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Three Sisters
November 9, 2023
I used to spend a lot of time trying to veganize things for holidays so that I could sit at the same table with non-vegans and eat something similar to what was on their plates.
Thanksgiving was absolutely one of those times.
Year after year, I have created dishes that are of the same flavor or similar appearance as what one might consider typical or traditional Thanksgiving foods. To be honest though, it never felt great to me.
A few years ago, I had a conversation with my mom that I just didn’t want to do Thanksgiving anymore.
My mom, who was one to hold tight onto long standing traditions, asked me, “Why are you not thankful?”.
But that’s not it at all and it’s a misunderstanding I run into often. I felt like I needed to change the way I was acknowledging the day to actually be thankful.
If you take the time to learn about what Thanksgiving actually represents, it really has little to do with pilgrims and natives sitting around a table giving thanks over a shared meal. Why?
Because that is not at all what happened.
There are many resources that spell out the truth, but at the very least having the understanding that settlers of European descent arrived in an already occupied American and claimed it as their own by brutally and violently stealing the land of Native Americans is not my idea of something to give thanks for.
Couple that with the way millions of turkeys have become the focal point of the day and are forcefully bred, slaughtered and sold while still technically babies….well, I find little to celebrate in that. P.S….there isn’t any actual evidence that turkeys were even included in the first documented Thanksgiving!
So, while unpopular, my opinion is not lacking in thankfulness or truth. I am incredibly thankful for the many privileges, conveniences, and comforts of my life.
I choose to celebrate those things by honoring those whose land I live on by doing what I know how to do…create food that uplifts their culture.
*You can learn more about the native land you occupy here. More resources following the recipe shared below!
So, all that to say, I am no longer going to try and keep up with the American culture of Thanksgiving. It feels much better to me to celebrate and honor native people and their history.
I’ve created a version of the 3 Sisters that brings together the trifecta of agricultural sustainability within Indigenous culture. Represented by corn, squash, & beans…the abundance and spiritual connection they offer are what I can get on board with serving, enjoying and being thankful for every day.
Native 3 Sisters
Ingredients
- 1/4 cup water
- 1 onion (yellow, white or red), finely diced
- 1/2 red bell pepper, diced small
- 1/4 jalapeno, finely diced
- 3 large garlic cloves, minced
- 1 tsp paprika
- 1.5 tsp ground cumin
- 2 tsp sea salt, or to taste
- 1 small squash or ½ of a large one, peeled, seeds removed, and diced small, 2-3 cups (see notes)
- 3 corn cobs, charred (see notes)
- 1 12 oz can red beans
- 2 cups water or vegetable broth
- Ground black pepper to taste
- 1/4 cup minced cilantro or parsley (optional)
- Sliced tomatoes (optional)
- Squeeze of fresh lime juice from ½ a lime (optional)
Instructions
- Turn the broiler on high. Take the husk off the corn and place in an oven safe pan, directly under the flame of the broiler. You will need to turn the corn frequently to ensure an even char on the kernels. It can be scattered char, but you’re looking for at least ½ of the cobb to have a nice golden to blackened char. Once done, turn broiler off and set corn aside to cool.
- In a medium size unoiled and dry skillet, place your ground cumin and paprika. Turn the heat on medium low and stir the spices around until they become fragrant and slightly toasted, about 3 mins. Watch closely, as this can burn quickly!
- Once the spices are fragrant, add the salt and garlic. Stir to incorporate and then add the ¼ cup of water to loosen the spices and garlic. Add the onion, bell pepper, and jalapeno. Stir and cover; allow the mixture to cook for 5-10 minutes, stirring often to reduce sticking.
- Once the onion and peppers are softened, add the squash and beans. Stir and cover, cooking another 10 minutes.
- While the squash is starting to soften, take your cooled and charred corn cobs and cut the kernels off the cob. *Pro Tip: Cutting the cobs in half, vertically will make the task of removing the kernels much less messy.
- Once you have the kernels removed from the cob, add them to your pan, along with the 2 cups of water or broth. Stir and cover, allowing to bubble for 10-15 minutes until the squash is fork tender, stirring often to ensure no sticking. Remove the lid, and allow excess water to continue to cook off until the contents of the pan are moist, but not sitting in liquid. Stir until desired consistency is reached.
- Turn off the heat and let rest for 10 minutes or so. Stir in any optional ingredients and enjoy as is, with corn tortillas, or corn chips.
- *Pro Tip: The vessel food is shared in matters! Choose an attractive bowl to serve in, or if you want to take an extra step, you can use the other half of the squash if it remains, and roast it unpeeled and uncut. When it’s done, allow it to cool and spoon your Native 3 Sisters dish into the cavity of the cooked squash. This makes for a beautiful center piece of deliciousness on your table!
Notes
- I used Blue Hubbard squash for this dish, but you could choose others like Butternut or Acorn Squash.
- I highly recommend broiling your corn cobs rather than just adding them raw or steamed. Charring the kernels adds a depth of flavor you won’t get from uncooked, boiled, or steamed corn.
- Toasting your spices before you add anything else to your pan will elevate your flavor profile! It’s easy to do and makes a huge difference so definitely don’t skip that step.
- This recipe is easily doubled!
- Think of this recipe as a template for your own creation! At the time you add the squash, you could also stir in chopped kale, yellow carrots or lima beans. Consider topping it off with sunflower seeds or scallions! The possibilities are endless; just make sure you include the 3 sisters of squash, beans and corn to keep the dish seated in its authentic roots!
Learn more about Native History and Culture with the links below!
Posted in Recipes
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