ULTIMATE VEGAN STEW 🔥a vegan comfort classic

[@RachelAma]

Hope you enjoyed the recipe this week! And to those of you who were in the live chat thank you for chatting with me. Let me know if you want another live chat next time and i'll do my best to be organised enough to pull it off! ❤️❤️❤️ SORRY I DIDN'T SAY HOW LONG I COOKED IT COOK, ABOUT 1 HOUR UNTIL CARROTS WERE SOFT

[@krisc5508]

Rachel Ama , can you please do a comfy pot pie with crust ..lol ty and God Bless .

[@deniserutherford9250]

Hey Queen Rachel Ama... Thank u for hanging with us today... please pray about having live chat with us possibly Weekly or Bi-weekly or Monthly... I really enjoyed you live... Vegan lifestyle is the best... GOD' way 4 us to eat... Straight out of His garden... Much ❤ thank u again 🥰

[@kimberlyplayer]

You didn’t mention the temp you cooked it at. 😧 Should I guess and say 350F?

[@RabbitFoodFitness]

@@respectdatruth7160 I have to gain weight for my health and I eat but butters, avocado, and sometimes cookies. Also, if you eat snacks throughout the day your body will get used to it and want to eat more.

[@123s5abc]

@@respectdatruth7160 peanut butter is good for that, vegan pizzas too

[@300tawan]

You could add some green lentils or black beans to give some protein and bulk.

[@emyperfect795]

I agree with you..the stew definitely needs some kind of legume to give bulk and added protein

[@luneice1]

becomes repetitive though...

[@truthfulrating5802]

Haven't had carrots in a while I think I'll buy some tomorrow

[@maxfern5701]

I do it with vegan sausages. I cut them in chunks and sear them first, then the vegetables like in the video. Works great.

[@brothermissy7760]

A real master chef. I'm pretty sure if she opened a vegan restaurant it would win a michelin star or something.

[@Emmss_]

Exactly!

[@str8jenn.nochaser]

As a real Chef, PROFESSIONALLY, she is fantastic. It wouldnt though. Ive been to vegan Michelin places. Shes amazing though! Please just remember great cooks and amazing Michelin starred Chefs are extremely different 🤗

[@brothermissy7760]

@@str8jenn.nochaser Yeah, I'm still pretty sure she would win one.

[@str8jenn.nochaser]

@@brothermissy7760 work at one then tell me

[@brothermissy7760]

@@str8jenn.nochaser You seem to want to shut down other people's opinions with a demonstration of pretentious, condescending, closed-mindedness. Not sure what you're trying to accomplish with that. I would point out that while you may work as a cook or chef or whatever in the industry, you still haven't worked for the actual Michelin rating company. Therefore, neither of us has actually been on the inside of how they think and rate. Secondly, are you actually aware of some of the diversity of actual Michelin star winners? For example, there is a noodle hawker in Singapore where you can get a meal for under $2USD, which has won a Michelin star. I'm not absolutely sure what wins, but I do think it has to do with offering something exquisitely unique in every aspect of a restaurant/dining experience from the cooking to every other detail. I also think that in the end exquisitely unique cooking is exquisitely unique cooking, no matter where it comes from. All I'm saying is that Ms. Ama demonstrates exquisitely unique cooking. So yeah, I'd bet on her as much as any person out there who comes out of the most prestigious culinary schools or wherever. Lastly, a Michelin star is a lovely recognition, but ultimately food tastes wonderful regardless of the awards it does or doesn't win. She wouldn't need that validation anyway. Her food is a wonderful expression of who she is. Ironically, I do believe that a culinary voice like that would win, even if it doesn't need such validation to still be as wonderful as it is. Whatever time you have spent in the industry seems to have blinded you to these notions instead of opening your eyes to them. Therefore, I will again call out the pretentiousness, condescension, and closed-mindedness in your tone and comments. I will say good luck with those attitudes, and I will still say that I'm pretty sure she would win one.

[@quotidiankomorebi]

I really appreciate how accessible your recipes are; I’ve made 3 recipes from your channel (including this one!), and they’re always so easy and adaptable and gooooood. Still full of calories and flavor and all the things I was afraid I’d miss out on. I think it’s easy to be intimidated by vegan insta/youtube because the recipes require all these things that you’ve never used before or can’t readily find, and the comments sections can be mean. But your channel has really bolstered my confidence on cutting down on my consumption of animal products! And everyone in your comments are always so nice!

