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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
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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
 
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