Curried tofu and chickweed
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Grated or finely sliced wild or commercial carrots |
| 1 | tablespoon | Vegetable oil |
| 2 | cups | Finely chopped chickweed |
| 1 | pounds | Mashed tofu |
| 3 | To 5 garlic cloves; crushed | |
| 2 | To 4 tb. curry powder or to taste | |
| 1 | tablespoon | Freshly grated wild or commercial ginger |
| Tamari soy sauce; to taste | ||
| 1 | dash | Cayenne pepper (optional) |
| ½ | cup | Roasted commercial walnuts or- |
| ¼ | cup | Roasted commercial walnuts + |
| ¼ | 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 Holt's 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
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