Hearty Smoked Tofu and Chard Casserole with Millet Topping

It's snowed yesterday. A wonderful, blowy, billowing snow that didn't last too long, but just long enough to me me feel like winter is saying hello. The sky is clear and the air is frosty and chilly and it's the perfect day for a winter adventure, even if it's just a small one. We have somewhat of a winter tradition of warming up during our winter walks with Tim Horton's hot chocolate. I love summer and fall, but I also love winter and everything that comes with it.

I'm all for snuggly, pj days spent watching movies and drinking endless cups of hot drinks, but winter adventures get my blood flowing and bring all the cool, crisp oxygen to my brain -- something that helps me stay focused at work and happy at home. But after winter adventures, it's always nice to warm up to something hearty and comforting when supper time rolls around. This nice casserole fits the bill perfectly. It's filled with hearty winter greens, red lentils, smoked tofu (although you could use any firm tofu) and a unique, creamy and crunchy millet topping. It's kind of like a vegan shepherd's pie -- the kind of stick-to-your-ribs meal that reminds you of all the good things winter has to offer.  It's also the kind of relaxing meal that you can make while the wind howls at your balcony door and you sing along with your favourite album -- lots of chopping and stirring, nothing too complicated.

If you've never cooked millet before, it's pretty easy. I used a 1-2 millet-water ratio, but for a real flavour kick, use some veggie stock instead. Some people like to toast their millet in a dry pan before adding the water, which is totally cool as well. Once the millet is made, the rest of the recipe comes together in a snap. It's made even easier if you have a dutch oven that can go directly from the stove-top to the oven. But if you don't, it's no sweat. Just transfer your beautiful stew to a casserole dish, top with the millet crust and pop under the broiler. And if you can't find smoked tofu, just use regular firm tofu and add a nice sprinkling of sweet smoked paprika. It's a meal that you can make on Sunday and enjoy all snowy week long.

Smoked Tofu and Chard Casserole with Millet Topping
adapted from Project Foodie
serves 4-5, generously

1/2 cup of millet
1 cup of water or stock
1 teaspoon of olive oil

3 small carrots, diced
1 stalk of celery, diced
1 medium onion, diced
2 cloves of garlic, diced
1 red bell pepper, diced
1 small bunch of swiss chard, stems diced, leaves cut into ribbons
1/3 cup of red lentils, rinsed well
4-6 ounces of smoked of regular tofu, cut into cubes
salt and pepper to taste
1-2 teaspoon of herbes de Provence
1 teaspoon of dark soy sauce
2 cups of vegetable stock

1. In small pot, bring water and millet to boil. Turn down the heat to a simmer, cover and cook for about 15 minutes or until the millet has absorbed all the liquid. Set aside.

2. In a large pot of dutch oven, sweat the onions and garlic in olive oil for about 5 minutes, or until they start to soften and become fragrant. Add the carrots, celery, red bell pepper, chard stems and stir well. Add salt, pepper and herbes to provence. Cook for another 3-4 minutes.

3. Add the lentils, and vegetable stock and stir well. Cover, and reduce the heat to a simmer. Let the stew cook for about 10-15 minutes, or until the lentils start to break down and the vegetables start to soften.

4. Add the chard leaves and tofu. Stir well. Cook for another 5-7 minutes, uncovered to let the liquid reduce a little more. Stir in the soy sauce and taste. Adjust seasoning as desired.

5. Turn off the heat. If you're not using a dutch oven, pour your stew out into a large casserole dish (try to choose one that's more deep and not too wide). Spoon the cooked millet on top of the stew. Drizzle with olive oil.

6. Put your casserole under the broiler for about 5-6 minutes, or until you see a nice brown crust. Remove from the oven and serve immediately.

Molten Tofu: Another Vancouver Next Time

There were so many things we wanted to do in Vancouver and unfortunately, time was limited. We had so many adventures but there are so many more left .. like hiking through Indian Arm Provincial Park, visiting Vancouver island, camping .. and sampling food and drink from places we just couldn't squeeze into our adventure-packed days: drinks at Alibi Room (too big a line-up from when tried), coffee from  Elysian (we always had our mugs full of Matchstick brew when we biked past this place), vegan goodies from Edible Flours, (closed for a vacation when we got there) and a chilled-out dinner at The Foundation.

