Meatless Monday http://www.meatlessmonday.com Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health. We provide the information and recipes you need to start each week with healthy, environmentally friendly meat-free alternatives. Our goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet. Tue, 25 Nov 2014 19:34:41 +0000 en-US hourly 1 http://wordpress.org/?v=3.9 Spinach Blackberry Pistachio Salad http://www.meatlessmonday.com/recipes/spinach-blackberry-pistachio-salad/ http://www.meatlessmonday.com/recipes/spinach-blackberry-pistachio-salad/#comments Mon, 24 Nov 2014 11:00:53 +0000 http://www.meatlessmonday.com/?p=12681 Tender baby spinach is tossed with sweet blackberries and balanced by nutty pistachios. Fresh fennel bulb adds a slight licorice aroma and balsamic vinegar brings its own tang to this satisfying salad.

The post Spinach Blackberry Pistachio Salad appeared first on Meatless Monday.

]]>
Tender baby spinach is tossed with sweet blackberries and balanced by nutty pistachios. Fresh fennel bulb adds a slight licorice aroma and balsamic vinegar brings its own tang to this satisfying salad. This recipe comes to us from Elizabeth of Sophisticated Pie.

Serves 4

  • 1/2 pound fresh baby spinach
  • 1 pint fresh blackberries
  • 1 fennel bulb, thinly sliced
  • 1/2 cup pistachios, shelled
  • Fennel fronds
  • ¼ cup Balsamic vinegar
  • ¼ cup extra virgin olive oil
  • Black pepper, to taste

Toss together the spinach, blackberries and sliced fennel. Sprinkle with pistachios and fennel fronds.

Drizzle with olive oil and balsamic vinegar and season well with black pepper.

The post Spinach Blackberry Pistachio Salad appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/spinach-blackberry-pistachio-salad/feed/ 0
Chipotle Hummus Harvest Wrap http://www.meatlessmonday.com/recipes/chipotle-hummus-harvest-wrap/ http://www.meatlessmonday.com/recipes/chipotle-hummus-harvest-wrap/#comments Mon, 24 Nov 2014 11:00:53 +0000 http://www.meatlessmonday.com/?p=14782 Hummus gets a little heat when seasoned with chipotle chilies en adobo, paprika and cumin. The creamy consistency from the chipotle hummus as well as the avocado contrasts with the crunch of radishes, carrots and arugula to make an ideal wrap

The post Chipotle Hummus Harvest Wrap appeared first on Meatless Monday.

]]>
Hummus gets a little heat when seasoned with chipotle chilies en adobo, paprika and cumin. The creamy consistency from the chipotle hummus as well as the avocado contrasts with the crunch of radishes, carrots and arugula to make an ideal wrap. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.

Serves 6

For the chipotle hummus:

  • 3 (15 oz.) cans chickpeas, drained
  • 4 large garlic cloves, chopped
  • 6 tablespoons tahini
  • 1 lemon, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon salt
  • 1/2 cup water
  • paprika or chili powder, for garnish
  • 2 chipotle peppers in adobo*, minced
  • 2 tablespoon adobo liquids from the chipotle peppers can

To complete the chipotle harvest hummus wraps:

  • 1 avocado, mashed
  • 1/2 lemon, juiced
  • 1 cup chipotle hummus
  • 6 medium tortillas
  • 2 cups radishes, sliced
  • 3 medium carrots, peeled, and cut into 4-inch match sticks
  • 1/4 pound baby arugula

*chilies in adobo can be found in the Mexican section or canned food section of most grocery stores.

To make the chipotle hummus:

In a small food processor, combine the chickpeas, garlic, lemon juice, tahini, cumin, paprika and salt. Puree the mixture, adding the water as needed to thin it. Return the hummus to the mixing bowl when it reaches desired consistency.

Mix in the minced chipotle peppers and 1 tablespoon of chipotle liquid. Taste for seasoning and adjust to preference. Add the additional tablespoon of chipotle liquid if you like your hummus spicy.

Garnish the hummus with a couple dashes of paprika or chili powder.

