Book Review: I Love Groente by Janneke Vreugdenhil

It had been a while since I wrote a book review. And for most books I borrow from the library, I don't write reviews anymore. Mostly I just place a recipe or 2, and make some short remarks. But I was so enthusiastic about this book, that I will review it. The book is only in Dutch as far as I know.

Title: I <3 Groente
Author: Janneke Vreugdenhil
Publisher: Nieuw Amsterdam
Release date: October, 2013
Length: 144 pages
I got this book: borrowed it from the library

I <3 Groente (I love vegetables), is a small book full of vegetarian and vegan recipes. The book is not split up by course but by veggie type. Like: I <3 pumpkin and I <3 cabbage and co. That way you can find easy what you are looking for. The recipes are mostly for 2. This would be ideal for a family like ours, were it not that we mostly cook for two days. But finally a good book for a family of 2! The recipes are mostly very easy and quick to make. They don't require a lot of work, but are still very original. There were a lot of dishes I never heard of, and I have cooked from a fair deal of vegetarian cookbooks.
This book is suitable for vegetarians and vegans, because a lot of the recipes are vegan or easily adaptable. The book is in a small format, but still has full color pictures with a lot of the recipes. This has to be the best vegetarian cookbook I encountered in a long time and I will buy it for sure.

Recipes I tried are: Pumpkin Curry Masala and Kabak Mucver (I tried a lot more but didn't blog them all, of course)
Recipes I still want to make include: courgette-ginger cake, Pumpkin rosti, Succotash, and corn curry.

Buy it at Bol.com

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Book Review: 30-minute vegetarian by Rose Elliot

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

Title: 30-minute vegetarian
Author: Rose Elliot
Publisher: Collins
Release date: July, 2012
Length: 239 pages (Dutch edition)
I got this book: borrowed it from the library

Summary:
From Amazon:
"Britain's bestselling vegetarian cook helps you get a great meal on the table fast. Perfect for the busy home cook, Rose Elliot's 30-Minute Vegetarian will help you make a delicious and quick vegetarian dinner, any night of the week. If you need fast and tasty food after a hard day's work or a healthy dinner to feed family and friends; whether you are craving a comforting classic or fresh ideas for cooking with vegetables, you will find it in this book - 140 modern vegetarian recipes that can be cooked in half an hour or less. Recipes include ...Celeriac soup with porcini and truffle oil Banana pudding Warm butternut squash salad with baby spinach leaves, chopped red onion and pine nuts Thai bean and millet cakes with a hot red pepper sauce White chocolate cheesecake with lime and ginger Ultimate red bean chilli Grilled Halloumi skewers with red and yellow peppers, with herby couscous Rendang Malaysian vegetable and coconut curry Broad bean lasagna Figs with warm honey and balsamic dressing, watercress and Stilton Blueberry crumble Oven-baked asparagus and pea risotto Red hot udon noodle stir fry Easy courgette tart"

Personal opinion:
So why am I discussing a vegetarian cookbook during Vegan Month of Food, you might ask? Well this is because I noticed that this is one of the most vegan friendly vegetarian cookbooks I have come across since I started to review cookbooks. This book has a lot of vegan recipes, which are bolded as vegan. And with other recipes there are notes that explain how to veganize a dish. Very helpful! There will be a handful of recipes that aren't suitable for vegans, but I was really impressed!

That being said, lets see what more this cookbook has to offer. There is a great variety of recipes in this book, including a chapter about cooking for friends. But also daily meals, soups, desserts, light meals and snacks. The recipes are easy and tasteful. There are a lot of pretty pictures in the book, all though not with every recipe. The only downside about the book is that once again, the recipes aren't made in 30 minutes. But there are a lot of recipes that have a lot of unattended time, so that is still easy for me. I surely will put this book on my wishlist, because it is surely worth adding it to my collection.

I already shared a recipe for Kerala Curry from this book, and in a few days I will share the recipe for lukewarm couscous salad with sweet potatoes and lime.

Purchase links: Amazon
Other reviews: none yet
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

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Book Review: Vegan Brunch by Isa Chandra Moskowitz

This post is a part of Vegan MoFo. For more information about Vegan MoFo, visit their website.

It wasn't my intention to post 2 book reviews in a row. I actually like to switch it up. However then I got sick and I couldn't work out the other ideas I had for posts in between. Today I am trying to pick it up again, and I wanted to review this book for a very long time already. So here it is! Tomorrow I will share a recipe from this book as well, so don't forget to check back :)

Title: Vegan Brunch
Author: Isa Chandra Moskowitz
Publisher: Da Capo Lifelong Books
Release date: May, 2009
Length: 256 pages
I got this book: bought it

Summary:
From Goodreads:
Omelets. French toast. Bacon. Brunch has always been about comfort, calories—and for vegans everywhere, a feast of foods they can’t touch. Until now! Bestselling vegan chef Isa Chandra Moskowitz unleashes her signature flair and ingenuity to give readers breakfast they won’t find anywhere else, whether welcoming you from a late night on the town or waking you up for a meal you won’t want to forget.Recipes range from the classic (Pancakes and Waffles) to the inspired (Banana Rabanada) to the decadent (Pain au Chocolat) to the essential (Bloody Marys).
The book also includes gluten-free and soy-free recipes. With over 75 recipes suitable for one or to wow a crowd, and gorgeous color photos throughout, Vegan Brunch is the ultimate cookbook for the most important meal of the day.

Personal opinion:
I am really enthusiastic about this book because this is a great book for vegan beginners. The recipes are clear, easy and the ones I tried did taste awesome! I personally did try more of the baking department in this book, because I really want to veganize my baking. I made the Lemon Poppyseed Muffins from this book a while back. And for Vegan MoFo I made the Tomato-Rosemary Scones recently. I really loved both recipes. There are many more recipes I want to try, like several other muffins, scrambles, and waffles (but I don't own a waffle maker yet). There are many more great recipes like quiches, potato recipes and such. But to be honest, these are more dinner recipes to me than brunch. Don't think this book is only suitable for beginners though. It also has several recipes to make vegan sausages from scratch, a thing that I really don't dare to try right now. This book is perfect for me, because it contains all kind of easy vegan recipes that I can make ahead and put in a bento as well.

