(The Vegan Roadie) Lois Ellen Frank on Indigenous cooking
Nowadays, one can find a sheet-pan dinner recipe for pretty much any flavor that one craves. But before all of these existed, there were nachos.
to sate the hunger of some guests visiting the restaurant he worked at in Piedras Negras ("Black Rocks"), Mexico.
This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and chocolate/cacao—with more than 100 recipes.
Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.
 |
| Chips, Beyond Burger, dairy-free shreds, spices |
The original sheet-pan meal can be found on virtually every bar and diner menu across the country. While nachos are now a popular Tex-Mex dish, they're a distinctly Mexican creation. Texas?
Invented in 1940, nachos were born when Ignacio Anaya, nicknamed "Nacho" (which is short for the Spanish name Ignacio, from the Latin Ignatius), threw together a quick snack of
- corn (chips)
- dairy (cheese)
- chili (jalapeños)
- veggies (tomato, black olives, cilantro, guacamole)
- protein (pinto beans, Beyond Burger crumbles)
 |
The dish was an instant smash and quickly took hold in other restaurants before Texas-based businessman Frank Liberto created ballpark nachos in 1976, making them even more popular and readily available in the United States.
Nachos are typically eaten as a side or an appetizer, but with some careful doubling-up of ingredients and a few additions, they can become a hearty lunch or dinner.
The beauty of nachos is that while they have a few classic elements and ingredients, they can also serve as a vehicle for creativity and new flavors -- made fully vegan with full flavor.
So if anyone has ever had the urge to mix up a dish of nachos, here are some tips needed to make this dish even more special. More
99 - Seed to Plate, Soil to Sky with Lois Ellen Frank (Keep On Cookin' Pod)
 |
| Seed to Plate, Soil to Sky |
When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and Chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients.
 |
| Native plant based cookbook recipes |
A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub.
The “Magic 8” ingredients share the page—and plate—to create recipes that will transform our world.
BOOK: amzn.to/49HTAgA. Lois Ellen Frank: bio.site/redmesacuisine. IG: lois_ellen_frank. Dustin Harder: dustinharder.com IG: @thedustinharder David Rossetti: davidrossetti.com. IG: @drossetti
.jpg)
