Indigenous Vegan Thanksgiving Alternative

Fried Bread Tacos

Ingredients:

3 C.’s canola oil or vegetable oil

1 C. flour

1 ½ tsp. baking powder

¼ tsp. salt

½ C. milk

Directions: 

1. Whisk together flour, baking powder & salt in a bowl.
2. Add milk and stir until dough holds together.
3. Knead 3-4 times on lightly floured surface.
4. Divide dough into 4 shaped balls.
5. Lightly flour a rolling pin and roll out each ball to ¼-1/2 inches thick.
6. Make a depression in the center of each dough round.
7. Heat oil to 350 degrees and fry each taco until golden brown.
8. Top with textured vegetable protein, vegan cheese, shredded lettuce, tomatoes & salsa. 

Green Chile Pozole

Ingredients: 

1 Tbsp. olive oil

½ large yellow or white onion, diced

6 garlic cloves, minced

1 tsp. cumin

½ tsp. chili powder

½ tsp. oregano

5 C.’s Better than Bouillon No Chicken Base

2 7oz. cans of diced green chiles

1 15oz. can of hominy, drained and rinsed

1 15oz. can of pinto beans, drained & rinsed

1 tsp. salt

½ tsp. black pepper

¼ C. of chopped cilantro

1 lime, juiced 

1. Sauté diced onion, garlic & olive oil on medium heat until onions are translucent.
2. Add cumin, chili powder, oregano, salt & black pepper. 
3. Add hominy & pinto beans. 
4. Add broth & green chiles.
5. Cover and simmer for 45 minutes to an hour.
6. Remove lid, turn heat to low and add lime & cilantro. 
7. Serve & enjoy! 

Blueberry Bannock Bread

Ingredients:

3 C.’s flour

1 Tbsp. baking powder

1 ½ tsp. salt

1 ½ C. water

1 C. blueberries

Directions: 

1. Stir blueberries in a small bowl with 1 Tbsp. of flour, set aside. 
2. Whisk together flour, baking powder and salt. 
3. Make a well in center of mixture and stir in water quickly. 
4. Stir in floured blueberries.
5. Spread onto oiled 9-inch pie plate or cast-iron skillet.
6. Bake at 450 F for 20-25 minutes.