I liked how my previous foray into three sisters cooking turned out, so I thought to experiment with the ingredients a bit: amaranth instead of corn, peas instead of beans, keep the squash and add cauliflower.
Amaranth is a traditional mesoamerican grain that is full of protein, fiber, and minerals, and it’s naturally gluten-free. I like its sweet-nutty taste and the texture is an experience – little popping seeds sticking together in a creamy suspension. The color is a bit unappealing, so I used peas to add freshness for the eyes. Ilian got creative with them, serving himself tiny cupfuls
Three Sisters Variation with Creamed Cauliflower
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