Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "25c268b425c14704962097d7e9e4867e",
    "updated": "2025-05-06T09:27:31.017Z",
    "title": "Chesapeake Tempeh Cakes",
    "subtitle": null,
    "description": "These tempeh cakes offer delicious, tender pieces of tempeh with a crispy, flavorful exterior. Inspired by traditional crab cakes, they pay homage to the Chesapeake Bay, a region once known for its rich crab harvests and ongoing environmental improvements.",
    "ingredients": [
      {
        "section": "For the remoulade",
        "ingredients": [
          "vegenaise",
          "whole-grain mustard (stone-ground dijon works, too).",
          "hot sauce",
          "capers (try not to get too much brine)."
        ]
      },
      {
        "section": "For the cakes",
        "ingredients": [
          "tempeh (use the nori tempeh if you can find it, but plain soy tempeh is fine, too).",
          "water",
          "soy sauce",
          "olive oil",
          "bay leaf",
          "vegenaise",
          "whole-grain mustard (stone-ground dijon works, too).",
          "hot sauce",
          "red wine vinegar",
          "very finely chopped red bell pepper",
          "ground ginger",
          "dried oregano",
          "salt",
          "fresh black pepper",
          "panko breadcrumbs, plus extra for dredging",
          "finely chopped nori sheet or kelp granules (optional, if you like a little fishiness).",
          "oil for panfrying"
        ]
      },
      {
        "section": "For serving",
        "ingredients": [
          "lemon wedges"
        ]
      }
    ],
    "instructions": [
      "Make ahead: Prepare the entire mixture and remoulade the night before. In the morning, shape into cakes and pan-fry.",
      "Begin by steaming the tempeh to reduce its bitterness and infuse it with soy sauce flavor.",
      "Crumble the tempeh into a saucepan in small pieces.",
      "Add the water, soy sauce, olive oil, and bay leaf. The tempeh does not need to be fully submerged.",
      "Cover and bring to a boil. Once boiling, continue to simmer for 12 to 15 minutes until most of the water has evaporated, stirring once during cooking.",
      "Transfer the mixture to a bowl, remove the bay leaf, and mash the tempeh with a fork.",
      "Let cool for about 15 minutes, stirring occasionally to speed up cooling. Ensure the tempeh is only slightly warm before proceeding to prevent the cakes from falling apart while cooking.",
      "Mix in the Vegenaise, mustard, hot sauce, vinegar, bell pepper, ginger, oregano, salt, and fresh black pepper until well combined.",
      "Add the breadcrumbs and nori (if using), then incorporate everything thoroughly using your hands.",
      "When ready to cook, heat a thin layer of oil in a heavy-bottomed, nonstick skillet (cast iron works well) over medium heat.",
      "Pour a few tablespoons of panko into a bowl for dredging.",
      "Scoop just under 1/4 cup of batter and form it into a ball with your hands.",
      "Flatten the ball between your palms, then gently smooth the sides. You should form about ten patties, each 2½ to 3 inches in diameter.",
      "Lightly press each patty into the panko to coat them. A light coating is sufficient for added texture.",
      "Fry five cakes at a time for 4 minutes on one side until they are a dark golden brown, then flip.",
      "Cook for 2 more minutes on the other side before transferring the cakes to paper towels or a paper bag to drain.",
      "Repeat with the remaining patties. While cooking the second batch, prepare the remoulade by mixing all its ingredients together in a bowl.",
      "Serve the tempeh cakes warm with lemon wedges."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]