Purchase links: The Book Depository
Other reviews: none yet
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

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Weekend Cooking: Vegan Eats World

Title: Vegan Eats World
Author: Terry Hope Romero
Publisher: Da Capo Lifelong Books
Release date: October 2012
Length: 376 pages
I got this book: for review through NetGalley

Summary:
From Goodreads:
"What If the World Was Vegan? The true building blocks of cuisines across the planet are the spices, herbs, and grains—from basmati rice to buckwheat, coconut to caraway seeds. Apply those flavors to vegan staples such as seitan, or tofu and even straight-up vegetables, and the possibilities? If not endless, pretty darned expansive.

So what if the world was vegan? Your own cooking is the answer to that question; fire up the stove and make a green curry, simmer a seitan date tagine stew, or hold a freshly made corn tortilla piled high with chile-braised jackfruit in your hand. Chart your course in the great, growing map of vegan food history. Award-winning chef, author of Veganomicon, and author of Viva Vegan Terry Hope Romero continues the vegan food revolution with more than 300 bold, delicious recipes based on international favorites. With chapters devoted to essential basics such as Spice Blends; The Three Protein Amigos; and Pickles, Chutneys & Saucier Sauces, you can make everything from salads to curries, dumplings and desserts. Vegan Eats World will help you map your way through a culinary world tour, whether you want to create a piergoi party or Thai feast, easy Indian chaat lunch or Your International House of Dinner Crepes."

Personal opinion:
I know that almost everyone I know LOVES this book. But I am afraid I am the odd one out in this case. It is not that the book is bad. In fact the recipe I did try was delicious! But it is just not a book for me. The recipes are often long and require a lot of cooking time even though there are recipes that have a lot of down time. I like recipes that are quick and easy and I didn't find a whole lot of that in this book. Second of all, the book often calls for ingredients, that to me, as a vegetarian who cooks vegan about twice a week, aren't that common. So all in all this book overwhelmed me. Therefore I think this book will be great for the more experienced vegan, because the recipes do sound delicious, but not really for the newbie vegan. However on the Dutch vegan forum, they are doing monthly cookalongs from this book, so I might change my mind later on. Of course I will let you know when I do.

Purchase links: The Book Depository
Challenges: Foodies reading challenge, cookbook challenge
Other reviews: none yet.
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

I will share a really tasty recipe for Ginger Peanut Squash Soup with my own spin of course.

Ginger Peanut Squash Soup (serves 6-8)
- 680 gr zucchini, diced
- 1 tbsp peanut oil
- 1 spring onion, chopped
- 2 carrots, diced
- some chili powder to taste
- 4 cloves of garlic, minced
- a piece of fresh ginger, minced
- 1 tsp coriander
- 4 cups vegetable broth
- 2 bay leaves
- 400 gr canned tomatoes with juice
- 2/3 cups peanut butter, chunky or smooth
- 1 tbsp lime juice
- some salt and black pepper

Sprinkle salt over the zucchini and leave it in a colander over the sink. Leave it to drain while you prepare the rest of the ingredients. In a large soup pan heat some oil. Saute onions for about 5 minutes. Then add carrots, garlic, ginger and coriander and stir fry for about 1-2 minutes. Add the vegetable broth with the bay leaves, some chili powder and tomatoes. Set the heat to medium high to bring the soup to an active simmer.
Scoop the peanut butter into a mixing bowl and scoop out 1 cup of hot broth out of the pan (avoid the bay leaves) and pour this over the peanut butter. Stir with a wooden spoon until you have a creamy sauce. Return the peanut sauce to the pot. Also drain the zucchini from the last moist and add to the pan. Bring the soup back to an active simmer, then turn heat to low, cover the pot and leave it be for about 15-20 minutes until the zucchini is tender. Stir in lime juice, some salt and pepper. Taste and adjust seasoning. Turn of the heat and leave the soup be for 5 minutes. Optional you can stir in some cilantro leaves before serving.

You can serve it as is, or blend the soup, if you like that better. I will do that next time, because I like that more.

This post is part of Weekend Cooking, hosted by Beth Fish Reads. Please hop over there for your dosis of food inspiration.

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Weekend Cooking: Vegan Cupcakes Take Over The World

Title: Vegan Cupcakes Take Over The World
Author: Isa Chandra Moskowitz and Terry Hope Romero
Publisher: Da Capo Press
Release date: October 2006
Length: 144 pages
I got this book: from my own collection.

Summary:
From Goodreads:
"The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance — and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone's favorite treat without using any animal products. This unique cookbook contains over 50 recipes for cupcakes and frostings — some innovative, some classics — with beautiful full color photographs. Isa and Terry offer delicious, cheap, dairy-free, egg-free and vegan-friendly recipes like Classic Vanilla Cupcakes (with chocolate frosting), Crimson Velveteen Cupcakes (red velvet with creamy white frosting), Linzer Torte Cupcakes (hazelnut with raspberry and chocolate ganache), Chai Latte Cupcakes (with powdered sugar) and Banana Split Cupcakes (banana-chocolate chip-pineapple with fluffy frosting). Included also are gluten-free recipes, decorating tips, baking guidelines, vegan shopping advice, and Isa's true cupcake anecdotes from the trenches. When Vegan Cupcakes Take Over the World, no dessert lover can resist."

Personal opinion:
This is such a cute book! When I got interested in vegan baking, I just knew I had to have this book. I heard good reviews about how fail proof the recipes from this book were, so for me as a newbie in the vegan kitchen, this seems like a good choice. The book is filled with pretty pictures and there is something for everyone. From the most basic cupcakes to cupcakes I never heard of. In the front of the book is everything you need to know about vegan baking and ingredients. Those ingredients are the only downfall for me, because some things are still a bit hard to come by. That is the reason that I haven't used this book as much as I wanted. But I am sure this will be much less of an issue in the USA. I am really happy that I got this book and I hope to make many more delicious vegan treats from it because the Lychee cupcakes with coconut glaze I made, were so good! I dare to say they were even better than a lot of non vegan cupcakes I made in the past. So don't be shy! Give it a try :)
Other cupcakes I want to try include the pistachio rosewater cupcakes, coconut lime cupcakes, chocolate and vanilla marble cupcakes and chocolate cherry creme cupcakes.

