Smoky Three Sisters Stew for Thanksgiving

Here’s my homage to Thanksgiving and my lovely US readers. As a Brit I don’t quite get the pumpkin pie concept, but this recipe sounded like my ‘cup of tea’. A rich, smoky stew filled with the ‘3 sisters’ of Native American planting: squash, beans and corn. I don’t claim this to be in any way authentic, this is my version of a US dish, but it makes a hearty, yummy wintery supper that would easily multiply to feeding a crowd.

I served mine with a vegan cornbread (recipe to follow) for an added American touch.

Happy Thanksgiving 🙂

Smoky Three Sisters Stew (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

serves 4

  • 1 onion, chopped
  • 1 carrot, chopped
  • 1/2 red pepper, chopped
  • 1 butternut squash
  • 1-2 cloves of garlic, sliced
  • 2 tbsps sunflower oil
  • large handful fresh thyme
  • 1 tsp cumin
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 dried chipotle chilli
  • 1 tbsp tomato puree
  • 1 glass red wine
  • 1 tin sweetcorn
  • 1 tin pinto beans
  • 1 tin chopped tomatoes
  • 1/2 tin water
  • 1 tbsp tomato ketchup
  • 1 tbsp balsamic vinegar
  • fresh herbs to serve, preferably coriander

– Preheat the oven to 220 degrees Centigrade/Gas mark 6

– Halve the butternut squash, sprinkle on the garlic, some fresh thyme, seasoning and oil.

– Roast for 30-40 minutes until soft and starting to turn golden.

– Meanwhile, in the remaining oil saute the onion, carrot and pepper until softened. Add the dried herbs, chilli and cumin and briefly cook out.

– Stir in the tomato puree and cook for a couple of minutes.

– Splash in the wine and completely reduce until left with a thick syrupy sauce.

– Once the squash is cooked, scoop out the flesh and roughly chop.

– Add all the other ingredients and simmer for 20-30 minutes until the sauce is rich and thick. Add more water if it has reduced too much.

– Serve sprinkled with herbs.

Spicy Corn Salad

It’s the 4th July and in honour of my American readers I’ve decided to give a Brit’s take on a classic American meal – dairy, egg and nut-free of course. I’ve decided on spicy bean burgers, seedy ‘slaw, baked paprika fries and this zingy, spicy corn salad. This will be follow by apple pies or cheesecake – that important decision has yet to be made! All those recipes will follow, but for now it’s the Spicy Corn Salad – an ideal accompaniment to a BBQ.

Spicy Corn Salad (dairy-free, egg-free, nut-free, soya-free, gluten-free, sesame-free, vegetarian and vegan)

serves 4 as a side

  • 2 ears of corn
  • 1 red chilli, finely chopped
  • 2 spring onions, finely sliced
  • small handful of coriander, minced
  • 1 tbsp olive oil
  • 1 tbsp lime juice
  • 1/2 tbsp red wine vinegar
  • salt and pepper, to taste

– Shave the kernels off the ears of corn.

– Preheat the olive oil in a frying pan.

– Add the corn, chilli, spring onions and a large pinch of salt. Saute for 5 or so minutes until the corn is cooked through (you may need to taste a kernel)

– Add the other ingredients (except coriander) and thoroughly mix.

– Pour into a decorative bowl and let cool.

– Once cool check the seasoning and stir in the coriander.