DDD #80 – Vegan Aloo Palak – Indian Spinach & Potato Curry

Leave a comment

 

All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

9-10-15 (19)

9-10-15 (34)

BathingandthesinglegirlCover

vromans back

9-10-15 (30)

9-10-15 (43)

 


Click the image above to watch the video.

I fucking love Indian food.  I always have.  I have posted many Indian recipes & Indian food is the easiest way to feed someone vegan food without them noticing.  If you research, you will find that most recipes have largely overlapping ingredients.  If you intend to get into cooking Indian food – the critical spices (outside of cumin & coriander) are garam masala & cardamom.  If your local market does not carry the spices you need – and there is no local Indian spice source (ethnic markets are THE BEST resource for cheap spices) – buy them on Amazon.  This recipe calls for fenugreek (or kasuri methi) but I read that celery seeds are a decent substitute.  If you can’t find either – blow it off.

If you are accustomed to cooking Indian food – you might notice I tend to use far larger amounts of the spices than your average recipes.  The measurements are very forgiving, though, so don’t worry if you want to use more – or less – than what I suggest.

I used a vegan goat cheese that I bought at a Soledad Santuary stand at the Hollywood farmer’s market.  If you live in Hollywood or can make it to that market – look for them.  They recently turned vegan & are experimenting making many kinds of vegan cheese.  (If you get there – BTW – look for Dave’s Korean stand, too.  Their tempeh is INSANE!)  You can use any soft vegan cheese (cream cheese or yogurt or goat cheese – if you can find some).  If you are not vegan – a Boursin or garlic/chive cream cheese would work.  You just need some sort of “dairy” to mellow out the overall flavor.

9-10-15 (10)

Vegan Aloo Palak (Indian Spinach & Potato Curry)

Serves 4-6 with rice

INGREDIENTS

1 1/2 – 2 lbs fresh spinach (You can use canned or frozen but the flavor will not be the same & you won’t get the vibrant green color.  Google Aloo Palak & see how ugly it can look.  LOL)

3 large red potatoes – cubed

1 large onion – diced

1-3 jalapenos (to taste) – chopped (remove seeds to lessen the heat)

1 tsp cumin seeds

1 tsp cumin

1 TBS turmeric

1 TBS fresh ginger – minced (I used jarred)

1 TBS garlic – minced (I used jarred)

1-3 tsp chili powder (I used 3 but I like heat)

1 TBS ground coriander

1 tsp dry fenugreek (or celery seeds) – OPTIONAL

1 TBS garam masala

1/2 cup vegan soft cheese

Salt

Olive oil

Garnish – cooked rice and/or naan

IMG_3657

IMG_3658

IMG_3660

IMG_3661

IMG_3664

DIRECTIONS

Boil a large pot of water & blanch the spinach by immersing it for 30 seconds to a minute – so it wilts.  Plunge into cold water & drain.

Heat 1-2 TBS olive oil & pan fry the potatoes until they begin to brown – turning often.  This might cook them through – depending on how large your cubes are.  If it doesn’t do not worry.  They can cook more in the spinach.  Set aside.

In that same pan – heat another TBS olive oil & add the cumin seeds.  Once they begin to sputter, add the onion, jalapeno, garlic, ginger, & spices.  Cook until the onion is soft.

In a food processor – blend the onion mix.  Then – add the drained spinach & puree.  Return this to the pan.  Stir in the cheese & add the potatoes.  Heat through & be sure your potatoes are soft.  You may have to add between 1-2 cups of water to thin it out.  If it is too thick add more water.  Too thin?  Cook it down.

Serve with rice or naan – or eat it naked!  I mean – the spinach & potatoes could be naked – as the potato adds a starch to the dish, already.  But – if you wanna be naked yourself – I don’t see a problem with that.  Your roommate or children might feel awkward but fuck’m.  You just made motherfuckin’ Aloo Palak.   What the fuck have they achieved lately?  Probably not appreciate you enough, that’s what.

See my point?  Might as well swill some wine, too.  Haters gonna hate.  No reason for you to give any fucks at all.  Eat, drink & be proud you just made a yummy vegan meal!

9-10-15 (32)

9-10-15 (47)

DDD #78 – Vegan Red Lentil Curry or Soup (Instant Pot or Slow Cooker)

1 Comment

All Photos © Christine Elise McCarthy 2018

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

11-9-14 (79)


Click the image above to watch my thwarted efforts at making a curry for rice.

 

 

Slow cookers.  Mmmmmm!  So satisfying.   Coming home to a house filled with the aroma of a fresh cooked meal is the next best thing to having a wife.  Or a husband.  Because the dogs just never seem to get motivated enough to cook.  Or maybe they do – but they just eat it all up themselves.  This recipe can be made either as a curry for over rice or as a soup.  If you are doing a version for rice – use a slow cooker.  I cannot figure out how to cook something as delicate as red lentils in the Instant Pot Pressure Cooker unless I want it to be a soup – which is how I salvaged this potential disaster.

