Sunday, September 30, 2012

Super Excited For Vegan MoFo:

So...this is going to be my first time doing Vegan Mofo. I'm so excited! From what I've heard, Vegan Mofo is a month of blogging about vegan food, so I guess that I will basically continue what I'm doing with a few added twists during the month of October.

For Vegan Mofo, I'm supposed to post about veganism at least 20 times during the month. I'm going to be ambitious and try to post the full 31 (a post for every day), but instead of posting every day, there will be some days when I post twice a day. (October's going to be a crazy busy month for me, so I can't commit to sitting down every day and posting). I will also be updating you on my favorite blogs who are also doing Vegan Mofo. It should be a lot of fun!

Preview of what's to come:
❤ Cooking Videos!
❤ You Pick It - What Do You Want Veganized?
❤ More Adventures in Vegan Cheese Making
❤ More Raw & Gluten Free Recipes
❤ Back to My Roots: Veganizing My Great Grandmas' Recipes
❤ Vegan Comfort Food

Recipes Planned:
❤ Eggplant "Parm" in Roasted Red Pepper Sauce
❤ Pumpkin Brownies
❤ Artisan Bread
❤ Broccoli "Cheddar" Soup in a Bread Bowl
❤ Falafel & Vegan Tzatziki Sauce

Saturday, September 29, 2012

Vegan Stuffed Peppers:

I finally broke down and came up with a Fall recipe for you guys! (It's still 90 degrees here by the way). Anyways, this recipe is absolutely delicious, and surprisingly easy to make. It's a perfect transition from Summer to Fall. I hope you like it!


4 red peppers
1 15 oz. can white beans, drained and rinsed
4 tsp.Tofutti Better Than Cream Cheese, divided
1 cup of your favorite bread, cut into 1/2 inch cubes
1 medium yellow onion, diced
2 cups water
2 tbsp red wine vinegar
1 tbsp. dried oregano
1/2 tsp. nutritional yeast (optional)
1/4 to 1/2 tsp. salt (to taste)
Dash of black pepper
1 tbsp. olive oil

Serves 4.
Prep: 10 minutes.
Cook: 30 minutes.
Total Cook Time: 40 minutes.


1. Preheat the oven to 375.

2. Cut the tops off of the red peppers. Remove the seeds.

3. Add about 1/3 cup of the bread, 1/4 cup of the beans, 1 tbsp. of the onion, and 1 tsp. of the Better than Cream Cheese to the inside of each red pepper.

4. Which the water, salt, oregano, nutritional yeast, pepper, and red wine vinegar in a medium bowl.

5. Place the peppers in a baking pan, and pour some of the broth inside each pepper. Place the top of each pepper on top. If you have let over bread, place it in the pan with the peppers. Pour the remaining broth  on top, and drizzle with olive oil.

6. Bake 25 to 30 minutes, until cooked through.

Other Ideas:

❤ Add steamed spinach to the peppers (I originally planned on this, but completely forgot).
❤ Add whatever herbs you have: parsley, basil, even thyme would go really well with this recipe.
❤ Substitute cashew cream for Better Than Cream Cheese.
❤ Use rice or quinoa instead of the bread as stuffing. 

Wednesday, September 26, 2012

Cilantro and White Bean Salad With Carrots & Green Peppers:


1 15oz. can small white beans, drained and rinsed
1 1/2 cups pearl cous cous, cooked according to package directions
1 large carrot, shredded
1 green bell pepper, diced
1/3 cup fresh cilantro, chopped
1 tbsp. olive oil
1 tbsp. Italian dressing
1/4 tsp. garlic salt
A few dashes of black pepper

Serves 4.
Total Cook Time: 20 minutes (plus at least 30 minutes to allow to chill).


1. Cook cous cous according to package directions and chop the vegetables.

2. Once the cous cous is done, combine the cous cous, beans, green pepper, carrot, salt, pepper, and oil in a large bowl. Toss to coat.

3. Add the cilantro and Italian dressing. Toss to coat. Chill in the fridge for at least a half an hour.

Barcelona With 2 of My Favorite People:


In the midst of cleaning my house and all the work that I'm supposed to do today, I got to reminiscing, and thoughts of Barcelona crept into my head. Although we only spent literally like a day and a half in Barcelona, it was awesome.