I really have no excuse for not eating at The Foundation since it was on our way home. But despite my perusing the menu a couple nights while we were there, it just never happened. At one point, I even picked out what I was going to order. Hands down, I had to have the molten tofu, described as "brown and spicy brokly and tofu served on rice." The picture of it, also looked delicious -- comforting and filling. So when we got back to Toronto, and I needed a bit of tofu love to soak up all that excess coffee, I thought I'd make my own version of molten tofu.

It was quite a task at first, seeing as it's kind of hard to re-create something you've never tasted, but a little googling led be to Johnny Hetherington's website (lead vocals in the Canadian band Art of Dying) where he describes making his version of molten tofu -- veggies, fried tofu and a rich, spicy peanut sauce. Awesome!

I'm not too big a fan of hot sauces like tobasco or sriracha, so I don't keep any in the house. Instead, I heated my peanut sauce with lots of fresh ginger and pinch of hot smoked paprika. Other usual suspects go into the mix -- dark soy, light soy, a touch of toasted sesame oil and a big squirt of lime juice. After that, it was just a question of mixing the sauce with the veggies and tofu and eating it up over rice.

This version of molten tofu satisfied me, but I'm still putting The Foundation on my list for our next visit to Vancouver.

Molten Tofu Rice Bowl
inspired by The Foundation, with help from Johnny Hetherington 

For the Sauce:
2 tablespoon of natural peanut butter
juice of a lime
2 teaspoons of finely chopped ginger
pinch of salt and pepper
pinch of hot smoked paprika
1 teaspoon each of dark soy and light soy
1/4 teaspoon of toasted sesame oil

1. To make the sauce, simply whisk all the ingredients together. Taste, and add more lime juice or seasonings as needed. Add in a squirt of hot sauce if that's your thing.

For the Bowl
1/2 cup of brown rice
1 cup of water or stock
1/2 small head of broccoli, chopped into florets
6 oz of tofu, cut into cubes
a big handful of baby spinach leaves
a few good grinds of black pepper
splash of water
2-3 basil leaves, chopped (I used beautiful purple basil)

1. In a small pot, add the rice and water or stock. Bring it up to a boil, stir gently, then turn down the heat and cook uncovered for about 10 minutes.

2. Add the broccoli to steam with the rice. Replace the lid and cook for an additional 10 minutes. The brocoli and rice should be tender and the water should all be absorbed. Separate the broccoli from the rice and set aside.

3. In a pan, heat a bit of olive oil, then fry the tofu for about 2-3 minutes on each side, until they get nice and brown. Add the pepper and the peanut sauce and stir well.

4. Add in the broccoli and spinach leaves. Stir gently until the spinach wilts. You may need to add a splash of water to help it along.

5. Divide your rice among two bowls and top of the molten tofu mixture. Enjoy!

Obsessed with Brunch

I, like most other Torontonians am obsessed with brunch. I don't just mean brunch food -- I mean that act of going out or making brunch and enjoying it with people you love. We've had celebration brunch parties, cozy brunches at home with French-press coffee and goodies just purchased at the farmer's market, and we've had intimate, just-you-and-me best-friend hangouts over strong coffee, egg dishes and toast. Brunch is so much more than a meal -- it's a whole social event.

What was one of the first things I did when I got back to Toronto? Have brunch. And what was one of the first meals we had out when we started our Vancouver vacation? Yup. Brunch. We had cleverly arranged our Vancouver trip so that we'd be there at the same time as my best friend, who was there for a conference. And of course we had to have brunch. And there was no question as to where. We had both agreed when doing Vancouver brunch research, that it had to be the Wallflower, recommended by a very trusted source. And of course it was perfect. Nice, strong coffee, a friendly, chatty server, lots of good conversation and of course, awesome food.

My partner loves classic bacon-egg-hash-brown breakfasts (this one had the addition of a waffle!), and my best friend is partial to eggs Benedict (spiked with smoked salmon and cream cheese), but me, I'm usually a granola and yogurt kind of bruncher. Granola being absent from the menu, I tried their tofu hash special -- potatoes, peppers, onions, mushrooms, spinach and tofu, all messed up together into the one happy plate, served with toast. It was great, and I didn't miss granola at all.

