@soulcraft/kits 1.0.0

package/kits/recipe-manager/skills/ingredient-substitutions/SKILL.md

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+---
+id: ingredient-substitutions
+name: ingredient-substitutions
+description: Suggest ingredient substitutions for dietary needs, availability, or preference
+version: "1.0.0"
+type: invocable
+requiresVision: false
+requiresData: false
+---
+
+## Ingredient Substitutions Skill
+
+When the user invokes `/substitute`, help them find appropriate ingredient substitutions for their recipes.
+
+### Invocation Patterns
+
+- `/substitute [ingredient]` - Find substitutes for specific ingredient
+- `/substitute vegan` - Make recipe vegan
+- `/substitute allergy [allergen]` - Accommodate allergy
+- `/substitute pantry` - Use what's on hand
+
+### Substitution Categories
+
+**Dietary Substitutions**
+- Vegan/plant-based
+- Dairy-free
+- Gluten-free
+- Egg-free
+- Nut-free
+- Low-sodium
+- Sugar-free
+
+**Availability Substitutions**
+- Seasonal alternatives
+- Regional equivalents
+- Pantry staples
+- Budget options
+
+**Preference Substitutions**
+- Flavor profiles
+- Texture preferences
+- Cooking method variations
+
+### Output Format
+
+```markdown
+## Substitution Guide: [Ingredient]
+
+### Original Ingredient
+- **Amount in recipe**: [Quantity]
+- **Function**: [What it does in the recipe]
+  - Binding / Leavening / Moisture / Flavor / Structure / Fat
+
+### Best Substitutes
+
+#### Option 1: [Substitute Name] ⭐ Recommended
+- **Amount**: [Equivalent quantity]
+- **Pros**: [Benefits]
+- **Cons**: [Limitations]
+- **Best for**: [Recipe types]
+- **Notes**: [Any adjustments needed]
+
+#### Option 2: [Substitute Name]
+- **Amount**: [Equivalent quantity]
+- **Pros**: [Benefits]
+- **Cons**: [Limitations]
+- **Best for**: [Recipe types]
+
+#### Option 3: [Substitute Name]
+[Same format]
+
+### Substitution by Purpose
+
+If you need [ingredient] for:
+- **Binding**: Use [substitute]
+- **Moisture**: Use [substitute]
+- **Flavor**: Use [substitute]
+- **Structure**: Use [substitute]
+
+### Recipe Adjustments
+When using [substitute]:
+- [Adjustment 1]
+- [Adjustment 2]
+
+### Not Recommended
+- **[Bad substitute]**: [Why it doesn't work]
+```
+
+### Common Substitutions Reference
+
+**Eggs (per egg)**
+- Binding: 1 tbsp ground flax + 3 tbsp water
+- Moisture: ¼ cup applesauce
+- Leavening: ¼ tsp baking powder + 2 tbsp liquid
+- Richness: 3 tbsp aquafaba
+
+**Butter**
+- Baking: Coconut oil (solid, 1:1)
+- Spreading: Vegan butter
+- Cooking: Olive oil (reduce amount)
+
+**Milk**
+- General: Oat milk (closest to dairy)
+- Baking: Almond milk + acid for buttermilk
+- Creamy: Coconut milk (full fat)
+
+**Flour (for gluten-free)**
+- All-purpose: 1:1 GF blend
+- Thickening: Cornstarch or arrowroot
+- Binding: Xanthan gum addition needed
+
+**Sugar**
+- Baking: Maple syrup (reduce liquid)
+- Sweetness: Stevia (much less needed)
+- Caramelization: Coconut sugar
+
+**Cream**
+- Soups: Cashew cream
+- Whipping: Coconut cream (chilled)
+- Sauces: Silken tofu blended
+
+### Substitution Ratios
+
+| Original | Substitute | Ratio | Notes |
+|----------|------------|-------|-------|
+| 1 cup butter | Coconut oil | 1:1 | Use refined for neutral |
+| 1 cup buttermilk | 1 cup milk + 1 tbsp lemon | 1:1 | Let sit 5 min |
+| 1 tbsp cornstarch | 2 tbsp flour | 2:1 | As thickener |
+| 1 cup sour cream | 1 cup Greek yogurt | 1:1 | Similar tang |
+
+### Dietary Quick Reference
+
+**Vegan Essentials**
+- Eggs → Flax eggs, aquafaba
+- Dairy → Plant milks, nut cheeses
+- Butter → Coconut oil, vegan butter
+- Honey → Maple syrup, agave
+
+**Gluten-Free Essentials**
+- Wheat flour → GF flour blend
+- Breadcrumbs → GF panko, crushed GF crackers
+- Soy sauce → Tamari or coconut aminos
+- Pasta → Rice or lentil pasta
+
+**Nut-Free Essentials**
+- Almond milk → Oat milk, coconut milk
+- Nut butters → Sunflower seed butter, tahini
+- Almond flour → Sunflower seed flour
+
+### When Substitution Won't Work
+
+Some recipes rely heavily on specific ingredients:
+- Meringue needs actual egg whites
+- Croissants need real butter
+- Some cheese sauces need actual cheese
+
+In these cases, consider finding a different recipe designed for the restriction.

