Tag Archives | recipes

Halloween and we’re back!

Hi all!

It has been a while. Who knew hav­ing a baby would be so all encom­pass­ing?! Par­ents knew! LOL.  But not to worry! Oy Vegan is back and we’re ready to share recipes, ideas and lots of other cool stuff with you.

The high hol­i­days are over and we hope every­one had a very mean­ing­ful and happy hol­i­day season.

With Hal­loween com­ing up tomor­row, I fig­ured I would share what I’m going to be mak­ing . Our fam­ily is com­ing over and I’m plan­ning to make some spooky vegan eats and treats.

Five Hal­loween Eats and Treats recipes!

  1. Fall themed sugar cook­ies with nat­u­rally coloured icing. I’ll be using Chloe Coscarelli’s sugar cookie recipe from her Chloe’s Vegan Desserts cook­book. I’ll also be mak­ing cookie icing and using car­rot juice to colour it! I read about this on a few dif­fer­ent sites, the names of which escape me at the moment. If you google nat­ural food colour­ing you’re sure to find a lot. img_9676
  2. Oy Vegan Choco-Ghoulie Bars of course. I’ve had a spe­cial request for these!image
  3. Spooky Spi­der Ched­dar Cheese Ball. I’m super excited to make this! I have my black sesame seeds ready and my cashews soaking.spider-lead-image-1200x747
  4. Spooky scary mini hal­loween piz­zas. I just think these are the cutest. pizza10-1200x748
  5. Ket­tle corn. Sweet and salty pop­corn always hits the spot!unknown-1

I’ll def­i­nitely post pics of the fin­ished prod­ucts! And my baby in his mon­key cos­tume. Happy Hall-Oy-Ween everyone!

Thought I would also share this Hal­loween PETA video. I think it’s from last year. Enjoy!

Oy vegan!

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Happy Chanukah!

Chag Sameach! Happy Chanukah all! Just wanted to share my vegan latke recipe once again.

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And for all those who are look­ing for a health­ier latke, why not try bak­ing a batch this year? I have some sweet potato dill latkes in the oven as we speak. (pic­tures to come soon)

Need more ideas? Check out these tips for hav­ing a healthy Chanukah from One Green Planet.

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To add to all the potato-ey good­ness, I’m super-excited to announce that I’m going to be return­ing to Israel in a few days! This will be my first time cel­e­brat­ing Chanukah in the holy land and I can’t wait!

In Israel, it’s tra­di­tional to eat fried donuts for Chanukah. Check out Mayim Bialik’s vegan recipe for sufganiyot.

That being said, I really love new ideas so please share what you’re going to be mak­ing for Chanukah this year!

Oy Vegan!

 

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Happy Healthy Halloween in 2014!

Greet­ings Ghouls and Goblins,

It’s that spooky, scary time of year again! Here are some healthy and sin­fully deli­cious treats that every­one can enjoy.

Here’s what I’ll be making:

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I’m very excited to serve up this Veg­gie Skele­ton! Sim­ply use an array of veg­gies to make the body and a small ramekin of dip for the head.

Won­der­ing what dip to use? How about a vegan Cae­sar or Ranch dress­ing. (Pic­ture from Feed­ing Frenzy.)

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Can’t wait to nosh on these Roasted Potato Eye­balls! Check out the recipe here. Who knew Hal­loween could be so healthy?

…And just because these were such a hit last year, here’s the recipe for my HALL-OY-WEEN Choco-Ghoulie Bars.

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Enjoy!

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Have a safe, happy, healthy Halloween!

Oy Vegan!

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Cruelty-free Thanksgiving and Fall So Delicious Giveaway!

Thanks­giv­ing just came and went here in Canada and I thought I would share some of the recipes we made in hon­our of the upcom­ing fall sea­son (also ben­e­fit­ting all those cel­e­brat­ing Amer­i­can Thanks­giv­ing next month).

You can find the Fall So Deli­cious Give­away in the mid­dle of this post!

