Mt. Tamalpais, viewed from the south

Home of the Kudler/Vaughn Clan

Author: David Kudler

  • Julia’s Rhubarb Coffee Cake

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    Rhubarb Snacking Cake

    Julia's delicious coffee cake, from https://smittenkitchen.com/2012/05/rhubarb-snacking-cake/ 1/2
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: baking, breakfast, cakes, desserts
    Servings: 24 pieces

    Equipment

    • 1 13×9 baking dish
    • Parchment paper

    Ingredients

    RHUBARB

    • 1 1/4 pound 565 grams rhubarb, trimmed and cut into 1/2-inch lengths on the diagonal
    • 2/3 cup 130 grams granulated sugar
    • Juice of half a lemon psst, skip ahead and zest it for the cake before you juice

    CAKE

    • 1/2 cup 4 ounces or 115 grams unsalted butter, softened
    • 2/3 cup 130 grams granulated sugar
    • Finely grated zest of half a lemon
    • 2 large eggs
    • 1/3 cup 80 grams sour cream
    • 1 teaspoon baking powder
    • 3/4 teaspoon table salt
    • 1/4 teaspoon ground ginger
    • 1 1/3 cups 165 grams all-purpose flour
    • 4 tablespoons 2 ounces or 55 grams unsalted butter, melted

    TOPPING

    • 1/4 cup 50 grams light brown sugar
    • 1/8 teaspoon table salt
    • 1/4 teaspoon ground cinnamon

    Instructions

    • Heat your oven: To 350°F. Line the bottom and sides of a 9×13-inch baking pan with a large piece of parchment paper, extending the four sides and pressing it into the corners. (It will look like a sling).
    • Prepare the rhubarb: Stir together rhubarb, lemon juice and granulated sugar and set aside.
    • Make the cake: Beat butter, granulated sugar and lemon zest with an electric mixer until light and fluffy. Add eggs, one at a time, scraping down the sides after each addition. Beat in sour cream. Sprinkle baking powder, salt, and ginger over the batter and beat thoroughly to disperse into the batter. Add flour and beat just until it disappears.
    • Make the crumbs: Whisk the brown sugar, salt, and cinnamon into the melted butter until smooth, then add flour all at once. Stir together with a fork, creating large and small crumbs.
    • Assemble the cake: Dollop cake batter across the bottom of the prepared pan in spoonfuls then use a spatula — offset, if you have one, makes this easiest — to spread the cake into an even, thin layer. Pour the rhubarb mixture, including any liquid accumulated in the bowl (this is essential for cake moisture) over the cake, spreading it into an even layer. Scatter the crumbs evenly over the rhubarb layer.
    • Bake the cake: In your preheated oven for 50 to 60 minutes. The cake is done when a tester comes out free of the wet cake batter below. It will be golden on top. Cool completely in the pan on a rack.
    • To serve: Use the parchment paper to transfer the cake from the pan to a cutting board. Cut into 2-inch squares and go ahead and eat the first one standing up. [It’s called a “snacking” cake for a reason.]
    • Leftovers keep at room temperature for 3 days, and up to one week in the fridge.

    Notes

    SERVINGS: 24 TIME: 25 TO ASSEMBLE; 60 TO BAKE SOURCE: SMITTEN KITCHEN
    FYI: We theorize that substituting fruit for the rhubarb would make for a delicious breakfast/snack cake!

  • Grilled Lemon-Thyme Chicken

    Grilled Lemon-Thyme Chicken
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    Grilled Lemon-Thyme Chicken

    Taken from a NY Times recipe (https://cooking.nytimes.com/recipes/1017485-lemon-and-thyme-grilled-chicken-breasts), this has become a favorite way to prepare chicken.
    Prep Time1 hour 15 minutes
    Cook Time15 minutes
    Course: Main Course
    Cuisine: American
    Keyword: poultry
    Servings: 4 servings

    Equipment

    • 1 grill or habachi

    Ingredients

    • 4 6-ounce boneless, skinless chicken breasts
    • 1 ½ teaspoons kosher salt
    • 1 teaspoon black pepper
    • 2 tablespoons chopped thyme leaves
    • 4 garlic cloves crushed and peeled
    • 2 lemons as needed
    • 2 tablespoons extra-virgin olive oil more as needed
    • Torn basil or mint leaves as needed