[@Brebee08]

I’m trying it!

[@quotidiankomorebi]

@@Brebee08 I hope you’ll enjoy it as much as I did!

[@chinny17]

I’m not even vegan but I think I wouldn’t miss the beef. I’m making this for the fam soon.

[@nyclexi]

chinny17 agreed.

[@tinabarrett546]

I was wondering about that too, but the mushrooms and eggplant give this a nice texture and the stew part is so tasty

[@nelltalbot3045]

trust me, once you stop eating meat and you look back (knowing about the industry and common practices) it will begin to disgust you that you ever ate it 😂

[@dominiquethomas9603]

This recipe SLAPS! I just made it myself and I can attest it is beyond delicious. The perfect fall comfort food!

[@ariteminue7180]

Made this stew this evening. Absolutely loved it. Substituted the aubergine with vegan sausages. Tastes delicious .😋😋😋

[@brianwilliams7811]

Did you use 2.5 cups of wine? 2.5 cups passata? 2 cups stock? Also what temperature and how long in the oven?

[@janrutishauser]

@@brianwilliams7811 Try 190 degrees for an hour with the lid on, and then another 20 minutes without the lid on. I use 500 ml of redwine, 500 ml of stock, and about 600 ml of passata.

[@brianwilliams7811]

@@janrutishauser ok, so 375°, just over 2 cups wine, just over 2 cups stock and just over 2.5 cups passata. Thank you!

[@ConsciousAppetite]

This is the perfect comfort meal for winter especially with the "buttery mashed potatoes" 🥔🌱😍

[@Palalune]

I've already made this twice since the video was published. It's sublime and easily matches an elaborate meat stew. I also added a small amount of classic stew ingredients like parsnips, celery root, and topinambour. Leave it in the oven at 160° C for an hour and the harder veggies will still have a lot of bite, which I like. If you want them soft I'll probably take 1:30h to 2h. Don't worry, the softer veggies won't fall apart.

[@Alice-vk3dr]

Made this with tinned jackfruit instead of mushrooms, so yummy! Absorbs the rich flavour of the sauce and has an amazing meaty texture.

[@mysticseraph2213]

[talking about garlic] "Use two cloves if you like; I'm going to use about six". Now **that** is how you measure garlic in a recipe! Yum 😊 Edit: I always preferred the veggies in a beef stew, so I can't wait to try this! Also, really love that you keep the baby onions/shallots whole; must add a great flavour and texture to the stew!

[@tammywilliamskeefer]

I made this last night for myself, my vegan husband and my carnivore dad and his girlfriend. Everyone absolutely loved it! So much so, my dad actually went back for seconds and kept commenting on how delicious it was. I'll be making this one again! Very filling and a perfect football watching meal. The grocery store that I went to didn't have any fresh thyme or parsley, so I'll have to implement those into the recipe next time. Thanks so much, Rachel!

[@MsNotSoOriginal]

A month ago I made this meal for a family of meat-eaters, one of which does not eat vegetables and everyone had seconds. My best friend liked this so much she asked me to make it again today.

[@ninac.5921]

chestnuts would be fantastic in this too, def gonna try this recipe out !

[@sammyskelly]

Big meat and dairy eater here that last week I just decided to go vegan for a while. When i decide to do something I stick to it so I have been sticking to total vegan home cooking all week and will continue on for a while longer. The idea is to make me eat better, think about where things have come from and do my part in helping the environment. Your page and videos have been what has kept me on point. Thank you!

[@vt-yp7yq]

Bravo for not adding any fake meats. This is truly vegan in the organic sense. I look forward to making this very soon.

[@caro1591]

I added some butter beans, served with mash, cavolo nero and a bit of cranberry sauce - Yum! Definitely tasted better after a couple of days in the fridge. ❤️🙏🏻

[@Elle9228000]

You deserve to have at minimum a million subscribers...I viewers can see your hard work and show love by clicking the advertisements and subscribing. I am not a vegan but I try to eat plant based a few times a week. Your dishes are always delicious and easy to follow. Come on people if you are fan please make sure you are subscribed and enquirer about the advertisements that pop up. Show Rachel love she deserves it ❤️!

