TZUTC: -0700   
   MSGID: 34461.fidonet_cooking@1:105/500 2d5fec62   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pappardella Cacciatore   
    Categories: Pasta   
         Yield: 4 Servings   
       
         2 tb Olive oil   
         8 oz Tempeh; steamed; cubed 1"   
       1/2 c  Dry white wine   
         1    Celery rib; coarsely chopped   
         1    Carrot; coarsely chopped   
         1    Green bell pepper;   
              - seeded, coarsely chopped   
         3 cl Garlic; minced   
        28 oz Can diced tomatoes;   
              - undrained   
         1 ts Fresh rosemary; minced -OR-   
       1/2 ts Dried rosemary   
         1 ts Fresh marjoram; minced -OR-   
       1/2 ts Dried marjoram   
       1/2 ts Salt   
       1/4 ts Black pepper; freshly ground   
         1 lb Pappardelle or fettuccine   
       
     Heat 1 tb olive oil in a large skillet over medium heat. Add the   
     tempeh and cook, stirring, until lightly browned on all sides, about   
     5 minutes. Remove from the skillet and set aside.   
        
     Deglaze the pan with the wine, stirring to scrape up any browned bits   
     of tempeh from the bottom. Reduce the wine by half and set aside.   
        
     Heat the remaining 1 tb olive oil in a large saucepan over medium   
     heat. Add the celery, carrot, bell pepper, and garlic. Cover and cook   
     until softened, about 10 minutes. Add the tomatoes and their juice,   
     rosemary, marjoram, salt, and pepper, and simmer for 15 minutes. Add   
     the reserved tempeh and reduced wine and simmer for 15 minutes to   
     blend the flavors. Reduce the heat to low and keep warm.   
        
     Bring a large pot of salted water to a boil over high heat. Cook the   
     pappardelle, stirring occasionally, until al dente. Drain and divide   
     among 4 individual plates or shallow bowls. Top with the sauce and   
     serve at once.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
   SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305   
   SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307   
   SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854   
   SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400   
   SEEN-BY: 5075/35   
   PATH: 105/500 81 229/426