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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