To complete the chipotle harvest hummus wrap:

In a small mixing bowl, combine the avocado with 3/4 of the lemon juice and 1/4 teaspoon of salt.

On a work surface, spread a large spoonful of hummus over half of a tortilla. Spread a spoonful of the avocado mixture over the other half. Place a handful of carrot sticks in the center, top with a sprinkle of radish slices and 1/4 cup of arugula leaves.

Fold in the top and bottom sides of the tortilla. Fold in one of the sides length-wise and roll the tortilla, making sure the top and bottom stay tucked. Repeat with the remaining tortillas.

Serve the extra chipotle hummus on the side with baked pita chips or extra veggie sticks and enjoy.

 

The post Chipotle Hummus Harvest Wrap appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/chipotle-hummus-harvest-wrap/feed/ 0
Apricot Pistachio Baked Yogurt http://www.meatlessmonday.com/recipes/apricot-pistachio-baked-yogurt-2/ http://www.meatlessmonday.com/recipes/apricot-pistachio-baked-yogurt-2/#comments Mon, 24 Nov 2014 11:00:08 +0000 http://www.meatlessmonday.com/?p=12367 Greek yogurt is strained to ensure the creamiest consistency then baked solid. Pistachios and apricots are sautéed sweet in honey and drizzled over this luxurious yogurt breakfast.

The post Apricot Pistachio Baked Yogurt appeared first on Meatless Monday.

]]>
Greek yogurt is strained to ensure the creamiest consistency then baked solid. Pistachios and apricots are sautèed sweet in honey and drizzled over this luxurious yogurt breakfast. This recipe comes to us from Trudy of veggie.num.num.

Serves 6

  • 2 1/2 cups Greek yogurt
  • 1 1/2 cups of sweetened condensed nonfat milk
  • 1/2 cup of dried apricots, diced
  • 1/4 cup of pistachio nuts, shelled and roughly diced
  • 1-1 1/2 tablespoons honey

Preheat the oven to 350 degrees.

Pour the Greek yogurt in a sieve and let sit, covered, over a bowl for at least an hour in the refrigerator. Discard the excess liquid that drips into the bowl.

In a separate large bowl combine the thickened yogurt and the condensed milk. Stir until smooth.

Pour yogurt milk mixture into a medium sized baking dish or individual ramekins. Bake in for 20-30 minutes, or until the yogurt is set. Baking time will depend on the size of the dish used.

While the yogurt is baking, combine the honey and a teaspoon or two of water over low heat. Once the honey has melted add the apricots and pistachios.

Cook honey apricot mixture over a low heat for 2-3 minutes, or until the apricots begin to turn golden and become fragrant.

Drizzle the honeyed pistachios and apricots over the baked yogurt. Enjoy warm or chilled in the fridge.

The post Apricot Pistachio Baked Yogurt appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/apricot-pistachio-baked-yogurt-2/feed/ 0
Autumn Vegetable Paella http://www.meatlessmonday.com/recipes/autumn-vegetable-paella/ http://www.meatlessmonday.com/recipes/autumn-vegetable-paella/#comments Mon, 24 Nov 2014 11:00:03 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=43636 Feeding a crowd this week? If you're looking to keep your meal meatless, this show-stopping paella is sure to be a hit. Spiced with saffron and turmeric, this vegetable-heavy dish boasts both the colors and flavors of Autumn. This recipe comes to us from Alexandra of In My Bowl

The post Autumn Vegetable Paella appeared first on Meatless Monday.

]]>
Feeding a crowd this week? If you’re looking to keep your meal meatless, this show-stopping paella is sure to be a hit. Spiced with saffron and turmeric, this vegetable-heavy dish boasts both the colors and flavors of Autumn. This recipe comes to us from Alexandra of In My Bowl.

