"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."
"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 cookbook by Chef Pyet DeSpain, will be released Nov. 18 and showcases recipes inspired by Native American and Mexican heritage. DeSpain recounts growing up on the Osage Nation Reservation and in Kansas City and remembers grandmas and aunties cooking beans, squash and rice over open flames at ceremonial powwows. The cookbook recreates traditional dishes such as a Three Sisters Salad composed of corn, beans and squash. The three crops complement one another nutritionally to provide complete protein. The book includes a simple skillet-style recipe listing common ingredients and step-by-step preparation suited for plant-based Thanksgiving menus.
Read at www.mercurynews.com
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