Crispy Tofu

Crispy Tofu - vegetarian recipe


Crispy Tofu Ingredients

• 8 oz. soft tofu (in box with water)
• ¼ cup rice flour*
• 2 Tablespoons tapioca starch
• 5 cups canola oil for frying

Crispy Tofu Dipping Sauce

• 1 Tablespoon soy sauce
• ½ teaspoon granulated sugar
• ½ teaspoon chili sauce
• Pickled Cucumber
• 2 small cucumbers (small seed variety), cut into bite-sized chunks
• ¼ cup rice vinegar
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 Tablespoon chili sauce
• 2 Tablespoons minced shallot
• 1 Tablespoon soy sauce
• 1 Tablespoon olive oil

Crispy Tofu Garnish

• 1 head Romaine lettuce

How to cook Crispy Tofu

Combine all the dipping sauce ingredients in a small bowl. Put aside. Combine all the pickled cucumber ingredients together in a big bowl. Put aside. Mix the rice flour and the tapioca starch together.

Remove soft tofu from the box, use a paper towel to pat it dry, and then allow it to stand for about 20 minutes. Then, cut tofu into 9 square pieces. Take a nonstick frying pan and place it on medium heat. Add in oil to the pan and heat until it is about 380˚ F.

When the oil starts to smoke, take each piece of tofu, coat gently with the flower mixture, and pan fry until golden. This should take for about 5 to 7 minutes. Don’t turn over the tofu because it will break. Remove from pan, and place on paper towel to absorb excess oil. Place tofu on a plate and serve hot with special dipping sauce and cucumbers soaked in vinegar.

Cheese Pie

Cheese Pie - vegetarian recipe


Cheese Pie Ingredients

• 16 oz. cream cheese (Do not use fat free or reduced fat cream cheese)
• 6 oz. sweetened condensed milk (Do not use fat free or reduced fat condensed milk)
• 1 readymade 9 inch pie shell
• 1 fresh lemon juice (or according to taste)
• Cherry or blueberry pie filling

How to cook Cheese Pie

Soften cream cheese in microwave. (About 1 minute). Stir until there are no lumps. Add sweetened condensed milk and lemon juice. Whisk well. Pour mixture into pie shell, cover, and chill overnight (or at least 3-4 hours). Spoon on Cherry pie filling as garnish.

For other flavors:

Mini Chocolate chips may be mixed into the cream cheese batter. As garnish, use shaved chocolate. Fruit bites may be added to cream cheese mixture. (Soft textured fruits like can peaches and strawberries are good for this dish. Do not use banana, because they turn dark). Crushed chocolate cookies like Oreo cookies are also great for this recipe. Garnish with whole Oreo cookies.

Baked Garlic Potato

Baked-Garlic Potato close - vegetarian recipe


Baked Garlic Potato close Ingredients

• 1 ½ pound New Potatoes (these are the small, almost round potatoes with smooth skin)
• 8 cloves garlic (minced)
• 3 Tablespoons olive oil
• 1 teaspoon salt
• black pepper to taste
• 1 teaspoon fresh or ⅓ teaspoon dry thyme(crushed)

How to cook Baked-Garlic Potato close

Preheat oven at 400 º F. Cut New Potatoes into bite size pieces. (Leave skin on). Toss potatoes with olive oil, garlic, salt, and black pepper. Layer potatoes onto baking pan, bake for 30 minutes. Remove potatoes from baking pan and gently mix in thyme.

Tip: New Potatoes were selected because of their sweet taste, although any potatoes would work for this recipe.

Mushroom and Sweet Peppers

Mushroom and Sweet Peppers - vegetarian recipe


Mushroom and Sweet Peppers Ingredients

• 600g (20 oz) portabella mushrooms, thickly sliced
• 1 each red, yellow and orange sweet bell peppers, cut into strips
• 2 medium size onions, cut into strips
• 5-6 French rolls 6”
• ½ stick butter (or as needed), sliced
• 2 Tablespoons olive oil
• As needed Mrs. Dash Seasoning (mixture of dried herbs without salt)
• As needed garlic salt

How to cook Mushroom and Sweet Peppers

Heat oven at 400° F (205°C). Melt butter in pan and place mushroom slices in pan, sprinkle dry herb mixture and garlic salt to taste. Pan-fry both sides of mushroom until soft. Put aside. Heat olive oil in pan, stir-fry onions and sweet peppers until soft. Season with garlic salt and dried herb mixture. Put aside.

