tag:blogger.com,1999:blog-27391600642306840922024-03-08T16:09:15.805-05:00Bok Choy Bohemia | A Vegetarian BlogLots of REALLY good food. Mostly Vegan, all Vegetarian. While there will be <i>some</i> dairy and eggs (ok...I admit it...I can be a lacto-ovo veggie at times) for the most part if it DID or COULD walk, I don't eat it.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.comBlogger221125tag:blogger.com,1999:blog-2739160064230684092.post-64481096369403995762009-03-31T13:00:00.002-04:002009-03-31T13:04:57.559-04:00Broccoli with Cheezy SauceI had a tupperware of the V'con cheezy sauce left over from the Florentine, and when a coworker mentioned the comfort food dinner he'd made including some cheddar broccoli, I knew what I had to do.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=cheezybroccoli.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/cheezybroccoli.jpg" border="0" alt="Photobucket"></a><br />YUM. I only wish I'd done a better job of draining the broccoli after steaming, because the green juice mixed into the cheezy sauce wasn't the best. Still good though...<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com2tag:blogger.com,1999:blog-2739160064230684092.post-84276322473798836272009-03-29T21:02:00.000-04:002009-03-29T21:03:53.774-04:00"Beef" N Broccoli over Lo MeinWe haven’t had broccoli in a while, and broccoli always makes me think Chinese takeout, so that’s essentially what I did. I’m not sure what takeout places put on their beef and broccoli, because to my memory, it’s pretty different then what I came up with. It was still good though, so I can’t really complain.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=BEEFNBROCCOLI.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/BEEFNBROCCOLI.jpg" border="0" alt="Photobucket"></a><br /><div class=“recipe”><br /><b>Ingredients</b><br />1 large chunk seitan, sliced into bite sized pieces<br />2 crowns broccoli separated into “trees” (That’s what I call the florets)<br />¼ cup shoyu<br />2 tablespoons cornstarch<br />½ cup water <br />Approx 3 tablespoons hoisen<br />Couple tablespoons Plum Sauce<br />1 teaspoon chili flakes.<br /> <br /><b>Directions</b><br />In a large bowl, combine water and cornstarch, followed by all the other ingredients (including seitan) except the broccoli. Allow to marinate for about ten minutes.<br />In the meantime, heat a couple tablespoons of peanut oil in a wok. Add the broccoli, and once it’s been tossed to coat, pour in the remainder of the ingredients. This will take about ten minutes to cook completely, preferably covered. If all the sauce thickens and the broccoli isn’t fully cooked, add more water, a couple tablespoons at a time.<br /></div><br /> <br />I elected to boil some organic lo mein noodles and toss them in with the seitan and broccoli when just about done, but you could serve this over rice or whatever grain rocks your boat. The only issue I had with the dish was that it was a bit slimy, but then cornstarch thickened sauce on pasta often gives me that impression.<br /> <br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-33867407040989965652009-03-28T15:06:00.002-04:002009-03-28T15:08:07.362-04:00Tofu Florentine<a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=florentine.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/florentine.jpg" border="0" alt="Photobucket"></a><br /><br />I didn't exactly have a light hand with the cheezy sauce (this is a V'con recipe, start to finish) But this was damn good. It went down over whole wheat sourdough since we didn't have potatoes or english muffins.<br /><br />"Tell everyone your boy approves"<br />'Nuff said.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-38307418130583454102009-03-27T09:22:00.001-04:002009-03-27T09:22:41.317-04:00BBQ Seitan and Spicy “Tuna” Sushi. Plus a really cool dish made with the extrasFirst off, I need to give credit to an awesome condiment. I finally made the spicy sushi (or suSI as Bobby Flay would say) sauce from <a href=“http://justthefood.blogspot.com/2009/01/my-new-favorite-condiment.html”>Just The Food</a> and it’s great. I even put it in a squeeze bottle so I could drizzle fun patterns over the sushi.<br /><br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=bbqsushi.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/bbqsushi.jpg" border="0" alt="Photobucket"></a><br />There were a few different rolls going on here. For starters, I made my first ever rolls with the rice on the outside. Unfortunately they’re barely visible in the background of this picture, but the lighting sucked where I had them in the foreground. The first roll I made employed the remainder of the “tuna” with a generous dash of cayenne mixed in. I would’ve added the siracha? directly, but it was already in the sauce I was putting on top. I liked this better in sushi then as a sandwich, but it still wasn’t rocking my world.<br /> <br />I was much prouder of the second roll. Since I’m a sushi addict (oooooh sweet potato maki) I’ve been curious about the bbq chicken rolls recently appearing on sushi menus in my area, and I decided to give my own a try. I started by cutting some homemade seitan into slivers and getting it in a skillet with about two tablespoons of peanut oil and a quarter cup of BBQ sauce. (I’m currently <st>obsessed with</st> eating Annie’s Sweet N Tangy). This cooked for about ten minutes (with an occasional stir) until the BBQ sauce had formed a glaze on the seitan. In the meantime I attacked a couple zucchinis with a mandolin, slicing them into long slivers. Once the seitan had been removed, I cooked up one of the zucchinis until soft. Once the zucchini was done, I did the same to about a cup and a half of sliced button mushrooms. <br /> <br />The inside of the rolls started with a layer of zucchini, followed by a row of mushrooms, the bbq seitan, and then an extra line of bbq sauce. The inside-out rolls got a coating of black sesame seeds on the outside. SOOOO good. I elected not to dip these in shoyu, but my other half did. To each their own. I thought the spicy sauce was good on both rolls.