Layered Savoury Vegan Easter Pie with a Cashew Cream Sauce filling

Nothing can beat a good pie!

To be honest the concept of this dish changed many times before it came to this delicious conclusion. I wanted to create a main course for vegetarians to have for the big Easter meal which is worthy of being called the main event and may even make those tucking into spring lamb feel jealous. It started as a layered nut roast, then it became a puff pastry tart, then a carrot pie and finally a layered Easter pie. Inside the crispy Filo pastry is first a layer of roasted carrot purée flavoured with some nice herbs, then on top is a creamy layer of leeks, asparagus and puy lentils in a soft cashew sauce.

I liked the idea of the pie looking interesting when you cut into it and that is why I played around with different coloured layers. I toyed with the idea of the carrot purée and cashew sauce being separated by a puy lentil layer, but the lentils looked so pretty scattered between white sauce so I left them mixed in.

Inside the pie there are layers of roasted carrot purée and creamy asparagus, leek and puy lentils

This was my first attempt at making cashew cream and it was so easy. I’ve often been put off making recipes including it because the concept is so different to what I am used to and i wasn’t sure exactly how it would turn out but I urge anyone sat on the fence to give it a go. I soaked my cashews for around 6 hours but overnight would be best, then I drained them and put them into a blender and added just enough water to cover them. It took a while to get it smooth and creamy but I have a very old blender. In fact I dropped my blender a few weeks back and it cracked which is a real nuisance because I use it so often! But the last remnants of a resourceful (poor) student in me kept it and taped it up, and it still managed to make perfect cashew cream! Hopefully I can buy a new one soon!

For this recipe you want the cashew cream quite thick, the consistency of hummous not pouring cream. In fact after I had added garlic this actually tasted exactly like hummous too! I had the leftovers spread on some sprouted bread with cucumber slices and it was delicious.

I personally would serve a pie each but it depends on how big the rest of the dinner is! This pie is a lot more substantial than a few slices of meat or nut roast so if you are having potatoes, parsnips, yorkshires, veg and gravy etc then half may be sufficient I served mine with steamed greens and onion gravy.

Makes 2 pies
Serves 2 as a main course or 4 as part of a bigger roast dinner

You’ll need two pie dishes measuring 5 inches in diameter and 2 inches deep. Don’t forget to soak your cashew nuts!

Vegan

6 carrots
Dried herbs
Salt n pepper
Olive oil
2 leeks
1 onion
4 asparagus spears
1 cup cashew nuts (soaked over night)
Water or vegetable stock
2 garlic cloves
1/2 cup cooked puy lentils
Salt and Pepper
4 sheets Filo pastry

Heat your oven to 200c. Place your carrots whole on a baking tray and coat in a little olive oil, salt, pepper and mixed dried herbs. Roast the carrots for 20-25 minutes then blend until smooth and put to one side. Roasting the carrots brings out such a delicious flavour in them so I didn’t feel the need to add anything else to this layer!

Place your cashew nuts into a blender and pour in enough water to just cover the cashews. Blend until smooth then add 2 crushed garlic cloves, salt and pepper and blend again until creamy. Add a little extra water if you feel it is too thick, you are looking for the consistency of a light hummous. Place to one side.

In a frying pan heat a little oil. Slice your onion, leeks and asparagus and sauté on a low heat until softened. Add your cashew cream and cooked puy lentils to the pan and stir together until your greens are mixed with the sauce.

Reduce the heat of your oven to 180c. Grease your pie dishes and line with 2-3 layers of Filo pastry, brush with oil or butter between each layer. Divide your carrot purée between the two pies and press down into a bottom layer. Top with a layer of the cashew cream and lentil sauce and then scrunch up the edges of the pastry and brush with oil or butter.

Place in the oven for 25-35 minutes until the pastry is cooked and the filling is set.

Allow to cool slightly then remove from the pie dish and serve with all the usual roast dinner trimmings and plenty of gravy.

Vegetarian Sausage, Rice and Lentil soup

We’re back from Brighton now and although we had a really great time, it is nice to be home I’m not back to work until Thursday as we are off to London today for an extra holiday (spoiling ourselves!) so I find myself in a weird stage of not quite being ready for the post holiday detox but also feeling like I have over indulged and need some vegetables in my life!

