Resin 3D printing has opened up a whole new scale of resolution for hackers, but the technology can go still finer; commercial micro-SLA and two-photon polymerization printers can print items with sub-micron feature sizes, but the machines are well out of reach for hackers. There’s more than one way to get such high resolution, though, as [Diffraction Limited] demonstrated with his micron-scale resin printer.

The printer builds on [Diffraction Limited]’s previous micro-manipulator and fiber-coupled laser. The micro-manipulator holds the end of the optical fiber just in front of the build plate, which is coated with resin. A 405-nm laser shines through the fiber, curing the resin in a narrow cone in front of the fiber’s core, which the micro-manipulator can trace in a pattern to build up objects, much like an FDM printer. Since the fiber’s inner core is only three microns across, the cured resin shears cleanly away from it when the fiber moves. Since the principle is so similar to an FDM printer, a standard slicer could be used to generate the tool paths.

Early testing proved that the principle worked, but the resin wasn’t absorbent enough for very high resolutions; UV light passed through previously cured resin too easily, limiting the minimum layer height. A UV-absorbent dye dissolved in the resin solves this by limiting the light’s penetration depth. [Diffraction Limited] found that curcumin, the natural dye responsible for turmeric’s bright yellow colour, worked well for this; as an added bonus, alcohol easily extracts it from turmeric powder. This solved the resolution issues well enough for [Diffraction Limited] to print a series of Benchies 150 µm long, a Stanford bunny dwarfed by a human hair, and a few other microscopic pieces. Conveniently, the curcumin dye leaves the printed objects slightly fluorescent under UV light, making them easier to pick up under a microscope.

For a slightly different approach to FDM-inspired microscopic 3D printing, check out necroprinting. For the absolute limits of 3D printing, check out the world’s smallest Benchy.

This easy jeera dal converts simple ingredients into incredible flavor! Red lentils cooked to creamy and scented with sizzling cumin, garlic, chili oil tadka. (gluten-free, soy-free, nut-free) 19 g fiber, 19 g protein!

Jeera means cumin, and dal means lentils. Together, they create a simple meal that doesn’t sacrifice flavor. This is a simple cumin-scented lentil soup that’s cozy and satisfying.

This is a simple recipe with everyday ingredients, but it makes such a delicious dal. It’s one of the simple, home-style dals that my mom used to make often.

I changed it up a little to make it slightly spicier and creamier with some non-dairy yogurt. If you cook the dal long enough, it becomes creamy on its own, so if you don’t want to add non-dairy yogurt, that works just as well.

We make this simple dal with red lentils (masoor dal), along with tomato and dried fenugreek leaves. While the lentils cook, we make an amazing tadka, which is a spiced oil with cumin seeds, green chili, and garlic. That tadka takes the dal to the next level!

This jeera dal is delicious served with your favorite Indian sides or sabzi! In the photo above, I’m serving it with my simple gobi aloo matar.

Why You’ll Love Jeera Dal

• easy to make with simple ingredients
• 30-minute recipe with tons of flavor
• while the lentils simmer, make the quick cumin spiced oil
• naturally gluten-free, soy-free, and nut-free

Continue reading: Jeera Dal (Indian Cumin-Scented Lentil Dahl)

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This Vegan hash-brown casserole has a crispy top, savory steak-style soy curls, fluffy tofu ’eggs.’ 27 grams of protein, rich in calcium, iron, and fiber, this is ultimate brunch centerpiece !
(27 grams protein, 8 grams fiber per serving! Gluten-free and nut-free with soy-free options.)

This casserole is based on the steak and eggs with hash browns from IHOP. I decided to turn it into a vegan casserole, so it has soy curls that are marinated and then baked along with onion, mushrooms, and peppers until everything starts to caramelize.

Then, we add crumbled tofu, seasonings, non-dairy yogurt or non-dairy cream, and vegan cheese. Spread that over everything, mix it up a little bit, and bake it again for a cheesy, 1-pan vegan steak and egg scramble.

While all of this is baking, we make our hash browns and crisp them in a skillet, then put them on top of the casserole before serving. You can actually serve the hash browns on the side or on top of the casserole.

I love making breakfast casseroles, like my eggs Benedict casserole and my Mexican egg casserole. In those recipes, I blend the tofu to make the egg mixture. I wanted to make a version where I didn’t have to use the blender, so there are fewer dishes to clean.

This is such a hearty breakfast, and it’s so delicious! For additional protein, you can add nutritional yeast and hemp seeds or more soy curls to the tofu mixture.

Why You’ll Love Hash Brown Casserole

• 27g protein
• hearty, cozy breakfast casserole packed with fluffy tofu “egg”, vegan “steak”, cheese, and veggies
• crispy hash brown topping
• Meal prep friendly!
• naturally gluten-free with nut-free and soy-free options

Continue reading: High Protein Hash Brown Breakfast Casserole (Vegan IHOP Copycat!)

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