“Think about this: The Italians didn’t have the tomato until after 1492,” writes chef and meals historian Lois Ellen Frank. “The Irish didn’t have the potato.” Let that sink in, then get a replica of Frank’s Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients. Written with Walter Whitewater, the ebook celebrates the “magic eight” indigenous vegetation of the Americas—corn, beans, squash, chiles, tomatoes, potatoes, vanilla and cacao. The recipes are accessible, budget-friendly and fully plant-based, such because the three sisters tamale with inexperienced chile, black beans, chocolate and chipotle; baked acorn squash with maple and pecans; and inexperienced chile enchilada lasagne. In sum, it is a incredible introduction and tribute to Native American Southwestern delicacies.
Discussion about this post