budgetsmartgirl

Posts Tagged ‘Meatless Monday’

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It’s Meatless Monday-A Really Budgetsmart Burger

In Meatless Mondays on May 13, 2013 at 2:40 pm

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A few days ago I was reading one of the UK newspapers and found this article about a single mom who was feeding herself and her son for just ten pounds a week. One recipe she'd created was a kidney bean, carrot and cumin burger for nine pence. That had me intrigued and I thought I'd give it a try. So this week's Meatless Monday recipe is a link to the article and also Jack Monroe's blog where she has lots of other recipes, many of them vegetarian, to try.

The burger was easy to make…and don't skip simmering the beans because I was tempted to but I think it really helps soften them so you can incorporate them with the other ingredients. I also added some salt and pepper to the final mixture. And if you're wondering what coriander is, it's cilantro and really gives the burger some added flavor.

If you check out the article be sure to watch the video of Jack on the BBC Breakfast show because there's a segment about her shopping at the store where she explains where to look for bargains and how sales are really for the store and not for us!

http://www.dailymail.co.uk/news/article-2322925/Single-mother-Jack-Monroes-9p-meals-win-book-deal-thanks-austerity-recipes-blog-feeding-family-10-week.html

http://agirlcalledjack.com/

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It’s Meatless Monday-Shepherd’s Pie Peppers

In Meatless Mondays on May 6, 2013 at 2:37 pm

OLYMPUS DIGITAL CAMERAThe weather’s been strange lately. It’s been spring, it’s been winter, spring, and then back to winter. Now that we’re in May I hope that warm sunny days are ahead which means lighter fare and salads. So last week I thought I’d make one final warm weather dish. This time combining two recipes, stuffed peppers and shepherd’s pie into one dish.

4 large green peppers

For the Shepherd’s Pie
1 cup TVP
1 cup stock or water
1 onion, peeled and finely chopped
2 carrots, peeled and finely chopped
½ cup chopped mushrooms
1 tablespoons tomato paste
½ teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper
Read-made gravy
Oil

For the Potato Topping
1 pound of potatoes, cut into quarters
Butter or low fat spread, milk, salt and pepper for mashing
Shredded cheese for topping

Preheat oven to 375 degrees.

Cut the tops off the peppers (keep the tops for another recipe). Scoop out seeds, wash and cook (I steamed mine), until almost fork tender.

Spray a large casserole dish with cooking spray and place the peppers inside it.

Cook and mash the potatoes and set aside.

In a casserole dish, place the TVP and water and cover with plastic wrap and microwave for 5 minutes. Set aside.

In a skillet, heat the oil over medium high heat and add the chopped onions, carrots and mushrooms. And the onion powder and thyme and cook until slightly browned. Add the salt and pepper, tomato paste, and the TVP and mix everything together. Add the gravy and cook for a few more minutes.

Put the mixture into the peppers and top with the mashed potatoes.

Sprinkle each pepper with some shredded cheese and place in the oven for about 15 minutes until heated through and the potatoes are slightly browned.

Serves 4

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It’s Meatless Monday-Feeding The Hungry Ghost

In Meatless Mondays on April 29, 2013 at 1:49 pm

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About a month ago Ellen Kanner e-mailed me about her new book Feeding The Hungry Ghost. The name intrigued me so when Ellen offered me a chance to read the book, I jumped at the opportunity. It’s part cookbook, part memoirs but most of all reminds us all how many things and events in our lives are connected with food. Ellen is The Huffington Post’s Meatless Monday blogger so I thought this would be a good spot to share my interview with Ellen and she kindly provided two recipes taken from her book for you to try.

www.huffingtonpost.com/ellen-kanner

www.ellen-ink.com/blog

www.ellen-ink.com

Budget Smart Girl (BSG)-Your Huffington Post’s Meatless Monday blogger, what sort of topics do you cover there?

Ellen Kanner (EK)-What I love about writing about food is that it’s so subversive. It allows me to talk about big-picture issues, like education, the environment, your health, food policy, fabulous things to eat and the amazing people who grow or produce it. I’ve been Huffington Post’s Meatless Monday blogger for four years and I haven’t come at the same topic twice. The one common element is, I end each post with a new recipe that takes some of what I’ve discussed and gives you a practical application — something fresh and wonderful to eat for dinner.

