Category:

Vegan

Pronounced “SO-pays” sopes are a delicious Mexican dish that utilizes leftovers to make a quick meal that helps to stretch the budget! Since sopes use corn masa as the base the texture lies between the chew of an arepa and the softness of a tamal (tamale). They cook up in just ten minutes, and can be filled with whatever your heart desires!

For these sopes I used the leftovers from taco night (taco meat, refried beans, lettuce, pico de gallo, and queso fresco). Other common fillings include shredded meat, salsas, cheeses, shredded cabbage, radish, pickled onions. Let your imagination run wild!

Sopes

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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
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Ingredients:
 
  • 2 ½ cups instant masa harina
  • 2 cups warm water
  • 1 tsp salt
  • 2 Tbsp vegetable oil or lard/bacon fat
Instructions:
  • In a bowl combine the masa harina, salt and vegetable oil or lard/bacon fat. With your hands crumble the fat into the masa harina until it has the texture of sand.
  • Slowly pour the warm water into your masa one cup at a time. The water should dissolve into the masa completely before adding the next cup. Your masa should be the texture of fresh play-doh when it's ready! Masa is not an exact science so you may need more masa harina or water to achieve the correct texture, don't sweat it!
  • Divide the prepared masa into 8 even balls. Lightly wet your hands and press the balls into approximately ½" thick circles with your palms re-wetting your hands after each circle. This prevents the masa from sticking to your hands.
  • Heat a large skillet over med-high heat or 400°F if you're using an electric skillet. Lightly grease the skillet, and when it's hot begin cooking the sopes. Cook for 2-4 minutes per side. You're looking for a *slight* golden color.
  • When your sopes have achieved the correct color move them to a baking tray, and while still warm pinch the edges to form a rim around the outside of the sopes. They should look like tiny pie crusts. This step must be done while the sopes are still warm, but be careful not to burn yourself!
  • At this point the sopes are technically done, but I like to place them back on the griddle for just a minute or two to allow the bottoms to crisp up a little more. This step is completely optional though. You do you boo!
  • Fill the sopes with whatever you've chosen. The traditional way is to begin with a smear of beans, then top with meat, cheese, and additional toppings. Enjoy!

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Jeera rice is a delicious and easy rice from the northern region of India. It’s flavorful enough to enjoy on it’s own, quick enough to make it to your weeknight rotation, and the perfect accompaniment to curries and heavily spiced dishes. Balance is the name of the game here! Cumin seeds are surprisingly high in antioxidants, iron, and help to promote digestion making this side dish not only a delicious choice, but a healthy one too!

Dairy not your thing? Try it with vegan butter!

Jeera Rice (cumin rice)

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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Side Dish
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 1 ½ cups Basmati, or long grain white rice
  • 2 Tbsp butter
  • 2 4" cinnamon sticks
  • 1 bay leaf
  • 1 Tbsp cumin seeds
Instructions:
  • Wash the rice until the water runs clear, drain, and set aside.
  • In a small pot over medium-high heat add the butter and allow it to melt.
  • When the butter has melted add the cumin seeds, cinnamon sticks, and bay leaf. Cook stirring constantly for 1 minute, and add the rice. Coat the rice in the butter and cook for 2 minutes longer.
  • Shut the heat to your pan off and look at your hand so your palm is facing you. Look at your index finger. The first line of your finger closest to your finger tip is the PERFECT measure for water to rice ratios. On a flat surface place your fingertip on top of the rice and fill with water until it reaches that line. Be careful of the hot pan!
  • Place the pot back over medium-high heat and bring the rice and water to a boil. Turn the heat to low and cover leaving a small gap to allow steam to escape. Follow the cook time instructions on the package for your rice. Cooking should take roughly 10-20 minutes depending upon your rice selection.
  • This recipe also works in a rice cooker if you have one available! Just place the toasted rice and spices into the cooker, cover with a the appropriate amount of water, and allow the cooker to work it's magic.
  • When your rice is cooked fluff it up with a fork or rice paddle and remove the cinnamon sticks and bay leaf. Serve with your favorite dish and enjoy!

