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Recipe Difficulty: Easy, but requires some prep. (It's worth it)
Recipe Tags: Borcht Soup Healthy Vegan Comfort Food Whole Foods
Borscht
This delicious vibrant soup is inspired by Borscht, but I made it without any intention of trying to be authentic. I just wanted to create something delicious and full of good for you ingredients. I love that this recipe is made using whole foods (except a bit of olive oil). The result is a meal that is humble, but it's so good I would serve it to anyone. (as long as they like beets, and dill!) With that being said I didn't have some Ukranian folks comment that it was like the Borscht they have had so I like to read up on what is authentic. Mine technically is pretty similar I think. About Borscht Borscht has a long and rich history dating back to at least the 16th century. It is thought to have originated in Ukraine, where it was made with fermented beet broth. Over time, the recipe for borscht has evolved and today it can be made with either fresh or fermented beets. Other ingredients often include potatoes, carrots, onions, beans, and a variety of meats such as beef or pork. It can be made vegan or vegetarian by omitting the meat and using vegetable broth instead. The soup is typically served with a dollop of sour cream and or a slice of rye bread on top. (I use cashew cream in my recipe to add some richness that meat would otherwise give). Borscht became popular in other Eastern European countries, such as Russia, Poland, and Belarus, and it is now a staple in their cuisines. It is often served as a hearty and flavourful soup during the colder months, and it is also a popular dish at festive occasions such as holidays and weddings. My Soup Recipe Notes: This soup has beets, red cabbage, potato, carrot, white beans, homemade veg stock, onion, garlic, cashew cream, fresh dill, apple cider vinegar and a few ingredients to give it a bit of complexity. Marmite is something I like to add, as well as a bit of Braggs or soy sauce. It doesn't take a lot. The flavour of this soup is sweet, in a lovely way, from the beets, and it has the perfect amount of acidity from the apple cider vinegar. The cashew cream brings balance to the sweet/tart and of course, creaminess. You have to plan ahead a bit when making cashew cream, the raw cashews need several hours to soak. With olive oil grilled multigrain bread for dunking alongside, I find this whole situation to be irresistibly good. This soup makes a big batch...probably about double the amount of many of the other soups I have on my blog. I use my big stock pot to make it. If you wanted a smaller batch go ahead and halve the recipe. It isn't one I have tried to freeze...I don't find potatoes freeze the best...but perhaps I will try that sometime.
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Recipe Difficulty: Easy
Recipe Tags: Roasted Carrot Soup Vegan Soup Healthy Recipes Easy Recipes Whole Foods
Roasted Carrot Soup
Roasting Carrots before using them in a soup is a great way to intensify their flavour and bring out their natural sweetness. This roasted carrot soup is one that I make specifically when I want to feel great. It's incredibly delicious and made from predominately whole foods. This carrot soup is also perfectly spiced with a bit of cumin & coriander. I often add cashew cream or nut butters to my soups for added richness/creaminess but this one doesn't need it. This soup simply starts with carrots roasted in olive oil, then I also use a generous amount of olive oil for sweating the onions and garlic (a whole head of garlic in fact). The result, dare I say, is a luscious soup that I find to be addictively good. A touch of maple and a squeeze of lemon adds the right balance of sweet and acidity. Roasted Carrot Soup Garnish To garnish my carrot I don't want much. I had it with a bit of chopped parsley and I found it only detracted from the flavours I was loving in my carrot soup. I opened my cupboard and found a bottle of generic lemon oil I had unopened, a drizzle of that and a sprinkle of cracked pepper was the perfect finish. Of course, alongside, I always want a good loaf of multigrain bread. I ripped off rustic chunks, drizzled them with olive oil, and popped them in the oven at 425F. I just make sure each side is toasty and golden. A few minutes per side. For the Best Roasted Carrot Soup use homemade Veg Stock If you want your soups to be really good, starting with a homemade vegetable stock is key. I simply save scraps of onion, celery, carrot, garlic, mushroom, tomato, parsley in a 10 lb bag in my freezer. Once it is mostly full, I dump the contents into a large stock pot, top with water, and simmer gently for at least 45 minutes. I often turn it off and go accomplish other tasks or errands, then I'll fire it back on awhile later, strain, discard solids and reserve the liquid for whatever purpose. I like to keep stock in my freezer for soup making. I typically add my veg stock to the pot again after it is strained (cleaning out any veg scraps that have stuck to the sides first), then I put it back on the heat to simmer and reduce. This accomplishes two things. 1. You are left with a smaller amount of liquid which takes up less space in your freezer. 2. It creates a concentrated flavour base that to me is irreplicable. Store bought stock is never as good...and I doubt it is as nutritious either. You have the added benefit of reducing kitchen waste by using scraps, not to mention utilizing all of the nutrients in the veg scraps that would otherwise hit the bin. I don't know about you, but with the cost of groceries these days I am always keen to save wherever I can. Final Consistency of Soups I'm picky about the final texture of pureed soups. Pureed soups in my mind should be thick, creamy, but also fluid. I like it to easily pour from my ladle, not stick to my spoon. If it is too thick, I feel like I am eating just a bowl of pureed vegetables. If I were trying to be really precise about the texture, I'd strain the soup through a chinois. (fine mesh strainer) Then, probably put it back on the stove to reduce a bit. You can get really smooth silky texture by straining your soups, but you are losing out on some of the fiber, of course.