On the Thursday of our second week in Spain, we had no idea where we would be going for the weekend. Adam, Liza, and I spent over six hours in Liza's room looking up flights and train rides trying to decide where to go.
Hotel Rooftop
Anyways, after five hours or so and a few beers, we were a little delirious, and Adam was getting a little stressed. Around 12AM, we finally booked an overnight train ride to Barcelona for the next night. While we were laughing and carrying on, Liza reassured him, "Don't worry! You're about to have to best 36 hours of your life!"

The next day, we caught the 664 bus into Madrid and headed to La Mafia for some pre-train ride food and drinks. I had the verdura (vegetable) pizza and a few stiff whiskey cokes. We then headed over and bought some cheap vodka and Tang (really just Spanish orange pop, but we like to refer to it as "Tang"). And yes, it's "pop," not "soda."

All of the fun that we had a La Mafia almost made us late for our train. We made it to the train station with a few minutes to spare, but because Liza and Adam are chain smokers (just kidding guys!), they had to smoke before boarding the train. I decided to run down and check out the situation, and that's when I realized that the train was leaving right then. As a result, I had to run up the escalator and outside to try and get Liza and Adam, all while the train attendant was yelling, "Tus amigos cogerá el tren siguiente!" ("Your friends will catch the next train!").

Somehow we made the train, and we were finally on our way to Barcelona. Of course we were bothering the other people in our car who were trying to sleep. Liza even spilled some of her Vodka Tang on the girl who was sitting next to me. I ended up falling asleep, but Liza and Adam ventured to the train bar and were off wreaking havoc all over the place (of course).

Happy ☺
I woke up around 5 in the morning, just in time to watch the sunrise over the water. Listening to American Girl and Black Betty on repeat on Adam's phone (I didn't have one at the time), it was one of my favorite experiences during my time in Europe. I took a ton of pictures of the sunrise, but I still need to get them from Adam.

Anyways, we arrived in Barcelona a little after 8 in the morning, and we headed to our Hotel. The bellboy, Jordi, was one of the nicest people I've ever met. We gave him our cheap bottle of tequila as part of his tip.

We then took the party to the streets while waiting until we could check in. We shopped for a little and then headed back to check in. There were some really cool stores in Barcelona. I even bought a Spanish cook book! 

After we checked in, we napped for a little, and then we jumped on one of those hop on hop off buses. I think we ended up only riding it for a block. Oh well. At least we saw the Gaudi Cathedral, which was beautiful by the way. We then ended up at this cool bar (I can't remember the name, but we like to call it "Captain Tony's") for tapas and cervezas. After that, we shopped a little more and then went to the beach.

With gorgeous mountain and city views and plenty of middle-aged topless women, the beach was exactly how I had pictured it. We had a few beers and chilled out. After that, we headed back to the hotel for a shower, and then enjoyed rooftop views of the city over a glass of wine while eating dinner.

Unfortunately, I was sick and unable to go out that night, but Liza and Adam decided to go to the casino. We spent the remainder of our time in Barcelona eating and shopping at the train station. Sadly, the weekend was over, and we had to make our way back to Madrid. Getting back to Liza's comment, our weekend in Barcelona is definitely up there with some of the best hours of my life.❤
Beach ❤
Souvenirs ❤

Vegan and Gluten Free Stir Fry With Rice Noodles:

Who doesn't love good stir fry? I used rice noodles instead of fried rice, which was a nice departure from the ordinary. Feel free to get creative and use different vegetables as well: sweet peas, asparagus, zucchini, even diced sweet potatoes would be delicious in this stir fry. I used liquid aminos for the sauce, but you can use whatever sauce that you like or have on hand. (I happen to be in love with teriyaki. It goes well with just about anything). Tofu would also be a delicious addition, not quite sure why I didn't use it.


2 cups rice noodles, cooked according to package directions
1 green bell pepper, sliced
2 mini sweet red peppers, sliced (or use 1/2 red bell pepper)
2 mini sweet yellow peppers, sliced (or use 1/2 yellow bell pepper)
1 to 1 1/2 cups broccoli, cut into small to medium florets
1 medium yellow onion, diced
1 to 2 cloves garlic, minced
1/4 tsp. kosher or garlic salt
Dash of black pepper
Dash of cayenne or crushed red pepper (optional)
2 tbsp. teriyaki sauce, stir fry sauce, or liquid aminos (more or less, to taste)
1 1/2 tbsp. olive oil or Earth Balance Buttery Spread

Serves 4.
Total Cook Time: 20 to 25 minutes.


