cabbage pasta

Overview

Time: 35 minutes
Dishes: large pot, medium pot

Hello, hello Dear Readers!

This dish is one of our family's favorite. In fact, I fondly remember my mother making it for me when I was younger. It is practically a staple in the house, so it was a bit challenging to write a recipe for it, since it comes so naturally to us. 

This is a simple dish that makes perfect use of  a head of cabbage. It is slow cooked over 20 minutes to get it soft, tender and flavorful. It calls for a ton of black pepper, but if you grind it fresh, go a bit easier. Add it to your taste, but remember that the authentic Hungarian way is to use a bit more than is probably healthy. 

Heat your pot and add the cabbage as you slice it. This is the fastest way of doing it. Use a knife in lieu of a food processor because the processor either chops it too fine or not fine enough. Think of it as therapy.

Toss it with as much pasta as you like, but I keep it to 12 ounce of pasta for a small to medium size head of cabbage - either purple or green.

My apologies for missing last week's post. I was at UC Davis where my eldest daughter was celebrating her commencement with a Bachelor's in Neurobiology, Magna Kum Laude. I wanted to post, but the drive up there tired me out. 

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Start the water for the pasta.
• 
  

 

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Cabbage Pasta

Makes 4 servings 

weekday

www.ZsusVeganPantry.com

12 ounces fusilli or rotini pasta

1 tablespoon oil

1 bell pepper, chopped

1 medium onion, sliced

3 cloves garlic, minced 

1 small head cabbage, cored and thinly sliced

1 teaspoon salt

2 teaspoons black pepper

1. Pasta: Cook the pasta in a medium pot of salted boiling water, until   al dente. Drain the pasta, return to the pot:

2. Vegetables: Add the oil, bell pepper, onion and garlic to a large pot over medium heat. Add the cabbage as it is sliced. Once all the cabbage is added, cook, covered, and stir as needed, until tender, about 20 minutes. Season to taste with salt and black pepper. Add a few tablespoons of water, as needed:

3. Combine: Add the drained Pasta to the tender Cabbage. Toss well and serve. 

 

© 2021 Copyright Zsu Dever. All rights reserved.

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reuben burger

Burgers are sandwiches, and if anyone has followed this blog, knows that I am a huge burger fan. Check out my five top picks from MoFo 2014, starting with this Schnitzel Burger:

For me, typically, burger making is from scratch - meaning that at least the patty is homemade. This time, though, I wanted to make a burger that was fast - and that meant using a prepared veggie patty. On this occasion, the bun is homemade but not the patty.

In our house, this also means that five different people will have five different favorite veggie patties: Boca, Quorn, Engine 2, Beyond Meat or Field Roast (this one is the family's pick, if they had a choice). I am more of a vegetable veggie patty person, but the rest of the fam leans more toward vegan meats, like the Field Roast, Beyond Meat or Quorn.

Having chosen our favorite patties, I thawed them and seasoned them with onion and garlic granules before cooking them. Then I added homemade Spicy Thousand Island sauce and fresh shredded cabbage, as well as sauerkraut.

Really couldn't be much simpler. You can, of course, add some cheese while cooking the burger (use a lid to cover the burger to melt the cheese because vegan cheese needs moisture to melt - otherwise it looks like plastic melted on your sandwich).

Have at it! Enjoy!

Reuben Burger
Makes 4 burgers 

Spicy Thousand Island Sauce:
1/2 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons dill relish
1/4 teaspoon cayenne

Other:
4 vegan burger patties (of choice), thawed
Onion powder
Garlic powder
Sea salt
Oil spray or olive oil
4 burger buns, toasted
1 cup sauerkraut 
1/2 cup shredded cabbage


1. Sauce: Combine the mayonnaise, ketchup, relish and cayenne in a small bowl. Mix wel and set aside. 
2. Season the burger patties with onion and garlic powder and salt. Heat a medium skillet over medium heat. Add the oil or spray with oil. Cook the patties until golden. 
3. Assemble the burgers: bottom bun, sauce, burger, sauerkraut, cabbage and top bun. Serve immediately. 


