As usual, there was some tough competition, but the votes are in and Ashley of Method is the winner of the Hearty Vegetarian Soup challenge with her inspired Pumpkin Chili. This thick veggie and bean soup is a perfect autumn creation. Congratulations Ashley!
Holler will be hosting November's Edition of No Croutons Required. This month we are asking for hearty soups or salads containing pasta.
Somehow or other, I've had more kitchen disasters in the last few weeks than I have had in the past two years. First, there was a cornmeal shortbread that tempted me, and though the dough was delicious, it didn't hold together and into the trash can it went. After that, there were the little discs of goat cheese that I tried to fry up to serve with sauted portabello mushrooms. It was all good until it was time to flip them over. I ended up with a glob of cheese, but I spread it over some toast, along with a mushroom, and so managed to salvage dinner. Finally, we come to this recipe for Savoury Cheese Crackers. Savory Cheese Crackers
1 1/4 cups of flour
1 teaspoon of dry mustard
1 teaspoon of sea salt
1/2 teaspoon of cayenne pepper
1/2 cup of cold butter
2 cups of cold grated extra old cheddar cheese
1/2 cup of cold grated Parmesan cheese
2 eggs
Line a baking sheet with parchment paper.
Combine the flour, mustard, salt and cayenne in a food processor.
Add the butter and cheeses and pulse. Now add the eggs and pulse until you get a dough. Turn out onto a whole wheat floured board and knead a few times. Divide the dough into four pieces. Roll out the dough until it is roughly 1/8 thick. Cut with a cookie cutter of your choice and transfer to the baking sheet. Repeat with each portion of dough, and reroll the scraps.
Bake in batches in a preheated 375 degree oven for 10 - 12 minutes, or until golden brown. Cool on a wire rack and serve at room temperature.
Makes roughly 3 dozen.
A shortage of munitions in the kitchen with a corresponding failure to consider the solution the night before, combined with a desire to produce something for dinner without resorting to pizza delivery or dining out, resulted in a focus on staples. 
Indian Rice Flour Pancakes
1 cup of unbleached white flour
1 cup of rice flour
1 1/2 teaspoons of sea salt
1 cup of yogurt
3/4 cup of water
2 tablespoons of finely chopped fresh cilantro or parsley
1 inch piece of ginger, peeled and finely chopped
2 - 3 jalapenos or hot green chilies, finely chopped
dash of cayenne
dash of ground coriander
dash of cumin
dash of turmeric
peanut oil for frying
Combine the flours, salt and yogurt in a food processor. Add the water and process until you have a smooth batter. Add the remaining ingredients, pulse for a few quick seconds and transfer the mixture to a bowl. Stir a few times.
Heat 1 teaspoon of oil in a nonstick frying pan over medium low heat. When hot, pour in roughly 1/3 cup of batter. Swirl it around a bit so you get a roughly 6 - 7 inch pancake. Add another teaspoon or so of oil to the edges of the pan, cover and cook for roughly 6 minutes, or until the bottom of the pancake is reddish brown. Gently flip the pancake and cook, uncovered, for another 5 minutes or so. Transfer the pancake to a plate, cover with foil and repeat the process with the remaining batter.
Makes roughly 8 pancakes.
Other Indian fried savories to be enjoyed:
Inspired by a recipe I found in Vegetarian Times for Jamaican Tempeh Patties, I reworked the filling and came up with this bean and veggie version that I served to my Dad this past weekend. I never can resist trying out new creations for my esteemed dinner guests. Vegetarian Jamaican Patties
For the pastry:
3 cups of flour
1 tablespoon of curry powder
3/4 teaspoons of sea salt
1/2 teaspoon of baking powder
1/2 cup of cold butter
3/4 cup of cold water
For the Filling:
1 tablespoon of olive oil
2 medium shallots, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, peeled and finely chopped
2 - 3 jalapeno peppers, finely chopped
1 teaspoon of ground cumin
1/2 teaspoon of turmeric
1 teaspoon of ground coriander
1/2 teaspoon of chili powder
1/4 teaspoon of nutmeg
1/4 teaspoon of cinnamon
1/2 teaspoon of oregano
1/2 teaspoon of thyme
a pinch of sea salt
1 medium carrot, shredded
1 small sweet potato, boiled and mashed
1 cup of cooked kidney beans
1/3 cup of frozen peas
1/4 cup of dark rum
To make the crust, combine the flour, curry powder, salt and baking powder in a food processor. Add the butter and pulse until the butter is reduced to little pieces. Add the water, and process until a dough forms. Wrap in plastic wrap and chill for an hour.
