Could It Be … SEITAN?

Yay yay yay, I finally get to post my Daring Bakers April Challenge!  Drop the cupcake confetti! Strike up the octogenarian marching band! Introducing:

Vegan Cheesecake Pops

Original Recipe from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature

2 cups sugar

¼ cup all-purpose flour

¼ teaspoon salt

5 large eggs

2 egg yolks

2 teaspoons pure vanilla extract

¼ cup heavy cream

Boiling water as needed

Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening

(Note: White chocolate is harder to use this way, but not impossible)

Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) - Optional

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.

In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

My Adjustments

First of all, I halved everything because as many wonderful friends that I have who humor my baking - I was afraid of having a freezer full of cheesecake pops haunting me day and night; tempting me with their charm as cheesecake pops are apt to do. Secondly, I replaced the (2.5) eggs with (3/4 C) firm silken tofu. For the heavy cream, I used Silk soy creamer combined with 3 T cornstarch - just in cake anything decided to get soggy. I shaped the bites into squares at first - no easy feat. Since I used a 9 inch cake pane, I decided to just slice the chilled cheesecake into squares after trying to shape the first four. I used semi-sweet vegan chocolate to dip and decided to forgo the use of shortening. Finally, I made a little mixture of confectioners sugar and water for a white decorative drizzle.

The Results

WOW. These were SO good. And precious. And POPULAR! In a coincidental turn of fate, my friend Dawn celebrated her birthday a few weekends ago and asked me to make - what else - cake lollipops for her Murder Mystery dinner. I couldn’t believe it when she asked me to turn on Martha Stewart because she was making lollipops out of cake. I was like, Martha Who? So already on top of it.

I really didn’t have much of a hard time with these at all. I was scared, since it was my first time making cheesecake AND my first Daring Bakers challenge. It probably went so well because I was extremely cautious and followed all the instructions carefully. Which is what I normally don’t do. Ever. Because I believe in anarchy and chaos and general rule breaking.

I walked these kids to Dawn’s party in an insulated case because I didn’t know how they’d hold up to the heat as I walked up the street (yay for having wonderful neighbors!). The party-goers, all dressed up as literary characters, gave these things a loving reception. Sure, people were getting murdered left and right, but that didn’t stop anyone from enjoying lollipops. Because that’s what life is really all about: Overcoming the bad stuff and eating good stuff.

The five most frightening women in New York

As of yesterday at 6:30 pm, I am in New York. I found out Wednesday afternoon that I had to fly out immediately and since I got here it has been a whirlwind of workworkwork. It’s great! I am so exhausted! I can’t feel my face! I haven’t slept in 48 hours because my first flight Wednesday night got cancelled after I sat in the airport (and on the plane) for 6 hours. I took another flight out at 10 AM Thursday, but jet lag and excitement have prevented me from the zzzz’s. In any case - I’m living out of a hotel and a suitcase for a month.

All I gots is a microwave. Mmm. Want to see what I can nuke? Didn’t think so. So for the month of May, this here blog will officially be all about reviewing restaurants in the city. I haven’t been able to eat out yet but damn did I have a good soy latte from Cafe Grumpy! No pictures yet - I’ve been working non-stop for the past 24 hours. Finally, I’m about to fall asleep and drown soak in a hot lavender filled bathtub. Tomorrow morning holds a run to Whole Foods and whoooo knows what else. Mystery! Intrigue!

Friday morning I woke up with a need for something involving chocolate and bananas - and I had 2 hours to get to a meeting on time. It was one of those weeks. Yeah. So, my mission was clear: The World’s Fastest Banana Bread. I ‘used’ the Lower Fat Banana Bread recipe from Veganomicon, but it would be a shame to credit this loaf to Isa and Terry because I didn’t have any time for measurements. Only time for eatin’. So this bread didn’t turn out quite how I’d hoped - a little uncooked in the middle and brown on the bottom. I think I had a manic attack of the stirring-arm so the bread was also a bit gummy due to overmixing. Too much apple sauce too. But you know what? Whatever. Whatever! Chocolate chip banana bread is what I wanted and it’s what I gots. It’s actually pretty great after hanging out in the freezer and getting toasty in the toasty toaster oven. Besides, I got to prove to myself yet again that my measurement-eyeballing skills are not quite honed. And that, my friends, is a good lesson to learn.

Wow! Arlo Guthrie wrote a song about me! Amazing that he would have the foresight in ‘65 to know how rad my vegan cooking would be in 2008. A true visionary, that guy.

Oh, you didn’t know? Hmm.