Serves 12

  • 1/2 cup olive oil plus 1 tablespoon, divided
  • 3 tempeh sausages (or other vegetarian sausage)
  • 1 large red onion, diced
  • 6 large cloves garlic, crushed
  • 1 bulb fennel, fronds and stems removed, bulb cut into thin strips
  • 1 medium butternut squash, peeled, seeded, and cut into bite sized cubes
  • 1 pound brussels sprouts, halved
  • 4 dried bay leaves
  • 3/4 teaspoon paprika
  • 1 1/2 teaspoons ground turmeric
  • 3/4 teaspoon cayenne pepper
  • 3 cups short grain brown rice
  • 1 cup dry white wine
  • 3 pinches saffron threads
  • 6 cups vegetable stock, brought to a boil
  • 1 can (15 oz.) artichoke hearts, thoroughly rinsed and drained
  • 1 cup pitted black olives, sliced into thin rings
  • 1/4 cup fresh parsley, roughly chopped

In a medium skillet, heat 1 tablespoon olive oil over medium-high heat until just hot. Add sausages, coat with oil, then gently sear until golden brown – being sure not to over-rotate them so they don’t fall apart (about 8 minutes). Remove sausages from skillet and carefully slice (on the diagonal) into ½ inch rings. Return rings to skillet and sear for an additional 2 minutes, or until all sides are well browned. Transfer to a bowl and set aside.

In a large paella pan or shallow skillet (about 15″ diameter), heat olive oil over medium-high heat until just hot. Add onion and garlic and sauté, stirring frequently, until onion has softened (about 6 minutes). Add the fennel, squash, and brussels, and continue to sauté until all vegetables are soft and browned (about 25 minutes). Stir in bay leaves, paprika, turmeric, and cayenne continue to sauté until spices are just fragrant (about 30 seconds).

Add the brown rice and stir thoroughly for 2 minutes before adding the white wine and saffron. Boil down for a minute, then add the boiling stock. Reduce the heat to low and gently simmer paella for 85 minutes, or until most of the liquid has been absorbed by the rice. Do not stir the rice.

Remove the paella pan from the heat. Scatter the artichoke and seared sausage (see above) over the rice and cover the pan tightly with foil. Leave to rest for 10 minutes.

Take off the foil. Scatter the olives on top of the paella and serve sprinkled with parsley. Enjoy!

The post Autumn Vegetable Paella appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/autumn-vegetable-paella/feed/ 0
The Israeli ParliamentWelcomesMeatless Monday http://www.meatlessmonday.com/articles/israeli-parliament-welcomes-meatless-monday/ http://www.meatlessmonday.com/articles/israeli-parliament-welcomes-meatless-monday/#comments Mon, 24 Nov 2014 10:05:53 +0000 http://www.meatlessmonday.com/?post_type=articles&p=43571

Meatless Monday is now served up at the Knesset (the Israeli parliament) cafeteria. This achievement—the labor of Meatless Monday Israel’s founder Miki Haimiovich and MK Rabbi Dov Lipman—was over a year in the making.

Now the 120 seats of the Knesset, whose influence passes all laws and elects the Israeli President and Prime

The post The Israeli Parliament
Welcomes
Meatless Monday
appeared first on Meatless Monday.

]]>
Meatless Monday Israel

Meatless Monday is now served up at the Knesset (the Israeli parliament) cafeteria. This achievement—the labor of Meatless Monday Israel’s founder Miki Haimiovich and MK Rabbi Dov Lipman—was over a year in the making.

Now the 120 seats of the Knesset, whose influence passes all laws and elects the Israeli President and Prime Minister, will hear the Meatless Monday message, and they’ll have the opportunity to try some new meatless options. The Knesset has announced that in support of the Meatless Monday initiative, they will increase their vegetarian entrees on Meatless Monday. These new meatless cafeteria additions are the creation of Sodexo. As the largest food service provider in the world, Sodexo has already helped to usher in its fair share of Meatless Monday change.

The Meatless Monday Israel campaign has picked up a considerable number of supporters since its start in 2012. More than 300,000 individuals have adopted the program and so have dozens of organizations, companies, schools and restaurants. Prime Minister Benjamin Netanyahu and his wife are likewise on board with Meatless Monday and made their support publicly known near the end of 2013.

