water in it, to keep sauce warm. Add more warm water to thin if needed after resting.",
            "Set a steamer basket in a medium saucepan, and fill pan with 1 inch of water. Bring to a simmer over medium; add cold eggs. Cover and cook eggs 7 minutes for runny yolks, increasing time by 30-second increments up to 8 minutes and 30 seconds for less runny yolks. Transfer eggs to ice bath; let stand 1 to 2 minutes. Carefully peel eggs.",
            "To assemble, drape each piece of sourdough toast with 2 prosciutto slices. Cut peeled eggs carefully in half lengthwise, and top each toast with 2 egg halves. Spoon 1/4 cup hollandaise over each toast; sprinkle with herbs and, if desired, black pepper."
        )

    ],
    59 => [
        "id" => 59,
        "name" => "Cashew Butter & Clementine Toast",
        "image" => "asset/img/veganbreakfast/veganbreakfast2.webp",
        "inner-image" => "asset/img/veganbreakfast/veganbreakfast2.webp",
        "summary" => "This three-ingredient toast uses a fresh clementine and cashew butter for a twist on the classic PB & J. Enjoy this toast for a quick breakfast or snack.",
        "ingredients" => array(
            "1 tablespoon cashew butter",
            "1 slice whole-grain bread, toasted",
            "1 clementine, peeled and segmented",
        ),
        "instructions" => array(
            "Spread cashew butter on toast and top with clementine segments.",

        )
    ],

    60 => [
        "id" => 60,
        "name" => "French Rolled Omelet",
        "image" => "asset/img/breakfast/breakfast5.webp",
        "inner-image" => "asset/img/breakfast/breakfast5.webp",
        "summary" => "Make a perfect French rolled omelet with fresh herbs and nutty Gruyère cheese in just 10 minutes.",
        "ingredients" => array(
            "3 large eggs",
            "1 tablespoon chopped fresh herbs, such as chives, tarragon, and flat-leaf parsley",
            "Kosher salt",
            "Freshly ground black pepper",
            "1 tablespoon unslated butter, plus more for serving",
            "2 tablespoons shredded Gruyère or cheddar cheese (optional)",
        ),
        "instructions" => array(
            "Crack eggs into a bowl, add herbs, and season lightly with salt and pepper. Using wooden chopsticks, beat until well blended and ingredients are incorporated.",
            "Heat an 8-inch nonstick or seasoned carbon steel pan over high. Add butter, and cook until foamy but not browned, tipping pan to coat bottom evenly with melted butter.",
            "Pour eggs into pan; immediately swirl pan clockwise while stirring eggs vigorously counterclockwise with chopsticks to keep curds small and creamy.",
            "When a soft scramble forms, stop stirring eggs. Drag chopsticks around outside edge of omelet to turn wispy edges into scrambled eggs.",
            "Once a thin sheet of cooked egg (egg crêpe) forms on surface of pan, quickly sprinkle with cheese, if desired.",
            "Using an underhanded grip on handle, tilt pan away and begin rolling egg crêpe filled with soft scrambled eggs toward edge of pan opposite the handle. Using chopsticks, tuck edge into omelet. Turn out omelet onto plate, seam side down.",
        )
    ],
    61 => [
        "id" => 61,
        "name" => "Strawberry-Pineapple Smoothie",
        "image" => "asset/img/veganbreakfast/veganbreakfast3.webp",
        "inner-image" => "asset/img/veganbreakfast/veganbreakfast3.webp",
        "summary" => "Blend almond milk, strawberry and pineapple for a smoothie that's so easy you can make it on busy mornings. A bit of almond butter adds richness and filling protein. Freeze some of the almond milk for an extra-icy texture.",
        "ingredients" => array(
            "1 cup frozen strawberries",
            "1 cup chopped fresh pineapple",
            "¾ cup chilled unsweetened almond milk, plus more if needed",
            "1 tablespoon almond butter"

        ),
        "instructions" => array(
            "Combine strawberries, pineapple, almond milk and almond butter in a blender. Process until smooth, adding more almond milk, if needed, for desired consistency. Serve immediately."