So I recently found myself engrossed in Alice Waters and Chez Panisse, a bio of Alice and the restaurant by Thomas McNamee. I haven’t ventured to the restaurant myself, but I love how adamant she is about having fresh, local ingredients. I’d take a just-picked Californian apple over the Chilean imports Trader Joes is messing around with any day. I hit up the Hollywood Farmers Market every Sunday, but last week I wanted to have people over to celebrate local California produce and share in some unadorned, unfancy, unpretentious, un-not-delicious vegan recipes.

The most unpretentious part of the meal - thanks to Dawn and Jesse.

The meal started out with a salad of lettuce, beets, and oranges. I sprinkled cumin over the beets because there’s something I really like about that combination. I tried a dish a few months ago in Ojai that was basically a big pile of cumin-y beets and I’ve just been mainlining the stuff ever since. The salad was served with and olive oil and vinegar dressing.

For the main dish, I made the Chickpea Cutlets from VCON, which I will now and forever refer to as “Ole Faithful.”

Every time I make these they are gobbled up. I served them with a Garlic Faux Aioli. Speaking of that, get pumped for a:

Recipe!

Ingredients

1 package Silken tofu - Mori Nu style

3 cloves of garlic

2 T mustard

1 T apple cider vinegar

Directions

• Blend it all together in a blender and then let it chill out in the fridge. Put it on your food. Cooking is harrrd.

‘Tis the season for some beautiful asparagus, so I roasted it all up with some olive oil, salt, and pepper, and let it bask in its own heavenly glow.

CHECK OUT how pretty these potatoes are. Seriously. I am in love with purple potatoes. I also roasted these with rosemary, salt, and olive oil. I don’t have any post-roast pictures because it was dark outside by the time everyone arrived and my camera’s flash HATES food. Hates it.

And for dessert?

This was the easiest and most rewarding dinner I’ve made in a while. Everyone gobbled it up happily and hung around my living room playing fictionary into the wee hours of the night. My favorite kind of night: great friends, great food, and extra fancy pink wines.

Ever since my last (obnoxiously difficult)* bike ride to India Sweets and Spices, I have been jonesing for Indian food on the daily.  The problem with my style when it comes to cooking Indian, is that I haphazardly toss in every spice in my kitchen without regard to measurements.  Ok, it’s not really a problem until the time comes to write down my ‘recipe.’  Unless you count, “Ummm throw in some like coriander.  Like a little. And then a little more until it smells real nice,” as a recipe - then I think we’re all at a loss here.  So I’m going to do my best to explain what happened on my spicy Indian tofu morning adventure as coherently as possible.

Recipe

Ingredients

1 block extra-firm silken tofu

1 T canola oil

1 large white onion, chopped int 1/2 in pieces

2 cloves garlic, minced

1 t ginger, minced

1/2 C brocolli

1/2 C frozen peas

1 pre-grilled red pepper

2 T curry powder

1 T garam masala

1 t cumin

1/2 t cayenne pepper

2 T soy sauce

1 t turmeric

Directions

• Get out your big ole favorite skillet and heat the oil.  Add onion, and toss until coated.
• Throw in your garlic and ginger too.  Continue to heat onion, ginger, and garlic on a medium-high flame until onion appears slightly transluscent.  Don’t burn this stuff because burnt garlic is nasty.
• Add brocolli, peas, and peppers to the pan and toss until everything is slightly glistening from the oil.  Sautee veggies for about 2 minutes.
• Crumble the tofu into the pan, and stir until the tofu crumbles are incorporated into the vegetables.
• Add the curry powder, garam masala, cumin, soy sauce, cayenne, and turmeric, tossing to cover everything in the pan.
• Sautee for another 3 minutes or so, until the tofu just begins to get a hint of a toasty color.
• Serve that mess up with some roti! Or a dosa - even better.  Mmmm.  Someone make me a masala dosa.  NOW.

* Los Angeles, WTF.  Seriously, where are your bike lanes?  Why do all the sidewalks on Los Feliz Blvd. end abruptly with a foot-and-a-half drop-off?  Why do you hate happiness so much?  I get that a 35 MPH zone really means drive as fast as you can possibly go, but damn.  Chill out, people in cars.  We’re all trying to get to the same Indian grocer in the sky.

So here’s the deal. In Kentucky, my official homestate, there’s a Derby. A horse race. A gathering of people in large hats holding mint juleps. This all goes down at Churchill Downs in Louisville. There are several recipes originating from Kentucky, including the Kentucky Hot Brown, Burgoo, and Kentucky Bourbon Balls. None of these recipes hold a candle (at least in my mind) to the gooey, rich, sticky mess that is Derby Pie.