1. While the noodles are cooking, chop your veggies. Preheat 1 tbsp. of the oil or Earth Balance in a large saucepan over medium-high heat.

2. Add the peppers, broccoli, onion, and garlic. Add 1 tbsp. of whatever sauce you decide to use, the salt, black pepper, and cayenne pepper. Saute over medium-high heat until tender and a little charred, but not overcooked, 5 to 7 minutes. (You don't want mushy veggies!)

3. Once the noodles have cooked, drain them, and make sure to run them under cold water to keep them from sticking together. (I almost always forget this step and end up with a sticky ball of noodles).

4. Add the noodles and the remaining teriyaki  and oil to the pan with the vegetables. Cook on medium heat until everything is mixed together really well and the noodles have soaked up some of the flavor. This should take about 5 minutes.

5. Serve and enjoy. ❤

Tuesday, September 25, 2012

Adventures in Bread Making:


So I have this awesome bread machine that makes the perfect bread and does all the work for you. It kneaded the dough, gave it time to rise, and baked it perfectly, all while I sat back and enjoyed the aroma of freshly baked bread coming from my kitchen.

I used a box of Hodgson Mill's Wholesome White Bread Mix that I had in my pantry. I highly recommend it. It turned out perfect, and don't fret if you don't have a bread machine, you can bake it in your oven too! ❤

Step 1: Open the box and take the flour and yeast packets out.
Step 2: Pour  the 1 cup & 1 tbsp. water and the 2 tbsp. canola oil into the bread machine, followed by the flour. Pour out the yeast packet on top. (I added a little salt too).
Step 3: Close the lid, and turn on the Bread setting. Hit start. The timer will say 4 hours and 10 minutes. Sit back and relax. ☺
  Step 4: After the machine stops beeping, turn it off and shake the bread out of the pan.
 Step 5: Enjoy! Make grilled sandwiches, croutons, Texas toast, stuffing, etc.

Monday, September 24, 2012

Vegan Sweet Potato Stew:

My grandma made this for me over the weekend. She got the recipe for it out of an old Family Circle Magazine that she bought at a garage sale. The cinnamon and cumin have contrasting flavors, which only make this fall dish taste better. It's sweet and savory with a few spoonfuls of comfort, all in one bowl.

See the recipe here: Sweet Potato Stew - Family Circle.

Tomato and Sweet Pepper Salad With Breaded Okra:

Tomato and Sweet Pepper Salad and Breaded Okra:

I came across this breaded okra while browsing the frozen vegetable section at Target the other day. Because I was looking for more quick and easy convenience foods, I figured I'd try it. This okra is really good, it has a little bit of a kick though.

I needed something on the side, so I threw together some diced tomatoes with onion and mini sweet peppers. It turned out delicious.☺

I also got these bowls at Target. All of this food blogging is giving me a new found appreciation of dinnerware. ❤


1 1/2 cups frozen breaded okra (Pictsweet Brand)
4 large Roma tomatoes, diced
1 cup yellow/orange mini sweet peppers, diced
1 medium yellow onion, diced
1 to 2 cloves garlic, chopped or minced
1/4 tsp salt(to taste)
1/4 tsp. dried basil
1/4 tsp. dried thyme
Dash of oregano
Dash of black pepper
3 tbsp. canola oil, divided

Total Cook Time: 20 minutes.
Serves 4.


1. Preheat 2 tbsp. of the canola oil over medium heat in a large skillet. Add the okra, and cook on medium heat until cooked through and golden-brown, about 10 to 12 minutes. (You may want to turn it up to medium-high).

2. While the okra is cooking, chop your veggies. Combine the veggies with 1 tbsp. of oil, the salt, basil, thyme, oregano, and black pepper. Toss to coat.

Saturday, September 22, 2012

Got Allergies?

Dairy allergies are more common than one may think. I'm allergic to dairy, and although it was awful at first, cutting dairy out of my life has greatly benefitted every aspect of my well-being.

For more than six months before I went vegan, I was experiencing strange symptoms that really affected my everyday life: rashes, numb and tingling lips, and acne (or so I thought).

