Three Sisters Stew

Chokma! (Hello!) Having received a few requests, I have made the decision to start sharing some of my two tribes Traditional Recipes. For those who may be curious, Chikashsha saya (I am Chickasaw). I am equally Blackfeet (Siksika Nation). My indigenous name, is Little Flower Woman. Growing up, I was raised very traditionally within indigenous beliefs, and many of my meals were equally traditional in manner. These recipes are very special to my family and I, but I know they can be just as special to others as well.

To start off, I would like to share with you the recipe for Three Sisters Stew. Super easy to make, this stew is perfect for my plant-based and non-plant-based followers. This stew was a favorite of my Appo’si’ (Grandmother) and Imafo’si’ (Grandfather). Though the recipe states to cook for 30-45 minutes, I recommend the full 45 minutes. For more background regarding the stew, make sure to check out the link I have posted below the recipe! For more Traditional Recipes and Language Learning, make sure to Subscribe to my blog! Chinittakat chinchokma’shki! (Have a nice day!)

Three Sisters Stew

Ingredients

2 cups onions, diced
6 cups water
2 cans diced tomatoes, no salt added (14.5-oz. can)
6 cups red skinned potatoes, cubed
1 can tomato sauce, no salt added (15-oz. can)
1 cup corn, frozen
1 cup yellow squash, diced
1 can light red kidney beans, drained and rinsed (15.5-oz. can)
1 can black-eyed peas, drained and rinsed (15.5-oz. can)
½ can quick cooking barley
4 garlic cloves, minced
1 ½ teaspoon black pepper

Directions: In a large stockpot, add all ingredients. Bring to a boil, then lower heat and simmer for 30-45 minutes until the potatoes are soft. Serve immediately.

Recipe Credit: http://www.chickasaw.net

Original Recipe Link: https://www.chickasaw.net/Our-Nation/Culture/Foods/Three-Sisters-Stew.aspx

YouTube Link#1: https://www.youtube.com/watch?v=PeuDCMR4KQQ

Applesauce Bread

Image Credit: http://www.thebigmansworld.com

With Autumn almost here, I wanted to try out a new recipe I knew my fiancé would love. Having homemade vegetable soup, I felt as though this bread would pair nicely as a healthy dessert to sweeten the night. Thankfully, applesauce is easy to access so a quick trip to our local Natural Grocers was made. With a big jar of applesauce now in tow, we made our way back to the house and I began my process of cooking. During this experience, the house began to smell beyond amazing and my mind contemplated making another loaf. Did I make the second loaf? You bet your sweet apples I did!

If anyone loves autumn as much as myself, I implore you to try out this recipe and let me know what you think! This is a recipe that even smaller children could help make! The best tip I can give, is to allow the bread to cook for the full hour. Once the hour is up immediately take out the loaf to start cooling. Once cooled it’s ready to be sliced and plated. Here’s to delicious desserts!

Applesauce Bread (Vegan)

Ingredients

2 cups. Wheat flour

1 1/3 cups. Brown sugar

2 tsp. Cinnamon

1 tsp. Nutmeg, Baking soda

1/2 tsp. Baking powder, Salt

1/4 cup. Oil of choice (I used Coconut oil)

1 1/2 tbsp. Apple cider vinegar

1 cup. Unsweetened Applesauce

1/4 cup. Water

2/3 cups. Raisins and Walnuts

Directions

Step One: Preheat the oven to 180C/350F. Grease a 9 x 5-inch loaf pan and line it with parchment paper. Set aside.

Step Two: In a large mixing bowl, add your flour, sugar, cinnamon, nutmeg, salt, baking soda, and baking powder, and mix well. In a separate bowl, whisk together your oil, apple cider vinegar, applesauce, and water until combined.

Step Three: Combine your wet and dry ingredients together. Fold through your raisins/nuts of choice. Transfer to the loaf pan and bake for 50-60 minutes, or until a skewer comes out just clean.

Step Four: Remove from the oven and allow to cool in the pan for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

* Wholewheat flour is preferred, but white all purpose flour will work too. To make a gluten free applesauce bread, use gluten free flour. 

TO STORE: Leftover apple bread can be stored at room temperature, in a sealable container. To keep the bread moist, cover with a paper towel on top, BEFORE covering it. It will keep well for up to 1 week. To keep longer, store in the refrigerator.

 TO FREEZE: Applesauce bread is freezer friendly so store leftover slices by covering them in parchment paper and keeping them in Ziploc bags. They freeze well for up to 6 months. 

Recipe Credit: http://www.thebigmansworld.com

Original Recipe Link: https://thebigmansworld.com/applesauce-bread/

Banana Bread Cinnamon Rolls

Recently, my fiancé and I decided to go completely plant-based. That’s correct; we went vegan. Why you may ask? Because something had to give. For years, I have suffered with Epilepsy and even with medications I was still having 2 sometimes 3 seizures a day. My body stayed in constant pain and I felt miserable all of the time. Being sensitive to dairy anyways, I decided to try something new.

After a solid week since the switch, I have not once had a seizure. My energy levels have increased immensely and I have began to lose weight naturally. I honestly feel amazing and wish I would have done this sooner. With that being said, my posts will be switching up a bit. I will still be bringing you all amazing new recipes, but this time with a twist.

To start off this new trend, I would like to welcome you all to the Banana Bread Cinnamon Roll. Though I was rather skeptical to try this recipe at first, once it was finally made, I was amazed at the flavor and softness of texture. This recipe has immediately made my favorites list. For those who love banana bread, this a must-try! Who knew plant-based foods could taste so good? Check out the recipe below to try it for yourself! You won’t be disappointed!

Vegan Banana Bread Cinnamon Rolls

Prep Time: 1 Hour Cook Time: 25 Minutes Total Time: 1 Hour 55 Minutes

Serves: 9

Ingredients

  • For the dough:
  • ¾ cup unsweetened vanilla almond milk (or milk of choice), warmed to 110 degrees F
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
  • ¾ cup mashed ripe banana (from about 2 medium bananas, but make sure you measure)
  • ¼ cup melted vegan butter
  • 4 cups bread flour
  • 3/4 teaspoon salt
  • For the filling:
  • 2/3 cup dark brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • ¼ cup vegan butter, softened
  • 1 medium banana, thinly sliced
  • 1/2 cup chopped walnuts (optional)
  • For the vegan cream cheese frosting*:
  • 2 oz vegan cream cheese, softened
  • 2 tablespoons vegan butter, softened
  • 1/3 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon unsweetened vanilla almond milk (or milk of choice), to thin frosting for drizzling

Instructions

Step One: Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir in ¾ cup mashed banana (making sure you measured!) and melted vegan butter. Mix until just combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Step Two: Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

Step Three: Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.

Step Four: After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

Step Five: In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add banana slices and walnuts on top.

Step Six: Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.

Step Seven: Place banana cinnamon rolls in a greased 9×11 inch baking pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again while you preheat your oven.

Step Eight: Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the banana cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.

Step Nine: To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Add 1 teaspoon of almond milk if you’d like a thinner glaze. Spread or drizzle over cinnamon rolls and serve immediately.

Recipe Credit: http://www.ambitiouskitchen.com

Original Recipe Link: https://www.ambitiouskitchen.com/vegan-banana-bread-cinnamon-rolls/