It’s Nearly Thanksgiving: Try One of These 6 Recipes From the College Fund

This image of another variation on sweet potato soup is from TheVegan8.com, which provides 8-ingredient vegan recipes.


This image of another variation on sweet potato soup is from TheVegan8.com, which provides 8-ingredient vegan recipes.

 

 

Indian Country Today

 

 

The American Indian College Fund is featuring six Native recipes to help families prepare for a wonderful family dinner, whether it’s for Thanksgiving or any time.

Celebrate tradition and stay healthy with this vegan soup:

 

Sweet Potato Soup
Sweet Potato Soup

 

If you’re cooking salmon, these potato cakes are a perfect complement:

 

Smoked Oyster Potato Cakes
Smoked Oyster Potato Cakes

 

This tasty vegetable dish can be a light lunch, served with tortillas and cheese, or used as a side dish with your favorite Southwestern meal:

 

Calabacitas
Calabacitas

 

Clay Oden’s lean, hearty meatloaf is wonderful with a side of mashed potatoes, sweet potato fries, or just sliced up and served on bread:

 

Buffalo Meatloaf
Buffalo Meatloaf

 

Warm, multigrain muffins are a wonderful way to start the day, and blue corn is a staple among Southwestern Pueblos. Add some butter and preserves for a decadent breakfast:

 

Blue Corn Buttermilk Muffins
Blue Corn Buttermilk Muffins

 

Want a hearty vegetarian meal with some kick? This delicious posole, a traditional dish among the Southwestern Pueblo peoples, is spicy and satisfying:

 

Posole With Red Chile
Posole With Red Chile

 

Check out the educational pieces the College fund is featuring for Native American Heritage Month below:

 

Read more at http://indiancountrytodaymedianetwork.com/2014/11/19/its-nearly-thanksgiving-try-one-these-6-recipes-college-fund-157703

Traditional Cooking, the Salish Way

By: Dina Gilio, Indian Country Today
 

The Pacific Northwest is known by indigenous peoples for its natural bounty, spanning from the rich mountain forests and salmon-filled rivers to the vast abundance of seafoods provided by Mother Ocean.  Such a wide nutritional variety paves the way for a cuisine that is distinctly Salish, showcased in the recently released second edition of an ebook called Salish Country Cookbook: Traditional Foods & Medicines from the Pacific Northwest. Written by Rudolph C. Rÿser (Taidnapam Cowlitz) originally in 2004 and published by Daykeeper Press, the updated version includes new dessert recipes, expanded information about ingredients (in their Latin and Native names), and additional full color photos. The author draws on his experience growing up eating traditionally gathered and hunted foods such as deer, elk, bear, duck and beaver.

The 146-page volume features recipes for everything from appetizers to salad dressings, and main dishes to sweet treats. There is also a section for teas and juices. As a holistic project, however, it also includes sections dedicated to traditional Salish cooking knowledge, the basic Salish pantry, the importance of Oolichan oil, the cultural aspects of Salish cooking, and the dangers of modern contamination. The book wouldn’t be complete without a compendium of commonly used plants in Salish country, with details about harvesting techniques and culinary and medicinal uses.

With a forward written by Leslie Korn, Ph.d., MPH, author of Rhythms of Recovery: Trauma, Nature, and the Body and director of the Center for Traditional Medicine in Olympia, Washington, the central organizing theme of the book is restoring Native health and community through a return to traditional foods. Recognizing the connection between escalating rates of modern illnesses like diabetes and heart disease and the loss of traditional foods, the book emphasizes the destructive force of many modern ingredients. As Korn writes: “We have tried to maintain the integrity of each dish by using foods that do not raise the glycemic level or use gluten-based products, both sugar and gluten being harmful to most indigenous peoples of the Western Hemisphere (as well as peoples from other parts of the world including Europe).”

Food gathering and preparation is a central aspect of traditional knowledge, as Rÿser writes. For example, being in the right frame of mind is imperative for the life-giving force of traditional foods to ensure that food is infused with happiness and calmness. Cooking methods further contribute to the health-imparting benefits of traditional foods. Microwave ovens and high temperature cooking, for instance, should be avoided in favor of slower, lower temperature cooking to protect food’s nutritional integrity.

Adapting traditional foods in a contemporary context is also a creative process and is reflected in the recipes offered in the book. You won’t find fry bread here, but you will find healthy ingredients such as stevia and berry juices (instead of refined sugar), rice or cattail flour (instead of processed white flour), and coconut or olive oil (instead of conventional vegetable oils).

Salish Country Cookbook can be purchased for $9.99 through the Center for Traditional Medicine at www.centerfortraditionalmedicine.org.

 

Read more at http://indiancountrytodaymedianetwork.com/gallery/photo/16-photos-traditional-cooking-salish-way-155329

Zucchini Bread recipe as featured in the See-Yaht-Sub

 

 

Monica-Brown-Zucchini-Bread

Photo by Brandi Montreuil

 

This recipe was created by Monica Brown, by combining 3 different recipes and has a touch of honey which gives it a unique sweetness. Recipe makes 2 loafs of bread

 

Wet ingredients:

2 cups shredded and drained raw zucchini

2 eggs

1 cup vegetable oil

¼ cup honey

2 tsp vanilla

 

Dry ingredients

1 ½ cups white sugar

3 cups flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1.5 to 2 tsp cinnamon (depending on liking)

1 cup chopped walnuts (optional)

 

Preparation:

Shred about 4 small to medium sized zucchini and drain well. Mix wet ingredients in large mixing bowl and then add sugar. Measure out rest of the dry ingredients in a separate bowl and slowly add to wet mixture. Mix until combined, be sure not to over mix. Mixture will be fairly thick.

Preheat oven to 325, grease and flour 2,  9” X 5” loaf pans. Pour mixture as evenly as possible into pans. Bake for 50 – 70 minutes, or until wooden pick comes out clean.  Cool bread in pans for 10 minutes and then jiggle to loosen bread and remove to cool on wire rack for 30 minutes prior to wrapping in aluminum foil.