<br /><br />I seem to always have leftover filling when I make sushi, and this time was no exception. I cut the second sliced zucchini into large linguine style strips, and added them to the skillet with a bit of peanut oil. Once they’d softened and begun to resemble noodles (I use that term loosely) I added the remaining cooked mushrooms and seitan, along with about a teaspoon and a half of tandoori masala.<br /><br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=bbqzucchini.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/bbqzucchini.jpg" border="0" alt="Photobucket"></a><br />This was my favorite “sushi leftovers” dish to date….and I’ve made quite a few in my time.<br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com2tag:blogger.com,1999:blog-2739160064230684092.post-65283313233998404962009-03-27T09:21:00.001-04:002009-03-27T17:27:18.149-04:00"Tuna" Salad and Lemon-Cherry SquaresThe tuna salad recipe came from Lindyloo over at <br /><a href=“http://yeahthatveganshit.blogspot.com/2007/08/mock-tuna-salad.html”>Yeah That Vegan Shit</a> who got it from…somewhere else. I had to replace the red onion with white and I’d finished my celery in the wonton soup the day before, but I kept everything else more or less the same. Instead of kelp powder (which I should buy, because it’s awesome for you) I crumbled up a sheet of nori into the mix. I must admit, I wasn’t a huge fan of this. Maybe it’s because my chickpeas had a bit too much bite to them (blame goya, they canned the suckers) or maybe it was just too far off from actual tuna, but this didn’t do it for me. It was edible, sure…but not something I’d crave again.<br /> <a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=tuna.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/tuna.jpg" border="0" alt="Photobucket"></a><br /><br /> I’ll blame it on the lack of celery, just because I can. I am considering reworking the recipe a bit and using minced oyster mushrooms instead of chickpeas, I find them much more “fishy” all things considered. I really wanted those deli toothpicks with colored cellophane on the tops to stick through this…not because it needed help staying together, but because it would’ve looked deli-esque, and sometimes I crave strange things. The kosher dill on the side was perfect though!<br /><br /><br /><br /> For my baking expedition of the day, I made the lemon squares from <a href="http://bananasandsoymilk.blogspot.com/2009/03/i-know-i-did-it-in-my-last-post-as-well.html">Bananas and Soymilk</a>, replacing the strawberry-apple sauce with cherry-apple. I must admit that mine don’t look NEARLY as pretty as Virginia’s, but they tasted DAMN good. More than damn good, they were AMAZING. I’m not normally a fan of ooey-gooey sweet deserts, but these could put me at odds with my dentist, and FAST. Oh my yum.<br /><br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=cherrylemonsquares.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/cherrylemonsquares.jpg" border="0" alt="Photobucket"></a><br />Double thumbs up. If I had three thumbs it’d be a triple…but then that’d be pretty weird. Three thumbs…<br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com3tag:blogger.com,1999:blog-2739160064230684092.post-24136246808200644062009-03-26T11:27:00.002-04:002009-03-26T11:30:03.212-04:00Coming AttractionsThere is a site redesign coming. I got sick of the blogger template and all its rigidity in what I can and can not do. I also got sick of blogger.<br /><br />So I'm relocating to wordpress, and designing (ok my boyfriend who actually knows how to create websites is) a whole new site.<br /><br />I'm not sure how long it will take to get everything together and up, but in the meantime I'll keep updating through blogger. Added bonus? Since I have my own url anyway you won't have to do any updating of the blogrolls...just keep visiting me here!<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-51590092926563992682009-03-25T22:40:00.002-04:002009-03-25T22:48:04.728-04:00Sesame Aspargus and an Old Favorite ImprovedI made a green salad with the homemade miso dressing from <i>Vegetarian Planet</i> as well, but it isn't pictured.<br /><br />I said there would be more asparagus if they continued to look so delicious, and here it is:<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=sesameasparagus.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/sesameasparagus.jpg" border="0" alt="Photobucket"></a><br />This is the sesame asparagus recipe from VwaV, which is really simple, but good. I've never had an issue with Asparagus and soy sauce to date, and I was pretty happy with this. I managed to undercook the asparagus a BIT, so that the thicker fronds had a little more crunch then I like, but they were still very yummy.<br /><br />The entree of tonight's meal was the <a href="http://www.bokchoybohemia.com/2008_10_01_archive.html">Lychee Seitan</a> I came up with awhile ago, but with the additions of some sliced red bell and carrots.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=lycheeseitan2.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/lycheeseitan2.jpg" border="0" alt="Photobucket"></a><br />Not only did this photograph beautifully, but it tasted great too...I think I'm just obsessed with lychees. They're so damn good.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com2tag:blogger.com,1999:blog-2739160064230684092.post-76080138229164013272009-03-25T15:08:00.002-04:002009-03-25T15:12:23.717-04:00Wonton SoupJust another quick lunch entree to prove that I am, in fact alive. I wish I could figure out how to make wontons like this, cause these were GOOD.