Bottom of the Fridge Soup (v)

This is made from the veggies left in the vegetable draw at the end of the week. The ones you can't be bothered to use in anything else but don't want to throw out either.




For 4-6 portions you need:
1 onion, roughly chopped
3 celery stalks, chopped
3 carrots, peeled and chopped
1/2 head cauliflower and brocolli, cut into rough florets
750ml vegetable stock
1 tbsp oil
Nutritional yeast and dried, fried onions to serve

Begin by sweating the vegetables in the oil for about 10 mins. Add the stock and simmer for 10 mins until tender. Blitz and then serve with nutritional yeast and dried, fried onions on the top. Add some grated cheese if you're not vegan if you want.

Tomato, Pesto and Goats Cheese Tart

This is a very quick and simple recipe which takes no time to prepare but tastes like you have spent hours on it. It's nice hot or cold.




For 4-6 portions you need:
1 sheet ready rolled puff pastry
2/3 jar sun dried tomato pesto
4-5 vine tomatoes, cut into thin-ish slices
1 red onion, cut into thin slices
1 log goats cheese, cut into discs the thickness of a £1 coin
pinch dried oregano
glug olive oil
freshly ground black pepper.

Unroll the pastry and place on a baking sheet. Score a border about 1cm thick round the edges. Spread the pesto into the middle. Lay the onions on top and then the tomatoes. Top with the cheese and then finish with the oregano, pepper and oil. Bake in a hot oven for 25-35 mins till risen and cooked. Serve as you wish.

Vegan Pledge Day Seven

Well. The end is in sight. And I shall definitely be continuing as I blogged yesterday. Just need to rid my fridge of cheese and use up the eggs. I am sitting here snacking on grapes as I blog. This is a good thing! I feel better. I feel cleaner, both ethically and nutritionally. Thanks for sticking with me through this. Why not try it yourself??

Food for tomorrow...
Breakfast: toast with peanut butter and banana, coffee, OJ
Lunch: Tofu sandwich with salad and chilli sauce, pineapple, grapefruit
Dinner: vegetable and chickpea curry with rice, apple cake
Snacks: vegan rocky road, apple

Mixed Vegetable Curry with Chickpeas (v)

This is a proper, pseudo-takeaway curry with vegetables i.e. a rich sauce, lots of different vegetables and chickpeas. Yum.

For 4 portions you need:
1 onion, chopped
2 cloves garlic, crushed
250g button mushrooms
1/2 head cauliflower, cut into bite sized florets
1/2 head broccoli, ditto cauli
2 large handfuls salad potatoes, cut into thick slices and par boiled till tender (about 10 mins)
1 tin chopped tomatoes
1 tin chickpeas, drained and rinsed
4 carrots, peeled and sliced into pieces about the thickness of a £1 coin
1/2 jar minara curry paste
1-2 chillies, sliced (depending on heat preference!)
1 tbsp vegetable oil
125ml boiling water
Roti to serve

Fry the onion in the oil for 5mins or so. Add the carrots, garlic and curry paste and cook out for another 5mins or so. Add everything else, aside from the roti, and cook till the vegetable are tender. Add the potatoes part way through once they have cooked enough.

Watercress, Tofu and Orange Salad (v)

This ended up tasting like the king prawn chilli noodle salad I used to love from M&S. But quite by accident, I hadn't intended to make it that way. It's light, refreshing and kicks a punch at the end from the chilli. Add some noodles to it if you want to include carbs.





For one person you need:
1 orange, skin cut off and cut into segments, retain the juice.
1 cup each of watercress, baby spinach leaves and rocket
2" piece of cucumber cut into bite sized chunks
1/2 red onion, sliced into half moons
1/3 block taifun smoked tofu, cut into bite sized pieces
2 tbsp hot sweet chilli sauce

Place everything on a plate and layer up. Scoff. Don't make this with the orange in it the night before like I did cos the acid in the juice will wilt the leaves... Still tasted nice tho.

Apple Cake (v)

This is a not too sweet mid morning cake, the sort that would be served with good coffee in a posh coffee shop. And it's vegan. Bonus. I think it would benefit from the addition of something like walnuts in the topping so will try that next time.