[@marisaveilleux8533]

“You can add two cloves if you want but I’m going to add 6.” My kinda person.

[@terickaharris]

I'm not vegan but I absolutely love all of your videos! This one has to be my favorite. Everything in this recipe looks sooo delicious! I cant't wait to try this!!!

[@LifenScrubs]

Same ┐( ͡◉ ͜ʖ ͡◉)┌

[@Mymi9876]

I love this stew! And it was a hit at my New Year’s Eve party yesterday. All non vegan friends, but everyone wanted your recipe! Even better when made the day before and re-heated. Thanks for all your lovely recipes! Happy new year🎉

[@ingridvandewetering3034]

O ... my ... gosh! I took some fresh yacon, parsnip, carrots, brussels sprouts and herbs home from the garden (parsley, bayleaf, rosemary and thyme). Added mushrooms and the result is epic!!! Loved it SO much, this is the best stew recipe EVER. Thank you so much for sharing x

[@gateauxq4604]

One trick I’ve picked up is to use some of the cooking water to help make the mashed potatoes smoother and easier to mash; this can also replace any sort of milk you’d normally put in the mash!

[@Paulocean65]

This was a huge success last night when we had friends over, I made extra so I could have leftovers this week but they scoffed the lot. Fabulous dish.

[@ddaammrr]

Rachel, I am new in the vegan cooking, and I see to much vegan chef but I think you are the most important chef of vegan food, Is amazing and delicious your work.

[@aliyahaintnobodygottaknow4227]

Because you love aubergines, I think you will LOVE this afghan dish called Banjan. its made of aubergines, garlic sauce and a rich tomatoe spicy sauce and the aubergine usually lays on top of diced potatoes.

[@aimeeahearne6898]

Salam Aliyah! I was hoping to make this someday; do you have a favourite recipe? I love aubergine dishes and would be cool to cook for my afghan friends :) Tashakor!

[@aliyahaintnobodygottaknow4227]

Amy Ahearne you put a big smile on my face. I think you’d love Banjan. It’s a delicious Afghan dish made with egg plant and potatoes also tomatoes garlic yogurt etc. It’s heavenly. My mum used to make it as a kid and my mouth is watering rn just thinking about it.

[@marisaveilleux8533]

I am so impressed with your recipes. I think making vegan food really delicious can be difficult and I have never seen any vegan recipes that look near as delicious. I could go vegan with the food you make!

[@anyamurdoch1006]

I made this with carrot, sweet potato, onions, mushrooms, zucchini’s and butter beans and replaced the red wine with gravy and apple cider vinegar and it was delicious! Thank you Rachel!

[@MsNotSoOriginal]

I hate mushroom and eggplant but I made this dish for my sick friend... and girl... GOYL it was so good!!!! I made sweet potato mash and lemon pepper broccolini as the sides. The whole meal overall cost about $30 to make because I didn't have a lot of the other cooking items, the produce its self was very affordable. My friends boyfriend doesn't like eggplants and liked this dish. Fed 6 and have left overs to feed 4 more.

[@helencampbell7691]

Delicious, I didn't have an aubergine but added some dried porcini and dried shiitake, using the soaking liquid as the stock. Served with mash, broccoli and green beans. Will make again..

[@vesicapiscis9717]

You and avantgardevegan are my favourite vegan chefs!! I'm so gonna try this and serve it to my non-vegan family

[@hellooutthere8956]

Avanti garden complicates things tht dont need to be complicated while Rachel keeps it simple basic and easy to follow. Just my opinion.

[@LuClu81]

My boyfriend is vegetarian transitioning to vegan so I’m alway looking for recipes for him. Thanks for the great recipes

[@aprilyisrael1654]

My favorite British vegan!!! Love your book!!

[@livingtherufflife]

I like that you mention if you don't cook with oil to use water - thanks for acknowledging that - I'm subscribing for your great ideas and I like your camera work, short, to the point and great quality videos. Looks delish.

[@hannahnickless4755]

Just bought your cookbook! So excited! Being plant based is new for me but recipes like these are encouraging instead of using inaccessible expensive ingredients

[@naomigrear]

made this tonight for the fam and omg!!! so delicious!!! changed up some of the veg to suit what i had in the fridge and added lentils for some extra protein - amazing!!!