BSG-Have you seen more interest in meatless meals recently?

EK-Absolutely. I’m really excited. For the first time in eight years, American meat consumption has declined. For some people it’s a matter of health, for others, it’s the environment, but for a lot of people, it’s just the fact that meat has become too expensive. Well, welcome to the feast — a meatless diet is exciting, abundant and affordable.

BSG-And you’re also the syndicated columnist for the Edgy Veggie. Maybe you could tell us about that too?

EK-The Edgy Veggie is also meatless, but here, I do a really targeted focus, whether it’s eating for your health or what to do with what’s in season or a round-up of new glutenfree products. And I always include a recipe.

BSG-And now to your new book, Feeding The Hungry Ghost. Tell us about it. Is it something you’ve been working on for some time and how long did it take you to write it?

EK-While I get to cover great topics for Meatless Monday and as the Edgy Veggie, it’s very focused — this chef, that nutritional focus, this seasonal vegetable, that farmer. Food is a much bigger story. I wanted to talk about how it connects us — to the planet, to each other and connects us to our minds, bodies and spirits.

BSG-What would you like readers to take away after they’ve read it?

EK-A sense of enthusiasm and empowerment. Cooking and eating meatlessly should begin with pleasure. It gives us the power to change the world, and we can have a great time and a great meal doing it.

BSG-Lots of people assume you can’t eat healthful foods on a budget or that it takes extra time in the kitchen, chopping veggies, cooking beans etc.

EK-One of the biggest misperceptions about a vegan diet is that it’s expensive. I’d love to kill that rumor once and for all. Hello, dried beans? Whole grains in bulk? Seasonal produce? This is food that’s sustained us since we came to walk on two legs. Sorry, I can get a bit passionate on the subject.

Food preparation doesn’t need to take a long time. Most of my stews and soups come together fast. Any simmering can happen on its own while you text your friends or enjoy a glass of wine. These dishes keep in the fridge or you can freeze in small portions and enjoy when you’re ready. Either way, you get many meals with little effort and little cost.

BSG-Have any tips to share with my readers and some must have, low cost pantry items, for the Budget Smart Girl?

EK-Beans, beans, beans — chickpeas, black beans, lentils, any kind of dried beans you like. They’re high in fiber and protein, low in calories, madly versatile and super-cheap.


BSG-Any recipe you’d like to share?

EK-What could be better — and easier — than lentil soup?

The following recipes are From Feeding the Hungry Ghost. Copyright © 2013 by Ellen Kanner. Reprinted with permission from New World Library.

Deep Basic Comfort Lentil Soup

Homemade soup needn’t be a struggle. This lentil soup is simplicity itself.

1 tablespoon olive oil

2 cloves garlic, minced

4 carrots, finely chopped

3 stalks celery, finely chopped

1 cup lentils

1 bay leaf

4 cups vegetable broth or water

Sea salt and freshly ground pepper

In a large saucepan, heat the oil over medium-high heat. Add the garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are fragrant and softened, about 5 minutes.

Pick through your lentils and remove any pebbles or odd bits. Pour into the saucepan with the vegetables. Add vegetable broth and bay leaf and bring to a boil.

Cover, reduce the heat to low, and simmer until everything has become tender and fond of each other to the point of coalescing, about 1 hour.

If a smoother, more velvety soup appeals, feel free to purée using an immersion blender, taking care to avoid splatters. Otherwise, simply season generously with salt and pepper. Feed to yourself, an invalid, an infant, or anyone who needs more from less.

Makes 4 to 6 servings.

Red Lentil Soup with Indian Spices

Rather than your basic brown lentils, which are serviceable but drab, this recipe uses red lentils. They cook in minutes and with the tomatoes, give the soup a rosy, hopeful tint. The spicing is gentle and reminds you things will not always be so hard. The greens add signs of life, not to mention calcium, vitamin C, and tryptophan, the amino acid that promotes a sense of well-being. Can’t have too much of that.