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We made a bunch of amaz­ing dishes (pic­tured above). Oven-roasted Brus­sels sprouts with gar­lic, gin­ger car­rots (recipe below), gar­lic mashed pota­toes (recipe below), vegan stuff­ing, all slathered in Por­to­bello mush­room gravy (recipe below), cran­berry sauce, and the Hol­i­day Roast from Gardein.

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For dessert I made the chilled chocolate-espresso torte with toasted hazel­nut crust and raw pumpkin-maple pie with baked oat crust (both pic­tured below) from The Oh She Glows Cook­book. My fam­ily LOVED these tortes. I def­i­nitely rec­om­mend them!

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We also enjoyed So Deli­cious’ new win­ter bev­er­ages. Pump­kin Spice, Mint Choco­late, and Nog coconut milk. They were all super tasty and we were all very impressed with how low-fat and low-cal they were in com­par­i­son with the real thing– not to men­tion being cruelty-free!

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Which brings me to my next announcement…

THE FALL SO DELICIOUS GIVEAWAY!

We are giv­ing five lucky read­ers a VIP coupon for a free So Deli­cious prod­uct like their new hol­i­day beverages.

TO ENTER, look below to like Oy Vegan! on Face­book, fol­low us on twit­ter, and respond to this blog post with an answer to the fol­low­ing ques­tion: What autumn recipes do you want me to veganize?

This con­test closes next Sat­ur­day Octo­ber 25 at mid­night.  Con­test open to res­i­dents of Canada.

Best of luck!

a Raf­fle­copter give­away

Here are some Thanks­giv­ing recipes that will knock people’s socks off.

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Por­to­bello Mush­room Gravy

Yield: Just over 2 cups of gravy

Ingre­di­ents

• 1 table­spoon of extra-virgin olive oil

• 1 onions, chopped

• 2 cloves of gar­lic, minced

• 2 medium por­to­bello mush­rooms cleaned and chopped

• 2 1/4 cups of veg­etable broth

• 3 table­spoons Tamari or soy sauce

• 1/4 tea­spoon dried thyme

• 1/8 tea­spoon of sage

• 3 table­spoons of corn starch

• 6 table­spoons of water

• Pep­per to taste

Instruc­tions

1. Heat oil in a medium saucepan over low to medium heat.

2. Add onion and cook for 4 min­utes until soft­ened and translu­cent. Add gar­lic and cook for another 30 sec­onds to a minute.

3. Add mush­rooms and cook, stir­ring often, till they begin to release their juices for about 10 minutes.

4. Add broth, Tamari/soy sauce, thyme, and sage and sim­mer for 10 minutes.

5. Mix corn­starch and water in a small bowl. Once thor­oughly com­bined, add to gravy and stir until thick­ened about 10 more min­utes. Sea­son with pepper.

6. For a smooth gravy, pour into a blender or Vita­mix OR use a hand­held immer­sion blender to purée .

7. Slather over every­thing and enjoy!

Sasha’s Gar­lic Mashed Potatoes

Yield: Serves 7 people

Ingre­di­ents

• Head of garlic

• 6 large Rus­set pota­toes, washed, peeled and quartered

• 1/2–1 cup of Earth Balance/ vegan mar­garine (amount depends on preference)

• tea­spoon of salt

• hand­ful of chives, chopped (optional)

Instruc­tions

1. Pre­heat the oven to 375 degrees F

2. Slice the top off the head of gar­lic and wrap the head of gar­lic in alu­minium foil and place in the oven for 25 minutes.

3. Mean­while, bring a large of pot of salted water to boil. Add pota­toes and sim­mer on low, cov­ered for 20 min­utes or until a fork can be inserted into pota­toes. They should be soft but not falling apart.

4. Once cooked, drain pota­toes in a colander.

5. Once gar­lic is cooked, unwrap and squeeze the gar­lic out a clove at a time into a big bowl. It should be cooked and gooey.  Add Earth Bal­ance or vegan mar­garine to gar­lic paste and mix together with a fork.