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=wontonsoup.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/wontonsoup.jpg" border="0" alt="Photobucket"></a><br />The broth was a quick combination of sliced ginger, Korean hot sauce, salt and pepper. I added some sliced mushrooms and leftover celery just before the water boiled, and then some vegetarian dumplings I got from the Asian market. I couldn't even tell you what the wontons are called, because the entire package is in Chinese except for the words "Vegetarian Wontons" across the front. They have bok choy in them, and perhaps silken tofu if my taste buds aren't deceiving me. I think there might be miso in there as well...they're nice and savory.<br /><br />Mmmm I love wontons.<br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-39313954753357635182009-03-22T17:13:00.001-04:002009-03-22T17:13:34.778-04:00Mexican Night!I actually don’t think I’ve had a hard taco shell since high school…early high school, so I was pretty excited when we decided to do Mexican Night. We got a package of tortillas, and another of the hard taco shell, and set up a Mexican Food assembly line.<br /> <br />Personally, I went for a taco and an enchilada type thing…really it was a taco, but I tried to roll it up instead of just folding in half:<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=mexican.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/mexican.jpg" border="0" alt="Photobucket"></a><br />We got some of the Smartchoice? Chikn Strips, which I sautéed in extra virgin olive oil with a sprinkle of cumin, cayenne, salt, and pepper. Once they were turning golden-brown, I turned the heat off. In another skillet, I sautéed some red bell pepper, onion, and jalapeno with salt, pepper, cumin, and chipotle seasoning. YUM!<br /> <br />The tacos (and enchiladas!) were a stacking process. They started with the Chik’n, peppers and onions, and then got toppings of shredded bibb lettuce, diced tomatoes, Spicy Vegetarian refried beans, and spinach-avocado dip. (All the avocados in the store were rock hard, and this was the closest they had to guacamole.) There was also salsa and shredded cheese, both of which I stayed away from this time around.<br /> <br />The only thing this was missing was a side of Spanish rice….next time…I’ll do it next time.<br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com4tag:blogger.com,1999:blog-2739160064230684092.post-5115578228745426542009-03-20T10:25:00.001-04:002009-03-20T10:25:58.261-04:00Black Bean Un-Koftas, Crumbled Potatoes with Edamame, and Red Cooked DaikonThis was a very ethnic meal, which I’m sometimes thrilled with, and other times they can be a flop. This one was good. Flipping through <i>Brand Name Chinese</i>, I saw a recipe for lamb koftas, which are meatballs with an almond stuffed inside, covered with a thick yogurt based gravy. Commence mission veganize:<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=koftas.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/koftas.jpg" border="0" alt="Photobucket"></a><br />I came up with my own “meatball” recipe based loosely on a combination of their instructions for lamb ones and the beanballs from V’con. That follows:<br /><div class="recipe"><br /><b>Ingredients</b><br />1 15.5 ounce can black beans, drained<br />½ cup panko bread crumbs<br />¼ cup vital wheat gluten<br />2 tbs. olive oil<br />2 tbs tomato paste<br />2 tbs. soy sauce<br />4 tbs. cilantro, chopped<br />1 tbsp garam masala<br /> <br /><b>Directions</b><br />Preheat oven to 375. Mash the beans in a bowl until pretty smooth. Add all the other ingredients, and mix until uniform. Feel free to get your hands in there and do some kneading to activate the gluten. I did…but then I really enjoy being tactile with my food.<br />Shape the mixture into balls slightly larger than walnuts. Grease a large glass casserole dish, and place the balls about 1 inch apart. Drizzle more oil over the tops of the beanballs.<br />Bake for 20 minutes at 375F, Flip, and bake for another 10 minutes, remove. </div><br /> <br /> I elected not to stuff an almond inside the balls, just because I wasn’t really in the mood for a nutty surprise. Knowing me, I’d forget it was in there and choke on the thing. You could definitely do it though, and keep everything else about the recipe the same. I copied the gravy directly from the cookbook, so I can’t share that recipe, but I can say that I replaced the yogurt with ¾ cup of plain soy milk. It was delicious.<br /><br />The latter two recipes were from Madhur’s <i>World Vegetarian</i>, and I was pretty happy with both. The potato dish tasted very good, although they were more like heavily flavored mashed potatoes then crumbled potatoes…I mean they were crumbled….until they were boiled with water for twenty minutes. I’ve always been a fan of potato dishes with turmeric, which was definitely delivered in this:<br /><br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=crumbledpotatoeswithpeas.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/crumbledpotatoeswithpeas.jpg" border="0" alt="Photobucket"></a><br />The dish was supposed to mix peas in with the potatoes, but I only had edamame, so I went with that. Peas would’ve been good too…<br /><br />Last but not least, was something called ‘red-cooked daikon’. This was supposed to simply be daikon stewed with scallions, but I had to replace scallions with leftover bok choy. This also wasn’t red, so if someone could explain the name to me I’d really appreciate it.<br /><br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=redcookeddaikon.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/redcookeddaikon.jpg" border="0" alt="Photobucket"></a><br />I did learn how to roll-cut daikon in the process of making this recipe, but I still don’t understand why it’s called roll-cutting…there’s nothing “rolled” about it. Basically, you’re cutting the radish into triangles. I’ve decided I very much like my daikon cooked until tender though, so this is something I’ll be doing again.