<?xml version="1.0"?> <script> <visit>http://127.0.0.1/recipes</visit> <cookie name="monster">eb2073b0a5e1e7ce97e41f5e21b29c782aef397d821ca0f188c1a9189f1edef9</cookie> <click id="nav-recipe" delay="250" /> <click id="recipe-title" /> <text click="false" id="inplace_id"><![CDATA[Carrot Ginger Soup]]></text> <text id="ingredients-list-id"><![CDATA[ 1 medium onion, diced 2 tbsp olive oil 2 cups broccoli, chopped 2 cups cauliflower, chopped 3/4 tsp cayenne 1/4 tsp salt 1/2 tsp fresh cracked pepper 1 tbsp ginger, grated 4 cloves of garlic (grated) 28 oz. of diced tomatoes 3 cups veggie broth 1 cup water 5 tbsp peanut butter 1 package SUPER SPICY tofu ]]></text> <click id="accept-ingredient-list-dialog" /> <text css="input.ui-autocomplete-input"><![CDATA[soup]]></text> <pause delay="750" /> <click id="app-nav-citation-new" /> <text id="recipe-author-name">Michael's Friend</text> <option id="recipe-attribution-id" text="courtesy of" /> <click id="accept-citation-dialog" /> <frame index="0"> <text css="li" edit="true"><![CDATA[ Chop tofu into 1 inch cubes. Heat the oil in a big pot on medium heat and sauté onion until it gets all translucent. Add everything up to and including the garlic. Cover and cook, stirring occasionally for 5 to 7 minutes. Add tomatoes, veggie broth, water, and peanut butter. Increase heat until the soup begins to bubble. Turn down the heat, cover, then let simmer for up to 20 minutes, stirring occasionally. Add tofu and continue to simmer, covered, for another 10 to 15 minutes. ]]> </text> </frame> <pause delay="250" /> <click id="nav-book" /> <text css="input[name='book-author']"><![CDATA[Michael Shumlich]]></text> <text css="input[name='book-title']"><![CDATA[Under the Weather]]></text> <option id="recipes" text="Carrot Ginger Soup" /> <click id="create-book" /> </script>