Recipe: #Squash and Apple Soup with Fresh Cranberry Sauce
November 15, 2018 / 2:22 PM EST / CBS News
"A #NativeAmerican recipe from #SeanSherman, author of "#TheSiouxChef's Indigenous Kitchen," winner of the 2018 James Beard Foundation Book Award for Best American Cookbook.
"Sherman says, 'This rich, flavorful soup has a creamy texture without cream. We use the small, tart crab apples that grow in backyards and along the borders of farm fields.'
Squash and Apple Soup with Fresh Cranberry Sauce
(Wagmú na Tȟaspáŋ Waháŋpi nakúŋ Watȟókeča T'áǧa Yužápi)
Serves 4 to 6
Ingredients:
2 Tablespoons sunflower oil
1 wild onion, chopped, or ¼ cup chopped shallot
2 pounds winter squash, seeded, peeled, and cut into 1-inch cubes
1 tart apple, cored and chopped
1 cup cider
3 cups Corn Stock (see below) or vegetable stock
1 Tablespoon maple syrup or more to taste
Salt to taste
Sumac to taste
Cranberry Sauce (see below) or chopped fresh cranberries for garnish
Instructions:
Heat the oil in a deep, heavy saucepan over medium heat and sauté the onion, squash, and apple until the onion is translucent, about 5 minutes. Stir in the cider and stock, increase the heat, and bring to a boil.
Reduce the heat and simmer until the squash is very tender, about 20 minutes.
With an immersion blender or working in batches with a blender, puree the soup and return to the pot to warm.
Season to taste with maple syrup, salt, and sumac. Serve with a dollop of Cranberry Sauce.
Save the #corncobs after you've enjoyed boiled or roasted corn on the cob, or you've cut the kernels for use in a recipe. Put the corncobs into a pot and cover with water by about 1 inch. Bring to a boil and partially cover. Reduce the heat and simmer until the stock tastes "corny," about 1 hour.
Discard the cobs, and store the stock in a covered container in the refrigerator or freezer.
#CranberrySauce
Makes 1½ cups
Use this to drizzle over roasted squash or turkey, or for a dessert sauce.
Ingredients:
1½ cups cranberries, fresh or frozen
¼ cup cider
¼ cup maple syrup
Salt to taste
Crushed juniper to taste
Put all the ingredients into a saucepan and set over medium heat. Bring to a simmer, stirring occasionally, and cook until the cranberries have popped and the mixture is thick. Remove from the heat and put into a fine-mesh sieve set over a bowl. Press the mixture firmly with the back of a spoon and scrape the underside of the sieve to capture all of the fruit pulp. Taste and adjust the seasoning. Serve warm or cool."
#SolarPunkSunday #Vegan #Recipes
#IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WinterSquash #VegetarianRecipes
In the Kitchen with Black Walnuts: America’s Indigenous Baking Nut
Published on October 14, 2020 | in Baking, Healthy By Home Baking Association |
"Black walnuts, are a superfood native to the U.S. and one of the very few wild harvested foods commercially available today. For centuries #NativeAmericans used the nut meats as a food source and the husks for medicine and dyes. Even today nothing is wasted! The shells are ground into an eco-friendly abrasive."
Learn more:
https://www.homebaking.org/in-the-kitchen-with-black-walnuts-americas-indigenous-baking-nut/
#SolarPunkSunday #BlackWalnuts #WalnutTrees #IndigenousFoods
Black walnuts, are a superfood native to the U.S. and one of the very few wild harvested foods commercially available today. For centuries Native Americans used the nut meats as a food source and the husks for medicine and dyes. Even today nothing is wasted! The shells are ground into an eco-friendly abrasive. Baking with
How #Indigenous #FoodSovereignty can improve #FoodSecurity
Sustainable Bites: Food and Our Future What can we do to help make our food systems more sustainable? UBC researchers share small steps that can make a big collective impact.
March 24, 2025
"Indigenous households experience food insecurity at rates two to three times higher than non-Indigenous households in Canada. #Agroecologist Dr. #JenniferGrenz, an Assistant Professor in the Faculty of Forestry and Faculty of Land and Food Systems, studies Indigenous food sovereignty and food systems, and how to revitalize them.
Did you know?
