Tag Archives: Vegan

The Great Pumpkin: Pumpkin Cheesecake Parfaits

Pumpkin Cheesecake Parfait

When he came up the story line of The Great Pumpkin I wonder if Charles Schultz knew that someday millions of people would develop a “Linus Alter-Ego”? I, along with a host of others, look forward to all things pumpkin during the harvest season.

The Great Pumpkin is a holiday figure in whom only Linus van Pelt believes. Every year, Linus sits in a pumpkin patch on Halloween night waiting for the Great Pumpkin to appear. Invariably, the Great Pumpkin fails to turn up, but a humiliated but undefeated Linus vows to wait for him again the following Halloween. I can relate.

I really look forward to this time of the year. I’m in the habit of buying a few baby pumpkins every time I go to my favorite Amish farm stand. I bake them and freeze the puree to use in baked goodies all year round. I use pumpkin puree in place of applesauce and bananas because it doesn’t impart a fruity flavor to brownies and chocolate cake. I do like pumpkin scones and, now, these Pumpkin Cheesecake Parfaits. This recipe was inspired by one that I saw on Facebook . The filling is made with pumpkin, cream cheese, whipped cream, sweetened condensed milk and frozen whipped topping; and the crust had graham crackers, butter and sugar. Yikes! It looked so creamy, spicy and decadent. How could I not try to make this work for me?

It was actually easier than I expected. For the crust I used a mixture of graham crackers and pecans. The fat from the pecans allowed the crust to clump up so that it could stick together in the bottom of a glass. No extra sugar is necessary as the graham crackers are sweet right out of the box. The filling was made with pumpkin, raw cashews, extra firm tofu, brown sugar, lemon juice/lactic acid and pumpkin pie spice. The combination of cashews and lemon juice are what I use as a cream cheese replacement and the tofu gives it a lighter feel. Lactic acid is similar to lemon juice as it adds to the tangy flavor of non-dairy foods. (The one I use is made from sugar beets. You can omit this and simply add more lemon juice.) I used brown sugar on my first go-around. My second attempt was made with dates. Both came out equally delicious, so the choice is yours to use sugar or dates. I processed the filling in a high-powered blender to get a super smooth texture. I can’t say that I would trust a regular blender or a food processor to get these same silky results. The pecan-graham crumble adds a nice textural contrast to the dreamy, creamy pumpkin filling. You can really have fun by dressing up these parfaits by sprinkling candied pecans, granola, crystallized ginger or more graham cracker crumble. It’s all good.

So, the moral of the story is to be like Linus and never give up. Adopting a plant-based diet over five years ago was certainly a challenge for a foodie like me. I’ve had a few disappointing meals and several melt-downs since. I’ve learned to walk away from those recipes that just won’t work for me and move on to ones that do. It’s what keeps me going down this path to wellness. Feed your Linus alter-ego with these Pumpkin Cheesecake Parfaits. Thanks for being Vegi-curious.

Pumpkin Cheesecake Parfaits

Filling:

½ cup raw cashews, soaked and drained
8 oz. extra firm tofu, pressed
1 cup pumpkin
½ cup brown sugar (3/4 cup dates)
2 teaspoons lemon juice
½ teaspoon lactic acid (optional)
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
Pinch of salt

Crust:

1 sleeve of graham crackers
1 cup pecans

Place all filling ingredients in high-powered blender and process until smooth. Remove to covered container and refrigerate.

Place graham crackers and pecans in a mini-chopper or food processor. Process until the crackers and nuts are finely ground and begin to clump.

Assembly:

Place one or two tablespoons of crust into a small glass or ramekin. Press down with an espresso tamper or your fingers. Spoon or pipe the filling into the glass until the glass is full. Refrigerate until ready to serve.

 

 

 

18 Sep 2017

Dessert for Breakfast? Apple Pie Ala Mode Yogurt

Apple Pie Ala Mode Yogurt

Who says you can’t have dessert for breakfast? When it’s soy yogurt and baked apples you can have dessert any time your heart (and yearnings) desire. I’m going to deviate from my routine of publishing a recipe and just share some ideas that hopefully will inspire you to create your own recipes.