Recipe Difficulty: Easy
Recipe Tags:
This noodle bowl starts with one of my favourite vegan cheese products. Chili Lime Fauxmage. It might seem strange to use vegan cheese in an asian inspired bowl, but this one is different because it uses fermented chili paste to pack a flavour punch. It adds creaminess and depth to the simple sauce that gets drizzled all over noodles and crisp sauteed veggies.
So, if you can, get your hands on some chili lime vegan cheese made by my friends over at Fresh Start Fauxmage, and make this recipe. It is a product available Canada wide, you can check their webpage for locations to purchase. The sauce is simple and addictively good. Soba noodles (or your favourite noodle) are first tossed with sesame oil and crisp sauteed veggies. Then you drizzle everything with the sauce made with the chili lime fauxmage over top.
Sauce Ingredients In this delicious sauce you'll find chili lime fauxmage, coconut milk, red thai chili paste, fresh ginger, garlic, brown sugar, lime, soy sauce & sesame oil. You really have to try the chili lime fauxmage to understand it, but put it this way, it basically has a cult like following. To garnish I really like toasted cashews, sesame seeds and scallions! Feel free to substitute your favourite noodles and veggies in this recipe. The sauce will be amazing drizzled over practically anything! Tips The sauce gets heated a bit first, you want it to be really "drizzly", if it is too thick, your noodle dish will taste dry. You can just add a bit of water if it reduces too much. If you're digging into you're noodles and you find it needs moisture, I just sprinkle in a few tiny drips of hot water and toss. Shop the Chopsticks that I use in my photo. I bought and love this variety pack with different colours of wood.
Serves 3-4
Ingredients (Sauce)
Ingredients (Veg & Noodles)
Method
Recipe Difficulty: Easy
Fajita Bowl Recipe Notes
Hey friends! I'm so excited to share this recipe! I'm obsessed. I love having all of the flavours of fajitas piled into a bowl, with grilled tortilla along side for scooping up all the delicious bites. You of course can wrap up the contents in a tortilla for a traditional hand held fajita, I do that all the time, too. The History of Fajitas Fajitas, a Tex-Mex dish that typically consists of grilled, sliced meat served in a flour or corn tortilla with vegetables and various other condiments, are believed to have originated in the Rio Grande Valley of Texas in the late 1960s or early 1970s. The word "fajita" is derived from the Spanish word "fajita", which means "little belt" or "stripe". It is thought that the term was originally used to describe thin strips of beef that were used to make "tacos al carbon", a traditional Mexican dish. What you'll find in my fajita bowl.
Cajun Spice Mixture
I used my Cajun spice mixture to cook the bell peppers and onions because it is something that I have on hand. I use it to make Cajun Tofu. If I can repurpose things that I already have, it makes mealtime easier. You can absolutely just pick up a package of your favourite taco seasoning blend and use that.
Tofu Beef
For this recipe you just crumble 2 blocks of tofu, and mix with olive oil, soy sauce, nutritional yeast, smoked paprika, garlic & onion powder, then bake in the oven. The texture really does mimic ground beef and I love it in this recipe. To reheat, I just add a tiny amount of oil to my nonstick pan and add the tofu beef until it is hot and sizzling.