#Kwetlal, or #camas, a lily-like plant with a starchy bulb, was an important staple for #IndigenousPeoples along the #SalishSea.
Kwetlal was cultivated in Garry oak #ecosystems by #W̱SÁNEĆ and Quw’utsun Peoples, until #colonization nearly destroyed these unique food systems.
What does Indigenous food sovereignty mean?
" 'Indigenous food sovereignty is the reclamation and revitalization of our food systems,' says Dr. Grenz, who is Nlaka’pamux of mixed ancestry, whose family comes from the #Lytton First Nation. She grew up and lives on the coast of BC.
"The lands across #BritishColumbia, Dr. Grenz explains, were purposefully shaped since time immemorial for foods, medicines and technologies by the Indigenous Peoples who lived there until colonial settlers dispossessed them of their lands, culture and traditions.
" 'Indigenous food sovereignty is also about #CulturalResurgence: being able to access those foods and medicines again and find new ones as we face a changing climate,' said Dr. Grenz. 'Heal the people, heal the land. Heal the land, heal the people. I think that’s really what food sovereignty is about.'
"Revitalizing Indigenous food systems can help diversify and localize food systems in ways that could buffer against #FoodInsecurity in a changing climate.
"Dr. Grenz’s research team is working alongside Indigenous communities impacted by the 2021 heat dome and wildfires to understand the effects on culturally important plants.
" 'If you think of land as just vegetation and an aesthetic notion of what belongs, you’re going to have very different approaches and different outcomes to recovery than if you see that land as a food system, not just for humans, but for our animal, bird, fish and insect relations,' says Dr. Grenz. 'We’re working alongside communities to develop those Indigenized processes around wildfire recovery that honour Indigenous food systems, sustainability and resiliency.”'
How can #Settlers support the revitalization of Indigenous food systems?
"Learn about the histories of the lands you live on and what the traditional food systems were, what they are now and what they could be, says Dr. Grenz.
"Incorporating reciprocity into your relationship with the land is also important. 'Learn about the plants of those lands and find a way to invite them into your life. How can you take care of them, nurture them and steward them?' asks Dr. Grenz.
"One way might be to Indigenize your own back yard or community garden. Or learn about Indigenous food system protocols and the concept of '#HonourableHarvest.'
How can land-based learning support Indigenous food sovereignty?
"Land-based learning is an opportunity to get students and people out on the land—and start taking steps to give back while they are learning.
"At #UBCFarm, Dr. Grenz and students are starting two different Indigenous food systems to work as part of the agrarian food system that exists there — 'essentially bridging two food systems, #decolonizing and #Indigenizing our understandings of what foods are and how those two systems work together to benefit both.'
"In one, they are establishing a Garry oak ecosystem and growing camas, which is a traditional food system of the W̱SÁNEĆ and Quw’utsun Peoples. Another type of #ForestGarden, similar to other Coast #Salish, #Tsimshian or #Haida food systems, will see the forest shaped by different plants like beaked #hazelnut, #elderberry, #salmonberry and #thimbleberry.
The students will be able to practice how to care for plants ordinarily thought of as forest plants, and 'learn how to reclaim traditional #LandStewardship practices to actually increase the production of those berries.' "
Source [includes video links]:
https://beyond.ubc.ca/how-indigenous-food-sovereignty-can-improve-food-security/
#SolarPunkSunday #FirstNations #Quwutsun #ClimateChange #Resilience #DecolonizeYourDiet #HonorIndigenousFoodSystems #LandBasedLearning #IndigenousFoodSovereignty #IndigenousFoods #BuildingCommunity #CommunityGardens #FoodForests
If you're up in #Namgis territory/ #AlertBay - you'll want to try & get some yummy bannock eats from #DuchessBannockAndDesserts. The hours are irregular, like most small businesses on #CormorantIsland. If you luck out - you'll find the Duchess of #Bannock & she will fill your belly while engaging in lively conversations!
I found out on my 2023 trip there, that she's an Auntie/relative to some of my Indigenous friends 💗
She gifted me a book, a magic hat bunny plushie & gave us free cheese bannock bites to eat on the ferry. We bought 3 different bannock goodies from her.
