Adds support for theplantbasedschool (#1493)

hhursev · Feb 21, 2025 · 1d752bd · 1d752bd
1 parent 5f9fa7b
commit 1d752bd
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diff --git a/recipe_scrapers/__init__.py b/recipe_scrapers/__init__.py
@@ -409,6 +409,7 @@
 from .themodernproper import TheModernProper
 from .thepalatablelife import ThePalatableLife
 from .thepioneerwoman import ThePioneerWoman
+from .theplantbasedschool import ThePlantBasedSchool
 from .therecipecritic import Therecipecritic
 from .thesaltymarshmallow import TheSaltyMarshmallow
 from .thespruceeats import TheSpruceEats
@@ -650,6 +651,7 @@
     TheLoopyWhisk.host(): TheLoopyWhisk,
     TheMediterraneDish.host(): TheMediterraneDish,
     ThePalatableLife.host(): ThePalatableLife,
+    ThePlantBasedSchool.host(): ThePlantBasedSchool,
     TheSaltyMarshmallow.host(): TheSaltyMarshmallow,
     Thinlicious.host(): Thinlicious,
     DomesticateMe.host(): DomesticateMe,

diff --git a/recipe_scrapers/theplantbasedschool.py b/recipe_scrapers/theplantbasedschool.py
@@ -0,0 +1,33 @@
+from ._abstract import AbstractScraper
+from ._grouping_utils import group_ingredients
+from ._utils import get_equipment
+
+
+class ThePlantBasedSchool(AbstractScraper):
+    @classmethod
+    def host(cls):
+        return "theplantbasedschool.com"
+
+    def ingredient_groups(self):
+        return group_ingredients(
+            self.ingredients(),
+            self.soup,
+            ".wprm-recipe-ingredient-group h4",
+            ".wprm-recipe-ingredient",
+        )
+
+    def equipment(self):
+        equipment_items = [
+            item.get_text()
+            for item in self.soup.select(
+                "li.wprm-recipe-equipment-item div.wprm-recipe-equipment-name"
+            )
+        ]
+        return get_equipment(equipment_items)
+
+    def instructions(self):
+        return "\n".join(
+            span.get_text()
+            for instruction in self.soup.select(".wprm-recipe-instruction-text")
+            for span in instruction.find_all("span", recursive=False)
+        )
diff --git a/tests/test_data/theplantbasedschool.com/theplantbasedschool_1.json b/tests/test_data/theplantbasedschool.com/theplantbasedschool_1.json
@@ -0,0 +1,53 @@
+{
+  "author": "Nico Pallotta",
+  "canonical_url": "https://theplantbasedschool.com/chipotle-sauce/",
+  "site_name": "The Plant Based School",
+  "host": "theplantbasedschool.com",
+  "language": "en-US",
+  "title": "Chipotle Sauce",
+  "ingredients": [
+    "2 chipotle peppers in adobo sauce (more or less to taste)",
+    "¾ cup Greek yogurt (sub sourcream or non-dairy yogurt)",
+    "¼ cup mayonnaise (sub vegan mayo)",
+    "½ clove garlic",
+    "1 tablespoon lime juice",
+    "¼ teaspoon salt",
+    "1 teaspoon maple syrup (optional)"
+  ],
+  "instructions_list": [
+    "Blend 2 chipotle peppers in adobo sauce, ¼ cup mayonnaise, ¾ cup Greek yogurt, ½ clove garlic, 1 tablespoon lime juice, and ¼ teaspoon salt until smooth and creamy.",
+    "Scrape down the sides of the blender if necessary. Taste and adjust for salt, sweet, spicy, and acidic.",
+    "Use chipotle sauce as a dip, spread, or drizzle with veggies, bowls, salads, and Mexican food."
+  ],
+  "category": "Dressing &amp; Sauces",
+  "yields": "20 servings",
+  "description": "Chipotle sauce is a creamy, smokey, and spicy condiment with a touch of sweetness and a bold, umami-packed flavor profile.It's excellent to enhance the taste of salads, bowls, sandwiches, tacos, burritos, and much more.",
+  "total_time": 5,
+  "prep_time": 5,
+  "cuisine": "Mexican-Inspired",
+  "ratings": 5.0,
+  "ratings_count": 10,
+  "equipment": [
+    "Blender"
+  ],
+  "nutrients": {
+    "servingSize": "1 tbsp",
+    "calories": "25 kcal",
+    "fatContent": "2 g",
+    "saturatedFatContent": "0.2 g",
+    "carbohydrateContent": "1 g",
+    "sugarContent": "1 g",
+    "proteinContent": "0.2 g",
+    "fiberContent": "0.05 g"
+  },
+  "dietary_restrictions": [
+    "Gluten Free Diet",
+    "Vegan Diet",
+    "Vegetarian Diet"
+  ],
+  "image": "https://theplantbasedschool.com/wp-content/uploads/2022/06/chipotle-sauce-recipe-3.jpg",
+  "keywords": [
+    "chipotle",
+    "jalapeno"
+  ]
+}
diff --git a/tests/test_data/theplantbasedschool.com/theplantbasedschool_1.testhtml b/tests/test_data/theplantbasedschool.com/theplantbasedschool_1.testhtml
diff --git a/tests/test_data/theplantbasedschool.com/theplantbasedschool_2.json b/tests/test_data/theplantbasedschool.com/theplantbasedschool_2.json
@@ -0,0 +1,123 @@
+{
+  "author": "Nico Pallotta",
+  "canonical_url": "https://theplantbasedschool.com/vegan-carrot-cake/",
+  "site_name": "The Plant Based School",
+  "host": "theplantbasedschool.com",
+  "language": "en-US",
+  "title": "Vegan Carrot Cake",
+  "ingredients": [
+    "2 cups all-purpose flour",
+    "1 cup brown sugar",