<br /> <br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-82410310905717971002009-03-18T21:26:00.004-04:002009-03-18T21:46:31.670-04:00Asian Noodle Soup with Bok Choy and Shitake Mushrooms, Bok Choy, Edamame, Cashew and Orange Rice, and Cold Asparagus with Korean SauceYou know what's really annoying? Cookbooks that feel the need to name every recipe after ALL of its ingredients, so that my blog title is about three feet long. Obviously they were thinking of what this would do to me when they published the cookbook...and I DON'T appreciate the sentiment. <br /><br />But all that aside, this dinner was the tale of two YUMS and an "eh". Interestingly enough, the best looking dish of the bunch gave us the "eh". That would be the rice, pictured here:<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=cashewfriedrice.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/cashewfriedrice.jpg" border="0" alt="Photobucket"></a><br />Along with the forthcoming soup, this recipe came from <i>Vegan Express</i>, the new cookbook by Nava Atlas. It came to me via the "new releases" shelf at the library...what can I say, I'm drawn to anything that start with "veg". The rice looked really pretty, and was even fun to make, but it tasted very average, middle-of-the-road, boring...and I wouldn't bother with doing it again. Admittedly I burned the cashews, but that was still one of the more flavorful parts of the dish.<br /><br /> The soup didn't look as pretty, but it tasted awesome. Umami is the word I believe. (Always wanted to use that in a sentence, SCORE). I'm pretty sure the success of this dish lies in my overdoing the shoyu, but I can remember to do that again in the future. This also called for Udon noodles, but I replaced them with soba, because frankly, udon reminds me of large worms.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=AsianNoodle.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/AsianNoodle.jpg" border="0" alt="Photobucket"></a><br />By tomorrow I'll be able to eat the leftovers with chopsticks...the one downside to putting soba in soup is that it soaks up liquid like a shammy. (Anyone else a huge Vince with Shamwow fan?). Wow, I have some serious blogging ADD today.<br /><br />Last but not least, was the Asparagus in Korean Sauce, which was a recipe from Madhur Jaffrey's <i>World Vegetarian</i>. This was REALLY exciting, not just because the sauce is delicious (it is) but because the asparagus we bought this week was so damn awesome.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=asparguskoreanstyle.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/asparguskoreanstyle.jpg" border="0" alt="Photobucket"></a><br />These asparagus were long, slender, crisp, and bright green. I blanched them for exactly two minutes, then drained and ran them under cold water to stop the cooking process. If the asparagus continue to look like this, I'll be eating them pretty much continuously for the next few weeks, and you can expect a lot more asparagus recipes coming to a blog near you...<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-10472380286666543862009-03-18T13:50:00.002-04:002009-03-18T13:58:14.821-04:00Tofu Dill Salad SandwichesI'm becoming a very big fan of lunch...I've been rediscovering the sandwich of late.<br />Today I went with the Tofu Dill Sandwiches from VwaV, mostly because the ingredients were really basic and I had them...mostly. I had to replace the red onion with white, and the fresh dill with its dried counterpart. All the same, this was delicious.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=tofudillsalad.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/tofudillsalad.jpg" border="0" alt="Photobucket"></a><br />I heaped this up on the remnants of the bread I made last week, along with a sliced tomato and some baby spinach. I must say my breath smells quite strongly of dill now...but there are worse things in life. I like the smell of dill...<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com0tag:blogger.com,1999:blog-2739160064230684092.post-15076518153074843962009-03-15T00:09:00.001-04:002009-03-15T00:10:53.008-04:00Mushroom and Onion BurgerThe burgers themselves weren’t mushroom and onion, they were the ones I made <a href=”here”>A couple weeks ago</a> and froze for enjoyment on a later date.<br /><br /> <br /><br />I reconstituted some shitake mushrooms from the pantry, and then sliced them into slivers. They went into a medium skillet with half a large onion, cut into slivers, a couple tablespoons of olive oil, and a dosing of balsamic vinegar. Once the onions started to soften a bit, I added a grind each of black pepper, sea salt, and some mesquite seasoning. These stayed in the skillet, stirred from time to time, until the onions had cooked all the way down and caramelized.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=mushroomonion.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/mushroomonion.jpg" border="0" alt="Photobucket"></a><br />I swear there IS a burger under there…although it definitely wasn’t the star of this lunch. In all honesty, I ended up pushing the bread aside and simply eating the burger with the mushrooms and onions….like fast food, but so much better…and easy.<br /><br /> Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com2tag:blogger.com,1999:blog-2739160064230684092.post-41480857323607911422009-03-13T12:21:00.001-04:002009-03-13T12:21:48.161-04:00Meatloaf (The Band) and Banana Split Pudding BrowniesBeing somewhat fed up with the crumbly, rather bland, veggie meatloafs I’ve had in the past, I decided it was high time to try one of my own….and I was pretty happy with the results. It was somewhat crumbly until it had cooled for awhile and set up, but it still held its shape much better than some cookbook versions I’ve tried.