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Main Dishes Page 1 || Page 2 || Page 3 || Page 4
Main dishes page
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Black-eyed
peas casserole 2
Tablespoons sunflower or other light oil
Beans
'n' dumplings 4 cups cooked
or canned beans, rinsed and drained
Breakfast
wrap with speedy salsa 2 large, ripe
globe or beefsteak tomatoes, chopped
Combine the tomatoes, vinegar, garlic, cilantro, and hot pepper; season to taste with salt and black pepper. Set aside. Heat the oil in a skillet over medium heat. Rinse and drain the tofu and crumble coarsely. Add to the oil along with the mustard, onion powder, and garlic powder, mixing well. Stir-fry until hot; set aside. Warm the tortillas until soft. Place a tortilla on a plate or cutting board and spread about a sixth of the shredded lettuce along the middle from one side to the other at the widest point. Spread about a sixth of the tofu mixture over the lettuce, then spread a thin layer of salsa on top of the tofu. Top with a sprinkle of chopped red onion if desired. Roll in first one side of the tortilla to cover the filling, then roll in the other side, rolling tightly enough to hold but not so tight that the filling squirts out. Repeat with remaining tortillas. Cut each wrap in half crosswise and serve immediately topped with additional salsa and, if desired, a sprinkle of chopped cilantro.
Peppery
tofu-nut curry 1-1/2
teaspoons coarsely crushed black peppercorns
Combine the black pepper, coriander, cumin, and 1/4 teaspoon salt together in a shallow bowl or on a dinner plate. Add the tofu and use your fingers to gently rub the cubes with the spices until all are coated. Arrange on the same plate or bowl, cover it with plastic wrap, and let rest at room temperature for thirty minutes. Heat all but 1 Tablespoon of the oil in a deep, heavy skillet, preferably with a non-stick coating, over medium-high heat. Add the onions and cook, stirring occasionally, until golden brown -- about seven or eight minutes. Add the tofu, garlic, ginger, hot pepper, and remaining 3/4 teaspoon salt. Lower the heat to medium and continue to cook, stirring occasionally, until the tofu is set and the onion is tender, about ten minutes. Stir 1/4 cup coconut milk and tea, reduce heat, cover, and simmer for twenty minutes. Meanwhile, in a separate small skillet, heat the remaining Tablespoon of oil over medium heat. Add the cashews and cook, stirring occasionally, until they are golden brown -- no more than five minutes. Drain on a paper towel; set aside. Remove the cover from the skillet with the tofu mixture. Stir in the remaining 1/2 cup coconut milk and the lemon juice. Continue to simmer for another minute or two until all ingredients are heated through. Remove from heat, stir in the cashews, and serve immediately over brown or Basmati rice, or with Rice Pilaf. Variation: > If you're watching calories or carbs, try serving this curry over shredded cabbage: green, a mix of red and green, or well-rinsed pickled cabbage.
Lemon
sage tofu 1/4 cup extra
virgin olive oil
Variation: > Garnish with fried sage leaves: Heat about 2 Tablespoons sunflower or other light oil in a small skillet over medium heat. Add the fresh sage leaves and stir-fry just until they begin to get crisp, about a minute or two. (Do not over-cook or they will become bitter.) Remove from heat, drain, and arrange atop or alongside the tofu slices.
Seitan and
peppers 2 Tablespoons extra
virgin olive oil
Heat the oil in a large, heavy saucepan or Dutch oven over medium-high heat. Add the onions and stir-fry for a minute or two. Add the seitan and continue to stir-fry for another two minutes. Stir in the tomato sauce, parsley, oregano, basil, and peppers. Lower the heat and simmer, covered, until the peppers are soft, about ten or fifteen minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot over cooked rice as a main course. Or serve, hot or chilled, in the more traditional manner: cut the bread in half crosswise, then cut each half into 3-inch slices. Top with about a soupspoonful of seitan and peppers, to be eaten as an open-faced sandwich. Variation: > Since this recipe was created, a number of excellent vegan "sausages" have entered the market. They're available not only at natural food stores, but more and more frequently (reflecting the "mainstreaming" of vegetarian foods) you'll find them in your local supermarket's refrigerated or freezer case. I'm especially fond of the Tofurky brand of "bratwurst," "kielbasa," and -- particularly for this dish -- their "Italian sausage." Cut the veggie sausage into diagonal slices about a half-inch thick.