    Instructions

    • Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of ½ inch. Do not make them any thinner or they could dry out.
    • Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
    • Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
    • Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

  • Golden Tofu Bites à la Rheingold

    Golden tofu bites in a pan
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    Golden Tofu Bites à la Rheingold

    A delicious recipe that results in lovely, crunchy tofu in a delicious sauce, given to us by Howard and Judy Rheingold.
    NOTE: We actually have prepared the tofu in an air frier with excellent results
    Course: Main Course
    Cuisine: American, Asian
    Keyword: Vegan, vegetarian
    Servings: 4
    Calories: 163.7kcal

    Ingredients

    Glaze

    • 4 tbsp maple syrup
    • 1 lemon — juice
    • 1 tsp paprika
    • 1 tsp ground coriander
    • 1 tsp cumin
    • 1/2 tsp chili powder
    • 1/2 tsp garlic
    • Salt to taste
    • 2 tbsp water

    Tofu

    • 400 g firm tofu
    • 2 tbsp cornstarch
    • 1 tsp salt
    • 2 tbsp vegetable oil I use peanut

    Instructions

    • Pat tofu dry
    • Tear tofu into bite sized pieces (creates better surfaces than cutting for holding sauce)
    • Mix glaze ingredients in small pot
    • Heat glaze over medium flame to low boil and remove from heat
    • Saute tofu in oil until crispy
    • Add tofu to glaze
    • Return pot to medium flame
    • Saute, toss for 2-3 minutes
    • Serve over rice or noodles; eat immediately

    Notes

    Again, works well when you make the tofu in an air frier!

    Nutrition per serving

    Calories163.7 kcal (8%)
    Total Fat5.2 g (7%)
    Carbs23.1 g (9%)
    Sugars15.1 g (17%)
    Protein8.5 g (17%)
    Sodium794.7 mg (40%)
    Fiber1 g (4%
  • Baked Ziti

    Baked Ziti

    delicious penne pasta topped with grated cheese in macro shot
    Print Recipe

    Baked Ziti

    This was actually based on a cannelini recipe that we found here: https://www.recipetineats.com/wprm_print/23117
    We didn't have cannelloni shells, so we punted, and it turned out really good!
    Course: Main Course
    Cuisine: Italian
    Keyword: dinner, pasta
    Servings: 4 servings

    Equipment

    • 2 qt. pot for sauce
    • 4 qt.+ pot for pasta
    • 13"x9" pan We use a Pyrex pan

    Ingredients

    Sauce (you need LOTS! – NOTE: you can also use a 25 oz. jar of good marinara):

    • 2 tbsp olive oil
    • 1 onion finely chopped
    • 4 garlic clove minced
    • 1 bay leaf fresh (sub dried)
    • 1/2 tsp each dried thyme and oregano
    • 1/3 cup tomato paste
    • 800 g / 28 oz canned crushed tomato
    • 4 cups vegetable or chicken stock/broth low sodium
    • 1/3 cup Chardonnay or other dry white wine sub more stock
    • 3/4 tsp salt
    • 1 1/2 tsp sugar
    • 1/3 tsp black pepper
    • 2/3 cup basil leaves roughly torn (recommended but not critical)

    Filling:

    • 250 g / 8 oz frozen chopped spinach thawed (Note 1)
    • 500 g / 1 lb ricotta (we used fresh farmers' market – yum!) full fat please (Note 2)
    • 1/3 cup parmesan finely shredded
    • 1 cup shredded cheese Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss
    • 1 egg
    • 1 large garlic clove minced
    • Grated fresh nutmeg just a sprinkling or 1/8 tsp nutmeg powder (optional – we didn't add)
    • 3/4 tsp cooking / kosher salt
    • 1/2 tsp black pepper

    Pasta and topping

    • 1 lb. pasta ziti or penne work best
    • 1/3 cup parmesan finely shredded
    • 1 1/4 cups shredded Mozzarella
    • More basil and parmesan for garnish (optional)

    Instructions

    Sauce (if not using jarred):

    • Sauté – Heat oil in a small pot over medium high heat. Add garlic, onion, bay leaf, thyme and oregano. Cook for 3 – 4 minutes until the onion is translucent. Add tomato paste and cook for 1 minute.
    • Reduce wine – Add wine, increase heat to high and let it simmer rapidly until mostly evaporated (about 2 minutes).
    • Simmer – Add tomatoes, stock, sugar, salt and pepper. Stir then simmer on medium low for 20 minutes.
    • Blitz – Remove bay leaf then blitz with a stick blender until smooth. Simmer for 1 more minute then remove from the stove
    • Basil – Stir in basil then cover to keep warm until required.

