|Cooking with Native Foods at Path to Freedom Urban Homestead Annex, Pasadena|
|Precious and abundant acorn|
|Tim Martinez preps his table (WQ)|
|Anais looks on: The Aztec impact (WQ)|
|Feasting on succotash, nopal/toyon berry stir fry, acorn bread, and chocolate (WQ)|
|Aztec feast (Florentine Codex)|
|Making tortillas by hand 1836 (Karl Nebel)|
|Aztec warrior at Mayan revival celebration Kukulkan pyramid, Dec. 21, 2012 (ABC.net.au)|
|Cosmic time on the Aztec calendar|
Wisdom Quarterly Test Kitchen
|Savory stir fry of fresh veggies (WQ)|
BROILED SAVORY TOFU: In honor of the Chinese-led Afghan Buddhist missionaries discovering America more than a thousand years before Columbus, here is a fusion dish: Slice 1 firm block of tofu into large squares then lengthwise into pyramids. (Or use Beyond Meat Strips, which tastes so good it may freak diners out. Mix 1/2 cup of dried herbs (each to taste: rubbed sage, rosemary, dried onion, garlic, leeks, sesame, or simply use 21 Seasoning Salute) and a good quality ground Himalayan or sea salt. Mix the dry herbal mixture with a 1/2 cup of California olive oil.
|Marinated broiled, baked, roasted tofu with herbs, olive oil (WQ/outoftheordinaryfood)|
Place in ceramic or glass baking dish. Marinate pyramids, strips, or slabs in lemon juice from 1 lemon and 1/2 a cup of preservative-free shoyu soy sauce for 1 hour. Brush on herb/oil mixture. Bake for 15 minutes. Then broil under flames until well browned (just a few minutes keeping an eye not to blacken).
|Broiled tofu "pyramids" taste the best!|
|Learn how to turn your urban yard into a self-sufficient organic farm. Invite the Dervaes.|