After the heat wave passed and I could safely turn my oven on here in Toronto, I set about to re-create this beautiful breakfast hash -- for dinner!  The way I made it was super simple -- roast the veggies, quickly saute the tofu and spinach with a hit of ginger, and mix it all together. Yum! I don't have mushrooms in my version because I forgot to pick them up, but they would be lovely -- just slice and saute with the spinach and tofu. I also used beautiful purple potatoes which made this meal that much more special. Oh, and you can totally skip the ginger if that's not your thing, and use garlic instead.

Super simple, delicious, and memory-invoking .. ;) You could totally make this for brunch .. TODAY!

Tofu Veggie Hash
inspired by the Wallflower

I'm not putting measurements on this recipe, because, really, it's up to you when you're making hash. The dish that I was served at Wallflower was heavy on potatoes, and while I love potatoes, I chose to balance it out more when I made it at home. But it's totally up to you. Go for it!

red, yellow and orange peppers, cut into strips
new potatoes, cut into eighths (depending on the size of your potato .. make them the same size as the peppers)
onion, sliced thinly
firm tofu (mine was flavoured with herbs)
baby spinach
mushrooms, sliced thinly
ginger, minced
salt and pepper to taste
olive oil
chopped herbs, whatever you like -- I used green and red basil and parsley from my garden

1. First -- roast the veggies. Put the peppers, potatoes and onions in a large bowl. Add a sprinkling of salt, a few good grinds of pepper and about a tablespoon or so of olive oil. Toss to coat. Lay the veggies out on a baking sheet and put them in the oven on broil. Cook for about 25-30 minutes, tossing every once in a while.

2. When the veggies are almost done, heat some olive oil in pan. Add the ginger and cook for a minute or so, until it gets really fragrant and toasty. Add the tofu and mushrooms and season with salt and pepper. Cook for about 3 minutes, or until the tofu starts to get a bit brown.

3. Add the spinach and toss to wilt. You may need a little splash of water to help it. Once the spinach is wilted, you're done!

4. Take some of your roasted veggies and mix them in a bowl with the tofu, spinach and mushrooms. Sprinkle liberally with fresh herbs. Enjoy!

Not Just a Salad

This is a bit of a cheater post, since what I'm leaving you isn't really a recipe, but I couldn't let this salad slide by the way side. Considering that I've had it in different variations about 5 times this past week, I can safely say that this salad is a winner.

Ok, so it really is just a salad. But hey, I love salads. You can make friends with salad. Wanna know why? Because you can put whatever you want in it, and when it's late spring about to bloom into summer, the markets are just beginning to tumble out the fresh, local produce, perfect for a salads. It's also a time when avocados aren't five dollars a piece, and can be purchased three at a time for a reasonable price.

Fresh herbs litter this lovely salad -- thyme, parsley, oregano -- anything from your garden. I've had versions with fresh peas, lovely Ontario asparagus, cherry tomatoes, and just bare bones as the picture shows: crisp romaine lettuce, avocado and tofu chunks, random fresh herbs. It also sings with a simple lime vinaigrette sweetened with maple syrup.

I would love this salad sprinkled with cumin-seasoned black beans, chickpeas, slices of fresh, local strawberries, chunks of fresh peach, Ontario corn, fresh off the cob, cucumber cut into tiny chunks ... Seriously, whatever you want.

Happy Salad!

Summer Fresh Salad Base:
for one!

3 large leaves of romaine lettuce, chopped
a chunk of firm tofu (mine was seasoned with herbs)
1/4 of an avocado, chopped (don't wait till it turns brown like I did!)
1 handful of fresh herbs -- I used parley, oregano, thyme

1. Toss all the ingredients in a bowl, plus any extra add-ins you like (suggestions above!). Now, make your dressing.

Vinaigrette
juice of half a lime
1 teaspoon of Dijon mustard
1 teaspoon of maple syrup (or honey, or agave)
1/2 teaspoon of herbs de Provence
a few grinds of black pepper

2. Whisk together all the ingredients. Taste and adjust the seasonings. Add more sweetener if you like.

3. Pour over your salad and dig in.

Back to the Whirlwind: A quick little supper

March Break = Finished. This year, I didn't make a list of to-dos ... I just did! Brunches, coffees, programming, writing, adventuring, baking. I usually love lists, but they felt a bit constricting this year, so I just played it by ear. And it was a truly relaxing and productive week. Score on all fronts!

