recipecommunity | Entries tagged with vegetarian

Summer Vegetarian Tacos with Avocado Cream
Prep time 15 mins Cook time 20 mins Total time 35 mins Serves: 6 to 8 tacos

Filling:
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob
1 cup cherry tomatoes, sliced in half
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon salt

Avocado Cream:
1 ripe avocado
⅓ Cup full fat, plain Greek yogurt
¼ cup cilantro
1 tablespoons lime juice

Everything Else:
Feta or Goat Cheese
6 to 8 corn tortillas
Extra cilantro

Preheat oven to 400˚. Prepare all the veggies as described and toss with olive oil, minced garlic, salt, and cumin. Roast until tender and lightly browning, 20 to 25 minutes.
While veggies are roasting, whip together avocado, Greek yogurt, cilantro, and lime juice either by hand or in a blender.
To assemble tacos, warm up tortillas over an open flame or on a heated griddle. Assemble with roasted veggies, avocado cream, and a sprinkle of feta.

Notes
If you want a bit of protein, black beans or chickpeas would make an excellent addition to this meal!

nverland

Portobello Vegan Beef(less) Stew
Prep Time 20 minutes Cook Time1hour Total Time 1 hour 20 minutes Servings 6

Ingredients
US Customary

2 tablespoons olive oil
1 pound portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
¼ cup all-purpose flour
4 cups vegetable broth
2 pounds red potatoes, cut into 1 to 2 inch chunks
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh rosemary
1 cup dry red wine
2 tablespoons tomato paste
1-2 teaspoons Marmite (optional, but highly recommended for savory flavor)
½ teaspoon liquid smoke, or to taste (optional)
Salt and pepper to taste

Metric

29.57 ml olive oil
453.59 g portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
31.25 g all-purpose flour
946.35 ml vegetable broth
907.18 g red potatoes, cut into 1 to 2 inch chunks
29.57 g fresh thyme leaves
29.57 g finely chopped fresh rosemary
236.59 ml dry red wine
29.57 g tomato paste
4.93 g Marmite (optional, but highly recommended for savory flavor)
2.46 ml liquid smoke, or to taste (optional)

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nverland

Mushroom Chowder
Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Servings: 4

Ingredients
1 tablespoon oil or vegan butter
3 cloves garlic minced
1/2 cup chopped onion
1/2 cup chopped celery
8 ounces (226.8 g) baby Bella mushrooms quartered
2 bay leaves
1/2 teaspoon thyme or 1 spring fresh thyme
1/4 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon flour
3 cups (709.76 ml) broth or water
1/4 - 1/2 teaspoon salt depending on the saltiness of your broth
1 1/2 (255 g) cubed potatoes small cubed
1 teaspoon vegan Worcestershire sauce
3/4 cup (177.44 ml) cashew cream, 1/2 cup raw cashews blended with 3/4 cup water or use any other thick nondairy cream or you can also use 1/3 cup vegan cream cheese
green onion for garnish

Instructions
Heat the oil or vegan butter over high-medium heat in a large sauce pan. Once hot, add the garlic, onion, and celery, and a good pinch of salt and cook until the onion is starting to turn golden. 6-9 mins
Then add in the mushrooms and another good pinch of salt and cook until the mushrooms are starting to sear on some edges. 4-8 mins
Then add in the bay leaves, thyme, sage, onion powder, black pepper, and the flour and mix in for a few seconds
Then add in the broth. Add 1 cup broth and mix so the flour doesn’t get lumpy, then slowly add the rest. Add potatoes, vegan Worcestershire sauce, and salt and mix in. Cook partially covered for 15 minutes or until the potatoes are cooked well.
Mash some of the potatoes. Add in the cashew cream and bring to a good boil. Taste and adjust salt and flavor.
If the chowder has thickened too much, add in more water or broth if needed and bring to a boil. Taste and adjust salt and flavor. Take off heat, remove the bay leaves and serve garnished with black pepper and green onions.