BUT WAIT!

I am not allowed to call this recipe Derby Pie. No one is. No one except for the sweet people at Kern’s Kitchen in Louisville. These clever folks managed to PATENT the recipe originating at the Melrose Inn of Prospect, Kentucky. They have a pie, yes a PIE, registered with the Commonwealth of Kentucky. It’s really kind of incredible. So thanks to the creators of this pie, I bring you a veganized version of:

Chocolate Pecan Bourbon Pie

Recipe

Ingredients

1/2 batch of Pate Brisee or your favorite pie crust

2 C chopped pecans

1 1/2 C vegan chocolate chip

1/4 C soy milk

2 eggs worth of egg replacer (I just used corn starch since I was away from home and my kitchen full o’ goodies)

1/4 C bourbon

3/4 C maple syrup

1/2 t salt

Directions

• Prepare your pie crust and let cool for several hours.
• Preheat your oven for 350 degrees.
• In a large mixing bowl, whisk together soymilk and egg replacer.
• Throw into the soymilk mixture the bourbon, syrup, and salt, and mix thoroughly.
• Fold in the chocolate chips and nuts and pour into your pie crust.
• Bake until pie sets. It should take 40-45 minutes.

I am used to traditional recipe for this pie, and damned if this wasn’t as good or better than that! I might be cruisin’ for a bruisin’ with that statement, but California is a long flight from Kentucky and I doubt anyone is going to hop on a plane to come ‘git’ me. I did learn some valuable information from making this pie:

• I don’t need eggs
• I don’t need butter
• I don’t need sugar
• I don’t need milk
• … to put myself into a sweet pie induced coma.

Luckily I got to serve this thang to a bunch of vegans in Olympia at a wonderful potluck hosted by the generous Jayne. I had a really rough couple of weeks, work-wise, and was invited to spend some chill time at my parents home in Washington - so I flew up for a long weekend. I had the pleasure of forcing my way into a PPK Potluck while there! I have come to the broad generalization that vegans are great people. Period. Everyone brought food that was SO GOOD and I somehow managed to sample almost everything, as is made obvious by this red handed moment:

Cake! Donuts! Twix! Peanut butter chocolate chip bars! Tofu scramble! Mac n cheeze! Shortly after this picture was taken, I developed a massive headache from indulgance - so worth it. Apparently, I missed out on a Scrabble game by leaving early which means the day was not AS awesome as it could have possibly been, but it was up there. Meeting everyone was great - it’s good to know other West Coast-y vegans are out there.

I’ve got a stockpile of photos and recipes I need to post so expect to be bombarded in the coming week.

The other day, I recieved a package in the mail from my mom full of chocolate and pens topped with bunnies and plastic eggs. I scratched my head, wondering what game we were playing that involved mailing one another sweets and baby animals and went out to find a raccoon to FedEx back to her. After disguising myself under piles of garbage and hiding in a dumpster for an hour or five, I decided the lasting stench wasn’t worth it and carried myself home in the early morning light. Much to my surprise, when I arrived back at my apartment, there were hoards of small people rifling through my yard. I don’t like when neighbors trample our roses, so I ran screaming into the yard - flinging banana peels and cereal boxes along the way. How dare someone enter my private property to loot flowers - and on a Sunday morning! It was then, with the dozen or so sobbing tots dispersing in a mass flee and the hoard of angry looking adults encroaching on my personal space, that I remembered what holiday it was. And I thought Easter was in April?

What better way to recover from such a jarring realization than to hold a fancy ladies’ tea party in the park!? OK, the truth is I DID forget it was Easter and planned a tea party on Saturday without that knowledge - but it became an Easter-themed party anyway!

The whole shabang complete with Green Jasmine and Peach teas.

I made currant scones from The Joy of Vegan Baking by Colleen Patrick-Goudreau. This was my first time using this cookbook, and I was not disappointed! The scones I made are really small -roughly the size of a golf ball - and the tiny currants and cinnamon made them a perfect companion to afternoon tea.

I also made my first pie from scratch! This is a Blueberry Lemon Pie based on Veganyumyum’s Cherry Lime Pie. The Sound of Music was on television, so I whipped out my apron and felt like a serious domestic goddess rolling out chilled pie dough and prancing around my kitchen table with Julie Andrews.

The only thing I changed about the pie was, well … guess. I think next time I will half the sugar, only because after eating the pie I was able to run my PR time on a 5K distance. Guess we know what I’ll be eating next time a race comes around! Just call me shakey!