6. Put the pota­toes through a ricer into the bowl with the gar­licky but­tery mix­ture. If you don’t have a ricer, you can mash with a potato masher or with the back of a big fork.

7. Stir in chives if using.

8. Enjoy!

Gin­ger Carrots

Yield: Serves 7 people

Ingre­di­ents

• 2 lb bag of car­rots, washed and peeled

• 1/2 cup of Earth Balance/vegan margarine

• 2 table­spoons of gin­ger, peeled and roughly chopped

Instruc­tions

1. Cut car­rots length-wise into small sticks

2. Place Earth Bal­ance and gin­ger in a medium pot and heat over a medium heat until Earth Bal­ance is melted.

3. Add car­rots and cook for 15–20 min­utes or until car­rots are soft­ened. Car­rots should be par­tially sub­merged in the vegan mar­garine. Add more vegan mar­garine as needed.

4. Enjoy!

 

Oy Vegan!

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Strawberry Rhubarb Pie, oh me oh my!

 

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I’ve been excited by and obsessed with straw­ber­ries recently. Espe­cially local and organic ones. Straw­ber­ries are so fab­u­lous for so many rea­sons. Here are a few:

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Obvi­ously these ben­e­fits aren’t lim­ited to Cal­i­for­nia straw­ber­ries. The Ontario straw­ber­ries I used in this pie are just as sweet and fabulous!

What goes bet­ter with sweet straw­ber­ries than the tart­ness of rhubarb?! Rhubarb also has many health benefits.

5 ways rhubarb will boost your health
1. Rhubarb con­tains antiox­i­dants like lycopene and antho­cyanins, help­ing to fight off dis­ease.
2. It appar­ently can help lower cho­les­terol, boost­ing your heart health.
3. Rhubarb stalks are a good source of fibre, ben­e­fit­ing your diges­tive health.
4. It con­tains vit­a­min K, an essen­tial prop­erty that helps with blood clot­ting, pro­tect­ing the bones and help fight­ing off liver and prostate can­cer.
5. Rhubarb is also a good source of vit­a­min C (great for a healthy immune sys­tem), cal­ciumpotas­sium and mag­ne­sium.” (Payne, 2011, Canadianliving.com) 

So why not marry these two in a beau­ti­ful pie?!

Don’t mind if I do.

Straw­berry Rhubarb Pie

(Fill­ing recipe adapted from Bön Appetit retrieved from epicurious.com)

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 Ingredients

Crust:

• 2 1/2 cups all-purpose flour

• 1 cup vegan mar­garine ( I used Earth balance)

• 1 table­spoon of sugar

• 1 tea­spoon of salt

• 3–4 table­spoons of ice water (or more as needed)

Fill­ing:

• 3 1/2 cups of trimmed rhubarb sliced about a 1/2 inch thick

• 3 1/2 cups of straw­ber­ries, tops removed and halved

• 1/2 cup sugar

• 1/2 cup brown sugar

• 1/4 cup cornstarch

• 1 tea­spoon of cinnamon

• pinch of salt

Extras:

• a few table­spoons of non-dairy milk for brush­ing on pie crust.

Instruc­tions

1.  Crust: Whisk flour, salt, and sugar in a bowl. Add vegan mar­garine and begin to work mar­garine into the flour. Con­tinue to cut the fat into the flour until the con­sis­tency resem­bles cornmeal.

2. Sprin­kle in ice water table­spoon by table­spoon, mix­ing in with your fork (or you can use your hands!) until it forms a dough. Sep­a­rate dough into two flat disks and wrap in plas­tic wrap. Chill for at least 30 min­utes to an hour in the fridge.

3. Fill­ing: Pre-heat oven to 400 degrees F. Mix all fill­ing ingre­di­ents in a medium to large bowl.

4. Roll out one disk of dough on a lightly floured sur­face. Then trans­fer it to a lightly greased pie tin/dish. The dough should cover the tin/dish with a bit of overhang.

5. Pour your pie fill­ing into the pie crust. Note: You may want to pour out excess liq­uid that col­lects in your pie fill­ing before plac­ing it in your crust.