For 8-10 slices you need:
225g plain flour
pinch salt
4 tsp baking powder
1/2 tsp bicarb
55g vanilla sugar
4 tbsp grapeseed oil
285ml soya milk
3 dessert apples, peeled, cored and cut into small dice
55g demarara sugar
30g vegan marge
45g plain flour
1 tsp cinnamon

Mix the flour, salt, baking powder, bicarb, vanilla sugar, oil and milk into a batter. Pour into a lined 23cm tin. Place the chopped apples on the top of the batter. Blitz the demarara sugar, flour and marge into breadcrumbs and scatter over the top of the apples. Finish with the cinnamon. Bake in a moderate (180 degrees) oven for 30-45 mins till risen, cooked and golden brown.

Vegan Pledge Day Six

Well. Nearly there now. Only two more days to go. Have really enjoyed this and it's certainly made me think about going vegan for good. Have been lazy with food today in that I skipped breakfast but that meant I also avoided a potential quorn ham and dairylea conundrum.

Things of note today: cooking jelly diamonds make an excellent substitute for gelatine sweets and are also non-nestle unlike jelly tots (which are vegan but made by nestle so therefore on the banned list).

Food for today is:
Breakfast: slept through it...
Lunch: carrot and tomato salad, juiced pineapple, apple and oranges
Dinner: taking the boy out for pizza so a pizza sans cheese and a salad.
Snacks: plain chocolate, more fruit (trying to balance out recent binge drinking with detox fruit. Hmmm)

And because it's Sunday it's shopping day and time to think about the food for the week ahead. Whilst my pledge technically finishes tomorrow I am going to eat as much vegan as I can, whilst getting rid of all the dairy in the flat so I can be 90% vegan going forward.

Meal Plans for week ahead:
Pasta with homemade veggie sauce; leftover for lunch next day
Stuffed peppers with cous cous, olives and tomatoes
Mixed vegetable curry and rice
Watercress, rocket, orange and marinated tofu salad with noodles
Miso, vegetable and noodle soup
Tofu, sweet chilli and salad sandwiches
Baking: chocolate cake, apple crumble cake

Vegan Pledge Day Five

Yesterday was a wash out as I had not planned far enough ahead in terms of food, especially breakfast, and given that the night before was St Patrick's...well. Nuff said. So original day five = failure. But day five mk 2 = better. I am really enjoying not eating dairy. I opened my fridge earlier and kind of glared at the pile of cheese in it. Yes I will eventually eat it but it doesn't make me feel like I want to eat it. Where I will struggle most is in baking. I made rocky road for Lex last night which contains milk chocolate and butter. And then we come to eggs in baking... But there are ways around this.

Things of note today:
Off soya milk is difficult to detect when pouring but tastes V-I-L-E when eaten in porridge. Breakfast #fail again


Today's food:
Breakfast: sultana porridge with agave nectar, coffee, OJ
Lunch: leftover cannelloni bean patties with carrot and tomato salad
Dinner: curry and rice
Snacks: banana, pineapple, grapefruit, cocoloco bar, crisps, peanuts, beer. Lots and lots of beer...

Simple Tomato and Onion Salad (v)

This is another light and lovely side dish.

For 1-2 portions you need:
2 ripe tomatoes, sliced into half moons
1 red onion, sliced
1 tbsp olive oil
salt and pepper

Place everything in a bowl, season and drizzle over the oil. Allow to stand for a while before eating.

Carrot, Sultana and Sunflower Seed Salad with Hazlenut Oil and Coriander

This was a knock your socks off salad created out of dying veggies in the fridge and pepped up with some lemon juice and sunflower seeds. It was soooooooo good.

For 1-2 portions you need:
2 carrots, peeled and coarsely grated
1/4 cup sultanas
juice of 1 lemon
1 tbsp hazlenut oil
1/2 pack fresh coriander, finely chopped
salt and pepper
2 tbsp sunflower seeds, toasted
1 tsp dried mint

Place the carrot, lemon juice, sultanas, dried mint and corriander in a bowl. Season with salt and pepper. Drizzle over the oil. Add the hot toasted seeds and allow them to sizzle into the other ingredients. Mix well and allow to stand for a bit before serving. It's even better the next day!

Canollini Bean Patties (v)

I fancied something middle eastern for dinner tonight, and pulse based so created these. Oh. My. Goodness they were good, even if I do say so myself ;) Try them.

