Taking sides - vegetarian/Thanksgiving/NativeAmerican menus

Vegetarian Times, Nov, 2000 by Peter A. Cervoni

1 lb. sweet potatoes, peeled and cut
  into 2-inch pieces (3 cups)
2 cups spelt flour (see glossary, p. 123)
1 cup mesquite flour
1 cup yellow cornmeal
1 Tbs. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cracked black pepper
1 1/2 cup olive oil
1/4 cup pure maple syrup
1/4 cup cider vinegar
1 1/2 Tbs. minced fresh rosemary
1/4 cup pumpkin seeds
Roasted Squash Butter (recipe follows)

1. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add sweet potatoes, cover and cook until tender, about 13 minutes. Set sweet potatoes aside to cool to room temperature.

2. Preheat oven to 350 [degrees] F. Line 2 baking sheets with parchment paper; lightly grease paper. In large bowl, mix together both flours, cornmeal, baking powder, baking soda, salt and pepper. (Or sift together for fluffier, lighter biscuits.) Set aside.

3. In blender, combine oil, maple syrup, vinegar, cooled sweet potatoes and 1 cup water. Blend on high until smooth. Add sweet potato mixture to flour mixture along with rosemary and gently stir with a wooden spoon just until dough forms. Do not overmix.

4. Lightly grease 1/4 cup measuring cup and use it to portion out 24 rounds, re-greasing cup as necessary. Place rounds on prepared baking sheets, spacing at least 2 inches apart. Lightly press some pumpkin seeds into top of each.

5. Bake until toothpick inserted in center of biscuit comes out clean, 10 to 13 minutes. Place baking sheets on wire racks and cool biscuits 10 minutes. Serve warm with squash butter.

PER BISCUIT: 137 CAL.; 2G PROT.; 5G TOTAL FAT 1G SAT. FAT); 22G CARB.; 0 CHOL.; 218MG SOD.; 4G FIBER

Roasted Squash Butter

MAKES 3 CUPS EGG- & DAIRY-FREE

Try this recipe with any hard-shelled winter squash, such as kabocha, buttercup, butternut or pumpkin. Or use a variety for deeper flavor. Refrigerate leftover squash butter up to 5 days.

2 lbs. winter squash, peeled and cut into
  3-inch pieces (6 cups)
3 medium cloves garlic, unpeeled
1/2 cup diced onion
1/4 cup pure maple syrup
2 Tbs. olive oil
1 1/2 tsp. cider vinegar
1 1/2 tsp. salt
1/4 tsp. cracked black pepper

1. Preheat oven to 400 [degrees] F. Line cookie sheet with parchment paper. In large bowl, combine squash, garlic and onion.

2. In small glass measuring cup, combine maple syrup, oil, vinegar, salt and pepper; mix well with fork. Pour over squash mixture and toss until well coated. Transfer to prepared sheet, spreading evenly. Roast until squash begins to brown, 35 to 40 minutes.

3. Remove squash mixture from oven; set aside to cool. Transfer to food processor, discarding any pieces that are too browned. Process until mixture is smooth and creamy.

PER TABLESPOON: 21 CAL.; 0 PROT.; 1G TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 1MG SOD.; 1G FIBER

ancient seeds for modern needs

I purchased a majority of the ingredients for these recipes from Native Seeds/Search (NS/S) in Tucson, Adz. NS/S works to conserve the traditional crops, seeds and farming methods that have sustained native peoples throughout the Southwestern United States and northern Mexico. For more information or to receive a catalog, call (520) 622-5561 or check out its web site: www.nativeseeds.org.