Name: 5 Recipes From Indigenous Chefs To Add To Your Thanksgiving Spread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 5 dishes
Cuisine: Native American
Ingredients: 1 cup wild rice; 2 cups water or broth; 1 red bell pepper, diced; 1/2 cup dried cranberries; 1/4 cup chopped pecans; 2 tablespoons apple cider vinegar; 1 tablespoon honey; Salt and pepper to taste; 1 medium butternut squash, peeled and cubed; 1 onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 teaspoon ground cumin; 1/2 teaspoon cinnamon; Fresh parsley for garnish; 2 cups cooked corn; 1 cup cooked black beans; 1 cup cooked squash, diced; 1/2 cup shredded cheddar cheese; 1/4 cup fresh cilantro, chopped; 1 teaspoon cumin; 1/2 teaspoon chili powder; Salt and pepper to taste; 4 salmon fillets; 1/4 cup maple syrup; 2 tablespoons soy sauce; 1 tablespoon Dijon mustard; 2 cloves garlic, minced; Lemon slices for garnish; Fresh dill for garnish

By CozyDelicious July 28, 2018

Thanksgiving is approaching, and it's the perfect time to embrace diverse culinary traditions. To bring a touch of cultural richness to your holiday table, why not try incorporating recipes from Indigenous chefs? These 5 dishes will not only add depth and variety to your Thanksgiving spread but also honor the culinary heritage of Indigenous peoples. So, let's celebrate the season with a feast that goes beyond the usual offerings!

Prep 30 min
Cook 1 hr
Total 1 hr 30 min
Yield 5 dishes
Cuisine Native American
Category Main Course

Gluten Free Dairy Free Thanksgiving Indigenous chefs diverse culinary traditions cultural richness holiday table recipes dishes depth variety culinary heritage Indigenous peoples feast offerings Native American cuisine gratitude diversity

Instructions

Cook the wild rice according to package instructions.
In a large bowl, combine the cooked rice, red bell pepper, cranberries, and pecans.
In a small bowl, whisk together the apple cider vinegar, honey, salt, and pepper. Pour over the rice mixture and toss to combine.
Serve chilled or at room temperature.
Preheat the oven to 400°F (200°C).
Place the butternut squash, onion, and garlic on a baking sheet. Drizzle with olive oil, sprinkle with cumin and cinnamon, and season with salt and pepper.
Roast for about 30-40 minutes until the squash is tender.
Transfer the roasted vegetables to a pot, add vegetable broth, and bring to a simmer. Blend until smooth and creamy.
Serve hot, garnished with fresh parsley.
Preheat the oven to 350°F (180°C).
In a mixing bowl, combine the corn, black beans, squash, cheddar cheese, cilantro, cumin, chili powder, salt, and pepper.
Transfer the mixture to a baking dish and bake for 25-30 minutes until bubbly and golden.
Serve warm, topped with additional cilantro if desired.
Soak cedar planks in water for at least 2 hours.
Preheat the grill to medium-high heat.
In a bowl, whisk together maple syrup, soy sauce, Dijon mustard, and garlic.
Place the salmon fillets on the soaked planks, brush with the maple glaze, and top with lemon slices.
Grill for 15-20 minutes until the salmon is cooked through.
Garnish with fresh dill before serving.
Preheat the oven to 350°F (180°C).
In a large bowl, combine the cubed bread and milk. Let it soak for about 10 minutes.
Stir in the pumpkin puree, brown sugar, eggs, vanilla extract, cinnamon, and nutmeg.
Transfer the mixture to a greased baking dish and bake for 30-35 minutes until set.
Serve warm with a dollop of whipped cream on top.

Nutrition Facts

Serving size: 1 dish

Calories: 400 kcal
Total Fat: 15 g
Saturated Fat: 4 g
Cholesterol: 80 mg
Sodium: 800 mg
Total Carbohydrate: 50 g
Dietary Fiber: 8 g
Sugars: 20 g
Protein: 20 g

These Indigenous-inspired dishes will not only nourish your body but also feed your soul with the flavors and traditions of Native American cuisine. Add these recipes to your Thanksgiving spread and let the spirit of gratitude and diversity shine through your holiday table.

Ingredients

Instructions

Nutrition Facts

You may have missed