[@jeaniekurtis1995]

This looks so hearty! I bet my whole family would love it! So helpful for a family who wants to eat less meat.

[@summerbreeze3414]

I can't believe how good this turned out! I added chopped celery with the onion, left out the passata because I didn't have any, didn't bother with the tamari or liquid smoke and it was divine! Added some steamed broccoli and peas instead of the mashed potatoes. Next time I think I might add potatoes in with the carrots. Oh and I used zucchini instead of the aubergine.

[@appreciationworld4974]

Best vegan stew making flow ever! I like your accents, please keep uploading!

[@JRR31984]

I love it and the fact that you added the broccoli. That is a definite dish. GOD BLESS

[@louisebarber2984]

Queen of the kitchen!

[@dgcjew]

One of the tastiest recipes i have ever followed! Well done

[@lpngolfer]

100% Pomegranate juice is a very good substitution for red wine. I often sip it when I know I need to drive somewhere and can’t drink my usual Organic Cabernet Sauvignon wine that I love. I only drink occasionally but I do enjoy this too.

[@jalifritz8033]

Since good quality Aubergines are sometimes very expensive in Germany I switched it with some brown lentils tasted amazing.

[@jadejaguar69]

Hey Rachel, forgot to add on to the other comment, that potato masher is a wonderful tool in the kitchen! Not only does it mash potatoes, you can use it for garlic as well, if you have a recipe like this that calls for a large amount. Or, if you're into cauliflower rice or pizza, you can use it for that as well. In that case, after they've been mashed, you can put it in a cheese cloth and stick in back in the masher to get the water out. Total time saver!

[@lb1839]

Rachel I'm new to veganism (1 day in) and need your advice please!! 1. What is the best brand (cheap and good) for meat alternatives? 2. Do you have some recipes that help inflammation? and the food looks too good so you have yourself a new sub

[@crazywaterbaby1]

L B Welcome to veganism! Check out challenge22.com to help you get started 😊💚

[@katieepage]

I wish the method was written out on the blog as well, because sometimes pulling up the video to cook along to is really difficult, always rewinding etc. Looks so tasty! Definitely want to try it soon

[@danielcrafter9349]

This! Chef John does it too - very annoying!

[@kimberleyrumburg9472]

I'm making this today. I have the Vegan Eats Cookbook and I just ordered the One Pot 3 Ways. I love Rachel's food. The recipes are easy but incredibly delicious!

[@lipstickprincess1]

That looks FANTASTIC!

[@jess7637]

I liked the video as soon as you added 6 garlic cloves. One can never use too much garlic is what I whole heartedly believe 👌🏼

[@MakeItDairyFree]

This looks amazing! Also, love your top! Definitely going to be making this and yes with the broccoli!

[@tiffbott41]

Think I’m going to make this but might add butter beans. Love a veggie gravy dish but need some protein to fill me up. Don’t hate, I’m vegan 🌱

[@Nutmeg98]

ohh butter beans!!

[@crueltyfreecruella]

tiffbott41 I made a stew the other day with Linda sausages in and they plumped up so nicely when cooking it was amazinggg

[@noa.leshem]

I added cubed, pre marinated and sauteed firm tofu (: i think it'll turn out nice

[@naturallylii]

I wonder if you could sub white beans if butter beans aren’t in season

[@alisonhunt6024]

Yes it definitely need some protein

[@dawnbryant8778]

This is the best stew ever with or without meat! You don’t need the meat to get the flavour of an amazing beef stew with this it’s my favourite stew ever and make it a lot 🙌

[@bocobaby]

Hello from Los Angeles! I made this recipe today, and it was beyond Yummy! Thank you for sharing with us...I did add kale and peas. :) Love your channel, you are fun to watch.

[@dorian2112]

i will have to try this with gardien "beefless tips" because i am allergic to mushrooms, looks amazing!!

[@dorian2112]

@@OhItsShiny no idea and i do not wanna try anymore to find out.

[@evelyn5199]

What a legendary chef!!! How have I not come across this channel!!?? I’m subscribing omg I can’t wait until fall/winter

[@mspam4807]

I've been vegan for over 4 months now thanks for your videos they been helpful. Today is my birthday!!!!

[@CastledarkDweller27]

Happy Birthday love & Congrats for 4 months!