Anyways, getting to the point here, I gave up dairy for about a month after deciding to go vegan. I honestly don't know how I managed to do that because I was definitely addicted to it at the time, and I don't have a lot of will power when it comes to food. (Haha). I somehow managed for that first month, but I slipped up and had a piece of cheese one day. I had completely forgotten about all of my weird symptoms by this point. It didn't take me long after eating that piece of cheese to remember how annoying having numb and tingling lips is, and my face broke out in rashes for two weeks after that.

If you suspect that you may have a dairy allergy, you should definitely try to go to the doctor or eliminate it from your diet and see how you feel. Some dairy items seemed to give me more trouble than others: cheese and sour cream were probably the worst, whereas butter didn't affect me all that much. I just don't feel well after eating butter, and it also makes my face break out (albeit less severely). If you just can't break your cheese addiction, try substituting it with nondairy substitutes (a few are pictured above).

There are probably another thousand reasons that I'm glad that I gave up dairy: including the mitigation of my Endometriosis and PCOS symptoms. I honestly believe that my Endometriosis (an incurable disease) has cleared up as a result of omitting dairy from my diet. However, I will expand on these subjects later. If any of you have any questions about it, let me know. I would be happy to share my story in order for you to make yours better.

Find out more at:

Other helpful posts:
Vegan Substitutes
Tofutti Better Than Cream Cheese
Raw Vegan Cashew Cheese
Vegan Cheesecake
5 Minute Vegan Cream Sauce
Vegan Mac N' Cheese

Friday, September 21, 2012

REVIEW: Tofutti's "Better Than Cream Cheese"'s Friday! I can't believe how quickly these weeks are flying by. It's almost scary! I'm going to be graduating before I know it. ☹

Anyways, any plans for the weekend?I'm going to my friends' engagement party tonight, and they're having a taco bar. I'm pretty excited about that. ☺  I'm leaving to go see my grandparents down South in the morning, probably going to the beach and hitting up the casino with them. (I really don't like the casino, but grandpa loves it). Since I'll do anything to make him happy, I'm pretty sure that I'll end up at the casino with him at some point this weekend. I hope it doesn't rain all weekend like it did this entire week. It's getting old already.

I bought this "Better Than Cream Cheese" to make vegan cheesecake, but I didn't end up using it, so it's been sitting in my fridge just begging to be eaten. Needless to say, I'm very glad that I decided to try it today. I had it on an everything bagel, and that's when I realized how much I was missing out all of the times that I skipped over this in my fridge.

"Better Than Cream Cheese" really lives up to its name. With the same texture and comforting taste of real cream cheese, it made me super happy. It only lacked a little bit of that sour taste that cream cheese normally has. I thought I would miss that, but I actually ended up preferring the taste of the Better Than Cream Cheese over the taste of real cream cheese. It went perfect with my bagel. ❤☺

I give this: ★★★★★
You should definitely give it a try! ❤

Thursday, September 20, 2012

Mixed Berry Smoothie:

Looking for something that will fill you up in the morning without weighing you down? This smoothie is your answer. It's sweet (but not too sweet), and filling. This makes the perfect breakfast or snack.


1 cup frozen mixed berries
1/2 cup frozen peaches (optional)
1/3 cup spinach
3/4 cup coconut milk
2 tsp. ground flax (optional)
A few mint leaves (optional)

Makes 1 smoothie.


1. Add all of the ingredients to a blender.

2. Pulse until well blended. 

Wednesday, September 19, 2012

Vegan Bruschetta Flatbread:

Vegan Flatbread With Bruschetta ❤

This is soooo good. I originally wanted to use hummus instead of the cashew cream, but I didn't have any hummus lying around. Feel free to use either...the cashew cheese ended up going really well with this recipe. The flatbread is super easy to make, and the bread flour gives it a bit of a lighter feel. This has all the taste of comfort food without weighing you down, and it's absolutely delicious. ❤


2 cups bread flour, plus more for dusting, etc.
3/4 cup warm water
2 tbsp. olive or canola oil, divided
1 large tomato, diced
1 1/2 to 2 cups spinach
1 small yellow onion, thinly diced
About 1/4 tsp. kosher salt (or to taste)
1/4 tsp. black pepper (or to taste)
1/2 to 1 tsp. dried thyme
A few dashes of paprika (optional)
About 1/2 cup cashew cream (or more to taste)


1. Preheat oven to 425℉.

2. In a large bowl, combine the bread flour, 1 tbsp. oil, and water. Form it into a ball and knead until smooth and tacky, adding flour as needed. (This will take 5 to 7 minutes). Divide dough in half.

