Vegetable-arianism

[Alex]

Originally Posted by LSPoorEeyorick

I think you can, indeed!

Maybe, I though paneer was just a generic term. The Indian restaurant we eat at most often uses a different term for the cheese in their palak paneer (they still call it palak paneer but then in the description use a different word). Who's knows that's going on. I hear Asians are inscrutable.

Your husband and I probably would have difficulty eating together. For the most part I prefer my vegetables to be as close to raw as possible and many I'll only eat raw. (With tomatoes being the opposite they need to be as far away from raw as possible before I'll eat them).

Can you point to more information about phasing out Teflon? I thought Dupont had just agreed to phase out emission of PFOA, a Teflon byproduct.

[LSPoorEeyorick]

Originally Posted by Alex Stroup

Who's knows that's going on. I hear Asians are inscrutable.

Hee hee hee.

(Public recognition of humor, which I know you prefer to mojo.)

[tracilicious]

Originally Posted by Alex Stroup

Can you point to more information about phasing out Teflon? I thought Dupont had just agreed to phase out emission of PFOA, a Teflon byproduct.

I think you are right. I skimmed over an article when it first hit the news and assumed that teflon would be phased out. How are they going to make the cookware without the byproduct?

[Matterhorn Fan]

Lashbear, stop acting so aloo-f.

[lashbear]

Originally Posted by Matterhorn Fan

Lashbear, stop acting so aloo-f.

Golly Ghee, thanks !

[Matterhorn Fan]

What goes around comes around--you do believe in korma, don't you?

[LSPoorEeyorick]

You guys tikka my funny bone.

[lashbear]

Madonna's new single: "Pappadum Preach"

[Matterhorn Fan]

I wish I could go out for Indian food for some more inspiration, but alas, I'm too poori.

[LSPoorEeyorick]

Vegan blood orange cupcakes w/ tofu cream cheese frosting (substitute any citrus if you wish.)

CAKE:
1 1/2 cups vegan/wheat flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup canola oil
egg replacer equivalent to 3 eggs
3 tablespoons orange juice

Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.

Add water, oil, orange juice. Beat until smooth.

Beat egg replacer separately. Gradually fold egg replacer into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.

Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger.


FROSTING:
8 oz. tofu cream cheese, softened
1/3 cup vegan spread (like Earth Balance)
3 cups Veganized Powdered Sugar
1 t. vanilla
3 tablespoons crushed orange segments

Beat margarine and cream cheese together until smooth. Add sugar a little bit at a time and beat until smooth. Stir in salt and vanilla extract. You may add more confectioners sugar if the frosting seems too soft. Crush enough citrus sections to measure 2 teaspoons and blend into frosting.