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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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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
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