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A vegan version of this popular spicy and vinegar filled curry! Thought to be an Indian interpretation of the Portuguese dish “vinh d’ahlo” this dish was originally created by Portuguese travelers as a way to preserve meat by using chiles and vinegar for long voyages. When made correctly the heat will not hit you immediately and instead will slowly build as you eat it. So be sure to keep lots of water near by or serve it with this delicious mango smoothie to tame the heat!

This dish requires two specialty ingredients: Kashmiri chiles and curry leaves. Both of these ingredients are very affordable and easily found on Amazon or at your local Indian market. If you absolutely cannot find Kashmiri chiles you can substitute half paprika and half cayenne pepper, but use this substitution as a last resort as the end result will lack the unique flavor the chile provides and will be substantially hotter!

Chickpea Vindaloo

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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
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Ingredients:
 
  • 2 15 oz can chickpeas (drained)
  • 2 large yellow onions (roughly chopped)
  • 1 head garlic (about 10-12 cloves)
  • 4 Tbsp Kashmiri chile powder
  • 1 Tbsp black pepper
  • 1 Tbsp ground cumin
  • 1 Tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp mustard powder (can sub prepared yellow mustard)
  • ½ tsp ground clove
  • ½ cup rice vinegar
  • 2 limes (juice and zest)
  • 2 Tbsp brown sugar
  • ¼ cup vegetable oil
  • 2 tsp kosher salt
  • 2 cups vegetable stock
  • 20 dried curry leaves
Instructions:
  • In a small bowl combine: Kashmiri chile powder, cumin, cinnamon, black pepper, ginger, salt, mustard powder, clove, brown sugar, lime juice and zest, brown sugar, vinegar, and stir into a paste. *Phew!*
  • In a blender or food processor finely minced or puree the onion and garlic together, and set aside.
  • In a large skillet over medium-high heat add all of the vegetable oil, and the onion/garlic mixture. Stir well, and cook for roughly 5-10 minutes or until the water is cooked out of the onions.
  • NOTE: Because we're cooking the onion and garlic together as a paste your garlic may turn BLUE!!! SO weird! Don't worry though, it just means you have strong garlic and onions and the chemicals between the two are reacting. It is in no way dangerous and will be covered by the strong color of the spice mixture. Enjoy the cool science experiment!
  • When the water has cooked off of the onions reduce the heat to medium and add the spice paste. Stir the paste into the onions, and cook 3-5 minutes stirring constantly. Do not allow the mixture to burn.
  • Add the chickpeas to the pan and coat well in the onion and spice mixture. Crumble in the curry leaves, and add the vegetable stock. Stir well, and cook through for 5 minutes longer. If you want a thinner broth feel free to add more vegetable stock as desired.
  • Enjoy with steamed rice and a cooling smoothing!

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Made in rice cooker or on the stove top the perfect flavors of summer collide in this coconut lime rice. It’s a great side dish for kebabs, grilled meats, and curries. Coconut milk absorbs quicker than water so you’ll want to keep a close eye on this rice if making it on the stove top!

Toasted Coconut Lime Rice

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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Side Dish
Cuisine: Caribbean
Servings: 4
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Ingredients:
 
  • ½ cup sweetened coconut flakes
  • 2 cups long grain white rice
  • 13.5 oz can coconut milk
  • 2 limes (juiced)
  • 1 Tbsp sugar
  • water
Instructions:
  • Preheat an oven to 400°F
  • Toast for five minutes or until the coconut is golden brown.
  • While the coconut is toasting wash the rice until the water runs clear. When the coconut is toasted remove from the oven and set side.
  • In a pot over medium-heat or in a rice cooker combine the washed rice, coconut milk, ¼ cup of the toasted coconut, sugar, and water. Stir well. To measure the water press your index finger lightly to the top of the rice and fill until the water reaches the first line or joint on your finger.
  • If using a rice cooker close the lid and allow it to do all the work! It should take roughly 25 to 30 minutes.
  • If using the stove top method allow the water to come to a boil and the reduce the heat to low. Cover and cook for 10-15 minutes or until the water and coconut milk are absorbed and the rice is cooked and fluffy.
  • Plate your rice and top with the remaining toasted coconut, and squeeze the limes over top. Enjoy!

