TZUTC: -0800   
   MSGID: 34763.fidonet_cooking@1:105/500 2d7132e5   
   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: Three Flavor Pancit   
    Categories: Pasta   
         Yield: 4 Servings   
       
         8 oz Wheat or rice vermicelli   
         2 ts Dark sesame oil   
         2 tb Neutral vegetable oil   
         6 oz Extra-firm tofu; drained,   
              - pressed, diced 1/2"   
         8 oz Seitan; cut into thin strips   
         1 c  Tempeh; steamed, crumbled   
         1 sm Onion; chopped   
         2 cl Garlic; minced   
         2 ts Fresh ginger; grated   
         4 c  Cabbage; shredded   
         2    Carrots; shredded   
         4    Scallions; chopped   
         1 c  Peas; fresh or thawed   
         4 tb Low-sodium tamari   
         1 tb Fresh lime or lemon juice   
         2 tb Fresh cilantro;   
              - minced; for garnish   
              Lime or lemon wedges;   
              - to serve   
       
     Although the recipe calls for a small amount of tofu, seitan, and   
     tempeh, the dish is equally delicious with just 8 to 12 oz of any of   
     them either alone or in combination, so if you have small amounts of   
     any of them on hand, this is a great way to use them up.   
        
     Cook the vermicelli according to the package directions. Drain and   
     transfer to a bowl. Toss with the sesame oil and set aside.   
        
     Heat 1 tb vegetable oil in a large skillet over medium-high heat. Add   
     the tofu and cook until golden brown, about 7 minutes. Transfer to a   
     medium-sized bowl. Add the seitan to the same skillet and cook until   
     browned, about 5 minutes. Transfer to the bowl with the tofu. Add the   
     tempeh and cook until browned, about 7 minutes. Transfer to the bowl   
     with the tofu and seitan.   
        
     Heat the remaining 1 tb vegetable oil in the same skillet over   
     medium-high heat. Add the onions, garlic, ginger, cabbage, carrots,   
     and scallions, and cook, stirring, until softened, 5 to 7 minutes.   
     Stir in up to 1/2 cup water if the vegetables begin to stick. Add the   
     peas and the reserved tofu, tempeh, and seitan. Add 1 tb tamari and   
     stir to coat. Add the noodles, lime juice, and remaining 3 tb tamari,   
     and cook until hot, about 5 minutes, tossing gently to combine.   
     Garnish with the cilantro and serve hot with the lime wedges.   
        
     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