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Curried Daylilies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.4862
Energy (kCal)300.6112
Carbohydrates (g)55.4758
Total fats (g)4.7063
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1/4 cup - - - -
    daylily flower 8 cups sliced - - - -
    carrot 2 sliced 50.02 11.6876 1.1346 0.2928
    celery rib 4 sliced - - - -
    vegetable 1 cup textured 109.06 24.738000000000003 4.388999999999999 0.266
    cashew 1/2 cup raw - - - -
    silken tofu 3/4 cup drained - - - -
    miso 1/4 cup 136.125 17.4419 8.7931 4.1319
    curry paste 2 tablespoons - - - -
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    arrowroot 1 1 1.625 0.3348 0.106 0.005

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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