Heat French Rolls in oven for 3 minutes. Cut open from end to end. Layer Mushroom Slices and Sweet Bell Peppers.

Steam Tofu

Steam Tofu - vegetarian recipe


Steam Tofu Ingredients

• 1 pack firm tofu
• 2 Tablespoons finely shredded carrot
• 8 Tablespoons chopped fresh or dry black mushrooms (about 4-5 pieces.)
• ⅓ cup mung bean thread
• ½ teaspoon paprika powder
• 2 teaspoons salt
• Grounded black pepper to taste

How to cook Steam Tofu

Drain liquid from tofu. (About 1 hour). Soak mung bean thread in warm water to soften, chop into small pieces. (About ½ inch.) After tofu is drained, break tofu into small pieces with a fork. Mix in shredded carrot, salt, black pepper, and paprika.

Add black mushrooms, and mung bean thread. Blend well and pack the mixture firmly into a large bowl. Steam for about 20-30 minutes. (Mixture will become firm.) Let cool for 10-15 minutes before un-molding. To take out: Run butter knife around the edge, cover with a plate and turn upside down. Gently shake it until the tofu comes off. Garnish with steamed vegetables and sprinkle top with paprika.

Note :
Tofu can be drained on a drainer with a small plate and a heavy object on top.

Spinachau Gartin

Spinachau Gartin - vegetarian recipe


Spinachau Gartin Ingredients

• 4 pieces of Lasagna or 14 pieces of Wonton wrappers
• 1 Tablespoon butter
• 200cc milk
• 50cc water mix with some all-purpose flour thoroughly, set aside
• 5 mushrooms, diced
• 100g Parmesan cheese
• 150g spinach
• 2 cloves garlic, minced

Spinachau Gartin Seasonings

• 1 teaspoon salt
• Some natural vegetarian seasoning
• Some black pepper

How to cook Spinachau Gartin

Preparation of Lasagna: Cook it in boiling water until done. Remove and immediately soak in cold water until cool, remove and set aside. After cleaning the spinach, boil in hot water until done. Rinse and thinly mince.

Heat oil in a pan and fry minced garlic until golden brown. Add diced mushrooms and continue to fry until fragrant. Add butter, all the seasonings and milk (Pic 5) then mix well. Slowly pour flour mixture in evenly and stir. Finally, add spinach and mix well. Turn heat off.

If you use wonton wrappers, cook it in boiling water until transparent and remove. Let cool a little bit. Lay half of wonton wrappers (or Lasagna) on a plate, pour the mixture (3) on top, and then cover with the rest of wonton wrappers(or Lasagna). Sprinkle Parmesan cheese on the top

Preheat the oven at 390° F(200°C) for 10 minutes. Bake spinach au gratin for 8-10 minutes until gold brown. Remove and ready to serve. To enhance the flavor, you can sprinkle some minced mustard greens or parsley on the top.

Banana Walnut Bread

Banana Walnut Bread - vegetarian recipe


Banana Walnut Bread Ingredients

• 1 cup sugar
• ½ cup vegetable shortening
• ¼ cup applesauce
• 1 Tablespoon of finely ground flaxseeds (for some Omega 3 fatty acids) whipped with ¼ cup of water
• 2 cups flour
• ¼ cup chopped walnuts
• 1 teaspoon baking soda
• 4 soft, ripe bananas, mashed
• 2 loaf pans (8 in x 3 ½ in)

How to cook Banana Walnut Bread

Preheat oven at 325º F. Cream sugar and shortening; add applesauce, ground flax seeds with water, flour, soda, bananas, chopped nuts and mix well. Greased and floured the loaf pans. Greased and floured the pans. Pour banana bread batter into 2 loaf pans; bake at 325ºF for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. This banana nut bread recipe makes 2 medium loaves

Curry Rice Noodle

Curry Rice Noodle - vegetarian recipe


Curry Rice Noodle Ingredients

• 150g rice noodles, softened in water, boiled and rinsed, set aside
• ¼ piece (120g) firm tofu, sliced (not too thin)
• 1/5 (80g) small onion, thinly sliced
• 70g shredded carrots
• 80g bean sprout (about a handful)
• 2 green onions, only use the green leaves, cut into 1.5" section
• 8g salt (or to taste)
• 5g natural M.S.G
• 15g sugar
• 15g curry powder

How to cook Curry Rice Noodle

Add 1 Tablespoon oil in a heated pan, fry tofu slices until golden brown, remove and set aside. Add 1 Tablespoon oil in the pan, heat with medium to high heat, add onion slices and fry with high heat until fragrant.