Tocana
de legume (Romanian vegetable stew) 1/2 cup
sunflower or other light oil
Preheat oven to 350 deg F. Heat the oil and 1/2 cup water together in a large, heavy saucepan or Dutch oven over medium-high heat. Stir in the onion, carrots, and potatoes, then the celery, peppers, and mushrooms, then the parsley, chives, and olives. Mix well after each addition. Lower heat to medium and cook, covered, for ten minutes, stirring occasionally. Stir in the rice and the 1-1/4 cups water. Remove from heat -- if the pot is oven-proof, place it directly into the preheated oven; if not, transfer contents to an oven-proof casserole dish. Bake, uncovered, for fifteen minutes, then stir in the tomatoes and juice, wine, and seasonings. Bake for an additional ten minutes. Serve hot in soup plates. Variations: > If you
don't use alcohol, substitute an equal quantity of prepared vegetable broth.
Adjust amount of salt if necessary.
Hobo's
hotpot 2 Tablespoons
oil (olive, sunflower, whatever you like), plus additional if needed
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the onions and sauté for a minute or two, just until soft. Add the eggplant and potato and continue to sauté for another minute or two, adding more oil -- a few drops at a time -- if necessary to keep from sticking (probably not necessary if you use a nonstick pot). Reduce heat to medium-low, cover the pot, and cook for about five minutes or until all the vegetables are softened but still tender, stirring occasionally and adding additional oil if necessary to prevent burning. Stir in the corn, soup, water, mustard, and sweetener, cover, and cook for another fifteen minutes, stirring occasionally. Add the tofu dog slices and cook just long enough to heat through, about four or five minutes. Season to taste and serve hot with toast or fresh Biscuits.
Cholent 1-1/4 cups
dry kidney beans
Wash and pick
over the beans carefully. Place into a large pot, cover with water, and bring to a boil. Remove from
the heat, cover, and allow to soak for about one hour; drain well and set aside.
Heat the oil over medium heat in a large, heavy Dutch oven. Sauté the onions
for a minute or two, then add the garlic and mushrooms and continue to sauté
for another minute or two. Add the presoaked beans, barley, basil, dill, and
paprika, then add the carrots, potatoes, wine, soy sauce, and bay leaf. Variations: > Add a
half teaspoon of ground cayenne pepper with the paprika if you'd like a little
extra "kick."
Zucchini
pie with onion topping 1/2 cup
medium-size bulgur wheat
Mix the bulgur wheat and 1/4 teaspoon salt in a small bowl; pour in the boiling water, stir, and let stand until all the water is absorbed (about twenty minutes). Meanwhile heat the olive oil in a large skillet over medium heat. Sauté, stirring frequently to prevent sticking, until lightly browned, about ten to fifteen minutes. Remove from heat. Place the milk, tofu, flour, remaining teaspoon of salt, black pepper, and nutmeg into a blender or food processor and blend/process until smooth. Stir this mixture, along with the couscous, into the onions, mixing well. Preheat oven to 350 deg F. Lightly oil a 10-inch pie plate or round casserole dish. Spread the bulgur on the bottom, pressing it in as much as and smoothing out the top with a spatula or the back of a spoon. Top the bulgur with the zucchini slices, spreading out and layering with all the slices until the bulgur is completely covered. Carefully spread the onion mixture evenly on top of the zucchini layer, smoothing out the top with a spatula or back of a spoon. Sprinkle lightly with paprika if desired. Bake, uncovered, for 45 minutes. Remove from oven and allow to rest at stovetop for 15 to 20 minutes. Cut into wedges and serve.
Lentil
mushroom curry 1 cup brown
lentils, washed and picked over
Place the lentils and water into a saucepan. Bring to a boil, then lower heat and simmer, covered, for about 40 minutes or until the lentils are tender and most of the water is absorbed. Stir in the salt and set aside. Preheat oven to 350 deg F. Heat the oil in a heavy skillet over medium-high heat. Add the onions and sauté for two or three minutes. Stir in the mushrooms and curry powder, lower heat to medium, and cook for about five minutes, or just until the mushrooms start to expel liquid. Combine the onion-mushroom mixture with the lentils in a two-quart baking dish and bake, covered, for 25 to 30 minutes. Serve hot topped with Sour Supreme or Sour Creme and garnished with scallions.