To make the filling:
Heat the oil in a frying pan over medium heat. Add the shallots, and stir and fry until they soften. Add the garlic and jalapenos to the pan, and cook for another minute or so. Toss in the spices, herbs and salt and stir for 30 seconds. Add the carrot, mashed sweet potato, kidney beans, frozen peas and the rum to the pan. Stir and cook for another few minutes.
To complete the patties:
Line a baking sheet with parchment paper.
Knead the dough a few times on a floured board. Divide the dough into 12 equal portions. Roll out piece of dough into a roughly 6 inch round. Place a heaping tablespoon of the dough in the center of the round, brush the edges with water. Fold the circles in half, pressing the dough together. Crimp the edges with a fork.
Bake in a preheated 400 degree oven for 20 - 25 minutes, or until the patties are golden brown.
Makes 12 spicy patties.
This uncooked tomato chutney adapted from Lord Krishna's Cuisine by Yamuna Devi is a refreshing choice to serve alongside fried or baked savories calling out for some extra zip. Much like salsa in texture and flavour, I served this incredibly easy to prepare chutney with Madhur Jaffrey's Indian Rice Flour Pancakes. Fresh Tomato Chutney
3 medium tomatoes, diced
1 inch piece of ginger, peeled and finely chopped
2 jalapenos, seeded and cut into thin strips
1 hot green chili, seeded and finely chopped
juice from 1 lime
1 tablespoon of olive oil
dash of cayenne
1/2 teaspoon of sea salt
1 teaspoon of cumin seeds
1 teaspoon of coriander seeds
2 tablespoons of fresh parsley or coriander, finely chopped
Dry roast the cumin and coriander seeds in a small frying pan until they darken a few shades - roughly a minute or two. Transfer to a mortar and pestle, and coarsely crush.
Combine all the ingredients, including the crushed seeds and gently mix. Let the chutney stand for an hour or two so the flavours blend. Makes roughly 2 cups.
Other chutney's by Ms. Devi you will be sure to enjoy:
World Vegetarian Classics by Celia Brooks Brown has become a favorite cookbook of mine. There are over 250 straightforward vegetarian recipes from around the globe, and each one is adapted to the modern kitchen. The instructions are easy to follow, the pictures divine and each chapter begins with a bit of history on each region's vegetarian traditions.Split Pea Cilantro Dumplings in a Coconut Curry
For the dumplings:
generous 1/2 cup of chana dal or yellow split peas
1 clove of garlic, chopped
1 inch piece of ginger, peeled and chopped
2 - 3 green chilies, chopped
4 tablespoons of unbleached white flour
1/2 teaspoon of baking powder
1/2 teaspoon of sea salt
1/4 cup of fresh cilantro, chopped
oil for frying
For the Curry:
2 teaspoons of cumin seeds
2 teaspoons of coriander seeds
2 cloves of garlic, chopped
1 inch piece of ginger, peeled and chopped
2 fresh red chilies, chopped
1 teaspoon of turmeric
dash of cayenne pepper
seeds from 4 brown cardamom pods
1/2 teaspoon of sea salt
1 cup of yogurt
2 14-ounce cans of coconut milk
3/4 cup of frozen peas
Soak the chana dal (or yellow split peas) in enough water to cover overnight.
Drain the beans, and transfer to a blender or food processor. Add the garlic, ginger and chili. Add a bit of water, and process until you get a smooth paste. Now add the flour, baking powder, salt and cilantro. Blend until well combined.
Heat a 1/2 inch or so of oil in a frying pan until it is hot, but not smoking. When a small bit of the batter sizzles, you will know it is ready. Drop heaping teaspoons of the batter into the oil and fry until they are golden, taking care to flip them with tongs to ensure they brown evenly. Drain on paper towels. Transfer to a plate and keep them warm in an oven heated to 225 degrees.
