Tag Archives: vegan

Onion Jam Pizza (Vegan)

onion jam pizza | pale yellowThe past few weekends have been relatively low key and I’ve been enjoying the quiet and alone time.  The past summer, fall, and winter have been quite busy with a new job, working most Saturdays, a big move, and the change from roommates to single occupancy status.  I’ve needed the quiet and the break.

onion jam pizza | pale yellowThis weekend was not so quiet and now that Monday is quickly approaching I feel as though I need another day to get all my stuff done.  However, every event was worth this 10:30 writing session.  And yes, 10:30 is a late for me.  I was able to eat my last fish and chips of the Lenten  season, play with a precocious almost 2-year old, and watch Joffrey get his dues with friends.

onion jam pizza | pale yellowI even started grad school.  Again.  I started this blog because I had so much time after I finished graduate school the last time.  We’ll see how much I’m able to post working full time and in school part time.  I finally got back up to three food posts a week!  The reality of starting school has not sunk in; I love being a student, but I don’t love the amount time required.

onion jam pizza | pale yellowThis pizza is a riff off Amy’s diary-free pizza.  I fell in love with the pizza last year when I went vegan for a month.  It’s amazing how much flavor pizza can have without cheese!  I definitely improved the flavor with more onion jam and more veggies.  The pizza is flavorful, hardy, and you won’t even miss the cheese.  While I do admit it’s a bit of work to babysit the onion jam as it cooks and precook the veggies, everything could be done before hand.  This is the type of food that makes vegan eating a joy!onion jam pizza | pale yellowPrint the Recipe!

Onion Jam Pizza (Vegan)
Crust adapted from Fleischmann’s Yeast
Inspired by Amy’s
Yield – 2-3 servings

Onion Jam
3 onions
olive oil
salt + pepper
1-2 cups vegetable stock

Pizza Crust
1 cup whole wheat pastry flour
1 envelope Fleischmann’s Pizza Yeast
1 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup warm water
3 tablespoons oil
1 cup all purpose flour

Toppings
1/4 cup green pepper
1/4 cup red pepper
1 garlic clove
4 artichoke hearts, diced
8 ounce can mushroom slices
oregano
nutritional yeast

  1. Onion Jam – Start the day before.  Slice the onions into thin half moons.  Saute over low heat for about an hour in olive oil until completely caramelized.  Sprinkle with salt and pepper.  As the onions get dry, add splashes of vegetables stock.  It’s important to let the onions really caramelize without burning.
  2. Move to a bowl and refrigerate to cool completely before using for the pizza.
  3. Toppings – Finely dice the peppers.  Coat the bottom of a saucepan with olive oil and saute the peppers.  Add the garlic, finely diced, and salt and pepper.  Stir and cook until the vegetables are soft.  Let cool completely.
  4. Pizza Crust - Preheat the oven to 425 ˚F.  In a large bowl whisk together the whole wheat flour, yeast, sugar, and salt.  Stirl in the water and oil, mix until combined.
  5. Add the remaining flour bit by bit until the dough forms a ball.  Turn out on a well floured surface.
  6. Knead the dough until it forms a smooth ball, about 5 minutes.  Let the dough rest for 20 minutes.
  7. Flatten the dough into a circle.
  8. Assembly – Drizzle olive oil over the dough and spread evenly.  Spread onion jam over the top.  I used about three-fourth’s of the jam.  Sprinkle the peppers, artichoke hearts, and mushrooms over the top.
  9. Sprinkle oregano and nutritional yeast over the pizza.
  10. Bake for 15-20 minutes or until the dough is cooked through.onion jam pizza | pale yellow
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Vegan Chocolate Cake

vegan chocolate cake | pale yellowYesterday I discovered a new part of the beach!  Usually I walk downtown because there are more points of interest and I like walking to the jetties, but once and awhile I walk uptown on the beach.  Uptown is just houses, beautiful houses, but just houses.  I walked down to where the public city beach ends and the park begins, it was a beautiful sight.

