1 cup cooked am anasazi beans
1/2 medium onion
1 celery stalk
1/4 cup tofu, drained
1 tbsp am unrefined olive oil
1/2 tsp vege-sal or- similar seasoning
1/2 tsp chili powder
1/2 tsp oregano
1/2 tsp basil
1/4 tsp garlic powder
Directions
Blend together in blender or food processor until smooth. Great for
dips or sandwich spread.
Source: Arrowhead Mills "The Native Americans" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1 recipe
Anasazi Bean Spread Recipe brought to you by Recipe Ideas
Categories: Bean
The History of Recipes
We are able to read the history of written recipes back into the distant past, in truth as far as early Egypt, and potentially, even further back. Having said that, mostly, these ancient recipes were just simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a number of documents which described recipes prepared by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the early Romans were skilled in the use of many aromatic flavors, including some that we all recognise for example bay, rue and dill. As we move on, there are two interesting cookery books which appeared in the fourteenth century - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that is served today, but rather descriptions of the types of meals prepared for the rich and powerful of that period. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the East, including spices like coriander, basil and rosemary. The introduction of these new foods and spices was responsible for a surge in books on cookery, some of which still exist in private collections. During the next few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic meals, and as a result the best chefs and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes of the day. By the advent of the 20th century, recipe books are increasing in popularity mostly as a result of increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Anasazi Bean Spread recipe.
