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pj, citizen-poster, unless specifically noted otherwise.
mod-in-training.
pj@ermosworld∙com
All types of erorrs fixed while you wait.
quote:Originally posted by pianojuggler:
I use cauliflower florets. If they simmer in curry or chili for a while, they get soft and yummy and if you ate it with your eyes closed, you could believe they were clumps of ground beef. Cut them into bite size pieces.
Some carrots and garbanzos are good, too.
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quote:Originally posted by AdagioM:quote:Originally posted by pianojuggler:
I use cauliflower florets. If they simmer in curry or chili for a while, they get soft and yummy and if you ate it with your eyes closed, you could believe they were clumps of ground beef. Cut them into bite size pieces.
Some carrots and garbanzos are good, too.
I put in cauliflower in the beginning, and it cooks down to sauce, but hmmm, I could put some in later. And garbanzos are a good idea. Instead of trying to replace the chicken, do something different.
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pj, citizen-poster, unless specifically noted otherwise.
mod-in-training.
pj@ermosworld∙com
All types of erorrs fixed while you wait.
quote:Originally posted by AdagioM
I’m crisping tofu cubes in the oven, and they’ll go in at the last minute after the IP is done. Tofu is tossed with cornstarch, sesame oil, a bit of curry. We’ll serve it over brown rice.
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“It's hard to win an argument with a smart person. It's damn near impossible to win an argument with a stupid person." -- Bill Murray
quote:Originally posted by RealPlayer:quote:Originally posted by AdagioM
I’m crisping tofu cubes in the oven, and they’ll go in at the last minute after the IP is done. Tofu is tossed with cornstarch, sesame oil, a bit of curry. We’ll serve it over brown rice.
How do you crisp tofu in the oven? I haven't tried it. I assume you press and drain it first.
By the way, it's worth trying jackfruit as a meat substitute. It's frightening how close the texture is to meat. I get it in a jar at the Indian/Sri Lankan market. Much easier to deal with than working with the whole fruit.
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