Of the achievement, MK Dov Lipman (Yesh Atid) said he was “proud that the Knesset participated in this project, related as it is to environmental quality, health and ethics. When it comes to reducing meat consumption, everybody wins: the planet, our health and animals. One meatless day may not sound like much, but together we can make significant change.”

Miki Hamiovich

Miki Haimiovich

MK Rabbi Dov Lipman

MK Rabbi Dov Lipman

Prime Minister Netanyahu

Prime Minister Netanyahu

The post The Israeli Parliament
Welcomes
Meatless Monday
appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/articles/israeli-parliament-welcomes-meatless-monday/feed/ 0
The Vegetable-Sideof Thanksgiving http://www.meatlessmonday.com/articles/vegetable-side-thanksgiving/ http://www.meatlessmonday.com/articles/vegetable-side-thanksgiving/#comments Mon, 24 Nov 2014 10:03:27 +0000 http://www.meatlessmonday.com/?post_type=articles&p=43641

Let’s lay our stuffing on the table—on Thanksgiving Day in most households, the turkey is king. And that’s perfectly fine. But don’t forget   those unsung heroes—the yams, the string beans and carrots, the salads and casseroles.

What do vegetables bring to the party? Well a number of things:

Color—eating a variety of different

The post The Vegetable-Side
of Thanksgiving
appeared first on Meatless Monday.

]]>
Let’s lay our stuffing on the table—on Thanksgiving Day in most households, the turkey is king. And that’s perfectly fine. But don’t forget   those unsung heroes—the yams, the string beans and carrots, the salads and casseroles.

What do vegetables bring to the party? Well a number of things:

Color—eating a variety of different colors helps to ensure you are getting the right nutrients.Also if you decide to stack your plate only with turkey, stuffing, rolls and gravy, your meal will be a light taupe. While light taupe is a fine color and very respectable in a pressed khaki pant, on the plate (by itself) it is a little boring. And your Thanksgiving does not have to be boring.

Flavor—according to a 2012 study, diners found the main course tasted better when served with vegetables. So you’ll actually be making the turkey taste better by including several sides of vegetables.  And when it comes to flavor, what could be more exquisite than biting into a well-seasoned brussel sprout?

Texture—having a diversity of textures on your plate adds a new dimension to the meal. Think of the crispy breadcrumbs on the green bean casserole.

Respect—according to the aforementioned study, serving vegetables with a meal, increases the chances that diners will find the cook more thoughtful and attentive.

This Thanksgiving Day, serve your guests vegetables and you’ll not only be promoting their health and enhancing the meal, you also be encouraging them to think, “What a kind human being, you are”! Here are a few recipes to help you do it.

 Cauliflower Mash

Cauliflower Mash

 Roasted Rainbow Carrots with Maple-Mustard Glaze

Roasted Rainbow Carrots w/ Maple-Mustard Glaze

 Orange Maple Cranberry Sauce

Orange Maple Cranberry Sauce

 Brussels Sprouts with Dates & Dill

Brussels Sprouts with Dates & Dill

 Stuffing Scoops

Stuffing Scoops

carrot_soup

Carrot Soup w/ Parsnip Chips

The post The Vegetable-Side
of Thanksgiving
appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/articles/vegetable-side-thanksgiving/feed/ 0
Roasted Delicata Squash Boats http://www.meatlessmonday.com/recipes/roasted-delicata-squash-boats/ http://www.meatlessmonday.com/recipes/roasted-delicata-squash-boats/#comments Mon, 17 Nov 2014 11:00:59 +0000 http://www.meatlessmonday.com/?post_type=recipes&p=43591

Squash, kale and mushrooms abound in late fall, and these delicata squash boats are the perfect dish to whip up when you need inspiration after a trip to your local farmers market. This recipe comes to us from Caitlin and of So Hungry I Could Blog.

Serves 2 (makes 4)

2 medium delicata squash, sliced

The post Roasted Delicata Squash Boats appeared first on Meatless Monday.

]]>
Squash, kale and mushrooms abound in late fall, and these delicata squash boats are the perfect dish to whip up when you need inspiration after a trip to your local farmers market. This recipe comes to us from Caitlin and of So Hungry I Could Blog.