When you get back from a holiday you have to be really organised with meal planning and doing the food shop because its more than likely that you will have an empty fridge, and this can quickly lead to multiple takeaways. Before we left for Brighton I made sure nothing too perishable remained in the fridge but I left items such as celery, carrots, onions and apples because they do last a bit longer.

This meant that alongside store cupboard ingredients like canned tomatoes, rice and lentils, I had everything to make a post holiday soup! But like I said I didn’t quite feel ready to get straight back to a vegetable soup diet so I dug around in my freezer and found some veggie sausages, perfect, these are a great way to make a soup feel more substantial!
Unfortunately these sausages are not gluten free but they are vegan! You can leave the sausages out for an awesome rich, gluten free tomato and rice soup!

Serves 3-4
Vegan, gluten free option, dairy free

3 medium sized carrots
2 onions
2 sticks celery
2 garlic cloves
1 teaspoon italian herb seasoning
90g (1/2 cup) red lentils
90g (1/2 cup) white rice
1 can chopped tomatoes
1.5 litre gluten free Veg stock
6 vegan sausages (I used Linda McCartneys onion and rosemary vegan sausages)
Parsley

Chop your vegetables up small and put into a large saucepan with a little oil and Cook for 6 minute, stirring frequently. Add crushed garlic and the dried herbs and cook for a further 2 minutes. Add the lentils and rice and give it a good stir. Add the canned tomatoes and vegetable stock, put a lid on and cook on a low heat for 20 minutes.

Meanwhile grill your sausages, cut into bite size slices and put to one side.

Once soup is ready, add the sausages and heat them through again then garnish with parsley.

Do you have a standard meal you make for when you return from holiday?

Carrot, Red lentil and Ginger Soup

Carrot, lentil and ginger soup

I’ll be honest, I’m not a fan of blended soup and I can’t stand carrot and coriander soup…so why have I made a blended carrot soup? Because I have come up with a recipe I like and I thought I would share it for others out there who either already love blended carrot soup, or for those looking for a version which isn’t the classic carrot and coriander.

I always seem to have tonnes of carrots left over in the fridge, its so cheap to buy a big sack of them in the supermarket that is seems silly not to stock up and soups are a great way to use them. I usually slice them up really small and leave the soup unblended but obviously this time I dug out my hand held blender and whizzed it to a silky smooth consistency.

Silky smooth blended soup

Right, it’s 8pm on Friday night and I think this soup speaks for itself so I will simply leave you with this great, easy recipe. Perfect for easy lunches, light suppers and days when you need a warm comforting meal without the added calories.

Vegan, wheat and gluten free, dairy free
Serves 4- 6

8 large carrots (1kg)
2 large onions
2 sticks celery
150g (1cup) red lentils
2 garlic cloves
1 thumb size piece ginger
2 green chillies
1.5 litres gluten free vegetable stock
Large bunch parsley

Roughly slice the onion, carrots and celery and add to a large pan with a splash of olive oil. Heat until softened for around 6-8 minutes then add the crushed garlic, peeled and diced ginger, diced and deseeded chillies and lentils and give everything a really good stir.

Add the vegetable stock and stir again then put a lid on the pan and cook for 15-20 minutes until everything is softened.

Then stir in the chopped parsley and blend until smooth. Garnish with parsley and some black pepper and serve piping hot!

Red Lentil and Butternut Squash Burgers – Vegan and Gluten free

I’ve done a lot of thinking about vegetarian burgers recently, I really want to keep experimenting with flavours and ultimately come up with what I consider to be the ultimate vegetarian burger.

The ultimate vegetarian burger has to be satisfying, savoury, full of flavour, a bit of a treat and completely moreish.

I usually make my burgers out of beans but this time I used lentils and butternut squash which gave the burger a completely different texture. It is quite soft but they keep their shape well because they are mixed with gluten free flour. The key is to not over cook the lentils, you want tender not mushy! Also getting the balance of flour is vital because I feel that too much flour and you get this horrible chewy texture and you definitely lose flavour!