 

 

 

This could also be made stove top in just the time it takes to cook the lentils but you might want to saute the onions a bit first to soften them.

Vegan Red Curry Lentils

feeds at least 2 very well with rice or  — make the soup

INGREDIENTS

1 1/2 cups lentils

1 TBS olive oil or coconut oil

10 oz can of Rotel or other diced or strained tomatoes

1 small onion – diced

1 TBS garlic cloves – minced

1 TBS fresh grated ginger – I used jarred

1 tsp ground cumin

2 TBS red curry paste

1 tsp turmeric

1 tsp salt

1-2 tsp cayenne pepper (according to your tolerance for heat)

1 tsp garam masala (recipe below if you cannot find it as garam masala)

1 TBS harissa or other hot sauce – like sriracha

2 cups water

1 (6 oz) can coconut milk

Chopped cilantro as garnish (and cook some rice to serve the lentils over if you did not make soup – I used brown Basmati).  A bit of vegan sour cream might be nice to stir into the soup – if you went that way.

11-9-14 (37)

 

 

 

11-9-14 (18)

11-9-14 (20)

11-9-14 (21)

11-9-14 (24)

 

 

11-9-14 (44)

DIRECTIONS

SLOW COOKER CURRY (for rice)

Just stick all the ingredients into a slow cooker & set it on low.  Go away for 8-10 hours.  Or set it on high and it should be done in 2-3 hours.   Serve over steamed rice.  Garnish with cilantro & maybe additional hot sauce.

INSTANT POT SOUP

On the saute setting, saute the onion until soft.  Add everything else & cook on manual for 8-10 minutes.  Add more water to thin it to taste.

Serve with vegan sour cream & Sriracha & cilantro.

11-9-14 (57) 11-9-14 (75)

Garam Masala

INGREDIENTS

1/2 tsp ground coriander

1/2 tsp ground black pepper

1/4 tsp ground cardamom

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

DDD #70 – Vegan Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce

Leave a comment

 

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~


Click the image above to watch the video.

This dish makes an incredible centerpiece for your vegan holiday table but is good as a side, too.  I ate the entire thing alone in two days.  So yummy!  I overcooked my cauliflower in the boiling water just a bit so it did not hold its shape perfectly.  So – be sure to only cook your cauliflower the 8 minutes & then drain it under cold running water.

Even if this guy falls apart when you cut into it, the flavor is not impacted.  It is really delicious.

Gobi Musallam or Whole Roasted Cauliflower in Curry Sauce

INGREDIENTS
1 Head cauliflower (leaves and tough stem removed)
Water to blanch
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon chili powder optional
curry sauce
1 TBS olive oil
1/2 medium red onion – chopped
1 TBS minced ginger
1 TBS minced garlic
1 TBS crushed red pepper chili flakes (or to taste)
3 medium tomatoes – quartered
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 pinch dried Fenugreek powder (or 1 TBS kasuri methi) – optional
1 15 oz can coconut milk
1/4 cup vegan yogurt
1 teaspoon salt
1/2 teaspoon maple syrup (or 1/4 teaspoon sugar)
Garnish – cilantro, pomegranate seeds, cooked rice or naan
INSTRUCTIONS
Preheat the oven to 400 degrees.
Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.  Add salt, turmeric and chili and cook the whole cauliflower by immersing it in the water – bottom side down.  Cover and cook for 8 minutes.  Drain & rinse under cold running water to stop its cooking.
In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes.  Add ginger, garlic chili and saute for another 2 minutes.  Add the spices and mix.  Add tomatoes, salt, sugar, fenugreek (if using), mix and cook covered until tender.   Add coconut milk.  Heat a bit.  Puree in a blender.  Taste and adjust salt, spice.
Oil a baking dish  – either a cast iron pan or casserole dish that can accommodate the head of cauliflower.  Place the blanched cauliflower in a baking dish.  Reserve about 1/3 of the sauce & set it aside.  Slowly pour the remaining sauce the puree on top to cover the entire head of the cauliflower. Some sauce will fall pool around the bottom of the cauliflower.
Bake for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
Heat the remaining sauce to just about a boil so it thickens and serve on the side.
Garnish with warmed reserved sauce & fresh cilantro and maybe even some pomegranate seeds – if you are feeling festive.   Serve as a side or with rice or naan.

DDD #51 – Vegan Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu

Leave a comment

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board HERE.

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

pinterest-logo-transparent-background-copy1YouTube-logo-full_colorinstagram-logo-3

 


Click the image above to watch the video.