Purchase links: The Book Depository
Challenges: Foodies Reading Challenge, Cookbook Challenge.
Other reviews: The Broke and the Bookish,
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

And of course here is the recipe for those delicious Lychee Cupcakes!

Lychee Cupcakes with Coconut Glaze (makes 12)
- 2 cups all purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 1/3 cups granulated sugar
- 5 tbsp ground flaxseeds
- 1/3 cup oil
- 1/4 cup coconut milk
- 1 can (115gr) lychee fruit, drained and chopped, syrup reserved
- 1/4 cup lychee syrup
- 2 tsp vanilla extract

Line a muffin tin with cupcake liners (I forgot to do this ;) ) In a large bowl sift together flour, baking powder, salt and sugar. In a separate bowl beat ground flaxseeds with 6 tbsp water with a fork until gelatinous. Add oil, coconut milk, chopped lychees and lychee syrup to the flaxseeds and mix to combine. Add the wet mixture to the dry ingredients, mix to combine. Fill the cupcakes liners full and bake for 22 to 25 minutes in a pre heated oven at 350F (175C) until a toothpick comes out clean.

Coconut glaze:
- 2 cups sifted confectioners sugar
- 1/4 cup coconut milk

Mix sugar and coconutmilk until smooth. Pour over the completely cooled cupcakes.

This post is part of Weekend Cooking hosted by Beth Fish Reads. Hop over to get inspired by a lot of yummy food posts.

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Book Review: The Meat Free Monday Cookbook

Because I got the Dutch version of this book for review, I will write this post in English and Dutch, so Dutch readers who can't read English that well have better access to this review.

Title / titel: The Meat Free Monday Cookbook / Het Meat Free Monday Kookboek
Author / schrijver: Annie Riggs, Paul, Stella and Mary McCartney,
Publisher / uitgever: Fontaine Uitgevers BV (Dutch edition)
Release date / verschijningsdatum: March 2012 (English edition)  / Oktober 2012 (Dutch edition)
Length / lengte: 240 pages (English edition) / 208 pagina's (Dutch edition)
I got this book / ik kreeg dit boek: from the publishers for review / van de uitgever om te recenseren.

Summary:
From Goodreads:
"In 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat - and to make it easier for us all to do so. "The Meat Free Monday Cookbook" is for everyone who shares the campaign's aims and consists of menus for each of the 52 weeks of the year. Packed with recipes such as Spiced Pumpkin Pancakes, Basil and Mushroom Tart, Pilau Rice with Cashews and Watermelon Granita, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul, Stella and Mary McCartney and celebrity and chef supporters of the campaign such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Kevin Spacey and Vivienne Westwood."

Samenvatting:
Van Bol.com:
"Dit boek maakt het voor iedereen makkelijk om de stap naar één vegetarische dag per week te maken. Paul en zijn dochters hebben recepten verzameld voor alle 52 weken van het jaar – with a little help from their friends, want o.a. Jamie Oliver, Giorgio Locatelli, Bryan Adams, Gwyneth Paltrow, Jeff Koons, Joanna Lumley, Kevin Spacey, Sheryl Crow en vele anderen leverden hun favoriete recepten en tips. Het Meat Free Monday kookboek bevat maar liefst 104 recepten: voor elke week van het jaar een voor- en hoofdgerecht óf een hoofd- en nagerecht. Dit boek is ideaal voor iedereen die zich zorgen maakt over het milieu en graag wat minder vlees wil eten, maar daarbij wel wat inspiratie nodig heeft. Meat Free Monday is een door Paul McCartney en zijn twee dochters Mary en Stella gelanceerde campagne om mensen aan te moedigen een rol te spelen in het verlagen van onze ‘CO2-voetafdruk’, en om aan te tonen dat een kleine verandering in onze manier van leven al een enorme positieve uitwerking heeft op de aarde."

Personal opinion:
First of all, I am very enthousiastic about this book. The book has one complete menu each week for one meat free day, including breakfast, 2 kinds of lunch, snacks, dinner and dessert. I don't cook a whole menu like that myself because I am a vegetarian already, but it does give many options. It is also divided by season so it is also easy to cook with seasonal veggies. I use the book in 2 ways: Or I choose a recipe and buy the veggies, or I already have vegetables from my vegetable bag and search for a recipe to match my veggies. This book is very suitable for both ways of cooking and therefore I was able to cook from it a lot already. The recipes I made include: Vegetable stir-fry and noodles, Mac and cheese with cauliflower, black eyed bean stew with cilantro, warm apple and raddish salad with halloumi cheese and eggplant, potato and bell pepper stew. And there are a lot more recipes I want to try!

Persoonlijke mening:
Laten we voorop stellen dat ik erg enthousiast ben over dit boek. Het boek heeft per week van het jaar een menu samengesteld voor 1 vleesvrije dag, waarbij ontbijt, 2 soorten lunch, snacks, avondeten en dessert aan bod komen. Nu gebruik ik het boek niet als dusdanig dat ik dat hele menu ga nakoken, want ik eet tenslotte alle dagen al vegetarisch. Maar het geeft hierdoor heel veel opties. Verder is het dus ingedeeld per seizoen zodat je ook nog met seizoensgroenten aan de gang gaat. Ik gebruik het boek op twee manieren: Of ik kies een recept dat ik wil maken en haal daar de groenten bij, of ik heb al groenten uit mijn groentetas en kies daar een recept bij uit het boek. Voor beide manieren is dit boek erg geschikt en hierdoor heb ik er al veel uit gekookt. Recepten die ik al gemaakt heb zijn: Roerbak van voorjaarsgroenten en noedels, knapperige bloemkool en macaroni, stoofpot van zwartoogboontjes met koriander, warme appel-radijssalade met halloumi en stoofpot van aubergine, aardappel en paprika. Er zijn nog veel meer recepten die ik wil uitproberen!