3. Roll one half of the dough out onto a lightly-floured surface. Keep rolling it out until the dough's about a half a centimeter thick (maybe a little less). It should form a 9 to 11 inch circle (or, if yours is anything like mine, an awkward oblong shape).

4. Spray a baking pan with non-stick cooking spray or oil, and add the first half of the dough. Bake until golden-brown: I baked mine on the middle rack for 10 minutes, but I placed it on the bottom rack for another 4 or 5 minutes because I wanted it to be a little crispier.

5. While the first half of the dough is baking, go ahead and roll out the second half the same way, and bake.

6. While the dough is baking, dice your tomatoes and onion. Once they're chopped up and ready to go, combine them in a medium bowl with the salt, pepper, paprika, thyme and remaining olive oil. Toss to coat.

7. After the dough is done baking and has cooled for at least 5 minutes, add a layer of cashew cream to each flatbread. Top each with spinach, and then add the bruschetta mixture.


♥ Out of time? Use premade flatbread or naan from the store.
♥ Add red or green peppers for a little more color, or add chile peppers for a little more bite.
♥ Substitute hummus, oil, or guacamole for cashew cream as your base sauce.
♥ Add garlic!

Tuesday, September 18, 2012

Climate Change, Student Loans, and Chick Pea Pesto Salad ♡


I've been super busy the past couple of days. My research outline for my seminar is due tomorrow. I'm actually doing it on how the livestock industry contributes to climate change, and I have to come up with a policy to mitigate its effects. Though I've done preliminary research, I'm still nowhere near formulating a fully-informed opinion on it. I'm also working on a paper for my bankruptcy class on everyone's favorite conversation piece: student loan debt. (I'll let you know how all this turns out come Thanksgiving). More recipes to come once this outline is turned in!

Anyways, I know that I'm still sort of on a summer recipe kick...just remember that it's still 90 degrees in Florida. I will post some fall recipes as soon as it starts to get cold. Did I mention that this Chick Pea Pesto Salad is amazing? It has a piney, garlicky, Heavenly flavor. It was supposed to last me for lunch for some of the week, but I've already eaten it all. Hope you like!♡♡♡


1 big can chick peas (1 lb. 13 oz.), drained and rinsed
1 package (a little over a cup?) grape tomatoes, halved
1/2 cup red onion, diced
Handful of spinach (to add more color to the pesto)
1/2 to 3/4 cup fresh basil
1/4 cup pine nuts
2 tbsp. olive oil
1 tbsp. balsamic vinegar
2 cloves garlic
1 1/2 tbsp. water
3/4 tsp. salt
1/4 tsp. black pepper


1. Add the chick peas, grape tomatoes, and onion to a large bowl. Set aside.

2. Add the spinach, basil, pine nuts, olive oil, balsamic, garlic, and water to your blender or food processor, blend until the mixture has formed a dressing (the garlic and pine nuts will be very fine).

3. Mix the pesto mixture in with the chick peas and veggies. Add the salt and pepper. Toss to coat. 

Monday, September 17, 2012

Coconut, Mint, and Cucumber Smoothies:

Given that I hardcore tailgated for the UCF game on Saturday, I was nursing a pretty bad hangover yesterday. Anyways, I somehow made it to lunch with one of my best friends for Mexican. (I ordered vegetarian fajitas - yum). But I still wasn't feeling my best, so I decided to make a green smoothie. This made me feel so much better.

The cucumber and mint have a calming effect on the stomach, and they just taste so delicious together. I mixed in a handful of frozen berries, and added a basil leaf for a more versatile flavor. Feel free to get creative and interchange ingredients though!

Makes about 2 smoothies.
Total Cook Time: 5 to 10 minutes.


