Feast: A Tribal Cookbook

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Drain adzuki beans, saving juice. While they drain, chop vegetables and grate cheese. Grind beans through a meat grinder (it's really worth it to get a meat grinder to make your own meat substitutes because the canned stuff is usually garbage). Put 1 tablespoon of the oil into pan and sauté garlic, onion, and green pepper slightly, then add ground adzuki beans and remaining oil and also herbs, salt, and tamari to taste. Stir together a few minutes over medium-high flame, add about 2 cups of water from soaked adzukis, stir, turn down flame, and cover, letting it cook until water is absorbed. If beans still seem a little hard, add another cup of water and cook a little longer . . . they should have a rough texture, not be mushy. Spread this mixture onto cookie sheet lined with pizza dough. Top with grated cheese and bake at 375° for 20 minutes.

†Pizza Dough: Soften 1/2 teaspoon dry yeast in 1 cup warm water and add 1 teaspoon salt and 2 tablespoons oil. Mix in 3 to 4 cups, whole wheat flour until soft and elastic. Knead a short while and set in warm place, covered, to rise . . . about 1 hour. When risen, punch down, let it rest 10 to 20 minutes, and press onto greased cookie sheet or pizza pan or large iron skillet.

If you're not into pizza, use the same dough and filling, only roll or press balls of dough into circles and fill with the bean stuff and cheese, fold over, press edges with fork, put on greased cookie sheet, brush with oil and bake 20 to 35 minutes at 350°.

NORI RICE ROLLS

4 cups cooked rice
1 large chopped onion
2 stalks celery, diced fine
1/2 cup sunflower seeds
2 carrots, finely chopped

1 package nori seaweed
4 or 5 sprigs chopped parsley
1/2 cup currants
Tamari
2 tablespoons oil

Mix all ingredients except nori together with tamari to taste. Roll up in squares of nori and place on oiled sheet to bake for 25 minutes at 400°. Cool and eat, or eat hot. If you want to take these traveling, chop umeboshi slivers in each roll as a preservative.

"Plants have a sensitive nervous system and a varied emotional life. Love, hate, joy, fear, pleasure, pain, excitability, stupor, and countless other appropriate responses to stimuli are as universal in plants as in animals.,"

J.C. Bose, India's great scientist

BERRY PICKING IN THE WILD

Awareness of the seasons becomes so acute as to become awareness of what berries are ripening in what meadow, on what slope, under what bridge, at what time. Nature still provides enormous quantities of wild berries: strawberries in late June, early July; blueberries in July; red raspberries early in August; blackberries late in August. To gather the berries, you should know where to look for them, then keep constant watch on the spot for the moment of ripening.

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