© 2017 Copyright Zsu Dever. All rights reserved.

sabich

It is my husband's birthday week and, in our family, the birthday person gets to pick all the week's meals. And that means that some members of the family have figured out that they can take great advantage of this tradition. Which in turn means that I mostly get to cook meals that they love, with no room for new recipes. So, the blog suffers as no new content gets made.

This week's menu choices have been, among other things, Benedict (recipe in Everyday Vegan Eats) Cajun SteaK, Twice-Baked Crispy Gluten, Chickpeas and Dumplings (another one in Everyday Vegan Eats), Mama's Bean Soup (in Everyday Vegan Eats), Corned Cabbage (another in EVE! - I told you it is our family's favorite meals), Seitan a la King,  Spaghetti with Bolognese Sauce, etc. Yes, hubby loves seitan!

But I did manage to squeeze in this Israeli sandwich, which happens to be a traditional breakfast sandwich! I love to discover breakfast meals from other parts of the world because they tend to be more than just sweets or variations on bacon and eggs.

Now that I said that, I do have to clarify that the original does come with hard cooked eggs. We'll disregard that part, though.

Most cultures will take something that is leftover and transform it into a breakfast meal and this shows to be true time and time again. Take this sandwich for instance. The eggs are cooked beforehand. The hummus is made before, as well as the eggplant, being leftover from another meal. Maybe the salad is made fresh, but the rest is just from some other time, all stuffed into a fluffy pita bread.

Most of the rest of the world doesn't have roasted eggplant leftover or hummus, for that matter, although the hummus aspect is coming true in most households nowadays.

Whether you have this as a breakfast meal or for lunch or dinner, let's try to make this as pain free as possible.

Because I have omitted the eggs I wanted to replace it with something carb and protein rich and because ful medames are already a Middle Eastern breakfast staple, I figured that cooking fava beans with the eggplant made sense.

The fava beans you are looking for are these:

They are not the large fresh favas, but instead younger beans that are cooked and canned so you don't have to blanch and peel them individually.

You cook the eggplant first to soften before adding the fava beans and then continue to cook it until tender and broken down. This is a nice compromise between having leftover fried eggplant and cooking it fresh separate from the beans.

If you don't have hummus, whip up a fresh batch, otherwise use any store-bought or homemade hummus you have. 

The salad is an essential component consisting of basic ingredients such as cucumber, parsley, tomato, onion and lemon juice.

The most intriguing part of this sandwich is the mango sauce (Amba) which was originally brought to the Middle East by way of India's mango chutney. In addition to the mango sauce, there is typically tahini sauce on the sandwich (a rip on toom sauce). 

I love toom sauce (there is a cashew-based toom in Vegan Bowls and an authentic one in Aquafaba) and I love mango chutney and the easiest way to make the two is to combine them. Best of both in one sauce. I have to say that this is an amazing sauce so if you make nothing but the sauce you are still a winner. 

After all those components are done, make your sandwich and eat it, too. 

Short cuts: hummus, salad, sauce. Make the eggplant-fava bean ahead or the same day, either way it'll be delish.

Sabich - Israeli Sandwich

Serves 4

Sautee:

1 medium eggplant, peeled and chopped

1/2 medium tomato, chopped

1/2 small onion, chopped

1/4 jalapeno chile, chopped

1 teaspoon cumin seeds

1 teaspoon paprika

1 (15-ounce) can fava beans, rinsed and drained

3/4 cup vegetable broth

Salt and black pepper, to taste

Salad:

1/2 medium tomato, chopped

1/2 cucumber, chopped or shaved

1/2 small onion, shaved or sliced thin

1/4 cup parsley, minced

Fresh lemon juice, to taste

Sauce:

6 garlic cloves

4 tablespoons tahini

3 tablespoons mango chutney

3 tablespoons water

2 tablespoons fresh lemon juice

Other:

4 pita breads

1/2 cup shaved cabbage

Hummus

1. Sautee: Combine the eggplant, tomato, onion, jalapeno, cumin and paprika in a medium saucepan. Cover and cook over medium heat until the eggplant softens, about 8 minutes, stirring occasionally. Add the fava beans and broth and continue to cook covered until the eggplant is tender, about 15 minutes. Uncover and cook until there is no more broth left in the pot. Season with salt and black pepper. 

2. Salad: Combine the tomato, cucumber, onion and parsley in a medium bowl. Season with lemon juice, salt and black pepper. 