Add tofu, carrot, bean sprouts and green onions. Keep stirring. Add cooked rice noodles and turn heat off. Add all the seasonings and mix well. Again, turn on the heat, stir quickly with medium heat until the rice noodles become dry and fragrant. Sprinkle a little green onion pieces for decoration before removing from the heat.

Veggie Meatballs with Sauce

Veggie Meatballs with Sauce - vegetarian recipe


Veggie Meatballs with Sauce Ingredients

• 300g firm tofu
• 15g mashed potato
• 10g minced veggie meat, soak in hot water for 5-10 minutes, then squeeze out excess water
• 1 teaspoon natural MSG
• 8g salt
• 1 Tablespoon sesame seeds
• 2 cups oil

Veggie Meatballs Dipping Sauce

• 5 Tablespoons tomato sauce
• 1 Tablespoon vinegar
• 1 Tablespoon sugar

Combine all the above seasonings, mix well and set aside


How to cook Veggie Meatballs

Mince the firm tofu with clean hands. Mix mashed potatoes, minced tofu and minced veggie meat together. Add natural MSG, salt, sesame seeds and mix well. Take out a small portion of the mixture, roll into a ball with palms. Repeat until all mixture is finished.

Add 2 cups of oil in the pan, heat with medium to high heat. Use a chopstick to test the oil. If bubbles come out, the oil is ready. Deep fry until golden brown. Serve with the dipping sauce.

Colorful Salad with Lettuce

Colorful Salad with Lettuce - vegetarian recipe


Colorful Salad with Lettuce Ingredients

6 lettuce leaves
3 potatoes

1 pack egg free salad

1 can vegetarian scallops (or other similar vegetarian meat)
3 kiwis
¼ pineapple
1 apple

(The above 3 fruits can be replaced by other seasonal fruits)


How to cook Colorful Salad with Lettuce Ingredients

Clean 6 lettuce leaves and dry them. Cut each into a round shape with 10cm in diameter. Cut the rest into thin slices. Peel potatoes, cut into thin slices and soak in the water until the starch from the potato rises to the surface. Remove from the water, rinse, and dry with paper towel.


Fry in hot oil to make crispy French fries.


Thinly dice the peeled fruits

Mix salad with vegetarian scallops. In each round lettuce leaf, add in order some lettuce slices, some French fries, some scallop salad and some fruits.

Baked Eggplant With Onion

Baked Eggplant With Onion - vegetarian recipe

Baked Eggplant With Onion Ingredients

• 2 large eggplants, washed
• 1 teaspoon canola oil
• 3 scallion stalks (may substitute leeks), minced

Baked Eggplant With Onion Marinade seasonings

• ½ teaspoon granulated sugar (For a more sweet taste, use 1 teaspoon)
• ½ teaspoon mushroom seasoning** (For a more salty taste, use 1 teaspoon)

How to cook Baked Eggplant With Onion

Preheat oven to 400° F. Place the eggplants into a baking dish, and bake until the eggplant skin peels. Remove the eggplants from the oven and allow to cool. Peel and marinate the eggplants with the marinade seasonings.

Place a pan on the stove. Using high heat, add in the canola oil and stir-fry the baked eggplants for about 2 minutes. Add in the minced scallions or leeks and stir-fry for 1 to 2 more minutes. Transfer to a plate.

