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THE ULTIMATE VEGAN PROTEIN BURRITO Heat over medium-high heat until boiling. Reduce heat, cover, and simmer for 10-14 minutes or until quinoa is tender and translucent. Fluff with a fork and transfer to a large bowl. Add the black beans, chopped cilantro, lime juice, hemp seeds, sea salt, and BITCHIN' SAUCE COPYCAT Bitchin' Sauce Copycat. This Bitchin' Sauce Copycat recipe is just as zesty, salty, tangy, nutty, and perfect as its store-bought muse. This recipe is for the Original version, but you can feel free to adjust the spices and add-ins as you wish. Course Dessert + Snack, Dip, Sauce. Keyword gluten-free, grain-free, vegan. Prep Time 10 minutes. VEGAN BBQ JACKFRUIT BURRITO Add the rice, water, and sea salt to a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 to 15 minutes, or until most of the water is absorbed. Remove from the heat and let stand, covered, for 5 more minutes. Fluff with a fork. BEST CHERRY TOMATO BRUSCHETTA Instructions. In a medium serving bowl, stir together the cherry tomatoes and basil. Drizzle a teaspoon or two of olive oil over top, generously sprinkle with salt, and toss to coat. Taste and season with more salt, if needed. If desired, add a small splash of balsamic vinegar, and toss again. COCONUT MILK RANCH DRESSING This vegan coconut milk ranch dressing will make you forget all about the "real" thing. Coconut milk is whisked with shallots, garlic, apple cider vinegar, chives, parsley, basil, dill, sea salt, and black pepper to create a simple, zesty, and ultra creamy ranch dressing. IT'S NOT YOU, IT'S COCONUT FLOUR: 19 TIMES COCONUT FLOUR It seemed to me that something is missing. After I put all the ingredients together it was just a dry powder with fruit and nuts in it. It needed a lot more oil, more eggs and some water to become something I could work with. VEGAN POTATO LENTIL CAKES WITH CHIVE CREAM Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes, or until firm-tender. If needed, add more water to keep the lentils submerged. Strain and set aside. Preheat the oven to 400F. Line a large baking sheet with parchment paper or silpat. VANILLA CHAI CHIA PUDDING (VEGAN, GLUTEN-FREE) Instructions. Add all ingredients to an airtight contain, and whisk together until incorporated. Refrigerate for at least 4 hours, but preferably overnight. Divide between two glasses or bowls, and top with coconut whipped cream, if desired. Serve and refrigerateleftovers.
CARROT-LENTIL CAKES WITH GARLIC-HERB TAHINI SAUCE Steam the carrots in a steamer or over the stove for 25 minutes, or until fork-tender. While the carrots are steaming, add the rinsed lentils and water to a medium saucepan. Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 12 minutes, or until tender. If needed, add more water to keep the lentils submerged. HEALTHY PLANT-BASED VEGAN RECIPES Vegan Peanut Butter Cup Rice Krispie Treats. Vegan Double Chocolate Chunk Almond Butter Cookies. Vegan Tahini Chocolate Chunk Cookies. Vegan Peanut Butter Buckeye Bars. 5-Ingredient, No-Bake Vegan French Silk Pie. Vegan Gluten-Free S'mores Bars. Peanut Butter Kitchen Sink Cookies | Vegan, Gluten-Free. Salted Caramel-Cashew Chocolate CoveredIce
THE ULTIMATE VEGAN PROTEIN BURRITO Heat over medium-high heat until boiling. Reduce heat, cover, and simmer for 10-14 minutes or until quinoa is tender and translucent. Fluff with a fork and transfer to a large bowl. Add the black beans, chopped cilantro, lime juice, hemp seeds, sea salt, and BITCHIN' SAUCE COPYCAT Bitchin' Sauce Copycat. This Bitchin' Sauce Copycat recipe is just as zesty, salty, tangy, nutty, and perfect as its store-bought muse. This recipe is for the Original version, but you can feel free to adjust the spices and add-ins as you wish. Course Dessert + Snack, Dip, Sauce. Keyword gluten-free, grain-free, vegan. Prep Time 10 minutes. COCONUT MILK RANCH DRESSING This vegan coconut milk ranch dressing will make you forget all about the "real" thing. Coconut milk is whisked with shallots, garlic, apple cider vinegar, chives, parsley, basil, dill, sea salt, and black pepper to create a simple, zesty, and ultra creamy ranch dressing. BEST CHERRY TOMATO BRUSCHETTA Instructions. In a medium serving bowl, stir together