Mojo Verde
Mojo Verde is a simple green sauce made from chopped cilantro, olive oil, lime juice, garlic, cumin, salt and chopped jalapeno. I left out the jalapeno this time because I didn't have any, and also because I really like pickled jalapenos with this fajita bowl. I linked the recipe below. I don't think you need to make this to have a delicious fajita bowl. Sour cream & smashed avocado kind of act like the dressing. With that being said, having a batch of Mojo Verde in your fridge is never a bad idea.
Tortillas
I just picked up a package of organic tortillas to use. I just heated them in a cast iron pan until each side got a bit blistery. Use corn tortillas for a gluten free option. If you do eat this meal as a "wrap", I suggest heating up a cast iron pan over medium heat, and grilling each side of the fajita, starting seam side down. It helps to get the vegan cheese melty, and the grilled tortilla makes for a much more satisfying fajita experience. Pickled Jalapenos I actually really love using these in this recipe, they add heat, but also, I find them to have great flavour. You should be able to find jars of them in most grocery stores. I find them to be an important component in this dish, but if you aren't a fan of heat you could leave them out. (I don't find them too spicy when I'm mixing bits of them in with other bites.) I just one or two into each bowl or wrap.
Recipe Difficulty: Medium
Recipe Tags: Vegan Spanakopita Vegan Cheese Fresh Start Fauxmage Phyllo Appetizer Greek Food Spinach shop organic sesame seeds
What is Spanakopita?
Spanakopita is a Greek savory pastry made with phyllo dough and filled with a mixture of chopped spinach, feta cheese, and onions. The filling is typically seasoned with dill, parsley, and other herbs and spices. It is easily veganized using vegan butter and vegan feta. The pastry is then baked until the phyllo dough becomes crispy and golden brown.
Spanakopita is a popular appetizer or snack in Greece and is often served at celebrations and special occasions. It can be enjoyed hot or at room temperature and is often served with a side of yogurt or tzatziki.
My Vegan Spanakopita Recipe Notes
These vegan spanakopita are so freaking delicious. I teamed up with Fresh Start Fauxmage to develop this recipe. Often times you will find feta in spanakopita, but I opted to use their creamy herb cheese instead. It has flavours of lemon and dill and works perfectly here. These spanakopita are simple and let me tell you.... addictively good. Crispy flaky phyllo, and a bright, creamy filling with Fauxmage, spinach, garlic, red onion & lemon zest. I can't get enough.
I love these for a simple meal with a salad, or as something to serve along with other munchies. You can pop them in the freezer for another time. (Just freeze flat on parchment, then transfer to another container), or make a head and refrigerate until ready to bake. (I made mine a couple days ahead, I put them on a parchment lined baking sheet and covered the whole thing with saran wrap.) Cooking times will be a bit longer if refrigerated/frozen, but just keep an eye on them. They are ready when crisp and you can hear the sound of the filling bubbling a bit. I flip them over halfway for even baking. Sesame seeds aren't in the recipe, but it was a last-minute addition that I find really delicious and work well with the flavour profile of spanakopita. I just sprinkled some toasted sesame seeds on them after baking. They don't stick super well but unless you're trying to eat and do cartwheels at the same time you can make it work. Next time I will try adding them before baking when I brush the tops with melted butter. My suggestion is don't over stuff the spanakopita triangles. The recipe yield is 28. I made them once and got 20 bundles, and I wished I put less filling, they were still insanely delicious, but I think the right ratio of flaky pastry to filling is to try and get more than the 20.
Using other vegan cheese in your Spanakopita
While I haven't tested this recipe using another type of vegan cheese, I definitely wouldn't hesitate to do so if I couldn't get my hands on Fresh Start Fauxmage Creamy Herb Cheese. Find a vegan feta that you generally like the taste of. Then, use it instead of the creamy herb that I use. (you can adjust the amount if necessary) Add fresh dill, maybe some parsley and perhaps a squeeze of lemon if you think it needs it. (the cheese I use has a bit of brightness to begin with, then I also add lemon zest.) The mixture is cooked so just give it a taste and adjust as necessary. If it tastes rich with a bit of brightness, I think you will have delicious vegan spanakopita to eat in no time.