I took two Gala apples, a handful of raisins and a sprinkling of brown sugar and cinnamon and cooked them in a non-stick skillet. If the apple variety you choose doesn’t let out too much liquid, you will want to add water a little at a time until the apples are soft but not mushy. Likewise, if you use a tart apple, like a Granny Smith, you might want to add more brown sugar. You can even omit the sugar if desired. When the apples are almost done I like to turn the heat up high to get them caramelized and syrupy. I spooned the warm apples over home-made soy yogurt and sprinkled some walnuts and granola on top. Two apples make enough for three to four servings of yogurt. If you want to make a larger quantity to enjoy all week long, I recommend baking the apples in the oven in a square or oblong glass baking pan. If you want to make your own soy yogurt, see my previous post. With all that goodness going on you can have dessert whenever you like. Now you can enjoy dessert for breakfast with this Apple Pie Ala Mode Yogurt. Thanks for being Vegi-curious day.

 

 

 

13 Sep 2017

Something About Cauliflower: Cauliflower & Farro

Cauliflower & Farro

There’s something about cauliflower that makes me buy it even though it’s one of my least favorite vegetables. Maybe it’s the fond and tasty memories of my grandmother’s cauliflower dishes. She would make cauliflower fritters that were dipped in an egg-based batter, then fried until they were crisp and brown. The other, somewhat healthier way she made cauliflower was with oil, garlic and pasta. Both were delicious and comforting, but these recipes don’t cut it if you’re following a low-fat, plant-based diet. I wanted to stir up those memories of my grandmother’s cauliflower with all of the flavor and none of the guilt. For this recipe I used an instant pot to cook the cauliflower. The first batch came out mushy, so I cut the cauliflower into larger florets and adjusted the cooking time and temperature. You can make adjustments based on your experience using a pressure cooker. I’m also providing instructions for making the cauliflower on the stove top if you prefer that cooking method. The garlicky flavor and creamy texture of the cauliflower is a nice contrast to the nutty bite of the farro. There’s something about this cauliflower that’s comforting, familiar, current . . . and tasty. Thanks for being Vegi-curious.

Cauliflower and Farro

6 garlic cloves, chopped
½ teaspoon fennel seeds
¼ teaspoon crushed red pepper
1 head of cauliflower, cut into large florets
¼ cup water

1 cup farro, cooked according to package directions

Heat a medium saucepan over medium-high heat. Add a few tablespoons of water and the garlic. (You can use a light coating of olive oil if desired.) Cook until the garlic begins to brown. Add the fennel, red pepper, cauliflower and more water. Cover the pot and lower the heat to medium. Cook until the cauliflower is tender, adding more water if necessary. The idea is to use just enough water to prevent sticking yet having a little garlicky liquid to flavor the farro. Place the cooked farro and cauliflower into a large bowl. Mix well, breaking the florets into smaller pieces if desired. Season with salt and pepper to taste.

Instructions for Instant Pot:

Set the instant pot to saute. Add garlic and a little bit of water or olive oil and cook until browned. Add fennel seeds and red pepper and cook another 30 seconds. Add water. Change the setting to pressure cook on low. Cover and cook for 4 minutes. Quick release pressure and when safe, remove cover. Place the cooked farro and cauliflower into a large bowl. Mix well, breaking the florets into smaller pieces if desired. Season with salt and pepper to taste.

 