the cherry tomatoes and basil. Drizzle a teaspoon or two of olive oil over top, generously sprinkle with salt, and toss to coat. Taste and season with more salt, if needed. If desired, add a small splash of balsamic vinegar, and toss again. VEGAN CRISPY SWEET POTATO TACOS WITH AVOCADO CREAM Instructions. To a small food processor, add the avocado, lime juice, cilantro (if using), garlic, and salt. Process for 1 minute, or until completely smooth, stopping to scrape down the sides as often as needed. Refrigerate in an airtight container with IT'S NOT YOU, IT'S COCONUT FLOUR: 19 TIMES COCONUT FLOUR It seemed to me that something is missing. After I put all the ingredients together it was just a dry powder with fruit and nuts in it. It needed a lot more oil, more eggs and some water to become something I could work with. VEGAN APPLE CINNAMON ALMOND MUFFINS Preheat the oven to 350F. Line a muffin pan with parchment paper liners. In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e., apple sauce, VEGAN POTATO LENTIL CAKES WITH CHIVE CREAM Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes, or until firm-tender. If needed, add more water to keep the lentils submerged. Strain and set aside. Preheat the oven to 400F. Line a large baking sheet with parchment paper or silpat. VANILLA CHAI CHIA PUDDING (VEGAN, GLUTEN-FREE) Instructions. Add all ingredients to an airtight contain, and whisk together until incorporated. Refrigerate for at least 4 hours, but preferably overnight. Divide between two glasses or bowls, and top with coconut whipped cream, if desired. Serve and refrigerateleftovers.
VEGAN BAKED OATMEAL
Instructions. Preheat the oven to 350F. Grease a 7-inch round baking tin. Combine all the ingredients in a bowl and mix thoroughly. Pour into the prepared tin and bake for 25 minutes in the preheated oven, until golden brown. Allow to cool before slicing to serve. SOFT AND TENDER PEANUT BUTTER COOKIES Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds. In a separate mixing bowl, whisk together the dry ingredients (oat flour, bakingsoda, and salt).
VEGAN CREAMY POTATO CASSEROLE Lightly grease a 9 x 13 baking dish. Thinly slice the potatoes into ⅛-inch-thick rounds using a knife or mandolin (be very careful if using a mandolin). To a high-speed blender, add the cauliflower, water, cashews, nutritional yeast, apple cider vinegar, garlic, VEGAN WALNUT BOLOGNESE SAUCE Stir in the diced tomatoes, tomato sauce, tomato paste, and filtered water. Decrease the heat to low and simmer, partially covered, for 30 minutes, stirring occasionally. Stir in a pinch of baking soda (a trick to balance out the acidic bite). Taste and season with moresalt, if needed.
VEGAN PEANUT BUTTER BUCKEYE BARS Press the mixture evenly into a lined baking pan and freeze for 10 minutes to set. Meanwhile, melt a bit of chocolate and coconut oil in the microwave or in a double boiler. Pour the chocolate over the peanut butter layer, tilt the pan back-and-forth to evenly coat, and freeze for 20 minutes, or until the chocolate layer has set. Then,slice
VEGAN CRISPY SWEET POTATO TACOS WITH AVOCADO CREAM Instructions. To a small food processor, add the avocado, lime juice, cilantro (if using), garlic, and salt. Process for 1 minute, or until completely smooth, stopping to scrape down the sides as often as needed. Refrigerate in an airtight container with 10-MINUTE SWEET & TANGY MAPLE BBQ SAUCE (VEGAN, GF Instructions. Add all ingredients to a medium sauce pan and whisk together over low heat. Let simmer for 5 minutes, stirring frequently. Remove from heat, transfer to SWEET POTATO & LENTIL CAKES WITH LEMONY AVOCADO SAUCE These vegan, gluten-free sweet potato & lentil cakes with lemony avocado sauce are protein-rich, savory, nutty, and incredibly hearty. Steamed sweet potatoes, cooked red lentils, oats, kale, lemon juice, dried spices, fresh herbs, and seasonings are mixed together and formed into patties. CARROT-LENTIL CAKES WITH GARLIC-HERB TAHINI SAUCE These vegan, gluten-free carrot-lentil cakes with garlic-herb tahini sauce are something special. Packed with red lentils, carrots, and kale, they're bursting with savory flavors, hearty texture, and oodles of plant-based protein, boasting a mighty 8 grams of protein perpatty.