3. Sauce: Add the garlic to a food processor or blender and process to mince. Add the tahini, chutney, water and lemon juice. Process until smooth. Add a little more water if needed. The sauce should be pourable but still thick. Season with salt and pepper.

4. To serve, warm the pita and split. Spread with hummus and add the bean mixture. Top with the salad, cabbage and the sauce. 

© 2016 Copyright Zsu Dever. All rights reserved.

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pantry + brazilian black bean casserole

Baked casserole dishes are a fantastic way to have dinner on the table in a descent amount of time with a lot of hands off work. This recipe has about 10 minutes on the stove before it is assembled completely and placed in the oven to finish cooking. 

This dish is Pantry + and it is whole foods, using brown rice, beans and cabbage as the base of the meal. The cabbage serves as a delicious cooling accompaniment accented with roasted corn. 

This casserole is very flavorful thanks to the Latin all-purpose seasoning called, adobo, but here we will make our own. It really is a simple matter of combining a few spices to create a different flavor dimension. 

The casserole is rich and delicious and the salad is tangy and sweet, thanks to the roasted corn. All in all, it has all the flavor components of a great tasting meal: sour, sweet, salty, and spicy.

Brazilian Black Bean Casserole:

Equipment:

large oven-safe pot

blender

mandolin

oven

Pantry Ingredients:

Red pepper flakes

Jarred tomato

Black beans

White wine vinegar

Adobo

Fresh Ingredients:

Brown rice

Onion

Ginger

Thyme

Cabbage

Bell pepper

Frozen corn

First things first, let's make the adobo seasoning:

Either just mix together, or better, yet, blend the ingredients in a small blender to break up the oregano. If you have Mexican oregano, use that, but otherwise regular will work just as well. 

Using a large Dutch oven or just an oven safe pot with a lid (or use foil to seal the pot), cook the onions in a dry pan (use a lid to cover the pot to retain the moisture) until golden. Add the adobo and the tomatoes and mix well. Use an immersion blender or transfer the mixture to a standard blender and process until broken up. 

Add the rice, thyme, beans, spice and liquid, mix well, and cook in the oven tightly sealed until the rice is tender, about 1 hour. 

In the meantime, use a mandolin to finely shred the cabbage and mix it with roasted corn (roast the corn in the oven during the last 25 minutes of cooking), bell pepper and vinegar and set aside to meld flavors. 

This is scrumptious and very healthy since there is no oil used and it is made with whole foods.
This makes about 6 to 8 servings, so leftovers are terrific.

Brazilian Black Bean Casserole (a Pantry+ recipe)
Makes 6 to 8 servings
Pantry list is HERE.

1 medium onion, finely chopped
1 (15-ounce) can of diced tomatoes
2 tablespoons adobo seasoning (recipe for homemade HERE)
1/4 teaspoon red pepper flakes or 1 dried red chili
2 (15-ounce) cans black beans, liquid drained and reserved
Water, as needed
2 cups long grain brown rice
Sea salt

Salad:
1/2 small head cabbage, finely shredded
1 small green or red bell pepper, diced
1 cup roasted corn***
1 tablespoon white wine vinegar
1 teaspoon adobo seasoning

1. Preheat the oven to 350-degrees F. Heat a large dutch oven or large oven-safe pot over medium heat. Add the onion, cover and cook until golden brown, stirring occasionally. Add a tablespoon of water if the onion begins to stick. Add the tomato and the adobo seasoning.  Blend using an immersion blender or transfer to a standard blender. 
2. Add the drained bean water to a 4-cup measuring cup. Add enough water to reach 3 3/4 cups. Add the water mixture to the pot. Add the rice, red pepper flakes, beans and salt. Bring to boil and cover tightly with a lid or foil. Bake in the preheated oven until the rice is tender, about 1 hour. 
3. Salad: Combine the cabbage, bell pepper, corn, vinegar and adobo in a medium bowl. Taste and adjust seasoning with salt and black pepper or adobo. Set aside until needed.
4. Serve the casserole with the salad. Leftovers reheat well.  

*** Transfer the corn to a small baking sheet. Bake in the oven during the last 25 minutes of cooking of the casserole. 



© 2016 Copyright Zsu Dever. All rights reserved.

veganmofo - childhood meal + stuffed cabbage bowl

Second day of #veganmofo - childhood meal!

