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, and rice outdoors over an open flame during the ceremonial powwows and then place their labor of love on the long tables for all to enjoy during the supper break,” she writes.

“Rooted in Fire: A Celebration of Native American and Mexican Cooking” by Pyet DeSpain (HarperOne, $28) is a new cookbook set for release Nov. 18. (Courtesy of HarperOne)

From the moment she saw this salad, she adds, she was drawn to its bright colors and varied ingredients. “I dug in, and instantly fell in love with that three sisters salad. I have re-created that dish here, keeping it simple so you too can savor the traditional flavors of my youth.”

The three components of this salad — corn, beans and squash — are often referred to as the “three sisters” in Native American culture. The three crops were often planted together and, when eaten together, complement each other to provide the amino acids the others lack alone, offering a complete source of protein, according to the Food Studies Institute. This makes it a great menu option for satisfying your Thanksgiving guests on a plant-based diet.

Three Sisters Salad

Serves 4

INGREDIENTS

1/2 teaspoon sunflower seed oil

1/4 white onion, diced

1 cup fresh or frozen corn, thawed (or 11-ounce can)

1 zucchini, thinly sliced

1 tablespoon fresh thyme leaves

15 ounces cooked black beans (or canned black beans, drained)

Pinch of kosher salt

Pinch of freshly ground black pepper

DIRECTIONS

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Coat the bottom of a skillet with the sunflower oil, and heat over medium heat. Add the onion, and saute until translucent. Add the corn, zucchini and thyme, and stir to combine.

Cook for 2 minutes, mix gently and cook for an additional 2 minutes.

Add the beans to the skillet, and mix gently again. Season with the salt and pepper.

Cover with a lid and continue to cook for 2 to 3 minutes, stirring occasionally. Serve warm.