Three Sisters Stew
This stew is adapted from several I read on the internet. In my Native American heritage, squash, corn, and beans are known as the “three sisters.” These crops and other fall harvested vegetables are what the Pilgrims and Natives celebrated at the first Thanksgiving. Although it is not a recipe from Vegan Unplugged, I discovered I could make this pantry diving style. I can't get enough of it and plan to add it to our traditions.
1 lb. winter squash
1/2 onion, pureed
1 cloves garlic, minced
1/2 red bell pepper, sliced (or 1 2 oz. jar pimento)
1 pt. tomatoes, with liquid, pureed
2 c. cooked pinto beans (or 1 can)
1 c. cooked hominy (1 1 c. canned)
1 c. vegetable broth (or water and 1 Rapunzel cube)
1/2 Serrano pepper, seeded and minced (optional)
1 Anaheim chilies, seeded and chopped (or 1 small can)
2 t. ground cumin
1 t. dried oregano
Salt and freshly ground black pepper
1/4 c. minced fresh cilantro or parsley (or 1 T. dried)
1-2 c. finely chopped kale (or 1/2 c. dehydrated)
Pantry Diving/Emergency Thriving Instructions: Cut squash into small cubes. Stir all ingredients except cilantro/parsley together in a soup pot and heat until bubbly. Garnish with cilantro/parsley. Winter squash is very tasty raw or cooked just until warmed.
Garden Feast Instructions: Preheat the oven to 400F. Cut squash into small cubes and roast for 25 min. Over very low heat, sauté the onion and until golden about 20 min. Add the garlic and continue to cook for a couple minutes. Add all the remaining ingredients except parsley and squash. Heat until bubbly. Stir in squash. Garnish with cilantro/parsley. This is even better the next day. If you can cook this the day before Thanksgiving, all the better.