Notes
Soy free: use coconut aminos instead of Worcestershire sauce
Gluten free: use 2 teaspoons cornstarch instead of flour. Use tamari instead of Worcestershire sauce
Nu free: use blended firm or silken tofu. Blend 3/4 cup tofu with a bit of water until creamy and add to the chowder instead of cashews l, or use 1/3 cup vegan cream cheese and add a bit more broth as needed.
Storage: Store leftover soup in the refrigerator for up to 4 days, stored covered. Or freeze for up to 2 months.

ysabetwordsmith

Today we made Halloumi Veggie Burgers. Ironically the mango sauce was our favorite part.

"Halloumi Veggie Burgers"

Ingredients:
2 large portabella caps
truffle olive oil
sea salt
black pepper
1 large beefsteak tomato, sliced
2 tablespoons Patak's sweet mango chutney
1 teaspoon apple cider vinegar
pinch of ginger powder
pinch of Aleppo pepper
8 ounce package of halloumi cheese
olive oil
1/4 teaspoon Santorini Citrus spice blend
4 brioche burger buns

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Current Mood: accomplished

nverland

Sweet, Sticky & Spicy Tofu

Ingredients

1 block extra firm tofu, pressed, cut into cubes
3 tablespoons Hoisin sauce
1 tablespoon soy sauce
1 tablespoon finely chopped chives
1-2 pinches red pepper flakes
olive oil for sautéing

Directions

Combine Hoisin sauce with soy sauce, chives and red pepper flakes. Add cubed tofu and marinate for at least 20 minutes.
Heat olive oil in a non-stick pan and sauté cubed tofu until it's golden on all sides. The Hoisin sauce will give the tofu it's sticky and sweet quality; while the red pepper flakes will add some spice.

nverland

Classic Holiday Vegetarian Beef Wellington
Serves: 6-8 people Prep Time: 20 min Cooking: 1 hour 15 min

Ingredients

1 package Ground “Beef”
1 tablespoon olive oil
1 small yellow onion, small diced
4 gloves garlic, minced
6 ounces cremini mushrooms, finely chopped
2 cups finely chopped kale
1 teaspoon fresh thyme
1 teaspoon dried sage
½ teaspoon rosemary
¼ teaspoon black pepper
2 tablespoons soy sauce
1/2 cup quick oats
3 tablespoons ground flaxseeds
5 tablespoons water
1 sheet vegan puff pastry, thawed
1 tablespoon non-dairy butter, melted
Fresh herbs (parsley, sage, or thyme) for garnish, optional

Method

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cook the Ground “Beef” according to the package instructions. Set aside.
In a large skillet, heat the olive oil over medium heat and sauté the onions until soft and translucent.
Add the garlic and cook for 30 seconds.
Add the mushrooms and kale. Cook for several minutes until the kale is wilted and any liquid has evaporated.
Remove from the heat and add the cooked “Beef”, thyme, sage, rosemary, pepper, soy sauce, and oats. Stir to combine. Let cool for 10 minutes.
Make the flax eggs. Mix the ground flaxseed and water. Let the mixture sit for 5 minutes.
Mix the flax eggs with the “Beef” mixture.
Roll out the puff pastry to approximately 9×12 inches.
Scoop the beef mixture into the center of the pastry and form a log. Pack the filling tightly, using your hands, into a loaf shape.
Fold the sides of the pastry over the top of the mixture. Pinch and seal the edges. If needed, use a little water to help it seal.
Place the loaf seam-side down on the prepared pan.
Brush the tops and sides with melted vegan butter. Optional: add a braid of pastry to the top OR score the dough into a crisscross pattern.
Bake for 30-35 minutes until golden brown. Let cool for about 5 minutes before slicing and serving.

alexcat

Tuscan White Bean Soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 can (14 oz) diced tomatoes (with juices)
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz each) white beans (like cannellini or great northern), drained and rinsed
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Fresh parsley or basil, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)

Instructions:
1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add Garlic and Herbs: Stir in the minced garlic, thyme, and rosemary. Cook for an additional minute until fragrant.
3. Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a simmer.
4. Add Beans: Stir in the white beans and let the soup simmer for about 10-15 minutes to allow the flavors to meld.
5. Add Greens: Add the chopped kale or spinach to the pot and cook for another 5 minutes, until the greens are wilted and tender.
6. Season: Taste the soup and season with salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley or basil. If desired, sprinkle with grated Parmesan cheese before serving.

alexcat

We had this for dinner this week.

