TZUTC: -0700   
   MSGID: 34697.fidonet_cooking@1:105/500 2d6a714d   
   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: Vermicelli & Vegetables With Creamy Curry Sauce   
    Categories: Pasta   
         Yield: 4 Servings   
       
         1 tb Neutral vegetable oil -OR-   
       1/4 c  Water   
         1 sm Onion; minced   
         1 sm Carrot; thinly sliced   
         1 sm Green or red bell pepper;   
              - seeded & chopped   
         2 cl Garlic; minced   
         2 tb Indian curry powder or paste   
    14 1/2 oz Can diced tomatoes;   
              - undrained   
     1 1/2 c  Cooked chickpeas -OR-   
        15 oz Can chickpeas;   
              - rinsed & drained   
       1/2 c  Peas; fresh or thawed   
        14 oz Can unsweetened coconut milk   
         4 oz Soft silken tofu; drained   
              Salt   
              Black pepper; freshly ground   
        12 oz Vermicelli   
       1/2 c  Unsalted dry-roasted   
              - peanuts; chopped   
         2    Scallions; minced   
       
     Heat the oil in a large skillet over medium heat. Add the onion,   
     carrot, and bell pepper. Cover and cook until softened, about 5   
     minutes. Add the garlic and curry and stir to blend. Stir in the   
     tomatoes and their juice, simmer to blend the flavors, and reduce the   
     liquid by half, 5 to 7 minutes. Add the chickpeas and peas, reduce   
     the heat to low, and keep warm.   
        
     In a food processor or blender, combine the coconut milk, tofu, salt,   
     and pepper to taste. Process until smooth, then stir into the   
     vegetable mixture and simmer gently.   
        
     Bring a large pot of salted water to a boil over high heat. Cook the   
     vermicelli, stirring occasionally, until al dente. Drain and place in   
     a large, shallow serving bowl. Add the vegetables and sauce and toss   
     well to combine. Sprinkle with the peanuts and scallions and serve   
     hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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