Red Coconut Curry Pad Thai Noodles with Crispy Garlic Tofu

serves 4-6

INGREDIENTS

1 lb tofu

oil

3 TBS red curry paste

1 15 oz can lite coconut milk

1 TBS fresh ginger – minced

2 TBS minced garlic

1 TBS soy sauce

for the marinade

1/4 cup hoisin sauce

2 TBS brown sugar

2 TBS low sodium soy sauce

1 TBS minced garlic

1 TBS minced ginger

1 TBS crushed red pepper

for the noodles

1 lb noodles (either fresh Pad Thai noodles or a pound of cooked & drained noodles of your choice)

1 small onion – diced

1-3 jalapenos – sliced

Your mix of fresh vegetables (I used 1 15 oz can of baby corn, 1 small can diced water chestnuts, 1 cup broccoli florets, 1 cup chopped purple cabbage, 1 cup chopped carrots, 1 cup sliced snap peas, 1 cup frozen peas)

Garnish: lime wedges, cilantro, sesame seeds and maybe another can of warmed coconut milk with red curry paste whisked in to use as a gravy over the noodles – for those that like a saucy dish)

DIRECTIONS

Optional – cut the tofu in half so you have two large squares about 3/4 inch thick.  Put them between paper towels & cover with a heavy pan for 30 minutes to release some moisture.

Cube the tofu.  Whisk the marinade together & marinate the tofu for 30 minutes or longer.

Heat a TBS or oil & over high heat – fry the drained tofu.  Let it sit a few minutes on each side before turning until it is well browned.  Set aside.

Heat 1 TBS oil in a pan & saute the onion & jalapeno.  When soft, add the remaining vegetables (retaining the frozen peas to add later) and saute a few minutes.  Add garlic, ginger & soy sauce.  Stir to combine.Add curry paste & coconut milk.  Stir & add fresh or cooked noodles.  If it gets too dry – add some water.  Heat through.  Stir in the frozen peas & heat through.

Plate each serving & top with the crispy tofu.

Garnish as you desire.

I warmed another can of coconut milk & whisked in more red curry to drizzle over each serving.

Devour!

DDD #47 – Vegan Smoked & Spicy Indian Eggplant Curry

Leave a comment

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

9-10-14 (88)

9-10-14 (57)

Untitled

vromans back

Click the image below to watch a video for this recipe.


OK – this dish is really easy to make & wildly delicious!  And – you get to smoke it yourself in just five minutes!  This is a really cool new trick I learned & I cannot wait to find new ways to use it.

All you need is a piece of natural charcoal (without lighter fluid or chemicals) – like this:

9-10-14 (1)

You heat it up on the stove – like this:

9-10-14 (2)

9-10-14 (22)

There is one more step but I will get back to that later.  There are a few steps involved in the overall recipe but all are very easy!  And the only “exotic” ingredient is the garam masala.  If you cannot find it or don’t feel like looking for it – you can make it from stuff you likely already have.  Look for recipes HERE.

This recipe really makes quite a lot of this stuff – enough for four – more if you serve it with rice or naan or roti.   If you don’t have lots of folks to feed & don’t want yummy leftovers – cut the recipe in half – at least.  I like my Indian food very flavorful & I tend to double or triple the amount of spices that traditional recipes typically suggest.  I will post this recipe with a suggested amount of each thing & then tell you what I used.  This dish is spicy but not crazy spicy – but I do like heat.  If you have a more tender palate – be conservative.

9-10-14 (51)

9-10-14 (69)

Oh – and check out this tip on how to cut an onion without crying!

Smoked & Spicy Indian Eggplant Curry

Feeds 4 generously – served with rice

INGREDIENTS

2 small onions – diced

1 red bell pepper – seeded & diced

6 medium tomatoes

30 raw almonds (or raw cashews)

3+ TBS vegan butter

2 lb eggplant (any variety) – cubed

1-2 TBS ginger – minced (I used 2 but mine was jarred.  Maybe go lighter if you are using freshly grated ginger)

4-10 garlic cloves – minced (I used 10)

1-2 TBS garam masala (I used 1)

1-3 tsp chili powder (I used 1)

Cilantro – as garnish

(serve with steamed rice or naan or roti or tortillas)

for smoking the eggplant curry

1 lump of coal about the size of a lemon or larger

2 TBS olive or vegetable oil

1 small METAL bowl to safely hold the hot charcoal

You also need a large saute pan & some sort of cover.  I used my wok cover.

9-10-14 (52)

9-10-14 (61)

DIRECTIONS

Soak the nuts in some water for 5 minutes.  I used this metal dog food dish & used it again later in the smoking process.