Potato
nut pie 2 Tablespoons
sunflower or other light oil
Preheat oven to 350 deg F. Heat the oil in a heavy skillet over medium heat. Add the onions and sauté for two or three minutes. Add the garlic and continue to sauté until the onions begin to brown. Stir in the salt, pepper, and paprika and sauté for another minute. Add the tomatoes, stir well, and cook for eight to ten minutes, stirring occasionally. Add in the nuts and the parsley, mixing in well. Remove from heat. Transfer the mixture into a lightly oiled deep casserole dish. Pour the broth or stock over the mixture, then carefully spoon the mashed potatoes onto the top, spreading out gently with a rubber spatula or back of a wooden spoon. Dot the top with margarine if desired (this makes the crust crispier) and sprinkle lightly with additional paprika (this makes it look nice). Bake for about 45 minutes or until the potatoes are browned and the mixture is cooked through. Remove from oven and allow to cool for ten minutes, then serve.
Southwestern
burgers 1 medium
carrot
Preheat oven to 450 deg F. Slice the carrot into "pennies" and nuke or steam until soft. Add to the beans and mash them together, by hand or in a food processor (if using a food processor, transfer to a mixing bowl before adding the rest of the ingredients). Mix in the onion, bell pepper, and two Tablespoons salsa. Add the bread crumbs, flour, and seasonings, mixing well. If the mixture seems too dry to hold together, add more salsa; if the mixture seems too mushy, add more flour by the teaspoon until the mixture can be handled. Shape into patties and place on a lightly oiled baking sheet. Bake fifteen to twenty minutes, or until the burger is browned and set. Serve on buns with lettuce, tomato, and additional salsa, or on a plate with a salad and the salsa on the side. These are good when baked and then re-heated on a barbecue grill, brushed with extra salsa while heating.
Tomato
couscous with lentils 1 Tablespoon
extra virgin olive oil
Heat oil in a medium-sized heavy saucepan over medium heat. Add the garlic and stir-fry just until the aroma rises, about a minute; don't let it burn. Stir in the water, juice, lentils, bay leaf, and seasonings. Raise the heat and bring to a boil, then reduce heat to low and simmer, covered, until the lentils are tender but not soft, about thirty to forty minutes. Turn off the heat. Remove and discard the bay leaf. Stir in the couscous, tomato, and basil, stirring well. Cover and allow to stand on the burner (without turning on the heat) for about five minutes, or until the couscous is soft. Fluff with a fork to separate; serve hot.
Matzo
brei 1 cup plain,
unflavoured soy milk or almond milk
Combine the milk, banana, and seasoning into a blender and process until smooth. Pour into a shallow bowl. Rinse the matzo pieces lightly under running water, shake to remove excess water, then dip one at a time into the milk/banana mixture, turning over if necessary to coat completely. Heat a thin layer of oil in a heavy skillet over medium heat. Place the coated matzo pieces into the oil, overlapping each other slightly. Fry until browned, then turn the pieces over and fry the other side. (The pieces will attach to each other so turn with two pancake turners if necessary to keep it in one piece.) Drain on paper towels, repeat with remaining matzo, and serve hot. Variation: > Guests disagree on how they want their matzo brei flavoured? Blend up the milk and bananas without any seasoning, then sprinkle salt and pepper, cinnamon, or cinnamon sugar onto each individual piece as you place it in the skillet.
Summer
chili 3 Tablespoons
sunflower or other light oil
Heat the oil in a Dutch oven over medium heat. Add the zucchini, celery, and onion, sauté until the vegetables are tender but not browned (about five or six minutes). Stir in the tomato sauce, water, tomatoes with juice, and all the seasonings. Bring just to a boil, then lower the heat and simmer, uncovered, for one hour, stirring occasionally. Add beans and mushrooms, and continue to simmer until the mushrooms are cooked, about ten or fifteen minutes. Stir in the olives and cook for another minute or so, just until the olives are heated through. Serve the chili hot, in bowls. Variation: > If you
prefer a more "traditional" looking chili, substitute red kidney beans
for the white kidney (cannelini) beans.