For the curry, begin by toasting the cumin and coriander seeds in a dry frying pan over medium heat until they darken a bit. This should take a minute or two. Transfer to a blender or food processor along with the garlic, ginger, red chilies, turmeric, cayenne, cardamom pod seeds, yogurt and salt. Process until smooth. Pour this mixture into a saucepan and bring to a boil. Reduce the heat to medium low and cook for a few minutes to thicken. Now add the coconut milk, bring to a boil, reduce the heat to medium low, cover and cook for about 15 minutes. Add the frozen peas, cook for another few minutes and add the dumplings to the pot.
Serve over a bed of hot rice.
Serves 4.
Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.And knowing that dark and bitter days are soon to follow the autumn season, I would still gather apples and make delicious treats from them … like this warm and fragrant breakfast cake. Neither too light nor too heavy, neither too sweet nor too bland, but just that ideal fall flavour combination of apples, cinnamon and oats.
~ Martin Luther
Apple-oatmeal breakfast streusel cake
Overnight preparation:
1/2 cup rolled or steel-cut oats
1/2 cup whole fat yogurt
Streusel:
1/2 cup rolled or steel-cut oats
1/4 cup whole wheat flour
1/4 cup brown sugar
3 tablespoons melted butter
Cake:
4 tablespoons unsalted butter
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 large or 4 small tart apples, cut into thin wedges
1 cup whole wheat flour
1 teaspoon baking powder
pinch of sea salt
1/2 cup whole milk
1 large egg
Stir together the oats and yogurt and let sit at room temperature overnight or at least six hours before cooking.
Preheat the oven to 350° and melt the butter for the streusel in a small saucepan.
Make the streusel by combining the oats, flour, brown sugar and melted butter in a small bowl until crumbly. Set aside.
Cut the butter for the cake into pieces and add to an 8-inch square baking pan. Heat in the oven until melted and remove. Stir in the sugar and cinnamon until well mixed. Stir in the apple slices until well coated with the sugar and cinnamon, and return to the oven. Bake for 10-12 minutes or until the apples are softened, stirring occasionally.
Meanwhile, combine the flour, baking powder and salt in a large bowl. Beat the egg into the milk in a small bowl or cup, and pour into the dry ingredients along with the soaked oat and yogurt mixture. Stir until combined, but don't overmix.
Remove the pan from the oven once the apples are cooked. Using a spatula, spread the batter over the apples to the sides of the pan. Sprinkle the streusel topping evenly over the batter.
Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out just dry.
Serve hot or warm, with ice cream or whipped cream if desired. Serves 4 to 6.
Johanna of Green Gourmet Giraffe is the early bird this month with this colorful Chinese Soup that she cooked up instead of a stir-fry. In addition to baked tofu and noodles, this slightly spicy, sour soup has a healthy dose of veggies such as chard, mushrooms, carrots, asparagus, peppers and peas. This is a nourishing and filling soup anytime of year and can easy be adapted to the seasons. (Melbourne, Australia)
Our next entry is this unique Pumpkin Chili from Ashley who clearly has mastered the method. Consisting of pumpkin, black beans, kidney beans, peppers, tomatoes, and seasoned with some beer, paprika and poppy seeds, this stunning meal in a bowl is sure to warm even the chilliest autumn soul. Serve with some crusty bread for a real feast. (Binghamton, New York, USA)
From Alexa of Artsy-Foodie we have this substantial Miso soup designed to cure all that might ail you. This comforting soup is made up of white miso, broccoli, carrots, green onions, tofu, rice pasta and further flavored with cilantro, ginger, soy sauce and toasted sesame oil. (Washington, USA)
Holler, my co-host of No Croutons Required, submits this gorgeous Carrot, Spinach and Lentil Soup. This thick and creamy soup made up of shredded carrots, spinach, lentils, onions, garlic and a hint of lime and cayenne, is an elegant autumn meal solution served along with some crusty bread. (Scotland, United Kingdom)
Arundathi submits a hearty and nourishing Mulligatawny Soup consisting of Moong Dal, apple, coconut, carrot and spiced with garam masala, peppercorns, turmeric, and curry leaves. Mulligatawny, literally meaning pepper water, is an anglicized version of Indian Rasam and is enjoyable and satisfying anytime of year. (India)
