Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

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FAQ
learn how to prepare 10 excellent vegetarian meals (read all 5 entries…)
Indian cuisine

Has anyone had success making saag paneer or palak paneer?



Comments:

Vegan Saag/Palak Paneer

over tomato-coconut rice.

1 bunch kale, chopped fine
2 T+1 T olive oil
1 t cumin seeds
1 onion, minced
1/2 C water
1 1/2 t salt
1 t ground cumin powder
2 t ground coriander powder
1 t cayenne
1 t turmeric
1 T black strap molasses
1/3 cup cashews, soaked overnight
1/2 cup unsweetened, enriched plain soy milk
8-10 oz extra firm tofu, diced (more if desired)
1 tomato, finely chopped cilantro, tomato for garnish

Heat a nonstick skillet over medium heat and add 2 T olive oil. Add cumin seeds. When the cumin seeds are beginning to brown, add onion and saute until soft. Lower heat slightly and add salt through tumeric. Stir well. Cook until fragrant. Add chopped kale and water. Cover and cook for 10 minutes, or until kale is very soft. Add molasses. Set aside.

Puree cashews and soy milk in a food processor until smooth. Add kale mixture and pulse until fine. Set side.

Heat remaining T oil in same skillet and add tofu. Fry until brown and add chopped tomato. Add kale-cashew mixture and lower heat. Cook until heated through. Garnish with tomato and cilantro.

Serve with naan, chapati or rice.

Recipe source:
http://fer.elements-mag.com/?p=41


 

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