Mujadarra
(Lentils and rice) 5 medium
onions, divided
Dice three of the onions. Heat two Tablespoons of oil in a large, heavy skillet. Sauté the onions over medium-high heat until they are well browned; remove from heat and set aside. In a large saucepan, combine the lentils and water, bring to a boil, then lower heat and simmer, covered, for 20 to 25 minutes. Stir the rice, one teaspoon of salt, and the sautéed onions into the lentils, cover, and continue to simmer for about 15 minutes or until the lentils are soft and the rice has absorbed all the water. Remove from heat and let rest, covered, for about five minutes, fluff lightly with a fork, then transfer to a serving dish. Heat the remaining Tablespoon of oil in the same skillet. Slice the remaining two onions into thin half moons (cut in half lengthwise, then slice each half crosswise), add to the hot oil, sprinkle the with remaining half-teaspoon of salt (or more to taste), and sauté over medium-high heat until well browned. Top the rice/lentil mixture with the browned onions and any oil left in the skillet. Serve hot as a main dish, cold as a salad over greens, or in a sandwich with shredded lettuce and a splash of hot pepper sauce in pita bread halves.
Soy
shnitzels in savoury tomato sauce with pistachios 100 grams soy
shnitzels
Reconstitute dried shnitzels according to package directions (normally this means boiling for about thirty minutes) in the water to which the bouillon and bay leaf have been added (salt and pepper to taste if desired). Remove hot shnitzels to a plate with a slotted spoon and allow to cool to room temperature. Heat 1 teaspoon of the oil in a large, heavy skillet over medium-high heat. Press excess liquid from the shmitzels by squeezing them between the palms of your hands (do this over a plate or the sink). Place the shnitzels in one layer in the skillet. Brown lightly, then turn and lightly brown the other side. Remove to a paper towel to absorb excess oil. Heat the remaining oil in the skillet over medium heat. Add the onions, salt lightly, and stir-fry until transparent and lightly browned. Add the tomatoes, then stir in the tomato paste, cooking water, wine, vinegar, garlic, and herbs. Mix together well and cook for five to ten minutes, stirring occasionally. Add the pistachios and grapes; continue cooking for another five minutes; salt and pepper to taste. Place the snitzels on top of the sauce and let cook for another five minutes, then turn the snitzels and mix them into the sauce. Cook for another five to ten minutes, stirring occasionally. Sprinkle sliced black olives over the top of each plate, and serve hot over Rice pilaf or with crusty bread to soak up the sauce Variations: > If you
can't find shnitzels, try a half-pound of seitan, sliced into cutlets
about 1/4 inch thick. Drain well, brown lightly as above, then continue with the
recipe. Use the liquid from the container in place of the cooking liquid, adding
prepared vegetable broth or bouillon to make one-half cup.
Lentil
casserole 2 teaspoons
sunflower or other light oil
Preheat oven to 350 deg F. Heat the oil in a skillet over medium heat. Add the onion and sauté for a minute or two, then add the garlic and celery. Continue to sauté for another four or five minutes, until the vegetables are tender (make sure you don't let the garlic burn). Stir in the dill and parsley, then remove from heat. Mix the lentils and rice together in a baking dish or casserole dish. Add the tomatoes, broth, and sautéed vegetables, stirring them all together. (If the skillet is ovenproof, add the rest of the ingredients to the vegetables.) Layer the bread crumbs evenly over the top. Bake for 45 minutes. Serve hot. |
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Potato
patties Mexicali 4 large
Russet or other waxy-type potatoes (about 2 pounds), peeled and diced
Place diced potatoes in a medium saucepan, cover with water, and bring to a boil. Lower heat and continue to cook until tender, about ten minutes. Drain well. Place in a large bowl and add the soy milk. Mash together with a potato masher or fork until mostly smooth (can be slightly lumpy). Stir in the bell pepper, corn, cilantro, and seasonings. Mix well with a wooden spoon. Heat a heavy skillet, lightly oiled (or with one-half inch oil for deeper frying) over medium-high heat until the oil is hot. Shape the potato mixture into three-inch patties about three-quarters of an inch thick. Place the patties into the skillet and brown one side, then turn and brown the other side. Add more oil as needed. Serve hot. Variations: >
Shape into small, thinner patties, about one-inch round, to serve as
appetizers or on a buffet table. Place salsa in a bowl on the side for
dipping. |