    Filling:

    • Squeeze spinach – Place spinach in a colander and press out most of the liquid (don’t need to thoroughly squeeze dry).
    • Mix filling – Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).

    Assemble & Bake:

    • Preheat oven to 180°C/350°F (160°C fan).
    • Smear/Spread ~1 cup of Sauce on the base of the pan (stops pasta from sliding around).
    • Distribute a layer of about 1/2 the pasta
    • Spread the ricotta-spinach filling more or less evenly on top of the pasta
    • Distribute the remainder of the pasta on top of the filling
    • Pour/spread the remainder of the sauce over the pasta (it should cover
    • Bake covered (but naked) – Cover with foil, then bake for 30 minutes.
    • Cheese it! Remove foil, scatter over parmesan then mozzarella. Return to oven for 15 minutes until cheese is melted.
    • Serve, garnished with extra parmesan and basil if desired.

    Notes

    1. Spinach – Though the recipe calls for frozen, we used fresh. To use fresh, use about 500g/1 lb sliced spinach leaves or baby spinach leaves, saute with a little oil to wilt down and remove excess liquid (important!). Cool then proceed with recipe.
    2. Ricotta – We used fresh ricotta from the farmers’ market, and it was terrific! Use whole milk ricotta. Low fat ricotta is harder and drier, so it’s more difficult to pipe into the tubes plus once baked, is not as juicy and moist. Avoid Perfect Italian brand in tubs. My favourite is Paesanella.
    3. For FREEZING or refrigerating uncooked: Add extra 3/4 cup water* into Sauce, cook Sauce per recipe then blend* until smooth. Place filled, uncooked cannelloni in single or multiple dishes, cover with sauce (will look like LOTS!) then cheese. Cover, cool then freeze / refrigerate.
    On the day of, thaw then bake per recipe (covered then uncovered). OR bake from frozen, bake covered 35 minutes then uncovered 10 minutes.
  • Lemon-Olive Oil Cake

    Lemon-Olive Oil Cake

    Lemon Olive Oil Cake - from https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
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    Lemon Olive Oil Cake

    Another recipe we tried looking for ways to use lemons from our tree.
    Light, yummy, delightful.
    Found on the New York Times Food app: https://cooking.nytimes.com/recipes/1019986-olive-oil-cake
    Prep Time10 minutes
    Cook Time45 minutes
    Cooling time20 minutes
    Total Time1 hour 20 minutes
    Course: Breads, Muffins & Quickbreads, Dessert
    Cuisine: Italian, Mediterranean
    Keyword: baking, cake, cakes, Vegan, vegetarian

    Equipment

    • 9″ Spring-form Cake Pan (we used 10″ and it worked perfectly)

    Ingredients

    • 1 cup/240 milliliters good-quality extra-virgin olive oil plus more for the pan (we used non-virgin/”light” olive oil — we liked the flavor)
    • 2 cups/255 grams all-purpose flour plus more for the pan
    • 1 teaspoon kosher salt
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1½ cups/300 grams granulated sugar plus about 2 tablespoons for sprinkling
    • 3 large eggs at room temperature
    • 1 tablespoon freshly grated lemon zest plus 2 tablespoons fresh lemon juice (ours are Meyer lemons — mild and sweet)
    • 1¼ cups/295 milliliters whole milk at room temperature

    Instructions

    • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
    • In a large bowl, whisk together the flour, salt, baking powder and baking soda.
    • In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
    • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.
  • Blueberry Compote

    Blueberry Compote

    Lemon-Maple Blueberry Compote - from https://www.loveandlemons.com/blueberry-compote/
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    Lemon-Maple Blueberry Compote