Spicy yellow burgers made of lentils and butternut squash

I added some cayenne pepper and smoked paprika which I think worked really well, also instead of mashing the butternut squash I roasted it then sliced it into small chunks and gently mixed it with the lentils so when you eat it you get big chunky soft bites of squash

I love cayenne pepper but it is very spicy so feel free to use less, or leave it out completely! A few years ago I was cooking a recipe for dinner and it called for paprika and a red chilli, I didn’t have either of these but I did have cayenne pepper and a scotch bonnet chilli! I swapped the ingredients without adjusting the measurements and it blew my head off!! I didn’t make the same mistake again. I also used to get a bit shake happy with the chilli flakes because it never looked like many were coming out but I’d always regret it.

Spring onions create speckles of contrasting colour

Last time I made a gluten free burger I photographed it in a bun which kind of defeated the point but the two go hand in hand! This time I decided to serve it wrapped up in lettuce leaves which was fresh and delicious! Ill definitely do this more.

Makes 4 burgers

150g (1 cup) dry red lentils
1/2 butternut squash
6 spring onions
2 cloves garlic
1 tspn smoked paprika
1 tspn cayenne pepper
1 1/2 tablespoons gluten free flour ( I used rice flour)
Small bunch finely chopped coriander stalks
Olive oil

To serve – lettuce leaves, tomatoes and some potato wedges!

Cook the lentils in boiling water for approx 10 minutes until they are tender and split open but not completely broken down. Drain and allow to cool.

Heat the oven to 200c. Peel and slice the butternut squash, coat with a little oil and roast in the oven for 20-25 minutes. Once cooked allow to cool and then slice into small chunks around 2cm in diameter.

In a large mixing bowl add the lentils, butternut squash, finely sliced spring onions, crushed garlic, spices, flour and coriander stalks. Gently mix together with your hands and when fully combined shape into 4 burgers and place them on a plate in the fridge for at least half an hour!

When ready to cook heat a small amount of oil in a large frying pan and fry the burgers for around 4 minutes on each side until lightly browned and hot all the way through.

Serve in the lettuce leaves with any burger sides of your choice, I like wedges and salad!

Lentil and Chickpea Cottage Pie with Sweet Potato Topping

Comfort food? Again! Yup! A lot of my recipes are definitely classed as comfort food but with a healthy twist. I love traditional recipes such as cottage pie, stews, pasta dishes etc but I focus on keeping that foodie cuddle it gives you without the extra fat. I keep everything vegetarian on here and I like to think its all quite frugal!

This recipe is a great example of this because it can provide a few days food for a family of 2 or 3, it freezes well, it’s healthy and it is comforting

I just want to focus on some of the ingredients I’ve used today which are slightly different than my usual favourites. I’m not allergic to wheat and gluten but after cutting it out I noticed some very positive changes such as a flat stomach with no bloating and much more energy. Over the Christmas period I got a bit lapse with this and I’ve eaten way too many bready products so now I am starting again! One thing I noticed when I first made the change was that my usual stock cubes were not suitable any more. You can make your own stock or I found this brand of stock cubes which are organic and gluten/ lactose free! Perfect

Available in most supermarkets and definitely sainsburys!

The other ingredient I have used differently in this recipe is rice flour. I was actually looking for gram flour (made from chickpeas) but I couldn’t find it so I decided to try rice flour instead. In the past I have just used plain flour in this recipe which will work just fine too. The purpose of the flour here is to thicken the sauce and also bind the ingredients.

Available in supermarkets (again I got it in sainsburys)

So, now on to the recipe – as usual this recipe is pretty transferable to anything you may have in your cupboard, I used green lentils and chickpeas however you could use cooked red or puy lentils and you could swap the chickpeas for cooked mixed beans of any variety or even quorn mince if you aren’t vegan/ gluten free.

Serves 6

Wheat and gluten free, vegetarian, vegan, dairy free

3 carrots
1 large onion
2 sticks of celery
1 large leek
1 can cooked green lentils
1 can cooked chickpeas or mixed beans
2 level tblspn gluten free flour such as rice flour
400ml gluten free vegetable stock
1 tblspn tomato purée
1 heaped tblspn whole grain mustard (check its gf)
3 medium sized sweet potatoes
1 knob dairy free butter (optional)

Prepare your vegetables – give everything a good wash. Grate the carrots, dice the onion, slice the celery and leeks. You can also peel and dice the sweet potatoes at this stage and put them to one side.

Preheat the oven to 160c.

In a large saucepan drizzle a little olive oil and add the carrot, onion, leek and celery and sauté on a medium heat for 6-8 minutes until softened. Then add the lentils and chickpeas and give it a good stir.