Serves 2 (makes 4)

  • 2 medium delicata squash, sliced in half lengthwise, seeds scooped out
  • extra-virgin olive oil
  • salt and pepper
  • 1 medium shallot, diced
  • 2 cups diced mushrooms (any kind)
  • 1 teaspoon dried thyme
  • 1/4 cup white wine
  • 2 tablespoons panko
  • 2 kale leaves, ribs removed, shredded finely
  • 1/4 cup fresh grated Parmesan cheese, plus more for garnish

Preheat the oven to 400 degrees. Rub a little bit of olive oil on all sides of each piece of squash. Grind fresh salt and pepper over the cut side of each piece, and set the squash face down on a baking sheet. Roast in the oven for 15-20 minutes. The squash should be soft yet firm.

Meanwhile, prepare the stuffing. Heat 2 tablespoons of the olive oil in a pan and add the shallots. Cook for 1 minute, or until the shallot is transparent. Add the mushrooms, thyme, and a dash of salt, and cook on medium heat until the mushrooms reduce, 2-3 minutes. Deglaze the pan with wine, and cook for another 2 minutes, or until the liquid has mostly dissolved. Turn off the heat, and stir in the panko, kale, and 1/4 cup Parmesan cheese. The mixture should be moist. Season with salt and pepper if needed.

When the squash is out of the oven, gently scoop out the center, and coarsely chop it with a knife. Be sure to leave the rind intact. Add the cooked squash to the mushroom mixture, and stir well. Spoon the stuffing back into the squash halves, sprinkle with more cheese, and place the stuffed squash on the baking sheet, cut side up. Bake for another 20 minutes, or until the cheese has turned golden brown. Serve hot.

 

The post Roasted Delicata Squash Boats appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/roasted-delicata-squash-boats/feed/ 0
Mushroom Frittata http://www.meatlessmonday.com/recipes/mushroom-frittata/ http://www.meatlessmonday.com/recipes/mushroom-frittata/#comments Mon, 17 Nov 2014 11:00:54 +0000 http://www.meatlessmonday.com/?p=21637 Simmer earthy cremini mushrooms in sherry laced with fresh thyme and shallots for a rich, long-stewed flavor. Goat cheese crumbles balance the tangy mushrooms with its creamy texture and mellow flavor

The post Mushroom Frittata appeared first on Meatless Monday.

]]>
Simmer earthy cremini mushrooms in sherry laced with fresh thyme and shallots for a rich, long-stewed flavor. Goat cheese crumbles balance the tangy mushrooms with its creamy texture and mellow flavor. This recipe comes to us from Jen Hoffmeister who writes the blog Picante Dolce.

Serves 6

  • 2 tablespoons olive oil (preferably extra-virgin)
  • 3 tablespoons unsalted butter, divided
  • 1 small shallot, minced
  • 5 ounces cremini mushrooms, sliced
  • 1/4 cup sherry
  • 3 sprigs fresh thyme
  • 7 eggs
  • 2/3 cup skim milk
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup freshly grated parmesan cheese
  • 2 ounces goat cheese, crumbled
  • Salt and pepper, to taste

Heat the olive oil and 2 tablespoons of butter in a skillet over medium heat. When the butter melts, add the shallot and cook 1 minute, or until softened. Add the mushrooms.

Cook, stirring occasionally, 5 minutes or until the mushrooms begin to soften. Reduce heat to medium-low and add the sherry and thyme. Cook 5minutes more, or until the sherry has evaporated. Remove and discard the thyme sprigs; set the mushrooms aside.

Preheat an oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, parsley and parmesan.

In a large ovenproof nonstick skillet over medium heat, melt the remaining tablespoon of butter. Tilt the pan to ensure the butter covers the entire surface of the skillet.

Add the egg mixture to the skillet. Using a flexible spatula, pull the cooked sides away from the pan and tilt the pan to allow some of the uncooked egg mixture to flow into the space; continue doing this around the perimeter of the frittata. Cook 4 minutes, or until the egg mixture begins to set, but the top is still slightly undercooked. Top with the mushrooms and goat cheese.