Crispy Veggie Eggs

Crispy Veggie Eggs - vegetarian recipe


Crispy Veggie Eggs Ingredients

• 7 pieces of fresh tofu (in box, medium firm), mashed into a paste
• 2 salted radishes, washed and finely chopped Tablespoons canola oil

Crispy Veggie Eggs Seasoning

• 2 stalks scallion, finely chopped
• 2 teaspoons granulated sugar
• 1 teaspoon brown sugar
• 2 teaspoons mushroom seasoning
• 4 Tablespoons rice flour
• Pinch of salt and black pepper (optional)

How to cook Crispy Veggie Eggs

Combine tofu with salted radish and the seasoning ingredients. Mix well. Use your hands to shape the tofu mixture into flat, round Tablespoon-sized, patties. Preheat the canola oil in a frying pan and fry the tofu patties until golden. Store in the refrigerator.

Eggplant Clay Pot Sensation

Eggplant Clay Pot Sensation-vegetarian recipe

Eggplant Clay Pot Sensation Ingredients

• 1 large eggplant or Chinese eggplant, washed and cut into 1-cm (½ inch) slices
• 2 Tablespoons potato starch
• ½ cup + 2 Tablespoons canola oil
• 1 sweet onion (or 1 leek), finely chopped
• ¾ cup Coco Rico coconut soda

Eggplant Clay Pot Sensation Seasoning

• 3 Tablespoons soy sauce
• 2 Tablespoons mushroom sauce
• ½ teaspoon mushroom seasoning
• ¾ cup Coco Rico coconut soda
• 1 teaspoon black pepper

Eggplant Clay Pot Sensation Garnish

• ½ bunch cilantro, finely chopped
• A few thin slices of fresh chili peppers

How to cook Eggplant Clay Pot Sensation

Coat each eggplant slice with the potato starch, and put aside. Preheat ½ cup canola oil into a non-stick skillet on medium heat. When the oil is hot, deep-fry each slice of eggplants until golden. Remove from the skillet and put onto a plate.

Preheat 2 Tablespoons canola oil into a clay pot using medium heat. When the oil is hot, stir fry the chopped onion until golden and fragrant. Add in all the seasonings ingredients and bring to a boil. Then lower heat. Put in the fried eggplants and cook for 5 minutes to allow the seasonings to absorb into the fried eggplant. Turn the eggplant over and continue to simmer on low heat.

When the sauce thickens, add ½ cup Coco Rico coconut soda. Cook until the sauce thickens. Place the eggplant clay pot sensation onto a big plate. Sprinkle the chopped cilantro and the sliced chili peppers on top. Serve with hot steamed rice.

Enlightened Tofu

Enlightened Tofu Ingredients

• 1 block tofu (about ½ kg or 1 pound), cut into small chunks 4 fresh oyster mushrooms (soaked first if you use dried mushroom), cut into small chunks 3 teaspoons olive oil
• ½ stick vegetarian tuna
• 1 clove garlic, minced
• 1 small ginger, minced
• 1 teaspoon tapioca starch + 1 Tablespoon spring water, mixed and set aside
• 1 teaspoon sesame oil
• 2 stalks scallion, cut into short pieces

Enlightened Tofu Seasoning

• 3 cups vegetable broth
• 3 teaspoons soy sauce
• ½ teaspoon granulated sugar
• ½ teaspoon mushroom seasoning
• ½ teaspoon dried chili pepper

How to cook Enlightened Tofu

Mix all seasonings ingredients together in a bowl. Put aside. Preheat the olive oil into a non-stick frying pan and stir-fry the minced garlic, the minced ginger, and the vegetarian tuna until fragrant.

Then add tofu chunks and the oyster mushrooms. Stir-fry for about 1 to 2 minutes. Add in the seasoning mixture, and cook for another 3 to 5 minutes. Add in the tapioca starch mixture and stir-fry until the sauce thickens. Sprinkle with the scallion and the sesame oil.

Fried Totu With Onion

Fried Totu With Onion - Vegetarian Recipe


Fried Totu With Onion Ingredients

• 1 block (300g or 10 oz.) fresh tofu, washed and thinly sliced
• 2 Tablespoons olive oil
• 3 stalks scallion (use white part), washed and finely chopped
• 2 red chili peppers, washed and cut vertically

Fried Totu With Onion Seasoning

• 2 Tablespoons Maggi seasoning sauce
• 1 teaspoon vegetarian BBQ sauce

Fried Totu With Onion Garnish

• A few cilantro leaves
• Pinch of black pepper

How to Cook Fried Totu With Onion

Preheat the olive oil in a frying pan on high heat and fry tofu until golden. Then add the ingredients for seasonings. Stir well. Add the chopped scallions and the chili peppers. Stir one more time then transfer to a plate.