VEGAN APPLE CINNAMON ALMOND MUFFINS Preheat the oven to 350F. Line a muffin pan with parchment paper liners. In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e., apple sauce, HEALTHY PLANT-BASED VEGAN RECIPES Vegan Peanut Butter Cup Rice Krispie Treats. Vegan Double Chocolate Chunk Almond Butter Cookies. Vegan Tahini Chocolate Chunk Cookies. Vegan Peanut Butter Buckeye Bars. 5-Ingredient, No-Bake Vegan French Silk Pie. Vegan Gluten-Free S'mores Bars. Peanut Butter Kitchen Sink Cookies | Vegan, Gluten-Free. Salted Caramel-Cashew Chocolate CoveredIce
BITCHIN' SAUCE COPYCAT Bitchin' Sauce Copycat. This Bitchin' Sauce Copycat recipe is just as zesty, salty, tangy, nutty, and perfect as its store-bought muse. This recipe is for the Original version, but you can feel free to adjust the spices and add-ins as you wish. Course Dessert + Snack, Dip, Sauce. Keyword gluten-free, grain-free, vegan. Prep Time 10 minutes. VEGAN CREAMY POTATO CASSEROLE Lightly grease a 9 x 13 baking dish. Thinly slice the potatoes into ⅛-inch-thick rounds using a knife or mandolin (be very careful if using a mandolin). To a high-speed blender, add the cauliflower, water, cashews, nutritional yeast, apple cider vinegar, garlic, VEGAN PEANUT BUTTER BUCKEYE BARS Press the mixture evenly into a lined baking pan and freeze for 10 minutes to set. Meanwhile, melt a bit of chocolate and coconut oil in the microwave or in a double boiler. Pour the chocolate over the peanut butter layer, tilt the pan back-and-forth to evenly coat, and freeze for 20 minutes, or until the chocolate layer has set. Then,slice
VEGAN CAULIFLOWER POT PIE WITH BISCUITS Add 3 cups of the cauliflower florets to the pot of boiling water, and boil for 5 to 7 minutes, or until fork-tender (boiling time will depend on the size of your florets). Drain and set aside. While the cauliflower boils, melt the butter in a large but shallow oven VEGAN POTATO LENTIL CAKES WITH CHIVE CREAM Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes, or until firm-tender. If needed, add more water to keep the lentils submerged. Strain and set aside. Preheat the oven to 400F. Line a large baking sheet with parchment paper or silpat. VANILLA CHAI CHIA PUDDING (VEGAN, GLUTEN-FREE) Instructions. Add all ingredients to an airtight contain, and whisk together until incorporated. Refrigerate for at least 4 hours, but preferably overnight. Divide between two glasses or bowls, and top with coconut whipped cream, if desired. Serve and refrigerateleftovers.