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=meatloadtheband.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/meatloadtheband.jpg" border="0" alt="Photobucket"></a><br /><div class="recipe"><br /><b>Ingredients</b><br />1 cup dried TVP granules<br />1 cup red wine (I used a California Shiraz)<br />1 cup “chikn” stock<br />½ cup vital wheat gluten<br />½ cup whole wheat bread crumbs<br />2 tbs fire-roasted tomato paste<br />¼ cup ketchup<br />2 tbsp. olive oil<br />1 tbsp. dried tarragon<br />Salt and pepper (to taste)<br />1 medium onion, minced<br />½ green bell pepper; minced<br />1 large (or two smaller) zucchini, shredded<br />2 tbs. minced garlic<br />1 tbs liquid smoke<br />1/3 cup maple syrup<br />1 tsp cayenne pepper<br /> <br /><b>Directions</b><br />In a medium sized bowl, reconstitute the TVP in the stock.<br />Heat a skillet over med/high heat, and add the olive oil. Once the oil is hot, add the onion, pepper, and zucchini. When the veggies have started to sweat out a bit, season with tarragon, salt, and pepper. Allow onions to become translucent, and then add the TVP, tomato paste, ketchup and liquid smoke. Once all the skillet contents have been mixed together, add the cup of wine and allow to simmer for approx. 10 minutes, until the liquid has been absorbed.<br />Combine all the skillet ingredients with the wheat gluten and breadcrumbs in a large bowl. Pour into a loaf pan, and flatten the top. Refrigerate for 30 minutes minimum, or until cool. Preheat oven to 350F.<br />When you remove the loaf from the fridge, combine maple syrup and cayenne in a small bowl. Use a brush to coat the top of the loaf with the mixture.<br />Bake for 45 minutes at 350F and then allow to cool for at least 15 minutes before serving.<br /></div><br /> I was VERY happy with this. My proudest achievement was the maple/cayenne topping, which just as I had hoped, got sweet and crunchy during the baking process. The loaf was nice and moist, which I attribute to the zucchini and full cup of wine…a factor that also gave it a nice depth of flavor. I wish this was a bit more solid in terms of holding together, but in terms of flavor, it just couldn’t get any better. I’m extremely proud. TVP, liquid smoke, and wine….it’s just SO GOOD. It almost got me humming a lil’ power ballad from the 80s….note the name.<br /><br />For desert, I tried out the banana split pudding brownies from VwaV. Since I only had about half as much raw sugar as the recipe called for, I had to replace the rest with brown sugar. I also had half as much flour as needed, and replaced the rest with rice flour which WAS rolling around in my pantry. For the record, I’d vouch for these becoming gluten-free, because they worked great with the rice flour. I considered tapioca flour as well…perhaps another time.<br /><br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=bananasplitbrownies.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/bananasplitbrownies.jpg" border="0" alt="Photobucket"></a><br />This is a SERIOUS brownie. The banana topping that sinks into it, is ooey-gooey, fruity, and sweet. The brownie part is seriously rich, and frankly I can’t even imagine topping this with sliced banana, although some soy vanilla ice cream would’ve been key. Mmmmm brownies. If you haven’t tried these yet, what on earth are you waiting for? Apparently alterations don’t hurt them much.<br /> <br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com2tag:blogger.com,1999:blog-2739160064230684092.post-22295122548080437662009-03-12T13:17:00.003-04:002009-03-12T13:32:26.554-04:00Un-Crabcakes and Southwestern Corn PuddingThis was a Southern themed dinner, albeit from different sides of the south.<br /><br />Representing the Bayou, we have <a href="http://vegandad.blogspot.com/2009/02/crispy-cajun-chickpea-cakes.html">Vegan Dad's Crispy Cajun Crabcakes</a><br />Mine looked nothing like his, but they tasted pretty darn good...I suppose I just don't have his skill as far as beautiful food goes.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=uncrabcakes.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/uncrabcakes.jpg" border="0" alt="Photobucket"></a><br />Mine were also more yellow then red, which makes perfect sense considering the largest flavor component was chickpeas. Then again, my mix was pretty red before cooking. I also doubled the hot sauce, which if anything, should've made mine even redder than Vegan Dad's. But hey...they tasted great, so who cares.<br /><br />We dipped these in ketchup, which was yummy, they were bit dry eaten as is. I also got 9 out of the mix...not 12, and mine looked significantly smaller than his, I can't explain it. But again...we really enjoyed them...so really, who sweats the small stuff?<br /><br />I also made the Southwestern Corn Pudding from V'con, which I'd been eying. I expected it to be like a very moist cornbread, which was inaccurate...it was so much better! <br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=southwesterncornpudding.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/southwesterncornpudding.jpg" border="0" alt="Photobucket"></a><br />I replaced the Jalapenos with a Manzana chili simple because that's what I had. As a result, this had a serious kick, which is fine by me, it was so creamy overall the kick was welcome. This reminded me of creamed corn...but good. I always thought creamed corn was nasty, but when I tried this yesterday, the first thought that came to my mind was "creamed corn...YUM" Now maybe it's because I haven't had creamed corn in years, and don't actually remember what it tastes like anymore, but regardless, this was creamy, corny, and SPICY. Yum.