Subj : Re: Vegetarian Pad See Ew
To   : Carol Shenkenberger
From : Dave Drum
Date : Sat Nov 26 2022 06:17:00

-=> Carol Shenkenberger wrote to Ben Collver <=-

CS> I like the vegetarian recipes!  We are low meat eating here.  I'll post
CS> 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

MMMMM

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