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   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)   
     Re: Ugh   
     By: Sean Dennis to All on Thu Dec 11 2025 03:28 pm   
      
   SD> I have been out of it since I currently have three broken ribs.  No word   
   SD> from Dave Drum.  I hope he's okay.   
      
   Wow, 3 broken ribs is pretty serious!  I hope you mend quickly.   
      
   Just waiting for Dave Drum to drop back in with a "Boogalooga!"   
   and "Get a load of this medical story..."   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stuffed Roasted Joint   
    Categories: Christmas, Vegan   
         Yield: 8 Servings   
       
       240 ml Soy or oat milk (1 c)   
        10 g  Dried mushrooms (1/2 c)   
              Olive oil; for frying   
         1    Onion; finely chopped,   
              - sauteed until soft   
         3 cl Garlic; finely chopped,   
              - sauteed until soft   
       120 ml White wine (1/2 c)   
        50 g  Canned chickpeas (1/4 c);   
              -drained & rinsed   
       110 g  Firm tofu (4 oz);   
              - patted dry   
         3 tb White miso paste   
         2 ts Maple syrup   
         1 tb Dried tarragon   
         1 tb Dried thyme   
         2 ts Dried rosemary   
         1 ts Dried sage   
         1 ts Cayenne pepper   
         2 ts Sea salt   
         1 tb Black pepper; cracked   
       300 g  Vital wheat gluten   
              - (2-3/4 c)   
       960 ml Vegetable stock (4 c)   
       480 ml White wine (2 c)   
         2    Fresh rosemary sprigs   
         2    Fresh thyme sprigs   
         1    Onion; quartered   
         1    Handful dried mushrooms   
         1    Bay leaf   
         3 cl Garlic; peeled   
         1 pn Sea salt   
         1 pn Pepper   
         4 tb Mixed dried herbs   
         1 ts Cayenne pepper   
       1/2 ts Onion salt   
              Sweet potato and chestnut   
              - stuffing; see below,   
              - skipping the final step   
         3 tb Cranberry sauce   
         3 tb Olive oil   
         1 tb Tomato puree or paste   
         1 tb Soy sauce   
         2 tb Maple syrup   
         1 pn Sea salt   
         1 pn Pepper   
         2 tb Corn flour or corn starch   
         2 tb Cranberry sauce   
         2 tb Marmite   
         2 tb Olive oil   
         1    Leek; finely chopped   
         2 cl Garlic; crushed   
         1 tb Dried sage   
         2 ts Dried rosemary   
       1/2 ts Ground cinnamon   
       150 g  Sweet potato (5-1/2 oz);   
              - peeled, cubed, steamed   
        95 g  Dried apricots (1/2 c);   
              - finely chopped   
        45 g  Dried cranberries (1/4 c);   
              - finely chopped   
        50 g  Bread crumbs (3/4 c)   
       100 g  Vacuum-packed chestnuts   
              - (3-1/2 oz); chopped   
       200 g  1 c Canned chickpeas or   
              - butter beans   
         1    Lemon; zest of   
       
     This stuffed roasted vegan joint makes a showstopping Christmas main   
     with a firm, sliceable texture from vital wheat gluten and a festive   
     sweet potato and chestnut filling. Perfect for serving with all the   
     classic trimmings.   
        
     For the sweet potato and chestnut stuffing:   
        
     First, preheat the oven to 180?C (350?F) and then line a   
     medium-sized baking dish with greaseproof paper.   
        
     Heat the oil in a large, non-stick frying pan over a medium heat. Add   
     the leek, garlic, herbs, cinnamon and cooked sweet potato and saute   
     until the leek has softened and the potato has browned. Add all the   
     remaining ingredients and toss until well combined. Turn the heat   
        
     off and, using an old-fashioned potato masher, lightly mash the mix.   
     Break down any large chunks of sweet potato and the chickpeas or   
     butter beans.   
        
     Spoon the mixture into the lined baking dish and press it in to   
     compact the mixture.   
        
     continued in part 2   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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