The second suggestion from the folks at veganmofo have us recreating a childhood meal. I love developing Hungarian recipes and have done so in both Everyday Vegan Eats and the upcoming cookbook, Vegan Bowls (Amazon, B&N).

Everyday Vegan Eats  (Amazon, B&N) contains my most (most!) favorite Stuffed Cabbage recipe, which is a complete throwback to my childhood. I lived in restaurants and one of my parents most popular dishes was Stuffed Cabbage.

At the restaurant, my dad tweaked the Hungarian-style Stuffed Cabbage to be more Jewish-style with the addition of tomato sauce and sweetness. Hungarian Stuffed Cabbage is sour and made with ground meat and rice and a touch of smoke. Jewish-style Stuffed Cabbage contains tomato sauce and is sweet instead of sour.

I grew up with the Jewish-style Stuffed Cabbage, which explains why it appears in Everyday Vegan Eats! And while I completely love that version and  reserve a spot in my heart for it, on special (and only special!) occasions my dad would make the authentic Hungarian Stuffed Cabbage; therefore, now, I am at a loss as to which to pick for this round of mofo! Thanks, Obama!

However, since my publisher pulled my authentic Stuffed Cabbage-style Bowl from Vegan Bowls and the recipe will not be appearing in it, I get to share a freebie bowl recipe with you!

Typically, publishers pull recipes for lack of space, recipe difficulty or recipe length. In this case, I think maybe a little bit of all three was involved. While this bowl recipe is not too difficult, not too lengthy and does not take up too much space, I agree that it is partly a bit of all three and the decision to omit it was the right one.

Having said that, this is the easiest way to make stuffed cabbage, period. A bit more involved in the multi-tasking area, but definitely worth it.

This is a great time to introduce you to black cardamom. Black cardamom is not to be confused with green cardamom as they are night and day. Black cardamom is smoky and earthy and green cardamom is floral and sweet. I've discovered that I like using black cardamom because it brings smokiness to dishes without using liquid smoke. I love that!

Another very important thing to note: you MUST add the vegan sour cream. Make your own whole foods version or buy store-bought, but the sour cream brings the dish together. Without it, I'm afraid disappointment is in store. There is a creamy, sour, and tangy component that this dish desperately needs and cannot fare well without. Even the non-vegan version needs it, so do not skip it.

Stuffed Cabbage-Style Bowl
Unlike the tomato-based stuffed cabbage that we have come to love, Hungarian stuffed cabbage includes very little tomato. Instead, it is full of soured cabbage. In fact, even the cabbage that the rolls are stuffed in is a head of sour cabbage. To bring this traditional dish to a vegan bowl, I combine sauerkraut and green cabbage. Hungarians wouldn’t dream of preparing any dish without sour cream, so to make this bowl complete, I call for vegan sour cream, either store-bought or homemade, using the recipe from the Paprikás recipe.
Serves 4
SFO

Mushrooms:
6 ounces shiitake mushrooms, stems removed and cut into 1/8-inch slices
1 tablespoon olive oil
1 tablespoon reduced-sodium tamari
1 teaspoon smoked paprika

Lentils:
3 ½ cups vegetable broth
1 cup green lentils, picked over and rinsed
2 large black cardamoms
2 teaspoons Hungarian paprika
1/2 cup drained sauerkraut

Rice:
2 cups water
1/2 teaspoon sea salt
3/4 cups long-grain white rice

Lecsó:
1 tablespoon olive oil
1 medium onion, cut into 1/8-inch slices
1 medium bell pepper, cut into 1/8-inch slices
2 medium Roma tomatoes, coarsely chopped
4 garlic cloves, minced
1 teaspoon fresh or dried thyme
1/2 head small green cabbage, cut into 1/4-inch slices

Sauté:
2 tablespoon whole-wheat pastry or all-purpose flour
1 cup drained sauerkraut
2 teaspoons Hungarian paprika
1 tablespoon olive oil