vegan chocolate cake | pale yellowNow that I’ve reached the end of the beach I want to  climb the fence and keep walking.  It’s time to break all the rules!  We’ll see what happens, if I stop posting for a few days it’s probably because I got arrested.  No worries.

vegan chocolate cake | pale yellowDo you ever wake up and decide you’re going to make yourself a cake?  I had been thinking about layer cakes for a week, I was ready for this to happen.  It happens some days.  At least this cake is vegan and borderline healthy.  Vegan is healthy, right?  I’m going to pretend that it is; that’s just my style.

vegan chocolate cake | pale yellowDespite being vegan, this cake doesn’t taste vegan.  And there aren’t any weird vegan tricks.  Just a simple cake, with simple ingredients, and a little coconut whipped cream.  The cake is super moist and tender and squishy.  The chocolate is rich and flavorful.  A little whipped cream and fresh strawberries pair delightfully.  Spring time in a cake!  Plus, when you make yourself a cake you have lots of leftovers, perfect for freezing.  Now when I crave cake, I have a piece ready that just needs to be thawed!

vegan chocolate cake | pale yellowOne Year Ago – Graham Crackers
Two Years Ago – Cake Decorating 2 – Final Cake

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Vegan Chocolate Cake
Adapted from Shutterbean
Yield – 8 servings

Chocolate Cake
1 1/2 cups flour
1 cup sugar
3 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 tablespoons vegetable oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water

Topping
1 quart strawberries, cut into thick slices
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 cans coconut milk, refrigerated
1 tablespoon sugar
splash of vanilla

  1. Cake – Preheat the oven to 350 ˚F and grease the bottoms and sides of a 8” and 6” round pan.  Cut circles of parchment paper and place on the bottom of each pan.  Grease the paper and then lightly dust each pan with cocoa powder.  Set aside.
  2. In a large bowl whisk together the flour, sugar, cocoa powder, soda, and salt.  Make a well in the middle of the dry mixture.
  3. Stir together the oil, vanilla, vinegar, and water in a measure cup.  Pour into the well in the dry ingredients and whisk until combined.
  4. Divide the batter between the two pans, more in the larger pan, and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  5. Let cool on a wire rack for about 10 minutes and then remove the cakes from the pan.  Let the cakes cool completely on the wire rack.
  6. Topping – Slice the strawberries and add to a bowl, toss with sugar and vinegar.  Let sit in the fridge while the cakes cool.
  7. Carefully separate the solid cream from the clear liquid in the canned coconut milk.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment.  Add the sugar and vanilla.  Beat until creamy and fluffy.
  8. Assembly – Level the cakes (eat the scraps) and place the bottom layer on a cake stand.  Smear a generous layer of whipped cream.  Arrange two-thirds of the strawberries on the whipped cream.
  9. Place the smaller layer in the middle and spread the remaining whipped cream on top.  Arrange the rest of the strawberries.
  10. Store in the refrigerator.vegan chocolate cake | pale yellow

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Tex Mex Quinoa

tex mex quinoa | pale yellowLast week’s quinoa was a big hit with friends on Facebook.  People actually made the dish!  Sometimes I make things and wonder if anyone actually makes them.  It was nice to hear about and see the proof.  Way to go Fatema and Nicki!

tex mex quinoa | pale yellowI’ve made this quinoa several times over the past year.  The corn and black beans make the quinoa salad really filling and there is no need to eat for hours after consuming a big bowl.  Plus, anything with avocado is bound to be delicious!

tex mex quinoa | pale yellowIf you’re a spice-loving person, add some cayenne, red pepper flakes, jalapenos, or sriracha.  I’m only mildly spicy and want to make sure my lunch is edible without downing huge glasses of water or smother the dish in yogurt.

tex mex quinoa | pale yellowThis isn’t a dish limited to the lunch box, I think it would make a great accompaniment to any BBQ or outdoor party.  The quinoa doesn’t need to be refrigerated and it has familiar flavors party-goers enjoy.  As a bonus, it’s super friendly to your vegan and gluten free friends!  No one wants to leave out those friends!

tex mex quinoa | pale yellowOverall tex mex quinoa is smokey in flavor from the cumin and crunchy from the quinoa.  The lime juice adds plenty of zip and the avocados are creamy.  This is one of my favorite lunches and I’m excited to finally share it with you!

