Three sisters harvest stew (4 servings)

3+sisters.jpg

This week's vegan MoFo meal inspiration comes from Food.com. Apparently, this stew is a Native American recipe, and the "three sisters" are corn, squash, and beans. It was a perfect dinner for a day like today -- sunny, breezy, and perfectly crisp. The stew's variety of textures was intriguing, and the mix of flavors was soothing on a cool evening.

You will need:

  • 2 Tbsp olive oil
  • 1-2 cups vegan vegetable broth
  • 1 medium onion, chopped
  • 3 garlic cloves, diced
  • 1 large carrot, chopped
  • 3/4 cup cubed butternut squash
  • 15-oz can chickpeas, drained and rinsed
  • 1 cup corn kernels
  • 1/2 tsp dried rosemary, crushed between your fingers
  • 1/4 tsp dried thyme
  • 1 dried chipotle pepper
  • salt and pepper
  • 1/4 cup fresh parsley, minced

Steps:

  1. Heat the oil in a large saucepan or medium stockpot over medium-high heat. Add the onion and saute until it's golden (10-12 min).
  2. Add in the garlic, carrot, squash, chickpeas, corn, herbs, and chipotle. Throw in a pinch of salt and freshly ground pepper.
  3. Pour in the broth slowly, stopping when you reach the desired consistency. (I used all two cups.) Bring to a simmer with the lid ajar. (Vented? Askew? What is the best way to say that?)
  4. Simmer until the squash and carrots are tender (about 5 min). Remove from heat and stir in the parsley.

How gorgeous are the colors of this stew? I loved the contrast of the bright virescent parsley against the earthy tans and oranges of the beans and vegetables. It's a beautiful dish.

I didn't change much from the original recipe. The only big change was the herbs. The recipe called for dried sage, which I bought specifically for this dish, but when I opened the jar, it didn't look quite right. It almost looks like the jar got damp inside. So rather than risk it, I substituted a combination of rosemary and thyme, which worked quite well. If you want to stick to the original suggestion, use a teaspoon of dried sage.

Feel free to use frozen squash and corn for this dish. (I did!) If I were using more than 3/4 of a cup of cubed squash, I'd spring for a whole squash and cut it up myself. But for such a small quantity, I think frozen is perfectly acceptable. I'm actually not even sure if butternut squashes are in season in North Carolina yet; I still have so much to learn about this area!