Shira of Petit Pois offers up an earthy Eastern European Mushroom and Barley Soup that she describes as a rib liner. The goodness of fresh and dried mushrooms are combined with barley, carrot, celery, onion, rosemary and beer. Serve with bread and cheese for a very satisfying cold weather meal. (France)
Val of More Than Burnt Toast gets creative with a Jamie Oliver recipe and comes up with a spicy Pumpkin Wild Rice Soup that she serves in the pumpkin shell! Perhaps even better than pumpkin pie, this delightful blend of pumpkin puree, hot chillies, garlic, ginger, spices, lime, rice and coconut milk is sure to impress dinner guests. (British Columbia, Canada)
No roundup of hearty soups would be complete without a borscht recipe. Sweatha of Tasty Curry Leaf comes up with a Vegetarian Beet Borscht that includes pasta, along with more traditional ingredients such as beets and potatoes. This wholesome soup is seasoned with dill, cashews, spices and lime. (New Jersey, USA)
Pumpkin is a popular choice for warming soups and our next entry is a Creamy Pumpkin Soup from Lubna of Yummy Food. Worthy of being a staple on any Fall menu, this simple but elegant puree of pumpkin chunks, onion, cream, vegetable stock and pepper is a refreshing and warming choice for a cool autumn day. (Bangalore, India) 
Priyasuresh of Priya's Easy N Tasty Recipes is up next with this Creamy Cabbage and Barley Soup. A lovely accompaniment to any meal, this blend of cabbage, barley, tomatoes, onion, carrot, and dried basil is not only good for you, but a real tummy warmer. (Paris, France)
From Srivalli of Cooking 4 All Seasons we have another pureed Cabbage Soup. Roasted onions, garlic and cabbage are done in a pressure cooker, grinded together and seasoned with salt and pepper. Srivalli tells us this tasty soup is filling on its own, but suggests serving it with some brown bread which sounds like a fine idea to me. (India)
Mansi of Food and Fun comes up with a rich and creamy Carrot Soup that she was inspired to make after enjoying a bowl at a restaurant. The goodness of carrots are combined with garlic, coconut milk, cloves, lemon juice and whipping cream. A winter warmer indeed! I'll take two bowls please. (California, USA)
Allie of Yum in Tum takes advantage of seasonal produce and comes up with this delightful Pumpkin Ginger Soup. A simple puree of pumpkin, ginger and simple seasonings, this soup is easy and fast to make, meaning you won't have to wait long to linger over a warming bowl. (Houston, Texas, USA)
Tracy of Vanilla Bean Cafe comes up with a curing Spicy Butternut Squash and Apple Soup. Fresh garden squash is here combined with onion, jalapeno pepper, granny smith apples, carrots, whipping cream and temptingly spiced with cumin, nutmeg, cinnamon, cayenne and garnished with fresh parsley. (Ottawa, Ontario, Canada)
From Saroja of Kitchen-Kollections we have an immunity boosting Celery Soup. This vegetable soup includes celery, carrots, onion, garlic, corn and tomato. Though it is not required, some croutons were added to this nourishing and warming bowl of goodness. (Farmington, Michigan, USA)
Srimathi of Few Minute Wonders whipped up a batch of Spicy Corn Bell Pepper Soup that was gone in 30 minutes. This comforting and nourishing soup brings together the goodness of corn, red pepper, red onion, tomato, green chilies, cilantro, veggie broth and cream. Serve with bread or lavish roll ups for a very satisfying meal. (San Diego , California, USA)
Mahimaa cooks up a Creamy Vegetable Soup in her Indian Vegetarian Kitchen. Cabbage, onion, garlic, corn and carrots are complimented with some beans and milk. Mahimaa served this healthy, pressure cooked soup with some whole grain garlic bread. You can't go wrong with classic veggie soups like this. (Los Angeles, California, USA)
This Sweet Potato Squash Soup with Pinto Beans and Chard is my contribution this month. A good choice for a mid-week meal, delicata squash adds a pleasant sweetness to this hearty bowl of pinto beans, carrots, garlic, onion, tomato and chard. Good for you and tasty too. (London, Ontario, Canada)