        )
    ],



    62 => [
        "id" => 62,
        "name" => "Monte Cristo",
        "image" => "asset/img/breakfast/breakfast6.webp",
        "inner-image" => "asset/img/breakfast/breakfast6.webp",
        "summary" => "A hybrid of a ham and cheese sandwich and French toast, this breakfast and brunch sandwich is both sweet and savory, with raspberry jam and spicy mustard.",
        "ingredients" => array(
            "4 slices white breadl",
            "8 ounces shredded Gruyère, divided ",
            "6 ounces thinly sliced ham",
            "4 teaspoons stone-ground or Dijon mustard",
            "2 teaspoons raspberry jam, plus more as needed",
            "2 eggs",
            "1/4 cup half-and-half or whole milk",
            "1/2 teaspoon vanilla",
            "1 teaspoon ground cinnamon",
            "Pinch nutmeg",
            "4 tablespoons butter, divided",
            "Powdered sugar",
        ),
        "instructions" => array(
            "Place bread slices on a cutting board and top 2 slices each with 2 ounces of the shredded Gruyère. Top each with ham, then the remaining 4 ounces of cheese. Spread mustard on remaining bread slices, then spread jam over mustard. Assemble sandwiches, pressing down slightly to adhere.",
            "Beat eggs, half-and-half, vanilla, cinnamon, and nutmeg in a shallow bowl. Dip sandwiches into egg mixture, coating them completely.",
            "Melt 2 tablespoons of the butter in a skillet over medium. Add 1 sandwich, cook until golden brown on each side, about 3 minutes per side. Transfer cooked sandwich to a cutting board. Wipe out skillet, then melt the remaining 2 tablespoons of butter in skillet. Cook second sandwich, then transfer to cutting board. Slice each sandwich in half. Sprinkle with powdered sugar and serve with additional jam."
        )
    ],
    // lunch recipe:----------------------------------------------------------------------------
    63 => [
        "id" => 63,
        "name" => "Almond Milk Rice Pudding",
        "image" => "asset/img/breakfast/breakfast7.webp",
        "inner-image" => "asset/img/breakfast/breakfast7.webp",
        "summary" => "Sushi rice makes this dairy-free rice pudding — made with unsweetened almond milk — pleasantly chewy and creamy.",
        "ingredients" => array(
            "1 1/2 cups sushi rice, rinsed",
            "1/3 cup sugar",
            "Pinch of salt",
            "7 cups unsweetened almond milk",
            "Cherry preserves, for serving",
        ),
        "instructions" => array(
            "In a large saucepan, combine the rice, sugar, salt and 1 cup of the almond milk. Cook over low heat, stirring, until the almond milk is absorbed, 5 minutes. Gradually add 5 more cups of almond milk, 1/2 cup at a time, stirring and cooking until the sauce is very thick, 25 minutes. Let cool, then stir in the remaining 1 cup of almond milk. Serve topped with cherry preserves."
        )
    ],
    64 => [
        "id" => 64,
        "name" => "Peanut Butter and Apple-Cinnamon Topped Toas",
        "image" => "asset/img/veganbreakfast/veganbreakfast4.webp",
        "inner-image" => "asset/img/veganbreakfast/veganbreakfast4.webp",
        "summary" => "This peanut butter and apple-cinnamon topped toast is sure to satisfy for breakfast or a snack.",
        "ingredients" => array(
            "4 teaspoons creamy peanut butter",
            "1 slice 100% whole wheat bread, lightly toasted",
            "¼ apple, cored and sliced",
            "Pinch ground cinnamon",


        ),
        "instructions" => array(
            "Spread peanut butter on toast. Arrange apple slices over peanut butter and sprinkle with cinnamon."


        )
    ],
















];