Serves 6

2 tablespoons olive oil

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon turmeric

Pinch of red pepper flakes

2 large onions, chopped

6 cloves garlic, minced

1 thumb-size piece fresh ginger, minced

1 1/2 cups red lentils

5 cups vegetable broth

One 28-ounce can diced tomatoes

Juice of 1 lemon

2 handfuls fresh spinach or kale, chopped — add another handful if you’re a greens freak like me

1 bunch fresh cilantro, chopped

Sea salt and freshly ground pepper

In a generous-size soup pot, heat the oil over medium heat. Add the cumin, coriander, turmeric, and red pepper flakes. Cook, stirring often, until the oil darkens and spices turn fragrant, about 1 minute. Add the onions, garlic, and ginger, and cook, stirring occasionally, until the onions soften and turn translucent, a few minutes.

Add the lentils and cook, stirring, for a few minutes more, until the lentils deepen in color and glisten with the spiced oil.

Add the broth and the tomatoes and their juice, and bring to a boil. Cover, reduce the heat to medium, and simmer until the lentils are tender and have become one with the soup, about 30 minutes. Stir in the lemon juice.

If you want the soup to be silky and smooth, you may purée with an immersion blender, but really, it’s not necessary. Jacob didn’t. The lentils are small, soft, and have coalesced into the soup.

Gently stir in the spinach and cilantro. They will wilt into the soup. Season with salt and pepper.

The soup keeps several days in the fridge.

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It’s Meatless Monday-Carrot and Butterbean Soup with Ginger and Cumin Oil

In Meatless Mondays on April 15, 2013 at 5:54 pm

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April is usually the time I start thinking about salads and lighter fare, but as winter refuses to budge this year, I’m still in a soup state of mind. I wanted something tasty and a little different. Many soups add ginger and cumin to the actual recipe but for this one I thought of using it as an accompaniment and using seeds rather than powder. Carrots are always one of the best deals in the produce department and they add a sweetness to this soup. I’m a great fan of butterbeans because they add a creamy texture to most dishes without adding fat. Put them together and you have a soup to enjoy during which I hope are truly the last days of winter.

2 tablespoons oil
1 onion, peeled and chopped
3 cloves of garlic, chopped
5 carrots, peeled and chopped
1 14 ounce can butterbeans, drained
1/2 teaspoon each of chili powder, paprika and coriander
good pinch of pepper
1 teaspoon of salt
4 cups of vegetable stock
1 tablespoon chopped ginger root
1 teaspoon of cumin seeds
4 tablespoons oil

In a large pan and over medium high heat, add the onions and carrots and cook until the onions are translucent. Add the garlic and cook for another minute.
Add the chili powder, paprika, coriander, pepper and salt and stir until the vegetables are well coated. Lower heat and cook for about 5-8 minutes.

Slowly add the vegetable stock. Bring to a boil and then simmer until carrots are tender.

Add butterbeans and stir into the mixture. Let it cool and then use an immersion blender to pulverize the soup but you still want to leave some pieces of carrot and butterbean intact. You could also use a regular blender too.

Simmer gently while you prepare the oil.

In a skillet over medium high heat, add the oil, ginger and cumin seeds. Watch this carefully because it can easily burn but you just want to slightly brown everything and allow the flavors to get into this oil.

Serve the soup with dribbles of hot oil in it…you’ll hear it sizzle. It adds a great taste and the cumin seeds are a crunchy treat too.

Serve 6-8 and is great for a quick lunch or even a supper when paired with your favorite veggie sandwich.

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It’s Meatless Monday-Bean and Rice Bundles

In Meatless Mondays on March 25, 2013 at 3:02 pm

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Short on time and leftovers…sometimes that combination is the beginning of a recipe which was the case for this quick and easy vegetarian supper. It uses leftover brown rice along with refried beans, chiles, cheese, and spices all encased in a new twist on a bean and rice burrito, phyllo pastry.

1 15 ounce can vegetarian refried beans
1 4 ounce can chopped chile peppers
9 sheets phyllo pastry
1/2 cup shredded sharp cheddar cheese
1/2 cup cooked brown rice
1 small onion, chopped
1 clove of garlic, finely minced
Dash of chili powder, cumin and smoked chipotle chili powder
1/4 cup melted low fat spread
oil for cooking the onion

Preheat oven to 375 degrees.

In a bowl mix together the beans and chile peppers. Set aside.

