#seansherman — Public Fediverse posts

RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612

This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!

#SolarPunkSunday #IndigenousKitchen #VeganRecipes

RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612

This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!

#SolarPunkSunday #IndigenousKitchen #VeganRecipes

RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612

This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!

#SolarPunkSunday #IndigenousKitchen #VeganRecipes

RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612

This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!

#SolarPunkSunday #IndigenousKitchen #VeganRecipes

RE: https://kolektiva.social/@DoomsdaysCW/115719435983065612

This is the recipe from #SeanSherman involving both #ButternutSquash and fried #SageLeaves ! It was delicious!

#SolarPunkSunday #IndigenousKitchen #VeganRecipes

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

I learned about fried sage leaves from #SeanSherman 's #IndigenousKitchen book last year! There is nothing quite like them!

#MaineSchoolGarden Recipes - #ButternutSquash Soup with Fried #SageLeaves

"Butternut squash soup combines the sweetness of the squash with the perfume of the sage and the spiciness of cloves and herbs.

Ingredients
¼ cup extra virgin olive oil
15 whole sage leaves
4 large butternut squash peeled, seeded, roughly chopped
1 beet, peeled and roughly chopped
1 onion, peeled and roughly chopped
5 carrots, peeled and chopped
4 stalks celery, peeled and chopped
¼ cup parsley, minced
6 cloves garlic, minced
1 teaspoon fresh thyme, minced
8 cups vegetable stock
1 teaspoon salt
⅛ teaspoon freshly ground black pepper

Instructions
- In an 8-quart stock pot heat the oil and fry sage leaves until crisp—about 45
seconds. Remove them from the oil and reserve.
- In the same pot, sauté the squash, beet, onion, carrots and celery for 10
minutes.
- Stir in the parsley, garlic, and thyme and cook for 5 more minutes.
- Add the vegetable stock, cover, and simmer for 5 minutes until all of the
vegetables are tender.
- Check seasoning and adjust as needed.
- Purée with a hand blender.

Source (includes nutritional information):
https://mcusercontent.com/5827c96a0b1ac88924a9cdf62/files/63ce07e3-42ec-0c3d-7fa0-93b8fcc0f34f/ROM_March_2023_Chef_Ann_Butternut_Squash_Soup.docx.pdf

#SolarPunkSunday #MaineSchoolGardenNetwork #VeganRecipes #DietForASmallPlanet

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

#CulinaryAsh (Chahota) - by #IndigenousChef #SeanSherman

"Culinary ash seasoning dates back thousands of years. Just as smoke was an important, primal flavor that cues our original use of fire to transform raw ingredients into delicious foods, burning trees and the hard, inedible parts of plants is an ancient method of creating flavorful spices.

The tastes of ash seasoning vary depending on the plant used -- #corncobs, #sage leaves, #juniper berries, rose hips, #sumac -- and the ash adds color and interest to many dishes. To create ash, hold the food over a flame with tongs or set it on a grill or under a broiler, rotating it until it's thoroughly blackened. remove and place on a baking sheet until it is cool enough to handle.

Any food can be 'ashed,' but here are those we like using the best:

- Corn ash is slightly sweet, dark, and a bit creamy.
- Sage ash is peppery and assertive.
- Juniper ash will turn the foods it seasons a dark, inky blue and add a earthy, peppery note."

Page 182, "The #SiouxChef's Indigenous Kitchen."

#SolarPunkSunday #PlantAsh #IndigenousRecipes #TraditionalIngredients #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

So, an ingredient we learned about from #SeanSherman (#TheSiouxChef) is #SmokedSalt! We bought some from a gourmet shop and we use it on a lot of foods! Now that we own a smoker / grill, we'll be making our own.

#SmokedSalt

by Sean Sherman

"Smoked salts are available in the spice aisles of supermarkets, in specialty shops, and online. Making your own is relatively easy.