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com2tag:blogger.com,1999:blog-2739160064230684092.post-82727184731138295612009-03-12T13:02:00.004-04:002009-03-12T13:16:32.346-04:00Simple Crusty Bread and Straw Mushroom PastaHey I'm getting the hang of this baking thing!<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=simplebread.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/simplebread.jpg" border="0" alt="Photobucket"></a><br />I'll be honest...the entire purpose behind making this was that I'm having a HORRIBLE week, and needed to punch something..err...knead, I meant knead.<br />I found this recipe at the <a href="http://www.nytimes.com/2007/11/21/dining/211brex.html?_r=1">New York Times Website</a>, and they weren't kidding when they call it SIMPLE crusty bread. This has 3 ingredients...that's it. Even I have a hard time screwing something up with three ingredients. I got three loaves out of this one recipe, so I'm going to have a lot of carbs with my meals over the next few days...which is fine by me.<br /><br />To back up the bread...I made something I've been thinking about for awhile...Straw Mushroom "pasta".<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=strawmushrooms.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/strawmushrooms.jpg" border="0" alt="Photobucket"></a><br />I started things off by sauteing a couple cloves of minced garlic in olive oil. I added the straw mushrooms next (cut off the large stem and separate them as best you can) and once those were starting to soften up, I added about half a cup of canned organic tomato sauce along with dry oregano, cracked pepper, and a couple handfuls of baby spinach. Everything was stirred together until the sauce was starting to bubble, and then served up with some of the fresh baked bread.<br /><br />This wasn't bad...but it still tasted like I was trying to do something Italian to mushrooms. It was a cool idea, but not quite right, something about it just seemed "off" to me...and I think it was the mushroomy-ness. A nice thought though....and it looked awful pretty.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com0tag:blogger.com,1999:blog-2739160064230684092.post-45959901176079827022009-03-09T13:39:00.002-04:002009-03-09T13:47:30.743-04:00Tempeh ReubenSince I'm back on 3-11s 4 days a week, I've been making myself lunch and eating a conglomeration of fruit and leftovers for dinner while at work. I'm really unhappy with it, but there isn't much choice, so today, I'm sharing some lunch:<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=tempehreuben.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/tempehreuben.jpg" border="0" alt="Photobucket"></a><br />I made the tempeh reuben from VwaV with a couple minor changes. The instructions say to grill the tempeh but I haven't got a grill pan, and it's snowing outside so I'm not dragging the hibachi onto the balcony. Instead, I cooked up the tempeh in some peanut oil tempeh bacon style, and skipped buttering up the bread, toasting it in the remainder of the peanut oil instead. Yum!<br /><br />I wasn't able to marinate this for quite a full hour due to time constraints, but it was still awful good. Then again, with all the sauerkraut, avocado, and homemade thousand island, I barely knew the tempeh was in there. I'd have to say the avocado was my favorite part, and I don't even think that's a traditional reuben ingredient. Then again, I hate swiss cheese (traditional) wouldn't come within a mile of the traditional corned beef, and while I can do the kraut...it certainly wasn't my favorite ingredient. So yes, this sandwich is delicious, and thank GD I never had to eat the original.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com0tag:blogger.com,1999:blog-2739160064230684092.post-36328337431270694142009-03-08T12:51:00.002-04:002009-03-08T12:56:27.629-04:00AppleSauce Oat-Bran MuffinsYet another muffin of the week...this one being the Apple Sauce Oat Bran muffins from V'con.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=appleoatbran.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/appleoatbran.jpg" border="0" alt="Photobucket"></a><br />I used Organic Apple-Raspberry sauce instead of plain old Apple, and for the suggested dried fruit, I decided to venture a bit out of the box and chop up some dates. GREAT IDEA. The dates were sweet and delicious, and retained all their moisture during the baking process. I probably could've even limited the brown sugar a bit since the dates are so sweet naturally. Next time...<br /><br />These would be great with a little margarine, although I had no problem polishing off a couple plain as soon as they came out of the oven...<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com2tag:blogger.com,1999:blog-2739160064230684092.post-14095860459881593992009-03-06T16:30:00.001-05:002009-03-06T16:31:50.256-05:00Honey Ginger TofuThis was a recipe from Rachael Ray’s <i>$40 A Day</i> cookbook, and it just didn’t work. It’s entirely possible that this was my fault. I replaced the chicken with tofu, and didn’t squeeze it out beforehand, so it didn’t crisp up as much as I wanted it to. I also replaced the cornstarch with arrowroot powder, because that’s what I have. The decision was between Arrowroot and Agar Agar (GD forbid I could find corn starch…somehow the other two alternatives are better available where I shop) long story short…the sauce never thickened. Not one bit. Apparently I’ve got some things to learn about arrowroot usage. The vegetables were also supposed to be cooked for about 2 minutes….I may have accidentally left them in longer then that. When I first grabbed the honey from the fridge I couldn’t squeeze anything out of it, so I nuked. I nuked too long…the honey became liquid. Undoubtedly this contributed to my “non-thick” sauce.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=honeyginger.