Black Bean Soup
Ingredients
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 1 medium carrot, diced
• 1 teaspoon sea salt
• Freshly ground black pepper
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder
• 2 (15-ounce) cans black beans, including the liquid in the cans
• 2 chipotle peppers from a can of chipotles in adobo sauce, chopped, plus 2 tablespoons sauce* (I used a few slices of fresh jalapeno pepper instead)
• 1½ cups vegetable broth
• 1 tablespoon fresh lime juice, plus wedges for serving
• Optional toppings: avocado, cilantro, sour cream, or vegan sour cream, pickled onions, serrano peppers, pepitas

Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrot, salt, and several grinds of pepper. Cook, stirring occasionally, for 10 to 15 minutes, or until soft. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans and their liquid, chipotles, adobo sauce, and broth. Simmer for 30 minutes.
2. Let cool slightly, then transfer half of the soup to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Alternatively, use an immersion blender to puree half the soup in the pot. Stir in the lime juice.
3. Season to taste and serve with lime wedges and desired toppings.
Notes
*If you're sensitive to spice, feel free to scale back to one chipotle pepper.

nverland

Vegan Cornish Pasties
Prep Time 25 minutes Cook Time 45 minutes Total Time 1 hour 10 minutes Servings 4

Ingredients

US Customary

For the Pastry

2 cups all-purpose flour
½ teaspoon salt
¼ cup vegan butter, chilled
¼ cup vegetable shortening
8 tablespoons cold water, plus up to 2 additional tablespoons

Fillings
1 small Russet potato, peeled and diced (½-inch), about 1 cup of potato
1 cup diced rutabaga (½-inch)
1 small onion, roughly chopped (about ½ cup)
1 (8 ounce/227 gram) package seitan, cubed (½ inch)
Salt and pepper, to taste
1 tablespoon vegan butter
2 tablespoons unflavored and unsweetened non-dairy milk

Metric

For the Pastry

250 g all-purpose flour
3 g salt
28 g vegan butter, chilled
51.25 g vegetable shortening
118.29 ml cold water, plus up to 2 additional tablespoons

Fillings
1 small Russet potato, peeled and diced (½-inch), about 1 cup of potato
140 g diced rutabaga (½-inch)
1 small onion, roughly chopped (about ½ cup)
1 (8 ounce/227 gram) package seitan, cubed (½ inch)
Salt and pepper, to taste
8 g vegan butter
29.57 ml unflavored and unsweetened non-dairy milk

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nverland

Savory Vegan Nut Roast
Prep Time 20 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 35 minutes Servings 6

Ingredients

3 tablespoons olive oil, divided
12 ounces cremini mushrooms, cleaned and sliced
1 medium onion, diced
1 cup diced carrots (about 2 medium carrots)
1 cup diced celery (about medium stalks)
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon rubbed sage
½ teaspoon dried rosemary
¼ cup dry sherry
1 cup panko breadcrumbs
¾ cup chopped walnuts
¼ cup chopped pecans
¼ cup roasted sunflower seeds
2 tablespoons ground flaxseed
¼ teaspoon black pepper
2 tablespoons balsamic vinegar
Salt, to taste

For Serving

Vegan gravy (optional) (recipe below)

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ysabetwordsmith

The Plant Kitchen: 100 easy recipes for vegan beginners
Hardcover – January 14, 2020
by Ryland Peters & Small (Author)

We finished reading this cookbook today. It's not all that big, but some pages do have more than one recipe. The Introduction is just a couple paragraphs about plant-based eating. The chapters are Basic Recipes, Breakfast & Brunch, Light Bites & Snacks, Soups & Sides, Mid-Week Suppers, Feeding a Crowd, and Sweet Things. The Index seems to go primarily by main ingredients.

