Curried Daylilies

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Curried Daylilies

 

Saute:

1/4 cup sesame oil

8 cups daylilies, sliced

2 medium-size carrots, sliced

4 celery stalks, sliced

1 cup texturized vegetable protein, soaked for 10

minutes in 3/4 cup hot water, drained, soaking water

reserved

1/2 cup raw cashews or peanuts

..

Sauce:

3/4 cup drained silken tofu

1/4 cup dark-colored miso

2 tablespoons curry paste

juice of 1 lime

1 tablespoon kudzu or arrowroot

 

Heat the sesame oil in a large skillet over medium

heat. Add daylilies, carrots, celery, TVP, and cashews

or peanuts.

Cook, stirring, for 10 minutes.

In a blender, combine tofu, miso, curry paste, lime,

and kudzu or arrowroot. Process until smooth.

Pour the sauce into the skillet and bring the mixture

to a boil over medium heat, stirring often. Reduce the

heat to low, cover the pan, and simmer the mixture for

another 10 minutes.

Serve over brown rice or with Indian bread. Serves 6.

 

 

 

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