Heat the oil in a skillet over medium high heat and sauté the onion until it’s lightly golden brown. Add the garlic and cook for 1-2 minutes. Add the brown rice and stir in the onion and garlic. Add the dash of cumin and chili powders and stir well.
Set aside.

Take three sheets of the phyllo pastry. Brush first sheet with melted low fat spread, add a second one, repeat, and then repeat with the third sheet. Cut the stack in half.

Add about two tablespoons of each of the bean mixture, rice, and cheese on each stack.
Wrap it like you would if you were securing a package and tuck under any loose ends.
Place on a baking sheet.

Repeat the process with the remaining sheets of pastry and ingredients.

Brush the tops of the bundles with the remaining melted spread and then dust with some chili powder. Place in the oven and back for about 15 minutes until everything is warmed through and pastry is lightly golden brown.

Serve immediately with salsa and sour cream.

Serves 3-4

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It’s Meatless Monday-Pantry Chili

In Meatless Mondays on March 18, 2013 at 5:04 pm

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One recipe I’ve attempted to tweak is vegetarian chili. I’ve tried lots of different recipes and none seemed to have a richness and depth of flavor of its meat based counterpart.

One thing I love about cooking is experimenting with ingredients until I come up with a dish I like so much that I make it over and over again. I think I finally found a solution, and best of all most of the ingredients were on hand in the pantry and hence the name.

Key ingredients in this one include chili beans in tomato sauce which have chili peppers onion and garlic added to them.

Second thing is dried mushrooms. Many of you know I like to dehydrate fruits and vegetables. When mushrooms are on sale I buy an extra package just for drying. They add a wonderful taste and a meat like chewiness to this dish. If you don’t have any on hand I have seen them in the produce department. While they can be costly you don’t need that many for this recipe.

Third thing is the slow cooking of the carrots and onions and then more slow cooking when the spices are added.

Final vital thing, add more stock than you need for the finished dish and let it reduce down so it imparts as much flavor into the vegetables as it can.

It all sounds like it’s lots of work but it’s not and I think once you taste it you’ll be glad you took some extra steps-

1 15 ounce can S and W Chili beans in tomato sauce
1 15 ounce can chopped tomatoes
1 onion, peeled and chopped
2 carrots, peeled and chopped
2 cloves of garlic, peeled and chopped finely
1/4 cup dried mushrooms
1/2 tablespoon of chili powder (this makes it fairly spicy so cut down on the amount if you’re not like so much heat)
1 teaspoon oregano
1 teaspoon cumin
good pinch of salt
2 cups of vegetable stock
1 teaspoon dried chili peppers (leave out if you don’t have them or like less heat)
2 tablespoons oil

In a large saucepan, heat oil over medium high heat. Add onion and cook it, stirring often until it’s slightly softened. Add the carrots and continue cooking for about five minutes.

Add the garlic and cook for one minute.

Slowly add the chili powder, dried chili pepper, mushrooms, oregano and cumin and make sure everything is coated well. Cook all these ingredients for about another three minutes, stirring all the time.

Add a pinch of salt and cook another minutes.

Slowly add the beans and then the tomatoes and stir together.

Add the vegetable stock and bring the mixture to a boil.

Reduce heat to medium low, uncovered and cook until most of the stock has reduced down which takes about 15 minutes.

Serve immediately with brown rice, sour cream, shredded cheese and diced avocado if you like.

Serves 4-5

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It’s Meatless Monday-Mediterranean Tofu with Olive and Sun Dried Tomato Mayonnaise

In Meatless Mondays on March 11, 2013 at 3:16 pm

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Sometimes I get inspiration for a meal while I’m grocery shopping which is the case with this easy to put together dish. It’s even better when you find some bargains too. Last week I found a loaf of whole wheat French bread for $1.68, and a package of broccoli also for $1.68. I don’t know why but the two seemed to go together. When I got home I had a package of tofu, some mayonnaise, olives, and sun dried tomatoes on hand. I’ve discovered one of the keys to vegetarian cooking is to layer flavors rather than mix them all together. The result of my bargain buys and pantry supplies is marinated tofu, olive and sun dried tomato mayonnaise and broccoli slaw with feta cheese.

It might not be spring yet but this dish reminds of the warmer days ahead, and the perfect meatless Monday meal.