[@yasminward9564]

Thank you for sharing so many vegan recipes and making it easier for people to eat plant based! 🙌🏻🙌🏻

[@jalifritz8033]

I made it i just switched the Aubergine with lentils and paprica. Its amazing.

[@arsyoubae5092]

Just made the stew and it is soooooo good, I added some vegan sausages and instead of the mash, I just added the potatoes in the stew cause I don’t like aubergine and had potatoes on hand. I’ve only just transitioned to veganism and you’ve made it so easy

[@charlessmithjr.9384]

I use a whisk. I don't have a masher. I am making this meal this weekend. Your husband is a very fortunate man.

[@karenjones8563]

I'm seriously thinking of going vegan. I found your channel and it is very informative and has alot of really good looking recipes. I also think the videos you do with your two guy friends are so funny. Thanks for sharing. Your channel really helps a lot.

[@CastledarkDweller27]

goin lookin for that right now

[@nancyweinstock8456]

Just tried the link to get the printed recipe but link is broken. I see a stew recipe on your website but it's different

[@hasannadavis71]

Who else ❤️❤️❤️❤️❤️s and will do anything for some mushrooms 🍄

[@caspercat39]

Looks great, glad you .mentioned vegan wine, so easy to forget

[@davidr80s]

ok ..looking for a stew vibe and now i am a fan, you tick all my boxes with flavour as a new vegan dealing with another winter :) thank you

[@meliiiii119]

Hi Rachel! Great recipe! Something I do is use my whisk to mash potatoes - it works super well!! Hope it helps!

[@lulukinyozibeauty5628]

You make me want to be vegan and cook everyday

[@Jaydit7]

Certainly an upgrade from my usual eggplant/aubergine stew! You're killin' me here, Rachel Will def give this a try when the winter winds do blow cold....Thumbs Up.

[@caitlynmiles7137]

I can’t find the written recipe anymore

[@vickyjackson2396]

This looks INCREDIBLE. Will be making of for sure.

[@eliteenergy]

wine has no alcohol Init after you cook it past 70 degrees. It evaporates that's why you see some cooks set fires in the pan

[@Pheanixs]

Fantastic!! I made it twice and it was even better the second time around. I am Vegan so I am always looking for those tasty recipes!

[@terryarrow702]

I’ve made this several times. It’s the best vegan stew by far 🧄🧅🥦🍆🍷🥔🥕🍄

[@Sugarplum2025]

Just before you got to the part about mashed potatoes I was thinking "Needs potatoes!" Good thing you had the same thought. :) This meal looks/sounds absolutely divine!

[@jadejaguar69]

Hi Rachel! Great recipe, as always. I noticed you just put in the herbs as is, which is fine. But if you'd like to save some time, I recommend you making it into a bouquet garni by tying off one end with some twine. That way, you can fish em out all at once!

[@RabbitFoodFitness]

Red wine vinegar is another way to add the same flavor as the wine without wine. I often don't have wine at my house but we have that it makes food taste the same. I make a "cream" of mushroom soup with hummus that calls for red wine and I just use red wine vinegar and it still tastes wonderful.

[@CastledarkDweller27]

erm.....cream of mushroom soup?? oooh !! with hummus you say?? corrr!! and red wine?? wow! sounds delish! care to share rest of recipe please??

[@RabbitFoodFitness]

@@CastledarkDweller27 Here's the recipe! www.foodnetwork.com/recipes/food-network-kitchen/mushroom-hummus-soup-recipe-1973625

[@katrinacalice6484]

Hi Rachel you have such great recipes, I love your videos, such inspiration and new ideas for vegan meals! I find I am enjoying cooking so much more since going towards a vegan diet, it is so much more creative and with all of your fab videos I have so many ideas, thank you for all of this yummy deliciousness you put out here! Have a great day!

[@elizabethbarber4326]

Girl, I just made this Vegan Stew. So freaking good! Savory, filling and delicious. Incredible! Thank you.

[@isabelordonez369]

I only can give you one tumb up☹️ I wish to be able to give a bunch. You are SOOO creative!! Thank you!!

[@jimih8539]

The Mrs and I have recently turned vegan and we are looking for winter food ideas, thank you for this ❤️ keep em coming 👍😘

[@GothicaBeauty]

I use flora spread for that reason it’s vegan & tastes nice.