Vegan sour cream, homemade or store-bought

1. Mushrooms: Preheat the oven to 425°F. Transfer the mushrooms to a baking sheet and bake until considerably shrunk, about 5 minutes. Combine the oil, tamari and paprika in a small bowl and stir into the mushrooms. Stir well and arrange the mushrooms in a single layer. Continue to bake until almost crisp, about 10 to 12 more minutes, stirring midway through cooking. Set aside.
2. Lentils: Combine the broth, lentils, cardamom, paprika and sauerkraut in a medium saucepan. Bring to boil over high heat, reduce to a strong simmer over medium heat and cook until the lentils are tender but not falling apart. Remove and discard the cardamom. Drain and reserve 1 1/4 cups of the cooking broth.
3. Rice: Heat the water and salt over high heat in a small saucepan. Bring to boil, reduce to simmer and add the rice. Cook the rice until tender. Drain and set aside.
4. Lecsó: Heat 1 tablespoon oil in a large pot over medium-high heat. Add the onion, cover and cook until softened, about 5 minutes, stirring occasionally. Add the bell pepper, cover and cook until softened, about 4 more minutes. Add a splash of water or broth if needed, and add the tomato, garlic and thyme. Cook until the tomato breaks down, an additional 4 minutes. Add the cabbage and cook to wilt, about for 3 minutes.
5. Saute: Reduce the heat to medium and add the flour and stir until well incorporated. Add the drained rice, the reserved broth from the lentil, the sauerkraut and the paprika. Stir well and simmer until the vegetables are tender, about 5 minutes. Stir in the reserved lentils, drizzle with the remaining tablespoon of oil and continue to simmer for an additional 3 minutes.
6. Assembly: Serve the cabbage sauté in bowls, garnished with vegan sour cream and the bacon mushrooms. 

Quick tip: Preheat the oven to 425°F right away. Heat the broth for the lentils and the water for the rice right away. First chop the onions and then begin chopping the mushrooms while the onion cooks. Chop the bell pepper while the onion cooks. Chop the tomato and cabbage while the bell pepper cooks. 

Soy-Free Option: Substitute coconut aminos with a few pinches of sea salt for the tamari.

Substitute: Substitute 1/2 teaspoon of liquid smoke for the black cardamom.


 © 2015 Copyright Zsu Dever. All rights reserved.

shyoyo ramen

How many of us have actually had a really good bowl of ramen? Although the noodle soup is ubiquous in Japan, even there, chances of finding a vegan bowl of ramen is rare since many of the broths are made with some kind of animal stock.

Making the broth at home, even making it close to authentic, is easy and fast, but you have to make the base of the broth first.

Ramen first caught my eye when I was researching Vietnamese Pho for Vegan Bowls (Amazon, B&N). I was surprised to learn that the broth for the Japanese version of the noodle soup is much simpler and less involved in terms of spices and flavorings.

I added tofu and vegan sausage to my ramen, since there is meat in the authentic version, but you can add either, both or vegetables instead.

There are three kinds of Japanese Ramen:

1. Shyoyo - seasoned with soy sauce, tamari or shoyu
2. Miso - seasoned with miso
3. Shio - seasoned with salt

I made my version, Shyoyo Ramen, seasoned with tamari. The whole shebang was ready under thirty minutes, so it is definitely worth the extra effort to make this more authentic ramen soup, in lieu of boiling water and adding a packet of who-knows-what and calling it ramen.

Shyoyo Ramen with bamboo ramen noodles.

Shyoyo Ramen
Serves 4

1 (2-inch) piece ginger, cut into 3 slices
1 small onion, cut into ½-inch wedges
4 unpeeled garlic cloves
4 cups water
3 cups vegetable broth
1/4  cup reduced-sodium tamari
1 teaspoon toasted sesame seed oil
1/2  teaspoon dulse flakes
1/2  teaspoon sea salt
1 (10-ounce) package super-firm tofu, cut into 1/4 -inch slices
2 links vegan sausage, cut into 1/4 -inch slices on the bias
2 tablespoons sake or mirin
1/4 small cabbage, chopped
1 small carrot, cut into julienne slices
10 ounces ramen noodles
Scallions, minced
Togarashi seasoning

1. Heat a large pot over medium-high heat. Add the ginger, onion and garlic and cook until charred on both sides. Add the water, broth, tamari, oil, dulse and salt. Bring to boil and reduce to simmer. Simmer for 15 minutes. Strain the broth into a medium pot, discarding the vegetables. Season to taste and add the tofu, sausage and sake to the broth and continue to simmer until needed.
2. Heat the large pot over medium heat. Add the cabbage and cook to sear. Carefully pour the broth with the tofu and sausage into the large pot. Add the carrots and continue to cook until the vegetables are tender, about 4 minutes.
3. Heat a medium pot of salted water to boiling. Add the ramen and cook until al dente, stirring often. Drain.
4. Serve the ramen with the broth, tofu, sausage, scallions and togarashi.