23 Aug 2017

Freedom from Oil: Grilled Summer Squash

Grilled Summer Squash

Over the weekend Bruce and I visited a vegan cafe that we came across in the early days of our plant-based journey. I recalled that we were pleased with the food so we decided to fuel up there before a wine-tasting adventure in southern New Jersey. I figured the roasted vegetable wrap would be a good choice. It wasn’t. As soon as I unwrapped the wrap it was like the flood gates opened up on my plate — and the flood was mostly oil. I picked at the vegetables hoping to rescue them from the oil spill that left them tasteless and greasy. From the time we left the cafe to our arrival at the first winery our conversation turned to America’s dependence on oil. Olive oil to be specific. It’s everywhere; in restaurant food, in family recipes, on cooking shows. We’ve been brainwashed to believe that it’s a “good” oil. Olive oil is one of the most calorie-dense foods and, contrary to popular belief, it may not be “good” for your heart as we once thought. But don’t take my word for it. This article and video from Forks Over Knives is an excellent (and brief) explanation. Some people feel that oil is needed to help brown food, like roasted vegetables. I can tell you that those “roasted” vegetables in my wrap were not brown at all. I’ve been preparing whole food, plant based food for five years now and I’ve learned to brown vegetables without the use of oil. Just the day before our outing I grilled eggplant, zucchini and yellow squash that came out flavorful and browned — and the only oil I used was a coating of non-stick spray on the grill grates. (I guess that’s what I had in mind when I ordered my wrap.) If you feel that grilled vegetables need a little something, try some fresh garlic, balsamic vinegar and herbs. I made a light dressing for the zucchini and yellow squash that lets their delicate flavor shine through. You can serve grilled vegetables as an appetizer, as an add-in to a salad, in a sandwich or over your favorite grain. Treat yourself to a good non-stick skillet and try using a few tablespoons of water or broth when you want to brown vegetables. If you’re not ready to eliminate oil completely you can re-train yourself by first measuring the oil then spreading with a paper towel. Pretty soon you’ll be on your way to reducing your dependence on oil. Thanks for being Vegi-curious.

Grilled Summer Squash

a few zucchini and yellow squash, cut into 3/8″ thick slices

Heat an outdoor grill on high heat. Lightly coat the grates with non-stick spray. Place the zucchini slices directly on the grates. Close the cover and grill until the squash is browned, then turn over and brown the second side. Cooking time will vary depending on how hot your grill is. It may be necessary to reduce the heat to medium if the vegetables are browning too fast. Remove from grill and arrange squash on a serving plate, drizzling the dressing on each layer. Serve hot, at room temperature or cold.

Honey Summer Savory Dressing

½ cup white wine vinegar
1 garlic cloves, pressed
1 Tbsp. honey or agave
fresh summer savory to taste

Whisk all ingredients together. Drizzle over grilled vegetables. Season with salt and pepper.

 

 

10 Aug 2017

Summer Camp: Broccoli & Quinoa Salad

Broccoli & Quinoa Salad with Peanut Dressing

Where did July go? Between a visit from family, vacation and tending to my exploding gardens, I had some time away from Vegi-curious. It was like being away at summer camp. And speaking of camps . . . there are two of them when it comes to soaking grains — the soakers and the non-soakers. I have always been on the side of the non-soakers. I really never gave much thought to it until recently. I read somewhere that Basmati rice comes out much better when soaked. I decided to do a test and cooked both soaked and un-soaked Basmati rice. I couldn’t tell the difference in taste or texture. My mother’s physical therapist is from India, so I figured he could shed some light on the subject. He said that in India they soak all grains because it makes them easier to digest. Since I don’t have a problem digesting grains and soaking requires advanced planning, I’m staying in the non-soaker camp . . . except when it comes to quinoa. Quinoa has a bitter coating that protects this grain from getting eaten by birds. Many recipes recommend to rinse the quinoa before cooking. Even with rinsing I hadn’t taken a liking to the taste of quinoa. I wondered if soaking the quinoa would help. I soaked the quinoa for 30 minutes then cooked it in my rice cooker. I couldn’t believe that the once bitter-tasting quinoa now had a mellow, nutty flavor to it. I was so excited and couldn’t wait to try out some quinoa recipes. I came up with this recipe for Broccoli & Quinoa Salad out of my need to make a meal early in the day that could be re-heated in the microwave or served at room temperature. I mixed the quinoa with steamed broccoli and raw carrots. It would have been nice to add some chopped scallions. I dressed it with an Asian-inspired peanut dressing, but a simple vinaigrette or mustard-based dressing would also be nice. Simple and tasty.I can’t say how good the leftovers were because we ate the whole thing that night.

Thanks for being Vegi-curious.

Broccoli & Quinoa Salad with Peanut Dressing

1 cup quinoa, soaked for 30 minutes
1 large head of broccoli cut into small florets
1 large carrot, grated
Chopped Thai basil
Peanut dressing, below

Rinse and drain quinoa. Cook according to package directions.

Steam broccoli for 4 to 5 minutes and rinse under cold water. Place in large mixing bowl with carrots. Add the cooked quinoa to the bowl. Add the dressing and stir well. Garnish with Thai basil. Serve immediately.