    This is a yummy compote — helpful because we have both blueberries and lemons!
    Can be drizzled over yogurt, cake, ice cream, and more.
    Found on: https://www.loveandlemons.com/blueberry-compote/
    Prep Time2 minutes
    Cook Time18 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: desserts, fruit, gluten free, topping, Vegan, vegetarian

    Ingredients

    • 2 cups fresh blueberries
    • ¼ cup maple syrup
    • 2 tablespoons water
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon vanilla extract

    Instructions

    • Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
    • Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.
  • Instant Pot Corned Beef and Cabbage

    Instant Pot Corned Beef and Cabbage

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    Instant Pot Corned Beef and Cabbage

    Make this Easy Instant Pot Corned Beef and Cabbage (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic. By
    Prep Time20 minutes
    Cook Time1 hour 55 minutes
    Course: Main Course
    Cuisine: American, Irish
    Keyword: beef, brisket, meat, St Patrick’s Day
    Servings: 6
    Calories: 452kcal

    Equipment

    • ▢Instant Pot Pressure Cooker

    Ingredients

    • ▢2 pounds 996g corned beef (1.5 inches in thickness)
    • ▢4 cups cold water (I substituted a 16oz can of Guinness for 2 cups)
    • ▢1 200g medium onion , quartered
    • ▢4 13g garlic cloves , crushed

    Pickling Spices Seasoning:

    • ▢1 teaspoon yellow mustard seeds
    • ▢1 teaspoon whole black peppercorns
    • ▢1 teaspoon coriander seeds
    • ▢½ teaspoon whole allspice
    • ▢3 whole cloves
    • ▢3 bay leaves
    • ▢½ teaspoon ground ginger optional

    Vegetables:

    • ▢6 370g carrots , peeled & cut to 2.5 inches in length
    • ▢4 570g red potatoes , quartered
    • ▢1 1300g cabbage , cut into 8 wedges

    Instructions

    • Rinse Corned Beef: Rinse corned beef under cold water – be sure to rinse well.
    • Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker.
    • With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes).
    • If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
    • Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described.
    • Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 – 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.
    • With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
    • Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ 🙂
  • Middle Eastern Chickpea Bowls

    Middle Eastern Chickpea Bowls

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    Middle Eastern Chickpea Rice Bowls with Savory Pistachio Rice & Garlicky White Sauce

    COVID brought us Hello Fresh — and Hello Fresh brought us this dish, which has become a regular vegetarian meal chez Kudler-Vaughn
    https://www.hellofresh.com/recipes/middle-eastern-chickpea-bowls-5eb082c2ff8d2876ce4bf9a2
    Prep Time20 minutes
    Cook Time20 minutes
    Course: Main Course
    Cuisine: Mediterranean, Middle Eastern
    Keyword: rice, vegetarian
    Servings: 2 people

    Equipment

    • •Paper Towel
    • •Strainer
    • •Zester
    • •Small pot
    • •Baking Sheet
    • •Small Bowl

    Ingredients

    • 1 Red Onion
    • ¼ ounce Cilantro
    • ½ ounce Pistachios ContainsTree Nuts
    • ½ cup Basmati Rice
    • 13.4 ounce Chickpeas 1 can
    • 4 tablespoon Sour Cream
    • 1 clove Garlic
    • 1 Lemon
    • 4 ounce Grape Tomatoes
    • 1 unit Veggie Stock Concentrate I leave this out most often
    • 1 tablespoon Shawarma Spice Blend See notes
    • 1 teaspoon Hot Sauce I use Chilula, but Sriracha works
    • 2 teaspoon Olive Oil
    • 2 tablespoon Butter
    • Kosher Salt
    • Pepper

    Instructions

    Prep

    • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
    • Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP.
    • Peel and mince or grate garlic.
    • Roughly chop pistachios.
    • Drain and rinse chickpeas; pat very dry with paper towels.
    • Roughly chop cilantro.
    • Zest and quarter lemon

    Cook Rice

    • Melt 1 TBSP butter in a small pot over medium-high heat.
    • Add minced onion, half the garlic, half the pistachios (save the rest for serving), half the Shawarma Spice (you’ll use the rest in the next step), and a pinch of salt.
    • Cook, stirring, 1 minute.
    • Stir in rice, ¾ cup water, stock concentrate, and a big pinch of salt.
    • Bring to a boil, then cover and reduce heat to low.
    • Cook until rice is tender, 15-18 minutes. Keep covered off heat.

