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Here are some great recipes for de-colonizing Thanksgiving

Smithsonian Folklife Festival

Native Recipe: Three Sisters Salad

Not only do the three foods grow well together, but when cooked together they provide nearly complete nutrition.

The Gingered Whisk

Nasaump Cornmeal Porridge

Nasaump is a Wampanoag recipe for cornmeal porridge. Cooked with fresh berries, nuts, and seeds and sweetened with maple syrup.

Delish

Chayote With Dried Green Chile Is An Amazing Vegan Main Dish Option

Green chile powder is a really incredible ingredient.

Magic Pumpkin Squash Soup by Chef Kimberly Tilsen-Brave Heart,

Ingredients:

1 large butternut squash

1 tbsp. garlic powder

Kosher salt

Black pepper

Olive oil

1 stick butter

1 medium yellow onion

1 can organic pumpkin puree

2 cups coconut milk

4 cups chicken broth or vegetable stock

Roasted pumpkin seeds (for topping)

Instructions:

Peel and cube the butternut squash, toss with olive oil, sprinkle with 1 tbsp. garlic powder, kosher salt, and cracked brown pepper, and place on a baking sheet. Roast at 425 degrees for 20 minutes

In a large stockpot, sautée the chopped medium yellow onion in 1 stick melted butter; sprinkle with salt until translucent

Add 1 can organic pumpkin puree

Add 2 cups coconut milk

Add 4 cups chicken broth or vegetable stock

Add the roasted butternut squash

Simmer for 30 minutes

Blend with an immersion blender

Top with roasted pumpkin seeds

Cowboy Kicker Beans and Wiiyaa:

NPR.org

In 'Original Local,' Thanksgiving Recipes From The First Americans

Author and poet Heid Erdrich writes about the food-ways of Native Americans in the Upper Midwest in the new book, Original Local. Erdrich te