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A fun twist on standard roasted eggplant this Greek roasted eggplant makes for an easy and delicious side dish. This pairs well with a grilled protein and a nice glass of chilled white wine or as the star of the show in a gluten free grain bowl!

Greek Roasted Eggplant

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Servings: 4
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Ingredients:
 
  • 1 ½ pounds eggplant ((about 2 large eggplants))
  • cup olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp dried oregano
  • 2 tsp garlic powder
  • 1 tsp dried parsley
  • 1 lemon (juice and zest)
Instructions:
  • Preheat your oven to 400°F
  • Slice the green tops off the eggplants and chop into bite sized pieces.
  • On a large baking sheet combine all ingredients and coat the eggplant well tossing with your hands.
  • When the oven is ready roast the eggplant for 45 minutes or until the skin is lightly browned and the flesh is soft. Enjoy!

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Jeweled rice is a beautifully vibrant middle eastern dish that’s served at special occasions such as weddings, anniversaries, and milestone birthdays. Usually served as a side dish I wanted to make this into a complete meal by adding ground beef.

You can easily make this dish vegan or vegetarian by using your favorite plant based protein and plant based butter like Beyond Beef or Miyoko’s, subbing in a hearty root vegetable like roasted potatoes, or omitting the use of the beef all together. No matter how you make it it’ll be a delicious meal the whole family will love!

Jeweled Rice

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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4
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Ingredients:
 
  • 1 lb ground beef (or meat substitute of your choice)
  • 4 large shallots (sliced)
  • ½ cup silvered or sliced almonds
  • ½ cup pistachios
  • 1 large carrot (peeled into ribbons)
  • 6 oz dried apricots (roughly chopped)
  • 11 oz mandarin oranges (drained)
  • 4 oz pomegranate seeds
  • 1 ½ cups long grain rice (such as Basmati)
  • 5 Tbsp butter (dairy or plant based)
  • 1 Tbsp olive oil
  • ½ tsp saffron *optional (can sub 1 tsp paprika)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp ground cinnamon
  • ½ tsp ground cardamom
  • 3 cups warm water
Instructions:
  • In a small bowl combine 3 cups of warm water and saffron or paprika and stir. Set aside.
  • Wash your rice until the water runs clear.
  • In a large skillet with lid add one tablespoon of olive oil and set the skillet over medium-high heat. Add the sliced shallot and ground beef, season with one teaspoon each of salt and black pepper.
  • Cook the beef and shallots until browned and when done remove from the skillet and place in a large bowl. Set aside.
  • In the skillet reduce the heat to medium and add the almonds and pistachios. Gently toast, about 5 minutes. If you wish to garnish your rice reserve a small portion of each nut and set aside to top the rice with. Pour the toasted nuts into the bowl with the beef and shallots.
  • Add a tablespoon of butter to the skillet and add the washed rice, toast your rice until lightly golden brown. When golden add the cumin, chili powder, cinnamon, and cardamom to the pan. Stir into the rice and toast for two minutes, stirring constantly.
  • Roughly tear the carrot ribbons into bite sized pieces.
  • To the rice and spices add the torn carrot ribbons, the bowl of beef and nuts, and dried apricots. Stir well and pour in the 3 cups of saffron or paprika water.
  • Allow the water to come to a boil and turn the heat to low, cover and cook for 10 minutes. After 10 minutes stir the rice, recover, and cook for 10 minutes longer.
  • When the rice is done stir in the remaining butter and coat the rice well. Serve mounded on a large platter or deep bowl. Top with the mandarin oranges, pomegranate seeds, and reserved nuts if using. Serve family style as is or with a vegetable of your choice. Enjoy!