#NamgisNation #SupportSmallBusiness #IndigenousFoods #NativeSmallBiz #CoastSalish #BCIndigenousSmallBiz #NativeFoods #CoastalBC #IndigenousOwned #ExploreBC #BCBusiness #PacificNorthwest #Cascadia #PNW #POCwomen #CulturalConnections #CulturalDiversity
Psíŋ na Čhaŋnákpa na Úma Čheúŋpapi na Watȟónkeča T’áǧa
#WildRice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Serves 4 to 6
Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.
2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
1/2cup Corn Stock, or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to taste
In a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #VeganRecipes #WildRiceRecipes #VegetarianRecipes
Wagmú Čhaŋháŋpi Tikiča Akáštaŋpi
Griddled Maple Squash
Serves 4-6
This simple technique for cooking squash is quick and easy. Serve the slices on salads, float them on top of soup, or stack them on corn, bean, and wild rice cakes.
1 medium winter squash such as butternut or acorn, about 2 pounds
2 to 3 tablespoons sunflower oil
Coarse salt
Pinch sumac
2 to 3 tablespoons maple syrup
6 fried sage leaves
Toasted squash, pumpkin, or sunflower seeds for garnish
Cut the squash in half lengthwise. Remove the seeds and cut top to bottom into thin slices about ¼ inch thick. Brush the slices with a little of the oil and sprinkle with salt and sumac.
Heat a griddle or heavy skillet and lightly grease with the remaining oil. Griddle the squash slices until nicely browned, about 5 to 10 minutes per side. Brush with the maple syrup. Sprinkle with the coarse salt, garnish with the fried sage leaves and toasted seeds. Then serve as
- A snack right off the griddle
- A base for bean cakes
- A garnish for soups and stews
- A garnish for salads
Source: #TheSiouxChef’s Indigenous Kitchen, by #SeanSherman with Beth Dooley.
#SolarPunkSunday #Vegan #IndigenousFoods #IndigenousCookbooks #NativeAmericanFoods #NativePlants #VeganRecipes #SquashRecipes #SiouxChef #IndigenousKitchen
I highly suggest #bookmarking this incredibly in-depth, amazing #Educational #resource for #IndigenousFoods of #Canada 👇
Important educational project that's still in progress & continually updated!
The #StudentEncyclopedia of Indigenous Foods of Canada is an initiative by agriculture #students at the University of Guelph (Canada) under the supervision of Prof. Manish N. Raizada (Editor) and talented graduate students including from the #FirstNations and #Metis communities. The mission of the Encyclopedia is to share the rich food and agriculture history of the First Nations, Metis and #Inuit peoples of Canada. The #Encyclopedia is written in plain language and targeted at primary and high school students as well as the general public. Editing of the Encyclopedia remains in progress; however, the site has been published to allow early access.
https://firstnationsfoods.org/index.php?title=Main_Page
#Decolonization #NativeCanada #FirstPeoples #CulturalFood #TraditionalFood #TurtleIsland #DecolonizeYourMind #LearnMore #KnowledgeIsPower #EducationIsKey #ExpandYourMind #LifelongLearning #FirstNationsFoods #Agroecology #agriculture
#Beach gooseneck #barnacles find.
There's 3 different types of barnacles found in BC waters/on beaches - acorn, gooseneck & whale - the latter grows on whales' bodies. Barnacles are a longtime, year-round staple #seafood for coastal #Indigenous #FirstNations. In particular, the #Haida & #Kwakwakawakw & #Pacheedaht #FirstPeoples have several documented stories involving barnacles, including food prep recorded histories.
Barnacles are #ancient and can be dated to the middle of Cambrian period of Paleozoic because of Burgess Shale deposits in #BritishColumbia. They're #hermaphroditic #MarineAnimals.
#beachcombing #ectoparasites #MarineBiology #epibiotic #LookAndLearn #TraditionalFood #CoastSalish #shellfish #PortRenfrew #Kwakwakawakw #Haida #IndigenousFoods #VancouverIsland #VanIsle #PacificNorthwest #Cascadia #PNW #WestCoast #Canada #photography #WorldInMyEyes #Educational #CoastalBC #marine
Hmm... No #Eel recipes in #SiouxChef book. I wonder if #SeanSherman covers that in the #TurtleIslandCookbook? Just put that in my wishlist!
#DecolonizeYourDiet #IndigenousFoods #IndigenousCooking #IndigenousCookbooks
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