tex mex quinoa | pale yellowOne Year Ago – Sriracha Chicken and Roasted Corn & Red Pepper Farro Salad

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Tex Mex Quinoa
Yield – 5-6 lunch servings

1 cup quinoa
2 cups vegetable stock
1 tablespoon olive oil
1 medium onion
2 small bell peppers (red and yellow) or 1 large pepper
2 roma tomatoes
1 15-ounce can black beans
1 15-ounce can corn
1 bunch cilantro
1 ripe avocado
1 teaspoon cumin
1/2 teaspoon garlic powder
salt + pepper
juice of 1 lime

  1. Add the quinoa and vegetable stock to a medium saucepan over low heat.  Simmer and cook until all the liquid is absorbed, stirring periodically.
  2. Heat the olive oil in a large saute pan.  Finely dice the onion and add to the pan.  Sprinkle with salt.
  3. Finely dice the bell peppers and add them to the pan.  Sprinkle with salt.  Saute until the onions are translucent and the peppers are soft.
  4. Roughly chop the tomatoes, salt liberally, and add to a large bowl.
  5. Rinse the black beans and corn and add to the tomatoes.  Chop the the cilantro and avocado and add to the bowl.  Set aside.
  6. Sprinkle the cumin and and garlic over the cooked onions and peppers.  Add on some freshly cracked pepper.  Stir to combine.
  7. Add the cooked quinoa and onions & peppers to the bowl.  Stir to combine and add the lime juice.  Taste and add more salt and pepper if necessary.tex mex quinoa | pale yellow

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Tomato Spinach Garlic Quinoa

tomato spinach garlic quinoa | pale yellowIn January I made a whole list of goals and tasks I wanted to accomplish in 2013.  One of those goals was to post more healthy recipes and meals.  Ha ha ha, that hasn’t happened!  I did get all healthy with the juice cleanse and a month of vegan eating, but that didn’t last long.  Despite all the recipes for cookies, cupcakes, and other treats,  I try to eat healthy meals.

tomato spinach garlic quinoa | pale yellowAnyone who has eaten lunch with me the past six years knows I tend to eat the same thing everyday, or at least a variation on a theme.  I want a lunch that is healthful and filling and is something I don’t have to think about.  For the past six months I’ve been in love with quinoa salads.  I have been making various versions like southwest, Mediterranean, and pesto.  Over the next couple of weeks I hope to share some of my favorites with you.

tomato spinach garlic quinoa | pale yellowWhat I like about quinoa salads is how well they keep in the fridge.  It’s easy to make a big batch and scoop out a portion each day for lunch.  Usually I order in food on Friday, so four portions is the perfect amount for the week.  Accompanied by some fruit and a crunchy snack, I’m good to go for the rest of the work day.  This particular quinoa salad smells like garlic bread!  I love the flavor of the cooked onions, garlic, and spinach with the burst of freshness from the raw tomatoes.  The quinoa is full of protein and is the perfect little nugget to absorb the flavor.  PS, cook your quinoa in broth, it makes a HUGE difference in flavor, trust me, if you want tasty quinoa, cook it in something tasty!

tomato spinach garlic quinoa | pale yellowOne Year Ago – Mint Chocolate Cupcakes, Chocolate Cake with Strawberries and Whipped Cream in Jars

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Tomato Spinach Garlic Quinoa
Yield – 4 entree servings, 6 side servings

1 cup quinoa (I buy pre-rinsed)
2 cups vegetable stock
pinch of salt
1 tablespoon olive oil
1/2 large yellow onion
4-5 cloves of garlic
5 ounces fresh baby spinach (one clamshell)
10 ounces cherry tomatoes
juice of one lemon