Dressing:

¼ cup peanut butter
3 Tbsp. reduced sodium soy sauce
1 Tbsp. maple syrup
1 Tbsp. minced ginger root
1 garlic clove, minced
Juice from ½ lime
Crushed red pepper to taste

Place all ingredients in blender and process until smooth. You can choose to simply whisk the ingredients in a bowl if you like. Set aside.

03 Aug 2017

Still Smokin’: Pasta Carbonara

Pasta Carbonara

This is a follow-up to my post on Smoked Shitake Mushrooms. The flavor of the smoked shitakes are so intense that a little goes a long way, so I’m still trying to come up with some recipes to use them up. I like to use cashew cream as a base for creamy pasta sauces and the smoked shitakes made me think of Pasta Carbonara. For this recipe I made a creamy sauce with raw cashews, tahini, lemon juice, garlic and a few smoked shitakes. (If you don’t want to smoke the shitakes, you can use liquid smoke.) I had about a half pound of cooked rigatoni pasta in the fridge that I “re-boiled” for 1 minute then added a cup of peas. I reserved some of the pasta water to thin out the sauce if needed. I stirred a few spoonfuls of the sauce into the pasta and peas. You can use as much or as little of the sauce as you like and add a few extra slivered smoked shitakes if you want a more smoky taste and some “meaty” texture. This dish came out creamy, smoky and oh, so yummy. It’s rich tasting, yet won’t weigh you down. This makes a nice meal to serve for a special occasion or you can make the sauce ahead of time and enjoy a decadent meal any night of the week. Thanks for being Vegi-curious.

Smoky Creamy Cashew Sauce

½ cup raw cashews, soaked and drained
1 teaspoon lemon juice
2 teaspoons tahini
1 Tablespoon nutritional yeast
1 garlic clove
A few slices of smoked shitake mushrooms
water

Process all ingredients in blender, adding more water to achieve desired consistency.

Use on potatoes, broccoli or other vegetables. Thin out and toss with cooked pasta.

08 Jul 2017

Road Trip: Smoked Shitakes, Avocado Toast and More Adventures

Avocado Toast & Smoked Shitakes

Sometimes my recipes feel like a road trip. There may be a detour along the way or sometimes I just take the scenic route. It may be a long and winding road, but eventually I get to my destination. Last week I experimented with making smoked shitake mushrooms to replicate the flavor of bacon. Okay, it’s not bacon, but it did come out smoky, slightly sweet and salty . . . and tasty. Since I’m not a tofu scramble kind of girl and I’m quite happy with my E.L.T. sandwiches, I wasn’t sure what to do with the smoked shitakes. I packed them up and put them in the fridge. Every time I opened that refrigerator door I got a whiff of smokey goodness coming from the container of mushrooms. Fast forward a few days. We took a road trip last the weekend to Old Town Alexandria and had breakfast at Le Pain Quouidien. (BTW, this is an excellent place for plant foodies.) I ordered the avocado toast, which seems to be trendy these days. Actually, I think I might be on the tail-end of this trend, but better late than never. The avocado toast was quite nice and thought I’d like to try it at home. And then I remembered the smoked shitakes. And the hard-cooked egg taste of black salt. Hmmmm. I toasted a slice of whole grain bread, spread on some smashed avocado, a sprinkle of black salt, a few slices of avocado, several slivers of smoked shitakes and some cherry tomatoes. Every bite was a little bit creamy, crunchy, smoky, sweet and salty all at once. I had more smoked shitakes remaining and figured I’d be eating avocado toast all week, but I’m fueling up for some more adventure. Be sure to check back for a Smoked Shitake-Cashew Sauce (great on potatoes and veggies) and a Creamy Carbonara Pasta. Thanks for being Vegi-curious.

Smoked Shitakes

Note: You will get a better flavor by smoking the mushrooms in a stove-top smoker. Instructions are provided below the recipe.

10 oz. shitake mushrooms
2 Tablespoons brown sugar
1 Tablespoon reduced sodium soy sauce
black pepper to taste
1 teaspoon liquid smoke
½ teaspoon vegetable oil

Remove stems from mushrooms. Slice mushrooms into strips about 1/4 inch thick. (See instructions below for using a stove-top smoker.) *Toss with brown sugar, soy sauce, pepper and liquid smoke. Coat a non-stick skillet with vegetable oil and heat over medium heat. Add mushrooms and cook until mushrooms are about the same texture as cooked bacon and have a glaze-like coating. Remove and cool completely. Place in covered container and refrigerate until ready to use.