Freezing my Vegan Spanakopita
These spanakopita freeze really well and are a great thing to have on hand for impromptu appetizers or an easy meal with a salad. Simply freeze them flat on parchment, then once frozen transfer to a bag and store in freezer until you're ready to eat them. I bake them from frozen, following the normal baking instructions except you'll probably have to bake them a bit longer on each side. If you are unsure you can just cut one open, but I find I can tell just by taking a look. They will be crispy on the outside and hot in the middle.
Recipe Difficulty: Easy
Recipe Tags: Party Dips Onion Dip Caramelized Onion Dip Healthy Snacks Vegan Dips Crudite Chips & Dip
Onion Dip is a classic party offering that is easy to make and always a hit with guests. My caramelized onion dip is one of my favourite recipes on my blog. While the ingredients list is on the healthier side, it tastes anything but. I was curious about the history of this dip, but I couldn't find much. Only that one of the earliest recorded versions was published in "The Joy of Cooking" cookbook. One that you may have heard of and is still in print today. While these original versions undoubedly used dairy based sour cream, and or mayo, I promise you won't miss those ingredients in this recipe.
I'm really excited to share this caramelized onion dip recipe, because it kind of blew my mind. It's a rich, flavourful dip and it is addictively good. I'm so happy to have this in my repertoire. It has a ton of caramelized onion, green onions, garlic, roasted cauliflower (SNEAKY VEGGIE for the win), olive oil, a bit of tofu, Silk brand vegan almond yogurt, olive oil, lemon juice, & S&P. (I actually use black and white pepper in this recipe because the white pepper adds an earthy sweetness that I really like.)
I was inspired to make it after buying a terrible plant based vegan french onion dips from the store. (Honestly they were PC brand, and I like plenty of Presidents Choice Brand products, but to say the dips I tried were questionable at best is being kind.) Anyhow, I'm kind of glad I bought them even though it ended up in the bin, because I was inspired to make my own...and it's so rich and oniony, and makes a perfect dip for crudité and crackers. (Plain Potato Chips would be amazing) A note on Vegan Yogurt I use Silk Brand Almond Yogurt in this recipe, I have not yet tried this recipe with other brands. What I can say is not all yogurts are created equal, vegan or otherwise. Some will be thicker, higher in fat, lend more or less acidity. The almond yogurt I use has 15 grams of fat in 3/4 cup. It is fairly thick, and I don't find it tangy. (it also is low sugar, has 7 grams of fiber and 6 grams of protein per serve) I also have at home Silk Oat yogurt, but I wouldn't choose that in this recipe. It's lower fat and has less body, and it definitely has an oat-y flavour that I'd rather serve with breakfast. If you use a different product, and it's really tangy then you might need less lemon than the amount I've suggested. I would definitely recommend you choose something full fat. I also buy coconut yogurt often but I wouldn't use that here either. I definitely wouldn't want this dip to taste anything like coconut.
Recipe Difficulty: Easy
Recipe Tags: Club Sandwich Roasted Vegetable Sandwich Vegan Sandwich Basil Mayo Roasted Vegetable Club Sandwich I think we all know what is in a traditional club sandwich. Three slices of toasted bread, bacon, lettuce, tomato, turkey or chicken (sometimes ham), & mayo. Honestly, even if I wasn't vegan, I'd be favouring this particular veganized version of a club sandwich over the original. History of the Club Sandwich From what I read online, the history of the club sandwich isn't 100% certain, but it is believed to have originated in the United States in the late 19th or early 20th century. One theory is that it was created at the Saratoga Club-House, a gambling and social club in Saratoga Springs, New York. According to this theory, the club sandwich was invented by the chef at the club, who created it as a late-night snack for gamblers. Another theory is that the club sandwich was created at the Union Club of New York City, a private social club for wealthy and influential members of society. According to this theory, the club sandwich was served at the club as a way to use up leftover cooked chicken or turkey from the club's dinners. Regardless of its exact origins, the club sandwich has become a popular menu item at restaurants and cafes around the world, and is often served as a classic American meal. Often cut into quarters or halves and held together with cocktail sticks. Roasted Vegetable Club Recipe Notes
This sandwich is INSANE. Roasted Eggplant, Bell Peppers, Portobello Mushrooms, Red Onion, Fresh Sliced Tomato, Arugula, Seitan Bacon, and Basil Mayo all layered onto Toasted Sourdough Bread. I adapted this recipe from Rebar Modern Food Cookbook. I didn't change much, just the addition of veggie bacon, tweaked the mayo recipe, and I like to drizzle balsamic glaze onto the veg as I'm building the sandwich. Friends, this roasted vegetable club is so fresh and so incredibly flavourful....don't miss out on this epic sandwich experience...you deserve delicious things that are full of good for you ingredients.