For about 6 patties you need:
1 can drained and rinsed canollini beans
1 onion
1 red chilli
1 tsp moroccan spices
salt and pepper
oil for shallow frying

Blitz everything together apart from the oil and salt and pepper. You want it pulverised enough to be sticky but still retain some texture. Season to taste and then form into small, flattish patties. Heat 0.5cm of oil in a pan and shallow fry for about 4-5 mins on each side till lightly browned and hot. They will begin to disintegrate if you cook them for too long! Serve with carrot, sultana and sunflower seed salad and some flat breads.

Vegan Pledge Day Four

So. I survived a university lunch yesterday, but I was glad I'd also taken in other provisions. Observations today are:
I am eating more healthily. More fruit and vegetables. This was planned as I'd been caning crap like no tomorrow but it's certainly helping not just being able to go and buy any old bar of chocolate. And plain chocolate hits the spot more quickly.
Planning food in advance helps with not missing things as you know you have something yummy to come.

Food for today will be:
Breakfast: peanut butter and jam on toast, coffee, OJ
Snack: banana and raspberry smoothie, juiced fruit/veg, plain crisps
Lunch: tomato and pesto tart, plum tart
Dinner: tofu with soya sauce and sticky rice and vegetables

Vegan Pledge Day Three

Things I have learned today:
The university sells divine plain chocolate which is vegan friendly. Phew.
I need to bring more food in with me in the car in case I get delayed like this morning... hungry lol!
Linda McCartney sausage rolls are vegan. Cool.

So far so good anyway... I am sort of missing cheese but sort of not. Ditto eggs. Will see how things progress as the week continues.

Food for tomorrow (cos I know you're all *d-y-i-n-g* to know) is:
Breakfast: OJ, grapes, granola and soya milk, copious coffee (it's ASPC and a 5.45am start, yawn...)
Lunch: a sodhexo vegan lunch. Will await this with trepidation as they don't always understand what vegan means. Or think that protein or carbs are a necessary component.
Dinner: veggie sausage rolls, mash and beans; vegan choc cake and choc custard
Snacks: cocoa orange bar, melon, pineapple

Plum and Cinnamon Tart (v)

This was step two in using up the rest of the pastry and some vegan cream cheese and plums...







For 2 portions you need:
4-5 plums, cut into 6ths
1/2 sheet ready rolled puff pastry
1/2 tub vegan cream cheese
3-4 dessertspoonfuls of cinnamon sugar (or demarara sugar and some ground cinnamon)

Lay the pastry on a baking sheet and score a 1cm border. Spread over the cream cheese and sprinkle over 2 spoonfuls of sugar. Lay on the plums. Top with more sugar. Bake in a hot oven for 20-25 mins. Eat. Gaze in wonder that something so amazing contains no animal products What. So. Ever.

Tomato and Pesto Tart (v)

This was a creation from stuff that needed to be used up: namely a basil plant and some tomatoes. Result!






For 2 portions you need:
1/2 pack ready rolled puff pastry (check it's vegan!)
1 cup tomatoes, sliced
salt and pepper

Pesto:
1 tbsp pine nuts, lightly toasted
1 clove garlic
2 large handfuls basil leaves
good quality olive oil

Make the pesto by blitzing everything together till smooth-ish.
Lay the pastry out on a baking sheet and score round the edges to leave a 1cm border.
Spread the pesto inside the border.
Lay on the tomatoes and season with salt and pepper. Drizzle over a little extra olive oil.
Bake in a hot oven for 10-15 mins till the pastry is risen and golden brown.
Scoff with a rocket and watercress and red onion salad.

Spanish Hot Chocolate (v)

I first experienced this in Morocco when we tried to get Lex his usual hot chocolate before bed. Placing a cup of basically runny, hot, chocolate pudding before an over tired five year old who was expecting more of a chocolat chaud was a baaaaaaaad move! He did not like. At all. But mummy did. He appreciated it more when we went to Granada, Spain a couple of years later. And then we discovered you could buy tins of the lovely stuff in the UK. Sorted.




For one person you need:
125ml soya milk
4 heaped tsp of spanish hot chocolate powder

Heat the milk till scalding (it MUST be absolutely boiling hot). Pour in to a cup and stir in the powder. Keep mixing till it thickens. If it doesn't the milk is not hot enough and/or you need to add some more powder. Serve with churros for the ultimate breakfast!