2 cups wood chips soaked in cold water for 1 hour, drained
2 cups coarse salt

Prepare the grill for indirect heat (putting the hot coals on one side so that there is a cool side to work form). Toss the drained wood chips on the cols. Spread the salt in a thin layer in an aluminum foil pan and place it on the grate away from the fire. Cover the grill and adjust the vent holes for medium heat. Smoke the salt for 1 hour. Remove, allow to cool at room temperature, and then store in a covered jar."

Page 183, "The Sioux Chef's Indigenous Kitchen."

#SolarPunkSunday #SmokingSalt #Smokers #SmokerRecipes #IndigenousRecipes #NativeAmericanRecipes #NativeAmericanIngredients

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

In #SeanSherman's book, #TheSiouxChef #IndigenousKitchen, he suggests using a mixture of berries - blackberries, strawberries, cranberries, raspberries, blueberries, elderberries -- pretty much anything you have on hand -- if one can't find chokecherries (which is what was used originally)

What is #wojape? A simple and delicious #NativeAmerican recipe for cranberry sauce

Ronnie Koenig, Updated Wed, November 10, 2021

https://www.yahoo.com/lifestyle/wojape-simple-delicious-native-american-153702849.html

#NativeAmericanRecipes #SiouxChef #IndigenousFood #Berries #MapleSyrup #NativeAmericanFoods

I ordered a used copy #TheSiouxChef cookbook (by #SeanSherman with #BethDooley) a few weeks ago. It just arrived, and by *used*, it had one tiny smudge on the inside back cover. I can't wait to try out some of the recipes! (And yes, I'll transcribe a few of them -- including the one shown, which is a Wild Rice with Roasted Chestnuts, Wild Mushrooms and Dried Cranberries recipe!

#Cookbooks #Recipes #SiouxChef #NativeAmericanRecipes #DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanFoodSovereignty #AnimalProducts #IndigenousFoodSystems

I ordered a used copy #TheSiouxChef cookbook (by #SeanSherman with #BethDooley) a few weeks ago. It just arrived, and by *used*, it had one tiny smudge on the inside back cover. I can't wait to try out some of the recipes! (And yes, I'll transcribe a few of them -- including the one shown, which is a Wild Rice with Roasted Chestnuts, Wild Mushrooms and Dried Cranberries recipe!

#Cookbooks #Recipes #SiouxChef #NativeAmericanRecipes #DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanFoodSovereignty #AnimalProducts #IndigenousFoodSystems

I ordered a used copy #TheSiouxChef cookbook (by #SeanSherman with #BethDooley) a few weeks ago. It just arrived, and by *used*, it had one tiny smudge on the inside back cover. I can't wait to try out some of the recipes! (And yes, I'll transcribe a few of them -- including the one shown, which is a Wild Rice with Roasted Chestnuts, Wild Mushrooms and Dried Cranberries recipe!

#Cookbooks #Recipes #SiouxChef #NativeAmericanRecipes #DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanFoodSovereignty #AnimalProducts #IndigenousFoodSystems

I ordered a used copy #TheSiouxChef cookbook (by #SeanSherman with #BethDooley) a few weeks ago. It just arrived, and by *used*, it had one tiny smudge on the inside back cover. I can't wait to try out some of the recipes! (And yes, I'll transcribe a few of them -- including the one shown, which is a Wild Rice with Roasted Chestnuts, Wild Mushrooms and Dried Cranberries recipe!

#Cookbooks #Recipes #SiouxChef #NativeAmericanRecipes #DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanFoodSovereignty #AnimalProducts #IndigenousFoodSystems

I ordered a used copy #TheSiouxChef cookbook (by #SeanSherman with #BethDooley) a few weeks ago. It just arrived, and by *used*, it had one tiny smudge on the inside back cover. I can't wait to try out some of the recipes! (And yes, I'll transcribe a few of them -- including the one shown, which is a Wild Rice with Roasted Chestnuts, Wild Mushrooms and Dried Cranberries recipe!

#Cookbooks #Recipes #SiouxChef #NativeAmericanRecipes #DecolonizeYourDiet #SolarPunkSunday #TraditionalFoods #TribalFoodSovereignty #NativeAmericanFoodSovereignty #AnimalProducts #IndigenousFoodSystems