Lysy of Munchkin Mail takes advantage of the autumn harvest and comes up with this delightfully thick Roasted and Toasted Squash and Corn Soup. Roasted squash and toasted corn add an extra burst of flavour, which is complimented by some red pepper and leeks, garlic and onion. A very satisfying choice for a chilly evening meal. (Warwickshire, UK)
Ruth of Once Upon a Feast submits a stunning Hodge Podge Bean Soup that she based on an Adzuki Bean Stew she made previously. Starting with a roasted vegetable broth, Ruth added some chickpeas, navy beans, tomato paste and some chipotle in adobo. Some more broth was added to tone down the heat, and finally some adzuki beans. A spice lovers delight, this will warm you on even the coldest of days. (Halifax, Nova Scotia, Canada)
Hanne who posts at Freshly Made comes up with a Spicy Pumpkin Soup for our event. The goodness of pumpkin comes together nicely with red lentils, garlic, hot chilies and coconut milk. This pretty pureed soup is a perfect autumn treat. (Copenhagen, Denmark)
Chow of Chow Vegan makes a Vegetable Chowder that she serves in mini sourdough bread bowls! Not only do you get to enjoy this blend of onion, leek, carrot, red potatoes, soy milk, garlic, and shiitake mushrooms, you get to eat the bowl too. This inspired creation is a good choice if you want to impress dinner guests. (San Francisco Bay Area, USA)
Nina of Miss.Adventure @ Home makes Pasta E Fagioli. This cold weather vegetarian favorite is made using homemade vegetable stock, pasta, black-eyed peas, carrots, celery, zucchini, tomatoes, dried herbs, green beans, swiss chard, lima beans and a bit of Parmesan cheese. This is clearly a feast in a bowl! (Hamilton, Ontario, Canada)
Rita from Pink Bites offers up an exquisite French Onion Soup that is sure to appeal to even the most staunch carnivores. Layered with flavor, Rita's version is made with yellow onions, fresh thyme, garlic, white wine, veggie broth, day old bread and Gruyere cheese. This is sure to warm even the coldest tummy. (Seattle, Washington, USA)
Aparna of My Diverse Kitchen makes a vegetarian version of a popular Portuguese creation named Sopa de Feijao Branca e Legumes (Black Eyed Bean and Vegetable Soup). The veggie power of potatoes, onion, carrots and cabbage meets tomato paste, black eye beans, chili powder and marinara sauce. Serve with dinner rolls for a truly comforting dining experience. (Goa, India)
Divya of Dil Se takes advantage of the abundance of pumpkins and enters the fray with this lovely Pumpkin-Zucchini Spaghetti Soup. Pumpkin, zucchini, spaghetti, and carrot are seasoned with garlic, ginger, chili powder, cumin, dried herbs, red wine vinegar and some fresh parsley. This creamy, elegant soup was served with some breadsticks. (Los Angeles, California, USA)
Rachel of The Crispy Cook comes up with an economically satisfying Autumnal Peasant Soup. This hearty vegetarian pottage brings lentils, celery, carrots, potatoes, cabbage and tomatoes together with onion, garlic and dried herbs. A tasty choice for a frosty autumn evening. (Saratoga County, New York, USA) 
From Rupa of A Virtual Vegetarian we have this flavored filled Mexican Pozole Rojo de Jalisco. Made with hominy, a white corn kernel that has been slaked in a lime solution, along with tomatoes, zucchini, bell pepper, onion, tortillas, ancho chilies, garlic, and cilantro, this colourful soup is garnished with red onion, radish, cabbage, sour cream, tortilla chips and lime. A multiplicity of textures and tastes come together in this most satisfying one bowl meal. (Northern California, USA)
And last, but not least, Kim of Live :: Love :: Laugh :: Eat! submits this tempting Split Pea Soup that is a twist on an old classic. Dried split peas, a chipotle chile in adobo sauce, carrots, broth and miso paste are tossed into a slow cooker. The finished result is garnished with bits of green onion. Easy, tasty and satisfying! (Portsmouth, Virginia, USA)
After an evening meal of rich and greasy foods like the fried Indian pastries I had for takeouts the other night, a wholesome homemade oat porridge with fruit for breakfast feels cleansing and invigorating to the body the next day. If you're still groggy from all the oils and carbohydrates, there's nothing faster or simpler. And with a basket on hand of the plumpest, juiciest apricots I've seen for almost a year, an oat porridge cooked in apple-cranberry juice with diced fresh apricots became irresistible.