Today, it's back to the whirlwind of the classroom, and that bowl of cereal is just to tempting to call supper, so I'm presenting you with a beautiful, quick and healthy supper dish that's satisfying and easy to prepare: Mushroomy veggie bowl. It's inspired by a veggie steamed bun that I bought for a snack one day at the dim sum stand at T&T.  It's a simple saute of shredded cabbage, carrots, spinach, ginger, tofu and Chinese mushrooms seasoned with splashes of soy and toasted sesame oil. Very classic and very simple. The first night, I had this mixture over brown rice veggie spirals, and I had leftovers over brown rice with an extra drizzle of dark soy. Delicious bowls both ways. Nix the tofu and replace with left over chicken breast if you're feeling carnivorous, or use chickpeas as your protein bump instead. Either way, keep it simple -- that's what we're going for here.

For this recipe, I used dried Chinese mushrooms that I re-hydrated in water about 30 minutes before I started cooking. They have a really intense mushroomy flavour that gives this dish a real body. I'm sure fresh mushrooms would work well too -- especially ones like shitakes or king oysters -- although if you go that route, the mushroomyness will be a lot tamer.



I have another bowl coming up later this month.  They never get tiring around these parts and are a welcome distraction from the cereal box.

Mushroomy Veggie Bowl
feeds two hungry people

2 servings of dried pasta or
1 cup of brown rice + 2 cups of water

4-5 dried Chinese mushrooms
2 cups of shredded savoy or napa cabbage (about 5-6 leaves worth)
1 large carrot, finely diced or shredded
1/ 2 package (about 3-4 ounces) of firm tofu, but into cubes
a handful of baby spinach or chopped spinach
an inch bit of ginger finely chopped
a big splash each of dark and light soya sauce
1/4-1/2 cup of water or vegetable stock
a big grind of black pepper
1 tiny drizzle of toasted sesame oil

1. Put your dried mushrooms in a bowl of water. Let them sit while your prep everything else.

2.  Cook your pasta according to the package directions. Drain and set aside. OR: Put 1 cup of brown rice and 2 cups of water in a small pot. Bring to boil, then lower the heat, cover, and cook for about 20 minutes, or until the rice is nice and tender.

3. While your rice or pasta is cooking and your mushrooms are soaking, prep your vegetables. Heat a bit of oil in a saucepan and saute the ginger for about 1 minute or so, or until it starts to get fragrant and a tiny bit brown.

4. Add the carrots and cabbage and stir well. Your mushrooms should be ready! Squeeze out the excess water, slice them up and toss them in with the carrots and cabbage. Add your tofu now too.  Add 1/4 cup of water or vegetable stock along with the soy and black pepper.

5. Mix well and cook for about 4 minutes, or until the vegetables are tender. Add in the spinach, and mix well. Cook for another minute or so, and then drizzle over the toasted sesame oil.

6. Serve over your pasta and rice.

Power Hungry

What do you eat when you're power hungry? Like, I mean totally-exhausted-and-needing-fuel-or -you'll-pass-out-within-the-next-five-minutes hungry? My body must be going through some sort of repair stage because I've felt this hungry twice in the past week. One of those times I was in my classroom getting ready to read a story to 25 little pre-teen monsters during the last period of the day -- a challenge in itself, much less when you're super hungry. I had to settle for cereal, soy milk and another cup of tea.




What I really wanted was this tofu chickpea scramble that I made the other night, when my first power-hunger hit. It has a triple -- yes triple -- dose of protein provided by tofu, chickpeas and a nice drizzle of tahini. It's a simple dish, flavoured with ginger, soy, a little dash of curry powder and a big splash of lime juice. Paired with whole grain red rice and kale, it totally sucker punched my hunger right in the gut. A satisfying, tasty and nutrient-packed meal -- plus it's easy enough for a stressful weeknight: what are you waiting for?