Vegan Pledge Day Two

OK. So day one went well. Taking food in advance was definitely the best thing to do. Have sorted my food for tomorrow which will be:

Breakfast: toast and peanut butter, OJ, banana, black coffee
Lunch: tomato and pesto tart, stewed apple
Dinner: Griddled marinated tofu steaks with sour tomatoes, cous cous and salad, plum and vegan cream cheese tart
Snacks: grapes, melon, plain crisps

(I had some puff pastry to use up and tomatoes hence pastry and tomatoes twice!)

Vegan Pledge Day One

So it begins today... And my planned food is as follows:
Breakfast: black coffee; OJ; granola; soya milk
Lunch: chilli peanut noodles; stewed apples; vegan chocolate cake
Dinner: veggie burgers and chips and salad
Snacks: melon, grapes, grapefruit, eat nkd cocoloco bar

I've decided to bring food in with me as it's what I usually do and it also means I have everything to hand to save being led astray. Plus campus isn't renowned for being that vegan friendly (well at least not for the sort of food I want to eat!).

The Vegan Pledge...

I've been toying with this for a while, but haven't actually taken the step of doing it yet. Sometimes I plan a vegan day per week but then reach for a bar of chocolate and forget that it's got milk in it and fail. But given that 80-90% of the recipes I blog are tagged "easy", "vegan" and "quick" surely it can't be that hard? I already use soya milk, take my coffee black, use pure marge, and love fruit and vegetables and legumes. I haven't actually eaten cheese or dairy products more than once this week. But of course the minute you say can't you want... Eggs will be my downfall. I love eggs.

So what do I plan to eat? Off the top of my head my cupboards and fridge will provide:

Breakfasts:
Soaked oats in soya milk
Banana and raspberry soya smoothie
Home made granola with agave nectar and dried fruit
Toast with peanut butter and banana or jam

Lunches:
Bulghar wheat salad
Tofu and lentil salad
Peanut butter and chilli noodles with vegetables
The best ever vegan sandwich

Dinners:
Yotam Ottolenghi's black pepper tofu
Vegetable tempura and dipping sauces
Curry of one variety or another. More than once.
Lentil spaghetti bolognase

And it also gives me the perfect excuse to raid my extensive cook book collection for some more ideas. So watch this space and see what happens. Oh and if you want to join in or do it too then take the vegan pledge too.

Yellow Rice (v)

Cos, like, rice is more interesting when it's yellow innit...

For 1 person you need:
1/4 cup basmati rice
1/8 tsp tumeric
Boiling water

Add the rice and tumeric to the water and cook till done. Scale up according to number of people munching. Simples.

Aubergine, Spinach and Sweet Potato Rogan Josh (v)

Mmmmmmm. More curry. More curry that the boy will eat, OMG. To be fair he left the aubergines and asked me what the green stuff was but he ate around it and loved the tomatoes in the sauce. Massive step forward!

For 2-3 people you need:
1 sweet potato, cut into bite sized pieces
1 aubergine, ditto
1 onion, diced
2/3 packet baby leaf spinach
2 heaped tbsp minara rogan josh curry paste
1 tin chopped tomatoes
1 tbsp vegetable oil
300ml water

Fry the onion in the oil for 5 mins or so till tender. Add the sweet potato and aubergine and fry for 15 mins, covered with a lid. Add the curry paste and cook out for a further 2-3 mins. Add the water and tomatoes and bring to the boil. Reduce the heat and simmer, covered, for about 10 mins. Add the spinach and cook till wilted. Serve with chips and yellow rice.

Bulghar Wheat Salad with Feta

I adore bulghar wheat, more so than cous cous, due to it's chewier and slightly denser texture. This is a variation on tabbouleh, and made without the feta would be a lovely vegan dish.





For 4-6 portions you need:
1 cup bulghar wheat
1 tsp veg stock powder
1 cup boiling water
handful baby plum toatoes, cut in half/quarters depending on size
1 red onion, finely chopped
handful chilli olives, roughly sliced
1 pack feta, cut intobite sized chunks
1/3 cucumber cut into small dice (about the same size as the onions)
2-3 tbsp good quality olive oil
juice 1 lemon
freshly ground black pepper
1/2 cup finely chopped flat leaf parsley and corriander

Place the bulghar wheat, stock and onion in a bowl and cover with the water. Cover and leave to steam for 20-30 mins. Once the wheat has absorbed all the water stir through everything else. Season to taste and then eat.