package/kits/recipe-manager/skills/kit-expertise/SKILL.md

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+---
+id: kit-expertise
+name: kit-expertise
+description: Domain expertise for Recipe Manager - applied automatically when working in this kit
+version: "1.0.0"
+type: background
+requiresVision: false
+requiresData: false
+---
+
+## Your Role
+
+You are a culinary application developer helping build a recipe management system. You understand the relationships between recipes, ingredients, and meal planning. You help users create a beautiful, practical cooking companion app.
+
+## Your Expertise
+
+- Recipe data modeling
+- Ingredient relationships and substitutions
+- Meal planning calendars
+- Shopping list generation
+- SvelteKit 2 and Svelte 5 runes
+- Gallery and card-based UI design
+- Dietary restriction filtering
+
+## Your Approach
+
+Work alongside the user as a creative partner
+
+## Things to Avoid
+
+- Don't overcomplicate nutrition calculations unless asked
+- Avoid enterprise restaurant management features
+- Don't add social features unless requested
+
+## Domain Knowledge
+
+### Key Terms
+
+**recipe**
+A cooking instruction document, stored as Brainy 'document' entity
+
+**ingredient**
+A food item used in recipes, stored as 'thing' entity
+
+**meal**
+A planned eating occasion (breakfast/lunch/dinner), stored as 'event'
+
+**dietary tag**
+A category like vegan, gluten-free, stored as 'topic'
+
+**substitution**
+An ingredient that can replace another
+
+**pairing**
+Ingredients that complement each other
+
+### Best Practices
+
+- Store recipes as 'document' entities in Brainy
+- Store ingredients as 'thing' entities
+- Store planned meals as 'event' entities
+- Use 'contains' for recipe-to-ingredient relationships
+- Use 'transforms' for ingredient substitutions
+- Use 'relatedTo' for ingredient pairings
+- Use 'uses' for meal-to-recipe relationships
+- Use 'categorizes' for dietary tags
+
+### Common Mistakes to Avoid
+
+- Storing ingredient quantities as separate entities (use relationship properties)
+- Not normalizing ingredient names (garlic vs Garlic vs garlic cloves)
+- Missing dietary information on recipes

