Feast: A Tribal Cookbook

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5 ROCK CITY ROAD DRESSING # 3

Makes 1 quart

1 cup oil
1 1/2 cups water
1 tablespoon dill weed
2 fat cloves garlic, minced

3 umeboshi plums, pitted
1/4 cup tahini . . . a good 1/4 cup
1 tablespoon paprika

Either toss everything in a blender and whip about 30 seconds, or put in bowl and whip with eggbeater or wire whip. During the winter we make vegetable tempura at the restaurant. One of the favorite ways to make it is what we call "vegetananda"

VEGETANANDA TEMPURA

Serves many; just add more vegetables

1 onion, finely chopped
Pieces of any uncooked leftover vegetables, chopped fine (broccoli, cauliflower, corn, green beans, parsley...)

1 carrot, finely chopped
Piece of acorn or butternut squash, chopped
Basic Tempura Batter
Enough oil to deep-fry

Mix vegetables with tempura batter and drop into oil heated to 350°. Never let oil smoke as it is much too hot then. Use a large wooden spoon for dropping, allow to get golden on one side, then turn and do same to other. Remove from oil and drain well to remove excess oil. Serve with Ginger-Tamari Sauce.† Basic Tempura Batter (eggless): Mix together 2 cups soy powder, 1 cup whole wheat pastry flour, 1 cup corn flour or finely ground cornmeal, salt to taste, and 5 cups water. Batter should be as cold as possible for best tempura. †G inger-Tamari Sauce: 1 cup water, 3 tablespoons tamari, and 1 tablespoon grated ginger. Whip together in blender or shake together in jar and sit in refrig an hour or two. Dip vegetanandas in sauce and eat.

BREADS

5 ROCK CITY ROAD OVERNIGHT BREAD

3 cups cooked grain (rice is always good, but for a change, barley is great and so is millet)
1 cup whole wheat flour
2 cups cornmeal

1/4 cup oil
1 rounded teaspoon salt
Water
1 cup buckwheat flour

Mix everything but water together until well blended. Add water until dough is sticky and feels like patting a fat stomach. Cover and let sit in warm place overnight. Put in oiled bread pan and run knife around edges to keep from sticking. Put in cold oven and turn on to 350°, baking until done through . . . 1 to 1 1/2 hours. (It should look golden and not feel soft when squeezed with your fingers.) Remove from pan by hitting end of bread pan flat on hard surface and turning bread out into other hand. Cool before cutting. Serve with miso-tahini spread: walnut-sized piece miso softened with a little water, about 3 times as much tahini (it's up to you how strongly miso you want it), then mix together to smooth paste. This is a basic recipe to which can be added minced onions or parsley, or garlic, sprouts, grated carrots, any number of things.

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