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/honeyginger.jpg" border="0" alt="Photobucket"></a><br />I also didn’t have the mint or cilantro to garnish, since without thinking, I finished both off in the coconut chutney that went with the samosas.<br /><br />Long story short, with the Gomasio and pickled ginger mixed in, this was ok. It was barely ok though, and I wouldn’t even give it a decent. It’s entirely possible the failure was on my shoulders. But my biggest issue with this was a blandness of flavor, not necessarily a lack of texture, so the recipe may also suck. I’m not sure where the issue lies, but I don’t think I’m motivated to try it again. Not everything can be a success….<br /><br /> Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com2tag:blogger.com,1999:blog-2739160064230684092.post-80769113459793719992009-03-05T12:21:00.003-05:002009-03-05T12:41:36.308-05:00Kimchee, Potato-Edamame Samosas with Coconut Mint Chutney, and Lo MeinI'd been wanting to try out the Quick Kimchee from <i>Vegetarian Planet</i> for awhile now, and I finally got around to it this week. Granted, it's been awhile since I've had real kimchee, but I'm pretty sure this tasted nothing like the real thing. Or looked anything like the real thing...<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=kimchee.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/kimchee.jpg" border="0" alt="Photobucket"></a><br />This actually reminded me a lot of the hot n sour slaw from the same cookbook, both of which are good, I'm just not entirely sure what the difference is. All the same it tastes good (and very tangy thanks to my liberal dosing with the rice vinegar)...I'm just not sure I can call it kimchee.<br /><br />The second part of dinner was the Potato-Edamame Samosas with Coconut-Mint Chutney from VwaV. I was fairly certain I had potatoes....after making the dough, I discovered all I had was a solitary sweet potato. Fortunately, it was a pretty big sweet potato, and with the other ingredients for the filling, worked out great. I'm actually glad I didn't have any white potatoes, it probably wouldn't have been as good. I was also shocked at how easy these were to put together, especially considering how many times I've failed miserably at trying to form ravioli.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=samosas.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/samosas.jpg" border="0" alt="Photobucket"></a><br /> The true star of this though, was without a doubt, the chutney. The chutney was DELICIOUS. Frankly I would've eaten clods of dirt dipped in the chutney and enjoyed them. I may play around with the samosas a bit, but I know I'll be making this chutney again, that's for sure.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=coconutmintchutney.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/coconutmintchutney.jpg" border="0" alt="Photobucket"></a><br /><br />Last but not least, I'd picked up some pan fried noodles at the Asian Market yesterday, and tossed together a quick lo mein style dish to go along with the meal.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=lomein-1.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/lomein-1.jpg" border="0" alt="Photobucket"></a><br />The lo mein started off with some peanut oil to cook the minced garlic, onion, carrots and button mushrooms. After about 7 minutes, the noodles went in, along with about 1/3 cup of water, 1/4 cup shoyu, and a generous drizzle of dark sesame oil and sezchuan oil. (I can't spell that for the life of me) This was simple and delicious...and tasted just like takeout....a factor I'll chalk up to the store bought noodles...<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-39508138832376992822009-03-01T22:24:00.003-05:002009-03-01T22:39:27.723-05:00Spinach Vichyssoise with Stewed Tofu and Potatoes in Miso GravyI'd never actually made a Vichyssoise before, and frankly I think the name is rather ridiculous. Basically it's a creamed veggie soup with lots of milk...or in my case, soy milk. Big whoop. This version came from <i>Vegetarian Planet</i> and it was ok...the salt and pepper were what made it, otherwise this pretty much would've been flavorless goop. On the bright side, the rocking green color it got from the spinach was pretty rad.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=spinachvichyssoise.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/spinachvichyssoise.jpg" border="0" alt="Photobucket"></a><br />I topped this with some fresh chives and cracked white pepper, which seemed quite fitting, and I obviously skipped the sour cream called for by the recipe. I think that would've been better suited if I was serving it cold anyway.<br /><br />For a main course, I made the stewed tofu and potatoes with miso gravy from VwaV. This definitely isn't a photo-friendly dish....in fact there's really nothing good looking about it, but it's really good. Very salty, yes...but also really good.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=tofupotatoesinmisogravy.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/tofupotatoesinmisogravy.jpg" border="0" alt="Photobucket"></a><br />I'm not sure what difference (if any) it would've made if I'd found chickpea miso, I wasn't about to put any serious effort into seeking it when I already had light and dark sitting in the fridge. I used the light version for this dish in an attempt to mellow it out a bit, although in all honesty, it didn't do a ton in that regard. Still good though, very good.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com0tag:blogger.com,1999:blog-2739160064230684092.post-46270580946629492372009-02-28T17:34:00.002-05:002009-02-28T17:42:45.118-05:00Mocha Chocolate Chip MuffinsThis week I decided to try out the Mocha Chocolate Chip muffins from VwaV.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=chocolatemocha.