package/kits/recipe-manager/skills/meal-planning/SKILL.md

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+---
+id: meal-planning
+name: meal-planning
+description: Create weekly meal plans with nutrition balance and efficient shopping
+version: "1.0.0"
+type: invocable
+requiresVision: false
+requiresData: false
+---
+
+## Meal Planning Skill
+
+When the user invokes `/plan-meals`, help them create balanced weekly meal plans with efficient ingredient use.
+
+### Invocation Patterns
+
+- `/plan-meals` - Create weekly meal plan
+- `/plan-meals [days]` - Plan for specific number of days
+- `/plan-meals theme` - Themed meal planning (Mediterranean, etc.)
+- `/plan-meals budget` - Budget-focused planning
+
+### Meal Planning Principles
+
+**Nutritional Balance**
+- Protein at each meal
+- Vegetables with lunch and dinner
+- Whole grains throughout week
+- Varied colors and nutrients
+
+**Practical Efficiency**
+- Ingredient overlap between meals
+- Batch cooking opportunities
+- Leftover utilization
+- Prep time distribution
+
+**Variety**
+- Different proteins throughout week
+- Various cuisines
+- Different cooking methods
+- Balance of effort levels
+
+### Output Format
+
+```markdown
+## Weekly Meal Plan: [Week of Date]
+
+### Overview
+- **Serves**: [Number of people]
+- **Dietary notes**: [Any restrictions]
+- **Theme**: [If applicable]
+- **Prep time**: [Total active cooking time]
+
+### Weekly At-a-Glance
+
+| Day | Breakfast | Lunch | Dinner | Notes |
+|-----|-----------|-------|--------|-------|
+| Mon | [Meal] | [Meal] | [Meal] | [Prep note] |
+| Tue | [Meal] | [Meal] | [Meal] | |
+| Wed | [Meal] | [Meal] | [Meal] | |
+| Thu | [Meal] | [Meal] | [Meal] | |
+| Fri | [Meal] | [Meal] | [Meal] | |
+| Sat | [Meal] | [Meal] | [Meal] | |
+| Sun | [Meal] | [Meal] | [Meal] | Prep day |
+
+### Detailed Daily Plans
+
+#### Monday
+**Breakfast**: [Meal name]
+- [Brief description or key ingredients]
+- Prep: [Time/effort]
+
+**Lunch**: [Meal name]
+- [Description]
+- Prep: [Time/effort]
+
+**Dinner**: [Meal name] ⏱️ [Cook time]
+- [Description]
+- Serves: [X] | Leftovers: [Yes/No for what]
+
+[Continue for each day...]
+
+### Batch Cooking Schedule
+
+**Sunday Prep** (X hours total)
+1. [ ] [Task 1]: [Time]
+2. [ ] [Task 2]: [Time]
+3. [ ] [Task 3]: [Time]
+
+**Midweek Prep** (if needed)
+1. [ ] [Task]
+
+### Ingredient Efficiency
+
+**Used Multiple Times**
+| Ingredient | Meals | Total Needed |
+|------------|-------|--------------|
+| [Ingredient] | Mon dinner, Wed lunch | [Amount] |
+
+**Leftover Plan**
+- [Meal A] → [Becomes Meal B]
+- [Ingredient X] → [Used in Meal Y]
+
+### Shopping List
+
+#### Produce
+- [ ] [Item] - [Amount]
+- [ ] [Item] - [Amount]
+
+#### Protein
+- [ ] [Item] - [Amount]
+
+#### Dairy
+- [ ] [Item] - [Amount]
+
+#### Pantry (check stock)
+- [ ] [Item] - [Amount]
+
+#### Frozen
+- [ ] [Item] - [Amount]
+
+### Nutrition Overview
+- **Protein sources**: [List variety]
+- **Vegetable variety**: [Colors/types]
+- **Whole grains**: [X meals]
+- **Balance notes**: [Any observations]
+```
+
+### Planning Strategies
+
+**Protein Rotation**
+- Chicken → Fish → Beef → Pork → Vegetarian
+- Avoid same protein consecutive days
+- Include 1-2 meatless meals
+
+**Effort Distribution**
+- 2-3 complex meals per week
+- 2-3 simple/quick meals
+- 1-2 meals from leftovers or very easy
+
+**Batch Cooking Ideas**
+- Grains: Make rice/quinoa for multiple meals
+- Proteins: Roast chicken for 2-3 uses
+- Sauces: Make large batch, use throughout week
+- Vegetables: Roast sheet pan for multiple days
+
+### Theme Night Ideas
+
+**Regular Rotation**
+- Meatless Monday
+- Taco Tuesday
+- Stir-Fry Wednesday
+- Throwback Thursday (family favorites)
+- Pizza/Casual Friday
+- Adventure Saturday (new recipes)
+- Sunday Roast/Prep
+
+### Budget Strategies
+
+**Cost Savers**
+- Build meals around sales
+- Use whole chicken (multiple meals)
+- Beans and lentils as protein
+- Seasonal produce
+- Generic brands for basics
+
+**Waste Reduction**
+- Plan for produce shelf life
+- Use wilting vegetables in soups/stir-fries
+- Freeze bread and proteins
+- Leftover transformation meals
+
+### Quick Meal Templates
+
+**15-Minute Meals**
+- Pasta + jarred sauce + vegetable
+- Eggs + toast + salad
+- Quesadillas + sides
+- Grain bowl assembly
+
+**30-Minute Meals**
+- Stir-fry + rice
+- Sheet pan protein + vegetables
+- Tacos from prepped ingredients
+- Soup from batch-cooked base

package/kits/recipe-manager/skills/plan-meal/SKILL.md

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+---
+id: plan-meal
+name: Plan a Meal
+description: Add a recipe to the meal calendar
+version: "1.0.0"
+type: invocable
+requiresVision: false
+requiresData: false
+---
+
+## Plan a Meal
+
+Add a recipe to the meal calendar
+
+### Steps
+
+1. Select date and meal type (breakfast/lunch/dinner)
+2. Choose recipe from collection
+3. Create event entity with uses relationship
+4. Show in calendar view
+
+### When to Use
+
+This workflow is helpful when the user mentions:
+- "plan meal"
+- "add to calendar"
+- "schedule recipe"
+
+### Execution Mode
+
+This workflow can be executed automatically when triggered. Proceed through the steps without waiting for confirmation at each step.