  1. Add the quinoa, stock, and a pinch of salt to a medium saucepan.  Heat on medium-low so that the mixture is simmering.  Stir occasionally and cook until all the stock is absorbed.
  2. Meanwhile add the oil to a large saute pan and finely dice the onion.  Add the onion to the hot pan and cook until the onions begin to brown.  Sprinkle the onions was a pinch of salt.
  3. Finely chop the garlic and add to the onions.  Cut for one minute or until your smell the delicious garlic.
  4. Add the spinach and cook until all the spinach is wilted.  Let cool slightly.
  5. Chop the tomatoes in half or in quarters if they are large.  Add the tomatoes and sprinkle with salt.
  6. Chop up the cooked spinach mixture and add to the tomatoes and then stir in the cooked quinoa.
  7. Squeeze the juice of the lemon in the salad and stir.
  8. Serve hot, cold, or room temperature.tomato spinach garlic quinoa | pale yellow

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Vegan Carrot Ginger Muffins

Vegan Carrot Muffins | Pale Yellow

The recipe was supposed to be a way to use up all the extra pulp and fiber from juicing.  That’s one of the disadvantages of juicing – all the leftover solid, fruit/veg mix that gets thrown out.  If you’re a composter, you’re fine, lots of wonderful pulp to throw in the compost pile.  I am not a composter; I’ve taken students to a composting center where we looked at indoor composting kits with worms.  For some reason my roommates are against the idea keeping worms in the apartment…

Vegan Carrot Muffins | Pale Yellow

As I was looking for recipes, I struggled to find one that met my needs.  I wanted a recipe that was mostly vegan or at least easily adaptable to vegan and didn’t have too many weird ingredients.  This recipe was close enough.  By substituting the applesauce and grated carrots for my leftover carrot-ginger-pear pulp and using vegetable oil, I had all the ingredients I needed  already in the apartment.

Vegan Carrot Muffins | Pale Yellow

These are good, super good.  My expectations were a little low, but these exceeded anything I could have dreamed of!  The muffins are amazingly moist, tender and flavorful.  The little bit of fresh ginger shines through like a diamond.  The top is just a bit crunchy from the flax seed.  I ate one everyday for breakfast and these stayed fresh for the whole week.  You would never guess this is vegan or semi-healthy.

Vegan Carrot Muffins | Pale Yellow

If you’re a fan of carrot cake, I imagine it would be pretty easy to add some raisins, walnuts, and a whipped coconut milk frosting to make these guys into a lovely vegan treat!  I have a vision, it’ll come to fruition one day.  But before I turn a solid breakfast into a dessert, you should make your own muffins, start the day off right!

Vegan Carrot Muffins | Pale Yellow

One Year Ago – Margarita Whoopie Pies

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Vegan Carrot Ginger Muffins
Adapted from Oh She Glows
Yield – 12

1 3/4 cups whole wheat pastry flour
1/4 cup sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup + 2 tablespoons maple syrup
1/2 cup vegetable oil
1/4 cup + 3 tablespoons water
1 1/2 teaspoon vanilla extract
2 cups grated carrot, pear, & fresh ginger **

  1. Preheat the oven to 400.  Line 12 cupcake cups with paper liners and spray the paper liners with cooking spray.  Set aside
  2. Whisk together the flour, sugar, flax seed, powder, soda, cinnamon, ginger, cloves, and salt in a medium bowl.
  3. In a smaller bowl whisk together the maple syrup, oil, water, vanilla, and grated carrot mixture.
  4. Stir the liquids into the dry until just combined.
  5. Portion equally among the 12 muffin cups and bake for 15-18 minutes until lightly browned.  Let cool on a wire rack and remove the paper liner.
  6. Once cooled, store in an air proof container for up to a week.

** I used the pulp left over from making a carrot, pear, ginger juice.  I used about 6 carrots, 2 pears, & a 1” piece of ginger.  If you don’t have leftover pulp from juice, grate 1 1/2 cups worth of carrot and add 1/3 cup of applesauce.  Grate in fresh ginger if desired, but the fresh ginger gave fantastic flavor!