Vegetarian Moussaka with Lentils

I love moussaka, even tho it is a bit of a faff to make in that it has lots of stages and creates, therefore, a reasonable amount of washing up. But this is worth it. Promise. The lentil sauce is based on St Delia's.





For 4-6 portions you need:
2 aubergines, cut into 0.5cm thick slices
2-3 potatoes, cut into 0.5cm thick slices

Sauce:
50g puy lentils
50g green lentils
1 can chopped tomatoes
1/2 tsp ground cinnamon
2 tbsp chopped fresh parsley
salt and pepper
200ml red wine
2 tbsp tomato puree
2 onions, finely chopped
3 cloves garlic, crushed
2 tbsp olive oil
275ml vegetable stock

Topping:
3 eggs
2/3 carton of yogurt
1 cup grated cheddar
1/2 cup grated veggie parmesan
1 tomato, sliced in to four

Begin by frying the aubergine slices in oil till tender and golden. Drain. You can salt the aubergine beforehand if you want but it's not essential.

Par-boil the potatoes till tender but not falling apart.

Fry the onion in the oil for 5-10 mins. Add the garlic and fry for a further 2-3 mins. Add everything else for the sauce and bring to the boil. Reduce the heat and simmer for about 20 mins till the lentils are cooked and the sauce has thickened.

Lay the potatoes in the bottom of a dish. Top with the sauce. Cover with the aubergine slices. Mix together the eggs, yogurt and cheddar. Pour over the top. Lay the sliced tomato on the top of this then sprinkle over the parmesan. Bake in a moderate oven for about 20 mins till the top is golden and bubbling. Eat with salad and bread.

Haloumi with Aubergines, Tomatoes and Balsamic Syrup.

Lou has got me on an aubergine quest. So, in the midst of making a moussaka for tomorrow night, I did some extra fried aubergine slices. Well, it would be rude not to wouldn't it. During the cooking process I discovered a packet of haloumi had blown, but it smelled OK so I cooked it. And created this. Sex on a plate...

For one person you need:
1/2 aubergine, cut into 0.5cm thick slices
4 tbsp light olive oil
1/2 packet haloumi, cut into 1cm thick slices
handful baby plum tomatoes
1 tsp balsamic syrup
1 tsp chopped fresh flat leaf parsely

Begin by frying the aubergines till soft, unctuous and golden. Drain.
Fry the haloumi till golden and oozy.
Fry the tomatoes till the skins split a little. Don't over cook them, you want them warm and oozy but not killed...

Present prettily on a plate, drizzle over the syrup and finish with a cheffy flourish of parsley. Die of pleasure.

Banana and Malteser Milkshake

Cos, like, if you add a portion of fruit to this, it makes it healthy. Yeah? No, thought not. It tastes nice tho...

For one person you need:
1 banana
1 handful maltesers
2/3 cup milk
2/3 cup vanilla ice cream

Place everything in a blender. Blend. Serve. Add a cocktail cherry and a couple of extra whole maltesers for decoration if you can be arsed.

Raymond Blanc's Lemon Cake

I finally got round to watching the Kitchen Secrets episode last night everyone had been raving about, and with good reason. OMG. Those cakes!!! To be able to have the skill and time to make them... Anyway, I digress. One of the recipes which looked do-able was the lemon tea loaf. So here it is. Yum!

For two loaf cakes you need:
5 eggs
300g caster sugar
140ml double cream
finely grated zest of 3 lemons
25ml dark rum
80g butter, melted
240g plain flour
½ tsp baking powder

For the icing glaze you need the juice of one lemon and 150g icing sugar.

Mix the wet with the dry and then pour into lined loaf tins. Bake at 170 degrees for about an hour, taking care that the cakes don't catch on the top/sides.

Remove from the oven and leave to cool slightly. Make up the glaze by melting the icing sugar with the lemon juice. Allow to cool till thickened (don't skip this step like I did or you'll end up with a mess :/) then brush on to the top and sides of the cakes. Serve in slices and try to limit yourself to only about 3 or 4... Fail.