Normally I always share a recipe with a post, but because this post is so long already, I will share a recipe from this book tomorrow in a seperate post.

Normaal deel ik altijd een recept uit het boek, maar omdat deze post al zo lang is, zal ik dit morgen doen in een aparte post.

Purchase links / aankoop links: The Book Depository (English edition), Bol.com (Dutch and English editions)
Challenges: Foodie Reading Challenge, Cookbook Challenge
Other reviews: None yet.
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

This post is part of Weekend Cooking hosted by Beth Fish Reads. Please hop over to see what other people have been up to.

Also part of the Cookbook Challenge, hosted by myself. Please look in the left sidebar for more info.

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Weekend Cooking: A Vegan Taste of Greece

Title: A Vegan Taste of Greece
Author: Linda Majzlik
Publisher: Jon Carpenter Publishing
Release date: April 2004
Length: 128 pages
I got this book: bought it

Summary:
From the Book Depository:
"This collection of cookbooks interprets the savory flavors of international cuisines for the animal-free, vegan diet. Each region's most famed dishes are detailed or redesigned to be meat- and dairy-free. With recipes for appetizers, breads, salads, main courses, desserts, and drinks, each cookbook covers the entire culinary palate. Vegan cooks can reproduce the traditional flavors of Greek cuisine with this book, which includes recipes for walnut-stuffed mushrooms, chickpea soup, gyros, and baklava."

Personal opinion:
I like cookbooks that focus on world cuisines. I actually have a lot of those little cookbooks in my collection. But because these are all from my pre vegetarian period, I don't use them as much anymore. So I was happy to discover these low budget vegan cookbooks that focus on just one area, in this case Greece. The book doesn't contain any pictures, but it has a lot of recipes. From what I can see, most of the recipes are fairly simple to make and not that time consuming. I didn't think the recipe I tried really had traditional Greek flavours, but then again, I am not sure if I really know how Greek food normally tastes. I reckon that the Greek food served in Dutch restaurants is also adjusted. However, I did expect more flavour. To me it isn't really a problem because I am used to playing with herbs and spices until I get it the way I like it. But if you just want to follow a simple recipe and are not that big on expermenting with spices, I wouldn't recommend buying this book. A real shame, because the recipes are otherwise easy enough for beginners. Recipes I want to try from this book include the sesame bread (or cookies), Gyros, Briami and lemon and garlic roasted potatoes.

Purchase links: The Book Depository
Challenges: Foodies Reading Challenge, Cookbook Challenge
Other reviews: Graasland,
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

I made the Savoury Stuffed Pittas from this book. It isn't listed as a main dish, but I served it as such. The original recipe uses mini pittas, but those are a bit hard to come by here. So I just used regular pittas. 2 stuffed pittas each with a salad on the side, make a good main meal to me. Of course it can also be made as a lunch dish. I adjusted the spices a bit to my taste.

Savoury Stuffed Pittas (makes 4, or 8 mini)
- 250 gr eggplant, finely chopped
- 100 gr tomatoes, chopped
- 100 gr minced textured protein
- 1 spring onion, chopped
- 1 garlic clove, crushed
- 3 tbsp olive oil
- 1 dessertspoon tomato puree
- 175 ml vegetable broth
- 3 tsp dried oregano
- 1 tsp dried basil
- black pepper
- 4 pittas
- lettuce
- soy yoghurt

Fry the eggplant, oinion and garlic in oil for about 15 minutes. Add the other ingredients except for pittas, lettuce and yoghurt. Bring to a boil, then cover and let it simmer for about 10 minutes. Then uncover and simmer for 10 minutes more, stirring occasionally, until the liquid has been absorbed and the mixture is thick.
Warm the pittas and fill them with some lettuce and the stuffing. Serve with the yoghurt.

This post is part of Weekend Cooking, hosted by Beth Fish Reads. Please check out the other participants for more weekend yummyness.

Also part of the Cookbook Challenge hosted by myself. We are cooking from hardly used cookbooks. See the banner in the left sidebar for more info.

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Weekend Cooking: Now you're cookin' Cheese

Title: Now You're Cookin' Cheese
Author: Rebo
Publisher: Rebo Publishers
Release date: 2002
Length: 96 pages
I got this book: from my own collection

Summary:
"Rebo’s Now You' re Cookin' Series comprises more than 45 different titles that focus on the most popular themes of contemporary cuisine. A great collection of mouth-watering recipes complemented by superb photography, these books capture different aspects of the world’s best main courses, desserts, tapas and cocktails. Perfect for everyday family meals or relaxed entertaining!"

Personal opinion:
I got this book and some other books from this series, I think maybe 7 years ago. It was that time when I first started to buy cookbooks and these have a low price. This book focusses on cheese recipes, of course. All though most recipes are really simple to make, I didn't cook much from the book. I only remember making cheese muffins once. So when Zeronic wanted to eat a cheesy pasta, I pulled this book from my shelf to see what was in there. I found several recipes that I could make and other cheese goodness. I have to say that now I picked this book up, I am quite enthousiastic about cooking more from this book.
Receipes I would liek to try include: several oven dishes, some stuffed pastries and those cheese muffins that I made a few years back. The book isn't vegetarian but a lot of recipes are and others are easily adjustable. Of course vegans, wouldn't get much out of this book. In one sentence I would say that this is a decent cookbook for cheeselovers on a budget.

Purchase links: It seems this book isn't around in digital stores, I still see the Dutch versions around in cooking stores and the like. Hopefully this is the same for international copies.
Challenges: Cookbook Challenge

This time a very easy and quick recipe!

Cheesy-herbal pasta: (serves 3)
- 250 gr pasta
- 100 gr spinach
- 250 gr mushrooms
- 80 gr garlic butter
- 1 clove of garlic
- 80 gr grated cheese
- salt and pepper

Cook the pasta until soft. Meanwhile clean and cut the mushrooms, spinach and garlic. Drain the pasta. In the garlic butter, bake the mushrooms, garlic shortly. Add the spinach until it starts to shrink and then add the pasta. Heat it through. Add some salt and pepper if needed. Serve with a handful of grated cheese on top.

