Seed To Plate Recipe Cookbook

"With Seed to Plate Soil to Sky, Lois Ellen Frank shares the goodness and grace of indigenous foods nd their importance to heal a people and a nation." Crystal Wahpepah, owner & chef, Wahpepah's kitchen. This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes. When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability. A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world. James Beard Award-winning author Lois Ellen Frank, along with Native American culinary advisor Walter Whitewater, introduces the splendor and Importance of Native American Culinary history. The eight fundamental ingredients are corn, beans, squash, chile, tomatoes, potatoes, vanilla, and cacao. There are more than 100 nutritious, modern, plant based recipes with a necessary discussion of food sovereignty and sustainability. This is a delicious, enlightening feast of Indigenous Ancestral foods. Lois Ellen Frank , PhD, is a Santa Fe, New Mexico-based James beard Award winning author, chef, Native Foods Historian, educator, photographer, and gardener. She is the chef/owner of red Mesa Cuisine. Walter Whitewater, Dine (Navajo), chefs with Lois at Red Mesa Cuisine. Chef Whitewater won the James Lewis Award for his work as a Native American chef. 9 1/2' x 7 1/2" 320 pages more than a 100 recipes.