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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I'm really excited to start cooking with flowers! How interesting does this recipe sound? Times are, as always, a very loose estimate. Ingredients:
1/4 cup sesame oil or 1/4 cup extra virgin olive oil |
8 cups daylily flowers, sliced |
2 medium carrots, sliced |
4 celery ribs, sliced |
1 cup textured vegetable protein (tvp) |
1/2 cup raw cashews or 1/2 cup peanuts |
3/4 cup drained silken tofu |
1/4 cup dark-colored miso |
2 tablespoons curry paste |
1 lime, juice of |
1 tablespoon kudzu or 1 tablespoon arrowroot or 1 tablespoon cornstarch |
Directions:
1. Soak the TVP for 10 minutes in 3/4 cup hot water then drain (with its soaking water reserved) Heat the sesame oil in a large skillet over medium heat.
2. Saute the daylilies, carrots, celery, TVP, and nuts in the oil, stirring, for 10 minutes.
3. In a blender, combine the sauce ingredients (tofu, miso, curry paste, lime juice, and kudzu/arrowroot/cornstarch) and process until smooth.
4. Pour the sauce into the skillet and bring the mixture to a boil over medium heat, stirring often.
5. Reduce the heat to low, cover the pan, and simmer the mixture for another 10 minutes.
6. Serve over brown rice or with Indian bread.
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