Curried Tofu And Chickweed Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Grated or finely sliced wild,
1 tbsp: Freshly grated wild or,
-- or commercial carrots,
-- commercial ginger,
1 tbsp: Vegetable oil,
Tamari soy sauce, to taste
2 cup: Finely chopped chickweed,
1 dash: Cayenne pepper, optional
1 lbs: Mashed tofu,
1/2 cup: Roasted commercial walnuts,
3: To 5 garlic cloves, crushed
-or-,
2: To 4 tb. curry powder,
1/4 cup: Roasted commercial walnuts +,
-- or to taste,
1/4 cup: Black walnuts,
Directions:
Saute carrots for 10 to 25 minutes in oil. When they are soft, add
remaining ingredients except walnuts. Turn off the heat and add the
roasted walnuts.
From "Identifying and Harvesting Edible and Medicinal Plants in Wild
(and Not So Wild) Places" by Wildman Steve Brill with Evelyn Dean.
William Morrow & Company, Inc. In food columnist Mary Alice Holts
09/15/94 "New Magazine, Book Designed to Get You Cooking" article in
The (Elizabethtown, KY) News-Enterprise." Pg. D1. Posted by Cathy
Harned. From: Cathy Harned Date: 09-25-94
Source from luhu.jp
remaining ingredients except walnuts. Turn off the heat and add the
roasted walnuts.
From "Identifying and Harvesting Edible and Medicinal Plants in Wild
(and Not So Wild) Places" by Wildman Steve Brill with Evelyn Dean.
William Morrow & Company, Inc. In food columnist Mary Alice Holts
09/15/94 "New Magazine, Book Designed to Get You Cooking" article in
The (Elizabethtown, KY) News-Enterprise." Pg. D1. Posted by Cathy
Harned. From: Cathy Harned Date: 09-25-94
Source from luhu.jp