Szechuan Eggplant

Szechuan Eggplant - Vegetarian Recipe


Szechuan Eggplant Ingredients

• 1 large eggplant, cut in bite-sized chunks
• 2 Tablespoons peanut oil (may use canola oil or olive oil)
• 1 small sweet onion, thinly sliced
• ¾ teaspoon salt
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• ¼ teaspoon black pepper
• ¼ teaspoon dried pepper
• 3 blocks fresh tofu (medium soft, cut into big strips), julienne cut 8 stalks scallion (green part), thinly chopped

Szechuan Eggplant Sauced

• 3 Tablespoons soy sauce
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon brown sugar
• 1 cup vegetable broth (or 1 cup spring water + ½ teaspoon mushroom seasoning
• 3 Tablespoons tapioca starch (or corn starch)

Szechuan Eggplant garnish

8 stalks scallion (white part), julienne cut
A few red chili peppers


How to cook Szechuan Eggplant

To cook Szechuan Eggplant first of all you must combine all the sauce ingredients in a small bowl. Mix well and set aside. Preheat the peanut oil in a medium pan on high heat. Add in and stir-fry the sliced sweet onion for about 1 minute or until fragrant. Add the eggplant and stir well.

Add the salt and continue to stir for about 10 more minutes. When the eggplant is almost cooked, add the minced garlic, the minced ginger, the black pepper, and the dried pepper. Stir-fry for few more minutes.

Next, add tofu and the chopped scallion. Stir gently. Last, add the sauce mixture and lower the heat. When the sauce thickens, the dish is ready. Transfer the stir-fried eggplant into a plate.

Peeking Tofu

Peeking Tofu - Vegetarian Recipe


Peeking Tofu Ingredient

• 1 wheat gluten sausage, cut into 6 long strips, then into 2-inch sections
• 1 teaspoon canola oil
• 1 block (½ kg or 1 pound) tofu, cut into ½-inch chunks 3 or 4 scallion stalks (may replace with leek) with the green part cut into 5-cm (2-inch) long pieces and the white part finely chopped
• 1 teaspoon tapioca starch + 2 teaspoons spring water, mixed together well

Peeking Tofu Seasoning

• 3 Tablespoons soy sauce
• 1 Tablespoon granulated sugar
• ½ teaspoon mushroom seasoning

Peeking Tofu Garnish

Pinch of black pepper and cilantro


How to cook Peeking Tofu

Marinate the wheat gluten sausage with a pinch of sugar and soy sauce. Add the canola oil into a pan. When the oil is hot, add in the wheat gluten sausage and fry until golden and then transfer it to a plate.

With that same pan, stir-fry scallions and tofu together. Then add in the seasoning ingredients and wheat gluten sausage. Continue to stir. Add the tapioca starch mixture into the pan to thicken the seasoning mixture.

Sauted Tofu

Sauted Tofu - Vegeatrian Recipe


Sauted Tofu Ingredients

• 1 box soft tofu (prefer purple Vitasoy brand), cut into 1-cm (½ inch) cubes
• 2 stalks scallion, finely chopped
• 2 Tablespoons canola oil
• A few cilantro leaves

Sauted Tofu Seasonings

• 1 Tablespoon mushroom oyster sauce
• ½ teaspoon black pepper
• ½ teaspoon granulated sugar
• 3 Tablespoons soy sauce (can use Healthy Boy brand)
• 1 Tablespoon vegetarian Japanese teriyaki sauce (prefer Yoshida brand)
• ⅓ teaspoon mushroom seasoning
• Chili paste (optional)

How to cook Directions

Combine all the seasoning ingredients together into a bowl. Mix well. Put aside. Preheat the canola oil into a nonstick frying pan using medium heat and stir-fry the chopped scallion until fragrant.

Pour in the soy sauce mixture and stir well. When the soy sauce mixture is boiling, gently add the soft tofu. Gently turn the tofu over by shaking the pan to make them tumble over.