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This picture, although a little blurry, captures the bright vibrant nature of the humble beet. Often over looked or thought of as a fall or winter vegetable beets can be delicious year round! This roasted beet pasta is fresh and beautiful way to get dinner to the table. I’ve chosen to top my bowl with a poached egg, Parmesan cheese, basil, and leftover roasted beets.

For a vegan version try toasting some walnuts, sprinkling some nutritional yeast, adding an extra drizzle of olive oil and topping with the leftover beets. Delicious!

Roasted Beet Pasta

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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: American
Servings: 4
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Ingredients:
 
  • 3 Cups Chopped fresh beets
  • 4 Portions of your favorite GF pasta
  • 1 Tbsp Olive oil
  • 2 Tbsp sun dried tomatoes (finely minced)
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp honey (or agave nectar)
  • 1 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 4 poached eggs (for topping *optional)
  • ½ cup Parmesan cheese (for topping *optional)
Instructions:
  • Preheat your oven to 425°F
  • On a baking tray place the chopped beets, olive oil, sun dried tomato, balsamic, honey, red pepper, salt, and black pepper. Toss to coat the beets evenly and roast for 40 minutes.
  • As the beets are roasting begin boiling your water for your pasta and cook in salted water according to your packages directions. When cooked, strain and set aside.
  • When the beets are roasted and soft reserve one cup for topping and scoop the rest into a blender.
  • Blend the beets until smooth, adding a little water as necessary and toss into the drained and cooked pasta. Stir to coat the pasta well. Top with the reserved roasted beets and toppings of your choice. Enjoy!

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What’s summer time without a creamy scoop of ice cream? Not a summer I want to think about! 

This vegan ice cream checks all the boxes for vegans and omnivores alike. Creamy, dreamy, coconutty goodness ready in about an hour! I like to top this ice cream with extra toasted coconut flakes, toasted almonds and walnuts, and sometimes even some pureed mango. 

It’s everything summer dreams are made of!

*swoon*

Vegan Toasted Coconut Ice Cream

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Prep Time: 10 minutes
Churn Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Servings: 4 cups
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Ingredients:
 
  • 2 Cans coconut cream (13.5 oz each)
  • Cup white or coconut sugar
  • 1 Tbsp vanilla extract
  • 1 Cup sweetened coconut flakes (toasted)
  • ¼ tsp kosher salt
  • 1 tsp coconut extract (*optional)
Instructions:
  • Preheat your oven to 350°F
  • Spread sweetened coconut flakes on a baking sheet, and when the oven is ready toast 'em. Times will vary so keep an eye on those flakes! They won't take longer than 10 minutes. When toasted set aside to cool.
  • In a blender combine all ingredients except toasted coconut flakes and blend until well combined. This is your ice cream base so taste it to see if it's rocking your world, and adjust it as you like!
  • If you have an ice cream maker: Mix the toasted coconut flakes into the ice cream base and pour into your machine. Mix according to your machine's instructions. I used my Kitchen Aid mixer ice cream attachment and it took roughly 40 minutes. You'll know it's done when it's reached soft serve texture. When it's done you can eat as a soft serve or freeze it for a more authentic ice cream experience.
  • If you do not have an ice cream maker: Pour the ice cream base into a freezable container and freeze just until soft. You should be able to leave an indent in the ice cream with your finger, but not have any liquid flowing free underneath the indent. This will take a few hours and times will definitely vary. When your ice cream is soft but not frozen transfer back to the blender and give it a good whirl. You're trying to incorporate air into the ice cream so get it nice and frothy! Pour the base back into the freezer safe container. Mix the coconut flakes into the ice cream base and refreeze. This time allowing the ice cream to harden to your liking.
  • This ice cream keeps in the freezer for about a week. Top with all your favorite things and enjoy!

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Inspired by one of my favorite restaurants in San Antonio, Green Vegetarian, this poblano ranch is vegan, unique, craveable, and delicious!

This dressing is not only wonderful on your favorite salad, but makes a show stopping dip as well!