Rice is a staple in my kitchen, usually served a few times a week to go along with dinner. I enjoy it plain, sometimes with a little butter and a bit of salt, especially if I'm in a rush or preparing a more elaborate entree to go along with it, but I never tire of finding new ways to dress up the blank canvas that is rice. Lime-Flavored Rice with Roasted Yellow Split Peas
1 cup of basmati rice
2 tablespoons of sesame oil
1 1/2 teaspoons of black mustard seeds
1/4 cup of yellow split peas, well rinsed
2 - 3 dried red chilies
1 1/2 teaspoons of sea salt
juice from 1 lime
1 teaspoon of turmeric
handful of dried curry leaves
2 fresh cayenne or 3 green chilies, seeded and cut into thin strips
Rinse the rice in a fine strainer. Transfer to a bowl, fill with water, swish around, drain, and repeat until the water is clear and no longer cloudy. Drain, cover with water and soak for at least 20 minutes. Drain and air dry for 15 minutes.
Soak the split peas in boiling water for 15 minutes. Drain and set aside.
Heat the oil in a medium pot over medium heat. Add the mustard seeds, stirring occasionally until they turn grey and begin to sputter and pop. Add the split peas and dried chilies and stir and fry until the split peas turn a reddish brown colour.
Now add the drained rice, stir and cover with 1 2/3 cups of water. Add the salt. Bring to a boil, immediately reduce the heat to low, cover and cook for 20 minutes or until the liquid is absorbed. Remove from the heat and let stand for 5 - 10 minutes.
Combine the lime juice, turmeric, curry leaves and fresh chilies in a small bowl. Fluff the rice with a fork, pour in the lime juice mixture, stir with a fork until well combined.
Serves 4.
"Mid-week meals" are what I like to call those quick and easy recipes I use to cope with weekday hustle and bustle at a minimum of bother but with an abundance of taste and nutrition at the same time. This colourful soup is packed with the comfort, goodness and flavours of fall harvest vegetables and takes hardly any time or effort to prepare and cook, especially if you boil the beans ahead of time. Served with a grain or fresh bread on the side, it's a complete wholesome and satisfying meal that will look lovely on the table besides … which makes it a natural choice for my contribution to this month's No Crouton Required challenge of hearty vegetarian soups.
You can use any small to medium size winter squash in this soup, but the long, narrow yellow-and-green sweet potato squash — also known as delicata squash — adds a gentle sweetness that blends especially nicely with the garlic and chilies in this soup. Easy to peel and seed, and with very little loose flesh to scoop out, sweet potato squash is also a delight to work with … definitely a squash to look out for.Sweet potato squash soup with pinto beans and chard
1 cup dried pinto beans
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced or crushed
1/2 teaspoon crushed dried chilies
3 cups vegetable stock
3 cups water
1 sweet potato squash, peeled, seeded and cubed
1 tomato, chopped
1 pound green chard, stemmed and coarsely chopped
1 teaspoon sea salt, or to taste
fresh ground black pepper
Rinse the pinto beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain after soaking, and cover with several inches of fresh cold water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Drain and set aside.
Heat a large saucepan over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Toss in the onion, carrots, garlic and crushed dried chilies, and sauté until the vegetables start to brown, about 6 or 7 minutes.
Add the vegetable stock, water, sweet potato squash and tomato. Raise the heat slightly and bring to a boil, then reduce the heat to medium-low and cover. Simmer until the squash is soft, about 20 minutes. Remove from heat and, using a hand blender, gently purée some of the soup to produce a light creamy broth (alternately, blend a cup of the soup in a blender a return to the pan).
Return the saucepan to the heat and stir in the beans and chard. Cover and simmer until the chard is wilted, about 5 minutes. Season with salt and plenty of fresh ground black pepper.
Serve hot in bowls. Serves 8.
