Lois Ellen Frank, PhD, and Walter Whitewater Archives - Forks Over Knives

Tomato Pepita Sauce

Lois Ellen Frank, PhD, and Walter Whitewater — Fri, 06 Dec 2024 19:00:16 +0000

Bold-flavored and brightly colored, this tomato pepita sauce from Santa Fe–based chefs Lois Ellen Frank and Walter Whitewater has a mild kick and makes an excellent dip for a crowd. Toasted pepitas (pumpkin seeds) provide a nutty base, while blackened garlic’s smoky flavor pairs well with fresh tomatoes. New Mexican red chiles (sometimes called California or Anaheim chile peppers) are mildly spicy and offer a subtle heat that complements the other flavors. Serve this standout dip with No-Fry Frybread, crudités, or whole-grain crackers.

Tips

Toasting herbs: To toast dried herbs, place them in a dry skillet over medium heat. Cook until lightly browned, stirring frequently.

Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 30 minutes

¼ cup peeled garlic cloves
1 pinch dried thyme
1 pinch sea salt, plus more to taste
1 pinch freshly ground black pepper
6 mild New Mexico red chiles, stemmed and seeded (see tip, recipe intro)
2 cups chopped white onions
2 cups chopped roma tomatoes
½ cup toasted pepitas
½ teaspoon dried thyme, toasted (see tip, recipe intro)
½ teaspoon dried Mexican oregano, toasted (see tip, recipe intro)

Instructions

For blackened garlic, heat a small cast-iron skillet over high. Add garlic cloves to hot skillet. Cook 3 minutes or until garlic starts to blacken. Cook and stir 3 minutes more or until garlic is lightly blackened on all sides. Add the pinch of dried thyme, sea salt, and black pepper; toss to coat. Transfer to a cutting board; let cool. Mince garlic.
In a large pot bring 6 cups water to boiling. Add chiles; cook 7 minutes or until chiles are soft and a brighter red, stirring occasionally to keep chiles immersed. Drain.
Heat a cast-iron skillet over medium-high until hot but not smoking. Add onions and tomatoes; cook 10 minutes, stirring occasionally. Add blackened garlic; cook and stir 2 minutes more. Remove from heat.
Place the chiles, onion mixture, pepitas, and 1¾ cups water in a blender. Season with salt, cover, and blend 2 minutes or until smooth. Add the toasted herbs; cover and blend 2 minutes more or until completely smooth. Taste and adjust seasonings if needed.
Serve immediately, or store in an airtight container in the refrigerator up to 3 days or freeze up to 2 months.

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No-Fry Frybread

Lois Ellen Frank, PhD, and Walter Whitewater — Thu, 05 Dec 2024 18:25:41 +0000

The following recipe is adapted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank with culinary adviser Walter Whitewater. Read our Q&A with chefs Frank and Whitewater here.

Almost every Native American community has a recipe for frybread, but most contain lard or oil. This scrumptious no-fry flatbread is completely fat-free! The breads are cooked in a dry cast-iron skillet or on an open-flame grill and have a light texture and a subtle smoky flavor. The bread features baking powder as the raising agent (no yeast) and is ready in an hour from start to finish, including 30 minutes of rising time. Serve with Tomato Pepita Sauce or your favorite soup, stew, or plant-based dip, or use it as a base for sandwich wraps.

For more inspiration, check out these tasty ideas:

Homemade Whole Wheat Sandwich Thins
Vegan Potato Bread
Buckwheat Bread (Gluten-Free)
Or check out our full roundup of Easy and Delicious Bread Recipes

Yield: Makes 8 breads

Time: 60 minutes

1 cup unbleached all-purpose flour, plus more for dusting
1 cup white whole wheat flour
1 tablespoon regular or sodium-free baking powder
½ teaspoon sea salt

Instructions

In a medium bowl whisk together all ingredients. Using a spoon or your hands, gradually incorporate 1¼ cups warm water until dough becomes soft and pliable without sticking to the bowl. If dough feels too dry, add a little water. If it feels too wet, add a little flour.
Transfer dough to a lightly floured surface and knead, folding the outer edges of the dough toward the center, 3 to 4 minutes or until soft and pliable. Return dough to the bowl. Cover with a clean damp towel or plastic wrap. Let rest at least 30 minutes to 1 hour to allow dough to rise.
Divide dough into eight portions. Roll portions into balls.
Heat a cast-iron skillet over high until very hot. (If using an open-flame grill, use medium-low.)
On a lightly floured surface, use a rolling pin to roll a dough ball into a 5-inch disk that is ⅛ inch to ¼ inch thick. Cook disk in hot skillet 2 to 3 minutes or until bubbling and starting to brown. Using tongs, flip bread and cook 2 to 3 minutes more or until puffy. (If using an open-flame grill, cook until bread puffs and starts to brown; turn over and cook 2 to 3 minutes more or until both sides have brown spots and the bread is completely cooked.) Transfer to a basket lined with a clean kitchen towel and cover to keep warm. Repeat with remaining dough balls.

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Pinto Bean Spread

Lois Ellen Frank, PhD, and Walter Whitewater — Fri, 08 Sep 2023 17:42:12 +0000

The following recipe is adapted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank with culinary adviser Walter Whitewater. Read our Q&A with chefs Frank and Whitewater here.

Chef Walter grew up eating pinto beans all the time, and he loves this bean spread served on sandwiches, toast, and with freshly cut vegetables for a family gathering or celebration. I use this spread on my toast in the morning for a quick, nutritious breakfast. For an ancestral twist, try making it with brown tepary beans (S-oam Bavi), white tepary beans (S-totoah Bavi), and black tepary beans (S-chuuk Bavi). We find that blackening garlic is well worth the extra 10 minutes of prep time. It softens the flavor of raw garlic and brings an earthy quality to any dish.

For more vegan spreads, check out these tasty ideas:

Yield: 3 cups

Time: 40 minutes

1 cup peeled garlic cloves
1 pinch dried thyme
Sea salt, to taste
Freshly ground black pepper, to taste
2 15.5-oz. cans no-salt-added pinto beans (3 cups)
¼ cup lemon juice
1 teaspoon mild New Mexico red chile powder (optional)

Instructions

For Blackened Garlic, heat a small cast-iron skillet over high. Add garlic cloves to hot skillet. Cook 3 minutes or until garlic starts to blacken. Cook and stir 3 minutes more or until garlic is lightly blackened on all sides. Add dried thyme and a pinch each of sea salt and freshly ground black pepper; toss to coat. Transfer to a cutting board; let cool. Mince garlic.
Drain pinto beans, reserving liquid. Rinse and drain beans. If you like, reserve a few beans for garnish.
In a food processor combine beans and 3 tablespoons Blackened Garlic; process until smooth. Add lemon juice and chile powder (if using). Season with salt and black pepper. Process until creamy. (There should be no lumps.) Add reserved liquid from the pinto beans, 1 to 2 tablespoons at a time, as needed to reach desired texture. Top with reserved beans (if using) and additional chile powder. Serve Pinto Bean Spread immediately or store in an airtight container in the refrigerator up to 3 days. Store leftover Blackened Garlic in a separate airtight container in the refrigerator up to 4 days.

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