Vegan Carrot Muffins | Pale Yellow

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Cashew Nut Milk

cashew nut milk // pale yellow

This juice is fantastic!  Rich and creamy and totally satisfying.  It totally saves you after a long day of drinking acidic juices filled with all the fruits and vegetables you can imagine.cashew nut milk // pale yellow

Drinking the cashew milk before bed leaves your tummy full and happy while providing your body with needed protein and fat to start the next day off right.  The vanilla and cinnamon add great flavor.

cashew nut milk // pale yellow

This juice was the first one I prepared because it is the easiest to make ahead.  Simply soak the nuts over night and the blend with the rest of the ingredients.  Portion the juice into mason jars and store in the fridge.  You’re now ready for easy grabbing and drinking!  No worries, the juice cleanse is over now!

cashew nut milk // pale yellow

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Cashew Nut Milk
Adapted from Juices 101
Yield – 64 ounces

1 1/2 cups raw cashews
6 cups filtered water + more for soaking
3 tablespoons honey or agave nectar
seeds from 1 vanilla bean
3 teaspoons cinnamon

  1. Soak the cashews overnight with plenty of water to cover.
  2. Drain and rinse the cashews.  Add them to a VitaMix with 6 cups water, honey, vanilla, and cinnamon.
  3. Blend for 2-3 minutes on high and then pour into a nut milk bag.
  4. Squeeze out all of the nut milk until you are left with a dry pulp in the bag.
  5. Portion the milk into 3 mason jars and then pour the rest in a glass to drink or store for later.
  6. Store in the fridge and shake before drinking.

cashew nut milk // pale yellow

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Carrot Apple Beet Ginger Juice

carrot apple beet ginger juice // pale yellow

This is the drink I was most concerned about – I didn’t think I would be able to drink beet juice.  I had tried it in the VitaMix and I don’t know, it was just too grassy.  The pureed beet juice was too much to handle, but the juiced beet juice is delightful.

beet carrot ginger juice // pale yellow

Fresh ginger is key!  It provides fantastic, sharp flavor and really covers up the grassyness of the beet the juice.  I enjoyed the lack of acidity in this juice, and my stomach definitely appreciated the break.

carrot apple ginger beet juice // pale yellow

The best part of the beet juice is the color!  I wish Essie would make a nail polish called beet juice, I would wear it all the time.  You can see all the beet juice stains on the cutting board!  Again, this is a great make-ahead situation.  Peeling beets is messy and your hands will be all pink.  Bite the bullet and peel them all at once for the week.  While you have the peeler out, you might as well handle all the carrots.  Trust me, you’ll thank yourself later when you just grab a bag of prepared veggies out of the fridge and juice away in seconds!

carrot apple ginger beet juice // pale yellow

One Year Ago – Vanilla Cupcakes with Chocolate and Caramel

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Carrot Apple Beet Ginger Juice
Adapted from Juice 101Yield – 1 16-ounce serving

3-4 carrots, peeled
2 beets, peeled
4 stalks celery
1 red apple
1 inch piece of ginger
1 tablespoon lemon juice

  1. Peel the beets and carrots and roughly chop the beets, carrots, celery, apple, and ginger.
  2. Place everything in the juice and juice.
  3. Add the lemon juice and stir.  Drink immediately or store in the fridge.

carrot apple ginger beet juice // pale yellow

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Spicy Lemonade

spicy lemonade // pale yellow

This one is spicy!  It just looks hot and was hard for me to drink.  The original recipe calls for 1/2 teaspoon of cayenne pepper and I knew that would be too much for me, so I reduced the amount to 1/4 teaspoon.  Even that was too much.  If you’re not a spicy person, I would definitely recommend an 1/8 teaspoon.

spicy lemonade // pale yellow

Usually I highly recommend shaking all the juices to mix properly, but for this one I tried to let as much cayenne pepper settle at the bottom as possible.  Let’s have some honesty here – I only drank one of these, I couldn’t stand the cayenne pepper.   I know I’m kind of a wimp when it comes to spice, so do what your heart tells you for this situation.

spicy lemonade // pale yellow

I replaced the spicy lemonade with a plain coconut water.  Calorie-wise it was about the same and kept me full.  If I did a juice cleanse again, I would either completely eliminate the cayenne or add 1/16 of a teaspoon.

spicy lemonade // pale yellow

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Spicy Lemonade
Adapted from Juices 101
Yield – 1 16-ounce serving

2 lemons
1 tablespoon agave nectar
1/8-1/2 teaspoon cayenne pepper (I used 1/4 and it was WAY too spicy for me)
14 ounces filtered water

  1. Juice the lemons into a 16-ounce mason jar.  Add in the agave and cayenne pepper.
  2. Add water to fill.  Screw on the lid tightly and shake.
  3. Refrigerate before drinking.