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Current Mood: busy

nverland

Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle
YIELD: MAKES 4 POTATOES TOTAL TIME: 1.5 HOURS

Ingredients:

4 sweet potatoes
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 cup sliced portobello mushrooms
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce (omit for vegetarian)

1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/2 cup cooked corn
Salsa of your choice
1/2 cup queso fresco cheese

Quick Pico
1/2 cup cherry tomatoes, quartered
1/2 jalapeno pepper, diced
2 tablespoons diced sweet onion
2 tablespoons chopped fresh cilantro
1 lime, juiced
a pinch of salt

Chipotle crema
3 tablespoons Greek yogurt
1/3 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
Juice of half a lime
Zest of half a lime
1/8 teaspoon salt

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nverland

BBQ JACKFRUIT SANDWICHES WITH AVOCADO SLAW
PREP TIME 5 mins COOK TIME 25 mins TOTAL TIME 30 mins
Serves: 4-5

INGREDIENTS
BBQ JACKFRUIT
2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW (optional)
2 cups shredded cabbage + carrots (Trader’s has a great cruciferous veg mix)
1/2 ripe avocado
1 Tbsp maple syrup (or sweetener of choice)
1 lemon or lime, juiced
Salt + Pepper to taste
(Water to thin)

FOR SERVING
4-6 whole grain vegan buns (GF for gluten free eaters)
1/2 cup roasted salted cashews (or roast on your own - see notes*)

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nverland

Vegan Birria Tacos
Prep Time 40 minutes Cook Time 55 minutes Total Time 1 hour 35 minutes Servings 4 servings

Ingredients

*For the Paste
4 dried guajillo peppers
3.5 ounces chipotle peppers in adobo sauce (half of a 7-ounce can)
4 garlic cloves
2 tablespoons red wine vinegar
1 cup fire roasted tomatoes
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon ground cloves

*For the Vegan Birria
¼ cup olive oil
1 ½ pounds pearl oyster mushrooms, thinly sliced
1 medium onion, diced
4 cups vegetable broth
2 bay leaves
Salt and pepper, to taste

*For the Tacos
2 tablespoons olive oil, or as needed
12 corn tortillas, or more as needed (Note 1)
¾ cup shredded vegan cheese

( Read more... )

ysabetwordsmith

The Complete Beans and Grains Cookbook: A Comprehensive Guide with 450+ Recipes
Paperback – February 6, 2024
by America's Test Kitchen

This cookbook covers a wide range of vegan, vegetarian, and omnivore recipes from around the world. They run the gamut from very simple to fairly complex. Most recipes have a photo of the dish; complicated ones often have step-by-step photos. There are also sidebar recipes for condiments, spice blends, and such. The Introduction includes Welcome to the World of Beans and Grains, About Beans, About Canned Beans, About Lentils, About Other Legumes, About Grains, About Rice, and Useful Equipment. That right there is over 30 pages of education about cooking high-protein, high-fiber dishes based on these seed foods. Back matter is similarly generous with Nutritional Information for our Recipes, Conversions and Equivalents, and an Index that lists both ingredients and recipe titles.

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Current Mood: busy

nverland

Classic Family Taco Night Walnut Tacos
Total Time 13 Mins Serves 4 Serving Size 2 tacos

Ingredients

California Walnut Taco “Meat”
1 1/2 cups raw walnuts
2 tablespoons olive oil
½ medium onion, diced
1 1/2 tablespoons low-sodium soy sauce or coconut aminos
1 tablespoon chili powder
2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder

Tacos
8 hard taco shells
2 cups shredded lettuce
1 cup chopped tomatoes
1/2 cup shredded cheddar cheese
1/2 cup mild salsa
1/2 cup low-fat sour cream

Preparation

Add walnuts to a food processor and pulse until walnuts are evenly crumbled, resembling ground meat.

Heat olive oil over medium-low heat in a medium skillet. Add onions and cook for 5 minutes, add walnuts, soy sauce, chili powder, cumin, salt, oregano, and garlic powder. Stir well to evenly coat and moisten walnuts. Cook for 2-3 minutes.