6. Roll out sec­ond disk of dough and cover the fill­ing. Fold the over­hang­ing dough onto the top disk of dough and pinch with your fin­gers or press with the tines of a fork to make it look pretty.

7. Make four slits in the top of the pie to let steam escape dur­ing bak­ing. Brush pie with some almond, soy, coconut or dairy-free milk of choice.

8. Place pie in the oven for 20 min­utes. Then reduce heat to 350 degrees F and bake for 1 hour and 25 min­utes. It may seem long but trust me it’s worth it!

Note: You may want to place a cookie sheet with tin­foil under your pie plate as the fill­ing has been known to bub­ble over in the cook­ing process.

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Oy Vegan!

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Green Tea Chatz. Episode 1. THE BEST VEGAN COOKBOOKS!

Wanna know what the best vegan cook­books are??? Check out today’s episode of Green Tea Chatz!

From her large col­lec­tion, Jamie show­cases her favourite vegan cook­books from over the years high­light­ing some of her favourite recipes in each cookbook.

 

 

Do you agree with her selec­tion? Do you dis­agree? Com­ment below!!!

Oy Vegan!

 

 

 

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Pesach 2014– What to make!

Pesach is quickly approaching!

Here are five tasty look­ing recipes that I am excited to make for Passover this year. Whether you are hav­ing a fully vegan seder (kudos to you if you are!!!!!) or are bring­ing a dish to a large gath­er­ing, you want to impress. These recipes might just do the trick. Let me know which ones are your favourites!

1. The Best Shred­ded Kale Salad. This is EXTREMELY tasty. I’ve made this for lunch quite a few times and I can never just eat one bowl. So you might want to dou­ble the recipe. It’s that good.

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2. Per­haps this Por­to­bello, Spinach, and Potato Matzo Mina with Basil Wal­nut Pesto and a Cashew Béchamel Sauce will float your boat.

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 3. Or how about a sim­ple, gorgeous-looking, Roasted Beet Salad with Mint.

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4. These Vegan and Gluten-Free Stuffed Pota­toes are a nice addi­tion to any seder meal.

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5.  Of course, a clas­sic Vegan Matzo Ball Soup with Spring Veg­eta­bles is a great starter.

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Gutt Yon­tiff!

Oy Vegan!

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March Green Smoothies

Happy March!

It has been a bru­tally long and cold win­ter here in Toronto. That being said, the sun seems to be shin­ing today! So nat­u­rally, I thought I would share some of my favourite green smooth­ies with you to help you get cen­tred and healthy as you day­dream of spring.

The first smoothie I’m shar­ing I got from Dr. Melissa West. I believe she got it from Vic­to­ria Boutenko… in any case, you can watch a vid of Dr. West mak­ing it below. It’s super sim­ple to make and it is seri­ously like liq­uid green magic. When I drink this, I swear I feel health­ier and hap­pier! It’s magical.

Thus, I will lov­ingly re-name it:

Liq­uid Green Magic

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Ingre­di­ents:

• 1 cup of kale

• 1 cup of mint leaves

• 1 red apple sliced

• 1/2– 3/4 cup of mango

• 1/2 cup of strawberries

• 1 cup of water

Instruc­tions:

1. Place every­thing in a blender and blend on high until desired con­sis­tency is reached.

2. Enjoy!

 

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For another green smoothie that is nat­u­rally sweet and easy-to-love, try the Sham­rock Sababa!

Sham­rock Sababa Smoothie

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Ingre­di­ents:

• 1 cup of spinach

• 1/2 cup of mango

• 1/2 cup of pineapple

• 1 ripe banana

• 1 cup of water

Instruc­tions:

1. Place every­thing in a blender and blend on high until desired con­sis­tency is reached.

2. Enjoy!

Here’s to the com­ing of spring and to good health!

Oy Vegan!

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 Sakura taken in High Park, Toronto (Photo by Jamie Arfin, 2012)

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Chanukah party for the ages and Vegan Challah recipe!