Finally, I made some *presh* chocolate birds nests with marzipan eggs. These were so cutesy I nearly shed a tear. I basically melted a chocolate bar and mixed in some crumbled Weetabix, formed them into nests in a mini-muffin pan and let them chill out. I made the marzipan eggs using food coloring and marzipan. Eeeeasy, bro.

Ain’t no robins in here!

I put out some real food too, including carrots with hummus and crackers spread with Tofutti cream cheese and an olive tapenade - only to pretend that I’m an adult who doesn’t eat pie and chocolate for every meal (What, mom? I swear I don’t).

It was such a gorgeous day that we decided to document it. We have made plans to turn this into an official ladies’ club and do lovely feminine things all the time now. And some not so feminine - midnight bike rides anyone?

Tree climbing commenced shortly after tea. I’m in the hat. Jay-Z told me hats are so necessary.

More beautiful tea party ladies!

Those of you who don’t know me also do not know that I spent three months in China last summer. Those of you who do know me, know that it was CRAZY! I traveled between three cities, Kunming, Dali, and Tengchong, in the Yunnan province. The culinary experiences I had there ranged from incredible to downright horrifying. I wont go into too much detail about my travels here, because that would require pages and pages of pictures and I’m not sure how much you want to know about people eating dog. Yeah, really.

SO. Quick overview:

Kunming is a huge city with a population of 5 million and is known as “The City of Eternal Spring” because of its beautiful weather year-round. I managed to fare pretty well in Kunming because they have a strong tourist industry going and an entire street near Yunnan University dedicated to “Westerners.” Though I’m not sure what everything was cooked in, I at least experienced a lot of wonderful vegetarian food and was introduced to lotus root, spicy fried basil, Puerh tea, and a truly bizarre apple-vinegar drink. On the other hand, there was a Wal-Mart (!?!?!) that sold live turtles and frogs in the grocery section. Gotta love cultural differences!

Hm. Back to the lotus root. The other week I decided to venture down to my local huge Asian Market, Mitsuwa, to see what was cookin’. I was so happy with what I found there, and managed to bring home a huge haul (see below) including sliced lotus root! I tried to recreate a dish I had in a tiny cafe in Kunming. This time I also used black fungus, but I’m leaving it out of the recipe because I ended up throwing it out. There was something really … earthy … going on with that fungus.

Stir-Fried Lotus Root

Recipe

Ingredients

1/2 lb sliced lotus root

1 small onion cut into 1/4 in slices

2 T sesame seed oil

2 t minced ginger

2 garlic cloves, minced

1/4 t brown sugar

2 t soy sauce

Pinch of pepper

1/4 C vegetable stock

Directions

• Preheat a wok on medium-high heat, then add the oil to coat wok.
• Add salt, ginger, and garlic and sautee until fragrant.
• Add onions and stir-fry until they start to become translucent.
• Add lotus root and stir-fry for another 5 minutes.
• Sprinkle in sugar, pepper, and soy sauce and toss to coat.
• Pour in the vegetable stock and stir to de-glaze the wok. Cover wok and let simmer for 5 more minutes.

On to the next city!
Dali is truly an experience. The “Ancient City” is a walled section of the city that is full of cafes, bars, fascinating people, and lots and lots of weed.

Just sayin’. There are little old women dressed in traditional Bai, Naxi, etc., garb who come up to you in the street with postcards in hand. They point to the postcards, as though trying to show you something important, and then whisper in your ear:

“Smoke-a ganja?”

Every day in Dali is an adventure. On one side of the Ancient City are the Cangshan mountains, and on the other side is Erhai Lake - the second largest lake in China. The landscape is unbelievably gorgeous. Oh, did I mention it’s a veggie paradise?

I was able to have wonderful tofu hot-pots, huge plates of stir-fried eggplant, and I even had some vegan apple pie one day - thanks to a crew of dread-lock bearing jugglers who opened the Rainbow Cafe! My absolute favorite food, however, was Baba. I have not been able to find a recipe for this stuff, and I’m pretty sure it’s not vegan but it was wonderful. Baba is a bready street food, much like paratha, that is stuffed with either a savory or a sweet filling. Being a psycho for sugar, I would always get the sweet variety that was filled with red azuki beans. The whole thing was about the size of an open hand, and it was warm and pan fried to a crispy golden flaky gaaaaaah. Only gutteral noises could describe this pastry.

So about these azuki beans - they were everywhere! My boyfriend came to visit me and every time he tried to eat one of his beloved ice-cream-popsicle-on-a-stick things, it was full of BEANS. He was not such a fan, but I am! I bought some azuki beans at the market, and last night I got to cookin’. I have a pre-packaged red bean dessert to try out, so I wanted to make something savory. Of course, I headed straight for Veganomicon and the Acorn Squash, Pear, and Adzuki Bean Soup with Sauteed Shiitakes.

