Feast: A Tribal Cookbook

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1/2 cup whole wheat pastry flour
1 teaspoon summer savory
Water

Mix all ingredients and add enough water to make somewhat sticky dough. Dip hands into cold water, shape dough into little balls, and fry in deep oil until crisp and golden. These are good to take on trips too. When forming balls, add a sliver of umeboshi (Japanese salted plums), chopped, to each . . . this acts as a natural preservative which will enable you to keep the food for days.

CORNMEAL MUSH

Serves 4

This is something not many people eat or even know about, so I want to bring it up so more people will try it.

1 cup yellow cornmeal
1 cup cold water

1/4 teaspoon salt
3 cups boiling water

Mix cornmeal with cold water and drop into salted boiling water, stirring until smooth. Turn flame as low as possible, cover, and let bubble until creamy . . . 10 to 15 minutes. Serve it sweet with honey and butter if you are into that, or with sesame salt if you are not into sweets.

Next come some vegetables and salad.

VEGETABLE PIE

Makes 1 pie

Pie dough†
Oil
2 onions, cut into thin rings
2 carrots, cut into diagonal ovals
Roasted or raw sesame seeds

2 parsnips, cut same as carrots
3 or 4 sprigs parsley, chopped
2 tablespoons tamari
1 small butternut squash, diced

Roll half of pie dough to fit 9-inch pie pan. Heat about 1 tablespoon oil and toss in onions, stirring until they begin to get soft. Add other vegetables, stir together, turn flame to low, cover and steam 2 to 3 minutes. Add tamari and pile into bottom crust. Roll out second crust and cover pie, pressing edges with thumbs for sealing. Sprinkle top with sesame seeds, after brushing crust with oil. Bake in 350° oven until crust is golden brown . . . about 30 minutes. †Pie Dough: Measure 3 cups whole wheat pastry flour into bowl, then add 1 teaspoon salt and 3 tablespoons oil. A little at a time, add cold water and mix with hands until a firm but workable dough forms. Roll on floured surface.

DULSE-CARROT-APPLE SALAD

Serves 8

1 3-ounce package dulse seaweed
2 fresh apples, sliced, or 1 /8 pound dried apples, chopped

3 large carrots, grated
1 cup sprouts (alfalfa or wheat are good)
1 handful currants

Wash dulse well, as it is salty, and chop. Mix all ingredients together and add dressing. Dressing: 1/2 cup oil (sesame and sunflower are best and unfortunately also most expensive, but use what you've got), juice of 1/2 lemon, 1/2 cup water and 2 tablespoons tamari. Mix and pour over salad and then toss.

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