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/chocolatemocha.jpg" border="0" alt="Photobucket"></a><br /><br />Let me summarize these for you. Chocolate cake. Shaped like a muffin. Shot of espresso included. AMAZING.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-6379961199486926682009-02-27T22:10:00.002-05:002009-02-27T22:21:36.327-05:00Vegan QuesadillasNow I realize that Vegan quesadillas is an oxymoron...what with queso meaning cheese and all..but I wasn't sure what else to call them. This was actually a conglomeration of a couple Vegan Dad recipe from the cookbook, but since I'm an over achiever, I went and found them on the site for you as well.<br /><br />The main idea came from his <a href="http://vegandad.blogspot.com/2008/04/potato-cheese-quesadillas.html">Potato-Cheese</a> quesadillas. I made the tortillas from the recipe, and did the potato filling, although I tripled the hot sauce. Instead of using Vegan cheese, I mixed in about 1/3 cup of Nooch. In the search for a protein of sorts, I made his <a href="http://vegandad.blogspot.com/2008/03/chickn-tofu-pita-wraps.html">Tofu Chick'n</a> from the wrap recipe.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=Veganquesadillas.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/Veganquesadillas.jpg" border="0" alt="Photobucket"></a><br />The quesadillas were filled with the potato mixture and generous handful of the tofu chick'n. They were folded in half and then pressed down in a cast iron skillet for about 30 seconds a side, just to heat things up a bit.<br /><br />I drenched everything in salsa, because that's what I do, but I'm excited to report I didn't miss the cheese in this AT ALL. In fact, it occurred to me as I was eating that greasy cheese melted over all the great flavors inside probably would've killed this. Now I just need to figure out nachos without cheese...that'll be harder for me.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com4tag:blogger.com,1999:blog-2739160064230684092.post-76406215220479721162009-02-25T21:12:00.003-05:002009-02-25T21:22:58.779-05:00Mushroom CurryThis is a recipe I'd been wanting to try from <a href="http://www.melbedggood.com/">Melbedggood</a> since we're always up for trying new mushroom recipes over here. I added some chopped scallions to the recipe for a bit of green, and used a full teaspoon of hot Asian chili paste.<br /><a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=mushroomcurry.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/mushroomcurry.jpg" border="0" alt="Photobucket"></a><br />I'm pretty sure I also doubled the tomato paste, although I wasn't really measuring as I squeezed it out of the tube. (side note: tomato paste in a tube is my new favorite thing, ever). Thanks to my alterations, this was VERY hot, but also deliciously tomatoey, through which I thought the heat was fine. Then again my opinion of "ok" heat is about 6 levels above most people's, so I wouldn't take my word on it if I were you.<br /><br />All the same, props to Melbedggood for a great recipe...which coincidentally, was delicious over couscous. Go figure.<br /><br />Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com1tag:blogger.com,1999:blog-2739160064230684092.post-89245148563517498782009-02-25T17:43:00.001-05:002009-02-25T17:44:48.433-05:00Sweet Potato-Watercress Hash, Stir-Fried Turnip Greens, and Asian Marinated Tofu<a href="http://s20.photobucket.com/albums/b224/q30jewluva/?action=view¤t=Asiandinner.jpg" target="_blank"><img src="http://i20.photobucket.com/albums/b224/q30jewluva/Asiandinner.jpg" border="0" alt="Photobucket"></a><br /> I realize that the sweet potato hash recipe in VwaV is supposed to be a breakfast food, but I really don’t think I’d want it for breakfast. The sweet potatoes are very rich and savory, and watercress is simply not a breakfast vegetable as far as I’m concerned. Don’t get me wrong, this was REALLY good, I’m just glad I chose to make it for dinner. I’m not sure how Isa cooked her sweet potatoes in 12-15 minutes like the recipe said though. I ended up covering mine (which wasn’t in the recipe) and it still took over half an hour for them to really get soft. I never even made it to the caramelizing step, since I was too hungry by that point. In the future I think I’d treat this as I do a normal hash…boiling the potatoes first, and THEN adding them to the skillet to crisp up.<br /><br /> I’d never had turnip greens before, but I saw them at the market this week, and was curious. I used the easy stir fried greens recipe from V’con, and was quite happy with the result. As it turns out, Turnip Greens are a bit bitter, and probably not my absolute favorite flavor (I much prefer milder greens like chard and spinach) but this wasn’t bad. The sauce ingredients definitely made the recipe. I might have mixed some sliced button mushrooms into this if I’d thought of it; they would’ve added some nice dimension to the dish. Something to keep in mind for the future…<br /><br /> Last but not least, were the tofu steaks, which I kind of screwed up. I used the Asian marinade recipe from V’con, and once again, decided to bake the tofu in the marinade. At some point during the 45 minutes at 400F, the sauce completely cooked away, in the process concentrating the shoyu, and making these much too salty for my liking. (someone else might tell you it’s a matter of opinion) When I make this recipe again, I’ll either drain the marinade before cooking, or halve the amount of Shoyu, so there isn’t so much in there to concentrate into the tofu. The crispiness on this was great though, so I’m happy with that.<br /><br />Mmmm, I like an Asian inspired dinner that doesn’t involve pasta or rice of some variety; I’m thinking this is something I should do more often.<br /><br /> Selah.be'ershevaboheme6http://www.blogger.com/profile/17573582489528181899noreply@blogger.com0