Transfer the skillet to the oven and cook 8 minutes, or until the edges are golden brown.

The post Mushroom Frittata appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/mushroom-frittata/feed/ 0
Middle Eastern Lentils & Rice http://www.meatlessmonday.com/recipes/middle-eastern-lentils-rice/ http://www.meatlessmonday.com/recipes/middle-eastern-lentils-rice/#comments Mon, 17 Nov 2014 11:00:50 +0000 http://www.meatlessmonday.com/?p=17506 In this Middle Eastern classic also known as Mujaddara, onions are caramelized until sweet and brown to season the green lentils and hearty brown rice. Cinnamon and cumin complement the caramelized onion to spice this traditional dish which won’t break the bank

The post Middle Eastern Lentils & Rice appeared first on Meatless Monday.

]]>
In this Middle Eastern classic also known as Mujaddara, onions are caramelized until sweet and brown to season the green lentils and hearty brown rice. Cinnamon and cumin complement the caramelized onion to spice this traditional dish which won’t break the bank. This recipe comes to us from Anne of Apron Strings.

Serves 6

  • 1 cup brown rice
  • 2 cups green lentils, rinsed and sorted
  • 2 tablespoons olive oil, divided
  • 3 large onions, sliced
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 cup flat-leaf parsley, finely chopped
  • a sprinkle extra virgin olive oil, for serving

Place the rice in a saucepan over medium high heat with 2 cups of water and a dash of salt. Bring the rice to a boil, reduce the heat to a simmer, cover and cook for 45-50 minutes, or until the rice is cooked through. Drain.

While the rice is cooking, cover the lentils with 2 inches of water in another pot over medium high heat. Bring the lentils to a boil and continue boiling for about 20-25 minutes, or until the lentils are cooked through, but not yet mushy. Drain.

While the lentils and rice are cooking, place the olive oil over medium-high heat. Add the onions, stirring to make sure the slices have separated and are coated in oil. Reduce heat to low and cook for about 25 minutes, stirring occasionally, until the onions have caramelized.

When the rice, lentils and onions have completed cooking and caramelizing, toss them together in a large bowl. Season the rice, lentils and onions with the cumin, cinnamon, salt and black pepper to taste.

Divide the lentils and rice into 6 equal servings. Sprinkle each serving with the parsley and drizzle with the extra virgin olive oil and enjoy!

The post Middle Eastern Lentils & Rice appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/middle-eastern-lentils-rice/feed/ 0
Chocolate Banana Smoothie http://www.meatlessmonday.com/recipes/chocolate-banana-smoothie/ http://www.meatlessmonday.com/recipes/chocolate-banana-smoothie/#comments Mon, 17 Nov 2014 11:00:25 +0000 http://www.meatlessmonday.com/?p=21412 Bananas, almond milk and cacao powder are pureed together and sweetened with honey. Almond butter and vanilla extract bring complex flavors to this morning smoothie.

The post Chocolate Banana Smoothie appeared first on Meatless Monday.

]]>
Bananas, almond milk and cacao powder are pureed together and sweetened with honey. Almond butter and vanilla extract bring complex flavors to this morning smoothie. This recipe comes to us from Lauren of Center Your Health.

Serves 1

  • 1 banana
  • 1 banana, frozen
  • 1 1/2-2 cups unsweetened almond milk
  • 1 teaspoon almond butter
  • 1 tablespoons raw cacao powder**
  • 1 tablespoon chia seeds**
  • 1 teaspoon honey
  • 2 drops vanilla extract

**Found in health food stores or the health food or baking section of most grocery stores.

Place the banana, frozen banana, almond milk, almond butter, cacao powder, chia seeds, honey and vanilla extract into a blender. Puree until smooth or until the smoothie reaches desired consistency. Pour in a glass and enjoy!

The post Chocolate Banana Smoothie appeared first on Meatless Monday.

]]>
http://www.meatlessmonday.com/recipes/chocolate-banana-smoothie/feed/ 0