RAINBOW GLASS NOODLE CRUNCH SALAD WITH CHILE-LIMECOLD GLASS NOODLESALAD RECIPE
For the Rainbow Glass Noodle Salad. Add the noodles to a large glass bowl. Then, pour hot (but not boiling) water over the noodles, and let stand for 15 minutes or until softened. Meanwhile, add the daikon, bell peppers, carrot, cabbage, scallions, and cilantro to a large serving bowl. Once the noodles are tender, drain and rinse with cold JUST BEET IT VEGAN GLUTEN-FREE RED VELVET CAKE For the Just Beet It Vegan Red Velvet Cake. Preheat the oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, because 9x9-inch won’t work for this recipe). Add the rolled oats, coconut sugar, cacao powder, baking powder, and sea salt to a food processor fitted with the S-blade. IT'S NOT YOU, IT'S COCONUT FLOUR: 19 TIMES COCONUT FLOUR It seemed to me that something is missing. After I put all the ingredients together it was just a dry powder with fruit and nuts in it. It needed a lot more oil, more eggs and some water to become something I could work with. HEALTHY PLANT-BASED VEGAN RECIPES Vegan Peanut Butter Cup Rice Krispie Treats. Vegan Double Chocolate Chunk Almond Butter Cookies. Vegan Tahini Chocolate Chunk Cookies. Vegan Peanut Butter Buckeye Bars. 5-Ingredient, No-Bake Vegan French Silk Pie. Vegan Gluten-Free S'mores Bars. Peanut Butter Kitchen Sink Cookies | Vegan, Gluten-Free. Salted Caramel-Cashew Chocolate CoveredIce
BITCHIN' SAUCE COPYCAT Bitchin' Sauce Copycat. This Bitchin' Sauce Copycat recipe is just as zesty, salty, tangy, nutty, and perfect as its store-bought muse. This recipe is for the Original version, but you can feel free to adjust the spices and add-ins as you wish. Course Dessert + Snack, Dip, Sauce. Keyword gluten-free, grain-free, vegan. Prep Time 10 minutes. VEGAN CREAMY POTATO CASSEROLE Lightly grease a 9 x 13 baking dish. Thinly slice the potatoes into ⅛-inch-thick rounds using a knife or mandolin (be very careful if using a mandolin). To a high-speed blender, add the cauliflower, water, cashews, nutritional yeast, apple cider vinegar, garlic, VEGAN PEANUT BUTTER BUCKEYE BARS Press the mixture evenly into a lined baking pan and freeze for 10 minutes to set. Meanwhile, melt a bit of chocolate and coconut oil in the microwave or in a double boiler. Pour the chocolate over the peanut butter layer, tilt the pan back-and-forth to evenly coat, and freeze for 20 minutes, or until the chocolate layer has set. Then,slice
VEGAN CAULIFLOWER POT PIE WITH BISCUITS Add 3 cups of the cauliflower florets to the pot of boiling water, and boil for 5 to 7 minutes, or until fork-tender (boiling time will depend on the size of your florets). Drain and set aside. While the cauliflower boils, melt the butter in a large but shallow oven VEGAN POTATO LENTIL CAKES WITH CHIVE CREAM Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes, or until firm-tender. If needed, add more water to keep the lentils submerged. Strain and set aside. Preheat the oven to 400F. Line a large baking sheet with parchment paper or silpat. VANILLA CHAI CHIA PUDDING (VEGAN, GLUTEN-FREE) Instructions. Add all ingredients to an airtight contain, and whisk together until incorporated. Refrigerate for at least 4 hours, but preferably overnight. Divide between two glasses or bowls, and top with coconut whipped cream, if desired. Serve and refrigerateleftovers.