The post is part of Weekend Cooking hosted by Beth Fish Reads. Please hop over to see a lot of tasty foodie posts!

Also part of the Cookbook Challenge, hosted by myself. This challenge is about cooking from books that have been hardly used.

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Weekend Cooking: The Karma Chow Ultimate Cookbook

Title: The Karma Chow Ultimate Cookbook
Author: Melissa Costello
Publisher: Health Communications
Release date: October, 2012
Length: 264 pages
I got this book: For review through NetGalley

Summary:
From Goodreads:
"The more than 7 million vegetarians and 3 million vegans in the United States alone are proving that chowing down on planet-friendly fare not only helps them look and feel better, but it can be delicious, too. In her debut cookbook, Karma Chow creator and celebrity chef Melissa Costello shares an exciting collection of 125+ recipes that will be a welcome addition for anyone already following a vegetarian or vegan lifestyle or for the growing number of people embracing more plant-based meals.

With her "keep it simple" and "make it tasty" approach, she offers a smorgasbord of dairy- and animal-free appetizers and desserts, breakfasts, and dinners, as well as holiday- and company-worthy menus. The Karma Chow Ultimate Cookbook shows anyone how to reconnect with their food and honor it as Earth's source for keeping us alive all while finding it easier to rock their workouts and sculpt a well-defined physique. It's a winning recipe for success for anyone looking to transition to a healthier way of life."

Personal opinion:
Basically when a vegetarian or vegan cookbook appears on NetGalley, I always pick it up. I wouldn't want to miss the oppertunity to try and review any of these! Personally I am not really sensitive to the focus on getting more healthy, because I already know that I am. So to me that is nothing new on the horizon. But I am sensitive to fast, easy and tasty recipes. I really like the "keep it simple" approach because then I know that I will actually cook from a book. All the extra's are all nice and good, but I buy a cookbook for it's recipes. Luckily there is plenty of good stuff in this book that I wanted to try and I was creating a lot of bookmarks! Mainly in the spread, burger and soup department, which are my favorite things to try. Including: Kickin' edamame dip, Indian spiced coconut yam soup, veggie seed roll ups and dreamy avocado mayo.

One thing I can't tell much about are the pictures. My version didn't include the real pictures yet, but I did see that there were full pages reserved for them. The recipes are indeed easy and so far tasty. I tried the Greek Tomato Burgers from this book, which did fall apart but tasted good. And the latter could also be clumsyness from my side. I also tried another recipe that I will share below with you. I like this book because it is easy for people who are just beginning on their vegan path, but also offers recipes that are original enough for the people who are vegan for a while already.

Purchase links: The Book Depository
Challenges: Foodies Reading Challenge, Cookbook Challenge.
Other reviews: None yet.
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

As always a cookbook review isn't complete without a recipe. I was looking for a spread or dip for last weeks' readathon, so I choose to make the Garnet Hummus from this book. But I couldn't get garnet yams, so I just used the ones we had here. It was totally delicious! Of course my version is adapted slightly from the original recipe.

Sweet Potato Hummus (makes about 2 cups)
- 500 gr yams, cleaned, with peel
- 425 gr canned chickpeas, drained and rinsed
- juice from 1 large lemon
- 1-2 tbsp tahini
- 1 tbsp maple syrup (original had agave nectar, but I had this at hand)
- 1 tsp cumin powder
- 1 tsp sea salt
- dash of cayenne pepper
- 3 tbsp olive oil

Place some parchment paper on an oven tray. Pre heat the oven to 200 degrees (400F). Make plenty of holes in the yams with a fork and put in the oven for about 40-60 minutes. (this really depends on your oven, I found out). Leave it to cool. (I sliced the yams in half for faster cooling). Scoop the flesh out into the food processor. Add all the other ingredients except for the oil. Mix it up well and make sure to scrape down the sides so you will mix in all the ingredients. Add the oil and keep mixing until you have a smooth mixture. Add more oil or a bit of water if needed, but in my case it wasn't.

This post is part of Weekend Cooking hosted by Beth Fish Reads. Please hop over to get inspired by all kinds of yummy food.

And also part of the Cookbook Challenge, hosted by myself. Where we cook from book that we have on our (virtual) shelves that we never used much. It is a great way to pick up those neglected cookbooks or to go through your stack of books for review, like I do now.

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Weekend Cooking: Soup of the Day

The Cookbook Challenge that I am hosting, also offers an oppertunity to look into the cookbooks on my virtual shelf. I picked up this soup cookbook from that shelf to finally make some recipes from.

Title: Soup of the Day
Author: Kate McMillan
Publisher: Weldon Owen
Release date: January 2012
Length: 304 pages
I got this book: For review through NetGalley

Summary:
From Goodreads:
"Williams-Sonoma Soup of the Day offers a tantalizing collection of 365 soup recipes: one for each day of the year. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions, and typical weather of the month. From January to December, you’ll find a seasonal soup that will satisfy any craving, and match any meal ranging from a quick weeknight supper to an elegant dinner party. A handful of the recipes are even appropriate for the holiday table, while others are perfect for using up a leftover roast or chicken. Notes accompanying each recipe offer ideas for ingredient variations, garnishes, and other helpful tips. All of the soups can be dressed up or dressed down; served in rustic earthenware mugs or on heirloom china; garnished with a flourish of fried herbs or dollop of pesto, or stripped down to the bare, tasty essentials—the possibilities are endless, but always delicious."

Personal opinion:
I just love soup! That is why this cookbook was calling to me and I just had to check it out. I am so glad I did because when only leafing through, I bookmarked many recipes already that I want to try. I first tried making my own fresh soups during last fall and ever since homemade soup is a regular on the menu here. This book is perfect for soup lovers because it offers such variation. Another plus is that this is a seasonal cookbook. I really like that because it helps you picking veggies that are in season and that is always a good thing. The cookbook is very basic with easy and quick recipes, just the way I like it.