Chag Samaech fel­low veJEWtarians!

I real­ize I haven’t writ­ten in a wee bit. This has to do with catch­ing up after hold­ing a vegan wed­ding, going on our hon­ey­moon and attempt­ing to get back into the rhythm of life once again amidst the hol­i­days. Yes, Chanukah was early this year. Tonight is the eighth and final night and as such I wanted to  share some of the high­lights from the past eight days includ­ing an awe­some Chanukah gath­er­ing we threw with a totally vegan menu. I’m also very excited to share a recipe for vegan chal­lah that I made and served at said bash. (It got a lot of compliments!)

Enjoy!

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The first and sec­ond nights were filled with prepa­ra­tion, menu plan­ning, and clean­ing lead­ing up to our big Chanukah weekend.

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The third night came and with it a spe­cial Chanukah gath­er­ing at our place. Plenty of wine was con­sumed, toasts made, drei­dals spun, and food gob­bled up!

The Menu

Vegan Latkes

Apple­sauce

Sour Cream

Steamed Green beans in gar­lic, chilli oil

Greens with creamy lemon vinaigrette

Vegan Chal­lah served with hum­mus and baba ghanoush

Cook­ies n’ Cream cup­cakes with but­ter­cream frosting

Because I was low on time, we pur­chased Earth Island’s Non-Dairy Soy Sour Cream. I usu­ally make my own from soaked cashews but I’m happy to report that Earth Island’s prod­uct was a really good sub­sti­tute. All the party-goers couldn’t tell the difference!

And now for the challah!

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Vegan Chal­lah

Makes 2 challahs

Adapted from Tante B’s recipe

Ingre­di­ents

• 3 1/2 cups all-purpose flour, plus 3 1/2 cups all-purpose flour

• 2 (1/4 ounce) pack­ages dry yeast

• Egg replacer– equiv­i­lant of two eggs worth

• 1/2 cup veg­etable oil

• 1 table­spoon salt

• 1/2 cup sugar

• 2 cups warm water

Glaze
• Soy creamer

• poppy seeds (optional) or sesame seeds (optional)

Instruc­tions:

1. First mea­sure out all your ingredients.

2. Now from the 1/2 of cup sugar take 1 table­spoon of the sugar & com­bine it with the yeast and the warm water (you know you have the right tem­per­a­ture of warm water when it’s the same tem­per­a­ture as the inside of your wrist).

3. Keep your bowl in a warm place while the yeast dis­solves for 10 minutes.

4. After the yeast has dis­solved (it’s nice & foamy) add to it the rest of the sugar, salt & 3 1/2 cups flour. Mix well.

5. Add egg replacer & oil.

6. Slowly start mix­ing in most of the remain­ing 3 1/2 cups of flour. The dough will become quite thick.

7. When the dough pulls away from the sides of the bowl, turn it onto a floured sur­face& knead for approx­i­mately 10 minutes.

8. Add only enough addi­tional flour to make dough manageable.

9. Knead until dough has acquired a “life of its own”; it should be smooth & elas­tic, spring­ing back when pressed lightly with your fingertip.

10. Place dough into a large oiled bowl turn­ing the dough once so its oiled on all sides.

11. Cover with a damp tea towel & let rise in a warm place for 2 hours, punch­ing down in 4–5 places every 20 minutes.

12. Write down what time you started so you don’t for­get when the 2 hours are up & set a timer every 20 min­utes. Punch­ing down is fun!!

13. After the 2 hours, turn your dough onto your work­ing surface.

14. Now comes the form­ing part. I did the six braided method. Check out this video on how to braid a six strand challah!

15. Pre­pare your bak­ing sheet lin­ing it with parch­ment paper.

16. Pre­heat oven to 375°F.

17. Once braided, place on bak­ing sheet.

18. Now let the chal­lah rise for 1/2 an hour.

19. After the chal­lah has risen glaze gen­er­ously with soy creamer and sprin­kle with poppy or sesame seeds.

20. Put in pre­heated oven & let bake for exactly 25 minutes!

21. Turn off oven & leave Chal­lahs in for exactly another 10 minutes!

22. Enjoy!!!

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I made a sesame and pop­py­seed chal­lah with this recipe and they were both well received!