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Tofu-onion
sauté 3 Tablespoons
sunflower or other light oil, divided
Heat 1 Tablespoon oil in a large, heavy skillet over medium heat. Add the tofu and sauté until lightly brown. Transfer from the pan with a slotted spoon to a plate covered with a paper towel to absorb some of the oil. In the same skillet heat the remaining oil. Add the onions, sprinkle lightly with the salt, and sauté just until tender. While the onions are cooking, whisk together the cornstarch with the water and tamari. Pour this mixture into the skillet, add the tofu back to the pan, add the sage, and stir well. Bring the mixture just to a boil, stirring constantly. Reduce heat and continue to cook and stir until the sauce is thickened. Stir in more tamari soy sauce if desired. Turn off the heat, cover, and allow to rest at stovetop for two or three minutes to marry the flavours. Serve immediately. Notes: Use yellow "globe" onions, white onions, Spanish onions, Vidalia onions, or scallions (green onions; white and light green parts only; preferably globe style) in any combination. If you prefer to use just one type of onion, choose yellow, white, or Spanish -- although they complement well in combination, Vidalias and scallions are not flavourful enough by themselves for this recipe and their texture is somewhat softer. Variation: > For a different flavour, substitute a teaspoon (or to taste) of curry powder for the sage. Choose a milder variety with more flavour than heat. |
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Hummus
croquettes 2 14-to-15
ounce cans chick peas (garbanzos), well rinsed and drained
Place the rinsed and drained chick peas into a large mixing bowl and mash well using a potato masher or a fork. Mash in the garlic, then mix in the tahini, za'atar, lemon juice, and bread crumbs. Adjust seasonings. Heat oil in a heavy skillet. Form into six to eight patties. Place the patties into the oil and brown one side, then turn and brown the other, adding additional oil as needed. Transfer to paper towels to drain off excess oil. Serve hot on a bun, or plated, with you choice of vegetables and Rice Pilaf. Leftovers (if there are any ;-) are good chilled in sandwiches: spread the bread with a thin layer of tahini, place a patty, and top with lettuce and tomato. Variation: >
Shape into small "silver dollar" size patties, fry as
above, and serve as hors d'oeuvres or on a buffet. |
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Nutty
crowder peas 1-1/4
cups shelled crowder peas
If using fresh or frozen crowder peas, cook for two hours or until tender (no soaking required). For dried peas, soak for several hours, change the water, then cook for two to three hours or until tender. Drain well and set aside. Purée the tomatoes in a food processor or blender; set aside. Heat the sunflower oil in a large, heavy saucepan over medium heat. Add the onions, sprinkle with salt, and sauté just until soft but not browned. Add the nuts and continue to sauté for another minute or two. Mix in the puréed tomatoes, tomato paste, parsley, and cooked peas. Cover, lower heat, and simmer for fifteen minutes. Stir occasionally; if the mixture gets too thick, stir in a Tablespoonful or more of water. Turn off the heat and stir in the olive oil. Serve hot with rice pilaf and a salad. |
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Aubergines
'n' beans 2
Tablespoons extra virgin olive oil
Heat the oil in a large, heavy skillet over medium heat. Add the onion, salt lightly, and stir-fry until wilted, about five minutes. Add the peppers and continue to stir-fry for another minute or two. Add the garlic and eggplant, stir, and cook until the vegetables are tender, about six or seven minutes, stirring occasionally. Sprinkle with water, a few drops at a time, if the vegetables start to stick to the pan. Lower heat, stir in the herbs and the beans, and cook until the beans are heated through, about four minutes. Season to taste with salt and pepper. Serve hot over pasta or grains. Variation: |
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  |
egan recipe collection
Preheat
oven to 350 deg F. Heat the oil in a large, heavy skillet. Add the onions and
stir-fry for a minute or two. Add the pepper, ginger, thyme, and cumin, and
continue to stir-fry until the vegetables are tender but firm. Stir in the oats
and cook, stirring constantly, until the oats are lightly toasted. Mix the water
and tamari together in a small bowl or cup. If you're using an ovenproof
skillet, stir the mixture into the vegetables directly in the pan. If not,
transfer the vegetables to a lightly oiled baking dish, and stir the liquid into
the vegetables. Spread the black-eyed peas in a layer on top of the vegetables.