RAINBOW GLASS NOODLE CRUNCH SALAD WITH CHILE-LIMECOLD GLASS NOODLESALAD RECIPE
For the Rainbow Glass Noodle Salad. Add the noodles to a large glass bowl. Then, pour hot (but not boiling) water over the noodles, and let stand for 15 minutes or until softened. Meanwhile, add the daikon, bell peppers, carrot, cabbage, scallions, and cilantro to a large serving bowl. Once the noodles are tender, drain and rinse with cold JUST BEET IT VEGAN GLUTEN-FREE RED VELVET CAKE For the Just Beet It Vegan Red Velvet Cake. Preheat the oven to 350F. Line an 8x8-inch square pan with parchment paper (double-check your pan size, because 9x9-inch won’t work for this recipe). Add the rolled oats, coconut sugar, cacao powder, baking powder, and sea salt to a food processor fitted with the S-blade. IT'S NOT YOU, IT'S COCONUT FLOUR: 19 TIMES COCONUT FLOUR It seemed to me that something is missing. After I put all the ingredients together it was just a dry powder with fruit and nuts in it. It needed a lot more oil, more eggs and some water to become something I could work with.VEGAN BAKED OATMEAL
Instructions. Preheat the oven to 350F. Grease a 7-inch round baking tin. Combine all the ingredients in a bowl and mix thoroughly. Pour into the prepared tin and bake for 25 minutes in the preheated oven, until golden brown. Allow to cool before slicing to serve. VEGAN LENTIL PIZZA BURGERS In a medium sauce pan, combine the lentils, sunflower seeds, and water over medium-high heat. Bring to a boil, reduce the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender butnot mushy.
VANILLA CHAI CHIA PUDDING (VEGAN, GLUTEN-FREE) Instructions. Add all ingredients to an airtight contain, and whisk together until incorporated. Refrigerate for at least 4 hours, but preferably overnight. Divide between two glasses or bowls, and top with coconut whipped cream, if desired. Serve and refrigerateleftovers.
VEGAN BBQ JACKFRUIT BURRITO Add the rice, water, and sea salt to a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 to 15 minutes, or until most of the water is absorbed. Remove from the heat and let stand, covered, for 5 more minutes. Fluff with a fork. BEST VEGAN ENERGY BALLS Add all ingredients to a large mixing bowl, and stir and mash thoroughly to combine. Use a 1 ½-tablespoon cookie scoop to scoop out mounds of the mixture. Roll each mound into a ball and transfer to the lined baking tray (it helps to wet your hands with water beforerolling—I keep a
COCONUT MILK RANCH DRESSING This vegan coconut milk ranch dressing will make you forget all about the "real" thing. Coconut milk is whisked with shallots, garlic, apple cider vinegar, chives, parsley, basil, dill, sea salt, and black pepper to create a simple, zesty, and ultra creamy ranch dressing. 10-MINUTE SWEET & TANGY MAPLE BBQ SAUCE (VEGAN, GF Instructions. Add all ingredients to a medium sauce pan and whisk together over low heat. Let simmer for 5 minutes, stirring frequently. Remove from heat, transfer to BEST CHERRY TOMATO BRUSCHETTA Instructions. In a medium serving bowl, stir together the cherry tomatoes and basil. Drizzle a teaspoon or two of olive oil over top, generously sprinkle with salt, and toss to coat. Taste and season with more salt, if needed. If desired, add a small splash of balsamic vinegar, and toss again. ENERGIZING SUNFLOWER SEED, CINNNAMON & MACA SMOOTHIE Energizing Sunflower Seed, Cinnnamon & Maca Smoothie. With a few hearty sprinkles of sunflower seeds, this smoothie offers nut-free nuttiness and richness. Frozen bananas create a creamy foundation, dates add subtle caramel notes, cinnamon offers a pop of warmth, and maca powder pumps up the energy. Maca is one of my absolute favoritesuperfoods.
VEGAN APPLE CINNAMON ALMOND MUFFINS Preheat the oven to 350F. Line a muffin pan with parchment paper liners. In a medium mixing bowl, whisk together the ground flaxseed and water. Let stand for 5 minutes to thicken. Then, whisk in the remaining wet ingredients (i.e., apple sauce, * Skip to main contentmenu icon
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HEALTHY PLANT-BASED VEGAN RECIPES Plant-based vegan recipes to nourish the mind, body, and soul! I believe wholesome, high-vibrational foods lay the foundation for an energized, fulfilling life. Whether you're vegan, vegetarian, or omnivore, I hope you find Blissful Basil to be a welcoming andinspiring place!
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Vegan BBQ Pulled Pork See more vegan recipes → Search the site from the content QUICK + EASY VEGAN ENTREES Looking for quick, easy, and nourishing weeknight meals? We've got youcovered!
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