Feast: A Tribal Cookbook

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AUTUMN VEGETABLE SOUP

Serves 8

1 large carrot
1 butternut squash
1 acorn squash
1 large onion
2 stalks celery

3 quarts water
2 teaspoons salt
1/4 pound buckwheat soba noodles
Tamari to taste
O il

Cut carrot and butternut squash into matchsticks, dice acorn squash, cut onion in moon slivers and celery in diagonal U's. Heat a little oil (not more than 1 tablespoon) and toss in onion, stir-frying until slightly softened. Add other vegetables and stir-fry about 2 minutes, adding 3 quarts of water then. Bring to simmering boil, add salt, and cook for 10 minutes, covered. Add buckwheat noodles and bubble for 5 more minutes. Add tamari to taste.

SPLIT-PEA TAHINI CREAM SOUP WITH WAKAME

Serves 8

1 cup split peas
1 1/2 quarts boiling water
1 long piece wakame seaweed, soaked and cut into little pieces

1 medium onion, cut into moon slivers
Salt to taste
2 tablespoons tahini

Add split peas to boiling water, cover, and let simmer 1 hour. Add wakame and onion and salt and let simmer, covered, until of creamy consistency . . . about 30 more minutes. Turn off flame and add tahini, stirring it in until smooth. That's all. Unless you want to add tamari for a little different flavor. After soup come a few simple grain dishes.

AUTUMN HASH

Serves 8

Oil
1 large onion, cut into moon slivers
1/2 butternut squash, diced fine
1 medium sweet potato, diced fine

1 small yellow squash, cut into little matchsticks
4 cups cooked kasha
Tamari

In 1 tablespoon oil, sauté onion until slightly soft. Add other vegetables and steam over low heat for 5 minutes with cover on. Mix in kasha, 1 more tablespoon oil, and tamari to taste, and press into lightly oiled baking dish. Bake at 350° for 20 minutes.

MILLET BURGERS

Serves 4-8

2 cups cooked millet
3 tablespoons tahini
1 large onion, chopped

1 cup buckwheat flour
3 tablespoons tamari

Mix all ingredients together and add enough water to make a sticky batter. Spread enough batter on lightly greased skillet to make desired size of patties. Cook over medium flame until golden on both sides and done in middle. Eat hot or cold. They are great for traveling.

CRISPY BARLEY BALLS

Serves 4-8

2 cups cooked barley
2 tablespoons sesame seeds
Tamari

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