Mix the bread crumbs together with the parsley and sprinkle this mixture over
the top of the peas. Bake for fifteen to twenty minutes, then raise the oven
temperature to broil. Place the baking pan under the broiler for a minute or two
to brown the top. Remove from the broiler and serve hot. 
Combine
all ingredients except tofu in a large, shallow bowl, mixing well. Slice the
tofu crosswise into four slices (or "cutlets"). Place into the bowl
and allow to marinate for about twenty minutes, turning frequently (and
carefully) to coat completely. Preheat broiler. Coat a broiler pan with a thin
layer of oil or oil spray, and arrange the tofu slices on the pan. Spoon the
marinade over the slices, then place under the broiler. Broil for about 4 to 5
minutes, then turn (carefully -- use a pancake turner or large tongs) and broil
the other side for another 4 or 5 minutes. Serve hot. 
Here's
a dish that combines the best of two of my favourites: potato
pancakes and Mexican cooking. These tasty patties have just enough
of a zesty kick to perk up your tastebuds. No more boring ol'
potato pancakes around here! (Well, that's not really true; if you
prefer 
This
is one of those recipes that looks like nothing when you read the
ingredients. How can something so simple be so delicious? My answer
is: How can it not? Seasoning is minimal -- flavourful onions are
the stars of this dish. Use a mandolin or food processor to make
slicing the onions quicker and easier. Choose any kind of yellow or
white onion you like, including Vidalia sweet onions. This dish
actually tastes best when you use a combination of onions. The first
time I prepared the recipe I used one "regular" onion, a
Vidalia onion, and three bulb scallions -- and got such rave reviews
that I've made this dish many times since, using different onions
each time. Pressing the tofu overnight will give it a firmer texture
that works better in this recipe. A lightly smoky tea goes well with
these assertive flavours. Try a Russian Caravan, or a black tea from
Georgia (the country, not the USA state). Serve with a salad, and
add some crusty bread or your favourite pasta or grain. (This recipe
contains no nightshades -- tomatoes, potatoes, or eggplant.)
I
really like 
The
local farm markets are starting to wind down with the season. There
are still plenty of lush tomatoes, crisp bell peppers, and
flavourful okra, and juicy fresh apples are starting to show up. I
like the farm market because I find things I've never seen before --
and the sellers are only too happy to tell you how to cook their
tasty produce. One item that I'm growing particularly fond of is
something called crowder peas. So far I've seen two varieties --
dark purple speckled pods, or bright green pods. Either way, there
are about a dozen peas "crowded" into each one. The peas
look a little like small, round, black-eyed peas, and can pretty much
be substituted if you like. As in this dish, which originally called
for black-eyed peas (along with a couple of ingredients we don't
use). If you can't find fresh crowder peas, used canned or frozen.
And if you can't find them in any form, substitute small
white beans or black-eyed peas. The original recipe used a lot more
olive oil than we call for here, so I used one of my favourite
fat-reduction tricks: Sauté with half (or less) of the oil called
for in the recipe, or in water if you want to eliminate even more
fat. Then just before you're ready to serve your dish, mix in a
teaspoonful of the most flavourful extra virgin olive oil you have.
This way you get the mouth feel and flavour of the olive oil without
having to use so much of it (a lot of the flavour dissipates when
it's cooked, so you find yourself addng more for flavour anyway).
I'd vote for iced tea to accompany this dish, or maybe a tangy glass
of iced rooibos (South African red bush) infusion. 
This
dish proves once again that simple recipes are often the tastiest.
Sautéed vegetables are so easy to prepare, and if you toss in some
beans it becomes a main course. Which is exactly what we've done
here. Our favourite beans are mild white beans -- navy, Great
Northern, or cannellini, depending on whether smaller or larger
beans will complement the texture of the other ingredients. Try to
use fresh herbs -- if you've never tried them, the flavour
difference will amaze you! We grow several kinds of herbs during the
summer, then freeze them for winter use. When choosing an eggplant,
look for one that's light for its size; this indicates that it has
fewer bitter seeds. Serve hot over whole wheat pasta, brown rice, or
kasha -- whatever pleases you and your family -- or cold as an
appetizer (see Variation). A slightly smoky tea such as
Russian Caravan or a Georgia tea will complement this dish
nicely. |
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