1 loaf of whole wheat French loaf, sliced in four pieces and then split in half
1 14 ounce package of tofu, drained and sliced into eight pieces
1 package of broccoli slaw
1/2 cup mayonnaise (you can use vegan mayo if you want)
1/3 cup of chopped olives
1/3 cup of chopped sun dried tomatoes, reconstituted
1/3 cup crumbled feta cheese
splash of white wine vinegar
salt and pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
more oil for cooking the tofu

For the tofu-
Place the slices of tofu in a large glass dish. In a small mixing bowl, combine the balsamic vinegar, olive oil, Italian seasoning and garlic powder. Mix well and pour it over the tofu slices.
Carefully turn them over a few times to make sure they’re all covered in the marinade. Place in the fridge for a couple of hours, longer if you can.

To make the slaw-
Wash and dry it and place it in a bowl with the mayo, cheese, a splash of white wine vinegar and a good sprinkling of salt and pepper. Mix well and place in the fridge until ready to use.

For the olive mayonnaise-
In a medium size bowl, add the mayonnaise and stir in the olives and tomatoes until well blended.

For the bread-
Heat the broiler and toast the bread until it’s lightly browned. Set aside.

Let it cool and spread each slice with the mayonnaise.

Heat a couple of tablespoons of oil in a skillet and then add the tofu, cooking on each side until it’s crispy and browned. Place two slices of tofu on four of the slices of bread. You can serve them open faced or place another top of bread on the slices.

Serve with the broccoli slaw.

Serves 4

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It’s Meatless Monday-Veggie Eggrolls With Lemongrass Scented Jasmine Rice

In Meatless Mondays on February 25, 2013 at 4:45 pm

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Remember the article about budget friendly superfoods? Carrots, cabbage, and peanut butter all made it to the list so I thought I’d combine this trio for this week’s Meatless Monday recipe. I also had a package of eggroll wrappers on hand…my first attempt at making homemade ones. So here’s what I came up with cabbage and carrots slow roasted in the oven (similar to the tofu recipe from a few weeks ago), peanuts, Jasmine rice and a tasty dipping sauce featuring peanut butter to round things off. I used Thai Kitchen jasmine rice, curry paste, and dried lemongrass which someone sent me to try. I’ve seen them in my local supermarkets so they should be easy to find www.thaikitchen.com

For the eggrolls
2 cups shredded carrots
2 cups shredded cabbage
3 tablespooons oil
salt and pepper
3 tablespoons chopped peanuts
Dash soy sauce
8-10 eggroll wrappers

For the Rice
1 cup jasmine rice
2 tablespoons butter or vegan margarine
1 teaspoon salt
2 1/2 cups water
1 stick dried lemongrass

For the Dipping Sauce
1/4 cup soy sauce
1/4 cup creamy peanut butter
1 teaspoon red curry paste
2 tablespoons agave nectar or honey
veggie stock as needed

Preheat oven to 375 degrees.

Place the rice, lemongrass, butter, salt and water in a large baking dish. Stir and cover with foil, place in the oven and cook for about 45 minutes. (Check at about 30 minutes that there’s still enough water in the dish).

While the rice cooks-
In a baking pan place carrots and cabbage sprinkle on some salt and pepper and coat with the oil. ‘massage’ everything together in the pan so it’s well coated. Bake for about 15 minutes or until slightly golden brown.
Let the veggies cool and chop slightly and place in a bowl with a dash of soy sauce
and the peanuts. Mix together.

Using the egg roll wrappers, place about two tablespoons of the veggie mixture on each one, and roll. You can sauté them but I used the same baking pan I’d cooked the vegetables in. I rolled each eggroll in the remaining oil and then baked them for about ten minutes or until golden brown.

While they cook, make the dipping sauce-In a small saucepan over medium heat add soy sauce, peanut butter, curry paste and nectar or honey until melted and warmed through.

This sauce is also great on grilled vegetables and as a salad dressing too.

Serves 4

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It’s Meatless Monday-Vegan Chocolate Pudding With Coconut and Ginger

In Meatless Mondays on February 11, 2013 at 4:42 pm

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I thought as it’s Valentine’s Day on Thursday I’d make something for dessert this Meatless Monday.

This is an easy to put together dish using items that you can find in the pantry. I used unsweetened coconut milk because I had some leftover from a curried lentil soup recipe and didn’t want it to go to waste.