All in all, it was a magic-filled Chanukah sea­son. Please enjoy some other Chanukah pics!

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Wish­ing every­one a very happy Chanukah!

Oy Vegan!

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Ahava Bowl

Happy Sum­mer!

The days are long and hot here in Toronto and recently all I’ve been crav­ing are fruits and veg­gies. For lunch, I usu­ally have a big salad and for din­ner I’ve been exper­i­ment­ing with dif­fer­ent veggie/rice bowl com­bi­na­tions. So, in hon­our of sum­mer, my upcom­ing Sep­tem­ber wed­ding, and  feel­ing good from the inside out, I’ll share one of my favourite rice bowl recipes. This is easy to make and oh so tasty! Intro­duc­ing the Ahava Bowl.

Ahava Bowl

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Ahava means love in Hebrew and I think that you’ll love this bowl as much as I do. It fea­tures mar­i­nated tofu, sun-dried toma­toes, pea-shoots, and spinach, on rice with a light gin­ger dressing.

Ingre­di­ents

• Rice — what­ever type you pre­fer. I use white bas­mati with this recipe which is ready in 25 min­utes! I make 1 cup of uncooked rice which yields about 4–6 servings.

• 2 hand­fuls of baby spinach per bowl

• A gen­er­ous heap of pea-shoots. You can also use sun­flower sprouts or any other green sprouts that you can get your hands on.

• 4–6 pieces of sun-dried toma­toes. I like to buy the kind packed in oil and herbs.

• 2–3 table­spoons of chopped fresh cilantro

• 1/2 cup of  extra-firm mar­i­nated tofu cubes. I eat them as is, but you can fry them after mar­i­nat­ing them if you don’t like the tex­ture of raw tofu. Recipe for mar­i­nated tofu cubes below.

• Driz­zle of Light gin­ger dress­ing. Recipe below.

Instruc­tions:

1. Fill a bowl with desired por­tion of rice.

2. Layer on baby spinach, sun-dried tomato pieces, and pea-shoots.

3. Driz­zle with some light gin­ger dressing.

4. Top with desired amount of mar­i­nated tofu and cilantro. Driz­zle on more dress­ing if desired.

5. Enjoy!

Mar­i­nated Tofu

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Ingre­di­ents

• 1/2 cup of Tamari or soy sauce

• 1/3 cup of apple cider vinegar

• 1 table­spoon of flax oil

• 1/4 cup of water

• 1 block of Extra-firm Tofu

Instruc­tions

1. Whisk ingre­di­ents together (minus the tofu) in a medium bowl.

2.  Drain any water from tofu then wrap tofu with paper towel to absorb excess water. Unwrap tofu and slice into small cubes.

3. Immerse tofu cubes in mari­nade and make sure that all tofu is covered.

4. Mar­i­nate for at least 15 minutes.

5. Use as is in Ahava Bowl, or fry with a lit­tle olive oil over a medium heat if desired.

Light Gin­ger Dressing

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Ingre­di­ents

• 1/2 an onion

• 1/2 cup of oil (saf­flower, canola, or flax)

• 1/3 cup of rice vinegar

• 1/4 cup of water

• 1 stalk of celery

• 2 table­spoons of minced fresh ginger

• 2 table­spoons of Tamari or soy sauce

• 1 table­spoon of agave

• 1 tea­spoon of lemon juice

• pinch of sea salt

• pinch of fresh ground pepper

Instruc­tions

1. Com­bine all ingre­di­ents in a blender and blend. Store in refrig­er­a­tor for up to 3 weeks.

Store any left­over rice, mar­i­nated tofu, and dress­ing in the refrig­er­a­tor for quick and healthy leftovers.

Here’s to sum­mer! Here’s to healthy eat­ing! And here’s to love!

Oy Vegan!

 

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