1 to 1 1/2 cups ice
About 1/2 cup coconut milk
3/4 cup spinach
1 cup cucumber, sliced
Handful or two of fresh or frozen berries
1 tbsp. ground flax (optional, but healthy!)
2 or 3 mint leaves
1 basil leaf
1 tsp. lemon juice
Coconut flakes (optional)


1. Combine all of the ingredients besides the coconut flakes in a blender or food processor.

2. Blend until the smoothie reaches desired consistency.

3. Garnish with coconut flakes and a cucumber slice.

Sunday, September 16, 2012

#Veghead Problems:

Lessons and Gripes of Vegan Life:

Becoming a vegetarian or vegan is easier than most people think, but it's also very easy to overlook some things. For example, many people would assume that gummy bears don't contain meat byproducts, but they do! Scary, but have no fear, most of these issues can be solved by a quick look at the products' ingredients. The text above is from one of my friends who recently became (mostly) vegetarian/vegan. I laughed really hard after receiving this message from her out of the blue.

Here's a list of some of the mistakes that I've made and lessons that I've learned since going vegan:

1. A lot of vegetarian products are not vegan: most Morningstar products include both egg and milk products. Even some of Boca's products contain non-vegan ingredients.

2.  Unfortunately for us former McDonald's fries lovers, their fries are NOT vegetarian. They're made with beef flavoring.

3. Make sure to check pre-made vegetable soups for chicken or beef stock and/or dairy products. A lot of them are made with chicken, beef stock, or dairy products. (See text above ☝).

4. Baked beans are usually made with pork. Get around this by buying vegetarian baked beans instead.

5.  Gnocchi and/or dumplings are generally made with eggs. Check the ingredients to make sure, and if you can't make any without eggs, make your own! (I will include a recipe very soon).

6. I learned this one the hard way after my obsession with gummy bears in Spain last summer: Gummy bears, marshmallows, and Jello are not vegetarian. They contain gelatin, which is made from meat products. Gelatin is made by boiling  what the meat companies have left over: the bones, tissues, hooves, and skin of animals. For more info, read this and this.

What did we learn? - When in doubt, check the ingredients! ❤

Cucumber and Pine Nut Salad With Citrus Vinaigrette:

Raw, Gluten Free, and Vegan Cucumber and Pine Nut Salad:

Yes, I know. I'm posting a salad recipe. By now, I've made all my family and friends fully aware that I "hate" salad. I don't really hate's just usually not my first (second, or third) choice when I'm deciding what to eat. Anyways, I've been reading a lot on raw food diets, and though I could never go fully raw, I'm intrigued. I figure why not include some raw meals in my life: it saves time and cooking utensils, and it's good for you! The lemon lime red wine vinaigrette dressing and the pine nuts add just the right amount of flavor. So yes, I actually loved this salad. (And just look at how pretty it is!) ❤


2 cups spinach
1 cup shredded carrots
1 small cucumber, sliced
A handful or two of pine nuts
A few fresh basil leaves

4 tbsp. red wine vinaigrette
1 1/2 to 2 tbsp. olive oil
1 tsp. agave nectar 
Juice of 1/2 lemon
Juice of 1/2 lime
1/4 tsp. garlic salt
Dash of cayenne pepper

Serves 2.
Total Cook Time: 10 minutes (chopping).


1. Add the spinach, cucumber, and carrots to a large bowl.

2. Whisk the vinaigrette, olive oil, agave nectar, lemon juice, lime juice, salt, and cayenne pepper together in a medium bowl until well-combined.

3. Pour the vinaigrette over the salad and toss to coat. Top with the pine nuts and basil leaves.

Friday, September 14, 2012

More Fun Stuff: End of Summer Adventures:

Camping in Cook Forest, PA:

The Pale Whale Canoe Fleet:

With four-wheeler and hiking trails, horseback riding, canoeing, deer spotting, and go cart riding, Cook Forest, PA is such a fun place to go.

My brother decided that he wanted us to go camping the week before he went back to college, so we packed up and headed to Cook Forest. When we got there, we set up a tent out in the woods and started a fire.

For dinner, I grilled romaine, green peppers, zucchini, and yellow squash in a little bit of liquid aminos, garlic salt, and lemon on the fire. It was really good. We got to the camp site later than planned, so we all just hung out by the fire, cooked, and told stories that night.

We woke up the next morning, and went on a 4 mile canoe ride at Pale Whale Canoes in Marienville, Pennsylvania. It was so relaxing and pretty.

Blueberries for breakfast. ❤❤❤
Campfire food.
Grandpa OB. ❤❤❤
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