Native Vegetarian

Wild Honey Roasted Vegetables

2 Pcs kumara (sweet potato)
2 Pcs sun chokes (note if you can not find replace with parsnips)
3 Pcs carrots
1/2 cup of wild honey ( any honey will do)
2 tspoons of olive oil or any other oil

Preheat oven at 190 degrees C 1) Peel Vegetables and cut into lengths 2)
Mix Honey and oil together and pour into a Roasting Dish 3) Heat at 190
degrees C for 5 minutes 4) Remove from oven and add vegetables to roasting
dish 5) Turn vegetables in honey and oil mixture to coat them 6) Bake at
190 degrees C for between 35-40 minutes, turning regularly, until
vegetables are golden and cooked.

Serve Hot......... Add some herbs to suit your tastes if you wish...
Yield: serves 5

Mixed Grain Mushroom Casserole

1/2 cup wild rice
1/2 cup pearl barley (originally quinoa but you may not be able to locate it)
1/2 cup brown rice
1/4 cup oil
1 large onion; thinly sliced
4 garlic cloves; chopped
4 tablespoon oil
1/2 lb mushrooms; thickly sliced
3 1/2 cup vegetable broth
1 teaspoon crushed dried thyme
1/2 teaspoon crushed dried oregano
1 salt & pepper; to taste

Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.
casserole which is safe for both stovetop and oven cooking, and place on
med. heat. When hot , saute onion and garlic until tender and translucent,
about 5-6 mins. Add the mixed grains and saute for 1 min., stirring
constantly.
Meanwhile melt butter or margarine (if using) in a separate pan on med.
high heat. When hot , add mushrooms and saute quickly, stirring frequently,
until the shrooms are hot and have just absorbed the "butter" (about 1
min.). Immediately remove from heat.
Add the broth, herbs, and mushrooms to the casserole with the onions and
grains, and bring to a boil. Season with salt and pepper to taste, cover
tightly (use aluminum foil between pot and cover if necessary for a good
seal), and bake at 350 degrees F for 1 hr.
NOTES: I use alot less oil (only as much as needed to keep things from
sticking in my cast-iron dutch oven), add hot peppers and fresh herbs
(rosemary is especially delicious; i dislike dried oregano so i use less or
none), add soy sauce instead of salt, and saute the mushrooms first in the
same pan (taking them out when done) so i dont have to wash two pans
:^>. Frankly i can't see where they get 8 servings from, this lasts me
maybe 3 meals....It's really a hearty dish, so save it for a cold day (some
of us still have a few left, despite the advent of spring). Enjoy!
(8 servings as a side dish, less as an entree)

Basic Yellow Mesquite Cake

2 1/4 c. flour
3/4 c. mesquite flour
2 1/2 tsp. baking powder
1/2 tbsp. salt
3/4 c. oil or non-dairy margarine
1 1/3 c. sugar
2 tsp. vanilla extract
1 1/3 c. milk

Mesquite flour will give a delicate and distinctive flavor to your cakes.
Sift the flours, salt, and baking powder in a bowl
Beat the sugar, vanilla, and oil or margarine in a separate bowl
Mix slowly the content of the 2 bowls, and the milk. Beat until smooth.
Pour the batter into 2 greased 9-inch round cake pans.
Bake for 30 minutes in a pre-heated, 350 degrees F oven.
Note: mesquite flour can be purchased in health food stores or on the internet

Missiiagan-Pakwejigan (Sunflower Bannock)

algonquin, breads
3 1/4 cup sunflower seeds
3 1/4 cup water
2 1/2 tsp salt
6 tbl corn flour
2/3 cup corn oil

Put the sunflower seeds, water & salt into a pot, cover & let simmer for 1
1/2 hours. When well cookked, crush the seeds to amke a paste. Add the corn
flour, 1 tablespoon at a time to thicken. Work with your hands; cool a
little. Make small, flat pancakes of approximately 5' diameter. Heat oil &
fry both sides, adding more oil if necessary. Drain well & eat.

Algonquin Wild Nut Soup (Paganenes)

24 oz. hazelnuts, crushed
6 shallots, with tops
3 T. parsley, chopped
6 cup stock, vegetable
1 tsp. salt
1/4 tsp. black pepper

Place all ingredients in a large soup pot & simmer slowly over a medium
heat
for 1 1/2 hours, stirring occasionally.

Butternut Squash With Cranberries


2 pounds butternut squash or sweet potatoes
1/4 teaspoon ground cloves
2 tablespoons olive oil
1 to 1-1/2 cups cranberries
1/2 cup cranberry juice cocktail (or aprico; t nectar)
1 teaspoon finely shredded orange peel
1/3 cup maple syrup
1/4 cup chopped walnuts or hazelnuts (filbe; rts), toasted
orange peel strips (optional)

Expand your use of tart cranberries by including them in vegetable side
dishes, such as this simmered butternut squash.
Peel squash or sweet potatoes. Halve squash lengthwise and remove seeds.
Slice squash or sweet potatoes crosswise into 1/2-inch slices.
In a large skillet cook squash or potatoes and cloves in olive oil covered,
over medium heat for 8 minutes or until nearly tender. Stir occasionally.
Add cranberries, juice or nectar, and shredded orange peel. Heat to
boiling; reduce heat. Simmer, covered, for 5 minutes or until squash is
just tender, stirring once or twice. Remove from heat.
Gently stir in maple syrup and walnuts or hazelnuts. Garnish with orange
peel strips, if desired. Serve immediately.
Yield: 6 to 8 servings

Pueblo Lamb and Wild Rice

4 tablespoons oil
3 cups ramps or leeks, diced
1 cup pine nuts
1 tablespoon butter
3 cups uncooked wild rice
2 cups water, boiling
1 1/3 cups chicken broth
2 tablespoons lemon peel, grated
2 teaspoons each salt and ground black pepper
1 teaspoon chili, ground
1 teaspoon cumin, ground
1/4 teaspoon azafran
1/4 teaspoon oregeno
1/2 cup dry cranberries
2 1/4 pounds grilled lamb, cut in 2' x 2' chunks
36 cherry tomatoes, whole, grilled
2 teaspoons salt
1 teaspoon pepper

Crunchy pine nuts combine to make the rice even more memorable.Heat oil in large skillet. Sauté ramps/leeks and nuts over medium heat until onion softens and nuts are browned. Add butter and rice to skillet; sauté 5 minutes until rice absorbs the
butter. Add boiling water and chicken broth and simmer until all liquid
evaporates, about 20 minutes. Add lemon, and spices to rice mixture, stir to combine.

Place a service of rice on plate. Top with lamb and tomatoes and serve. Sprinkle with cranberries, salt and pepper.
Yield: 12 servings