[@audreys7497]

The fall/winter stew queen 👑

[@JaneMelly1]

Hello! What could you substitute for the marmite - miso paste? Also, for gluten free, what flour would you recommend instead? Love all your videos and eating your curried butternut squash soup everyday this week for work lunch :) xx

[@gateauxq4604]

Rice flour, a 1 for 1 mix, or possibly arrowroot (arrowroot is often used for Asian dishes so it’d make the sauce clearer) I’d mix any of them with a bit of water beforehand so they don’t clump

[@ladsimmms4360]

She mentions miso paste around 5 minute mark as substitute for marmite

[@joobebe8123]

Chickpea Miso, if you're soy free. I've used chickpea flour and it's worked well.

[@crisf5295]

no cooking times here nor in the written recipe.... how long in the oven??

[@merrymermaid]

what’s in regular red wine that makes it non-vegan?

[@Nzunghe]

Was wondering the same thing

[@crueltyfreecruella]

Merry Clark in a process in making the wine called fining I believe they often use products like casein (milk protein), gelatin and products from eggs and fish bladder protein I read once x

[@MakeItDairyFree]

Isinglass is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification or fining of some beer and wine

[@SH-vm1rz]

I just made it and it came out so delicious. Its devine.the stew is absolutely grate with kinoa. Yumi yumi for the tumy

[@aimeeahearne6898]

Shani Haddad hey, would be so grateful if you could let me know how many degrees you cooked this in and for how long? All set to make but didn’t realise the information wasn’t disclosed!

[@danielanereu3799]

These foods are the reason why I am a fat vegan!

[@Begrateful7]

Lolllll!!!!! I get told the same ting! Belly jussa bounce bounce 🙈

[@IN-D-YHN]

First 2 mos i lost 30lbs! What u eatin!!!

[@danielanereu3799]

@@IN-D-YHN I lost 0:) I eat more because I love vegan food:)

[@nonavailable4000]

jUST THE WAY I LIKE IT !! :D-)) LOL

[@lunamoon2665]

Daniela Nereu omg word!😩

[@MultiTeresa85]

I made the stew yesterday, it’s so freaking delicious... 🙌🏼🙌🏼🙌🏼 couldn’t get enough! If you haven’t made it already you really should! Love it!

[@joybanks]

Great stew, I made it last night. I decided to add hydrated soya chunks (PVT) because I felt like the protein content of the recipe was low. It was so yummy.

[@N1na1995]

Rachel your energy is as lovely and warming as your food. 👌🏽🏆🥰

[@intricatelytangled]

Wine? Did you say Wine? Already off to a great start! This looks amazing.

[@TheDevilDarling]

This looks delicious. 'Garlic heavy' is definitely the best way to go! 🤩

[@barbaraforooghian9444]

Thanks so much for this gorgeous recipe. One of my favourites. I love it with butter bean mash too.

[@hannah1033]

OH MA LORD I made this today and it was out of this world! Im so glad i stumbled on this video k couldnt stop fantasising about it!!! I actually added some tvp instead of mushrooms as I have an allergy and it was sublime. Thank you!

[@aimeeahearne6898]

thestraight veg hey, would be so grateful if you could let me know how many degrees you cooked this in and for how long? All set to make but didn’t realise the information wasn’t disclosed!

[@hannah1033]

@@aimeeahearne6898 hey - I didn't put it in the oven I just simmered it on the stove until the vegetables were tender then added arrowroot to thicken as needed - (I'm allergic to wheat and corn so couldn't add). I've made it about 3 times this way and it's been wonderful! I do enjoy pot watching but if you like to put it jn the oven and let it do it's thing I would do 180C(unsure what that is in F) hope that helps!

[@Leo-dj3zg]

I LOVE THIS SIMPLE HOMELY RECIPE!! Thank you so much. You make recipes like no other

[@dee-dees.3635]

Love seeing Stubb's BBQ liquid smoke! Being an Austinite, I am so happy to see this! :)

[@kayleighm2832]

A lot of Dutch people mash their boiled potatoes on their plates with their forks. We also use mashers, but the way you improvised with the fork is very Dutch.

[@BalancingGaryTea]

You are the GOAT 😎 and I love how you explain your recipes and give people your recipes to try out. You are amazing!😊

[@BurtDavis]

Looks delish. Great ideas, I'm looking forward to trying.