Nurturing Generosity: A Community Cookbook

NURTURING GENEROSITY

Generosity is the soil in which community grows and thrives. It is the conscious sharing of knowledge, stories, and resources that makes each dish more than a meal it makes it a testament to our collective identity. This cookbook is not just a compilation of recipes; it's an invitation to participate in a form of generosity that nourishes the body, enriches the spirit, and fortifies the bonds of community

Contributor: Derek Nicholas, Red Cliff band Ojibwe

Wild Rice, Walnut, Strawberry Horchata

INGREDIENTS DIRECTION

¼ cup ½ cup ½ Stick 2 cup

2 Tablespoons

6 1 cup

Wild Rice

Walnuts

Cinnamon

Almond Milk

Maple Syrup

Strawberries

Ice

Bring the pan to high heat, add wild rice in batches. Continuously agitate and watch the wild rice, puff rice, and set aside. Discard if rice burns.

Add walnuts to the pan over medium heat. Continuously stir and toast walnuts until golden & fragrant. Or bring the oven to 350F and bake for 8-10 mins on a cooking tray. Add to the puffed wild rice

In a blender, add rice and walnut mixture, cinnamon stick, almond milk, maple syrup, and strawberries Blend until smooth Add ice to glass, pour horchata.

Strain drink through cheesecloth or a fine strainer.

Contributor: Kirsten Kirby-Shoote, Tlingit

Purslane Chimichurri

INGREDIENTS

1 cup

1 cup

1 cup

1 Tablespoon

3 cloves

½

½ cup

2 Tablespoons

To Taste To Taste

To Taste

Purslane Leaves

Italian Parsley Leaves

Cilantro

Fresh Oregano or Bee Balm,

Chopped

Garlic, Minced

Extra Virgin Olive Oil

Red Wine Vinegar

Chili Pepper Salt

Black Pepper, Freshly

Ground

DIRECTION

Add garlic and chili pepper into a food processor, pulse for a few seconds.

Next, add purslane, parsley, cilantro and oregano to the food processor. Blend for 10 seconds or until the herbs are finely minced.

Lastly, pour in the oil and vinegar. Mix until all the ingredients are thoroughly combined.

Season with salt and pepper to taste.

MUSHROOM STUFFED LLAPINGACHO

Contributor: Krysia Villon, Peruvian/Quechua

Mushroom Stuffed Llapingacho

INGREDIENTS

¼ cup ½ cup

½ Stick

2 cup

2 Tablespoons

6 1 cup

5-6 medium sized firm potatoes (yields about 3 cups), boiled, peeled and mashed

1 egg, beaten (optional) (if trying to keep vegan, omit)

2 tablespoons nutritional yeast or grated parmesan cheese (optional, or use egg)

½ cup cornmeal (yellow or white)

¼ cup cornmeal for dusting the potato patties (yellow or white)

3 tablespoons green onions or ramps, chopped

1/2 pound portabella mushrooms, roughly chopped

1 small white onion, diced

½ large red pepper, diced

1 tablespoon fresh sage, roughly chopped (or 2 teaspoons dried)

1 tablespoon parsley, roughly chopped

¼ cup vegetable stock

1 1/2 teaspoon salt

3 tablespoons avocado or sunflower oil for frying

Additional oil for pan-frying llapingachos

DIRECTION

Place potatoes in a pot and cover with water. Add a bit of salt. Boil potatoes for about 30 minutes, or until a fork or knife easily passes through without resistance.

While the potatoes are cooking, heat one tablespoon of oil in a large pan. Add chopped mushrooms and red peppers and saute for 3 minutes Add sage and vegetable stock. Allow to cook for about 15 minutes, or until liquid has evaporated.

When oil is hot, add diced onion and saute until translucent.

Continue to cook vegetable mix for another 3-5 minutes, until browned. Add parsley and salt, to taste. Turn off the heat and allow to cool.

Peel and mash the potatoes. Allow to cool.

Combine cooled down mashed potatoes with egg, ½ cup cornmeal, nutritional yeast or parmesan cheese, green onion, and 1 teaspoon salt. If the mixture is too dry, add one more egg and if it is too wet, add more cornmeal. To keep it vegan, simply omit egg.

Take about 2-3 tablespoons of potato dough and flatten into a disk, place 1-2 spoonfuls of mushroom filling and begin folding the mashed potato over to form a seal and cover the filling. Add a bit more to the top, if needed. Flatten to form into a patty.

Once all the potato pancakes are assembled, place parchment paper on the counter with the remainder of the cornmeal. Lightly dust the cakes with the cornmeal on each side and set aside.

Heat the remaining tablespoon of oil in a large pan.

Place pancakes in the pan at medium to medium-high heat. Fry on each side for about 4-5 minutes until they turn golden in color. You may need to add a bit more oil as needed.

DIRECTION

To create your own, choose a topic that interests you It can be anything from fashion and beauty to travel and the news. Once you have your overall theme, you can start brainstorming the content Just starting? Design a memorable masthead with an equally memorable name.

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INGREDIENTS

Ingredient 1

Ingredient 2

Ingredient 3

Ingredient 4

Ingredient 5

Ingredient 6

Ingredient 7

Ingredient 8

Ingredient 9

Ingredient 10

SEAFOOD COOKBOOK

Ingredient 11

800 g.

ml 4 cup

320

1/2

3 cup

ml

g. 50 g. 12 g. 30

Derek Nicholas, Red Cliff Band Ojibwe, Bear Clan has been working with the Native community in many critical ways, including but not limited to work around food security and sovereignty, language revitalization, seed saving, food cultivation, and youth engagement.

He published a book, called “Eating with the Seasons” that highlights Anishinaabe foods during each season and features commentary in the Anishinaabemowin language.

Derek also holds a BA in Economics and Global Business Management from the University of Minnesota Morris.

By Kyrie Petrakis

FOOD RECIPES

FOODSCAPE

COOKBOOK

5 Food recipes

This cookbook is a proud production of NAFSA, generously funded by the Agroecology Fund a multi-donor organization committed to supporting just and sustainable food systems that empower small farmers, Indigenous Peoples, and their communities The Agroecology Fund operates on a unique participatory philanthropic model, relying on international advisors and long-term partners embedded within civil society networks

This cookbook serves to promote wellness and education surrounding Indigenous ingredients It elevates the voices of Indigenous culinary leaders who have contributed recipes, cooking demos, and photographs