To smoke the mushrooms in a stove-top smoker:

Smoke the mushrooms BEFORE proceeding with the recipe instructions after the asterisk.

Follow the manufacturer’s directions and smoke the mushrooms for 10 to 15 minutes. You only need a about 2 tablespoons of fine chips or a small chunk of smoking wood. You can taste the mushrooms after 10 minutes and if not smoky enough, continue smoking for another 5 minutes. Proceed with the recipe after the asterisk.

If you don’t have a dedicated smoker you can rig one up by using an old pot that has a heavy bottom with a tight-fitting cover and a collapsible steamer basket. Heat the smoker over medium heat. Add a small amount of hickory smoking chips. Place the basket over the chips and add the mushrooms to the basket. Place the cover on the pot and smoke the mushrooms for 10 to 15 minutes.

01 Jul 2017

Some Like It Hot: Thai Stir Fried Vegetables

Thai Stir Fry

I sometimes wonder why people living in hot climates like to eat hot, spicy food. For instance, Thai food is known for its curry dishes. Thai curry pastes range from “Panang” or red which is the hottest, through “green” which is moderately hot, to “Massaman” or yellow which is mildly hot. I’ve tried them all and even the Massaman is not so mild. Perhaps if you eat hot food it makes the world around you seem not so hot. I wonder . . .

I started making my own curry pastes in an effort to reduce the amount of sodium in our diets. It takes some effort to find the ingredients and to make the curry paste, so if sodium is not a problem for you simply buy a container in an Asian section of your supermarket. A little goes a long way and you can store it in the refrigerator for months.

I picked up a head of broccoli at my favorite Amish farm stand. It had a nice crown of florets, but it also had a huge stem. I usually discard the stem, but I thought it would make a nice addition to a stir fry. I also used red bell pepper, celery, carrots and scallions in the stir fry (and no broccoli florets). This was a perfect way to use up broccoli stems which I would normally throw out. The broccoli stem’s texture is similar to that of the other vegetables, so everything cooks at the same time. I used some red curry paste and a small amount of Thai coconut milk to season the vegetables. I recommend starting with one teaspoon of curry paste and adding more according to your heat tolerance. The vegetables have a nice crunch and the sauce is intensely flavored and aromatic. This dish comes together so quickly and is so tasty that I’ll be making this on a regular basis. Why sweat it outside hovering over a hot grill when you can beat the heat inside with this Thai Stir Fry? Thanks for being Vegi-curious.

Thai Stir Fried Vegetables

1 cup thinly sliced broccoli stems (use leaves if you have them)
1 large bunch of scallions (about 8)
1 red bell pepper, thinly sliced
3 celery ribs, thinly sliced
2 carrots, thinly sliced
1 to 2 teaspoons Thai curry paste
¼ cup Thai coconut milk

Heat a non-stick wok on medium-high heat. Add vegetables and stir-fry until fork tender and the edges start to brown. Add curry paste and coconut milk and heat one minute. Remove from heat and serve over rice.

22 Jun 2017

Tofu Trials: Five Spice Maple-Glazed Tofu

Five Spice Tofu & Snow Peas

I bought some beautiful snow peas the other day at an Amish farm stand. When snow peas are fresh from the fields they really don’t need to be fussed over. In fact, I’ll eat a handful of them while I’m getting them ready for steaming. I only had a pint of snow peas and no other vegetables that would go with them, so I decided they would make a nice side dish for tofu. I purchased an air fryer a few months ago and like the way it makes tofu. Here are a few things I’ve learned about air frying tofu.

  • Marinating the tofu is pointless. The tofu doesn’t absorb the flavors of the marinade and the exterior does not crisp up.
  • It’s much easier and I’ve had better results just sprinkling or coating the tofu with dry spices and letting it sit for a few hours. (You probably don’t even need to wait before cooking.)
  • I also discovered that pressing the tofu makes it too dry. Since the tofu spends enough time in the fryer (or oven), pressing out the excess liquid is an unnecessary step and does not enhance the texture.
  • To achieve a glaze-like surface, I’ve had good results cooking the spiced-coated tofu until it starts to develop a crisp exterior, then tossing it with barbeque sauce, maple syrup or other “glazey” ingredients.

