Long before everything was blogged, print ruled
the sentences. Here’s the culinary history of Avanti & the musing of
Chef Mark Cleveland in culinary fun stuff from before any #face had been
#book-ed
“When a man does a piece of work which is admired by all we say
that it is wonderful; but when we see the changes of day and night, the sun,
the moon, and the stars in the sky, and the changing seasons upon the earth,
with their ripening fruits, anyone must realize that it is the work of someone
more powerful than man.”
Chased by Bears
(1843-1915): Santec-Yanktonai Sioux
Traditionally, at the end of November, we give thanks for
the bounty of a harvest that began in mid summer. We also celebrate the generosity and wisdom of our Native
American brothers and sisters from the early days of great change for the New
World.
Native agricultural techniques were often elegantly
innovative and practical. First a
corn seed was planted in a mound.
When it sprouted and grew up a bit, a bean was planted to use the corn
as a trellis. Later a squash was
planted in the mound to grow around the base of the corn and bean, protecting
them from weeds and keeping moisture in the soil. Thus Native American meals often include corn, beans and
squash. Corn was the staple grain
of the New World, as important here as rice in the East and wheat in
Europe.
These recipes are from many regions of North America and
several tribes. I have crafted my
own homage recipes from the traditional ones to make them more healthy, adding
miso for a bit of soy, using healthful olive oil and substituting rice milk for
most of the cow’s milk in the traditional Indian pudding. Actually, the settlers brought cows and
so dairy products were rare, though not unknown, in Native cultures prior to the
European influx.
Please give some of these unique dishes a place at your
Thanksgiving table. And share your
thoughts on the results with me via email.
Holiday wishes of peace, abundance and health to all the
world.
Native American Thanksgiving recipes.
Mikodissimin-Opinabo (Pea, Bean & Potato Soup)
Recipe By: Mark
Cleveland
Serving Size: 10
Preparation Time: 2:00
Categories: Soups
Amount Measure Ingredient Preparation
Method
1/2 pound dried
beans your
favorites
1/2 pound blackeyed
peas
2 cups white
potatoes diced
2 cups yukon
gold potatoes "
2 cups sweet
potatoes "
2 cups red
or purple potatoes "
1 cup leek "
1/2 cup shallot "
3 tablespoons olive
oil
2 tablespoons brown
miso
1 tablespoon red
miso
black
pepper
Wash and soak the beans and peas for 2 hours or
overnight. Drain and cover with
fresh water. Add red miso and cook
until almost tender. Dice the
potatoes and add to the bean pot adding more water if necessary. Saute leek and shallot in oil with
black pepper until tender and add to soup. Puree part or all of the soup with the brown miso and simmer
gently for another 20 to 30 mins.
Per serving: 292 Calories; 5g Fat (15% calories from
fat); 13g Protein; 50g Carbohydrate; 0mg Cholesterol; 204mg Sodium
Pinenut sage sauce
Recipe By: Mark
Cleveland
Serving Size: 8
Preparation Time: 0:30
Categories: Sauces
Amount Measure Ingredient Preparation
Method
2/3 cup pine
nuts
3 tablespoons fresh
sage leaves minced
1 cup parsley "
1 small red
onion "
1 medium red
pepper "
1 teaspoon ginger "
1 tablespoon red
miso
1/2 cup herbal
vegetable broth
1 tablespoon olive
oil
Saute onion in oil until golden. Add ginger and red pepper. Toss until soft and fragrant. Add pinenuts and toss until they begin
to become fragrant and slightly golden.
Add broth and bring to a simmer.
Add herbs and remove from heat.
Wisk in miso and serve.
—————
Notes: Process
for a pesto-like variation. Wonderful
with grilled or poached fish, or over roasted butternut, kabocha or acorn
squash.
Per serving: 105 Calories; 8g Fat (56% calories from
fat); 5g Protein; 9g Carbohydrate; 0mg Cholesterol; 114mg Sodium
Native corn pudding
Recipe By: Mark
Cleveland
Serving Size: 8
Preparation Time: 3:00
Categories: Desserts
Amount Measure Ingredient Preparation
Method
1/2 cup yellow
cornmeal
4 cups multi-grain
rice milk
1/3 cup maple
syrup
1/4 cup honey
2 tablespoons molasses
2 large eggs lightly
beaten
2 tablespoons butter melted
1/2 teaspoon salt
1 teaspoon allspice
1/2 cup whole
milk cold
Heat rice milk in double boiler. Wisk in cornmeal. Cook over simmering water stirring
occasionally for 20 mins. Preheat
oven to 300° and lightly butter a 2 quart baking dish (8 1/2 inch round). Blend other ingredients (except cold
milk) and stir into cornmeal wisking well. Pour hot mixture into baking dish and float the cold milk on
top. Bake uncovered for 2 hours or
just until set but quivery on top.
Don't overbake. Let stand
for 30 mins before serving. Serve
warm.
—————
Notes: Delightful
served with crema whipped with a splash of maple syrup and garnished with
toasted pecans.
Per serving: 223 Calories; 6g Fat (22% calories from
fat); 3g Protein; 41g Carbohydrate; 56mg Cholesterol; 232mg Sodium
Recipe By: Mark
Cleveland
Serving Size: 8
Preparation Time: 1:00
Categories: Rice
Amount Measure Ingredient Preparation
Method
1 cup brown
rice
1 cup wild
rice
1 tablespoon white
miso
1 cup fresh
cranberries
4 cups water
1 cup fresh
blueberries
1 cup fresh
raspberries
2 tablespoons maple
syrup
Cook brown and wild rice with miso and cranberries until
tender. Let stand about 10 mins
covered and off heat. Stir in blue
and raspberries and syrup. Serve
warm or cool.
—————
Notes: Use
your favorite method of cooking rice.
This works well in a rice cooker or a good pot with a tight fitting lid.
Per serving: 198 Calories; 1g Fat (5% calories from
fat); 5g Protein; 43g Carbohydrate; 0mg Cholesterol; 86mg Sodium
Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland
Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.
Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.
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At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well
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