    Roast Veggies & Chickpeas

    • Meanwhile, toss onion wedges, tomatoes, and chickpeas on a baking sheet with a large drizzle of olive oil, remaining Shawarma Spice, pepper, and a few pinches of salt.
    • Roast on top rack, tossing halfway through, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes.
    • TIP: It’s natural for chickpeas to pop a bit.

    Make Sauce

    • While veggies and chickpeas roast, in a small bowl, combine sour cream and remaining garlic to taste.
    • Season with salt.
    • Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

    Mix Rice & Toss Veggies

    • Fluff rice with a fork; stir in 1 TBSP butter and half the cilantro.
    • Season rice with salt and pepper.
    • Once veggies and chickpeas are done, remove from oven and toss with lemon zest.

    Serve

    • Divide rice between shallow bowls.
    • Top with veggies and chickpeas.
    • Drizzle with garlicky white sauce and hot sauce to taste.
    • Sprinkle with remaining pistachios and cilantro.
    • Top with lemon juice to taste; serve with remaining lemon wedges on the side.

    Notes

    You can find shawarma at some markets, but unless they specialize in Middle Eastern/Mediterranean food, it’s hard to find. Fortunately, it’s not hard to make, and really tasty.
    Here’s a shawarma recipe that I’ve used:
        •  1/4 cup ground black pepper
        •  1/4 cup ground allspice
        •  1/4 cup garlic powder
        •  2 tablespoons ground cloves
        •  2 tablespoons ground cinnamon
        •  2 tablespoons ground nutmeg
        •  2 tablespoons ground cardamom
        •  1 tablespoon chili powder
        •  1 tablespoons dried oregano
        •  1 tablespoon salt
    Mix the ingredients and store in a closed airtight bag, jar, or bottle.
    https://littlespicejar.com/shawarma-seasoning/

  • Instant Pot Mushroom Risotto

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    Instant Pot Mushroom Risotto

    A really easy, really yummy risotto recipe — no hours of stirring! From DamnDelicious: https://damndelicious.net/2018/03/21/instant-pot-mushroom-risotto/
    Prep Time15 minutes
    Cook Time20 minutes
    Course: Main Course
    Cuisine: Italian
    Keyword: instant pot, rice
    Servings: 6

    Equipment

    • 1 Instant Pot Probably would work with a regular pressure cooker

    Ingredients

    • 4 tablespoons unsalted butter divided
    • 3 cloves garlic minced
    • 1 onion diced
    • 8 ounces cremini mushrooms thinly sliced
    • Kosher salt and freshly ground black pepper to taste
    • 2 cups chicken broth
    • 1 cup arborio rice
    • 1/4 teaspoon dried thyme
    • 2 cups baby spinach
    • 3/4 cup frozen peas thawed

    Instructions

    • Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
    • Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
    • Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
    • Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
    • Serve immediately.

  • Gingered Green Beans

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    Gingered Green Beans

    This came from the Capay Farms newsletter — we had them and loved them at Thanksgiving!
    Course: Side Dish
    Cuisine: American, Asian
    Keyword: holiday, stir-fry, Vegan, vegetarian
    Servings: 4

    Ingredients

    • 1 lb Whole green beans Remove the stems
    • 3 tbsp olive oil
    • 2 cloves garlic thinly sliced
    • ½ tsp ginger The recipe calls for ground — but I substituted fresh grated
    • ½ tsp crushed red pepper Add to taste
    • Kosher salt Add to taste

    Instructions

    • Fill a large bowl with ice water
    • In a large pot of boiling water, cook beans until crisp-tender (about 4 minutes)
    • Drain the beans and transfer them into the ice water (to stop them cooking)
    • Drain and pat dry
    • In a large skillet, heat olive oil
    • Add garlic and cook over moderately high heat until fragrant (about 30 sec.)
    • Stir in ginger and pepper, then add beans
    • Season with salt
    • Stir-fry until garlic is lightly browned and beans are tender (about 2-3 min)
    • Transfer beans to platter and serve