For this recipe, I sprinkled some Chinese Five Spice on the tofu, air fried it for 15 minutes, then tossed it with a smidgen of oil and maple syrup and continued air frying until it had a crispy, glazed surface. The meal was rounded out with steamed snow peas and Jasmine rice then drizzled with a ginger-peanut sauce. This turned out to be a simple meal that’s simply delicious. If you don’t have an air fryer, you can bake the tofu in the oven. You can use this method to come up with your own favorite tofu recipe by just varying the spices and glazes. If you like Texas barbeque, try sprinkling the tofu with a smoking rub, then coating it with your favorite barbeque sauce. Serve it with potato salad and corn on the cob. Or how about an Indian version that’s sprinkled with curry powder and coated with chutney and served with samosa potatoes or Basmati rice and peas? I’d love to hear about your own tofu trials. Thanks for being Vegi-curious.

Five Spice Maple-Glazed Tofu

1 lb. firm or extra firm tofu
½ teaspoon Five Spice powder
½ teaspoon oil (optional)
1 tablespoon maple syrup or honey

Cut tofu into 1” pieces and add to bowl. Toss with Five Spice seasoning and allow to marinate for a few hours.

To make in an air fryer:

Arrange seasoned tofu in a single layer if possible. Set temperature to 350F and cook for about 15 minutes. Remove from fryer and place into mixing bowl. Add maple syrup and oil and toss to coat. Return to fryer basket and continue cooking for another 10 minutes or until crisp. Serve immediately with steamed vegetables and rice.

To make in an oven:

Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Place seasoned tofu in a single layer on parchment paper. Bake until tofu starts to dry out and brown, about 20 minutes. Remove from oven and place in mixing bowl. Add the oil and maple syrup and toss to coat. Return to baking sheet and continue baking until the exterior of tofu is glazed and brown. Serve immediately.

16 Jun 2017

Magnifique: Mushrooms in the Style of Bourguignon

Mushrooms Bourguignon

I picked up a bag of baby portobello mushroom caps the other day not knowing what I was going to do with them. At two bucks a bag, I figured I’ll find something to make with them. These baby portobellos were about 3″ in diameter and had a nice thickness to them. It’s interesting how inspiration comes about, but the word “medallions” came to mind as I was gazing so lovingly at them. I wanted to make something hearty and meaty and thought of Beef Bourguinon. I used Ina Garten’s recipe as a guide for this recipe. I sauteed onions and garlic, browned the mushroom caps then cooked them in cognac and red wine. The mushrooms had a rich taste and meaty texture. The onions added a subtle, sweet contrast to the deep flavor of the mushrooms. Magnifique! I served the mushrooms with baked potatoes and mesclun salad, but they would also pair well with mashed potatoes and sauteed green beans. The next day, I made a Bourguignon slider with the leftovers and a small dinner roll. These would also make a nice addition to a buffet or cocktail hour. Make these Mushrooms Bourguinon and make something magnifique for dinner. Thanks for being Vegi-curious.

Bourguignon Slider

Mushrooms in the Style of Bourguignon

¼ cup dry red wine
1 Tablespoon tomato paste
About 1-1/4 pound small Portobello mushrooms (3” diameter)
Olive oil (optional)
1 medium yellow onion, thinly sliced
3 garlic cloves, sliced
1 Tablespoon brandy
Dried thyme, salt and pepper to taste

Whisk together red wine and tomato paste in a small bowl and set aside.

Remove stems from mushrooms and reserve for another use.

Coat a large non-stick skillet with a small amount of olive oil. (You can omit the oil and use a few tablespoons of water.) Saute the onions over medium heat until they start to brown slightly. Add garlic and continue cooking until golden. Remove the onions and garlic to a plate.

Recoat the skillet with oil if desired. Place the mushroom caps top side down and cook until they start to brown. Turn mushrooms over and continue to cook until they brown and start to soften. Arrange the onion slices on top of the mushrooms. Add the brandy to de-glaze the pan, then add the red wine mixture thyme, salt and pepper. Cover skillet and cook on low heat until the sauce thickens and turns dark brown. Remove from heat and serve with baked or mashed potatoes and a green vegetable.

06 Jun 2017

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