US EditionThanksgiving for all: Three sisters salad for vegans
Chef Pyet DeSpain’s recipe highlights Native American crops that provide a complete plant-based protein, ideal for Thanksgiving, from her upcoming cookbook Rooted in Fire.
- On Nov. 18, Chef Pyet DeSpain is releasing Rooted in Fire, published by HarperOne, with an excerpt reprinted with permission.
- Drawing on her upbringing on the Osage Nation Reservation, DeSpain says family cooking by grandmas and aunties at powwows inspired her to preserve those childhood flavors in her recipes.
- For preparation, the author instructs to coat a skillet with 1/2 teaspoon sunflower seed oil, sauté 1/4 white onion until translucent, add 1 cup corn, zucchini, thyme, then stir in 15 ounces cooked black beans and season.
- For plant-based diners, the three-sisters combination offers a satisfying Thanksgiving side, and the three crops—corn, beans and squash—provide a complete protein, according to the Food Studies Institute.
- By foregrounding Indigenous and Mexican recipes, DeSpain highlights Native American and Mexican cooking traditions to share flavors from her youth with readers and Thanksgiving hosts.
47 Articles
47 Articles
The Virginian Pilot
Thanksgiving for all: Three sisters salad for vegans
Chef Pyet DeSpain, winner of the first season of Gordon Ramsay’s “Next Level Chef,” is releasing a new cookbook, “Rooted in Fire,” on Nov. 18, showcasing recipes inspired by her background as a Native American and member of the Prairie Band Potawatomi tribe and as a Mexican American. In its pages, she describes growing up on the Osage Nation Reservation and in Kansas City. “I loved watching the grandmas and aunties cook big pots of beans, squash…
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