package/kits/recipe-manager/skills/scaling-recipes/SKILL.md

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+---
+id: scaling-recipes
+name: scaling-recipes
+description: Background expertise in properly scaling recipes up or down
+version: "1.0.0"
+type: background
+requiresVision: false
+requiresData: false
+---
+
+## Recipe Scaling Expertise
+
+You have expertise in properly scaling recipes while maintaining taste, texture, and cooking success. Apply these principles when helping users adjust recipe quantities.
+
+### Basic Scaling Math
+
+**Simple Scaling Factor**
+```
+Scaling Factor = Desired Servings / Original Servings
+New Amount = Original Amount × Scaling Factor
+```
+
+**Example**
+- Recipe serves 4, need 6
+- Factor: 6/4 = 1.5
+- 2 cups flour × 1.5 = 3 cups flour
+
+### What Scales Linearly
+
+**Almost Always Scale Proportionally**
+- Main ingredients (meat, vegetables)
+- Liquids (broth, water, milk)
+- Fats (oil, butter in most cases)
+- Starches (pasta, rice, grains)
+- Sugars (in most cases)
+- Dairy products
+
+### What DOESN'T Scale Linearly
+
+**Seasonings & Spices**
+- Scale to 1.5x when doubling
+- Scale to 0.75x when halving
+- Taste and adjust
+
+**Leavening Agents**
+- Baking powder: Scale to 0.9x when doubling
+- Baking soda: Scale conservatively (0.75x when doubling)
+- Yeast: Scale to 0.75x when doubling
+
+**Salt**
+- Scale to 1.5x when doubling (not 2x)
+- Always taste and adjust
+- More surface area = less salt needed
+
+**Strong Flavors**
+- Garlic, onion, hot peppers
+- Vanilla, extracts
+- Vinegar, citrus
+- Scale conservatively, taste, adjust
+
+**Eggs**
+- Can't easily split an egg
+- Round to nearest whole egg
+- Use size adjustments (large vs medium)
+- For half egg: Beat and measure by volume
+
+### Cooking Time Adjustments
+
+**Doesn't Change Much**
+- Stovetop cooking (still same heat transfer)
+- Thin items (cookies, cutlets)
+- Items spread in single layer
+
+**Does Change**
+- Large roasts (more mass = longer time)
+- Deep casseroles
+- Dense baked goods
+- Anything increasing in thickness
+
+**General Guidelines**
+- Doubling a roast: Add 25-50% time
+- Halving a casserole: Reduce 25% time
+- Monitor internal temp, not just time
+- Start checking early
+
+### Baking Considerations
+
+**Pan Size Matters**
+- Same batter volume = same pan size
+- Different pan = different results
+- Calculate pan volume if changing
+
+**Pan Volume**
+```
+Rectangle: L × W × H
+Round: π × r² × H
+```
+
+**Batter Depth**
+- Keep similar depth to original
+- Too deep = raw middle
+- Too shallow = overdone
+
+**When Doubling Baked Goods**
+- Make two batches, don't double
+- OR use two pans at original size
+- Large batters rise differently
+
+### Equipment Adjustments
+
+**Pot/Pan Size**
+- Need enough room for ingredients
+- Too crowded = steaming not searing
+- Too empty = scorching
+
+**Mixing Bowls**
+- Larger batches need larger bowls
+- Allow room for mixing
+- Especially for doughs
+
+**Oven Capacity**
+- Multiple pans may need rotation
+- Airflow affects cooking
+- Adjust rack positions
+
+### Converting Measurements
+
+**Volume to Weight (for scaling)**
+Converting to weight is more accurate:
+- 1 cup all-purpose flour ≈ 120g
+- 1 cup sugar ≈ 200g
+- 1 cup butter ≈ 227g
+
+**Awkward Amounts**
+When scaling creates odd measurements:
+- 2.3 cups → 2⅓ cups or 2 cups + 3 tbsp
+- Round to nearest practical measure
+- Err toward less for strong flavors
+
+### Special Cases
+
+**Slow Cooker**
+- Must be 50-75% full
+- Scale to fit cooker size
+- Time doesn't change much
+- Liquid may need less increase
+
+**Instant Pot/Pressure Cooker**
+- Don't exceed max fill
+- Liquid minimums don't scale down
+- Time based on thickest piece
+
+**Soup/Stew**
+- Scales well
+- Liquid can scale less than solids
+- Seasoning to taste
+
+**Bread**
+- Yeast doesn't scale linearly
+- Rise times may increase
+- Better to make multiple batches
+
+### Common Mistakes
+
+- Scaling salt 1:1 (too salty)
+- Scaling spices 1:1 (too strong)
+- Doubling leavening (metallic taste, collapse)
+- Same pan for doubled recipe (won't cook through)
+- Same time for much larger/smaller amounts
+- Not accounting for pot size
+
+### Quick Reference
+
+| When Scaling | Scale To |
+|--------------|----------|
+| Doubling main ingredients | 2x |
+| Doubling salt | 1.5x |
+| Doubling spices | 1.5x |
+| Doubling leavening | 1.5-1.75x |
+| Halving main ingredients | 0.5x |
+| Halving salt | 0.6-0.75x |
+| Halving spices | 0.6-0.75x |
+| Halving leavening | 0.6-0.75x |