Malteser Milkshake

I had one of these amazing beasts at the wonderful Kyoto Lounge bar yesterday. I shudder to think about how many calories were in the glass. But it tasted delicious. This was a pretty reasonable recreation. But the photo is of the original.

For one person you need:

1/4 cup maltesers
2/3 cup cold milk
1/2 cup chocolate ice cream

Place everything in a blender. Blend. Drink.

Orange a la Cannelle (v)

All we seemed to eat in Morocco for pudding was orange a la cannelle. It's one of Lex's favourite dishes, and he's currently scoffing a couple of oranges with cinnamon for breakfast!

For one portion you need:
1 orange
1/2 tsp ground cinnamon

Peel the orange with a knife to remove the skin, pith and outer membrane of the orange segments. Either slice thin slices or segment the orange and place the slices/segments in a bowl and squeeze the juice on top. Sprinkle over the cinnamon and eat. Preferably outside in the sunshine in the shade of an orange tree and within earshot of a qsbah.

Sour Cream and Corriander Dip

This works well as a dip for lots of things but was particularly good with the spiced sweet potato wedges I had earlier today.

For 1-2 servings you need:
1/2 pot sour cream
1/2 red onion, very finely diced
large handful corriander, chopped finely

Mix together. Use as required. Simples.

Roasted Sweet Potatoes, Carrots and Onions with Chilli and Smoked Paprika (v)

This was a twist on my usual store cupboard standby of Moroccan spiced roasted vegetables. I fancied doing them with smoked paprika after buying some really nice powder from 8th day. It worked really well and Lex enjoyed them too. Bonus.

For 2-3 people you need
2 sweet potatoes, cut into wedges/fat chips
2 large carrots, cut in to fat batons
2 red onions, cut into 6ths
1 tbsp olive oil
1 tsp chilli powder
1 tsp smoked paprika powder
salt and pepper

Toss the vegetables in the oil. Season and add the chilli and paprika. Turn out on to a baking sheet and roast in a hot oven for 20 mins or so till tender and slightly charred. Serve with sour cream and corriander dip.

Cheat's Curry with Random Ingredients (v)

I love the Shana brand of ready meal packet curries. They are authentic Indian curries which are probably dreadful on the ethical scale as they'll be air freighted :/ but they are as good as a takeaway on a night where you have no time. Last night was one of those nights...

For one person you need:
1 packet Shana Madras curry sauce
1 leftover cooked vegan sausage, cut into slices
1 cup random cooked vegetables (I had broccoli, brussels sprouts, frozen peas and sweetcorn)

Place the sauce in a pan and add everything else along with a dash of water. Heat. Serve with oven chips (waaaaay classy bird. That's me :D). Dinner in 10 mins.

Noodles with Tofu, Mushrooms and Watercress in Blackbean Sauce (v)

I love watercress and think it's highly underused as a cooked vegetable. Use it like spinach but appreciate the peppery bite of it more than metallic spinach. This was very quick to throw together and tasted lovely.

For one hungry person you need:
1 bundle noodles
1/2 packet watercress
1 onion, sliced
3-4 mushrooms, sliced
1/2 jar waitrose cooks ingredients blackbean sauce
1 marinated tofu steak, cut into bite sized pieces
1 tsp vegetable oil

Cook/soak the noodles and leave to drain. Fry the onion and mushrooms in the oil for 4-5 mins. Add the tofu pieces and cook for a further 5 mins till lightly browned. Add the blackbean sauce (and a little extra water to get it all out of the jar). Heat through. Turn off the heat and add the watercress. Allow to wilt. Serve on top of the noodles and scoff. Yummy.

Chocolate Cake (v)

I had some sweetened soya milk to use up and found this recipe in a Suma cookbook I picked up at the brilliant 8th day co-op in Manchester. It went down a storm with friends on Sunday, especially served warm with some fresh strawberries.

***warning*** this makes a HUGE cake so either scale back the ingredients, or freeze some for another day!

For 12-14 slices you need:
390g plain flour
440g vanilla sugar
6 tbsp cocoa powder
2 tsp baking powder
1/2 tsp salt
500ml sweetened soya milk
185ml vegetable oil
2 tbsp cider vinegar
2 tsp vanilla extract

Mix the dry with the wet and pour into a 23cm cake tin. Bake in a moderate (170 degrees) oven for about 45-60 mins. Leave to cool a little before slicing.