There aren't pictures with every recipe, but still there are plenty of full page pictures in this book. This book offers a good variation of recipes and is also a good option for vegetarians. There are many vegetarian soups on the menu and a lot others are easily adapted. Vegans might have a harder time though. But for vegetarians: this is as vegetarian friendly as normal cookbooks get. I expect that this book will become one of my favorites very quickly.

Purchase links: The Book Depository
Challenges: Foodies reading challenge, Cookbook challenge.
Other reviews: Beth's Book-Nook Blog,
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

And now of course a recipe that I slightly adapted from this book:

Roasted red bell pepper and tomato soup: (serves 4)

- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 spring onion, chopped
- 2 cloves of garlic, chopped
- 875 canned diced tomatoes (including juices)
- 2 roasted red bell peppers, chopped (or about 3 canned)
- some heavy cream
- 3 bay leaves (optional)

Heat the butter and oil in a large pan. Add the onion and garlic and cook shortly until translucent, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the diced tomatoes and the bay leaves and bring to a boil. Turn the heat to medium-low and let it simmer, uncovered for about 20 minutes. Remove from heat. Remove the bay leaves and puree the soup with a handheld blender. Add cream and bring the soup to a boil. Remove from heat, add some salt and pepper to taste and serve.

Vegan option: Use plant based butter and soy cream.

This post is part of Weekend Cooking hosted by Beth Fish Reads. Please take a look for your next food inspiration! Also part of the Cookbook Challenge hosted by myself. You can sign up here!

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Weekend Cooking: 500 Cupcakes

Title: 500 Cupcakes
Author: Fergal Connolly
Publisher: Sellers Publishing
Release date: March 2006
Length: 360 pages

Summary:
From Goodreads:
"Once upon a time, cupcakes were only a kid-friendly party favorite. No longer Cupcakes are now the treat of the times, at once simple and chic. 500 Cupcakes is just that: a storehouse of recipes, written in clear instructions and appealingly packaged in bright, modern colors. 500 Cupcakes from front to back provides what bakers of all levels need to produce tempting creations. The introduction provides a comprehensive look at equipment and ingredients, plus a description of the cupcake-making process, from getting started to storing and transporting the yummy results The collection of recipes span from classic flavors and shapes to new favorites for every style and taste?including recipes for alternate diets. Each recipe is written in clear language (great for the novice baker), and every one features three variations on the basic recipe (great for the experienced baker seeking new flavors)."

Personal opinion:
I actually have this book for quite some years and it was the first book I owned in the 500 series. I use it mainly as an inspirational cookbook and often use the basics from one recipe and the topping from another. This book has something for everyone: from simple cakes, fancy cakes, sweet, savoury, muffins, it is all in here. I also love this book because if haven't failed me once. All the recipes I have made, turned out to be good! I only do need to tweak the oven times every now and then. The book is very suitable for vegetarians, and there are also vegan recipes in there, but if you are vegan I think it is better to buy a book on vegan cupcakes.

Purchase links: The Book Depository
Challenges: Foodies Reading Challenge
Other reviews: My overstuffed Bookshelf,
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

I have already made courgette muffins with feta from this book. And my chocolate chip cupcakes are adapted from this book as well.

Today I am sharing a recipe for dates & pistachios muffins

Date and Pistachios Muffins (makes 12)
- 300 gr flour
- 175 gr sugar
- 1 tbsp baking powder
- 2 eggs
- 4 tbsp butter, melted
- 60 gr sour cream
- 2 tbsp milk
- 1 large mashed banana
- 180gr chopped dates
- 4 tbsp chopped pistachios

In a bowl, mix flour, sugar and baking powder. Mix in another bowl the butter, eggs, milk, sour cream and banana. Then add the dry ingredients to the wet ones and spoon though until barely mixed. Gently scoop in nuts and dates. Scoop the batter into a muffin tin and bake them for about 30 minutes on 175 degrees. Let them rest for 5 more minutes.

This post is part of Weekend Cooking. Please go check it out, there is a lot of yummyness going on each weekend!

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Weekend Cooking: 500 Vegan Dishes

Title: 500 Vegan Dishes
Author: Deborah Gray
Length: 288 pages (Dutch edition)

Summary: 
This is a base cooking book for everyone who is interested in eating vegan. With 500 dishes from breakfast to dessert, there is something for everyone.

Personal opinion:
This book is in one word awesome! I would say it is the perfect book for people who are just beginning to taste of a vegan lifestyle. The book starts off with a few very basic recipes for cheese, milk and egg replacements, and then moves on to every dinner course you can think of. Breakfast, main dishes and desserts. But also sides, soups, salads and even vegan baking. The recipes are in general easy to follow and there are 3 or 4 variations of each recipe included in the book. The one thing that I sometimes find intimidating is the large list of ingredients you find with dishes, but a lot of times this are just herb & spice combinations. For the people who like pictures in there cookbooks, this book might disappoint. There are small pictures from each dish in the variations section and there certainly are larger pictures throughout the book, but not from every recipe.

Purchase links: The Book Depository
Challenges: Foodies Reading Challenge

As always I will share a recipe with you from the book and this time it will be a three-bean chili. It is the perfect recipe for bulk cooking and it is so easy to make. I adjusted my vegetables somewhat with what I had in the house, using the recipe as a guideline for the spice combination. Don't be scared off by the long ingredient list, I have most of these in my pantry anyway as will most people who cook regularly. I didn't have to buy any of the spices, only the fresh and canned veggies which aren't that expensive.

Three-Bean Chili (serves 6-8)

- 2 tbsp sunflower oil
- 1 can (400 gr) kidney beans
- 1 can (400 gr) white beans
- 1 can (400 gr) black beans (or any other bean combination)
- 1-2 spring onions
- 3 cloves of garlic
- 300gr corn
- 250 gr mushrooms
- 1-2 bell peppers (or more spicy ones)
- 2 cans (800 gr) diced tomatoes
- 100 gr tomato puree
- 750 ml vegetable broth
- 2-4 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tbsp oregano
- 2 tsp unsweetened cocoa
- 1 tsp sugar
- some fresh thyme (own addition)
- 2 bay leaves (own addition)

Cut the onions, garlic, bell peppers and mushrooms. Heat some oil in a very large pan and stir fry those veggies together for a few minutes. Then add the chili powder, paprika and cumin and stir fry for about one more minute. After that add all the other ingredients. I always rinse my canned beans well before I add them. This way they will lose the tin flavour. Bring everything to a boil and then put the heat to medium-low. Let it simmer for 20-30 minutes.