Grilled Lemongrass Veggie Sliced Pork

Grilled Lemongrass Veggie Sliced Pork - Vegetarian Recipes


Grilled Lemongrass Veggie Sliced Pork Ingredients

• ½ pound (about ¼ kg) texturized vegetable protein (TVP) chicken slices, soaked in water for 20 minutes, washed, and drained
• ½ package Chinese BBQ seasoning powder
• 1 cup roasted peanuts, crushed
• 2 packages dried vermicelli noodles or fresh rice noodles
• Bamboo skewers, soaked for 20 minutes and drained
  

Grilled Lemongrass Veggie Sliced Pork - Marinade sauce

• 4 stalks lemongrass, minced
• 3 stalks scallion (white part only), finely chopped
• 1 teaspoon black pepper
• 1 teaspoon Japanese natural MSG
• 1 Tablespoon granulated sugar
• 1 Tablespoon soy sauce (can use Healthy Boy Brand)
• ½ pound (about ¼ kg) roasted sesame seeds (can be found at Korean or Japanese markets)
• 2 Tablespoons olive oil
  

Grilled Lemongrass Veggie Sliced Pork - Scallion oil

• 10 Tablespoons canola oil
• 3 stalks scallion (green part only), finely chopped

Veggie chili fish sauce

• 1 cup spring water
• 3 Tablespoons granulated sugar
• 3 teaspoons salt
• ½ teaspoon mushroom seasoning
• 1 can Coco Rico coconut soda
• juice of 1 lime
• ½ teaspoon soy sauce (can use Healthy Boy Brand)
• 1 teaspoon red chili paste

Grilled Lemongrass Veggie Sliced Pork - Garnish

• A few cucumbers, finely cut
• 1 package (250g or 9 oz.) bean sprouts, washed
• 1 head Romaine lettuce, washed
• 1 bunch Chinese chives, washed
• 1 bunch cilantro, washed
• 1 bunch laksa leaves, washed
• 1 bunch fresh mints, washed
• 1 bunch saururis, washed
• Lime wedges sliced
  
• Thai chili peppers

How to cook Grilled Lemongrass Veggie Sliced Pork :

In a big bowl, combine the TVP chicken slices and the marinade sauce together. Mix well and marinate for 15 to 30 minutes. Cook the rice noodles until soft, rinse with cold water, and drain. Place the canola oil into a small saucepan. Add the chopped green scallions. Fry about 2 minutes or until fragrant. Remove from heat and let cool.

Mix all ingredients for the veggie chili fish sauce in a small bowl. Put aside. Slide the marinated TVP chicken slices onto the bamboo skewers and grill on the barbecue or in the oven at 300° F for about 15 minutes. Sprinkle roasted peanuts on top.

Put the mixed herbs, cucumber, and bean sprouts into a bowl, then add the rice noodles, the grilled veggie pork, the veggie chili fish sauce, and the scallion oil. Sprinkle on more crushed roasted peanut if desired.

Stir-Fried Tofu With Almonds

Stir-Fried Tofu With Almonds - Vegetarian Recipes


Stir-Fried Tofu With Almonds Ingredients

1 pound (about ½ kg) tofu*, cut into bite-sized cubes
2 Tablespoons canola oil
½ cup green bell pepper, cut in small chunks
1 stalk celery, sliced
½ can (or 4 oz.) water chestnuts
4 stalks scallion, chopped in short pieces
1 small ginger root, about 5 cm (2 inches), thinly sliced or shredded
½ teaspoon tapioca starch*
1 Tablespoon spring water
¼ cup sliced roasted almonds


Stir-Fried Tofu With Almonds - Marinade sauce

4 Tablespoons soy sauce (can use Healthy Boy brand)
1 teaspoon minced sweet onion
1 Tablespoon peanut butter


How to cook Stir-Fried Tofu With Almonds

Marinate tofu cubes in the marinade sauce for about 1 to 2 hours. Preheat 1 Tablespoon canola oil in a frying pan and stir-fry the marinated tofu using rapid movements until the tofu turns partially golden. Transfer to a plate.

Using the same pan, add in the remaining canola oil, bell pepper chunks, sliced celery chunks, water chestnuts, chopped scallion, and shredded ginger. Stir-fry for about 5 minutes. Mix the tapioca starch and water together.

When all vegetables are partially cooked, stir in the soy sauce and the tapioca starch mixture until the sauce thickens. Then add in the stir-fried tofu and the roasted almonds. Stir well. Season to taste.