9-10-14 (3)

(In the video version – I did not peel the tomatoes so feel free to skip this step.)  Meanwhile – poke some holes in your tomatoes with the tip of a knife & drop them into boiling water.  After a few minutes – you will see the skins curling off.  Drain & run under cool water until you can handle them without burning yourself.  Then core them.

9-10-14 (5)

9-10-14 (8)

Drain the nuts & then puree them in a blender with the tomatoes.  Set aside.

9-10-14 (10)

9-10-14 (13)

Heat 3 TBS of vegan butter or olive oil in a large saute pan – large enough to hold ALL the ingredients.   Over high heat – saute the onions & red bell pepper & eggplant.  Saute until the eggplant begins to brown.  Add more vegan butter or olive oil if needed.  This should take about 10 minutes.

9-10-14 (4)

9-10-14 (6)

9-10-14 (7)

9-10-14 (12)

9-10-14 (14)

Add the garam masala & chili powder & the ginger – stir to incorporate.  Add the garlic & stir for one minute – then add the tomato puree.  Boil this for about 5-7 minutes until it thickens.  If it gets too thick – add a bit of water.

When it looks about like this:

9-10-14 (17)

9-10-14 (23)

TURN OFF THE HEAT & put your metal bowl in the center of the pan.

Now – heat up the charcoal – like this:

9-10-14 (22)

When it is red hot or graying on the outside – USE METAL TONGS & put it in the bowl in the center of your curry.  Then pour some olive or vegetable oil on it  It will immediately begin smoking so – if you have a hood with vents – turn them on.   Quickly – cover it up with a pot cover of some sort.  I used my old & very beaten up wok cover.

9-10-14 (25)

9-10-14 (28)

9-10-14 (29)

Let this sit for 5-10 minutes & let the smoke work its magic.  I went 6 minutes because I was afraid it would be too smoky.  It wasn’t.  In the future – I will go for ten minutes.  CAREFULLY remove the metal bowl – with two pairs of tongs.  DO NOT BURN YOURSELF!

DEFINITELY season this with salt.  Do not be shy – but add it in increments.  Salt is under-rated as a spice.

Then – just serve this over some rice or with naan or a tortilla or roti – garnished with some cilantro.

Awesome?  Right?

9-10-14 (54)

9-10-14 (38)

9-10-14 (43)

9-10-14 (53)

DDD #35 – Vegan Butter Chicken & Chickpeas

Leave a comment

Screen Shot 2017-07-05 at 8.24.49 AM

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

4-21-15 (117)

4-21-15 (95)

bathingandthesinglegirlcover

vromans-back

11-23-14 (19)

This blog is 5 years old today!   And my Youtube channel just hit 1000 subscribers!  I am very happy about both milestones.

I have a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

4-21-15 (38) 4-21-15 (39)

That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

4-21-15 (33)

4-21-15 (79)

4-21-15 (94)

Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

4-21-15 (89)

4-21-15 (40) 4-21-15 (51)

DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

4-21-15 (102)

4-21-15 (113)

DDD Ep. #21 – Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Leave a comment

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

3-29-16 (60)

3-29-16 (138)

BathingandthesinglegirlCover

vromans back

3-29-16 (142)

Reposting this now here because there is a video to accompany it.   Please consider following me on my channel there.

I have posted several variations of cauliflower rice over the years – most of which can be found HERE.  This one is likely the richest of the lot due to the added lite coconut milk.  Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.

Cauliflower rice is easiest if you have a food processor with a grating blade.  If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.

I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice.  I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.

5-23a-13-15

9-13-13-23

9-13-13-42

This dish is quick & easy & very tasty.  And good for you!

3-29-16 (54)

3-29-16 (64)

Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Serves 4 or more as a side

INGREDIENTS

1 large head cauliflower – grated in with a food processor or a manual grater

Coconut or other cooking oil

1 red bell pepper – diced

1 onion diced

1-3 jalapenos – minced (use more or less according to your taste for heat)

1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)

1 cup lite coconut milk

1 TBS red curry paste

1 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 tsp agave nectar (or sugar)

1/4 cup chopped cilantro

Garnish – cilantro, lime wedges

3-29-16 (5)

3-29-16 (6)

3-29-16 (7)

3-29-16 (146)

DIRECTIONS

In a very large saute pan, heat about 1 TBS oil & add the cauliflower.  Saute on high for 5-7 minutes or until it just begins to brown.  Transfer to a bowl  & set aside.

3-29-16 (9)

In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes.  Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave.  Incorporate & then add the cauliflower rice.  Stir in some cilantro & combine.  Garnish with additional cilantro & lime wedges & serve.

3-29-16 (15)

3-29-16 (17)

3-29-16 (126)

3-29-16 (127)

3-29-16 (25)

3-29-16 (59)

3-29-16 (150)