As a variation you can also cut the recipe in half and serve with potatoes, rice or as a wrap type of dish.

This post is part of Weekend Cooking. Please make sure you visit all the other posts, because it will give you a lot of inspiration :)

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Weekend Cooking: Healthy in a Hurry

Title: Healthy in a Hurry
Author: Karen Ansel
Publisher: Weldon Owen
Release date: April, 2012
Length: 224 pages
I got this book: For review through NetGalley

Summary:
"Everyone is looking for ways to fit wholesome, good-for-you meals into their busy schedules. This solution-oriented cookbook shows you how to make the most of over 30 superfoods—from avocados to berries to whole grains—with recipes for delicious dishes made with fresh ingredients that you can prepare any time of the day. Organized by course—including breakfast, starters and snacks, lunch, dinner, sides, and dessert—the recipes are packed with nutrients and most are simple enough to prepare in under 30 minutes. Loaded with useful tips and strategies for healthy eating and friendly advice on shopping, prepping in advance, and cooking smarter, this book provides real solutions for creating balanced meals on a busy schedule."

Personal opinion:
The reason why I wanted to review this book was because it is focussed on good meals under 30 minutes. While this book isn't vegetarian, it does provide enough recipes to make it an interesting book for vegetarians. In fact there seem to be more veggie recipes in here than meat or fish, with main courses being the exception. What I loved about this book are the small bits of additional info that are provided in side boxes next to the recipes about the ingredients. In that way I learned a lot without having to go through pages of text. The book does indeed focus on both healthy and quick. There are parts about superfoods and healthy pantry staples but also quick fix ideas to pack if you are on the go. The latter part I found inspirational and handy. For people who are into the visual appeal of cookbooks, this book doesn't disappoint with full page pictures throughout the book. I can recommend this book to people who would like to cook wholesome but don't want to spend hours in the kitchen doing so.

Purchase links: Amazon
Challenges: Foodies Reading Challenge
Other reviews: None yet.
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

Normally I always share a recipe with a review but I already shared a recipe from this book a few weeks back. I was planning to make a second recipe out of this book, however due to circumstances this didn't happen. Here is the recipe for Quinoa Burgers that I shared a few weeks back.

This post is part of Weekend Cooking. Make sure to check out the other entries :)

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Weekend Cooking: Vegeterranean

This book was actually on my wish list for quite a while. But because of the price I rather borrowed it from the library. Read on to see what I thought of this Italian themed vegetarian book!

Title: Vegeterranean/The Vegeterranean: Italian Vegetarian Cooking
Author: Alberto Musacchio and Malu Simoes
Publisher: Karakter (Dutch edition)
Release date: November 2008
Length: 302 pages

Summary:
From Waterstones:
"This collection of the best vegetarian recipes from the kitchens of the Country House Montali is truly inspirational. Here, the Italian classics calzone, ravioli, gnocchi and lasagne are transformed into stylish, contemporary dishes, while Fagottini di Pasta Sfoglia Farcite con Couscous (Puff Pastry Envelopes Filled with Couscous) or Cappucini di Asparagi (Asparagus Cappuccino) reveal just how exciting vegetarian cuisine has become. Recipes are divided into chapters mainly corresponding to courses. The first chapter - Basics - encourages you to make your own sauces, stocks, pesto and other essentials. This is followed by Breakfast recipes that include wonderful fruit dishes and muesli. The 'Antipasti' section has a variety of dishes that stand alone or can be mixed together to make a fun platter. 'Primi', 'Secondi' and 'Dolci' chapters all include unusual and outstanding recipes, including soups, risottos, pasta dishes, tarts and pastries and wonderful desserts. Chapters on Sides and Breads finish the book off with more inspiring ideas. It has recently been announced that Vegeterranean has been voted best UK vegetarian cookbook in the prestigious Gourmand 2008 World Cookbook Awards. it has been nominated for the 'Best in the World' award to be announced in May."

Personal opinion:
First of all this is a very pretty book! There is a lot of eye candy. Also there is a lot written about the views and life of the authors. There are a lot of tasty looking recipes in this book. First there is a basic recipe and techniques chapter which contain recipes of sauces, dough and seitan for instance. This is very useful if you want to make things from scratch. This all sounds very good, but the main problem that I have with this book is that it is too much for me personally. Most recipes are really time consuming and elaborate. It does fit the atmosphere of the book, so it is not a bad thing, but just not practical for myself because I simply don't have the energy to spend hours in the kitchen. This will surely be a good book for people who love to cook and spend a lot of time in the kitchen on a Sunday afternoon. It has a lot of original recipes that sound delicious. The recipes are clear, but one course often has several dishes which go together for the whole meal. There are some easy and tasty, which I will make from this book, but personally I won't buy it.

Purchase links: Amazon
Challenges: Foodies Reading Challenge
Other reviews: None yet
If you have reviewed this book and want your link here, please leave a comment with the link, and I will add it :)

I choose this time to make an ice cream recipe. Mainly because I used my ice cream maker way to less but also because the ice cream recipes were not time consuming and easy.

Picture by: roboppy

Coconut Ice Cream:
- 200 ml coconut milk
- 150 ml cream
- 150 ml milk
- 4 tbsp sugar
- 1 vanilla pod

First cut the vanilla pod in half and scrape the vanilla out. Mix this with all the other ingredients. Sift and add to the ice cream maker. Mine took an hour to make ice cream out of it. But this is different for every ice cream maker so just follow the instructions from your machine. Freeze it overnight and take it out 20 minutes before serving. The ice cream can be stored up to a week in an airtight container in your freezer.