A tip here, buying coconut milk in packages, like those sold by So Delicious, is cheaper than buying it in cans. Also, opt for the unsweetened kind because you can control the sugar content of the dish and it can be used in both savory and sweet dishes. (If you go to their Web site, they have a coupon for any of their products http://sodeliciousdairyfree.com/)

If you use the agave nectar in this recipe it can be a vegan version but if you prefer sugar or honey I think that works perfectly too.

I kept the amount of sweetness on the low side, one because I don’t like overly sweet desserts, two, it brings out more of the chocolate flavor and three, if you use the crystallized ginger for a topping that adds sweetness too. But if you like something really sweet just add more agave nectar or sugar.

3 tablespoons cornstarch
3 tablespoons agave nectar
2 1/2 cups unsweetened coconut milk
1 cup semi-sweet chocolate chips
1/8 teaspoon dried ginger
for the topping some unsweetened shredded coconut and crystallized ginger

In a medium size pan, mix together the cornstarch and agave nectar, slowly add about 1/2 cup of the coconut milk and mix until it’s smooth. Slowly add the rest of the milk and heat over medium high heat until the mixture is thickened.

Remove it from the heat and add the dried ginger and chocolate chips, stirring until every chip has melted and is blended with the milk.

Pour into parfait dishes…just over 1/4 cup of the mixture for each one. Top with a sprinkling of both the coconut and ginger.

This is great warm but I think it’s better when it’s been placed in the fridge for about an hour.

Serves 8

Happy Valentine’s Day.

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It’s Meatless Monday-Mushroom, Lentil and Herbed Infused Veggie Pot Pie with Cheese Biscuits

In Meatless Mondays on February 4, 2013 at 4:08 pm

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When the weather turns cold there’s nothing like a hearty pot pie to warm both your body and spirits. Most people think of pieces of beef or chicken topped with pastry but I gave this version a new spin and a vegetarian makeover.

This Meatless Monday version combines mushrooms and lentils with herb infused vegetables and then everything is topped with cheese biscuits.
The best thing is you can make the whole thing in a baking pan in the oven for easy preparation and clean up.

½ cup brown lentils, cooked in about 3 cups of water for 15-20 minutes, or until cooked
4 carrots, peeled and chopped into one inch pieces
2 cups sliced mushrooms
1 large onion, peeled and cut into one inch pieces
2 medium size potatoes, chopped into one inch pieces
2-3 tablespoons oil
Goo pinch each of salt and pepper
½ teaspoon of dried thyme
1 teaspoon of dried marjoram
½ teaspoon of dried sage
2 tablespoons cornstarch
2 cups of water
2 tablespoon of Bragg Liquid Aminos (this is an all purposing seasoning that’s made from soy protein but if you can’t find it use low sodium soy sauce instead)
2 tablespoons tomato paste

For the Biscuits-
8 tablespoons butter (or if you prefer low fat spread)
2 cups self-raising flour
1 cup shredded cheese, a sharp Cheddar is perfect
About five to six tablespoons milk

Preheat oven to 375 degrees. In a large baking pan, place the carrots, potatoes, mushrooms, and onion along with a good pinch of salt and pepper and the herbs. Add about two to three tablespoons of oil and mix everything together, making sure all the vegetables are coated in oil and herbs. Place in the oven and cook for about thirty minutes, stirring every ten minutes to make sure everything is evenly browned.
Remove the pan from the oven.

Add the cooked lentils and stir.

Next add the tomato paste and Bragg Liquid Aminos or soy sauce and stir so everything gets coated.

Sprinkle the cornstarch over the vegetables and mix together.

The last step is to add about two cups of water and stir making sure you scrape all the pieces of vegetables that have stuck to the pan during the initial cooking.

Make the biscuits by sieving the flour into a large bowl and cutting in the butter/spread until it resembles fine breadcrumbs. Stir in the cheese and slowly add the milk until the mixture pulls together.
You can either roll out the dough with a rolling pin and cut it with a pastry cutter, or like I did, just pull off pieces of dough and flatten them into rounds.

Place each biscuit on top of the vegetable/lentil mixture and return to the oven for about 15-20 minutes or until the biscuit is slightly risen and browned.

Serve immediately.

Serves 8

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