MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetarian Pad See Ew
Categories: Thai
Yield: 4 Servings

2 tb Soy sauce
3 tb Vegetarian mushroom oyster
-sauce
1 tb Brown sugar
1 ts Thai bird chile powder
16 oz Extra firm tofu; cut into 1
-inch, (2 cm) cubes
1 lb Rice noodle; fresh wide
3 tb Oil; divided
1/3 c Shallot
2 Cloves garlic; minced
1 tb Water
12 oz Chinese broccoli; cut
-diagonally into 2 in, (5
-cm) pieces
2 lg Eggs; beaten

In a small bowl, whisk together the soy sauce, vegetarian oyster
sauce, brown sugar, and chile powder.

Add the tofu to a medium bowl and drizzle with 1 tablespoon of the
sauce. Gently toss to coat. Reserve the rest of the sauce.

Using your hands, break up the sheets of noodles into individual
noodles. Set aside.

Heat 2 tablespoons of oil in a large nonstick wok or skillet over high
heat, swirling the pan to coat. Working in batches, add the tofu to
the pan in a single layer and cook for 1-2 minutes on each side,
until browned. Flip and brown on the other side, 1-2 minutes more.
Remove from the pan and set aside.

Add the remaining tablespoon of canola oil to the pan. Add the
shallot to the pan and cook until tender and lightly browned, about 2
minutes. Add the garlic and water and cook for 30 seconds, until
fragrant. Add the Chinese broccoli and cook, tossing occasionally,
until crispy and tender, 2-3 minutes. Add the reserved rice noodles,
tofu, and sauce and toss to combine. Cook until the noodles are
warmed through and coated in the sauce, 1-2 minutes.

Push the noodles to one side of the pan and pour the eggs into the
empty space. Cook for 30 seconds, stirring constantly, until the eggs
are scrambled. Toss to incorporate the eggs into the rest of the dish.

Divide between 4 serving plates.

From: https://tasty.co/recipe/vegetarian-pad-see-ew

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Carol Shenkenberger wrote to Ben Collver <=-

I like the vegetarian recipes! We are low meat eating here. I'll post some once I get MM over to this machine.

I recommend vDos over DOSbox which is made for gmaing. vDos, especially
if you are up on your CLI usage is *much nicer*. Here's a link via
Source Forge - https://sourceforge.net/projects/vdos/

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Emmy's Winter Vegetable Risotto
Categories: Rice, Vegetables, Squash, Wine, Herbs
Yield: 6 servings

1 md Carrot; peeled and diced
1 md Parsnip; peeled and diced
2 c Peeled, seeded, diced
- butternut squash
1 tb Chopped fresh rosemary or
- thyme
5 1/2 c Vegetable stock
1/2 c Dry white wine
2 cl Garlic; minced
1 c Chopped onion or shallot
1 c Uncooked Arborio rice
1/2 c Unsweetened, unflavoured
- plant milk
2 tb Tahini
1/4 c Nutritional yeast
1 tb Fresh lemon juice
1 tb Mirin (see note)
Salt & fresh ground pepper

Set the oven @ 350ºF/175ºC.

Place the carrot, parsnip, and squash in a large bowl
with the rosemary. Toss to coat. Sprinkle with salt and
pepper. Arrange on a baking sheet in a single layer and
roast for 20 to 25 minutes, until soft but not mushy.

Combine the stock and wine in a small saucepan over
medium heat. Once simmering, reduce the temperature
to medium-low.

Sauté the garlic, onion, and rice in a large nonstick
pot for 3 to 5 minutes, or until the rice starts to
toast.

Add 1 cup of the simmering broth-wine mixture to the
rice and cook, stirring constantly, until the liquid is
mostly absorbed. Continue adding the broth 1 cup at a
time, stirring as it is absorbed, until the rice is
tender and creamy, about 20 minutes.

Add the milk, tahini, nutritional yeast, lemon juice,
and mirin, and cook for 5 minutes more. Stir in the
roasted veggies. Season to taste with salt and pepper.

NOTE: Mirin is a sweet rice wine. If you can't find it,
you can use dry sherry or white wine with a pinch of
sugar.

RECIPE FROM: https://www.forksoverknives.com

Uncle Dirty Dave's Archives

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... I had the cab driver drive me here backwards. Dude owed me $27.50.
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