Add the flour and stir again until the flour is well combined then add the vegetable stock, tomato purée and mustard.

Turn the heat down to a low – medium heat, put a lid on the pan and simmer for 10-12 minutes stirring often. Taste the sauce and check the seasoning and adjust the salt levels to your taste. Once you have a nice thick sauce and all of the vegetables are completely softened then remove from the heat.

While that is cooking boil your sweet potatoes until they break apart under soft pressure. Drain and add some dairy free butter and mash until creamy.

Pour the sauce into a baking dish and top with the mashed sweet potato then put it in the oven for 20-15 minutes until the top is crispy and golden.

Delicious on its own or served with some simple greens

You can bake this as one big dish and then serve up portions or you can pour the sauce into individual sized pie dishes and top each one with mashed sweet potato before placing in the oven.

Garlic, Ginger and Lemon Lentil Soup with a Fresh Spinach and Tomato Topping

I’ve always preferred chunky soups to the smooth blended variety because I like a bit of texture to my soup. This soup is a beautiful way of getting in between a chunky soup and a smooth soup as the lentils break down to create a creamy texture but they also keep some bite to them.

I think the topping to a soup is just as important as the soup itself, being creative with the toppings can transform both taste and texture significantly. For example I used some walnuts as croutons in my recent mushroom and celeriac soup, or you can use fresher ingredients as I have here to create a light, healthy and vibrant finish to the soup.

Garlic, ginger and lemon work perfectly with red lentils and are great for this time of year when your fighting off a cold or feeling a bit blue from the colder weather. You should have no need for lemsips and cough sweets if you eat this soup regularly

I wasn’t sure Scott would enjoy this soup as he said it looked like lentil porridge however after eating a big bowl of it I was really happy because he said he thought it was delicious and actually tasted a bit like chicken soup! Another husband approved vegan dish for the repertoire

The best way to eat this is to stir the topping through the soup and then enjoy piping hot! It tastes even better the next day.

Serves 6 – 8 (freezable)

2 Onions
2 Garlic Cloves
1 thumb sized piece Ginger
1 Red Chilli
1 tblspn Cumin Seeds
300g Red Lentils
1.5 litres Vegetable Stock
1 Lemon (Juice)
Salt and Pepper
Olive oil

For the toppings-Large handful Spinach per person
1 Tomato per person
1 tspn Paprika
1 Lemon thinly sliced

To prepare your veg – Peel then finely dice the onions. Peel and crush or finely slice the garlic. Peel and roughly chop the ginger. Slice the chilli (I leave the seeds in but depends how hot it is).

In a large saucepan heat some oil/ butter/ Veg stock (whatever your sautéing weapon of choice is) and add the onions, garlic, chilli and ginger and cook over a medium heat for approx 6 mins. Add the cumin seeds and stir for another 1 minute to allow their flavour to come out from the heat.

Add the lentils to the pan, stir then add the vegetable stock. Put a lid on the pan, turn the heat down to low and leave for 20 minutes.

Meanwhile take a frying pan and heat a little dash of oil. Chop your tomatoes roughly and wash the spinach then add both to the pan with the paprika and a little salt if desired and stir untill the spinach is wilted and the tomatoes are soft and their juice has reduced slightly.

Check on your soup – once cooked the lentils will have expanded and will be soft but still with a little bit of bite to them.

Squeeze in the juice of 1 lemon and give it a good stir then serve in large bowls topped with some spinach and tomato mix and a couple of slices of fresh lemon.
We woke up to snow this morning (in the UK that is always a big deal!). It took me an hour and a half to drive a 20 minute journey to work and there was probably 2cm of snow if that anyway the combination of snow and me seeing the coca cola truck advert last night means it is now officially christmas in my mind!!

Red Lentil and Root Vegetable Curry

This curry uses the same ingredients as my Red lentil and root vegetable soup which was posted yesterday, it just has a slightly different cooking method and I have added curry paste and ginger. The idea really was to show that with one big bag of vegetables and some lentils you can make lots of different things, which is great for when your trying to cut back on spending. I have lots of recipes at home for cheap dinners which I recycle week on week but I find that once I’ve planned to cook a few different ones in the same week, the food shop bill is adding up. At least this way there are no left over ingredients because you just divide them up and use in the soup and curry. Also both recipes freeze well!