Tofu Chickpea Scramble
adapted from Choosing Raw
serves 2 power hungry people

1/2 cup of your favourite grain (I used red rice. Quinoa or millet would also be fantastic)
1 cup of water or broth
1 bunch of greens -- kale, spinach, chard, collards, even broccoli florettes

1/2 inch bit of ginger
1 teaspoon of curry powder
1 cup of cooked chickpeas (canned is fine as well -- just rinse and drain first!)
1 6oz package of firm tofu
1 little drizzle of toasted sesame seed oil
1 tablespoon of tahini
1 big splash of soy
the juice of a lime

1. Rinse your grain out well and place in a pot. Add your water or broth and bring to a rolling boil. Reduce the heat to a simmer and then cook, covered. Times will vary depending on your grain. My red rice take a little bit longer than regular rice. When it's almost done, add in your greens. Cover, and let them steam for about 5ish minutes.

2. In a skillet, sweat the ginger in some olive oil for about 3-4 minutes, until it gets nice and fragrant. Add the curry powder and let it toast for about 1 minute.

3. Crumble in the tofu and give it a good mix. Let the tofu brown for a couple of minutes. If you're using a non-stick pan, you should be fine. If not, you might need to add a touch more oil to make sure things don't get too dry.

4. When the tofu is browned, add the chickpeas, tahini, sesame oil, soy and lime juice. Stir well and let it cook for another few minutes.

5. Divide your rice and greens into two bowls. Add your tofu scramble and dig in.

Chocolatey Fudgey Vegan Goodness

On my last real day of March break, my love brought home a little present for me: a compact little cookbook called "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz and Terry Hope Romero. Since then, I haven't stopped looking through it during every spare moment I have, or every time I feel like procrastinating. It's just so distracting! Pages of easy-looking recipes and alluring photos of delicious looking vegan treats .. how was I supposed to get any work done at all?

My only choice was to break down and bake something. I chose one of the first thing that caught my eye when I was skimming through the book for the very first time: vegan chocolate brownies. Within the brownie section there was lots to chose from: cocoa brownies, espresso fudge brownies, simple blondies, spiced sweet potato blondies, peanut butter blondies .. choosing was definitely a challenge. I ended up combining two of the chocolatey brownie recipes together and my result was a fudgy, dense-but-not-heavy, very very chocoately brownie. Total heaven.



And the secret ingredients? First, there was tofu -- yup, the protein power of blended silken tofu gave these brownies an amazingly fudgey texture and kept them nice and moist. Second, there were squares of Trader Joe's dark chocolate. That's right, Toronto! Not only did my love bring me back a wonderful cookbook, but he also scored 3 tins of the mysterious Trader Joe's chocolate -- mysterious because the blog world is full of Trader Joe's followers, yet there are none to be found here in Toronto. I didn't ask, I just dove right in and melted down a few wedges to enhance the chocoatelyness of the cocoa powder. The brownie was so delicious that it even fooled some junk-food-loving 13 year-olds. Have a found a healthy brownie ?? You be the judge!


Chocolate Vegan Brownies
adapted from "Vegan Cookies Invade Your Cookie Jar" by Isa Chandra Moskowitz and Terry Hope Romero.

1/4 cup of canola oil
2 oz of bitter sweet chocolate
6 oz of soft, silken tofu
1/4 cup of soy
3/4 cup of brown sugar
2 teaspoons of vanilla
1 tablespoon of cornstarch
1 cup of all purpose flour
1/2 teaspoon of baking powder
1/2 cup of natural, unsweetened cocoa powder
a pinch of salt

1. Melt the chocolate with the oil over low heat, stirring constantly. Set aside.

2. In a blender of mini-chopper, blend the tofu and the soy until smooth the fluffy. Remove to a large bowl.

3. Add the chocolate mixture, sugar and vanilla and whisk to combine.

4. Sift in the cornstarch, baking powder and cocoa powder and stir gently. All the flour and salt and mix until just combined. At this point you could add in whatever extras you like: chocolate chips, chopped nuts .. go for it.

5. Spread the mixture out onto a square baking pan (non-stick or lined with parchment) and bake in a 325 degree oven for about 25-30 minutes, or until a it has puffed up a little in the centre, and is firm to touch. Cool, cut into squares and fool your pickiest chocolate lovers.

Craving and Missing

If you asked me what the one thing I crave most is, it would probably be coffee. We've had this discussion before. My love for coffee turned into an unhealthy addiction so now I am forced to be disciplined. Oh well, such is life. My other cravings? Probably peanut butter (also aforementioned), chocolate, ice-cream .. We could be here for days. But recently, I've been craving something quite unusual and I've realized that it's because I miss something, or in this case, someone: my parents.