Spoon walnut taco mixture into shells. Top with lettuce, tomato, cheese, salsa and sour cream.

nverland

One Pot Mushroom and Swiss Chard Pasta
YIELD: SERVES 2 TO 4 TOTAL TIME: 35 MINUTES

Ingredients:

6 tablespoons unsalted butter
8 ounces mixed mushrooms (cremini, shiitake, oyster)
4 ounces cremini mushrooms
4 garlic cloves, minced
8 ounces whole wheat gemilli pasta (or a similar shape)
1 bunch of Swiss chard, removed from stems and torn
3 1/2 cups low-sodium vegetable or chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup freshly grated parmesan cheese

Directions:

Heat a large pot over medium heat and add 4 tablespoons of the butter. Whisk constantly until it begins to bubble and cook for about 5 minutes - just until brown bits appear on the bottom of the skillet. The minute the brown bits appear, turn off the heat and pour the brown butter into a bowl. Set it aside.

Add the remaining butter to the skillet over medium-low heat. Stir in the mushrooms and garlic, cooking until the mushrooms soften, about 6 to 8 minutes. Add in the pasta, Swiss chard, stock, salt and pepper. Bring the mixture to a boil and then cook for 8 to 10 minutes, stirring, so the pasta cooks. Once the noodles have absorbed all of the water, remove the pot from the heat. Stir in the reserved brown butter. Stir in the parmesan cheese and serve, adding more on top if desired.

nverland

Hearts of Baltimore Crab Cakes (Vegan, GF)
Serves 2 Preparation Time10 min Cooking Time10 min

Ingredients

1/2 cup vegan mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon minced garlic
3 tablespoons grapeseed or safflower oil, divided, plus more for frying
1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
1/4 cup chopped celery
1/4 cup diced red bell pepper
1/2 cup chopped onion
2 teaspoons minced garlic
2 teaspoons Old Bay Seasoning
1 teaspoon cornstarch
1/4 cup vegan mayonnaise
1/2 cup gluten-free bread crumbs, or more
1 tablespoon Old Bay Seasoning
Lemon wedges, to serve

Instructions

Garlicky Dill Aïoli: Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

Crab Cakes: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute. Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.

Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.

Breading: In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.

Heat about 3 tablespoons oil in a medium skillet over medium- high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.

nverland

FALAFEL MUSHROOM LOAF
YIELD4–6 servings ACTIVE TIME50 minutes TOTAL TIME2 hours 20 minutes plus cooling

INGREDIENTS

For the Meatloaf:
Nonstick vegetable cooking spray
2 1/2 pounds mixed wild mushrooms, trimmed
1 medium onion, coarsely chopped
1 garlic clove, peeled, smashed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
2 tablespoons vegetable oil, divided
1 (15-ounce) can chickpeas, rinsed, drained
1 large egg
3/4 cup chickpea flour
3/4 cup coarsely chopped cilantro
1/2 cup coarsely chopped parsley
2 teaspoons kosher salt

For the Tahini Sauce:
1 garlic clove, peeled
1/2 cup tahini
5 tablespoons fresh lemon juice (from about 2 lemons)
1 teaspoon kosher salt

For Serving:
1 pomegranate, seeds reserved
2 tablespoons coarsely chopped mint
2 tablespoons coarsely chopped parsley

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nverland

Winter Rigatoni
Serves 4

Ingredients

1 box rigatoni, cooked to the package directions
2 tablespoons olive oil
1 large onion, minced
2 medium carrots, minced
1 rib of celery, minced
4 oz of cremini or button mushrooms, minced, slightly less than 2 cups total*
1 tablespoon soy sauce or tamari
2 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons paprika
½ teaspoon ground cumin
½ teaspoon black pepper
2 bay leaves
5 cloves of garlic, minced
2 tablespoons sherry vinegar
2/3 cup beluga/black lentils*
1 cup of your fav red wine or ¾ cup veggie broth and ¼ red wine vinegar
3 cups vegetable broth
2 tablespoons nutritional yeast
2 tablespoons flour
½ cup chopped fresh parsley
Juice of half a lemon or more sherry vinegar
Salt and pepper to taste

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