Sourdough Bread I think sourdough is definitely the best choice of bread here. I bought a good quality pre sliced Ace Bakery loaf at the supermarket. The slices are oblong in shape. Click the link to check it out, and try to find something similar for this recipe. Regular generic sliced bread won't do here. Vegan Bacon I used 2 slices per sandwich of seitan bacon that a friend brought me from real fake meats in Halifax NS. I make a similar recipe at home, adapted from Avant Garde Vegan (google his streaky bacon recipe if you are curious). Alternatively use your favourite veggie bacon, if the slices are smaller use more than 2 slices per sandwich. I really do like making my own but I think you can find decent options that would work great in this sandwich at most grocery stores. Basil Mayo The basil mayo is epic on this sandwich. Serve extra on the side for dipping, and use lots while building the sandwich too. This is a condiment you'll want to have in your repertoire. Another idea is to serve it along side a big pile of roasted veggies. I'm thinking asparagus, radish and zucchini for starters. Leftovers If like me, you don't want to make 4 sandwiches at once, all good! Just prepare the roasted vegetables and then store in a container in the fridge. Then you have the makings for quick lunch or dinner sandwiches for the next day (or two). There's not much more to say about this sandwich friends.... if you want to make the best club sandwich of life, (vegan or otherwise) this is it, hands down. I'm obsessed.
Recipe Difficulty : Easy
Recipe Keywords: Green Beans, Tapas, Side Dish, Tomato Sauce, Spanish Food, Vegan, Healthy Recipes Rock Cookware (used in the above image, I love it)
Green Beans in Tomato Sauce Recipe Notes
This recipe is adapted from a cookbook I have called Vegan Recipes from Spain by Gonzola Baro. It's a humble dish of green beans simmered in tomato sauce with smoked paprika, onion & garlic. Olive oil grilled crusty bread gets nestled into the dish at the end. Then I like to garnish everything with toasted almonds and chopped fresh parsley. How to Serve This dish could be served as a side dish or tapas. I ate it with roasted potatoes one night, but making a spread of Spanish inspired dishes to serve along side would definitely be my preference! Spanish Food I'm really enjoying becoming more acquainted with Spanish dishes here and there. Whenever I try something new I send it to my partner Jose, who is from Valencia, to see if he knows anything about it. This dish he told me is one his mother makes on occasion!
Recipe Difficulty: Easy
Recipe Keywords: Tofu, Cajun, Vegan, Tacos
Cajun Tofu Recipe Notes
This Cajun Tofu recipe is really simple, tasty and versatile. There are a couple of steps, but it's all relatively passive so it feels like a lazy tofu recipe to me. No hovering over a pan to cook them, as they are baked in the oven. I love Cajun Tofu in tacos, power bowls, or on a chopped salad. Sourcing Tofu Not all tofu is created equal flavour wise. I would suggest trying different brands. I've never had any that I thought were bad, but some do just taste better to me. Where I currently live I can even get locally made tofu that is super fresh and delicious.