Every year, my retired parents take a 2-month holiday to east and south-east Asia, and while my father's weekly emails containing updates about what he ate, what my mother is doing and the random things that they are seeing are quite entertaining, I think it's his cooking that I miss. My father worked the midnight shift before he retired. He told us once that after his seniority reached a certain level, that his supervisors offered him a chance to switch to days. He promptly declined, not because he loved working midnight-8 and then having to adjust his body on the weekends, but because if he did, he figured he wouldn't have time to cook dinner for us. Eating dinner together was a big deal in our family, so big that it became a bit annoying when we grew up and our lives started changing, and sometimes because it was always the same kind of food (Chinese) and the same kind of flavours (curry, soy sauce, sesame seed oil) that were on the table. But somehow, we managed -- quite well if I may say so.

When I moved out of the family home, one the most exciting parts about it was being able to cook new things and experiment with flavours that never made it to our family dinner table (you see, between my father and my grandmother, few other people get to spend time the kitchen!). I think my mom was too, because within the first week of being in my new place, she requested that I make her shepherd's pie and chicken pot pie. But we're getting off topic. What does this have to do with my cravings?


Well, I'm dancing around the answer because I know you'll judge me, but I beg you not to. I was craving tofu. Haha, very funny, there. Tofu, ie. soy bean curd. Not something that normal people crave right? Well, at the family table, there was always tofu. It was cooked into curries, steamed with fish, mixed with a spicy meat sauce, chopped up in an egg salad or just served cold, right out of the container and drizzled with sesame seed oil and soy sauce. I realized that since moving out, I haven't cooked with tofu, and since my parents left on their trip, I haven't eaten tofu. So the other night, I made a meal that included marinated tofu, veggies and Chinese noodles. The noodles and veggies are cooked simply with curry paste, and the marinated tofu is added on top, cold. The idea to marinate tofu is actually my sister's. She did it years ago when my parents were on their yearly trip and she could snag some time in the kitchen, and I loved it instantly. I haven't made it since then, but it was the first tofu dish I thought of when my cravings hit. Simple to make, with the comforting flavours of childhood dinners, the cool marinated tofu was a perfect match to the steamy, spicy, crunchy noodles and veg. I used an Asian wheat noodle flavoured with spinach that cooked up in just four minutes, so not only was it simple, but it was quick. It really hit the spot. So go make it! Forget about all the tofu stereotypes and just make it! You can thank me after. :)

Marinated Tofu with Noodles and Veggies
(Warning: Some of the condiment measurements are guessed. Adjust to your taste :)

1 pkg of firm or extra firm tofu
1 teaspoon of toasted sesame seed oil
1 tablespoon of dark soy
1 teaspoon of light soy
a few grinds of black pepper

2 portions (about 3 oz or 85 grams) of Asian noodles (Pasta would be great too. Just be careful to adjust to cooking time.)
1/2 a shallot diced
a bit of ginger, grated
3 teaspoons of curry paste*
1 cup of chopped red cabbage
2 cups of chopped spinach
3/4 cup of water of vegetable stock
1 teaspoon of dark soy

1. Chop up the tofu as nicely as you can and put it in a large bowl. Drizzle over the sesame seed oil, soy sauces and pepper and mix gently. Taste and add more stuff if you'd like. Put the tofu in the fridge and let it get happy.

2. Put your water for the noodles on and start chopping up your vegetables.

3. In a pan, saute the ginger and shallots for about a minute. Add the curry paste and stir to dissolve. Add the cabbage and stock/water, reserving about 1/4 cup and cook for about 5 minutes, or until the cabbage is almost tender and the stock has reduced a bit.
(While the cabbage is cooking put the noodles in the water to cook.)

4. Add the spinach and the rest of the stock/water and cook until the spinach is wilted (about a minute or so). Add your noodles and soy and give it a good toss. Cook for another minute or so to let the stock and curry and soy get a all acquainted and almost syrupy.

5. Serve topped with the cold, marinated tofu and a little sprinkle of black sesame seeds.

6. Deny that you ever craved tofu!

*The next day, I made the same dish, but instead of the curry paste (which was too intense for my dear one) I used 2 teaspoons of dark soy, one teaspoon of light soy, some lime zest and a squeeze of lime juice. Different, but equally delicious.