I threw a few of my own spins on the recipe because I had:

Kabocha Squash

No Pears

TONS of azuki beans

Dried shiitake (every time I type this I feel like I’m saying something dirty, thanks to the PPK Boards.)

So what I eventually got was sort of a combination of my favorite Chinese foods: hot pot and azuki beans! It was more of a stew than a soup since I tossed in so many veggies. Fond memories of this picnic our friends Ping and Mae in Dali gave us spring to mind:

I’ll spare you any discussion of the food in Tengchong because it involved a lot of soup full of bugs and going to bed with a growling stomach. Need a cleansing retreat? Tengchong would be a great place to fast!

I made this cake last week for a friend’s birthday. This time I was actually requested to bring a vegan dessert, so I jumped all over the opportunity to bake. I had leftover ganache and almond mocha mousse from my previous cupcakes so this became an almond mocha cake covered in chocolate ganache - topped with vegan cocoa truffles and marzipan letters. Say that five times fast.

Unfortunately, I didn’t get an inside shot because the party was beautifully candle-lit and my phone’s camera couldn’t quite capture the intense deliciousness of this cake (yeah, intense deliciousness). I made it a two-layer cake by baking the VCTOTW Basic Vanilla Cupcake recipe in an 8×8 pan and cutting it in half after in cooled. Between the layers is the almond mocha mousse, which is also covering the entire cake underneath the ganache. It was so rich! People were asking me all night if I was a professional baker, and lemme tell ya - flattery gets you everywhere as far my baking is concerned! I’ve even been asked for a price quote to make cupcakes for a couple parties. I have no idea how much to charge! What would you all say I should charge for each cupcake? For 100?

Here’s a little preview of what’s to come in my next few entries:

Bounty from Mitsuwa - the Asian Market in Little Tokyo

… and from the Hollywood Farmers Market.

So things ’round here are picking up again thanks to the end of the writers strike (hooray for the WGA!) When the weekend rolls around, there’s nothing I like more than to unwind with my bros and my hos(?) on a Sunday morning. And stuff myself with baked goods. And stuff them with baked goods. That and mimosas. OK, really, take everything away but the mimosas and I’m still pretty damn happy.

ANYWAY.

Mini Tofu Quiches, French Toast with Maple Syrup and Banana Slices, Almond Chocolate Chip Zucchini Muffins, Strawberries, Dates, and OJ!

I hosted our “weekly” brunch club at my place this time. I say “weekly” because we tend to forget about it for a few, um, months, and then pick back up again. This time it was completely rad because it was our first fully vegan jam and I felt really happy to share my goodiegoods with some precious people! On to the food:

Susan’s Mini Crustless Tofu Quiches

I am a huge fan of the FatFree Vegan Kitchen and this is one of Susan’s most popular recipes - for a reason! This recipe is so healthy and incredibly delicious. I want to make these all the time using different veggies and spices! This time I threw in onions, garlic, tomatoes, swiss chard, and mushrooms. Luckily, I chopped everything into small enough pieces that the tofu still held together. A word of warning though, don’t throw any huge pieces of veggies in there because thangs will get messy. A couple people were confused, thinking I was serving them EGGS! Ah, vegan trickery and her wiley ways.

French Toast

Not the prettiest picture, but french toast doesn’t require glamour shots. She’s got enough sassy spice to stand out, non?

Recipe

12 pieces of whole-wheat bread

1 cup soy milk

2 T nutritional yeast

1 t cinnamon

1 t nutmeg

1 t vanilla extract

1/2 t salt

1/4 cup AP Flour

oil as needed for the pan

Instructions

• Combine soy milk, nutritional yeast, cinnamon, nutmeg, salt, and flour in a large mixing bowl.
• Heat oil on a medium flame in a large pan/skillet - I used a wok because I’m wacky.
• Dip a slice of bread into the soy milk mixture, coating both side of slice.
• Drop bread slice onto pan or skillet.
• Fry just until bottom is browned, then flip and repeat.
• Continue until you’re out of bread and everyone is standing around you drooling and looking at you longingly.

Almond Chocolate Chip Zucchini Muffins

I’ve made these before and I’ll make them again because they rule. This time I mixed it up and used whole-wheat flour and almonds instead of walnuts. The muffins were a lot denser, and just as delicious!

This was a rad brunch and the cute couple from across the hall even brought us pancakes! So nice to just sit around and shoot the shiitake with cool people. I can’t wait for the next one.

Gigantor the Killer Strawberry!