Pressing Tofu
I don't always press my tofu before cooking with it, especially if I'm trying to be quick, but I do for this recipe, even if for a short amount of time. Just wrap the tofu block in paper towel, then in a kitchen towel. I pop it in the fridge with something weighted on top of it for an hour or overnight. To Reheat: For leftovers, I do want to try reheating them in a pan or oven, but thus far I've just zapped them in the microwave for convenience. Ideas for serving Cajun Tofu
Cajun Tofu Tacos I am still messing around with toppings to figure out my *perfect* taco, but this variation was really tasty. I added more heat to my tacos before eating. Either a sprinkle of chili flakes or chopped pickled jalapeno peppers. Corn Tortilla, warmed in a pan Slaw. For the dressing I mixed together: 1/2 cup mayo juice from 1/2 lime 1/2 tsp sea salt 1/2 tsp cumin 1/4 tsp pepper 1/4 tsp oregano a small handful of fresh cilantro, chopped Then I tossed the dressing with one small bag of "slaw mix". It was approximately 2 cups worth of cabbage. Mango Salsa 3 large mangos, small dice 1/2 cup minced red onion 2 - 3 jalapeno peppers, minced (to taste) handful of fresh cilantro, chopped 3/4 tsp sea salt (to taste) lime juice to taste (juice from 1 - 2 limes) Avocado sliced, squeeze of lime sprinkle of sea salt. I wouldn't leave it out. Adds delicious richness. Crushed Corn Chips I had a bag of open tortilla chips, I add bite sized corn chips over top of the tacos. The crunch is an awesome addition. Garnish with fresh cilantro, and pickled jalapeno peppers (or chili) if you want added heat. Power Bowl with Cajun Tofu (pictured below)
What is Cajun Spice?
Cajun spice blends are used in the Cajun and Creole cuisines of Louisiana. These cuisines are influenced by a combination of French, African, and Native American culinary traditions. The spicy, flavorful blends of herbs and spices that are characteristic of Cajun and Creole cooking were developed as a way to add flavor to the abundant seafood and game that was available in the region. Cajun spice blends became popular beyond the Louisiana region and are now widely used in many different types of dishes around the world. I love using it to flavour my tofu, and I imagine I will come up with many other ways of using it in the future. How about sprinkling some on your potatoes before roasting? Cajun spice blends are typically made with a combination of paprika, garlic powder, onion powder, cayenne pepper, and other herbs and spices. The exact blend of spices can vary, and some variations may include herbs like thyme, oregano, and basil, as well as other spices like black pepper, white pepper, and mustard powder. You will find Cajun spice being used in traditional recipes like gumbo, jambalaya, and blackened chicken or fish. Cajun spice blends can definitely be purchased pre-made (I haven't tried any store bought ones but I would imagine they would be decent) or you can make your own blend by mixing together the desired spices in the desired proportions.
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Recipe Difficulty: Medium. Attention to Detail is required to not overcook the veggies in this recipe. You'll find me hovering over the pot making this soup, then tasting at the end, meticulously, to adjust salt, lemon and herbs.
Recipe Keywords: Green Goddess, Vegan, Soup, Spring Vegetable Soup, Fresh Start Fauxmage, Healthy Recipes
What even is "Green Goddess"??
Green Goddess typically refers to a salad dressing or sauce. Often with mayo, sour cream and typically fresh herbs including tarragon, chives, and parsley. It gets its name from the bright green colour of the dressing. Some versions include anchovy, lemon juice, vinegar & Dijon mustard. Green Goddess dressing is believed to have originated in the 1920s at the Palace Hotel in San Francisco. It was created by the hotel's head chef, Philip Roemer, to honor actor George Arliss, who was staying at the hotel while performing in a play called "The Green Goddess." The dressing was served at the restaurant for years and was eventually popularized.
About my Green Goddess Soup Recipe
I love this soup. It is literally Goddess worthy. There's a ton of fresh green goodness with all the veggies and fresh herbs. For veggies in my recipe I use French Green Beans, Zucchini, Edamame, Green Peas, Tarragon, Chives and Mint. The base is a lovely creamy broth made from an easy home made veg stock with Greek Style Fresh Start Fauxmage melted in. A bit of miso paste in the broth too, just for a bit of umami. (a bit of miso paste or a splash of soy sauce can go a long way in creating deeper & more complex flavours in vegan cooking) The fauxmage is an almond based baked feta style vegan cheese. It's rich and has a bit of brightness. A delicious & simple way to add creaminess without using dairy products. If you can't get your hands on some I would try using cashew cream to taste as an alternative. Seasoned properly with salt and fresh lemon juice, the flavours in this soup come alive. A bit of chili is nice too. Not too much, just a bit for warmth. |
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Hey! I'm Trisha Archives
February 2024
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