Curried Daylilies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.