+    "3 teaspoons cinnamon",
+    "¼ teaspoon nutmeg",
+    "¼ teaspoon all spice (optional)",
+    "1 tablespoon baking powder",
+    "½ teaspoon baking soda",
+    "⅛ teaspoon salt",
+    "¾ cup dairy-free milk (we use almond milk)",
+    "⅓ cup olive oil (or another vegetable oil)",
+    "2 teaspoons vanilla extract",
+    "1 inch ginger (grated)",
+    "2½ cups carrots (finely grated)",
+    "¾ cup walnuts (chopped or pulsed in food processor)",
+    "½ cup raisins",
+    "2 ounces vegan butter (diced and softened at room temperature)",
+    "½ lemon (the grated zest)",
+    "1 teaspoon vanilla extract",
+    "4 ounces vegan cream cheese",
+    "1 cup powdered sugar"
+  ],
+  "ingredient_groups": [
+    {
+      "ingredients": [
+        "2 cups all-purpose flour",
+        "1 cup brown sugar",
+        "3 teaspoons cinnamon",
+        "¼ teaspoon nutmeg",
+        "¼ teaspoon all spice (optional)",
+        "1 tablespoon baking powder",
+        "½ teaspoon baking soda",
+        "⅛ teaspoon salt"
+      ],
+      "purpose": "DRY INGREDIENTS"
+    },
+    {
+      "ingredients": [
+        "¾ cup dairy-free milk (we use almond milk)",
+        "⅓ cup olive oil (or another vegetable oil)",
+        "2 teaspoons vanilla extract",
+        "1 inch ginger (grated)",
+        "2½ cups carrots (finely grated)"
+      ],
+      "purpose": "WET INGREDIENTS"
+    },
+    {
+      "ingredients": [
+        "¾ cup walnuts (chopped or pulsed in food processor)",
+        "½ cup raisins"
+      ],
+      "purpose": "ADD-INS"
+    },
+    {
+      "ingredients": [
+        "2 ounces vegan butter (diced and softened at room temperature)",
+        "½ lemon (the grated zest)",
+        "1 teaspoon vanilla extract",
+        "4 ounces vegan cream cheese",
+        "1 cup powdered sugar"
+      ],
+      "purpose": "FROSTING"
+    }
+  ],
+  "instructions_list": [
+    "Preheat oven to 340°F or 170°C. Butter the sides of your pan and line the bottom with parchment paper.",
+    "Peel, then grate 2½ cups carrots with a food processor with grating disk attachment or with the small holes of a box grater. Set aside.",
+    "To a large bowl, add 2 cups all-purpose flour, 1 cup brown sugar, 3 teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon all spice, 1 tablespoon baking powder, ½ teaspoon baking soda, and ⅛ teaspoon salt.",
+    "Whisk well.",
+    "To the same bowl, add ¾ cup dairy-free milk, ⅓ cup olive oil, 2 teaspoons vanilla extract, 1 inch ginger (peeled and grated), and stir with a spoon/spatula until barely combined. ",
+    "Don't overmix it. Batter should be pretty thick.",
+    "Fold in the grated carrots, ¾ cup walnuts (chopped), and ½ cup raisins.",
+    "The batter should be pretty thick as the carrots release moisture while baking.",
+    "Pour the mixture into the prepared pan.",
+    "Bake at 340°F or 170°C for 45 to 55 minutes, or until a toothpick inserted in the center comes out dry.",
+    "Let cool down in the pan for 15 minutes, then transfer it onto a wire rack and cool down completely, or for about 2 to 3 hours.",
+    "Add 2 ounces vegan butter (softened at room temperature), ½ lemon (the grated zest), and 1 teaspoon vanilla extract to a bowl. ",
+    "Beat with a hand mixer until creamy.",
+    "Add 4 ounces vegan cream cheese and beat until combined, then add 1 cup powdered sugar and beat until smooth and creamy.",
+    "Apply frosting on top of the carrot cake, cut into squares and enjoy. ",
+    "You can garnish with crushed walnuts."
+  ],
+  "category": "Breakfast,Dessert,Snack",
+  "yields": "16 servings",
+  "description": "Our vegan carrot cake is an easy-to-make one-layer cake with simple ingredients you already have in your pantry.You’ll love this recipe because you can put it together with little effort; it’s perfectly moist, tender, and packed with flavor thanks to the carrots, walnuts, cinnamon, nutmeg, and allspice.",
+  "total_time": 65,
+  "cook_time": 50,
+  "prep_time": 15,
+  "cuisine": "American",
+  "ratings": 5.0,
+  "ratings_count": 58,
+  "equipment": [
+    "Box grater with small holes or food processor with grating disk attachment.",
+    "8-Inch square baking pan (20 cm) or 9-Inch square baking pan (23 cm), 9-Inch round cake pan (23 cm), or 11×7 rectangular baking dish (28 x 18 cm)."
+  ],
+  "nutrients": {
+    "servingSize": "1 serving",
+    "calories": "295 kcal",
+    "fatContent": "13 g",
+    "saturatedFatContent": "2 g",
+    "unsaturatedFatContent": "9 g",
+    "carbohydrateContent": "42 g",
+    "sugarContent": "24 g",
+    "proteinContent": "4 g",
+    "fiberContent": "2 g"
+  },
+  "dietary_restrictions": [
+    "Vegan Diet",
+    "Vegetarian Diet"
+  ],
+  "image": "https://theplantbasedschool.com/wp-content/uploads/2022/11/Carrot-cake-frosting-1.jpg",
+  "keywords": [
+    "carrot cake",
+    "carrots"
+  ]
+}