A taste of history: Native American feasts celebrated the land - includes recipes and glossary

Vegetarian Times, Oct, 1995 by Joyce Dodson Piotrowski

Preheat oven to 350 degrees. Place pecans and hazelnuts on separate cookie sheets; bake 7 minutes. Remove as much skin as possible from hazelnuts by rubbing with a terry cloth towel. Place immediately in food processor or blender; grind to a paste. Add pecans; continue grinding.

Boil water. Add nuts, onions and carrots; simmer 30 minutes. Nut paste will rise to surface; stir down occasionally. Add sunchokes, sweet potatoes, hominy and corn; simmer 30 minutes. Add green beans; simmer 15 minutes. Add salt and pepper.

You can make this up to 2 days ahead. Serve with cornbread. Makes 8 servings.

PER SERVING: 404 CAL.; 8G PROT.; 22G FAT; 50G CARB.; 0 CHOL.; 216MG SOD.; 10G FIBER. VEGAN

Mushroom-Pecan

Stew

Any mixture of fresh or dried mushrooms will work in this recipe; fresh portobello, cepe, morel and porcini are especially good. Don't use shiitake mushrooms, the flavor isn't quite right.

1 cup finely ground toasted pecans 4 cups water 1 tsp. salt 1/2 cup stone-ground cornmeal 2 cups coarsely chopped onions 3 Tbs. butter or vegetable oil 8 cups fresh mushrooms, chopped or 8 oz. dried wild mushrooms, soaked, drained and chopped 1 bunch chives, minced for garnish

Stir pecans into boiling water. Add salt; simmer 5 minutes. Slowly stir in cornmeal; simmer 10 minutes.

While nut mixture cooks, heat oil or butter. Saute onions on low heat until translucent. Saute mushrooms with onions until they begin to brown and exude juices. Pour mushroom-onion mixture into nut mixture; simmer 15 minutes. If desired, serve stew over fried cornmeal mush or soft polenta. Garnish with chives. Makes 8 servings.

PER SERVING: 195 CAL.; 4G PROT.; 14G FAT; 16G CARB.; 11MG CHOL.; 337MG SOD.; 3G FIBER. LACTO/VEGAN

Zuni Succotash

The word succotash comes from a Narragansett Indian word meaning "boiled whole kernels of corn." The heat in this version can be adjusted, depending on the type of chili used.

6 ears fresh corn 1/4 cup butter, margarine or vegetable oil 1 cup finely diced onion 2 cups of cooked beans, such as red, pinto, adzuki or cranberry 2 Poblano chilies, roasted, peeled and finely diced (see glossary) 1 medium zucchini, finely diced 1 cup water Salt and pepper to taste

Cut corn kernels off cobs. Heat butter, margarine or oil; saute onion over low heat until translucent. Add corn. Cook 5 minutes over low heat, stirring constantly.

Add beans, chilies and zucchini; stir well. Add water; cook over low heat 15 minutes, stirring every 3 minutes. (Corn will caramelize slightly.) Season with salt and pepper. Makes 8 servings.

PER SERVING 187 CAL.; 7G PROT.; 7G FAT: 28G CARB.; 16MG CHOL.; 335MG SOD.; 7G FIBER LACTO/VEGAN

Chestnut Soup with

Greens

Native Americans used acorns for this soup, but because they are not commercially available, we've substituted chestnuts. Canned, unsweetened chestnut puree is easy to use, as are fresh chestnuts. In Asian grocery stores you also can find dry chestnuts. These can be used by soaking overnight and then simmering until tender.

2 cups finely diced onion 1 lb. chestnuts, roasted, peeled and ground in food processor 15 1/2-oz. can unsweetened chestnut puree 6 cups water 2 tsp. salt 1 bunch watercress, washed and stems removed 2 cups dandelion greens or arugula (see glossary) 1 bunch scallions, sliced (green part only)