Poblano Ranch (V)

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Prep Time: 10 minutes
Total Time: 15 minutes
Course: dressing
Cuisine: American
Servings: 2 cups
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Ingredients:
 
  • ¾ cup coconut cream (well shaken)
  • ½ cup mayo
  • ½ cup basil leaves (tightly packed)
  • ¼ cup pecans
  • 1 large poblano pepper
  • 2 cloves garlic
  • 1 ½ tsp onion powder
  • ½ tsp dill
  • ½ tsp paprika
  • ½ tsp kosher salt
  • 1 tsp black pepper
Instructions:
  • Slice the top off of the poblano pepper and remove the seeds.
  • In a dry skillet over high heat place the poblano pepper in the pan and burn on all sides. The skin should be very well charred. Leave the skin on, and do not peel the pepper.
  • In a blender combine all ingredients and blend until smooth.
  • Let sit for 10 minutes to allow all the flavors to fully develop. Taste for salt and adjust as necessary. Enjoy!

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These summer rolls are fresh, crunchy, and filled with the flavors of crisp summer vegetables. If tofu isn’t your thing feel free to use whatever protein floats your boat! You can also change the vegetables, add avocado, rice noodles, basil, mint, cilantro etc. Your only limit is your imagination.

Real talk- this is a whole lot of chopping and if I was smarter I totally would have bought shredded carrots, and prechopped veggies to take out some of the work. Learn from me, absorb my wisdom! Unless you’re into an odd amount of chopping then you know…go on with your bad self!

Crispy Tofu Summer Rolls

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Prep Time: 30 minutes
Cook Time: 10 minutes
Assembly Time: 20 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vietnamese
Servings: 16 rolls
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Ingredients:
 
  • 16 rice paper wrappers
  • 14 oz brick extra firm tofu
  • 2 Tbsp sesame oil
  • 1 tsp black pepper
  • 2 large red bell peppers (julienned)
  • 2 large carrots (peeled, julienned)
  • 1 large english cucumber (julienned)
  • 1 head green leaf or butter lettuce (chopped)
  • ½ cup peanut butter (crunchy or smooth)
  • 2 Tbsp tamari
  • ½ cup water
  • 2 tsp sugar
  • 1 Tbsp garlic chili paste or sriracha
Instructions:
  • Drain and press the water from your tofu and slice it into 16 equal pieces.
  • In a small bowl mix together the peanut butter, ½ cup water, 1 Tbsp sesame oil, 1 Tbsp sugar, 1 Tbsp garlic chili paste or sriracha, and 2 Tbsp tamari. If you want this to be a thinner consistency just continue to thin with water until you like it. This is your dipping sauce!
  • In a nonstick skillet over medium-high heat pour 1 Tbsp sesame oil and swirl around the pan. Add the tofu slices and cook for roughly 5 minutes per side or until they are golden brown on each side. Sprinkle the warm tofu with 1 tsp black pepper, and allow the tofu to cool. Set aside.
  • Prepare your vegetables and fill a pie dish or shallow bowl half way with warm water. Prepare an assembly line with the lettuce, carrot, bell pepper, cucumber, and tofu. You will also need a work area large enough to roll your wrappers that you aren't afraid to get wet.
  • Working one at a time submerge your rice paper into the warm water soaking the wrapper until it is soft enough to bend without cracking. This should take no more than one minute. The wrapper will continue to soften as you fill your summer rolls so there's not need to soften it completely.
  • Lightly wet your working surface and spread the wrapper flat.
  • In the center of the softened wrapper lay down your lettuce, then carrot, cucumber, bell pepper, and top with the crispy tofu.
  • Fold the sides of the wrapper in, then the bottom up towards the center overlapping the sides, and tightly roll the rest of the roll towards the top to close. Just like wrapping a burrito! The wrapper will become sticky and remain closed on it's own. Follow the same directions for the remaining rolls.
  • When all the rolls are finished pat yourself on the back for doing all that work and enjoy your summer rolls dipped in the sauce! Way to go champ!

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