This time instead of chopping the veg quite small like I did for the soup, I kept it chunky to give the curry a bit more substance and also to help the curry have some structure otherwise it would be too ‘mushy’. Leave the skin on all of your vegetables too! It’s better for you and it saves time/ waste.

The curry has quite a rustic look and taste to it, it’s got the different flavours from the vegetables such as sweetness from the celeriac and sweet potato plus the earthiness from the turnips. You can add any vegetables you like to this dish including cauliflower, potatoes, parsnips, peas and swede. You could also finish it off with some wilted spinach to add another colour.

Serves 4-6 (I portioned it out into 4 but it was quite big portions!)

1 Onion
1 Stick Celery
2 Carrots
1 Turnip
1/2 Sweet potato
1/2 Celeriac (or potato or parsnip)
2 Garlic Cloves
1 piece Ginger (thumb sized)
2 heaped tblspn Curry Paste (see recipe here)
1 Cup/ 160g Red Lentils
1 Can Chopped Tomatoes
400ml Water (plus more if needed)
1 Fresh Red Chilli and Fresh Parsley/ Coriander to garnish

To prepare the veg you need to dice the onion and finely slice the celery. Chop the carrots, turnips, sweet potato all with their skin on to roughly the same size. Peel the celeriac and also chop to the same size. Peel and crush your garlic and peel and finely dice the ginger.

In a large saucepan or frying pan, heat some vegetable oil and then add all of the chopped veg including the garlic and ginger into the pan and saute for 5 minutes stirring frequently until softened. Then add the curry paste and continue to cook whilst stirring for 5 minutes. Make sure all of the veg is coated nicely in the curry paste.

Then add the lentils and canned tomatoes and water.

Turn the heat down to a low/ medium simmer, put a lid on and cook for 40 minutes. (stir every 10 minutes or so and add more water if it looks dry)

Once cooked then check the seasoning and add more salt or pepper to your taste.

Serve garnished with fresh coriander or parsley and a finely sliced red chilli.

There you have it, two meals with one set of ingredients!! To be honest I could probably make a third, for example a stew using some Italian seasonings and dumplings!

Red Lentil and Root Vegetable Soup

This is such a simple soup and it just tastes delicious and so homely. This week I decided that I really wanted to spend the bare minimum on our weekly food shop because I had spent quite a lot at the beginning of the month, so I planned two meals which use the same ingredients but in slightly different ways. The first is this red lentil and root vegetable soup and the second is a red lentil and root vegetable curry. These are the ingredients I bought, I also had onions, garlic and herbs at home:

As well as this I also had onions already in the cupboard at home!

Red lentils are pretty cheap and because root veg is seasonal at the moment you can often find a good mix for quite cheap or on deals. Because we are going to be putting the veg in a soup and a curry then it doesn’t matter if it’s slightly past it’s best so definitely look in the reduced aisle in your supermarket for a good selection!

For the soup I have added some dried Marjoram and some fresh basil as well as the vegetable stock as the base, the curry uses all the same vegetables and lentils however I have added curry paste, fresh coriander and some ginger. These very slight differences create two different meals which are both great for a cheap week of food!

Another difference is how big you chop up your vegetables, for the soup I kept them very small however for the curry I chopped them up really large and chunky to make it more substantial. Here are the vegetables chopped up for the soup. You want to try to get all the root veg approx the same size so it all cooks evenly.

Serves 6

1 Onion
1 Stick Celery
2 Carrots
1 Turnip
1/2 Sweet potato
1/2 Celeriac (or potato or parsnip)
2 Garlic Cloves
1 Cup/ 160g Red Lentils
1 Can Chopped Tomatoes
1.3 litres Vegetable Stock (click here to see a recipe)
1 tblspn Dried Marjoram (or dried basil)
Fresh basil to garnish

To prepare the veg you need to dice the onion and finely slice the celery. Chop the carrots, turnips, sweet potato all with their skin on to roughly the same size. Peel the celeriac and also chop to the same size. Peel and crush your garlic.

In a large saucepan, heat some olive oil and then add all of the chopped veg except the garlic into the pan and saute for 10 minutes stirring frequently until softened. This gets the flavour starting to release from the veg.

Then add the garlic, dried marjoram, lentils and canned tomatoes and stir so everything is combined well.