 © 2015 Copyright Zsu Dever. All rights reserved.

moo shu seitan

This northern Chinese dish is typically made with cabbage, wood ear mushrooms, lily buds, eggs and animals. It is also more often than not made with hoisin sauce, a Chinese barbecue sauce, of sorts, made with bean paste, soy sauce and chiles.

In this delicious vegan rendition, we make our own hoisin sauce as part of the dish using red miso, sambal oelek and tamari.

It is important to note the distinction between white and red miso - white miso is fermented for only a few short months, is sweeter, milder and is the main ingredient in miso soup. Red miso, dark miso and the like, are fermented for more than a year, more often up to three years, is more pungent, is darker and saltier and not sweet.

While hoisin is made with soybean paste and not miso, dark miso is very close in flavor and robustness to soybean paste and is more readily available in stores near you.

The seitan I used is from Vegan Bowls (Amazon, B&N); it is robust, hearty and stands up well to grilling, sauteing and searing. It is the perfect replacement for the traditional meat in this quick stir-fry.

My hubby and I adore wood ear mushrooms, which are curiously black on one side and white on the other when dried, but rehydrate to a dark purple. These mushrooms are very toothsome and give a nice bite without any overpowering mushroom flavor. If you can find it, great, but it not use shiitakes or even button mushrooms.

Moo Shu is served with Mandarin pancakes and they are incredibly easy to make, but if you'd rather not, then just serve the filling with flour tortillas.

Moo Shu Seitan

Serves 4

Mandarin Pancakes:

2 ¼ cups all-purpose flour

½ teaspoon sea salt

1 cup boiling water

1 tablespoon toasted sesame seed oil

Sauce:

2 tablespoons seasoned rice vinegar

2 tablespoons reduced-sodium tamari

1 tablespoon red miso

2 teaspoons sugar

1 teaspoon sambal oelek

Black pepper

Seitan:

1 pound seitan medallions

2 tablespoons arrowroot starch or cornstarch

1 (1-inch) piece ginger, grated

4 garlic cloves, sliced

Stir-fry:

2 tablespoons neutral oil

1 cup wood ear mushrooms, rehydrated in hot water, drained and rinsed

1 small cabbage, shredded

5 scallions, minced

1. Pancakes: Combine the flour and salt in a medium bowl. Add the water and stir using a fork. Knead lightly and set aside for 20 minutes. Knead until smooth on floured surface and divide into 8 pieces. Roll each piece into a ball and flatten using your palm. Spread ½ teaspoon oil on one disk and top with another disk. Press together and roll into a 6 to 7 inch circle.

2. Preheat a skillet over medium heat and spray with oil. Cook one rolled disk for 20 seconds, covered with a lid. Flip and cook uncovered until puffy, another 30 seconds. Remove from pan, separate the disk into 2 pieces and keep warm between kitchen towels. Repeat with the other 3 pairs.

3. Sauce: Combine the vinegar, tamari, miso, sugar, sambal oelek and black pepper, to taste, in a small bowl. Whisk well until smooth and set aside.

4. Seitan: Combine the seitan, starch, ginger and garlic in a shallow pan. Mix well using your hands to massage the seitan. Set aside.

5. Stir-fry: Heat the oil in a large skillet or wok over high heat. Add the seitan and mushrooms and cook, stirring occasionally, until golden, about 4 to 5 minutes. Add the cabbage and scallions and cook until wilted, about 4 more minutes. Stir in the sauce and cook until thickened, about 2 minutes. Season with salt and black pepper. Serve the stir-fry with the pancakes.

Substitute: Substitute 8 (6-inch) flour tortillas for the pancakes. Substitute 2 cups sliced fresh mushrooms for the wood ears.

© 2015 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based