Seed to plate, soil to sky Modern plant-based recipes using Native American ingredients
Book - 2023
"Some food historians say that 1491 to 1493 are the years the world began in terms of food, that is. Prior to 1492, eight plants--corn, beans, squash, chile, tomato, potato, vanilla, and cacao--existed only in the Americans. Italy didn't have the tomato; Ireland didn't have the potato, nor Russia the vodka distilled from it; and there were no chiles in South Asia. When these ingredients crossed the ocean, they drastically transformed the way the Old World would eat and cook forever. Yet the average American, even those who cook with these foods regularly, doesn't know this history. Seed to Plate, Soil to Sky introduces the splendor and importance of Native culinary history and pairs it with delicious Native American-insp...ired dishes. Grounded in a primer on Native American cuisine and with a necessary discussion of food sovereignty and sustainability, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant based recipes organized by each of the foundational ingredients. Grounded in Southwestern flavors, recipes like Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, share the page--and plate--with essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub for a thoughtful, delicious celebration of Native foods"--
- Subjects
- Genres
- Cookbooks
Recipes - Published
-
New York, NY :
Hachette Go
[2023]
- Language
- English
- Main Author
- Edition
- First edition
- Physical Description
- xvi, 302 pages : color illustrations ; 24 cm
- Bibliography
- Includes bibliographical references (pages 279-287) and index.
- ISBN
- 9780306827297
- Acknowledgments
- Foreword: Friendship and Collaboration Through Native Foodways,
- Introduction
- The Magic Eight: The Plants That Native Peoples Shared with the World
- The Foods That Native Peoples Gave to the World
- A Timeline of Native American Cuisine
- Reclaiming Indigenous Foods and Foodways for Contemporary Health and Wellness
- Corn
- Nixtamalized Corn or Ash Corn
- White Corn Tortillas
- Blue Corn Tortillas
- Gluten-Free Blue Corn Bread
- Basic Tamale Masa
- Three Sisters Tamale with Green Chile
- Three Sisters Rolled Enchiladas
- Posole with Red Chile
- Walter's Hominy Corn Vegetable
- Hominy Harvest Stew
- Blue Corn Pasta
- Navajo Kneel Down Bread (Nitsidigo'i')
- Grilled Sweet Corn
- Walter's Fresh Corn Salad
- Native American Wild Rice & Sweet Corn Sauté (Manoomin)
- Sweet Corn Soup with Chipotle Paint
- Blue Corn Pancakes with Piñon Butter
- Native American Corn Pudding Parfait
- Grace's Corn Ice (Da'yis tiin)
- Beans
- Black Bean & Corn Salsa
- A Trio of Bean Spreads
- Pinto Bean Spread
- White Bean & Roasted Red Bell Pepper Spread
- Black Bean & Garlic Spread
- Three Bean Salad
- Red Mesa's Refried Pinto Beans
- Black Beans with Chocolate & Chipotle
- Red Chile Pinto Beans
- Three Sisters Stew
- Navajo Minestrone Soup
- White Bean, Butternut Squash & Kale Soup
- Bean & Spinach Tacos
- Healthy Indian Tacos
- Squash
- Delicata Squash Salad
- Kabocha Squash Salad
- Spaghetti Squash Slaw
- Summer Fried Squash Blossoms
- Savory Pumpkin Spiced Crispy Chickpeas
- Butternut Squash Soup with Chile Oil
- Pumpkin Corn Soup with Ginger Lime Cream
- Calabacitas
- Grilled Summer Squash
- Grilled Squash & Mushroom Skewers
- Zucchini, Quinoa & Piñon Nut Salad
- Baked Acorn Squash with Maple & Pecans
- Spice-Roasted Butternut Squash
- Roasted Kabocha Squash with Ginger
- Butternut Squash with Arugula Pesto & Pasta
- Pumpkin & Ginger Scones
- Spiced Pumpkin Butter
- Pumpkin Pie with Piñon Pecan Crust
- Pumpkin Piñon Nut Cake
- Chiles
- Red Chile Sauce
- Green Chile Sauce
- Guajillo Chile Sauce
- Apple, Raisin & Pecan Salad
- Tri-Color Coleslaw
- Chile Empañaditas
- Green Chile Herbed Rice
- Poblano Stuffed Chiles
- Red Chile Potato Stew
- Red Chile Potato Casserole
- Green Chile Enchilada Lasagna
- Pinto Bean & Mushroom Rolled Enchiladas
- Pumpkin Seed Trail Mix
- Poblano Corn Bread
- Chile Pecans
- Zucchini Bread with Chile & Chocolate
- Tomatoes
- Heirloom Tomato Salad
- Tomato Quinoa Salad
- Cherry Tomato & Arugula Salad
- Lois's Pico de Gallo
- My Favorite Guacamole
- Hearty Tomato Soup
- Four Directions
- Heirloom Tomato Sauce
- Tomato & Mushroom Medley
- Summer Vegetable Casserole
- Cherry Tomato Tarte
- Potatoes
- Herb Roasted Potatoes
- Sweet Potato Mash
- Roasted Sweet Potato Two Ways
- Potato & Green Chile Tacos
- Potato & Bean Burrito
- Sweet Potato & Carrot Soup
- Potato & Green Chile Stew
- Perfect Baked Potato with All the Fixings
- Sweet Potato, Kale & Wild Rice Bowl
- Potato & Blue Corn Gnocchi
- Sweet Potato Tamale Masa
- Sweet Potato & Black Bean Tamale
- Vanilla
- Vanilla Grilled Peaches
- Vanilla Melon Salad
- Vanilla Peach Sauce
- Peach Bread Pudding
- Baked Berry Vanilla Crisp
- Vanilla & Cacao Sunflower Skillet Cakes
- Dried Fruit & Vanilla Dessert Tamales
- Hominy Corn & Chokecherry Sorbet
- Vanilla Almond Milk
- Vanilla, Lavender & Lemon Spritzer
- Cacao
- Mole Sauce
- Mole Enchiladas with Mushrooms & Potatoes
- Cacao Spice Rub
- Cacao Nibs
- Chocolate-Dipped Strawberries
- Grilled Pineapple with Chocolate
- Chocolate Sauce
- Chocolate, Coconut & Dried Cherry Tamales
- Chocolate Bread Pudding
- Chocolate Piñon Cake
- Dark Chocolate Torte
- Chocolate Nice Cream
- Pantry Staples
- Fire-Roasted Green Chiles
- Blackened Corn
- Blackened Garlic
- Chile Garlic Oil
- Culinary Ash
- Basic Cooked Beans
- Cooked Hominy Corn
- Cooked Pumpkin Purée
- Toasted Pumpkin Seeds
- Mushroom Stem Bruschetta
- Vegetable Broth
- Vegetable Stock
- No Fry Frybread
- Blue Corn No Fry Frybread
- Red Chile Agave
- Chokecherry Syrup
- Coconut Whipped Cream
- The Cultural Conservancy
- Source Guide for Native Foods
- Notes
- Bibliography
- Index