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Pineapple Apple Mint Juice {Blue Print PAM}

pineapple apple mint juice // pale yellow

This was my favorite of the juices.  It is refreshing, light, and springy.  It was also the easiest to drink, probably because it was the most traditional in terms of fruit juice.

pineapple apple mint juice // pale yellow

My one complaint – some serious heart burn.  The acidity from the pineapple and lime juice really got to me and I needed a few Tums after drinking the juice.  Sipping water between sips of the juice helped to ease the acidity level in my stomach as well.

pineapple apple mint juice // pale yellow

Best of all, this juice kept really nicely in the fridge.  Since I had one pineapple, I cut up all of the produce and sectioned it out into gallon-size Ziploc bags.  That way when I was ready to juice I could just grab a baggie and throw everything in the juicer.  That step made clean up and prep so much easier from subsequent juice making!

pineapple apple mint juice // pale yellow

One Year Ago – Chocolate Oreo Cupcakes

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Pineapple Apple Mint Juice {Blue Print PAM}
Adapted from Juices 101
Yield – 1 16-ounce juice

1/3 pineapple
2 granny smith apples
1/2 handful mint
2 tablespoons lime juice

  1. Roughly chop the pineapple, apple, and mint and place in the juicer.  Juice.
  2. Mix in the lime juice.  Enjoy!

pineapple apple mint juice // pale yellow

 

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Green Apple Juice {Blue Print Green}

green apple juice // pale yellow

A couple of weeks ago I did a 3-day juice cleanse.  There are kits you can purchase that deliver all the juice to your house and you can just grab and drink.  That’s probably an easier way to do a juice cleanse, but I’ve never done anything the easy way.

green apple juice // pale yellow

Of course I wanted to make it all myself.  I’m going to post each day this week and walk you through a homemade juice cleanse.  The first step is planning.  Look at your calendar and find a 9-10 day window without many obligations.  Even though the actual juice cleanse is only 3 days, there is an easing in and an easing out process.

green apple juice // pale yellow

The second step is grocery shopping.  Be prepared to buy and store a lot of produce!  Clear the fridge, clear the cupboards.  I spent about $100 on produce for the three days.  That does seem like a lot, but to buy directly from Blue Print, it’s going to run about $180.

green apple juice // pale yellow

Finally, you need some time for juicing.  All that time you used to spend eating will now go towards preparing the juices.  One tip I can offer is to make multiple batches at once.  Since you’re drinking 2 green apple juices a day, make both at once.  The green apple is the first juice of the day and you drink a second juice later on, so I made the juices the night before and stored both in mason jars for easy grabbing and consuming.

green apple juice // pale yellow

The texture of the juice is easy for drinking.  When making smoothies, the texture sometimes tickles my throat, not so with the juice.  The green apple is bright and fresh.  The strongest flavors are the cucumber and lemon juice.

green apple juice // pale yellow

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Green Apple Juice {Blue Print Green}
Adapted from Juices 101
Yield – 28-32 ounces, enough for 2 servings of juice

3 large romaine leaves
5 large celery stalks
1 large English cucumber
3 kale leaves with stalks
5 parsley ribs
2 large granny smith apples
handful of spinach
2 tablespoon fresh lemon juice

  1. Clean all the produce and chop into chunks except the lemons.  Juice them in the juicer.
  2. Scrape the foam off the top of the juice.  Add the lemon juice to the juice and stir.
  3. Divide the juice into one glass for immediate consumption and a mason jar for storage to drink later in the day.

Note – If your produce isn’t large enough to make enough juice, add 1/2 cucumber or apple to get the required amount of juice.  Your goal is two 16-ounce servings of green juice.

green apple juice // pale yellow

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