Curried Daylilies

Name: Curried Daylilies
Ingredients: 14 cup sesame oil or 14 cup extra virgin olive oil; 8 cups daylily flowers, sliced; 2 medium carrots, sliced; 4 celery ribs, sliced; 1 cup textured vegetable protein (TVP); 12 cup raw cashews or 12 cup peanuts; 34 cup drained silken tofu; 14 cup dark-colored miso; 2 tablespoons curry paste; 1 lime, juice of; 1 tablespoon kudzu or 1 tablespoon arrowroot or 1 tablespoon cornstarch

11 ingredients

6 steps

Ingredients

14 cup sesame oil or 14 cup extra virgin olive oil
8 cups daylily flowers, sliced
2 medium carrots, sliced
4 celery ribs, sliced
1 cup textured vegetable protein (TVP)
12 cup raw cashews or 12 cup peanuts
34 cup drained silken tofu
14 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.