Add the vegetable stock then turn the heat down to a low/ medium simmer, put a lid on the soup and cook for 20 minutes.

Once cooked then check the seasoning and add more salt or pepper to your taste.

Serve garnished with fresh basil to add some nice freshness.

Whats your “go to” cheap week recipe? Do you use a lot of lentils to bulk up meals when on a budget?

National Curry Week 8th – 14th October: An easy way to celebrate vegan foods!

If your thinking of making the transition into becoming vegan then one of the easiest cuisines to begin with is curries! Spices, Lentils, Grains, Vegetables and Beans all lend themselves fantastically to the world of vegan food.

Making curries from scratch can be a lot easier than you think, especially basics like dhal’s or tomato based curries. Here are my favourite vegan curries that I have made in the past:

Roasted Cauliflower and Garlic Dhal

Spiced Roasted Cauliflower and Garlic are then pureed and stirred into lentils and stock to create this hearty dhal. A great way to use cauliflower which is in season at the moment!

Aubergine and Potato Curry

Aubergine and Potatoes create different textures and the creaminess comes from some light coconut milk. This is a much milder choice of curry and perfect served with fluffy white rice

Squash, Spinach and Red Lentil Curry

Brilliant for the Autumn Season, this curry is packed full of vegetables including Butternut Squash (or pumpkin!). This is a really low fat recipe

Carrot and Chickpea Curry

Another Creamy curry using the humble carrot! I experimented with soya cream in this recipe to make a really subtle mild curry. Really colourful too!

Aubergine and Tomato Curry

Another Aubergine Curry but this time made really low fat by using a tomato base and also made really simple by using pre bought curry paste! A great one for when you need something healthy but really easy

And then if you are after something a little different than your usual one pot curries, here are some different recipes I have come up with:

Roasted Cauliflower with Curried Dairy Free Yoghurt Dressing in a Naan Wrap

A really filling, nutritious and slightly different lunch recipe! The fun is in the eating with this one!

Twice Baked Curried Sweet Potatoes

The middle of the baked sweet potatoes are scooped out, mixed with all kinds of delicious curry flavours and put back in, then baked again to cook through. Delicious as a lunch or a side dish

Leftovers Transformed: Bland Lentil Stew turned into a Fiery Lentil Chilli

A while a go I made a lentil shepherds pie but it made so much of the lentil filling I ended up freezing it. As it turns out neither me or Scott liked the lentil mix at all so it sat in the freezer for a few weeks before I decided it really needed to be eaten. I’m not one to throw anything away I will always try to use it some how, so I decided to add some flavours and turn this bland lentil mix into a spicy lentil chilli.

The original lentil recipe before I turned it into chilli

In this original recipe was green lentils, onions, carrot, celery, mushrooms and vegetable stock, topped with mashed potato it became quite watery and on it’s own it was a bit bland. It did however make a fantastic base for a good lentil chilli. The fact the lentils were already cooked also meant that the chilli was really quick to cook.

The transformed lentils – a delicious lentil chilli

Here is the recipe for my lentil chilli. You can use cooked green lentils instead of making the bad lentil shepherds pie first!! Recipe adapted from Hugh’s River Cottage Veg ‘Pinto Bean Chilli’ page 23.

Serves 4

1 Onion
1 Red Chilli
1 Garlic Clove
1 Courgette,
1 Red Pepper
1 teaspoon Cayenne Pepper
1 teaspoon Paprika
1/2 teaspoon Cumin (seeds or ground)
1 Can Chopped Tomatoes
1 Can Cooked Green Lentils (or around 350g or 1 heaped cup)
200ml Vegetable Stock
coriander garnish (optional)

In a pan fry the onion in a little oil or spray oil and cook untill softened. Add the garlic clove, red chilli, courgette and red pepper and stir for 2-3 minutes to start cooking the vegetables and release the flavours.

Add the spices and mix with all of the vegetables untill everything in coated then add the lentils, canned tomatoes, stock and a little seasoning.

Simmer on a medium heat untill the tomato sauce has reduced and the vegetables are well cooked (around 20 minutes). Add a dash of water if it looks like it may be drying up before the vegetables are cooked.

Serve with rice, salad and a garnish of coriander.

A definitely not bland lentil chilli!

Have you made any recipes which were not as nice as you thought? Did you change it or did you eat it anyway?