This post is part of Weekend Cooking. Make sure to check out the other posts :)

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Weekend Cooking: Veggie Burgers Every Which Way

I had this book in my collection for a while already but I only started cooking from it recently. I am a huge burger fan and now I have made my own burgers on a regular base, it is my go-to meal for easy days. I cooking book dedicated to burgers was something I just had to try :)

Title: Veggie Burgers Every Which Way
Author: Lukas Volger
Subject: Vegetarian Cooking
Publisher: Experiment
Release date: July, 2010
Length: 173 pages
I got this book: Bought it on the book depository

Summary:
From Goodreads:
"Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, "Veggie Burgers Every Which Way" is the book for you-one you will want to cook from over and over again.

Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, has assembled more than thirty unique, delicious veggie burger recipes including: Red Lentil and Celery Root Burgers, Tofu and Chard Burgers, Baked Falafel Burgers, Thai Carrot Burgers, Sweet Potato Burgers with Lentils and Kale, Corn Burgers with Sun-Dried Tomatoes and Goat Cheese.

More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredient choices ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too."

Personal opinion:
As I stated above I just love to make burgers and this book has plenty of variations to try! Not only bean based burgers but also tofu based, tempeh based and veggie based. It also has a small selection of salads, sauces and burger buns. It is a very complete book if you want to start making your own burgers. The recipes vary from quick burgers to burgers who need more time. It has plenty of info on much used ingredients. It has some great pictures with most of the recipes and the layout is neat and clear. I have only made two recipes out of this book so far but I am very happy with the results. I only have two downsides about this book. One is the prep and cooking times. Making the burgers surely takes longer than is indicated in the book. The other one is minor but I always like convertion tables in books because this makes it more international friendly. I missed that here. If you are looking for a creative cookbook on burgers, this is one for you. This book is also suitable for vegans :)

Purchase links: The Book Depository
Challenges: Foodies reading challenge

And here is a recipe for carrot burgers. Maybe not the first kind of burgers you would think of, but it is a great way to eat carrots :) Of course I adjusted it a bit as always.

Thai Carrot Burgers: (makes 6, the book says 4)
- 4 cups crated carrots (about 8 medium carrots)
- 3 tbsp olive oil
- 1 bunch of spring onions
- 3 garlic cloves, minced
- a small piece of fresh ginger, grated
- 2 egg whites
- 2 tbsp natural peanut butter (I used my home made peanut butter)
- juice of 1/2 a lime
- 1/4 cup chopped cilantro
- 1/2 cup bread crumbs
- 1 tsp salt
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 0.5 tsp cinnamon

Heat some oil in a frying pan and bake the spring onions, garlic and ginger shortly. Add carrots, salt, coriander, turmeric and cinnamon and stir shortly. Cover this up and cook for about 6-8 minutes until the carrots are soft but not mushy.

In a mixing bowl mix together the egg whites, peanut butter and lime juice. Stir in the carrot mixture and the cilantro. Fold in the bread crumbs and let this rest for about 10 minutes so that the bread crumbs can absrob some liquid. Form into patties, I usually shape my patties equal to the size of the bun.

Heat some oil in the same frying pan and bake the patties and cook until browned on each side, about 3 minutes each. Now place the burgers in a preheated oven on 200 degrees and bake them for about 15 minutes until cooked through.

I also made the tahini-yoghurt sauce from this book. I think these two will taste great together.

This post is part of Weekend Cooking. Make sure you check out what other participants have been up to :)

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Book Review: Home Made Winter by Yvette van Boven

It is almost spring, but I was happy that it was finally my turn at the library to collect the book before it was spring. Next to vegetarian and vegan cookbooks I also love seasonal cookbooks and I was very curious about this book. However because it is not a vegetarian cookbook, I didn't want to buy it before I could try it.

Title: Home Made Winter
Author: Yvette van Boven
Subject: Winter cooking, home made cooking
Publisher: Fontaine uitgevers BV.
Release date: 2011
Length: 252 pages

Summary:
Home made winter is a book full of comfort food and the follow up of Home Made. Home Made Winter is the first of a series. Home Made Summer will appear later to make it all complete. This book is inspired by Irish recipes, but also French ones. Yvette gives an easy recipes for dishes that people think are hard to make. It is full of recipes that will warm you up.

Personal opinion:
While this book isn't a vegetarian cookbook, it does have plenty of vegetarian recipes. Also I love the fact that the author states in the beginning of the book that she uses free range eggs and organic meat. This book is very nice to use in combination with my organic vegetable bag in the winter because it is full of seasonal recipes. Most are easy and original. I tried three recipes from the book so far and they all came out good to great. The book is styled in a creative way with lots of gorgeous pictures. However in this case it does make the book a bit less practical to use. The recipes are not in a set format. Some are handwritten, some are printed and others are written over the pictures. For me this makes a book harder to use. It also has recipes related to the Dutch holidays in winter. Unfortunately these aren't in the right order so, that makes it a bit illogical. A last note is that plenty of recipes require more expensive ingredients, so it is not a budget cookbook. I am not saying it is a bad book, because it isn't and it will be great for a lot of people. But it isn't a book that I would buy personally even though I do like it, it is not practical enough for me. I will however check out her other books, because the recipes are great.

Purchase links: bol.com
Challenges: Foodies Reading Challenge

As always a recipe, my favorite from the book. I was looking for a way to finish my green cabbage and this sounded like an interesting recipe, and I just love mashed sweet potatoes! Here is my adjusted recipe.

Sweet Potato and Green Cabbage Mashpot: (serves 4)
- 1/2 a green cabbage, in small shreds
- 1.5 kg sweet potatoes, peeled and in chunks from about the same size
- 2 tbsp fresh thyme
- 100 gr rich butter
- some milk
- salt and pepper

Cook the cabbage for about 15 minutes in some salted water. Cook the sweet potato in water in another pan until done. Drain both pans. Make a creamy mash from the sweet potatoes using a handheld mixer with the butter and some milk. Add the thyme and some salt and pepper to taste. Stir in the shreds of cabbage.

A note on the cabbage: it is always best to remove those thick outsides leaves of a green cabbage because they have a really chewy texture. Use the leaves that are more on the inside of the cabbage for this recipe. I always feed the outside leaves to our rabbits, they love it!

This post is part of Weekend Cooking. Please make sure you check out the other participants as well :)

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